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College of Business Administration

Hospitality Management Department

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Feasibility Study

Submitted by:
Maria Fe Bildan
Julia Marisse Camara 
Erica Estolano
Laurence Angelo Osorio
John Carlo Ponseca
Karl Omar Refani  

Submitted to:
Prof. Marceditas Dela Cruz

Feasibility Study
Project Grilled

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Acknowledgement
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We would like to take this opportunity to convey our deep gratitude to

Mrs. Marceditas Dela Cruz, our professor, who has provided her with valuable

support and knowledgeable guidance from the beginning. We also express our

gratitude to our parents, who gave us daily moral support and motivation, as well

as to Adamson University, which provided us with the opportunity to pursue an

education.

Without the group members' contributions and collaboration in creating

this article, it would not have been possible. The group members express gratitude

to one another for helping to create not only this paper but also positive

relationships among them.

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Table of Contents
Chapter 1 – Introduction
A. Company Overview
1. Objectives
2. Mission
3. Vision
B. Business Name
1. Description
2. Logo
3. Signage
4. Tagline
5. Location
a. Google Map
b. Description 
Chapter 2 – Management Aspect
A. Nature of Business
1. Proponent
2. Organizational Chart
a. Job Title
b. Job Specification
B. Management System
a. Human Resource
b. Salary and Benefits
c. Hiring and Promotion Procedure
d. Training
C. Project Timetable or Gant Chart
Chapter 3 – Marketing Aspect
A. Market Description
1. Type of Market
2. Market Segmentation
3. Target Market
4. Potential Market
B. Competitor Analysis
1. SWOT
a. Minor Competitor
b. Major Competitor
C. Product Description
1. Menu
2. Menu Pricing and Costing
D. Projected Sales
E. Channels of Distribution
1. Marketing Strategies

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Chapter IV – Technical Aspect

A. Facilities Planning and Layout
1. Façade
2. Interior and Exterior Perspective
3. Facilities Layout
a. Proper Space Allocation
4. List of Materials for Construction/Renovation
a. Total Lot/Amount
b. Purchase/Rental 
B. List of Equipment, Furniture and Fixture
1. Rooms/Dining
2. Kitchen
3. Other Facilities
C. List of Purchase Cutleries, Table Appointments, …
1. Dining
2. Kitchen
D. Administrative Operations and Supplies
E. Utilities
Chapter V – Financial Aspect
A. Current and Fixed Assets
B. Balance Sheet
C. Cash Flow
D. Forecasted Return of Investment  
Chapter VI – Environmental Concern
A. Waste Management
1. Waste Disposal Procedure
Chapter VII – Socio-Economic Aspect
APPENDICES
Sample of Survey Questionnaire
Sample Forms and Permits (for exhibit purposes only)

RESUME

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Chapter 1 – Introduction

A. Introduction

1. Objectives
The aim of Project Grilled is promoting its good and services in their target
market and potential customers.

 To be established in providing affordable food to customers.

 To attract more customer base on the products and services offered.
 To improve and expand the product range by fulfilling the demand and
expectations of customers.
 To ensure our business with the high standard of hygiene of our burger
food truck.
 To gain the trust and loyalty of our customers.

2. Mission
To provide the affordable quality product at the lowest possible price, the best
consumer experience in the industry and respect for our employees, business partners
and community with attractive and clean surroundings.

3. Vision
To serve happiness to our customers through flavorful, quality meals, delightful
experience and the number one choice for satisfying burger cravings.

B. Business Name

1. Description 

Project Grilled is established with a unique idea based on a food truck theme and
our business name comes from the food truck itself. From the name “Project” we all
know that project means a carefully planned task. In this idea our task is  we will
renovate a bus through a unique fast food restaurant. And for the name “Grilled” we’re
selling our signature grilled patties with toasted buns that you will surely like . We came
up with these ideas since we’re aiming for distinctiveness here in our country.

