Franchising Final Doc Shack 1

EXECUTIVE SUMMARY
Name of the Franchise Business: The Shawarma Shack
Type/Nature of Business: Selling of delicious Shawarma and other foods
Business Structure: Sole Proprietorship
Sources of funds: Investment/Personal Savings
Projects Cost: ₱ 350,000.00
Location: Barangay Veterans, Ipil, Zamboanga Sibugay
CHAPTER I. THE UNDERLYING BUSINESS
This chapter talks about the history of the business as well as its background, how did
the business recognize and profitability of the business.
CHAPTER II. PRODUCTS AND SERVICES
This chapter shows the products and services offered in the franchise business. It shows
the products and also their prices.
“Shawarma Shack” A Franchise Feasibility Study 1|Page

CHAPTER III. SYSTEMATISATION OF THE BUSINESS
This chapter contains the benefits and advantages of business approach ,the
implementation timeline, franchise procedure, the responsibilities of the franchise, human
resource planning ,the job analysis which explains the positions and duties of employee ,the
process of recruitment and selection, compensation and benefits of the employees as well as
their rewards and recognitions, the hours and days of operation, location and the map, also
licensing, permits and other regulatory issues needed to operate legally and also the market
targets ,the market share and competitors and tabulation of survey forms.

History of the Business:
Mission:
Our Company is dedicated to serve our delicious and fresh Mediterranean Cuisine
with our signature twist of Filipino flavors at great price points that our customers can
happily consume.
Vision:
Our Company envisages the business to maintain the highest standards of quality
in our products and services, strengthening our core capabilities to become the industry
benchmark domestically, and elevate the Brand to participate in regional markets overseas.
CEO Message "I was wrong to think that profit must always come before your
customers. I realized that if you take care of your customers first, everything will just
follow."
Walther Buenavista and his wife are the owners of Shawarma Shack Business. When
Buenavista decided to franchise the business, he had no idea that he needed to invest so
much money to develop a system. He also never thought that he would be spending a
fortune to endorse his product. But amidst all the objections, he took all the risks, which paid
off well.
In 2015, 25-year old Walther Uzi Buenavista and his wife Patricia launched a food
stand at the Tutuban Center night market in Manila selling shawarma wraps.

•2015 the business has been created
•2016 first store outside metro manila: SM Dasmariñas
•2018 100th store was opened in Ayala Legazpi, a franchise outlet
•2019 reach 400 stores
How did the Business Recognize?
Shawarma Shack is a Philippine food franchise known for its "buy one, take one"
shawarma wraps. It is a famous food especially in the malls or other crowded area. Everyone
can afford it because for only 69 pesos they get two regular shawarma wraps. Here in Ipil,
this line of business will have a lot of profit because there are only few competitors and local
customers will surely come and buy Shawarma.
The Shawarma Shack gained recognition in the market because:
 It is a buy one take one food product
 Everybody can afford it even they are tight in their budget
 This is a well-known business all over the country.
 Established business that can be a big help for the franchise.

Profitability of the Business
The profitability of this business is very promising, with the other franchises gross
revenue of Php 17,250 per day, it is because of its delicious product serve to everyone. Also
with its promo of Buy 1 take 1 for a very affordable price.
The Shawarma Shack has a very good ROI for those entrepreneurs that seeks a good
profit. With over 700 branches nationwide, Shawarma Shack is indeed a good business to
franchise. The marker locations of The Shawarma Shack where profitability is concerned
with are the following:
Shopping Malls
Outside of schools and School Canteens
Supermarkets
Town Plazas
Bus Terminals
Airports
Busy Streets
Other places that are so crowded

Products offered by The Shawarma Shack
Chicken Shawarma Rice
Shawarma served with rice, cucumber,

tomatoes, onions and three sauces of your
choice. Chicken Shawarma Rice is available for
only P79.00.
Beef Shawarma Rice
Beef Shawarma served with rice,

cucumber, tomatoes, onions and three sauces of
your choice. Beef Shawarma Rice is available
for only P79.00.
Beef Shawarma Wrap
Beef Shawarma served with pita bread,

your choice. Its price is P45.00 and this is also
available in a buy 1 take 1 promo which has a
price of P85.00
Chicken Shawarma Wrap
Chicken Shawarma served with pita bread,

your choice. Its price is P45.00 and this is also
available in a buy 1 take 1 promo which has a
price of P85.00

Product Benefits and Features
Shawarma is rich in iron, magnesium, dietary fiber, sodium, and calcium, antioxidants,
all of which promote body health, build muscles and improve energy levels.
Production Process
Shawarma is prepared from thin cuts of seasoned and marinated beef and chicken. It is
roasted slowly on all sides as it spit rotates with the use of shawarma grill. The thin cuts is
then put into a pita bread, added with the vegetables and sauces, like ketchup and
mayonnaise.

Production Cost
This is all the cost for production for our menu:
 Pita Bread: ₱5.41 per serve
 Beef: ₱ 20.00 per serve
 Chicken: ₱ 10 .00 per serve
 Rice: ₱ 9.00 per serve
 Onion: ₱ 3.33 per serve
 Tomato:₱ 1.50 per serve
 Cucumber: ₱ 1.33 per serve
 Cheese Sauce: ₱ 3.70 per serve
 Spicy Garlic Sauce/garlic Sauce: ₱ 2.00 per serve
Utilities Cost
The utility cost will include:
 Water – for sanitation and for washing utensils.
 Electricity – for equipment use for cooking and for electricity.

Waste Disposal Strategy
We will put trash bins around the area of our food cart. Also we will sanitize the area.
Before closing, our crew will surely clean the surroundings and also the utilities that will be
used in the production process will be sanitize. It will be our priority that our surroundings
will be clean and free from waste.

Benefits and Advantages of Franchise Approach
Here are some of the Advantages
• Reduce risk of failure – this business significantly improve safety measures, reducing the
risk of potential hazards and ensuring a higher standard of quality. This improvement is
expected
• Ongoing business support – as a start-up business in new location, it gained support from
franchises and customers who are satisfied with our product and services and by that, our
business continuously receiving recognition for its humanitarian efforts and well-done
services.
• Market expertise – as a popular Middle Eastern Meal and a popular street foods it has
positively impacted the Philippines Franchising Industry, with over its 700 branches
nationwide shows as its market expertise with its famous buy 1 take 1 offers that satisfies
our customers.
• Brand recognition and loyalty – Shawarma Shack was covered Franchise Company of the
year and also recognize or with the one to many Millennial Club that proves us loyalty and
Brand Recognition buy serving you with our delicious and satisfying products.
• Increase buying – starting our business in this new location in Ipil, and expectedly gain
lots of customers for our wonderful service and satisfying meals and offers that will flatter
“Shawarma Shack” A Franchise Feasibility Study 10 | P a g e

than to consume constantly for our products will be new to their taste and for their
satisfaction.
• Top fast-growing brand – as our business is well-known nationwide for its wonderful
services and buy 1 take 1 offers that we created a lot of branches to over 700 to spread our
expertise and product to all people that are hungry for whole new flavor of meal.
• Easy to manage business model – Shawarma Shack model objectives and manual is easy to
follow for us to guided and manage our business effectively and efficiently to easily
overcome any circumstances that may arise in our business.
Franchise Procedure
 Bring 1 Valid ID and 2x2 picture
 Investment Information and Application Process
 Site inspection and approval
 Grant Meeting
 Attend business and Training
 Contract signing and payment
 Secure Franchise location and negative lease term
 Preparation for opening

