1

Chapter I
INTRODUCTION

Restobar is derived from two words, restaurant and bar. A restaurant is a business
establishment which prepares and serves food and drink to customers in return for
money. It can be paid before the meal, after the meal or by a running tab. Usually in a
restaurant the meal is eaten within the premises but many restaurants nowadays offers
take-out and food delivery services. Restaurants can be distinguished in different ways.
The primary factors are usually the cuisine. It may differentiate also on factors including
speed, formality, location, cost, service, or novelty themes. It also range from inexpensive
and informal dining places that caters to people working nearby, with simple food served
in simple settings at low prices, to expensive establishments serving refined food and fine
wines in a formal setting. In informal dining, customers usually wear casual clothing. In
expensive and formal dining customers might wear semi-casual, semi-formal or formal
wear. Typically, customers sit at tables. Their orders are taken by a waiter, who brings
the food. After eating, the customers then pay the bill (wikipedia, 2013).
The counter at which drinks are served by a bartender is called the bar. It refers to
a specialized counter where alcoholic drinks like beer, wine, liquor and cocktails are
served and will be consumed within the premises. Prospective customers may sit or stand
at the bar and be served by the bartender, or they may sit at tables and be served by
cocktail servers. Bars usually have entertainment stage like live bands, acoustic artists,
comedians, strippers and dancers. Bars usually with entertainment are often called music
bars or night club (wikipedia, 2013).

The municipality of Buug has many residents with students studying in the cities.
They experienced dining in restaurants and hopping to bars during night outs with
cliques. One of the many aims of the researchers is to give the people of Buug and
neighboring municipalities to experience such uniqueness of music bars and dining in a
restaurant with affordable and good services.
To ensure the viability of the project, the researchers came up to this study. Every
findings and data in this project will be used to whether pursue or revise this project.
This feasibility will enhance the probability of the success of undertakings.

Chapter II
SUMMARY OF THE PROJECT

A. Name of the Project

The proposed project shall be called DLAX Restobar which is composed of the
initial of the researchers. The nature of the business will be a partnership.

B. Location
The proposed DLAX restobar will be located at Gakos Residence (below LTO
Office), located at Rizal Avenue and National Highway Intersection, Buug, Zamboanga
Sibugay. A space will be rented and will be renovated to suit for a restobar. The area is
the center of the commercial area of Buug. It is approximately 250 meters away from the
municipal hall, 100 meters away from the municipal public market and 250 meters away
from the bus terminal. It is very ideal for dining passengers, students, teachers,
businessmen and government and private employees.

C. Brief Description of the Project

The proposed DLAX restobar will offer a dine-out experience no one offered
before in the vicinity of Buug. It will accommodate customers from 3:00 PM to 1:00 AM
which covers afternoon snack time, dinner and clique night out. It will offer delicious
authenticated food only offered by this establishment. The bar offer drinks, cocktails,
wines and beers for a night out of all ages.
The area will be rented and renovated to suit the taste of Buuganons and other
neighboring towns. It will be equipments suitable for modern futuristic set-up. All

necessary equipments will be made movable for future rearrangements and reservations
DLAX Restobar will accommodate thirty (30) costumers in the dining hall. The
structure of the buildings is L-shapes with black and white checkered floor. The ceiling
will be made up of plywood with wooden mouldings and chandeliers are hanging. There
will be a bar that can accommodate twelve (12) costumers at the same time and two (2)
comfort rooms; one (1) for male and one (1) for female. Both comfort rooms are
overlayed with the flooring and two-thirds (2/3) of the walling heights will be covered
also with tiles.

D. Objectives of the Project

The proposed project will aim the following objectives:
1. To generate income
2. To provide delicious and affordable foods.
3. To provide unforgettable experience efficient service to the costumers.
4. To give employment to those who are capable individuals but were unemployed.

E. Highlights to the Project

1. Nature of the Project
DLAX Restobar will start its daily operation at exactly 3:00 PM and closed 1:00
AM. Waiting service type of operation will be employed. DLAX will serve hot and
newly cooked food from the menu from the opening up to its closing time and kitchen
will be closed at 11:45 PM. Take-out orders are also available. Catering services will
accommodate to special occasions like birthdays, wedding, anniversaries and etc.

The bar will also offer alcoholic beverages, cocktails, beers, fruit juices, milk,
coffee, etc.
2. Mode of Financing
The project will be financed by three (3) people in equal sharing of five hundred
thousand pesos. It will be a Partnership under the management of the proponents.
Project Time Table and Status
Phases

Year

Activities

January-March

2014

April-August

2014

September

2014

Preparation of Project Feasibility and

Negotiation to the Rental of the
Establishment
Building Renovation and Start of
Recruiting and Hiring of Personnels
Purchase of Equipments and Materials

October-November

2014

Advertisements and Promotions

December

2014

Start of Business

Chapter III
MARKET STUDY

A. Market Study
1. Demographic Factor
Buug is a third class municipality situated in the eastern part of Zamboanga
Sibugay. According to 2010 Census, it has a population of 35,969 people in 7,629
households. It is politically subdivided into twenty-seven (27) barangays. Buug is major
in farming rice, coconut and rubber. Few coastal barangays are also engaging in fisheries.
Commercial is good in Buug because it is positioned in a national highway where
travelers are plenty. It is situated in the middle from Cagayan de Oro City to Zamboanga
City. It is sixty two (62) kilometers away from Pagadian City in the east and seventyseven (77) kilometers away from Ipil, the provincial Capital of Zamboanga Sibugay in
the west.
Buug is the boundary municipality of Zamboanga Sibugay in the east with the
total land area of 137.37 km2. Neighboring towns are Bayog in its north, Diplahan in its
west, Kumalarang in eastern part and the Domanquillas Bay in the South.

2. Economic Status of the Community

Farming is the major source of income in the municipality of Buug. It has a vast
rice paddies and coconut and plantations. Rubber is also a growing source of income and
becoming one of the major products in this area. Few coastal barangays engage in fishing
and fish ponds. Investors built rice mills and copra and rubber buying centers. Buug has
now big grocery stores and shopping centers. Taiwanese and Chinese immigrants also

built cheap china stores offering cheap dry goods. Buug has eight(8) high schools, with
one (1) semi-government, two(2) private and five (5) government owned. It has also two
(2) college and few vocational clinics. Hotels, lodging houses and travels inns are
growing. Intend cafes and gamming centers are also present and up to date.
3. Socio Cultural forces
Buug is predominantly populated by Visayan people like Boholanos, Cebuano,
Ilonggo and Negrenses. People from Luzon are also found like Batangueos, Ilakanos
and Tagalog.
Natives are Subanens, Maguindanao, Tausogs and Maranaos.
Dominant religions are Catholics and Protestant Christians. Islam is also present
and majorly made up of natives.
The proposed establishment will respect everyones socio and cultural forces in
the place because it will aim to cater everyone no matter what their beliefs are.

4. Political and Legal Forces

Buug is composed of twenty-seven (27) Barangays. Peace and order is good. Few
hostilities are recorded but in general, Buug is a peaceful municipality. Military and
police personnels are all over the vicinity to maintain order.
Every legal business is welcome to the municipality as long as it helps improve
the economic status and way of living of the community.
To make sure the smooth sailing of the proposed establishment, all necessary
legal documents will be secured and necessary fees and taxes will be paid to the
respected offices.

