Chapter I

SUMMARY OF THE PROJECT

This chapter discusses the name of the firm, location, brief description of the

project and the summary of the project.

1.1 Name of the Firm

Select Bistro is a fast-casual restaurant serving a fresh, and healthy

assortment of meats and vegetables prepared in healthy types of cooking. A

selection of meats and vegetables will be available for customers to choose from

and can be prepared in a way that best fits their diet

1.2 Location of the firm.

The first store will be located on San Miguel St., General Santos City

Philippines. The bistro will be located in a major traffic area,

1.3 Brief Description of the Project

Select Bistro is a new organic restaurant that will provide high quality healthy

food and a simple yet relaxing environment wherein families and individuals can

enjoy a delicious meal with a relaxing environment. The proposed business will

have a mixed supply of self-grown organic food and freshly bought organic

market produce.

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 The proposed business will also provide a scheduled meal delivery service to

pre-determined health and fitness institutions for those who can’t spare time off

their day to go to the business location. Select Bistro ensures a healthy and

satisfying meal experience for any and all customers.

1.4 Project Summary

This summary will contain the key points found in every chapter.

1.4.1 Market Feasibility

 General Santos City has a current population of over 594.000; 10.7

% of which are aged 15-19, 10.3% are aged 20-24, and 8.7% are

aged 25-29. The target market of the project is roughly around

29.7% of the population of General Santos City. (PSA, 2015)

 Pricing and Marketing strategies will be focusing more on appealing

to the young adults within the market who are more health

conscious.

1.4.2 Technical Feasibility

 The location of the business will be located in an area within

General Santos City which has a close proximity to health and

fitness centres’.

 The business will operate for 14hrs daily including weekends from

8AM - 10PM.

 Water, Electricity, and Internet utilities will be used in the business

operations.

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  Scheduled deliveries will be made to partner businesses who cater

to the fitness needs of our customers.

1.4.3 Management Feasibility

 Business permits and other supporting licenses and documents will

be secured by the owner/s prior to starting business operations.

 Management of the business will be the responsibility of the owner

or any person/s he/she wilfully assigns responsibility to.

1.4.4 Financial Feasibility

1.4.5 Socio-Economic Impact

 Select Bistro will provide individuals with an option to have a

healthier lifestyle.

 Quality services and food products ensure that customers will be

satisfied with the competitive pricing of the business.

 The business location ensures that health conscious individuals

and many others will have a convenient time reaching the bistro.

 The success of the proposed project will help in the development of

General Santos City since it promotes healthy lifestyle through

healthy food products.

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 Chapter II

THE INDUSTRY AND THE ENTERPRISE

This chapter aims to provide information regarding the history, problems

and prospects that may be encountered in the industry the proposed business

belongs to.

2.2 The Industry

This portion provides a brief description of the industry the proposed

business belongs to and the history, problems, and prospects related to it.

2.2.1 Brief Description of the Industry

The researchers are proposing a business which belongs to the

restaurant industry, specifically the Organic-Restaurant Industry. The proposed

business aims to prepare food items specifically aimed at health-conscious

individuals who wish to transition to a healthier diet. Since the 19 th century,

restaurant industry businesses have always had a high demand. Organic

restaurants present amazing opportunities for organic farmers, restaurant

owners, organic handlers, and the organic community as a whole.

2.2.2 Problems of the Industry

There are numerous problems that the restaurant industry faces.

The majority of these problems are centred around consequences that have

been formed due to how the industry has evolved throughout the years.

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 Finding a steady supply of produce

Securing a steady supply of fresh-organic produce will be a

challenge considering the nature of the proposed business wherein

regular shipments of ingredients will be needed.

 Weather

Erratic weather conditions may hinder business operations.

 Finding a good location

Securing a location wherein the majority of the passersby are

generally within the target market will help greatly in making sales.

 Gaining Customer Loyalty

Health conscious individuals generally have a hard time trusting

new businesses to provide for their dietary needs.