Responsibilities of the Franchisee:
 Adherering to franchise agreement- franchisees must comply with the terms and
conditions outline in the franchise agreement, including operating procedures,
branding guidelines and quality standards.
 Managing day-to-day operations- franchisees are responsible for running the day-to-
day operations of the shawarma shack outlet.
 Maintaining brand standards- it is important for franchisees to uphold the brand and
maintain consistent quality across all aspects of the business.
 Marketing and promotion- franchisees are expected to actively promote their
Shawarma Shack outlet within their local community. This may involve
implementing marketing strategies, participating in local events, and utilizing social
media platforms to attract customers.
 Training and Development- franchisees may be responsible for training and
developing their staff to ensure they have the necessary skills and knowledge to
provide excellent customer services and maintain operational efficiency.
Other Responsibilities of the Franchisee:
 Meeting all the financial obligations, including the franchise fees, royalties and other
payments mentioned in the franchise agreement.
 Follow the policies and procedures given by the franchisor.

 Provide regular reports and inventory to the Franchisor.
 Have an open communication with the franchisor to address concerns.
 Handle customer concerns promptly and professionally.
 Maintain a safe working environment.
 Seek ways to improve day-to-day operations, to have contribution to the overall
success of the franchise.
Implementation Timeline
Table 1. Implementation Timeline
Activities Timeframe
Conducting survey or Gathering of data October 02, 2023 to November 13
Acceptance and Approval November 15, 2023 to November 23, 2023
Payment of franchise fee November 24, 2023 to December 03, 2023
Development Process December 04, 2023 to January 10, 2024
Startup of Business Operation January 20, 2024
Management Team
The proposed business is in the form of sole proprietorship. Chris Go and
investor and a business owner residing at Ipil Zamboanga Sibugay, will be the owner or
franchisee. He will be the one who will manage the franchise business. Even though the
franchise business needed a very few man power
Human Resource Planning
The owner must make plans of what kind of people he will be recruiting and determine
how many is needed. The owner must test the employees himself so that he can see their
performance if the work in the business. Since it is a food cart (kiosk concept), the owner
will just need 3 employees.
Table 2. Number of Employees
Position Quantity of personnel to be hired
Cashier 1
Service Crew 2

Organizational Structure Owner
Cashier
Service Crew Service Crew

Job Analysis
This will determine what kind of job and duties will the employee do. Also the
qualifications of the employees to be recruited.
TABLE 3. Job Description and Specification
Position Quantity Job Description Qualifications
CASHIER 1  Collecting  High School
payment, and Diploma or
giving Equivalent
appropriate
 Basic Math and
change.
Computer skills
 Strong
Communication
skills
SERVICE CREW 2  Must  At least a high
maintain school graduate
cleanliness in
 Any gender
the area.
will be
 Prepare the accepted
daily
 Must have the
ingredients skills of
needed for preparing food
the food in
 Willing to do
the menu.
job in a busy
 Follow what hours
recipe and
 A hardworking
preparations
person and
for the food
dedicated to the
 Must have a job
good
personality.

Recruitment and Selection Process
In the process of Recruitment and Selection the owner must not be bias to any of the
applicants and use the same methods to every person.
1. All applicants must submit the said requirements to the owner.
- atleast SHS graduate with diploma.
- atleast 18-30 years old.
- 2x2 pic and ID
- Application form
- Resume
- References
- Proof of eligibity to work
- Communication skills
2. Choosing for qualified applicants-eliminating those who are not capable and are not
fit for the job.
3. Selection Test- the owner will test the applicants to determine who can move to the
rest process of selection.

4. Reference and Background Checking
5. Selection Interview-the owner will interview the applicants and select those
applicants who are capable for the job.
6. Physical and Mental Examination–after the selection process those who are selected
will undergo to a medical and physical test to determine if they are healthy and perform the
job well.
Training Program and Orientation
Before the business will start the operation, the employees will undergo into a 5 days
training to ensure that he/she can perform the job we. They will also be oriented by the
owner of the duties and responsibilities before the training program.

Compensation and Benefits
To prevent turnovers, dissatisfaction, and a decline in productivity, the owner must
create compensation plan and offer benefits that will inspire and keep the talented workers
who will achieve the franchise business success. They must also recognize and award their
achievements and good work, and they must be paid equally and fairly.
TABLE 4. Compensation
Position Quantity Daily Rate No. Of days in Monthly Salary
Operation
Cashier 1 381 26 9,906.00
Service Crew 2 381 26 9,906.00
TABLE 5. Salary of Employee
Number no. Rate Basic Overtime Holiday Gross SSS Phil
of of per Salary pay pay pay Health
employees days day
1 Cashier 26 381 9,906.00 9,906.00 450.00 272.41
3 Service 26 381 9,906.00 9,906.00 450.00 272.41
Crew

Pag-Ibig Total Deduction Gross pay after deduction
198.12 920.53 8,985.47
198.12 920.53 8,985.47
Total Salary Before Withholding Tax Net Pay
Tax
9,906.00 0.00 9,906.00
9,906.00 0.00 9,906.00

Compensation Package
 Birthday Leave or Birthday Bonus
–The employee's or workers is allowed to take their birthday off a couple days before or
after the day. And each worker shall receive his/her birthday off with pay.
–Company will arrange and pay for a birthday party each month to celebrate the birthday of
those employees whose birthday fall in that month.
 End of the month Dinner Treat
–This will give every end of the month that the owner will treat the employee's or worker to
have dinner with them.
The Owner and Worker Relations
The owner must be mindful of the safety and health condition of work, the owner must
put a medicine or first aid kit in case there is will be an emergency and also a seat for the
workers to rest. The owner must treat his employees fairly and without any biased to
anyone. He should have a good relationship with the employees and trust them to keep the
employees working effectively.

Sexual Harassment Policy
a. Meaning of Sexual Harassment - is any unwanted sexual attention or
conduct directed at a person. This can be verbal or physical and can range from sexist
remark to sexual assault.
b. Objective of Sexual Harassment
Shawarma Shack is committed to provide a safe environment for all its employees
from harassment at work including sexual harassment. Shawarma Shack treats all incidents
seriously and promptly investigate all allegations of sexual harassment. Any person found to
have sexually harassed another will face disciplinary action, termination from employment.
All complaints of sexual harassment will be taken seriously and treated with respect and in
confidence. Anyone, including employees of Shawarma Shack, customers, part time
workers, or visitors who sexually harasses another will be reprimanded in accordance with
this internal policy. All sexual harassment is prohibited whether it takes place within inside
premises and outside: including at social events, business trips, training sessions or
conferences sponsored by the company.
c. Scope of Sexual Harassment
This policy applies to all employees (full-time, part-time, trainees and those on
contractual assignments) of Shawarma Shack including all subsidiaries and affiliated
companies at their workplace or at client sites. Shawarma Shack will not tolerate sexual
harassment, if engaged in by clients or by suppliers or any other business associates. The
Policy is only applicable when both or either the alleged harasser & the victim are
employees/agents of the company. It is not applicable when both the alleged harasser and
the victim are third parties.

