Feasibility For Defense

Introduction
Page | 1
Beef is the culinary name for meat from bovines. People have eaten the flesh bovines
from prehistoric. Even people around 8000 BC domesticated cattle to provide ready
access to beef, milk, and leather. Most cattle originated in the Old World like the Angus,
the wagyu from japan, and the Ankolewatusi from Egypt.
A Hamburger is a sandwich consisting of one or more cooked patties of ground meat,

usually beef, placed inside a slice bun. Fletcher Davis of Athens, Texas claimed to have
invented the hamburger. According to oral histories, in th 1880s, he opened a lunch
counter in Athens and served a burger of fried ground beef patties with mustard and
Bermuda onions between two slices of bread; with a pickles on the side. Another
version of creation of the hamburger is that f German cook Otto Kuasw, who created a
very popular sailors sandwich made of a fillet of beef patty fried in butter, served with a
fried egg, between two toasted bun in 1891. In the Philippines, burger became one of
the most popular meryenda (snack during the afternoon) for children. It was brought
here in our country by the Americans soldiers during World War II.
Etymology
Beef
Came from Old French buef ox; beef; ox hide and bovem in Latin. It can
also be term as beef up meaning adding strength or in a sense muscle
power.
Hamburger
Originally derives from Hamburg, Germanys second largest city. Burg

means fortified settlement of fortified refuge and is a widespread
component of place names.
Old World
It consist of Africa, Europe, and Asia, regarded collectively as the part of the
world known to Europeans before contact with the Americans
Page | 2
Company Profile
Page | 3
Beef and Pounder starts in five members named Mark Anthony B. Tibayan, Sharmaine
Danica M. Sabandal, Bryan James Mirabuenos, Kristofer Daniel Frado and Richard
Cuagdan. First we combined our ideas of what is our own ideas about restaurant and
what are the things that we should consider in creating a business. What are the things
that we can create for a new restaurants. That the question we formulate in our mind to
come up in Beef and Pounder that serves beef meals and steak burger. We wanted to
serve to our customers foods that its rarely seen in other restaurants specially in the
Philippines that serves separate home food to fast food. We wanted also to create a
ambiance that they are feel comfortable and they would enjoy there food while eating.
Company Logo
The significance of the logo came from the two utensils: fork and knife which is the
symbol of eating a steak and the circle shape symbolizes a plate. The mini logo which is
shown above is shape-like burger symbolizes what we intend to sell to customers. And
the 3 stripes shown in logo symbolizes as the 3 main objectives of business:
Quality product
Quality service
Relationship for customer
The tagline fork and knife for life specifically pointed for utensils that is shown in logo
to show that we want the customer to love the steaks and even burgers we want to
serve, and taste the best food for their entire life.
Page | 4
Location
No. 6 pearl drive, brgy north fairview, quezon
Page | 5
Pearl drive has a great ambiance that has many different restaurants to choose from,
the place weve been chosen has a great opportunity to start the first burger restaurant
in this place. Target market also appears here like office workers, adventurers, and
other customers who crave for burgers and beef meals.
Nature of Products being offered
Beef and Pounder restaurant are for burger enthusiasts and offers different
varieties of beef that captures the taste of . Beef and Pounders specialties are our
original whole pound burger, squeezed in sesame seed buns along with different add
ons such as chili,
Page | 6
VISION
Aims to be well-known world class five-star restaurant with accessible branches

across the world for everyone to experience the pleasant atmosphere that offers.
MISSION
Page | 7
To provide high quality American Cuisine dishes and fine dining service along
with a clean, peaceful, and pleasant atmosphere that give off the Home Sweet Home
experience.
GOALS AND OBJECTIVES
To develop a good relationship with our clients through personal costumer

service.
Achieve 10% increase in sales for the next year.
Long term profitability.
Establish efficient and effective activities that will stabilize the financial conditions
of the business.
Conduct weekly meeting to discuss the areas with arising troubles in the
business.
Systematize an efficient production schedule for a smoother operation of the
business and the wellness of the employees.
Establish a competitive atmosphere within the food industry.
COMPANYS FORM OF ORGANIZATION
The sole proprietorship is the simplest business form under which can operate a
business. The sole proprietorship is not legal entity. It simply refers to a person who
owns the business and is personally responsible for debts. A sole proprietorship can
operate under the name of its owner or it can do business under a fictitious name. The
fictitious name is simply a trade nameit does not create legal entity separate from the
sole proprietor owner.
The sole proprietorship is a popular business form due to its simplicity, ease of
setup, and nominal cost. A sole proprietor needs only to register his or her name and
secure local licenses, and the sole proprietor is ready for business. A distinct
disadvantage, however, is that the owner of a sole proprietorship remains personally
liable for all the businesss debts. So, if a sole proprietor business runs into a financial
Page | 8
trouble, creditors can bring lawsuits against the business owner. If such suits are
successful, the owner will have to pay the business debts with his or her money.
The owner of a sole proprietorship typically signs contracts in his or her name,
because the sole proprietorship has no separate identity under the law. The sole
proprietor owner will typically have customers write checks in the owners name, even if
the business uses a fictitious name. Sole proprietor owners can, and often do,
commingle personal and business property and funds, something that partnerships,
LLSs and corporations cannot do. Sole proprietorships often have their bank accounts
in the name of the owner. Sole proprietors need not observe formalities such as voting
and meetings associated with the more complex business forms. Sole proprietorships
can bring lawsuits using the name of the sole proprietor owner. Many businesses begin
as sole proprietorships and graduate to more complex business forms as the business
develops.
Advantages of a Sole Proprietorship
Owners can establish a sole proprietorship instantly, easily and inexpensively.

Sole proprietor need not pay unemployment tax on himself or herself (although
he or she must pay unemployment tax on employees)
Owners may freely mix business or personal assets.
Control over all business decisions remains in the hands of the owner. The owner
can also fully transfer the sole proprietorship at any time as they deem
necessary.
Page | 9
Can easily change your business structure to a more complex model.
One hundred percent profit retention allows sole proprietors to use the money at
their discretion.
Can choose to reinvest the money back into the business to expand the
company, start another business or use it for personal reasons.
Disadvantage of Sole Proprietorship
Owners are subject to unlimited personal liability for the debts, losses and
liabilities of the business.
Owners cannot raise capital by selling an interest in the business.
Sole proprietorships rarely survive the death or incapacity or their owners and
soo do not retain value.
The life of business is limited.
PROPOSED ENTRY STRATEGY
Outdoor advertising
Business needs comprehensive market plan for advertising, especially
restaurants has no exception. We will use outdoor advertising near the building site
where we located, to orient customer what is the name of the business and what type of
business.
Grand opening
Page | 10
We want the grand opening more something special. We will hire a band or local
theater group to perform with an appropriate theme, providing excellent food and
service. And we will ask our customers how they found out about our business, so that
we can record where our advertising and marketing money are best spent.
TIMELINE OF EVENTS
Month July Aug September October November
Number of weeks 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4
Planning
Allocation
Permits & Licenses
Renovation
purchase of
Equipment
Hiring and training
Page | 11
Promo ads
START OF September
Start of Business
BUSINESS 12 2016
Main Dishes
A pound of steak dipped in steak sauce

and vegetables and a side dish of steamed
rice.
Steak with Steamed Rice
A combination of beef chuck that have

been cooked in liquid and served in the
resultant gravy.
Beef Stew
A light colored soup that is made by

cooking beef shanks and marrow bones
until the collagen and fat has melted into
the clear broth.
Bulalo
Page | 12
Beef thats been sauted in mushroom
and mixed with home made gravy and
mushroom sauce.
Beef and Mushroom
A stew that is complimented with the

sweetness of the saba banana and a
unique sour blend that is brought by the
tomato sauce.
Beef Pochero
A dried or cured beef that has been

prepared by using thin slices of meat and
curing these with salt and spices as a
preservation method.
Beef Tapa
Page | 13
Beef stir-fried with broccoli and spices like
onions, ginger, etc.
Beef Broccoli
A stew with pork hocks, calves feet, pig

feet, beef stew meat flavored with ground
roasted peanuts or peanut butter
alongside with Bagoong Alamang for the
sweet taste.
KareKare
Side Dishes
Egg noodles topped with steamed beef

meat and beef broth
Beef Mami
Page | 14
Steamed buns with beef
Beef Siopao
Snacks
Burger with TLB
A choice of , , or a whole pound of

burger patty with tomato, lettuce, and
bacon.
Page | 15
burger patty with a slice of pineapple and
bacon.
Burger Pineapple Deluxe

burger patty with your choice of: Chili,
bacon, cucumber, lettuce, onions,
pickles, pineapple or tomato.
Everything Burger
Desserts
A kind of custard tart that is filled with egg

custard and baked.
Egg Tart
Page | 16
A sweet dish that consists of a mixture of
soft, fresh cheese, eggs, and sugar at the
top layer and consists of a crust or base
made from crushed cookies at the bottom.
Cheese Cake
Beverages
Solo
In can
Soda in Can good for refreshing the body
in the heat.
Buko Juice
Fresh from the coconut itself and poured

in a glass of ice.
Page | 17
Lemon Iced Tea
Fresh lemon tea chilled with ice.
Calamansi Juice
Fresh calamansi squeezed in a glass of

water with ice top with a slice of lime.
Tea
Teabag dipped in hot water for 5 minutes.

Good for cleansing the mind.
Family Servings
2L Soda
2L Soda: Coke, Royal, Sprite, Rc and Root

Beer. Best for group sharing, family, and
friends.
Page | 18
Calamansi Juice Pitcher
Fresh calamansi juice in a pitcher. Best for

group sharing, family, and friends. Sinked
in a glass of ice for better refreshment.
Product Research and Development
This current year, were most likely to improve the quality of our products as well
as add more varieties for our customers to enjoy. We would also add appliances for the
customers entertainment such as a mounted flat screen TV and install Wi-Fi.
Page | 19
Page | 20
Page | 21
Description of the Industry
It will be a rosy year for the restaurant industry in 2014. This is the buoyant
expectation by the leaders of the industry, supported by knowledgeable food writers and
culinary school executives.
Why the optimism? Not without bankable reasons, industry captains assert.
Foremost is that economists and financial analysts predict the New Year will see
continuous spending by a large segment of the population, in spite of the expected
slowing down of the countrys economy.
Big overseas restaurants are opening branches here. We have already seen
these establishments throwing their doors open for business in Metro Manila. Thus, we
see marquees that are originally in Singapore, South Korea, Japan, Taiwan, Vietnam,
Australia, and the United States hanging on the front doors of these enterprises.
Existing restaurants are aggressively expanding. They are branching out in the
metropolis and in populous urban centers in the country. These activities will attract
wider patronage and increased sales.
Some restaurants that were previously only in the provinces are coming to town.
Page | 22
An amalgam of excited investors are talking to graduates from international
culinary schools, as well as those from highly regarded local institutions, encouraging
them to open restaurants that will showcase the young graduates imaginative dishes
and drinks.
Local patrons and expatriates are just waiting to savor the innovative table fares
as concocted by these graduates.
Just what will be the reasonable percentage of growth that the local restaurant
industry expects?
Leaders of the hotel and restaurant sector have segmented the growth by
service categories and target markets of these establishments, thus:
1) Luxury and Class A dining places in five-star resorts and hotels 20 percent; Class
B fine-dining restaurants 22 percent; Class C-D places 28 percent;
2) Gourmet diners and cafes (as exemplified by Caf France) attracting A and B
patrons 26 percent.
Source :http://www.mb.com.ph/the-restaurant-industry-
in2014/#IV36TEcPgFJL3OqR.99
Page | 23
Page | 24
Targeted Markets
Characteristics Primary Secondary

Living or working Living or working
outside the area of within the area of No.
Location No. 6 Pearl Drive, 6 Pearl Drive, Brgy.,
Brgy., North Fairview, North Fairview,
Quezon City Quezon City
Steak with Beef Stew

Steamed Rice Beef
Bulalo mushrooms
Beef Tapa Beef Pochero
Product KareKare Beef Broccoli
Beef Mami Beef Siopao
Cheese Cake Egg Tart
lb Burger Whole lb Burger
lb Burger
Quality Quantity
Taste Uniqueness
Factors of Products Affordability Creativeness
Cleanliness
Our food Our location

Customer Ambiance of the
Factors of Store Service store
Presentation Comfortability
Convenience Music Genre
Page | 25
Market Size and Trends
1. Are you living within the area of No. 6 Pearl Drive, Brgy., North Fairview,
Quezon City?
Answers Total numbers of answers

Yes 16
No 84
Out of 100 respondents, 19 of the respondents are living/working within the area of No.
6 Pearl Drive, Brgy., North Fairview, Quezon City and the 81 of the respondents are not
living/working within the area of No. 6 Pearl Drive, Brgy., North Fairview, Quezon City.
2. Main Dishes
Products Total of numbers of order

Steak with Steamed Rice 57
Beef Stew 20
Bulalo 39
Beef mushrooms 27
Beef Pochero 12
Beef Broccoli 23
Beef Tapa 35
KareKare 28
The top three main dishes that the respondents wish to avail are Steak with Steamed
Rice, Bulalo and Kare-Kare while the least main dishes the respondents wish to avail
are Beef Pochero, Beef Stew, and Beef Broccoli based on the total number of orders
Page | 26
Side Dishes

