ARELLANO UNIVERSITY

SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT

Brgy. Caniogan, Pag-asa St., Pasig City

BURRI2GO
A Business Plan Presented to
The Faculty Committee for Oral Examination
of the School of Hospitality and Tourism Management

In Partial Fulfillment of
the Requirements of the Degree
Bachelor of Science in Hospitality Management

Presented by:
 May 2023
TABLE OF CONTENT

CHAPTER I BUSINESS PROFILE1

A. BUSINESS DESCRIPTION2

B. NAME OF THE BUSINESS3-4

C. LOCATION5-6

D. BACKGROUND OF THE STUDY7

E. MISSION8

F. VISION8

G. OBJECTIVES9

H. TYPE OF BUSINESS ORGANIZATION10

CHAPTER II MANAGEMENT ASPECT11

A. THE MANAGEMENT TEAM12-13

B. ORGANIZATIONAL CHART14-16

C. BUSINESS OWNERSHIP17

D. MANPOWER REQUIREMENTS18

E. COMPANY POLICIES19-20

F. EMPLOYEE COMPENSATION21

G. PROJECTED SCHEDULE22

H. PROJECTED EMPLOYEE SCHEDULE23-24

CHAPTER III MARKETING ASPECT25

A. GENERAL MARKET DESCRIPTION26

B. CURRENT LOCAL MARKET ANALYSIS27-28

C. POTENTIAL BUYERS AND SOURCES OF REVENUE28

D. DESCRIPTION OF TARGET MARKET29-30

E. MARKETING MIX31-32

F. PRODUCT CONCEPT33

G. PRICING STRATEGY34-37

H. SWOT ANALYSIS38-39

CHAPTER IV TECHNICAL ASPECT40

A. PRODUCTS AND SERVICES41

B. LOCATION42-44

C. PHYSICAL LAYOUT/DESIGN45-46

D. EQUIPMENT AND SUPPLIES47-53

E. PRODUCTION AND OPERATIONS54-62

F. CORPORATE SOCIAL RESPONSIBILITY63

CHAPTER V FINANCIAL ASPECT64

A. START-UP CAPITAL REQUIREMENTS65-66

B. SOURCES OF PROJECT FINANCIAL66-67

C. FINANCIAL ASSUMPTIONS67-68

D. PRE-OPERATING EXPENSES68

E. SCHEUDLED SALES OF PROJECTIONS69

F. SCHEDULE OF COST OF SALES FOR THE FIRST YEAR70-71

G. SCHEDULE OF GROSS PROFITS FOR THE FIRST YEAR71-72

H. ANNUAL SCHEDULE OF SALES72-73

I. ANNUAL SCHEDULE COST OF SALES73-74

J. INCOME STATEMENT75

K. STATEMENT OF CHANGES IN PARTNER’S CAPITAL76

 CHAPTER I
BUSINESS PROFILE

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A. BUSINESS DESCRIPTION

BURRI2GO is a food commercial enterprise that is poised to make a

significant impact in the highly competitive food and beverage industry. In today's
fast-paced world, individuals crave convenience, especially when it comes to their
daily meals. People often struggle to find the time to cook at home and meet their
daily obligations. We recognize that time is a precious commodity, and to address
this need, our primary objective is to offer a burrito that is specifically designed for
on-the-go consumption. Our aim is to provide fast and easy service, with flavors
that cater to the Filipino palate.

Our flagship product is a hearty, quick, and easy-to-eat burrito that is both
affordable and convenient. In addition to our in-store service, we also offer online
food delivery for the ultimate convenience. Our food and product services are
designed not only to satisfy your hunger but to save you valuable time as well.

With our commitment to providing exceptional customer service, quality

food, and timely delivery, we believe that BURRI2GO will be the go-to destination
for those seeking a delicious, quick, and affordable meal on the go.

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B.NAME OF THE FIRM/BUSINESS

BURRI2GO is a shortened version of burrito-to-go, which means that our

burritos can be eaten anywhere and off-site. Perfect for those who are on the move
and do not have time to sit down for a full meal, they can simply purchase our
burritos, eat, and carry out their desired activities. We understand that time is
valuable and people need food options that are quick and easy to consume. The
meal of your choice, whether you want a Filipino or an international flavor, will be
wrapped in a tortilla, prepared, and you are ready to go.

The word "Burri" in our name is a nod to

our main product, the burrito. It's a popular and
satisfying food option that people love, and we wanted
to make sure that it was front and center in our brand
name.

The "2GO" part of our name emphasizes

our commitment to convenience. It tells our customers that they can get our
burritos on the go, wherever they are headed--to work, school, or wherever their
busy schedules take them. This part of our name also reflects our online ordering
and delivery services, making it clear that customers can easily order our food and
have it delivered to their doorstep.

After careful consideration, we chose yellow as the main color for our logo
because of its many positive associations. Yellow is often associated with energy,
happiness, and warmth, all of which are qualities we want our customers to feel
when they interact with our brand. Additionally, yellow is a highly visible and
attention-grabbing color, making it an excellent choice for a logo that needs to
stand out in a crowded market. By using a bright and bold shade of yellow, we

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hope to catch the eye of potential customers and make a strong impression that
will encourage them to try our food.

4
C. LOCATION OF THE BUSINESS

Location: 3 F. Concepcion, Pasig, Metro Manila

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 There are several compelling reasons why Kapasigan is an ideal
location for BURRI2GO to operate. Firstly, Kapasigan is a densely populated area
with a diverse mix of people from various backgrounds and demographics. This
presents an excellent opportunity for our business to attract a wide range of
customers who are interested in our unique burrito offerings.

Secondly, Kapasigan is a bustling area with high foot traffic due to its
proximity to universities, schools, commercial businesses, and hospitals. This
makes it an ideal location for a fast-food business like BURRI2GO, as there are
many people passing through who are looking for a quick and convenient meal.
We believe that our fast, easy-to-eat, and affordable burritos will be a popular
option for these busy individuals.

Thirdly, Kapasigan is easily accessible by public transportation, which

makes it a convenient destination for our customers. The area is well connected
to neighboring towns and neighborhoods via main roads, which means that
customers from nearby areas can easily come and savor our delectable burritos.

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D. BACKGROUND OF THE STUDY

BURRI2GO is a commercial food business that focuses on providing

Filipino-flavored and international-inspired burritos for customers on the go. The
business will be situated in Kapasigan, Pasig City, which is a strategic location due
to its high foot traffic from nearby universities, schools, commercial businesses,
and a hospital. The business aims to address the need for quick, delicious, and
affordable food options in the area.

BURRI2GO operates in the fast-casual dining industry, which caters to

customers who are looking for quick, affordable, and tasty food options. The fast-
casual dining segment has been growing in recent years due to the busy lifestyles
of customers and their demand for convenient yet healthy food options.

The target market for BURRI2GO is the general public, which includes
students, young professionals, and individuals who are always on the go and are
looking for quick and delicious food options. The business is situated in a highly
accessible area, that has good foot traffic due to the presence of universities,
schools, commercial businesses, and a hospital. The competition in the area
includes Wael’s Shawarma and Kalsada Burger.

The business will comply with the regulations set forth by the Philippine
Labor Code, which includes establishing fair and reasonable wages for its
employees. The business will also ensure that its food preparation and handling
practices follow the regulations set forth by the local health department.

The economic conditions in the Philippines have been challenging due to

the impact of the COVID-19 pandemic. However, the demand for affordable food
options has remained strong, and the fast-casual dining segment has continued to
grow despite the challenges.

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E. MISSION

Our mission at BURRI2GO is to provide delicious and convenient Filipino-

inspired burritos that cater to the busy lifestyles of the general public. We aim to
offer quick and easy-to-eat meals that are both filling and affordable. Our
commitment is to ensure that our customers can enjoy a satisfying meal without
sacrificing their precious time. We strive to maintain the highest standards of food
quality, service, and cleanliness to earn the trust and loyalty of our valued
customers.

