Fast Meals Less Bills (A Feasibility Study)

FAST MEALS, LESS BILLS: A FEASIBILITY STUDY ON THE
ESTALISHMENT OF A FAST FOOD TRUCK
FAST MEALS LESS BILLS: A FEASIBILITY STUDY
ON THE ESTABLISHMENT OF A FAST FOOD TRUCK
IN 1ST DISTRICT OF ILOCOS SUR
A Feasibility Study
Presented to the Faculty of the
Accountancy, Business and Management (ABM) Strand
Senior High School
Ilocos Sur National High School
Heritage City of Vigan, Ilocos Sur
In Partial Fulfillment of the

Requirements for the Subject
Inquiries, Immersion and Investigation
MILMART M. AGDAMAG
CARL JUSTIN A. BALLERTA
GHISELLE F. PIGAO
LANZ ALEXANDER R. QUIBA
2019
ABM FEASIBILITY STUDY

ABM FEASIBILITY STUDY

CERTIFICATION
This research entitled, “BEST PRACTICES OF ABM PROGRAMS IN

PRIVATE SECONDARY SCHOOLS IN METRO VIGAN,” prepared and presented
by Carl Justin A. Ballerta, Ronida M. Baroso, and Rica P. Rapin, in partial fulfillment
of the requirements for the subject, Practical Research II, First Semester for the School
Year 2018-2019 has been examined and is recommended for acceptance and approval for
Oral Examination.
GILBERT M. TABUCOL, MAME

Inquiries, Investigation and Immersion Teacher
ABM FEASIBILITY STUDY III

APPROVAL SHEET
Approved by the Panel of Examiners for Oral Examination with a grade of
___________________.
PETER JOHN FRIAL, Ed.D.

Chairman
CRISTINA A. BALLERTA, MAME CLARK V. CORTEZ, Ed.D.

Member Member
Accepted and approved in partial fulfillment of the requirements for the Practical
Research II, First Semester, School Year 2018-2019.
CRISTINA A. BALLERTA, MAME

Subject Group Head
Accountancy, Business and Management (ABM) Strand
ROMULO Q. QUITEVIS
Principal IV
Date: _________________________
ABM FEASIBILITY STUDY IV

ACKNOWLEDGEMENT
For the triumphant accomplishment of this work, the researchers wish to utter their
most heartfelt gratitude to the support given by those people who were really instrumental
in sharing their golden time, constant motivation, inspiration, and advices in the realization
of this study, particularly to the following:
Mr. Romulo Q. Quitevis, Principal IV of Ilocos Sur National High School, for his
whole-hearted support, word of encouragement, precious concern and untiring effort in
giving constant reminders for the completion of the study;
Mrs. Cristina A. Ballerta, Subject Group Head of the Accountancy, Business and
Management (ABM) Strand, for her unending guidance and thoughtful words of wisdom
in thinking critically for the study.
Mr. Gilbert M. Tabucol for his unending concern, efforts, extensive guidance,
scholarly suggestions and all out support from the conceptualization to the finalization of
the study;
Mrs. Cristina A. Ballerta, Mrs. Joanne S. Taculog, and Mr. Edmund Ragucos,
panel members, for their intelligent ideas, suggestions, technical assistance and expertise
that contributed for the refinement and improvement of the study;
To the researchers’ parents, their parents who inspired and pushed them with
their love and endless support for them to continue pursuing their studies;
Their brothers and sisters, for their constant reminders, unconditional love and
considerations in the conduct of the study;
Their relatives, schoolmates, friends and everybody who helped and encourage
the researchers;
All the people whose names were inadvertently omitted but who contributed to the
success of the study; and
Above all, to Almighty God, for His fair blessings, for through Him nothing is
impossible.
M.M.A
C.J.A.B
G.F.P
L.A.R.Q
ABM FEASIBILITY STUDY V

DEDICATION
This study was gloriously accomplished
due to our keen devotion
to the creator of all Man-kind, the Almighty Father,
whom we borrowed our knowledge in fulfilling this study,
whom we get foundation with His unbiased love
whom we get light in times of darkness
and whom we get dedication
To our parents,
who served as our inspiration,
who functioned as our vehicle
towards in our success and
help us in every possible way,
the root of our amity and care,
To our sisters, brothers, nephews, nieces, and other relatives,
who invigorated and carved us up
the fruits and realization of our vision.
And to all, whom we shared our success and failures,
from the inner most bottom of our hearts
THANK YOU, THANK YOU, VERY MUCH
Milmart
Carl Justin
Ghiselle
Lanz Alexander
ABM FEASIBILITY STUDY VI

TABLE OF CONTENTS
PRELIMINARIES
Title Page…………………………………………………………............... i
Certification………………………………………………………………... iii
Approval Sheet…………………………………………………………….. iv
Acknowledgment…………………………......……………………….…… v
Dedication …………………………………………………..……………... vi
Table of Contents........................................................................................... vii
CHAPTER I. INTRODUCTION…………………………….….................... 1
A. Project Objectives.................................................................................... 2
B. Name of the Proponents........................................................................... 3
C. Location of the Business......................................................................... 3
D. Brief Description of the Project.............................................................. 3
E. Summary of Findings and Conclusion.................................................... 4
CHAPTER II. MARKET FEASIBILITY……………………..…...………. 6
A. Product………………………………………………………………… 6
B. Demand………………………………………………………………... 8
C. Supply……………………………………………….……………........ 10
D. Demand Supply Consolidation………………………………………… 10
E. Marketing Plan…………………………………………........................ 12
CHAPTER III. TEACHNICAL FEASIBILITY………………………........ 15
A. Size……………………………………….............................................. 15
B. Location................................................................................................... 15
C. Technology.............................................................................................. 15
D. Timing……..……………………………............................................... 15
CHAPTER IV. FINANCIAL STUDY............................................................. 16
A. Assumptions for Financial Analysis of the Project….………………… 16
B. Calculation Method for Financial Viability…………………………… 35
C. Financial Results……………………………………………………… 36
CHAPTER V. ECONOMIC FEASIBILITY…………….…………............. 37
ABM FEASIBILITY STUDY VII

A. Calculation of Economic Viability ……….……………………........... 37

B. Economic Result ……….….............……………………….…........ 37
CHAPTER VI. OPERATIONAL STUDY……........…………………......... 38
A. Organizational and Management ………..........………………………. 38
CHAPTER VII. SUMMARY, CONCLUSIONS AND
RECOMMENDATIONS…………………………………………………….. 43
CURRICULUM VITAE ………………………..……………..……...…….. 45
ABM FEASIBILITY STUDY VIII

Chapter I
INTRODUCTION
Food is one of the vital needs for an individual to sustain its life. A man cannot say
his day is complete without eating any food. Truly, it is where people get vitamins and
minerals needed by our body. One concrete example of that is the need for carbohydrates
to boost energy for our body and vitamins a-z that help maintain the healthy figure. Indeed,
every individual in this very world do really need food to survive.
Moreover, food has become the concern for 6 billion individuals in the world. There
are more than 200 000 new born babies everyday which suggests that a wide global concern
on food consumption (World Bank Survey). In the Philippines, despite the great volume
of population, it is expected to grow up to 100 000 which denotes that food consumption
increases as well. In addition, the biggest portion on the budget of a family in 2009 is food
consumption.
With the highly skills, talents and minds of the ancestors, innovation of the food
industry on the world economy grows rapidly. Food which is regularly cooked becauyse
of the techniques, experiments turned into much intricate, delicious, and satisfying cuisines.
Cuisines which are later became trademark and pride of each country. These were
patrionize and further contribute to the growth of the economy. In its growth, different
types of business proposals sprout such as restaurants, fast foods, and food trucks.
Fast food generally refers to the type of restaurant that sell quick, expensive take
out food. During a relativelty brief period of time, the fast food industry has helped to
transform not only diet, but alsdo landscape, economy, work force, and popular culture.
Furthermore, food truck is a rising business innovation in US penetrating its
economy. It is innivative way to amrket products of restaurant. It i a a way to expand
popularity of the business and to create a bigger demand. Based on Emergent Research
Forecast, food truck industry revenues will grow four-fold over the next 5 years, reaching
2.7 billion in 2017.
In the Philippines, this would be the time to benchmark the food truck of US. This
will truly help to boost the economy of the Philippines as well as to produce high quality
ABM FEASIBILITY STUDY 1

