HYPERION

MOBILE KUSINA

A Feasibility Study presented to the

College of Tourism and Hospitality Management

University of Santo Tomas

In partial fulfillment of the requirements of the course

TOUR 128: Entrepreneurship and Business Planning in Hospitality and Tourism

Submitted by:

Antonio, Jose Louis

Babina, Justin Lorenz

Cabiles, Lorenz

Cruz, Angelyn

Cuerdo, Julienne

Doinog, Vittori Jeremy

Rellama, John Resty

Soriano, Vin Angelo

28February2013

1
 CERTIFICATE OF ORIGINALITY

The author hereby declares that the contents of his submitted thesis are
free from any material already published by another author nor does it contain
statements lifted without due acknowledgement of the sources. He similarly
attests that materials taken from other sources are properly quoted.

Thus, except those which have been duly acknowledged, recognized and
quoted in the text, the content of this thesis has been authentically produced by
the author himself though he may have received assistance from others on style,
presentation and language expression.

HYPERION MOBILE KUSINA

NAME SIGNATURE

Doinog, Jeremy __________________

Babina, Justin __________________

Rellama, John __________________

Cuerdo, Julianne __________________

Cruz, Angelyn __________________

Antonio, Louis __________________

Cabiles, Lorenz __________________

Soriano, Angelo __________________

2
I. EXECUTIVE SUMMARY ........................................................................................ p.6
a. Highlights of Chapters II to VII

II. PROJECT CONCEPTUALIZATION ........................................................................ p.6

a. Concept Development
a. Menu (Name / Logo – Products/ Services)
b. Market (Target and Secondary Market)
c. Money (Initial Capitalization – breakdown in the Financial Components)
d. Management (Legal Form of Business – indicate the reasons why it was
chosen)
e. Method – (Method of Execution of the concept / Control Systems)
b. Site Identification
a. Location (with picture of the establishment / indicate the reasons for the
chosen location / boundaries)
b. Zoning Requirements
c. Drainage and Sewerage Hook-ups
d. Establishment Cost and Taxes (tax if applicable only) –business permits
e. Growth Pattern in Geographical Area
f. Parking Availability
g. Government Laws Applicable to the Proposed Business

III. MARKET ANALYSIS .......................................................................................... p.24

a. Demographic Data
a. Population Growth
b. Household Size, Occupation, Age, Sex, Income Level
b. Traffic Pattern
a. Accessibility
b. Street Routings
c. Visibility from Nearby Roads (attach a map)
c. General Area Evaluation
a. Climate
b. Commercial Development
c. Transportation
d. Utilities
i. Water Supply
ii. Power Electricity
iii. Communications
iv. Drainage and Garbage Disposal
v. Fire Protection
d. Local Area Evaluation
a. Visual Appeal/Attractions

3
 b. Demand Generators (indicate the distance from the site up to 2 kms. only)
i. Shopping Centers
ii. Business and Entertainment Centers
iii. Restaurants, Food Establishments
iv. Schools, Colleges, Universities or Academic Institutions
v. Hospitals, Clinics
vi. Churches
vii. Drugstores
viii. Transportation (such as terminals)
ix. Government Agencies
x. Under Construction Establishments
c. Competitors’ Analysis (direct and indirect competitors)
d. SWOT Analysis
e. Survey Analysis (prepare a narrative description of the charts / should have
a summary and conclusion on the survey)
f. Marketing Strategies with Cost-Benefit Analysis (different promotions both
traditional and non-traditional marketing strategies with corresponding
costing)

IV.FINANCIAL COMPONENTS Pro forma Financial Statement (for 3 years only)

a. Income Statement
Note: Assumptions shall be explicitly indicated in the paper.
b. Initial Capitalization
a. Breakdown for the Initial Capitalization Needed
i. Machineries and Equipment
ii. Furniture and Fixtures
iii. Renovation Cost / Construction Cost (whichever is applicable)
iv. Other Expenses
v. Working Capital
c. Source of funds
d. Sales Projection
e. Break-Even Analysis
f. Selected Percentages
a. Cost of Sales Percentage
b. Gross Profit Percentage
c. Net Income Percentage
d. Return On Investment