 Passing Operating and Health Requirements for the Government

Before any business can be started, multiple screening procedures

must be passed in order to receive legal permission to operate. Acquiring

the necessary operating licenses is crucial for the business to prove to its

target market the standard at which it operates.

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 2.2.3 Prospects of the Industry

Today, more and more individuals are shifting to a healthier diet.

Thanks to the current trends and social norms established throughout the

years, having a healthier body has become a social status.

According to Food & Wine magazine’s Chef’s Survey, Chefs are also

personally enjoying the organic craze where in 76% of chefs are actively seeking

out organically grown ingredients thanks to the flavourful quality.

2.2 The Enterprise

The section describes the significant of business industry. The capacity to

envisage future market trends and plan accordingly of the business is presented.

This composes of different information where you can have idea on how the

business will be.

2.2.1 Description of the venture

The joy of any business is to have a good and successful business.

But the truth is, it requires many process to achieve. The bistro select want to be

one of successful business in the city. Bistro select wants to offer food that can

help people especially to those who have their proper diet.

2.2.2 Company Vision/ Mission

Vision

The Organic Restaurant aims to be one of the best restaurants that offer

unique food in the city. This is not only a typical restaurant but you can find

different kinds of dietary food suitable for everyone who is willing and on their

6
diet. This industry will lead to the ultimate goal of having a healthy and

maintained body.

Mission

 As an organic restaurant, Select Bistro aims to offer healthy and

affordable food.

 As a spot where you can relax, Select Bistro seeks to help individuals to

socialize and bond with other people.

 As a family-friendly business, Select Bistro promotes Filipino family

culture.

 As a business entity, Select Bistro wants to help bolster economic growth

within General Santos City.

2.2.3 Company Objectives

* To be one of the most effective and efficient organic restaurant in the city.

* To help every individual who has problem about their balance diet.

* To serve food where fast and affordable especially for those who are doing their

work out.

* To introduce ways on how to eat food without any preservatives involved.

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2.2.4 Company Logo

A logo will help in the creation of the business brand and identity to allow

new and old customers to recognize the business. A simple yet unique logo

helps symbolize a memorable and satisfying experience for those who patronize

the business’ products and services.

Figure 1. Company Seal/Logo

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 Chapter III

MARKET STUDY

This chapter aims to present the marketing strategies of the proposed

business. It will discuss the target market, market size, market trends, market
share and other information on the status of competition. It will include an
analysis on Demand and Supply, and strategies on promotion, marketing, sales,
and distribution.

3.1 Target Market

Organic markets generally appeal to health conscious individuals,

vegetarians, and all others who aim to have a healthier lifestyle, as long as you
are curious about healthy life style event Select Bistro can deal with it. Our
business will have no limit in terms vegetarians food.

3.2 Market size and Trends

The market size and trends refers to the total population of people who
are doing their work out within the city. The total population of those who work
out, vegetarians and health conscious are the primarily serve as basis for the
possible sales and provides definite information on how to serve the product
base on the target market.

The Select Bistro will provide its target by using the organic food that the
outcomes that they are offering are unique and the best in taste that anyone will
be satisfied. As the competition in the food industry speed up, it is important to
study and work on integrating new trends to the business ideal someday.

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3.2.1 Market Share

The estimated market share of the business is concluded to be 30%

among the other fast casual restaurant in the city. This business is known as
unique type of restaurant for those who are vegetarian will like it.

(30%) (70%)

Figure 2. Market Share

3.2.2 Competition Status

Customers choose fast casual restaurant service on the quality and

atypical experience. There is none other direct competitor of the business for it is
the first restaurant that is fit for anyone in the city. We know that there are a lot of
restaurant that present in the place that known as our competitor in this business.
Although, customers that non vegetarian and loves to eat meat. They will prefer
this kind of food that more convenient and tasty for them. It is the perfect thing for
those who are in diet and healthy lifestyle. The Select Bistro will not only offer
services that can ease pressure to your body but will also offer a good
atmosphere that will make you feel comfortable.

