Chapter iv

Operational aspect

4.1 business location

The Floatopia restaurant is strategically located in the serene and picturesque town of

bario cinco, banga, south cotabato. This unique location offers a tranquil escape from

the hustle and bustle of city life, providing a relaxing dining experience amidst the

natural beauty of the region. The restaurant is housed in a traditional filipino ‘kubo’,

or nipa hut, adding an authentic touch to the dining experience. The restaurant is

easily accessible as it is near at the roadside, making it a popular choice for both

locals and tourists. The menu at “Floatopia” features a variety of local filipino dishes,

mainly seafoods and grilled foods prepared using fresh ingredients sourced from the

local market. Whether you’re looking for a quiet place to enjoy a meal, or a unique

location for a special event, “Floatopia” offers a memorable dining experience in

banga, south cotabato. Moreover, being located in south cotabato, known for its

agricultural richness, we have access to fresh local produce that we use in our dishes,
 ensuring the highest quality and freshness. The location of Floatopia floating

restaurant in bario cinco, banga, south cotabato provides a unique and captivating

dining experience that sets us apart from other restaurants in the region. It's not just

about food; it's about providing an unforgettable experience.

4.1.1 mode of acquisition

As this business is starting from scratch, the best mode of acquisition would be to

build it ourselves. This allows us to design and construct the kubo according to our

vision and ensures that all aspects of the restaurant align with our commitment to

sustainability.

The process of establishing a small floating kubo restaurant begins with land

acquisition. This involves conceptualizing the design, creating blueprints, and

obtaining necessary approvals. The construction phase involves sourcing materials,

hiring contractors, and ensuring quality control. After construction, the kubo is

furnished and decorated according to an interior design plan. Staff are then recruited

and trained to operate the restaurant. Before opening to the public, all necessary

licenses and certifications must be obtained from local health and safety authorities.

Finally, a marketing plan is developed and implemented to attract customers to the

restaurant. This includes creating a website and advertising through various channels.

Since the owner owns the land and pond area for the proposed floating restaurant,

self-construction is the most feasible mode of acquisition. This will allow the owner

to have complete control over the design and construction of the restaurant, ensuring

that it meets her exact specifications.

The self-construction process involves the following steps:

1. The owner works with a qualified architect or designer to develop a detailed plan for

the restaurant, including layout, floating structure type, and amenities.

2. The owner procures all necessary materials, such as floating

structure, roofing, flooring, furnishings, and kitchen equipment.

3. The owner hires a qualified contractor to construct the restaurant according to the

approved plan.

4. The restaurant is inspected and certified by the appropriate authorities once

construction is complete.

Self-construction requires a significant investment of time and money, but it gives the

owner the flexibility and control needed to create a truly unique and special

restaurant.

Benefits of Self-construction:

 Complete control over design and construction

 Ability to meet exact specifications

 Flexibility to make changes as needed

 Sense of satisfaction from building something from the ground up

Challenges of Self-construction:

 Significant investment of time and money

 Technical expertise required

 Potential for delays and unforeseen problems

Fund sources:
Personal savings: a portion of the startup capital can come from personal savings.

This demonstrates commitment and confidence in the business.

Friends and family: they can provide funds in exchange for a small equity stake or as

a loan to be paid back once the business is profitable.

Government grants and loans: The Philippine government offers several programs

that provide grants or low-interest loans to small businesses.

4.1.2 sketch plan/layout

FIGURE 4.1 FLOOR PLAN

FIGURE 4.3 PARKING LOT 250SQ

FIGURE 4.4 POND AREA 2500SQ
SAMPLE DESIGNS:
 FIGURE 4.5 FINISHED SAMPLE DESIGN

The layout for Floatopia floating restaurant is a simple one. It looks like a great place to enjoy

some filipino food and fresh seafood. The restaurant is located on a floating platform, so you

can enjoy the beautiful view of the water while you eat. There is also a sign that says

"Floatopia floating restaurant" so that people know where to find you.

The sketch shows a small, floating restaurant located in the middle of the pond. The

restaurant has a circular shape with a thatched roof and open sides. There are tables and

chairs for customers to sit at, as well as a bar and a kitchen. The sketch also shows a small

dock that leads to the restaurant.

Overall, the sketch is a great representation of the business idea. It is clear and concise, and it

shows all of the important features of the restaurant

Here is a more detailed explanation of the sketch:

 The circular shape of the restaurant is likely meant to maximize the use of space and

provide a comfortable dining experience for all customers.

  The thatched roof is a traditional filipino design element that will help to create a

unique and inviting atmosphere for your restaurant.