F. VISION

Our vision is to become the go-to destination for those seeking a quick and
satisfying meal on the go, reasonably priced with a touch of international and
Filipino tastes while encouraging sustainable practices. We aim to establish a
strong presence in the food industry and expand our product line to cater to the
diverse tastes and preferences of our customers.

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G. OBJECTIVES

1. To establish a strong presence in the local food market by offering unique

Filipino-flavored and international-inspired burritos that cater to customers'
preferences and tastes.

2. To provide efficient and quick service to customers who are always on the
go, ensuring that their needs are met promptly and satisfactorily.

3. To achieve a positive cash flow within the first year of operation, ensuring
that the business is financially stable and sustainable.

4. To establish a loyal customer base by providing excellent customer service

and a positive customer experience.

5. To maintain a competitive edge by continuously innovating and improving

the products or services offered by the business.

6. To develop a strong brand identity and reputation through effective

marketing and branding strategies.

7. To maintain affordable prices that are competitive in the local food market
while ensuring that the quality of the food is not compromised.

8. To attract and retain top talent by providing a positive work environment,

competitive compensation, and opportunities for growth and development.

9. To achieve sustainable and responsible business practices by

implementing environmentally and socially conscious policies and
practices.

10. To achieve a positive impact on the community by supporting local

initiatives, charities, or causes that align with the values and mission of the
business.

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H. TYPE OF BUSINESS ORGANIZATION

BURRI2GO is a food business that specializes in creating delicious and

convenient burritos, perfect for people on the go. We have chosen this business
because of the growing demand for fast and convenient food options, particularly
among students and busy professionals.

The food industry has proven to be a lucrative sector with high potential for
growth. We believe that BURRI2GO has great potential for success, especially
with our unique approach of infusing Filipino and international flavors into a classic
and convenient food option like the burrito.

At BURRI2GO, we are committed to providing quality and delicious food

options for our customers. We aim to continuously improve our menu offerings to
keep our customers coming back for more. We believe that with our dedication to
quality and customer satisfaction, BURRI2GO will be a well-loved and successful
business in the food industry.

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 CHAPTER II
MANAGEMENT ASPECT

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A. THE MANAGEMENT TEAM

Our food business will have a lean organizational structure, with only two
investors taking on management roles: the manager and the marketing
officer/purchaser. This approach allows us to maximize our resources and focus
on creating delicious burritos and providing exceptional customer service.

The manager will be responsible for overseeing the day-to-day operations

of the business, ensuring that everything runs smoothly and efficiently. Meanwhile,
the marketing officer/purchaser will be in charge of sourcing high-quality
ingredients at reasonable prices as well as creating effective marketing strategies
that will help us reach our target market. Having a dedicated manager and
marketing officer/purchaser ensures that both areas of the business are given the
necessary attention to succeed.

The remaining positions, such as kitchen staff/cashier and

accountant/utility, will be hired or recruited as needed. By hiring or recruiting the
best talent for each role, we can ensure that our business has the necessary skills
and expertise to succeed. This staffing approach allows us to be more flexible, as
we can adjust our hiring based on the demand for our products and services.

This management structure and staffing approach will allow us to focus on

our core strengths and provide exceptional value to our customers. It also enables
us to be more efficient with our resources and adapt quickly to changes in the
market.

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BURRI2GO will have the following investors:

The investors in the food business are composed of six individuals who are
passionate about food and have a common goal of providing delicious yet
affordable food to the community. We are individuals who bring different sets of
skills and expertise to the table. As investors, we are committed to the success of
the business and will work closely with the management team to ensure that the
vision and goals of the business are met. Our diverse backgrounds and
experiences will help in decision-making, problem-solving, and overall business
operations.

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B. ORGANIZATIONAL CHART

The organizational chart depicts the relationship of personnel from top to

bottom, as well as the tasks and responsibilities of each employee. This chart aids
in team communication and provides an easy method to see who the employee
may speak with if there's an issue or concern that needs to be resolved.

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Manager Responsibilities:
• Oversee all the business operations to ensure smooth functioning.
• Ensure customer satisfaction through superior service and prompt response to
queries and complaints.
• Lead and motivate staff members to work efficiently and maintain a positive work
environment.
• Hire and train new employees to maintain optimal staffing levels.
• Conduct staff evaluations and provide training for professional development.
• Monitor operations and take corrective action to improve performance and
efficiency.
• Plan and implement attractive compensation and benefits packages.
• Ensure compliance with health and safety regulations and industry standards.
• Provide technical expertise for new product development and improvements.
• Plan, execute, and evaluate developments while maintaining food safety and
regulatory requirements.

Marketing Officer/Purchaser Responsibilities:

• Develop and implement marketing strategies.

• Manage social media accounts and advertising campaigns.

• Coordinate events and cross-promotions with local businesses and

organizations.

• Monitor marketing data and analyze campaign effectiveness.

• Source and purchase quality ingredients and supplies.

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• Monitor market trends and manage food costs.

• Ensure food safety and quality control in ingredient receiving and storage.

• Maintain accurate purchasing and inventory records.

Kitchen Staff/Cashier Responsibilities:

• Prepare food items according to standardized recipes and procedures.

• Monitor inventory levels and report ingredient shortages.

• Follow health and safety regulations and company policies.

• Greet and assist customers in a friendly manner.

• Take accurate and efficient customer orders and payments.

• Provide information about menu items, promotions, and specials.

• Prepare and package takeout orders with accuracy and quality.

• Address customer inquiries, concerns, and complaints professionally and

courteously.

• Follow cash handling policies and procedures and adhere to company

regulations.

Accountant/Utility Worker Responsibilities:

• Maintain accurate financial records and prepare financial statements to track the
business's performance.

• Develop and implement budgets and financial plans for sustainability.

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• Prepare and file tax returns and other financial documents in compliance with
regulations.

• Collaborate with the manager to support growth and profitability.

• Maintain the confidentiality of financial information.

• Ensure the cleanliness and organization of dining and kitchen areas at certain
times.

• Perform routine maintenance tasks and collaborate with kitchen staff for efficient
service.

C. BUSINESS OWNERSHIP

Burri2Go is a corporation-type business. This means that it is owned by six

investors who will share the capital investment and profit equally. Two of the
investors will be working on the business as the manager and marketing
officer/purchaser, respectively. The remaining four investors will have a passive
role in the business, providing capital investment and support as needed.

As a corporation, Burri2Go will have a separate legal entity from its owners,
meaning that the business can enter into contracts, own assets, and incur liabilities
in its own name. This structure also offers limited liability protection for the
investors, meaning that their personal assets will not be at risk in the event of
business losses or legal issues.

These structures allow for clear lines of ownership and accountability, which
is important in ensuring the success and sustainability of the business. The fair
share of capital and profit among the investors also promotes a collaborative and
harmonious working relationship, which is beneficial in achieving the business
objectives.

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D. MANPOWER REQUIREMENTS

POSITION COUNT REQUIREMENT/QUALIFICATION

(Daily)
Manager 1 ✔ Bachelor degree holder in Hotel &
Restaurant Management, Hospitality
Management, Tourism, Culinary, and
related courses.
✔ Has experience working in the food
industry for a minimum of 1 year.

Marketing 1 ✔ Bachelor degree holder in Hotel &

Officer/Purchaser Restaurant Management, Hospitality
Management, Tourism, Culinary, and
related courses.
✔ Has experience working in food
industry for a minimum of 1 year.

Kitchen 1 ✔ High school graduate.

Staff/Cashier ✔ Work experience as a retail cashier or
in a similar role is a plus.
✔ Familiarity with electronic equipment,
like cash a register and POS, is a plus.
✔ Good math skills.
✔ Customer satisfaction-oriented.

Accountant/Utility 1 ✔ Bachelor degree holder in Hotel &

Worker Restaurant Management, Hospitality
Management, Tourism or any related
courses.

