KAIN TAYO!

Buffet Restaurant

Feasibility Research

In partial fulfilment
Of the course requirement in
Feasibility Studies

SUBMITTED BY:

Duane Angelo Cabasal

Peter Albert C. Cumigad
Romary S. Pabrua
Cathlyn T. Pascual
Jean Rose D. Ramos
Girl-lyn P. Sambu
SUBMITTED TO:
Mdm. Elena Ariola, PhD.
 Table of Contents

I. EXECUTIVE SUMMARY ..
II. INTRODUCTION .....
Location.
Nature of the Industry ..
The Project Highlights .
Investments costs and Nature of Financing ...
Project Timetable
III. MANAGEMENT ASPECT
Structure..
Type of Business.
IV. MARKET ASPECT
Prospective Client
Marketing Mix (4 Ps in Marketing)
Competition
Supply Demand Analysis.
V. TECHNICAL ASPECT.
Process Flow
Raw Materials.
Suppliers
Equipment/Tools Needed.
VI. FINANCIAL ASPECT.
Basic Financial Assumptions..
Financial Analysis
ROI..
Relevant Financial Indicators of Projects Viability..
VII. SOCIO-ECONOMIC/DEVELOPMENT IMPACT
Contribution to Employment..
Contribution to the Government
Environmental Impact
I. EXECUTIVE SUMMARY
 II. INTRODUCTION

We all know that food is one of the basic needs in life. It is the vehicle for good health. It

contains nutrients and vitamins mostly needed by human beings to perform their daily activities.

It contributes in attaining and maintaining healthy body and mind. It is no wonder why food is

the most in demand type of business.

The City of Ilagan is known as the Corn Capital of the Philippines. It is a component city

in the province of Isabela, Philippines. It is also the capital of Isabela, the largest city in the

province and the fourth largest city in terms of land area in the Philippines after Davao City,

Puerto Princesa and Zamboanga City .Ilagan is a 2nd class city and it is the most populous city in

the province with a population of 145,568 according to 2015 census.

City of Ilagan is the location of our proposed business KAIN TAYO! Buffet Restaurant.

Buffet is a system of serving meals in which food is placed in a common place inside the

restaurant and where the diners generally serve themselves. We believe that our proposed

business will be known because Ilagueos are food lovers and of course with the big population

of the 91 barangays, hence, the business has high potential.

Ilagan is an emerging business center aside from restaurants there are banks, shops, retail

store and other establishments engaged in commercial activities. Like other people, they want

to eat in restaurants that is affordable and delicious. This is the main reason why we would like

to venture in the proposed business, eat all you can buffet where anyone can eat with gusto.
 LOCATION

Our proposed business will be located at Old Caltex Baligatan, City of Ilagan Isabela. This

area is a perfect location because it is close to two (2) schools in Ilagan, which are Ilagan State

University (ISU) and Isabela School of Arts and Trades (ISAT), It is also a step away from the bus

stop and in the public market where passengers and buyers can stop by to satisfy their hunger

before going to their respective destinations.

NATURE OF INDUSTRY

Restaurant is a kind business which offers and serves food and drinks to customers in

exchange for an amount of money. Meals are generally served and eaten inside the premises,

but many restaurants also offer take-out and food delivery services.

Restaurants may differ from appearance and offerings, including a wide variety

of cuisines and service models ranging from inexpensive fast food restaurants and cafeterias to

mid-priced family restaurants, to high-priced luxury establishments.

Buffet restaurant is the best technique in the present time, it caters to all types of

costumers. It offers a wide variety of food, people can eat as much as they want. In a buffet

restaurant serving is self-controlled because food less expensive. Everyone is a bit more

comfortable and relaxed.

Filipinos especially Ilagueos are fond of eating, that is why every restaurant in the

Philippines are introducing some innovative ideas to make a difference to attract customers.
 PROJECT HIGHLIGHTS

There are many restaurants and fast food establishment in Ilagan, but our restaurants

offer a daily buffet, unlike other restaurants that they only offer buffet when there is an occasion.

Our BUFFET RESTAURANT offers an eat all you can at affordable price. Our dishes are top

Filipino Foods like adobo, dinuguan, sisig, crispy pata, and many more. It will be a restaurant that

gives you a feel of a traditional Spanish house era ambiance.