 The open sides of the restaurant will allow customers to enjoy the beautiful views of

the ocean while they dine.

 The tables and chairs are arranged in a way that will allow for easy conversation and

movement between customers.

 The bar is a great place for customers to order drinks and snacks.

 The kitchen is where all of the delicious food for your restaurant will be prepared.

 The small dock will allow customers to easily board and disembark from the

restaurant.

4.2 description of product or services

Welcome to Floatopia floating restaurant, where south cotabato's stunning natural

beauty meets exquisite seafood and grilled delights. Nestled in the picturesque bario
 cinco in banga, our unique dining establishment promises a memorable dining

experience unlike any other.

Appetize Price Picture Description

rs

Grilled stuffed ₱ 180.00 This is a popular filipino dish where

squid large squid are stuffed with a

flavorful mixture of tomatoes,

onions, and ginger, then marinated in

soy sauce, mirin, and lime. The squid

are then grilled to perfection,

resulting in a tasty and tender dish.

Crispy ₱ 150.00 This dish involves squid rings that

calamaris are soaked in milk to tenderize them

and reduce their fishy smell. They are

then coated in a mixture of flour and

cornstarch for a crunchy texture, and

deep-fried until golden brown. The

result is a crispy, succulent calamari

that can be served with a variety of

dipping sauces

Tuna sisig ₱ 170.00 A filipino favorite, this dish is made

from canned tuna flakes that are pan-

fried until they turn light to medium

brown. The tuna is then mixed with

minced onions, chopped scallions,

 crushed chicharon (pork rinds), soy

sauce, and mayonnaise. The mixture

is served sizzling hot, often with a

side of rice

Grilled ₱ 120.00 A colorful and healthy option, this

vegetable platter features a variety of

platter vegetables such as asparagus,

tomatoes, carrots, squash, zucchini,

and red onion. The vegetables are

brushed with a marinade of olive oil,

balsamic vinegar, honey, dijon

mustard, garlic, and various herbs,

then grilled until they are lightly

charred. The grilled vegetables are

served with the remaining marinade

for an extra burst of flavor.

Soups Price Picture

Sinigang na ₱ 190.00 Sinigang na hipon is a popular

hipon filipino dish that features shrimp as

the main ingredient. The shrimp and

a variety of vegetables such as daikon

radish, snake beans, okra, and

eggplant are cooked in a sour broth

Main courses Price Pictures Description

Buttered garlic ₱ 220.00 This is a super easy dish to make,

shrimp especially popular in the philippines.

The dish is rich and flavorful, usually

enjoyed with freshly cooked white

rice. It’s made of shrimp, garlic,

butter, and lemon soda. The shrimp is

cleaned thoroughly, marinated in

lemon soda, and then cooked in a

sauce mainly composed of butter and

garlic

Bangus belly ₱ 220.00 Also known as filipino fish steak, this

steak dish makes use of boneless bangus

(milkfish) belly. The bangus belly is

marinated in soy sauce, calamansi

juice, salt, pepper, and garlic, then

fried to perfection. The dish is simple

and easy to prepare, and is full of

flavor. It’s usually enjoyed with

steamed white rice along with a dip

composed of vinegar, soy sauce, and

chopped onions.

Inihaw na ₱ 180.00 This is a traditional filipino dish

liempo consisting of grilled pork belly. The

pork belly is usually marinated in soy

sauce, lemon juice, salt, pepper, and

 garlic, then grilled to achieve a

charbroiled perfection. It’s often

served with a dipping sauce, such as

soy-vinegar or garlic-vinegar.

Grilled ₱ 170.00 Is a popular dish from the western

chicken inasal visayas region of the philippines. Its

distinctive flavor and color come

from a marinade made of vinegar,

calamansi (a small, sour citrus fruit),

lemongrass, garlic, ginger, brown

sugar, and atsuete (annatto) oil

Side dishes Price Picture

Steamed ₱ 60.00 Is a simple, healthy, and flavorful

vegetables dish that involves cooking vegetables

using the steam from boiling water

Desserts Price Picture Description

Mango float ₱ 90.00 This is a creamy and refreshing no-

bake dessert that is very easy to

make. It consists of layers of honey

graham crackers, crushed graham,

sweet cream, and mango slices.

Leche flan ₱ 75.00 This is the filipino version of creme

caramel. It is a sweet dish

traditionally served as dessert at

parties, fiestas, and other special

occasions. It’s made of milk, sugar,

and eggs, with the addition of vanilla

flavoring

Beverages Price Picture

San miguel ₱ 55.00 San miguel beer refers to san miguel

beer (bottle} pale pilsen, a filipino pale lager

produced by san miguel brewery.

