TABLE OF CONTENTS

THE BUSINESS
Mission
Vision
CHAPTER I
1.1 Introduction ------------------------------------------------------------------------------------------------------ 1.
1.2 Executive Summary ------------------------------------------------------------------------------------------- 1 - 2
1.3 Goals and Objectives ----------------------------------------------------------------------------------------- 2 - 3
1.4 The Proponents ------------------------------------------------------------------------------------------------ 4 – 5
1.5 Business Concept/ Business Model ---------------------------------------------------------------------- 6.
1.6 Customer Segment ------------------------------------------------------------------------------------------- 7.
1.7 Value Proportion ----------------------------------------------------------------------------------------------- 8.
1.8 Business Logo ------------------------------------------------------------------------------------------------- 9.

CHAPTER II: Marketing Plan

2.1 Business Costing -------------------------------------------------------------------------------------------- 10 - 11
2.2 7 P's of Marketing Mix -------------------------------------------------------------------------------------- 12 - 13
2.3 Production Plan ---------------------------------------------------------------------------------------------- 14 - 23
2.4 Marketing/ Enterprises Strategies ----------------------------------------------------------------------- 24 – 25
2.5 Competitor Analysis ---------------------------------------------------------------------------------------- 25 - 26
2.6 Resource Allocation Plan --------------------------------------------------------------------------------- 27
CHAPTER III: Financial Plan
3.1 Financial Forecast ------------------------------------------------------------------------------------------ 28
3.2 Balance Sheet ----------------------------------------------------------------------------------------------- 29
3.3 Income Statement ------------------------------------------------------------------------------------------ 30
3.4 Cash Flow Statement -------------------------------------------------------------------------------------- 31
3.5 Financial Costing ------------------------------------------------------------------------------------------ 32 – 33
3.6 Capital Structure -------------------------------------------------------------------------------------------- 34
3.7 Environmental Compliance ------------------------------------------------------------------------------ 35
THE BUSINESS
The name of our business is Walk Through Resto, At Walk Through Resto, we redefine the dining

experience with a unique blend of local and international cuisine, carefully curated to tantalize your

taste buds. Our restaurant is a culinary haven, offering a harmonious combination of fast food

convenience and the comfort of home-cooked meals, featuring delectable desserts, distinctive

dishes, and an array of satisfying snacks.

Embracing the rich cultural tapestry of the Philippines, a nation marked by a diverse population of

both Muslims and Catholics, our establishment proudly caters to this unique demographic. We

ensure inclusivity by serving Halal and vegan-friendly options, ensuring that everyone can savor our

offerings at an affordable price point.

Conceived with the vision of a versatile dining destination, Walk Through Resto strives to meet the

multifaceted demands of our patrons. Our central philosophy revolves around creating a space

where fast-paced convenience and traditional homemade flavors coexist seamlessly, catering to the

dynamic palates of our clientele.

Conveniently located at Cardinal Rosales, Cebu Business Park, Cebu City, adjacent to the

prestigious SEDA Hotel, Walk Through Restaurant is founded by the culinary enthusiasts Junimicha

Cadeliña, Ethan Khyle Fabian, Cerenia Gail Damole, Kent Jude Perez Nercuit, Rechell Marie

Ybañez, and John Ryan Ramas, we invite you to embark on a culinary journey unlike any other.

Experience the culinary harmonizes at Walk Through Resto: where every bite tells a story.
 I. Mission

To provide delicious, high-quality food and drinks that are inspired by a variety of

cultures, ensuring that there is something everyone to enjoy. We are committed to offering affordable

options without compromising on taste or freshness. Through our dedication to excellence and

inclusivity, we aim to create a dining experience that is both satisfying and accessible to all.

II. Vision

To create a welcoming and inclusive dining experience that celebrates diversity and

caters to individuals from all walks of life. We strive to be a beacon of quality food and exceptional

service, while also being mindful of the financial constraints that many of our customers may face.

.
CHAPTER 1: THE BUSINESS

1.1 Introduction

Walk Through Resto eliminates the hassle of juggling multiple eateries to accommodate various
dietary needs during hangouts with friends, family, or coworkers. We aim to make dining
experiences seamless, inclusive, and delicious. We understand the challenges of finding vegan,
Halal, and diverse food options in one place, so we've curated a diverse menu that offers
everything you need under one roof. From quick and satisfying fast food choices to comforting
home-cooked delights like desserts, drinks, snacks, and more. Moreover, our commitment to
inclusivity extends to giving back to the community. We have a special program where individuals
facing hardships, such as those living on the streets, can exchange water bottles and cans for
nourishing food at Walk Through Resto. Because everyone deserves equal access to
wholesome meals.