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2. Logo

3. Signage

The signage for our business is related to our theme’s red, brown and black colors
and design. In which it represents the goods and services we offer at our restaurant,
Project Grilled. As you can see, our tagline is “Let’s Patty Together!”. We chose this
particular word because our product, the patty, lends itself to it. On our menu, we have
various patty burger variations. We chose to capitalize the company name in order to
draw attention to it and emphasize the name of our business as well as our tagline.

4. Tagline
“Let’s Patty Together!”

5. Location
729 San Marcelino St. Ermita, Manila, 1000 Metro Manila

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a. Google Map

729 San Marcelino St. Ermita, Manila, 1000 Metro Manila

b. Description

The said location is in San Marcelino St. Ermita Manila besides SM Manila. The
team decided to choose this location because it is close to establishments like SM Manila,
near dormitories and condominiums like Torre De Manila, and tourist spots like luneta
park, national museum and intramuros. This is an advantage, especially since our target
market is students and employees.

Chapter 2 - Management Aspect

A. Nature of Business
JOINT/SOLO EXPLAIN

1. Proponent

We are able to loan our investments to our business through a BPI loan: 1,000,000 to
each of the founders of this business, and we’re able to complete a total of 6,000,000.

2. Organizational Chart

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J ob

Title/ Job Specification

CEO/Owner
The person in charge of the overall day-to-day management of a company is typically
chosen by the board of directors. Owner is a title that sole proprietors and business
owners who own all of the company but are not required to be in charge of management
can obtain. He or she is the one who directs the company in the direction of its vision. In
addition to managing the company's operations, the CEO is also in charge of establishing
the company's culture. The CEO is in charge of maintaining capital for their company.

Co owner
It entails owning stock in the corporation or business, whereas partnerships have more
responsibilities. In exchange for their contributions of cash, assets, labor, or skills,
partners expect a share of the organization's gains and losses. It is in charge of providing
the businesses using their trucks and vehicles with goods and services.
Co-owner/operators make sure that goods are delivered on time, inspect the cargo's
quantity and quality, and plan routes appropriately.

Manager
It guarantees a secure, legal, and safe working environment. It develops opportunities for
personal development. Managers make sure that the assigned department, store, or
district is adequately staffed and stocked, that quality and service standards are followed,
that revenue and market share are increased, and that the business' objectives are
achieved. To make sure the company is successful, they perform a variety of tasks,
including hiring and training staff, assisting in the development and implementation of
business strategies, and more.

Assistant Manager
It is in charge of carrying out workflow procedures as directed by the general manager of
the business. Their responsibilities also include managing the workplace's overall
workflow and supervising employees as they go about their daily work. The day-to-day
operations of the company are frequently overseen by assistant managers. They make
sure new hires are aware of their responsibilities and roles by checking employee
schedules. Assistant Managers answer calls from customers with complaints, inquiries
about orders, or requests for further clarification of services or goods.

Executive/Head Chef

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It is in charge of managing the kitchen staff and guaranteeing the food's quality. They are
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responsible for hiring and training cooks, completing orders quickly to keep a steady flow
of food, and coming up with new dishes to add to the menu. The executive chef makes
changes to the menus or develops new ones that adhere to high standards, calculating the
cost of both labor and food.

Sous Chef
They support and assist the management of supplies, inventory, and menu planning. They
make sure the kitchen is in good shape and the food is of the highest quality. It also
maintains cleanliness at stations and complies with food safety regulations. The formal
hierarchy of a kitchen team places a sous chef in a key position, serving as the executive
chef's deputy, supervising cooks, and managing daily operations. The sous chef needs to
be adaptable, imaginative, and skilled in the culinary arts.

Bartender
By combining and serving drink orders, bartenders interact directly with customers. They
are responsible for checking age restrictions, understanding alcohol pairings and tastes,
making classic and elegant drinks, processing payments, controlling inventory, and
maintaining bar supplies.