of life and living for the owner. Food truck will not only be focusing on the food aspect,
but it will also focus on the preservation of the mother nature. The food truck is not a typical
truck that uses oil to move instead this is a truck that uses electricity to reduce air pollution.
Like every other country, the food industry has flourished very well in Philippines.
Filipinos love to eat and that’s the reason why you will see a lot of restaurant and fast food
restaurants scattered in the cities. These restaurant and fast foods can be local or
international food chains. According to 2009 Annual survey of Philippine Business and
Industry (ASPBI) conducted nationwide recorded a total of 14,998 hotel and restaurant
establishment in the Philippines, 13,348 or 89.0% are restaurants, bars, canteens and other
drinking places establishment which garnered the highest number.
Attracting a huge crowed to restaurants and fast foods require more than just a good
food. Though important, good food is only a part of the total dining experience. Equally
important is believed is to be the way people feel while in the restaurant. This physical and
emotional response is a result of the atmosphere, the total environment to customer are
exposed. The proper atmosphere can make the food, service and whole dining experience
seem better. For that a reason a restaurant or a fast food must take care of the following to
please its customer. This includes checking the cleanliness of the place and freshness of
the food, guarded premise, parking is where people can park, ambiance and landscaping,
building design, internet connection, lightning, and even music.
Project Objectives
Fast meals Less Bills: A feasibility study on the establishment of a fast food truck
generally seek to establish the feasibility and viability of such in District 1 of Ilocos Sur,
particularly in Vigan City.
It sought:
1. To determine the viability of the business term of:
a. Market Feasibility
b. Technical Feasibility
c. Financial Feasibility
d. Operational Feasibility
e. Economic Feasibility

2. To calculate the projected revenues of the proposed venture

3. To introduced business innovation in the locality.
A. NAMES OF PROPONENTS:
Milmart M. Agdamag
Carl Justin A. Ballerta
Ghiselle F. Pigao
Lanz Alexander R. Quiba
B. LOCATION OF THE BUSINESS

The business will rent a stall along Calle Crisologo to be the office and
where the supplies will be stored. The proponents chose to locate the business in
this area because of its viability and accessibility. The mobile fast food will be
parked temporarily in the back of Plaza Burgos. The route of the mobile fast food
will be within Metro Vigan. The schedule of the food truck will be seen in the
succeeding chapters.
C. BRIEF DESCRIPTION AND HIGHLIGHTS OF THE STUDY

Name of the firm
The proposal venture will be named as “Fast Meals Less Bills” as decided
and agreed by the partners and it means as a mobile truck which caters’ fast foods
with less payments” to be more attractive to the customers. From the word itself, it
is defined what kind of business the proponents are engaging in.
Products
Fast Meals Less Bills offers variety of foods such as snacks like pasta, pizza,
burger, and fries. It also offers lunch and dinner such as chicken dishes, pork dishes,
beef dishes. It also offers different beverages like soda, fruit juices, and dessert like
ice creams and salads. The food trucks will also provide tables outside of it.
Supply and Demand
Based on research, 100,775,002 was the total population of the Philippines
as of the year 2012 and the population expected to grow over 100 million. The

overview of the Philippine Food Expenditure is about 4 million or 4% from the

upper class, 18 million from the middle class and 10-12 million from the lower –
middle individuals and about 42.6% of a household income is spent on food.
As of March 3, 2013, 5,167,676 was the approximate total population of
Ilocos Region and 1.85% growth rate each year. About 510,355,741.76(53.46%) is
the total income economic activities involving food consumption.
According to Philippine Food Directory, there are 73 restaurant chain in the
Philippines followed by 45 fast food chains, and it has contributed billions of dollars
in the U.S. Another aspect for its growth is as stated in agri-food fast present future
reporting 2007 that more than 18%of total food expenditure went toward food for
consumption outside of the home. The popularity of the food retailers in malls and
shopping centers did its increase demand.
Capitalization Required
The Fast Meals Less Bills will need a capital of Php3,000,000.00 The four
partners will invest an amount of Php 750, 000 each.
Nature of a Business
The proposed business named The Fast Meals Less Bills is a mobile fast
food that will fall under the general partnership of three (3) which the proponents
will be general- industrial partners. The profit sharing of the partners is based on
percentage where Partner 1,2, 3 and 4 has a 25.00-25.00-25.00-25.00 percent share
respectively.
D. SUMMARY OF THE FINDINGS AND CONCLUSION
1. Market Feasibility
The proposed project is feasible because of its uniqueness in many
aspects. It will be the first time in the locality of Ilocos Sur that there will
be a food truck tagging along the roads of the province. These may cater
both foreign and local residents and tourists. People will not get tired in
the hustle nad bustle of the city because the food truck itself will come to
them.

2. Technical Feasibility
The proposed project is feasible because the food truck is enough to
accomodate the desired number of customers and the ambiance around the
truck will be strictly chosen. The food truck will arrive to different places
that will surely satisfy the needs of the customers as well as the timing of
the operation will be properly and orderly implemented.
3. Financial Feasibility
The project is well feasible as indicated by the following following
financial viability indicators as to be discussed on the latter part of the
study
4. Economic Feasibility
Analysis shows that the proposed project is economically sound and viable
by the economic indicators. The analysis further projects contribution to
the national economy as a whole, for the country, feasibility means
desirability.
5. Operational Feasibility
The proposed project is workable because it will help in the decreasing of
the unemployment rate, giving seminars and workshops,and legal
requirements are to be considered.

Chapter II
MARKET FEASIBILITY
This chapter presents the market aspect of the feasibility study that includes the
different products, strategies and competitors.
A. Product
Fast Meals Less Bills is a portable fast food chain which offers different fast
food menu. Based on the favorite demand of consumers on certain products in table
1, the venture offers snacks such as Hawaiian and Pepperoni pizza, shanghai,
cheeseburger, burger champ and burger extreme, fries, BBQ and pasta, meals like:
rice with chicken, pork, beef and/or hotdog, beverages like: soda/soft drinks,
pineapple juice, orange juice, and dessert like: ice cream, and salad.
The products offered by the venture are marketable in the province, because
based on our research the demand for fast food is very high.
The Fast Meals Less Bills will supply the consumers by going every market
day of each town in district 1.
Table 1.
Favorite Demand of the Consumers on Certain Products
Selling Product Selling

Product Name Description
Price Code Price
Spaghetti Php 38.0p BW1 2 pcs Hotdog with Rice Php 50.00
Carbonara Php 45.00 BW2 1 pc Fried Chicken Php 65.00
with Rice
Cheese Burger Php 40.00 BW3 Chicken Fillet with Php 40.00
Rice
Burger Champ Php 60.00 BW4 1 pc Pork Chop with Php 50.00
Rice
Burger Extreme Php 80.00 W1 2 pcs Pork Chop with Php 75.00
Rice
Regular Fries Php 30.00 W2 1 pc Beefsteak with Php 60.00
Rice
Medium Fries Php 52.00 W3 2 pcs Beefsteak with Php 80.00
Rice