5. Technology
The municipality of Buug is coping up in terms of technology and started to reach
out the world. It has cellphone signals of the three (3) major telecommunication
companies (Globe, Smart and Sun). it has also telephone lines and internet connections.
The main modes of transportations are multicabs, tricycles and extended motorcycles. In
long distance travels, bus is present twenty-four (24) hours a day.

6. Competition
Competition is always present in all aspects especially in business. Rivalry serves
as challenge and makes the service of any business even better. In this business field
there are few restaurants that exist in the vicinity that might affect the grow of DLAX
Restobar.

Pistahan Restaurant

Buug Palace Inland Resort and Restaurant

Golden View Hotel and Fast Food

Kinawboy Grill

Tribu Grill

And other small carenderias in the vicinity

But as the concept of restaurant and bar, no one has been put up before. The
challenges created by these competitors will drive DLAX Restobar to create new
original concepts that will give the prospective costumers new experience in dining and
bar hoping.

7. Forecast Numbers of Costumers and Sales

Forecast numbers of costumers and sales will be determined using the following
formula:
MCE = n x s x t

The maximum capacity estimate (MCE) is determined, where n, is the total

numbers of seats, t, the seat turn-over, and s, the serving time.
DLAX Restobar will have the following data:
Total No. of Seats

30

Seat Turn-over

1 person per hour

Average Time per Costumer

1 hour

MEAL
Duration

Snack Time
Pm Snacks

Dinner Time

After Dinner

3-5 pm

6-9 pm

10 pm-1:00 am

30x2x1

30x3x1

30x3x1

60

90

90

No. of Hours
Maximum
Capacity
Estimate (MCE)
TOTAL

Maximun Capacity
Table for Sales Forecast =
Total Seat Occupancy

10

Seat Occupancy
Meal Period

Maximum Capacity

Estimate Percentage

Seat Occupancy

Snack Time

60

30%

18

Dinner Time

90

40%

36

After Dinner

90

40%

36

Seat Occupancy

Average Price

PM Snack Time

18

100

1,800.00

Dinner Time

36

180

6,480.00

After Dinner

36

150

5,400.00

Sales for Foods and Snacks

Meal Period

Total

Sales per Meal

13,680.00

Total Sales
Total Sales per Day

P13,680.00

Total Sales for a Week

P95,760.00

Total Sales for a Month

P410,400.00

Total Sales for a Year

P4,993,200.00

11

Sales of Beverages
Meal Period

Seat Occupancy

Average Price

Snack Time

18

30

540.00

Dinner

36

30

1,080.00

After Dinner

36

70

2,520.00

Total

Sales per Meal

4,140.00

Total Sales
Total Sales per Day

P4,140.00

Total Sales for a Week

P28,980.00

Total Sales for a Month

P124,200.00

Total Sales for a Year

P1,511,100.00

Total Annual Sales

Food and Snack

P4,993,200.00

Beverages

P1,511,100.00

Total

P6,504,300.00

B. Marketing Mix
1. Market
Buug as situated in the nations main artery, the national highway, is a very good
site for new business, especially in food business. As a growing third class municipality
with almost 36,000 residence and more or less 7,000 households in twenty-seven (27)

12

barangays, including the many visitors and travelers passing the viability of a restaurant
and bar is high.

2. Product
DLAX Restobar will offer menu of authentic and original recipe of the owner at
a very reasonable price. It will be served hot and will be cooked where they can see in the
glass show window. An experience very well suited for people who are not on a hurry
and wants to enjoy the foods and ambience.
Special drinks and beverages will also be made available for clients choice
during meal.

3. Promotions and Advertisings

DLAX Restobar will be promoted and advertised using local medias. It will
published in local provincial tribunals, newspapers and billboards. It will be aired in local
cable TV and FM stations. Leaflets containing the establishments specifications will also
be distributed to individuals in Buug and neighboring towns. Streamers will also be
hanged in strategic posts where everybody can see.

4. Pricing
Proper costing of the products will be very reasonable and affordable to all classes
of people. The management will impose a standardized costing for all products to ensure
good and permanent pricing.

13

5. Channel of Distribution
The center of distribution will be located at national highway, Rizal Avenue
intersection. DLAX Restobar will cater with no religious or ethnicity restrictions and all
classes of people, dine-in or take-out.

C. Market Analysis
1. Demand
The growing economic status of Buug gives a higher marketing viability. The
rising numbers of business establishments and rising numbers of travelers and visitors are
good signs of a rising demands of food industry. College students from neighboring
towns who studied in our local university are prospective customers for this proposed
establishment.

2. Supply
As the demand increases, DLAX Restobar will aim to fill in. Raw materials are
easy to acquire and very accessible in Buugs local market. Meat Products, vegetables,
marine products and spices are very abundant in the vicinity. Employees are also
abundant for there are plenty of able individuals who are unemployed.

3. Market Survey
As the researcher aim to materialize this proposed project, a market survey was
done to fine out the viability of the proposed project. It was justified that the result of the
survey is positive and viable.

14

I. Method of Survey
a. Locale
The survey was conducted in Buug, Zamboanga Sibugay, where the
proposed project will be established.
b. Respondents of the Study
There where eighty (80) respondents who where randomly selected from
employees, students, teachers, farmers, business man, travelers and locals. The
data where gathered through questionnaires given to them.
c. Data Gathering Procedure
A questionnaire was formulated to gather data. It was composed of two
parts. The first part is composed of demographic data of the respondents. The
second part is the respondents personal opinion on the viability of putting up the
proposed project.

II. Data Analysis

Data were gathered using simple frequency and percentage distribution.
The following formula was used:
R/D x 100 = Percentage Distribution

Where: R = No. of Respondents

D = Frequency of the Total No. of Respondents of the
Study

15

III. Discussions of Findings

The following are the interpretation and presentation of data gathered from
eighty (80) respondents:
a. Demographic Characteristics of Respondents
Table 1. Distribution of Respondents According to Occupation
Occupation
Government
Employees
Students
Businessmen
Private Employees
Unemployed
Total

Frequency
7

Percentage
9%

36
6
16
15
80

45%
7%
20%
19%
100%

The table above shows the respondents occupation. It reveals that the highest
number of respondents is students with 45%, followed by private employees with 20%,
unemployed with 19%, government employees with 9%, and the lowest is businessmen
with 7%. The student got the highest ranking because majority of the passersby in the
vicinity are students from the surrounding campuses; followed by private employees
because the vicinity is the center of commercial in Buug and many private establishments
and offices were found. The area also has many residential houses which unemployed
housewives would like to dine-out.

16

Table 2. Distribution of Respondents According to Gender

Sex
Male
Female
Total

Frequency
23
57
80

Percentage
29%
71%
100%

Table 2 above shows the number of respondents according to gender. It shows

that female respondents with 71.25% are more than the male respondents with only
28.75%. Female respondents are more because they are more approachable than male.