1.2 Executive Summary

Walk Through Resto is a food business where we aim to provide inclusivity to each individual,
by breaking all the walls with a variety of foods that suit different types of people based on
religion, and only Plant-based individuals, Walk Through Resto. vision is to welcome an inclusive
dining experience that celebrates diversity and caters to individuals from all walks of life.

Walk Through Resto is passionately operated by, Cadeliña Junimicha, Damole Cerenia Gail,
Fabian Kyle, Ramas John Ryan, Ybañez Rechell Marie, and Nercuit Kent Jude, a group of
talented entrepreneurs From Grade 12 STEM A – Samboan.

We offer equity to each individual and are committed to producing savory, appetizing
dishes, fresh, organic, comfortable home-cooked meals, featuring delectable desserts, and
distinctive dishes, that satisfy a variety of dietary requirements and tastes. Our main target is those

1
students, families, and workers with different religions and those students, families, and workers
with a vegan diet. Our mission is to provide delicious, high-quality food and drinks that are inspired

by a variety of cultures, ensuring that there is something everyone to enjoy. Through our dedication
to excellence and inclusivity, we aim to create a dining experience that is both satisfying and
accessible to all.

1.3 The Business Goals and Objectives

Goals:

Goal # 1. Increase revenue by 10% in the next fiscal year

 Improve marketing strategies to attract new customers

 Expand the product line to reach a wider customer base
 Increase customer retention rate by 15%

Goal # 2. Enhance brand awareness and reputation

 Implement a comprehensive brand marketing campaign
 Partner with influencers and industry experts for brand endorsements
 Improve customer satisfaction through better customer service

Goal # 3. Streamline operations for increased efficiency and cost savings

 Implement new technology and automation processes
 Optimize supply chain management for faster delivery times
 Reduce operational costs by 10% through process improvements

2
 Goal # 4. To bring convenience and equal access to food.

 Help people in need through our programs.

 To provide a hassle-free dining experience.
 More access to authentic and healthy food.

Objectives:

Objective #1. Increase online sales by 20% within the next quarter
 Improve website functionality and user experience
 Launch targeted digital marketing campaigns to drive traffic to the website
 Offer promotions and discounts to incentivize online purchases

Objective #2. Improve customer engagement and loyalty

 Launch a loyalty program to reward repeat customers
 Develop customer feedback mechanisms to gather insights for improvement
 Provide exceptional customer service through training and support

Objective #3. Enhance employee satisfaction and productivity

 Offer professional development opportunities and training programs.
 Implement employee wellness programs to promote work-life balance.

 Establish clear performance metrics and rewards for employee recognition.

3
1.4 THE PROPONENTS

The Business Proponents of Walk Through Resto are a collective of versatile professionals,
adept at fulfilling the essential roles necessary for efficient business operations. Each member
brings a distinct skill set and expertise vital for ensuring the seamless functioning and success
of the company. Together, they form a cohesive team that drives operational excellence and
achieves sustainable growth for Walk Through Resto.

CEO (Chief Executive Officer)

The highest-ranking executive is responsible for making major corporate decisions, managing
overall operations, and ensuring the company's strategic direction and objectives are met.
Production Manager
Oversees the manufacturing processes, coordinates production activities, and ensures that
goods are produced efficiently, on time, and within budget.
Human Resources Manager
Responsible for the strategic management of human resources, including recruitment, training,
employee relations, and ensuring compliance with labor laws and organizational policies.
Financial Manager
Manages the organization's financial health by overseeing financial planning, reporting, and
budgeting, as well as analyzing financial data to guide decision-making and ensure financial
stability.
Marketing Operations
Focuses on the execution and coordination of marketing campaigns, activities, and strategies to
promote products or services and maximize customer engagement and satisfaction.
Financial Analyst
Conducts financial research, analyzes data, and provides insights and
recommendations to support financial decision-making, investment strategies, and risk
management.

4
WALK THROUGH RESTO ORGANIZATIONAL CHART

5
1.5 BUSINESS CONCEPT/BUSINESS MODEL

BUSINESS MODEL FOR ATTAINMENT OF GOALS AND OBJECTIVES

VALUE PROPOSITION: KEY ACTIVITIES: KEY RESOURCES:

 Fresh and high-quality  To produce quality  Ingredients

ingredients from local and diverse food  Manpower
source offerings.  Proper location
 Consistency in quality  To develop and selection for visibility
 Reasonable price explore new dishes
 High quality products inspired by different
and services cultural diversity
 Clean store  Provides affordably
environment priced meals made
from fresh, locally
sourced ingredients,
guaranteeing
delicious and healthy
dining options.