Host/Hostess
A host or hostess ensures that their guests are made to feel welcome, valued, and cared
for. From the moment customers walk into the establishment, they make it feel friendly
and welcoming. Usually, hosts or hostesses take reservations, take names off menus, and
answer the phone.

Server
A server's duties include serving diners by assisting them with placing, receiving, and
paying for their orders before, during, and after their meals. By periodically checking on
their tables throughout the course of the service, they also make sure that food and drinks
are delivered on time.

Dishwasher
Dishwashers keep kitchens tidy, properly wash and sort dirty dishes, and prepare meals
as necessary. They set up dish stations with sinks and dishwashing equipment.
Throughout
the shift, they ought to keep the floors tidy and dry. Last but not least, they clean, stack,
and store cookware, glassware, silverware, and storage containers properly.

B. Management System

a.Human Resource

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It relies on the ability to draw, maintain and build up workers to its continuous
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growth. This is to employ workers with their professional skills to help them to build a
sustainable relation with
business. A worker is
willing to Position Salary improve his or
her skills in the culture of the
business. CEO / Owner  
b. Salary and Benefits
Co - Owner 30,000
  
Manager 23,000

Assistant Manager 20,000

Executive / Head Chef 20,000

Sous Chef 20,000

Host / Hostess 19,000

Bartender 19,000

Server 18,000

Dishwasher 18,000

Benefits

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Free meal allowance
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 Free uniform
 Complete mandatory benefits (SSS, Philhealth)

c. Hiring and Promotion Procedure 

Job Application - Job applications are selection tools that can and should assist
organizations categorize applicants as qualified or unqualified.

Resume Screening - the procedure of evaluating a candidate's potential for a position

based on their education, experience, and other characteristics listed on their résumé.

In-Person Interview - refers to the interviewee and interviewer meeting face-to-face. a

way for gathering information in which individuals answer to questions the interviewer
asks questions.

Decision and Job Offer - A decision to recruit or not hire must be supported by
appropriate explanations in detail. The hiring choice is based on information and proof
gathered throughout the process of hiring.

D. Training 

1. Orientation
The crew members have the opportunity to speak with company officials, receive
an overview of company policies, and receive multiple forms to complete. Also,
they might receive tours and have the chance to ask any questions they may have
on the business or their new positions.
2. Training Requirements
An employee will receive training from us that is intended to help them
accomplish job responsibilities to the best of their abilities. After the training is
through, the employee will be competent and skilled and able to do his duties
thanks to the training. Depending on the sort of employment, training could last a
few days or many weeks.
3. Testing

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These tests will be a hands-on implementation of what was taught in the training
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session.
4. Evaluation
These evaluations may be conducted several times throughout the year. If the
employee is not following their training, they will have to be retrained on certain
procedures, or their employment may be terminated.

C. Project Timetable or Gant Chart

Activities People In Charge Date End Date

Sharing the ideas in Julia Camara First of February Second week of

proposing business 2023 February 2023
name, logo, designs, Maria Fe Bildan
products and
services. Erica Estolano

Karl Refani

Carlo Ponseca

Laurence Angelo
Osorio

Finding a perfect Julia Camara Second week of Third week of

location. February 2023 February 2023
Maria Fe Bildan

Erica Estolano

Karl Refani

Carlo Ponseca

Laurence Angelo
Osorio

Brainstorming about Julia Camara First week of March Second week of

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the theme, concept 2023 March 2023
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and layout of the

food truck business. Maria Fe Bildan

Erica Estolano

Karl Refani

Carlo Ponseca

Laurence Angelo
Osorio

Canvas of materials, Julia Camara Third week of March Fourth week of

appliances and 2023 March 2023
supplies. Maria Fe Bildan

Erica Estolano

Karl Refani

Carlo Ponseca

Laurence Angelo
Osorio

Consultation Architecture and Fourth week of First week of April

Engineering March 2023
Department

Getting a business Julia Camara First week of April First week of April
permit and sanitation 2023 2023
permit. Maria Fe Bildan

