Bussin Spot Final Paper

Baliwag Polytechnic College
Dalubhasaan Kong Mahal

Second Semester
A.Y. 2020 – 2021
Bussin Spot Resto Bar
A Feasibility Study presented to the Faculty of

Institute of Hospitality Management and Tourism
In Fulfillment of the
Requirements to the Degree of
Bachelor of Science in Tourism Management
By:
Lanag, Rozel B.
Ramirez, Paul Cholo D.
De Guzman, Joyce F.
Sarrondo Rose ann C.
Salor, Kevin Joel R.
Mendoza, Reyven Kenneth S.
Valondo Rileth F.
Morales, Roxanne C.
Evangelista, Maricar P.
Cano, Jam Lhierial L.
Gino Cabuhat Espinosa, M.Sc.

Adviser
May 2022
Table of Contents
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CHAPTER I: Corporate Mission, Vision, Goals and Objectives.........................................................4
INTRODUCTION..........................................................................................................................4
MISSION......................................................................................................................................5
VISION.........................................................................................................................................6
ORGANIZATIONAL GOALS AND OBJECTIVES...............................................................................6
GENERAL OBJECTIVES.................................................................................................................6
SPECIFIC OBJECTIVES......................................................................................................................7
SCOPE OF THE STUDY.................................................................................................................8
CHAPTER II:Management Aspects..................................................................................................8
NAME OF FIRM...........................................................................................................................8
LOCATION MAP.........................................................................................................................10
BRIEF DESCRIPTION OF THE PROJECT.......................................................................................11
TYPE OF BUSINESS................................................................................................................11
TYPE OF ORGANIZATION.......................................................................................................12
ORGANIZATIONAL CHART.....................................................................................................13
OFFICERS & STAFFS OF THE BUSINESS..................................................................................15
JOB QUALIFICATION AND SPECIFICATION.............................................................................16
CHAPTER III:Management During the Pre-Operative Period........................................................21
GANTT CHART...........................................................................................................................21
Management during Pre-Operative Period...........................................................................22
Project time-table:................................................................................................................23
CHAPTER IV: Marketing Aspect.....................................................................................................25
4.1 PRODUCT AND SERVICES DESCRIPTION..............................................................................25
Product Description..............................................................................................................25
4.2 SURVEY QUESTIONNAIRE................................................................................................47
SUMMARY............................................................................................................................63
4.3 MARKET ANALYSIS..............................................................................................................69
4.3.1 Market Profile..............................................................................................................69
4.3.2 Target Market..............................................................................................................69
4.3.3 Market Productivity.....................................................................................................71
4.4 COMPETITION ANALYSIS...............................................................................................114
4.4.1 SWOT ANALYSIS.........................................................................................................122
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4.5 MARKETING STRATEGY.....................................................................................................123
4.5.1 PRODUCT AND SERVICE STRATEGY............................................................................124
4.5.2 PRICING STRATEGY....................................................................................................124
4.5.3 DISTRIBUTION STRATEGY...........................................................................................126
4.5.4 ADVERTISING AND PROMOTIONAL STRATEGY..........................................................127
CHAPTER V.Technical Aspect......................................................................................................132
5.1 LOCATION MAP.....................................................................................................................132
5.2 FAÇADE – 3D IMAGE.........................................................................................................134
5.3 LAYOUT PLAN....................................................................................................................136
5.4 OPERATION SCHEDULE.....................................................................................................137
5.4.1 EMPLOYEE OPERATION SCHEDULE............................................................................137
5.4.2 MONTHLY STORE ACTIVITY........................................................................................138
5.5 MACHINERIES AND EQUIPMENT.......................................................................................139
5.6 FURNITURE AND FIXTURES...............................................................................................149
CHAPTER VI:Operational Aspect.................................................................................................156
6.1 STANDARD OPERATING PROCEDURES..............................................................................156
6.2 PRODUCTION FLOW..........................................................................................................157
6.3 TRANSACTION FLOW........................................................................................................158
6.1 PARTNERSHIP AGREEMENT..............................................................................................159
6.2 SAMPLE EMPLOYEE CONTRACT........................................................................................160
6.3 NECESSARY PERMITS........................................................................................................161
CHAPTER VIII:Financial Aspect....................................................................................................167
8.1 COST OF OPERATION........................................................................................................167
8.2 FINANCIAL ASSUMPTION..................................................................................................169
8.3 INCOME STATEMENT........................................................................................................170
8.4 BALANCE SHEET................................................................................................................171
CHAPTER IX.: Conclusion and Recommendation........................................................................173
CONCLUSION..........................................................................................................................173
RECOMMENDATIONS.............................................................................................................174
REFERENCES...............................................................................................................................176
APPENDIX I..................................................................................................................................178
APPENDIX II.................................................................................................................................185
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CHAPTER I: Corporate Mission, Vision, Goals and Objectives
INTRODUCTION
The coronavirus pandemic has turned our lives upside down, affecting everything.
As the pandemic happens, there are many changes that everyone will encounter in their
daily lives. Many people may be facing mental health conditions, due to social isolation,
quarantine and lockdown. The implementation of pandemic restrictions for almost three
years ago has made it difficult to maintain and nurture companionship, for the certain
reason that all kinds of gatherings have been banned during the shutdown periods. But
since the number of active cases is decreasing in the municipality of Baliwag and the
level of restrictions has also decreased, our team can use this as our strength to create a
business.
Having a companion in life, whether they are a relative, friend or career, helps
keep the mind active and prevent social isolation. Someone there to engage in
conversation with, even if it’s for a few moments, encourages mental stimulation and
positive thoughts, as well as reminisce memories. According to (Better Health, 2017) The
benefits of social connections and good mental health are numerous. Proven links include
lower rates of anxiety and depression, higher self-esteem, greater empathy, and more
trusting and cooperative relationships. Strong, healthy relationships can also help to
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strengthen your immune system, help you recover from disease, and may even lengthen
your life.
“To get the full value of joy you must have someone to divide it with”
– Mark Twain
Since many establishments are already opening and back at their operations in the
town of Baliwag, many people are also excited to go outside and to have fun, since they
are bored in their homes during lockdown. Our team will see this as an opportunity to
establish a business that is timely and relevant. The team would like to see that
throughout the changes in everyday living, we would never forget the value of having a
good time bonding with every relationship and organization. The “Bussin Spot” is a
resto-bar that gives a nice place to eat and drink to their customers. The “Bussin Spot”
will serve as your place for having a conversation with your friends, family, and
colleagues. We will offer different cuisine, snacks, and beverages. The business will take
care of the cozy ambiance that will give you a warm feeling that will surely complete
your day.
MISSION
Our mission is to provide a different taste to dining and drinking experience. As
we slowly cope up with the new normal way of living, we strive to provide the best
quality service at all times, and a perfect place for relaxation and enjoyment where
everyone can come and spend their hours of after works with a few drinks or beverages
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of their choices accompanied by music backgrounds that perfectly set the moods for a
relaxed night.
VISION
Bussin Spot’s vision is to be the leading local resto bar in the town of Baliwag,
and eventually expand the business in the whole municipality of Bulacan within the span
of a few years by providing the best hang out place for everyone.
ORGANIZATIONAL GOALS AND OBJECTIVES
As the world was put on hold due to the pandemic situation that shuts down a lots
of establishments including small hopes for business ventures, the rising percentage of
unemployed individuals is as alarming as the rising case of the corona virus positive.
Together with the slowly bouncing back of the economy and the return of the working
public to what we call as the ‘new normal’ with corresponding protocols to be followed
and observed, this lead the researchers to try something new in the field of food and
beverages business; the fusion of bar and restaurant in a cozy ambiance. The objectives
of Bussin Spot are as follows:
GENERAL OBJECTIVES
Bussin Spot is focused on providing satisfaction to the customer by means of quality
product and services as the customer is the lifeblood of a business. Employees and
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suppliers are also a priority as they are part of making a business successful. That's why a
good environment for everyone that includes accepting development and innovation are a
good step in making a way to success.
SPECIFIC OBJECTIVES
1. SALES TARGET
 Achieve at least 50% of the startup capital within a year of business
operation.
 Double the starting capital of the business within the second year of
business operation.
2. PRODUCTS AND SERVICES
 To serve the best quality of foods and drinks.
 Offer a various choice of foods and beverages that would fit to market
demands.
 Attract more customers through introducing and offering new sets of food
and beverages from time to time that customers will look forward to.
3. FINANCIAL & MARKETING OBJECTIVES
 Establish customer loyalty by providing the best dining and drinking
experience and quality service.
 To maintain excellent profit and eventually branch out or expand the
business in other areas of the province.
 Hire and train employees in order to ensure the quality of service at all
times.
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4. FUTURE EXPANSION
 To provide more job opportunities to the local, specifically the students
dealing with educational finances and had to juggle works with studying.
 Open another branch within the town within the business’ fifth year of
operation.
SCOPE OF THE STUDY
This study will focus but not limited to the residents of the community of the
town of Baliwag where Bussin Shop is physically located. The target market are
individuals with age ranges 20-40 whereas these are usually the age for people to love
going out and spend evenings outside. Regardless of gender identification, a survey
consisting of seventy participants will be conducted with the questions relating to the
business concepts to identify the preferences of the potential market. The survey will be
done in an online platform through the use of google form application to ensure
everybody’s health and safety and to follow the protocols imposed by the government for
the new normal setting.
CHAPTER II:Management Aspects
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NAME OF FIRM
Our team is settled in the firm name “Bussin Spot” for the certain reason that it
signifies our stand in the market. “Bussin” is a slang word that frequently pops up on
TikTok, and it means that something is really good, while “Spot “means a particular
place or point. We aim to instill in the minds of the general public, particularly our target
market to easily remember our business name. Given the current health crisis, we want to
purposefully influence and inform our diners that our shop will implement sanitary
practices and always follow safety protocols for the safety of everyone within premises.
BUSINESS TAGLINE
“Taste the Difference”
LOGO DESIGN
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Business logo is important for every company because it serves as the identity and
the customer’s first impression of the company. The Bussin Spot logo contains a ‘spoon
and fork and a knife’ that stands for the food being offered in the place, the ‘beer glass’
as for the alcoholic drink and beverages. Regarding the color, we agreed on the different
shades of brown as it signifies the warmth feels that the place offers, thus earthy in
reference with our drinks.
LOCATION MAP
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Bussin Spot will be located at F. Vergel De Dios Baliwag, Bulacan. The researchers
decided to establish the business in that particular location mainly for the following
reasons:
(1) This place is known to be before’s physical location of Boss J Restaurant that
was really famous to people. It has two floors and a spacious parking area which is a big
help for customer’s vehicle parking.
(2) The market competition of the area is healthy as there are existing numbers of food
and restaurant business all around the place. It is also close to the town proper of Baliwag
which serves as the main place for everyone travelling from neighboring municipalities,
wherein everything is located and accessible from universities to church and
transportation terminals.
(3) and lastly, the socio-demographic structure within the circumference of the place
ranges from average to above average hence taking into consideration that the physical
location is accessible with just a few rides and walks around the town proper.
BRIEF DESCRIPTION OF THE PROJECT
TYPE OF BUSINESS
The Bussin Spot is a resto bar business that would fall under the ‘food and drink’
business category generally under the hospitality industry. A resto bar is basically a
combined restaurant and a bar that serves a variety of drinks with the ambiance of a bar
or a nightclub minus the entertainments normally being offered on a club. The business
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will serve different kinds alcohol drinks, paired with selected food menus and appetizers
and being accompanied by a live music and a band. The fundamental concept of the resto
bar is to offer a place for relaxation and enjoyment to customers after a long day off
work.
Capitalization of partners is distributed in the following amount and specific
proportion:
Business Partners Amount Percentage
Rozel Lanag Php 250,000 25%
Paul Cholo Ramirez Php 250,000 25%
Joyce De Guzman Php 250,000 25%
Rose Ann Sarrondo Php 250,000 25%
Total Capital Php 1,000,000
TYPE OF ORGANIZATION
The Bussin Spot is a partnership type of business organization that is formed by
four individuals who shares the management and profit. The Bussin Spot business
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organization is owned by four individuals that agreed to share not only the management
but also the responsibilities for each partner’s debts and other obligations. The business
will operate under general partnerships specifically where the operations are being
closely controlled by partners and structure it the way they see fit. The general
partnerships do not require the business entity to be officially registered in the state and
the partnership will be formed immediately just after signing the partnership agreement.
General Partnerships are less expensive to form compared to a Corporation for this kind
of partnership typically dissolves once the partner dies, becomes disable or decided to
exit the partnership.
ORGANIZATIONAL CHART
The Organizational Chart shows a detailed structure of the division of work within
the organization. The General Manager is responsible for the overall orderliness of the
business operation, the growth and the progress, including the monitoring the efficiency
of work of the staffs and ensuring that the business is operating according to the goals
and policies being set up for it. The Floor, Bar, and Kitchen Managers are the person
assigned in the respective departments of the company to ensure and closely monitor the
areas. Floor Manager is responsible for maintaining the Dining Area that includes
assisting the customers and directing the servers. The Bar Manager for the Bar Area,
maintaining the inventory and coming up with new drinks to be served for the customers.
The Kitchen Manager is the person responsible for the whole kitchen operations,
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including food preparation and cooking. The Cashier is the one responsible for receiving
payments, bills and handling receipts to the customers.
General
Manager
Security
Officer
Finance Kitchen Bar Floor

Manager Manager Manager Manager
Bookkeeper Cook 1 Bartender 1 Server 1
Cashier 1 Cook 2 Bartender 2 Server 2
Dishwasher
Cashier 2 Barbacks 1 Host
1
Dishwasher
Barbacks 2 Utility Man
2
Buzzer
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OFFICERS & STAFFS OF THE BUSINESS
General Manager – Directs the everyday operation of the restaurant and ensuring the
compliance of all areas to company standards and makes sure that the business
performance is in line with the company’s goals.
Cashier – Receives payment, issues receipts and basically does all the tasks that requires
handling money.
Floor Manager – Manages, trains, supervises and schedules the working hours of the
staffs.
Servers – Responsible for greeting the guests, takes the order and serves the food and
beverages to the guests.
Host – Person responsible for greeting the customers upon entering the resto bar, takes
the reservation, puts them on a waiting list and eventually shows them to their seats.
Bar Manager – Manages the business aspects of the bar that includes keeping the
inventory, and keeping liquor licenses.
Bartenders – Mix and serve alcoholic beverages according to customer’s requests.
Bar backs – Ensure that the bartender has everything they need during the service. They
are basically the right hand of the bartender.
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Kitchen Manager – Coordinate and supervises the kitchen staff according to food safety
standards.
Cook – Responsible for preparing the food for the restaurant customers.
Dishwasher – A person who washes and sorts all the dishes and kitchen wares.
Buzzer – Responsible for cleaning and setting the table in the restaurant, including the
restocking of necessary items such as silverwares and plates.
Security Officer - Responsible for deterring criminal activity by adhering to a facility's
security measures.
Finance Manager - Responsible for managing the financial health of our organization in
order to promote success and growth while maintaining legal financial practices.
Bookkeeper - A financial professional who is responsible for recording our company’s
financial accounts and records.
Utility Man - Maintenance workers, also known as repair workers, fix and maintain
mechanical equipment, buildings, and machines.
JOB QUALIFICATION AND SPECIFICATION
POSITIONS JOB QUALIFICATION JOB SPECIFICATION
General Manager  2-3 years of  Sets policies, operations,