Soft drinks ₱ 30.00 Soft drinks are typically carbonated,

non-alcoholic beverages, most of

which are sweet. They’re normally

made from a base of soda water with

added syrups or flavors.

Top menus:

Description
A quick marinade of honey, oil, vinegar,
cumin and red pepper flakes coats pork
chops as they rest in a re-sealable plastic bag. After an hour, remove and grill for just seven
minutes.

Description
Marinate your meat in layers so that every bite
gets packed with flavor.

Descriptions
 This grilled salmon tastes so good! A simple soy sauce and brown sugar marinade,
with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon
fillets. Even my 9-year-old loves this recipe!
Prep time: 10 mins
Cook time: 15 mins
Servings: 6
  Salmon en croûte is a deliciously tender salmon fillet wrapped in crispy puff pastry
with a spinach and mushroom filling. I like to serve it with a thin lemon-mustard
sauce and a side of rice or asparagus for an impressive french-inspired meal.
Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Servings: 4

 This maple glazed salmon is delicious and very easy to prepare. I love maple syrup
in everything and decided to use it in the marinade. My husband totally loved it; he
wasn't a salmon fan until now.
Prep time: 10 mins
Cook time: 20 mins
Additional time: 30 mins
Total time: 1 hr
Servings: 4

 Learn how to cook tilapia with this easy, 15-minute recipe for pan-seared tilapia that's
delicious and full of flavor. This simple method of cooking fish fillets is great for a
weeknight meal. Serve with fresh veggies.
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Servings: 4
Yield: 4 fillets

Description
 Shrimp marinara hits all the right spots - tasty shrimp with homemade tomato sauce
served over spaghetti. A quick and easy weeknight meal.
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Servings: 4

 Crispy cornmeal-crusted cod takes a quick dip in lime juice for extra flavor before
pan frying. Is there really anything better than fried fish?
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Servings: 5

A floating oasis:

Floatopia offers a unique floating dining experience. Our traditional filipino nipa

huts, or "kubos," are perched on the water's edge, providing guests with a panoramic

view of the bay's serene waters and the lush surrounding landscapes. Whether you're

looking for a romantic dinner for two or a family gathering, our kubos offer the

perfect ambiance.

Seafood extravaganza:

At Floatopia, we take pride in sourcing the freshest seafood south cotabato has to

offer. Our skilled chefs transform these ocean treasures into mouthwatering dishes

that celebrate the region's rich maritime heritage. Every bite is a testament to our

commitment to excellence.

Grilled delights:
For those who prefer the smoky goodness of grilled cuisine, our menu boasts an array

of options. Sink your teeth into perfectly grilled foods, savor the tenderness of our

grilled pork belly, or enjoy a flavorful grilled chicken feast. We cater to all palates

and preferences.

Local flavors, global inspiration:

Floatopia's menu is a fusion of traditional filipino flavors. Our chefs combine their

expertise with locally sourced ingredients to create dishes that are both familiar and

excitingly innovative.

Relax and unwind:

While indulging in our delectable offerings, take in the breathtaking views of the bay,

where the gentle breeze and soothing sounds of nature create an atmosphere of pure

relaxation. Our friendly and attentive staff are always ready to cater to your needs,

ensuring a dining experience that exceeds your expectations.

Discover the enchantment of Floatopia floating restaurant. Located in bario cinco,

banga, south cotabato, we invite you to experience the perfect blend of nature's beauty

and culinary excellence. Whether you're a seafood enthusiast, a grilled food

aficionado, or simply seeking a unique dining adventure, Floatopia promises an

extraordinary experience for all.

4.2.1 sources of raw materials, products and labor

Raw materials and labor are two essential inputs for any business. Raw materials are

the materials that are used to produce goods and services, while labor is the people

who produce the goods and services.

  General santos city:

o Mr. Juanito perez (jp farm and meat shop): he is a skilled carpenter

with over 20 years of experience in building bamboo and wood

structures.

o Mr. Antonio cruz (jcp furniture): he is a master craftsman who

specializes in building high-quality bamboo furniture.

 Koronadal city:

o Mr. Pedro santos (santos bamboo crafts): he is a renowned bamboo

craftsman who has won numerous awards for his work.

o Mr. Carlos dela cruz (dela cruz woodcraft): he is a skilled

woodworker who specializes in building custom-made furniture and

structures.

 Tupi, south cotabato:

o Mr. Jose lopez (lopez bamboo products): he is a family-owned

business that produces a wide range of bamboo products, including

floating kubo.

o Mr. Manuel garcia (garcia woodcraft): he is a skilled woodworker

who specializes in building traditional filipino houses and structures.

