CHAPTER I

Executive Summary
Introduction

Stress reliever, relaxation, bonding, and kids enjoyment is the main focus of Mix
and Match Caf. This is the place where you can find some me time and feel at home
at the same time even if youre not physically home. A No Wi-Fi Policy will be
implemented in this place so that bonding of friends and or families can be truly felt
among its members. Kids can enjoy themselves while their parents are having fun with
their friends too since Mix and Match Caf has its own kids zone. Artistic side of each
and everyone of us can also be expressed in our arts and crafts section while book
lovers can have all their time and enjoy reading in our BookWorm section. Another
section that we are offering is our Board Games Section wherein all who are young and
young at heart can enjoy all the available board games that we have in the Caf.
Customers can enjoy all these while indulging themselves with the scrumptious food
and thirst quenching beverages that we offer.

History

The Mix and Match Caf concept was a collated ideas of Rose Ann Millan,
Mitchelle Barla, and Wilma Baluarte. They came up with this kind of caf since two of
them already have kids and they are really in search of a place where they can relax
and be with their kids at the same time. These three ladies had a conversation one day
and talked about this caf. After all being said they asked themselves why not open a
caf wherein all ages can enjoy and relax at the same time? Mix refers to all the target
market available while Match refers to the personality each and everyone of us
possess. Their main goal is to offer a place where anyone can relax and be themselves
especially the parents like them who are looking for a place to chill and just sit back
while letting their kids enjoy in a kid-friendly area.

Ownership

Mix and Match Caf is a partnership type of business. All of the liabilities, profit
and loss are based on the percentage of the shares of the owners. The Caf will be
managed by the person with the biggest share in it. The table below shows the shares
in capital and percentage of the owners of the Caf.
Owners Name

Share in Capital

Percentage

Rose Ann T. Millan

P 1,000,000.00

40%

Mitchelle Barla

P 750,000.00

30%

Wilma Baluarte

P 750,000.00

30%

Mission

To consistently provide our customers with incomparable, professional, and

friendly service in order to exceed their dining expectations.
Continuously demonstrate warmth, innovation, graciousness, professionalism,
and integrity in our work.
We want to be a welcoming, comforting presence in every community we serve
and anywhere else we happen to show up.
We know our guests have a choice and we never want them to feel less than
special.
To serve everyone better than anyone else.
Vision

In our dedicated pursuit of excellence, we are committed to the outstanding

quality of our food, service, people and out-of-home dining and entertainment
concepts that enrich the life and experience of our guests and staff alike.
Were all about getting people together and enjoying each others company. We
believe that what we do can weave a fabric of positive relationships and
experiences that stretch from our cafe and out into the world.

Logo

Color Psychology:
Red is the color of energy, passion, action, ambition and determination.
Orange is the color of social communication and optimism.
Yellow is the color of the mind and the intellect.
Blue is the color of trust and peace.
Purple is the color of the imagination.
Pink is unconditional love and nurturing.
Black is the color of the hidden, the secretive and the unknown, creating an air of
mystery.
Uniform

Morning Shift Uniform (10 am 4 pm)

Closing Shift Uniform (4 pm- 10 pm)

CHAPTER II
Duties and Responsibilities

Sales and Marketing Department

General Manager

Participates in formulating and administering company policies, directing and

coordinating all divisional department activities to develop and implement longrange goals and objectives to meet business and profitability growth objectives.
Reviews analyses of activities, costs, operations and forecast data to determine
department or division progress toward stated goals and objectives.
Confers with the chief administrative officer and other administrative personnel to
review achievements and discuss required changes in goals or objectives
resulting from current status and conditions.
Develops, reviews, updates and implements business strategic planning,
including sales, financial performance and new product development.
Oversees production department to review production and operating reports and
resolve operational, manufacturing and facility problems to ensure minimum
costs and prevent operational delays and to meet future growth.
Oversees key projects, processes and performance reports, data and analysis.
Reviews and supports marketing and sales to oversee design concepts with
fundamental or new technology used for new or existing products or
improvement to provide cost reduction, safety, customer requirements and
market growth.
Reviews operations and plans to meet requirements for sales planning and to
ascertain manufacturing or outsourcing requirements to develop new markets.
Reviews and approves preparation of accounting analysis for budgetary planning
and implementation, production efficiency, financial reporting, budgetary planning
and submittal for capital expenditures.