Erica Estolano

Karl Refani

Carlo Ponseca

Laurence Angelo
Osorio

Starting of Architecture and Second week of April June 2023

construction Engineering 2023
Department

Purchasing of Julia Camara First of July 2023 Second week of July

materials like chairs, 2023
tables, lights, Maria Fe Bildan
decorations and

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Erica Estolano
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Karl Refani

Carlo Ponseca

Laurence Angelo
Osorio

Creating strategy like Marketing Third week of July Third week of July
social media to Department 2023 2023
promote the business.

Job hiring Human Resource Fourth week of July First week of August
Department 2023 2023

Training and Human Resource Second week of Third week of August

seminars in food Department August 2023 2023
truck operation

Cleaning, sanitation Housekeeping Fourth week of Last week of August

and finalizing of the Department August 2023 2023
establishment.

Inspection by the Council First week of Second week of

municipality. September 2023 September 2023

Grand opening with Julia Camara September 18, 2023

an offer like promos
and discount. Maria Fe Bildan

Erica Estolano

Karl Refani

Carlo Ponseca

Laurence Angelo
Osorio

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3 – Marketing Aspect
Market Description

Type of Market

Our business is in a monopolistically competitive industry since our product is

comparable to other commodities but not similar.

Market Segmentation

Geographically 

It is located in San Marcelino St. Ermita Manila. Our target market is people who
go to SM Manila, Luneta Park, Intramuros and also students from nearby schools.

Demographically

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Our establishment is open for all people and we are pet friendly. The demographic
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of visitors are people who are living in nearby dormitories and condominiums, students
aged 16 and above, and also people who work in nearby corporate establishments. 

Psychographically

Our restaurant has good ambiance and also alfresco to give our guests a relaxation
and less stressful moment. We are pet friendly, many nearby restaurants do not allow pets
to go in so we're serving less stress to fur mom and dads. 

Behaviorally 

Filipinos love to eat grilled burgers because it gives the best taste in every bite
and it fills you pretty fast. According to Statista Market Forecast, the market of meat is
expected to grow annually by 8.26%. It means it's beneficial to an establishment who
uses meat as their main ingredient.

Target Market

Project Grilled is located near malls and other tourist spots like the national
museum and Intramuros, and the target market of Project Grilled are the students in
different universities like AdU, TUP, LPU, PNU, Mapua, and other universities that are
nearby the said location.

Potential Market

Project Grilled is planning to attract potential customers by means of various

mediums, like advertising our business through any social media platform, especially
Facebook and TikTok.

Competitor Analysis

2. SWOT ANALYSIS

a. Minor Competitor

JOLLIBEE
Strength: 

 Customer Loyalty

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24 hours Service
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 Quality Food
 Recognized Brand

Weakness:

 Pricey Food
 Limited Marketing

Opportunity: 

 Global Expansion
 Ecommerce
 Product Innovation

Threat: 

 Healthy Diet Trends

 Pandemic
 Competitors

MCDONALDS
Strength: 

 Global Franchise
 Market Share
 McDonald's financial position

Weakness:

 Business model of a franchise

 Customers suffer as a result of the fierce competition
 Meals that are out of proportion

Opportunity: 

 Global Expansion
 Emphasis on Asian Market

Threat: 

 High-risk technological investments

 Competitors with a high level of intensity
 The economy is in a downturn

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b. Major Competitor
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BURGER KING
Strength: 

 Top 10 most recognized fast food restaurant brands in the world.

 Customers are consistently satisfied with its food and service.

Weakness:

 Brand lacks global diversity

 Fast food restaurants are seen as unhealthy.

Opportunity: 

 There is an increasing desire for more sustainable menu items.

 Burger King could diversify its meat-replacement offerings.

Threat: 

 The quick-service restaurant industry has exceptionally strong

competition.
 Seeing a drop in younger consumers due to an increased emphasis on
healthy eating.