d. Policy and Guidelines of Sexual Harassment
The Shawarma Shack sexual harassment policy aims to safeguard employees of all
sexes and gender identities in our company from unwanted sexual advances and provide
them with guidelines to report incidents. It also explains how we handle complaints, take
action against offenders, and help survivors to recover. We will not accept sexual
harassment in our workplace.
This policy applies to all Shawarma Shack employees.
Shawarma Shack will not tolerate sexual harassment from outside the company
either. Customers, investors, contractors, and everyone interacting with our company are
covered by this policy.
e. When Sexual Harassment is committed
Sexual harassment may be one or a series of incidents involving unsolicited and
unwelcome sexual advances, requests for sexual favours, or any other verbal or physical
conduct of sexual nature. Sexual Harassment at the workplace includes:
1. Unwelcome sexual advances, requests or demand for sexual favours, either explicitly or
implicitly, in return for employment, promotion, examination or evaluation of a person
towards any company activity.
2. Unwelcome sexual advances involving verbal, non-verbal, or physical conduct such as
sexually colored remarks, jokes, letters, phone calls, e-mail, gestures, showing of
pornography, lurid stares, physical contact or molestation, stalking, sounds, display of
pictures, signs, verbal or non-verbal communication which offends the individuals
sensibilities and affect her/his performance.

3. Eve teasing, innuendos and taunts, physical confinement against one's will and likely to
intrude upon one's privacy.
4. Act or conduct by a person in authority which creates the environment at workplace
hostile or intimidating to a person belonging to the other sex.
5. Conduct of such an act at work place or outside in relation to an employee, or vice versa
during the course of employment
6. Any unwelcome gesture by an employee having sexual overtones.
f. Where Sexual Harassment is committed
This sexual harassment Policy is deemed to be incorporated in the service conditions
of all employees and comes into effect immediately. The workplace includes:
1. All offices or other premises where the franchise is conducted.
2. All company-related activities performed at any other site away from the Company’s
premises.
3. Any social, business or other functions where the conduct or comments may have an
adverse impact on the workplace or workplace relations.
g. Procedures in dealing with Sexual Harassment
1. Establish a comprehensive policy: Develop a clear and concise that defines what
constitutes sexual harassment, outlines prohibited behaviors, and explains the reporting and
investigation procedures.

2. Educate and train: Provide regular training sessions to employees to raise awareness about
sexual harassment, its impact, and how to prevent and address it. Training should emphasize
respectful behaviors, boundaries, and the reporting process.
3. Encourage reporting: Foster and environment that encourages individual to feel safe when
reporting incidents of sexual harassment. Ensure multiple reporting mechanisms are
available, such as anonymous reporting, and assure individuals that retaliation will not be
tolerated.
4. Take immediate action: Upon receiving a report, promptly investigate the allegations in a
fair and impartial manner. Preserve confidentiality as much as possible, while still ensuring
a thorough investigation.
5. Provide support: Offer support services to the complainant, such as access to counseling
resources, legal assistance or any necessary accommodations. Reassure the complainant that
their well- being is off utmost importance and that the organization is committed to
addressing the issue.
6. Review and revise policies: Regularly evaluate and update policies and procedures to
ensure the alignment with legal requirements and best practices. Solicit feedback from
employees or individuals affected by sexual harassment to identify areas of improvement.

Performance Appraisal
The owner will used performance appraisal as the basis to provide equal recognition
and rewards to all employees. The owner must ensure that the activities done by the
employees are related to the success of the company.
Hours and Days of Operation
Our franchise business will start to operate at 10 o’clock in the morning up to 6
o’clock in the afternoon 6 days a week.
Location
Location is an important part in franchising a business because selecting a good
location will have a big impact in a business especially in a business.
The franchise business we have chosen here in Ipil is located in the newly opened
Gaisano Grand Ipil because a lot of people go there and a lot of students also spend their free
time there. We believe that the location we have chosen is good to start a franchise business.

VICINITY MAP
Shawarma
Shack Food
cart

The Shawarma Shack Food Cart (Kiosk Concept)

Licensing, Permitting and Other regulatory Issues
For our franchise business to operate legally, we need to get permits and licenses that
are needed to run a food business.
 Business Permit
 Mayor’s Permit
 Sanitary Permit
 BIR Registration
 Register the business trade name to DTI

Marketing Targets
Maintaining the same value of customers is an important factor in a business as it
determines if the business satisfy the taste of the people. It is also an important part that
customers will buy the product in order for the business to survive and compete in the
business world. Based on survey we conducted, our customers will likely be students, those
people that are going to malls for shopping or just go there to wander with their friends,
employed people, drivers, and kids. We have decided that our franchise business will be
located in the newly opened Gaisano Grand Ipil, it is the first mall here in Ipil and there are a
lot of people who goes there every day.
Most of the people that will likely be our customer resides only in Ipil, Zamboanga
Sibugay and there will be few who do not. But our product will be available for all the
people who are wanting to eat a delicious shawarma.
Product Distribution
The franchise business is a food cart located in Gaisano Grand Ipil, and people will
come to us to purchase our products. We will also be available in some of the online food
order platforms like Buknoys and Food Panda.

Competitors Analysis Chart
Table 6. Competitor Analysis
Shawarmahan Kapitbahay Turks Biryani
Prices Moderate High Moderate High
Quality Moderate Moderate High High
Target Anyone Anyone Anyone Anyone
Customers
Market Share 23.25% 17.75% 31.75% 23.25%
Edge towards Competitors
Our advantage towards our competitors is that our franchise business is more
established than them, it is most known and that is proven by some franchisee in other
places. With so many branches across the whole country, we can say that this franchise
business is a step further than other business.

Competitive Environment and Positioning
SWOT analysis helps a business to make a strategy about present and the future. We
determine our Strengths and Weaknesses inside our business and also identify the
Opportunities and threats outside our business.
SWOT ANALYSIS
Strength (internal, positive factor)
 The first franchise business of Shawarma Shack here in Ipil, Zamboanga Sibugay
 Offers a delicious product.
 Known for its Buy One, Take One Shawarma Wrap
 We offer halal products only.
 Can run the business with only two personnel
 An already established business known across the country.
Weaknesses (internal, negative factor)
 We can’t sell any other products other than the franchise offers.

Opportunities (external, positive factors)
 Fast growing family in the franchise.
 Franchisee helping other Franchisee by providing guidance and support.
Threats (external, negative factors)
 Competitors in the same area.
 Customers might stay in their preferred taste.
Marketing Tactics
To ensure that our business will be known in Ipil, we will advertise and promote it.
We will distribute flyers to people that visits the mall and also we will hire some people to
distribute it elsewhere in other Barangays .Also make tarpaulins that will be put in side roads
and pay a radio station to advertise our business.

