BSTM 3a Group 5

Baliwag Polytechnic College
Dalubhasaan Kong Mahal

A.Y. 2021-2022
Bussin Spot Resto Bar
A Feasibility Study presented to the Faculty of Institute of

Hospitality & Tourism Management of Baliwag Polytechnic College
2nd Floor BMG Building, Barrera Street, Poblacion, Baliwag, Bulacan
In Partial Fulfillment of the Course Requirements for

THC10 Entrepreneurship in Hospitality and Tourism
Submitted by:
Cano, Jam Lhierial L.
De Guzman, Joyce F.
Evangelista, Maricar P.
Lanag, Rozel B.
Mendoza, Reyven Kenneth S.
Morales, Roxanne C.
Ramirez, Paul Cholo D.
Salor, Kevin Joel R.
Sarrondo, Rose Ann C.
Valondo, Rileth Joyce F.
Submitted to:
Gino C. Espinosa, M.Sc.
Course Professor
MAY 2022
i
APPROVAL SHEET
This Feasibility Study entitled “BUSSIN SPOT RESTO BAR” prepared and
submitted by Cano, Jam Lhierial, De Guzman, Joyce, Evangelista, Maricar, Lanag,
Rozel, Mendoza, Reyven Kenneth, Morales, Roxanne, Ramirez, Paul Cholo, Salor,
Kevin Joel, Sarrondo, Rose Ann, Valondo, Rileth Joyce in partial fulfillment of the
requirements for the degree BACHELOR OF SCIENCE IN TOURISM
MANAGEMENT has been examined and is recommended for ORAL
EXAMINATION.
GINO CABUHAT ESPINOSA, M.Sc.

Adviser
_____________________________________________________________________
PANEL OF EXAMINERS
Approved by the committee on Oral Examination
PHIL JAN S. PENA CRISANTA E. PALOMO, MBA

Member Member
JAYSON C. BACOSA, MBA

Chairman
_____________________________________________________________________
Accepted and approved in partial fulfillment of the requirements for the degree
Bachelor of Science in Tourism Management.
JAYSON C. BACOSA, MBA

Dean, IHTM
Date:___________________
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ACKNOWLEDGEMENT
This study would not have been possible without the help of some valued
people. The proponents would like to extend utmost gratitude to the following:
To our adviser, Mr. Gino Espinosa, for his never-ending support, imaginative
ideas and meaningful advices that lead us to the organized making of the study.
To our Panelist, Ms.Crisanta E. Palomo , Mr. Phil S. Pena and Mr. Jayson C.
Bacosa , for their effort in giving us clear insights, suggestions and recommendations
to improve the paper.
To our respondents, for their time and effort in answering our survey
questionnaires to gather and to provide needed data.
And most of all to Almighty God, for the strength, knowledge and perseverance
that he had given upon us while conducting our feasibility study.
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Table of Contents
ACKNOWLEDGEMENT............................................................................................................... iii
CHAPTER I: Corporate Mission, Vision, Goals and Objectives ................................................... 1
INTRODUCTION ...................................................................................................................... 1
VISION .................................................................................................................................... 2
MISSION ................................................................................................................................. 2
ORGANIZATIONAL GOALS AND OBJECTIVES.......................................................................... 3
GENERAL OBJECTIVES ........................................................................................................ 3
SPECIFIC OBJECTIVES ......................................................................................................... 3
SCOPE OF THE STUDY ............................................................................................................ 4
CHAPTER II: Management Aspects ............................................................................................ 5
NAME OF FIRM ...................................................................................................................... 5
BUSINESS TAGLINE ................................................................................................................. 5
LOGO DESIGN......................................................................................................................... 6
LOCATION MAP ...................................................................................................................... 7
BRIEF DESCRIPTION OF THE PROJECT .................................................................................... 8
TYPE OF BUSINESS ............................................................................................................. 8
TYPE OF ORGANIZATION.................................................................................................... 9
ORGANIZATIONAL CHART ................................................................................................ 10
OFFICERS & STAFFS OF THE BUSINESS............................................................................. 11
JOB QUALIFICATION AND SPECIFICATION ....................................................................... 12
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CHAPTER III: Management During the Pre-Operative Period.................................................. 16
GANTT CHART ...................................................................................................................... 16
Management during Pre-Operative Period ..................................................................... 17
Project time-table: ........................................................................................................... 17
CHAPTER IV: Marketing Aspect................................................................................................ 19
4.1 PRODUCT AND SERVICES DESCRIPTION......................................................................... 19
Product Description ......................................................................................................... 19
4.2 SURVEY QUESTIONNAIRE............................................................................................... 39
SUMMARY ........................................................................................................................ 57
4.3 MARKET ANALYSIS ......................................................................................................... 62
4.3.1 Market Profile ......................................................................................................... 62
4.3.2 Target Market ......................................................................................................... 63
MARKET TRENDS .............................................................................................................. 64
4.3.3 Market Productivity ................................................................................................ 65
SALES VOLUME ................................................................................................................ 66
COSTING ........................................................................................................................... 69
4.4 COMPETITION ANALYSIS ................................................................................................ 91
4.4.1 SWOT ANALYSIS ...................................................................................................... 99
4.5 MARKETING STRATEGY .................................................................................................. 99
4.5.1 PRODUCT AND SERVICE STRATEGY....................................................................... 100
4.5.2 PRICING STRATEGY ............................................................................................... 100
4.5.3 DISTRIBUTION STRATEGY...................................................................................... 102
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4.5.4 ADVERTISING AND PROMOTIONAL STRATEGY ..................................................... 102
CHAPTER V. Technical Aspect ................................................................................................ 107
5.1 LOCATION MAP ............................................................................................................ 107
5.2 FAÇADE – 3D IMAGE .................................................................................................... 108
5.3 LAYOUT PLAN ............................................................................................................... 110
5.4 OPERATION SCHEDULE ................................................................................................ 111
5.4.1 EMPLOYEE OPERATION SCHEDULE ....................................................................... 111
5.4.2 MONTHLY STORE ACTIVITY ................................................................................... 112
5.5 MACHINERIES AND EQUIPMENT ................................................................................. 113
5.6 FURNITURE AND FIXTURES .......................................................................................... 121
CHAPTER VI: Operational Aspect ........................................................................................... 127
6.1 STANDARD OPERATING PROCEDURES ........................................................................ 127
6.2 PRODUCTION FLOW..................................................................................................... 127
6.3 TRANSACTION FLOW ................................................................................................... 128
CHAPTER VII. Legal, Environmental & Economic Aspect ....................................................... 130
7.1 PARTNERSHIP AGREEMENT ......................................................................................... 130
7.2 SAMPLE EMPLOYEE CONTRACT ................................................................................... 131
7.3 NECESSARY PERMITS ................................................................................................... 132
CHAPTER VIII: Financial Aspect .............................................................................................. 138
8.1 COST OF OPERATION ................................................................................................... 138
8.2 FINANCIAL ASSUMPTION ............................................................................................. 140
8.3 INCOME STATEMENT ................................................................................................... 141
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8.4 BALANCE SHEET ........................................................................................................... 142
CHAPTER IX.: Conclusion and Recommendation ................................................................... 144
CONCLUSION...................................................................................................................... 144
RECOMMENDATIONS ........................................................................................................ 145
APPENDIX .................................................................................................................................viii
vii
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 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.
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.
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
of their choices accompanied by music backgrounds that perfectly set the moods for a
relaxed night.
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
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.
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’ third 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 Spot resto bar 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
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
the premises.
BUSINESS TAGLINE
“Taste the Difference”

LOGO DESIGN
Figure 1. Business Logo
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
Figure 2. Location Map
Bussin Spot will be located at Pagala 3006, 21 Doña Remedios Trinidad Hwy,
Baliuag, 3006, 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 The Gourmet Food Park 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 malls
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
beverages’ 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 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
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 and Bar Manager, the Head Chef, Finance
Manager and the Security Head are the person assigned to see the departments of the
company to ensure and closely monitor the areas. The Floor and Bar manager is
responsible for maintaining the dining area that includes assisting the customers and
directing the servers, and so as supervising the bar area, by maintaining the inventory
and coming up with new drinks to be served for the customers. The Head Chef is the
person responsible for the whole kitchen operations, including food preparation and
cooking. The Finance Manager is the one who handles and the financial operations of
the company and the Security Head ensures the peace and orderliness within the
premises during the whole hours of operation.
General
Manager
Finance Floor and Security