Every day there would be at least 5 dishes and 2 desserts to choose from and regular drinks

(juice or soda) which is bottomless but if customers want to choose other kinds of drinks they

may so but they should pay for the cost of the drinks.
 Investments costs and Nature of Financing

Our start up requirement will come roughly PHP 5,000,000.00 which will include the

following:

Cash P 762,500.00
Purchase of Land 2,000,000.00
Construction of Building 1,600,000.00
Purchase of other PPEs 611,000.00
Organizational Cost 26,500.00
TOTAL P 5,000,000.00

We expect that our restaurant will be known and gain profit after few weeks and cover

the expenses within a year. The location of our restaurant that we have chosen is a perfect spot

to advertise and give people ideas about a buffet restaurant or eat all you can.
 Project Timetable
Below is the chart showing the plan of action to be taken by the group for the entire project

Activities June July August September

Environmental Scanning

Conceptualizing the Type

of Business

Construction Period

Developing Management
Structure

Scouting for possible

sources of raw materials

Procurement of
equipment

Producing Sample
Products Taste Test

Product Costing

Hiring and Training of

Personnel

Product
Promotion/Introduction

Launching and Start of

Operation
Buffet Restaurant Floor Plan
 MANAGEMENT ASPECT

The central idea of management is to make every action or decision help achieve a

careful chosen goal. The word management is also used to mean the group of persons called

executives who perform management activities.

FORM OF OWNERSHIP

The business is in the form of a Partnership. It is owned by the partners/investors and

shall be responsible for the operation of the business.

A partnership is a single business were two or more persons contribute to all aspects of the

business, such as labor, capitol and property and consequently share in the business and all

its profits and losses.

ORGANIZATIONAL STRUCTURE

MANAGING PARTNER

HEAD COOK CASHIER SECURITY

3KITCHEN STAFF 2 FOOD SERVERS SECURITY GUARD

2 UTILITY

JANITOR
Duties and responsibilities
Managing partners

1. Supervise and manage the overall performance of the staffs

2. Analyzing, reporting, giving recommendations and developing strategies on how to
improve quality and quantity
3. Achieve business and organizational goals, vision and objectives
4. Responsible for the growth and increase in the organizations finances and earnings
5. Identifying problems, creating choices and providing alternative courses of action
6. Oversee the planning and equipping of suitable facilities
7. Perform other duties, functions or activities
Head Cook
1. Determine how food should be presented, and create decorative food displays
2. Plan menus and ensure uniform serving sizes and quality of meals
3. Estimates amounts and costs of require supplies, such as food and ingredients
4. Monitor sanitation practices to ensure that employees follow standards and
regulations
5. Instruct cooks and other workers in the preparation, cooking, garnishing and
presentation of food
6. Analyze recipes to assign prices to menu items, base on food, labor and overhead
costs.
Cashier

1. Promoting services, improving customer satisfaction, answering to inquiries,

reporting to the restaurants manager and greeting customers
2. Receive payment by cash
3. Maintain clean and orderly check out areas
4. Resolve customer compliance
5. Count money in cash drawers at the beginning of shifts to ensure that amounts are
correct and that there is adequate change
Food server/utility

o Follows and maintains defined standards of sanitation for personnel, food

preparation, kitchen equipment, and the cafeteria units.

o Ensure adherence to guidelines and maintain personal cleanliness at all times

o Cleans, mops, sweeps, and washes and polishes equipment.

o Assist the head cook in all aspects of the food service operation

o Follows and maintains defined standards of sanitation for personnel, food

preparation, kitchen equipment, and the cafeteria units.

o May assist other employees in meal preparation tasks to meet emergencies or

as necessary to maintain the operation of the food service unit or as assigned

by the food service director and his/her designee.