managerial experience create and maintains
preferably under the budget.
hotel and restaurant  Coordinates employees
industry. and supervises lower-
 Graduate of any level managers.
hospitality and tourism  Sets the strategies,
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degree or similar allocate resources and
related field. oversees the operations
 Outstanding of the of the business.
communication,
intrapersonal and
leadership skills.
 Excellent presentation
and organizational
skills.
Cashier  Work experience as a  Processes sales
retail cashier or similar transactions, accepts
roles in sales. payment, issues receipts
 At least a high school and calculate and return
degree is required. change when required by
 Basic PC knowledge payment method.
and familiar with using  Calculate the cost of
the cash register. product or services.
 Good math skill and
customer satisfaction-
oriented.
Floor Manager  At least 2 years of  Make sure that the staff
experience in food & members comply with
beverage, culinary or safe food handling
any related procedures.
professional area.  Interact with the
 A graduate of any customers and resolve
hospitality and tourism customer complaints.
degree is preferable.  Closely monitor the
performance of the staff
members.
Host  A high school diploma  Greet guests and escort
and preferably an them to the dining area.
equivalent experience  Provides guests with
in the hospitality is menus and answer any
required. initial queries.
 With pleasing  Answer phone calls and
personality and take reservations,
positive attitude.
Server  High school diploma is  Take food and drink
a plus but not required. orders from customers
 Excellent people skills accurately.
with friendly attitude.  Engage with customers
 Patient and customer in a friendly manner.
oriented.  Ensure tables are
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 Keen attention to enjoying their meals and
cleanliness and safety. take actions to correct
any problems if
necessary.
 Collect payments from
tables.
Bar Manager  A highschool diploma  Manages the business
and an experience in aspects of the bar such as
the restaurant or any keeping liquor license
related management and negotiating with
experience is required. supplier contracts.
 Decisive and with an  Ensuring licenses are
exceptional updated and in line with
communication skill. current legislation.
 Excellent computer,
problem solving and
customer service skills.
Bartender  Resume and proven  Prepare drinks, alcohol
working experience as and non-alcoholic
a bartender. beverages for the
 Excellent knowledge customers.
in mixing, garnishing  Mix ingredients to
and serving drinks. prepare cocktails.
 Relevant training  Interact with customers,
certificate. take orders and serves
drinks.
Bar backs  High school diploma  Assist with bar opening
or equivalent. and closing duties and
 Minimum age to serve restocks the bar with
alcohol. garnishes and other
 Knowledge in menu necessary things.
items especially the  Ensures that the
drinks. bartenders have clean
 Observant and towels and glassware.
thorough.  Keeps the bar clean and
well stocked and
memorizing the menus
as well.
Kitchen Manager  Bachelor’s degree in  Order materials, supplies
restaurant management and kitchen ingredients
and certification is based on demands.
required.  Oversee food preparation
 Minimum of 3 years and cooking process.
work experience.  Ensure that the kitchen is
 Excellent problem- well organized.
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solving or conflict  Supervise kitchen
management skills. employees and organize
food orders.
Cook  At least a high school  Prepare food items for
diploma is required. the customers as
 Culinary certification requested.
or a degree from a  Determine foods and
culinary school is supply needs based on
preferred. rotating menu.
 Comfortable in moving  Inspect food products
frequently. and supplies as needed.
 Familiarity with  Ensure cleanliness in
general kitchen work environments and
equipment and stations.
appliances.  Checks food before it is
 Ability to read, served to the customers.
comprehend and
follow recipes.
Dishwasher  A high school diploma  Ensuring the cleanliness
and a minimal work of dishes and other
experience is required. kitchen utensils.
 Exceptional time  Clean machines and
management skills. appliances used in the
 Ability to stand up or kitchen.
walk for 8 hour shift  Take out trash and rinse
and can lift at least 20 garbage cans.
pounds.
Security Officer  The ones who will  High school
check if our customers diploma/GED.
are minors or not.  Registered as a security
 Review video officer.
surveillance equipment  Outstanding surveillance
to identify odd and observation skills.
behaviors,  Excellent
 Patrol the interior and communication skills.
exterior of a property  Ability to exercise good
in set intervals and judgment.
only providing  Strong reporting skills.
property access to  Working knowledge of
authorized individuals. public safety, security
operations, and
procedures.
Finance Manager  Financial planning to  Bachelor's degree in
determine how to pay finance or accounting.
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off liabilities and grow  2-3year relevant
the business. experience working in
 Reviewing financial accounting and
documents to ensure bookkeeping.
tax-compliance  Strong Excel skills.
 Collaboration with  Excellent ability to
other departments to problem solve along
achieve monetary with solid analytical
goals skills.
 Understanding of the
business process, and
systems optimization.
 Comfortable interacting
with all levels of
management in multiple
areas.
Bookkeeper  Check accounting  Bachelor's degree in
records for accuracy. Accounting, Finance, or
 Track invoices and related field.
payments  1-year relevant
 Maintain a system for experience working in
organizing company accounting and
documents. bookkeeping.
 Thorough knowledge
and understanding of
GAAP.
 Strong verbal and
written communication
skills.
 Proficient skills in
QuickBooks and
Microsoft Excel.
Utility Man  Plumbing work.  Must have the overall
 Painting stamina and ability to
 Flooring repair perform moderate to
 Upkeep, electrical strenuous physical
repairs activity
 Heating and air  Traverse rough terrain
conditioning system  Work in or over water
maintenance.  Work at heights or on
 General cleaning of a scaffolding
building and keeping it  Can lift or carry up to 65
maintained and in pounds.
good condition.
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Buzzer  Must have a great  Prepares dining rooms
attitude and an for guests by cleaning
excellent customer and clothing tables.
service skill.  Maintain menu
 Great communication presentation by keeping
skills and strong the menu clean.
attention to details..
CHAPTER III:Management During the Pre-Operative Period
GANTT CHART
Gantt Chart is a type of bar chart that illustrates a project schedule. It is a
graphical representation of activity against time. This will help Bussin Spot plan and sort
out works according to deadlines and determine the order for each activity, how long
each activity would take, and the schedule or the month long duration it takes to complete
such activities. Bussin Spot was set to operate by January, the first year of the month of
2023, preparations prior to the opening will start as early as July of year 2022.
ACTIVITIES July Aug Sep Oct Nov Dec Jan

2022 2022 2022 2022 2022 2022 2023
Conceptualizing and
formulating of
business plan
Generating business
capital
Examining potential
location
Securing of legal
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papers, registration,
licensing and others
Renovation of the
business
establishment, and
landscape design
Meeting and
contracting suppliers
Canvassing of orders
and purchasing
materials and
equipment for the
operation
Purchasing of raw
materials and
supplies
Recruitment, hiring
and training
employees
Menu
conceptualizing and
designing
Advertisement and
promotional
activities
Soft opening
Grand Opening
Management during Pre-Operative Period
This table shows the breakdown of the flow of the activities shown in the Gantt
Chart. This better illustrates the process and the duration of each particular activity to
give a clearer and detailed view of how the whole preparation works, from the
conceptualization of the business up to its grand opening.
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Project time-table:
Designed to visualize the business flow. This timetable displays the project tasks
with its detailed description and the duration of each activity.
Activities/Tasks Detailed Description Duration

1. Conceptualizing and The partners will plan, and 4 weeks
formulating of business conceptualize a business, drafting the
plan whole plan on how the business idea
will be made into an actual business
enterprise.
2. Generating business This is the period were negotiations 4 weeks
capital regarding the business capitals are
being done. Business partners will
talk about the shares and the drafting
of the partnership agreement or the
contract is being done at this stage.
3. Examining potential This is where the business partners 4 weeks
location will decide on the location and settle
documents regarding whether the
location should be acquired or leased.
4. Securing of legal papers, This stage covers the preparation of 8 weeks
registration, licensing the business papers, securing permits
and others such as building and business
permits, and other legal papers
needed in the business establishment.
5. Renovation of the This segment covers the whole 16 weeks
business establishment, renovation of the business venue, the
and landscape design reconstruction and designing of the
building interior according to the
business nature and the designing of
the outside landscape as well to
project the aimed ambiance of the
business venue.
6. Meeting and contracting This stage will involve the search for 4 weeks
suppliers suppliers that will provide goods and
materials needed for the business.
This includes meeting with the
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potential suppliers and finally signing
a contract with them.
7. Canvassing of orders The business owners will start 4 weeks
and purchasing materials canvassing potential suppliers and
and equipment for the finally purchase the materials and
operation equipment needed for the business.
8. Purchasing of raw The purchasing of raw materials and 4 weeks
materials and supplies supplies needed for the business
operation will be done on this stage.
9. Recruitment, hiring and The posting of job vacancies and 4 weeks
training employees filtering applicants through trainings
that would enhance their skills that is
needed for the job.
10. Menu conceptualizing The finalization of the menu and 4 weeks
and designing menu layouts.
11. Advertisement and Business flyers, brochures and 4 weeks
promotional activities tarpaulins are all prepared and set for
the start of the business. This includes
the preparation for marketing or
introducing the business to the public
through the creation of social media
pages.
12. Soft opening A preview release or introduction of __
the business to the limited audience.
This will also serve as a testing stage,
to check for the potential problems in
the operation and making sure
everything will be fully ready for the
grand opening.
13. Grand Opening The introduction of the business to __
the general public and the start of
normal operation.
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CHAPTER IV: Marketing Aspect
4.1 PRODUCT AND SERVICES DESCRIPTION
Product Description
Unwinding and going out for a night even just for a few hours is part of everyone
especially the millennial’s routine in life. Even for just a couple of hours, it has been a
practice for everyone to go out for a drink, not necessarily a wild night for we have
respective jobs to do the next day, but just a few drinks enough for someone to relax.
Bussin Spot will offer various kinds of drinks that is in line with the customer’s
preferences. These products are all available in affordable prices for everyone to enjoy.
Alcohol Beverages
Product Image Name and Product Description Cost

Soju is a clear, colorless distilled ₱ 109
alcoholic beverage of Korean
origin. It is usually consumed neat,
and its alcohol content varies from
about 12.9% to 53% alcohol by
volume. Most brands of soju are
made in South Korea.
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Tanduay Ice – is a vodka - based ₱ 50
bottle drink from the makers of
Tanduay rhum. It is the combination
of grapefruit, fruit flavor, and triple
distilled spirit at 5% ABV. It can be
said that Tanduay Ice is “ladies’
beer” because like ladies' drinks or
cocktails, they give the best
sensations to the taste buds, and yet
give the beer-goggle effects. This
comes in different flavors and
contains 5% alcohol.
San Mig Light is a light and
reduced-calorie lager with an ₱ 55
exceptionally smooth and crispy
taste. It is less filling and light on
the stomach. Perfect for fun, light
drinking moments with friends.
Alcohol Content of 5%
Red Horse is the first extra-strong

beer brand in the Philippines. It is a ₱ 50
high-alcohol lager of the San
Miguel Brewery, with an alcohol
content of 6.9% abv.
Yellow Tail Pink Moscato - A ₱ 604

refreshing, sweet wine with bright
strawberry flavors, hints of sherbet
and delicate floral notes. The wine
has a fine and enticing fizz with a
vibrant fresh softness on the palate.
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Barefoot Pink Moscato - Packed ₱ 549
with the full flavors of juicy
cherries, tart raspberries, and sweet
pomegranates, Barefoot Pink
Moscato offers all the flavors and
aromas of traditional Moscato with
layers of vibrant red fruit. Finished
with hints of jasmine and Mandarin
oranges, our sweet Pink Moscato
pairs perfectly with spicy appetizers
and fresh strawberries.
Hoegaarden Rosée - Has a ₱384

naturally sweet taste with a rich
fruity aroma and subtle hints of
spice and coriander. The beer is
unfiltered which makes the beer
cloudy in appearance and alive with
a delicate pink to light orange hue.
Tequila Rose - Is a silky smooth ₱ 1,099

pairing of rich strawberry cream and
the thrilling bite of tequila. It hits
the perfect note every time, whether
you prefer sweet or seductive,
fearless or fun, lush or light-hearted.
27
Kahlua - Created in Mexico in ₱ 934
1936. Kahlua takes 7 years from
coffee bean to bottle. Made from
100% Arabica Coffee beans and
Sugar Cane rum from Veracruz,
Mexico.
Barefoot Red Moscato - The ₱ 549

Barefoot Red Moscato is a vibrant
& colorful twist on a traditional
wine. This Moscato red wine offers
a sweet medley of juicy red cherries
& raspberries with floral aromas. As
one of the best red Moscato around,
it’s bound to become a favorite.
Barefoot Moscato - A crisp, ₱ 549

refreshing blend of juicy peaches
and sweet apricots, Barefoot
Moscato combines lush, fruity
aromas with a bright, crisp finish
that is sure to please any crowd.
Finished with a tantalizing twist of
lemon and citrus, Barefoot Moscato
pairs seamlessly with everything
from artisanal cheeses to light
desserts.
28
Barefoot Merlot - Bursting with ₱ 549
the all the rich flavors of juicy
cherries, boysenberries, sweet
plums, and smooth chocolate,
Barefoot Merlot wine is a classic
red wine with one bold personality.
Yellow Tail Merlot - Ripe and ₱ 604

appealing with red berry and cherry
fruit flavors along with a hint of
mint. Picks up a touch of vanilla on
the soft, velvety finish. Perfect for
any meal, or to serve at your next
party.
Montrouge Merlot - This has a ₱ 549

beautiful garnet red in colour, with a
complex bouquet of fruits (cherries
and blackberries) and liquorice.
This is a well-balanced wine that is
supple and aromatic with delightful
raspberry notes on the finish.
29
Three Hens Red - This delicious ₱ 659
red is bold and oh-so-smooth.
Gorgeously deep red in color, with a
luscious red berry aroma, this D.O.
La Mancha Certified blend of
Merlot, Syrah and Tempranillo is a
party for your tastebuds - rich on the
palate with hints of pepper, spice
and mocha.
Blowfish Cabernet Merlot - Light ₱ 549

to Medium bodied. Hints of juicy
blackberries, robust taste of plum
and a touch of spice. Full flavored,
smooth and well-rounded wine, soft
tannins
Blowfish Shiraz - Medium to full- ₱ 549

bodied, flavor-packed with
delicious smoky berry, smooth
tannins, oaky flavors, and peppery
notes.
Blowfish Chardonnay - Medium- ₱ 549

bodied. Light and summery with a
delicious taste of juicy tropical
fruits, hints of vanilla and a citrus
lift.
30
Santa Carolina Premio White - ₱ 384
White wine from Chile Premio
White is a mixture of several
strains, made in the Valle Central
region . It surprises with the
freshness, softness and aroma of
intense tropical and citrus fruit,
where the lemon notes lead the way.
Delicate, pleasant, drinking wine
every day.
Santa Carolina Premio - Premio, ₱ 384

Santa Carolina’s line of red and
white wines made from fresh fruit,
has been specially developed to
meet the needs of those who expect
the best value for their money.
These young wines are perfect for
enjoying at any occasion.
Chivas Regal 12yo - Chivas is a ₱ 1,264

blend of many different malt and
grain Scotch whiskies, matured for
at least 12 years. This rich, smooth
blend balances style with substance
and tradition with a modern twist.
Chivas Regal Extra 13yo Tequila ₱ 1,704

Cask - This Chivas Extra 13
Blended Scotch Whisky selectively
finished in Tequila Cask is inspired
by the Chivas brothers’ 13 King
Street Emporium in Aberdeen,
where they imported different
spirits, exotic spices, and luxury
food items from across the globe.
Imparting its own unique
combination of characteristics onto
31
the Chivas blend, this finish brings
new and contrasting flavour notes to
the spirit for the first time.
Engkanto Double IPA - DIPA ₱ 153

packs a punch with an 8% ABV,
accompanied with exploding citrus
& passionfruit flavor.
Engkanto IPA - Strong, dark, yet ₱ 142

sensitive; our IPA is smoothly
robust with a piney hop bite.
Engkanto Blonde Ale - A spin on ₱ 131

the golden traditional. Light, crisp
& refreshing citrus aroma that will
surprise you.
32
Monkey Eagle Psychedelic Blonde ₱ 131
Ale - Psychedelic Blonde is an easy
to drink blonde ale that has flavors
that are out of this world. This easy
to drink and fruity beer can be
enjoyed anytime of the day with
pretty much any food.
Crows De Puta Madre - `¡De Puta ₱ 219

Madre!’: In Spain, this phrase or
expression connotates a high
compliment meaning that something
is the coolest or best of its kind
similar to phrases like “the bomb”,
“the shit” or “this is sick”. This is
Crows’ flagship craft brew. Pulling-
out all the stops, this 2xIPA is
extremely hoppified in both taste
and aroma. It is brewed by a
HopHead for Hopheads.
Bombay Sapphire - Aroma: ₱ 1,154

Bombay Sapphire gin has a ripe
citrus aroma with rounded spice and
a touch of juniper. Palette: 100%
natural flavours combine to create a
gentle, aromatic taste layered with
zesty citrus, delicate nutty oils, rich
exotic spices. Finish: Hint of
sweetness with light lavender notes
and a long peppery finish.
33
Bulldog Gin - Is a bold attitude is ₱ 1,649
expressed by its iconic bottle: A
refined and modern icon, a black
bottle where the brightness of the
liquid is found within.
Cocktails
Cocktails Description Cost
₱ 229.5
Classic cocktail for a party

using fresh mint, white rum, sugar,
zesty lime and cooling soda water.
Mojito
Sex on the beach cocktail ₱ 880.5
Combine vodka with peach

schnapps and cranberry juice to
make a classic sex on the beach
cocktail. Garnish with cocktail
cherries and orange slices.
34
Espresso martini ₱ 341.4
Freshly brewed espresso, a

dash of coffee liqueur and a simple
sugar syrup.
Aperol spritz ₱ 337.9
Get a taste of summer with

our take on this classic Italian
cocktail of Aperol, prosecco and
soda. Try our proportions or adjust
the ratio to taste
Sangria ₱ 1,215.3
Mix gin with cherry

brandy, Benedictine, Angostura
bitters, pineapple and lime juice to
make this classic cocktail. Garnish
with pineapple and a cherry
Vodka martini ₱ 343.5
Serve your cool cocktail

with an olive or a twist of lemon
peel
35
Mudslide This is a creamy adults- ₱ 427.4
only drink for the chocolate lover.
For extra indulgence, grate over
some chocolate before serving
Palomezcal A twist on one of ₱ 600.9

