Business Plan:

Mini Fast Food

Restaurant

Address: [Terminal 1 & Phone no.: [ SooPinoyFoods@gmail.

[ +63 2 877 7888 ] com ]
3 Andrews Ave, Pasay,
[www.SooPinoyFoods.co
1300 Metro Manila, m]
Philippines]
Business Summary
“Pinoy”fast food restaurant believe in its unique delivery of service as its policy is
“Customer is king”. We are here also so that the travelers could experience the
different delicious types of Filipino Cuisine. Its traditional as well as western outlook
gives you the feeling as if you are the member of its family. Though we are new but
the love and taste in our foods will be abundant.

HOW TO GET THERE? :

Ninoy Aquino International Airport is located along the border between Pasay City
and Parañaque City in Metro Manila. It is about 7 kilometers (4 miles) south of the
country's capital Manila, and southwest of Makati City's Central Business District.

ABOUT THE COMPANY:

“Pinoy” is a startup company with first class amenities and very good infrastructure
facilities. It also has in its policy to donate a part of its income as charity to old
homage people.

OBJECTIVES:

The products we serve are of the highest quality. We cover this quality with great
service and atmosphere. We then add menu items that appeal to all ages of the
family as well as single adults.

We create an atmosphere where employee’s love coming to work and can earn
good money. Great employees make for a great restaurant.
 Business History and Industry
Outlook
START UP INFORMATION:

WHAT IS SOOO PINOY?

“Pinoy”will feature an outstanding and wide variety of Filipino cuisine as we imitate the
surroundings of a Bahay Kubo with an upscale and cozy atmosphere. Our restaurant also
provides excellent and friendly customer service to support the ambience of our old-
fashioned yet classy and refreshing environment.

OWNER/KEY PERSONNEL EXPERIENCE:

“Pinoy” is privately owned by Ms. Yvonne Cortez with

the partnership of Mr. Sherwin Delfinado

LOCATION:

Restaurant will be located inside the airport to

accommodate customers waiting for their flight and
tourist who desire to experience the delicious Filipino foods and cuisine.

FUTURE PLANS AND GOALS:

Our main goal is to become the most successful restaurant in the Philippine’s food industry.
We will expand into a number of branches by year three as we strive to become the number
one restaurant choice for all families, male or female, young and old.

DEVELOPMENT PROBLEMS AND SOLUTIONS:

If we encountered problems such as:

 Menu – We keep our menu size in check. Instead of offering a five-page menu, we
consider offering a smaller number of dishes and doing them really well. People need
to know what our restaurant is about – keeping our menu aligned with our
restaurants unique proposition.
  Customer Service - The key to success is happy customers who wants to return again
and again. So we ensure that our success, our entire team – from management to
hostess to wait staff and busboys – must be dedicated to our customers. Every
contact of our staff makes with customers will be pleasant, welcomed and
accommodated.
 Marketing - Many owners fail to pay enough attention to marketing making this a
common problem in the restaurant world.

1. We will create a customer loyalty program.

2. Get a responsive website that looks great on desktop, tablet and mobile phone.

3. Engage in social media and digital marketing.

MARKET TRENDS AND STATISTICS:

Restaurant intends to serve to a wide group of people. We want everyone to feel the cozy
and refreshing atmosphere of our restaurant. We also target the following customers:
Overseas Filipino Workers: These people surely miss the local Filipino foods and cuisine as
they are away from the country for a certain time.

Tourists: One reason why tourists visit our country is for the famed Filipino foods and cuisine.
We want to be the first to serve them these foods as they also experience the Bahay Kubo
theme.

Businessman: They all work hard all day. They need a competent establishment to relieve
their stress and fatigue as we entertain them with our relaxing and soothing environment.

Happy couples: Our restaurant is the perfect place to eat for happy couples as we provide a
silent and happy atmosphere that complements our menu.

Market Analysis

Happy Couples;Overseas
Businessmen;
10.81% Filipino
12.61% Workers;
31.53%
Tourists;
45.05%

Overseas Filipino Workers Tourists

Businessmen Happy Couples

MAJOR COMPETITORS:

Our main competitors are those fast food and restaurants which are within our 300 meter
radius. Namely, these competitors are Jollibee, McDonalds, KFC, Pizza Hut and many more.
But our advantage is that their outlets are rather uncomfortable and do not provide variety
as mostly, they use chicken as their main ingredient.

PRODUCT/ SERVICE ADVANTAGES:

Our restaurant serves a wide variety of Filipino food and cuisine. We also use fresh and high
quality ingredients for the best quality of our products. We will not sell liquor and alcoholic
drinks but instead we will offer fresh coconut juice as our main drink.

INVESTMENT/ FUNDING INFORMATION:

We will make sure that we are serving them with affordable prices. There will be also
discount for those who will afford a mass of orders.

