1.3.

1 The target Market and customer base

Terminal Aroroy in which NABI’S CHADZ will be established is a crowdy place. Aroronians,
especially the students and native, love to chill in Terminal to enjoy the sunset and feel the cold breeze
of the sea. At night they also enjoy the overlooking stars and moon. Some bring food and share it with
their friends and family. They love to hangout and shared laughter with each other.

The NABI’S CHADZ is open for all – students, workers, passer-by, people live near the area,
nature lover customer, selenophile, astrophile, eco-friendly, and etc. The target customers by whom
NABI’S CHADZ will generate more income are:

Students – 25%
Native – 30%
Workers/Professionals – 20%
Visitors – 15%
Passerby – 10%

1.3.3 Competitor Analysis

A restaurant is a business that prepares and serves food and drinks to customers. NABI’S CHADZ
identified competitors are Chloe’s Food House, Makens, d’ Frime Bistro, Marilyn’s place, Charieflor, Papa
Ted’s, Tapsigo, Ethans, and other nearby eatery.

1. Chloe’s Food House

Best seller: Inasal – 130
Halo-Halo – 70
2. Makens
Best Seller: Pansit Guisado – 500 Bilao
3. d’ Frime Bistro
Best Seller: Pizza – 499
4. Marilyn’s Place
Best Seller: Milk Tea – 70
Burger, Fries with drinks – 120
Shawarma Fries – 95
5. Charieflor
Best Seller: Different Varieties of Viand – 50
6. Papa Ted’s
Best Seller: Lechon Kawali – 180
7. Tapsigo
Best Seller: Tapsilog – 75
8. Ethans
Best Seller: Lugaw – 40
Lomi Special – 70

Compared to NABI’S CHADZ their restaurant or eatery is establish ahead of time which makes it
already known and patronized by people. Also they are located along the road.
1.5 Production process and Development

NABI’S CHADZ will have their specific employees. I, as the owner of the company will get
applicants that is suitable for their skills and abilities. Also who are trust worthy, and polite. I will
manage the business and the employees will be the one to take an action for the service needed by the
customer. I will also have an assistant manager who will manage whenever I am not around. I would like
to get also a dishwasher for washing plates and utensils and a delivery rider who were deliver the order
of our customer.

1.6 The supplier in raw materials

NABI’S CHADZ will get a supplier who had a very good quality of Food. The supplier that I pick
are the Hortelano Poultry for egg and chicken which is located at Barangay Luy-A, Aroroy, Masbate, the
Aroroy Slaughter House for Beef and Pork which is located at Barangay Talabaan, Aroroy, Masbate, the
Aroroy Market Place for other raw materials which is located at Barangay Poblacion, Aroroy, Masbate,
the Masbate Market place for other raw materials, and for the seafood one of my staff will go at
different ‘Tugbungan’ to buy fresh seafoods.

1.7 Company structure and organizational structure

Owner/Manager
Maecylene C. Hao

Assistant Manager/Cashier
Ian Lemuel C. Hao

Kitchen Manager

Dishwasher Server Line Cook Delivery Rider

Prep Cook

JOB TITLE JOB DISCRIPTION JOB SPECIFICATION JOB QUALIFICATION

1. Manager The manager has Restaurant Managers  Good communication
overall operational ensure restaurants run skills
responsibility for the smoothly and  Strong leadership skills
restaurant. He/she efficiently. They seek to  Have an understanding of
must take provide customers with federal, state, and local
responsibility for the pleasant dining laws affecting the
day-to-day operations. experiences that live up restaurant business
 to brand standards.  Excellent communication,
Their efforts, which collaboration, and
include effectively delegation skills.
managing employees,  Proven ability to develop
are ultimately geared and achieve financial
towards safeguarding plans.
the profitability of the
 Ability to motivate and
restaurant
lead employees, and hold
them accountable.