Raw Source Location

material/product
Seafood General santos city General santos city fish
fish port port,and south cotabato,
philippines
Meat Jp farm and meat General santos city, and south
shops cotabato, philippines
Vegetables General santos city General santos city, and south
public market cotabato, philippines
Rice General santos city General santos city, and south
rice retailers cotabato, philippines
association
Cooking oil Local suppliers General santos city, and south
cotabato, philippines
Spices and Various local General santos city, and south
seasonings suppliers cotabato, philippines
Tables and chairs Jcp furniture General santos city, and south
cotabato, philippines
Dishes and utensils Royal tableware General santos city, and south
cotabato, philippines
Other dining Various local General santos city, and south
supplies suppliers cotabato, philippines
Beverages Various local South cotabato, area
suppliers
Cooks Local residents Banga and surallah south
cotabato
Waiters and Local residents Banga and surallah
waitresses
South cotabato
Other restaurant Local residents Banga and surallah
staff South cotabato

The potential sources of raw materials, products, and labor for the "Floatopia" floating

restaurant in banga, south cotabato:

Raw materials:

- the restaurant, being a "kubo" or a traditional filipino hut, is likely constructed from

local materials such as bamboo⁵. Other materials might include nipa palm for the roof,

and rattan or other local woods for furniture.

- for food preparation, local agriculture and aquaculture industries in south cotabato

could be potential sources.

 -cutlery, plates, and glassware, these can be purchased from restaurant supply

companies or distributors.

Products:

- the restaurant likely offers a variety of local filipino dishes. If it's similar to other

floating restaurants in the region like punta isla resort, it might serve various kinds of

tilapia dishes.

Seafood and fresh ingredients:

Fresh seafood like fish, shrimp, crab, and squid can be sourced from local fishermen

operating in the nearby bay or coastal areas. Fresh produce, vegetables, and other

ingredients can be obtained from local markets and suppliers in south cotabato. Some

seafood items may also be sourced from local fish farms and aquaculture facilities.

Meat and poultry for grilling, such as pork, chicken, and beef, can be procured from

local suppliers and butchers.

Labor:

- the labor force could be sourced locally. South cotabato has programs supporting

farmers and other workers. This suggests a potential workforce for businesses like

restaurants.

4.2.2 analyzing the product life cycle

The product life cycle (plc) of Floatopia, a small floating kubo restaurant, can be analyzed

using the typical stages of a plc. According to a typical plc observes rapid growth in its first
eight months followed by a gradual decline to plateau as customer populations stabilize. The

stages of a plc are as follows:

4.2.2.1 research and development

Research and development (r&d) in the context of a unique restaurant concept like a

floating kubo restaurant, such as “Floatopia”, is multifaceted. It involves menu

development, which includes creating and testing new recipes, improving existing

ones, and optimizing the menu based on performance. Enhancing customer

experience is another focus area, which could involve improving the ambiance, staff

training, or introducing technology for seamless ordering and payment. Operational

efficiency is also crucial, involving strategies to reduce food waste, improve inventory

management, or streamline food preparation. Market research is essential to

understand the target market and stay updated on food trends. In the current global

context, health and safety protocols have become increasingly important.

Sustainability practices are also a significant part of r&d, with efforts to implement

environmentally friendly practices like sourcing locally grown produce or reducing

energy consumption. Lastly, reliable ingredient sourcing is vital for consistent

restaurant operations. Successful r&d can lead to innovations that set a restaurant

apart from its competitors.

4.2.2.2 introduction and launch

This is when the idea for the restaurant was conceived and brought to life. It involved

identifying the unique selling proposition of the restaurant, which in this case could be

the unique experience of dining in a floating kubo (a type of hut in the philippines).

The restaurant would have been set up, menus decided, staff hired, and initial

marketing efforts would have begun to make potential customers aware of this new

dining option.

4.2.2.3 growth and maturity exploitation

During this stage, the product experiences rapid growth as it gains popularity and

attracts more customers. Floatopia would have experienced this stage during its the

operation. Maturity is the stage where the product reaches its peak in terms of sales

and customer populations stabilize. Floatopia would have reached this stage after its

first eight months of operation.

4.2.2.4 decline and death

During this stage, the product experience a decline in sales and popularity. Floatopia

may experience this stage if it fails to adapt to changing customer needs and

preferences.