Large Fries Php 76.00 W4 Spaghetti with Drinks Php 50.00

Regular Barbeque Php 30.00 W5 Spaghetti and Php 80.00
Cheeseburger with
Fries and Drinks
Chili Barbeque Php 77.00 W6 Spaghetti and Php 75.00
Barbeque with Drinks
Hawaiian Pizza (10 Php 75.00 W7 Spaghetti and Shanghai Php 65.00
in.) with Drinks
Pepperoni Pizza (10 Php 90.00 W8 Burger Champ with Php 105.00
in.) Fries and Drinks
Pork Shanghai Php 45.00 W9 Burger Extreme with Php 130.00
Fries and Drinks
Special Shanghai Php 76.00 W10 Spaghetti and Php 75.00
Hawaiian Pizza (1
slice) with Drinks
BEVERAGES W11 Spaghetti and Php 80.00
Pepperoni Pizza ((1
slice) with Drinks
Orange Juice M1 2 pcs Hotdog with Rice Php 50.00
S Php 23.00 and Drinks
M Php 28.00
L Php 35.00
Pineapple Juice M2 1 pc Chicken with Rice Php 79.00
S Php 24.00 and Drinks
M Php 29.00
L Php 37.00
Soda M3 1 pc Chicken Fillet Php 50.00
S Php 23.00 with Rice and Drinks
M Php 28.00
L Php 35.00
Iced Tea M4 1 pc Pork Chop with Php 79.00
S Php 23.00 Rice and Drinks
M Php 28.00
L Php 35.00
DESSERTS
Ice Cream M6 Spaghetti with 2 pcs Php 75.00
Regular Php 20.00 Hotdog and Drinks
Medium Php 30.00
Macaroni Salad M7 Spaghetti with 1 pc Php 100.00
Small Php 15.00 Fried Chicken and
Medium Php 20.00 Drinks
Large Php 30.00
UPGRADES
Medium Drinks Php 8.00
Large Drinks Php 12.00

B. Demand
Demand refers to the amount of the particular economic good or service that a
consumer or group of consumers will want to purchase at a given price.
It can be observed that there is a high demand for fast food chain in the locality. It
shows that consumers frequently visit and dine in McDonalds, Chowking, Jollibee, Max’s
Restaurant and Mang Inasal.
Table 1 of the market study shows the demand of product usually offered in a fast food
chain. Menu having a descriptive meaning oftentimes indicates that consumers regularly
or frequently order it every time they enter into a fast food chain. Fast foods having this
descriptive meaning are: Fries, and Burger, Chicken with Rice, Soda and Pineapple Juice,
and Ice Cream. Menu having a descriptive meaning of Sometimes shows that they order it
occasionally. Fast foods having this descriptive meaning are: Pasta, BBQ, Shanghai, Pizza,
Pork with Rice, Beef and Hotdog, Iced Tea, Orange Juice, and Salad. Moreover, the data
gathered will help the proponents in deciding the high demand products to be offered by
the proposed venture which, in effect, will attract a greater or relatively high market in the
District I of Ilocos Sur particularly in the growing economy of Vigan City.
The determinants needed to capture the demand for the resort are the following:
Customers
o Local
o Foreign
Per Capital Income
o Php 50, 000 of above
o Php 40, 000 – 49, 999
o Php 30, 000- 39, 999
o Php 20, 000-29,999
o Php 20,000 and below

Age
o 40 above
o 31 – 40
o 21 – 30
o 11 – 20
o 1- 10
Business Strategies
o Local
o National
Table 2 presents the quantity of the demand for the business on the customers, per
capital income, age, and business strategies.
Table 2.
Demand Table
DEMAND QUANTITY
Customers
Local 400
Foreign 150
TOTAL 550
Per Capital Income
Php 50, 000 of above 75
Php 40, 000 – 49, 999 60
Php 30, 000- 39, 999 90
Php 20, 000-29,999 105
Php 20,000 and below 90
TOTAL 420
Age
40 above 75
31-40 85
21-30 105
11-20 110
1-10 55
TOTAL 430
Business Strategies
Local 300
National 150
TOTAL 450

It can be seen in the table that the demand from the customers weighed a total
quantity of 550 where local customers has a greater number of 400 than of the foreign
customers which is 150. Furthermore, a total number of 420 was projected in per capital
income. Moreover, the demand from age accumulated a total amount of 430. Lastly, the
demand from the business strategies estimated a total quantity of 450.
C. Supply
Supply refers to the different quantities offered for sale at different prices. Its flow
of supply is greatly influenced by the demand.
The purchase of the different food supply of the proposed venture is not a problem
since there are many existing sellers and suppliers around the district. The proponents
chose to buy its food supplies and office supplies from Two Brothers in Vigan, JTC
Superstore in Vigan Public Market, Camellos Meatshop in Vigan and from the public
market of Vigan, specifically Auring Vegetable Stand, since it is the nearest and the
cheapest suppliers of the different supplies.
Equipment, furniture and fixtures will be purchased from Octagon along Quezon
Ave. in Vigan, Addessa in JTC Bantay, National Bookstore and Mart One in Vigan and
the customized food truck will be purchased in the Atoys Customs found at 57 West
Avenue, Quezon City.
As per observation and interviews, there is no such business-like food truck yet
here in our locality which means that the business has no current identified competitor
and this will the first food truck business to run.
D. Demand, Supply Consolidation

Table 9 displays the consolidation of the demand and supply of the business.

Table 9.
Demand and Supply Consolidation
VARIABLE DEMAND SUPPLY UNSATISFIED
Customer 550 530 20
Per Capital 420 390 30
Income
Age 430 405 25
Business 450 370 80
Strategies
TOTAL 1850 1695 155
As presented in the table of demand, supply consolidation, the demand

overweighs the supply as a result of the unsatisfied portion.
Demand and Supply Consolidation

600
500
400
300
200
100
0
Customer Per Capital Income Age Business Strategies
DEMAND SUPPLY UNSATISFIED

E. Marketing Plan
a. Leasehold
The leasehold fee for the rented stall at the Bantay Arcade will be Php 6
400.00 per month.
b. Business Location and Layout
The proposed location of the business will be at Calle Crisologo, Vigan

City, Ilocos Sur. The route of the food truck is within District I of Ilocos Sur
particularly around the vicinity of Vigan. (For Layout, refer to Figure 1.)
c. Waste Disposal
In line with to the duty of being good Filipino citizens and to preserve the
environment, the business will find ways of disposing their wastes properly. Most
of the generated wastes would be papers and plastics, therefore, the company shall
have its own in-house solid waste segregation. The collection of garbage will be
done in coordination with the local government unit of Vigan City.
d. Labor
There will be two persons in-charge as cashiers, who have the knowledge
in financial management, sales activities like using the cash register and have
communication skills. There will be also a part-time book keeper who will
balance the transaction within the day. And there will be three cooks assigned
within the truck who will be in-charge of cooking and for preparing the food. And
a driver that must be of good moral character. There will be also service crews,
who will serve the customers.
e. Security
There will at least three CCTV camera installed in the business for
security measures and there will be one security guard to maintain the orderliness
of the business.

f. Pricing
Price is formulated considering the product acceptability at the

establishment selling price. The price of each product is based on the results
found in the market study.

 Floor Plan
Figure 1. Outline of the Project

Chapter III
TECHNICAL FEASIBILITY
This chapter presents the technical aspect that the business proposal would
undertake in the different industrial aspects of the plan.
A. Size
The size of the food truck is somewhat bigger and longer than to the elf
truck that would be occupied by all the things needed in the operation of the
business. This food truck would accommodate the desired number of customers
who wants to eat and drink in Fast Meals, Less Bills.
B. Location
Fast Meals, Less Bills is a fast food truck that will supply the thirst and
hunger of the customers by going every market day of each town in District 1 of
Ilocos Sur particularly in Vigan City. The main location of the stock room and
management room of Fast Meals, Less Bills will be at Calle Crisologo, Vigan
City because it will help the promotion of the business.
C. Technology
Since the business is a fast food truck, there will be a need for 5 CCTV
camera, 1 POS, 1 telephone, and 1 WIFI and 1 flat screen TV. These things will
secure the business, to entertain the customers and to easier transaction.
D. Timing
It is during the holiday season that the proposed project will be
implemented because these days people tend to not go out in their houses because
of the hustle and bustle caused by the increasing population in Ilocos Sur. In
addition, the customers could save money for their celebration.