Head Chef
Manager Bar Manager Head
Cashier 1 Cook 1 Bartender 1 Host Bouncer 1
Cashier 2 Cook 2 Bartender 2 Server 1 Bouncer 2
Dishwasher Barbacks 1 Server 2
Barbacks 2 Server 3
Server 4
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 & Bar Manager – Manages, trains, supervises and schedules the working hours
of the staffs, and the business aspects of the bar that includes keeping the inventory and
keeping liquor licenses.
Servers – Responsible for greeting the guests, takes the order and serves the food and
beverages to the guests. They complete a variety of food preparation, customer
transaction and sanitation jobs.
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.
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.
Head Chef - The head chef is a highly skilled professional cook who oversees the
operations of a restaurant or dining facility, it coordinates 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.
Security Head - Responsible for deterring criminal activity by adhering to a facility's
security measures.
Bouncer - someone whose job is to stand outside a bar, party, etc. and either stop people
who cause trouble from coming in or force them to leave.
Finance Manager - Responsible for managing the financial health of our organization
in order to promote success and growth while maintaining legal financial practices.
JOB QUALIFICATION AND SPECIFICATION
POSITIONS JOB QUALIFICATION JOB SPECIFICATION
General  2-3 years of  Sets policies,

managerial operations, create and
Manager experience preferably maintains budget.
under the hotel and  Coordinates employees
restaurant industry. and supervises lower-
 Graduate of any level managers.
hospitality and  Sets the strategies,
tourism degree or allocate resources and
similar 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 transactions, accepts
similar roles in sales. payment, issues
 At least a high school receipts and calculate
degree is required. and return change when
 Basic PC knowledge required by payment
and familiar with method.
using the cash  Calculate the cost of
register. product or services.
 Good math skill and
customer satisfaction-
oriented.
Floor & Bar  At least 2 years of  Make sure that the staff
experience in food & members comply with
Manager beverage, culinary or safe food handling
any related procedures.
professional area.  Interact with the
 A graduate of any customers and resolve
hospitality and customer complaints.
tourism degree is  Closely monitor the
preferable. performance of the staff
 Decisive and with an members.
exceptional  Manages the business
communication skill. aspects of the bar such
 Excellent computer, as keeping liquor
problem solving and license and negotiating
customer service with supplier contracts.
skills.  Ensuring licenses are
updated and in line with
current legislation.
Host  A high school  Greet guests and escort

diploma and them to the dining area.
preferably an  Provides guests with
equivalent experience menus and answer any
in the hospitality is initial queries.
required.  Answer phone calls and
 With pleasing take reservations,
personality and
positive attitude.
Server  High school diploma  Take food and drink
is a plus but not orders from customers
required. accurately.
 Excellent people skills  Engage with customers
with friendly attitude. in a friendly manner.
 Patient and customer  Ensure tables are
oriented. enjoying their meals
 Keen attention to and take actions to
cleanliness and safety. correct any problems if
necessary.
 Collect payments from
tables.
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
drinks.
 Observant and  Ensures that the
thorough. bartenders have clean
towels and glassware.
 Keeps the bar clean and
well stocked and
memorizing the menus
as well.
Head Chef  Bachelor’s degree in  Order materials,
restaurant supplies and kitchen
management and ingredients based on
certification is demands.
required.  Oversee food
 Minimum of 3 years preparation and
work experience. cooking process.
 Excellent problem-  Ensure that the kitchen
solving or conflict is well organized.
management skills.  Supervise kitchen
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  Inspect food products
moving 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  Ensuring the
diploma and a cleanliness of dishes
minimal work and other kitchen
experience is utensils.
required.  Clean machines and
 Exceptional time appliances used in the
management skills. kitchen.
 Ability to stand up or  Take out trash and rinse
walk for 8 hour shift garbage cans.
and can lift at least 20
pounds.
Security Head  The ones who will  High school
check if our customers diploma/GED.
are minors or not.  Registered as a security
officer.
 Review video  Outstanding
surveillance surveillance and
equipment to identify observation skills.
odd 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 public safety, security
individuals. operations, and
procedures.
Finance  Financial planning to  Bachelor's degree in
determine how to pay finance or accounting.
Manager 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.
Bouncer  Capacity to be stern,  High school diploma.
as required, provide  Formal civilian-related
security, to check security training is
legal age and drinking favored.
age, to refuse entry for  Proven experience as a
intoxicated persons, bouncer or similar.
and to deal with  Refined crowd
aggressive behavior or management and
non-compliance with problem-solving
statutory or abilities.
establishment rules.  Unrivaled
observational and
conflict management
skills.
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
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.
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
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.
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.
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 ₱ 50
Philippines. It is a 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.
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.
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.
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.
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 - ₱ 549

Light 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 - ₱ 549

Medium-bodied. Light and
summery with a delicious taste of
juicy tropical fruits, hints of
vanilla and a citrus lift.
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 ₱ 1,704

Tequila 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 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.
Monkey Eagle Psychedelic ₱ 131

Blonde 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 ₱ 219

Puta 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.
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
Mojito ₱ 98
Classic cocktail for a

party using fresh mint, white rum,
sugar, zesty lime and cooling
soda water.
Sex on the beach cocktail ₱ 192
Combine vodka with

peach schnapps and cranberry
juice to make a classic sex on the
beach cocktail. Garnish with
cocktail cherries and orange
slices.
Espresso martini ₱ 120
Freshly brewed espresso,

a dash of coffee liqueur and a
simple sugar syrup.
Aperol spritz ₱ 272
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 ₱ 149
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 ₱ 67
Serve your cool cocktail

with an olive or a twist of lemon
peel
Mudslide This is a creamy adults- ₱ 238

only drink for the chocolate lover.
For extra indulgence, grate over
some chocolate before serving
Palomezcal A twist on one of ₱ 273

Mexico’s favourite cocktails
using mezcal instead of tequila
for a refreshing, summery sipper
Pink gin iced tea Blend pink gin with iced ₱ 285
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 ₱ 192
hurricane cocktail is easy to make
and sure to get your party started.
Garnish with orange and cocktail
cherries for a kitsch touch
Pink negroni Go pink with this ₱ 87

fabulous 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 ₱ 63

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 ₱ 147

classic cocktail a tropical twist
with our mango and pineapple
mojito. This vibrant, fruity drink
is perfect for summer party
season
Bloody Mary Mix together tomato ₱ 195
juice, 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 ₱ 53

is luscious light in flavour
cocktail at 0.3 standard drinks.
Sex in the Driveway This drink is very much a ₱ 115

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 ₱ 83
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
Blueberry Mojito This refreshing blueberry ₱ 188
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 ₱ 105

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 ₱ 89

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 ₱ 89

drink, but there's an eye-catching
twist. With its brilliant blue color,
you'll find it to be a fantastic
addition to any party
Cosmopolitan cocktail Lipsmackingly sweet and ₱ 85
sour, the Cosmopolitan cocktail
of vodka, cranberry, orange
liqueur and citrus is a good-time
in a glass.
Valentine’ Combine with cranberry ₱ 129

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 ₱ 128

in 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.
Sweet Manhattan cocktail If you're a whiskey lover, ₱ 160

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 ₱ 84
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 ₱ 62
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 with club soda
and give it a quick stir
Virgin Watermelon ₱ 76
Margarita
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 ₱ 54
Homemade lemonade, using

fresh lemon juice and sugar. A
simple classic that everyone can
enjoy on a hot summer’s day.
Cinderella The taste of tropical fruit ₱ 60

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.
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.
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 dipped in ₱ 67
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 peanuts ₱ 40
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 stick ₱34
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
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.
 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
are planning to offer. These questions are raised in an online survey forum wherein
70 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
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
____ 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?

____ 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
____ 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
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
____ No
Would you consider checking out newly opened Resto Bars?

