Introduction

Videoke is a very popular Iorm oI entertainment in the Philippines. An entertainment in which
amateur singers, or just anybody who wants to try singing, do so along with recorded music using a
microphone. On video, the voice oI the original singers are removed or muted, and the lyrics are
displayed with corresponding moving cursors and changing text colors, so that one can easily Iollow the
song.
Videoke has become so Iamous that almost wherever you go, you will Iind videoke bars. A
videoke bar`s primary products include the karaoke machine and alcoholic beverages like beer, Ior
example.
According to a government health agency study, beer is the third most commonly purchased item
by an average Filipino. Total volume sales oI beer increased by 5° in 2009 to reach 1.6 billion in 2009


















II. MARKET ASPECT
Music has been a signiIicant component oI the Filipino`s lives. Most people love to sing, or perhaps,
just listen to music oI their preIerence. They do have Iun and enjoyable memories singing on videoke
with their Iamilies and Iriends. So videoke is not only Ior those who have the golden voice, but it is Ior
everybody who just wants to enjoy each treasured moment.
On the other hand, as beer is an essential part oI the local culture, Filipinos do not wait Ior special
occasions to drink it. It has also been observed in the country that appetizers or 'pulutan¨ goes well with
beer.
The main customers oI the business will be the resident`s oI p. Oliveros gen. luna, brgy. San Roque,
Antipolo City.
A. Market Analysis

It should be taken into consideration that aIter years oI surveillance oI the prospective area Ior
business, there has not been a single business establishment similar to a videoke bar. Also, it was
observed that many people in the area are regular consumers oI beer. As such, competition Ior the
target market shall not be a primary issue, at least during the outset oI the business.

B. Supply and Demand Analysis

Having observed that no similar business enterprise is situated in the area as well as the target
market`s behavior with regards to Iondness and consumption oI beer, the demand, albeit
subjectively, can be estimated to be high. However, it is a probability that Rendezvous Resto-bar
cannot match the height oI such demand, considering that the business does not possess a huge
physical establishment which can accommodate too many people.















III. TECHNICAL ASPECT

A well-planned menu to oIIer, outsourcing possible suppliers oI the ingredients and equipment to
be used; concept and design oI the place; hiring oI trained barista; and target hours oI operation; business
location.


A. Product Description

Food oIIered: Drinks oIIered:
Crispy Pata 7 spirits
Flaming Hot Chicken Imported Wines
Sizzling Delicacies CoIIee/Tea
Peanuts/Chicharon Juices
Nachos SoItdrinks
Pasta Cocktails
Steak grilled Items Water
Beer
B. Production process
The ideal time oI operation Ior Rendezvous is M-T-TH-S 10am 12mn / W-F-Sat 10am 2am.
The area has plenty oI people who need quick access to Iood and beverages. The business caters to
persons who need someplace to hang out. The place itselI should be attractive and maintain cleanliness.

C. Location

Rendezvous will be located at p. oliveros gen. luna brgy,san roque,Antipolo city. The total are
measures 200 sq. m. the Iloor area measures 150 sq. m.








lvŦ llnAnClAL ASÞLC1

1he land and Lhe bulldlng wlll be purchased from Lhe vlllage's admlnlsLraLlon

1he bulldlng wlll Lhen be renovaLed lnLo a vldeoke bar seLLlngŦ

Cne of Lhe ownersţ MrŦ nerlzonţ shall acL as Lhe manager of Lhe buslnessŦ

AŦ CperaLlng expenses
1Ŧ lnvesLmenL cosL
Land Þhp 3ţ300ţ000

Cap|ta| expend|tures
O %ulldlng/lnfrasLrucLure)
concreLe works/maLerlals Þhp 430ţ000
sLeel works/maLerlals Þhp 473ţ000
masonry works/maLerlals Þhp 300ţ000
carpenLry works/maLerlals Þhp 373ţ000
flnlshlng/palnLlngs maLerlals Þhp 323ţ000
elecLrlcal works/maLerlals Þhp 380ţ000
plumblng works/maLerlals Þhp 123ţ000
doors/wlndows/grlll works/supplles Þhp 283ţ000
roof works maLerlals Þhp 120ţ000
hardware supplles Þhp 330ţ000



O LqulpmenL %see lndex A for deLalls) Þhp 298ţ919
O lurnlLure %see lndex for deLalls) Þhp 91ţ200
O 1ools %see lndex C for deLalls) Þhp 33ţ130








perat|ng cost
O Salarles %MonLhly)

Manager Þhp 13ţ000
Chlef Cook Þhp 10ţ000
Pelper/WalLer %3 persons) Þhp 21ţ000

SubŴtota| Þhp 46ţ000

O llxed Lxpenses %MonLhly)

LlecLrlclLy Þhp 20ţ000
WaLer Þhp 7ţ000
1elephone Þhp 700

SubŴtota| Þhp 27ţ700

O Mlscellaneous %MonLhly)

lood lngredlenLs Supply Þhp 70ţ000
everage Supplles Þhp 110ţ000
LÞC Þhp 2ţ300

SubŴtota| Þhp 182ţS00



1ota| Þhp 7ţ367ţ969































INDLk A
SU8Ŵ11ALť 298919




INDLk 8

Iurn|ture Þr|ce per p|ece
(Þhp)
Çuant|ty
(pcs)
1ota| Þr|ce
(Þhp)
4Ŵ seaLer Lable 373 10 4300
ÞlasLlc SeaL 170 40 6800
Plgh chalr 330 8 4400
Sala seL 33000 2 70000
Cpen cablneL 7000 1 7000
SubŴtota|ť 92700






Lqu|pment Þr|ce per p|ece
(Þhp)
Çuant|ty
(pcs)
1ota| Þr|ce
(Þhp)
vldeoke 1v 6000 3 180000
LlecLrlc lan 1237 3 6183
lluorescenL Lamp 73 6 430
lreezer 3400 2 6800
8efrlgeraLor 13234 2 26468
Alr CondlLloner 29378 2 38736
Cas SLove 1130 2 2260
SLereo 18000 1 18000




INDLk C

1oo|s Þr|ce per p|ece
(Þhp)
Çuant|ty
(Þcs)
1ota| pr|ce
(Þhp)
Casserole 223 4 892
lrylng pan 334S 4 13380
Sauce pan 2S0 4 1000
Þressure cooker 1069 2 2138
Chopplng knlfe S4 10 S40
knlfe sharpener 88 3 264
Chopplng board 119 2 238
Mlxlng bowl 398 3 1194
Soup bowl 200 20 4000
Spoon S S0 2S0
lork S S0 2S0
Ladle S0 3 1S0
1urner 9S 3 28S
klLchen shears 180 3 S40
lce plck 80 1 80
Measurlng cup seL 4S 1 4S
Measurlng spoon seL 40 1 40
oLLle opener 2S 10 2S0
Can opener 110 2 220
MorLar and pesLle 100 2 200
ÞlaLe 20 S0 1000
WaLer gobleL 69 30 2070
eer glass 3S 30 10S0
ÞlLcher 147 10 1470
lce buckeL 40 20 800
1lssue 27 30 810
AshLray 80 1S 1200
1ooLhplck 10 1S 1S0
Servlng Lray 100 S S00
lce Long 12 12 144
SubŴtota|ť 3S1S0

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