Mexico’s favourite cocktails using
mezcal instead of tequila for a
refreshing, summery sipper
Pink gin iced tea Blend pink gin with iced ₱ 551.46
tea and you have this unique
cocktail, made with spiced rum,
elderflower and pink grapefruit.
Serve in a jug for a sharing
cocktail
Hurricane cocktail Our tropical, rum-based ₱ 733.2

hurricane cocktail is easy to make
and sure to get your party started.
Garnish with orange and cocktail
cherries for a kitsch touch
36
Pink negroni Go pink with this fabulous ₱ 322.4
cocktail flavoured with pink gin,
rose vermouth and Aperol.
Garnish with a wedge of pink
grapefruit and a basil leaf to serve
Sidecar A classic 1920s cocktail, the ₱ 454.2

sidecar. It’s simply a mix of
cognac, or go with equal parts
cognac, triple sec and lemon juice
Mango & pineapple mojito Give your favourite classic ₱ 606.5

cocktail a tropical twist with our
mango and pineapple mojito. This
vibrant, fruity drink is perfect for
summer party season
37
Bloody Mary Mix together tomato juice, ₱ 936.15
amontillado sherry, vodka and
sherry vinegar to make a bloody
mary cocktail. Season to suit with
Tabasco and Worcestershire sauce
Japanese Orange Breeze Japanese Orange Breeze is ₱ 322.65

luscious light in flavour cocktail at
0.3 standard drinks.
Sex in the Driveway This drink is very much a ₱ 474.3

blend of the flavors of peach,
orange and lemon-lime. It is
definitely a little bit on the sweeter
side, with the fruity orange flavor
Pina Colada ₱ 231.45
The classic Pina Colada is

perhaps our very favourite of all
the Tiki-style family of
drinks.Creamy and tropical
flavours don’t work much better
than this
38
Blueberry Mojito This refreshing blueberry ₱ 544.7
mojito is the best when the sun
starts to shine. This easy cocktail
can be mixed up in minutes with a
handful of ingredients
Blue Hawaiian The color is captivating ₱ 575.7

and draws you into the tropical
drink. With rum and cream of
coconut, it tastes similar to a piña
colada, just in a more attention-
grabbing color.
Sapphire Martini The color of the sapphire ₱ 302.3

martini comes from the use of blue
curaçao. It is an orange-flavored
liqueur that has a beautiful blue
hue which we find so useful when
making cocktails.
Electric Iced Tea\ It's also a refreshing drink, ₱ 414.3

but there's an eye-catching twist.
With its brilliant blue color, you'll
find it to be a fantastic addition to
any party
39
Cosmopolitan cocktail Lipsmackingly sweet and ₱ 348.8
sour, the Cosmopolitan cocktail of
vodka, cranberry, orange liqueur
and citrus is a good-time in a
glass.
Valentine’ Combine with cranberry ₱ 847.70

juice, vodka, raspberries and
prosecco to make this ruby-red
cocktail. If romance is in the air,
it's the perfect tipple for
Valentine's Day
Mango Passion Mango are common here in ₱ 871.29

the Philippines, this drink is so
delicious, it won't be hard to
imagine you're near the sunshine
and surf of a tropical beach.
40
Sweet Manhattan cocktail If you're a whiskey lover, ₱ 671.7
you'll love this sweet manhattan,
made with whiskey, vermouth and
bitters. Serve with a maraschino
cherry and a twist of lemon
Mocktails
Mocktails Description Cost
Mango Mule ₱ 381.2
Mango Mule is our

Cancer-Kicking! There are
antioxidants in fruit like
mango, but juices generally
spike insulin and let your body
absorb that fruit sugar at a rapid
pace.
Virgin Cucumber Gimlet ₱ 274.8
Muddle cucumber
chunks in a cocktail shaker
until completely smashed. Add
lime juice, fill shake with ice
and shake vigorously until
chilled. Strain drink into a
rocks glass filled with ice, top
41
with club soda and give it a
quick stir
Virgin Watermelon Margarita ₱ 234.21
Juicy watermelon into a

margarita-style drink that is
going to be your new
summertime obsession. It’s
sweet, a little sour and oh so
delicious.
Lemonade ₱ 296.2
Homemade lemonade, using

fresh lemon juice and sugar. A
simple classic that everyone
can enjoy on a hot summer’s
day.
42
Cinderella The taste of tropical ₱ 626.2
fruit comes to life in the
refreshing mock tail known as
the Cinderella. This favorite
mixed drink has delighted
young and old for many years.
It’s versatile and festive.
The following are the food choices available in Bussin Spot for everyone to enjoy with
the drinks.
Product Image Name and Product Description Cost

Sisig is a Filipino dish made from
parts of a pig's face and belly, and ₱ 114
chicken liver which is usually
seasoned with calamansi, onions,
and chili peppers. It originates Add ons:
from the Pampanga region in ₱10.00 – java
Luzon. Sisig is a staple of rice
Kapampangan cuisine. ₱ 25.00 – java
rice and egg
Street Foods is ready-to-eat food
or drink sold by a hawker, or
vendor, in a street or other public ₱ 115
place, such as at a market or fair.
It is often sold from a portable
food booth, food cart, or food
truck and meant for immediate
consumption.
43
Tokwa’t Baboy is a typical
Philippine appetizer. It consists of ₱ 159
pork ears, pork belly and deep-
fried tofu, and is served in a
mixture of soy sauce, pork broth,
vinegar, chopped white onions,
scallions and red chili peppers. It
is usually served as pulutan.
Pork BBQ, also known as

‘inihaw’ ‘sinugba’ or ‘inasal’ are ₱ 101
grilled or spit roasted barbeque
dishes served in bamboo skewers
or in small cubes with soy sauce
or vinegar - based dip.
Lechon Kawali , also known as

lechon de carajay, is a Filipino ₱ 153
recipe consisting of pork belly
slabs deep-fried in a pan or wok.
It is seasoned beforehand, cooked
then served in cubes. It is usually
accompanied with a dipping
sauce such as sarsa ng litson
made from vinegar and pork liver
or toyomansi.
Chicharon Bulaklak or deep-
fried ruffled fat is a popular ₱ 116
Filipino appetizer. It is often
consumed with alcoholic drinks
and is best eaten when dipped in
spicy vinegar. Chicharon bulaklak
is at is best form right after frying
when it is still warm and the
texture is extra crispy.
Gambas or ‘Gambas al Ajillo’ is
a type of Spanish tapas that is ₱ 202
made out of flash fried shrimps
with garlic and chillies.
44
Calamares is the Filipino
version of the Mediterranean ₱ 106
breaded fried squid dish,
Calamari. Filipino Calamares is
dipped in spiced vinegar or toyo
mansi.
Chicken Wings is generally

deep-fried and then coated or ₱ 67
dipped in a sauce consisting of a
vinegar-based cayenne pepper hot
sauce and melted butter prior to
serving.
Adobong Mani is a Filipino

Street Food made out of fried ₱ 40
peanuts infused with lots of
garlic, can be enjoyed with lots of
chillies or without.
Cheese Sticks is a Filipino deep-

fried appetizer consisting of a ₱34
stick of cheese wrapped in a thin
egg crêpe. It is more commonly
known as cheese sticks, cheese
lumpia, or cheese turon. It is
usually served warm and crispy,
with a dipping sauce made from a
mixture of banana ketchup and
mayonnaise.
Service Description
45
Known as the fusion of a restaurant and a bar, resto bar is in line with food and
beverage services with the ambiance of that is similar to a bar. Bussin Spot will also offer
the following activities for additional enjoyment in visiting the place.
 Billiards (Php 20/game)
– a game played on large table wherein a long stick is used (also called as
‘cue’) to hit the balls against each other or into pockets around the sides
of the table.
 Arcade (Php5/game)
– also known as a coin – op game is a coin operated entertainment
machine installed in public businesses such as bars and restaurants. These
are usually video games, pinball machines or electromechanical games.
 KTV (Php 200/hr)
– an activity where people sing famous songs. The words to the song are
displayed on TV screens while people sing them out loud.
 Night Party/ DJ Party
– an event or entertainment usually happens at night. In this case, Bussin
Spot will be hosting parties operated by DJs who selects and mixes the
music according to what the crowd or the people at the party are enjoying.
46
 Host a live podcast
– a podcast is an episodic series of digital audio or video files that a user
can download to a personal device to listen to at a time of their choosing.
In this case, the podcast will be held or done live in the premise of Bussin
Spot where people can enjoy listening while drinking.
 Live band performance – a band is a small group of musicians that
performs popular music. Bussin Spot will be giving opportunities to local
bands to perform and serenade the customers.
As the KTV, DJ Party, Live Podcast and Live Band performance are activities
that can’t be executed altogether at once, Bussin Spot will set alternate schedules for the
respective activities. Meanwhile Billiards and Arcades shall be available daily as it will
not interrupt the other activities.
4.2 SURVEY QUESTIONNAIRE
The researchers catalyzed questions that are intended to identify the demand of
the proposed business in their prospect location, potential market, and products they
47
are planning to offer. These questions are raised in an online survey forum wherein
150 respondents, both target and random, were asked that provides their perspective
and sentiments with regards to the concept of the business. At the end of this survey,
the researchers will formulate different analyzation in particular with the market,
demand, competitors, and strategic planning in which part of it will be based on the
data entrusted with us by the respondents and other legitimate sources.
Name (Optional):__________________________________
Age:
____ 20 – 25 ____ 25 – 30
____ 30 – 35 ____ 35 – 40
____ 40 – above
Gender
____ Male ____ Female
Occupation:
____ Student ____ Employee
____ Self – Employed ____ Unemployed
48
Monthly Income:
____ 10, 000 – below ____ 10, 000 – 15, 000
____ 15, 000 – 20, 000 ____ 20, 000 – 25, 000
____ 25, 000 – 30, 000 ____ 30, 000 – above
Which do you prefer best when drinking?
____ At home
____ Outside
If Outside, do you visit Resto Bar?
____ Yes
____ No
If you chose the first option, would you consider visiting Resto Bars in the future?
____ Yes
____ No
If yes, who do you usually go dine in a Resto Bar with?
____ Alone
____ Family
49
____ Friend
____ Classmates
____ Loved ones
What time do you usually visit Resto Bars?
____ Morning
____ Noontime
____ Afternoon
____ Night
How often do you usually visit a Resto Bar?
____ Once a week
____ Twice a week
____ Thrice a week
____ Every other night
How much time do you usually spend at Resto Bar?

50
____ 1 - 2 hours
____ 2 - 3 hours
____ 3 - 4 hours
____ 4 hours – more
What do you usually drink when you visit Resto Bar? (you can choose more than one in
the choices below)
____ Soju
____ Beers (Red Horse, San Mig Light, Tanduay Ice)
____ Spirits (whiskey, rum, brandy)
____ Wine
____ Cocktails
Which of the following snacks/foods would you prefer being paired with your drinks?
(you may use numbers 1-7 to show your most favorite to least favorite food)
____ Street foods
____ Sisig
____ Tokwa't Baboy
____ Pork BBQ
51
____ Lechon Kawali
____ Chicharon Bulaklak
____ Chicken Wings
How much do you usually spend on food and drinks on a night out?
____ 500 below
____ 500 - 1000
____ 1000 – 1500
____ 1500 – 2000
____ 2000 and above
What are the important factors you consider before deciding on a Resto Bar for a night
out? (You may use numbers 1-4 to show your most and least important factors you
consider on a night out venue)
____ Price
____ Location and Ambiance
____ Variety of choices in drinks and foods
____ Quality of service
52
Do you usually sing or use the KTV when you are out drinking?
____ Yes
____ No
Do you enjoy playing billiards or pools when you go out for a drink?
____ Yes
____ No
Do you enjoy playing Arcade when visiting restaurants and bars?
____ Yes
____ No
Do you usually dance and party on a night out?
____ Yes
____ No
Would you like dining and drinking while listening to a live podcast recording or a
band playing?
____ Yes
53
____ No
Would you consider checking out newly opened Resto Bars? *
____ Yes
____ No
____ Maybe
RESULT OF BUSSIN SPOT SURVEY
54
The following are the result of the conducted survey of Bussin Spot Bar and
Resto in order to show the demographic profile of the respondents, determine target
market and market potentials and other approaches that are essential for the business.
Figure 1.
Age
20 - 25
25 - 30
30 - 35
35 - 40
40 - above
20 - 25
100%
Figure 1 exhibits the demographic profile of the respondents in terms of age.
The chart shows that majority of the respondents are between the age range of 20 to 25
years old, thus as shown having the percentage of 100% of the total respondents.
Figure 2.
Gender
Male Male
31% Female
Female
69%
55
Figure 2 shows the demographic profile of the respondents in terms of sex. The
chart shows that 69% of the people who participated in the survey were females and
the remaining 31% were males.
Figure 3.
Employment Status
6%
6%
3%
Student
Employee
Self- Employed
Unemployed
86%
Figure 3 shows that the majority of those who took part in the online survey are
currently employed, implying that they have a secure job and only 3% of them are
unemployed.
Figure 4.
1%
Monthly Income
4%
4% 3%
10,000 - below
10, 000 - 15, 000
15,000 - 20, 000
20,000 - 25,000
25,000 - 30,000
30,000 - above
87%
56
Income is an indicator of a person's ability to contribute consistently to the
business, and students with a few differentials follow. Figure 4 shows that the majority of
the respondents earn 10,000 or less per month. This determines the purchasing power of
the market.
Figure 5.
At home
50% Outside
50%
Figure 5 shows the result to the respondent’s place of preferences when it
comes to drinking. The chart shows that half of the respondents prefer drinking alone
and the other half prefers drinking outside.
Figure 6.
44% Yes
No
56%
57
Figure 6 shows 56% of the respondents prefers visiting Resto Bars for a drink
while the remaining 44% of the respondents does not visit Resto Bars.
Figure 7.
If you chose the first option, would you

consider visiting Resto Bars in the future?
7% Yes
No
93%
Figure 7 shows the percentage of the responses when the respondents are asked
about whether they will or will not be visiting Resto Bars in the future. 93% or the
majority of the respondents answered Yes while the other 7% answered ‘No’.
Figure 8.
58
If Yes, who do you usually go dine in a Resto
Bar with?
Alone
Family
Friend
11% 16% Classmates
Loved ones
7%
48% 19%
Figure 8 shows the people our respondents go on a Resto Bar with. The chart
shows that 48% of the respondents usually visits the Resto Bar with their friends, 19%
goes with their family, 16% goes with their loved ones, 10% with their classmates and
7% of the respondents visits Resto Bars alone.
Figure 9.
14%
Morning
Noontime
Afternoon
Night
86%
Figure 9 shows the time the respondents usually visit Resto Bars. As seen on
the graph, 86% of the respondents prefers going at night while 14% prefers going
during the afternoon. None of the respondents prefers visiting Resto Bars around
morning and noontime.
59
Figure 10.
7%
3%
6% Once a week
Twice a week
Thrice a week
Every other night
84%
Figure 10 shows how frequent the respondents would visit a Resto Bar. The
survey result shows that 84% of the respondents would visit Resto Bars once a week,
followed by 7% who visits thrice a week, 6% of the respondents visits the Resto Bars
every other night and 3% at twice a week.
Figure 11.
How much time do you usually spend at the

Resto Bar?
17%
1 - 2 hours
2 - 3 hours
10% 39% 3 - 4 hours
4 hours - more
34%
Figure 11 shows the time usually spent by the respondents whenever they visit
Resto Bars. The chart shows 39% of the respondents spends 1 – 2 hours on a Resto Bar
60
while 34% spends 2 – 3 hours, 10% spends 3 -4 hours and 17% of the respondents
spends more than 4 hours.
Figure 12
What do you usually drink when you visit Resto

Bar?
20% 21%
Soju
Beers (Red Horse, San Mig Light,
Tanduay Ice)
Spirits (Whiskey, Rum, Brandy)
Wine
Cocktails
18%
34%
8%
Figure 12 shows the alcohol preferences of the respondents. 33% choses Beers
as what they usually drink in the Resto Bar, 21% chooses Soju, 20% chose Cocktails,
18% for Wine and the remaining 8% prefers drinking Spirits.
Figure 13.
Which of the following snacks or foods would

you prefer being paired with your drinks?
Street foods
18% 15% Sisig
Tokwa't Baboy
Pork BBQ
13% 18% Lechon Kawali
Chicharon Bulaklak
Chicken Wings
12% 10%
15%
61
Figure 13 shows the food or snack preferences of the respondents. The chart
shows Chicken wings as the most preferred foods of the respondents as it says 18% on
the graph, followed by the Sisig 17%, Street foods and pork BBQ 15%, Chicharon
bulaklak 13%, Lechon kawali 12 % and 10% for Tokwa’t Baboy.
Figure 14.
How much do you usually spend on a night

out?
3%
4%
13% 500 - below

500 - 1000
1000 - 1500
46%
1500 - 2000
2000 and above
34%
Figure 14 shows how much the respondents would usually spend on a night out.
The result shows 46% of the respondents spends around P500 and below, 34% spends
P500 – P1000, 13% spends P1000 – P1500, 3% of the respondents would spend
around P1500 – 2000 and the remaining 3% spends more than P2000 on a night out.
Figure 15.
What are the important factors that you con-

sider before deciding on a Resto Bar for a night
out?
Price
Location and Ambiance
24% 25%
Variety of choices in drinks and
foods
Quality of Service
19%
32%
62
Figure 15 shows the result when the respondents were asked about the factors
they would consider when choosing a place for a night out. 32% shows they care more
about the location and ambiance, 25% for the price, 24% cares about the quality of
service and 19% chose the variety of choices in foods and drinks.
Figure 16.
Do you usually sing or use KTV when you are

out drinking?
Yes
49% No
51%
Figure 16 shows the result when asked about whether the respondents would
like to sing or use KTV when they drink. 49% answered Yes while 51% answered No.
Figure 17.
Do you enjoy playing billiards or pools when
you go out for a drink?
31%
Yes
No
69%
63
Figure 17 shows the respondent’s answer when asked about whether they enjoy
playing billiards or pools when they go out for a drink. 31% of the respondents
answered Yes while 69% answered No.
Figure 18.
Do you enjoy playing Arcade when visiting

resturants and bars?
Yes
41% No
59%
Figure 18 shows the answer to the question whether or not the respondents
enjoys playing Arcade when visiting restaurants and bars. 59% answered Yes while
41% answered No.
Figure 19.
64
Yes
No
47%
53%
Figure 19 shows the answer to whether or not the respondents prefers to dance
and party on a night out. 53% answered Yes while 47% answered No.
Figure 20.
Would you like dining and drinking while listening to

live podcast recording or a band playing?
13%
Yes
No
87%
Figure 20 shows the respondent’s answer when asked about whether they like
listening to a live podcast or a band while dining and drinking. Majority of the
respondents answered Yes, occupying 87% of the chart as the remaining 13%
answered No.
65
Figure 21.
Would you consider checking out newly

opened Resto Bars?
4% Yes
49%
No
Maybe
47%
Figure 21 shows the percentage of the respondents when asked about whether
they will consider visiting or checking out newly opened Resto Bars or not. The survey
shows 47% of the respondents answered Yes, 49% answered Maybe, and 4% answered
No.
SUMMARY
The following are the result of the survey, showing the demographic profile and
the respondent’s view towards each questions.
DEMOGRAPHIC PROFILE
AGE FREQUENCY PERCENTAGE