To extend the mature phase of a restaurant, it is important to understand current trends

and apply them strategically to stimulate business

For example, this year's trends

include technology like tablets

immersed into the dining experience,

 expanding on diners' restless palates who have had enough bacon, and craft beer, and

creating new concepts to fill in a restaurant "down time"

By keeping up with current trends and continuously stimulating business, Floatopia

can extend its mature phase and delay the decline stage of its plc.

4.3 the channel of distribution

Floatopia floating restaurant will employ a multi-faceted distribution strategy to cater to a

diverse range of customers. Our primary channel will be the on-site dining experience,

providing patrons with a unique and memorable meal on our floating restaurant, surrounded

by scenic views. We will also implement an efficient online reservation system, enabling

customers to book their tables in advance our commitment to maintaining safety standards

and actively engaging with the community will be central to our distribution strategy,

ensuring the success and sustainability of Floatopia.

 On-site dining experience:

The primary distribution channel for Floatopia will be the on-site dining experience on the

floating restaurant itself. Customers will visit the restaurant for a unique dining experience

with scenic views.

 Online reservation system:

Implement an online reservation system through your website and mobile apps, if applicable.

This will allow customers to book tables in advance, ensuring a seamless and enjoyable

experience.
  Social media and digital marketing:

Utilize social media platforms, email marketing, and online advertising to reach a wider

audience and attract customers for the benefit of floating restaurant. Share enticing photos

and videos of the dining experience to create a buzz.

 Loyalty programs:

Implementing a loyalty program to encourage repeat business. Offer discounts, special

promotions, or rewards to loyal customers who frequent Floatopia.

 Maintenance and safety standards:

Ensuring that floating restaurant complies with all safety and health regulations. Regular

maintenance and inspections are crucial to ensure the safety of the customers.

By diversifying the distribution channels and actively marketing of the floating restaurant, we

can attract a wide range of customers and build a strong brand presence in the market.

Remembering to adapt and refine the distribution strategy based on customer feedback and

market trends to remain competitive and successful.

4.4 supply and value chain analysis

Supply Chain

Floatopia is a floating restaurant located in banga, south cotabato.

The supply chain for Floatopia Small Floating Restaurant is relatively straightforward. The

restaurant sources its ingredients from local suppliers, including fishermen, farmers, and

wholesalers. The seafood is fresh and caught daily, while the produce is seasonal and sourced
from local farms. The restaurant also purchases some of its ingredients from wholesalers,

such as rice, cooking oil, and spices.

The restaurant's suppliers are all located within a short distance of the restaurant, which helps

to keep costs down and ensure freshness. The restaurant also has a good relationship with its

suppliers, which allows it to negotiate favorable prices and terms.

The supply chain for Floatopia can be divided into three main stages:

 Procurement: this stage involves the sourcing of the ingredients and materials needed

for the restaurant's dishes. The procurement team works with a variety of suppliers to

ensure that the restaurant has a steady supply of fresh, high-quality ingredients.

 Production: this stage involves the preparation and cooking of the restaurant's dishes.

The production team is responsible for ensuring that the dishes are prepared to the

restaurant's high standards.

 Distribution: this stage involves the delivery of the finished dishes to the restaurant's

customers. The distribution team works to ensure that the dishes are delivered to the

customers on time and in good condition.

Value Chain

The value chain for Floatopia Small Floating Restaurant is divided into five primary

activities:

1. Inbound logistics: This includes the 2. Operations: This includes the preparation

sourcing and transportation of the and cooking of the food, as well as the

restaurant's ingredients. The restaurant serving of meals to customers. The

 sources its ingredients from local restaurant's kitchen is well-equipped and

suppliers, which helps to keep costs down staffed with experienced chefs. The

and ensure freshness. The restaurant also restaurant also has a team of experienced

has a good relationship with its suppliers, servers who provide excellent customer

which allows it to negotiate favorable service.

prices and terms.

3. Outbound logistics: This includes the 4. Marketing and sales: This includes the

delivery of meals to customers' tables. The promotion and sale of the restaurant's food

restaurant's servers are responsible for and services. The restaurant promotes its

delivering meals to customers' tables in a business through a variety of channels,

timely and efficient manner. including its website, social media, and

print advertising.

5. Service: This includes the provision of customer service, such as taking and delivering

orders, answering questions, and resolving any issues that may arise. The restaurant's servers

are responsible for providing excellent customer service to all customers.

Analysis

The value chain analysis for Floatopia Small Floating Restaurant highlights the following key

areas:

 Freshness of ingredients: The restaurant sources its ingredients from local

suppliers, which helps to ensure that the ingredients are fresh and of high quality.
  Experienced staff: The restaurant's kitchen and dining room are staffed with

experienced chefs and servers who provide excellent customer service.