Security guard
o Secures premises and personnel by patrolling property, monitoring
surveillance equipment and access point
 Market Aspect

The business shall market its product to its geographical area but focuses to the customer

especially to the families, group of students, employees/workers, and other people that would be

finding a buffet that definitely fit to their budget and be satisfied to their needs. Below are the

summary of some schools, hospitals, travelers and other possible markets where can sell our

products:

I. Schools

1. Ilagan State University

2. Saint Ferdinand College

II. Hospitals

a. Gov. Faustino N. Dy, Sr. Memorial Hospital

b. Isabela Doctors General Hospital

III. Travelers/Tourist/Walk-in/Employees

Marketing Mix (4 Ps in Marketing)

Product

With the conceptualization of eat-all-you-can, eat-all-you-want and cravings of Traditional

Filipino dishes, Kain Tayo has come up with dishes like bulalo, sisig, caldereta, chopsuey, kare-

kare, inihaw, paksiw and manymore. Drinks include Sodas, juices, ice tea and also there are some

desserts available like letche flan, atchara, halo-halo and maja blanca or tibok-tibok.
Price

Buffet Price

250 pesos/ Head Regular/ Adult

Promotion

Advertising is the number one promotional tool to be use by our group. Our advertisement

will be posted in social media because people nowadays are more active in social media than in

watching television and the like. It is a fast way to encourage lots of people. We will also provide

discounts and gimmicks throughout the seasons like free buffet for moving up students, free

birthday buffet and if your plates has leftovers youll have to pay at least half the price of your

ordered food. Because of the discounts we can give and gimmicks we will do, we expect to have

number of clients within a range of 100-400 persons a day and it will be open to serve from 11:00

a.m. to 9:00 p.m.

Place

Kain Tayo Buffet Restaurant would be located at Baligatan, Ilagan City, Isabela along the

National Highway in front of City Mall where the vacant land that was occupied before by Caltex

and estimated 450 square meters of area. We chose this Location of the entity for we believe that

in this area is where more people on a daily basis and also it is near to the diversion road where

travellers from other provinces would notice it and easily would attract prospective clients.
Competition

The main competitor of Kain Tayo Buffet Restaurant are the Fast food chains like Jollibee,

Greenwich, Chowking and Classic burger, and the carinderias around the New Public Market in

which they are popular and they are in this industry for a long time. Therefore, they can offer the

same service for most convenient of their time and affordable because they already set the attention

to the people. Overall we have to compete 40 food and beverages establishment around the city

excluded are those undocumented food and beverages establishments installs like siomai house,

SA, and Shawarma place at Robinson Supermarket and City Mall.

Demand and Supply Analysis

In the restaurant industry, demand is driven by restaurant patrons, who provide sales.

To estimate demand we need to assess the demographics of the residents in out particular area.

Also, consumers and businesses focus more on health. Consumers look for safer, healthier and

more nutritious offerings of a restaurant supported by health-care industry. The demand for

healthier alternatives impacts the supply available for local consumption. The buffet restaurant

buys local produce and other food ingredients that align to the entitys practices. Suppliers must

keep up with the demand as it grows. When local suppliers cannot fulfill the needs, we must look

elsewhere for supplies. The Suppliers impacts the pricing, menu and development and local

perception of restaurants and their success.

 Survey
This survey shows of how many persons would like to go and eat in an eat all you restaurant and
the top 5 foods they really want.

1.) Do you want to go and eat in an Eat All You Can Restaurant?

Professionals/Travelers Ilagan State University Saint Ferdinand College

/Tourists
/Walk-ins/Employees

YES NO YES NO YES NO

191 9 47 3 48 2
TOTAL: 200 TOTAL: 50 TOTAL: 50

2. What food do you want to eat?

Dishes:
Professionals/Travelers Ilagan State Saint Ferdinand
/Tourists University College
/Walk-ins/Employees

Bulalo 20 25 25
Sisig 43 21 37
Calderetang Manok 46 15 28
Chopsuey 49 22 31
Kare-kare 39 16 29
Inihaw 48 20 33
Paksiw na Isda 34 14 17
Chicken Curry 47 31 33
Bopis 24 9 19
Fried Chicken 47 32 41
Pinakbet 60 25 32
Calderetang 17 12 17
Baka/Baboy
Igado 40 22 27
Dinuguan 29 14 20
Bola-bola 44 18 35
Sinigang na Baboy 50 23 31
 Adobong 49 24 41
Manok/Baboy
Kalamares 37 16 24
Karahay 43 19 41
Desserts:
Letche Flan 49 34 42
Atchara 24 13 16
Halo-halo 58 29 41
Maja Blanca 34 18 32

The survey we conducted shows that almost 95% of the 300 persons we interviewed says yes to

if they want to eat and go in an eat all you can restaurant.