Assistant Manager

Deputize for the absence of the General Manager.

To assist the General Manager with the recruitment and training of team
members and to manage and motivate team both as individuals to realize their
maximum potential.
To achieve and maximize sales and profit targets as set by the General Manager.

Cashier

Scan items and ensure pricing is correct.

Take coupons and scan correctly.

Dispense correct change.
Take money in the form of cash, credit card, or check.
Ask for one or two forms of ID to confirm identity.
Issue receipts, refunds, and credits.
Count money in cash drawers at the beginning of shifts to ensure that amounts
are correct and that there is adequate change.
Change receipt paper as needed.
Resolve amount discrepancies.
Bag items carefully.
Clean up checkout area with damp cloth and disinfectant.
Establish or identify prices of goods, services or admission, and tabulate bills
using calculators, cash registers, or optical price scanners.
Answer customers' questions and get a manager if answer doesn't solve the
issue.

Head Chef

Planning menus.
Making sure food is of the right quality and price and is produced on time.
Managing stocks of food.
Ordering food from suppliers.
Controlling a budget and keeping accurate records.
Managing health and hygiene procedures.
Organizing the staff duty routine.
Recruiting, training and developing staff.

Sous Chef

Refer to list of needed ingredients on a day-to-day basis and check inventory.

Acquire ingredients not available in storage prior to the start of the day.
Inform kitchen staff of their schedules and delegate appropriate duties.
Prepare ingredients by chopping vegetables and meats.
Assist head chef in cooking dishes according to set recipes.
Monitor food budgets and make sure that all supplies are bought within the set
budget.
Make arrangements to store food items in a safe and orderly manner.
Rotate frozen food items as standardized in the kitchen rule book.
Hand ingredients and utensils to head chef during food preparation activities.
Maintain kitchen order by ensuring cleanliness of tables, counters and work
areas.
Oversee cleanliness and maintenance of kitchen equipment and utensils.

Operate kitchen equipment such as ovens and grills for cooking purposes.
Maintain knowledge of all recipes so that the head chefs place can be filled in
effectively in case of absenteeism.
Set prepared dishes so that they look aesthetically pleasing.
Make-certain that appropriate portions have been dished out.
Deal with customers complaints and / or suggestions.

Waiter

Greet customers and seat them according to their preferences.

Fill water glasses and refill beverages.
Take orders and provide information about menu items.
Suggest menu items when requested by the customer.
Relay patrons orders to the kitchen.
Ensure that the order is prepared according to the menu.
Ensure order quality and quantity prior to serving.
Serve meals and side dishes.
Ensure that continued service is managed during the course of the meal.
Keep a constant eye on the table to gauge needs and fulfill them immediately.
Accept payment in cash and credit card.
Clear table and clean table tops.
Change table cloths and clear dishes and flatware.
Carry dishes and flatware to the kitchen.
Collect menus at the end of the shift

Dishwasher

Sort and rinse dirty dishes, glass, tableware and other cooking utensils and place
them in racks to send through dish machine.
Sort and stack clean dishes. Carry clean dishes to cooks line and other proper
storage areas. Rewash soiled dishes before delivering.
Wash pots, pans and trays by hand.
Remove trash and garbage to dumpster.
Set up or break down dishwashing area.
Clean and roll/unroll mats.
Fill/empty soak tubs with cleaning/sanitizing solutions.
Sweep/mop floors.
Sweep up trash around exterior of restaurant and garbage dumpster.
Conduct general restaurant and restroom cleaning as directed.
Wipe up any spills to ensure kitchen floors remain dry.
Do not touch dirty dishes before touching clean dishes without washing hands
first.