Table 3. Distribution of Respondents According to Age

Age
Below 21
22 above
Total

Frequency
46
34
80

Percentage
58%
42%
100%

The table above reveals that the respondents aging below 21 years old are the
highest with 58%, followed by the respondents aging 22 years old and above with the
value of 42%. The respondents aging 21 and below were majority of the respondents
because many of them are students and young professionals who worked on private
institutions around the vicinity.

17

Table 4. Distribution of Respondents According to Religion Affiliation

Religion
Affiliation
Roman Catholic
Born
Again
Christian
Seventh
Day
Adventist
Muslims
Iglesia ni Cristo
Total

Frequency

Percentage

45
19

56%
24%

4%

12
1
80

12%
1%
100%

Table 4 shows the religious affiliations of the respondents. It reveals that the
Roman Catholics have the highest value with 56%, followed by the Born Again
Christians with 24% followed by the Muslims with 12%, and the lowest is the Iglesia ni
Cristo with 1%. Majority of the respondents were Catholic because Buug is a Christian
community and most of the residents are Catholics.

Table 5. Distribution of Respondents According to Civil Status

Civil Status
Single
Married
Total

Frequency
54
26
80

Percentage
68%
32%
100%

Table 5 above shows the respondents civil status. It shows that single
respondents with 67.5% are more than the married respondents with only 32.5%.
Majority of the respondents were single because many of them are students and young
professionals and aging only below 21 years old.

18

Table 6. Distribution of Respondents According to Their Residence

Address
Poblacion
Nearest Barangay
(1 km away)
2 km away or more
Other Towns
Total

Frequency
24
13

Percentage
30%
16%

8
35
80

10%
44%
100%

Table 6 above shows the respondents distribution according to their residency. It

reveals that the respondents from the other towns are the highest with the value of 44%,
followed by the respondents from the Poblacion with 30%, from the nearest barangay
with 16% and lowest is from the respondents from barangays 2 km away or more with
the value of 10%. The respondents from other towns is more because many of the
respondents are students who study in the surrounding school campuses and employees to
both government and private from other towns.

b. Responses on the Economic Viability of the Project

Table 7. Distribution of Respondents as to Their Frequency Dining Out
Preference
Once a week
Twice a Month
Once a Month
Once a Year
Occasionally
Total

Frequency
39
2
8
1
30
80

Percentage
49%
2%
10%
1%
38%
100%

Table 7 shows that the highest value came from the respondents dining out once a
week with 49%, followed by the respondents dining out occasionally with 30%,
respondents dining out once a month with 10%, respondents dining out twice a month
with 2% and the lowest is the respondents dining out once a year with 1%.

19

The data above signifies that there is a possibility of costumers flooding every
time because majority of the respondents is dining once a week and occasionally, and
occasionally can also be every day.

Table 8. Distribution of Respondents as to Their Preference to Dine in a

Restobar.
Preferences
Yes
No
Total

Frequency
57
23
80

Percentage
71%
29%
100%

The table above showed that among the respondents, majority prefer to dine in a
restaurant with bar with 71%, and only 29% percent preferred not.
The data above showed that putting up a restobar is a good investment in this
municipality because majority of the respondents prefer to dine in a restobar than on
other kind of food business.

Table 9. Distribution of Respondents If They are Going to Patronize a

Restobar
Criteria
Yes
No
Total

Frequency
60
20
80

Percentage
75%
25%
100%

Table above revealed that majority of the respondents are willing to patronize a
restobar with 75%, and only 25% of them said that they are not.
The data above showed that putting up a restobar will be good in this vicinity
because people are patronizing it. Good quality and services will be rendered to make
them patronize it even better.

20

Table 10. Distribution of the Respondents as to Their Companion in

Dining Out
Companion
Friends
Family
Colleagues
Total

Frequency
36
34
10
80

Percentage
45%
42%
13%
100%

The table above shows the respondents companion in dining out. It reveals that
respondents dining out with their friends have the highest value with 45%, followed by
respondents dining out with their family with 42% and the lowest is the respondents
dining out with their colleagues with 13%.
The data above showed that more of the respondents are dining out with friends
and families. It signifies that DLAX Restobar should be spacious for costumers with
companions like friends and families with kids and toodlers.

Table 11. Distribution of the Respondents According to the Amount to

Spend on a Meal
Amount
Below 100
100-200
200-300
300 Above
Total

Frequency
18
25
14
23
80

Percentage
22%
31%
18%
29%
100%

Table 11 above shows the respondents to spend amount in a meal. It reveals that
the respondents spending P100-P200 has the highest value with 31%, followed by the
respondents spending P300 and above with the value of 29%, the respondents spending
below P100 with 22% and the lowest is the respondents spending P200-P300 with the
value of 17.5%.

21

The data on table 11 signifies that pricing isnt a problem among the respondents.
Costumers are willing to spend more in a restobar. Good service, cleanliness and good
ambience will give them reasons to spend more.

Table 12. Distribution of the Respondents According to Their Expectation

to the Kind of Entertainment in a Restobar.
Entertainment
Acoustic
Live Band
Total

Frequency
50
30
80

Percentage
62%
38%
100%

Table 12 above shows that majority of the respondents like acoustic music lounge
as the main entertainment of the restobar with 62%, and the other 38% liked to have a
live band as the restobars main entertainment.
The data above showed that majority of the respondents liked soft music as
entertainment and only few liked loud music in a restobar.

Table 13. Distribution of the Respondents as to Their Preference to the

Type of Food They Like.
Preference
Spicy Food
Vegetarian Food
Curry
Raw
Total

Frequency
44
18
13
5
80

Percentage
55%
23%
16%
6%
100%

The table above shows the respondents preference of the type of food they like. It
reveals that the highest number of respondents like to eat spicy food with 55%, followed
by the respondents who like to eat vegetarian food with 23%, respondents who like curry
type of food with 16%, and the lowest is the raw type with only 6% of the respondents.

22

This signifies that a restobar should not only focus on one type of food to serve
but plenty of varieties. People have different taste and should be accommodated to earn
more.

Table 14. Distribution of the Respondents as to Their Preference to the

Type of Ambience They Like.
Preference
Modern/Futuristic
Open Air
Nature
Indoor/Ball Type
Total

Frequency
31
22
20
7
80

Percentage
39%
27%
25%
9%
100%

The table above shows the respondents preference to the type of ambience they
like. It revealed that the highest number of respondents is on modern/futuristic type with
39%, followed by open air with 27%, nature with 25%, and the lowest number of
respondents is on indoor/ball type with only 9%.
This signifies that the respondents like the ambience to be modern and futuristic.
Modern accessories and gadgets should be installed inside the restobar to meet their
preference. To give those who wanted nature, open air and others, the proponents will be
mixing it to the modern setting. Not just modern but also has nature, like ornamental
plants and open air, or tables near the windows. People who liked dancing can also enjoy
the mini dance floor for ball lovers.

