SENIOR HIGH SCHOOL DEPARTMENT

BENEDICTO COLLEGE
TECHNICAL-VOCATIONAL BUILDING
MANDAUE CITY

WALK THROUGH RESTO.

A Business Plan presented to,

Mr. Ryan Benaro
Entrepreneurship Subject Teacher

ENTREPRENEURS:

Cadelina, Junimicha D.
Damole, Cerenia Gail I.
Fabian, Ethan Kyle R.
Nercuit, Kent Jude P.
Ramas, John Ryan M.
Ybanez, Rechell Marie B
THE BUSINESS
Mission
Vision
CHAPTER I

● Introduction
● Executive Summary
● Goals and Objectives
● The Proponents
● Business Concept/ Business Model
● Customer Segment
● Value Proportion
● Business Logo

CHAPTER II: Marketing Plan

2.1 Business Costing
2.2 7 P's of Marketing Mix
2.3 Production Plan
2.4 Marketing/ Enterprises Strategies
2.5 Competitor Analysis
2.6 Resource Allocation Plan
CHAPTER III: Financial Plan
3.1 Financial Forecast
3.2 Balance Sheet
3.3 Income Statement
3.4 Cash Flow Statement
3.5 Capital Structure
3.6 Environmental Compliance
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.

● 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.

● 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

● 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.

● 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 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.

● 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

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.
● 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.
1.5 BUSINESS CONCEPT/BUSINESS MODEL

BUSINESS MODEL FOR ATTAINMENT OF GOALS AND

OBJECTIVES
VALUE PROPOSITION:

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

CUSTOMER
CUSTOMER SEGMENTATION: RELATIONSHIPS:
DISTRIBUTION
CHANNELS:
● Students ● Through
● Families direct
● Direct Selling
● Blue-collar workers selling in
● Retailers
● Tourist our
restaurant.

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
Social Status: Any
Business Park
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 Costumer
Bite Intent: Enhancing customer satisfaction
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.
1.8 BUSINES LOGO
 CHAPTER 2: MARKETING PLAN

● BUSINESS COSTING

Packaging Selling Earning (per

Food Item Ingredients & Cost
Cost Price order)
BEST SELLER FOOD
Vegetables, spices,drinks
I’m not Guilty Combo ₱30.00 ₱149.00 ₱45.00
₱74.00
OMNIVORE DISHES
Honey Buffalo Chicken Chicken, sweet honey & spices
₱30.00 ₱149.00 ₱64.00
Tenders ₱55.00
Meat,spices,veggies
Adobo De Cj ₱30.00 ₱149.00 ₱59.00
₱60.00
Spicy Noodles Spring Noodle, spices
₱30.00 ₱149.00 ₱79.00
Rolls ₱40.00
Meat and spices
Dynamite Pork ₱30.00 ₱99.00 ₱19.00
₱50.00
Soy Glazed Chicken Rice Chicken, Spices and Rice
₱30.00 ₱119.00 ₱29.00
Bowl ₱60.00
DRINKS ( non – take out )
Matcha powder, Yakult and ice
Matcha Yakult - ₱49.00 ₱16.00
₱33.00
¼ lime, 4 mint, 1½
Watermelon Mojito garnish rum - ₱99.00 ₱49.00
₱50.00
Ginger, Flavoring, and ice
Ginger Shots - ₱49.00 ₱14.00
₱35.00
Lemon, Flavoring and ice
Macerated Lemonade - ₱49.00 ₱14.00
₱35.00
Ready made
Coke Zero - ₱60.00 ₱25.00
₱35.00
HALAL DISHES
Chicken meat and spices
Orange Chicken ₱30.00 ₱149.00 ₱54.00
₱65.00
Chicken and Spices
Chicken Tacos ₱30.00 ₱149.00 ₱69.00
₱50.00
Rice, Chicken, vegetables and
Chicken Biryani spices ₱30.00 ₱139.00 ₱39.00
₱70.00
Long grain rice, graded meat and
Basmati Rice spices. - ₱39.00 ₱24.00
₱15.00

VEGAN DISHES ( non –

take out )
Vegetables
Vegan Tapa ₱99.00 ₱59.00
₱40.00
Vegetables and tufo
Vegan Sisig (Made of Tofu) ₱99.00 ₱54.00
₱45.00
Vegetables and spices
Ratatoullie ₱99.00 ₱54.00
₱45.00
 Squash, butter and spices
Butternut Squash ₱99.00 ₱54.00
₱45.00
DESSERTS ( non – take
out )
Matcha powder, flour, flavoring and
Matcha Cupcake 1/12 sugar ₱49.00 ₱14.00
₱35.00
Carrot and flavoring
Carrot Cake ₱49.00 ₱14.00
₱35.00
Banana, peanut and chocolate syrup
Frozen Banana Sneaker ₱49.00 ₱14.00
₱35.00
Banana, flour and flavoring
Mini Pancake ₱49.00 ₱14.00
₱35.00

● 7 P’s OF MARKETING MIX

PROD 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. The starting price is 150 pesos.
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,
Packaging
Physical Evidence

● 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.

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.

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.

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.

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!