20 – 25 70 100%
25 – 30 0 0
30 – 35 0 0
35 – 40 0 0
66
40 – above 0 0
SEX FREQUENCY PERCENTAGE

Male 22 31.4%
Female 48 68.6%
EMPLOYMENT STATUS FREQUENCY PERCENTAGE

Student 60 85.7%
Employee 4 5.7%
Self – Employed 4 5.7%
Unemployed 2 2.9%
MONTHLY INCOME FREQUENCY PERCENTAGE

10,000 – below 61 87.1%
10,000 – 15,000 3 4.3%
15,000 – 20,000 3 4.3%
20,000 – 25,000 1 1.4%
25,000 – 30,000 2 2.9%
30,000 – above 0 0
Which do you prefer best FREQUENCY PERCENTAGE

when drinking?
At home 35 50%
67
Outside 35 50%
If outside, do you visit FREQUENCY PERCENTAGE

Resto Bars?
Yes 31 44.3%
No 39 55.7%
If you chose the first FREQUENCY PERCENTAGE

option, would you
consider visiting Resto
Bars in the future?
Yes 65 92.9%
No 5 7.1%
Who do you usually go FREQUENCY PERCENTAGE

dine in a Resto Bar with?
Alone 9 12.9%
Family 25 35.7%
Friend 63 90%
Classmates 14 20%
Loved ones 21 30%
What time do you usually FREQUENCY PERCENTAGE

visit Resto Bars?
Morning 0 0
Noontime 0 0
68
Afternoon 10 14.3%
Night 60 85.7%
How often do you FREQUENCY PERCENTAGE

usually visit a Resto Bar?
Once a week 59 84.3%
Twice a week 2 2.9%
Thrice a week 5 7.1%
Every other night 4 5.7%
How much time do you FREQUENCY PERCENTAGE

usually spend at Resto
Bar?
1 – 2 hours 27 38.6%
2 – 3 hours 24 34.3%
3 – 4 hours 7 10%
4 hours – more 12 17.1%
What do you usually FREQUENCY PERCENTAGE

drink when you visit
Resto Bar?
Soju 24 34.3%
Beers (Red Horse, San 39 55.7%
Mig Light, Tanduay Ice)
Spirits (Whiskey, Rum, 9 12.9%
Brandy)
69
Wine (Carlo Rossi, 21 30%
Novellino)
Cocktails 23 32.9%
Which of the following FREQUENCY PERCENTAGE

snacks/foods would you
prefer being paired with
your drinks?
Street foods 40 57.1%
Sisig 47 67.1%
Tokwa’t Baboy 28 40%
Pork BBQ 39 55.7%
Lechon Kawali 32 45.7%
Chicharon Bulaklak 34 48.6%

Chicken Wings 47 67.1%
How much do you FREQUENCY PERCENTAGE

usually spend on food
and drinks on a night
out?
500 - below 32 45.7%
500 – 1,000 24 34.3%
1,000 – 1,500 9 12.9%
1,500 – 2,000 2 2.9%
2,000 – above 3 4.3%
What are the important FREQUENCY PERCENTAGE

factors you consider
before deciding on a
Resto Bar for a night out?
Price 43 61.4%
70
Location and Ambiance 56 80%
Variety of choices in 33 47.1%
foods and drinks
Quality of service 42 60%
Do you usually sing or FREQUENCY PERCENTAGE

use the KTV when you
are out drinking?
Yes 34 48.6%
No 36 51.45%
Do you enjoy playing FREQUENCY PERCENTAGE

billiards or pools when
you go out for a drink?
Yes 22 31.4%
No 48 68.6%
Do you enjoy playing FREQUENCY PERCENTAGE

Arcades when visiting
restaurants and bars?
Yes 41 58.6%
No 29 41.4%
Do you usually dance FREQUENCY PERCENTAGE

and party on a night out?
Yes 37 52.9%
No 33 47.1%
Would you like dining FREQUENCY PERCENTAGE

and drinking while
71
listening to a live podcast
recording or a band
playing?
Yes 61 87.1%
No 9 12.9%
Would you consider FREQUENCY PERCENTAGE

checking out newly
opened Resto Bars in the
future?
Yes 33 47.1%
No 3 4.3%
Maybe 34 48.6%
4.3 MARKET ANALYSIS
4.3.1 Market Profile
According to the 2020 Philippine Statistics Authority, The Municipality of
Baliwag, province of Bulacan has a population of 168,470 residents living in the
communities of Baliwag and the population near barangay is 10,573. Due to recent social
and economic development, Baliwag has been designated as a first-class municipality and
is considered one of the wealthiest towns in the province of Bulacan; this is sufficient
reason to convert it into a city, as proposed by statesmen in the national government.
Many people saw the events as an opportunity to invest in a business and other aspects of
72
capitalism such as real estate and banking, which is why the lifestyle of Baliwageños has
changed as a result of the facts stated.
The poblacion itself, or the barangay in the municipality of Baliuag has a
population of 10,573 as determined by the 2020 Census. This represented 6.28% of the
total population of the whole Baliwag.
4.3.2 Target Market
The target market is a group of people that could potentially be identified as customers to
which the company wants to sell their products and services. Our Resto Bar’s target
market focuses in the following specific type of customers:
College Students
Students usually celebrate successes and achievements together with their classmates and
friends through going out for a drink. The Bussin Spot Resto Bar is located near the
town’s colleges and universities, targeting specifically the students of Baliuag University,
System Technology Institute (STI), Fernandez Colleges Arts and Technology (FCAT),
National University, Baliwag Polythecnic College and other higher educational
institutions nearby. The management will make sure to not cater students within class
hours nor when they visit the premises with their respective school uniforms.
Young Professional/Employee
73
The researchers included the people in the professional fields since the location of the
business is also accessible to the establishments that serves as the workplace for young
professionals and other employees. These people hold the biggest purchasing power as
there are observed to be a big number of working professionals who usually visits
restaurants and bars after their long hours of works. This also creates an opportunity for
the business in getting more potential promotion and recognition through
recommendations as these people are known to have wide range of connections.
Family
The Bussin Spot is targeting the potential customers living nearby its location wherein
most of the subdivisions, villages and commercial homes are located. Given the
geographical position, the families and other group of people living in the community
may easily find the answer to their needs most especially in terms of food and drinks.
MARKET TRENDS
The following are the market trends that could possibly affect the market and
the future operation of the business:
 The rise of contactless interaction between customers and the business.
This includes contactless or touchless payments and the use of QR
Codes for menus.
74
 Prioritizing of kitchen automation. As technology continues to evolve,
streamlining of the kitchen operation can be a big help in the
improvement of the back of the house processes.
 Demand for healthier drinks. As the preference for healthy drink
alternatives is growing, healthy sections of drinks like kombucha and
plant-based water could be a healthy alternative to soft drinks and
beers.
 Product sustainability. The use of organic ingredients and minimizing
use of single-use plastic and disposable napkins.
4.3.3 Market Productivity
This part of the paper will focus on the sales performance of the business. The
sales revenue that the business will potentially generate weekly, monthly and annually
as based on the results of the survey conducted by the researchers.
Since majority of the respondents are recorded to be willing to spend at least
500 – 1000 pesos in their every resto bar visits, this amount will be used by the
researchers in computing the sales volume of the business, assuming that the amount
of spending will vary on the days of the week or the months of the year depending on
the potential customer’s peak party behavior. There are also factors for peak, average
and low performance of the business as there are months were the number of people
visiting resto bars for a drink are expected to decline, such as during the month of
March and April where Holy Week celebrations are observed. However, the sales are
75
expected to increase around December to January following the celebrations of
Christmas and Year End.
In order to obtain the estimated potential sales revenue per month, the
researchers listed down the holidays and celebrations being celebrated each month and
sorted each according to which month has the peak, average and low season of resto
bar visits. The following are the result obtained by the researchers:
January – February - Peak
March - April – Off – peak
May - June – Average
July – August – Average
September – October – Average
November – December - Peak
The researchers also estimated the number of visits each weekdays and weekends,
wherein weekends have more anticipated visits since the college students, as based on
the survey, are the group that has the most number of respondents, are expected to visit
usually on weekends after the school days, compared to weekdays where only working
and non-working individuals are expected.
The researchers divided the potential customers or the survey respondents into
groups according to their employment status and who they usually go to the resto bar
with:
 College Students
 Employee
76
 Self- Employed
 Unemployed
Whereas the researchers assumed that students would usually go to the resto
bar with their group of friends and classmates, employees and self – employed often
goes with their family or loved ones and the unemployed would often go alone.
Overall, the researchers concluded an estimated 20 customers during weekends and 15
customers on the weekdays.
Sales Volume
The sales volume is the amount or total of sales of products or services in a given
period. After tabulating the number of possible customer visits per weekdays and
weekends, the researchers will now forecast the anticipated sales volume weekly,
monthly and annually.
Formula:
Daily Sales Volume for Weekdays = Potential Customer in an hour × Median Price ×
Total Operation Hours
Daily Sales Volume for Weekdays = 15 x 269 x 8 = 32,280
Daily Sales Volume for Weekends = Potential Customer in an hour × Median Price ×
Total Operation Hours
Daily Sales Volume for Weekends = 20 x 269 x 8 = 43,040
77
Monthly Sales = Total Sales in Weekdays + Total Sales in Weekends × Numbers of
Week in a Month
Total Sales in Weekdays = 32,280 × 5 = 161,400
Total Sales in Weekends = 43,040 × 2 = 86,080
Weekly Income = 161,400 + 86,080 = 247,480
Average Monthly Income = 247,480 × 4 = 989,920
Below is the graph that represents the monthly sales forecast of the year in the first year
of the business operation.
Since there are recorded to be three phases of customer visits every year, the
researchers then agreed to add 50% of the average monthly sales for the peak season,
and lessen it by 50% during the off peak season.
78
Bussin Spot Monthly Sales Forecast
1400000
1200000
1000000
800000
600000
400000
200000
0
JAN FEB MAR APR MAY JUN JUL AUG SEPT OCT NOV DEC
Series 1
Monthly Sales volume:
Computation Formula:
Average Monthly Sales = 989,920
Peak Season = Average Monthly Sale’s + 50% of Average Monthly Sales
= 989,920 + 494,960
= 1,484,880
79
Off-Peak Season = Average Monthly Sale’s – 50 ÷ of Average Monthly Sales
= 989,920 – 494,960
= 494,960
COSTING
FOODS
PORK SISIG
INGREDIENTS QUANTITY AMOUNT
Pig ears 2 kls 198
Pork belly 2 kls 560
Onion 2 pc 21
Soy sauce 3 tbs 8
Ground black pepper ¼ tsp 9.75
Ginger ½ kl 50
Chili flakes 3 tbs 7
Garlic powder 1 kg 30
Lemon 1 pc 25
Butter ½ cup 22.75
Chicken liver ¼ kl 57.25
Mayonnaise 3 tbs 26.25
Salt ½ tsp 5.5
Java Rice 1 kl 50
Egg 1 pc 5.2
INITIAL COST 1071.02
10% Buffer Margin 107.102
Adjusted Cost 1178.122
1178.122/15
COST PER UNIT 78.54
MARK UP(45%) 35.34
SELLING PRICE 113.88
FINAL PRICE 114
80
STREET FOODS

Fishball 1 kg 50
Squid balls 1 kg 280
Kikiam 1 kg 80
Siomai 2 packs 760
Chicken balls 1 kg 82
Cooking oil 1L 150
INITIAL COST 1042
1182.2/15
COST PER UNIT 78.81
MARK UP (45%) 35.46
FINAL PRICE 115
81
TOKWA’T BABOY
Pig ears 2 kls 198
Pork belly liempo 2 kls 1000
Tofu 2 kls 158
White vinegar 1 ½ cups 7
Soy sauce ¼ cup 8
Sugar 1 tbs 16
Salt 1 tbs 12.25
Peppercorn 2 tbs 22.5
Onions 1 pc 10.5
Scallions 2 stalks 9.75
Black pepper 1/8 tsp 9.75
Cooking oil 2 cups 37.5
1638.175/15
COST PER UNIT 109.21
MARK UP (45%) 49.14
FINAL PRICE 159
82
PORK BBQ

Pork shoulder 5 kls 825
Soy sauce ¾ cup 8
Lemon ½ cup juice 25
Banana Ketchup ¾ cup 10
Dark brown sugar 4 tbs 15.25
Garlic powder 2 tbs 15
Ground black pepper 1 tsp 9.75
Salt 2 tsp 12.25
Lime soda 1 ½ cups 22
INITIAL COST 942.25
1036.475/15
COST PER UNIT 69.09
MARK UP (45%) 31.09
FINAL PRICE 101
83
LECHON KAWALI
Pork belly 3 kls 1335
Salt 2 tbs 12.25
Pepper corn 2 tbs 22.5
Dried bay leaves 5 pcs 7
Water 4 cups 20
1577.675/15
MARK UP(45%) 47.32
FINAL PRICE 153
CHICHARON BULAKLAK
Ruffle fat 5 kg 950
Peppercorn 1 tbs 22.5
Dried bay leaves 5 pcs 7
Sea salt 2 ½ tbs 12.25
Canola oil 4 cups 45.75
Water 6 cups 49.5
INITIAL COST 1087
1195.7/15
COST PER UNIT 79.71
MARK UP (45%) 35.86
FINAL PRICE 116
84
GAMBAS
Shrimp 3 kg 1560
Garlic 4 tbs 33.5
Lemon juice ½ cup 25
Chili ½ cup 37.5
Red bell pepper 1 cup 40
Olive oil ¼ cup 43.75
Onion 2 pcs 21
Rice wine 2 tbs 38.5
Tomato sauce ¼ cup 21.25
Chili sauce 2 tbs 38.75
Salt 12.25
Pepper 22.5
INITIAL COST 1894
2083.4/15
MARK UP(45%) 63.50
FINAL PRICE 202
85
CALAMARES
INGREDIENTS UNIT TOTAL COST

Squid 2 kg 860
All-purpose flour ¾ cup 17
Eggs 1 pc 5.2
Bread crumbs ¾ cup 37.5
Salt 1 tsp 12.25
Black pepper ½ tsp 22.5
INITIAL COST 991.95
1091.145/15
COST PER UNIT 72.74
MARK UP (45%) 32.73
FINAL PRICE 106
86
CHICKEN WINGS
Chicken wings 2 kg 474
All-purpose flour 4 tbs 17
Cayenne pepper powder ¼ tsp 7
Salt ½ tsp 12.25
Hot sauce 4 tbs 52.25
Butter 4 tbs 17.25
Garlic powder ½ tsp 7.5
INITIAL COST 624.75
687.225/15
COST PER UNIT 45.81
MARK UP(45%) 20.61
SELLING PRICE 66.42
FINAL PRICE 67
87
ADOBONG MANI
Raw shelled peanuts 2 ½ kl 312.5
Garlic cloves 2 heads 12.5
Salt 2 tsp 12.25
INITIAL COST 374.75
412.225/15
COST PER UNIT 27.48
MARK UP(45%) 12.37
SELLING PRICE 39.85
FINAL PRICE 40
CHEESE STICKS
Cheddar cheese 7g 165
Spring role lumpia wrapper 60 pcs 117
Cooking oil 1 cup 37.5
INITIAL COST 319.5
Adjusted cost 351.45
3511.45/15
COST PER UNIT 23.43
MARK UP(45%) 10.54
SELLING PRICE 33.97
FINAL PRICE 34
88
BEVERAGES
ALCOHOL DRINKS LISTING SELLING PROFIT

PRICE PRICE
(+10% of the
listing price)
Soju 99 109 9.9
Tanduay Ice 45 50 4.5
San Mig Light 330 ml 50 55 5
Red Horse 330 ml 45 50 4.5
Yellow Tail Pink Moscato 549 604 54.9
Barefoot Pink Moscato 499 549 49.9
Hoegaarden Rosee 349 384 34.9
Tequila Rose 999 1,099 99.9
Kahlua 849 934 84.9
Barefoot Red Moscato 499 549 49.9
Barefoot Moscato 499 549 49.9
Barefoot Merlot 499 549 49.9
Yellow Tail Merlot 549 604 54.9
Montrouge Merlot 499 549 49.9
Three Hens Red 599 659 59.9
Blowfish Cabernet Merlot 449 549 49.9
Blowfish Shiraz 449 549 49.9
Blowfish Chardonnay 449 549 49.9
Santa Carolina Premio White 349 384 34.9
Santa Carolina Premio 349 384 34.9
Chivas Regal 12yo 1,149 1,264 114.9
Chivas Regal 13yo Tequila Cask 1,549 1,704 154.9
Engkanto Double IPA 139 153 13.9
Engkanto IPA 129 142 12.9
Engkanto Blonde Ale 119 131 11.9
Monkey Eagle Psychedelic 149 164 14.9
Blonde Ale
Crow de Puta Madre 199 219 19.9
Bombay Sapphire 1,049 1,154 104.9
Bulldog Gin 1,499 1,649 149.9
89
COCKTAILS
MOJITO
Number of Serving/Glass : 1
INGREDIENTS UNIT UNIT COST TOTAL COST
Lime (lime juice) 1 pc 135/kg 13.5
Granulated sugar 1 tsp 60/kg 15
Small handful mint leaves, plus 6 pcs 69/1kg 17.25
extra sprig to serve
White rum- Tanduay White Rum 60 ml 139/750ml 34.75