____ Yes
____ No
____ Maybe
RESULT OF BUSSIN SPOT SURVEY
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.
Age
4035
25
30
- above
- 40
30
35 20 - 25
0%
25 - 30
30 - 35
20 - 25 35 - 40
100%
40 - above
Figure 3. Demographic profile in terms of Age
Figure 3 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.
Gender
Male
31% Male
Female Female
69%
Figure 4. Demographic profile in terms of Gender
Figure 4 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.
Employment Status
5% 6%
3%
Student
Employee
Self- Employed
86%
Unemployed
Figure 5. Demographic profile in terms of Employment Status
Figure 5 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.
Monthly Income
2%
4% 4%
3% 10,000 - below
0%
10, 000 - 15, 000
15,000 - 20, 000
20,000 - 25,000
87%
25,000 - 30,000
30,000 - above
Figure 6. Demographic profile in terms of income
Income is an indicator of a person's ability to contribute consistently to the
business, and students with a few differentials follow. Figure 6 shows that the majority
of the respondents earn 10,000 or less per month. This determines the purchasing power
of the market.
Which do you prefer best when drinking?
50% At home
50%
Outside
Figure 7. Place of Drinking Preference
Figure 7 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.

If Outside, do you visit Resto Bar?
44%
Yes
56%
No
Figure 8. Percentage of people that visits resto bars
Figure 8 shows 56% of the respondents prefers visiting Resto Bars for a drink
while the remaining 44% of the respondents does not visit Resto Bars.
If you chose the first option, would you

consider visiting Resto Bars in the
future?
7%
93% Yes
No
Figure 9. Percentage of people willing to visit resto bars in the future
Figure 9 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’.
If Yes, who do you usually go dine in a
Resto Bar with?
Alone
16%
10% Family
7%
Friend
48% 19% Classmates
Loved ones
Figure 10. List and percentage of who usually the respondents go to resto bars with
Figure 10 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.
What time do you usually visit Resto Bars?
Morning
14%
Noontime
86% Afternoon
Night
Figure 11. Time people usually visits resto bars
Figure 11 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.
How often do you usually visit a Resto

Bar?
7%
3%
6% Once a week
Twice a week
84% Thrice a week

Every other night
Figure 12. How often people usually visit resto bars
Figure 12 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.
How much time do you usually spend at

the Resto Bar?
17% 1 - 2 hours
10% 39% 2 - 3 hours
34% 3 - 4 hours
4 hours - more
Figure 13. The time people usually spends at the resto bars
Figure 13 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 while 34% spends 2 – 3 hours, 10% spends 3 -4 hours and 17% of the
respondents spends more than 4 hours.
What do you usually drink when you visit

Resto Bar?
20% 21% Soju
Beers (Red Horse, San Mig Light,

Tanduay Ice)
18%
Spirits (Whiskey, Rum, Brandy)
33%
8% Wine
Cocktails
Figure 14. The drink people usually buy at the resto bar
Figure 14 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.
Which of the following snacks or foods

would you prefer being paired with your
drinks?
Street foods
18% 15% Sisig
13% 17%
Tokwa't Baboy
12% 10%
15% Pork BBQ
Lechon Kawali
Figure 15. The food people usually buy at the resto bar
Figure 15 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.
How much do you usually spend on a night

out?
3%
4%
13%
500 - below
46%
500 - 1000
34% 1000 - 1500
1500 - 2000
2000 and above
Figure 16. The percentage of how much people usually spends on a night out
Figure 16 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.
What are the important factors that you

consider before deciding on a Resto Bar
for a night out?
Price
Location and Ambiance

24% 25%
Variety of choices in drinks
19% and foods
32%
Quality of Service
Figure 17. Factors that people consider before deciding on a resto bar to visit
Figure 17 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.
Do you usually sing or use KTV when you

are out drinking?
49% 51% Yes

No
Figure 18. Percentage of people who uses KTV when going out for a drink
Figure 18 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.
Do you enjoy playing billiards or pools

when you go out for a drink?
31%
Yes
69% No
Figure 19. Percentage of people who plays billiards
Figure 19 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.

Do you enjoy playing Arcade when visiting
resturants and bars?
41% Yes
59%
No
Figure 20. Percentage of people who plays Arcade
Figure 20 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.
Do you usually dance and party on a night

out?
47%
Yes
53% No
Figure 21. The percentage of people who loves dancing on a night out
Figure 21 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.
Would you like dining and drinking while
listening to live podcast recording or a band
playing?
13%
87%
Yes
No
Figure 22. Percentage of people who loves listening to podcast and live bands
Figure 22 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.
Would you consider checking out newly

opened Resto Bars?
4% 49%
Yes
No
47%
Maybe
Figure 23. Percentage of people willing to check out newly-opened resto bars
Figure 23 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
40 – above 0 0
SEX FREQUENCY PERCENTAGE

Male 22 31.4%
Female 48 68.6%
EMPLOYMENT FREQUENCY PERCENTAGE

STATUS
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%
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 FREQUENCY PERCENTAGE
usually visit Resto Bars?
Morning 0 0
Noontime 0 0
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)
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%
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
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 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:
Young Professionals/Employee
The researchers choose the people in the professional fields as the first target
market 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.
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 mall where students would usually go and hang out during weekends
and also located near the town’s colleges and universities, targeting specifically the
students of National University, Baliuag University, System Technology Institute
(STI), Fernandez Colleges Arts and Technology (FCAT), 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.

Family
The Bussin Spot is also 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.
 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 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, and considering the
location of the business, it is also expected that the business will have more number
of visitors under employees and young professionals since the location is observed
to be near the work establishments and around the main road, compared to weekdays
where only working and non-working individuals are expected to visit.
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
 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, or their work or officemates 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
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.

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
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
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
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
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
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
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
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
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
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
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
COCKTAILS
MOJITO
Number of Serving/Glass : 1
INGREDIENTS UNIT UNIT COST TOTAL
COST
Lime (lime juice) 1 pc 135/kg 3
Granulated sugar 1 tsp 60/kg 3
Small handful mint leaves, plus 5 pcs 69/1kg 8
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 61
Adjusted Cost 67.1
MARK UP (45%) 30.195
Selling Price 98
SEX ON THE BEACH