The most food chosen by professionals, travelers, tourist, walk-in, employees was pinakbet and

for dessert is halo-halo. Students in ISU chose fried chicken and lecheflan while students in SFC chose

adobong manok/baboy, fried chicken, karahay and also leche flan for dessert. Now we have ideas on

what kind of dishes we have to put in our specialty list.

 Technical Aspect

Process Flow
List of Foods Available Everyday

MONDAY WEDNESDAY FRIDAY SUNDAY

Main Dishes: Main Dishes: Main Dishes: Main Dishes:

Chopsuey Pinakbet Ginisang Upo Ginisang Kalabasa

Sisisg na Isda Inihaw na Karne Igado Chicken Bistek

Calderetang Manok PAksiw na Isda Dinuguan Fried Chicken

Embutido Calderetang BAka Bola-bola Tinolang Manok

Bulao Crispy Pata Adobong Baboy Kare-kare

Desserts: Desserts: Desserts: Desserts:

Letche Flan Atchara Fruit Salad Cup cake

Puto Halayang Ube Casava Cake Buko Pandan

TUESDAY THURSDAY SATURDAY

Main Dishes: Main Dishes: Main Dishes:

Adobong Sitaw Sprouted Monggo Balatong

Chicken Curry Sinigang na Baboy Kalamares

Igado Adobong Manok Karahay

Calderetang Baka Sisig na Baboy Longganisa

Dinakdakan Estopado Chicken Afritada

Desserts: Desserts: Desserts:

Halo-halo Maja Blanca Macaroni Salad

Gelitin Tapioca Kutsinta

 Food Prices

These tables shows our everyday schedule of foods and its prices

Monday Tuesday

Dishes Kilos Cost Dishes Kilos Cost

Chopsuey 800 Adobong Sitaw 800

Sisig na Isda 12 kilos 2,160 Chicken Curry 12 kilos 2,160

Calderetang Manok 12 kilos 2,160 Igado 12 kilos 3,000

Embutido 12 kilos 3,000 Calderetang Baka 12 kilos 2,760

Bulalo 12 kilos 3,600 Dinakdakan 12 kilos 2160

Desserts Desserts

Letche Flan 10 packs 500 Halo-halo 1,000

Puto 120 pcs 300 Gelitin 700

Total Cost 11,720 Total Cost 12,580

120 persons x 250pesos/head - 30,000 120 persons x 250pesos/head - 30,000

Sales 18,280 Sales 17,420

 Wednesday Thursday

Dishes Kilos Cost Dishes Kilos Cost

Pinakbet 800 Sprouted Monggo 800

Inihaw na Karne 12 kilos 2,880 Sinigang na BAboy 12 kilos 2,760

Paksiw na Isda 12 kilos 2,280 Adobong Manok 12 kilos 2,280

Calderetang BAboy 12 kilos 2,760 Sisig na BAboy 12 kilos 2,400

Crispy pata 12 kilos 2,400 Estopadao 12 kilos 3,000

Desserts Desserts

Atchara 600 Maja Blanca 800

Halayang Ube 1,000 Tapioca 800

Total Cost 12,720 Total Cost 12,840

120 persons x 250pesos/head - 30,000 120 persons x 250pesos/head - 30,000

Sales 17,280 Sales 17,160

 Friday Saturday

Dishes Kilos Cost Dishes Kilos Cost

Ginisang Upo 800 Balatong 800

Bopis 12 kilos 1,560 Kalamares 12 kilos 3,240

Dinuguan 12 kilos 3,000 Karahay 12 kilos 2,880

Bola-bola 12 kilos 3,000 Longganisa 7 kilos 1,540

Adobong BAboy 12 kilos 3,000 Chicken Afritada 12 kilos 2,280

Desserts Desserts

Fruit Salad 1,500 Macaroni Salad 1,500

Casava Cake 140 pcs 700 Kutsinta 120 pcs 300

Total Cost 13,560 Total Cost 12,540

120 persons x 250pesos/head - 30,000 120 persons x 250pesos/head - 30,000

Sales 16,440 Sales 17,460

 Sunday

Dishes KIlos Cost

Ginisang Kalabasa 800

Bistek Tagalog 12 kilos 2,160

Fried Chicken 12 kilos 2,160

Tinolang Manok 12 kilos 2,160

Kare-kare 12 kilos 3,000

Dessert

Cup Cake 120 pcs 660

Buko Pandan 1,500

Total Cost 12,440

120 persons x 250pesos/head - 30,000

Sales 17,560

Our profit would be at least 60% of every days sales and the other 40% would be for
salaries, electricity and other expenses that would come on our restaurant business
Raw Materials

These are the dishes in our menu.