DISTRIBUTION CHANNELS: CUSTOMER CUSTOMER

SEGMENTATION: RELATIONSHIPS:
 Direct Selling
 Retailers  Students  Through direct
 Families selling in our
 Blue-collar workers restaurant.
 Tourist
6
1.6 CUSTOMER SEGMENT

Since Walk Through Resto is located next to the SEDA Hotel in Cardinal Rosales in Cebu Business
Park, our primary clients will be call center agents, employees, and visitors. We seek to satisfy
Filipinos' desire to eat and drink while making them enjoyable. Furthermore, the majority of the
people we intend to reach are familiar with the foods, providing us an advantage in addressing
Filipinos' demand for quick and easy food purchases. We are going to introduce our company by
offering them our product and providing the satisfaction they need.

Segmentation (Target Market)

Geographic Demographic

Country: Philippines Age: All Ages

City: Cebu City Gender: All Gender
Language: Filipino, Bisaya, English Income: Small budget and Minimum
Climate Wage
Area: Cardinal Rosales, Cebu Business Park Social Status: Any

Psychographics Behavioral

Lifestyle: Budget Friendly Benefits Sought: Safety and High-quality

Concerns: High-quality Engagement: Engaging other's minds of
Values: Enjoys the Food in Every Bite Costumer
Intent: Enhancing customer satisfaction

7
1.7 VALUE PROPORTION

•Our company takes pleasure in providing an inclusive assortment of food that meets a wide range
of dietary demands and tastes.

•Our company is founded on the belief that all customers, regardless of dietary requirements or
preferences, deserve a welcome and inclusive eating experience.

•We ensure that everyone can find something delicious and fulfilling to eat by providing a diverse
selection of options such as, vegan, Halal, and all meat eaters.

•Our menu is carefully crafted to represent our customer's different tastes and dietary needs,
ensuring that everyone can find something they enjoy.

•Our diverse food selections, prioritize accessibility by keeping our dishes reasonable, high-quality,
and produced with fresh, locally sourced ingredients wherever feasible.

8
1.8 BUSINES LOGO

9
 CHAPTER 2: MARKETING PLAN

2.1 BUSINESS COSTING

Food Item Ingredients & Packaging Selling Earning

Cost Cost Price (per order)

BEST SELLER FOOD

Vegetables,
I’m not Guilty Combo spices, drinks ₱30.00 ₱149.00 ₱45.00
₱74.00

OMNIVORE DISHES
Honey Buffalo Chicken Chicken, sweet
Tenders honey & spices ₱30.00 ₱149.00 ₱64.00
₱55.00
Adobo De Cj Meat, spices,
veggies ₱30.00 ₱149.00 ₱59.00
₱60.00
Spicy Noodles Spring Rolls Noodle, spices
₱40.00 ₱30.00 ₱149.00 ₱79.00
Dynamite Pork Meat and spices
₱50.00 ₱30.00 ₱99.00 ₱19.00
Soy Glazed Chicken Rice Chicken, Spices
Bowl and Rice ₱30.00 ₱119.00 ₱29.00
₱60.00

DRINKS ( non – take out )

Matcha Yakult Matcha powder, -
Yakult and ice ₱49.00 ₱16.00
₱33.00
Watermelon Mojito ¼ lime, 4 mint, -
1 ½ garnish rum ₱99.00 ₱49.00
₱50.00
Ginger Shots Ginger, -
Flavoring, and ice ₱49.00 ₱14.00
₱35.00
Macerated Lemonade Lemon, Flavoring -
and ice ₱49.00 ₱14.00
₱35.00
Coke Zero Ready made -
₱35.00 ₱60.00 ₱25.00

HALAL DISHES
Orange Chicken Chicken meat
and spices ₱30.00 ₱149.00 ₱54.00
₱65.00
Chicken Tacos Chicken and
Spices ₱30.00 ₱149.00 ₱69.00
₱50.00
Chicken Biryani Rice, Chicken,
vegetables and ₱30.00 ₱139.00 ₱39.00
spices
₱70.00
Basmati Rice Long grain rice, -
graded meat and ₱39.00 ₱24.00
spices.
₱15.00

VEGAN DISHES ( non – take out )