 Unique dining experience: The restaurant's location on a floating platform provides

customers with a unique dining experience.

Recommendations

The following recommendations are based on the supply and value chain analysis for

Floatopia Small Floating Restaurant:

 Develop a supplier management program: The restaurant should develop a supplier

management program to ensure that its suppliers are meeting its quality and delivery

standards. The program should also include a process for evaluating and qualifying

new suppliers.

 Invest in inventory management: The restaurant should invest in an inventory

management system to track its inventory levels and ensure that it has the necessary

ingredients on hand to meet customer demand.

 Develop a marketing plan: The restaurant should develop a marketing plan to promote

its business and attract new customers. The marketing plan should include a mix of

online and offline marketing activities.

 Implement a customer loyalty program: The restaurant should implement a customer

loyalty program to reward repeat customers. The program could offer discounts, free

meals, or other rewards to customers who dine at the restaurant frequently.

By implementing these recommendations, Floatopia Small Floating Restaurant can improve

its supply chain efficiency, reduce costs, and improve its bottom line.
4.5 standard operating procedure(sop)

To our unique and charming floating kubo in banga, south cotabato. Nestled in the heart of

nature, our kubo offers a tranquil retreat away from the hustle and bustle of city life. We

pride ourselves on providing excellent service, delicious food, and an unforgettable

experience for all our guests. To ensure we consistently deliver on this promise, we have

established a set of standard operating procedures that guide our daily operations. From

opening to closing, customer service to food preparation, we’ve got everything covered.

BUSINESS
OPENING

CLOSING CUSTOMER
BUSINESS SERVICE

FOOD
CLEANING UP PREPARATIO
N

PAYMENT SERVING
HANDLING CUSTOMER

Standard operating procedure

1. Business opening:

 Check the overall cleanliness and safety of the kubo and its surroundings.

 Ensure all necessary supplies are stocked up.

 Check the weather forecast for the day.

2. Customer service:
  Greet customers warmly upon arrival.

 Explain the menu and any specials for the day.

 Take orders accurately and repeat them back to the customer for confirmation.

3. Food preparation:

 Follow all food safety guidelines when preparing meals.

 Ensure all ingredients are fresh and properly stored.

 Prepare meals in a timely manner, ensuring quality is not compromised.

4. Serving customers:

 Serve meals with a smile, ensuring they match the order.

 Regularly check on customers to see if they need anything else.

 Handle any customer complaints professionally and efficiently.

5. Payment handling:

 Provide customers with their bill promptly when requested.

 Accept payment and provide change if necessary.

 Thank customers for their visit and invite them to return.

6. Cleaning up:

 Clear tables promptly after customers leave.

 Clean the kubo thoroughly at the end of each day.

 Dispose of any waste responsibly.

7. Closing business:

 Ensure all equipment is turned off and secured.

  Lock up all supplies and cash securely.

 Check that the kubo is secure before leaving.

4.6 mode of acceptable payment

Here are some acceptable payment methods for the proposed business, Floatopia floating

resto:

 Cash: this is the most common and widely accepted payment method in the

philippines.

 Mobile wallets: mobile wallets are becoming increasingly popular in the philippines.

Kubo floating resto should accept popular mobile wallets, like gcash.

 Online payments: kubo floating resto should offer online payments for customers who

want to book their reservations in advance. Online payments can be made through g-

cash.

4.7 production/service schedule

Floatopia floating resto production/service schedule

Morning

7:00 am - 8:00 am:  Staff arrives and begins preparing the floating kubo

for the day. This includes cleaning the kubo,

setting up the tables and chairs, and preparing the

 kitchen.

8:00 am - 9:00 am:  The first guests arrive and are seated. The staff

takes their orders and begins serving breakfast.

9:00 am - 10:00 am  : breakfast service continues. The staff also begins

preparing for lunch service.

10:00 am - 11:00 am:  The last breakfast orders are taken. The staff

begins clearing the tables and resetting them for

lunch

Lunch

11:00 am - 12:00 pm  : lunch service begins. The staff

takes orders and begins serving

food.

12:00 pm - 1:00 pm  : lunch service continues. The

staff also begins preparing for

dinner service.

1:00 pm - 2:00 pm:  The last lunch orders are taken.

The staff begins clearing the

tables and resetting them for

dinner.

Afternoon

2:00 pm - 3:00 pm:  The staff has a break. They can

 use this time to relax, eat lunch,

or catch up on work.

3:00 pm - 4:00 pm:  The staff begins preparing for

dinner service. They also offer

afternoon snacks and drinks to

guests

Dinner

4:00 pm - 5:00 pm:  Dinner service begins. The

staff takes orders and begins

serving food.