V. TECHNICAL COMPONENTS .................................................................................p.46

a. Physical Components (façade)
b. Electrical Layout

4
 a. Space Allocation
b. Interior Design
c. Bubble Diagram (can also indicate the program statement)
d. Acoustics
e. Motif
f. Furniture and Fixtures (may also include the costing)
g. Lighting
h. Decibels
i. Uniforms
d. Floor Plan
e. Equipment Layout and Specifications (may also include the costing)
f. Establishment Layout

VI. OPERATIONAL COMPONENTS..........................................................................p. 54

a. Mission – Vision Statement
b. Organizational Chart (qualifications, roles and responsibilities / salaries and wages)
c. SOP and Control Policies (operating procedures / employee schedule)

VII. SOCIO-ECONOMIC BENEFITS .........................................................................p. 60

VIII. APPENDIXES
Note: If needed only

5
 I. EXECUTIVE SUMMARY
Hyperion Mobile Kusina serves a concessionary catering menu dishes
inspired by different cuisines both locally and internationally. Operating hours will
be from: 06:30AM-04:00 PM, 7 times week. Dishes will be served from breakfast to
lunch and in between AM/P snacks only. The primary targets which are include
government, city/civil workers while students from grade school to college students
are part of the secondary market. The business will be located right in the
booming, rapidly developing city of Marikina.
Financial success is important and this can be achieved by offering high
quality service and food with a unique twist. With an initial capitalization of P744,
000, the business can generate to an estimated P250,000 and provide 6.9% net
profits by the end of the year. In the sales projection of the business, it would
exactly take at least 3 years for any return of investment will be applicable.

II. PROJECT CONCEPTUALIZATION

A. Concept Development
a. Menu
The name Hyperion, derived from Greek mythology, is one of the 12 titans
and considered as the master of light. In relation of this to the business, it aims to
be the master pioneer of its kind here in Marikina specifically as this kind of
nature of cafeteria service is still not well known to the market.

The name also is inspired by the Space Age wherein the world is exposed
to a new and different perspective of the universe. This is the age of exploration
which is also interrelated to discovery and thus, innovation. The researchers aim
to show and expose our target markets here in Marikina an innovative way of
serving cafeteria style of service.

6
 Figure 2.1 Logo

The logo above consists of a cartoon version of the mobile food truck
resembling that of a rocket ship with a blue vapour trail-like comet’s tail
symbolizing the business’ mobility. The comet's tail emphasizes the quick service
the mobile kusina aims to give its customers. The researchers chose bright colors
such as red, blue and yellow. Basically red and yellow are colors which bring out
appetite of a person who sees it, this is a proven fact based on gastronomic
researches.

The menu that the Mobile Kusina offers is of the cafeteria type adapting a
unique style of packed meals from Japan called Bento. Its theme, the Bento, is a
single portion takeout or packed meal common on traditional Japanese cuisine.
Placed in disposable box or rectangular boxes depending on what dish it would be.
Bento meals are packed in such a manner that the food inside is arranged
creatively for the purpose of entertaining those who would eat them. As for the
business is concerned, Bento meals are arranged in a way that the customers
would have ease of eating the food as it would be more organized and compacted.