Vegan Tapa Vegetables
₱40.00 ₱99.00 ₱59.00
Vegan Sisig (Made of Tofu) Vegetables and
tufo ₱99.00 ₱54.00
₱45.00
Ratatoullie Vegetables and
spices ₱99.00 ₱54.00
₱45.00
Butternut Squash Squash, butter
and spices ₱99.00 ₱54.00
₱45.00

DESSERTS ( non – take out )

Matcha Cupcake Matcha powder,
flour, flavoring ₱49.00 ₱14.00
and 1/12 sugar
₱35.00
Carrot Cake Carrot and
flavoring ₱49.00 ₱14.00
₱35.00
Frozen Banana Sneaker Banana, peanut
and chocolate ₱49.00 ₱14.00
syrup
₱35.00
Mini Pancake Banana, flour
and flavoring ₱49.00 ₱14.00
₱35.00

10 – 11
 2.2 7 P’s OF MARKETING MIX

Product

The restaurant serves a dish called I’m not Guilty Combo, which consists of chicken BBQ, carrot
fries, a mixture of half tomato and half garlic rice, and a vital crunch with a variety of sauces like
matcha, avocado, and wonton sauce.

Price

The cost of the I’m not Guilty Combo depends on a number of variables, including the ingredients
used, the level of competition from other businesses, and the store’s location.

Place

Our company of Walk Through Resto Is currently selling at Cardinal Rosales next to the SEDA
Hotel, Cebu Business Park, Cebu City.

Promotion

By using social media advertisement in promoting our business, direct sharing and other promotional
methods to expand the knowledge of customers about the delicious foods in our store.

People

Walk Through Resto can develop a loyal client base while proving itself as a credible and accurate
food product by ensuring that employees provide outstanding customer service, comprehending the
needs and preferences of customers, and upholding positive relationships with all parties involved,

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Packaging

Physical Evidence

13
 2.3 PR0DUCTION PLAN

AVOCADO SAUCE

ingredients:
- 1 ripe avocado
- 1-2 cloves of garlic, minced
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper to taste
- 2 tablespoons olive oil

Step-by-Step Process:

1. Prepare the Avocado:

- Cut the ripe avocado in half lengthwise and remove the pit.
- Scoop out the avocado flesh and place it in a blender or food processor.

2. Add Ingredients:
- Add the minced garlic, chopped cilantro, lime juice, salt, pepper, and olive oil to the blender
with the avocado.

3. Blend:
- Secure the lid on the blender and blend all the ingredients until smooth and creamy. Scrape
down the sides if needed to ensure everything is well combined.

4. Adjust Consistency:
- Check the consistency of the avocado sauce. If it's too thick, you can add a little water or
olive oil to thin it out. Blend again until you reach your desired consistency.

5. Taste and Adjust Seasoning:

 - Taste the avocado sauce and adjust the seasoning as needed. Add more salt, pepper, lime
juice, or cilantro to suit your taste preferences.

6. Serve:
- Transfer the creamy avocado sauce to a serving bowl or container.

MATCHA SAUCE

Ingredients:
- 1 tbsp matcha powder
- 1/4 cup hot water
- 1/4 cup honey or maple syrup
- 1 tbsp coconut oil

Instructions:
1. Whisk matcha powder with hot water until smooth.
2. Stir in honey/maple syrup.
3. Add melted coconut oil for richness .
4. Mix well until smooth.
5. Adjust consistency with more water if needed.
6. Serve over desserts or as a dip.

14 - 15
 WANTON SAUCE

Ingredients:
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 clove garlic, minced
- 1/2 tsp ginger, grated
- Red pepper flakes, for heat
- Chopped green onions

Instructions:
1. In a bowl, combine soy sauce, rice vinegar, sesame oil, sugar, minced garlic, grated ginger, and
red pepper flakes .
2. Mix well until the sugar is dissolved.
3. Taste and adjust the seasoning if needed.
4. Let the sauce sit for at least 15 minutes to allow the flavors to meld together.
5. Garnish with chopped green onions before serving, if desired.
6. Serve the wonton sauce alongside your favorite dumplings or wontons.