Manpower Requirement/ Description

Waiter

Good personal presentation skills

To be friendly, polite and helpful
To be patient and diplomatic when dealing with complaints
Flexibility and reliability, with a willingness to work weekends and evenings
Stamina and efficiency
Good memory
Excellent communication skills
Over 18 years of age
Able to work as part of a team

Dishwasher

No previous restaurant experience required.

Be able to work in hot, wet, humid and loud environment for long periods of time.
Be physically able to lift, reach, bend and stoop.
Be able to working in a standing position for long periods of time.
Be able to safely lift bags, cases and stacks weighing up to 60 pounds up to 30
times per shift.
Must have exceptional hygiene and grooming habits.
Be able to communicate clearly and effectively.
Other restaurant tasks as required by management or leadership.

Project Time Table

Project Feasibility Preparation

Selection of Supplies, Machineries

and Equipments

Finalization of Planning and getting

financial needs

Rose Ann Millan

Mitchelle Barla
Wilma Baluarte
Rose Ann Millan
Mitchelle Barla
Wilma Baluarte
Rose Ann Millan

January-March 2018

April 1- April 15,

2018

April 16- May 16,

2018

Mitchelle Barla
Wilma Baluarte
Permits
Mitchelle Barla
Interior Construction
Rose Ann Millan
Mitchelle Barla
Wilma Baluarte
Purchase of Machineries and
equipments
Staff recruitment

Sales Promotion

Rose Ann Millan

Rose Ann Millan
Mitchelle Barla
Wilma Baluarte
Rose Ann Millan
Mitchelle Barla
Wilma Baluarte

Clearing and moving in

Wilma Baluarte
Dry run and adjustment
Rose Ann Millan
Mitchelle Barla
Wilma Baluarte
Rose Ann Millan
Mitchelle Barla
Wilma Baluarte
Rose Ann Millan
Mitchelle Barla
Wilma Baluarte

Soft Opening

Normal Operation

Promotional and advertisements

Rose Ann Millan
Mitchelle Barla
Wilma Baluarte
Organizational Chart

May 17- May 23,

2018
May 24- June 14,
2018

June 15- June 30,

2018
July 1- July 7, 2018

July 8- July 29, 2018

July 30 - August 8,
2018
August 9- August 11,
2018

August 12, 2018

August 13, 2018

From opening onwards

General
Manager /
Head Chef

Assistant
Manager /
Sous Chef

Assistant
Manager /
Cashier

Dishwasher

Waiter/
Waitress

CHAPTER III
Service

Mix and Match Caf is open from10:00 am till 10:00 pm Monday to Sunday. We
offer quality service from our friendly and accommodating crew, a very cozy and
relaxing space, and a guaranteed quality time with your loved ones. Food can be
availed anytime of the day since we only offer light meals.

Located at: McArthur Hwy, City of Malolos, Bulacan, Philippines 3000

Former Fitness Edge Building
Contact Number: 0927-723-0224

Process Flow Chart

Purchasi
ng

Delivery

Storage

Serving

Cooking

Issuance

Purchasing This task will be assigned to the Head chef and the Sous Chef.
Delivery The General Manager together with the Assistant Manager will be the one to
receive all the delivery since this is also the time that payment for the goods will be
done.
Storage The Head Chef together with the help of the Sous Chef and the
Waiter/Waitress will then put into the proper storage all the ingredients that was
delivered.
Issuance The Head Chef will be the one to do the issuance of the ingredients to the
Kitchen Department because initial inventory will be done while doing this process.
Cooking Only the Head chef and the Sous Chef is allowed to cook in the kitchen area
of the Caf.
Serving This task will be assigned to the Waiter / Waitress since this is primarily their
job.

Operation Flow Chart

 The crew then will buss out the soiled dishes and deliver them to the kitchen area.
They will also make sure that the vacant space is clean and ready to be use again by
new guest.