Fried Chicken
12 kilos w/ seasonings: 2,160

No. of serving: 120

Ingredients
chicken, cut into serving pieces
tablespoons coarse sea salt
teaspoon ground black pepper
teaspoons garlic powder
teaspoon onion powder
cup all-purpose flour
cooking oil
Adobong manok
12 kilos w/ seasonings: 2,280
No. of serving: 120

Ingredients
chicken, cut into serving pieces
pieces dried bay leaves
soy sauce
vinegar
cloves garlic, crushed
water
cooking oil
white sugar
Salt and whole peppercorn
 Adobong Baboy
12 kilos w/ seasonings: 3,000

No. of serving: 120

Ingredients
pork belly, cubed
whole peppercorn (pamintang buo)
dried bay leaves (dahon ng laurel)
cloves garlic, crushed
soy sauce
coconut vinegar
water or beef broth
cooking oil
Salt to taste (optional)
Letchon Kawali/Karahay
12 kilos w/ seasonings: 2,880

No. of serving: 120

Ingredients
pork belly
salt
whole pepper corn
dried bay leaves
cooking Oil
Water
 Pinakbet
12 kilos w/ seasonings: 800
No. of serving: 120

Ingredients
pork, thinly sliced

egg plant, sliced

medium-sized bitter melon, chopped

squash, chopped into 2x1 inch cubes

large tomato, sliced

onion, chopped

ginger, minced

cloves garlic, crushed

okra

string beans, cut in 3 inches length

shrimp paste

water

cooking oil

salt and pepper to taste

 Kare kare
12 kilos w/ seasonings: 3,000

No. of serving: 120

Ingredients
oxtail (cut in 2 inch slices) you can also use tripe or
beef slices
small banana flower bud (sliced)
pechay or bok choy
string beans (cut into 2 inch slices)
eggplants (sliced)
ground peanuts
peanut butter
shrimp paste
water
annatto seeds (soaked in a cup of water)
toasted ground rice
garlic, minced
1 onion, chopped
salt and pepper
Calamares

12 kilos w/ seasonings: 3,240

No. of serving: 120

Ingredients
medium to large sized squid, cleaned and sliced
into rings
all-purpose flour
raw egg, beaten
breadcrumbs
salt
ground black pepper
cooking oil
 Pork Sisig
12 kilos w/ seasonings: 2,400

No. of serving: 120

Ingredients
pig ears
pork belly
large onion, minced
soy sauce
ground black pepper
ginger, minced
chili flakes
garlic powder
lemon (or 3 to 5 pieces calamansi)
butter (or margarine)
chicken liver
water
mayonnaise
salt

Bulalo
12 kilos w/ seasonings: 3,600

No. of serving: 120

Ingredients
beef shank
mall cabbage, whole leaf individually detached
small bundle Pechay
Corn, each cut into 3 parts
Whole pepper corn
Green onions
medium sized onion
water
fish sauce (optional)
 Calderetang Baka
12 kilos w/ seasonings: 2,760

No. of serving: 120

Ingredients
beef, cubed
garlic cloves, crushed and chopped
onion, finely chopped
cups beef broth
small red bell pepper, sliced
small green bell pepper, sliced
tomato sauce
liver spread or liver paste (processed using blender)
crushed chili or red pepper
large bay leaves
potatoes, sliced
carrots, sliced
cooking oil
green olives
salt and pepper to taste
Calderetang Baboy
12 kilos w/ seasonings: 2,760

No. of serving: 120

Ingredients
beef, cubed
garlic cloves, crushed and chopped
onion, finely chopped
beef broth
small red bell pepper, sliced
small green bell pepper, sliced
tomato sauce
liver spread or liver paste (processed using blender)
crushed chili or red pepper
large bay leaves
potatoes, sliced
 carrots, sliced
cooking oil
green olives
salt and pepper to taste
Chopsuey
12 kilos w/ seasonings: 800