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3.3 Marketing Strategies and Programs

In this section the service that will offer will be pricing strategy, its features,
different promotions, Open menu, and etc.

3.3.4 Product and Service Description and Use

The Select Bistro offers different food service in its affordable price. The
business offers are the following:

Vegetables with White rice menu- A type of dish where you will eat the rice with
the toppings or mix of vegetables you choose such as green, squash, and
spinach.

Special Diet menu- A dish where the meat will be mix with vegetables that has
more taste of meat even it has many vegetable mix on it.

Sea foods soup- A soup that has a boneless fish and mix it with mushroom.

Fresh fruit drinks- A drink where you taste the fresh fruit juice that is a great
alternative and it holds the benefit of their nutrients and digestible form.

Other Services for non vegetarian:

Fried Chicken- A dish where to fry the chicken with one rice.

Beef steak pinoy style- a food dish where beef is marinated in soy sauce and mix
it together.

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3.3.2 Product Quality

The cook and staff are completely familiar in their field and procedures
inside the business. They will inspect the cleanliness of the area, have uniforms,
the things that will be using during their duty. Each table will have a clean set and
new tissues, and a set of sauce will be at side of each table. In a way of cooking
it will be perform by a professional cook to secure the customer’s safety. Our
worker and equipment are being calculated to gather the services that the
restaurant will provide at each location. The staffs will enable to work at any
different way, it is for the customers wish to have the service.

3.3.2 Service Style and Features

Select Bistro is a fast casual restaurant provides the quickest service and
food at the cheapest prices. It is for anyone especially those who are in diet and
healthy lifestyle. This food service offers a high quality and fresh vegetables with
mix meat, and fruits. Near place and individual can order through phone call
directly but has a charge depends if it’s far from our place. Our restaurants often
include a place to dine, while some may possess only drive-through or walk-up
windows for customers to order and pick up food. Customers usually order their
food at the counter and sit down at a table to enjoy their meal. Of course, fast-
casual restaurants give customers the option to order food to go.

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 Chapter IV

Technical Study

The Technical Feasibility Study assesses the details of how you will
deliver a product or service. It includes segments on necessary materials, labor
and technology, and the means of shipping or transporting goods. A technical
feasibility study is an excellent tool for trouble-shooting and long-term planning.
In some regards it serves as a flow chart of how your products and services
evolve and move through your business to physically reach your market.

4.1 Production/ Service Process

Choosing from Menu

Pay the Counter

choosing to "dine-in or
take-out"

Figure 3. Service Process

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4.1.1 Purchase of Raw Material

In order to have a high quality product Select Bistro have the correct
machinery and equipment corresponding to the restaurant. Specifically at Select
Bistro we need to have Fry Machine, knives big and small, Refrigerator, steel grill
vegetables, and coffee machine etc.

4.1.2 Storage

Select Bistro has food storage all our kitchen staff knows by labeling all
your stock as soon as it arrives. Sticky labels are an inexpensive method of
displaying use-by dates. We Store our meat at the bottom of fridges or on the
bottom shelves of storage racks. Dripping meat juices can cause widespread
contamination of all your foods if they are stored high.Storing our food at the right
temperature will stop bacteria from growing. If food is stored above 8°C, the risk
of food poisoning bacteria growing is highly likely.

4.1.3 Pre- Production Quality Control Inspection

The hygiene conditions of the food establishment inspected. Select Bistro

has a high quality service because we secure the cleanliness of our place and
making our customers feel comfortable. We can ensure that the quality and
timely delivery of your food is never in jeopardy. Consistency and standards
won’t be met if employees and staff are improperly trained. Service is a skill, craft
learned and practiced. Hygiene also falls under this category. All employees,
especially those who handle food, must strictly observe hygienic practices.
Washing of hands and wearing of hair nets and clean gloves must always be
done.