INGREDIENTS UNIT UNIT COST TOTAL COST
Ice 5/pc 5
Vodka –The Bar Vodka 50 ml 700 ml 10
Peach Schnapps – Katsu Peach 25 ml 250/700 ml 10
Orange (juice, slices) 2 pcs 59/pc 70
Cranberry Juice – Ocean Spray 50 ml 170/1L 19
Brand
Glace cherries 1 pc 255 6
Raw Cost 120
10% Buffer Margin 12
Adjusted Cost 132
MARK UP (45%) 59.4
Selling Price 192
ESPRESSO MARTINI
INGREDIENTS UNIT UNIT TOTAL COST
COST
Golden caster sugar 100 g 60/500 g 8
Ice 5/pc 5
Vodka – The Bar Vodka 100 ml 192/700 ml 20
Freshly brewed espresso coffee 50 ml 329/500 g 20
Coffee liqueur- Empi Coffee 50 ml 500 ml 15
Coffee beans 4 pcs 120/100 g 7
Raw Cost 75
Adjusted Cost 82.5
MARK UP (45%) 37.125
Selling Price 120
APEROL SPRITZ
Ice 5/pc 5
Aperol liqueur 100 ml 949/700 ml 80
Prosecco 150 ml 775/700 ml 75
Soda – Sprite 50/L 10
Raw Cost 170
Adjusted Cost 187
MARK UP (45%) 84.15
Selling Price 272
SANGRIA
Oranges ½ pcs 59/pc 15
Pears 2 ½cs 50/pc 10
Lemon ⅙ pcs 30/pc 10
Red berries 2 pcs 500/kg 8
Caster Sugar 3 tbsp 60/1 kg 5
Cinnamon 1 tsp 25/100 g 3
Ice 5/pc 5
Light red wine – 50 ml 290/750 ml 17
Spanish Brandy – Alfonso Solera 10 ml 549/ L 6
Sparkling water – San Pellegrino 100ml 1L 14
Raw Cost 93
Adjusted Cost 102.3
MARK UP (45%) 46
Selling Price 149
VODKA MARTINI
Vodka 60 ml 387/700 ml 12
Dry vermouth - Martini 1 tbsp 765/700 ml 15
Olive/Lemon peel 30/pc 15
Raw Cost 42
Adjusted Cost 46.2
MARK UP (45%) 20.79
Selling Price 67
MUDSLIDE
COST
Dark chocolate 50 g 1kg 20
Ice 5/pc 5
Coffee flavored liqueur 60 ml 247/750 ml 17
Vodka 60 ml 387/700 ml 12
Irish cream liqueur – Bailey 60 ml 700 ml 80
Brand
Double cream 100 ml 1L 15
Raw Cost 149
Adjusted Cost 163.9
MARK UP (45%) 73.75
Selling Price 238
PALOMEZCAL
Lime Juice 1pc 350 ml 3
Espadin Mezcal – Lossiete 50 ml 750 ml 120
Misterious
Fresh Grapefruit Juice 30 ml 60/ pc 4
Agave Syrup 10 ml 250 g 10
Ice 5/pc 5
Sparkling Water 186/ 1L 14
Slice of grapefruit 60/pc 15
Raw Cost 171
Adjusted Cost 188.1
MARK UP (45%) 48.64
Selling Price 273
PINK GIN ICED TEA
Chamomile tea bag 1 pc 138/10 bags 15
Pink Gin – The Bar Pink 100 ml 125/700 ml 19
Spiced Rum – Captain Morgan 100 ml 340/750 ml 60
Elderflower cordial – Blossom 100 ml 237/500 ml 55
Cottage
Pink grapefruit juice – Ocean 100 ml 170/1 L 20
Spray
Ice 5/pc 5
Thyme Sprigs 119/50g 5
Raw Cost 179
Adjusted Cost 196.9
MARK UP (45%) 88
Selling Price 285
HURRICANE COCKTAIL
Dark Rum - Zabana 50 ml 139/700 ml 12
White Rum 50 ml 130/750 ml 9
Passion Fruit 1 pc 150/50 pcs 10
Orange 1 pc 50/pc 25
Lemon 1 pc 40/ pc 20
Sugar Syrup 5 ml 96/ kg 8
Grenadine 2 tsp 141/700 ml 4
Cocktail cherries 4 pcs 189/280 g 16
Orange slices 2 slices 50/pc 10
Raw Cost 114
Adjusted Cost 125.4
MARK UP (45%) 56.43
Selling Price 182
PINK NEGRONI
Pink Gin 35 ml 125/700 ml 7
Rose Vermouth 25 ml 300/750 ml 11
Aperol 15 ml 949/700 ml 21
Ice 5/pc 5
Wedge of pink grapefruit & Basil 35/100 g 10
leaf
Raw Cost 54
Adjusted Cost 59.4
MARK UP (45%) 26.73
Selling Price 87
SIDECAR
COST
Emperador Brandy – Light 50 ml 109/750 ml 8
Triple Sec – Walsh 25 ml 295/750 ml 11
Lemon Juice 210/1L 15
Ice Handful 5/pc 5
Raw Cost 39
Adjusted Cost 42.9
MARK UP (45%) 19.305
Selling Price 63
MANGO & PINEAPPLE MOJITO
COST
Pineapple Pieces 50 g 25/pc 15
Chopped Mango 50 g 50/pc 15
Chopped Limes 3 pcs 30/1kg 6
Light brown soft sugar 2 tbsp. 35/kg 6
Mint Sprigs , leaves picked 2 pcs 69/kg 8
Ice 5/pc 5
Pineapple rum 50 ml 29/240 ml 8
Sparkling water 100 ml 186/1L 19
Raw Cost 92
Adjusted Cost 101.2
MARK UP (45%) 45.54
Selling Price 147
BLOODY MARY
INGREDIENTS UNIT UNIT TOTAL
COST COST
Small ice Handful 5/pc 5
Tomato juice 200 ml 235/L 49
Vodka 50 ml 112/700 ml 8
Sherry vinegar 1 tsp 210/250 ml 15
Celery salt A pinch 129/100 g 10
Worcestershire Sauce 115/150 ml 5
Tabasco 150/60 ml 5
Lemon juice A Squeeze 22/pc 15
Celery Sticks 50/ kl 10
Raw Cost 122
Adjusted Cost 134.2
MARK UP (45%) 60.39
Selling Price 195
JAPANESE ORANGE BREEZE
COST
Wine rice – Gekkeikan Nigori 30 ml 245/500ml 15
Sake
Orange juice 35 ml 150/L 6
Sparkling water 35 ml 186/L 7
Ice 5/pc 5
Raw Cost 33
Adjusted Cost 36.3
MARK UP (45%) 16.335
Selling Price 53
SEX IN THE DRIVEWAY

Blue Curacao 30 ml 60.50/50 ml 31
Citrus Vodka 30 ml 110/700 ml 5
Peach Schnapps 30 ml 250/750 ml 10
Lemon lime soda 49/345ml 12
Lemon slices 22/pc 15
Raw Cost 73
Adjusted Cost 80.3
MARK UP (45%) 36.135
Selling Price 115
PINA COLADA
Pineapple juice 100 ml 182/1L 19
Coconut cream 25 ml 100/400ml 7
Pineapple Slice 65/pc 15
Pinch of Salt 22/kg 1
Raw Cost 52
Adjusted Cost 57.2
MARK UP (45%) 25.74
Selling Price 83
BLUEBERRY MOJITO
COST COST
Blueberries 100 g 219/595g 37
Chopped Lemons 1 pcs 22/pc 25
Granulated sugar 2 tbsp. 60/kg 3
Mint Sprigs, leaves picked 2 pcs 61/kg 8
White rum 100 ml 139/750 ml 18
Raw Cost 118
Adjusted Cost 129.8
MARK UP (45%) 58.41
Selling Price 188
BLUE HAWAIIAN
COST COST
Rum 30ml 270/750 ml 11
Blue curacao liqueur 25ml 60.50/50 ml 18
Pineapple juice 60ml 182/ 1L 11
Coconut cream 25ml 100/400 g 7
Cherry 462/250 g 4
Pineapple chops 65/pc 15
Raw Cost 66
Adjusted Cost 72.6
MARK UP (45%) 32.67
Selling Price 105
SAPPHIRE MARTINI
COST
Blue curacao 2 dashes 60.50/50 ml 20
Red Wine 2 dashes 240/750 ml 12
Chilled gin 2 ounces 50/350 ml 8
Lemon twist 22/pc 15
Raw Cost 55
Adjusted Cost 60.5
MARK UP (45%) 27.225
Selling Price 89
ELECTRIC ICED TEA

COST
Vodka - Antonov 15ml 184/700 ml 5
White rum-Tanduay White 15ml 139/750 ml 5
Tequila 15ml 62.75/50 ml 19
Gin 15ml 50/350 ml 5
Blue curacao 15ml 60.50/50 ml 22
Raw Cost 56
Adjusted Cost 61.6
MARK UP (45%) 27.72
Selling Price 89
COSMOPOLITAN COCKTAIL
COST
Vodka 50 ml 112/700 ml 8
Triple sec 15 ml 259/750 ml 9
Lemon 1 tsp 50/2pcs 15
Cranberry juice 30 ml 225/1L 6
Lime juice 2 ml 359/1L 10
Ice 5/pc 5
Raw Cost 53
Adjusted Cost 58.3
MARK UP (45%) 26.235
Selling Price 85
VALENTINE’S
INGREDIENTS UNIT UNIT TOTAL COST
COST
Cranberry juice 150 ml 225/1L 33
Grenadine 1 tsp 81/350 ml 10
Vodka 50 ml 112/700 ml 8
Ice A 5/pc 5
handful
Lime Wedge 1 pc 50/pc 5
Raspberries 4 pcs 204/500 g 10
Sparkling water 50ml 186/1L 10
Raw Cost 81
Adjusted Cost 89.1
MARK UP (45%) 40
Selling Price 129
MANGO PASSION
Ripe mangoes 1 pc 158/kg 30
Vodka 100ml 112/700 ml 16
Lime juice 1pcs 184/700 ml 5
Salt 22/kg 1
Maple syrup/sugar 1-2 tbsp 29/1kg 4
Fresh fruit/ lime wedges 50/pc 5
Raw Cost 80
10% Buffer Margin 8
Adjusted Cost 88
MARK UP (45%) 39.6
Selling Price 128
SWEET MANHATTAN
Bourbon/ rye whiskey 50 ml 599/750 ml 40
Red wine 25 ml 125/750 ml 5
Maraschino cherries 1pc 123/280 g 10
Angostura Bitters 2 dashes 160/35 ml 15
Ice 5/pc 5
Pared lemon 25/pc 25
Raw Cost 100
Adjusted Cost 110
MARK UP (45%) 49.5
Selling Price 160
MOCKTAILS
MANGO MULE
Cucumber 4 slices 65/kg 10
Honey Syrup/Sugar 3 tsp. 90/250 ml 7
Mango Puree 10 ml 89/kg 8
Lime Juice 2 tbsp. 52/350 ml 10
Ginger Beer 50 ml 105/375 ml 13
Ice 5/ pc 5
Raw Cost 53
Adjusted Cost 58.3
MARK UP (45%) 26.325
Selling Price 84
VIRGIN CUCUMBER GIMLET