2. Assistant An assistant manager A Restaurant Assistant  Trust worthy

Manager is the one who assist Manager is responsible  Ability to be calm under
in managing the for a variety of tasks, pressure
restaurant. Under the including scheduling  Strong leadership skills
direction and shifts, seating  Good communication
supervision of the customers, and caring skills
Manager/Owner, the for staff members. They  Good with social media
assistant takes the must also ensure that
Manager’s place when the place abides by all
the manager is not applicable laws and
present and helps to promotes an enjoyable
ensure smooth dining experience with
operations with or excellent customer
without the manager service.
presence.
3. Cashier Collects payments by A Cashier, or Retail  Trust worthy
accepting cash from Cashier, is responsible  Work experience as a
customers, receiving for processing cash, Retail Cashier or in a
payments and issuing debit, credit and check similar role in sales.
receipts, gift-wrapping transactions using a  Basic PC knowledge.
packages and keeping cash register or other  Familiarity with electronic
track of all cash and point-of-sale system in a equipment, like cash
credit transactions. To retail environment. register and POS.
be successful in this Their duties include  Good math skills.
role, you should have balancing the cash  Strong communication and
previous experience in register, making change, time management skills.
a customer service recording purchases,  Customer satisfaction-
position and good processing returns and oriented.
knowledge of how scanning items for sale.  High school degree.
cash registers operate.
4. Kitchen The chef or kitchen Kitchen Manager  Innovative
Manager manager is include supervising the  Bachelor's degree in
responsible to the food prep and cooking, restaurant management
manager for kitchen maintaining a fully- or certification from
operations. The tasks stocked kitchen culinary school is required.
can, of course, be inventory and
delegated, he’s/ her complying with safety
 responsibilities are – and cleanliness  In-depth knowledge of
menu development, standards. To be kitchen health and safety
recipe development, successful in this role, regulations.
food cost, health and you should be able to  Ability to work well in a
sanitation standards, manage our kitchen stressful and fast-paced
hiring and training, staff and guide them to environment.
ordering, and deliver quality food on  A Food & Drink
scheduling. time. Connoisseur
5. Line Cook A Line Cook is in Sets up and stocks food  High school diploma or
charge of preparing items and other equivalent qualification.
food and setting up necessary supplies. Certificate in culinary arts
other necessary Prepares food items by or related field.
supplies. They make cutting, chopping,  In-depth knowledge of
sure everything has mixing, and preparing restaurant best practices
been set up correctly sauces. Cooks food and cooking methods.
before starting work. items by grilling, frying,  Good at multitasking
They use specialized sautéing, and other  Have knowledge in food
kitchen tools to cooking methods to safety
prepare essential specified recipes and
ingredients and create standards.
a finished product for
restaurants.
6. Prep Cook A prep cook is Prepare cooking  High school diploma or
responsible for the ingredients by washing equivalent.
preparation of and chopping  Culinary school training
ingredients and vegetables, cutting would be advantageous.
stations used in the meat, and other meal  Experience as a prep cook
cooking process, as prep. Set up may be advantageous.
well as maintaining workstations and  Manual dexterity to
the kitchen and ingredients so that food operate cooking tools such
ensuring it is clean and can be prepared as knives.
sanitized. A prep cook according to recipes.  Strong teamwork and
is also known as a Undertake basic cooking communication skills.
food preparation duties, such as reducing  Physical endurance to
worker sauces and parboiling work long shifts in a busy
food. Prepare simple environment.
dishes, such as salads  Flexibility to work shifts,
and entrees weekends, nights, and
holidays.
 Ability to work in a
stressful, fast-paced
environment.
7. Server A Server's A restaurant server  Proven restaurant serving
responsibility is takes orders, answers or waitering experience.
attending to diners questions about the  Hands-on experience in
before, during, and menu and food, sells cashier duties.
after their meals by the restaurant's food
 helping them place, and drinks, takes  Attention to cleanliness
receive, and pay for payment, and safety.
their orders. They also communicates orders  Patience and customer-
ensure the timely with the kitchen staff, oriented approach.
delivery of food and seats customers, and  Excellent people skills with
beverages by checking helps with customer a friendly attitude.
on their tables service and cleaning.  Responsible and
periodically Also known as a waiter trustworthy.
throughout the service or waitress.  High school diploma is a
time. plus but not required.
8. Dishwasher Ensuring the Maintains a clean  Ability to understand and
availability of clean kitchen, properly follow directions.
dishes by bussing washes and sorts soiled  Ability to understand and
tables, washing dishes, dishes, and preps foods meet restaurant standards
pots, pans, and as needed. Keeps dish for health, safety, and
flatware, and resetting area free of clutter and excellence.
dining areas. organized. Sets up dish  Ability to remain alert and
stations, including dish focused in an environment
machines and sinks. that is noisy and fast-
Maintains clean / dry paced.
floors throughout the  Ability to work effectively
shift. with kitchen staff.
 Detail-oriented and
thorough.
9. Delivery Rider It is the role They are responsible for  Valid driver's license and
responsible for promptly delivering clean driving record.
delivering various customer orders,  Ability to lift and carry
items to different ensuring that the foods heavy food orders and
addresses as assigned. are fresh and delicious operate a vehicle for
upon arrival. Delivery prolonged periods of time.
drivers are responsible  Strong interpersonal skills,
for checking orders and including verbal
collecting payment at communication and
the time of delivery conflict resolution.
(unless payment has  Trust worthy
already been made).  Mind set for organization
and attention to details.