TABLE 7 .NUMBER OF POSSIBLE CUSTOMERS (MARKET SHARE)
Total Population in Ipil (National Statistics Office) (Source: PSA Ipil)
Year Number of Population Growth Rate
2016 76,074 1.9%
2017 77,519 1.9%
2018 78,992 1.9%
2019 79,932 1.9%
2020 89,401 1.9%
2021 91,100 1.9%
2022 92,831 1.9%
2023 94,595 3.61%

TABLE 8. Age Bracket/Percentage of Population of our target Customer
Age Bracket % of Population Total number of Population
10-19 21.03% 19,893
20-29 17.37% 16,431
30-39 13.68% 12,941
40-49 10.69% 10,112
50 above 4.12% 3,897
Total 63,274
n= N
1+Ne2
N-number of people who qualify in
the area
= 63,274
e- Margin error (5%) Constant
1+ (63,274)5%2 N-number of needed respondents
= 63,274
1+158.2
= 63,274
159.2
=397.4 (minimum number of needed respondents to be survey to determine its
feasibility
Market Share of Shawarma Shack
4
23.25
31.75
23.25
17.75
Biryani Shawarmahan Kapitbahay

Turks Shawarma Shack
Note: The Statistical Package for Social Science (SPSS) is used on computing our market
share of Shawarma Shack, we first compute the market share of our competitors which has a
total percentage of 96.00%. So the remaining percentage is the market share of Shawarma
Shack which has percentage of 4.00%.
TABLE 9. MARKET ANALYSIS
Market Status(Possible Competitors)
Turks Shawarmahan Kapitbahay Biryani
Yes 127 93 71 93
No 2 9 2 3
Based on the survey conducted. The data shows the competitors in the market as well as our
market share.

Frequency Market Share (%)
Biryani 93 23.25%
Shawarmahan 93 23.25%
Kapitbahay 71 17.75%
Turks 127 31.75%
Shawarma Shack 16 4.00%
Total 400 100%

Computation of Market Share:
In dividing the percentage of market share, we divided the frequency of each
corresponding market by the total number of respondents multiplied n 100.
Biryani = 93/400=0.2325 X 100= 23.25%
Shawarmahan = 93/400=0.2325 X 100= 23.25%
Kapitbahay =71/400=0.1775 X 100= 17.75%
Turks =127/400=0.3175 X 100= 31.75%
Shawarma Shack =16/400=0.04 X 100= 4.00%
TABLE 10: Percentage of Population of our Target customer
Age Bracket Population Target Market in Target Customer
Percent (%)
10-19 19,893 39.8% 7,917
20-29 16,431 46.8% 7,690
30-39 12,941 6.3% 815
40-49 10,112 6.8% 688
50 above 3,897 0.05% 19
Total 63,274 100% 17,129
TABLE 11. COMPUTATION OF AVERAGE SPENDING POWER

60 80 100 120
Daily 25 45 29 37
Once a Week 21 25 23 17
Twice a Week 40 43 38 29
Once a Month 5 10 9 4
Daily Once a Week Twice a Week Once a Month
60 x 25 = 1,500 60 x 21 = 1,260 60 x 40 = 2,400 60 x 5 = 300
80 x 45 = 3,600 80 x 25 = 2,000 80 x 43 = 3,440 80 x 10 = 800
100 x 29 = 2,900 100 x 23 = 2,300 100 x 38 = 3,800 100 x 9 = 900

120 x 17 = 2,040
120 x 37 = 4,440 120 x 29 = 3,480 120 x 4 = 480
7,600
12,440 13,120 1,760
X 26 X4
X8 X1
323,440 30,400
104,960 1,760
Average Spending Power (ASP) = total amount of survey
No. of respondent / 26
=460,560
400/26
=1,151.4
26
ASP = 44.28
Support provided by the Franchisor

The company will provide some important support such as; marketing support, end-
to-end operational assistance, provide trainings by putting them in other branches, opening
assistance, equipment’s needed for the foods and Shawarma Shack food cart and uniforms
for the employees.
Sources of Funds
The capital needed to franchise Shawarma Shack ranges from ₱ 350,000.00. The
capital will be from the personal savings and investments of the owner.
TABLE 12. Allocation of Funds
Allocation of Funds Amount
Franchise Fee ̈́ ₱ 300,000.00
Lease for Space in Mall ₱ 10,000.00
Permits and Licenses ₱ 5,000.00
Furniture and Fixture ₱ 1,000.00
Advertising Fee ₱2,500.00
Office Supplies ₱200.00
Working Capital ₱ 31,300.00
Total ₱ 350,000.00
FINANCIAL ASSUMPTIONS

 Projected sales will increase at least 4% every year.
 Employee’s salaries and benefits will increase by 2% after a year from employment.
 Office Supplies will increase 1% every year.
 Production cost increase 3% every year.
 Repair and maintenance increase 2% every year.
 Utilities expense will increase 2% every year.
 Rent expense will increase 2% every year.
 Depreciation cost is incurred every year.
TABLE 13. PROJECTED ANNUAL AND MONTHLY SALES FOR 5 YEARS

Daily (26)
Product Price Number of Frequency Sales
Respondents
Beef Shawarma Rice 79.00 28 26 53,404.00
Chicken Shawarma 79.00 20 18 36,972.00
Rice
Beef Shawarma Wrap 45.00 51 49 57,330.00
Wrap
Total ₱188,656.00
Twice a Week (8)
Respondents
Rice

Wrap
Total ₱62,272.00
Once a Week (4)
Respondents
Rice
Wrap
Total ₱17,032.00
Once a Month (1)

Respondents
Beef Shawarma Rice 79.00 5 3 237.00
Chicken Shawarma 79.00 8 6 474.00
Rice
Beef Shawarma Wrap 45.00 8 6 270.00
Chicken Shawarma 45.00 7 5 225.00
Wrap
Total ₱1,206.00
Years
2024 2025 2026 2027 2028
₱3,229,992.00 ₱3,359,191.68 ₱3,493,559.35 ₱3,633,301.72 ₱3,778,633.79

TABLE 14. PROJECTED MONTHLY EXPENSES AND DEPRETIATION COST
Particulars Total Cost Useful Life Depreciation
Cost
Machinery and Equipment 20,100.00 8 Years 2,512.5.00
Furniture and Fixture 1,000.00 5 Years 200.00
Total 2,712.50
Particulars Amount
Salaries Expense 26,957.41
Lease of Land 10,000.00
Office Supplies Expense 200.00
Utilities Expense 2,000.00
SSS 1,350.00
Pag-Ibig 594.36
PhilHealth 817.23
Tax Withheld 0.00
Depreciation Expense 226.04
Total ₱41,142.04

Projected Production Cost
Since this is a franchise business, the base of raw materials will be used in the
production will be based on the franchisors manual.
Chicken
Beef
Pita Bread
Onion
Tomato
Cucumber
Rice (Java Rice)
Cheese Sauce
Garlic Sauce
Spicy Garlic Sauce
Daily production is projected up to 200 servings, 75 servings for Shawarma Beef
Wrap, 50 servings of Chicken Shawarma Wrap, 40 servings of Beef Shawarma Rice and 35
servings of Chicken Shawarma Rice.
Beef Shawarma Wrap (75 servings)