5:00 pm - 6:00 pm  : dinner service continues. The

staff also begins preparing for

the evening entertainment.

6:00 pm - 7:00 pm:  The last dinner orders are

taken. The staff begins

clearing the tables and

resetting them for the evening

entertainment.

Evening

7:00 pm - 8:00 pm:  The evening entertainment

 begins. This could include live

music, dancing, or a magic

show.

8:00 pm - 9:00 pm:  The evening entertainment

continues. The staff also

begins clearing the tables and

preparing the kubo for the next

day.

9:00 pm - 10:00 pm:  The last guests leave. The staff

finishes cleaning the kubo and

preparing it for the next day.

4.8 production/service process

Kubo floating resto production/service process. Here are some unique elements that can be

added to the production/service process of a kubo floating resto:

Step Activity Description

1 Guests arrived and are greeted by a The staff member will help the guests and transport
staff member. them to the floating restaurant.
2 Guests are seated at their table. The staff member will help the guests choose a
table and seat them comfortably.
3 Guests are offered a welcome drink. The staff member will offer the guests a refreshing
drink, such as iced tea or fruit juice, to start their
dining experience.
4 Guests are given menus. The staff member will give the guests menus to
browse and choose their food and drinks.
5 The staff takes orders. The staff member will take orders from the guests
and relay them to the kitchen.
6 The kitchen staff prepares the food The kitchen staff will prepare the food and drinks to
and drinks. order, using fresh, high-quality ingredients.
7 The staff serves the food and drinks. The staff member will serve the food and drinks to
the guests at their table.
8 The staff checks on the guests. The staff member will check on the guests
throughout their meal to make sure that they are
 enjoying themselves and that they have everything
they need.
9 The guests finish their meal and pay The guests will finish their meal and pay their bill
their bill. to the staff member.
10 The staff thanks the guests for their The staff member will thank the guests for their
visit. visit and invite them to come back again soon.

 Guests can enjoy a show. The restaurant could offer a show after dinner, featuring

dance and music. This would be a great way for guests to experience entertainment.

4.9 risk mitigating plan

Risk Mitigation strategy

Structural failure of the Have the floating platform designed and built by a reputable company.
floating platform Conduct regular inspections and maintenance of the platform.
Adverse weather Monitor weather forecasts and close the restaurant if necessary. Have a plan
conditions in place to evacuate guests in the event of a storm.
Install fire extinguishers and smoke detectors throughout the restaurant.
Have a fire safety plan in place and train staff on how to use fire safety
Fire equipment.
Follow strict food safety procedures, such as cooking food to the proper
temperature and storing food properly. Train staff on food safety
Food poisoning procedures.
Provide life jackets to all guests and post safety instructions around the
Customer injury restaurant. Have a first aid kit on hand and train staff on first aid procedures.

4.10 quality control

The quality control plan for a floating restaurant business plan should cover all aspects of the

business, from the food and drinks to the service and the overall dining experience.

Food and drinks

 All food and drinks should be sourced from high-quality suppliers.

 Food should be prepared fresh to order.

 Food should be cooked to the correct temperature and served promptly.

  Drinks should be served at the correct temperature and in clean glassware.

Service

 Staff should be friendly, attentive, and knowledgeable about the menu.

 Staff should be able to answer customer questions and provide recommendations.

 Orders should be taken and served accurately and efficiently.

 Tables should be cleared and reset promptly.

Dining experience

 The restaurant should be clean and well-maintained.

 The atmosphere should be inviting and enjoyable.

 The restaurant should be safe and accessible for all customers.

Quality control procedures

The following quality control procedures can be implemented to ensure that the restaurant

meets its quality standards:

 Food and drinks:

o Conduct regular inspections of the kitchen and food storage areas to ensure

that they are clean and sanitary.

o Monitor food temperatures throughout the preparation and cooking process.

o Taste test food items regularly to ensure that they are prepared to the correct

standard.
  Service:

o Conduct regular training for staff on customer service and food safety.

o Mystery shop the restaurant regularly to assess the quality of service.

o Collect feedback from customers through surveys and comment cards.

 Dining experience:

o Conduct regular inspections of the restaurant to ensure that it is clean and

well-maintained.

o Monitor the noise level and temperature of the restaurant to ensure that it is

comfortable for customers.

o Make sure that the restaurant is accessible to all customers, including those

with disabilities.

By implementing these quality control procedures, the restaurant can ensure that it is

providing customers with a high-quality dining experience.