Chapter IV
FINANCIAL FEASIBILITY
A.1. MAJOR FINANCIAL ASSUMPTIONS

1. Sales will be 72 % based on the results of the market feasibility
2. Daily sales are all made in cash
3. Sales in quantity will increase 40% on the second year, 25% on the third year,
and 25% on the fourth and 25% on the fifth year.
4. Cost per unit purchased and per unit sold will increase by 2% annually.
5. Perpetual Inventory System will be used.
6. Salaries are based on the minimum wage rate of the locality and will increase
by 8% on the third year.
7. Advertising expenses
8. Utilties expense will increase by 10% on the second years and 5% on the next
three years.
9. A uniform allowance for employees amounting to Php 10, 000.00 will be
given on the first year and on the third year.
10. Straight line depreciation method with no salvage value will be utilized.
11. Maximum withdrawal of the partners is 20% of their share in net income
annually.

A.2. Assumption for Financial analysis of the Project
In the table 3 presents the different items belong to the equipment and furniture that
will be needed in the business with the unit cost and the total cost.
Table 3.
Equipment and Furniture
Items Unit Cost Quantity Total Cost
Food Truck P 2 500 000 1 P 2 500 000.00
(Customized)
Computer Set P 24 300 2 P 48 600.00
Air Conditioner P 20 300 1 P 20 300.00
Office Tables P 2 700 3 P 8 100.00
Office Chairs P 3 650 3 P 10 950.00
Cash Register P 7 300 1 P 7 300.00
4-seatter Tables P 4 600 3 P 13 800.00
Cabinet P 3 900 1 P 3 900.00
Freezer P 13 900 2 P 27 800.00
TOTAL: P 2 640 750.00
The table above indicates that the total amount in the acquisition of the equipment
and furniture will be Php 2 640 750.00.
The table 4 offers the different items belong to the office supplies that will be needed
in the operation of the business with the unit cost and the total cost together with the
quantity.
Table 4.
Office Supplies
Bond Paper P 164.50/RIM 10 P 1 645.00
Ball Point P 14.75/box 50 P 737.50
Thermal Paper P 35/roll 100 P 3 500.00
Calculator P 100 3 P 300.00
Record Book P 30 3 P 90.00
TOTAL: P 6 272.50

The table above denotes that the business will be needing a total amount of P 6
272.50 for the purchase of office supplies.
The table 4 shows the different items belong to the food supplies that will be needed
in the operation of the business quarterly with the unit cost and the total cost together
with the total quantity.
Table 6.
Food Supplies (Quarterly)
Quantity
Items Unit Cost Total
Purchased
All Purpose Flour Php 950.00/sack 5 Php 4 750.00
Tomato Sauce Php 150.00/kg 58 Php 8 700.00
Mozzarella Php 128.00/250g 158 Php 20 224.00
Cheese
Parmesan Cheese Php 120.00/100g 79 Php 9 480.00
Cheddar Cheese Php 99.00/450kg 49 Php 4 851.00
Cooking Spray Php 35.00/bottle 32 Php 1 120.00
Ham Php 70.00/250g 118 Php 8 260.00
Bacon Php 60.00/250g 157 Php 9 420.00
Powdered Basil Php 50.00/9g 141 Php 7 050.00
Olive Oil Php200.50/250mL 28 Php 5 614.00
Baking Powder Php 18.50/100g 4 Php 74.00
Pineapple Tidbits Php 62.00/836g 30 Php 1 860.00
Butter Php 35.75/225g 101 Php 3 610.75
Iodized Salt Php 18.00/500g 222 Php 3 996.00
Sugar Php 3 200.00/60kg 5 Php 16 000.00
Lettuce Php 30.00/kg 26 Php 780.00

Onions Php 40.00/kg 38 Php 1 520.00
Garlic Php 45.00/kg 227 Php 10 215.00
White Vinegar Php 10.50/350mL 88 Php 924.00

Black Pepper Php 11.25/30g 206 Php 2 317.50

Tomato Php 40.00/kg 33 Php 1 320.00
Paprika Php 27.00/34g 109 Php 2 943.00
Lumpia Wrapper Php 25.00/20pcs 53 Php 1 325.00
Pepperoni Php 33.00/100g 184 Php 6 072.00
MonoSodium Php 23.50/pack 27 Php 634.50
Glutamate
Egg Php 4.50/pc 63 Php 283.50
Mushroom Php 120.00/pack 32 Php 3 840.00
Soy Sauce Php 30.50/12oz 110 Php 3 355.00
Chopped Carrots Php 7.52/pack 52 Php 391.04
Shrimp Php 460.00/200g 39 Php 17 940.00
Pork Php 140.00/kg 405 Php 56 700.00
Chopped Potatoes Php 90.75/kg 260 Php 23 595.00
BBQ Marinade Php 24.35/150mL 70 Php 1 704.50

Chili Sauce Php 40.65/kg 47 Php 1 910.55
Pasta Php 102.00/kg 139 Php 14 178.00
Rice Php 1 100.00/60kg 28 Php 30 800.00
Ketchup Php 145.60/gal 84 Php 12 230.40

Chicken Php 98.00/kg 646 Php 63 308.00
Beef Php 108.00/kg 335 Php 36 180.00
Hotdog Php 173.00/16pcs 206 Php 35 638.00
Cooking Oil Php 160.00/2L 378 Php 60 480.00
Soda Php 150.00/case 53 Php 7 950.00
Pineapple Juice Php 85.00/880g 45 Php 3 825.00
Orange Juice Php 85.00/880g 45 Php 3 825.00
Macaroni Elbow Php 115.75/kg 119 Php 13 774.25
Mayonnaise Php 255.65/kg 42 Php 10 737.30
Fruit Cocktail Php 157.75/gal 67 Php 10 569.25

Whipping Cream Php 66.55/L 133 Php 8 851.15

Vanilla Syrup Php 30.00/40oz 56 Php 1 680.00
Purchases Php 556 806.69
The table above implies that the food supplies for every quarter is amounting to P 556
806.69 that will be needed in the operation of the business.
The table 4 shows the different items belong to the kitchenwares that will be needed
in the operation of the business quarterly with the unit cost and the total cost together
with the total quantity.
Table 7.
Kitchenwares
Basin Php 100.00/pc 6 Php 600.00
Sauce Pan Php 480.00/pc 3 Php 1
440.00
Rolling Pin Php 900.00/pc 2 Php 1
800.00
Knives Php 930.00/set 1 Php 930.00
Pasta Php 1 500.00/pc 2 Php 3
Steamer 000.00
Pot Holder Php 120.00/pc 5 Php 600.00
Kitchen Php 1 390.00/pc 1 Php 1
Scales 390.00
Whisk Php 249.00/pc 2 Php 498.00
Cooking Pot Php 5 799.00/set 2 Php 11
(set) 598.00
Bowl Php 250.00/pc 8 Php 2
000.00
Tongs Php 257.00/pc 3 Php 771.00

Pizza Cutter Php 399.00/pc 2 Php 798.00

Peeler Php 249.00/pc 2 Php 498.00
Chopping Php 449.00/pc 3 Php 1
Board 347.00
Shredder Php 349.00/pc 3 Php 1
047.00
Dish Php 299.00/pc 5 Php 1
Container 495.00
Php 30
TOTAL:
412.00
The table above would like to suggest that the kitchen wares that will be needed
in the operation of the business is amounting to P 30 412.00
Table 8 showcases the supplies needed for dining with unit cost and total cost
together with the total quantity.
Table 8.
Dining Supplies
Dining Unit Cost Quantity Total Cost
Supplies
Disposable Fork Php 296 Php 20 646.00
75.00/100pcs
Disposable Php 257 Php 18 247.00
Spoon 71.00/100pcs
Disposable Php 41.75/25pcs 1 026 Php 42 835.50
Plates
Disposable
Cups Php 2.65/pc 14 000 Php 23 404.80
Small Php 3.65/pc 8 832 Php 33 638.40
Medium Php 3.95/pc 9 216 Php 13 840.80