Beef Mami 67
Beef Siopao 66
Out of 100 respondents, 67 Order were taken prefer their side dish to be Beef Mami
while 66 Orders prefer their side dish to be Beef Siopao.
Desserts

Egg Tart 59
Cheese Cake 93
Out of 100 respondents, 93 Orders were taken prefers Cheese Cake rather than the 59
Orders who prefer Egg Tart.
Snacks

Pound Burger 49
Pound Burger 43
Whole Pound Burger 38
Out of 100 respondents, 49 Orders were taken that prefers Pound Burger while 43
Orders prefers Pound Burger and 38 Orders for Whole Pound Burger.
Adds on
Page | 27
Total of numbers of order
Rare 11
Medium Rare 39
Rare well-done 29
Total of numbers of
order
Tomato
60
Onion
24
Chili
21
Pickles
13
Lettuce 58
Pineapple Total 35
of numbers of order
Honey Mustard
Cucumber 12 42
MayoBacon 54 20
Ketchup 62
Out of 100 Respondents ordered most for burger is medium-rare, and top 3 add ons
they choose is tomato, lettuce, and bacon and least add is cucumber, pickles, and chili.
3. Drinks
Products Total of number of orders

In can soda 32
Buko Juice 36
Lemon Iced Tea 51
Calamansi Juice 34
Tea 18
2L Soda 21
Calamansi Juice Pitcher 17
Page | 28
Out of 100 respondents ordered most for beverage/drinks is lemon iced tea which has
total orders of 51 and least order is calamansi juice pitcher with 17 total number of
orders.
4. Why did you choose our business?
Factors of store
Our location 25
Our food 80
Presentation 35
Ambiance of the store 34
Customer Service 44
Convenience 35
Comfortability 33
Music Genre 4
Top 4 factors that they choose to buy in our store is our food, customer service, our
convenience, and presentation and the least factor is our location and genre.
5. Why did you choose our product?
Factors of product
Quality 51
Uniqueness 19
Taste 58
Affordability 52
Quantity 29
Cleanliness 34
Page | 29
Creativeness 12
Top 4 factors why did they influence to choose our products is taste, affordability, quality,
and Cleanliness and the least factors are Creativeness, uniqueness, quantty.
6. Your order is for?
Type of order Total of number of orders

Dine in 96
Take out 7
Delivery 2
96 Out of 100 respondents choose to dine in orders while 7 out of 100

respondents choose to take out their orders, and 2 of them wants to deliver their
orders from them.
Page | 30
Competition and Competitive Edge
Company Name Alex III Apartment 1B Mamou Jolly Dopey Palawan Express
29 Matalino St. Ground floor G/F Rockwell Corner Cailles 3rd floor Midcentre
Address Kalayaan Ave. Rockwell Drive Powerplant Mall Evangelista St. Haven bldg., No. 7
Quezon City Makati City Makati City Bangkal, Makati City No. 7 Central Ave.,
Queon City
Owner/Manager Mamuad, Rebecca Diaz-Lim, Marivic Rosales, Andrea Felipe, Camila Abian, Percy
No. of years in 3 years 2 years 13 years and 1 7 years 1 year

business month
No. of 39 employees 22 employees 28 employee 12 employees 7 employees

employees
Ave. no. of 90 customers 60 customers 45 customers 200 customers 100 customers

customers per
day
Annual Sales 18,320/day 47,400/day 87,750/day 29,000/day 9,900/day
Page | 31
Competitive Their competitive Their competitive Despite the high Despite being small in Their competitive
Edge edge is their edge is their price of their steak, the food industry, edge is their location
remarkable presentation of the their competitive their competitive edge near a school,
hospitality, products and the edge is the high is the unique taste affordability and
cleanliness and the combination of a quality of the steak crafted from the promos: unli rice, etc.
unique original taste perfect breakfast and that quickly melts original recipe of the
of their barbecue prime steak lunches. in the mouth with beef.
that can even beat a exquisite taste and
steak. the location inside
a mall with high
standards.
Page | 32
Barriers to Entry
LOT OF ADVERTISING OR PROMOTION
ECONOMIES OF SCALE
Occur when the unit cost of a product declines as production volume increases.
When exiting competitors in an industry have achieved economies of scale, it acts as a
barrier by forcing new entrants to either compete on large scale or accept a cost
disadvantage in order to complete on a small scale.
PRODUCT DIFFERENTATION
In many markets and industries, established competitors have gained customer
loyalty and brand identification through their long-standing advertising and customer
service efforts.
CAPITAL REQUIREMENTS
Occurs when new entrants are required to invest large financial resources in
order to compete in an industry.
SWITCHING COSTS
Refers to a one-time cost that is incurred by a buyer as a result of switching from

e suppliers product to anothers.
ACCESS TO CHANNELS OF DISTRIBUTION

In many industries, established competitors control the logical channels of
distribution through long-standing relationships.
GOVERNMENT POLICY
Government policies can limit or prevent new competitors from entering
industries through licensing requirement, limits on access to raw materials, pollution
standards, product testing regulations
Estimated Market Shares and Sales
% OF TARGET % OF
UNSATISFIED MARKET
YEAR DEMAND SUPPLY D-S CUSTOMER MARKET SHARE
GAP SHARE
2016 165354 118403 46951 28.39% 69.97% 32850
2017 173622 121363 52259 30.10% 69.84% 36,500
2018 182303 125004 57299 31.43% 70.07% 40,150
2019 191418 129379 62039 32.41% 70.60% 43,800
2020 200989 134554 66435 33.05% 71.42% 47,450

MARKETING STRATEGY
Proposed Marketing Plan/ Programs
First Year Plans/ Programs
ACTIVITY PROGRAMS/P MECHANICS DURATION UNIT COST TOTAL

LANS AND COST COST
Posting The tarpaulins will be Tarpaulin 2x3

different print posted along Pearl 10 pcs x
ads (such as drive, and other near P150.00 =
tarpaulins) locations P1,500.00 P3,000.00
2 months July
before the Distributing The flyers will be August Flyers
opening, flyers distributed to the 2016 300 pcs. x
customers who will P5.00 = P1,500
pass by Pearl Drive
Organize an opening Balloons
party at the store. 30 pcs x 10 =
P2,500
Customers can get to
play raffle promos Tarpaulin 5x9
and get free meals. 2 pcs x 300 =
OPENING P600
(September Promotional The customers will The day of P11,850
23 2016) Events receive 15% discount opening Photo booth
for selected dishes or P5,000
will receive free
meals. Umbrella with
logo
25 pcs x 150 =
P3,750
Eat three pound
burgers in under 2
minutes. Customers T shirts 20 pcs
Halloween Trick or Treat that are able to do so First week x 180= P3600
challenge wont have to pay for of Decorations = P4400
it and they will be November P800
given a statement 2016
Christmas Gift Giving Toys will be given to Toys 50 pcs x
our child customers. Christmas P100 = P5000 P5000
Day 2016

LANS AND COST COST
For the first 25 Estimated price

customers of the 2 of the free
opening hours within product P100 x
Valentines Promo for the day, they will Valentines 25 = P2500 P3200
Day couples receive a Heart Day 2017
shape Burgers Decorations =
P700
Free Pin tags will be

Free Pin tags given to customer on The day of Mugs 75 pcs x
1st with logo of the the day of the the P15 = P1125 P1125
Anniversary business anniversary anniversary
For every P300 worth
of purchase, Noche Buena
customers will be package
Holiday/ given 1 raffle ticket Christmas 10 pcs x P500
Christmas Raffle that has the chance Day 2017 = P5000 P6300
Celebration to win a Noche
Buena package. Decorations =
P1300
Second Year Plans/ Programs

ACTIVITY PROGRAMS/PL MECHANICS DURATION UNIT COST TOTAL

ANS AND COST COST
Tarpaulin 2x3 P800
For every group of 4 P150 x 2 pcs =
customers, 1 Burger P300
New Year Group Discount meal dish will be January
served for free. 2018 Flyers 100 pcs
x P5 = P500
A promo that allows

Pounder the customer to Tarpaulin 2x3
Dash 2 products for choose from two March 2018 P150 x 2 pcs =
the price of 1 existing dishes from P300
the menu for the P800
price of one. Flyers 100 pcs
x P5 = 500
5 participants will be
chosen for 2 opening Tarpaulin 4x3 =
hours within the day. P340
Winners will receive
2ND novelty items and a On the day Flyers 100 pcs P840
Anniversary Beef games coupon that allows of the x P5 = 500
them to have free Anniversary
Beef good for 5
persons and can
claimed any time
they want
Flyers 100 pcs
x P5 = P500
For every P300 peso
Limited novelty worth of purchase, Tarpaulin 2x3 2
Christmas items for sale customers can avail December pcs x P150 = P800
novelty items from 25, 2017 P300
the store.
Third Year Plans/ Programs


LANS AND COST COST
For every P500 worth

of purchase, they Flyers 100 pcs
New Year could avail a planner x P5 = P500 P500
Planner by adding P100 January
2019
The store will offer a
rd
3 Burger festival Buffet for P350 per Sept 12 Flyers 100 pcs P500
Anniversary person. 24 2019 x P5 = P500
Halloween Trick or Treat Eat three pound First week T shirts 20 pcs P4400
challenge burgers in under 2 of x P180
minutes. Customers November = P3600
that are able to do so 2018
wont have to pay for Decorations =
it and they will be P800
given a statement
shirt with a logo
Electric Fan =
For every P500 worth P500
of purchase, Rice Cooker =
customers will be P700
given 1 raffle ticket December
Christmas Raffle that has the chance 25, 2018 Microwave = P4700
to win an appliance. P2000
DVD Player =
P1500
Fourth Year Plans/ Programs

LANS AND COST COST
For the first 25 Estimated price

customers of the 2 of the free
Valentines opening hours within product P100 x
Day Promo for the day, they will Valentines 25 = P2500 P3200
couples receive a heart- Day 2019
shaped burger. Decorations =
P700
Students will have a
20% discount upon
Opening/ Back to School presenting of their Brochures 100
Start of Treat school IDs. March 2019 pcs x P6 = P600 P600
Classes
4th All you can eat Flyers 100 pcs
Anniversary burger The store will offer a x P5 = P500 P500
Buffet for P350 per Sept 12 - 24
person. 2019
For every P300 worth Noche Buena

of purchase, December package
customers will be 25, 2019 10 pcs x P500
given 1 raffle ticket = P5000
that has the chance P6300
Christmas Raffle to win a Noche Decorations =
Buena package. P1300

Fifth Year Plans/ Programs
Price
The price of the products will be based upon the cost of the production with a
substantial amount added as a mark-up. The prices will be set fairly enough than the
nearest competitors price but with high quality products. The prices will also vary on the
market conditions.
Product line
Beef And Pounder offers Beef dishes And Different burger varieties.
Positioning
Beef and Pounders positioning was formulated by the proponents. It is the
slogan or the signature tagline of the company. Since the product offered of the
business are beef dishes, burgers and beverages to make customers experience
delight and curiosity of to the product of beef and pounder.
Aside from its eye catching designs and delicious taste the customer will enjoy
the new experience of burgers. Also the customers will crave to eat on beef and
pounder for its natural selections and more choices to enjoy.
Distribution channels
Raw Materials Beef and Pounder Consumer
The diagram above shows a direct marketing channel. The company will
purchase raw materials that will use for the production of goods and will then act as the
producer who will sell the product to the consumers.
This kind of distribution channel will be advantageous to the business for it has
no intermediaries level does giving more controls to the producer and lessening the
channel complexity.
Advertising and Promotion.
Most Restaurant Business owners completely avoid the promotional aspect of
the business. Restaurant Business cannot rely simply on the Delicious scents from their
stores to tempt customers, taste buds, they have to developed promotional plans that
and retain customers. The objective is to promote the different varieties of product and
attract more buyers and to persuade more customers to choose beef and pounder over
competitors product advertising will help the shop to build awareness to people and
send out information in order to increase more response from the customers.
A taste test will be conducted throughout the opening day and until the first week
passed. The taste test will distinguished which Beef and Burger will be patronized by
the customers, it will also help the owner to think for new combinations of flavors to
satisfy and improve more the quality of taste of the beef to the customers other than that
there several strategies in promoting and advertising the products on, before, and after
the opening day.
Sales tactics.
In todays economy, big and small businesses are seeking every opportunity to
win sales through competitive advantages. Smart owners of small business know that
sales strategies can create a competitive advantage. Selling consist of two main
functions: Tactics and strategies. Sales strategy is the planning of sales activities;
methods of reaching clients, competitive differences and resources available. Tactics
involves the day-to-day selling: prospecting, sales process, and follow-up. The tactics of
selling are very important but equally vital is the strategy of sales. The advantages are
too compelling to ignore. We rely on their creativity to reach prospective customers.
Fortunately, a variety of effective advertising ideas require little or no money to
implement. Some sales tactic are listed below:
Create and distribute flyers
Creation and distribution of flyers about are business may serve as the
most helpful way to increase the markets consciousness of the store
existence. Neighborhood is the most loyal customers other than passers-
by customers. So hand them out flyers advertising sales and grand
opening flyers in front of the shop or leave them on car windshields.
Offer free information
Unlike any other businesses, the Beef and Pounder will be transparent
with regards to its financial records, provided that there is letter of intent
having a valid reason from the party asking for such information.
BACKGROUND AND PRIMARY RESPONSIBILITIES OF THE
MANAGEMENT TEAM
POSITION JOB DESCRIPTION JOB QUALIFICATION