ZARK’S BURGER
Strength: 

 Strong Brand

Weakness:

 New Product in market

 Fast food restaurants are seen as unhealthy.

Opportunity: 

 New Opportunities in growing economies.

Threat: 

 Tough Competition.
 Changing customers towards healthier food.

Product Description

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Project Grilled is a start-up company that offers burgers in a variety of flavors, ranging
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from the traditional grilled burger to the healthy burger for guests who prefer a healthier
lifestyle. The burger patties are mostly grilled since grilling adds a smoky flavor to the
patty, which can elevate the flavor to another level, and it is also healthier than pan
frying. Aside from burgers, it also serves slurpees in three different flavors.

A.  MENU

B. MENU PRICING AND COSTING

Table 1
CLASSIC CHICKEN BURGER
Ingredients Standard Quantity Unity Cost Final Cost
Ground Chicken 125 g Ph2381kg ₱29.75
mushroom 38 g Ph49.50/400g ₱4.70
white onion 1/4 cup = 60g Ph170/kg ₱10.20
garlic, minced 18 g Ph50/250g ₱3.60
Olive oil 1/4 tbsp = 3.75 ml Ph320/500ml ₱2.40
Breadcrumbs 1/3 cup = 8 g Ph120/kg ₱0.96
Large egg 1 pc Ph8/pc ₱8.00
kosher salt 1/4 tsp = 1.25 g Ph36/kg ₱0.05
ground pepper 1/4 tsp = 1.25 g Ph75/250g ₱0.38

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45 g
UNIVERSITY
Ph86/1kg ₱3.87
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hamburger buns 1 pc Ph94/4pcs ₱23.50

mayonnaise 4 tsp = 20 g Ph195/567g ₱6.87
ketchup ⅓ cup = 83.33 Ph92/567g ₱13.33
TOTAL ₱107.61

Table 2
SPICY CHICKEN w/ SLAW BURGER
Ingredients Standard Quantity Unit Cost Final Cost
chicken breasts 250 g Ph259/kg ₱64.75
garlic, crushed 18 g Ph50/250g ₱3.60
Cajun seasoning 1/4 tsp = 1.25 g Ph34/100g ₱0.43
Chili powder 1/8 tsp = 0.63 g Ph171/250g ₱0.43
olive oil 1/4 tbsp = 3.75 ml Ph320/500ml ₱2.40
brioche buns (white buns) 1 pc Ph94/4pcs ₱23.50
Iceberg lettuce 3 pcs = 24 g Ph.91.89/400g ₱5.51
tomato, sliced 45 g Ph86/1kg ₱3.87
mayonnaise 4 tsp = 20 g Ph195/567g ₱6.87
ketchup ⅓ cup = 83.33 g Ph90/567g ₱13.33
For the slaw
carrot, grated 25 g Ph90.97/700g ₱3.24
chopped fresh coriander 1 tsp Ph39/100g ₱1.95
red onion, finely sliced 1/4 cup = 60 g Ph270/1/2kl ₱32.40
low-fat Greek-style yogurt 2 tsp = 10 g Ph259/500g ₱5.18
mustard 1/4 tsp = 1.25 ml Ph85.47/200ml ₱0.53
TOTAL ₱99.64

Table 3
SMOKED CHEESY CHICKEN BURGER
Ingredients Standard Quantity Unit Cost Final Cost
Ground
chicken 125 gram Ph238/1kg ₱29.75
white onion 1/4 cup = 60 g Ph170/kg ₱10.20
breadcrumbs 1/3 cup = 80 g Ph120/kg ₱9.60
egg 1 pc Ph8/pc ₱8.00
salt 1/4 tsp = 1.25 g Ph36/kg ₱0.05
brioche buns 1 pc (split) Ph94/4pcs ₱23.50
olive oil 1/4 tbsp = 3.75 ml Ph320/500ml ₱2.40
Ph79.80/250g (22
slice cheese 1 slice slices) ₱3.63
parmesan
cheese 1/3 cup = 80 g Ph320/1kg ₱25.60