Large
Pizza Box Php 5.45/pc 3 504 Php 20 012.40
Fries Paper Php 1.20/pc 78 700 Php 8 611.20
Burger Box Php 1.25/pc 11 500 Php 8 970.00
BBQ Stick Php 0.008/pc 3 912 Php 31 296.00
Salad Cups Php 22.50/10pcs 604 Php 8 820.00
Total: Php 199
057.40
The table above indicates that the dining supplies that will be needed in the
operation of the business is amounting to P 199 057.40
The table 9 presents the equity of the business and calculation of the income.
Table 9. Equity
Account Amount
Revenue/ Food Sales 4,053, 512.00
Tax Rate 32%

Cost of Investment 3, 000, 000

B.1 Calculation of the Financial Viability

Fast Meals, Less Bills
Projected Financial Performance
Year1 Year2 Year3 Year4 Year5
Food Sales 14,937,923.44

5,463,012.00 7,648,216.80 9,560,271.00 11,950,338.75
Less; Cost of
Food Sales 2,206,425.36 3,150,895.02 4,017,579.67 5,122,745.43 6,531,698.86
Gross Profit
3,256,586.64 4,497,321.78 5,542,691.33 6,827,593.32 8,406,224.58
Add; Other
income
Interest
Income 22,400.00 38,400.00 64,000.00
Total Gross
8,470,224.58
income 3,256,586.64 4,497,321.78 5,565,091.33 6,865,993.32
Less.
Operating
Expenses
Selling
Expenses 1,039,114.73 1,124,809.69 1,253,053.22 1,343,680.74 1,456,254.91
Administrative
332,571.50 333,434.95 353,181.97 353,751.64 354,345.01
Expenses
Other
expenses 19,500.00 10,253.43 22,620.61 14,619.16 16,949.56
Net Income
Loss 1,865,400.41 3,028,823.71 3,936,235.53 5,153,941.78 6,642,675.10
Less Income
Tax 106,692.57 178,492.96 293,358.01 426,840.50
Net Income
1,865,400.41 2,922,131.14 3,757,742.57 4,860,583.77 6,215,834.60
After Tax


Projected Financial Position
Year 1 Year2 Year3 Year4 Year5
Asset
Cash on Hand 341,594.34 587,627.11 230,098.52 304,520.99 314,402.17
Cash in Bank 700,000.00 1,200,000.00 2,000,000.00
Food Supplies -20,801.40 -8,782.63 -29,178.15 -20,458.34 -42,886.75
Inventory
FoodtruckEquipment 2,507,300.00 2,507,300.00 2,507,300.00 2,507,300.00 2,507,300.00
Less; Accumulated -63,960.00 -127,920.00 -191,880.00 -255,840.00 -319,800.00
Depreciation
Food Truck Furnitures 29,212.00 29,212.00 29,212.00 29,212.00 29,212.00
Depreciation
Food Truck Furnitures 13,800.00 13,800.00 13,800.00 13,800.00 13,800.00
-2,760.00 -5,520.00 -8,280.00 -11,040.00 -13,800.00
Office equipment 96,700.00 96,700.00 96,700.00 96,700.00 96,700.00
Depreciation
Office Furniture 22,950.00 22,950.00 22,950.00 22,950.00 22,950.00
Depreciation
Total Asset 2,955,900.41 3,261,752.46 3,666,739.70 4,329,206.36 5,259,457.78
Liabilities and Capital

Tax Payable 0 106,692.57 178, 492.96 293,358.01 426, 840.50
C.J Ballerta, Capital 738, 976.10 788, 767. 872, 063.60 1, 008, 1, 208,
75 964.80 156.80
M. Agdamag, Capital 738, 975.10 788, 765. 07 872, 061.08 1, 008, 1, 208,
962.08 154.80
L.A. Quiba, Capital 738, 975.10 788, 765. 07 872, 061.08 1, 008, 1, 208,
962.08 154.80
G. Pigao, Capital 738, 974.11 788, 762. 00 872, 060.98 1, 008, 1, 208,
959.39 150.88
Total Liabilities and

Capital 2,955,900.41 3,261,752.46 3,666,739.70 4,329,206.36 5,259,457.78


Projected Cash Flows
Year 1 Year2 Year3 Year4 Year5

Schedule
Cash
balance, 330,038.00 341,594.34 587,627.11 930,098.52 1,504,520.99
beg.
Add: Cash
Flow
Investment
Cash Sales 3,553,512.00 4,975,017.00 6,219,012.00 7,774,257.00 9,717,750.00
Interest
22,400.00 38,400.00 64,000.00
Income
Total Cash
3,883,550.00 5,316,611.34 6,829,039.11 8,742,755.52 11,286,270.99
Inflows
Less: Cash
Out Flows
Food Truck
Equipments
Food Truck
Furnitures
Food Truck
29,212.00
Fixtures
Office
Equipments
Office
Furniture
Uniform 10,000.00 10,000.00
Allowance
Mayor’s
1,000.00 6,753.43 9, 120.61 11, 119.16 13, 449.56
Permit
BIR 500 500 500 500 500
Registration
Fee
SEC-articles
5,000.00
of
Partnership
Sanitary
500 500 500 500 500
Permit
LTO

Registration 2,500.00 2,500.00 2,500.00 2,500.00 2,500.00

Salaries
Expense-
240,000.00 240,000.00 259,200.00 259,200.00 259,200.00
Administrative
Salaries
Expense-
5 690,000.00 690,000.00 690,000.00 690,000.00
selling 690,000.00
Office
2,672.50 2,725.95 2,780.47 2,836.08 2,892.80
Supplies
Expenses
Dinning
199,057.40 278,680.35 348,350.44 435,438.05 544,297.57
Supplies
Expense
FoodTruck
3,600.00 3,672.00 3,745.44 3,820.35 3,896,76
office
Supplies
Expense
Purchases 2,227,226.76 3,180,479.05 4,055,540.45 5,172,381.91 6,594,743.94
Telephone
999 999 999 999 999
and
Internet
expense
Electricity 3,500.00 3,850.00 4042.52 4,244.63 4,456.86
Expense
Water
3,600.00 3,960.00 4,158.00 4,365.00 4,584.20
Expense
Fuel Expense 60,000.00 66,000.00 69,300.00 72,765.00 76,403.25
Rent Expense 76,800.00 76,800.00 76,800.00 76,800.00 76,800.00
Repairs and
Maintenance
5,000.00 5,100.00 5,202.00 5,306.00 5, 412.16
Expense
Advertising
10,000.00 10,000.00 10,000.00 10,000.00 10,000.00
Expense
Withdrawal 0 49,789.87 83,296.71 136,900.40 199,192.23
Income Tax
0 106,692.57 178,492.96 293,358.01 426,840.50
Expense
Total Cash
3,541,955.66 4,728,984.23 5,898,940.59 7,238,234.53 8,971,868.82
Outflows