Lime soda 150ml 65/1.5 L 7
Muddled Cucumber 4-5 slices 60/ kg 10
Fresh lime juice 3 tbsp. 59/350 ml 15
Sugar 3 tsp. 85/140 ml 7
Raw Cost 39
Adjusted Cost 42.9
MARK UP (45%) 19.305
Selling Price 62
VIRGINIA WATERMELON MARGARITA

Watermelon 1 slice 20/pc 6
Fresh lime juice .5 cup 59/350 ml 15
Sugar 4 tsp 311/250 g 8
Raw Cost 48
Adjusted Cost 52.8
MARK UP (45%) 23.76
Selling Price 76
LEMONADE
Lemon 1 190/pack of 25
10
Caster Sugar 140 g 40/ kg 4
Cold Water 11 85/ L 5
Raw Cost 34
Adjusted Cost 37.4
MARK UP (45%) 16.83
Selling Price 54
CINDERELLA
Lemon juice 2 tbs 25/ pc 9
Orange /juice 2 tbs 25/ pc 5
Pineapple /juice 2 tbs 31/ pc 10
Ginger Ale/ Lime soda 150 ml 65/1.5 L 7
Raw Cost 31
Adjusted Cost 34.1
MARK UP (45%) 15.345
Selling Price 50
CUSTOMER FEEDBACK FORM
Figure 24. Customer Feedback Form
LEGAL PERMIT
Figure 25. Business License Plate No.

4.4 COMPETITION ANALYSIS
DIRECT COMPETITORS
Name & Strengths Weakne Product & Price Product &

Service Service
Location sses Capabilitie Structure Lines
s
ChuPablo • They are • Small Able to Their ChuPablo is

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

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

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

entertainm
ent
Name & Strengths Weaknesses Product Price Product &
& Service
Location Service Struct Lines
Capabili
ure
ties
• Near at • They have They can Their Persepolis

some small area so satisfied food is resto-
Persepolis
Restobar & college the customer their and bar that
Snack Haus schools in is limited. customer bevera offers
Baliwag s by ge budget
• They have a
like BU, merchan menu is friendly
competitor in
and dising range sizzling
their front
Marian. beverage from and grill
(D'
Gil Carlos s and around foods,
• Offers Ambiance)
St. VDF, offering ₱29 up snacks and
3006 budget
• They don’t budget to merchandi
Baliwag, friendly
offer night friendly ₱200. se
Bulacan. meal.
events and meals beverages
entertainmen and
t. snacks,
Name & Strengths Weaknes Product Price Product
& Service & Service
es
e
• They offer • They are Able to Their Rejino’s

night not that satisfy food and is a
Rejino’s Bar
& events like well- customer beverage restobar
Restaurant live bands known in through menu is that offers
and disco. some part giving range sizzling
of enjoyable from foods,
• Their
Baliwag. entertainm around snacks,
location is
ent, and ₱59 up to and
accessible • They are
beverages, ₱1,000. merchandi
because it is not active
they also se
Doña near at the in using
Remedios have beverages.
Trinidad highway. social
consistent They also
Hwy, Pagala, media.
3006 Baliuag, • They offer amount of provide
Bulacan.
budget • Near at stocks to live band
friendly some support an disco
unlimited competito food for their
rice meal. rs. production entertainm

. ent.
Name & Strengths Weaknes Product Price Product &
& Service Service
es
e
• They are • They are They are Their RC’s Place

already well not active never food and is a resto-
RC’s Place
known in using failed to beverage bar that
around social bring a menu is offers
Baliwag and media. new and range sizzling
Bustos. exciting from foods,
• Near to
events that around snacks, mix
• They are in some
gives ₱59 up to and
413, Mabini this industry competito
Street, enjoyment ₱1,300. merchandis
Tibag, 3006 for so many rs like
to their e
Baliwag, years. karindery
Bulacan. customers, beverages.
a and
• They offer they also They also
sizzling
many events provide a provides
house
and good taste, Ktv, many
entertainme good events
nts like quality of every
tattoo their month and
competition, dishes and always in
live band beverages the trends,
and more.
Name & Strengths Weaknes Product Price Product
& Service & Service
es
e
•Their • Limited They are Their Bamboo

location is parking never food and Garden is
Bamboo
Garden accessible lot for failed to beverage a resto-bar
Restobar because it their bring a menu is that offers
is near at customers new and range sizzling
the exciting from foods,
• Near to
highway. events that around snacks,
some
gives ₱95 up to and
• They are competito
enjoyment ₱1,200. merchandi
already rs like
Doña to their se
Remedios well- karindery
customers, beverages.
Trinidad known a and
Hwy, they also They also
Pinagbarilan, around sizzling
provide a provides
3006 Baliuag, Baliwag. housee
Bulacan good taste, events and
•They offer good live band
night quality of for their
events like their entertain
live bands dishes and ment.
and dance beverages
competitio
n.
Name & Strengths Weaknes Product & Price Product
Service & Service
Location ses Capabilitie Structu Lines
s
re
• No • Limited Able to Their EMPIRE

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

Establishment
Fast-food Well known fast Prices varies in Php 29 - 899
restaurants food restaurants every meal
(Jollibee, Mcdo, in town
Chowking,
Greenwich)
Eatery Affordable prices Not enough Php 29 - 160
(Karinderya and offered in every sanitary practices
Sizzling Houses) meal
Merchandising Accessible to Higher prices Php 50 - 360
Stores that sell everyone compared to
alcohol drinks suggested retail
(7eleven, prices
Alfamart, 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  Health conscious trend
resto 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
 Attract external events by the pandemic
 Increases in price inputs can cause
upward pricing
4.5 MARKETING STRATEGY
SPECIFICS MARKETING ACTIVITIES
ONE MONTH BEFORE  Flyers will be distributed to the prospective

THE OPENING OF customers including the by passers and
BUSSIN SPOT nearby business establishments.
 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 OPENING  Sound system should be place in front of
rhe business premise with a staff assisting
the distribution of flyers and coupons with
discounted products.
 50% discount on first 50 customers.
SOCIAL MEDIA  Regular updates on all social media pages.
PLATFORM
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.
BUSSIN SPOT LOYALTY CARD
Figure 26. Customer 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
Figure 27. Sample Coupon

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.
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:
Figure 30. Facebook Page

Figure 31. Instagram Page
Tiktok Page:
Figure 32. Tiktok Page
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.
Flyers
Figure 33. Sample Flyer Figure 34. Sample Flyer

Tarpaulin
Figure 35. Sample Tarpaulin
Menu
Figure 36. Menu Figure 37. Menu Figure 38. Menu

Figure 39. Menu Figure 40. Menu
CHAPTER V. Technical Aspect
5.1 LOCATION MAP
Figure 41. Location Map
Bussin Spot Resto Bar is located at Baliwag Bulacan alongside Evangeline
Home Furnishing Furniture Store and facing the Waterwood Park. The area used to be
the physical location of Gourmet Food Park – a famous food park of the place that has
now closed and only one Korean restaurant operating in the area.
VICINITY MAP
Figure 42. Vicinity Map
The vicinity map shows that the location of Bussin Spot Resto Bar is just along
Pagala 3006, 21 Doña Remedios Trinidad Hwy, Baliuag, 3006 Bulacan, a walking
distance away from Star Arena and SM Mall.