The guest will ask for the food bill and hand the payment to the crew whether it's card
or cash.

The crew will serve the food to the guest and ask them if there is anything else they
need.

The crew will politely ask for their order(s) and inform them of the estimated waiting
time for the preparation of the food.

The crew will hand the menu to the guest.

The crew will answer queries by the guest regarding the menu.
The crew can suggest new dishes to the guest.

The crew will lead the guest to their chosen space.

The Waiter/Waitress will open the door and inside crew will greet the guest.

Demand
Bus Out

Bill Out

Serving

Getting
Guest
Order

Handing
the Menu

Showing
their
space

Guest
Entrance

Caf restaurant nowadays can be found anywhere in the country. What makes
Mix and Match Caf different from the other cafes is that we provide quality time with
your loved ones since we do not offer a wi-fi connection. And also everything that can
be found inside our caf house is available for use by our guest. We also provide quality
service to our guests that will surely make them want to come back. Mix and Match
Caf assures that our guests will feel relaxed and at ease while inside a caf house that
can accommodate 50 guests at a time.

Supply
Mix and Match Caf will abide by the BUY-LOCAL campaign so we can offer
the customers quality food and service in an affordable budget. This would be the
strategy to be used since most of the newly open cafes are somewhat expensive.

Target Market

Single people who wants to be by themselves.

Family who wants to have some quality time together.
Group of friends who wants to catch things up.
On-the-go people who wants to savor the delightful taste of our food in their own
place.
Employees who wants to relax for a moment and enjoy every single second of
their free time.

CHAPTER IV

Site Analysis

Mix and Match Cafs location is perfect, it can easily attract our target market
due to the following factors:

Along the Highway can be found easily by the people travelling along the Mc
Arthur Highway.
Near Hap Chan, Mc Donalds, and Mighty Corporation employees from these
establishment can find some ME time in the caf and enjoy every bit of their
rest time.
Across Caltex customers who gas up there can also enjoy our light meals in a
very affordable price.

Environmental Condition

Map of Malolos:

Topography
The wide-ranging topography of Malolos is relatively flat of about 0.81% to a
gently sloping of 2.17%. The slope of the land descends towards west, southwest to
southern direction. The highest land elevation is at about 6.0 meters above sea level
while the lowest is only half a meter below sea level. A network of natural waterways
and rivers of various sizes and importance is traversing through the landscape of the
town down south to Manila Bay.
Climate
Malolos belongs to Type 1 category of the Philippine Climate Corona
Classification, which has two (2) pronounced seasons, i.e., wet and dry seasons. Wet
during the months of June to November and dry from December to May.
The northwest monsoon prevails over the area from October to January bringing
in moderate and light rains, the last trade winds predominate from February to April but
the high Sierra Madre Mountains interfere with the free circulation of making the area
dry with almost no rains during the period, while from May to September the southwest
monsoon prevail with strong winds and abundant rainfall, and generally associated with
strong typhoon.
Hydrology
Water is not a problem to be considered as of the moment even if El Nio is fast
approaching because with proper conservation of water and use of it we can all help
save enough water for future usage.
SWOT Analysis
Strength

Clear vision of healthy products.

Open for franchising.
Excellent staff who are highly trained and customer friendly.
High-quality food offerings that exceeds competitors quality, presentation, and
price.

Weakness

Lack of aggressiveness in advertising.

A limited marketing budget to develop brand awareness.

Opportunities

Great potential for franchising and expansion.

Arising of much kind of diseases and sickness increases the demand of quality
time to relax and de-stress ones self.

Mix and Match Caf is the answer to people who wants to have their own space
without being judged by anyone.

Parents are sure to enjoy their time-off since we have a kid-friendly section that
their kids are sure to enjoy even without their company.

Threat

Intense competition with indirect competitors.

Competitive locations of Mix and Match Cafs indirect competitor.
Competitive price of Mix and Match Cafs indirect competitor.
Some of target markets are still unaware of Mix and Match Caf.
Unbounded changing of customers demand and preferences.