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 ✔ Has experience working in food
industry is a plus.

E. COMPANY POLICIES

✔ Working Hours - There will only be one shift per day of work, from Monday
through Friday from 2:00 PM to 11:00 PM, and from Saturday from 3:00 PM
to 12:00 AM.
✔ Compensation – The company shall follow the Service/Retail
Establishments Employing 15 Workers or Less Rules by the Department of
Labor and Employment, which is PHP 533.00. During the probationary
period, the staff or employee will get 75% of the minimum wage, which is
PHP 399.75. Paid twice monthly, every 15th and 30th or 31st of the month.
No work, no pay, will be implemented. Adjustments and incentives shall be
subject to performance evaluation after regularization, scheduled
evaluation, and length of tenure.
✔ Benefits – Subject to the Labor Code of the Philippines, the employee shall
enjoy a one-day weekly day off and a free meal. Premium payments and
contributions to Social Security Services (SSS), Phil-Health, and Pag-Ibig
shall be paid by the employer based on the Table of Contributions.
✔ Workplace – Primary assignment will be at 3 F. Concepcion, Pasig, Metro
Manila, 1600 Metro Manila. Because of the nature of work, attending to
different needs of customers and making changes in shifts may be required.
✔ Reporting relationship – In light of the nature of work, employees will be
reporting to Ms\ (Manager) and Ms. (Marketing Officer/Purchaser).
✔ Company Policy- To faithfully comply with every single policy of the
company pertaining to the assigned work and load schedule, attendance,
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 efficiency, quality of work, and such other work details necessary for
effective performance.
✔ Status of the Contract - On the 3rd month from the date of employment,
an evaluation of the employee’s performance will be conducted, which will
determine the regularization. Provided that tasks or works are satisfactorily
performed and/or after they have successfully passed or complied with the
established standards for regularization during the three (3) month
probationary period starting from the very date of engagement, we shall be
providing them with an employment contract at the end of the 3rd month.
✔ Security of Tenure- Employees shall enjoy security of tenure after
regularization, such that their employment contract with the company shall
not end except for just or authorized causes contemplated by law and/or
when they tender a voluntary resignation based on reasonable grounds,
provided that a 30-day notice prior to the intended date be given to the other
party;
✔ Confidentiality Clause - To observe the policy not to divulge in any
manner, written or verbal, any trade secret, client information, or business
information that may be acquired during the course of employment.

Following the initial probationary period, a progression and performance

review will be conducted on a quarterly basis to assess performance to-date, and
to clarify or modify this arrangement as the need arises.

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F. EMPLOYEE COMPENSATION

As an employer in the Philippines, we are committed to complying with all

applicable labor laws and regulations. Our compensation plan for our employees
is designed to comply with the provisions of the Philippine Labor Code and related
laws. The following is an overview of our compensation plan:

POSITION BASIC MONTHLY WAGE

Manager 5,000.00
Marketing Officer/Purchaser 5,000.00
Kitchen Staff/Cashier 12,792.00
Accountant/Utility Worker 12,792.00

As a small business, we understand that we have a limited budget and

resources, and we need to be mindful of our expenses. Therefore, we have
decided to pay our employees at least the minimum wage set by the government.
This means that our employees will receive the legal minimum compensation for
their work, which is reviewed and updated annually by the government.

In compliance with the Department of Labor and Employment's rules for

Service/Retail Establishments employing 15 workers or less, we will pay a
minimum wage of PHP 533.00. We believe that this is fair and reasonable
compensation for entry-level positions, and we will review and adjust the wage rate
as necessary to ensure that our employees receive fair compensation that aligns
with industry standards and local labor laws.

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G. PROJECTED SCHEDULE

Our burrito business will operate six days a week with the following schedule:

Monday to Friday: 2:00 PM – 11:00 PM

Saturday: 3:00 PM – 12:00 AM

Sunday: Closed

Our operating hours have been carefully selected based on several key
factors. Firstly, we have considered the location of our business in Kapasigan,
Pasig City, Philippines, which sees a high foot traffic of students and young
professionals during the afternoon and evening. To cater to this demographic, we
will open at 2 p.m. on weekdays and 3 p.m. on Saturdays, offering a convenient
and affordable meal option during their free time.

We have analyzed the competitive landscape in the area and noted that
many food establishments close early in the evening, leaving limited options for
late-night cravings. To offer a unique and attractive eating experience for those
seeking a late-night snack or meal, we will extend our operating hours until 11 p.m.
on weekdays and 12 a.m. on Saturdays.

In addition, we have taken into account the needs of our staff, ensuring
adequate rest and work-life balance. Our team will be scheduled in shifts to cover
the entire operating hours, enabling us to deliver efficient and consistent service
to our customers.

We believe that our projected schedule strikes a balance between serving

our customers and meeting the needs of our business. By offering convenient and
flexible operating hours, we aim to capture a diverse customer base and establish
ourselves as the go-to destination for delicious and affordable burritos in
Kapasigan, Pasig City.

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H. PROJECTED EMPLOYEE SCHEDULE

Designation No. of Shifting Days Duty Meal

Employe (PM) Hours Allowance
es
Manager PM Monday,
1 Shift Wednesday, 8 Free of
Only Friday Hour charge
(1hour
break)
PM Tuesday, Free of
Marketing 1 Shift Thursday, 8 charge
Officer/Purchaser Only Saturday Hour
(1hour
break)
PM Monday-
Kitchen 1 Shift Saturday 8 Free of
Staff/Cashier Only Hour charge
(1hour
break)
Accountant/Utility PM Monday-
Worker 1 Shift Saturday 8 Free of
Only Hour charge
(1hour
break)

TOTAL OPERATING HOURS 8 Hours

TOTAL BUSINESS HOURS 9 Hours

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TOTAL DUTY HOURS PER EMPLOYEE 8 Hours

TOTAL EMPLOYEES 4 Employees

TOTAL EMPLOYEES PER SHIFT 3 Employees

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 CHAPTER III
MARKETING ASPECT

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A. GENERAL MARKET DESCRIPTION
The market for fast-casual restaurants in the Philippines has been steadily
growing over the past few years, and it shows no signs of slowing down.
Consumers are increasingly looking for quick and convenient meal options that are
still different and flavorful. Burritos, in particular, and other similar foods have
gained popularity in recent years for their portability and customizable options.
The target market for our burrito business includes students, office workers,
and families who are looking for a quick and convenient meal option. We plan to
attract customers with our unique and delicious ingredients, affordable prices, and
excellent customer service.
Additionally, the Philippines has a large and diverse population, with a mix
of locals and expats from different countries. This provides an opportunity to bring
together international flavors and cuisines on the market, which can differentiate
our burrito business from competitors in the area.
We intend to increase market penetration in addition to our physical store
by offering online ordering and delivery options. We think that providing this service
will enable us to reach a larger audience and boost our revenue due to the
Philippines' growing demand for food delivery.

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B. CURRENT LOCAL MARKET ANALYSIS
COMPETITOR’S NAME PROS
Wael’s Shawarma Wide range of regional and
international flavors
Large market share due to absence of
direct competition
Located in high density area of target
market with lower income (students)
Kalsada Burger Classic burger products that suits the
Filipino palate.
Eye catching product names of the
burgers. “Edsa, Intramuros,
Poblacion”
They’re selling their burgers at big
portion sizes at mid-range affordable
pricing.

Pasig City, one of Metro Manila's most populated and economically

advanced cities, has an expanding number of commercial and residential sectors.
The city's relatively high median income suggests a potential customer base for
upscale eating outlets. Our burrito business can leverage the high-traffic location
with a target market of the general public. Our business can focus on promoting
the unique value proposition of our burritos and potentially offer promotional deals
to entice customers to try our offerings.
By providing a distinctive selection of regional and international cuisines,
the burrito food business may be able to capitalize on the expanding market of
young professionals and students in the neighborhood. The absence of direct
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competition may also work in the company's favor. Nonetheless, our business will
continue to take into account how prospective societal and economic influences
may affect consumer demand and modify our pricing and marketing methods
accordingly.