Cycle type menu is still what the business use, the traditional menu style
used by cafeterias. The menu comprises of the same set of menu daily and only

7
 changes on a weekly basis. This kind of menu is common for schools, hospitals
and offices, where the number of choices must be kept to a minimal. The
researchers limit its menu offerings by having only one of the following: beef,
chicken, pork, and fish dish per breakfast and lunch menu of the weekly cycle,
making it a total of four menu choices to choose from. Costing would be of greater
advantage for the business as it would be easier on a day to day basis. The crew
could use a fixed report scheduling for the goods sold as well as the beginning and
ending inventories. Through this type of service, getting stocks from suppliers
would not be much of a problem since for the rest of the days of the week the
suppliers will be expected to give the business the exact same items needed as for
the week. Though, customer satisfaction rates will most likely tend to decrease as
the days would pass due to lack of change in the menu setting. Cycle menu
provides the crew valuable time for getting used to preparing the Bento dishes for
the whole week or so. The business currently has a four-week cycle menu
prepared. And at the end of the four-week cycle, the menus are then repeated.

Found on the table is the complete set of breakfast starting from lunch, AM and
PM snack meals for the menu of the four-week cycle:

BREAKFAST
(with omelette rice & egg)
Picture Week 1 Price

ANDROMEDA
P75
Burger Steak

ARIES
P78
Longganisa

8
 GEMINI
P51
Shanghai Rolls

Week 2

TAURUS
P48
Beef Hash

ARA
P54
Ground Chicken

URSA
P56
Pork Tocino

PISCES
P71
Cardillong Bangus

Week 3

CENTAURUS
P60
Tapa

CARINA
P68
Tortang Giniling

9
 CANIS
P50
Spanish Style Sardines

CEPHEUS
P61
Chicken Ala King

Week 4

LEO
P58
Tomato, Lettuce, Tuna, Cheese

SERPENS
P51
Dumplings

COLUMBA
P58
Prinsec Prito

LIBRA
P48
Spam Musubi

AM SNACK
Picture Week (fixed) Price

NEPTUNE
P43
Nachos

10
 MARS
P40
Tacos

URANUS
P47
Burritos

GALACTIC
P63
Quesadillas

GRAVITY
P49
Goto Congee

PM SNACK

Picture Week 1 Price

E.T
P67
Pansit Bihon

Wicked ORION Pancakes P32

ASTEROID
P70
Spaghetti

Week 2

11
 GREEN LANTERN
P62
Pansit Canton

NEBULA
P65
Arroz Caldo

NOVA
P59
Baked Mac & Cheese

Week 3

MARTIAN
P24
Corndog

BLACKHOLE
P30
Fried Donut

GALAXY
P51
Batchoy

Week 4

POLARIS Sotanghon P61

12
 MOON CRUST
P59
Bacon & Cheese Pizza

BLAST
P55
Canneloni

OZONE LAYER
P39
Ham Club Sandwich

Lunch

Week 1

CENTAUR Beef Salpicao P65

AQUARIUS
P70
Daing na Bangus Belly

Chicken ROCKET Shots P44

KRYPTONITE
P62
Pork Sisig

Week 2

13
 YODA’S
P61
Creamy Beef Steak

THE KRAKEN
P64
Calamares

APHELION
P66
Chicken Pandan

AEROLITE
P61
Pork Skewers

Week 3

ERIHELION
P68
Beef Caldereta

CALYPSO
P56
Tilapia Fish Croquette

GALATEA
P46
Chicken Sisig

BELATRIX
P60
Garlic Pork Adobo

14
 Week 4

SIRIUS P57
Chili Con Carne

POSEIDON’S
P54
Bangus Sisig

VIRGO
P65
Chicken Kiev

APOLLO
P70
Cheesy Liempo

Figure 2.2 Menu

The whole menu is comprised of mixed international cuisines both locally

and internationally that is to give our target market an opportunity to experience
each one without the need to go to any fancy restaurants. The name of the dish
has given a unique twist that is somewhat relevant to the space theme that the
business is proposing to give it more of a creative and innovative approach in
catering the dish.

