Section 2

A. Food Kyoto

B. This business plan will perform partnership in a business owned by two or more people.

Each partner is personally liable for all debts and obligations of the business. The partners

share the profits and losses of the business.

C. Vision - Food kyoto aims to bring the classic savory Filipino and Japanese-style dishes

into one and aims to serve our community, country, and fellow people and be the

favorite part of everyone’s menu list.

Mission- To provide our customers with delicious, healthy, and affordable food made

with fresh, local ingredients. We are committed to sustainability and social responsibility

and believe food can be a force for good in the community.

D. Core Values

Commitment Determination Responsibility Innovation

We, the Food Kyoto The researchers also The researchers take The researchers are

researchers, commit developed an pride in having a also encouraged to

to providing our unyielding trait healthy outlook in the have collective

customers with the common among each workplace towards minds of creativity,

highest level of other, the will to achieving the primary innovation, and

quality and always improve and succeed goal, which is to earn uniqueness in the

exceed to strive their in leaps and bounds profit while workplace, which will

expectation with the will help accomplish maintaining a positive help discover

best possible the tasks at hand. outlook in business. breakthroughs that

service.
 will support the

product in the future.

E. 5 M’s (Material, Manpower, Machinery, Methods, Money)

• Money is the most critical and all purpose recourse because it is used to acquire

or hire other resources. Food Kyoto will be starting at ₱5,000 to run the business.

This includes the material expenses and operational expenses in a short period

of time.

• Manpower refers to the managerial and non-managerial personnel employed In

an organization such as human resources mobilize, allocate and utilize the

physical and financial resources of an organization. Food Kyoto will be managed

by 1 person and will be observing how operation goes from time to time and is

the one who keeps the daily sales afterwards. 2 Kitchen staff is responsible for

the food production, other staff will be the one to manage the cooked/finished

product and to serve.

 • Materials represent the physical raw materials and intermediate products (semi-

finished goods) which are converted and assembled into finished products with

the help of certain processes and technology.

Food Kyoto Equipment Materials:

• Electric Stove

• Frying Pan

• Pot

• Electric Steamer

• Mixing Bowls

• Whisk

• Spatula

• Cutting Board

• Scissors

• Knife

• Spoon & Fork

• Measuring Cup

• Plastic Tray

• Banana Leaf

• Disposable Spoon & Fork

• Cup

• Machines are the equipment used to process the materials into finished or semi-

finished products and can help reduce costs and to improve the quality of output.
 However Food Kyoto will not be using any machinery, It will not be necessary as

it can run the operation without any machinery.

• Methods refer to the normal and prescribed ways of doing various operations that

are performed according to certain systems and procedures. Cashier will be

responsible for interacting with customers and taking orders. After ordering, the

cashier will give number stabs to each customer who ordered, to maintain fine

operations from time to time and it also helps to reduce long lines. Kitchen staff

will be receiving orders from the cashier and the finished product will begin

distributing by orders using the number stabs. The use of right methods helps to

increase the efficiency of operations and contributes to effective management

F. Organizational Structure

G. Manpower Requirements

Job Title Position Job Specification

Manager 1 Maintains staff by recruiting, selecting, orienting, and

training employees.

Ensures a safe, secure, and legal work environment

Flexible

Interpersonal and relationship-

 building skills

Problem-solving skills

Analytical skills

Technical Skills

Can work and adapt to the environment

College Graduate

Finance Manager 1 Excellent communication and presentation skills

Decision-maker

Can Interpret financial analysis report

Trustworthy

Ensure a safe and free legal working environment.

College Graduate (usiness related course)

Marketing Manager 1 Ability to create and develop product and pricing

strategies, balancing firm objectives.

Skills to analyze, observe, and monitor market trends.

Department.

To create a marketing strategy

 for the company in line with

company objectives

To oversee the company’s

marketing budget.

To plan and implement

promotional campaigns.

Head of the Kitchen 1 Passed Certification of (NCII) Tesda Cookery

department
Graduate any Culinary course related.

Can work under pressure

Modernized work with culinary trends and optimized

kitchen processes

Outstanding communication and leadership skills

Ability to divide responsibilities and monitor progress

H. Staff Duties and Responsibilities

Position Duties Responsibilities

Manager Food kyoto managers must ensure the To keep employees motivated,

business will run smoothly resolve conflicts, and make hard

decisions for employees.