C. POTENTIAL BUYERS AND SOURCES OF REVENUE

Our burrito business has a diverse range of potential buyers, including
students from nearby universities and schools, young professionals, families,
visitors, and other individuals to the area.
Our primary source of revenue will be the sales of our burritos. We will price
our burritos competitively, with a target price of PHP 113.00 for local flavors and
PHP 139.00 per burrito for internationally inspired flavors. To accommodate a
range of tastes, we will provide a selection of flavors and fillings.
In addition to burritos, we will offer side dishes such as fries and mojos, and
beverages such as juices of different flavors and bottled water.
We will also explore opportunities for partnerships and collaborations with
local businesses and events, such as food fairs and festivals. These partnerships
can provide additional exposure and revenue for our business.
We will leverage social media platforms like Facebook and Instagram and
targeted marketing initiatives to promote our brand and attract potential customers,
as well as offer promotions and discounts to encourage customer loyalty and
repeat business.

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D. DESCRIPTION OF TARGET MARKET

Estimated Target Market

5%
15%
Students
Young Professionals
Residents
20% Visitors and Other Individuals
60%

Total Market
Our burrito business’s overall market consists of the surrounding population
as well as those who heard about the business through advertising and client
referrals. This market includes those who traveled to our shop out of curiosity and
a desire to utilize and experience our services and products. Overall, the overall
market consists of the entire population surrounding our business as well as those
who learned about us through advertising and customer referrals.

Potential Market

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 BURRI2GO is located at 3 F. Concepcion, Pasig, 1600 Metro Manila,
precisely outside the premises of Pamantasan ng Lungsod ng Pasig (PLP). The
location intends to attract college students, graduate students and the working staff
within the premises in order for them to enjoy our products and services. Students
from neighborhood colleges and other commercial businesses frequently pass by
the area, making them prospective customers.

Available Market
The available market for BURRI2GO is the students and staff of the
university, young professionals, residents of the barangay, and visitors who are
curious and want to visit. Also considered as the available market for the business
are those who can buy the burrito.

Target Market (Served Market)

The target market of BURRI2GO is the general public. Customers in the
millennial and generation Z age brackets, as well as students, typically enjoy our
affordable meals alone or with company. Due to the business’ location, students
of this age range can appreciate its offerings more. All genders are welcome. All
nationalities are welcome. Residents and young professionals from nearby
businesses are also included.

Penetrated Market
The penetrated market of BURRI2GO is its patrons; even though they are
not daily customers, they would still be considered part of the penetrated market.
For the business, more than half of its target market is now a part of its penetrated
market.

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E. MARKETING MIX

Product
Our product is a unique and innovative twist on the classic burrito,
incorporating Filipino and international-inspired flavors into each bite. Our menu
features popular Filipino dishes such as Sisig and Adobo, as well as international
favorites like Bibimbap and Beef Gyudon burritos. We use quality, affordable
ingredients to create delicious and reasonably priced meals that appeal to a wide
range of tastes.

Price
Our pricing strategy is aimed at providing affordable and accessible meal
options for our target market. Our burritos will be priced at PHP 113.00 for local
flavors and PHP 139.00 for international flavors, making them a competitive option
for students and other budget-conscious consumers within the area.

Place
Our business will be located in Kapasigan, Pasig City, in a high-traffic area
near universities, schools, hospitals, and commercial businesses. We have
chosen this location strategically to reach the general public, and to make our
products easily accessible and convenient for customers.

Promotion

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 We will use a variety of promotional strategies to create awareness and
generate interest in our brand. This will include online marketing through social
media platforms such as Facebook and Instagram, as well as in-store promotions
and discounts to encourage repeat business. We will also use targeted marketing
initiatives to reach potential customers in nearby commercial areas and
establishments.

People
Our team will consist of a manager, marketing officer/purchaser, kitchen
staff/cashier, and accountant/utility worker, who are all committed to providing
high-quality and friendly service to our customers. We will also prioritize building
strong relationships with our customers, and creating a welcoming and inclusive
community through our products and brand.

Process
Our focus will be on delivering a fast, efficient, and seamless service to our
customers. Our team will work diligently to ensure that orders are fulfilled quickly
and accurately and that customers are satisfied with their experience. We will also
be open to feedback from customers and make changes and improvements to our
processes as needed to better serve their needs.

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F. PRODUCT CONCEPT

The concept behind it is to provide customers who are in a hurry with an on-
the-go burrito that will make going to their destination more convenient.
BURRI2GO serves Filipino food and promotes its own, but in order to provide
customers with a unique experience, it also incorporates flavors from other
countries. We want to provide you with the highest-quality goods and services
possible. We also aim to offer delicious and affordable meals that appeal to a wide
range of tastes and preferences.
At the heart of our product is the burrito, a classic Mexican dish that we have
transformed into a mouth-watering culinary experience with a Filipino and
internationally-flavored twist. Our burritos are filled with quality ingredients, such
as succulent Sisig, savory Adobo, flavorful Bibimbap, and Beef Gyudon fillings.
Our menu is carefully crafted to include a variety of options that cater to
different tastes and preferences. Our products are not only delicious, but also
affordable and accessible to everyone. With affordable pricing, we aim to provide
an affordable and convenient meal option for students, young professionals, and
families in the area.
We pride ourselves on using sustainable and eco-friendly ingredients and
packaging, making our products not only tasty, but also environmentally conscious.

33
G. PRICING STRATEGY
Standardized Recipe Costing
Serving: 1

34
35
36
 We implemented a cost-plus pricing strategy for our BURRI2GO, which
entails determining the actual selling price by adding a fixed amount or markup
percentage to the total cost of all raw materials. We have carefully calculated the
cost per serving of our burritos, taking into consideration the cost of ingredients
and other expenses. After calculating these costs, we have added a markup
percentage of 160% to determine the selling price of our burritos.
Using a cost plus pricing approach allows us to ensure that our prices are
reflective of the actual costs of producing and selling our burritos, while also
allowing us to generate a reasonable profit margin. By adding a 160% markup to
the cost per serving, we believe that our prices are fair and competitive within the
market, while still allowing us to remain profitable.
As we continue to operate our business and monitor our costs and sales,
we may adjust our pricing strategy accordingly to ensure that we are meeting the
needs and expectations of our customers, while also achieving our business goals.
We understand that price is a significant factor in a customer's decision-
making process when it comes to dining out. Therefore, we aim to provide high-
quality, sustainable, and delicious food that offers great value for money.

37
H. SWOT ANALYSIS

Strengths:
● Our unique and innovative flavors, both Filipino and international, set us
apart from competitors.
● Our commitment to using high-quality, sustainable ingredients and eco-
friendly packaging appeals to environmentally conscious customers.
● Our unique and innovative flavors, both Filipino and international, set us
apart from competitors.
● Our location near schools, hospitals, and commercial businesses provides
a prime opportunity for attracting a diverse customer base.
● Strong customer loyalty programs that encourage repeat business and
positive word-of-mouth recommendations.

Weaknesses:
● Our limited menu may not appeal to customers who are looking for a wider
range of options.
● Our location may be too far from other areas, limiting our customer base.
● Our business is heavily reliant on foot traffic, which may be impacted by
external factors such as weather or road construction.
● Small spaces could make it challenging to accommodate consumers during
peak hours.
● It will be challenging for the business to obtain the technology equipment
required for convenient services because it is still in its early stages.

Opportunities:
● Expansion of our product line to include other Filipino-inspired dishes or
international flavors.

38
 ● Offering delivery services to customers who are unable to visit our physical
location.
● Partnering with other local businesses to offer joint promotions or discounts.
● Participating in local events and food festivals to increase brand awareness
and attract new customers.
● Running special offers such as combo meals and themed burritos during
occasional events or holiday seasons.