In addition to the above, here are some additional tips for ensuring quality control at a

floating restaurant:

 Use a checklist to ensure that all food safety and cleaning procedures are being

followed correctly.

 Have a system in place for tracking customer feedback and complaints.

 Regularly review your quality control procedures and make changes as needed.

4.11 list and price of equipment and facilities

Table 4.1 land and building

DESCRIPTION COST

Building Floating Restaurant 2,000,000

land Land improvement/ clearing 250,000

Total: ₱ 2,250,000

Table 4.2 equipment and facilities

Equipment and facilities Quantity Price per unit Total price

Small kubo (2 x 3 meters)
Medium kubo (3 x 5 meters)
Large kubo (4 x 7 meters)
Small cottage (2 x 3 meters)
Refrigerator:
2 ₱100,000 ₱200,000
1 ₱150,000 ₱150,000
2 ₱200,000 ₱400,000
5 ₱50,000 ₱250,000
1 ₱20,000

Freezer 1 ₱30,000

Microwave oven 2 ₱5,000 ₱10,000

Rice cooker 3 ₱1,000 ₱3,000

Blender 5 ₱600 ₱3,000

Mixing bowls 10 ₱100 ₱1,000

Measuring cups and spoons 10 ₱50 ₱500

Knives 10 ₱75 ₱700

Cutting boards 5 ₱120 ₱600

Cooking utensils (set) 1 ₱1,500 ₱1,500

Pots and pans 5 ₱500 ₱5,000

total ₱1,075,300
Table 4.2 furniture and fixture:

Quantity Total cost

Furniture and Fixtures cost (₱)
50 ₱75,000
Kawayan (bamboo) tables ₱1,500
50 ₱50,000
Rattan chairs with armrests ₱1,000
Nipa mats ₱500 ₱500
50 ₱50,000
Low-slung armchairs ₱1,000
5 ₱2,500
Woven bamboo lamps ₱500
5 ₱1,500
Capiz shell lanterns ₱300
5 ₱1,500
Hanging vines ₱300
4 ₱2,000
Decorative shells ₱500
Fish nets ₱200 ₱200
Rope anchors ₱300 ₱300
20meters ₱10,000
Colorful tablecloths ₱500
Napkins made from natural ₱300
fabrics
100 pcs ₱100(20 pcs ₱10,000
Wooden spoons and fork set)
70 pcs ₱14,000
Kamagong bowls ₱200
₱ 217,500
TOTAL

Table 4.3 products

Products cost
Seafood ₱20,000
Meat ₱20,000
Vegetables ₱5,000
Cooking oil ₱10,000
Spices and seasonings ₱5,000
Beverages ₱25,000
total: ₱ 85,000
Table 4.4 supplies

Quantity Cost Total cost

Cleaning supplies(set) 2 ₱1,000 ₱2,000

Trash bags 1 ₱300 ₱300

Toilet paper 10 ₱50 ₱500

Soap and hand sanitizer: 10 ₱150 ₱1,500

Paper towels 10 ₱50 ₱500

Total ₱4,000

Table 4.5 permits and licenses

Permit/License Cost (₱)

Business Permit ₱1,000
Fire Safety Permit ₱2,000
Sanitary Permit ₱500
Health Permit ₱1000
Environmental Permit ₱1000
Zoning Permit ₱500
License to Operate a Floating Restaurant ₱5000
Mayors permit ₱500
B.I.R ₱1,000
TOTAL ₱12,500

Table 4.6 utilities

Utility Estimated Monthly Cost (₱)

Electricity ₱10,000
Water ₱5,000
Internet ₱3,000
TOTAL ₱18,000
Table 4.7 repairs and maintenance

Repairs and Description Estimated

maintenance Monthly
Cost (₱)
Hull and deck Regularly inspecting and maintaining the hull and deck ₱5,000
maintenance of the floating restaurant is crucial to prevent leaks and
ensure the structural integrity of the vessel.
Engine and Regular servicing and maintenance of the engines and ₱3,000
machinery machinery are essential to ensure the smooth operation
maintenance of the floating restaurant and prevent breakdowns.
Electrical system Maintaining the electrical system is crucial to prevent ₱1,500
maintenance electrical hazards and ensure the proper functioning of
lights, appliances, and other electrical equipment.
Furniture and fixtures Maintaining furniture and fixtures in good condition ₱1,000
maintenance ensures a pleasant dining experience for customers and
contributes to the overall ambiance of the floating
restaurant.
Other miscellaneous Unexpected repairs and maintenance may arise from ₱1,500
repairs time to time, such as fixing broken windows, replacing
damaged flooring, or addressing minor electrical
issues.
TOTAL ₱12,000