Proactive in the working environment
 Must be responsible in handling work To make sure that all

under pressure employees should finish their

duties at a given time.

Optimize expenses

To develop a strategic plan by

Set goals for the business
studying the financial

opportunities and

recommending new objectives.

Finance Produce an accurate financial report To handle the money of the

Manager company
Have a projection for the target sales.

To manage the budget and the

Providing financial forecasting
capital needed for the business

Must understand the potential risk &

To monitor and interpret cash
reward factor
flows and predict future trends

Marketing Create engaging and informative content To handle the raw materials and

Manager/ Sales for the website, blog, and social media, advertisement of the company

Manager and use this platform in promoting

Creativity and Innovation
channels where the business could

prosper. Social media skills

Promotional and Sales skills

Must know the target market accurately

Process Design skills

Know where to promote the product

responsibly.
 Communication skills
Monitor sales of the team

To be able to see the big picture

and provide helpful advice and

input in the business.

Head of Kitchen Know how to implement the FIFO To handle the money of the

department method company

Have a floor plan in case of emergency To manage the budget and the

capital needed for the business

Must determine the expiration date of

spoilage goods To monitor and interpret cash

flows and predict

Ensure the quality of the food that being

serve to the customer

I. Employee Recruitment and Selection

Recruitment and Selection Methods Integrity, dedication, commitment to service

delivery, leadership and retention of knowledge are our core values and we advise on

the introduction of external recruitment practices. External recruitment is done by first

considering the business needs and evaluating the requirements and expected job

performance of each position. Based on these assessments, a list of minimum

qualifications, experience and competencies is created.

Available education and training, professional associations, and the potential availability

of candidates for the job are taken into account when assessing the characteristics of
the labor market. Such questions ensure more effective presentation, attractiveness,

and potential adoption in a more efficient manner. In addition to being posted on the

company's website, advertisements will be distributed to affiliated accounting and

human resources organizations and recruitment agencies. The purpose of distributing

advertisements to relevant professional organizations is to ensure that responding

candidates comply with the required professional codes of conduct in relation to our

business. By serving ads to relevant recruitment agencies within a specialty, a wider net

is cast to attract potential candidates to that specialty. The selection of the ideal

candidate for a company is done by evaluating the received applications for compliance

with the minimum requirements and inviting the final group of candidates for a panel

selection interview; the results obtained are Close to ideal position requirements.

Through moderator evaluation and discussion, ideal candidates are identified and

invited to where the job is done. This screening and selection method ensures that the

selected candidates articulate their needs, goals and reach their full potential in

upholding the company's core values.

J. Compensation, Benefits, and wages

Minimum Wage the Wage Rationalization Act, Republic Act No. 6727, sets the

minimum wage rates applicable per region, province and industry sector. The industry sectors

are: non-agricultural, agriculture (plantation and non-plantation), cottage and handicraft, retail

and service sectors. The minimum wage may vary depending on the number of employees and

gross-sales of an enterprise and its industry sector As of June 202022 the minimum wage of

non-agricultural workers in Metro Manila is PHP 570

 Overtime pay Minimum wage is based on a work week of 40 hours or 8 hours per

day. The daily 60 minute mandatory lunch break is not included in the 8 hour work day and is

not compensated.

Overtime Rates:

– Regular work day: plus 25% of the hourly pay rate.

– Rest day, regular/special holiday: plus 30% of the hourly rate on said day.

Premium pay is given on non-working days (rest days/special holidays)

There are 3 special holidays:

– Ninoy Aquino Day

– All Saints Day

– Last Day of the Year

Premium Pay Rates:

– On a rest day or special holiday, an employee is entitled to an additional 30% of his daily

basic rate, or a total of 130%.

– On a rest day which is also a special holiday, an employee is entitled to an additional 50% of

his daily basic rate, or a total of 150%.

– On a regular holiday which is also an employee’s rest day, an employee is entitled to an

additional 30% of the regular holiday rate of 200%, or a total of 260%. Note that it is only

applicable to employees covered by the holiday-pay rule.

The “no work, no pay” principle applies during special non-working days and such other

special days as may be proclaimed by the President of the Philippines. Workers who are not

required or permitted to work on these days are, therefore, not entitled to any

compensation. This, however, is without prejudice to any voluntary practice or CBA providing

for payment of wages and benefits for declared special days even if unworked.