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4.1.4 Cooking

Vegetables w. White rice- 1 cup cooked white rice, 1⁄4 cup carrot, chopped, 1tbs
green onion, chopped, 1⁄4 cup peas, 1ts salt, 1tbs light soy sauce, 1 pinch
vegetable seasoning(mushroom seasoning), 2 tablespoons extra virgin olive oil,
1⁄4 cup squash, chopped.

Sea foods soup- 1 tablespoon olive oil, 1 small onion, chopped,1 small green
pepper, 2 medium carrots, chopped, 1 garlic clove, minced, 1 pack tomato
sauce, 1 can diced tomatoes, mushroom seasoning, 1 bay leaf, 1/2ts dried
oregano, 3/4 pound salmon fillets, skinned and cut into 3/4-inch cubes, 1/2 pound
uncooked medium shrimp.

Fresh fruit drinks- 1set of crushed ice, blended, 4tbs sugar,

4.1.5 Post-Production Quality Control Inspection

People not only come to your restaurant expecting good food – they also
expect exemplary service. Every one working in your restaurant should show
promptness and courteousness. Exceed customer expectations at all times.Food
artistry is done by appealing to the different senses. Food should not only satisfy
the taste buds, but should smell great, must be beautifully plated and served, and
should possess amazingly contrasting textures. All of products are safe. All are
premium sustainability products that can help restaurateurs maintain a strict
quality control, achieve positive reviews, and increase customer patronage.

4.1.6 Serving

A portion is the amount of food that you choose to eat for a meal or snack.
It can be big or small, you decide.A serving is a measured amount of food or
drink, such as one slice of bread or one cup (eight ounces) of milk.

15
Many foods that come as a single portion actually contain multiple servings. The
Nutrition Facts label on packaged foods, on the backs of cans, sides of boxes,
etc. tells you the number of servings in the container.

It has 2.5 servings in it. A 3-ounce bag of fruit chips, which some would consider
a single portion, contains 3 servings.

4.2 Production/Service Schedule

Production:

Monday to Friday- Cooking the entire item produce from Monday with inside the
refrigerator or freezer, on Thursday new set of items or recipe needed in cooking.
Saturday- checking all the equipment and cleaning it.
Sunday- General Cleaning at night

Service:

General Schedule

Time Schedule

5:30am-6:30am Production Process

6:30am-7:30am Cleaning and Set-up

8:000am-10:00pm Business Hours

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Staff Schedule

Time Schedule

6:00am-6:30am Time-In, Cleaning

6:30am-8:30am Production Process

8:30am-9:30am Cleaning and Set-up

4.3 Product Service Need

4.3.1 Raw Materials

One important aspect of eating a wide variety of foods is food combining.

That is the practice of eating foods that combine well digestively together. Most
fruits and leafy greens are an example of good food combining, while starchy
vegetables and fruit are an example of poor food combing. (Fruits, Vegetables,
Corn, Coffee, Sweeteners, Rice, Sugar, Sauce, ETC)

Table 5. Supplies

Item Quantity Cost Total Cost

Cleaning Supplies
Floor Mop 2 305 ₱610
Trash Can 2 450 900
Doormat 3 200 600
Broom 2 60 120
Dustpan 2 40 80
Rugs 5 15 75
Total

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4.3.2 Materials and Equipment

Freezers and Refrigerators- Refrigerating food items prevents them from

perishing quickly, preserves freshness, and provides cold food storage space.

Slicers- Slicers are often tasked with cutting meat, cheese, or other foods with
speed and precision. If you need to purchase a slicer, consider how often you’ll
need to use it. If your slicing is low volume or infrequent, a manual food slicer is a
better, less expensive option.

Mixers- If your operation involves baking or bread making, Just like slicers, it’s
important to choose a mixer based on the volume of food you’ll need and how
frequently the mixer will be in use.

Ovens- Most, if not all, ranges come outfitted with an oven. If your operation
centers around baked goods, it may be in your best interest to purchase a range
with a convection oven setting.

Safety Equipment- Last, but certainly not least, make sure your kitchen has
proper safety equipment. Check your local fire department guidelines before
purchasing any fire, safety, or sanitation equipment,

4.3.3 Facilities and Amenities

Kitchen- a room or area where food is prepared and cooked.