CHAPTER V
Extent of Financial Needs

YEAR 1

YEAR 2

YEAR 3

YEAR 4

YEAR 5

Maximum
(50*5*365)

91250

91250

91250

91250

91250

Utilization
Capacity

55%

60%

65%

60%

65%

No. of
Guest

50187.5

54750

59312.5

54750

59312.5

Average
Check

P82.02

P82.02

P82.02

P82.02

P82.02

Sales

P4,116,378.75

P4,490,595.00

P4,864,811.25

P4,490,595.00

P4,864,811.25

Vat
(12%)

P493,965.45

P538,871.40

P583,777.35

P538,871.40

P583,777.35

Total
Sales

P4,610,344.20

P5,029,466.40

P5,448,588.60

P5,029,466.40 P5,448,588.60

Machineries and Equipments

Kitchen
Watts
Amount
Deep Fryer
100 W
PhP
2,780.00
Freezer
200 W
PhP 13,450.00
Exhaust Fan
30 W
PhP
800.00
Air Forced Deli Case
450 W
PhP 15,000.00
Fluorescent Light x2
28 W
PhP
600.00
Gas Burner w/ Rangehood
100 W
PhP 10,000.00
Ceiling Fan
20 W
PhP
1,300.00
TOTAL
PhP43,930.00
Dining
Air Conditioner
Ceiling Fan
Cash Register
Flourescent Light x4

Watts
750 W
60 W
150 W
56 W
TOTAL

Furniture and Fixtures

Kitchen
Amount
Kitchen Sink x2
PhP8,000.00
Kitchen Cabinet
PhP6,000.00
Trash Can x1
PhP100.00
Kitchen Table
PhP7,500.00
PhP21,600.00
Dining
Amount
Japanese Style Table
PhP15,000.00
Bean Bags x10
PhP5,000.00
Throw pillows x30
PhP10,000.00
Counter Top Table x1
PhP3,000.00
Couch set x2
PhP32,000.00
Single Couch x6
PhP12,000.00
Side Table x3
PhP5,000.00
Table x2
PhP6,000.00
Floor Mat x60
PhP6,000.00
Wood Shelves x3
PhP10,000.00
Assorted Kiddie Toys
PhP25,000.00
Kiddie Fence
PhP6,000.00
PhP135,000.00
Rest Room
Amount

Amount
PhP 24,000.00
PhP
3,900.00
PhP
2,400.00
PhP
1,200.00
PhP 31,500.00

Trash Can x3
Wash Basin x3
Toilet Bowl x2
Toilet bidet x2

Kitchen Wares
Spoon
Fork
Kitchen Knife
Chopping Board
Pot for Pasta
Saucer
Glass
Plate
Tong
Pot Holder
Measuring Cup
Measuring Spoon
Collander
Strainer
Wok
Ice Cream Scooper
Plastic Containers
Salt and Pepper
Canister
Sherbet Glass
Cake Knife
Spatula

PhP450.00
PhP6,000.00
PhP6,000.00
PhP1,000.00
PhP13,000.00
Pieces
5 dozen
5 dozen
4 Pieces
2 Pieces
2 Sets
5 dozen
5 dozen
5 dozen
2 Pieces
1/2 dozen
1 set
1 set
1 Pc
2 Pcs
1 Pc
1 Pc
2 dozen
4 Sets
3 dozen
1 Set
3 Pcs

Amount
PhP300.00
PhP300.00
PhP500.00
PhP400.00
PhP1,000.00
PhP500.00
PhP1,500.00
PhP1,000.00
PhP200.00
PhP30.00
PhP100.00
PhP100.00
PhP250.00
PhP300.00
PhP250.00
PhP200.00
PhP600.00
PhP500.00
PhP1,000.00
PhP550.00
PhP500.00
PhP10,080.00