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ADAMSON
3 pcs = 24 g
UNIVERSITY₱16.00
Ph120/180g
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tomato 45 g Ph86/1kg ₱3.87

pepper 1/4 tsp = 1.25 Ph75/250g ₱0.38
mayonnaise 4 tsp = 20 g Ph195/567g ₱6.87
ketchup ⅓ cup = 83.33 g Ph90/567g ₱13.33
TOTAL ₱153.18

Table 4
SPICY CHICKEN N' CHEESE
Ingredients Standard Quantity Unity Cost Final Cost
Ground Chicken 125 grams Ph238/1kg ₱29.75
mushroom 38 grams Ph49.50/400g ₱4.70
onion 1/4 cup Ph170/kg ₱10.20
garlic, minced 18 g Ph50/250g ₱3.60
Olive oil 1/4 tbsp = 3.75 ml Ph320/500ml ₱2.08
Breadcrumbs 1/3 cup Ph120/kg ₱0.96
Large egg 1 pc Ph8/pc ₱8.00
kosher salt 1/4 tsp Ph36/kg ₱0.05
ground pepper 1/2 tp Ph75/250g ₱0.38
tomato 45 g Ph86/1kg ₱3.87
hamburger buns 1 pc Ph94/4pcs ₱23.50
chili powder 1/8 tsp = 0.63 g Ph171/250g ₱0.43
red bell pepper 5.5 g Ph109/400g ₱1.50
mayonnaise 4 tsp Ph195/567g ₱6.87
ketchup ⅓ cup Ph114/567g ₱15.08
TOTAL ₱110.97

Table 5
All MEAT
Ingredients Standard Quantity Unit Cost Final Cost
Ground Beef 1/4 kg Ph290/kg ₱65.83
Red onions 1/4 cup = 60 g Ph270/1/2k ₱32.40
garlic 18 g Ph50/250g ₱3.60
fresh mint 2 tsp = 10 g Ph69/100g ₱6.90
Dijon Mustard 1 tsp = 5 g Ph269/340g ₱3.95
Mayonnaise 5 tbsp = 30 g Ph195/567g ₱10.31
Lemon 1/2 pc Ph20/1pc ₱0.13
Paprika 1/2 tsp = 2.5 g Ph45/50g ₱2.25
Parsley 1 tbsp = 15 g Ph47/120g ₱5.88
Cooking Oil 1 tsp = 5 ml Ph138/1L ₱0.69
brioche bun 1 pc Ph94/4pcs ₱23.50
Kosher Salt 1/2 tsp Ph36/kg ₱0.09

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Table 6
SMOKED CHEESY BEEF BURGER
Ingredients Standard Quality Unit Cost Final Cost
Ground Beef 1/4 kg Ph290/1kg = 1000g ₱65.83
Bread crumbs 1/4 cup = 60g Ph120/kg = 1000g ₱7.20
onion powder 1 tsp = 5 ml Ph40/ml ₱0.40
garlic 18 g Ph50/250g ₱3.60
kosher salt 1 tsp = 5 g Ph36/kg ₱0.18
ground pepper 1 tsp = 5 g Ph35/ml ₱8.75
Mozzarella
cheese 1 slice Ph145/12 slices (200g) ₱12.08
Ketchup 1/4 cup = 62.5 g Ph90/567g ₱9.92
mayonnaise 1/4 cup = 62.5 g Ph195/567g ₱21.49
white onion 1/2 cup = 120 g Ph170/kg ₱20.40
tomato 45 g Ph86/1kg ₱3.87
pickles 1 tablespoon Ph175/340g ₱7.72
lettuce leaves 3 pcs = 24 g Ph91.89/400g ₱5.51
TOTAL ₱166.95