MAIN TOMATO RICE

Ingredients:
- 1 cup long-grain white rice
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1/2 tsp chili powder (adjust to taste)
- 2 tomatoes, chopped
- 2 cups vegetable or chicken broth
- Salt and pepper to taste
- Fresh cilantro leaves for garnish

Instructions:
1. Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. In a large saucepan or skillet, heat the vegetable oil over medium heat.
3. Add the cumin seeds and sauté for about 30 seconds until fragrant.
4. Add the chopped onion and garlic, and cook until the onion is soft and translucent.
5. Stir in the turmeric powder and chili powder, and cook for another minute to toast the spices.
6. Add the chopped tomatoes and cook for a few minutes until they start to break down.
7. Add the rinsed rice to the pan and stir to coat the rice with the tomato mixture.
8. Pour in the vegetable or chicken broth and season with salt and pepper.
9. Bring the mixture to a boil, then reduce the heat to low, cover the pan with a lid, and let it simmer
for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
10. Once the rice is cooked, fluff it with a fork and let it sit covered for a few more minutes to steam.
11. Garnish with fresh cilantro leaves before serving.
12. Serve the flavorful tomato rice as a side dish or as a main course.

16 - 17
 MAIN GARLIC RICE

Ingredients:

 2 cups long-grain rice

 4 cloves garlic, minced
 2 tbsp vegetable oil
 Salt to taste

Instructions

Instructions:

 1.Rinse the rice under cold water until it runs clear to remove excess starch.
 2.In a skillet, sauté minced garlic in vegetable oil over medium heat until golden and fragrant.
 3.Add the rinsed rice to the skillet and toast for 2-3 minutes to enhance its flavor.
 4.Pour in 4 cups of water and season with salt to taste.
 5.Bring the mixture to a boil, then reduce heat to low and cover the skillet with a lid.
 6.Simmer the rice gently for 15-20 minutes until all the water is absorbed and the rice is
tender.
 7.Remove the skillet from heat and let it sit covered for an additional 5 minutes.
 8.Fluff the rice with a fork to separate the grains.

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 SIDEDISH CARROT CHIPS

Ingredients:

 2 large carrots
 2 tablespoons olive oil
 Salt and pepper to taste
 Herbal seasoning (rosemary, thyme, paprika,ect.)

Instructions:

 Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with
parchment paper.
 Prepare the carrots: Wash and peel the carrots. Using a sharp knife or a mandoline slicer,
thinly slice the carrots into rounds. Try to keep the slices uniform in thickness for even
cooking.
 Season the carrots: In a large bowl, toss the carrot slices with olive oil, ensuring they are
evenly coated. Season with salt, pepper, and any additional herbs or spices of your choice.
Mix well to distribute the seasoning evenly.
 Arrange on baking sheet: Place the seasoned carrot slices in a single layer on the
prepared baking sheet, making sure they are not overlapping. This allows them to crisp up
evenly in the oven.
 Bake: Transfer the baking sheet to the preheated oven and bake the carrot slices for 10-15
minutes, or until they start to turn golden brown and crisp around the edges. Keep an eye on
them to prevent burning.
 Flip halfway: About halfway through the baking time, carefully flip the carrot slices using a
spatula to ensure even browning on both sides.
 Cool and serve: Once the carrot chips are golden brown and crispy, remove them from the
oven and let them cool slightly on the baking sheet. They will continue to crisp up as they
cool. Serve them as a crunchy and nutritious snack or as a side dish to your favorite meals.

19 - 20
 MAIN BBQ BONELESS CHICKEN

Ingredients:

 4 boneless, skinless chicken breasts

 1 cup barbecue sauce (store-bought or homemade)
 2 tablespoons olive oil
 1 teaspoon garlic powder
 1 teaspoon paprika
 Salt and pepper to taste
 Optional: chopped parsley or green onions for garnish

Instructions:

 Prepare the chicken: Rinse the chicken breasts under cold water and pat them dry with
paper towels. Season both sides of the chicken breasts with salt, pepper, garlic powder, and
paprika.
 Marinate the chicken: In a bowl, mix the barbecue sauce with olive oil until well combined.
Place the chicken breasts in a shallow dish or a resealable plastic bag, then pour the
barbecue sauce mixture over them, ensuring they are evenly coated. Marinate the chicken in
the refrigerator for at least 30 minutes, or ideally up to 4 hours, to allow the flavors to
penetrate.
 Preheat the grill: Preheat your grill to medium-high heat (about 375°F to 400°F / 190°C to
200°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.
 Grill the chicken: Once the grill is hot, remove the chicken breasts from the marinade,
shaking off any excess sauce. Place the chicken breasts on the grill and cook for 6-7
minutes per side, or until they are fully cooked through. Use a meat thermometer to ensure
the internal temperature of the chicken reaches 165°F (75°C).
 Baste with sauce (optional): During the last few minutes of cooking, you can brush the
chicken breasts with additional barbecue sauce for extra flavor and a glossy finish. Be sure
to do this only towards the end of the cooking time to prevent burning.
  Rest and serve: Once the chicken breasts are cooked through, remove them from the grill
and let them rest for a few minutes before serving. This allows the juices to redistribute,
resulting in juicier chicken. Garnish with chopped parsley or green onions if desired, and
serve hot with your favorite sides like coleslaw, cornbread, or grilled vegetables.