Year 1

Power Consumption
Water Consumption
Year21 (Rate : Year
25) 3
Year

Year 4

Area Total
Kitchen
Power
Area Usage
Comfort
Power
RoomRate
TotalTotal
Power
Cost

Cubic
Meter
8959.29

8959.29 Monthly
8959.29

Annually
8959.29

1 cu.
11.80 kw/hr
.5cu
1.5
cu
P105,719.62

PhP750.00
PhP9,000.00
12.40 kw/hr
13 kw/hr
13.60 kw/hr
PhP375.00
PhP4,500.00
PhP1,125.00
P111,095.20
P116,470.77PhP13,500.00
P121,846.34

Area
Kitchen
Area
Comfort
Room
Total

Cubic Meter

Monthly

Annually

1 cu.

PhP795.00

PhP9,540.00

.5cu
1.5 cu

PhP397.50
PhP1,192.50

PhP4,770.00
PhP14,310.00

Year 2 (Rate : 26.5)

Year 3 (Rate : 28.09)

Area
Kitchen
Area
Comfort
Room
Total

Cubic Meter

Monthly

Annually

1 cu.

PhP842.70

PhP10,112.40

.5cu
1.5 cu

PhP421.35
PhP1,264.05

PhP5,056.20
PhP15,168.60

Year 4 (Rate : 29.78)

Area
Kitchen
Area
Comfort
Room
Total

Cubic Meter

Monthly

Annually

1 cu.

PhP893.40

PhP10,720.80

.5cu
1.5 cu

PhP446.70
PhP1,340.10

PhP5,360.40
PhP16,081.20

Year 5 (Rate : 31.56)

Area
Kitchen
Area
Comfort
Room
Total

Cubic Meter

Monthly

Annually

1 cu.

PhP946.80

PhP11,361.60

.5cu
1.5 cu

PhP473.40
PhP1,420.20

PhP5,680.80
PhP17,042.40

Year 5
8959.29
14.20 kw/hr
P127,221.92

Perishable
Seafood
Assorted Vegetables
Dairy Products
Bread
Meat
Ice Cream
Nacho Chips
Eggs
Fruits
TOTAL:

Food Cost:
Weekly
Monthly
PhP2,000.00
PhP8,000.00
PhP2,000.00
PhP8,000.00
PhP1,500.00
PhP6,000.00
PhP1,000.00
PhP4,000.00
PhP1,000.00
PhP4,000.00
PhP1,000.00
PhP4,000.00
PhP300.00
PhP1,200.00
PhP250.00
PhP1,000.00
PhP1,000.00
PhP4,000.00
PhP10,050.00
PhP40,200.00

Non-Perishable
Pasta
Cooking Oil
Olive Oil
Pasta Sauce
Mineral Water
Softdrinks in Can
Coffee
Creamer
Sugar
Salt
Pepper
Chocolate Syrup
TOTAL:

Monthly
PhP1,000.00
PhP1,500.00
PhP1,000.00
PhP1,000.00
PhP700.00
PhP3,000.00
PhP500.00
PhP300.00
PhP500.00
PhP300.00
PhP300.00
PhP500.00
PhP10,600.00

Annually
PhP96,000.00
PhP96,000.00
PhP72,000.00
PhP48,000.00
PhP48,000.00
PhP48,000.00
PhP14,400.00
PhP12,000.00
PhP48,000.00
PhP482,400.00

Annually
PhP12,000.00
PhP18,000.00
PhP12,000.00
PhP12,000.00
PhP8,400.00
PhP36,000.00
PhP6,000.00
PhP3,600.00
PhP6,000.00
PhP3,600.00
PhP3,600.00
PhP6,000.00
PhP127,200.00

Operational Expense
Year 1
Power

PhP105,719.62

Water

PhP13,500.00

Salary and Benefits

PhP805,108.80

TOTAL

PhP924,328.42

Sales

PhP4,610,344.20

TOTAL SALES

PhP3,686,015.78

Food (70%)

PhP2,580,211.05

Beverage (30%)