Table 7
Flame-Grilled Beef Burger
Ingredients Standard Quantity Unit Cost Final Cost
eggs 1 large Ph8/PC ₱8.00
breadcrumbs ¼ cup = 60g Ph120/kg = 1000 g ₱7.20
kosher salt 1/2 tsp = 2.5 g Ph36/kg ₱0.09
milk 1/2 cup =125 ml Ph125/1L ₱15.63
white minced
onion 1/8 cup = 30 g Ph170/kg ₱5.10
pepper 1/4 tsp = 1.25 g Ph75/250g ₱0.38
garlic 18 g Ph50/250g ₱3.60
ground lean beef 1/4 kg Ph290/1kg ₱65.83
Worcestershire 1 tbsp = 15 ml Ph98/150ml ₱9.85
hamburger buns 1 pc Ph94/4pcs ₱23.50
mayonnaise 1/4 cup = 62.5 Ph195/567g ₱21.49
Ketchup 1/4 cup = 62.5 Ph90/567g ₱9.92
Iceberg lettuce 3 pcs = 24 g Ph35/kg ₱0.84
TOTAL ₱171.43

Table 8
KETO BURGER
Ingredients Standard Quantity Unit Cost Final Cost

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Keto Mayonnaise
UNIVERSITY
1/3 cup = 83.33 g Ph84.71/350g ₱20.17
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Sugar-Free Ketchup 2 tbsp = 30 ml Ph140/350ml ₱12.00

Yellow Mustard 1 tablespoon Ph319/850g ₱5.63
Pickles, diced 1 tablespoon = 15 g Ph150/340g ₱6.62
Pickle Brine 1 teaspoon Ph293.5/300ml ₱4.88
Kosher Salt 1/8 tsp = 0.63 g Ph65/1kg ₱0.04
Beef Burger Patty
Ingredients:
Ground Beef 300 g Ph290/kg ₱87.00
Kosher Salt 1/2 tsp Ph36/kg ₱0.09
Pepper 1/3 tsp = 1.67 Ph75/250g ₱0.05
Avocado Oil 1 tablespoon = 15 ml Ph510/1L ₱7.65
Keto Burger Buns 1 pc Ph250/6pcs ₱41.67
TOTAL ₱185.80

Table 9
Waffle Burger
Ingredients Standard Quantity Unit Cost Final Cost
Ground beef 1/4 kg = 250 g Ph290/kg ₱72.50
Bacon 100 g Ph2256/500g ₱45.00
Ph145/12 slices
Mozzarella cheese 1 slice (200g) ₱12.08
small egg 1pc Ph6/PC ₱6.00
coconut oil 1 tbsp = 15 ml Ph138/1L ₱2.07
Pepper 1/4 tsp = 1.25 g Ph75/250g ₱0.05
Maple syrup 1/2 tbsp = 7.5 ml Ph103/355ml ₱2.18
kosher salt 1/2 tsp = 2.5 g Ph36/kg ₱0.09
Waffle Bun Recipe
all-purpose flour 1/2 cup = 120 g Ph109/kl ₱13.08
sugar 1 tbsp = 15 g Ph89/kg ₱1.34
baking powder 1/2 tsp = 2.5 g Ph45/500g ₱0.23
salt 1/8 tsp = 0.63 g Ph65/1kg ₱0.04
milk 1/2 cup = 125 ml Ph125/1L ₱15.63
vanilla extract 1/4 tsp = 1.25 ml Ph43/20ml ₱2.69
unsalted butter 1 tbsp = 15 g 135/225g ₱9.00
TOTAL ₱181.98

Table 10
VEGGIE BURGER
Ingredients Standard Quantity Unit Cost Final Cost
brioche buns 1 pc Ph94/4pcs ₱23.50
iceberg lettuce 3 pcs = 24 g Ph91.89/400g ₱5.51
tomato 45 g Ph86/1kg ₱3.87