Breakfast meals are expected to be served around 06:30 AM to 09:00 AM

which is usually the time workers are on their way to their jobs. AM snacks are
expected to be served around 09:00 AM to 10:30 AM. This is the time wherein
grade school to high school students takes their recess breaks. Lunch meals are
expected to be served at around 11:30 AM to 1:30 PM which is the usual time
range for breaks here in the Philippines. The business would want to maximize

15
profit gain and sales through this meal break that is why lunch is served 2 hours.
PM snacks to be served at 2:30 PM to 4:00 PM.

b. Market
Strategically located right in the middle of the City Hall and City Jail of
Marikina, the Mobile Kusina targets mostly its city government and district office
workers, city/civil workers and laborers. The menu offered is specifically tailored,
adapted and adjusted to the needs of the workers, to cater to them food that
would satisfy their appetite. There are a lot of laborers and city workers along the
target location. One which can be classified as a laborer could be the tricycle
drivers by the side of the city hall. Their work is usually on-the-go and always
unscheduled, similar to taxi driver’s job, thus, catering them with packed meals is
the best strategy of the business as well to provide them the meals they want
and when duty calls. It will not be that of a problem finishing their meal as they
could just pack it again and deal with it later. With the target location being near a
city jail, people who would be visiting someone who are in jail can also buy
Mobile Kusina’s products in which the visitor can give to them as a sort of
“pasalubong”, a traditional Filipino custom, served always fresh and packed with
nutrients.
The secondary target market includes students, specifically grade school
(grades 1-7), high school (from 1st-4th year) and college students (from 1st-4th
year). The Mobile Kusina is situated also near a number of public schools and
colleges that would most likely be high potential markets of the business
especially during break and dismissal times. The business offers a number of
selections of AM and PM snacks considering that students of ages 6-17,
according to the survey conducted by the researchers, usually prefer buying
snacks rather than full rice meals. Teenagers, in relation to the food industry,
prefer buying goods which can be eaten right away with ease where they would
usually consume while walking or being with their social companions. It is also of
great importance to provide and offer students service and food as its age group
16
is the second largest population, next to the working class with ages 30-50, that
can be a great contributor for the sustainability of the business.
The primary purpose of this study is to cater commissary service
also, to offer an alternative cafeteria experience and to give a different
perspective of the traditional setting of cafeteria. The business aims optimize
money usage and budget for customers and at the same time providing them
with quality food and exceptional service.

c. Money

The initial capital used for starting up the Mobile Kusina is P670, 000. The
major contributor in the capital is the mobile food truck which costs P520, 000,
customized specifically for the business. Exactly P27696 is needed for the
business permits, and P76675 for the furniture, tools and equipments and lastly,
marketing costs P5217. Considering the opening week of the business, P38733
is added in the initial capital. Refer to the Initial Capitalizations table under the
appendix for a more detailed breakdown.

d. Management
The researchers agreed to have a sole proprietorship over the business.
Partnership involves all the members, but only for one main account and all the
other members acting out as shareholders. Each member has equal power and
authority in the business same as the other. Fewer burdens maintaining the
business is one of the great advantages of having a partnership over the
business. This may also give a leeway in maximizing the growth potential of the
mobile food truck. The researchers decided this type of management for it is still
a small scale, new and uprising business comprising of 8 members, still open for
greater improvement and change.

17
III. Method
This study was conducted as part of idealizing a mobile food truck
establishment to the market for the intention of providing and engaging
concessionary services to industrialized offices both public and private sectors.
The focus of this study was primarily on gathering information which can be a
useful tool for progress and development and also sustainability. Descriptive and
Observational method of research were used in this study. Photos were also
taken on the layout and the physical appearance of the proposed location for the
establishment.

The original concept of the business is to have different locations for different
time frames but then decided to stick to only one location, directly beside the
Marikina City hall. It is the perfect and ideal location for the business as the
primary purpose of the business is to serve traditional lunch fare, and act as the
concessionaire for the government office.

The researchers are getting the business’ main supplies and ingredients
needed from the nearest affordable market in Marikina, this will help the
employees of the food truck to prepare the food and all necessary tools and
equipments for the operation.