Schedule of Food Sales
Products Year 1 Year 2 Year 3 Year 4 Year 5

Snacks:
Spaghetti 151,482.00 212,074.80 265,093.50 331,366.88 414,208.59
Carbonara 95,610.00 133,854.00 167,317.50 209,146.88 261,433.59
Cheese Burger 206,730.00 289,422.00 361,777.50 452,221.88 565,277.34
Burger Champ 140,970.00 197,358.00 246,697.50 308,371.88 385,464.84
Burger
190,410.00 266,574.00 333,217.50
Extreme 416,521.88 520,652.34
Regular fries 167,610.00 234,654.00 293,317.50 366,646.88 458,308.59
Medium fries 128,874.00 180,423.60 225,529.50 281,911.88 352,389.84
Large fries 183,402.00 256,762.80 320,953.50 401,191.88 501,489.84
Regular
130,170.00 182,238.00 227,797.50
Barbeque 284,746.88 355,933.59
Chili barbeque 127,866.00 179,012.40 223,765.50 279,706.88 349,633.59
Hawaiian
250,050.00 350,070.00 437,587.50
pizza 546,984.38 683,730.47
Pepperoni
140,970.00 197,358.00 246,697.50
Pizza 308,371.88 385,464.84
Pork Shanghai 170,130.00 238,182.00 297,727.50 372,159.38 465,199.22
Special
126,858.00 177,601.20 222,001.50
Shanghai 277,501.88 346,877.34
Meals
2pcs hotdog
409,050.00 572,670.00 715,837.50
with 894,796.88 #########
Rice
1pc Chicken
with Rice 262,410.00 367,374.00 459,217.50 574,021.88 717,527.34
Chicken fillet
with Rice 188,490.00 263,886.00 329,857.50 412,321.88 515,402.34
1pc pork chop
w/ rice 137,850.00 192,990.00 241,237.50 301,546.88 376,933.59
2pcs pork
chop
w/ rice 188,850.00 264,390.00 330,487.50 413,109.38 516,386.72
1pc beefstake
w/ rice 155,370.00 217,518.00 271,897.50 339,871.88 424,839.84

2pcs
beefstakes
w/ rice 198,090.00 277,326.00 346,657.50 433,321.88 541,652.34
Beverages:
Softdrinks
Regular 114,834.00 160,767.60 200,959.50 251,199.38 313,999.22

Medium 131,562.00 184,186.80 230,233.50 287,791.88 359,739.84
Large 90,570.00 126,798.00 158,497.50 198,121.88 247,652.34
Iced tea
Regular 87,234.00 122,127.60 152,659.50 190,824.38 238,530.47
Medium 97,962.00 137,146.80 171,433.50 214,291.88 267,864.84
Large 71,250.00 99,750.00 124,687.50 155,859.38 194,824.22
Orange juice
Regular 87,234.00 122,127.60 152,659.50 190,824.38 238,530.47
Medium 97,962.00 137,146.80 171,433.50 214,291.88 267,864.84
Large 71,250.00 99,750.00 124,687.50 155,859.38 194,824.22
Pineapple
Regular 117,642.00 164,698.80 205,873.50 257,341.88 321,677.34
Medium 134,466.00 188,252.40 235,315.50 294,144.38 367,680.47
Large 92,874.00 130,023.60 162,529.50 203,161.88 253,952.34
Desserts:
Vanilla ice
cream
Regular 119,370.00 167,118.00 208,897.50 261,121.88 326,402.34
Medium 153,930.00 215,502.00 269,377.50 336,721.88 420,902.34
Macaroni
salad
Regular 67,530.00 94,542.00 118,177.50 147,721.88 184,652.34
Medium 80,490.00 112,686.00 140,857.50 176,071.88 220,089.84
Large 95,610.00 133,854.00 167,317.50 209,146.88 261,433.59
Total Food 5,463,012. 7,648,216. 9,560,271. 11,950,338. 14,937,923.

Sales 00 80 00 75 44


Schedule of Cost of Food Sold
Year 1 Year 2 Year 3 Year 4 Year 5
Products 69, 956.64 99, 926.70 127, 439.79 162,512.52 207,213.84
Snacks: 29, 836.80 42, 598.09 54, 313.56 69,259.05 88,302.24
Spaghetti 98, 425.92 140, 539.82 179, 159.82 228,413.02 291,199.56
Carbonara 47, 355.84 67, 638.15 86, 233.14 109,957.92 140,176.50
Cheese Burger 75, 896.64 108, 398.07 138, 184.62 176,203.01 224,649.99
Burger Champ 71, 198.40 101, 653.12 129, 594.78 165,245.98 210,750.60
Burger Extreme 47, 628.00 68, 019.21 86, 709.42 110,568.44 141,003.50
Regular Fris 63, 072.00 90, 074.16 114, 821.70 146,420.60 186,657.36
Regular Bbq 51, 228.72 73, 145.30 93, 260.00 118,911.60 151,621.66
Special Bbq 54, 190.08 77, 379.24 98, 678.16 125,817.30 160,399.20
Hawaiian Pizza 132, 640.56 189, 446.70 241, 590.03 308,062.65 392,788.26
Pepperoni Pizza 64, 300.32 91, 813.77 117, 076.68 149,278.50 190,301.80
Pork Shanghai 83, 916.00 119, 844.90 152, 806.51 194,863.47 248,452.60
Special Shanghai 61, 286.40 87, 510.22 111, 590.64 142,288.65 181,399.92
Meals
2pcs. Hotdog with rice 202, 722.00 289, 525.72 369, 205.20 470,783.02 600,267.57
1pc. Chicken with rice 141, 168.00 201, 628.40 257, 085.00 327,771.90 417,915.32
Chicken Fillet with rice 66, 493.44 94, 921.56 121, 020.48 154,299.60 196,749.00
1 pc. Pork chop w/ rice 63, 597.60 90, 834.59 115, 802.82 147,658.49 188,286.30
2pcs. Pork chop w/ rice 110, 140.80 157, 263.73 200, 540.34 255,719.75 326,084.08
1pc Beefstake w/ Rice
Php39.00 1752
Php39.78 2453
Php40.58 3066 68,328.00 97,580.34 124,418.28 158.647.87 202276.02
2pcs Beefstake w/ rice
Php50.40 1848
275,746.24
Php51.41 2587
Php52.44 3234 93,139.20 132,997.67 169,590.96 216,260.07
Beverage:
· Softdrink
s
Regular 33,696.00 48,115.44 61,326.72 78,200.39 99,673.42
Medium 43,560.00 62,209.80 79,345.63 101,155.68 128,994.32
Large 20,736.00 29,614.68 37,759.68 48,132.00 61,362.00
· Iced Tea
Regular 19,296.00 27,552.24 35,188.72 44,784.14 57,086.04
Medium 25,560.00 36,505.80 46,564.63 59,365.68 75,694.64
Large 10,800.00 15,422.40 19,666.50 25,078.30 31,966.68
· Orange
juice
Regular 19,296.00 27,552.24 35,118.72 44,784.14 57,086.04
Medium 25,560.00 36,505.80 46,564.63 59,365.68 75,694.64
Large 10,800.00 15,422.40 19,666.50 25,078.30 31,966.68
· Pineapple
Regular 33,696.00 48,115.44 61,326.72 78,200.39 99.671.42

Medium 43,560.00 62,209.80 79,345.63 101,155.68 128,994.32

Large 20,736.00 29,614.68 37,759.68 48,132.00 61,362.00
Desserts
· Vanilla
ice cream
Regular 58,752.00 83,890.92 106,989.12 138,382.40 173,880.00
Medium 88,128.00 125,836.38 160,453.44 204,573.60 260,820.00
· Macaroni
Salad
Regular 10,368.00 14,807.34 18,869.76 24,066.00 30,681.00
Medium 18,144.00 25,912.08 33,022.08 42,110.84 53,672.30
Large 27,216,00 38,868,12 49,559,58 63,182,80 80,549,80
2,206,425,3 3,150,895,0 51,112,745.4

Total Cost of Food Sold
6 2 4,017.579,67 3 6,531,398.80

Schedule of Administrative Expenses
Schedule 6
Administrative Year 1 Year 2 Year 3 Year 4 Year 5

Expenses
Utilities Expense
Electricity 3 500.00 3 850.00 4 042.50 4 244.63 4 456.86
Telephone 999.00 999.00 999.00 999.00 999.00
and Internet
Water 3 600.00 3 960.00 4 158.00 4 365.90 4 584.20

Rent Expense 76 800.00 76 800.00 76 800.00 76 800.00 76 800.00
Office Supplies 2 672.50 2 725.95 2 780.47 2 836.08 2 892.80