23

Table 15. Ranking of Factors in Motivating the Respondents in Dining in

a Restobar
Factors
Ambience
Food Taste
Services
Affordability
Sanitation
Location
Facility

Frequency
422
387
374
327
285
239
229

Rank
1
2
3
4
5
6
7

The table 15 above shows the ranking of factors in motivating the respondents in
dining in a restobar. It reveals that ambience got the highest score with 422, followed by
food taste with 387, services with 374, affordability with 327, sanitation with 285,
location with 239, and the lowest score is on facility with 229.
It signifies that the respondents will love to dine in a restobar with good ambience
delicious food and good services. Affordability is ranked in the middle signifies that
pricing is not a problem as long as good ambience, food and services is rendered.
Sanitation although low is very important to food business. To ensure best sanitation,
working area or the kitchen will be viewable for the costumers satisfaction. Location and
facility will not be a problem to the respondents. Even far from their home as long as it
offers good ambience, food and services, it is worthy to be patronized.

24

Chapter IV
MANAGEMENT STUDY

This chapter tackles about the management aspect of the study.

A. Organizational Chart
MANAGER/
PURCHASER

COOK

ASST. COOK/
STOCKROOM
INCHARGE

ASST. MANAGER/
CASHIER

SECURITY
GUARD

BARMAN

WAITER

MESSMAN

B. Ownership
DLAX Restobar will be a partnership between the proponents. The needed
capital will be provided by the three (3) proponents which are also the owners and will
manage the business.

25

C. Basic Consideration
Nine (9) personnels will be at the start of the business. All employees will be
expected to be very versatile with work. Multi-tasking system will be utilized and
everyone will be expected to know every task that may be assigned to them. This way, it
will save costs and cut expenses.
More personnels may be hired as the business expands.
The following are the prospective designations of the personnels:
Table 1. Designation of Personnels
Position
Manager
Cook
Assistant Cook
Assistant Manager/
Cashier
Barman
Waiter
Mess Man

No. of Personnels
1
1
1
1

Security Guard

Total

1
1
2

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Table 2. Schedule of Day-Off and Substitutes

DESIGNATION
Manager
Cook
Asst. Cook
Asst. Manager/
Cashier
Barman
Waiter 1
Mess Man 1
Mess Man 2
Security Guard

DAY-OFF
Monday
Monday
Tuesday
Tuesday

RELIEVER
Cashier
Asst. Cook
Cook
Manager

Wednesday
Monday
Thursday
Friday
Monday

Waiter 1
Messman 1
Messman 2
Asst. Cook
Designated from the
Agency

D. Type of Operation
DLAX Restobar will operate ten (10) hours per day from 3 pm to 1 am, seven (7)
days a week. The operation is a table service. Which Every costumer will select the food
from the menu book and a waiter will accommodate and get the order. As soon as the
cook prepared the food, the waiter will deliver them to the table.

E. Operating Policies
1. DLAX Restobar will open at 3pm and closes at 1 am.
2. All employees are required to be punctual and tardiness is subject disciplinary
action.
3. One (1) duty meal will be provided to each employee.
4. One (1) day-off will be designated to every employee at different days of the
week.
5. All employees are restricted to use cellphones during working hours except
for break time.

27

6. Smoking while on duty is strictly prohibited.

7. Absence without prior notice is subject for disciplinary action.
8. Wearing of designated uniforms and nametags should be strictly observed.
9. Taking out of leftover food is subject for approval from the management.
10. All employees are obliged to be well-groomed at all times.
11. Sleeping is strictly prohibited during working hours.
12. Under influence of alcohol and gambling within the premises is ground for
termination.
13. All employees shall be checked upon entering and leaving the premises.
14. Any complaints from the costumers shall be reported to the management
promptly.
15. Salaries are due every 15th and last day of the month.
16. Filing of leave of absence should be done one week in advance.
17. Proper benefits of the employees will be given; like SSS and Phil Health.
18. All employees shall not go beyond co-worker relationship.
19. All violations of policies shall be considered offensive and will be subjected
for disciplinary actions.

28

F. Job Analysis
1. Job Description

Manager/Purchaser
o Responsible for the overall operation of the establishment.
o Handling customer complaints.
o Screens, Hire and interview personnel
o In charge of settling conflict between Co-workers Inside the
premises.
o In charge of making the duty roaster of the workers.
o Evaluates the workers and their performances.
o Gives the final decision of the termination of the workers.
o Motivate the workers on their job to be more productive.
o Establish a good relationship to the customers especially to the
public.
o Organize and plan of the every aspects of the business.

Cook
o In charge of supervising the kitchen.
o Checking the food before it will be served.
o In charge of the purchasing of the materials inside the kitchen.
o Organize and plan the menu.
o In charge in food costing.
o Responsible of making and estimates the daily consumption of
the workers meals.

29

Asst. Cook/Stockroom In charge

o Assist the Cook
o Supervise every materials needed in the kitchen.
o Responsible of kitchen utensils and doing inventory in the
kitchen.
o In charge in the kitchen and purchasing when the cook is not
around.

Asst. Manager/Cashier
o In charge of all the restaurant operations when the Manager is
not around.
o Supervise every staff action when the manager is not around or
the Captains.
o In charge of the cash and sales of the establishment.
o Receives payment cash, cheques and credit cards etc.
o Checking daily cash account.
o In charge of answering phone calls.
o In charge in taking orders through phone calls.

Barman
o In charge of all the liquors and beverages inside the bar.
o Supervise the bar of any item or needed to be replenish.
o Always check the SOP (standard operating procedures) on
making cocktails and any beverages through the standards of
the organization.

30

o Plan and organize cocktail menu.

o In charge of the inventory and sales in the Bar.

Waiter
o Entertain costumers, get their orders and deliver pending orders
from the kitchen to the dining table of the respective costumer.
o In charge of the cleanliness of the dining tables before and after
the costumer has dined in.
o Assist the bar tender in the bar.

Mess Man
o Overall in charge of throwing the Rubbish and cleaning the
Premises.
o In charge of washing the plates and the cutleries.
o Helper of the kitchen staff.

Security Guard
o Overall in charge of the security and safety of the
establishment.
o Checking the employees belongings upon logging in and
logging out of duty.

2. Job Specification

Manager
o Male of Female
o 25-35 years old

31

o Hotel and Restaurant Management Graduate

o Pleasing Personality
o Good conversationalist
o At least one (1) year experience in restaurant employment
o Physically and mentally healthy
o Versatile in any working conditions

Cook
o Male
o At least 25 years old
o At least two (2) years working experience as cook
o College level
o Physically and mentally healthy

Assistant Cook
o At least 21 years old
o Male or Female
o High school graduate
o At least one (1) year cooking experience
o Physically and mentally healthy

Asst. Manager/Cashier
o Female
o At least 21 years old
o College level
o At least one (1) year experience

32

o Honest, friendly and hardworking

o Physically and mentally healthy

Barman
o 20-30 years old
o Male or female
o Must be a National Certificate II (NC-II) holder on Beverages
and Bartending
o At least one (1) year working experience as bartender
o Pleasing personality
o Friendly and Good conversationalist
o Physically and mentally healthy

Waiter
o Male or Female
o 18-28 years old
o High school graduate
o Pleasing personality
o Responsible and hardworking
o Physically and mentally healthy

Security Guard
o Male
o At least 25 years old
o High school graduate

33

o Must be a National Certificate II (NC-II) Holder on Public

Safety and Security
o Trustworthy and Reliable
o Physically and mentally healthy

Messman
o Male or Female
o 18-28 years old
o High School Graduate
o Responsible and hardworking
o Physically and mentally healthy