Threats:
● Competition from other established fast food and restaurant chains.
● Economic downturns or market instability that could impact consumer
spending.
● Fluctuations in the cost of ingredients, which could affect our pricing
strategy.
● Changes in consumer tastes and preferences could impact the demand for
our products.
● The decrease in foot traffic due to the rain may result in lower revenue and
slower business operations.

39
 CHAPTER IV
TECHNICAL ASPECT

40
A. PRODUCTS AND SERVICES
BURRI2GO offers a diverse and unique menu that caters to busy individuals
looking for a quick, affordable meal that can be taken on-the-go. Our product
offerings include:

Local Flavor Burritos: Our local flavored burritos feature classic Filipino
dishes such as Sisig, and Adobo, all wrapped in a warm and soft tortilla.
International Flavor Burritos: Our international-inspired flavored burritos
feature popular international dishes such as Bibimbap, and Beef Gyudon,
all wrapped in a warm and soft tortilla.
Side Dishes: Our side dishes include flavored fries and mojos, which are
everyone’s favorites.
Drinks: We offer a variety of drinks, including juices of different flavors, and
bottled water.

BURRI2GO will be open from Monday to Friday at 2:00 pm to 11:00 pm,

and on Saturday at 3:00 pm to 12:00 am. Customers are welcome to visit during
these hours to enjoy our delicious and affordable burrito meals. For those who
prefer to order from the comfort of their own home or office, we also offer ordering
through our Facebook and Instagram pages.
Our tagline "Grab a taste of the Philippines and the world on the go with
BURRI2GO" perfectly encapsulates our mission to bring a unique and exciting
twist to the classic burrito. We believe that our innovative and flavorful menu,
combined with our commitment to accessibility and convenience, will make us a
popular choice among individuals looking for a quick, on-the-go meal.

41
B. LOCATION

Location: 3 F. Concepcion, Pasig, Metro Manila

Pedestrian Traffic ⮚ Number of ⮚ Because we only cater

people to takeout and
delivery, we are able to
serve any number of
customers without
being constrained by
seating capacity or
physical space.
⮚ Students, Staff and
⮚ Type of people employee workers
from Pamantasan ng
Lungsod ng Pasig,
Young professional

42
 from nearby buildings,
Residents, visitors.
Vehicular Traffic ⮚ Number of ⮚ Continuous flow of
Vehicles PUV/Private Vehicle
⮚ Type of Vehicles
⮚ Student’s and
commuters who are
⮚ Traffic waiting to ride a
Congestion PUV/Private Vehicle,
People who are
hanging-out in Plaza
Bonifacio
Parking Facilities ⮚ Number and ⮚ Roadside parking
quality of parking
spots ⮚ 300 m (2 mins walking
⮚ Distance to the distance)
School
⮚ Availability of
employee
parking
Transportation ⮚ Availability of ⮚ Public transportation is
different types of readily available
vehicle like outside the university.
motorcycles, ⮚ The university is
tricycles, jeep, located near the main
UV and others road rainbow street
⮚ Access from ⮚ Accessibility for both
major highways streets of ivory and

43
 ⮚ Ease of rainbow
deliveries
Store Composition ⮚ Number and size ⮚ BURRI2GO is the only
of stores food establishment in
⮚ Affinity the area who offers

⮚ Retail balance burrito product

Specific Site ⮚ Visibility ⮚ BURRI2GO is visible

⮚ Placement in the from the outside of the
location school and from the A.

⮚ Size and shape Mabini Street where all

of the lot vehicles going to and

⮚ Size and shape from outside of Pasig

of the building city passes by

⮚ Condition and
age of the lot and
building
Terms of ⮚ Ownership and ⮚ Since the business is
Occupancy leasing terms located near the
⮚ Operations and school and a stand
maintenance store, its costs, taxes,
costs zoning and regulations

⮚ Taxes are handled by the

⮚ Zoning shareholders/investors

restrictions
⮚ Voluntary
regulations
Overall Rating ⮚ General location ⮚ Beside Plaza

44
 ⮚ Specific site Bonifacio and near
Pamantasan ng
Lungsod ng Pasig

C. PHYSICAL LAYOUT/DESIGN

Food Preparation Area

1 3 4 5
2

Counter
Entrance/Exit

6
8 7

Storage

1. Refrigerator
2. Countertop
3. Stove top and Exhaust hood
4. Shelves for spices
5. Wall Electric Fan
6. POS system
7. Table and Chair for the employees
8. Storage Shelves

45
46
D. EQUIPMENT AND SUPPLIES
Equipment Supplier Specification Description

Dimension:
Is a
655 x 800 x
refrigeration
MK Kitchen 1900mm
system used
(2 Door Chiller Weight: 92kg
to store
EVERZEN Capacity:
perishable
UDS-25RIE) 532L
ingredients
Temp. 0*C-
+5*C
A scale or
Local Market balance is a
(Yamato device used
Japan to measure
N/A
weighing weight or
scale) mass
Is used for
frying foods
over
moderate to
Sin Kian Heng high heat so
N/A
(#12 Fry Pan they should
Plain) be thick
enough to
conduct heat
evenly.

47
 Same with
the deep
NegoPinoy Burger Griller
fryer
Trading 12"x18" +
however this
(Brand New 2 Deep Fryer
one has a
in 1 Burger side 8" =
burger grill
Grill with Deep Total Length
which will be
Fryer) 26"
used for
burrito.

NegosyoNow Used for

(Kraft Paper 100S take-out
Bag) orders.

NegosyoNow
For wiping
(Pre-cut 500S
small stains
Tissue)

Dimensions: An
IBCOM 350 × 455 × automated
Kitchen 400 mm kitchen
Equipment Capacity: 13L appliance
(Wise Electric Temperature designed to
Rice Cooker) Range:50- boil or steam
150°C rice.

48
 Allows
efficient
utilization of
IBCOM
space while
Kitchen
providing
Equipment N/A
easy access
(Storage
to stockpiled
Racks/Slatted
items for
Racks)
better
inventory
control.
Dimensions:
600 x 480 x
640 mm Used to
MK Kitchen
Weight: 36 kg keep food
(Display
Temperature: warm after it
Warmer)
30 °C-85 °C has been
Power cooked.
Supply: 220 V
60 Hz
Used
primarily for
eating liquid
MK Kitchen or semi-
N/A
(Spoon RECT liquid foods
PLAIN) and very
small or
powdery
solid items

49
 which
cannot be
easily lifted
with a fork
Used for
MK Kitchen poking,
N/A
(Fork RECT. stabbing and
C.S) cutting soft-
ish foods.
Used for
pounding,
MK Kitchen mincing,
(Cleaver N/A dicing, and
Knife) slicing of a
variety of
other foods.
Used for
cutting,
chopping,
dicing,
slicing,
MK Kitchen mincing,
(Knife 270mm peeling,
PICASO) separating,
and other
kitchen tasks
where the
thin metal
shaft of a

50
 blade is of
value for
food
preparation.
Is made with
a plastic or
rubber
coated
handle
MK Kitchen
which are
(Kitchen N/A
often
Scissor)
textured
allowing for
ease of
cutting and
gripping.
Used to
tenderize
MK Kitchen
slabs of
(Meat SQUARE B
meat in the
Tenderizer)
preparation
for cooking
Used as a
protective
MK Kitchen
surface on
(Chopping 420x280
which to cut
Board)
or slice
things

51
 Used to
open or
MK Kitchen
N/A remove the
(Can Opener)
top from a
metal can
Used to
remove the
layers of
flesh from
MK Kitchen
N/A vegetables
(Peeler)
by peeling
off thin
narrow
shavings.
Used to
grasp food
so it can be
MK Kitchen
N/A moved from
(Tong)
one location
to another to
be flipped.
Used to
separate
MK Kitchen
N/A liquids from
(Strainer)
fine solids in
cooking.