5.2 FAÇADE – 3D IMAGE
Internal and External view of Bussin Spot Resto Bar
Figure 43. External View
Figure 44. Internal View


5.3 LAYOUT PLAN
Figure 47. Floor Plan
Figure 48. Floor Plan

5.4 OPERATION SCHEDULE
5.4.1 EMPLOYEE OPERATION SCHEDULE
Day/ Monda Tuesda Wednesd Thursd Frida Saturda Sunda

Employee y y ay ay y y y
HEAD 5pm- OFF 5pm-3am 5pm- 5pm- 5pm- 5pm-

CHEF 3am 3am 3am 3am 3am
Cook 1 OFF 5pm- OFF 5pm- 5pm- 5pm- 5pm-
3am 3am 3am 3am 3am
Cook 2 5pm- OFF 5pm-3am OFF 5pm- 5pm- 5pm-
3am 3am 3am 3am
Dishwash 5pm- 5pm- 5pm-3am 5pm- 5pm- 5pm- 5pm-
er 3am 3am 3am 3am 3am 3am
Bar & 5pm- 5pm- OFF 5pm- 5pm- 5pm- 5pm-
Floor 3am 3am 3am 3am 3am 3am
Manager
Bartende 5pm- OFF 5pm-3am OFF 5pm- 5pm- 5pm-
r1 3am 3am 3am 3am
Bartende OFF 5pm- OFF 5pm- 5pm- 5pm- 5pm-
r2 3am 3am 3am 3am 3am
Barbacks 5pm- OFF 5pm-3am OFF 5pm- 5pm- 5pm-
1 3am 3am 3am 3am
Barbacks OFF 5pm- OFF 5pm- 5pm- 5pm- 5pm-
2 3am 3am 3am 3am 3am
Host OFF 5pm- 5pm-3am 5pm- 5pm- 5pm- 5pm-
3am 3am 3am 3am 3am
Server 1 5pm- OFF 5pm-3am OFF 5pm- 5pm- 5pm-
3am 3am 3am 3am
Server 2 OFF 5pm- OFF 5pm- 5pm- 5pm- 5pm-
3am 3am 3am 3am 3am
Server 3 5pm- OFF 5pm-3am OFF 5pm- 5pm- 5pm-
3am 3am 3am 3am
Server 4 OFF 5pm- OFF 5pm- 5pm- 5pm- 5pm-
3am 3am 3am 3am 3am
Finance 5pm- OFF 5pm-3am 5pm- 5pm- 5pm- 5pm-
Manager 3am 3am 3am 3am 3am
Cashier 5pm- OFF 5pm-3am OFF 5pm- 5pm- 5pm-
1 3am 3am 3am 3am
Cashier OFF 5pm- OFF 5pm- 5pm- 5pm- 5pm-

Head 5pm- 5pm- 5pm-3am 5pm- 5pm- 5pm- 5pm-

Security 3am 3am 3am 3am 3am 3am
Bouncer 5pm- OFF 5pm-3am OFF 5pm- 5pm- 5pm-
1 3am 3am 3am 3am
Bouncer OFF 5pm- OFF 5pm- 5pm- 5pm- 5pm-
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
5.5 MACHINERIES AND EQUIPMENT
Item Product Quantity Prices Total

description Prices
Cocktail shaker set
A cocktail shaker 4 ₱ 506.00 Php
is a device used 1,012
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 kitchen 2,398
appliance that
used for mixing
liquids and soft
food together or
turning fruit or
vegetables into
4liquids.
Food processor
A food processor 2 ₱ 4,500.00 Php
is a kitchen 9,000
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, 595.00 Php
appliance that 67,190
keeps food
frozen at
extremely low
temperatures.
Refrigerator
A refrigerator is 2 ₱ 46, 145.00 Php
an open system 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 ₱ 20,000.00 Php
often called 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.
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.
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 to 2 ₱ 80.00 Php
extract the juice 160
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
Used for cooking 3 ₱ 591.00 Php
a variety of 1,773
dishes.
Mixing bowls
A deep bowl that 2 sets ₱ 416 / set Php
is particularly of 5 832
well suited for
mixing
ingredients
together in
Spatula
A kitchen utensil 2 ₱ 99.00 Php
with a long 198
handle and a
wide blade used
for scraping
batter from a
bowl or for
lifting and
flipping food.
Cooking pan
A kitchen utensil 3 ₱ 399.00 Php
used for stewing, 1,197
and cooking
other dishes.
Tongs
Used for 2 ₱ 79.00 Php
gripping and 158
lifting foods.
Glass
40 ₱ 149.00 / 6 Php
pcs 1,043
Serving bowls and platter 40 ₱ 450.00 / Php
set of 3 6,300
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 of 750
employees and
customers 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
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
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
Cash Register
It is used to calculate 2 ₱ 1,000.00 ₱2,000.00
financial transaction.
Floor Mounted
Air Conditioner
To keep the 3 ₱ ₱
establishment have a 18,000.00 54,000.00
fresh and cool air
Ceiling Bulb
It is used for the 15 ₱ 320.00 ₱ 4,800.00
lightning in the
establishment
Ceiling fan
To give cozy vibe and 3 ₱2,000.00 ₱ 6,000.00
ambiance
Tables & Chairs
20 (Sets) ₱3,500.00 ₱
70,000.00
For the dining area
Chairs
Used by the customer 10 ₱300.00 ₱ 3,000.00
in the barista area
Arcade Machines
For Customer 10 ₱9,000,00 ₱
entertainment 90,000.00
Biliard Table
For customer 2 ₱27,000.00 ₱
Wall Speaker
For customer 10 ₱520,00 ₱5,200.00
entertainment
KTV Machine
For customer 4 ₱4,500.00 ₱18,000.00
entertainment
Disco Ball
For customer 1 ₱700.00 ₱ 700.00
entertainment
Amplifiers,
Chords & Mics

For customer 1 (Set) ₱60,000.00 ₱
Band Speaker
For customer 2 ₱7,500.00 ₱
DJ Controller
For customer 1 ₱10,000.00 ₱10,000.00
entertainment
Party Lights
For customer 4 ₱500.00 ₱2,000.00
entertainment
CCTV Camera
For the safety and 5 ₱1,000.00 ₱ 5,000.00
awareness of
employees and
customers inside the
establishment
LED Lights
For customer 5 ₱100.00 ₱ 500.00
entertainment
Fire Extinguisher For the safety and
awareness of
3 ₱1,000.00 ₱ 3,000.00
employees and
customers inside the
establishment
Safety Vault
Here the revenues of 1 ₱10,000.00 ₱
the resto-bar will be 10,000.00
placed
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
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 customers. The chart below will show the pattern of production process
of the Bussin Spot resto bar.
127
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.
128
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
129
CHAPTER VII. Legal, Environmental & Economic Aspect
7.1 PARTNERSHIP AGREEMENT
Figure 49. Partnership Agreement
130
7.2 SAMPLE EMPLOYEE CONTRACT
Figure 50. Employment Contract
131
7.3 NECESSARY PERMITS
DTI
Figure 51. DTI Permit
132
BIR
Figure 52. BIR Permit
133
FIRE SAFETY PERMIT
Figure 53. Fire Safety Permit
134
SANITARY PERMIT
Figure 54. Sanitary Permit
135
MAYOR’S PERMIT
Figure 55. Mayor’s Permit
136
BARANGAY PERMIT
REPUBLIC OF THE PHILIPPINES

PROVINCE OF BULACAN
PAGALA, BALIWAG BULACAN
BARANGAY CLEARANCE
To whom it may concern:
This certify that Rozel Lanag, Paul Cholo Ramirez, Joyce De Guzman, Rose Ann
Sarrondo, a resident of Baliwag, Bulacan has the intention to construct a restobar in
this Barangay. It is further certified that the Barangay interposes no objection on the
said project.
issued upon the request of the above-named person for whatever legal intents and
purposes.
Given this 29th day of March 2021
Mark Anthony Velasquez

Brgy. Captain
*NOTE THAT THESE ARE SAMPLE PERMITS ONLY. NO COPY RIGHT
INFRINGEMENT INTENDED*
137
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
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
138
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%
139
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 is 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.
On the second year of operation, the 20% less from the willingness to buy will already
be used as an increase sale.
140
8.3 INCOME STATEMENT
STATEMENT OF FINANCIAL PERFORMANCE

FOR THE YEAR ENDED DECEMBER 31
Revenue: 2023 2024
Service Income 515552.81 541330.45
Sales 29853366.50 35824039.80
Less: Cost of Goods Sold 24058211.21 28869853.44
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
141
8.4 BALANCE SHEET
STATEMENT OF FINANCIAL POSITION

AS OF DECEMBER 2022 AND DECEMBER 2023
PRE-
NOT OPERATIO
ASSETS ES START-UP N 2023 2024
Current Assets
862,557.7 1,607,450
Cash 32,485.00 32,485.00 5 .87
Not 122,788.7 102,135.3

Inventories e1 70,000.00 70,000.00 9 5
Not
Prepaid Rent e2 16,000.00 16,000.00 - -
Not
Office Supplies e3 10,000.00 10,000.00 22,290.00 16,842.50
Permits and Licenses 6,650.00 6,650.00 6,650.00 10,400.00