No. of serving: 120

Ingredients
pork shoulder, thinly sliced
head cauliflower, cut into florets
medium carrot, sliced crosswise
medium green bell pepper, chopped
medium red bell pepper, chopped
small cabbage, chopped into large pieces
boiled quail eggs
medium yellow onion, sliced
cloves garlic, crushed and chopped
shrimp cube
oyster sauce
cornstarch
water
cooking oil
Salt and pepper to taste
 Inihaw na Baboy
12 kilos w/ seasonings: 2,880

No. of serving: 120

Ingredients
Pork belly
Marinade
soy sauce
banana ketchup
Knorr Liquid Seasoning
garlic powder
lemons or calamansi
ground black pepper
Basting sauce
soy sauce
Knorr Liquid Seasoning
banana ketchup
Lemon or pieces calamansi
ground black pepper
Paksiw na isda
12 kilos w/ seasonings: 2,280

No. of serving: 120

Ingredients
fish (about half a pound each), cleaned and scales
removed
knob ginger, sliced and pounded
cloves garlic, skin removed
vinegar
water
medium onion, sliced
small bitter gourd, chopped (optional)
finger chili
salt
whole peppercorn
 Chicken curry
12 kilos w/ seasonings: 2,160
No. of serving: 120

Ingredients
chicken, cut into serving pieces
big potato, chopped
garlic, minced
stalks celery, cut into 2 inches length
medium onion, chopped
small red bell pepper, cut into cubes
fish sauce
coconut milk
curry powder
ginger, cut into strips
water
Bopis
12 kilos w/ seasonings: 1,560

No. of serving: 120

Ingredients
pigs lungs, boiled in lemon grass and pandan
leaves until tender and minced
pigs heart, boiled in lemon grass and pandan
leaves until tender and minced
annatto seeds diluted in 1 cup of water
small carrot, minced (optional)
white vinegar
ginger, minced
medium onion, chopped
cloves garlic, minced
dried bay leaves
Water
cooking oil
Salt and pepper to taste
 Igado
12 kilos w/ seasonings: 3,000
No. of serving: 120

Ingredients
pork tenderloin, sliced into 2 inch strips
pig's liver
pig's kidney
green pea
medium-sized carrot, cut into strips
garlic, minced
medium-sized onion, diced
large red bell pepper, cut into strips
dried bay leaves
soy sauce
vinegar
water
cooking oil
Salt and pepper to taste
Pork Dinuguan
12 kilos w/ seasonings: 3,000

No. of serving: 120

Ingredients
pork shoulder, cubed
pork large intestine, cleaned thoroughly
(optional)
pig blood
ginger, minced
medium yellow onion, diced
cloves garlic, crushed and chopped
water
cane or white vinegar
pork cube (optional)
cooking oil
Salt and ground black pepper to taste
 Bola Bola
12 kilos w/ seasonings: 3,000

No. of serving: 120

Ingredients
ground beef
chopped flat leaf parsley
garlic salt
medium onion, minced
ground black pepper
regular or Italian breadcrumbs
whole fresh milk

Sinigang na Baboy
12 kilos w/ seasonings: 2,760
No. of serving: 120

Ingredients
pork belly, sliced into cubes
kangkong leaves
long green chili pepper (siling pansigang)
ripe tomatoes, quartered
Sliced daikon radish (labanos)
snake beans, cut in 2 inch length pieces
yellow onion, quartered
okra
taro, peeled and cut in half (gabi)
water
Knorr Sinigang sa Sampaloc Mix Original
fish sauce (patis)
ground black pepper
 Letchon kawali/karahay
12 kilos w/ seasonings: 2,880

No. of serving: 120

Ingredients
pork belly
salt
whole pepper corn
dried bay leaves
cooking Oil
Water

Bangus Sisig
12 kilos w/ seasonings: 2,160
No. of serving: 120

Ingredients

large boneless fried bangus, meat segragated and chopped

Large red Onion, chopped
scallions, chopped
chopped chili (labuyo or Thai chili)
ground black pepper
soy sauce
ginger, minced
crushed chicharon (pork rind)
mayonnaise
unsalted butter
garlic powder
salt
 Calderetang Manok
12 kilos w/ seasonings: 2,160