52
 Used to mix,
MK Kitchen
scrape, flip,
(Cooking N/A
or spread
Spatula)
ingredients.
A large
bowl-shaped
MK Kitchen cooking
38cm
(Wok Pan) utensil used
especially in
stir-frying
Used for
pouring
liquids or
powder and
MK Kitchen
N/A also used in
(Funnel)
transferring
liquids in
small
containers.

53
E. PRODUCTION AND OPERATIONS
As a takeout and delivery business, our daily production and operations will
primarily focus on preparing and fulfilling orders in a fast and efficient manner. Our
team will work diligently to ensure that all orders are fulfilled accurately and
promptly, and that our customers receive their meals fresh and hot.
To ensure efficient operations, we will have a set schedule for food
preparation and cooking, as well as a streamlined process for order-taking,
payment, and packaging. We will also prioritize regular cleaning and maintenance
of our kitchen and equipment to ensure the quality and safety of our products.
Given the nature of our business, we will operate Monday through Friday
from 2:00 PM to 11:00 PM and on Saturdays from 3:00 PM to 12:00 AM.
Customers can place orders through our social media platforms, Facebook and
Instagram, to reach a wider range of customers. We will constantly monitor and
adjust our operations to ensure that we are providing the best possible service and
products to our customers.
The production of the burrito begins with the arrival of the customer.
Customers must correctly queue up in the proper line before receiving their orders.
A large menu board with a simple menu listing will be situated on the upper side
of the counter area.
The customers will place their order with the cashier and pay immediately.
Awaiting guests will be given an order number that will be called out when ready.
Orders will automatically be printed on a requisition printer located in the counter
area. The kitchen staff or cashier will use the printed ticket to keep track of orders
and staple it to the bag once the order is completed.

Food and Safety

Food safety is increasingly a top priority and focus area for shareholders,
company employees, and, by extension, their employees. Food safety has always
been important in the food industry. Recent changes to state and federal laws,

54
combined with increased public awareness, have combined to heighten the
attention and importance of food safety. This is very important, and in the opinion
of the management of our company, this is as it should be.
It is the duty and responsibility of BURRI2GO Company to ensure that the
food and beverages served daily to our customers meet the highest standards
possible and are free of any and all contamination. It is all of our jobs to ensure the
necessary steps are taken for the "safety of food" served to our customers and the
public on a daily basis.

Food Contamination and Food Borne Illnesses:

The causes of food borne illnesses are:

● A failure to properly refrigerate or heat foods.
● Employees who do not practice good personal hygiene.
● Raw contaminated ingredients.
● Cross contamination of raw foods with cooked foods.
● Improper hand washing prior to food handling.

Some Preventative Procedures:

● Human hands may carry viruses and bacteria. For prevention it is
recommended that staff wash their hands:
● Immediately before reporting to shift or work.
● Immediately after handling raw products, trash or money.
● After restroom usage.
● Before and after eating at break.

For proper hand washing the following is recommended:

1. The sink area must be properly stocked with disinfectant soap and paper
towels.

55
 2. Run hands under warm water.
3. Lather hands up to elbows with disinfectant soap scrubbing between fingers
and around nails removing soil, dirt and bacteria.
4. Rotate and rub hands together for twenty seconds to kill germs.
5. Rinse hands thoroughly with warm water.
6. Dry hands with a clean paper towel or hot air dryer.
7. Do not touch anything (such as an apron) post washing to avoid re-
contamination.

About Personal Hygiene:

Some suggested Personal Hygiene tips include:
● Please keep fingernails cleaned and trimmed.
● Do not wear large jewelry items which may collect and retain dirt, dust or
food.
● To the greatest extent possible, please keep the uniform of BURRI2GO
Company in the best condition possible in being clean, pressed, and free of
rips and tears.
● Confine eating and drinking in the business to those areas that are
designated for these purposes.
● Do not handle food if you are ill or have exposed cuts, wounds or infections
of any kind.

Pest Control Guidelines:

Food may be contaminated by pests. To maintain a pest-free food business
the primary deterrents are outstanding sanitation standards, an exceptional
maintenance program, employee training and observance of approved practices.
The guidelines for remaining “pest free” include:
• Storage: Store all items off the floor
• Trash: Do not store trash by the rear door or the outside dumpster

56
 • Doors: Keep the back door closed when not used
• Pest Entry Prevention: Ensure any holes in the building are sealed and
cracks repaired
• Inspections: Regular and recorded pest control inspections of the kitchen

Helpful Tools for Managing Superior Food Safety:

The following management tools will assist Managers with developing and
maintained a successful ongoing Food Safety program:

A. Product Cycle Checklist:

Some products need to be monitored and discarded during the week to
prevent bacteria. The following is a recommended Checklist format for discarded
food items:

Product Cycle Checklist

Food Item: Day Checked: Discard Date:

B. The Shelf Life Chart:

Shelf live is the length of time food and other perishable items have before
they are unsuitable to eat. Store time and temperature have a cumulative effect on
shelf life. Avoid fluctuations of temperatures in and out of freezing levels.
• Frozen Products are stored at 0-10 degrees F
• Refrigerated Products are stored at 34-38 degrees F
57
 • Dry Products are stored at room temperature

Storage Thaw
Item: Time: Temperature Temperature:
Time:

In the event of a confirmed case of food borne illness, it is the responsibility

of the Manager to report a general liability claim which includes:
• The contact number of the business, the time of the incident and the
Managers name/contact information
• The customer’s contact information
• The contact information of all witnesses to the incident
• If a product is involved, the contact information of the supplier
• Information related to the packaging or container if the product is involved

Please follow the following process in dealing with customer incidents and claims:
1. If the customer appears severely injured, get emergency
assistance quickly
2. Be polite and helpful. Assure the customer that the incident will
be reported quickly and the matter will be dealt with effectively
3. Do not admit responsibility of BURRI2GO in the incident
4. If the incident involves a food product, make every effort to obtain
the product keeping it secured in a freezer and marked so that it
will not be disposed of
58
 5. Do not discuss the incident with anyone other than the insurance
carrier and superiors at BURRI2GO

II. Food Safety Notes

________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________

III. Cleanliness
Customers expect our food business to be clean, free of contaminants, and
without any negative odors. They should expect this, and employees of
BURRI2GO Company should expect this of themselves. A clean business, or a
dirty business, is a direct reflection of the employees of BURRI2GO Company and
the company itself.

We suggest that the employees of BURRI2GO Company take pride in their

work and what they do every day on the job. Negative experiences can create
lasting impressions on customers, which could adversely affect the reputation of
BURRI2GO Company and deter customers from returning. It is crucial to ensure

59
that customers have a positive experience, as this will contribute to the growth and
success of our business. The opposite is also true. When customers see that the
food preparation area is clean, they form a positive impression of the business and
our company. This type of positive experience, along with great-tasting food served
by friendly employees at great monetary value, promotes the business and may
ensure that the customer comes back to BURRI2GO repeatedly. Therefore,
cleanliness is a key factor not only in supporting the business but also in its overall
success and growth.

The Management of Customer Complaints:

As an employee of BURRI2GO, our positive attitude demonstrated towards the
customer, and the resolution of customer complaints, is vitally important in how we
effectively manage the complaints of customers.

When a customer has a complaint, BURRI2GO recommends the employee take

the following steps:
1. Begin by listening to the complaint. What exactly is the customer telling
you and what precisely are they dissatisfied about?
2. Do not interrupt and let the customer fully explain their complaint. It may
be that it is easily corrected.
3. Maintain eye contact with the customer as much as possible.
4. Apologize for errors and inconveniences. Do not blame anyone for the
problem; take full responsibility.
5. Answer with empathy. If you were the customer, how would you like to
have the issue resolved?
6. Tell the customer that corrective action will be swift, that the problem will
be resolved as soon as possible and, if possible, indicate what actions will be taken
to resolve the problem.