Accomplishes -25-35yrs.old
department -Graduate in 4yr Course
objectives by Business Administration
managing staff; - Have an experience in
planning and Bookkeeping
evaluating -Have a Good
department Communication Skills
MANAGER activities. - 4 years experience in
Keep an official managerial position.
In- charge of -25-35yrs.old
maximizing the -Graduate in 4yr Course
productivity of the in Cooking
EXECUTIVE CHEF kitchen staffs. - 2 years experience in
cooking in any
restaurant
CASHIER Obtain the - 18-26 yrs. Old
payment of the - At least High school
goods by totaling Graduate
the customers
purchases and
greet the
customers with
smile.
Calculate daily
profits that should
be surrendered to
the Manager.
WAITER Take orders and - 18-26 yrs. Old
serve foods and - At least High school
beverages to the Graduate
customers. - Have an experience in
Clean the serving foods
restaurant.
Perform all the - 18-26 yrs. Old
tasks in the - At least High school
kitchen: Cooking, -Have an experience in
CHEF
chopping, etc. preparing foods
Clean the kitchen
UTILITY Responsible - 18-26 yrs. Old

maintenance of -Graduate in Vocational
electric wirings Courses
and the - Have an
equipments of the experienceabout
restaurant. Plumbing and Electric
Wirings
ORGANIZATIONAL STRUCTURE
MANAG
ER
CASHIE EXECUTIVE
R CHEF
CHEF CHEF
WAITE WAITE WAITE

R R R
UTILIT
OWNERSHIP
The sole proprietorship is the simplest business form under which can
operate a business. The sole proprietorship is not legal entity. It simply refers
to a person who owns the business and is personally responsible for debts. A
sole proprietorship can operate under the name of its owner or it can do
business under a fictitious name. The fictitious name is simply a trade name
it does not create legal entity separate from the sole proprietor owner.
The sole proprietorship is a popular business form due to its simplicity,

ease of setup, and nominal cost. A sole proprietor needs only to register his
or her name and secure local licenses, and the sole proprietor is ready for
business. A distinct disadvantage, however, is that the owner of a sole
proprietorship remains personally liable for all the businesss debts. So, if a
sole proprietor business runs into a financial trouble, creditors can bring
lawsuits against the business owner. If such suits are successful, the owner
will have to pay the business debts with his or her money.
The owner of a sole proprietorship typically signs contracts in his or her

name, because the sole proprietorship has no separate identity under the
law. The sole proprietor owner will typically have customers write checks in
the owners name, even if the business uses a fictitious name. Sole
proprietor owners can, and often do, commingle personal and business
property and funds, something that partnerships, LLSs and corporations
cannot do. Sole proprietorships often have their bank accounts in the name
of the owner. Sole proprietors need not observe formalities such as voting
and meetings associated with the more complex business forms. Sole
proprietorships can bring lawsuits using the name of the sole proprietor
owner. Many businesses begin as sole proprietorships and graduate to more
complex business forms as the business develops.
Advantages of a Sole Proprietorship
Owners can establish a sole proprietorship instantly, easily and

inexpensively.
Sole proprietor need not pay unemployment tax on himself or herself
(although he or she must pay unemployment tax on employees)
Owners may freely mix business or personal assets.
Control over all business decisions remains in the hands of the owner.
The owner can also fully transfer the sole proprietorship at any time as
they deem necessary.
Can easily change your business structure to a more complex model.
One hundred percent profit retention allows sole proprietors to use the
money at their discretion.
Can choose to reinvest the money back into the business to expand
the company, start another business or use it for personal reasons.
Disadvantage of Sole Proprietorship
Owners are subject to unlimited personal liability for the debts, losses
and liabilities of the business.
Owners cannot raise capital by selling an interest in the business.
Sole proprietorships rarely survive the death or incapacity or their
owners and soo do not retain value.
The life of business is limited.
PERSONNEL HIRING PROCEDURE
Store manager post a
job/vacant position
announcement
Accepting Application
Application Screening
Interview the Applicants

PASSED
Make a Decision-Manager
Review and consideration NO
YES
Reconsider
Process paperworks for
YES
Hiring the Applicants
NO
NOT HIRED HIRED
COMPENSATION PACKAGE
Gros Pa
s g-
Positi Sala ibi Incom
on ry SSS Phil. Health g e tax
Employ Employ Total Employ Employ Total
er ee Contributi er ee Contribut
Share Share on Share Share ion
Mana 2400 20
ger 0 1208.7 583.3 1792 300 300 600 0 259
Head 2200 1108.7 533.3 1642 250 250 500 20 234
Chef 0 0
2000 20
Chef 0 1008.7 483.3 1492 250 250 500 0 219
Cashi 1398 20
er 0 1041.3 508.7 1550 162 162 324 0 207
Waite 1398 20
r 0 1041.3 508.7 1550 162 162 324 0 207
1398 20
Utility 0 1041.3 508.7 1550 162 162 324 0 207
EMPLOYMENT RIGHTS, RESTRICTION AND POLICIES
Personnel Wage and Labor Laws
The Labor Code of the Philippines is a consolidation of labor and social laws that
aim to afford protection to labor, promote employment and human resources
development, and ensure industrial peace based on social practice. The following are
the basic provisions of the law (Labor Code) and the pertinent implementing rules and
regulations which establish the standards for conditions of employment such as
minimum wage rates, normal hours of work and rest periods, compensation for
overtime, etc., have been passed to protect workers.
Wages
1. "Minimum Wage Rate" refers to the lowest basic rates that an employer can
pay his/her workers for the normal working hours which shall not exceed eight hours
work a day fixed by the Regional Tripartite Wages and Productivity Board
2. Wages for apprentices, learners, and handicapped workers shall, in no case,
be less than seventy five percent (75%) of the applicable minimum wage rates.
3. The minimum wage rates prescribe shall be for the normal working hours,
which shall not exceed eight (8) hours of work a day.
4. The Time of payment will be paid at least once every two (2) weeks or twice a
month.
5. Wages will be paid directly to the workers to whom they are due except for any
valid reason that arise.
In Addition
The following benefits will be given to each employee: 13 th Month Pay,

PhilHealth, Social Security System (SSS), Pag-IBIG, and they can also receive a bonus
at the end of the year base on the performances and sales of the company.
a. 13th Month Pay
By Law, companies are required to give its employee a 13 th pay
equivalent to one month salary. Snappy Scoops will be giving its
employees the 13th month pay in accordance to the law.
13th month pay is non-taxable, mandated by R.A 6666 and PD 851
which should not exceed Php 82,000.
b. Social Security System (SSS)

As mandated by law, both employer and employees should
contribute for the social security benefits of the employees in accordance
with the following; will give the employees contribution to the employee in
accordance to the SSS contribution required.
c. PhilHealth
As mandated by R.A. 7835 on Medicare program which is
administered by the Philippine Health Insurance Corporation (PhilHealth),
both employers and employees are to contribute for the medical
insurance/benefits of the employees.
d. Pag-IBIG
Snappy Scoops will share the monthly Pag-IBIG contribution made by each
employee which is equal to 200 pesos for every employee
Attendance Monitoring
Time and attendance systems devices used to keep, monitor and record
employees clocking events during working in the store. From these systems the
manager can monitor arrival and departure time as well as timing if certain breaks of
each employee.
Working Hours
Normal Hours of Work in the Philippines

The normal hours of any employee shall not exceed eight hours a day. Waffle
Shuffle normally opens 7:00am to 10:00pm as business hours and preparation hours
will be 4:00am to 6:00am. Hours worked shall include all time during which an employee
is required to be on duty or to be at a prescribed workplace and all time during which an
employee is permitted to work. Rest periods of short duration during working hours shall
be counted as hours.
Meal Periods
Subject to each regulations as the Secretary of Labor may prescribe, it shall be the duty
of every employer to give his employees not less than 6 minutes time-off for their
regular meals.
Emergency Overtime Work
Any employee may be required by the employer to perform overtime work in any of the
following cases:
When the country is at war or when any other national or local emergency has
been declared by the National Assembly or the Chief Executive;
When it is necessary to prevent loss of life or property or in case of imminent
danger to public safety due to an actual or impending emergency in the locality
caused by serious accidents, fire, flood, typhoon, earthquake, epidemic or other
disaster or calamity;
When there is urgent work to be performed on machines, installations or
equipment in order to avoid serious loss or damage to the employer or some
other cause of similar nature;
Where the completion or continuation of the work started before the eight hour is
necessary to prevent serious obstruction or prejudice to the business or
operations of the employer.
Weekly Rest Periods
Right to weekly rest day

It shall be the duty of every employer, whether operating for profit or not, to
provide each of his employees a rest period of not less than 24 consecutive
hours after every six consecutive normal work days.
The employer shall determine and schedule the weekly rest day of his
employees subject to collective bargaining agreement and to such rules and
regulations as the Secretary of Labor and Employment may provide. However,
the employer shall respect the preference of employees as to their weekly rest
day when such preference is based on religious grounds.
When employer may require work on a rest day
The employer may require his employees to work on any day.
In case of urgent work to be performed on the machinery, equipment or

installation, to avoid serious loss which the employer would otherwise suffer;
In the event of abnormal pressure to work due to special circumstances, where
the employer cannot ordinarily be expected to resort to other measures;
To prevent loss or damage to perishable goods;
Where the nature of the work requires continuous operations and the stoppage of
work may result in irreparable injury or loss to the employee; and
Under the circumstances analogous or similar to the foregoing as determined by
the Secretary of Labor and Employment.
Compensation for rest day, Sunday or holiday work

Where and employee permitted to work on his scheduled rest day shall be paid
and additional compensation of at least 30% of his regular wage. The employee
is entitled to the compensation when Sunday is established as his rest day.
When the nature of work of the employee is such that he has no regular work
days and no regular rest days can be scheduled, he will be receiving additional
30% for work performed on Sundays and Holidays.
Work performed on any special holiday shall be paid 30% of additional
compensation. Also it 50% additional compensation when special holidays fall to
the rest day of an employee.
Where collective bargaining agreement or other applicable employment contracts
stipulates the payment of a higher premium pay than that prescribed under this
Article, the employer shall pay such higher rate.
Holidays, Services incentive leaves and service charges

Right to holiday pay
Every worker shall be paid his regular daily wage during regular holidays except
in retail and service establishments.
The employer may require an employee to work on any holiday but such
employee shall be paid a compensation equivalent to twice his regular rate.
As used in this Article, holiday includes: New Years Day, Maundy Thursday,
Good Friday, the ninth of April, the first of May, the twelfth of June, the fourth of
July, the thirtieth of November, the twenty-fifth and thirtieth of December and the
day designated by the law for holding a general election.
Right to service incentive leave

Every employee who has rendered at least one year of service shall be entitled
to a yearly service incentive leave of five days with pay.
This provision shall not apply to those who are already enjoying the benefit
herein provided; those enjoying vacation leave with pay of a least five days and
those employed in establishments exempted from granting this benefit by the
Secretary of Labor and Employment in the Philippines after considering the
viability or financial condition of such establishment.
The grant of benefit in excess of that provided herein shall not be made a subject
of arbitration or any court or administrative action.
The Beef and Pounder Company policy are designed to build communication
between the management and employee, and its customers. By providing the policies
and procedures for the employees whos getting violation on their working hours shall
be strictly subjected to corresponding disciplinary actions. Sanctions are in oral or
written warning, payment in case of damages, suspension and salary deduction, and
termination, depending on the violation committed.
By providing this regulation, it would help the Waffle Shuffle Company to provide
a satisfying and services to develop customers trust and loyalty.
Kinds of Offenses and their corresponding Sanctions and Penalties
A. Work assignments, work performance, attention to duties and

responsibilities.
1. Incurring tardiness exceeding three (3) hours allowable instances either
at reporting time or after any given break periods between working
periods.
- First Offense : Verbal Warning

- Second Offense : Written Warming
- Third Offense : 1 Day suspension
- Fourth Offense : 5 Days Suspension
- Fifth Offense : Termination / Termination
2. Wasting time / Sleeping during working hours

- Second Offense : 1 week suspension
- Third Offense : Termination
B. Theft
- First Offense : Termination
C. Dishonesty
1. Divulging or providing access to confidential information to
unauthorized persons
First Offense : Termination

2. Refusal to answer inquiries/questions in any investigation conducted by
management
- FirstOffense:1-Day Suspension
- SecondOffense: Termination
3. Falsifying entries in the time record (intentional alternation of DTR,
punching in/out for another employee), falsifying or tampering of
company records/documents (DSR, other forms)
- FirstOffense: Termination
4. Using sales money, excess money or company funds for ones use or
benefit; stealing company or personal property of others
- FirstOffense : Termination
5. Forging signatures, opening letters addressed to the company owner or
office; any form of dishonesty, fraud or deceit committed by the
employee against the company
- FirstOffense : Termination
D. Attendance
Policies on Leave of Absence
Sick leave Regular employee with at least one year of permanent
service with the company shall entitle to sick leave pay. Unused sick leave
may not be convertible into cash. In order to be eligible for sick leave, as
confirmation to be the nature of infirmity must furnish a doctor certificate.
1. Absences without informing the owner