No. of serving: 120

Ingredients
Chicken Legs
vinegar
salt to taste
black peppercorns (lightly cracked)
minced garlic
medium onion chopped
Canola oil for frying
Tomato Sauce
can of Liver Spread
medium sized Bell Pepper (seeded and sliced)
long Green or Red chilli [optional]
bottled olives drained [optional]
can of Green Peas (you can also use fresh or frozen 1/2 cup)
Potatoes (peeled and quartered)
cup grated cheddar cheese
Embutido
12 kilos w/ seasonings: 3,000

No. of serving: 120

Ingredients
ground pork
vienna sausage or 6 pcs hotdogs, cut in half lengthwise
hard boiled eggs, sliced
sweet pickle relish
tomato sauce
raw eggs
cheddar cheese, grated
red bell pepper, minced
green bell pepper, minced
raisins
carrots, minced
 onion, minced
salt and pepper
bread crumbs (made by placing 4 slices of tasty bread in a food processor. If not using
any food processor, just tear the bread.)

Adobong Sitaw

12 kilos w/ seasonings: 800

No. of serving: 120

Ingredients
string beans (sitaw), cut in 2 inch length
pork belly, thinly sliced (optional)
soy sauce
vinegar
medium-sized onion, thinly sliced lengthwise
cloves garlic, crushed
ground black pepper
water

Dinakdakan
12 kilos w/ seasonings: 2,160
No. of serving: 120

Ingredients
pig ears
pig face (maskara)
pig liver
ginger powder
medium red onion, sliced
minced ginger
green and red chili, chopped
white or cane vinegar
garlic powder (optional)
bay leaves (optional)
 mayonnaise
Salt and pepper to taste
Crispy Pata
12 kilos w/ seasonings: 2,400
No. of serving: 120

Ingredients
pigs leg (pata; about 3 to 4 lbs), cleaned
dried bay leaves
whole peppercorn
star anise (optional)
salt
ground black pepper
garlic powder
water
cooking oil
Estofado
12 kilos w/ seasonings: 3,000

No. of serving: 120

Ingredients
beef lengua, boiled until tender and sliced
all-purpose flour
diced tomato
Knorr Beef Cube
yellow onion, minced
garlic, crushed and minced
brown sugar
soy sauce
vinegar
sliced button mushrooms
pitted olives
sliced black olives
1water
Salt and ground black pepper to taste
cooking oil
 Sprouted Monggo
12 kilos w/ seasonings: 800

No. of serving: 120

Ingredients
Mung Bean Sprout (approximately lb)
Tofu
big carrot, cut into strips
medium-sized onion, cubed
big tomato, cubed
shrimp (head and scales removed)
oyster sauce
garlic
red bell pepper, cut into strips
green bell pepper, cut into strips
soy sauce
chicken cube
water
Salt and pepper to taste
Ginisang Upo
12 kilos w/ seasonings: 800

No. of serving: 120

Ingredients
Upo (White Squash) , sliced
garlic, crushed
onion, diced
tomatoes, diced
ground pork
cooking oil
salt
ground black pepper
 Ginisang Kalabasa
12 kilos w/ seasonings: 800

No. of serving: 120

Ingredients
calabaza squash (kalabasa), sliced into cubes
string beans (sitaw), cut into 2 inch pieces
salted dried fish (daing), shredded or chopped
water
medium yellow onion, chopped
garlic, crushed
ground black pepper
fish sauce
cooking oil

Bistek Tagalog
12 kilos w/ seasonings: 2,160

No. of serving: 120

Ingredients
beef sirloin, thinly sliced
soy sauce
lemon or calamansi
ground black pepper
garlic, crushed
large onion, sliced into rings
cooking oil
salt to taste
 Tinolang Manok
12 kilos w/ seasonings: 2,160

No. of serving: 120

Ingredients
whole chicken, cut into serving pieces
rice washing
small green papaya, cut into wedges
garlic, minced
medium sized onion, chopped
ginger, cut into strips
fish sauce
Hot pepper leaves
Balatong

12 kilos w/ seasonings: 800

No. of serving: 120

Ingredients
Mung beans
garlic
pork, thinly sliced
spinach
medium sized tomato, chopped
medium sized onion, chopped
medium sized shrimp (optional)
fish sauce
water (for boiling)
beef cube or 1 teaspoon beef powder (for flavoring)
crushed pork rind (chicharon)
ground black pepper
 Longganisa
7 kilos w/ seasonings: 1,540