NATIONAL. REGIONAL, AND LOCAL ECONOMIC IMPACT

We will try our best to achieve Pinoy’s Fast Food Resataurant around the world.

Product/Service
UNIQUE FEATURES - Every employee must dress properly & the food must be delicious &
satisfying.

NICHE SERVED - Using a small business like getting a food truck or within a market.

MARKET COMPARISON - Our fast food Restaurant has a comparison in a restaurant that
has good & affordable foods like steakhouse, chilies or other restaurants

STAGE OF PRODUCT OR SERVICE DEVELOPMENT - We will start with our small food products
like mangoes then if we have enough money we can add more products in our business

PRODUCTION – We will have advertisement everywhere to entertain people.

FACILITIES, EQUIPMENT & LABOR – We will borrow money from the bank to have facilities,
equipment and labor and if we have enough money we can repay it.

FINANCIAL REQUIREMENTS – We should have enough stocks or goods that will be used in the
business.

PRODUCT/ SERVICE LIFE CYCLE – We will have promos or new products so the costumers will
always come back to our restaurant.

FUTURE GROWTH – If we have enough money we will be able to make a branch of another
restaurant in a good location.
Market Examination
TARGET MARKET: Our target is the people who stays in the airport.

CONSUMER BUYING HABITS: They prefer to satisfy their taste with affordable price.

CONSUMER REACTIONS: They satisfy their taste and they find our restaurant worth it.

SALES VOLUME AND SHARES: Our goal is to make our costumer satisfied and enjoy our
meal.

Competition
INFORMATION:
We are the startup company and looking forward to earn good share of market, we have
great strategies to give tough competitions to our future competitors. Currently our main
target of competitor is KFC and in the future we would like to capture Macdonald`s market
share.

PRODUCT/ SERVICE STRENGTH AND

WEAKNESSES:

 Learning agility and effective personal communication skills

Most researches show that the single best predictor for who will perform well and
succeed in a new job is the one who possesses learning agility (a quick learner) and
the one who can adjust himself/herself to changes and new situations, such as a new
workplace.
 Self Motivated and Determined
To achieve success, one needs to be self motivated and determined to succeed.
 Without self motivation, it is quite possible that even the best of employees will
languish in the company without achieving any success.
 Getting Nervous around people
Today, with the advent of the new work culture where a person seldom meets
another and where the only time people speak to each other is during coffee breaks,
there are some people who have become introverts.
 Lack of some skills
No person has all the requisite skills for the job profile. This is one of the greatest
disadvantages that one has, because once a person starts earning, they find it
difficult to go back to their learning ways.

MARKET NICHE:
Well we are serving mainly Filipino foods, but there are some non-Filipino cuisine on
order (limited only)

M A R KE T A N A LY SI S in thre m ile c irc le

FAMILIES OTHER PEOPLE

Marketing
We have adopted marketing strategies and the market analysis table shows that within a
three mile circle 98% are families.This is our customer base which we cater to.

This could grow if we can achieve our target

40%
% growth over prior period

Potential
35% Customers
30% Sales
25% New Businesses
20%
15%
10%
5%
0%
2008 2012 2016

We follow penetration marketing strategy to chase for market leadership. Our company
provides coupons for costumers those who reach 1000 rupees on bill. This coupon has a
unique feature of availing 3% off on overall bill on next visit on our restaurant. This our
promotion strategy. Pinoy`s”provide membership card on subscription of 500 rupees for
availing 10% discount on total bill.

Financial Overview
$120,000
Sales
$100,000
Net
$80,000 Profit

$60,000

$40,000

$20,000

$0
2015 2016 2017 2018

FOOD VARIETIES:

We target all age group of customers. Our culture is to satisfy each every costumers with our
Filipino Specialties, examples are:

SINIGANG – 65 PESOS
SISIG – 120 PESOS KARE-KARE – 80 PESOS

Operations
FACILITIES:

Parking area Dining Room

Reception
Desk
Rest Room
 Dining

equipment

 glassware FLOOR PLAN:

 cutlery
 porcelain

 linen

 sink

 ice bucket

 tray

 trolley

Administration and Management

MANAGEMENT TEAM:

 CEO- Mr. Joseph Lucas

 Chief Marketing Officer- Mr. Lean Condat
 Chief Finance Officer- Mr. Paul Batuigas
 HRD Officer- Carlo Victoria

EMPLOYEE OPPORTUNITIES:

We will encourage our employees to grow our customer base and provide incentives and
regular bonuses too employees for referrals and repeat customers.

Its is also anticipated that as we grow our catering business, along with our lunch business
group, we will hire a sales director to facilitate this portion of the business.