3. Salaries and Wages

Position

Manager
Cook
Assistant Cook
Asst. Manager/
Cashier
Barman
Waiter 1
Waiter 2
Messman 1
Security Guard
Total

Daily Salary

Monthly
Salary

P250
200
150
180

P6,500
5,200
3,900
4,680

P78,000
62,400
46,800
56,160

Overtime
Pay Per
Hour
P38
30
22
27

150
120
120
100
200
P1,450

3,900
3,120
3,120
2,600
5,200
P37,700

46,800
37,440
37,440
31,200
62,400
P458,640.00

22
18
18
15
30
P217

Daily Salary
Salary per Hour =
8
Overtime Pay = (Salary per Hour) x 1.2

Annual
Salary

34

B. SSS Contribution
Position

Manager
Cook
Assistant Cook
Asst. Manager/
Cashier
Barman
Waiter 1
Waiter 2
Messman 1
Security Guard
Total

Employees
SSS
Contribution
216.70
166.70
133.30
150

Total
Contribution

6,500
5,200
3,900
4,680

Employers
SSS
Contribution
459.30
353.30
282.70
318

3,900
3,120
3,120
2,600
5,200
38,220

282.70
212
212
176.70
353.30
2,650.00

133.30
100
100
83.30
166.70
1250.00

416
312
312
260
520
3,920.00

Monthly
Salary

Total Contribution for SSS

x
Total Annual Contribution

P3,920
12______
P47,040

676
520
416
488

35

C. PhilHealth Contribution
Position

Manager
Cook
Assistant Cook
Asst. Manager/
Cashier
Barman
Waiter 1
Waiter 2
Messman 1
Security Guard
Total

Employees
Phil Health
Contribution
87.50
87.50
87.50
87.50

Total
Contribution

6,500
5,200
3,900
4,680

Employers
Phil Health
Contribution
87.50
87.50
87.50
87.50

3,900
3,120
3,120
2,600
5,200
38,220

87.50
87.50
87.50
87.50
87.50
787.50

87.50
87.50
87.50
87.50
87.50
787.50

175.00
175.00
175.00
175.00
175.00
1,575.00

Monthly
Salary

Total Contribution x 12

Annual Contribution

P1,575.00 x 12

P18,900

175.00
175.00
175.00
175.00

36

D. Employees SSS and PhilHealth Contribution

Position

Monthly
Salary

Manager
Cook
Assistant Cook
Asst Manager/
Cashier
Barman
Waiter 1
Waiter 2
Messman 1
Security Guard
Total

6,500
5,200
3,900
4,680
3,900
3,120
3,120
2,600
5,200
38,220

Employee Employees
Total
Total
SSS
Phil Health Contribution
Annual
Contribution Contribution per Month Contribution
216.70
87.50
304.20
3,650.40
166.70
87.50
254.20
3,050.40
133.30
87.50
220.80
2,649.60
150
87.50
237.50
2,850.00
133.30
100
100
83.30
166.70
1,250

87.50
87.50
87.50
87.50
87.50
787.50

220.80
187.50
187.50
170.80
254.20
2,038.00

2,649.60
2,250
2,250
2,049.60
3,050.40
24,450.00

E. Employees Basic Net Salary

Position

Manager
Cook
Assistant Cook
Asst. Manager/
Cashier
Barman
Waiter 1
Waiter 2
Messman 1
Security Guard
Total

Annual Basic
Salary

Net Basic Salary

P78,000
62,400
46,800
56,160

Annual SSS/Phil
Health
Contribution
3,650.40
3,050.40
2,649.60
2,850.00

46,800
37,440
37,440
31,200
62,400
P380,640.00

2,649.60
2,250
2,250
2,049.60
3,050.40
24,450.00

44,150.40
35,190.00
35,190.00
29,150.40
59,349.60
434,190.00

P74,349.60
59,349.60
44,150.40
53,310.00

37

F. Employees Meal
Cost of Meal

9 x 1 x P30.00

P270.00

Total Cost of Employees Meal/Day

P270.00

Total Cost of Employees Meal/Week

P1,890.00

Total Cost of Employees Meal/Month

P8,100.00

Total Cost of Employees Meal/Year

P98,550.00

38

Chapter V
SOCIO-ECONOMIC STUDY

A. Employment and Income

The proposed project will be beneficial to the community. It will provide
employment to the public where nowadays, many are unemployed. In the vicinity of the
proposed establishment, availability of personnel will not be a problem due to there is a
lot of young adults who are looking for a job. Yearly, young graduates are suffering for
unemployment. The two colleges in the vicinity provide young graduates who wish to
experience employment and have their own income. The resident of Buug shall be the
priority of recruitment because they are more familiar with the customs and beliefs of
their community. In this basis, they are more aware of the traditions and could help
suggest enhancement for the attraction of costumers.
With this proposed project and its given opportunity of employment, the people of
Buug will enhance their way of living by the standard of making themselves to the
working class.

B. Taxes
Buug is a third class municipality; therefore it offers not so heavy taxes. It will be
beneficial for the proponents and the government as they receive and provide with each
other.
Before the operation will be started, all necessary legal papers shall be provided
and complied. The proponents shall comply business permit, sanitary permit, fire safety

39

permit, mayors permit, DTI registration, BIR registration and other legalities of the
project.
With these taxes, it will enhance the municipalitys economy in simple ways.

C. Supply of Commodities
Every materials and ingredients that will be used in the operation of the proposed
project will be purchased in the local market, stores and dry goods shop. The
municipality of Buug is an agricultural area so there will be no problem in marketing
ingredients and materials. Once a week, a market day is established and cheap products
are sold straight from the farm or the manufacturer.

D. Demand
The demand for a Restobar in the area is high for the proposed project is the only
restobar that is to be built. Many competitors are present like carenderias, eateries,
restaurants, resorts and other establishments offering food, but DLAX is the only one
with its line of offered services.
To improve more and to attract customers in patronizing the proposed project, the
management will cater suggestions and recommendations from the customers.

40

Chapter VI
TECHNICAL STUDY

A. Project Description
The proposed project will be a restaurant and bar. Fine dining is offered, just
rightly fitted for people who want to enjoy their meal not in a hurry manner. DLAX
Restobar will be elegant, modernized design with open air ambience. During night outs, a
performer; a live band or an acoustic singer, will be there to entertain the customers.
Aside from fine dining, a bar is established in order for bar hoppers to enjoy city-like
cocktails and beverages. The waiters and waitresses are friendly and accommodating and
always be there as the customers needed them. The food will always be newly cooked
and hot as it is served.
The proposed establishment will be much fitted to lovers having their dates during
their monthsaries, anniversaries and other special occasions. It will be perfectly suited for
families who want to experience remarkable ambience in dining out. It will be best for
cliques, gangs and co-workers for birthdays, and other special occasions. DLAX will be
accommodating everyone, no boundaries to religion, sexual orientation, tribe or political
beliefs.

41

B. Location of the Project

DLAX Restobar will be located at the heart of the commercial center of Buug. It
will be placed in Gako Commercial Building ground floor, Corner National Highway and
Rizal Avenue, Buug, Zamboanga Sibugay.