Listed on the next page are the suppliers that the researchers made an
agreement with to provide the business with the products, ingredients and all
other necessary items that are needed to run the production of the business:

AUTOVEYOR PHIL. CORP. Brg. Tunasan Muntinlupa City

18
 Contact Number/s: (02)897-5770 loc 205 / 09173148253
 Food Truck supplier
 Refer to the Appendix to view the quotation made specifically for the
business.

San Miguel Purefoods Hormel Plant Brgy. San Roque, Marikina

Contact Number/s: Fax: (632) 914-8751

 Processed meat – cured meat pieces
Cured meat includes ham, longanisa, sausages, tocino, hotdogs.

Jadd Zedric Packaging and General Merchandise

Unit 1-5 Edsa Central Greenfield District, Mandaluyong City

Contact Details: (02)710-78-51 / 09052855338
 Eco-friendly bag (for bulk orders)
 Biodegradable Meal box
 Paper Cups
 Black Trash bags
 Plastic Chairs
 Plastic Tables

Jason Manufacturing Philippines Corp.

19
 100 Old Samson Road, Balintawak, Quezon City
Contact Number/s: (02) 361-5636
 Eco-Friendly bags
 Biodegradable Meal box

Jason Manufacturing acts as the back-up supplier should the one listed
above would not be able to meet the demand of the business for the products.

Marikina City Public Market W. De La Paz St, Brgy. Sta Elena

- Boy Mariano Fruit Stand Stall - Cita’s Veggie Store S-43

#8 - Linda Vegetable Store
- Sweete Fruitstand - Boy Nita’s Bangus-Tilapia
Stall #: 7 - Lita’s Store S-43
- Santiago’s Store - Edwin Coconut and
Stall A-13 Condiments Store S-42

20
  Marikina City Public Market is to be considered the central business
trading center for the establishment.

DCresto Trading Corporation

61 J. Changyungko St., Marikina Subd.
Contatct Details: (02) 646-6397/98
 Rice grain
DCresto Trading Corp is located very near the location of the business
as it would be of much ease to get rice grain supplies.

B. Site Identification

a. Location

The researchers had chosen the location mainly because Marikina, also

known as the Shoe Capital of the Philippines, is one of the greater uprising and

growing city not only in Metro Manila but throughout the country. Also, the city is

considered one of the most populous, multi-awarded metropolitan cities in the

world. The researchers took this as a great opportunity in establishing the

proposed mobile food truck business. Lauded for its vibrant business life, Sta.

Elena is where the proposed business would be. This is strategically located right

in the middle of the Marikina City Hall and Bureau of Jail and Penology along Mc

Donald’s Avenue corner Mayor Juan Changyungco Street – also recognized as

the center point of marketing and exchange and all other business related

industries of the city.

21
Figure 2.3 Figure 2.4

Figure 2.5 Figure 2.6

Figure 2.7 Figure 2.8

22
 The figures above represents the 360 degree view from the actual site,
covering a very wide area around the city hall and justice hall and visibility to the
public.
Marikina is noted as one of tourism and cultural hub in Metro Manila.
Many places in the metro are now recognized for its eco-friendly points, balance
of industry, people and nature, as the Mobile Kusina highly supports movements
to promote a greener and cleaner environment. Basically, the city itself has
plenty of room for development that would be of greater advantage to the
business. Marikina’s topography is generally characterized by flat terrain, with
mildly sloping portion. These topographic characteristics have rendered the city
to be suitable for urban settlements and establishments. Demographically
speaking at present, the number of barangays in Marikina is 16 in total, upon
which at least 2 of the largest are covered by the business namely, Santo Nino
and San Roque.
Boundaries for the location of the establishment would only cover the
municipality of San Mateo, Rizal to the Northern, Pasig City or Municipality of
Cainta to the Southern, Antipolo and Quezon City both on the Eastern and
Western sides respectively. In summary, the jurisdiction of the business is only
limited to the city of Marikina itself.

b. Zoning Requirements

Marikina city Planning and Development office is responsible for

coordinating the overall growth and physical development of the city. In addition
to preparing long range plans for the city’s future growth, the office also oversees
the review of development applications such as zoning map amendments and
commercial and industrial development. Its spearheaded the completion of the
exhibit hall, which provide an easy reference for tourists, visitors, businessmen,
prospective investors, as well as Marikina residents to learn about the city’s
transformation.