Expense
Repairs and 5 000.00 5 100.00 5 202.00 5 306.04 5 412.16
Maintenance
Salaries Expenses:
Manager 120 000.00 120 000.00 129 600.00 129 600.00 129 600.00
Accountant 120 000.00 120 000.00 129 600.00 129 600.00 129 600.00
Depreciation Expense 11 700.00 11 700.00 11 700.00 11 700.00 11 700.00

– Office Equipments
Depreciation Expense 4 590.00 4 590.00 4 590.00 4 590.00 4 590.00

– Office Furnitures
Total Administrative 332 571.50 333 434.95 353 181.97 353 751.64 354 345.01
Expenses

Fasty Meals, Less Bills
Schedule of Other Expenses
Schedule 7
Other Year 1 Year 2 Year 3 Year 4 Year 5
Expenses
Uniform 10 000.00 10 000.00
Allowance
Mayor’s 1 000.00 6 735.43 9 120.61 11 119.16 13 449.56
Permit
BIR 500.00 500.00 500.00 500.00 500.00
Registration
Fee
SEC-articles 5 000.00
of Partnership
Sanitary 500.00 500.00 500.00 500.00 500.00
Permit
LTO 2 500.00 2 500.00 2 500.00 2 500.00 2 500.00
Registration
Total Other 19 500.00 10 235.43 22 620.61 14 619.16 16 949.56
Expenses


Schedule of Depreciation
Schedule 8
Usefu Deprecia Year 1 Year 2 Year 3 Year 4 Year 5

l Life ble Cost
Foodtruck
Equipments
Food 40 2 500 62 500.00 62 500.00 62 500.00 62 500.00 62 500.00
Truck 000.00
Cash 5 7 300.00 1 460.00 1 460.00 1 460.00 1 460.00 1 460.00
Register
Total 2 507 63 960.00 63 960.00 63 960.00 63 960.00 63 960.00
300.00
Foodtruck
Furnitures
4-seatter 5 13 2 760.00 2 760.00 2 760.00 2 760.00 2 760.00
Tables 800.00
Office
Equipments
Computer 10 48 4 860.00 4 860.00 4 860.00 4 860.00 4 860.00
Set 600.00
Freezer 10 27 2 780.00 2 780.00 2 780.00 2 780.00 2 780.00
800.00
Air 5 20 4 060.00 4 060.00 4 060.00 4 060.00 4 060.00
Conditione 300.00
r
Total 96 11 11 700.00 11 700.00 11 700.00 11 700.00 11 700.00
700.0 700.00
0
Office
Furnitures
Office 5 8 100.00 1 620.00 1 620.00 1 620.00 1 620.00 1 620.00
Tables
Office 5 10 2 190.00 2 190.00 2 190.00 2 190.00 2 190.00
Chairs 950.00
Cabinet 5 3 900.00 780.00 780.00 780.00 780.00 780.00
Total 22 4 590.00 4 5290.00 4 590.00 4 590.00 4 590.00

950.00
Foodtruck
Furnitures
Basin 3 600.00 200.00 200.00 200.00 200.00 200.00
Sauce Pan 3 1 440.00 480.00 480.00 480.00 480.00 480.00

Rolling Pin 3 1 800.00 600.00 600.00 600.00 600.00 600.00
Knives Set 3 930.00 310.00 310.00 310.00 310.00 310.00
Pasta 3 3 000.00 1 000.00 1 000.00 1 000.00 1 000.00 1 000.00

Streamer
Kitchen 3 1 390.00 463.33 463.33 463.33 463.33 463.33
Scales
Whisk 3 498.00 166.00 166.00 166.00 166.00 166.00
Cooking 3 11 3 866.00 3 866.00 3 866.00 3 866.00 3 866.00

Pot 598.00
Bowl 3 2 000.00 666.67 666.67 666.67 666.67 666.67
Tongs 3 771.00 257.00 257.00 257.00 257.00 257.00
Pizza 3 798.00 266.00 266.00 266.00 266.00 266.00

Cutter
Peeler 3 498.00 166.00 166.00 166.00 166.00 166.00
Chopping 3 1 347.00 449.00 449.00 449.00 449.00 449.00

Board
Shredder 3 1 047.00 349.00 349.00 349.00 349.00 349.00
Dish 3 1 495.00 498.33 498.33 498.33 498.33 498.33

Container
Total 29 9 737.33 9 737.33 9 737.33 9 737.33 9 737.33
212.00
Total 92 747.33 92 747.33 92 747.33 92 747.33 92 747.33
Depreciation

B.2 Calculation of Financial Viability
FIRR = Income/Capital
= 1, 865, 400.41/2, 955, 900.41
= 0.6311
Profitability Index = Pv of Cash Inflow/investment
= 1, 865, 400.41/750, 000 * .89/.89
= 1660206.3649/667, 500
=2.4872
Payback Period = Investment Capital/Net Income
= 3, 000, 000/1, 865, 400.41
= 1.61 years
Net Present Value Inflows
PV Factor
Year Amount Amount
@12%
1 1,660,206.36 0.89% 1,477,583.66

2 2,337,704.91 0.80% 1,870,163.93
3 2,667,997.22 0.71% 1,894,278.03
4 3,110,773.61 0.64% 1,990,895.11
5 3,543,025.72 0.57% 2,019,524.66
Total Present
3.61% 9,252,445.40
Value
Less Cost of
3, 000, 000 * 3.61% 10,830,000.00
Investment
Net Present
1,577,554.60
Value

C. Financial Results
The project appears viable since it is the first year of implementation, denoted by the
following indications: The FIRR (Financal Internal Rate Return) of the project is 6.3%, Profitability
Index is 2.4872, Payback period is more than 1 year, in practicality and the Net Present Value (NPV)
is (1, 577, 544.60) since, it 1 year would be needed in order to come up with the investments.

Chapter V
ECONOMIC FEASIBILITY
This chapter presents the economic benefits that proposed venture will give various
individuals and entities in the evaluation whether the value of sources created by
investment is greater than the value of resources consumed.
A. Calculation of Economic Viability
Year 1 2 3 4 5 Total
PV Factor
0.89% 0.80% 0.71% 0.64% 0.57%
@12%
Food
4,862,080.68
Sales 6,118,573.44 6,787,792.41 7,648,216.80 8,514,616.36 33,931,279.69
Expenses 1,391,186.23 1,468,498.07 1,628,855.80 1,712,051.54 1,827,549.48 8,028,141.12
NPV 3,470,894.45
4,650,075.37 5,158,936.61 5,936,165.26 6,687,066.88 25,903,138.57
BCR = Benefits (Food Sales)/cost (Expenses)

= 33,931,279.69 /8,028,141.12
= 4.23%
NPV= 16, 429, 964.82
B. Economic Result
As shown from the calculation of the ecoomic viability of the project, it reveals that the
project is feasible. The ENPV overall is 25,903,138.57 pesos. The Benefited Cash Ratio is
4.23 %.

Chapter VI
OPERATIONAL FEASIBILITY
This chapter presents the organizational forms and magerial function of the
business proposal.
Form of Ownership
The proposed venture Fast Meals on Wheels is in the form of partnership

particularly a general one. All partners will be liable in case there will be loss
incurred in the course of the business. The partners shall contribute an amount of
Php 750, 000 each with a total of Php 3 000 000.00.
 Organizational Chart
General-Industrial General-Industrial
General-Industrial Partner
Partner or Partner or
or Manager
Accountant Purchasing Officer
Driver or Service
Service Crew Cook Cashier
Crew

 Business Logo
The business’ logo embodies the strength of the business itself. It represents
the totality of the product and service of the business. The truck represents
transportation. The business will be known as a moving restaurant. The stars show
the quality of the business’ products, a three-star. The inner green circle represents
growth, harmony and fresh environment. The inner black and white circle
represents the strengths and power of the business.