C. Menu
A menu book will be provided for the customers to choose what to order. A
sample menu is presented on the next page:

42

DLAX Restobar
Special Beverages
CALAMANSI JUICE DLAX
45.00
(A typical Calamansi Juice with the unique preparation of the establishment)
GREEN TEA FRUIT COMBO
45.00
(A typical Green Tea with a taste of fruit flavors according to the costumers
taste. E.g. Green Tea Strawberry Combo)
LEMON GRASS TEA FRUIT COMBO
45.00
(A typical Lemon Grass Tea with a taste of fruit flavors according to the
costumers taste. E.g. Lemon Grass Tea Apple Combo)
DLAX ICE COLD CHOCLATTE
(A typical Creamy Coffee/Chocolate Combo served ice cold)

55.00

DLAX ICE COFFEE

(Coffee with cream and sweetener served iced cold)

55.00

COKE FLOAT DLAX

(Coke blended with vanilla ice cream)

50.00

43

Cocktails
BEERDEE
(Beer mixed with Green Tea)

90.00

CHOCOLATE BOMB DLAX

(Rhum mixed with Liquid Chocolate, Coffee and Cream)

75.00

RUSSIAN LEMONADE
(Vodka with Lemonade and a Slice of Lemon and Pinch of Salt)

75.00

DLAX MOJITO
120.00
(Rhum sweetened with sugar cane juice, lime juice and mint leaves)
BlACK RUSSIAN STREAM
(Vodka and Chocolate or Coffee with Cream)

120.00

GIN 7 ANGELS
(Gin and 7 Up Soda on Ice with mint leaves)

60.00

MARGARITA DLAX
(Tequila with Lime juice and a pinch of salt on the glass rim)

120.00

44

Short Orders
CLUB HAUZ DLAX SANDWICH
30.00
(Typical Clubhouse Sandwich Especially made for DLAX Costumers)
FRIED SIOPAO
30.00
(A not-so-typical way of preparing siopao. A taste of siopao and empanada in
one)
DLAX FRIED ICE CREAM IN CHOCO SYRUP
90.00
(Ice Cream Coated with Pre-mixed Flour Dipped in Boiling Oil to Experience of
Hot Fried on the Outside and Cold Ice cream on the Inside)
SPAGHETTI DLAX
60.00
(Typical Filipino Style Spaghetti with a Unique Taste of DLAX)
CHEESE BURGER DLAX
(Typical Cheese Burger with a Unique Taste only in DLAX)

30.00

HOTDOG SANDWICH DLAX

(Typical Hotdog Sandwich with a Unique Taste only in DLAX)

30.00

HAMBURGER DLAX
(Typical Hamburger with a Unique Taste only in DLAX)

30.00

SEAFOOD PANSIT CANTON

75.00
(Pansit Canton with only Seafood flavoring suitable for Muslims and Other Nonmeat diet costumers)
SEAFOOD LUMI
90.00
(Lumi with only Seafood flavoring suitable for Muslims and Other Non-meat diet
costumers)
SPECIAL BATCHOY W/ CHICHARON
(Batchoy with crispy chicharon toppings)

45.00

45

Appetizers
DEEP FRIED CHICKEN WINGS INFERNO
90.00
(Fried Chicken Wings with Extra Ordinary Spiciness and Hotness)
LIGHTLY FRIED CALAMARI w/ ONION RINGS
120.00
(Squid Bits coated with pre-mixed flour and flavorings lightly friend with giant
white onion rings)
CHARCOAL BABY SQUID
(Grilled Uniformed Small-Sized Marinated Squid)

120.00

SPECIAL SISIG DLAX

90.00
(Typical Filipino Appetizer Sisig with Unique Taste only in DLAX)
DEEP FRIED SCHOOL PRAWNS W/ CHILI FLAKES
100.00
(Deep Fried Uniformed Sized Marinated Small Prawns Topped with Chili
Flakes)
MILKFISH CHUNKS IN NATURAL OIL & VINEGAR
(A Filipino Style Sushi Kilawin Bangus)

75.00

SHRIMP VEGGIE ROLL

(Filipino Style Shrimp Lumpia with Vegetables)

75.00

46

Main Course
PATATIM IN PINEAPPLE CHUNKS
150.00
(Tender Pork Legs in sticky sauce with pineapple chunks. Locally known as
Humba)
CHICKEN CURRY DLAX
90.00
(Typical Chicken Curry cooked in DLAX style with distinct taste only in
DLAX)
GRILLED BARILLES IN SAUTEED VEGGIES
120.00
Grilled Tuna belly topped with sauted asparagus, broccoli and others)
STEAM CRABS IN YELLOW PASTE
(Crabs cooked with squash and curry)

180.00

STEWED CLAMS IN BEEF BROTH

(Clams stew seasoned with beef broth)

75.00

MIKI MEATBALLS IN OYSTER SAUCE

120.00
(A typical Pansit Guisado with meat balls seasoned with Oyster Sauce)

Dessert
MILK SHAKE w/ STRAWBERRY SYRUP
(Typical Milk Shake with drops of Strawberry Syrup)

50.00

GRAHAM RAINBOW CAKE

60.00
(Graham Biscuit Layers with Chocolate Syrup, Flakes, Peanuts, Cream,
Condensed Milk and M & M candies)
SWEET CORN DLAX
(Sweet Corn in Cream and Milk with Crushed Ice)

50.00

COOKIES DLAX IN MT. SORBETES

50.00
(A Cup of Ice Cream with Chocolate Flakes and Mini Chocolate Cookies on top)

47

Drinks
COLA (8 oz.)
SODA (8 oz.)
COFFEE
ICED TEA
FRUIT JUICES
BEER (350 ml.)
1 SET BEER (5 pcs.) w/ 1 APPITIZER OF CHOICE

15.00
15.00
20.00
15.00
25.00
35.00
175.00

D. Facilities and Equipments

The proposed DLAX Restobar will adopt a modern and futuristic set up of the
ambience and will be an open air establishment. It will be open for natural ventilation
supplemented with large ceiling fans. Lightings will be excellent until diner time and
after diner events will be dimed and only the stage will be lighted for the performers to be
seen.
Equipments and utensils will be made sure to pass the Philippine standard in order
for good and durable products.
The facility will be engineered well and materials are hard wood and cement for
good result and durability. It will be supervised with professional foreman for better
result.

E. Labor Requirements
There will be twelve (12) employees to be hired with one (1) manager, one (1)
cook, one (1) assistant cook, one (1) cashier, one (1) barman, four (4) waiters, two (2)
messmen and one (1) security guard. Each recruited employee will be screened
thoroughly and must meet the requirements for the slot applied. Once employed, every

48

employee will be given all the benefits the government designed for them. All of them
will undergo trainings and debriefing for better performances.

F. Waste Disposal
Trash bins will be put up in the vicinity. Proper waste disposal will be practice
including proper segregation according to the municipalitys design. A government
garbage truck will collect the segregated wastes once in two days.
G. Utilities
Basic utilities required like electricity, water supply, telecommunication and
internet connection will be installed in the establishment.
The electricity will be provided by the local electric cooperative, the Zamboanga
del Sur Electric Cooperative II (ZAMSURECO II). The water supply will be provided by
the local water system of the municipality. Telecommunication will be from the three (3)
major cellphone signal providers, the Globe, Smart and Sun Cellular. The internet
connection will be provided by the PLDT-DSL.