1 Kilo of beef= 20 Servings
75 Serving’s ÷ 20 Servings/kilo = 3.75kilo x 400.00/kilo =1,500.00
1 Pack of Pita bread (12pcs) ÷ 1 servings = 12 servings
75 servings ÷ 12 servings/pack = 6.25 packs x 65.00/pack =406.25
1pcs white onion = 6 servings
75 servings ÷ 6servings/pcs = 12.5pcs x 20.00/pcs =250.00
1pcs of tomato = 2 servings
75 servings ÷ 2 servings/pcs = 37.5pcs x 3.00/ =112.50
1pcs of cucumber = 15 servings
75 servings ÷ 15 servings/pcs = 5pcs x 20.00/pcs =100.00
1pcs cheese sauce = 25 servings
1pcs garlic sauce/spicy garlic sauce = 25 servings
75 servings ÷ 25servings/pcs = 3pcs x 50.00/pcs = 150
Total 2,788.75
÷75 Servings
Daily production cost per serve of Beef Shawarma Wrap
In 75 servings =37.18
Chicken Shawarma Wrap (50 servings)
1 Kilo of chicken= 20 Servings
50 Serving’s ÷ 20 Servings/kilo = 2.5kilo x 180.00/kilo =450.00
1 Pack of Pita bread = 10pcs ÷ 1 servings = 10 servings
50 servings ÷ 10 servings/pack = 5packs x 65.00/pack =325.00
50 servings ÷ 2 servings/pcs =25pcs x 3.00/pcs =75.00
50 servings ÷ 15 servings/pcs = 3.33pcs x 20.00/pcs =66.60
50 servings ÷ 25servings/pcs = 2pcs x 50.00/pcs = 100.00
Total 1,396.6
÷50 Servings

Daily production cost per serve of Chicken Shawarma Wrap
In 50 servings =27.93
Beef Shaywarma Rice (40 Servings)
1 Kilo of Beef = 15 Servings
40 Serving’s ÷ 15 Servings/kilo = 2.67 kilo x 400.00/kilo =1,068.00
1 Kilo of rice (with java rice seasoning mix) = 5 servings
40 servings ÷ 5 servings/kilo = 8kilo x 61.00/kilo = 488.00
40 servings ÷ 4 servings/pcs = 10pcs x 20.00/pcs = 200.00
40 servings ÷ 10 servings/pcs = 4pcs x 20.00/pcs = 80.00
40 servings ÷ 20servings/pcs = 2pcs x 50.00/pcs = 100.00

Total 2,176.00
÷40 Servings
Daily production cost per serve of Beef Shawarma Rice
in 40 servings =54.40
Chicken Shawarma Rice (35 Servings)
1 Kilo of chicken= 15 Servings
35 Serving’s ÷ 15 Servings/kilo = 2.33kilo x 180.00/kilo =419.40
1 Kilo of rice (With java rice seasoning mix) = 5 servings
35 servings ÷ 5 servings/kilo = 7kilo x 61.00/kilo =427.00
35 servings ÷ 10 servings/pcs = 3.50pcs x 20.00/pcs = 70.00

35 servings ÷ 20servings/pcs = 1.75pcs x 50.00/pcs = 87.50
Total 1,388.45
÷35 Servings
Daily production cost per serve of Chicken Shawarma Rice
in 35 servings 39.6
TABLE 15. Daily, Monthly and Annual Production Cost
Daily Production Cost Monthly Production Cost Annual Production Cost
₱7,749.8 ₱201,494.80 ₱2,417,937.60
TABLE 16. Pricing

Products Cost of Sales Share of Mark-up Price
per Serve expense
Beef Shawarma 37.18 6.48 1.34 45.00

Wrap
Chicken 27.93 6.48 10.59 45.00

Shawarma
Wrap
Beef Shawarma 54.40 6.48 18.12 79.00

Rice
Chicken 39.67 6.48 32.85 79.00

Shawarma Rice
Computation of Share Expenses
Share of expenses = Total monthly expenses
Days in operation ÷ projected production/day
= 42,142.04
26 ÷ 250
= 6.48
Pricing Formula:
Cost of Sales per serve ÷ Operating Cost ÷ Mark-up = Selling Price
TABLE 17. Tax Table/Computation of Income Tax

Annual Income Tax Rate
Not over ₱250,000.00 None (0%)
Over ₱250,000.00 but not over 15% excess over ₱250,000.00
₱400,000.00
Over ₱400,000.00 but not over ₱22,500.00 + 20% of the excess over
800,000.00 ₱400,000.00
Over ₱800,000.00 but not over ₱102,500.00 + 25% of the excess over
₱2,000,000.00 ₱800,000.00
Over ₱2,000,000.00 but not over ₱402,500.00 + 30% of the excess over
₱8,000,000.00 2,000,000.00
Shawarma Shack
Income Statement

2024 2025 2026 2027 2028
Sales 3,229,992.00 3,359,191.68 3,493,559.35 3,633,301.72 3,778,633.79
Less: Cost of 2,417,937.60 2,490,475.73 2,565,190.00 2,642,145.70 2,721,410.07

Sales
Gross Profit 812,054.40 868,715.95 928,369.35 991,156.02 1,057,223.72
Less: Operating
Expense
Salaries Expense 323,488.92 329,958.70 336,369.35 343,289.03 350,154.81
Lease of Space 120,000.00 122,400.00 124,848.00 127,344.96 129,891.86
Utilities Expense 24,000.00 24,480.00 24,969.60 25,468.99 25,978.37
Office Supplies 2,400.00 2,424.00 2,448.24 2,472.72 2,497.45
SSS 16,200.00 16,524.00 16,854.48 17,191.57 17,535.40
Pag-Ibig 7,132.32 7,274.97 7,420.47 7,568.88 7,720.26
PhilHealth 9,806.76 10,002.90 10,202.96 10,407.02 10,615.16
Royalty 81,205.44 86.871.60 92,836.94 99,115.60 105,722.37

Fee(10% of
Gross Profit)
Depreciation 2712.5 2,712.50 2,712.50 2,712.50 2,712.50

Expense
Repairs and 5,000.00 5,100.00 5,202.00 5,306.04 5,412.16

Maintenance
Expense
Total Operating 591,945.94 607,748.67 624,053.06 640,877.31 658,240.34

Expense
Net Income 220,108.46 260,967.28 304,316.29 350,278.71 398,983.38

before Tax
Income Tax 0 1,645.09 8,147.44 15,041.81 22,347.51
Net Profit 220,108.46 259,322.19 296,168.85 335,236.90 376,635.87
For the year 2024-2025

Table 18. Income Statement
Shawarma Shack

Statement of Changes in Owners’ Equity
For the Year 2024-2025
YEARS
2024 2025 2026 2027 2028
Balance 0.00 570,108.46 829,430.70 1,125,599.55 1,460,836.45

Beginning
Investments 350,000.00
Chris Go
Capital
Add: Net 220,108.46 259,322.19 296,168.85 335,236.90 376,635.87

Profit
Total 570,108.46 829,430.70 1,125,599.55 1,460,836.45 1,837,472.32
Less: 0.00 0.00 0.00 0.00 0.00

Withdrawal
Chris Go
Total ₱570,108.46 ₱829,430.70 ₱1,125,599.55 ₱1,460,836.45 ₱1,837,472.32
Table 19. Statement of Changes in Owners’ Equity
Shawarma Shack