- First Offense : Oral Warning
- Second offense : Termination
2. Change of work hours and change of day off schedule without prior
approval from immediate superior will be sanction
- FirstOffense : Written Warning

- Second Offense : Termination
3. Abuse of break period
- FirstOffense : Written Warning

- SecondOffense : 2-Day Suspension
- ThirdOffense : Termination
4. Failure to log in
Time will be the basis for the compensation computation and tardiness
record. Services rendered during hours undeclared in the DTR will not be
considered and/or unapproved business transaction outside the store
- FirstOffense : Verbal Warning
- SecondOffense : Written Warning
- ThirdOffense : 1-Day Suspension
- FourthOffense : 3-Day Suspension
- 5th Offense : Termination
5. No work, No Pay
Only legal and approved letter will treat as regular service render even
though you work outside the store.
E. DISCOURTESY:
1. Rudeness in language or behavior, offensive language and provoking

fights/arguments
The employees are not allowed to use offensive words or foul language
towards the other employees or customers at all times. In cases where
arguments cannot be avoided, the employees are not allowed to argue in the
presence of the customers. All differences must be settled outside work
hours. Arguing in the store and/or within hearing distance of the customers will
mean
- First Offense : 3-Day Suspension

2. Connivance Against, Disrespect of and Rumor Mongering about Superiors
Conniving with other people against and gossiping about the Store
Manager and the company owners and their families will not be tolerated.
Proper procedures have to be followed by superiors for complaints and

questions regarding questionable work ethics, non-standard operating
procedures or services and other matters.Showing an act of disrespect to
superiors and the company owners is not acceptable. Employees must show
proper decorum, respect and good manners. It is expected for supervisors to
treat the staff with the respect. If employees, after due process are proven to be
disrespectful, have been conniving against or are rumor mongering about the
Store Manager or the company owners, the employees will be given the following
sanctions
- First Offense : Termination
F. ETHICS AND DECORUM:
1. Alcoholic Drinks, Intoxicating Beverages and Forms of Amusement.

The employees cannot bring or drink alcoholic drinks or similar intoxicating
beverages inside the store at all times. The employees cannot bring card games,
or any other form of amusement inside the store at all times. Those who will
break this policy will be meted out with the following
- First Offense : 2-Days Suspension

-
2. Smoking
Employees are not allowed to smoke inside the store and its immediate
premises where they can be seen by the customers
- First Offense : Written Warning

- Second Offense : 1-Day Suspension
3. Drugs
Employees who are caught using drugs inside the store will be terminated
immediately.
- First offense : Termination
4. Proper Uniform
All employees must wear their uniform properly and decently according to
their scheduled uniform. If they present themselves improperly without valid
reason, they will be sanctioned

- Second Offense : Written Warning
- Third Offense : 1-Days Suspension
- Fourth Offense :Termination
5. Mandatory Greetings
The customers must be treated with outmost respect. Employees must
sincerely greet the customers in a moderate voice with Good Morning
Sir/Maam. when they reach the store. And customers must be greeted with
Come Again and thank you Maam/Sir when they leave the store. All customers
must be addressed with Maam/Sir, irrespective of age, status, or appearance
6. Visitors of Employees
Visitors of employees should be entertained during break times and
should be done outside the store. Those who break this rule will be meted out
with
- Fourth Offense : Termination
7. Use of Personal Cellular Phones and/or Store Phones

All employees are not allowed to use their personal cellular phones, for calling or
texting messages, during work hours. The store phones shall be used for official
calls only and cannot be used for personal calls, except for emergency purposes
and only with the consent of the Store manager. Those who will violate these
rules will be given the following sanctions.

- Fourth Offense :Termination
G. Against Public Health and Safety

1. Creating unsanitary condition or violating rules on health sanitation.
- First Offense : Oral Warning

- Second Offense : 1 week suspension
2. Failure to report the fact of their contagious illness / disease
- First offense : 3-day suspension

3. Failure to follow safety rules and regulations

- First offense : verbal warning
- Second offense : oral warning
- Third offense : 3 days suspension
- Fourth offense : Termination
H. Destruction of Company Property

1. Damaging the company machineries, furnitures and mixtures
I. Against the Person

1. Inflicting bodily in injures against employees at any time within
company premises.
- First offense : 3 days suspension

- Second offense : Termination
2. Bringing dangerous and deadly weapon in the work premises

J. Cash Handlings
1. Short / over cash
3. First offense : verbal warning
4. Second offense : Written
5. Third offense : 3 days suspension
6. Fourth offense : Termination
K. Resignation
The employee must inform the Company Owner in writing of his

resignation within thirty (30) days for regular and fifteen (15) days for contractual
from the intended date of resignation, citing the reasons therefore. The
employees tendering the resignation is subject to the Companys Owner
acceptance of the same.
Incentives for Perfect Attendance

One of the solutions is employee attendance incentives. These are usually
rewards given to employees as an incentive to limit their absences from work to a
specified number of days.
The employee attendance incentive has to be something of value to the

employees. Without a sense of value, the desire to do better will not be there and
attendance will not improve. The followings are:
1. Cash bonuses
2. Gift certificates
3. Certificate of Achievement.
4.
Corporate Governance / Code of Ethics of Employees
Code of Conduct Employees

Like any other businesses, the company promulgates certain policies that should
be observed. The company policies are intended to ensure quality service and
harmonious working environment. The employees therefore to be expected to show
positive attitudes towards their work, co-workers and the company itself. Consequently,
the following should be strictly followed:
Article I. Objectives
Section I. To maintain discipline, harmony and unsoiled work of the employees also the
other and cleanliness of the ambiance and ensure the loyalty of the employee and be
more effective workers.
Section II. Imposed reward and punishment in motivating the workers with the purpose
of equality, productivity and the due process of disciplinary action.
Article II. Guidelines
Section I. employees are expected to follow and fully understand the rules and
regulation of the company. Everyone must pay attention to the memorandum and news
posted at the bulletin board.
Article III. Attendance and Work Attitude

Section I. Report to work regularly. In absence, inform your superior at least one day in
absence, except in case of emergency and notice is impossible which case, you may
send notice of your absence to your superior either through note or telephone call.
Unable to do is considered as (AWOL) Absence without official leave to disciplinary
action.
Section II. Must report for work on time.

Section III. Do not loiter. Loiter causes disturbance.
Section IV. Stay awake / attended during working hours.
Section V. Be attentive at work, carelessness may cause accident, damage to

equipment and the company and result to self-injury.
Article IV. Personal Behavior and Conduct

Section I. Employees will be given ID card that must wear all the time.
Section II. Respect fellow employees at all times.
Section III. Report to your superior and wasteful act practices.
Section IV. Employees under the influence of alcohol are not allowed to report to work.
Section V. Employees are expected to be honest at all times. Falsifying personal
document or personal records, stealing dishonest of any sort is condemned and subject
to disciplinary action.
Section VI. Employees should never ask, offer nor received money, gift or other
consideration in any form, form any customer or client of the company arising in or
exchange of the performance of his/her work either directly or indirectly.
Section VII. Company premises are not gambling dens.
Section VIII. The company prohibits the solicitation of the collection of the contribution
for any purpose or within the company premises at any time unless given prior written
authorized by the management.
Section IX. In general, employees are expected to be observing a high standard of
behavior and office decorum.
Article V. Health and Safety
Section I. be health and safety minded at all times, not only for your benefit but also for
the fellow employees.
Section II. If you doubt to use, operate or handle any of the company machineries,
consult proper authorities.
Section III. Horseplay, scuffing or throwing of things are prohibited inside the company
premises.
Section IV. Smoking is strictly prohibited inside the company premises.

Section V. Always keep the working area orderly in good sanitary condition.
Time Schedule
Preparation of the food for Lunch and
9:00 am - 10:00 am
Snacks, cleaning of the restaurant,
10:00 am Opening of the store

10:00 am - 4:00 pm Light and peak hours (day)
Preparation of the food for dinner and

4:00 pm - 5:00 pm
initial cleaning of the restaurant
5:00 pm - 9:00 pm Light and peak hours (night)
9:00 pm Closing of the store

Inventory, cleaning of the store and sale
9:00 pm - 10:00 pm
tally of manager and cashier
Procedures of the Products
Main Dishes
STEAK WITH STEAMED RICE

Preparation time: 15 mins.
Cooking time: 1hr.
Total time: 1hr and 15 mins.
INGREDIENTS:
2 (6 -8 ounce) beef tenderloin, filets (nicely marbled and aged, AKA "filet mignon," 1 1/2
inches thick)
1 head fresh garlic
3 teaspoon regular olive oil
2 teaspoons iodize salt
1 teaspoon pepper (freshly coarsely ground)

PROCEDURES:
Trim any fat from round steak and slice meat into thin 2 to 3 inch long strips. Remove
the seeds and core from the green bell pepper, and slice into thin 3 inch long strips.
In a large frying pan over medium to high heat add oil and cook meat until medium rare,
add peppers and continue cooking until meat is browned.
Reduce heat to simmer and add tomatoes, soy sauce, garlic powder, black pepper and
ginger. Cover and simmer 10 minutes.
Dissolve bullion cube and corn starch in 2 cups water and stir well before adding to
simmering beef. Cover and simmer 10 minutes, stirring occasionally, until sauce
resembles the consistency of gravy. Remove from heat and serve over a bed of rice.
To cook rice: In a saucepan, bring 2 cups of water to a boil. Stir in 1 cup of rice. Cover
and reduce heat to a simmer. Simmer for 20 minutes.
BEEF STEW
Preparation time: 15 mins.
Cooking time: 30 mins.
Total time: 45 mins.
INGREDIENTS
Vegetable oil, for searing
2 1/2 pounds beef chuck, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 medium onions, cut into 6ths
5 cloves garlic, crushed
1 tablespoon tomato paste
1/3 cup all-purpose flour, or to cover
10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
6 sprigs parsley
6 sprigs fresh thyme
2 bay leaves
1 1/4 pounds medium red potatoes, quartered
4 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
7 canned whole, peeled tomatoes, lightly crushed
PROCEDURES:
1. Heat a large Dutch oven with a tight-fitting lid over medium-high heat.
2. Pour in enough oil to fill the pan about 1/4-inch deep.
3. Season the beef generously with salt and pepper, and add to the pan.
4. Saut half the meat, uncovered, stirring only occasionally, until well-browned,
about 8 minutes.
5. Using a slotted spoon, transfer the beef to a plate.
6. Repeat with the remaining beef.
7. Discard the oil and wipe out the pan.
8. Preheat the oven to 325 degrees F. Return the pot to the stove and melt the
butter over medium high heat.
9. Add the onion and cook, stirring, until lightly browned, about 5 minutes.
10. Add the garlic and cook, stirring, until fragrant, about 1 minute.
11. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute
more.
12. Add the reserved beef and scatter the flour over the beef mixture (enough to
lightly coat) and cook stirring until lightly toasted.
13. Add the water or broth, and bring to a simmer.
14. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and
15. Add the bundle to the pot. Season with 2 teaspoons salt, or to taste.
16. Cover and transfer to the oven.
17. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the
stove at a low simmer.)
18. Vegetable and remove pot from the oven. Skim the fat from the cooking liquid
with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and
bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until
the liquid thickens and the vegetables are tender, about 1 hour.
19. Remove and discard the herb bundle. Stir in the vinegar and season with salt
and pepper, to taste. Divide among bowls and serve immediately.
BULALO
Preparation time: 10 minutes
Cooking time: 120 minutes
Total time: 2 hours and 10 minutes
INGREDIENTS
2 lbs beef shank
pc small cabbage, whole leaf individually detached
1 small bundle Pechay
3 pcs Corn, each cut into 3 parts
2 tbsp Whole pepper corn
cup Green onions
1 medium sized onion
34 ounces water
2 tbsp fish sauce (optional)
PROCEDURES:
1. In a big cooking pot, pour in water and bring to a boil

2. Put-in the beef shank followed by the onion and whole pepper corn then simmer
for 1.5 hours (30 mins if using a pressure cooker) or until meat is tender.
3. Add the corn and simmer for another 10 minutes
4. Add the fish sauce, cabbage, pechay, and green onion (onion leeks)
BEEF AND MUSHROOM