STRUCTURE OF ORGANIZATION:

Consumer demand for meals and snacks prepared at restaurants is expected to rise due to
increasing population and restaurants like us will feel the need to improve the health
perceptions of our food. We also may look to add variety flavors in existing items for
customers.

EMPLOYEE SKILLS AND TRAINING:

1. Servers are always interacting with others, whether it’s talking with customers when
taking orders, making cheerful small talk, communicating with other restaurant staff,
or resolving conflicts that may arise with customers. Servers must be comfortable
talking to and interacting with a diverse range of people.
2. Whether managing drink and food orders,multiple tables of customers, or handling
and processing payments, organizational skills play a large part of a server’s ability
to stay on top of their work.
 3. A server should have thorough menu knowledge to answer customer questions and
concerns, make recommendations to customers, describe wine or beer pairings, or
up-sell a customer on a certain dish or special.
4. Lastly, technical skills such as knowing how to use a Point of Sale payment system,
swiping credit card payments, or operating a company computer are integral for a
restaurant server to be able to process and access the information they need to do
their job.

ROLES AND RESPONSIBILITIES:

Our Restaurant managers are responsible for interviewing, hiring and firing employees. It's
also a manager's responsibility to handle staff training and scheduling, but those duties may
be delegated to an assistant manager. Restaurant managers sometimes take on the role of a
mediator to resolve employee conflicts. Conflicts are inevitable in the fast-paced restaurant
industry, and dealing with conflicts immediately helps keep them in check. For example, a
manager might meet with quarreling employees to discuss their differences and require
them to find a solution to end their conflict quickly.

KEY PERSONNEL:

Employees Education and Experience: Should graduate from college, have a diploma ,
certificate, and cooking experience

Positions and Roles: Serve a Filipino restaurant in the airport and serve food

Duties and Responsibilities: Ensure the restaurant building, facilities, and grounds are
maintained and meet government regulations.

Objective and goals: The Objective is to serve the food in the airport.

POTENTIAL PROBLEMS AND SOLUTIONS:

RISK: One of them is food poisoning, but we will assure you that we are serving food that
passed quality control.

We realize the success to be achieved by doing more that serving great food, and providing
friendly service. We will utilize a marketing plan to build customer traffic. We will continually
strive to win more costumers by being proactive rather than reactive in our marketing efforts
and stay current popular industry trends

FINANCIAL INFORMATION
Loan Guaranty Program. Is the SBA’s most basic and common loan program. These loans are
available through commercial lending institutions, and most banks participate as lenders in
this program. Lenders typically grant loans up to $2,000,000
 FINANCIAL INFORMATION
$90,000 Income
$80,000 Cash
$70,000 Flow
$60,000 Balanced
$50,000 Stateme
$40,000 nts
$30,000
$20,000
$10,000
$0
1st Year 2nd Year 3rd Year

Appendices
OPERATION SCHEDULE:

SUNDAY MONDAY TUESDAY WEDNESDAY THURDAY FRIDAY SATURDAY

11:00am- 11:00am- 11:00am- 11:00am- 11:00am- 11:00a 11:00am-
9:00pm 9:00pm 9:00pm 9:00pm 9:00pm m- 7:00pm
9:00pm

RESUMES:

1. Include These Key Server, Waitress, and Waiter Skills For some quick help, here are the
key aspects you need to include on a server resume. Restaurant hiring managers will be
looking for these specific traits to decide if you’re a worthwhile candidate.

2. Write a Convincing Career Objective -The first major section of your resume is called the
Career Objective.

3. Describe your Server Experience with Numbers

Adding numbers to your job description bullet points will help the hiring manager grasp the
size and scope of your responsibilities, and give them a clearer mental picture of your
experience.

JOB DESCRIPTIONS:

Chef/Cook Job Description

It's not the easiest job in the world, but it certainly can take you places. If you're a hard
worker with a flair for creating food, you could be promoted from line cook to sous chef
to head chef within a matter of years.

Chef Job Description

Order up! Today’s special is a great job! Chefs, also known as head cooks, are in charge
of kitchens, overseeing the preparation and cooking of food at restaurants, diners, and
other operations where somebody can get a bite to eat.

Cook Job Description

Do you like your job well done? Cooks are the backbone of every kitchen and place
where food is prepared in the country.

Table of Contents
Business Summary…………………………………..
…………………….1

Business History and Industry Outlook……………………..2-

4

Product/Service………………………………………………………
… 4-5

Market Examination…………………………………….
…………...…..5
Competition…………………………………………………………..
….. 5-6

Marketing
…………………………………………………………………..7-8

Operations……………………………………………………………
…... 8-9

Administration and
Management…………………………….10-11

FINANCIAL INFORMATION……………………………………….12

Appendices……………………………………………………………
…..12-13
BUSINESS PLAN: MINI FAST FOOD RESTAURANT - [SELECT DATE] 14