23
 Services offered of the office that would be beneficial to the business
would be listed below:

 Information or reference materials to researchers, investors, visitors, and

others, as well as access to exhibits that depict Marikina’s past, present,
and future scenarios, e.g., Socio-economic profile, development plans,
zoning ordinances and comprehensive land use plan.

 To develop or package project proposals, project studies, project briefing

manuals, et. Al., for the city government.

c. Drainage and Sewerage Hook-up

Due to the uniqueness of the business as being mobileS, it does not

support any drainage and sewerage hook-ups.

III. MARKET ANALYSIS

A. Demographic Data

The researchers gathered the present total population in the City of

Marikina 513,371. Every year there is an increase in population of 1.14 % growth
rate. Marikina has exactly 16 Barangays, and the most populated is Barangay
Sta. Elena.

a. Population Growth

24
 Figure 3.1
The research based the current year population size in the formula to
2012 since it is only the 1st quarter of the current year 2013. Thru which the
population increases by 1.14% annually. Population size will be affecting the
overall target market and sales projection of the business.

a. Household Size

25
 Figure 3.2

Household size capacity of the target barangay is less than 2,000 because
primary offices and business centers are located in the barangay itself. So the
primary population Sta. Elena has comprises mostly of employees and all other
work-related occupancies.

b. Age

26
 Figure 3.3 Projected Population by Age Group and by Sex

The table above shows the overall age population of Marikina.

B. Traffic Pattern
a. Accessibility

The food establishment is very accessible for all government offices,

hospitals, and landmarks nearby. The researchers set their food establishment in
the center of the Marikina City Hall which is the landmark of Marikina City. The
City is 20 kilometers from Metro Manila. From Quezon City, it can be accessed
via the Aurora Boulevard. Public transportation like jeepneys and air-conditioned
FX has terminals located at Cubao and in Katipunan Avenue. Inter-city’s public
transportation is provided by tricycles, shuttles and jeepneys. These are the most
popular form of transportation within the city.

27
 a. Street Routings

The streets where the food mobile is located is near tricycle and jeepney
terminal where public transportation pass by or directly taking the route near the
location. The location of the Mobile Kusina is just a block away from the City Hall,
Justice Hall, Marikina Sports Center where the target market is just a few steps
away from the place. There are various treet routings going to the site: by private
vehicles, customers could take Mayor Gil Fernando Ave going to Sumulong hi-
way using the sports park as their landmark which is near the site; by tricycles,
customers could already direct or instruct the drivers the exact location or just by
stopping right in front of the city hall or justice hall; lastly, by jeepneys or mega
taxis (FX) , customers could ride an SSS village route when going from from
Cubao, Katipunan or Aurora Boulevard then drop by directly in front of the sports
park where customers would walk a short distance going to the city hall, which is
very visible from the drop-off point.

b. Visibility

The Mobile Kusina is situated right in the middle of the city hall and city
jail. Therefore, the business is very visible to people from all sides. There are no
other obstructions of view from the site’s point of view, though he site location is
ideally located on a parking lot where in if it is full, it could cause a little
obstruction of view depending on the number of cars parked in the lot. The
location can only be accessed by mostly private vehicles and tricycles. Jeepneys
and mega taxis is a short walking distance away from the site. The table below
shows a 2-km radius road map the site has cover and ease of accessibility on.