Soda Water- Schweppes Soda 49/325 ml 12.25
Water
Raw Cost 92.75
Price Per Serving at 50% Cost Percentage 153.0375
Round Off Cost Percentage 153
Additional 50% Selling Price Per Serving 76.5
Selling Price 229.5
90
SEX ON THE BEACH
Ice 5/pc 5
Vodka –Toska Vodka 50 ml 64/50 ml 64
Peach Schnapps – Katsu Peach 25 ml 250/700 ml 62.5
Orange (juice, slices) 2 pcs 59/pc 118
Cranberry Juice – Ocean Spray 50 ml 170/1L 42.5
Brand
Glace cherries 255 63.75
Raw Cost 355.75
Round Off Cost Percentage 586.99
Selling Price 880.5
91
ESPRESSO MARTINI
Golden caster sugar 100 g 60/500 g 15
Ice 5/pc 5
Vodka – Toska Vodka 100 ml 192/700 ml 48
Freshly brewed espresso coffee 50 ml 329/500 g 20.57
Coffee liqueur / kahlua 50 ml 750/700 ml 46.88
Coffee beans 4 pcs 120/100 g 7.5
Raw Cost 137.95
Selling Price 341.4
92
APEROL SPRITZ
Ice 5/pc 5
Aperol liqueur 100 ml 949/700 ml 59.31
Prosecco – Cinzano Brand 150 ml 775/700 ml 48.43
Soda – Sprite 50/L 25
Raw Cost 137.74
Selling Price 337.9
93
SANGRIA
Oranges 2 pcs 59/pc 29.5
Pears 2 pcs 50/pc 25
Lemon 2 pcs 30/pc 15
Red berries 200 g 500/kg 31.25
Caster Sugar 3 tbsp 60/1 kg 15
Cinnamon 1 tsp 25/100 g 6.25
Ice 5/pc 5
Light red wine –Santa Carolina 750 ml 290/750 ml 290
Premio
Spanish Brandy – Alfonso Solera 100 ml 549/ L 34.31
Sparkling water – San Pellegrino 300 ml 159/750 ml 39.75
Raw Cost 491.06
Selling Price 1,215.3
94
VODKA MARTINI
Vodka 60 ml 387/700 ml 96.75
Dry vermouth - Martini 1 tbsp 765/700 ml 11.95
Olive/Lemon peel 30/pc 30
Raw Cost 138.7
Selling Price 343.5
MUDSLIDE
Dark chocolate – Cacao Chunk 50 g 490/kg 30.62
Ice 5/pc 5
Coffee flavored liqueur 60 ml 247/750 ml 15.43
Vodka 60 ml 387/700 ml 24.19
Irish cream liqueur – Bailey 60 ml 839/700 ml 52.44
Brand
Double cream 100 ml 180 45
Raw Cost 172.68
Selling Price 427.4
95
PALOMEZCAL
Lime Juice 339/350 ml 21.19
Espadin Mezcal – Lossiete 50 ml 3400/750 ml 53.13
Misterious
Fresh Grapefruit Juice 30 ml 60/ pc 60
Agave Syrup – Sunny Bio 10 ml 499/250 g 31.19
Ice 5/pc 5
Soda Water – Schweppes 49/325 ml 12.25
Slice of grapefruit 60/pc 60
Raw Cost 242.76
Selling Price 600.9
96
PINK GIN ICED TEA
Chamomile tea bag 1 pc 138/10 bags 34.5
Pink Gin – The Bar Pink 100 ml 125/700 ml 31.25
Spiced Rum – Captain Morgan 100 ml 490/750 ml 30.62
Elderflower cordial – Blossom 100 ml 237/500 ml 59.25

Cottage
Pink grapefruit juice – Ocean 100 ml 359/ L 22.44
Spray
Ice 5/pc 5
Thyme Sprigs 159/25 g 39.75
Raw Cost 222.81
Selling Price 551.46
97
HURRICANE COCKTAIL
Dark Rum - Zabana 50 ml 139/700 ml 34.75
White Rum - Bacardi 50 ml 469/750 ml 29.3
Passion Fruit 1 pc 150/50 pcs 9.3
Orange 1 pc 50/pc 50
Lemon 1 pc 40/ pc 40
Sugar Syrup – Top Creamery 50 ml 96/ kg 24
Grenadine 2 tsp 141/700 ml 35.25
Cocktail cherries 4 pcs 189/280 g 23.62
Orange slices 2 slices 50/pc 50
Raw Cost 296.22
Selling Price 733.2
98
PINK NEGRONI
Pink Gin 35 ml 125/700 ml 31.25
Rose Vermouth 25 ml 890/750 ml 55.625
Aperol 15 ml 949/700 ml 29.65
Ice 5/pc 5
Wedge of pink grapefruit & Basil 35/100 g 8.75
leaf
Raw Cost 130.275
Selling Price 322.4
99
SIDECAR
Emperador Brandy – Light 50 ml 109/750 ml 27.25
Triple Sec – Walsh 25 ml 295/750 ml 73.75
Lemon Juice – Florida’s Nat’l juice 310/1L 77.5
Ice Handful 5/pc 5
Raw Cost 183.5
Selling Price 454.2
100
MANGO & PINEAPPLE MOJITO
Pineapple Pieces 50 g 79/pc 19.75
Chopped Mango 50 g 69/pc 17.25
Chopped Limes 3 pcs 29/pc 7.25
Light brown soft sugar 2 tbsp. 58/kg 14.5
Mint Sprigs , leaves picked 2 pcs 69/kg 17.25
Ice 5/pc 5
White Rum 150 ml 139/750 ml 34.75
Pineapple rum 200 ml 35/240 ml 17.5
Sparkling water 600 ml 45/325 ml 90
Raw Cost 245
Adjusted Cost 269.5
Selling Price 606.5
101
BLOODY MARY
Small ice Handful 5/pc 5
Tomato juice 200 ml 235/L 58.75
Vodka 50 ml 64/50 ml 64
Amontillado Sherry 2 tbsp. 520/700 ml 65
Sherry vinegar 1 tsp 210/250 ml 52.5
Celery salt A pinch 129/100 g 32.25
Worcestershire Sauce 115/150 ml 28.75
Tabasco 150/60 ml 37.5
Lemon juice A 22/pc 22
Squeeze
Celery Sticks 50/ kl 12.5
Raw Cost 378.25
102
JAPANESE ORANGE BREEZE
Wine rice – Gekkeikan Nigori Sake 30 ml 395/300 ml 49.375
Orange juice 35 ml 255/L 63.75
Soda Water 35 ml 49/325 ml 12.25
Ice 5/pc 5
Raw Cost 130.375
SEX IN THE DRIVEWAY
103
Blue Curacao 30 ml 60.50/50 ml 60.50
Citrus Vodka 30 ml 550/700 ml 34.375
Peach Schnapps 30 ml 250/750 ml 62.5
Lemon lime soda 49/345ml 12.25
Lemon slices 22/pc 22
Raw Cost 191.625
Selling Price 474.3
PINA COLADA
104
White Rum 50 ml 139/750 ml 34.75
Pineapple juice 100 ml 39/240 ml 19.5
Coconut cream 25 ml 70/200 g 17.5
Pineapple Slice 65/pc 16.25
Pinch of Salt 22/kg 5.5
Raw Cost 93.5
Selling Price 231.5
BLUEBERRY MOJITO
Blueberries 100 mg 399/125 g 99.75
Chopped Lemons 3 pcs 22/pc 22
Granulated sugar 2 tbsp. 60/kg 15
Mint Sprigs, leaves picked 2 pcs 61/kg 15.25
White rum 350 ml 139/750 ml 34.75
Sparkling water 600 ml 50/1000 ml 33.3
Raw Cost 220.05
Selling Price 544.7
105
BLUE HAWAIIAN
Rum 1 ½ 270/750 ml 67.5
ounce
Blue curacao liqueur ¾ ounce 60.50/50 ml 15.12
Pineapple juice 2 ounces 39/240 ml 9.75
Coconut cream 3/4 70/200 g 17.5
Cherry 462/250 g 57.75
Pineapple wedge 65/pc 65
Raw Cost 232.62
Selling Price 575.7
SAPPHIRE MARTINI
106
Blue curacao 2 dashes 60.50/50 ml 15.13
Red Wine 2 dashes 240/750 ml 60
Chilled gin 2 ounces 50/350 ml 25
Lemon twist 22/pc 22
Raw Cost 122.13
Selling Price 302.3
ELECTRIC ICED TEA
Vodka - Antonov ½ ounce 184/700 ml 46
White rum-Tanduay White ½ ounce 139/750 ml 34.75
Tequila ½ ounce 62.75/50 ml 31.38
Gin ½ ounce 50/350 ml 25
Blue curacao ½ ounce 60.50/50 ml 30.25
Raw Cost 167.38
Selling Price 414.3
107
COSMOPOLITAN COCKTAIL
Lemon vodka – Absolut Citron 45 ml 939/700 ml 58.69
Triple sec 15 ml 259/750 ml 32.38
Cranberry juice 30 ml 465/1L 22.44
Lime juice 10 ml 359/1L 22.43
Ice 5/pc 5
Raw Cost 140.94
Selling Price 348.8
108
VALENTINE’S
Cranberry juice 150 ml 58/300 ml 29
Grenadine 1 tsp 81/350 ml 20.25
Vodka 50 ml 195/700 ml 48.75
Ice A handful 5/pc 5
Lime Wedge 1 pc 50/pc 50
Raspberries 4 pcs 320/500 g 40
Chilled prosecco/ Sparkling wine 299/750 ml 149.5
Raw Cost 342.5
109
MANGO PASSION
Ripe mangoes 1 pc 158/kg 39.5
Vodka ½ cup 387/700 ml 48.38
Lime juice ¼ cup 184/700 ml 46
Salt 22/kg 5.5
Maple syrup/sugar 1-2 tbsp 138/485 ml 34.5
Sparkling wine/ 1 bottle 299/750 ml 74.75
champagne/sparkling spring water
Fresh fruit/ lime wedges 50/pc 12.5
Raw Cost 261.13
110
SWEET MANHATTAN
Bourbon/ rye whiskey 50 ml 599/750 ml 39.9
Red wine 25 ml 240/750 ml 60
Maraschino cherries 5 ml 123/280 g 61.5
Angostura Bitters 2 dashes 160/35 ml 80
Ice 5/pc 5
Pared lemon 25/pc 25
Raw Cost 271.4
Selling Price 671.7
111
MOCKTAILS
MANGO MULE
Cucumber 4 slices 120/kg 30
Honey Syrup 1 oz 130/250 ml 32.5
Mango Puree 1.5 oz 158/kg 39.5
Lime Juice 1.5 oz 59/350 ml 14.75
Ginger Beer 1.5 oz 129/375 ml 32.25
Ice 5/ pc 5
Raw Cost 154
Adjusted Cost 169.4
Selling Price 381.2
112
VIRGIN CUCUMBER GIMLET
Lime soda 1.5 oz 180/1.5 L 45
Muddled Cucumber 4-5 slices 120/ kg 30
Fresh lime juice 1 oz 59/350 ml 14.75
Simple Syrup 1 oz 85/140 ml 21.25
Raw Cost 111
Adjusted Cost 122.1
Selling Price 274.8
113
VIRGINIA WATERMELON MARGARITA
Watermelon 1 slice 80/pc 20
Fresh lime juice .5 cup 59/350 ml 3.7
Agave syrup 4 tsp 499/250 g 31.18
Sparkling water 5 tbsp 159/750 ml 39.75

Raw Cost 94.63
114
LEMONADE
Unwaxed lemon 3 270/pack of 10 67.5
Caster Sugar 140 g 60/ kg 20
Cold Water 11 85/ L 21.25
Raw Cost 108.75
Price Per Serving at 50% Cost 179.4375

Percentage
Additional 50% Selling Price Per 89.72

Serving
Selling Price 296.2
115
CINDERELLA
Lemon juice 2 tbs 32/ pc 8
Orange /juice 2 tbs 50/ pc 100
Pineapple /juice 2 tbs 50/ pc 100
Ginger Ale/ Lime soda 1/4 180/1.5 L 45
Raw Cost 253
Adjusted Cost 278.3
Price Per Serving at 50% Cost 417.45

Percentage
Additional 50% Selling Price Per 208.75

Serving
Selling Price 626.2
116
CUSTOMER FEEDBACK FORM
Legal Permit
117
4.4 COMPETITION ANALYSIS
DIRECT COMPETITORS
Name & Strengths Weakness Product & Price Product &

Service Service
Location es Capabilities Structure Lines
• They are • Small Able to Their food ChuPablo is

already well- area for satisfy and a resto-bar
ChuPablo
known resto- parking customer beverage that offers
bar around lot. through menu is sizzling
Baliwag. giving range from foods,
• Their
enjoyable around ₱55 snacks, mix
• They have area is
entertainment up to and
another branch small so
, good taste, ₱1,500 merchandise
in San Rafael. they have
good quality beverages.
only
Gil Carlos • They offer of their They also
limited
St. night events dishes and provides Ktv,
Poblacion, number of
like live band, beverages. many events
3006 customers.
Baliwag, beauty pageant every month
Bulacan. and more. and always in
the trends,
118
Name & Strengths Weakness Product Price Product &
& Service
Location es Service Structure Lines
Capabilit
ies
• Their place • There are Able to Their food The Goods is

is accessible no roof in satisfy and a resto-bar
The Goods
because it is some area customer beverage that offers
near at the of their through menu is different
highway. building giving range from foods, snacks
that’s why enjoyable around and
• They are
some entertain ₱69 up to merchandise
already
customers ment, ₱1,200. beverages.
well-known
Doña will get good They also
Remedios resto-bar
wet when taste, provide night
Trinidad Hwy, around
Pagala, 3006 it rains. good parties with
Baliwag.
Baliuag, quality of DJ for
Bulacan • Near to
• They offer their entertainment
some
night party dishes .
competitor
with DJ and
s
every beverages
Saturday. .
119
Name & Strengths Weaknesse Product & Price Product &
Service Service
Location s Capabilitie Structure Lines
s
• Near at • They Able to Their food D’Ambian

some college have a satisfy and ce is a
D’ Ambiance
schools in competitor customer beverage resto-bar
Gil Carlos St.
Baliwag like in their through menu is that offers
BU, and front giving range from many
Marian. (Persopolis enjoyable around different
) entertainme ₱30 up to foods,
• Offer
nt, good ₱1,199. snacks, mix
affordable • They
VDF, 3006 taste, good and
Baliwag, foods and don’t have
quality of merchandis
Bulacan. drinks. a parking
their dishes e
lot for (4)
• Offer night and beverages.
wheeled
entertainmen beverages. They also
vehicle
t every provide
Tuesday. Ktv, and

events for
entertainme
nt
Name & Strengths Weaknesses Product & Price Product &

Service Service
Location Capabiliti Structur Lines
120
es e
• Near at • They have They can Their Persepolis is

some small area so satisfied food and resto-bar that
Persepolis
Restobar & college the customer is their beverage offers budget
Snack Haus schools in limited. customers menu is friendly
Baliwag by range sizzling and
• They have a
like BU, merchandi from grill foods,
competitor in
and Marian. sing around snacks and
their front (D'
beverages ₱29 up merchandise
• Offers Ambiance)
and to ₱200. beverages
budget
Gil Carlos St. • They don’t offering
VDF, 3006 friendly
offer night budget
Baliwag, meal.
Bulacan. events and friendly
entertainment. meals and
snacks,
121
Service Service
Location s Capabilitie Structure Lines
s
• They offer • They are Able to Their food Rejino’s is

night events not that satisfy and a restobar
Rejino’s Bar
& Restaurant like live well- customer beverage that offers
bands and known in through menu is sizzling
disco. some part giving range from foods,
of Baliwag. enjoyable around snacks, and
• Their
entertainme ₱59 up to merchandis
location is • They are
nt, and ₱1,000. e beverages.
accessible not active
beverages, They also
because it is in using
they also provide live
Doña Remedios near at the social
Trinidad Hwy, have band an
highway. media.
Pagala, 3006 consistent disco for
Baliuag,
Bulacan. • They offer • Near at amount of their
budget some stocks to entertainme
friendly competitors support food nt.
unlimited . production.
rice meal.
122
Name & Strengths Weakness Product & Price Product &
Service Service
Location es Capabilitie Structure Lines
s
• They are • They are They are Their food RC’s Place
already well not active never failed and is a resto-bar
RC’s Place
known in using to bring a beverage that offers
around social new and menu is sizzling
Baliwag and media. exciting range foods,
Bustos. events that from snacks, mix
• Near to
gives around and
• They are in some
enjoyment ₱59 up to merchandise
this industry competitor
413, Mabini to their ₱1,300. beverages.
Street, Tibag, for so many s like
customers, They also
3006 years. karinderya
Baliwag, they also provides
Bulacan. and
• They offer provide a Ktv, many
sizzling
many events good taste, events every
house
and good month and
entertainment quality of always in the
s like tattoo their dishes trends,
competition, and
live band and beverages
more.
123
Service Service
Location s Capabilities Structure Lines
•Their • Limited They are Their food Bamboo

location is parking lot never failed and Garden is a
Bamboo
Garden accessible for their to bring a beverage resto-bar
Restobar because it is customers new and menu is that offers
near at the exciting range from sizzling
• Near to
highway. events that around foods,
some
gives ₱95 up to snacks, and
• They are competitors
enjoyment ₱1,200. merchandise
already well- like
to their beverages.
known karinderya
customers, They also
Doña Remedios around and sizzling
Trinidad Hwy, they also provides
Pinagbarilan, Baliwag. housee
provide a events and
3006 Baliuag,
Bulacan • They offer good taste, live band
night events good quality for their
like live of their entertainme
bands and dishes and nt.
dance beverages
competition.
124
Service Service
Location s Capabilities Structur Lines
e
• No • Limited Able to Their EMPIRE x

competitors parking lot satisfy food and HIDEOUT
EMPIRE x
HIDEOUT nearby for their customer beverage is a resto-
customers through menu is bar that
• Only resto-
giving good range offers
bar around • Not that
taste, good from different
Baliwag that well known
quality of around styles of
offers pizza. in some
their dishes ₱90 up to pizza,
parts of
and ₱750. foods, mix
Baliwag.
beverages. and
F. Vergel de
They also merchandis
Dios St.
Concepcion provide live e beverages
3006, Baliwag,
bands for
Bulacan.
entertainment
125
INDIRECT COMPETITORS
Name of Strengths Weaknesses Price Structure