Free WI-FI Internet- Free wifi in our place.

Staff Areas- Where we gather and the eating area

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4.4 Location Criteria

Parking- People from the environment.There is just no way around it. If they
have to walk a ways to get to our restaurant, they may go somewhere else
"more convenient." If you live in an urban area where everyone walks and
there is public transportation, this is less of a factor.

Size- Even our small bistro requires adequate space for a kitchen, walk-in
refrigerator, dry storage and an office for paperwork. Our dining room has a
space for a wait-station.

Put safety first- One of the first steps in our restaurant location is finding out if
the building is up to code.

Knowing our neighbours- When looking for our restaurant location, we

consider who else is doing business in the neighbourhood. Our Select Bistro
keeping in mind that Successful business attracts other successful
businesses.

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4.5 Plant Office/ Shop Location

The Shop is located in San Miguel St. General Santos City, facing the
side of SM Mall.

4.6 Utilities

Running a restaurant is not inexpensive. In some cases, a restaurant

owner may be fortunate if he ends up with a five-percent profit after all the
expenses are accounted for. The cost of food and other goods sold, staff and
real estate are all everyday expenses at a restaurant. Here are the expenses
that you need to consider:

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 a) Cost of Food and Other Goods

One of the primary expenses in running a restaurant is the cost of food,

beverages and other goods, commonly called the cost of goods sold. Cleaning
supplies and incidentals such as straws and take-out containers are included
in this expense category as well. Ideally, the cost of goods sold will not be
more than 40 percent of the revenue a restaurant brings in.

b) Labor Costs

Another significant expense is labor. You cannot run a restaurant

without a staff, though you can control the cost of labor by adjusting the
number of staff members on a shift at any time. A shift that is slow may only
need a single server and busser, rather than two or more. The cost of labor
also includes payroll tax and any benefits you offer employees.

c) Rent and Occupancy Costs

The cost of the restaurant's building shouldn't be more than 10 percent

of its revenue, whether you pay rent or have a mortgage. Other expenses in
this category include property taxes and insurance. Utilities such as gas,
electric and water are also expenses to keep in mind. The cost of rent or the
mortgage is a fixed expense while utilities can be fixed or variable.

d) Operating Expenses

The operating expenses of a restaurant include the cost of dishes and

kitchen equipment as well as advertising. A computer-based point of sale
system is another operating expense. A restaurant can keep its operating
expenses low by using dishes that don't break easily or by limiting the amount
of disposable items it uses. Offering customers only one size of beverage
helps to keep expenses low, as the restaurant will not need to order multiple
glass or cup size.

21
4.7 Waste Disposal Management

Select Bistro Restaurant generate a tremendous amount of solid

wastes including paper, cardboard, plastics, wood, food wastes, glass, metals,
special wastes and hazardous wastes. Restaurant owners and managers
need to continually look for new and better ways to reduce costs and minimize
overhead expenses while meeting customers' demands.

We will give you open access to your invoices so you will receive 50%
of whatever amount we can save on your retail waste needs. This may come
from roll-off, dumpsters or more efficient waste management. This is where a
solid waste management strategy comes in: simple procedures such as
assessing will help the outside Environment to have comfortable area inside
and out.

4.8 Timeline of events

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 Chapter V

Management Study

This chapter provides information about the type of business organization

of the venture, the organizational structure within the business, the

responsibilities and duties of employees, the salary of the employees, and the

registration requirements before putting up the business.

5.1 Form of Business Organization

Select Bistro is a partnership type business venture located at San Miguel

Street, General Santos City. A partnership business has two or more people who

share the responsibility of managing the business’ operations and who share

profits/losses incurred by the business.