1.7.1 Management

The Business owner/manager is a graduate student of Bachelor of Science in Civil Engineering in

the year 2024-2025. She’s a 24 year old and a licensed Civil Engineer. She’s currently living alone beside
her Parent’s house at their hometown, Barangay Panique, Aroroy, Masbate. The owner is the daughter
of Mrs. Irona C. Hao and the 4th among 5 siblings. In her college days she only enjoy watching ‘mukbang’
in her phone. At first, after she graduate and become an Engineer, she decided to have her own small
snack house as a sideline. And later, after thinking thoroughly, she decided to have a restaurant to have
more income so she can donate more on her supported charity. She dreamed to have her own
orphanage that is why she decided to elevate her small snack house to a restaurant. Her 40% profit will
go to her savings bank accounts for later on will be using to start-up of her dreamed orphanage.

1.7.2 Legal status

NABI’S CHADZ legal requirements are:

 Building Permit
 Certificate of occupancy
 Business License
 Health Permit
 BIR
 Food handlers permit
 Federal Employment Identification number (FEIN)
 Sales and use tax license

1.7.3 Partners and Sponsor

NABI’S CHADZ is a sole proprietorship business duly owned by a licensed Civil Engineer,
Maecylene C. Hao. She will lead the business with the help of her brother, Ian Lemuel C. Hao, with a
reason of her busy work schedule. NABI’S CHADZ has been planned thoroughly. NABI’S CHADZ will be
established without sponsor and partnership, it will funded by the owner using her own salary and
savings. As years will passed by, the gained profits will be then used to sustain the long run.

1.8 Risk

Risk is always a factor when it comes to running a business, there are plenty of ways that both
current and future restaurant owners may be able to protect themselves better. Keeping an eye out for
emerging threats and ensuring that future risks are able to be dealt with as they develop can go a long
way towards ensuring that restaurants can enjoy greater success in the days to come.

RISK SOLUTION
Work place injury Investing in an insurance policy and have
worker’s compensation. Train all the staff about
First aid. And have a medicine kit in cases of
emergency.
Fire Hazards Employers will be appropriately trained to deal
with a fire. Fire safety is also important such as
fire extinguisher, fire alarm and an exit.
Typhoon Since our location is in the terminal and near
from sea, typhoon can interfere with our
business since it will result suspension of travel
land and water vehicles.
Reputation management Ensuring that all the staff is properly trained,
polite, trust worthy, and have a passion for
customer service.
1.9 SWOT Analysis

NABI’S CHADZ strength, weaknesses, and the possible opportunities, and threats are:

STENGTH WEAKNESSES
S1 – Cheaper price than other W1 – Raw material price growth
S2 – Outstanding customer service W2 – Maintaining image
OPPORTUNITIES THREATS
O1 – Loyal returning customer T1 – Changing market’s preference
O2 – Become known T2 – Intensifying competition
ANALYSIS

S1 + W1: NABI’S CHADZ want to satisfy the customer from their cravings, to be satiate. This restaurant is
a budget friendly – prices are as low as possible. However, we cannot control the price growth of raw
material as year passed by. So the management will look what they can do to still serve a good quality of
food with a reasonable price.

O1 + T1: The NABI’S CHADZ gain lots of loyal customer because of their creativeness that attracts them
and make them come more often. The restaurant increases the chances of gaining regular customer by
showing sincere concern during a customer’s initial dining experience. Though, changing market’s
preference is out of their control.