Establishment
Fast-food Well known fast Prices varies in Php 29 - 899
restaurants food restaurants in every meal
(Jollibee, Mcdo, town
Chowking,
Greenwich)
Eatery (Karinderya Affordable prices Not enough sanitary Php 29 - 160
and Sizzling offered in every practices
Houses) meal
Merchandising Accessible to Higher prices Php 50 - 360
Stores that sell everyone compared to
alcohol drinks suggested retail
(7eleven, Alfamart, prices
local sari-sari
stores)
4.4.1 SWOT ANALYSIS
STRENGTH WEAKNESS
 Outstanding customer service  Broad competitive set
 Relaxing environment  Tight profit margin
 Offers entertainment and services  No name recognition
that are not available in other resto  Health conscious trend
bars.
OPPORTUNITIES THREATS
 Competitors are located nearby
 High exposure location  Competitors offer cheaper prices
 Further develop service team  Rising fixed cost
 Business Expansion  The threat to public health caused by
 Attract external events the pandemic
 Increases in price inputs can cause
upward pricing
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4.5 MARKETING STRATEGY
SPECIFICS MARKETING ACTIVITIES
ONE MONTH  Flyers will be distributed to the prospective customers
BEFORE THE including the by passers and nearby business
OPENING OF establishments.
BUSSIN SPOT  Tarpaulins will be posted on advertising spaces, social
media account will be opened and will be managed by the
business staffs.
 Bussin spot location shall be updated on the google maps.
GRAND  Sound system should be place in front of rhe business
OPENING premise with a staff assisting the distribution of flyers
and coupons with discounted products.
 50% discount on first 50 customers.
SOCIAL  Regular updates on all social media pages.
MEDIA
PLATFORM
127
4.5.1 PRODUCT AND SERVICE STRATEGY
The Bussin Spot will ensure that the raw ingredients used for food are all fresh
and the drinks are all stored according to shelf life. Following the government imposed
guidelines in accordance to the new normal setting, Bussin Spot will strictly impose the
checking of temperature and proper hand sanitation upon entering the building premise.
The business will also make sure to check for identification cards especially during
weekdays or class hours to make sure students are not being entertained and condoned for
skipping class and drinking during class hours. Another reason for the requirement of the
identification card is to make sure that no minors are being allowed to enter the premise.
Bussin Spot will also offer live bands and night party during weekends, karaoke
for weekdays, while the arcade and billiards will be available every day.
4.5.2 PRICING STRATEGY
Bussin Spot will have a loyalty card. This will be available for frequent customers
who would want to avail it. Loyalty card comes with points for every drink purchase to
which those points can be converted into discounts or free drinks.
128
BUSSIN SPOT LOYALTY CARD
Discounts and
promos will also be offered
during monthly celebrations like Valentine, Christmas and Year End. These will be
announced through the company’s social media days before the holiday celebration.
Discounts will be given through coupons that will be distributed by the staffs to the
customers.
BUSSIN SPOT SAMPLE COUPONS
129
4.5.3 DISTRIBUTION STRATEGY
The Bussin Spot will have the local market as the main suppliers of meats and
other needed ingredients. Seafood will be bulk purchase from local distributors of the
town. Alcohol drinks will be purchased from Boozy.ph, a liquor delivery service operated
by Boozy Life Inc...
The kitchen manager will make sure that all the raw ingredients are bought fresh
and safe and FDA approved, the liquor and wines are all checked for bottle leakage and
damages upon deliveries before storing. Wines are made sure to be accorded to shelf life
before storing as well. Inventories of the beverages will be conducted twice a month,
before storing and at the end of the month for the sales records and to make sure that the
products are not past its shelf life.
130
4.5.4 ADVERTISING AND PROMOTIONAL STRATEGY
The Bussin Spot will promote our products and service through the following:
 Social Media Platforms - The social media is the best way to advertise nowadays,
people are focused on social media for sharing ideas, getting information and
updates on life and even ordering foods especially in today's pandemic, we would
assume that more people have more time to face in their gadgets and using social
media.
Facebook Page: Instagram Page:
Tiktok Page:
131
Since Tiktok is another famous social media platform that can be used in the
promotion of the business, the Bussin Spot will also utilize the page by posting short clips
of the products and some aspects of the interior of the business. It is a good way to
capture the attention of potential customers and makes them curious enough to check out
the place.
 Vlogging – Aside from those social media apps that are famous to people, another
effective advertising tool is through vlogging. These are done by the famous
social media influencers who record their day to day life and post it on social
media channels such as YouTube and Facebook. In this case, the Bussin Spot will
be going to do a collaboration with one specific vlogger for a day wherein we are
to offer foods and drinks and other services like ktv for free in exchange for being
featured in the vlog.
 Print Advertisement – Another advertisement and promotion strategy that will be
done by the Bussin Spot is to give away flyers and leaflets to people, and putting
up tarpaulins on the street by renting out public advertisement spaces.
132
Flyers
Tarpaulin
133
Menu
134
CHAPTER V.Technical Aspect
5.1 LOCATION MAP
Bussin Spot Resto Bar is located at Baliwag Bulacan alongside Mary Pauline
Salon and facing the now temporarily closed K-shop Tshirt Printing. The area used to be
the physical location of The Boss J – a famous restaurant of the place that has now closed
and stopped its operation in the area.
135
VICINITY MAP
The vicinity map shows that the location of Bussin Spot Resto Bar is just along F.
Vergel de Dios St., a walking distance away from Savemore.
136
5.2 FAÇADE – 3D IMAGE
Internal and External view of Bussin Spot Resto Bar
137
138
5.3 LAYOUT PLAN
139
5.4 OPERATION SCHEDULE
5.4.1 EMPLOYEE OPERATION SCHEDULE
DAILY BUSINESS OPERATING HOURS : 4:00 PM – 12 MN

Day/
Employe Mond Tuesd Wedne Thursd Friday Saturd Sunda
e ay ay sday ay ay y
General 6 pm - OFF 4 pm – 4 pm – 4 pm – 4 pm - 4 pm -
Manager 10 pm 10 pm 12 mn 12 mn 12 mn 10 pm
Security 4 pm – 4 pm – OFF 4 pm – 4 pm – 4 pm - 4 pm –
Officer 12 mn 10 pm 12 mn 12 pm 12 mn 12 mn
Floor OFF 4 pm – 4 pm – 4 pm – 4 pm – 4 pm - 4 pm –
Manager 12 mn 12 mn 10 pm 12 mn 12 mn 10 pm
Bar 4 pm – 4 pm – 4 pm – 4 pm – OFF 4 pm - 4 pm –
Manager 12 mn 10 pm 12 mn 12 mn 10 pm 12 mn
Kitchen 4 pm – 4 pm – 4 pm – OFF 4 pm – 4 pm - 4 pm –
Manager 10 pm 12 mn 10 pm 12 mn 12 mn 12 mn
Finance 4 pm – 4 pm – 6 pm – 4 pm – 4 pm – 6 pm - OFF
Manager 12 mn 10 pm 10 pm 10 mn 10 mn 10 pm
Server 1 4 pm – OFF 4 pm - 4 pm - 4 pm - 4 pm - 4 pm –
12 mn 12 mn 12 mn 12 mn 12 mn 12 mn
Server 2 OFF 4 pm - 4 pm - 4 pm - 4 pm - 4 pm - 4 pm -
12 mn 12 mn 12 mn 12 mn 12 mn 12 mn
Bartende 4pm- 4pm- 4pm- OFF 4pm- 4 pm - 4pm-
r1 12mid 12mid 12mid 12mid 12 mn 12mid
Bartende 4 pm - 4 pm - OFF 4 pm - 4 pm - 4 pm - 4 pm -
r2 12 mn 12 mn 12 mn 12 mn 12 mn 12 mn
Cook 1 4 pm - 4 pm - 4 pm - 4 pm - OFF 4 pm - 4 pm -
12 mn 12 mn 12 mn 12 mn 12 mn 12 mn
Cook 2 4 pm - 4 pm - 4 pm - 4 pm - 4 pm - OFF 4 pm -
12 mn 12 mn 12 mn 12 mn 12 mn 12 mn
Bookkee 6 pm – 6 pm – 6 pm – 6 pm – 6 pm – 6 pm - OFF
per 10 pm 10 pm 10 pm 10 pm 10 pm 10 pm
140
Host 4 pm - 4 pm - 4 pm - OFF 4 pm -12 4pm- 4 pm -
12 mn 12 mn 12 mn mn 12pm 12 mn
Barback 4 pm - OFF 4 pm - 4 pm - 4 pm -12 4 pm - 4 pm -
s1 12 mn 12 mn 12 mn mn 12 mn 12 mn
Barback 4 pm - 4 pm - 4 pm - 4 pm - OFF 4 pm - 4 pm -
s2 12 mn 12 mn 12 mn 12 mn 12 mn 12 mn
Dishwas 4 pm - 4 pm - OFF 4 pm - 4 pm -12 4 pm - 4 pm -
her 1 12 mn 12 mn 12 mn mn 12 mn 12 mn
Dishwas OFF 4 pm - 4 pm - 4 pm - 4 pm -12 4 pm - 4 pm -
her 2 12 mn 12 mn 12 mn mn 12 mn 12 mn
Cashier 4 pm - 4 pm - 4 pm - OFF 4 pm -12 4 pm - 4 pm -
1 12 mn 12 mn 12 mn mn 12 mn 12 mn
Cashier 4 pm - OFF 4 pm - 4 pm - 4 pm -12 4 pm - 4 pm -
2 12 mn 12 mn 12 mn mn 12 mn 12 mn
Utility 4 pm - 4 pm - 4 pm - 4 pm - OFF 4 pm - 4 pm -
Man 12 mn 12 mn 12 mn 12 mn 12 mn 12 mn
Buzzer OFF 4 pm - 4 pm - 4 pm - 4 pm -12 4 pm - 4 pm -
12 mn 12 mn 12 mn mn 12 mn 12 mn
5.4.2 MONTHLY STORE ACTIVITY
Week 1 Week 2 Week 3 Week 4

Phase 1 Receiving and Reviewing Inventory Auditing
checking of customer
delivered feedbacks
goods
Phase 2 Storing and Store Purchasing of Employee
organizing monitoring and goods needed assembly
employee
assessment
Phase 3 Creating Formulating Monthly sales Sales
marketing menu report forecasting
promotion and
strategies
141
5.5 MACHINERIES AND EQUIPMENT
Item Product Quantity Prices Total

description Prices
Cocktail shaker set
A cocktail 4 ₱ 506.00 Php
shaker is a 1,012
device used to
mix beverages
by shaking.
When ice put in
the shaker this
allows for a
quicker cooling
of the drink
before saving.
Ice bucket
Ice bucket is a 4 ₱ 130.00 Php
container that 520
holds ice cubes
or cold water
and ice. You an
used it provide
ice cubes to put
in drinks, or to
put bottles of
wine in and
keep the wine
cool.
Blender
A blender is an 2 ₱ 1,199.00 Php
electrical 2,398
kitchen
appliance that
used for mixing
liquids and soft
food together or
turning fruit or
vegetables into
4liquids.
142
Food processor
A food 2 ₱ 4,500.00 Php
processor is a 9,000
kitchen
appliance that
can be used for
chopping,
slicing,
shredding,
grinding and
pureeing
different types
of food.
Ice maker
An icemaker or 2 ₱ 6,990.00 Php
ice generator 13,980
machine may
refer to either a
consumer
device for
making ice,
found inside a
home freezer, a
stand-alone
appliance for
making ice or
an industrial
machine for
making ice on a
large scale.
Freezer
A freezer is an 2 ₱ 33, Php
appliance that 595.00 67,190
keeps food
frozen at
extremely low
temperatures.
143
Refrigerator
A refrigerator is 2 ₱ 46, Php
an open system 145.00 92,290
that dispels heat
from a closed
space to a
warmer area,
usually a
kitchen or
another room.
By dispelling
the heat from
this area, it
decreases in
temperature,
allowing food
and other items
to remain at a
cool
temperature.
Kitchen stove
A kitchen stove, 2 ₱ Php
often called 20,000.00 40,000
simply stove or
a cooker, it is a
kitchen
appliance
designed for the
purpose of
cooking food.
Kitchen stove
rely on the
application of
direct heat for
the cooking
process and
may also
contain an oven,
used for baking.
144
Mixer
A mixer, 2 ₱ 4,379.00 Php
depending on 8,758
type, it also
called a hand
mixer or stand
mixer, it is a
kitchen device
that uses a gear-
driven
mechanism to
rotate a set of “
beaters” in a
bowl containing
the food or
liquid to be
prepared by
mixing them.
Microwave
A microwave 2 ₱ 5,621.00 Php
ovens heat food 11,242
using the
microwaves, it
is a form of
electromagnetic
radiation similar
to radio waves.
Microwave
ovens are used
for heating
many industrial
processes.
Knife set
A tool used for 2 ₱ 699.00 Php
cutting, slicing 1,398
and chopping
ingredients.
This comes with
a storage device
that holds the
knife altogether.
145
Knife sharpener
A tool used to 2 ₱ 48.00 Php 96
sharpen the
knives.
Chopping board
A wooden or 4 ₱ 90.00 Php
plastic board 360
wherein foods
are being cut.
Lemon Squeezer
A utensil used 2 ₱ 80.00 Php
to extract the 160
juice from the
lemon or other
citrus fruit.
Kitchen scales
Used in 1 ₱ 650.00 Php
measuring 650
various
ingredients that
are used for
preparing all
sorts of dishes
and other foods.
Measuring spoon/cup
Used for 1 ₱ 244.00 Php
measuring dry 244
and solid
ingredients.
Aluminum Casserole
cooking a 1,773
variety of
dishes.
146
Mixing bowls
A deep bowl 2 sets ₱ 416 / set Php
that is of 5 832
particularly well
suited for
mixing
ingredients
together in
147
Spatula
A kitchen 2 ₱ 99.00 Php
utensil with a 198
long handle and
a wide blade
used for
scraping batter
from a bowl or
for lifting and
flipping food.
Cooking pan
A kitchen 3 ₱ 399.00 Php
utensil used for 1,197
stewing, and
cooking other
dishes.
Tongs
gripping and 158
lifting foods.
Glass
40 ₱ 149.00 / Php
6 pcs 1,043
Serving bowls and 40 ₱ 450.00 / Php

platter set of 3 6,300
148
Spoon/fork
40 ₱ 455.00 / Php
24 pcs 910
Bar glass
40 ₱ 170.00 Php
680
Pitcher
35 ₱ 260.00 Php
9,100
Shot glass
40 ₱ 84.00 / 6 Php
pcs 588
Signages
For the safety 5 ₱150.00 ₱hp
and awareness 750
of employees
and customers
149
inside the
establishment
Mop & Mop squeezer 2 ₱799.00 Php

1,598
Squeegee and Sponge 2 ₱160.00 Php

320
Spray bottle 2 ₱50.00 Php

100
Table napkins 4 ₱55.00/100 Php

sheets 220
150
Towel 10 ₱100.00 Php
200
Broom & Dustpan 2 ₱150.00 Php

300
Plunger 2 ₱49.00 Php 98
Trash bin set 1 ₱1,500.00 Php

1,500
151
Toilet brush 2 ₱70.00 Php
140
Toilet paper 2 ₱60.00 Php

120
Temperature scanner 1 ₱1,842.00 Php

1,842
5.6 FURNITURE AND FIXTURES
Unit Description Quantity Price Total
Price
152
Cash Register
It is used to calculate financial 2 ₱ 1,000.00 ₱2,000.
transaction. 00
Floor Mounted
Air Conditioner
To keep the establishment 3 ₱ ₱
have a fresh and cool air 18,000.00 54,000.0
Ceiling Bulb
It is used for the lightning in 15 ₱ 320.00 ₱
the establishment 4,800.00
Ceiling fan
153
To give cozy vibe and 3 ₱2,000.00 ₱
ambiance 6,000.00
Tables & Chairs
20 (Sets) ₱3,500.00 ₱
70,000.0
For the dining area
0
Chairs
Used by the customer in the 10 ₱300.00 ₱
barista area 3,000.00
Arcade Machines
For Customer entertainment 10 ₱9,000,00 ₱
90,000.0
154
Biliard Table
For customer entertainment 2 ₱27,000.0 ₱
0 54,000.0
Wall Speaker
For customer entertainment 10 ₱520,00 ₱5,200.0
KTV Machine
For customer entertainment 4 ₱4,500.00 ₱18,000.
00
Disco Ball
For customer entertainment 1 ₱700.00 ₱ 700.00
155
Amplifiers,
Chords & Mics