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 cheese
ADAMSON
1 slice
UNIVERSITY
Ph79.80/250g (22 slices) ₱3.63
Page | 25

sugar-free ketchup 2 tbsp = 30 ml Ph140/350ml ₱12.00

mayonnaise 4 tsp = 20 g Ph195/567g ₱6.87
FOR BURGER
PATTY
mushrooms 1/4 cup = 60 g Ph49.50/400g ₱7.43
broccoli florets 1/4 cup = 60 g Ph199/908g ₱13.15
carrot 1/4 cup = 60 g Ph70/kg ₱4.27
white onion 1/8 cup = 30 g Ph170/kg ₱5.10
garlic cloves 18 g Ph50/250g ₱3.60
olive oil 1 tsp = 5 g Ph320/500ml ₱3.20
smoked paprika 1/2 tsp = 2.5 g Ph250/500g ₱1.25
chili powder 1/4 tsp =1.25 g Ph171/250g ₱0.86
Kosher Salt 1/2 tsp = 2.5 g Ph36/kg ₱0.09
Ground Black Pepper 1/4 teaspoon = 1.25 g Ph75/250g ₱0.38
Can Black Beans 1/4 cup = 60 g Ph94/400g ₱14.10
Walnut Halves 1/8 cup = 30 g Ph159/250g ₱19.08
Spinach Leaves 40 g Ph60/250g ₱9.60
Panko Bread Crumbs 1/8 cup = 30 g Ph165/kg ₱4.95
Large Eggs 1 large Ph8/pc ₱8.00
Tomato Paste 1/2 tbsp = 7.5 grams Ph25.95/150g ₱1.30
Cooked Brown Rice 1/4 cup = 60 g Ph85/kg ₱5.10
TOTAL ₱156.84

Table 11
SLURPEE (32 ounce)
Ingredients Standard Quantity Unit Cost Final Cost
Cold Club Soda 2 cups = 500 ml Ph50/320ml ₱78.12
Granulated Sugar 1/2 cup = 240 g Ph206/kg ₱49.44
Strawberry/Coca Cola/Green Apple
Extract 1/2 tsp = 2.5 ml Ph49/20ml ₱6.13
Crushed Iced 2 1/2 cup = 600 g Ph150/50kg ₱18.00
Strawberry Flavored (unsweetened) 3/4 tsp = 3.75 g Ph22.46/3.9g ₱21.60
TOTAL ₱173.29

Table 12
SLURPEE (16 ounce)
Ingredients Standard Quantity Unit Cost Final Cost
Cold Club Soda 1 cups = 250 ml Ph50/320ml ₱39.06
Granulated Sugar 1/4 cup = 60 g Ph206/kg ₱12.36
Strawberry/Coca Cola/Green Apple
Extract 1/4 tsp = 1.25 ml Ph49/20ml ₱3.06

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 Crushed Iced
ADAMSON1 1/4
UNIVERSITY
cup = 300 g Ph150/50kg ₱9.00
Page | 26

Strawberry Flavored (unsweetened) 1/4 tsp = 1.25 g Ph22.46/3.9g ₱7.20

TOTAL ₱70.68

D. Projected Sales

Menu Price Respondent Daily Monthly Year 1 Year 2

s

Classic Chicken 107       10 1070 32,100 385,200 770,400

Burger

Spicy Chicken with 110    6 660 19,800 237,600 475,200

Slaw Burger

Smoked Cheesy 153    5 765 22,960 275,400 550,800

Chicken Burger

Spicy Chicken N’ 111    9 999 29,970 359,640 719,280

Cheese

All Meat 155    3 465 13,950 167,400 334,800

Smoked Cheesy 161    2 322 9,660 115,920 231,840

Beef Burger

Flame-Grilled Beef 171    2 342 10, 260 123,120 246,240

Keto Burger 185    3 555 16,650 199,800 399,600

Waffle Burger 182    2 364 10,920 131,040 262,080

3,106,920 6,213,840

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