Their bonus will be given if the employee has exceeded the 1 year for being an

employee of the business. The computation for their 13th-month pay/bonus is provided;
“To compute your pro-rated 13th-month pay, take the amount of your basic salary per month,

multiply it by the number of months you have worked for the year and then divide it by 12”.

“Data came from the Department of Labor and Employment (DOLE)”

Basic benefits are being given to the employee SSS, Pag-Ibig, Philhealth.

K. Employee Benefits (SSS, Philhealth, Pag-Ibig)

 L. Employee Manual

Food Kyoto, founded in 2023 aims to provide our customers with delicious, healthy, and

affordable food made with fresh, local ingredients. We are committed to sustainability

and social responsibility and believe food can be a force for good in the community.

Food Kyoto was founded by understanding competitive analysis in the specific market.

Food kyoto aims to bring the classic savory Filipino and Japanese-style dishes into one

and be the favorite part of everyone’s menu list.

 Employee Roles and Responsibilities Food Kyoto employees must understand their

roles and responsibilities as set out in their contract job descriptions. Employees must

keep the quality standards of the food and service during work hours at all

times. As a result employees must expect bonus pay, increase in salary, additional

wages and more. Food Kyoto Employees will have a total of 8 hours of work time from

9am-5pm.

Complies on Interaction with the Customers:

· Interact with customers, take orders and to serve

· Accommodate customers' needs and preferences and make recommendations

· Properly prepare the dish step by step

· Restock and replenish food Kyoto’s inventory and supplies

· Maintain guest focused and nurture an excellent guest experience

Comply with all food and beverage regulations Staff roles:

Cashier 1 : Is responsible for greeting, interacting, and assisting customers

Waiter 1 : Is responsible for cleaning tables, running the food from kitchen to tables

Kitchen 1: Is responsible in cooking the dishes and responsible for customer orders

Kitchen 2: Is responsible for managing the final product to be served or packed responsibly
 In Food Kyoto, Customers must receive orders correctly and equally, when a customer receives

a wrong order they have the power to refund or change it. Customers should attain the quality

service from the employees at all times. When a customer suffers from food poisoning and is

hospitalized because of the food we offer, Food Kyoto is responsible for the treatment and

hospital bills appropriately.

Key Practices Prohibited by the Law:

· Smoking policy

· Waste Management Policy

· Breach of food safety regulations

· Pest Control

· Discrimination at the workplace

Auditing and Inspection Regimes:

· Food Safety Checklists - Temperature log sheet/book

· Standard Operating Procedures (SOP's)

· Record of staff qualifications - need to upgrade qualifications

· Personal Hygiene of Food Handlers

· Training logs

Food Kyoto is always committed to its quality standards of the food and services, an

employee that is not serious about the quality standards of the company will be
automatically terminated and will be blacklisted. Food Kyoto is genuinely significant in

keeping the employees delighted and motivated at all times and when an employee

resigns they will receive an employee reward. This reward will be optionable and

depend on the manager, Furthermore every month they will be receiving vouchers or

discounts when they order in Food Kyoto.

M. Working hours and days of the week

Food Kyoto will operate 4 times a week (Monday, Wednesday, Thursday, Saturday)

from 9am to 5pm with 1 hour lunch break. We are located at Mezzanine/Upper Ground

floor FEU-Alabang.

N. Training

Business Training

Purpose: To prepare in the execution of the business, efficiently and effectively.

Learning objectives:

• Understand the organization's mission and vision

• Gain an understanding of both the short-term and long-term goals of the

company

• Learn the company's policies concerning dress code, scheduled breaks, etc.

• Meet each member and learn about their roles in the organization

• Learn how to market and sell products in a standard and professional manner

Delivery Mode: Instructor-led training

Evaluation Procedure: Have a team-building exercise for the team, join

seminars/webinars and team meetings, and have the guidance of the facilitator

Teamwork Training

Purpose: To teach staff how to work together efficiently.

Learning Objectives:

• Acquire knowledge about the value of collaboration in the workplace

• Practice transparent communication and active listening

• Improve the ability to resolve conflicts

 • Improve interpersonal connections with teammates

Delivery Mode: Group activity with practical application and instruction from a facilitator

Evaluation Procedure: Collaborate with one another to construct and market the

business properly.

Training Plan Table

Employee Target Date Number of Topics Areas Requiring

Name Date Attended Hours Covered Improvement

O. Legal Aspect (DTI. BIR. BRGY. MAYORS PERMIT. SANITARY)