SIDEDISH VITAL CRUNCH

Ingredients
1 Cup Flour
• 1/2 tsp Kosher Salt
• 1 Cup Water
• 1 Cup Leek Greens, sliced thin
• 1/2 Cup Carrot, grated
• 3 Scallions, sliced in 1" pieces
• 1/2 Cup Red Cabbage, sliced in thin 1" pieces
• 1 Jalapeño, seeds removed sliced in thin 1" strips
• 2 Tbsp Avocado Oil
For the Sauce:
• 2 Tbsp Soy Sauce
• 1 Tbsp Lemon Juice
• 1 tsp Water
• 1 Tbsp Sesame Oil
• 1 tsp Sesame Seeds

Instruction

Prepare the Pancake Batter: In a mixing bowl, combine the all-purpose flour, kosher salt, and
water. Mix until smooth.
Add the Vegetables: Stir in the sliced leek greens, grated carrot, sliced scallions, sliced red
cabbage, and jalapeño strips until well combined.

Prepare the Sauce: In a separate bowl, whisk together the soy sauce, lemon juice, water, sesame
oil, and sesame seeds. Set aside.

Cook the Pancakes: Preheat a large pan over medium heat and add the avocado oil. Scoop about
1/4 cup of batter per pancake onto the pan and flatten slightly with a spatula. Cook each pancake for
2-3 minutes on each side until golden brown.

Drain Excess Oil: Once cooked, transfer the pancakes to a plate lined with paper towels to remove
excess oil.

Serve: Serve the pancakes hot with the prepared sauce for dipping.

Enjoy: Dip the pancakes in the sauce and enjoy your delicious meal!

21 - 23
 2.4 MARKETING/ ENTERPRISES STRATEGIES

The following marketing strategies are made to bring our vision and mission into reality.

Fill and Feast Program: Customers can bring in empty water bottles and aluminum cans in
exchange for a meal or food discount, aligning with environmental values and fostering customer
loyalty.

Virtual Taste Tours: Online tours to showcase dishes and ambiance.

Social Media “Walk & Talk”: Live influencer collaborations for real-time dining experiences.

Culinary Workshops: Interactive cooking classes paired with dining.

Food Truck Pop-ups: Partner with local trucks for diverse events.

Loyalty Program: “Walk Through Rewards” for customer engagement.

Seasonal Menu Experiences: Highlight local ingredients and themes for unique dining.

These strategies aim to boost brand recognition, customer engagement, and business

GOALS

To become the premier destination for food enthusiasts seeking a unique dining experience that
combines exceptional cuisine with innovative technology and exceptional service.

To delight our customers with creative and delicious dishes that showcase local ingredients, while
providing a seamless and memorable dining experience that exceeds their expectations.

Core Values of “Walk Through” Restaurant:

1. Passion for Excellence: We are committed to delivering exceptional quality in every aspect
of our operations, from the ingredients we use to the service we provide.
2. Innovation: We embrace creativity and innovation in our culinary creations, service
methods, and business practices to stay ahead in a competitive industry.
3. Integrity: We conduct ourselves with honesty, transparency, and ethical standards in all our
interactions with customers, employees, and partners.

24
 4. Hospitality: We treat every guest with warmth, respect, and genuine care, creating a
welcoming and inclusive environment for all who walk through our doors.
5. Teamwork: We foster a collaborative and supportive work culture that values diversity,
creativity, and continuous learning, recognizing that our success is built on the contributions
of each team member.

By aligning our enterprise strategy with these core values, “Walk Through” Restaurant aims to create
a distinct and memorable dining experience that resonates with our customers and sets us apart in
the competitive restaurant industry. for “Walk Through.”

2.5 COMPETITORS ANALYSIS

CEBU BARBEQUE KUL KITCHEN

STRENGTHS
 Strategic location in highway and
populated areas
 Diverse offering available
 Efficient and fast service
 Franchise model in operation
WEAKNESS
 Hygiene concerns among staff
members
 High prices for small portion sizes
 Limited variety with a predominant
focus of meat products
STRENGTHS
 Competitive pricing for affordability
 Flavorful food offerings
 Located in the commercial area
WEAKNESSES
 Poor costumer service with slow or
unresponsive staff
 The restaurant is lack of ambiance
 Unapproachable staff members
impacting customer members

25
 WALK THROUGH RESTO

S W
Strengths: Weaknesses:
 Strong brand reputation and loyal  High competition in the area.
customer base.  Limited seating capacity.
 Prime location with high foot traffic  Inconsistent food quality at times.
 Unique and diverse menu offerings.  Relatively high prices compared to
 Skilled and experienced staff. competitors.
 Effective marketing and social media  Limited parking options for customers.
presence.