Statement of Cash Flow
For the year 2024-2028
INFLOWS 2024 2025 2026 2027 2028
Cash Beginning 0 520,220.96 782,255.70 1,081,137.05 1,419,086.45
Investment 350,000.00 0 0 0 0
Sales 3,229,992.00 3,359,191.68 3,493,559.35 3,633,301.72 3,778,633.79
Total Cash 3,579,992.00 3,879,412.64 4,275,815.05 4,714,438.77 5,197,720.24

Inflows
OUTFLOWS
Cost of Sales 2,417,937.60 2,490,475.73 2,565,190.00 2,642,145.70 2,721,410.07
Salaries Expense 323,488.92 329,958.70 336,369.35 343,289.03 350,154.81
Lease of Space 120,000.00 122,400.00 124,848.00 127,344.96 129,891.86
Utilities Expense 24,000.00 24,480.00 24,969.60 25,468.99 25,978.37
Office Supplies 2,400.00 2,424.00 2,448.24 2,472.72 2,497.45
SSS 16,200.00 16,524.00 16,854.48 17,191.57 17,535.40
Pag-Ibig 7,132.32 7,274.97 7,420.47 7,568.88 7,720.26
PhilHealth 9,806.76 10,002.90 10,202.96 10,407.02 10,615.16
Royalty Fee(10% 81,205.44 86.871.60 92,836.94 99,115.60 105,722.37

of Gross Profit
Repairs and 5,000.00 5,100.00 5,202.00 5,306.04 5,412.16

Maintenance
Expense
Acquisition Cost 52,600.00 0 0 0 0
Income Tax 0 1,645.09 8,147.44 15,041.81 22,347.51
Total Cash 3,059,771.04 3,097,156.99 3,194,678.00 3,295,352.32 3,399,285.42

Outflows
Cash End ₱520,220.96 ₱782,255.70 ₱1,081,137.05 ₱1,419,086.45 ₱1,798,434.82
Table 20. Statement of Cash Flow

Shawarma Shack
Balance Sheet
For the Year 2024-2025
YEARS
ASSET 2024 2025 2026 2027 2028
Cash 520,220.96 782,255.70 1,081,137.05 1,419,086.45 1,798,434.82
Working Capital 31,300.00 31,300.00 31,300.00 31,300.00 31,300.00
Machinery and 17,587.5 15,075.00 12,562.5 10,050.00 7,537.5

Equipment
Furniture and 800 600.00 400.00 200.00 0.00

Fixture
Office Supplies 200.00 200.00 200.00 200.00 200.00
Total Assets ₱570,108.46 ₱829,430.70 ₱1,125,599.55 ₱1,460,836.45 ₱1,837,472.32
LIABILITIES 0.00 0.00 0.00 0.00 0.00
OWNERS
EQUITY
Chris Go
350,000.00 570,108.46 829,430.70 1,125,599.55 1,460,836.45
Capital
Net Income ₱220,108.46 ₱259,322.19 ₱296,168.85 ₱335,236.90 ₱376,635.87
Total Owners ₱570,108.46 ₱829,430.70 ₱1,125,599.55 ₱1,460,836.45 ₱1,837,472.32

Equity
Chris Go
Table 21. Balance Sheet

Financial Analysis/Profitability Data
Return on Investment (ROI)
ROI = Net after Tax
Total Investment x 100
2024 = 220,108.46
350,000.00 x 100
= 62.89%
2025 = 259,322.19
350,000.00 x 100
= 74.09%
2026 = 296,168.85
350,000.00 x100
= 84.62%
2027 = 335,236.90
350,000.00 x 100
= 95.78%
2028 = 376,635.87
350,000.00 x 100
= 107.61%
Note: The above data shows return of investment of the franchise each year of operation.

Payback Period (PBP)
PBP = Initial Investment
Net Profit
2016 = 350,000.00
220,108.46
= 1.59 or 1.59 x 12 = 19.08 months
Note: The above data shows the period when the franchise may recover his investment.

Potential Expansion
These are the following opportunities or potential expansions that the franchise
business Shawarma Shack have foreseen in the upcoming years.
 Earn more profits in the upcoming years.
 Have a strong relationship with the partners.
 Aim for big quotas and earn more profits.
 Wide range target market in Ipil.

Bibliography
Buenavista, Walter “The Shawarma Shack” Mission and Vision (2015)
https://www.shawarmashack.ph/about-us
Fiel, Albert “Shaft Shawarma Shack” Scribd.com
https://www.scribd.com/search?query=shawarma%20shack
JoeNMLC “Shawarma Shack Info” Wikipedia.org
https://en.m.wikipedia.org/wiki/Shawarma_Shack

Tabulation of Survey Form
AGE Q1 Q2 Q3 Q4 Q5 Q6
1 17 Yes Shawarmahan Yes 120 Beef Shawarma Rice Daily
2 23 Yes Kapitbahay Yes 80 Beef Shawarma Wrap Daily
3 18 Yes Biryani Yes 80 Chicken Shawarma Wrap Twice a week
4 17 Yes Biryani Yes 120 Chicken Shawarma Rice Daily
5 20 Yes Turks Yes 80 Beef Shawarma Rice Daily
6 20 Yes Turks Yes 100 Chicken Shawarma Wrap Twice a week
7 29 Yes Turks Yes 80 Beef Shawarma Wrap Once a month
8 35 Yes Shawarmahan Yes 100 Chicken Shawarma Rice Daily
9 19 Yes Shawarmahan Yes 120 Beef Shawarma Wrap Daily
10 23 Yes Biryani Yes 100 Beef Shawarma Rice Twice a week
11 20 Yes Turks Yes 100 Chicken Shawarma Wrap Daily
12 20 Yes Kapitbahay No 60 Beef Shawarma Rice Twice a week
13 18 Yes Kapitbahay Yes 100 Chicken Shawarma Rice Daily
14 17 Yes Biryani Yes 120 Beef Shawarma Rice Daily
15 25 Yes Turks Yes 100 Beef Shawarma Wrap Twice a week
16 27 Yes Turks Yes 100 Beef Shawarma Rice Once a week
17 16 No Turks Yes 120 Chicken Shawarma Wrap Daily
18 21 Yes Biryani Yes 80 Beef Shawarma Wrap Twice a week
19 28 No Shawarmahan No 80 Beef Shawarma Wrap Daily
20 29 Yes Biryani Yes 100 Beef Shawarma Wrap Daily
21 28 Yes Shawarmahan Yes 120 Chicken Shawarma Wrap Daily
22 17 Yes Turks Yes 60 Chicken Shawarma Rice Daily
24 21 No Turks Yes 60 Beef Shawarma Rice Daily
25 17 Yes Shawarmahan Yes 80 Beef Shawarma Wrap Twice a week
26 21 Yes Turks Yes 60 Beef Shawarma Wrap Daily
27 19 Yes Shawarmahan Yes 100 Chicken Shawarma Wrap Twice a week
30 25 Yes Kapitbahay Yes 80 Chicken Shawarma Rice Twice a week
31 22 Yes Kapitbahay Yes 80 Beef Shawarma Wrap Twice a week
32 17 Yes Turks Yes 100 Chicken Shawarma Wrap Once a week
34 18 Yes Biryani Yes 80 Chicken Shawarma Rice Once a month
36 20 Yes Turks Yes 100 Chicken Shawarma Rice Twice a week
38 22 Yes Kapitbahay Yes 80 Chicken Shawarma Wrap Daily