Total time: 35 minutes
INGREDIENTS
2 cups sliced mushrooms (about 6 ounces)
1 medium onion, chopped (about 1/2 cup)
3/4 pound boneless beef sirloin steak, 3/4-inch thick (about 1 steak), cut into
strips
1 can (10 1/2 ounces) Campbells Condensed Cream of Mushroom Soup or (10
1/2 ounces) Campbells Condensed 98% Fat Free Cream of Mushroom Soup
or (10 1/2 ounces) Campbells Healthy Request Condensed Cream of
Mushroom Soup
1/2 cup water
1 cup long grain white rice, prepared according to package directions without salt
(about 3 cups)
1 tablespoon chopped fresh parsley (optional)
PROCEDURES:
1. Spray a 10-inch skillet with vegetable cooking spray and heat over medium heat for 1
minute. Add the mushrooms and onion and cook until they're tender. Remove the
vegetables from the skillet. Remove the skillet from the heat.
2 Spray the skillet with the cooking spray and heat over medium-high heat for 1 minute.
Add the beef and cook until it's well browned, stirring often. Pour off any fat.
3 Stir the soup, water, mustard and vegetables in the skillet and cook until the mixture is
hot and bubbling. Toss the rice with the parsley, if desired. Serve the beef mixture with
the rice.
BEEF POCHERO

Total time: 1 hour 12 minutes
INGREDIENTS
2 lbs. beef short ribs or cubed sirloin

medium cabbage, quartered
1 bunch Bok choy (pechay)
1 bundle long green beans (about 15 pieces)
1 medium sized potato, cubed
2 large plantains (saba banana), sliced
3 pieces chorizo, sliced thinly
1 large tomato, diced
1 medium sized onion, diced
2 tbsps. whole pepper corn
2 tbsps. fish sauce
1 tsp garlic
1 small can tomato sauce
1 cup garbanzos
PROCEDURES:
1. Heat oil in the pot and fry the banana until color turns golden brown. Once done, set
the bananas aside
2. Put in the chorizo in the same pot and fry for about 3 to 5 minutes then set aside
3. Saut the garlic, onion, and tomato

4. Add the beef and cook for 5 minutes
5. Add the fish sauce, tomato sauce, and whole pepper corn and mix well
6. Add the water and simmer until meat is tender (about 35 minutes in pressure cooker)
7. Put-in the fried chorizo, fried banana, potato, and garbanzos and simmer for 7
minutes
8. Add the cabbage, long green beans and simmer for 5 minutes
9.Add the bok choy and turn off the heat. Cover the pot for 5 minutes to cook the bok
choy
BEEF TAPA
Cooking time: 50 minutes.
Total time: 1 hour
INGREDIENTS
2 pounds beef round or chuck, sliced thinly against the grain
1/2 cup lemon juice
1/3 cup soy sauce
2 tablespoons sugar
1/4 teaspoon ground black pepper
1 head garlic, minced
Canola or any cooking oil for frying
PROCEDURES:
1 Mix together all the ingredients except the cooking oil. Blend well to coat beef
thoroughly with the liquids and seasonings.
2 Cover and let marinate inside the refrigerator for minimum of 4 hours, or even
overnight.
3 To cook, drain first the excess liquid from the marinade so the beef will fry and not boil
in its own liquid.
4 Heat up the oil in the pan, fry the beef in batches.
5 Serve with Fried Rice, Fried Egg and a side of cut tomatoes.
BEEF BROCCOLLI
Preperation time: 15 minutes
INGREDIENTS
3/4 pound flank or sirloin, sliced thinly across the grain
3/4 pound broccoli florets
2 tablespoons high-heat cooking oil
2 cloves garlic, very finely minced or smashed through garlic smasher
1 teaspoon cornstarch, dissolved in 1 tablespoon water
For the beef marinade

1 teaspoon soy sauce
1 teaspoon Chinese rice wine (or dry sherry)
1/2 teaspoon cornstarch
1/8 teaspoon freshly ground black pepper
For the sauce
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine (or dry sherry)
1 tablespoon soy sauce
1/4 cup chicken broth
PROCEDURES:
1. Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add
the beef slices and stir until coated. Let stand for 10 minutes.
2. Prepare the sauce: Stir together the sauce ingredients in a small bowl.
3. Blanch or steam the broccoli: Cook the broccoli in a small pot with at least an inch of
boiling water until tender-crisp, about 2 minutes. Drain thoroughly.
4. Heat a large frying pan or wok over high heat until a bead of water sizzles and
instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef
and immediately spread the beef out all over the surface of the wok or pan in a single
layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef
slices over; add the garlic to the pan and fry for an additional 30 seconds to 1 minute
until no longer pink.
5. Pour in the sauce and the cornstarch dissolved in water, stirring, until the sauce boils
and thickens, 30 seconds. Stir in the broccoli.
KAREKARE
Cooking time: 1 hour
Total time 1 hour and 20 minutes
INGREDIENTS
3 cupsBuntot ng baka (oxtail), cleaned and cut into serving pieces
8 cupsWater
1 tsp Garlic, crushed
1 pc Onion, sliced
1 tbsp Cooking oil
1 pouch Mama Sitas Kare-kare (Peanut Sauce) Mix, dissolved in:
1 cup Water
1 cup Eggplant, cut diagonally about inch thick
1 cup Sitaw (long green beans), cut into 2 inches lengths
1 bundle Pechay (bok choy)
cup Bagoong alamang (sauted shrimp)
PROCEDURES:
1. Boil oxtail in 8 cups and simmer until meat is tender leaving about 1 cups (375
ml) stock. Set aside.
2. Saut garlic and onion in oil. Add oxtail and Mama Sitas Kare-kare (Peanut
Sauce) Mix. Add the remaining stock. Stir and simmer for two minutes.
3. Add eggplant and string beans. Simmer for three minutes. Stir once in a while to
prevent the sauce from sticking to the pan.
4. Add pechay and simmer for two minutes or until the vegetables are done.
5. Serve with Bagoong Alamang.
6. Pressure cook kg oxtail for 45 minutes to one hour with 3-4 cups water.
Side Dishes
BEEF MAMI
Preparation time: 10 mins
Cooking time: 60 mins
Total time: 1 hour 10 mins
INGREDIENTS
1 lb. beef brisket

6 pieces star anise
1 piece beef cube
5 cups water
2 tbsps. cooking oil
1 tbsp. minced garlic
1 medium sized onion, minced
cup green onions, chopped
14 ounces egg noodles, cooked
1 cup Chinese cabbage (pechay Baguio), chopped
4 pieces hard boiled eggs
salt and pepper to taste
PROCEDURES:
1. Put the oil in a cooking pot and apply heat

2. Saut the garlic and onions
3. Put-in the beef brisket and cook until the color of the outer part turns light brown
4. Add the beef cube and star anise
5. Pour-in the water and bring to a boil. Allow to boil until beef becomes tender
6. Add salt and pepper to taste
7. Place the cooked egg noodles and Chinese cabbage in a serving bowl
8. Pour the soup and beef brisket on the bowl with noodles then garnish with sliced
boiled egg and green onion
BEEF SIOPAO
INGREDIENTS
1 pound of beef (not ground)

Half of an onion
1 tbsp. of garlic
3 tbsps. of soy sauce
1 tbsp. of oyster sauce
Salt & pepper
5 cups of flour
1/2 cup of sugar
2 1/2 tbsp. of baking powder
6 tbsp. of shortening
1 tbsp. of cornstarch
2 cups of warm water
A Steamer
Parchment paper
1 pack or 1 tbs. of yeast
PROCEDURES:
1. In a small bowl pour in 2 cups of warm water, 1 pack or 1 tbsp. of instant rise
yeast, and 1 tbsp. of sugar. Mix and set aside.
2. In a large mixing bowl add 5 cups flour, 1/2 cup sugar, 2 1/2 tbsp. baking powder,
and 6 tbsp. shortening. Mix until ingredients are combined. Then add your water
and yeast mixture.
3. Like this! Now take a wooden spoon and mix, mix, MIX!
4. It will be a little sticky, so sprinkle a tbsp. of flour while mixing still. It will turn into
a ball like this. Cover with plastic wrap and set aside for an hour to let rise.
5. Dice your meat, in this case beef.
6. Chop a half of an onion and about a tbsp. of garlic. Then add to a pan on med-
high heat.
7. Cook for 5 min.
8. Add 3 tbsp. of soy sauce and1 tbsp. of oyster sauce. In a small bowl put 1 tbsp.
of cornstarch, add 3 tbsp. of water and mix till smooth, then add it to the pan
9. It will thicken like so! Add a pinch of salt and a generous amount of pepper
(Optional: add cilantro for extra flavor)
10. Sprinkle your surface with flour.
11. Place your dough on your surface and sprinkle a little more flour on top.
12. Knead your dough and form in a ball like so!
13. Tear a whole in the middle and form into a donut shape
14. Cut the donut in half. Put one half away and use another time. Take the other half
and cut into 6 or 7 smaller pieces
15. Form into balls. Take one ball, flatten, and place into the palm of your hand
16. Fill the pocket with a generous amount of your filling
17. Once closed and place on the parchment paper, set in your steamer...
18. Make sure the bottom half of the steamer has water and is boiling before you put
your Siopao in. Once in, cover for 20 min...
19. After 20 minute, you'll find that the dough has expanded.
Snacks
Burger Patties
INGREDIENTS:
1 lb Ground beef
1 Cheddar cheese (single)
10g Salt
10g Pepper
5 ml cooking oil
PROCEDURES:
1. Divide the meat and gently form it into 4 balls.
2. Flatten the balls into -inch-thick patties. Also flatten the top and sides of each
patty to ensure that the thickness is the same throughout.
3. Use your fingers to make a shallow well in the top of each patty (this will prevent
overplumping). Season the patties with salt and pepper.
4. Oil the grill grate using a pair of tongs and a paper towel dipped in canola oil.
5. Cook, with the wells facing up, until the burgers release easily, 4 to 5 minutes for
medium. (Dont press or flatten.) Flip; cook 4 to 5 minutes more.
6. Check the doneness with a thermometer. (Insert it through the side so the tip is in
the center.) It should register 155 F for medium.
DESSERTS
EGG TART
Preparation Time: 20 mins
Cooking Time: 40 mins
Total time: 60 mins
Egg Tart Ingredients:

Crust:
140g butter
of an egg
cup icing sugar
1 cup plain flour
a pinch of salt
Egg Filling:
cup sugar
150 ml water
4 eggs
40 ml full cream evaporated milk
Procedure:
In a bowl mix sifted icing sugar, sifted flour, salt, butter and egg until becomes
dough and knead. Sprinkle some flour to your working area and knead it to form
a ball and wrap in a cling film. Refrigerate the dough for about 25 to 30 minutes
or until it is workable state.
Boil water and sugar on a medium heat and let the sugar dissolve completely
without stirring it. Turn off, let it cool down completely. When your syrup is
ready, add the milk and eggs into sugar syrup and whisk well to combine. Strain
custard mixture to get rid of the lumps, then, set aside.
When your tart dough is ready, cut 12 equal portions and form a pastry
ball. Flatten each pastry ball on a flour and place each dough on a prepared tart
moulds. Press dough in the mould by circular motion, using your thumbs then
tidy up the edges with your index fingers. The edges should be slightly higher
than the tin cause when you bake it will shrink a bit. Arrange the tart moulds with
pastry dough on a tray.
Pour custard filling into tart molds 3/4s full and bake immediately in a preheated
oven at 300F for about 15 to 20 minutes. Egg Tarts are done when your
toothpick inserted comes out clean. Transfer in a cooling rack and let it cool
before you take off from molds to prevent crust from breaking.
CHEESE CAKE
Cooking time: 2 hours.
Total time: 3 hours
Ingredients
Crust
2 cups (475 ml) of Graham cracker crumbs (from a little less than 2 packages Graham
crackers
2 Tbsp sugar
Pinch salt
5 Tbsp (70 g) unsalted butter (if using salted butter, omit the pinch of salt), melted
Filling
2 pounds cream cheese (900 g), room temperature

1 1/3 cup granulated sugar (270 g)
Pinch of salt
2 teaspoons vanilla
4 large eggs
2/3 cup sour cream (160 ml)
2/3 cup heavy whipping cream (160 ml)
Toppings
2 cups sour cream (475 ml)
1/3 cup powdered sugar (35 g)
1 teaspoon vanilla
12 ounces (340 g) fresh raspberries
1/2 cup granulated sugar (100 g)
1/2 cup water (120 ml)
Procedure
1. Prepare the springform pan so that no water leaks into it while cooking. Place a
large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface.
Place the springform pan in the middle of the foil. Gently fold up the sides of the
foil around the pan. Make sure to do this gently so that you don't create any holes
in the foil. If there are any holes, water will get into the pan and ruin the crust.
Press the foil around the edges of the pan. Place a second large square of foil
underneath the pan, and repeat, gently folding up the sides of the foil around the
pan and pressing the foil against the pan. To be triply safe, repeat with a third
layer of heavy duty foil. Gently crimp the top of the foil sheets around the top
edge of the pan.
2. Preheat oven to 350F, with rack in lower third of oven. Pulse the graham
crackers in a food processor or blender until finely ground. Put in a large bowl,
and stir in the sugar and salt. Use your (clean) hands to stir in the melted butter.
3. Put all but 1/4 cup of the graham cracker crumbs in the bottom of the springform
pan. (Save the remaining 1/4 cup for if you happen to have any holes that need
to be filled in, either while you are making the crust, or after the cake has cooked
and you've unmolded it.) Gently press down on the crumbs using your fingers,
until the crumbs are a nice even layer at the bottom of the pan, with maybe just a
slight rise along the inside edges of the pan. Be careful as you do this, as not to
tear the aluminum foil. Place in the oven for 10 minutes. Remove from the oven
and let cool. Reduce the oven temperature to 325F.
Make the filling
4. Cut the cream cheese into chunks and place in the bowl of an electric mixer, with
the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft
and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla,
beating after each addition. Add the eggs, one at a time, beating for one minute
after each addition. Add the sour cream, beat until incorporated. Add the heavy
cream, beat until incorporated. Remember to scrape down the sides of the mixer
bowl, and scrape up any thicker bits of cream cheese that have stuck to the
bottom of the mixer that paddle attachment has failed to incorporate.
Cook the cheesecake

5. Place the foil-wrapped springform pan in a large, high-sided roasting pan.
Prepare 2 quarts of boiling water. Pour the cream cheese filling into the
springform pan, over the graham cracker bottom layer. Smooth the top with a
rubber spatula. Place the roasting pan with the springform pan in it, in the oven,
on the lower rack. Carefully pour the hot water into the roasting pan (without
touching the hot oven), to create a water bath for the cheesecake, pouring until
PROCESS FLOW CHART

PROCESS AND STRATEGIES
Here we demonstrate on how the business process flows starting with

the entrance of the customer/customers and then greeted by the waiter and
assisted to their seats. Waiter will present the menu and customer will decide
their order then the waiter will recommend other products that will go well
with the order of the customer. If the customer agreed, the Waiter will accept
the additional orders but if the customer refused, the waiter will take the
previous order. The chef will now then cook and prepare the product chosen
by the customer and the waiter will serve it for the customer to consume it.
The waiter will patiently wait for the customer to request the bill and receive
the payment of the customer then thank the customer and gladly assist
them to the exit.
OPERATING CYCLE
FUTURE RESEARCH AND DEVELOPMENT
This part contains the future plan and development of Waffle Beef and
Pounder. This is the list of future development in service development in
service and product that the company might create.
Service Plan:
1. Renovating the area into bigger area.
2. Store expansion around Metro Manila, Cities, and Provinces.