60
 7. If you require approval from a manager to resolve the issue, let the
customer know this is the case.
8. Thank the customer for bringing the complaint to your attention.
9. Repeat the apology if necessary.

We advocate that customer complaints are a way to continuously improve

our business. By being empathic to the customer, listening and taking appropriate
and immediate action in resolution, it is possible to turn a negative experience into
a positive one.

Customer Service at the Register:

● An important part of positive customer service is the interaction at the
register and in taking and submitting the food order. In performing these
duties, we recommend the employee's practices include the following:
● Remember to ring in every single item.
● Only accept authorized discounts on orders.
● Ensure you are checked into the register correctly with your name and
employee number. Both the manager and the team member on the register
must count the cash drawer at the beginning and end of the shift.
● It is a policy violation to use the void function on the register or POS.

At BURRI2GO, we think of customer service as an "end-to-end" process

from the time the customer approaches until the time they leave. The typical
"sequencing" involves greeting the customer, taking the order, presenting and
fulfilling the order, and thanking the customer. Throughout this sequence, the
service element should be conducted with a positive and caring attitude, a smile,
and politeness.

61
Cash Handling Procedures:
Kitchen staff/Cashier cash handling procedures and sequencing should include:
● Placing paper bills across the cash drawer and making change for the order.
● Place the bills face down in the appropriate cash drawer slot.
● Close the cash drawer after each and every transaction.
● Keep cash in drawers low by frequently dropping excess small bills (PHP
20s, PHP 50s, and PHP 100s) into the drop box.
● Maintain cash available as close to the beginning level of your shift as
possible.
● The Manager or Marketing Officer/Purchaser will pull drop box cash every
after shift.

Employee Safety Rules:

✔ All employees must use protective equipment at all times.
✔ Do not use tools or equipment without proper training and instruction such
as knives, slicers, ovens or grills.
✔ Never tamper with electrical equipment until it is unplugged and turned off.
✔ Wear your approved uniform only inclusive of approved slip resistant shoes.
✔ Know all THE required actions to be taken in the event of an emergency.
✔ Develop a ‘safety first” mentality. Failure to comply with safety standards
may result in disciplinary action.
✔ All employee safety rules, procedures and incidents must be recorded,
documented and maintained. All employees must complete health and
safety training as part of the induction and training process.

62
F. CORPORATE SOCIAL RESPONSIBILITY
At BURRI2GO, we are committed to being a responsible and sustainable
business. We believe that by making a positive impact in our community, we can
contribute to the greater good and help build a better future for all. Our CSR
initiatives include:

● Environment: We prioritize environmentally friendly practices, such as

reducing waste and using biodegradable materials for our packaging.
● Community: We support local charities and organizations through donations
and sponsorships.
● Diversity and Inclusion: We embrace diversity and promote a culture of
inclusivity in our workplace and customer interactions.
● Ethical Sourcing: We source our ingredients from suppliers who adhere to
ethical and sustainable practices.

By incorporating these values into our business operations, we aim to create a

positive impact on society and the environment while building a successful and
profitable business.

63
 CHAPTER V
FINANCIAL ASPECT

64
A. START-UP CAPITAL REQUIREMENTS
To start this business, we will require start-up capital for various expenses
such as equipment, furniture, and initial inventory. Our start-up capital
requirements are as follows:
START-UP CAPITAL ESTIMATED ADDITIONAL INFORMATION
REQUIREMENTS COST
Equipment PHP 500,000 Commercial-grade kitchen equipment,
including ovens, grills, refrigerators,
and other necessary cooking
equipment.
Furniture and PHP 250,000 Table, chairs, and counters, along with
Fixtures necessary fixtures like lighting and
storage.
Initial Inventory PHP 110,000 Menu items, packaging materials, and
other supplies to get started.
Marketing and PHP 30,000 Funds to promote our business to the
Advertising target market. This will include
advertising expenses, promotional
events, and online marketing.
Legal and PHP 10,000 Pay for legal and registration fees to
Registration establish the business as a
Expenses corporation. This includes fees for
business registration, permits, and
licenses.
E-bike for Delivery PHP 50,000 Cost of an e-bike for the delivery
Service service.
Total PHP 950,000

65
 In total, we estimate that our start-up capital requirements will be
approximately PHP 950,000. To finance this, each of the six investors will
contribute an equal amount of PHP 158,333.33 bringing the total investment to
PHP 950,000. By sharing the investment equally among our investors, we can
ensure that everyone has a fair stake in the business and is motivated to work
towards its success.

B. SOURCES OF PROJECT FINANCIAL

In the case of our BURRI2GO business, the best source of project financing
would be equity financing from us six investors.
1. Demonstrated Commitment from Investors: Our six investors have
already committed to investing in our business, which demonstrates their
belief in the potential of the business to succeed. This is a strong indication
of their commitment to supporting the business and contributing to its
growth. By offering ownership to them, we will be further incentivizing them
to contribute their time, skills, and expertise to the business, thereby
increasing the likelihood of success.
2. Avoidance of Debt: Equity financing provides us with a way to raise capital
without taking on debt. This is particularly advantageous for a start-up
business, as it eliminates the need to make debt payments, which can be a
significant burden on a new business. This also means that we can direct
all our resources towards the growth and development of the business.
3. Shared Risk and Reward: Equity financing allows us to share the risks and
rewards of the business with our investors. This means that if the business
fails, we all lose money. However, if the business is successful, we all
benefit from the profits. This creates a shared sense of responsibility and
accountability, which can be a powerful motivator for everyone involved.

66
 4. Potential for Future Funding: Equity financing can also open up the
potential for future funding. As the business grows and develops, we may
need to raise additional capital to fund expansion or new ventures. By
establishing a positive relationship with our current investors through equity
financing, we may be able to attract new investors or secure additional
funding in the future.
C. FINANCIAL ASSUMPTIONS

SALES:
● Sales quota per day: 100 orders
● Monthly sales: 100 orders/day x 6 days/week x 4 weeks/month = 2,400
orders/month
MENU:
✔ Sisig Burrito price: PHP 113.00
✔ Adobo Burrito price: PHP 113.00
✔ Bibimbap Burrito price: PHP 139.00
✔ Beef Gyudon Burrito price: PHP 139.00
Average Price per Order: PHP 126.00
EXPENSES:
● Rent: PHP 15,000.00/month
● Gas: PHP 1000/month
● Salary for 4 Employees: PHP 35,584/month
⮚ Salary for Manager and Marketing Officer: PHP
5,000.00/month
⮚ Salary for Kitchen Staff/Cashier and Accountant/Utility: 533
pesos/day x 6 days/week x 4 weeks/month = PHP
12,792.00/month
● Water: PHP 500.00/month
● Electricity: PHP 2,500.00/month
67
 Total Expenses/Month: PHP 54,584.00
Total Expenses/Year: PHP 655,008.00

PROFIT:
● Monthly Revenue: 2400 orders/month x PHP 126.00 average price/order
= PHP 302,400.00
● Yearly Revenue: PHP 3,628,800.00
● Monthly Profit: PHP 247,816.00
● Yearly Profit: PHP 2,973,792.00

D. PRE-OPERATING EXPENSES
In compliance with Pasig City law, Philippines:
1. Business Registration Fees: PHP 3,000.00 - This includes the fees for
securing a Barangay Clearance, Mayor's Permit, and other necessary
permits and licenses required by the Pasig City government.
2. Legal and Professional Fees: PHP 10,000.00 - This covers the expenses
for engaging the services of a lawyer and an accountant to assist in
registering the business and ensuring compliance with tax laws.
3. Office Equipment and Supplies: PHP 20,000.00 - This includes the
purchase of basic office equipment such as computers, printers, and
furniture, as well as necessary supplies such as paper, ink, and stationery.
4. Marketing and Advertising: PHP 30,000.00 - This covers the costs for
designing and printing marketing materials such as flyers and brochures, as
well as advertising expenses such as online ads and social media
promotions.