H. Drainage
Proper drainage system will be strictly implemented to prevent flooding and
avoidance of unpleasant smell. Canals will be built in stagnant water areas. Proper
disposal of garbage will also help in avoidance of stagnant water. Throwing of solid
waste in the sink and sewers will be strictly prohibited.

49

I. Building Lay-out
1. Location Map/Site
2. Perspective Views
a. Front View
b. Rear View
c. Left and Right Views
d. Birds Eye View
3. Floor Plan
4. Servicing Counter
5. Ceiling Plan
6. Comfort Rooms
7. Electrical Lay-out

50

Chapter VII
FINANCIAL STUDY

A. Financial and Equipment

1. Office Equipments
Quantity
1
1
1
1
1
1
1
1
1
1
2
Total

Unit
Unit
Unit
Unit
Unit
Unit
Unit
Unit
Unit
Unit
Unit
Units

Item Description
Office Table
Swivel Chair
Cash Register
Printer
Personal Computer
Wall Clock
Stapler
Calculator
Wifi Router
Scissors
Office Chairs

Unit Price
3,000.00
1,800.00
8,600.00
2,200.00
17,000.00
185.00
60.00
175.00
1,800.00
60.00
600.00

Total Price
3,000.00
1,800.00
8,600.00
2,200.00
17,000.00
185.00
60.00
175.00
1,800.00
60.00
1,200.00
36,080.00

Item Description
Ballpen
Bond paper
Folder
Scotch tape
Staple wire
Record book
Paper clip

Unit Price
60.00
1,300.00
60.00
180.00
25.00
75.00
15.00

Total Price
60.00
1,300.00
60.00
180.00
25.00
75.00
15.00
1,715.00

2. Office Supplies
Quantity
Unit
1
Dozen
1
Bundle
1
Dozen
1
Dozen
1
Box
2
Pieces
1
Box
Total

51

3. Kitchen Equipments
Quantity
1
1
2
1
1
1
1
1
2
1
Total

Unit
unit
unit
units
unit
unit
unit
unit
Unit
units
unit

Item Description
Burger machine
2 Door Refrigerator
Blender
Weighing scale
Working table
Pressure cooker
Gas stove and tank
Water heater
Steamer
Oven and gas tank

Unit Price
8,000.00
22,000.00
3,000.00
250.00
3,000.00
3,200.00
3,500.00
1,850.00
3,000.00
10,000.00

Total Price
8,000.00
22,000.00
6,000.00
250.00
3,000.00
3,200.00
3,500.00
1,850.00
6,000.00
10,000.00
P63,800.00

Unit Price
1,200.00
800.00
600.00
1,200.00
600.00
1,200.00

Total Price
7,200.00
2,400.00
18,000.00
1,200.00
600.00
12,000.00
41,400.00

4. Furnitures and Fixtures

Quantity
6
3
30
1
1
10
Total

Unit
Pieces
Pieces
Pieces
Piece
Piece
Pieces

Item Description
Dining Table for 4
Dining Table for 2
Dining chair
Cashier table
Cashier chair
Bar stools

52

5. Kitchen and Dining Utensils

Quantity
2
2
2
5
3
2
2
1
1
3
2
2
10
2
1
1
1
2
3
2
1
3
3
5
3
3
3
3
2
3
2
20
3
1
24
Total

Unit
Pieces
Sets
Pieces
Pieces
Pieces
Sets
Pieces
Piece
Piece
Pieces
Pieces
Pieces
Pieces
Pieces
Set
Set
Set
Pieces
Pieces
Pieces
Unit
Pieces
Pieces
Pieces
Dozens
Dozens
Dozens
Dozens
Sets
Dozens
Dozens
Pieces
Dozens
Piece
Pieces

Item Description
Carajay
Ladles
Stock pot
Food tong
Chopping board
Kitchen knives
Butchering Knife
Sharpening stone
Electric Beater
Basin
Can opener
Bottle opener
Glass rack
Dish rack
Strainer
Measuring cups
Measuring spoons
Water jug
Mixing bowl
Ice cream scoop
Water dispenser
Water gallon
Thermal jug
Serving tray
Dinner plate
Spoon
Fork
Drinking glass
Cup and saucer
Serving bowl
Teaspoon
Serving spoon
Mug
Charcoal griller
Wine glass

Unit Price
500.00
250.00
675.00
25.00
185.00
750.00
1,200.00
125.00
2,450.00
115.00
125.00
50.00
35.00
350.00
120.00
120.00
120.00
175.00
65.00
150.00
5,700.00
195.00
285.00
115.00
444.00
192.00
192.00
144.00
157.00
192.00
169.00
15.00
216.00
1,200.00
50.00

Total Price
1,000.00
500.00
1,350.00
125.00
555.00
1,500.00
2,400.00
125.00
2,450.00
345.00
250.00
100.00
350.00
700.00
120.00
120.00
120.00
350.00
195.00
300.00
5,700.00
585.00
855.00
575.00
1332.00
576.00
576.00
432.00
314.00
576.00
338.00
300.00
648.00
1,200.00
1,200.00
28,162.00

53

6. General Supplies
Quantity
1
1
1
15
3
2
3
3
1
1
1
1
1
2
3
3
2
1
3
3
10
total

Unit
Bundle
Bundle
Pack
Pieces
Pieces
Pieces
Pieces
Pieces
Piece
Bundle
Bar
Bottle
Bundle
Pieces
Pieces
Pieces
Pieces
Piece
Pieces
Pieces
Pieces

Item Description
Table napkin
Drinking straw
Toothpick
Tablecloth
Trash can
Dust pan
Mop
Soft broom
Dishwashing liquid
Sponge
Laundry soap
Disinfectant
Cellophane bags
Toilet deodorizers
Pail
Dipper
Hand soap
Tissue
Broomsticks
Dusters
Light bulbs

Unit Price
65.00
20.00
75.00
150.00
190.00
135.00
195.00
35.00
40.00
100.00
22.00
75.00
150.00
35.00
120.00
15.00
25.00
15.00
10.00
20.00
175.00

Total Price
650.00
200.00
75.00
2,250.00
570.00
270.00
585.00
105.00
40.00
100.00
22.00
75.00
150.00
70.00
360.00
45.00
50.00
15.00
30.00
60.00
1,750.00
7,472.00

54

7. Other Necessities
Quantity
2
1
2
1
1
1
total

Unit
Unit
Unit
Unit
Unit
Unit
Set

Item Description
Ceiling fan
TV
Fire Extinguisher
Logo/Signage
DVD Player
Sound System

Unit Price
2,500.00
8,400.00
3,500.00
5,000.00
2,000.00
75,000.00

Total Price
5,000.00
8,400.00
7,000.00
5,000.00
2,000.00
75,000.00
102,400.00

B. Estimated Life Span

1. Office Equipments
Item Description

Project Cost

Office Table
Swivel Chair
Cash Register
Printer
Personal Computer
Wall Clock
Stapler
Calculator
Wifi Router
Scissors
Office Chair
Total