3. Having 2nd floor for store development for functional areas or other
occasional activities.
4. Internet connections and wifi ready for all stores.
5. Customers can call the store and deliver it to them.
6. Downloadable applications made by the company in gadgets and

smartphones to enjoy the advance technology in taking orders during the
arrival of the customers in the store or for the reservations of tables for
customers or for delivery.
Product Plan:
1. Additional type of burgers that the customers would like to avail. Like
stacked burgers.
2. Additional varieties of beef.
3. Additional flavors of ice beverages.
4. Adding other breakfast dishes such as Eggs and Pancakes.
KITCHEN WARES AND UTENSILS

Rice Cooker Pressure Cooker Cleaver MEASURING CUPS
Butcher Knife Paring Kitchen Knife PITCHER
GRILLER CASSEROLE SPOON

DRINKING GLASS
SPATULA FORK PLATE TRAY
BOWL STRAINER
TONG PEELER
MACHINERIES AND
EQUIPMENTS
Refrigerator Water
Dispenser
Telephone Inverter Air-Conditioner Fire Extinguisher
Manager Chair Manager Table Extension
Computer Set
FURNITURES AND FIXTURES
Boucher Rack Table Chair Sink

Urinal Toilet Bowl
OFFICE SUPPLIES
Ballpen Stapler Filing Cabinet Marker

Bond Paper Logbook
MAINTENANCE SUPPLY
Mop Broom Dustpan Toilet Brush

Sponge Rag Light Bulb Diswashing Liquid
Detergent Soap All-Purpose Cleaner Glass Cleaner Toilet Cleaner
Hand Soap
RAW MATERIALS
All-Purpose Flour Beef Chunks Beef Cubes Beef Round
Beef Shanks Beef Shoulder Ribs Beef Classic Bacon
Broccoli Buns Cabbage Calamansi
Crushed Tomato Carrots Celery Chili

Chorizo Cream of Mushroom Beef Broth Cooking Oil
Corn Cornstarch Cream Cheese Cucumber
Egg Noodles Eggplant Eggs Fish Sauce

Garbanzos Garlic Ground Beef Ground Whole Pepper
Honey Honey Mustard Kare-Kare Sauce Lemon
Lettuce Long Beans Mayonnaise Mineral Waters Mushroom
Onions Oxtail oyster Sauce Pepper Parsley
Pechay Pickles Pineapple Potato Saba
Salt Sirloin Beef Sour Cream Star Anise Steak
Sugar Tart Shell Thyme Tomato Tomato Paste
Tomato Sauce Unsalted Butter Vegetables Oil
Underlying Assumptions
1. Annual Sales are projected to increase based on the market share.

2. Light and water, gas on LPG and maintenance expense is projected to increase
by 5% over previous years.
3. Marketing expense will increase by 3% over previous years.
4. Income tax is based on the graduated tax table.
5. No credit sales transaction.
6. All sales has a Gross Profit of 40% base on the sales, therefore Cost of Goods
Sold are 60% of sales.
7. 90% of the expected customers purchase additional drinks.
Projected Cost
Proposed Used of funds

Property and Equipment SCHEDUL Year 1
E
Kitchen Wares and Utensils 1 49,494.0
0
Machineries and 2 61,189
Equipments
furniture and Fixtures 3 56,250
Office Equipment 4 22,599.7
5
Total Property and Equipment 189,533
Initial Working Capital
Cost of Goods (Cost)
705,2
87
Administrative Expenses
Rent Expense 5 180,000
Salaries and Wages (Manpowe 437,100
r)
Employee Benefits 6 190,837
Utilities Expense 7 6,500
Kitchen Expense 8 4,800
Permits and Licenses 9 6,340
Maintenance Expense 10 18,524 844,101
Marketing Expenses
Advertising Expenses 11 12,890
Funds for Marketing 12 58,815
Program
71,70
5
TOTAL PROJECT COST 1,810,62

6
Contigen 89,374
cy Fund
SOURCE OF FUNDS:
Capital Contribution 1,900,00
0
Schedules of Projected Cost

Schedule 1
KITCHEN WARES AND UTENSILS
KITCHEN WARES AND Quant Unit Total
UTENSILS ity Cost Cost
GRILLER 1 1,339.7 1,339.7
5 5
RICE COOKER 1 3,899.7 3,899.7
5 5
PITCHER 10 299.75 2,997.5
0
CASSEROLE 10 379.75 3,797.5
0
SPATIOLA 5 329.75 1,648.7
5
PRESSURE COOKER 3 3,149.7 9,449.2
5 5
SPOON 50 20 1,000.0
0
FORK 50 20 1,000.0
0
PLATE 50 59.75 2,987.5
0
DRINKING GLASS 50 149.75 7,487.5
0
TRAY 20 249.75 4,995.0
0
STRAINER 1 249.75 249.75
TONG 2 189.75 379.50
GRATER 2 199.75 399.50
SAUCER 10 14.75 147.50
BOWL 50 40 2,000.0
0
BOWL (MEDIUM) 50 35 1,750.0
0
BOWL (SMALL) 50 25 1,250.0
0
PEELER (CHEF 3 269.75 809.25
CLASSIC)
CAN OPENER 2 239.75 479.50
MEASURING CUPS 1 269.75 269.75
SHARPENER 2 119.75 239.50
KITCHEN KNIVES
CLEAVER 2 199.75 399.50
BUTCHER 2 129.75 259.50
PARING 2 59.75 119.50
KITCHEN KNIFE 2 69.75 139.50
TOTAL 49,494.
COST 75
SCHEDULE 2
MACHINERIES AND EQUIPMENTS
MACHINERIES AND QTY U.COST AMOUNT
EQUIPMENTS
Gas stove 2 1490.75 2,982
Freezer 3 14695 44,085
Cash Register 1 11,500 11,500
Refrigerator 1 23,000 23,000
Water Dispenser 1 1,720 1,720
Telephone 1 1,650 1,650
Inverter Air Conditioner 1 14,599 14,599
Exhaust Fan 1 1,200 1,200
Fire Extinguisher 1 1,500 1,500
Manager Chair 1 1,600 1,600
Manager Table 1 4,070 4,070
Extension 1 350 350
TOTAL COST 61,189
SCHEDULE 3
FURNITURES AND FIXTURES
PARTICULARS QTY U.COST AMOUNT
Brochure Rack 1 250 250.00
Clock 1 2,000 2000.00
Filing Cabinet 1 2,250 2250.00
Chairs 40 950 38000.00
Tables 10 1,000 10000.00
Toilet bowl 1 1,500 1500.00
Urinal bowl for men 1 1,250 1250.00
Sink 2 500 1000.00
TOTAL 56,250
SCHEDULE 4
OFFICE EQUIPMENTS
OFFICE Q U.COS AMOU
EQUIPMENT TY T NT
S
Computer 1 20,000 20,000
Set .00
Bond paper 1 1088 1,088.
00
Ball pen 1 34.75 34.75
MARKER 2 34.75 69.50
STAPLER 1 278 278.00
LOGBOOK 2 49.75 99.50
TOTAL 22,599
COST .75
SCHEDULE 5
RENT EXPENSES
RENT Q U.COS AMO
EXPENSE TY T UNT
S
Rent 1 60,000 60,000
Expense
Prepaid 2 60,000 120,00
rent 0
TOTAL 180,00
COST 0
SCHEDULE 6
EMPLOYEE BENEFITS
PARTICUL Q U.C AMO
ARS TY OST UNT
11 7,62 83,89
Employer' 7 7
s share
Uniform 10 200 2,000
13'th 1 94,9 94,94
Month 40 0
Pay
Gifts 5 2,00 10,00
0 0
Total 190,8
37
SCHEDULE 7
UTILITIES EXPENSES
PARTICULA Q U.COS AMO
RS T T UNT
Y
Electricity/ 1 5,000 5,000
month
Water/mon 1 1,500 1,500
th
TOTAL 6,500
COST
SCHEDULE 8
Kitchen expense
PARTICU Q U.C AMO
LARS TY OST UNT
2 2,40 4,800
Gas/mon 0
th
SCHEDULE 9
PERMITS AND LICENSES
PARTICULARS AMOU
NT
Barangay Clearance 500.00
BIR 1200.0
0
Communication Tax 500.00
Certificate
DTI 600.00
Fire Insurance 1500.0
0
Mayor's Permit 2000.0
0
Verification and
Reservation of the
Availability of Company 40.00
Name
TOTAL 6340.0
0
SCHEDULE 10
MAINTENANCE SUPPLIES
PARTICULARS QTY U.COST AMOUNT
Mop 2 468 936.00
Broom 5 50 250.00
Bowl Brush 1 99.75 99.75
Sponge 5 20 100.00
Dust Pan 2 70 140.00
Lightbulb 10 50 500.00
Dishwashing Liquid 3 100 300.00
Toilet Cleaner 5 100 500.00
Glass Cleaner 3 70 210.00
Detergent 1 150 150.00
Handsoap 2 80 160.00
Rags 5 10 50.00
All Purpose Cleaner 3 140 420.00
Vault Sentry Safe 1 4,999.75 4999.75
TOTAL 8,816
SCHEDULE 11
ADVERTISING and PROMOS
EXPENSES
PARTICULAR QT U.C AMO
S Y OST UNT
Flyers and 10 5 5,000.
Leaflets 00 00
Brochures 6 100 600.0
0
Poster 16 150 2,400.
(Tarpaulin) 00
2x3
Poster 2 300 600.0
(Tarpaulin) 0
5x9
Poster 2 170 340.0
(Tarpaulin)4 0
x3
Coupons 20 10 200.0
0
Pin with 25 150 3,750.
Logo 00
TOTAL COST 12,89
0
SCHEDULE 12
Marketing Programs Fund
PARTICULARS AMO
UNT
Proposed 58,81
Marketing 5
YEAR 1
TO Q Q Q Q4 TOT YEA YEA YEA YEA
TA 1 2 3 AL R2 R3 R4 R5
L
Salaries and 437, 437, 1,748 1,748 1,748 1,748
Wages 100 100 ,400 ,400 ,400 ,400
Employee 51,6 51,6 216,7 227,6 239,0 250,9
Benefits 15 15 81 20 01 51
Rent 180, 180, 2,160 216,0 216,0 216,0
Expense 000 000 ,000 00 00 00
Light and 6,50 78,0 81,90 85,99 90,29 94,80
Water 0 00 0 5 5 9
Gas on LPG 4,80 4,80 19,20 19,20 19,20 19,20
0 0 0 0 0 0
Office 5,65 5,65
22,60 22,60 22,60 22,60
Supplies 0 0
0 0 0 0
Expense
Permits and 6,34 6,34
6,340 6,340 6,340 6,340
Licences 0 0
Maintenance 18,5 18,5 18,52 18,52 18,52 18,52
Expense 24 24 4 4 4 4
Depreciation 29,9 29,9 59,95 89,93 119,9 149,8
78 78 7 5 14 92
TOTAL 812 1,95 1,97 1,98 2,00

,00 2,61 0,03 8,32 7,53
7 8 7 6 0
Programs
TOTAL COST 58,81
5
Administrative Expense
Manpower Complement
NO. MONTH YEAR 1