S2 + W2: Having a good employee is one of the strength of a restaurant. Most customer appreciate that
someone is watching out for their satisfaction. The satisfied or dlighted customer becomes the most
economical form of advertising.

O2 + T2: Having a creative, innovative, and good employee is have a greater chance to become known.
Employee and quality services makes the customer patronized your product. But having a lot of
competitor is a great challenge to maintain your goal.

1.10 Price breakdown

In order to survive in business industry and has an advantage towards your competitor it is
important to know their advantage and disadvantages, one of this is its pricing. You have to know your
competitors pricing to formulate your own product pricing.

1. Chloe’s Food House

MENU PRICE
Inasal 130
Halo-Halo 70
Lechon Kawali 150
Mami 90

2. Makens
MENU PRICE
Pansit Guisado (Bilao) 500

3. d’ Frime Bistro
MENU PRICE
Pizza 499
 4. Marilyn’s Place
MENU PRICE
Milk Tea 70
Burger, fries with drinks 120
Shawarma Fries 95

5. Charieflor
MENU PRICE
Viand 50

6. Papa Ted’s
MENU PRICE
Lechon Kawali 180

7. Tapsigo
MENU PRICE
Tapsilog 75

8. Ethans
MENU PRICE
Lugaw 40
Lomi Special 70

NABI’S CHADZ product pricing

This is the tentative pricing of NABI’S CHADZ, however, this may change depending on the
pricing of raw material

MERIENDA
 Fried Noodles
 Plain ---------------------------------------- 40
 With 2pcs Siomai ----------------------- 45
 With Egg or Patty ----------------------- 50
 Beef Mami ------------------------------------------- 55
 Chicken Mami --------------------------------------- 45
 Lomi --------------------------------------------------- 45
  Pansit Guisado
 Solo ------------------------------------------ 75
 Regular (Good for 3-4) ------------------ 180
 Pansit Sisig Solo --------------------------- 130
 Sotanghon Guisado
 Solo ------------------------------------------- 85
 Regular (Good for 3-4) ------------------- 220

SNACK

 Fries
 Small ----------------------------------------- 35
 Large ----------------------------------------- 50
 Burger
 Regular -------------------------------------- 20
 With egg ------------------------------------ 30
 With cheese -------------------------------- 25
 Complete ------------------------------------ 45
 Egg sandwich ------------------------------- 20
 Footlong
 Nachos -------------------------------------------------- 125
 Siomai (4pcs)
 Chicken/Pork/Beef ------------------------ 25
 Fried Siomai ------------------------------- 30
 Popcorn ----------------------------------------------- 15
 Cheese stick ------------------------------------------ 25
 Lumpia (4pcs) ---------------------------------------- 25
 Shawarma
 Shawarma fries

BREAKFAST/LUNCH/DINNER

MEALS

 Porksilog/Bulaksilog/Tapsilog ------------------- 95
 Longsilog ---------------------------------------------- 70
 Lumpisilog -------------------------------------------- 85
 Patty with Rice -------------------------------------- 70
 Siomai Rice with Bacon bits --------------------- 70

BEEF

 Bulalo ------------------------------------------------- 210

 Papaitan ---------------------------------------------- 90
 Beef Tapa with Rice -------------------------------- 90

PORK
  Crispy Pata -------------------------------------------- 530
 Lechon Kawali with Rice --------------------------- 90
 Sisig
 With Rice ----------------------------------- 85
 With Rice and Egg ------------------------ 95
 Regular -------------------------------------- 205
 Chicharon Bulaklak ----------------------------------------------------------- 205
 Pork Sinigang ------------------------------------------------------------------- 260

CHICKEN

 Buttered/Teriyaki/Chinese
 Half --------------------------------------------------------------------- 245
 Whole ------------------------------------------------------------------- 395
 Salted Egg/Spicy Korean/Seasoned/Soy Garlic (12pcs) ---------------- 249
 Cheesy Buffalo (12pcs) -------------------------------------------------------- 295
 Chicken in Salted Egg
 6pcs ---------------------------------------------------------------------- 199
 1pc with Rice ----------------------------------------------------------- 65
 Rice Meal
 1pc Chicken any flavour with Rice and Fries ------------------ 149