3,000.00
1,800.00
8,600.00
2,200.00
17,000.00
185.00
60.00
175.00
1,800.00
60.00
600.00

Estimated Life Span

(Years)
8
8
10
3
5
2
2
2
5
2
8

Depreciation
Cost
375.00
225.00
860.00
733.33
3,400.00
92.50
30.00
87.50
360.00
30.00
75.00
6,268.33

55

2. Kitchen Equipments
Item Description

Project Cost

Burger machine
2 Door Refrigerator
Blender
Weighing scale
Working table
Pressure cooker
Gas stove and tank
Water heater
Steamer
Oven and gas tank
Total

8,000.00
22,000.00
6,000.00
250.00
3,000.00
3,200.00
3,500.00
1,850.00
6,000.00
10,000.00

Estimated Life Span

(Years)
8
10
4
3
10
5
10
3
5
10

Depreciation
Cost
1,000.00
2,200.00
1,500.00
83.33
300.00
1,600.00
350.00
616.67
1,200.00
1,000.00
6,683.66

Estimated Life Span

(Years)
8
8
8
8
8
8

Depreciation
Cost
900.00
300.00
2,250.00
150.00
75.00
1,500.00
5,175.00

3. Furnitures and Fixtures

Item Description

Project Cost

Dining Table for 4

Dining Table for 2
Dining chair
Cashier table
Cashier chair
Bar stools
Total

7,200.00
2,400.00
18,000.00
1,200.00
600.00
12,000.00

56

4. Kitchen and Dining Utensils

Item Description

Project Cost

Carajay
Ladles
Stock pot
Food tong
Chopping board
Kitchen knives
Butchering Knife
Sharpening stone
Electric Beater
Basin
Can opener
Bottle opener
Glass rack
Dish rack
Strainer
Measuring cups
Measuring spoons
Water jug
Mixing bowl
Ice cream scoop
Water dispenser
Water gallon
Thermal jug
Serving tray
Dinner plate
Spoon
Fork
Drinking glass
Cup and saucer
Serving bowl
Teaspoon
Serving spoon
Mug
Charcoal griller
Wine glass
Total

1,000.00
500.00
1,350.00
125.00
555.00
1,500.00
2,400.00
125.00
2,450.00
345.00
250.00
100.00
350.00
700.00
120.00
120.00
120.00
350.00
195.00
300.00
5,700.00
585.00
855.00
575.00
1332.00
576.00
576.00
432.00
314.00
576.00
338.00
300.00
648.00
1,200.00
1,200.00

Estimated Life Span

(Years)
4
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3

Depreciation
Cost
250.00
166.70
450.00
41.67
185.00
500.00
800.00
41.70
816.67
115.00
83.33
33.33
116.70
233.33
40.00
40.00
40.00
116.70
65.00
100.00
1,900.00
195.00
285.00
191.70
444.00
192.00
192.00
144.00
104.70
192.00
112.70
100.00
216.00
400.00
400.00
9,304.23

57

5. Other Necessities
Item Description

Project Cost

Ceiling fan
TV
Fire Extinguisher
Logo/Signage
DVD Player
Sound System
Total

5,000.00
12,400.00
7,000.00
5,000.00
2,000.00
75,000.00

Estimated Life Span

(Years)
5
5
3
5
5
10

Depreciation
Cost
1,000.00
2,480.00
2,333.33
1,000.00
400.00
7,500.00
14,713.00

Estimated Life Span

(Years)
10

Depreciation
Cost
28,000

6. Building Renovation
Unit

Project Cost

Building Renovation

280,000

7. Summary of Depreciation Cost

Item
Office Equipment
Kitchen Equipment
Furniture and Fixtures
Kitchen and Dining Utensils
Other Necessities
Building Renovation
Total

Depreciation Cost
6,268.33
6,683.66
5,175.00
9,304.23
14,713.33
28,000.00
70,144.55

58

C. Project Estimate
Fixed Assets
Office Equipment
Kitchen Equipment
Furnitures and Fixtures
Kitchen and Dining Utensils
Other Necessities
Building Renovation
Total Fixed Assets
Operating Expenses
Salaries and Wages
SSS Contribution
PHIC Contribution
Employees Meal Allowance
General Supplies
Office Supplies
License and Permits
Water Expenses
Power Consumption
Advertising and Promotion
Mobile Phone Load
Place Rental
Depreciation Expense
Total Operating Expenses
Contingency Fund
Total Project Cost

Cost
36,080.00
63,800.00
41,400.00
28,162.00
102,400.00
280,000
551,842.00
Cost
458,640.00
31,800.00
9,450.00
98,550.00
7,472.00
1,715.00
3,500.00
6,000.00
84,000.00
3,000.00
6,000.00
144,000.00
70,144.55
924,271.55
15,000
1,491,113.55

59

D. Major Assumptions
1. All receipts of the day will be intact by the following day.
2. Estimated sales will be based on the sales forecast on the marketing study,
and will increase 5% annually.
3. Operating Expenses:
a. It is assumed that the cost of purchased will be 50% of the total sales and is expected
to increase annually.
b. Employees salaries and wages will increase 5% annually after 3 years.
c. General supplies will increase 5% annually.
d. Office supplies will increase 5% annually.
e. Income tax will be 10% (as stated on SEC. 191-A of the National Internal Revenue
Code) of the operating income.
f. Sales will be expected to increase 5% annually.
g. Advertising will increase 5% after 3 years.
h. All stocks will be assumed to be consumed at the end of the year.
i. Petty cash fund will be P2,000 per month.
j. Permit and license will be expected to increase in 3 years.
k. Loss and breakage is constant yearly.
l. Rental will increase 5% after 3 years.
m. Power provider is expected to increase 2% yearly.
n. Water consumption is expected to increase 2% yearly.
o. Depreciation will increase annually with 1%.

60

p. SSS and PHIC contribution will be expected to increase in 3 years as the salaries of
the employees increased.
q. Employees meal allowance will be P98,550.00 annually.
r. Mobile phone expenses will be P6,000.00 per year.

E. Financial Analysis
a. Test Probability
1. Net Profit Margin =
Year

Net Income

Annual Sale

2015
2016
2017
2018
2019

1,781,701.61
1,870,786.68
1,964,326.01
2,062,542.31
2,165,676.43

2,903,940.00
3,049,137.00
3,201,593.85
3,361,673.54
3,529,757.22

Net Profile
Margin
61.35%
61.35%
61.35%
61.35%
61.35%

2. Operating Profit Margin =

Year

Net Income

Annual Sale

2015
2016
2017
2018
2019

1,979,668.45
2,078,651.87
2,182,584.46
2,291,713.68
2,406,299.37

2,903,940.00
3,049,137.00
3,201,593.85
3,361,673.54
3,529,757.22

Net Profile
Margin
68.17%
68.17%
68.17%
68.17%
68.17%

61

b. Test of Capital Investment

Average Net Income
1. Average Rate of Return =
Total Projected Cost
2,187,783.57
=
1,491,113.55
= 146.72%
Total Projected Income
2. Pay Back Period

=
Average Net Income
1,491,113.55
=
2,187,783.57
= 0.68 years or 8 months and 26 days