LY
OF
POSITION BASIC STAFF SALAR Q1 Q2 Q3 Q4
Y
Administrative
1 Manager 24,00 1 24,00 72,00 72,00 72,00 72,00
0 0 0 0 0 0
2 Executive 22000 1 22,00 66,00 66,00 66,00 66,00
chef 0 0 0 0 0
3 chef 14,90 2 29,80 89,40 89,40 89,40 89,40
0 0 0 0 0 0
4 waiter 13,98 3 41,94 125,8 125,8 125,8 125,8
0 0 20 20 20 20
5 cashier 13,98 1 13,98 41,94 41,94 41,94 41,94
0 0 0 0 0 0
6 utilities 13,98 1 13,98 41,94 41,94 41,94 41,94
0 0 0 0 0 0
TOTAL 145,7 437,1 437,1 437,1 437,1
00 00 00 00 00
Raw Materials
PARTICULARS PRICE Qty Size per MONTHLY
unit
all-purpose flour 15.00 10 1kg 420.00
105.00
bagoong alamang 85.00 3 1 Kg 2,380.00
595.00
baking soda 25.00 4 500g 100
bay leaves 56.00 1 1kg 1,568.00
392.00
beef 150.00 20 1 Kg 4,200.00
1,050.00
beef brisket 195.00 25 1 Kg 5,460.00
1,365.00
beef chuck 200.00 20 1 Kg 5,600.00
1,400.00
beef cubes 150 25 1 Kg 4,200.00
1,050.00
beef rounds 240.00 15 1 Kg 6,720.00
1,680.00
beef shank 130.00 30 1 Kg 3,640.00
910.00
beef short ribs 115.00 25 1 Kg 3,220.00
805.00
broccoli 70.00 5 1 Kg 1,960.00
490.00
buns 450.000 1 180 pcs 12,600.00
3,150.00
butter 8.000 8 225g 224.00
56.00
cabbage 26.00 15 750g 728.00
182.00
calamansi 19.00 5 1 Kg 532.00
133.00
Cream of mushroom 40.00 5 220ml 1,120.00
280.00
carrots 65.00 10 1 Kg 1,820.00
455.00
celery 100.00 5 1 Kg 2,800.00
700.00
cheddar cheese 48.00 20 6 pcs. 1,344.00
(singles) 336.00
chilli 60.00 3 1kg 1,680.00
420.00
Price Analysis
Main Dishes Desserts 1/4

pounder
Steak with Steamed Rice Egg Tart Cost 30.84
Cost 58.93 Cost 14.00 Selling 65.00
Price:
Selling Price: 110.00 Selling Price: 40.00
1/2
pounder
Beef Stew Cheese Cake Cost 58.04
Cost 68.12 Cost 26.00 Selling 110.0
Price: 0
Whole
pounder
Bulalo Drinks Cost 93.24
Cost 68.10 In Can Selling 150.0
Price: 0
Selling Price: 120.00 Cost 16.00
Selling Price: 30.00
Beef Mushroom
Cost 77.12 Buko Juice
Beef Pochero
Cost 69.37 Lemon Juice
Beef Tapa
Cost 64.29 Calamansi Juice
beef brocolli Selling Price: 40.00
cost 64.29
selling price 120.00 Tea
Cost 12.00
beef tapa Selling Price: 35.00
Cost 64.29
Selling Price: 120.00 2L Soda
Cost 36.00
Side Dishes Selling Price: 70.00
Beef Mami Calamansi Juice Pitcher
Cost 33.75 Cost 60.00
Beef Siopao
Cost 21.00
Product Costing
MAIN DISHES
Steak with Steamed Rice
particulars qty. Amount
beef 227 grams. 54.48
pepper 4 grams. 2.13
garlic 20 grams. 1.00
vegetable oil 10 ml 1.20
salt 12 grams. 0.12
totals: 58.93
beef stew
particulars qty. amount
vegetable oil 10 ml 1.19
all-purpose flour 50 grams. 0.75
bay leaves 5 grams. 0.28
beef broth 500 ml 11.00
beef chuck 200 grams. 30.00
canned tomato 2 oz 3.00
carrots 80 grams. 5.20
celery 1 pc. 2.00
ground black pepper 4 grams. 2.13
iodioze salt 8 grams. 0.08
onions 10 grams. 0.40
parsley 10 grams. 1.20
potato 1 grams. 5.00
thyme 1 pc. 1.00
tomato paste 25 ml 1.77
salt 12 grams. 0.12
unsalted butter 2 tbsp. 2.00
Total: 68.12
Bulalo
beef shank 300 lbs. 39.00
cabbage 375 grams. 13.00
corn 11 grams. 0.28
fish sauce 10 ml 0.42
onion 10 grams. 0.40
pechay 100 grams. 4.00
mineral water 500 ml 11.00
Total: 68.10
beef and mushroom
particulars qty. Amount
beef sirloin 200 grams. 48.00
cambell's cream of mushroom 50 ml 9.09
parsley 10 grams. 1.20
whole mushroom 50 grams. 7.83
Total: 77.12
beef pochero
beef short ribs 302 grams. 34.76
chorizo 100 grams. 15.50
fish sauce 10 ml 0.42
large plantains 100 grams. 1.70
long beans 200 grams. 7.00
potato 50 grams. 1.50
tomato 66 1/5 grams. 1.66
tomato sauce 66 5/7 grams. 1.43
Total: 69.37
beef tapa
beef rounds 250 grams. 60.00
cooking oil 20 ml 0.80
lemon 1 tsp. 1.00
soy sauce 25 ml 0.82
sugar 10 grams. 0.37
Total: 64.29
beef broccoli
beef sirloin 114 grams. 27.36
brocoli 125 grams. 18.75
cornstarch 20 grams. 0.60
Total: 48.83
kare-kare
bagoong alamang 170 grams. 14.45
cooking oil 15 grams. 0.60
eggplant 2 pcs 10.00
mama sita's kare-kare sauce 100 grams. 4.20
oxtail 250 grams. 30.00
sitaw 100 grams. 3.50
Total: 84.60
SIDE DISHES
beef mami
beef brisket 151 grams 29.45
beef broth 500 ml 11.00
beef cubes 100 grams 22.65
egg noodles 50 grams 5.00
eggs 1 pc. 6.00
garlic 20 grams 0.50
pechay 50 grams 2.00
pepper 10 grams 0.53
salt 12 grams 0.12
star anise 100 grams 2.55
totals: 80.60
beef siopao
all-purpose flour 212 grams 3.18
baking soda 100 grams 5.00
beef 151 grams 22.65
garlic 10 grams 0.50
onion 10 grams 0.40
oyster sauce 15 tsp. 2.64
pepper 10 grams 0.53
salt 12 grams 0.12
sugar 64 grams 2.35
yeast 20 grams 7.14
totals:
45.33
cheese cake
particulars qty. amou
nt
all-purpose flour 2 cups
4.00
butter 1 tsp.
2.00
cornstarch 1 tsp.
1.00
cream cheese 1 tsp.
5.00
egg 1 pc.
1.00
graham 1 tbsp.
1.00
lemon 1 tbsp.
1.00
salt 1 tbsp.
1.00
sour cream 1 tbsp.
5.00
sugar 1 tbsp.
1.00
vanilla extract 1 tbsp.
4.00
totals:
26.00
ADDS-ON
chili 10 grams 0.60
classic bacon 43 grams 10.75
cucumber 52 grams 3.12
lettuce 5 grams 0.55
onions 10 grams 0.99
pickles 38 grams 2.28
pineapple 56 grams 22.40
tomato 10 grams 0.62
honey 10 grams 5.00
honey mustard 10 grams 5.00
ketchup 10 grams 2.00
mayonise 10 grams 3.00
totals: 56.31
1/4 Pound
Particulars qty. amount
hamburger buns 1 piece 2.50
ground beef chunk 170 grams 27.20
totals: 30.84
1/2 Pound
totals: 58.04
1 Pounder
Drinks
Particulars Quanti Amou Amoun
ty nt t
In can 32 30 960
Buko juice 26 35 910
Lemon
ground Iced
blackTea
pepper 51 40 2040 2 grams. 1.06
Calamansi
totals: juice 34 40 1360 93.24
tea 18 35 630
2L Soda 21 70 1470
Calamansi juice 17 75 1275
Pitcher
total
8,645.0
0
5 Year Projected income statement
YEA
R1
TOTAL Q1 Q Q Q4 TOTAL YEAR 2 YEAR 3 YEAR 4 YEAR 5
2 3
SALES 27,725, 1,292,9 1,292, 5,746, 6,320, 6,895,

7,470,111
605 04 904 239 863 487
COST OF SALES 6,347,5 176,32 176,32 1,410,5 1,516,3 1,586,8
1,657,424
81 2 2 74 67 95
GROSS PROFIT 21,378, 1,116, 1,116, 4,335, 4,804, 5,308,

5,812,687
023 582 582 666 497 592
OPERATING EXPENSES
Administrative 8,129,5 211,02 211,02 1,952, 1,970, 1,988,
2,007,530
Expenses 36 5 5 618 037 326
Marketing 317,91
17,926 17,926 71,705 73,856 76,072 78,354
Expenses 3
Net Income Before tax 887,63 887,63 2,311, 2,760, 3,244,
3,726,803
1 1 343 603 194
Income Tax 130,14 130,14 598,23 741,99 896,74

1,051,177
2 2 0 3 2
net income 9,512,2 757,48 757,48 1,713, 2,018, 2,347,
2,675,626
90 9 9 113 610 452
Projected Common-Sized Income Statement
YEAR 1
TOTA Q Q Q Q4 TOTA YEAR YEAR YEAR YEAR
L 1 2 3 L 2 3 4 5
SALES 100.00 100.00 100.00 100.00 100.00 100.00 100.00

% % % % % % %
COST OF SALES 40.00 13.64 13.64 24.55 23.99 23.01 22.19

% % % % % % %
GROSS PROFIT 60.00 86.36 86.36 75.45 76.01 76.99 77.81

% % % % % % %
OPERATING
EXPENSES
Administrative 39.28 16.32 16.32 33.98 31.17 28.84 26.87
Expenses % % % % % % %
Marketing
0.42% 1.39% 1.39% 1.25% 1.17% 1.10% 1.05%
Expenses
Total 39.69 17.71 17.71 35.23 32.34 29.94 27.92

% % % % % % %
INCOME BEFORE TAX 20.31 55.02 55.02 15.68 19.68 24.03 27.70
% % % % % % %
INCOME TAX EXPENSE 5.98% 10.07 10.07 10.41 11.74 13.00 14.07
% % % % % %
NET INCOME 14.32 58.59 58.59 29.81 31.94 34.04 35.82
% % % % % % %
Break-even Analysis
YEAR 1
Q Q Q Q4 TOTAL YEAR 2 YEAR 3 YEAR 4 YEAR 5
1 2 3
Fixed Cost 517,162 517,162 1,460,0 1,606,1 1,752,1 1,898,1

92 01 10 20
divide by CM ratio 40% 40% 40% 40% 40% 40%

of 40%
Break-Even SALES 1,292,9 1,292,9 5,746,2 6,320,8 6,895,4 7,470,1

in Peso 04 04 39 63 87 11
Sales Record
MONTHLY YEAR 2 YEAR 3 YEAR 4 YEAR 5
QT U. Sales/ Monthly Monthly Monthly Monthly

Y Price mo. Sales Sales Sales Sales
main dishes
7% Steak with
39,686 44,095 48,505 52,914 57,324
Steamed Rice 57 110.00
2% beef stew 20 120.00 15,191 16,879 18,566 20,254 21,942
5% Bulalo 39 120.00 29,622 32,913 36,205 39,496 42,787
3% beef and
29,052 32,280 35,508 38,736 41,964
mushroom 27 170.00
1% beef pochero 12 120.00 9,114 10,127 11,140 12,153 13,165
4% beef tapa 35 120.00 26,584 29,538 32,491 35,445 38,399
3% beef broccoli 23 120.00 17,469 19,410 21,351 23,292 25,234
3% kare-kare 28 120.00 21,267 23,630 25,993 28,356 30,719
dessert
8% egg tart 67 70.00 29,685 32,984 36,282 39,580 42,879
8% cheese cake 66 49.00 20,470 22,744 25,018 27,293 29,567
drinks
4% In can 32 30.00 6,076 6,751 7,427 8,102 8,777
4% Buko juice 36 35.00 7,975 8,861 9,747 10,634 11,520
6% Lemon Iced Tea 51 40.00 12,912 14,347 15,782 17,216 18,651
2% Calamansi juice 34 40.00 4,557 5,064 5,570 6,076 6,583
2% tea 18 35.00 3,988 4,431 4,874 5,317 5,760
2% 2L Soda 21 70.00 9,304 10,338 11,372 12,406 13,440
2% Calamansi juice
14,526 16,140 17,754 19,368 20,982
Pitcher 17 135.00
Side dishes
7% beef mami 59 40.00 14,938 16,597 18,257 19,917 21,576
11 beef siopao
32,375 35,973 39,570 43,167 46,764
% 93 55.00
Bugers
6% 1/4 Pound 49 65.00 20,159 22,399 24,639 26,879 29,119
5% 1/2 Pound
29,938 33,265 36,591 39,918 43,244
43 110.00
4% 1 Pounder
36,078 40,087 44,095 48,104 52,113
38 150.00
Total Sales/mo. 86 1924.0 430,96 478,853 526,739 574,624 622,509