SEAFOODS

 Shrimp Sinigang ---------------------------------------------------------------- 250

 Tempura ------------------------------------------------------------------------- 230
 Calamari ------------------------------------------------------------------------ 240

VEGGIES

 Chopsuey ----------------------------------------------------------------------- 230

 Adobong Pork and Beans --------------------------------------------------- 210

RICE SERVING

 Plain Rice
 Cup ------------------------------------------------------------------- 15
 Half ------------------------------------------------------------------- 9
 Fried Rice
 Cup ------------------------------------------------------------------- 18
 Half ------------------------------------------------------------------- 10
 Rice Platter
 Plain ------------------------------------------------------------------ 130
 Garlic Fried Rice ---------------------------------------------------- 140

DESSERT & DRINKS

 Coffee Jelly
  Medium -------------------------------------------------------------------- 49
 Large ------------------------------------------------------------------------ 59
 Mango Cheese Tapioca
 Medium -------------------------------------------------------------------- 49
 Large ------------------------------------------------------------------------ 59
 Mango Graham Shake ------------------------------------------------------------- 70
 Halo-Halo
 Regular ---------------------------------------------------------------------- 55
 Special ----------------------------------------------------------------------- 69
 Overload -------------------------------------------------------------------- 89
 Coke Float ----------------------------------------------------------------------------- 69
 Softdrinks
 Lemon Squeezed Juice
 12 oz. ------------------------------------------------------------------------- 45
 16 oz. ------------------------------------------------------------------------- 55
 22 oz. ------------------------------------------------------------------------- 65
 Bottled Water
 Small -------------------------------------------------------------------------- 15
 Big ----------------------------------------------------------------------------- 20

2.1 Personal Motivation

You will strive more to become successful because of your motivation. As you grow older you
will face lots of challenges, hardship, and responsibilities to the point that sometimes you want to give
up already.

The reason behind of NABI’S CHADZ is her family and dream to have her own orphanage. She
want to be financially stable. She want to spoil them by giving their needs and wants. She want to repay
the kindness of her aunt and uncle when they are in their darkest day. They are broken family, she make
it as her motivation. She want to find her father and ask a lot of question in order to have her peace in
heart. Because of their situation, she once dream to have her own orphanage. Being in a broken family
is not easy, comforting yourself that God has a purpose why she let you experience it when you see a
complete family laughing together. She cannot stand more to have children at her age when her father
left them, experiencing and feeling the emotion she felt when she’s the one in that situation. She want
to make sure that they are not alone, that someone still care for them even they are abandoned,
harassed, and broken at the young age by their own family.

2.2 Experience

A profession that the owner have is not related or inclined to run a restaurant business, which
she is a licensed Engineer in their hometown. However, she love to watch ‘mukbang’ on tiktok that is
why she decided to have a small snack house and later on became a restaurant because of her dream
orphanage. She consult to the expert on how she will manage her business and self-study how business
works.

2.3 Personal Role

The role of the owner is to provide a sufficient funds for the launch of the business. She is also
responsible to ensure that restaurants run smoothly and efficiently. She have an understanding of
federal, state, and local laws affecting the restaurant business. Have an excellent communication,
collaboration, and delegation skills. Treat the employee as her own family.

2.4 Reference

In NABI’S CHADZ, a dish you’ll enjoy, is owned and manage by Engr. Maecylene C. Hao. The
physical store is located at Pier site/Terminal Poblacion, Aroroy, Masbate. You can contact at
09467088728 or 09098530748 or you can message us at Nabi’s Chadz facebook Page.

2.5 Curriculum Vitae

Name: Maecylene C. Hao Marital Status: Single

Date of Birth: October 17, 2002 Mobile: 09467088728

Nationality: Filipino Email: hao17mc@gmail.com

Contact Address: Purok Rosas Panique, Aroroy, Masbate

PERSONAL SUMMARY

A Licensed Civil Engineer and a business owner and manager of NABI’S CHADZ who worked on a project
of both public and private sectors. Became a licensed engineer at one take after she graduated in year
2025. She is good at communicating, independent, have a leadership skills, have a strong personality,
and have a heart to her employee and staff.

CAREER HISTORY

DUTIES

KEY SKILLS AND COMPETENCIES