 Officers and Key Personnel
Officers and Key Qualification Job Description Salary

Personnel
General-Industrial An Accountancy He will provide Php 10 000.00
Partner/Accountant graduate. and willing to pay
the required
contribution.
Contributes
money and
service in the
firm.
He will do the
accounting and
book keeping
activities.
General-Industrial A graduate of Business He will provide Php 10 000.00
Partner/Accountant Course. and willing to pay
the required
contribution.
Contributes
money and
service in the
firm.

He will do the
managerial
functions like
planning,
organizing,
controlling and
directing.
General-Industrial A graduate of Business She will be in- Php 9 500.00
Partner/Purchasing Course. charge in
Officer maintaining
enough stocks for
the operation of
the business, she
also manages all
purchasing events
of the venture.
Cashier A graduate of Business She is in-charge Php 7 500
Course. of the financial
transactions made
during the
operation of the
proposed venture.
Cook A graduate of culinary In-charge in Php 9 000.00
course in cooking fast cooking and
food. preparing food.
Service Crew With a good moral He is in-charge of Php 7 500
character. serving the
customers and
Graduate/Undergraduate.

dining all chores
At least 18 years of age in the business.
and willing to work in a
shifting hours.
 Legal Requirements
The business shall operate with all the legal requirements needed in the
industry. These are the following:
o Mayor’s Permit
o BIR registration
o SEC Articles of Partnership
o Sanitary permit
o LTO Registration

Chapter VII
SUMMARY, CONCLUSIONS AND RECOMMENDATION
A. Summary of Findings
Food is one of the main reasons why we are still living. This is a reason why food have
the greatest demand amongst all. Statistics shows that in the province of Ilocos Sur, 53.46%
of the province expenditure is allotted for economic activities and food consumption. The
venture focuses in the establishment of a food truck. Based on the study made by emergent
research institute, more than 90 percent if the diners interviewed rated food truck quality
as either excellent (43 percent) or good (48 percent).
In order to further test the viability of the proposed study, the proponents made their
market study. The study shows that out of the 100 respondents, 90 or 90% answered
affirmatively to try and dine in the proposed venture. It also shows that respondents tend
to patronize most, products which are cheaper in price but good in quality. In terms of
liquidity, profitability and financial leverage, the proposed venture managed an effective
and efficient handling of all costs and expenses encountered in its operating cycle. It also
shows that the creditors’ risk in the venture is low which indicates that there is an effective
utilization of creditors money in financing the business investing and operating activities.
Furthermore, the study shows that food trucks has the capability to produce foods
which is competitive with the other fast food chains found in the locality. Establishment of
the proposed venture will not only benefit the proponents but also the government and the
people in the community.
B. Conclusion
Based on the data gathered by the proponents to determine the feasibility of the
establishment of food truck in District I of Ilocos Sur, the proponents can therefore
conclude that the proposed venture is viable in every aspect of the study.

C. Recommendation
The proponents recommend the proposed venture to the interested individuals to be

established because it is re a new business in the locality which is innovative and
competitive with the other business within its industry.

CURRICULUM VITAE

CURRICULUM VITAE
Personal Profile
Name : MILMART M. AGDAMAG
Permanent Address : Beddeng Laud, Vigan City, Ilocos Sur
Date of Birth : February 22, 2001
Civil Status : Single
Citizenship : Filipino
Religion : Roman Catholic
Parents : Rosemart M. Agdamag
Miller V. Agdamag
Educational Background
Elementary : Vigan Central School
Brgy IX, Vigan City, Ilocos Sur
(2007-2013)
Secondary
Junior High School : Ilocos Sur National High School
Gomez St., Brgy. VII, Vigan City
(2013-2017)
Senior High School : Ilocos Sur National High School

(2017-2019)

CURRICULUM VITAE
Personal Profile
Name : CARL JUSTIN ABUNDO BALLERTA
Permanent Address : Pantay Laud, Vigan City, Ilocos Sur
Date of Birth : August 31, 2000
Parents : Cristina A. Ballerta
Pio Manolo T. Ballerta
Elementary : Pantay Elementary School
Pantay Fatima, Vigan City, Ilocos Sur
(2007-2013)
Secondary
(2013-2017)

(2017-2019)

CURRICULUM VITAE
Personal Profile
Name : GHISELLE F. PIGAO
Permanent Address : Banaoang, Bantay, Ilocos Sur
Date of Birth : March 04, 2001
Parents : Cherylyn Pigao
Cirillo Pigao
Elementary : Paing Elementary Schoo
Paing, Bantay, Ilocos Sur
(2007-2013)
Secondary
(2013-2017)

(2017-2019)

CURRICULUM VITAE
Personal Profile
Name : LANZ ALEXANDER R. QUIBA
Permanent Address : Don Dimas Querubin, Caoayan, Ilocos Sur
Date of Birth : January 26, 2002
Parents : Lucila R. Quiba
Ronald L. Quiba
Elementary : Caoyan Central School
Caoayan, Ilocos Sur
(2007-2013)
Secondary
(2013-2017)

(2017-2019)

Fast Meals Less Bills (A Feasibility Study)

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FAST MEALS, LESS BILLS: A FEASIBILITY STUDY ON THE

ESTALISHMENT OF A FAST FOOD TRUCK

FAST MEALS LESS BILLS: A FEASIBILITY STUDY

ON THE ESTABLISHMENT OF A FAST FOOD TRUCK

IN 1ST DISTRICT OF ILOCOS SUR

Presented to the Faculty of the

Accountancy, Business and Management (ABM) Strand

Senior High School

Ilocos Sur National High School

Heritage City of Vigan, Ilocos Sur

In Partial Fulfillment of the

ABM FEASIBILITY STUDY

ABM FEASIBILITY STUDY

This research entitled, “BEST PRACTICES OF ABM PROGRAMS IN

GILBERT M. TABUCOL, MAME

ABM FEASIBILITY STUDY III

PETER JOHN FRIAL, Ed.D.

CRISTINA A. BALLERTA, MAME CLARK V. CORTEZ, Ed.D.

CRISTINA A. BALLERTA, MAME

ABM FEASIBILITY STUDY IV

ABM FEASIBILITY STUDY V

due to our keen devotion

to the creator of all Man-kind, the Almighty Father,

whom we borrowed our knowledge in fulfilling this study,

whom we get foundation with His unbiased love

whom we get light in times of darkness

and whom we get dedication

who served as our inspiration,

who functioned as our vehicle

towards in our success and

help us in every possible way,

the root of our amity and care,

To our sisters, brothers, nephews, nieces, and other relatives,

who invigorated and carved us up

the fruits and realization of our vision.

And to all, whom we shared our success and failures,

from the inner most bottom of our hearts

THANK YOU, THANK YOU, VERY MUCH

ABM FEASIBILITY STUDY VI

ABM FEASIBILITY STUDY VII

A. Calculation of Economic Viability ……….……………………........... 37

ABM FEASIBILITY STUDY VIII

ABM FEASIBILITY STUDY 1

ABM FEASIBILITY STUDY 2

2. To calculate the projected revenues of the proposed venture

B. LOCATION OF THE BUSINESS

C. BRIEF DESCRIPTION AND HIGHLIGHTS OF THE STUDY

ABM FEASIBILITY STUDY 3

overview of the Philippine Food Expenditure is about 4 million or 4% from the

D. SUMMARY OF THE FINDINGS AND CONCLUSION

ABM FEASIBILITY STUDY 4

ABM FEASIBILITY STUDY 5

Favorite Demand of the Consumers on Certain Products

Selling Product Selling

ABM FEASIBILITY STUDY 6

Large Fries Php 76.00 W4 Spaghetti with Drinks Php 50.00

ABM FEASIBILITY STUDY 7

ABM FEASIBILITY STUDY 8

ABM FEASIBILITY STUDY 9

D. Demand, Supply Consolidation

ABM FEASIBILITY STUDY 10

As presented in the table of demand, supply consolidation, the demand

Demand and Supply Consolidation