No. of serving: 120

Ingredients
ground pork
coarse salt
Prague powder
sodium phosphate
cold water
TVP (Textured Vegetable Protein)
Isolate
Carrageenan
sugar
garlic, minced
paprika (for color)
Anise Liquor
ground black pepper
pineapple juice
meat enhancer (optional)

Chicken Afritada
12 kilos w/ seasonings: 2,280

No. of serving: 120

Ingredients
chicken, cut into serving pieces
potato, quartered
carrot, sliced
bell pepper, sliced
green peas
tomato sauce
garlic, minced
hotdogs, sliced
onion, diced
 chicken broth or stock
dried bay leaves
granulated white sugar
cooking oil
Salt and ground black pepper to taste

Supplier

Our business will find its regular supplier in the market: Supplier where we can buy our

daily needed raw materials; Supplier that will give us priority to sell his merchandise before his

other customers; Supplier that will give us discounts for bulk order; supplier that has enough

stock of inventory which we can buy in times of shortage of our raw materials; and a supplier

that will supply our business fresh raw foods/materials.

Equipment/Tools Needed

The only equipment/tools needed we need for our restaurant are:

Knives

Plates

Chopping Board

Frying Pan

Range
 Casserole

Ladle

Pot/pot holder

Pan

Oven

Griller

Deep fryer

Freezer

Tongs

Spatulas
 Financial Aspect

Major Assumptions:

Based on Economic Survey, 95% of 300 persons we surveyed wants to eat to on our
restaurant.

Direct Labor Cost is the salaries of the cooks who cook main and side dishes.

Costs for transportation or the cost of ordering the raw materials is added to the cost of raw
materials as freight-in.

Salaries & Wages are the salaries of the food servers/utilities workers.

Depreciation Expenses shall be computed using Straight-line method. Cooking

equipments, refrigerator, freezer, microwave oven, gas stove and air conditioner will be
depreciated by 5 years, tables and chairs will be 10 years and building is 20 years.

Sales, cost of goods sold and direct & indirect materials will increase by 3% every year.
Financial Aspect
Name: ________________________ Course & year: _____________ Age: _____

Do you like to eat at eat all you can? (Please put a check)
Yes___ No___

What food do you want to eat?

(Please put a check, choose as many as you want)

____ Bulalo ____ Pinakbet

____ sisig ____ Calderetang Baka
____ Caldereta ____ Igado
____ Chopsuey ____ Dinuguan
____ Kare-kare ____ Tibok-tibok
____ Inihaw ____ Bola bola
____ Paksiw na isda ____ Sinigang na baboy
____ Chicken Curry ____ Adobong manok/baboy
____ Bopis ____ Kalamares
____ Fried Chicken ____ Karahay
______ Letche Flan ____ Halo-halo
____ Atchara ____ Maja blanca

Name (optional):________________________ Age: _____

Do you like to eat at eat all you can? (Please put a check)
Yes___ No___

What food do you want to eat?

(Please put a check, choose as many as you want)

____ Bulalo ____ Pinakbet

____ sisig ____ Calderetang Baka
____ Caldereta ____ Igado
____ Chopsuey ____ Dinuguan
____ Kare-kare ____ Tibok-tibok
____ Inihaw ____ Bola bola
____ Paksiw na isda ____ Sinigang na baboy
____ Chicken Curry ____ Adobong manok/baboy
____ Bopis ____ Kalamares
____ Fried Chicken ____ Karahay
______ Letche Flan ____ Halo-halo
____ Atchara ____ Maja blanca

Computation

Total Maximum Amount per Amount per

Amount per expected Day month
head customers
(a) (b) (a x b) (a x b) x 30
SALES 40 120 4,800 144,000

WATER/ELECTRICITY 10 120 1,200 36,000

SALARIES 20 120 2,400 72,000

FOODS 150 120 18,000 540,000

DESSERTS 20 120 2,400 72,000

DRINKS 10 120 1,200 36,000

Total 250
https://www.google.com.ph
https://en.wikipedia.org/wiki/Restaurant

300 pesos per person

Eat all you can (atleast 10 dishes to choose)+bottomless drinks(juice or cola)