For customer entertainment 1 (Set) ₱60,000.0 ₱
0 60,000.0
Band Speaker
For customer entertainment 2 ₱7,500.00 ₱
15,000.0
DJ Controller
For customer entertainment 1 ₱10,000.0 ₱10,000.
0 00
Party Lights
For customer entertainment 4 ₱500.00 ₱2,000.0
156
0
CCTV Camera
For the safety and awareness 5 ₱1,000.00 ₱
of employees and customers 5,000.00
inside the establishment
LED Lights
For customer entertainment 5 ₱100.00 ₱ 500.00
Fire Extinguisher For the safety and awareness
of employees and customers

3 ₱1,000.00 ₱
inside the establishment
3,000.00
157
Safety Vault
Here the revenues of the resto- 1 ₱10,000.0 ₱
bar will be placed 0 10,000.0
CHAPTER VI:Operational Aspect
6.1 STANDARD OPERATING PROCEDURES
The Standard Operating Procedure is a procedure that is specific to the operation
that describes the activities necessary to be completed or done in accordance to business
158
regulations. This also defines the expected practices and quality standards that need to be
met. This summarizes the company policy.
o Identification cards and vaccination cards will be checked by the security

officer before letting the customer inside.
o The customer will then fill out information forms in case of contact tracing.
o The customer will enter the shop and will be greeted by the host .
o The host will guide the customer to their chosen table.
o Menu will be given to the customer.
o The customer will give their food and drink orders.
o Food and drinks will then be served after a few minutes.
o Customers will stay for a few hours, do karaoke, arcade and other services
being offered by the business that they want to try out.
o Customers will then ask for their bills and pay and the cashier will give the
receipts after paying.
o The customer will leave the premise.
o Tables will be cleaned by the staffs.
o Repeat
6.2 PRODUCTION FLOW
The production flow details the whole process of the production. It is also known
as continuous production wherein it shows the step by step process on how the products
and services are being fulfilled by the business and delivered from the suppliers to the
159
customers. The chart below will show the pattern of production process of the Bussin
Spot resto bar.
Purchasing of raw
materials and Food preparation
Serving
goods from the (cooking)
suppliers
Delivery of Storing and

Repeat
purchased goods organizing
Receiving and Product purchased

checking inventory
6.3 TRANSACTION FLOW
Transaction flow, in the simplest form, is the journey of the customer from the
start to the approval of the purchase. This details how the business transaction will be
done.
160
Checking of ID's
Staff will clean
and vaccination Leave the premise
the table
card
Pay for the bill

Filling out of
and receive Repeat
information form
receipts
Greetings and
Order food and
assisting to chosen
drinks
seats
CHAPTER VIILegal, Environmental & Economic Aspect
161
6.1 PARTNERSHIP AGREEMENT
162
6.2 SAMPLE EMPLOYEE CONTRACT
163
6.3 NECESSARY PERMITS
DTI
164
BIR
165
FIRE SAFETY PERMIT
166
167
SANITARY PERMIT
168
MAYOR’S PERMIT
169
BARANGAY PERMIT
*NOTE THAT THESE ARE SAMPLE PERMITS ONLY. NO COPY RIGHT
INFRINGEMENT INTENDED*
170
CHAPTER VIII:Financial Aspect
8.1 COST OF OPERATION
START-UP EXPENSE
SOURCE OF CAPITAL
Owner's Investment
Rozel Lanag, Capital ₱250,000.00
Paul Cholo Ramirez, Capital 250,000.00
Joyce De Guzman, Capital 250,000.00
Rose Ann Sarrondo, Capital 250,000.00
Total Investment ₱1,000,000.00
CAPITAL EQUIPMENT
Machineries ₱245,508.00
Office Equipment 36,000.00
Furniture & Fixtures 413,200.00
Kitchen Equipment 26,569.00
Cleaning Equipment 7,188.00
Total Capital Equipment ₱728,465.00
RENOVATION EXPENSE
Hardware & Construction Supplies ₱60,000.00
Labor 4,500.00
Total Renovation Expense ₱64,500.00
PERMITS AND LICENSES EXPENSE
Legal Fees
DTI ₱500.00
BIR ₱650.00
Business Permit (Mayor's Permit) ₱5,000.00
Others (Barangay Clearance) ₱500.00
Total Permits and Licenses Expense ₱6,650.00
PREPAID SUPPLIES
Office Supplies ₱10,000.00
Other Supplies 5,000.00
Total Prepaid Supplies ₱15,000.00
OPENING INVENTORY
Inventory ₱70,000.00
Total Opening Inventory ₱70,000.00
ADVERTISING EXPENSE
Signage ₱1,200.00
Flyers ₱1,200.00
Tarpaulin ₱3,000.00
Balloons ₱1,000.00
Sounds ₱3,000.00
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Others ₱1,500.00
Total Advertising Expense ₱10,900.00
PREPAID RENT
Rent (1 month deposit) ₱8,000.00
Rent (1 month advance) 8,000.00
Total Prepaid Rent ₱16,000
OTHER EXPENSES
Employees' Uniform 6,000.00
Reserved Contingency Fund 50,000.00
TOTAL EXPENSES ₱967,515.00
WORKING CAPITAL (Cash on Hand) ₱32,485.00
Return on Investment
Formula 2023 2024
Net Income After Tax 1,307,919.95 1,898,298.18
Initial Investment 1,000,000.00 1,000,000.00
Return on Investment 130.80% 189.82%
172
8.2 FINANCIAL ASSUMPTION
All business planning should include financial assumption and safeguards. All company
plans are required to include three universal financial presentations. For the next two to
three years, these must include a projected income statement, balance sheet, and cash
flow statement.
 The initial investment of four partners is Php 250,000.00 which is equal to Php
250,000.00
 There are non- current asset purchased or sold in the 2 years’ operation.
 Year started January 2023, operating 7 days a week, opens at 4:00 pm - 12:00
midnight.
 Covering 2 years of operation.
 Monthly Rent Php 8,000.00
 Population and area near barangay - 10,573
Total population should be multiplied to 93% of the survey who are willing to visit our
the bussin spot, but since the pandemic is needed to consider on the first year of operation
there's a 20% less on the result. (93%-20%= 73%)
Frequency to buy is once a week.
The rate for willingness to pay is 46%. The amount ranges on the result is from php
500.00 and below, and this amount is where our product price under.
173
On the second year of operation, the 20% less from the willingness to buy will already be
used as an increase sale.
8.3 INCOME STATEMENT
STATEMENT OF FINANCIAL PERFORMANCE

FOR THE YEAR ENDED DECEMBER 31
Revenue: 2023 2024
Service Income 515552.81 541330.45
29853366.5 35824039.8
Sales 0 0
24058211.2 28869853.4
Less: Cost of Goods Sold 1 4
Gross Profit 6310708.11 7495516.81
Less: Expenses
Salaries and Wages 3328042.92 3328042.92
Employee Benefits 212767.32 507834.84
Utilities 311192.00 342311.20
Depreciation 104941.60 104941.60
Renovation 32655.00 87900.00
Rent 80000.00 96000.00
Advertising 23850.00 22050.00
Permits and Licenses 0.00 6650.00
Office Supplies 57290.00 60372.50
Other Supplies 93823.00 103205.30
Other Expenses 322253.00 386703.60
Total Operating Expenses 4566814.84 5046011.96
Net Income Before Income Tax 1743893.27 2449504.85
Tax Provision (25%) 435973.32 630206.77
NET INCOME AFTER INCOME TAX 1307919.95 1819298.08
8.4 BALANCE SHEET
STATEMENT OF FINANCIAL POSITION

174
AS OF DECEMBER 2022 AND DECEMBER 2023
PRE-
NOTE OPERATIO
ASSETS S START-UP N 2023 2024
Current Assets
32,48 32,4 862,557
Cash 5.00 85.00 .75 1,607,450.87
Note 70,00 70,0 122,788
Inventories 1 0.00 00.00 .79 102,135.35
Note 16,00 16,0
Prepaid Rent 2 0.00 00.00 - -
Note 10,00 10,0 22,290
Office Supplies 3 0.00 00.00 .00 16,842.50
Permits and 6,65 6,6 6,650
Licenses 0.00 50.00 .00 10,400.00
Note 5,00 5,0 44,534
Other Supplies 4 0.00 00.00 .00 72,045.30
50,00 50,0 50,000
Contingecy Fund 0.00 00.00 .00 50,000.00
81,40 270,643
Other Assets 0.00 - .52 244,829.72
Total Current 271,5 190,1 1,379,464.
Assets 35.00 35.00 07 2,103,703.75
Non-Current
Assets
Property, Plant & Note 728,4 728,4 623,523
Equipment 5 65.00 65.00 .40 518,581.81
Total Non-Current 728,4 728,4 623,523
Assets 65.00 65.00 .40 518,581.81
1,000,00 918,6 2,002,987
TOTAL ASSETS 0.00 00.00 .47 2,622,285.55
LIABILITIES
Employee Benefits Note 295,067
Payable 6 - - .52 295,067.52
Note
Utilities Payable 7 - - - -
Income Tax Note
Payable 8 - - - -
295,067
Total Liabilities - - .52 295,067.52
PARTNERS'
EQUITY
Lanag, Capital 250,0 229,6 426,979 581,804.51
175
00.00 50.00 .99
250,0 229,6 426,979
Ramirez, Capital 00.00 50.00 .99 581,804.51
De Guzman, 250,0 229,6 426,979
Capital 00.00 50.00 .99 581,804.51
250,0 229,6 426,979
Sarrondo, Capital 00.00 50.00 .99 581,804.51
Total Partners' 1,000,00 918,6 1,707,919.
Equity 0.00 00.00 95 2,327,218.03
TOTAL LIABILITIES
AND PARTNERS' 1,000,00 918,6 2,002,987
EQUITY 0.00 00.00 .47 2,622,285.55
176
CHAPTER IX.: Conclusion and Recommendation
CONCLUSION
After the researchers gathered and analyzed the data presented by this study, the
researcher has finally produced a conclusion that has a positive impression of the
business concept that they are proposing. The Bussin Spot can continue to grow and
succeed in the market because of the following reasons:
First, the location is very strategic and accessible. It reaches a large segment of
the target market since it is located at the place where many people can easily find it.
Second is the products and services that the Bussin Spot can offer. There are no KTVs
and arcades around the areas of Poblacion, Baliwag, Bulacan so some of the customers
will be amused to go and check the resto-bar. In addition, the Bussin Spot is the only
177
resto-bar around Baliwag that offers different cocktails and mocktails. According to the
respondents who answered the survey, that there are 48.6% who usually sing or use KTV
when they are out drinking. And there are 58.6% of respondents who enjoy playing at the
arcade when visiting restaurants and bars. The last one is the aid of the technology helps
the business to promote their product easily and reach the target market quickly. With the
use of this, the business can be dynamic too, that can follow the trends in every season,
month, and year. Furthermore, the Bussin Spot can use technology to improve the
services and products that the resto-bar will offer to their customers.
These are the reasons why we are confident that the business or the Bussin Spot
will be one of the best hangout places in the town of Baliwag.
RECOMMENDATIONS
The Bussin Spot would like to recommend this feasibility study on the following:
 To Students
This study can be used as their study guide for the students who will be
conducting this kind of research. It can be used as a reference in their future feasibility
178
study. In addition, this study will help them to discover and know the different kinds of
alcoholic drink mixes and non-alcoholic drinks. This recommendation helps students
become productive in business and someday it can be applied in our business industry.
 To Future Entrepreneurs
They can be used this study to fully understand the food and beverage business
industry. F&B business consists of many things to consider such as marketing mix,
current trends, necessary permits and many more. This study will help the future
entrepreneurs to understand the changing market trends so that they can invest on
research that could help them for the innovation and development of their current
products/ service that they offer to keep up on the market. Using the same concept or
another related subject to explore additional literatures and scientific works about food,
its content, and value may assist them in developing alternative recipes fit for the vast
range of diet patterns anticipated by the targeted market. Products should be refined on a
regular basis, and researchers should continue to experiment and look for new ways to
satisfy their customers.
 To Teachers/ Professor
179
This feasibility study can be used as their teaching material. They can have
discussed and explain the lesson particularly about feasibility study with the help of this
as their guide or reference.
REFERENCES
https://heritagehealthcare.co.uk/importance-of-companionship/
https://quotesberry.com/get-full-value-of-joy-must-have-someone-to-divide-it-with-
mark-twain/
https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/
fda-bioresearch-monitoring-information/protocol-and-conduct
https://www.cliently.com/blog/how-to-attract-customers
https://www.popbuzz.com/internet/viral/slang-tiktok/bussin-meaning/
180
https://www.google.com/maps/place/Baliuag,+Bulacan/
@14.9616835,120.8847625,10z/data=!4m2!3m1!
1s0x3396fff9f9469ea7:0x299023f34bcda78a
https://entrepreneursgateway.com/business-plan-bar-restaurant/
https://www.waiterio.com/blog/en/why-your-restaurants-concept-is-critical/
https://www.ncesc.com/bar-manager-job-description/
https://www.thespruceeats.com/popular-drinks-every-bartender-should-know-760389
https://www.zippia.com/restaurant-general-manager-jobs/skills/
https://www.vedantu.com/commerce/concept-and-characteristics-of-business
https://www.niaaa.nih.gov/alcohols-effects-health/overview-alcohol-consumption/what-
standard-drink
https://drinkies.ph/blog/tanduay-ice-flavors/
https://boozy.ph/products/
https://www.bbcgoodfood.com/recipes/collection/cocktail-recipes
https://www.bbcgoodfood.com/search?q=mocktails
https://www.eissenskitchen.com/order-online/
https://wikimili.com/en/Crispy_tadyang_ng_baka
https://allstylerecipes.blogspot.com/2015/07/calamares-recipe.html?m=1
https://americanaddictioncenters.org/alcoholism-treatment/alcohol-content-percentage
181
https://www.tasteatlas.com/lechon-kawali
https://www.wikizero.com/en//Lechon_kawali
https://m.youtube.com/watch?v=RoYJVDbPoYs
https://www.deviantart.com/midian-p/art/Walfas-Custom-Prop-Lumpiang-keso-Cheese-
Sticks-873895043
https://wikimili.com/en/Lumpia
https://www.codycrossmaster.com/business-video-games-pinball-machines
https://www.philatlas.com/luzon/r03/bulacan/baliuag.html
https://www.chegg.com/homework-help/questions-and-answers/decades-researchers-
ohio-state-university-analyzing-data-students-drinking-habits-help-stu-q52341029
https://www.candybar.co/blog/customer-loyalty-cards-why-they-work/
https://www.bbc.co.uk/bitesize/guides/zth78mn/revision/4
APPENDIX I
BUSSIN SPOT RESTO BAR
(Survey Questionnaire Form)
Name (Optional):__________________________________
182
Age:
o 20 – 25
o 25 – 30
o 30 – 35
o 35 – 40
o 40 – above
Gender
o Male
o Female
Occupation:
o Student
o Employee
o Self – Employed
o Unemployed
Monthly Income:
o 10, 000 – below
o 10, 000 – 15, 000
183
o 15, 000 – 20, 000
o 20, 000 – 25, 000
o 25, 000 – 30, 000
o 30, 000 – above
o At home
o Outside
o Yes
o No
If you chose the first option, would you consider visiting Resto Bars in the future?
o Yes
o No
If yes, who do you usually go dine in a Resto Bar with?