5.2 Organizational Structure

This section of the management study defines who is responsible for

doing various tasks within an organization. This aims to define the power and

responsibilities of each employee

23
 Owners

Restaurant Executive
Manager Chef

Security Sous
Cashier Waiter
Guard Chef

Figure . Organizational Structure

The figure above shows the hierarchal authority within the business

organization. The owners are those who formed the business and are at the

highest executive position. The responsibility of managing the front house

operations is given to the restaurant manager, which includes maintaining quality

customer service through the cashier, security guard, and waiter.

5.3 Personnel Qualifications

This section consists of the needed individual qualifications that the

employee has when it comes to education, job-related experience, training,

medical or physical conditions, licensure, and etc.

24
Restaurant Manager

 Must have a degree in Management

 Basic culinary knowledge and skills

 Have at least 1-2 years experience working in the restaurant industry.

 Excellent interpersonal and organizational skills

 Excellent administrative skills

 Sound leadership abilities

Executive Chef

 Must possess a Culinary Arts Degree

 Have at least 1-2 years experience in an executive/administrative position

 Have at least 4-5 years experience working in the food industry

 Good interpersonal and communication skills

 Professional culinary arts and pastry training is also necessary

Sous Chef

 Must possess at least a certificate degree

 Labor & food cost control skills

 Have at least 1-2 years experience in the restaurant industry

 Detail oriented, familiarity with the equipment and have physical stamina

to lift heavy objects

 Good communication skills

25
Cashier

 High School Graduate

 With or without experience

 Computer literate

 18-30 years old

 NC2 Bookkeeping passers

 With pleasing personality

Security Guard

 High school graduate

 Physically and mentally fit

 At least eighteen (18) years of age but not more than fifty (40) years old.

 Has undergone pre-licensing training course

Waiter

 High School Graduate

 Good Communication skills

 Accurate Social perceptiveness

 Has a pleasing personality

 18-26 years old

 Have physical stamina for constant movement

 Familiar with standard restaurant operations and safe beverage servicing.

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5.4 Personnel Duties and Responsibilities

The following provides the description of each employee’s individual

duties and responsibilities within the business.

Restaurant Manager

 Responsible for making managerial decisions.

 Responsible for stock acquisition and maintaining the needed operating

necessities

Executive Chef

 Leader in charge of everything that goes out of the kitchen and maintains

full control of the kitchen staff at all times.

 Responsible for maintaining high quality food preparation

 Supervises operations within the kitchen

 Evaluates kitchen crew performance

Sous Chef

 Responsible for planning and directing food preparations as instructed by

the head chef.

 Employee who cooks food based on the orders placed by customers

 Takes charge of setting up and stocking stations with all the necessary

supplies for preparing food. (e.g chopping vegetables, butchering meat, or

preparing sauces)

27
Cashier

 Responsible for the handling of financial transactions of the restaurant in

its food and service operations.

 Accepts payment for goods.

Waiter

 Takes orders and serves food and beverages to patrons at tables within

the dining establishment.

 Responsible for checking with the customers to ensure that they are

enjoying their meals and take action to correct any problems.

 Responsible for cleaning tables after patrons eat their meals

Security Guard

 Responsible for maintaining a safe environment within the area of

operations of the business.

 Ensures that no danger befalls the patrons and employees within the

business venture

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 5.5 Personnel Salary Structure

The table presented below illustrates the structure of every employee’s

salary based on their respective positions

Table . Employees Salary Structure

Position Salary Basic Salary No. of Total Basic

(Daily Basis) (Monthly Employees Structure

Basis)

Restaurant Manager ₱500 ₱15,000 1 ₱15,000

Executive Chef 450 13,500 1 13,500

Sous Chef 300 9,000 1 9,000

Cashier 200 6,000 1 6,000

Waiter 150 4,500 1 4,500

Security Guard 150 4,500 1 4,500

Total ₱800 24,000 6 ₱52,500

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 Table . Employees Gross Pay and Employer Deduction