Not
Other Supplies e4 5,000.00 5,000.00 44,534.00 72,045.30
Contingecy Fund 50,000.00 50,000.00 50,000.00 50,000.00
270,643.5 244,829.7
Other Assets 81,400.00 - 2 2
190,135.0 1,379,464. 2,103,703

Total Current Assets 271,535.00 0 07 .75
Non-Current Assets
Not 728,465.0 623,523.4 518,581.8

Property, Plant & Equipment e5 728,465.00 0 0 1
728,465.0 623,523.4 518,581.8

Total Non-Current Assets 728,465.00 0 0 1
1,000,000.0 918,600.0 2,002,987. 2,622,285

TOTAL ASSETS 0 0 47 .55
LIABILITIES
Not 295,067.5 295,067.5

Employee Benefits Payable e6 - - 2 2
Not
Utilities Payable e7 - - - -
142
Not
Income Tax Payable e8 - - - -
295,067.5 295,067.5
Total Liabilities - - 2 2
PARTNERS' EQUITY
229,650.0 426,979.9 581,804.5

Lanag, Capital 250,000.00 0 9 1
229,650.0 426,979.9 581,804.5

Ramirez, Capital 250,000.00 0 9 1
229,650.0 426,979.9 581,804.5

De Guzman, Capital 250,000.00 0 9 1
229,650.0 426,979.9 581,804.5

Sarrondo, Capital 250,000.00 0 9 1
1,000,000.0 918,600.0 1,707,919. 2,327,218

Total Partners' Equity 0 0 95 .03
TOTAL LIABILITIES AND 1,000,000.0 918,600.0 2,002,987. 2,622,285

PARTNERS' EQUITY 0 0 47 .55
143
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
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.
144
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
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
145
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
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 referenc
146
APPENDIX
JAM LHIEREAL L. CANO

CONTACT
09496200423/09272834073
Cano.jam83@yahoo.com
#116 Pinac-pinacan San Rafael,
Bulacan
EDUCATION
EXPERIENCE
BALIWAG POLYTHECNIC
Dining Crew COLLEGE
Jollibee Junction Bachelor of Science in Tourism
Management
Baliuag Bulacan
Baliwag, Bulacan
Dining Crew
2018- Present
PRIME BISTRO
LYDIA D. VILLANGCA TRADE
Baliuag Bulacan SCHOOL
PERSONAL INFORMATION Ulingao San Rafael Bulacan
Age: 20 PINAC-PINACAN ELEMENTARY
Birthdate: March 27,2001 SCHOOL
Birthplace: Baliwag, Bulacanm San Rafael Bulacan
Gender: Male
Civil Status: Single
Citizenship: Filipino
viii
JOYCE FERNANDO DE GUZMAN
CONTACT
0963 224 9370 PRE-
Sta. Lucia Pinagbarilan Baliwag, IMMERSION SEMINAR

Bulacan
ACLC College of Baliwag
September 8, 2018
EXPERIENCE
Work Immersion in year 2019 as
Assistant Teacher at Tiaong
Elementary School EDUCATION
BALIWAG POLYTHECNIC
COLLEGE
PERSONAL INFORMATION
Bachelor of Science in Tourism
Age: 21
Management
Birthdate: May 6, 2001
Baliwag, Bulacan
Birthplace: Baliwag, Bulacanm
2019- Present
Gender: Female
ACLC College of Baliwag Poblacion
Civil Status: Single Baliwag, Bulacan Accountancy and
Business Management (ABM)
2017-2019
Religion: Iglesia Ni Cristo
VIRGEN DELAS FLORES HIGH
SEMINARS ATTENDED SCHOOL
WORK ETHICS SEMINAR Virgen, Bulacan
ACLC College of Baliwag 2013-2017
September 08, 2018 Pinagbarilan Elementary School
PERSONAL DEVELOPMENT Baliwag, Bulacan
ACLC College of Baliwag SEMINAR 2007-2013
July 14, 2018 REFERENCES
CHILD PROTECTION Miriam Domingo 09458569422
ACLC College of Baliwag SEMINAR Pinagbarilan Baliwag, Bulacan
July 14, 2018
ix
Maricar P. Evangelista
CONTACT
09311783853
maricarevangelista640@gmail.com
347 rizal st. San Jose Baliuag, Bulacan
EXPERIENCE
Convenience Store; Familymart
Good communication
Baliuag Pagala Highway Baliuag
Decision making
Cashier (Working Student)
November 3, 2021 – Present
EDUCATION
Restaurant; Pabs zisslers
BALIWAG
Pagala Highway Baliuag POLYTHECNIC
Cashier (Working Student) COLLEGE
May 2021 - August 2021 Bachelor of Science in

Tourism Management
Restaurant; Pares De Baliuag
Baliwag, Bulacan
Tarcan Baliuag Bulacan
2018- Present
Cashier (Working Student)
Asian Institute of
February 2021 - May 2021 Science and Technology
PERSONAL INFORMATION Inc.
Age: 20 Accounting and Business

Management
Birthdate: 22th july 2001
2017 -2019
Mariano Ponce National
Gender: Female High School 2013 - 2017
Civil Status: Single San jose Elementary
School
2005 – 2013
SKILLS
REFERENCES
Good attitude
Reynaldo De Leon
Adaptability
Rescue Saver Baliuag,
Conflict Resolution Bulacan 09430428339
Time management
x
ROZEL B. LANAG
CONTACT
(+63)9267983332
rozellanag@gmail.com
158 Lovingly Yours St. Donacion,
Angat Bulacan
EXPERIENCE EDUCATION
Assistant Secretary (Part Time) BALIWAG

POLYTHECNIC
JLbulk Trading Services - August – March 2019 COLLEGE
158 Lovingly Yours St. Donacion Angat Bulacan Bachelor of
Full – time waitress Science in Tourism
Management
5 Sisters Eatery - April – August 2020
Baliwag, Bulacan
Mialim, Vitali Zamboanga City
2018- Present
ANGAT
Age: 21 NATIONAL
HIGH SCHOOL
Birthdate: June 28, 2000
General Academic
Birthplace: Zamboanga City
Strand
Gender: Female Civil
Taboc, Angat
Status: Single Bulacan
Citizenship: Filipino Father’s 2016 - 2018
Name: Silverio S. Lanag VITALI
NATIONAL
Occupation: Driver/Helper HIGH SCHOOL
Mother’s Name: Zenaida G. Bucoy Mialim, Vitali
Occupation: Housekeeper Zamboanga City
SKILLS 2015 - 2016
Responsible & Hardworking MALUBAL

NATIONAL
Detail – Oriented HIGH SCHOOL
Excellent ability to adapt to difficult situations Malubal, R.T.Lim
Zamboanga
Can communicate both Filipino and English language
Sibugay
2012 – 2015
TILING
ELEMENTARY
SCHOOL
xi
Tiling, Malubal R.T.Lim, Zambo. Sibugay
2006 – 2012
REFERENCES
Cecilia M. Dionisio Senior High School Adviser
Angat National High School
Reyven Kenneth S. Mendoza

CONTACT
09551873533
358 Sulong Tilpayong
EXPERIENCE
Jollibee Junction
Service Crew
2017 - 2018
Birthdate: September 21, 1999
EDUCATION
Birthplace: Bulacan
BALIWAG
Gender: Female POLYTHECNIC
COLLEGE
Civil Status: Married
Bachelor of Science in
Citizenship: Filipino Tourism Management
SKILLS Baliwag, Bulacan
Good attitude 2022 up to present
Adaptability MIST
Conflict Resolution 2018 – 2019
Time management Mariano Ponce National
Good communication High School
Decision making 2015- 2016