184
o Alone
o Family
o Friend
o Classmates
o Loved ones
o Morning
o Noontime
o Afternoon
o Night
o Once a week
o Twice a week
o Thrice a week
o Every other night
How much time do you usually spend at Resto Bar?
185
o 1 - 2 hours
o 2 - 3 hours
o 3 - 4 hours
o 4 hours – more
What do you usually drink when you visit Resto Bar? (you can choose more than
one in the choices below)
o Soju
o Beers (Red Horse, San Mig Light, Tanduay Ice)
o Spirits (whiskey, rum, brandy)
o Wine
o Cocktails
Which of the following snacks/foods would you prefer being paired with your
drinks? (you may use numbers 1-7 to show your most favorite to least favorite
food)
o Street foods
o Sisig
o Tokwa't Baboy
o Pork BBQ
o Lechon Kawali
186
o Chicharon Bulaklak
o Chicken Wings
How much do you usually spend on food and drinks on a night out?
o 500 below
o 500 - 1000
o 1000 – 1500
o 1500 – 2000
o 2000 and above
What are the important factors you consider before deciding on a Resto Bar for a
night out? (You may use numbers 1-4 to show your most and least important
factors you consider on a night out venue)
o Price
o Location and Ambiance
o Variety of choices in drinks and foods
o Quality of service
187
Do you usually sing or use the KTV when you are out drinking?
o Yes
o No
Do you enjoy playing billiards or pools when you go out for a drink?
o Yes
o No
Do you enjoy playing Arcade when visiting restaurants and bars?
o Yes
o No
o Yes
o No
188
Would you like dining and drinking while listening to a live podcast recording or a
band playing?
o Yes
o No
Would you consider checking out newly opened Resto Bars?
o Yes
o No
o Maybe
189
APPENDIX II
CURRICULUM VITAE
ROZEL B. LANAG
158 Lovingly Yours St. Donacion, Angat Bulacan
Contact No: (+63)9267983332
Email: rozellanag@gmail.com
CAREER OBJECTIVES:
 Seeking an entry level position to begin my career in my chosen field.
 To be able to grow independently, learn new things and gain practical experience.
 To further enhance my skills and knowledge and improve myself as a person for the
benefit of both the company and myself.
EDUCATIONAL BACKGROUND:
College: BALIWAG POLYTHECNIC COLLEGE
Bachelor of Science in Tourism Management
Baliwag, Bulacan
2018- Present
Senior High School: ANGAT NATIONAL HIGH SCHOOL
General Academic Strand
Taboc, Angat Bulacan
2016 - 2018
Junior High School: VITALI NATIONAL HIGH SCHOOL
Mialim, Vitali Zamboanga City
2015 - 2016
190
MALUBAL NATIONAL HIGH SCHOOL
Malubal, R.T.Lim Zamboanga Sibugay
2012 - 2015
Elementary: TILING ELEMENTARY SCHOOL
Tiling, Malubal R.T.Lim, Zambo. Sibugay
2006 – 2012
PERSONAL INFORMATION:
Age: 21
Birthdate: June 28, 2000
Birthplace: Zamboanga City
Gender: Female
Civil Status: Single
Citizenship: Filipino
Father’s Name: Silverio S. Lanag
Occupation: Driver/Helper
Mother’s Name: Zenaida G. Bucoy
Occupation: Housekeeper
SKILLS:
 Responsible
 Hardworking
 Detail – Oriented
 Excellent ability to adapt to difficult situations
 Can communicate both Filipino and English language
WORK EXPERIENCE:
JLbulk Trading Services
158 Lovingly Yours St. Donacion Angat Bulacan
Assistant Secretary (Part Time)
August – March 2019
191
5 Sisters Eatery
Mialim, Vitali Zamboanga City
Full – time waitress
April – August 2020
REFERENCES:
Cecilia M. Dionisio
Senior High School Adviser
Angat National High School
I hereby certify that the above information is true and correct to the best of my knowledge
and belief.
192
RAMIREZ, PAUL CHOLO D.
0441 Segismundo st. Tiaong Baliuag, Bulacan
Mobile Number: 0995-722-9228
Email: paulcholo0910@gmail.com
To broaden my knowledge about this industry while I’m

studying and to gain experience in trail work and discover more
Objectiv about my ability to work.
e
PERSONAL INFORMATION
Age 20
Status Single
Religion Roman Catholic
Date of Birth September 10, 2001
Place of Birth Baliwag, Bulacan
Father’s Name Ricardo Ramiez
Occupation Vegetable Vendor
Mother’s Name Mercedita Ramirez
Occupation Housewife
EDUCATIONAL QUALIFICATIONS
Senior High School BALIWAG POLYTECHNIC COLLEGE

Baliuag, Bulacan
2017-2019
Junior High School VIRGEN DELAS FLORES HIGH SCHOOL

Virgen, Bulacan
2013-2017
Elementary TIAONG ELEMENTARY SCHOOL

193
Tiaong, Bulacan
2006-2013
CERTIFICATIONS, TRAININGS AND SEMINARS
Trainings and Seminars
Work Immersion in year 2019 as Assistant Teacher at Tiaong Elementary

School.
SPECIAL SKILLS
 Ability to Work Under Pressure

 Time Management
 Self- Motivation
 Adaptability
REFERENCES
LAZARO M. PADOLINA
IT-URM
ABS-CBN Elj Tower, Mother Ignacia, Quezon city
0920-352-9933
ALVIN SAMPAN
SHS Teacher (Adviser)
0906-108-5995
Baliwag Polytechnic College
I hereby certify that the information given is true and correct to the best of my
knowledge and belief.
194
Kevin Joel Salor
Brgy. Pandi , Bulacan
(092)941-7019
kevinsalor8@gmail.com
OBJECTIVE
 To develop my skill and my knowledge
 To learn other new things and get experience.
DATE OF BIRTH: March 2, 2000

PLACE OF BIRTH: Calbayog, Samar
AGE: 20
CITIZENSHIP: Filipino
RELIGION: Christian
CIVIL STATUS: Single
LANGUAGE SPOKEN: English / Tagalog
EDUCATION
SENIOR HIGHSCHOOL: CALBAYOG CITY NATIONAL SENIOR
HIGHSCHOOL
COLLEGE : BALIWAG POLYTECHNIC COLLEGE
BACHELOR OF SCIENCE TOURISM MANAGEMENT
OTHER ACTIVITIES
I enjoy sport, traveling, listening to music and sharing a great meal with
friends.
195
JOYCE FERNANDO DE GUZMAN
Sta. Lucia Pinagbarilan Baliwag, Bulacan

Contact No: 0963 224 9370
OBJECTIVES:
To contribute to your organization’s success through the use of my
knowledge that will contribute to advancement of my career.
________________________________________________________________________
__________________
PERSONAL DATA
Date of Birth : May 6, 2001
Age : 21
Sex : Female
Place of Birth : Baliwag, Bulacan
Religion : Iglesia Ni Cristo
Citizenship : Filipino
Civil status : Single
EDUCATIONAL ATTAINMENT
TERTIARY : Baliwag Polytechnic College

2nd Floor BMG BLDG
2019-PRESENT
SENIOR HIGHSCHOOL : ACLC College of Baliwag

Poblacion Baliwag, Bulacan
Accountancy and Business
Management (ABM)
2017-2019
196
SECONDARY : Virgen Delos Flores Highschool
Baliwag, Bulacan
2013-2017
PRIMARY : Pinagbarilan Elementary School

Baliwag, Bulacan
2007-2013
SEMINARS ATTENDED
WORK ETHICS SEMINAR : ACLC College of Baliwag

September 08, 2018
PERSONAL DEVELOPMENT : ACLC College of Baliwag

SEMINAR July 14, 2018
CHILD PROTECTION : ACLC College of Baliwag

SEMINAR July 14, 2018
PRE-IMMERSION SEMINAR : ACLC College of Baliwag

September 8, 2018
CHARACTER REFERENCES
Miriam Domingo : 09458569422

Pinagbarilan Baliwag, Bulacan
I hereby certify that the above information is true and correct to the best of my
knowledge, belief, and ability.
197
________________________________________
ROXANNE C. MORALES
1677 Aldama St.Sta.Barbara,Baliwag Bulacan.
0967-992-7252
Mroxanne648@gmail.com
OBJECTIVE:
To gain employment in a company where my skills can be put to good use and where I
can grow professionally and socially while rendering services opted by customers and
clients of the organization.
EDUCATIONAL BACKGROUND
COLLEGE
BS TOURISM MANAGEMENT
2nd floor BMG Building, Poblacion Bal. Bul. Baliwag Polytechnic College
SENIOR HIGH Baliwag Polytechnic College

2nd floor BMG Building, Poblacion Bal. Bul. S.Y 2018-2019
SECONDARY Baliuag University

1069 Gil Carlos Street Baliwag, Bulacan
S.Y 2016-2017
PRIMARY Sta.Barbara Elementary School

Sta.Barbara Baliwag,Bulacan
S.Y 2012-2013
SKILLS:
Good communication
Ability to Work Under Pressure
198
Time Management
Self- Motivation
Adaptability
Date of birth : October 26 2000
Place of birth : Malolos, Bulacan
Age : 21 y/o
Sex : Female
Nationality : Filipino
Civil status : Single
Religion : Catholic
Father’s name : Rafael Morales
Mother’ name : Marilou Morales
Language/Dialect : English and Tagalog
EXPERIENCE
Work Immersion in year 2019 as Assistant Teacher at Makinabang Elementary School.
______________________________________________________________________________
_____
REFERENCE
Name : Ma. Victoria M. Manlapig

Occupation : Teacher
Contact No. : 0997-721-5965
I hereby certify that the above information are true and correct to the best of my
knowledge.
199
JAM LHIEREAL L. CANO
#116 Pinac-pinacan San Rafael, Bulacan
09496200423/09272834073
Cano.jam83@yahoo.com
_________________________________________________________________________________________________
________
Objective:
 Seeking a challenging opportunity where I will be able to utilize my strong
organizational skill,
educational background, and ability to work well with people, which will allow me to grow
personally
and professionally.
EDUCATION:
I. Primary : Pinac-pinacan Elementary School

San Rafael Bulacan
II. Secondary : Lydia D. Villangca Trade School
Ulingao San Rafael Bulacan
III. College : Baliwag Polytechnic College
Baliuag Bulacan
Personal Data:
Gender: Male
Date of Birth: March 27,2001
Place of Birth : Baliuag bulacan
Height: 5’9
Weight: 60kg
Nationality: Filipino
WORK EXPERIENCE:
200
 Dining Crew Dining Crew
Jollibee Junction PRIME BISTRO
Baliuag Bulacan Baliuag Bulacan
Maricar P. Evangelista
Address: 347 rizal st. San Jose Baliuag, Bulacan
Contact number: 09311783853
Email Address: maricarevangelista640@gmail.com
OBJECTIVES
To obtain a position where I could effectively apply my skills and knowledge I've learned
and to give an opportunity to work productively and accurately in your company.
EDUCATION
Baliuag Polytechnic College

Bachelor of Science and Tourism Management
August 2019 - 2021 Present
Asian Institute of Science and Technology Inc.

Accounting and Business Management
Senior high school Graduated
June 2017 - April 2019
Mariano Ponce National High School
201
Junior High School Graduated
San jose Elementary School

Elementary Graduated
EXPERIENCE
Convenience Store; Familymart Baliuag December 2018 - January 2021

Pagala Highway Baliuag
Cashier (Working Student) Municipal of Baliuag; Immersion
November 3, 2021 - Present Bagong Nayon Baliwag, Bulacan
Information Department
Restaurant; Pabs zisslers January 7, 2019 - January 29, 2019
Pagala Highway Baliuag
Cashier (Working Student) Restaurant; Don Roberts
May 2021 - August 2021 San Jose Baliuag, Bulacan
All Around (Working Student)
Restaurant; Pares De Baliuag May 2017 - July 2018
Tarcan Baliuag Bulacan
Cashier (Working Student)
February 2021 - May 2021
Catering; Inang ko po
Subic Baliuag Bulacan
All Around/Scooper (On Call/Working
Student)
202
PERSONAL DETAILS
Age : 20year's old

Birthday : 22th july 2001
Gender : Female
Language known : Tagalog, English
Religion : Catholic
Civil Status : Single
Height : 5'1
Weight : 50
CHARACTER REFERENCE
Name: Reynaldo De Leon

Occupatinal: Rescue Saver Baliuag, Bulacan
Location: Baliuag, Bulacan
Contact number: 09430428339
SKILLS
• Good attitude
• Adaptability
• Conflict Resolution
• Time management
• Good communication
• Decision making
• Self-motivation
203
Reyven Kenneth S. Mendoza
 358 Sulong Tilpayong
 09551873533
PERSONAL INFORMATION:
Date of Birth : September 21, 1999

Civil Status : Married
Birth Place : Bulacan
Citizenship : Filipino
Weight : 75 kgs.
Height : 5’7 ft.
Religion : Catholic
Spouse : Rachelle Mendoza
Person to be contacted in case of emergency:
Name : Rachelle Mendoza
Address : 358 Sulong Tilpayong
Number : 09369084163
EDUCATIONAL BACKGROUND:
Elementary : Tilapayong Elementary School

2011 - 2012
High School : Mariano Ponce National High School

2015 – 2016
Senior High : MIST

2018 - 2019
College : Baliwag Polytechnic College

Baliwag, Bulacan
Course : Tourism
2022 up to present
WORKING EXPERIENCE:
Company : Jollibee Junction

Position : Service Crew
From – To : 2017 - 2018
204
I hereby certify that the above information is true and correct to the best of
my knowledge and belief.
_____________________________
Applicant’s
Signature
205
OBJECTIVES: To make use of my interpersonal skills to
achieve goals of a company that focus on customer
satisfaction and customer experience.
ROSEANN C. SARRONDO
Phone: 09289987998
Email: sarrondoroseann996@gmail.com
Address: 16 Calasag, San Ildefonso Bulacan
PERSONAL INFORMATION PERSONAL SKILLS
Nickname: Anne Willingness to learn more
knowledge
Date of Birth: December 26, 2000 Good communication to all
Age: 21 Ability to create more ideas
for the business
Gender: Female Ability to work under
pressure
Religion: Catholic
206
Height: 5’2
Weight: 5o kg
EDUCATIONAL BACKGROUND
Senior High School: General Academic Strand Grade 12 (2017-2019)
Carlos F. Gonzales High School
Maguinao, San Rafael Bulacan
Secondary School: Carlos F. Gonzales High School (2013-2017)
Maguinao, San Rafael Bulacan
Primary School: Malipampang Elementary School (2007-2013)
Malipampang Elementary School
REFERENCES
Mrs. Rosemarie De Leon Mrs. Rosalinda Castro
Business Woman Business Woman
Contact#:09358684012 Contact#: 09422788587
I hereby certify that the information above are true and correct to the best of my
knowledge and belief
207
Rileth Joyce Francisco Valondo
598 Dampol 1st Pulilan, Bulacan
+639310371615
lethvalondo@gmail.com
OBJECTIVE
Pursuing opportunity which will allow me to grow professionally, while
effectively utilizing my versatile skill set to help promote your corporate mission
and exceed team goals.
KEY SKILLS
* Have a nice Attitude
* Responsible to do work
* Good Communication Skills
EDUCATIONAL ATTAINMENT
College: Baliuag Polytechnic College
Baliuag, Bulacan
Bachelor of Science Major in Tourism Management
2019-Present
208
Senior High School: Emmanuel System College of Bulacan
Sisilad st., Sto. Cristo Pulilan, Bulacan
Accountancy Business Mangement
2017-2019
Junior High School: Engr. Virgilio V. Dionisio Memorial High School
Poblacion Pulilan, Bulacan
2012-2017
Elementary School: Rufino A. Cruz Memorial Elementary School
Dampol 1st Pulilan, Bulacan

2006-2012
Date of Birth: September 7, 2001
Place of Birth: Malolos, Bulacan
Age: 20
Gender: Female
Religion: Catholic
Language Spoken: English, Filipino
209
Work Experience:
Mariel School Supplies and General Merchandise
Sales Staff
Pulilan, Bulacan
CHARACTER REFFERENCES
Jerry Arellano
Barangay Captain
Dampol 1st Pulilan, Bulacan
I hereby certify that the above information is true and correct to the best of
my knowledge and beliefs.
210

Bussin Spot Final Paper

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Bussin Spot Final Paper

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Baliwag Polytechnic College

Dalubhasaan Kong Mahal

Bussin Spot Resto Bar

A Feasibility Study presented to the Faculty of

Gino Cabuhat Espinosa, M.Sc.

Our mission is to provide a different taste to dining and drinking experience. As

ORGANIZATIONAL GOALS AND OBJECTIVES

of Bussin Spot are as follows:

Bussin Spot is focused on providing satisfaction to the customer by means of quality

good step in making a way to success.

 Achieve at least 50% of the startup capital within a year of business

2. PRODUCTS AND SERVICES

 To serve the best quality of foods and drinks.

3. FINANCIAL & MARKETING OBJECTIVES

 Establish customer loyalty by providing the best dining and drinking

experience and quality service.

 To maintain excellent profit and eventually branch out or expand the

business in other areas of the province.

 To provide more job opportunities to the local, specifically the students

SCOPE OF THE STUDY

the new normal setting.

CHAPTER II:Management Aspects

“Taste the Difference”

reference with our drinks.

help for customer’s vehicle parking.

wherein everything is located and accessible from universities to church and

BRIEF DESCRIPTION OF THE PROJECT

Capitalization of partners is distributed in the following amount and specific

Business Partners Amount Percentage

Rozel Lanag Php 250,000 25%

Paul Cholo Ramirez Php 250,000 25%

Joyce De Guzman Php 250,000 25%

Rose Ann Sarrondo Php 250,000 25%

Total Capital Php 1,000,000

The Bussin Spot is a partnership type of business organization that is formed by

exit the partnership.

payments, bills and handling receipts to the customers.

Finance Kitchen Bar Floor

Bookkeeper Cook 1 Bartender 1 Server 1

Cashier 1 Cook 2 Bartender 2 Server 2

performance is in line with the company’s goals.

beverages to the guests.

inventory, and keeping liquor licenses.

Bartenders – Mix and serve alcoholic beverages according to customer’s requests.

are basically the right hand of the bartender.

restocking of necessary items such as silverwares and plates.

Security Officer - Responsible for deterring criminal activity by adhering to a facility's

Bookkeeper - A financial professional who is responsible for recording our company’s

financial accounts and records.

mechanical equipment, buildings, and machines.

JOB QUALIFICATION AND SPECIFICATION

POSITIONS JOB QUALIFICATION JOB SPECIFICATION

General Manager  2-3 years of  Sets policies, operations,

CHAPTER III:Management During the Pre-Operative Period

Gantt Chart is a type of bar chart that illustrates a project schedule. It is a

ACTIVITIES July Aug Sep Oct Nov Dec Jan

Management during Pre-Operative Period

conceptualization of the business up to its grand opening.

with its detailed description and the duration of each activity.

Activities/Tasks Detailed Description Duration

4.1 PRODUCT AND SERVICES DESCRIPTION

Product Image Name and Product Description Cost

Red Horse is the first extra-strong