Position Basic SSS Phil Pag- Net No. of SSS Phil Pag-
Salary Health ibig Salary Employee Health Ibig Employer
(Monthly Deductions
Basis)
Manager 15,000 300 ₱ 100 ₱100 14,500 1 ₱636 ₱100 ₱100 ₱1,366
Executive 13,500 200 100 100 13,100 1 364 100 100 964
Chef
Sous 9,000 200 100 100 8,600 1 364 100 100 964
Chef
Cashier 6,000 200 100 100 5,600 1 424 100 100 624
Waiter 4,500 150 100 100 4,150 1 318 100 100 518
Security 4,500 150 100 100 4,150 1 318 100 100 518
Guard
Total ₱24,000 ₱800 ₱ 400 ₱400 ₱22,400 6 ₱1,696 ₱400 ₱400 ₱4,168

The table above shows the gross salary earned by the employees for their

service operations. It also shows the deductions for employee’s benefits such as

SSS, Phil. Health, and PAG-IBIG

5.6 Registration Requirements

Before the business can start and provide service to the customers it must

first comply business permits. The following are the steps for business permit

application.

1. City Mayor’s Office-Business Permit and Licenses Division. This agency

secure and file for permits as well as fill up necessary application forms.

The requirements are:

A. DTI Trade of SEC Registration or CDA Registration

B. Barangay Business Clearance duly accomplished with 2×2 picture

30
 C. Community Tax Certificate

The documents will be forwarded to joint inspections team to ensure that

the establishment is compliant with the laws and regulations. The following

are the joint inspection team:

2. City Health Office (CHO)-is an agency for sanitary permit to operate.

Who promote a healthy and clean environment and inspect food

establishment.

3. Bureau of Fire Protection- for fire safety inspection certificate.

During the inspection a staff from City Mayor’s Office routes the

documents to secure the necessary clearances, then forwards to

anotherCity Mayor’s Officestaff for encoding and preparation of Billing

Statement.

4. Proceed to City Treasurer’s Office-this department accepts regulatory

fees and taxes that may arise during the application.

5. Then proceed to BFP for payments of FSIC.

6. Submits all the documents to City Mayor’s Office for sorting, checking,

printing approved and releasing business permit while the CMO staff are

processing the documents the business secure the SSS, Phil Health and

Pag-ibig.

31
 Chapter VII

SOCIO-ECONOMIC STUDY

This chapter you will be presented what are the contribution of our
business to Philippine economy. Philippine economy is the 36th largest in the
world. The Philippines is also one of the markets. In line with this, our economy is
increasing. Our business is one of the drivers in the progress of the economy.
Another thing will be presented is corporate to social responsibilities it is a
concept whereby companies decide voluntarily to contribute to a better society
and a cleaner environment. Also, environment will be tackle.

7.1 Contribution to the Philippines Economy

In ever small or big business half of the economy has clawed its way back
to a somewhat normal level of economic activity. Our select bistro makes a
significant contribution to the Philippine economy.

Our main purpose is to gain profit. Making our business sucess will also
lead to good profit. Through good profit this will be one of the reason to
contribute in the Philippine economy. In some situation, if the company reach
their goal in gaining profit this will motivate them to increase the salary of their
employees. While increasing their salary it will affect the tax that they will be
paying.

7.2 Corporate Social Responsibilities

In our industry, the primary reason that motivates to do well in our

business is to satisfy our customers. Customers are the people who buy goods
and services from a business. In connection for this, our business will create
different activities that can help costumers not only their needs but also to
corporate social responsibilities of our business.

32
 To practice the social responsibilities, we will be offer activities that our
customers and business will have good relationship. Providing donation and
charities to an organization that has special purpose. Creating direct interaction
with costumers through the product offers. Conduct various unique activities
where costumers will be more interesting.

7.3 Environment Initiatives

In the business, environment has a biggest role in our company. Without the
environment this will be nothing. Since our raw materials mostly from
environment. We come up to an idea to help the environment. To make it more
effective, our business will be the one who lead in various campanies in
environmental awareness. We will be promote some effective ways in making
our maintain clean and green. We will collaborate to public offices for any
concerns in terms of environmental problems and we will be the advocacy of
different environmental facts and concerns.

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