● 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:

● 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.
● Innovation: We embrace creativity and innovation in our culinary creations, service methods, and
business practices to stay ahead in a competitive industry.
● Integrity: We conduct ourselves with honesty, transparency, and ethical standards in all our interactions
with customers, employees, and partners.
● Hospitality: We treat every guest with warmth, respect, and genuine care, creating a welcoming and
inclusive environment for all who walk through our doors.
● 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.”

● COMPETITORS ANALYSIS

KKD STK + BBQ

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

S W
Strengths:
Weaknesses:
● Strong brand reputation and loyal customer
● High competition in the area.
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: Threats:

● Expansion of catering services. ● Economic downturn affecting consumer

● Introducing new menu items or seasonal spending.
specials. ● Negative reviews or word-of-mouth
● Collaborations with local businesses or publicity.
events. ● Health and safety regulations impacting
● Online ordering and delivery services. operations.
 ● Implementing a loyalty program to retain ● Rising food costs and supply chain
customers. disruptions.
● New competitors entering the market.

2.6 RESOURCE ALLOCATION PLAN

START END
SKILLSET TASK STATU
RESOURCE DATE DATE
S
Strategies and
Cadeliña, Strategy meeting for business On-goi January
performance
Junimicha startup. ng 2, 2024
measure
Damole, Human Resource Sourcing employees for production On-goi January
Cerenia Gail Manager and sale of products/goods. ng 7, 2024

Nercuit, On-goi January

Financial Manager Managing company account.
Kent Jude ng 10, 2024

Ramas, Analysis of capital funds and On-goi January

Financial Analyst
John Ryan projections for business. ng 15, 2024
Ybañez,
Marketing of products across On-goi January
Rechell Marketing Director
mediums. ng 30, 2024
Marie
Fabian, Production of food products and On-goi January
Production Manager
Ethan Khyle transportation of goods. ng 17, 2024
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.
CHAPTER 3: FINANCIAL PLAN
3.1 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
3.2 BALANCE SHEET
Balance Sheet for month ended:
70,000ph
p
Assets
500php
Current Assets:
6,000php
Cash
15,000ph
Accounts Receivable
p
Supplies
10,000ph
Inventory
p
Insurance
31,000ph
Investments
p
Total Current Assets
116,500p
hp
Non-Current Assets:
200,000p
Land
hp
Equipment
116,359p
Total Non-Current
hp
Assets
 316,359p
hp
432,859p
Total Assets:
hp
Liabilities
5,826php
Current Liabilities:
4,500php
Tax
31,000ph
Account Payable
p
Wages
41,326ph
Total Current
p
Liabilities
Non-Current
17,478ph
Liabilities:
p
Deferred Tax
55,805ph
Total Non-Current
p
Liabilities
Equity
-
Common Stock
-
Retained Earnings
-
Total Equity
Total Liabilities and
-
Equity
3.3 INCOME STATEMENT
BROAD STREET EMPORIUM
INCOME STATEMENT
INCOME STATEMENT FOR MONTH ENDED

Revenue on In-store sales ₱70,000.00

1
Gross Revenue ₱ 70,000.00
Cost of goods sold - ₱12,246.00
2
Gross Profit ₱57,754.00
Sales, general, and administration - ₱33,450.00
3 Depreciation Expense - ₱1,500.00
Operating Profit ₱ 24,304.00
Dividend and interest income + ₱1,000.00
4 Interest expense -
Profit Before Taxes ₱ 22,804.00
Taxes - ₱5,826.00
5
Net Profit ₱16,978.00

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 1,500 1,500
Less: Changes in Working Capital

Cash From Operations

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

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 15,457 1,521
Opening Cash Balance - 15,457

Closing Cash balance 15,457 16,978

3.5 FINANCIAL COSTING

Cost Breakdown for Walk Through Resto
Startup Cost
Equipment Purchase: 12,299php
Stove 2,120php
Commercial Fryer 1,320php
Pans 38,829php
Commercial Freezer 23,000php
Aircon 24,590php
Solar 14,500php
Pos ( Point of Sale ) 5,500php
Permits/Licenses 8,400php
Initial Marketing Cost 30,000php
Contingency 160,259php
Total Startup Cost
Operational Cost
Ingredients
Packaging Materials
2,450php
Utilities
31,000php
Wages for Employees
-
Land
10,000php
Insurance
4,200php
Marketing/Advertising
Expenses
Total Operational Cost
Cost of Goods Sold
35,520
Cost of Ingredients
250php
Direct Labor Cost
14,440
Packaging
50,210
Total Cost of Goods Sold
Fixed Cost
Insurance 10,000php
Salaries for Permanent 15,500php
Staff 25,000
Total Fixed Cost
 Variable Cost
74php (per
Cost of Ingredients
order)
Hourly Wages for
42php
Temporary Staff
116
Total Variable Cost
Sales Projections
480php
Projected Sales Volume
149php
Pricing Strategy
70,000
Total Projected Revenue
Profit Margin Analysis
70,000
Total Revenue
50,210
Total Cost
20,210
Profit Margin
3.5 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, 200,000p
Junimicha hp
Ramas, John 200,000p
Ryan hp
Ybanez, Rechell 200,000p
Marie hp
Fabian, Ethan 200,000p
Khyle hp
200,000h
Nercuit, Kent Jude
p
Damole, Cerenia 200,000p
Gail hp

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