5 0 8
5 year Projected Balance Sheet
YEAR 1
Q Q Q Q4 YEAR 2 YEAR 3 YEAR 4 YEAR 5
4 1 2
ASSE
TS
Current Asset
Cash 1,802,7 2,288,5 4,334,9 6,542,8 9,256,87
90 68 11 43 3
Inventory 705,287 1,314,0 1,460,0 1,752,1 1,898,12
83 92 10 0
Prepaid Rent 120,000 480,000 480,000 480,000 480,000
Total Current Asset 2,628,0 4,082,6 6,275,0 8,774,9 6,036,64
76 51 03 53 5
Property and Equipment
Kitchen Wares and
49,494 49,494 49,494 49,494 49,494
Utensils
Machineries and
61,189 61,189 61,189 61,189 61,189
Equipment
Furniture and Fixture 56,250 56,250 56,250 56,250 56,250
Office Equipment 22,600 22,600 22,600 22,600 22,600
Total 189,53 188,64 188,64 220,87
220,878
3 9 9 8
Accumulated
29,978 59,957 89,935 119,914 149,892
Depreciation
Net Book Value 159,554 128,692 98,714 100,964 70,986
TOTAL ASSETS 2,787,6 4,211,3 6,373,7 8,875,9 11,705,

31 43 17 17 978
LIABILITIES AND EQUITY

Current Liability 1,051,17
130,142 598,230 741,993 896,742
7
Equity
Capital 1,900,0 1,900,0 3,613,1 5,631,7 7,979,17
00 00 13 23 5
Net Income 1,713,1 2,018,6 2,347,4 2,675,62
757,489
13 10 52 6
Total Equity 2,657,4 3,613,1 5,631,7 7,979,1 10,654,8
89 13 23 75 01
TOTAL LIABILITIES AND 2,787,6 4,211,3 6,373,7 8,875,9 11,705,

EQUITY 31 43 17 17 978
5 year Projected Common-Sized Balance Sheet
YEAR 1
Q Q Q Q4 YEAR 2 YEAR 3 YEAR 4 YEAR 5
1 2 3
ASSE
TS
Current Asset
Cash 64.67% 54.34% 68.01% 73.71% 79.08%
Inventory 25.30% 31.20% 22.91% 19.74% 16.21%
Prepaid Rent 4.30% 11.40% 7.53% 5.41% 4.10%
Total Current Asset 94.28% 91.22% 95.56% 97.14% 98.83%
Property and Equipment

Kitchen Wares and 2.57% 1.94% 1.37% 1.92% 1.37%
Utensils
Machineries and
2.20% 1.45% 0.96% 0.69% 0.52%
Equipment
Furniture and Fixture 2.02% 1.34% 0.88% 0.63% 0.48%
Office Equipment 0.81% 0.54% 0.35% 0.25% 0.19%
Total 7.59% 5.27% 3.57% 3.50% 2.57%
Accumulated
1.08% 1.42% 1.41% 1.35% 1.28%
Depreciation
Net Book Value 5.72% 3.06% 1.55% 1.14% 0.61%
TOTAL ASSETS 100.00

97.52% 98.21% 98.71% 99.06%
%
LIABILITIES AND EQUITY
Current Liability 4.67% 14.21% 11.64% 10.10% 8.98%
Equity
Capital 68.16% 45.12% 56.69% 63.45% 68.16%
Net Income 27.17% 40.68% 31.67% 26.45% 22.86%
Total Equity 100.00 100.00 100.00 100.00 100.00
% % % % %
TOTAL LIABILITIES AND 100.00 100.00 100.00 100.00 100.00

EQUITY % % % % %
5 Year Projected Cash Flow
YEAR 1
TOTAL Q Q Q Q4 TOTAL YEAR 2 YEAR 3 YEAR 4 YEAR 5
4 1 2
CASH BALANCE, BEGINNING 89,374 89,374 2,347, 4,061, 5,336,2 7,711,364

956 069 52
CASH RECEIPTS:
Cash Collection from Sales 11,799, 1,292,9 1,292,9 5,746,2 1,516,3 1,586,89
1,657,424
829 04 04 39 67 5
Initial/Additional Investment 1,900,0 1,900,0 1,900,0
00 00 00
Total 33,156, 3,192,9 3,192,9 8,094,1 5,577,4 6,923,14

9,368,788
470 04 04 95 36 7
TOTAL CASH AVAILABLE 50,265, 3,192, 3,192, 8,094, 9,638, 12,259, 17,080,15
156 904 904 195 505 399 2
CASH DISBURSEMENT:
Acquisition of Property and 189,53 189,53 189,53 - - - -
Equipment 3 3 3
Purchases of Inventories 6,347,5 176,32 176,32 1,410,5 1,516,3 1,586,89 1,657,424
81 2 2 74 67 5
Prepaid Rent 120,00 120,00 120,00 - - - -
0 0 0
Administrative Expenses 8,129,5 211,02 211,02 1,952,6 1,970,0 1,988,32
2,007,530
36 5 5 18 37 6
Marketing Expenses 317,91
17,926 17,926 71,705 73,856 76,072 78,354
3
Income Tax 3,418,2 130,14 130,14 598,23 741,99
896,742 1,051,177
84 2 2 0 3
Total 18,522, 844,94 844,94 4,033, 4,302, 4,548,0

4,794,485
847 8 8 126 253 35
CASH BALANCE, ENDING 4,638,8 2,347, 2,347, 4,061, 5,336, 7,711,3 12,285,66
70 956 956 069 252 64 7
Net Present Value
NET CUMULAT PAYBACK

INCOM IVE
E
VALUE PERIOD
YEAR 757,48
757,489 1
1 9
YEAR 1,713,1
2,470,602 0.77
2 13
YEAR 2,018,6
4,489,212
3 10
YEAR 2,347,4
6,836,664
4 52
YEAR 2,675,6
9,512,290
5 26
TOTA 1.77
L
INVESTMENT 1,900,000
Notes to Cost of Goods Sold
YEAR 1
Q Q Q Q4 TOTA YEAR YEAR YEAR YEAR
1 2 3 L 2 3 4 5
Beginning - - 132,24 435,36 682,21 1,211,1
Inventory 1 6 7 82
Purchases 176,3 176,3 1,763, 1,763, 2,115, 2,115,8

22 22 217 217 860 60
Total 176,3 176,3 1,895, 2,198, 2,798, 3,327,0

Inventory 22 22 458 583 077 42
Cost of 44,08 44,08 1,460, 1,516, 1,586, 1,657,4
Goods Sold 0 0 092 367 895 24
Ending 132, 132, 435,3 682,2 1,211, 1,669,

Inventory 241 241 66 17 182 618
Profitability Ratio
YEAR 1
Q Q Q Q4 TOT YEA YEA YEA YEAR 5
1 2 3 AL R2 R3 R4
Financial Ratios
Total Asset Turnover 0.4
0.46 1.36 0.99 0.78 0.64
Ratio 6
Gross Margin 0.6 0.6 0.6 0.6 0.6 0.6
Operating Margin 0.6
9 0.69 0.40 0.44 0.47 0.50
Profit Margin 0.4
0 0.40 0.04 0.04 0.04 0.04
Return on Total Asset 0.8
7 0.87 1.49 1.37 1.28 1.20
Return on total 0.2
Equity 9 0.29 0.47 0.36 0.29 0.25
Critical Risks
External Risk and contingency Plan
RISKS SOLUTIONS / CONTINGENCY PLAN

1. Many competitors Continuous developing and having new
products and put some twists on are same
ways to make many customers reorganize
our products.
2. Natural Calamities Floods, Earthquakes are example of many
calamities that may hit the firm, which is the
case to provide insurance to thus prevent the
great loss of the company.
Internal Risk and Contingency Plan
RISKS SOLUTIONS / CONTINGENCY PLANS

1. Theft, Robbery
Theft and robbery may happen among

workers, the firm decided to provide a daily
basis of enlisting the items they held on
entering and exiting the firm to prevent loss
of property.
2. Accidents, Physical Injury
Accidents, like physical injury may happen

on the working area like slipping, cutting one
self, and burns in this case workers are
prompt to take cautions in using the
machineries and facility for the security of the
personnel.
1. Fire Hazards
Fire usually happens on shops involving

cooking and banking, for the best the firm
applies for fire insurance and to instruct
workers to take care on using the facility.
2. Financial Risk
The financial risk is to be considered most in

the internal risk, the firm must have
contingency plan on how to adapt to the
scenarios of different aspect of business.
CORPORATE SOCIAL RESPONSIBILITY
Social responsibility involves everyone in the society, from individuals to groups

and organizations. It is an ideology that citizens should not function as individual beings
with selfish motives but instead contribute to the welfare of the society. In the business
world corporate social responsibility (CSR) is a mechanism of self-regulation in which it
continues the responsibility of its employees, consumers, government, communities and
the environment.
Essentially, corporate social responsibility deliberately includes the public interest
into enterprise decision-making and voluntarily eliminates practices that harm the
general public.
GOVERNMENT
Beef and Pounder will help in promoting peace and order. It will implement
programs for research and development that would be a great help in the development
of government. It will help in decreasing the unemployment rate by giving additional jobs
for unemployed. Growth and development will be much better to the community.
The business will ensure that it will follow the laws and regulations that are
implemented so that we will not be a problem to the countrys economy.
ENIRONMENT
Beef and Pounder will surely disposed all are wasted materials and ingredients in
proper way of segregation. We will have the monitoring of which and where the
management would provide us to get our wasted materials and make sure that they
would dispose it properly.
CONSUMERS
We take pride providing our customers with the goodness of distinctive tasting
quality pastries that gives customers appetite healthy satisfaction. We will have
promising deals for our consumers and serve well made products of our own.
EMPLOYEES
The staffs are the business key to success. The management will provide them
the benefits and incentives that they deserve every time they give great and best efforts
to their works. Beef and Pounder is also responsible in enhancing their skills not only
inside but also outside of their works. It will encourage them to cooperate and
participate in every activities and works that will promote a quality service to the
business, consumers, and community. It will provide a good working place for them to
be comfortable.
COMMUNITY
One of the objectives of Beef and Pounder states that it will provide jobs for the
local citizens to help in eliminating unemployment in our community, thus helping people
to have better lives. As times as goes by, Beef and Pounder will increase its production
resulting to a need of numerous workers to render their service, hence Beef and
Pounder will be able to give job opportunities to many Filipinos.

Feasibility For Defense

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Feasibility For Defense

Uploaded by

Copyright:

Available Formats

Introduction

A Hamburger is a sandwich consisting of one or more cooked patties of ground meat,

Originally derives from Hamburg, Germanys second largest city. Burg

No. 6 pearl drive, brgy north fairview, quezon

Nature of Products being offered

Aims to be well-known world class five-star restaurant with accessible branches

GOALS AND OBJECTIVES

To develop a good relationship with our clients through personal costumer

COMPANYS FORM OF ORGANIZATION

Advantages of a Sole Proprietorship

Owners can establish a sole proprietorship instantly, easily and inexpensively.

Disadvantage of Sole Proprietorship

PROPOSED ENTRY STRATEGY

Business needs comprehensive market plan for advertising, especially

Month July Aug September October November

Permits & Licenses

A pound of steak dipped in steak sauce

A combination of beef chuck that have

A light colored soup that is made by

Beef and Mushroom

A stew that is complimented with the

A dried or cured beef that has been

A stew with pork hocks, calves feet, pig

Egg noodles topped with steamed beef

Burger with TLB

A choice of , , or a whole pound of

Burger Pineapple Deluxe

A choice of , , or a whole pound of

A kind of custard tart that is filled with egg

Fresh from the coconut itself and poured

Fresh lemon tea chilled with ice.

Fresh calamansi squeezed in a glass of

Teabag dipped in hot water for 5 minutes.

2L Soda: Coke, Royal, Sprite, Rc and Root

Fresh calamansi juice in a pitcher. Best for

Product Research and Development

culinary school executives.

continuous spending by a large segment of the population, in spite of the expected

slowing down of the countrys economy.

wider patronage and increased sales.

as concocted by these graduates.

service categories and target markets of these establishments, thus:

B fine-dining restaurants 22 percent; Class C-D places 28 percent;

Characteristics Primary Secondary

Steak with Beef Stew

Our food Our location

Answers Total numbers of answers

Products Total of numbers of order

Products Total of numbers of order

Products Total of numbers of order

Products Total of numbers of order

Products Total of number of orders

4. Why did you choose our business?

5. Why did you choose our product?

6. Your order is for?

Type of order Total of number of orders

96 Out of 100 respondents choose to dine in orders while 7 out of 100

No. of years in 3 years 2 years 13 years and 1 7 years 1 year

No. of 39 employees 22 employees 28 employee 12 employees 7 employees

Ave. no. of 90 customers 60 customers 45 customers 200 customers 100 customers

Annual Sales 18,320/day 47,400/day 87,750/day 29,000/day 9,900/day

LOT OF ADVERTISING OR PROMOTION

Refers to a one-time cost that is incurred by a buyer as a result of switching from