Total Pre-Operating Expenses: PHP 63,000.00

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E. SCHEDULED SALES OF PROJECTIONS

Month Monthly Revenue

January PHP 302,400.00
February PHP 317,520.00
March PHP 333,396.00
April PHP 349,065.80
May PHP 366,519.09
June PHP 383,844.04
July PHP 402,140.24
August PHP 421,509.25
September PHP 442,061.71
October PHP 463,917.79
November PHP 487,205.68
December PHP 512,062.97
-------------------------------------------
Yearly PHP 4,723,094.36

The inclusion of a 5% growth rate in the sales projections is a conservative

estimate considering potential business expansion over time. While it is common
for businesses to experience growth, we have considered the challenges such as
competition and market saturation. Ongoing monitoring of market trends and
adapting to customer preferences, along with strategic marketing efforts, will help
maximize our growth potential. The 5% growth rate strikes a balance between
ambition and practicality, allowing us for cautious optimism and adaptability in the
business plan.

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F. SCHEDULE OF COST OF SALES FOR THE FIRST YEAR

Month Sisig Adobo Bibimbap Beef Gyudon

Burrito Burrito Burrito Burrito
January PHP PHP PHP 32,184.00 PHP 32,184.00
26,160.00 26,160.00
February PHP PHP PHP 32,184.00 PHP 32,184.00
26,160.00 26,160.00
March PHP PHP PHP 32,184.00 PHP 32,184.00
26,160.00 26,160.00
April PHP PHP PHP 32,184.00 PHP 32,184.00
26,160.00 26,160.00
May PHP PHP PHP 32,184.00 PHP 32,184.00
26,160.00 26,160.00
June PHP PHP PHP 32,184.00 PHP 32,184.00
26,160.00 26,160.00
July PHP PHP PHP 32,184.00 PHP 32,184.00
26,160.00 26,160.00
August PHP PHP PHP 32,184.00 PHP 32,184.00
26,160.00 26,160.00
September PHP PHP PHP 32,184.00 PHP 32,184.00
26,160.00 26,160.00
October PHP PHP PHP 32,184.00 PHP 32,184.00
26,160.00 26,160.00
November PHP PHP PHP 32,184.00 PHP 32,184.00
26,160.00 26,160.00
December PHP PHP PHP 32,184.00 PHP 32,184.00
26,160.00 26,160.00
Total Cost of Sales/Month: PHP 116,688.00
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 Total Cost of Sales/Year: PHP 1,400,256.00

Cost of making each burrito:

● Sisig Burrito: PHP 43.60
● Adobo Burrito: PHP 43.60
● Bibimbap Burrito: PHP 53.64
● Beef Gyudon Burrito: PHP 53.64

The monthly cost of sales is calculated by multiplying the cost per burrito by
the projected number of orders per month, adjusted for a 6-day operating
schedule. The yearly cost of sales is obtained by summing up the monthly
expenses for each burrito type throughout the year. This serves as a vital tool for
our pricing strategies, ingredient sourcing, and overall cost management. By
monitoring and analyzing these figures, we can make informed financial decisions
to ensure profitability and long-term success.

G. SCHEDULE OF GROSS PROFITS FOR THE FIRST YEAR

Month Monthly Profit

January PHP 185,712.00
February PHP 191,816.18
March PHP 207,249.05
April PHP 222,656.52
May PHP 238,053.99
June PHP 253,451.46
July PHP 268,848.93
August PHP 284,246.40
September PHP 299,643.87
October PHP 315,041.34
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 November PHP 330,438.81
December PHP 345,836.28
--------------------------------------------------
Yearly PHP 3,322,838.36
The table represents the Schedule of Gross Profits for the first year,
showcasing the monthly profit figures and the cumulative yearly profit of our
BURRI2GO food business. The monthly profit column indicates the net income
generated after deducting the cost of sales from the monthly revenue. The
cumulative yearly profit is the sum of the monthly profit figures. In the first year, the
business is projected to achieve a total gross profit of PHP 3,381,386.57.

H. ANNUAL SCHEDULE OF SALES

Month Monthly Revenue

January PHP 302,400.00
February PHP 317,520.00
March PHP 333,396.00
April PHP 349,065.80
May PHP 366,519.09
June PHP 383,844.04
July PHP 402,140.24
August PHP 421,509.25
September PHP 442,061.71
October PHP 463,917.79
November PHP 487,205.68
December PHP 512,062.97

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 The Annual Schedule of Sales provides a comprehensive overview of the
BURRI2GO business's sales performance throughout the year. It showcases the
monthly revenue generated, ranging from PHP 302,400.00 in January to PHP
512,062.97 in December.
By summing up the monthly revenue figures, we arrive at the total annual
sales of PHP 4,723,094.36. This figure represents the cumulative revenue earned
over the course of the year.
The Annual Schedule of Sales serves as a valuable tool in assessing the
business's sales performance, highlighting the growth and success achieved
during the first year. The consistent increase in revenue from month to month
demonstrates a positive sales trend and indicates the potential for continued
growth and profitability.

I. ANNUAL SCHEDULE OF COST OF SALES

Burrito Variant Cost of Annual Sales Total Cost of Sales

Making Volume (PHP)
Sisig Burrito PHP 43.60 7,200 PHP 313,920.00
Adobo Burrito PHP 43.60 7,200 PHP 313,920.00
Bibimbap Burrito PHP 53.64 7,200 PHP 386,208.00
Beef Gyudon PHP 53.64 7,200 PHP 386,208.00
Burrito

To calculate the Total Cost of Sales for each variant, the Annual Sales
Volume is multiplied by the respective Cost of Making. The resulting figures
provide an estimation of the total expenses associated with producing and selling
the specified number of burritos.

73
 These calculations have been meticulously conducted, ensuring accuracy
and transparency in the financial planning of the BURRI2GO business. The values
presented are vital for evaluating the cost structure and profitability of each burrito
variant, aiding in informed decision-making and demonstrating a thorough
understanding of the business's financial aspects.

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J. INCOME STATEMENT

Revenue:
● Total annual sales: PHP 4,723,094.36

Cost of Sales:
● Sisig Burrito: PHP 313,920.00
● Adobo Burrito: PHP 313,920.00
● Bibimbap Burrito: PHP 386,208.00
● Beef Gyudon Burrito: PHP 386,208.00
● Annual total cost of sales: PHP 1,400,256.00

Gross Profit:
● Revenue - Cost of Sales: PHP 4,723,094.36 - PHP 1,400,256.00 = PHP
3,322,838.36

Therefore, the gross profit for the first year of BURRI2GO business is PHP
3,322,838.36.

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K. STATEMENT OF CHANGES IN PARTNER’S CAPITAL

Investor Capital Withdrawals Net Income Ending

Contribution Capital
PHP PHP PHP PHP
158,333.33 276,903.90 553,159.18 434,588.61
PHP PHP PHP PHP
158,333.33 276,903.90 553,159.18 434,588.61
PHP PHP PHP PHP
158,333.33 276,903.90 553,159.18 434,588.61
PHP PHP PHP PHP
158,333.33 276,903.90 553,159.18 434,588.61
PHP PHP PHP PHP
158,333.33 276,903.90 553,159.18 434,588.61
PHP PHP PHP PHP
158,333.33 276,903.90 553,159.18 434,588.61

The table provides a summary of the changes in the partner's capital for the
business venture. There are six investors who contributed an equal amount of PHP
158,333.33 as their initial capital in the business. Throughout the year, assuming
each investor made withdrawals totaling PHP 276,903.90.
Considering the business's annual profit of PHP 3,322,838.36, each
investor received an equal share of the net income, amounting to PHP 553,159.18.
As a result, the ending capital for each investor is PHP 434,588.61, which reflects
the combination of the initial capital, net income, and withdrawals. This table
effectively illustrates the capital changes and the final capital position for each
investor in the business.

76