40 21 Yes Shawarmahan Yes 80 Beef Shawarma Rice Once a month
42 19 Yes Turks Yes 120 Beef Shawarma Rice Twice a week
43 28 No Shawarmahan No 100 Chicken Shawarma Wrap Daily
48 23 Yes Biryani Yes 100 Beef Shawarma Wrap Once a month
51 19 Yes Biryani Yes 60 Chicken Shawarma Wrap Daily
53 31 No Shawarmahan Yes 120 Chicken Shawarma Wrap Once a week
55 18 Yes Kapitbahay Yes 100 Beef Shawarma Rice Daily
56 22 Yes Shawarmahan Yes 120 Chicken Shawarma Rice Twice a week
60 21 Yes Shawarmahan Yes 80 Beef Shawarma Wrap Once a week
62 36 Yes Shawarmahan No 80 Beef Shawarma Wrap Daily
68 17 No Biryani Yes 120 Chicken Shawarma Wrap Twice a week
70 19 Yes Biryani Yes 80 Beef Shawarma Rice Once a week
74 28 Yes Shawarmahan Yes 100 Beef Shawarma Rice Once a week
76 17 Yes Shawarmahan Yes 120 Beef Shawarma Wrap Once a month
77 18 Yes Kapitbahay Yes 80 Chicken Shawarma Wrap Twice a week
81 18 No Turks Yes 100 Beef Shawarma Wrap Once a week

82 47 No Shawarmahan Yes 80 Beef Shawarma Wrap Twice a week
89 29 Yes Biryani Yes 100 Chicken Shawarma Rice Twice a week
90 16 Yes Biryani Yes 120 Chicken Shawarma Rice Once a week
91 20 Yes Kapitbahay Yes 120 Beef Shawarma Rice Twice a week
94 19 Yes Biryani Yes 60 Chicken Shawarma Wrap Once a month
97 22 No Kapitbahay Yes 80 Chicken Shawarma Wrap Twice a week
98 43 No Turks Yes 80 Chicken Shawarma Wrap Daily
100 14 Yes Biryani Yes 60 Beef Shawarma Wrap Once a week
101 19 No Biryani Yes 100 Beef Shawarma Rice Daily
102 17 No Shawarmahan No 100 Chicken Shawarma Rice Twice a week
103 22 Yes Shawarmahan Yes 120 Beef Shawarma Rice Twice a week
114 24 Yes Biryani Yes 120 Chicken Shawarma Wrap Once a week
116 25 Yes Biryani No 100 Chicken Shawarma Rice Once a week
117 18 No Shawarmahan Yes 120 Chicken Shawarma Rice Once a week
120 18 No Shawarmahan Yes 80 Chicken Shawarma Wrap Daily

124 18 Yes Kapitbahay Yes 80 Chicken Shawarma Rice Once a month
125 17 No Shawarmahan Yes 60 Chicken Shawarma Rice Daily
129 19 Yes Biryani No 100 Chicken Shawarma Rice Twice a week
130 17 No Kapitbahay Yes 60 Beef Shawarma Wrap Daily
131 17 Yes Kapitbahay Yes 120 Beef Shawarma Wrap Once a week
132 17 Yes Turks Yes 100 Beef Shawarma Wrap Once a week
138 21 Yes Kapitbahay Yes 100 Chicken Shawarma Wrap Once a month
139 23 Yes Kapitbahay Yes 120 Chicken Shawarma Wrap Once a week
140 18 Yes Shawarmahan Yes 100 Chicken Shawarma Wrap Once a month
143 20 No Shawarmahan Yes 60 Beef Shawarma Wrap Daily
147 21 No Turks Yes 60 Chicken Shawarma Wrap Once a week
152 20 Yes Biryani Yes 80 Beef Shawarma Rice Once a month
153 19 Yes Biryani Yes 80 Chicken Shawarma Rice Once a month
155 21 Yes Biryani No 60 Beef Shawarma Wrap Twice a week
161 18 Yes Turks Yes 120 Chicken Shawarma Rice Once a week
163 21 Yes Turks Yes 80 Chicken Shawarma Wrap Once a month

165 19 Yes Turks Yes 100 Chicken Shawarma Rice Once a month
167 21 No Biryani Yes 80 Beef Shawarma Rice Daily
170 18 No Biryani Yes 80 Chicken Shawarma Wrap Once a week
176 23 No Turks Yes 60 Beef Shawarma Wrap Twice a week
184 18 No Turks Yes 60 Beef Shawarma Rice Twice a week
186 20 Yes Shawarmahan Yes 100 Chicken Shawarma Rice Once a week
193 18 No Biryani Yes 100 Beef Shawarma Rice Once a week

208 23 Yes Kapitbahay Yes 80 Chicken Shawarma Wrap Once a month
221 23 Yes Kapitbahay Yes 60 Beef Shawarma Wrap Once a month
231 44 Yes Kapitbahay Yes 100 Beef Shawarma Rice Once a month
236 39 Yes Kapitbahay Yes 80 Chicken Shawarma Rice Twice a week

247 44 No Kapitbahay Yes 80 Beef Shawarma Wrap Daily
263 16 Yes Kapitbahay Yes 80 Chicken Shawarma Rice Once a week
275 40 No Shawarmahan Yes 80 Beef Shawarma Wrap Daily
278 43 No Kapitbahay Yes 100 Chicken Shawarma Wrap Daily
281 20 Yes Kapitbahay Yes 120 Beef Shawarma Wrap Once a month
282 29 Yes Turks Yes 60 Chicken Shawarma Rice Once a month

297 45 Yes Shawarmahan Yes 80 Beef Shawarma Wrap Once a month
298 24 No Turks Yes 80 Chicken Shawarma Wrap Once a week
305 31 No Turks Yes 100 Beef Shawarma Wrap Daily
306 19 Yes Turks Yes 100 Beef Shawarma Rice Once a month
309 21 No Turks Yes 80 Chicken Shawarma Wrap Twice a week
319 13 Yes Turks No 60 Chicken Shawarma Wrap Twice a week
320 14 Yes Turks No 60 Beef Shawarma Wrap Daily
321 13 Yes Kapitbahay No 100 Chicken Shawarma Rice Once a month
323 13 Yes Shawarmahan No 120 Beef Shawarma Rice Daily

333 29 Yes Biryani Yes 120 Beef Shawarma Rice Once a week
334 18 No Biryani Yes 100 Chicken Shawarma Rice Once a week
335 23 No Biryani Yes 100 Chicken Shawarma Rice Once a month
336 19 No Turks Yes 120 Chicken Shawarma Rice Once a month
340 21 Yes Shawarmahan No 100 Beef Shawarma Wrap Twice a week
345 19 Yes Biryani Yes 60 Beef Shawarma Rice Once a month
366 23 No Turks Yes 60 Beef Shawarma Rice Twice a week