O T
Opportunities:
 Expansion of catering services.
 Introducing new menu items or
seasonal specials.
 Collaborations with local businesses
or events.
 Online ordering and delivery
services.
 Implementing a loyalty program to
retain customers.
Threats:
 Economic downturn affecting consumer
spending.
 Negative reviews or word-of-mouth
publicity.
 Health and safety regulations impacting
operations.
 Rising food costs and supply chain
disruptions.
 New competitors entering the market.

26
 2.6 RESOURCE ALLOCATION PLAN

SKILLSET TASK STATUS START END

RESOURCE DATE DATE
Cadeliña, Strategies and Strategy meeting for January
Junimicha performance business startup. On-going 2, 2024
measure
Damole, Human Sourcing employees for January
Cerenia Gail Resource production and sale of On-going 7, 2024
Manager products/goods.
Nercuit, Financial Managing company January
Kent Jude Manager account. On-going 10, 2024
Ramas, Financial Analysis of capital funds January
John Ryan Analyst and projections for On-going 15, 2024
business.
Ybañez, Marketing Marketing of products January
Rechell Director across mediums. On-going 30, 2024
Marie
Fabian, Production Production of food January
Ethan Khyle Manager products and On-going 17, 2024
transportation of goods.

Our skills were assigned according to the company's development and operational needs, with
analysis completed for the current month and ongoing for projections for the rest of the year. A
substantial amount of capital was invested in ingredient procurement and food production, facilitated
by post-class meetings that allowed for cost-free planning.

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CHAPTER 3: FINANCIAL PLAN

3.1 FINANCIAL FORECAST

WALK THROUGH RESTO FINANCIAL FORECAST

The following graph displays Walk Through Resto's projected revenue growth and performance
over the next three years, based on a three-year financial prediction. Using the sales trend,
improved supplier sources, and product diversity, the corporation calculated the growth of net
income, costs, and total sales. According to the company's predictions, its sales in 2024 will reach
840,000php, with expenses coming in at 549,000php and net income at 291,000php. The company
projects that its total sales will reach 1,080,000php in 2025, with 525,000php in expenses and
555,000PHP in net profits. Walk Through Corp forecasts higher sales the next year, in 2026, with
total sales of 1,260,000php, expenses of 505,000php, and net income of 755,000php

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3.2 BALANCE SHEET
Balance Sheet for month ended:
Assets
Current Assets:
Cash 70,000php
Accounts Receivable 500php
Supplies 6,000php
Inventory 15,000php
Insurance 10,000php
Investments 31,000php
Total Current Assets 116,500php
Non-Current Assets:
Land 200,000php
Equipment 116,359php
Total Non-Current Assets 316,359php
Total Assets: 432,859php
Liabilities
Current Liabilities:
Tax 5,826php
Account Payable 4,500php
Wages 31,000php
Total Current Liabilities 41,326php
Non-Current Liabilities:
Deferred Tax 17,478php
Total Non-Current Liabilities 55,805php
Equity
Common Stock 50,823php
Retained Earnings 24,351php
Total Equity 75,174php

Total Liabilities and Equity 116,500php

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 3.3 INCOME STATEMENT

WALK THROUGH RESTO INCOME STATEMENT

INCOME STATEMENT FOR MONTH ENDED

1 Revenue on In-store sales ₱70,000.00

Gross Revenue ₱ 70,000.00

2 Cost of goods sold - ₱12,246.00

Gross Profit ₱57,754.00
3 Sales, general, and administration - ₱33,450.00
Depreciation Expense - ₱1,500.00
Operating Profit ₱ 24,304.00
4 Dividend and interest income + ₱1,000.00
Interest expense - ₱2,500.00
Profit Before Taxes ₱ 22,804.00
5 Taxes - ₱5,826.00
Net Profit ₱16,978.00

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 3.4 CASH FLOW STATEMENT
[ WALK THROUGH RESTO]

Cash Flow Statement for Month Ended JAN FEB

Operating Cash flow

Net Earnings 15,457 16,978
Plus: Depreciation & Amortization
Less: Changes in Working Capital 1,500 1,500