PhP1,105,804.73

Operational Expense
Year 2
Power

PhP111,095.20

Water

PhP14,310.00

Salary and Benefits

PhP805,108.80

TOTAL

PhP930,514.00

Sales

PhP5,029,466.40

TOTAL SALES

PhP4,098,952.40

Food (70%)

PhP2,869,266.68

Beverage (30%)

PhP1,229,685.72

Operational Expense
Year 3
Power
Water
Salary and Benefits
TOTAL
Sales
TOTAL SALES
Food (70%)
Beverage (30%)

PhP116,470.77
PhP15,168.60
PhP805,108.80
PhP936,748.17
PhP5,448,588.60
PhP4,511,840.43
PhP3,158,288.30
PhP1,353,552.13

Operational Expense
Year 4
Power
Water
Salary and Benefits
TOTAL

PhP121,846.34
PhP16,081.20
PhP805,108.80
PhP943,036.34

Sales
TOTAL SALES
Food (70%)
Beverage (30%)

PhP5,029,466.40
PhP4,086,430.06
PhP2,860,501.04
PhP1,225,929.02

Operational Expense
Year 5
Power
Water
Salary and Benefits
TOTAL
Sales
TOTAL SALES
Food (70%)
Beverage (30%)

PhP127,221.92
PhP17,042.40
PhP805,108.80
PhP949,373.12
PhP5,448,588.60
PhP4,499,215.48
PhP3,149,450.84
PhP1,349,764.64

Sales Report
Year 1

Sales

PhP4,610,344.20

Expenses:
Rent
Uniform

PhP300,000.00 25000/mo
PhP3,000.00

Permit

PhP10,000.00

Kitchen Wares

PhP10,080.00

Machineries and Equipment

Furnitures and Fixtures
Renovation Labor

PhP75,430.00

Operational Expense

PhP169,600.00
PhP100,000.00
Sales Report
Sales Report
PhP924,328.42

Cost of Sales

Sales Report
Year 4 PhP335,280.00
Year 3

TOTAL EXPENSE:
Sales
Sales
Gross Income:
Expenses:
VAT 33%
Expenses:
Sales
Net Income:
Rent
Rent

Year 2PhP1,918,718.42
PhP5,029,466.40
PhP5,448,588.60
PhP2,691,625.78
PhP888,236.51
PhP5,029,466.40
PhP1,803,389.27
PhP300,000.00
PhP300,000.00

25000/mo
25000/mo

Expenses:
Permit
Permit
Rent
Operational
Operational Expense
Expense
Permit
Cost
Cost of
of Sales
Sales
Operational Expense

PhP10,000.00
PhP10,000.00
PhP300,000.00 25000/mo
PhP943,036.34
PhP936,748.17
Sales Report PhP10,000.00
Year 5

PhP365,760.00
PhP396,240.00
PhP930,514.00

TOTAL
TOTAL
EXPENSE:
Cost of EXPENSE:
Sales

PhP1,618,796.34
PhP1,642,988.17
PhP365,760.00

Sales
Gross
TOTALIncome:
EXPENSE:

PhP5,448,588.60
PhP3,410,670.06
PhP1,606,274.00
PhP3,805,600.43

Expenses:
Gross
Income:
VAT
33%

PhP3,423,192.40
PhP1,125,521.12
PhP1,255,848.14

VAT 33%
Net Income:

PhP1,129,653.49
PhP2,285,148.94
PhP2,549,752.29

Net Income:

PhP2,293,538.91

Rent

PhP300,000.00 25000/mo

Permit

PhP10,000.00

Operational Expense

PhP949,373.12

Cost of Sales

PhP396,240.00

TOTAL EXPENSE:

PhP1,655,613.12

Gross Income:

PhP3,792,975.48

VAT 33%

PhP1,251,681.91

Net Income:

PhP2,541,293.57

CHAPTER VI
Floor Plan and Lay-Out

3D Front View

3D Side View