370 19 No Shawarmahan No 60 Beef Shawarma Rice Daily
374 16 No Turks Yes 60 Chicken Shawarma Rice Twice a week
376 24 No Kapitbahay Yes 80 Chicken Shawarma Wrap Once a week
377 16 No Kapitbahay Yes 60 Chicken Shawarma Rice Twice a week
378 22 No Kapitbahay Yes 60 Chicken Shawarma Wrap Once a week
384 16 No Biryani Yes 100 Beef Shawarma Wrap Twice a week
386 22 Yes Kapitbahay Yes 60 Beef Shawarma Rice Once a week
387 17 No Kapitbahay Yes 100 Chicken Shawarma Wrap Twice a week
388 18 No Shawarmahan Yes 80 Beef Shawarma Wrap Once a week
389 23 No Shawarmahan Yes 60 Chicken Shawarma Rice Twice a week
390 23 No Shawarmahan Yes 120 Chicken Shawarma Rice Daily
392 25 No Biryani Yes 60 Beef Shawarma Wrap Twice a week
393 17 No Biryani Yes 60 Chicken Shawarma Rice Twice a week
395 28 No Shawarmahan Yes 60 Chicken Shawarma Wrap Twice a week

Table that show the result of the survey conducted
1. Possible Competitors
Valid Cumulative
Frequency Percent Percent Percent
Valid Turks 129 32.3 32.3 32.3
Shawarmahan 102 25.5 25.5 57.8
Kapitbahay 73 18.3 18.3 76.0
Biryani 96 24.0 24.0 100.0
Total 400 100.0 100.0
2. Aware of Shawarma Shack
Frequenc Valid Cumulative

y Percent Percent Percent
Valid Yes 339 84.8 84.8 84.8
No 61 15.3 15.3 100.0
Total 400 100.0 100.0
3. How much are yu willing to spend?

Valid 60 91 22.8 22.8 22.8
80 123 30.8 30.8 53.5
100 99 24.8 24.8 78.3
120 87 21.8 21.8 100.0
Total 400 100.0 100.0

4. How often will they purchase?

Valid Daily 136 34.0 34.0 34.0
Once a week 86 21.5 21.5 55.5
Twice a week 150 37.5 37.5 93.0
Once a 28 7.0 7.0 100.0
month
Total 400 100.0 100.0
5. Products

Valid Beef Shawarma Rice 69 17.3 17.3 17.3
Chicken Shawarma 63 15.8 15.8 33.0
Rice
Beef Shawarma Wrap 130 32.5 32.5 65.5
Chicken Shawarma 138 34.5 34.5 100.0
Wrap
Total 400 100.0 100.0
6. Age
Cumulative
Frequency Percent Valid Percent Percent
Valid 10-19 159 39.8% 39.8% 39.8%
20-29 187 46.8% 46.8% 86.5%
30-39 25 6.3% 6.3% 92.8%
40-49 27 6.8% 8% 99.5%
50 above 2 0.5% 0.5% 100%

Lower Taway, Ipil, Zamboanga Sibugay
Website: www.sibugaytech.edu.ph
Email Address: Sibugaytech@yahoo.com
Telefax No.: (062) 333-2469
THE SHAWARMA SHACK
BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION
SHAWARMA SHACK
SURVEY FORM
Name of the Respondent:
Address :
Age :
Have you ever heard about Shawarma Shack?

___ Yes ___ No
Where do you usually purchase Shawarma?
___ Turks ___ Kapitbahay
___ Shawarmahan ___ Biryani
If this kind of product will be offered here in Ipil, would you purchase/buy it?
___ Yes ___ No
How much are you willing to spend?
___ 60 ___80 ___100 ___120
How often will you buy?
___ Daily ___ Once a Week ___ Twice a Week ____ Once a Month
What product do you prefer?
___ Beef Shawarma Wrap ___ Chicken Shawarma Wrap
___ Beef Shawarma Rice ___ Chicken Shawarma Rice

SSS Contribution Table

PhilHealth Contribution Table

Pag-Ibig Contribution Table

Withholding Tax Table

Socio Economic Chapter
 Employment: Our business can create jobs which can be offered to the
people.
 Consumer Choice: Shawarma Shack adss diversity to the of food choices
available to consumers.
 Community Development: We can contribute to their community through
various corporate social responsibility programs.

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EXECUTIVE SUMMARY

Name of the Franchise Business: The Shawarma Shack

Type/Nature of Business: Selling of delicious Shawarma and other foods

Business Structure: Sole Proprietorship

Sources of funds: Investment/Personal Savings

Projects Cost: ₱ 350,000.00

Location: Barangay Veterans, Ipil, Zamboanga Sibugay

CHAPTER I. THE UNDERLYING BUSINESS

the business recognize and profitability of the business.

CHAPTER II. PRODUCTS AND SERVICES

the products and also their prices.

“Shawarma Shack” A Franchise Feasibility Study 1|Page

implementation timeline, franchise procedure, the responsibilities of the franchise, human

“Shawarma Shack” A Franchise Feasibility Study 2|Page

“Shawarma Shack” A Franchise Feasibility Study 3|Page

•2016 first store outside metro manila: SM Dasmariñas

•2018 100th store was opened in Ayala Legazpi, a franchise outlet

•2019 reach 400 stores

How did the Business Recognize?

customers will surely come and buy Shawarma.

The Shawarma Shack gained recognition in the market because:

 It is a buy one take one food product

 Everybody can afford it even they are tight in their budget

 This is a well-known business all over the country.

 Established business that can be a big help for the franchise.

“Shawarma Shack” A Franchise Feasibility Study 4|Page

with its promo of Buy 1 take 1 for a very affordable price.

with are the following:

Outside of schools and School Canteens

Other places that are so crowded

“Shawarma Shack” A Franchise Feasibility Study 5|Page

Chicken Shawarma Rice

Shawarma served with rice, cucumber,

Beef Shawarma Rice

Beef Shawarma served with rice,

Beef Shawarma Wrap

Beef Shawarma served with pita bread,

Chicken Shawarma Wrap

Chicken Shawarma served with pita bread,

“Shawarma Shack” A Franchise Feasibility Study 6|Page

“Shawarma Shack” A Franchise Feasibility Study 7|Page

This is all the cost for production for our menu:

 Pita Bread: ₱5.41 per serve

 Beef: ₱ 20.00 per serve

 Chicken: ₱ 10 .00 per serve

 Rice: ₱ 9.00 per serve

 Onion: ₱ 3.33 per serve

 Tomato:₱ 1.50 per serve

 Cucumber: ₱ 1.33 per serve

 Cheese Sauce: ₱ 3.70 per serve

 Spicy Garlic Sauce/garlic Sauce: ₱ 2.00 per serve

The utility cost will include:

 Water – for sanitation and for washing utensils.

 Electricity – for equipment use for cooking and for electricity.

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will be clean and free from waste.

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Here are some of the Advantages

“Shawarma Shack” A Franchise Feasibility Study 10 | P a g e

overcome any circumstances that may arise in our business.

 Bring 1 Valid ID and 2x2 picture

 Investment Information and Application Process

 Site inspection and approval