Cash From Operations

Investing Cash Flow

Investment in Property & Equipment
31,000 31,000
Cash from Investing 31,000 31,000

Financing Cash Flow

Issuance (repayment) of debt
Issuance (repayment) of equity - -
- -
Cash from Financing - -

Net Increase (decrease) in Cash

Opening Cash Balance 15,457 1,521
- 15,457
Closing Cash balance 15,457 16,978

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 3.5 FINANCIAL COSTING
Cost Breakdown for Walk Through Resto
Startup Cost
Equipment Purchase:
Stove 12,299php
Commercial Fryer 2,120php
Pans 1,320php
Commercial Freezer 38,829php
Aircon 23,000php
Solar 24,590php
Pos ( Point of Sale ) 14,500php
Permits/Licenses 5,500php
Initial Marketing Cost 8,400php
Contingency 30,000php
Total Startup Cost 160,259php
Operational Cost
Ingredients
Packaging Materials
Utilities 2,450php
Wages for Employees 31,000php
Land -
Insurance 10,000php
Marketing/Advertising Expenses 4,200php
Total Operational Cost
Cost of Goods Sold
Cost of Ingredients 35,520
Direct Labor Cost 250php
Packaging 14,440
Total Cost of Goods Sold 50,210
Fixed Cost
Insurance 10,000php
Salaries for Permanent Staff 15,500php
Total Fixed Cost 25,000
Variable Cost
Cost of Ingredients 74php (per order)
Hourly Wages for Temporary Staff 42php
Total Variable Cost 116
Sales Projections
Projected Sales Volume 480php
Pricing Strategy 149php
Total Projected Revenue 70,000

Profit Margin Analysis

Total Revenue 70,000
Total Cost 50,210
Profit Margin 20,210

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3.6 CAPITAL STRUCTURE
Since we are a tiny company, all of our capital is divided equally among the six members of our
capital structure, which is 100% equity with no loans taken out. The first production costs and other
expenses will account for about half of the total initial capital.

Name Amount

Cadelina, Junimicha 200,000php

Ramas, John Ryan 200,000php

Ybanez, Rechell Marie 200,000php

Fabian, Ethan Khyle 200,000php

Nercuit, Kent Jude 200,000hp

Damole, Cerenia Gail 200,000php

TOTAL: ₱1,200,000.00

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3.7 ENVIRONMENTAL COMPLIANCE
Maintaining compliance in all aspects of our business is critical to our success and moral standing.
We diligently comply with all industry standards’ compliance requirements, establishing strict rules
and procedures that all employees are expected to follow without exception. Walk Through Corp is
committed to operating with all relevant environmental rules and regulations, as well as setting up
initiatives to limit our impact influence.

Walk Through Corp will also have its required local documentation such as;

Department of Trade and Industry (DTI) Registration: In the event that we operate as a small
business, we must register with the DTI in order to get a Certificate of Business Name Registration
(CBNR) or a Business Name Registration (BNR). Registration with the Bureau of Internal Revenue
(BIR): We must register our company with the BIR in order to file taxes. This may mean obtaining a
Tax Identification Number (TIN) and registering our business for Value Added Tax (VAT) and other
relevant taxes. Environmental Compliance Certificate (ECC): The Department of Environment and
Natural Resources (DENR) will issue an ECC to us in order to ensure that our company complies
with environmental laws and regulations. This will include performing environmental impact
assessments and implementing measures to mitigate any possible consequences, such as
regulating waste disposal, air emissions, and water pollution. We will obtain a Barangay Clearance
where our business is located. This approval attests to our company’s compliance with all applicable
local barangay laws and regulations. The local government unit (LGU) in which our company is
situated issues us a Business Permit, sometimes referred to as a Mayor’s Permit. This license
indicates to a fact that our company is registered and complies with all applicable local business
laws. Sanitary Permit is to ensure that our company satisfies hygienic and sanitary requirements.
We will apply to the health authority for a sanitary permit. Our food facility will go through frequent
inspections to make sure that proper food handling, preservation, and processing procedures are
kept up to date with local health and sanitation regulations. Fire Safety Inspection Certificate To
guarantee our compliance to fire safety laws, we shall get a Fire Safety Inspection Certificate from
the Bureau of Fire Protection (BFP). This includes emergency response plans, fire safety
precautions, and inspections of our facilities.

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Our business plan incorporates environmental and regulatory compliance with the goal of creating a
profitable enterprise while improving the environment and promoting social stability.

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