Tilapayong Elementary
School
2011 – 2012
REFERENCES
Reynaldo De Leon
Rescue Saver Baliuag,
Bulacan 09430428339
xii
ROXANNE C. MORALES
CONTACT
0967992752
Mroxanne648@gmail.com
1677 Aldama St.Sta.Barbara,Baliwag Bulacan
EXPERIENCE
Work Immersion in year 2019 as Assistant Teacher at
Makinabang Elementary School.
EDUCATION
Age: 21
BALIWAG
Birthdate: October 26 2000 POLYTHECNIC
COLLEGE
Gender: Female Tourism Management
Civil Status: Single Baliwag, Bulacan
Citizenship: Filipino 2018- Present
Father’s Name: Rafael Morales BALIWAG
Occupation: OFW POLYTECHNIC
COLLEGE
Mother’s Name: Marilou Morales
General Academic Strand
Occupation: Housewife Baliuag, Bulacan
SKILLS 2017-2019
Good communication Baliuag University
Ability to Work Under Pressure 1069 Gil Carlos Street
Time Management Baliwag, Bulacan
S.Y 2016-2017
Adaptability
Sta.Barbara Elementary
School
Baliwag,Bulacan
S.Y 2012-2013
REFERENCES
Ma. Victoria M. Manlapig
Teacher
0997-721-5965
xiii
PAUL CHOLO D. RAMIREZ
CONTACT
0995-722-9228
paulcholo0910@gmail.com
0441 Segismundo st. Tiaong Baliuag, Bulacan
EXPERIENCE EDUCATION
Work Immersion in year 2019 as Assistant Teacher at BALIWAG
Tiaong Elementary School POLYTHECNIC
COLLEGE
Age: 20 Tourism Management
Birthdate: September 10, 2001 Baliwag, Bulacan
Birthplace: Baliwag, Bulacanm 2018- Present
Gender: Male BALIWAG
Civil Status: Single POLYTECHNIC
COLLEGE
Father’s Name: Ricardo Ramiez Baliuag, Bulacan
Occupation: Vegetable Vendor 2017-2019
Mother’s Name: Mercedita Ramirez VIRGEN DELAS
Occupation: Housewife FLORES HIGH
SCHOOL
SKILLS
Virgen, Bulacan
Ability to Work Under Pressure
2013-2017
Time Management
TIAONG
Self- Motivation ELEMENTARY
SCHOOL
AdaptabilityResponsible
Tiaong, Bulacan
2006-2013
REFERENCES
ALVIN SAMPAN SHS
Teacher (Adviser)
0906-108-5995
Baliwag Polytechnic
College
xiv
Kevin Joel Salor
CONTACT
092941-7019
kevinsalor8@gmail.com
Brgy. Pandi , Bulacan
EDUCATION
EXPERIENCE
BALIWAG POLYTHECNIC
Work Immersion in year 2019 as COLLEGE
Assistant Teacher at Tiaong
Elementary School Bachelor of Science in Tourism
Management
Baliwag, Bulacan
Age: 20
2018- Present
Birthdate: March 2, 2000
CALBAYOG CITY NATIONAL
Birthplace: Calbayog, Samar
SENIOR HIGH SCHOOL
Gender: Male
CALBAYOG CITY NATIONAL
Citizenship: Filipino HIGH SCHOOL
Father’s Name: Joel Salor Hamorawon Calbayog City
Occupation: Four Man NORTH CENTRAL
Mother’s Name: Virginia Salor ELEMENTARY SCHOOL
Occupation: Housewife Poblacion South Sta. Cruz Zambales
i
ROSEANN C. SARRONDO
CONTACT
09289987998
sarrondoroseann996@gmail.com
16 Calasag, San Ildefonso Bulacan
EDUCATION
PERSONAL INFORMATION BALIWAG POLYTHECNIC
COLLEGE
Age: 21
Bachelor of Science in Tourism
Birthdate: December 26, 2000 Management
Gender: Female Baliwag, Bulacan
Civil Status: Single 2018- Present
Carlos F. Gonzales High School
SKILLS General Academic Strand Baliuag,
Willingness to learn more knowledge Bulacan
Good communication to all 2017-2019
Ability to create more ideas for the Carlos F. Gonzales High School
business Maguinao, San Rafael ,Bulacan
Ability to work under pressure 2013-2017
Malipampang Elementary School
2007-2013
REFERENCES
Mrs. Rosemarie De Leon
09358684012
ii
Rileth Joyce Francisco Valondo
CONTACT
+639310371615
lethvalondo@gmail.com
598 Dampol 1st Pulilan, Bulacan EDUCATION
EXPERIENCE BALIWAG POLYTHECNIC
Mariel School Supplies and General COLLEGE
Merchandise Sales Staff Bachelor of Science in Tourism
Pulilan, Bulacan Management
PERSONAL INFORMATION Baliwag, Bulacan
Age: 20 Emmanuel System College of

Bulacan
Birthdate: September 7, 2001
Sisilad st., Sto. Cristo Pulilan, Bulacan
Birthplace: Malolos, Bulacanm Accountancy Business Mangement
2017-2019
Gender: Female
Engr. Virgilio V. Dionisio Memorial
High School
Poblacion Pulilan, Bulacan
2012-2017
SKILLS
Rufino A. Cruz Memorial
Have a nice Attitude Elementary School
Responsible to do work Dampol 1st Pulilan, Bulacan
Good Communication Skills 2006-2012
REFERENCES
Jerry Arellano
Barangay Captain
Dampol 1st Pulilan, Bulacan
iii

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Baliwag Polytechnic College

Dalubhasaan Kong Mahal

Bussin Spot Resto Bar

A Feasibility Study presented to the Faculty of Institute of

In Partial Fulfillment of the Course Requirements for

Cano, Jam Lhierial L.

Mendoza, Reyven Kenneth S.

Ramirez, Paul Cholo D.

Salor, Kevin Joel R.

Sarrondo, Rose Ann C.

Valondo, Rileth Joyce F.

GINO CABUHAT ESPINOSA, M.Sc.

PHIL JAN S. PENA CRISANTA E. PALOMO, MBA

JAYSON C. BACOSA, MBA

JAYSON C. BACOSA, MBA

to improve the paper.

questionnaires to gather and to provide needed data.

that he had given upon us while conducting our feasibility study.

CHAPTER I: Corporate Mission, Vision, Goals and Objectives ................................................... 1

ORGANIZATIONAL GOALS AND OBJECTIVES.......................................................................... 3

GENERAL OBJECTIVES ........................................................................................................ 3

SPECIFIC OBJECTIVES ......................................................................................................... 3

SCOPE OF THE STUDY ............................................................................................................ 4

CHAPTER II: Management Aspects ............................................................................................ 5

NAME OF FIRM ...................................................................................................................... 5

BUSINESS TAGLINE ................................................................................................................. 5

LOCATION MAP ...................................................................................................................... 7

BRIEF DESCRIPTION OF THE PROJECT .................................................................................... 8

TYPE OF BUSINESS ............................................................................................................. 8

ORGANIZATIONAL CHART ................................................................................................ 10

OFFICERS & STAFFS OF THE BUSINESS............................................................................. 11

JOB QUALIFICATION AND SPECIFICATION ....................................................................... 12

GANTT CHART ...................................................................................................................... 16

Management during Pre-Operative Period ..................................................................... 17

Project time-table: ........................................................................................................... 17

CHAPTER IV: Marketing Aspect................................................................................................ 19

4.1 PRODUCT AND SERVICES DESCRIPTION......................................................................... 19

Product Description ......................................................................................................... 19

4.2 SURVEY QUESTIONNAIRE............................................................................................... 39

4.3 MARKET ANALYSIS ......................................................................................................... 62

4.3.1 Market Profile ......................................................................................................... 62

4.3.2 Target Market ......................................................................................................... 63

MARKET TRENDS .............................................................................................................. 64

4.3.3 Market Productivity ................................................................................................ 65

SALES VOLUME ................................................................................................................ 66

4.4 COMPETITION ANALYSIS ................................................................................................ 91

4.4.1 SWOT ANALYSIS ...................................................................................................... 99

4.5 MARKETING STRATEGY .................................................................................................. 99

4.5.1 PRODUCT AND SERVICE STRATEGY....................................................................... 100

4.5.2 PRICING STRATEGY ............................................................................................... 100

4.5.3 DISTRIBUTION STRATEGY...................................................................................... 102

CHAPTER V. Technical Aspect ................................................................................................ 107

5.1 LOCATION MAP ............................................................................................................ 107

5.2 FAÇADE – 3D IMAGE .................................................................................................... 108

5.3 LAYOUT PLAN ............................................................................................................... 110

5.4 OPERATION SCHEDULE ................................................................................................ 111

5.4.1 EMPLOYEE OPERATION SCHEDULE ....................................................................... 111

5.4.2 MONTHLY STORE ACTIVITY ................................................................................... 112

5.5 MACHINERIES AND EQUIPMENT ................................................................................. 113

5.6 FURNITURE AND FIXTURES .......................................................................................... 121

CHAPTER VI: Operational Aspect ........................................................................................... 127

6.1 STANDARD OPERATING PROCEDURES ........................................................................ 127

6.2 PRODUCTION FLOW..................................................................................................... 127