28
 Figure 3.4 2km Radius Map

Figure 1: Road map

C. General Evaluation
a. Climate

Marikina features a tropical monsoon climate. The city lies entirely within
the tropics. However, humidity levels are usually very high which makes it feel
warmer. It has a distinct, relatively short dry season from January to May, and a
relatively lengthy wet season from June up to December. This is due because
Marikina is a valley composing of mountains on the sides and it is near Marikina
river. Strong rains are of great treat to the city itself as the location becomes
easily flooded especially when continuous rain falls. Depending on the degree of
rainfall, business may or may not hold if it cannot really be helped.

29
 b. Commercial Development

Commercial Establishments Hospitals Schools

 Blue Wave
 Dry Market
 Riverbanks Mall
 Marikina City Hall
 Marikina Sports Park
 City Hood Park
 Marikina Public Bingo
 Marikina Shoe Museum
 Teatro Marikina
 Krung Thai Restaurant
 Pao Pao Xiao Chi
 Hungry Juan Roast
Barbecue
 Sushinology
 1850 Restobar
 Pizza’s Smile Bayan
 Former Dalay’s Kantina
 Johnnys Fried Chicken
 Qasa 61: The Dining
Studio
 Max’s Restaurant
 Isabelo Garden Place
 Yellow Cab Pizza Co.
 Starbucks Coffee
 Lyda’s Lechon
 Café Kapitan
 Padi’s Point
 Red Ribbon Bake Shop
 Johnny’s Fried Chicken
 Kusina ni Kambal
 Amang Rodriguez
Memorial Medical
center
 Marikina Valley Medical
Center
 Marikina Orthopedic
Specialty Clinic
 Immaculate Concepcion
Hospital
 Victoria Hospital
 Marikina Catholic
School
 Marikina Polytechnic
College
 Sta. Elena High
School
 IETI College of
Science and
Technology
 Marikina Elementary
School
 Algers College of
Technology and
Science
 Ama Computer
Learning Center
 Kidstech Learning
Center
 Integrated School for
Young Children
 Future Kids Tree of
Knowledge
 Child-Parent Learning
Center
 Ace Montessori
 Foundation to Uplift
Childrens Education
 San Rouque Learning
Center

Stated above is a full list overview of growing and developing commercial

establishments Sta. Elena currently have.

30
 c. Transportation
Public transportation within the city, like in most of the urban areas, it is
facilitated mostly using inexpensive jeepneys and buses. Tricycles are the usual
transportation used for short distances. Inter-city’s public transportation is
provided by tricycles, shuttles and jeepneys. Tricycles and jeepneys are the
popular form of transportation within the city since landmarks are close to each
other.

d. Utilities
i. Water supply
For the water supply, Manila Water is the city’s supplier of running clear
water. Manila Water is Marikina’s top water supplier. It had helped the city by
creating new water lines for each barangays or other commercial entities in
Marikina.
ii. Fuel for the food truck and gas for cooking
For the fuel, the researchers chose Power Gas as suppliers. For the LPG,
the researchers chose Petron Gasul since it is most trusted among household
families.
iii. Communications
iv. Drainage and Garbage disposal
The waste management office (WMO) handles waste segregation on the city
itself.

 For Biodegradable products procedures and schedules are as follows: Tie

a green ribbon on the garbage bag and are expected to be picked up by
WMO trucks every Tuesdays and Fridays between 7:00am-11:00 am and
3:00pm- 5:00pm only.

 For Non-biodegradable products procedures and schedules are as

follows: Tie a pink or red ribbon on the garbage bag which to be picked up

31
 by WMO trucks every Saturdays between 7:00am-11:00 am and 3:00pm-
5:00pm only

v. Fire Protection

According to the Marikina Fire Protection office, the Fire protection has three
major goals to meet by the business:

 Continuity of operations - on a public scale, this is intended to prevent the

interruption of critical services necessary for the public welfare (e.g., a 911
emergency call center).
 Property protection - on a public scale, this is intended to prevent area
wide conflagrations. At an individual building level, this is typically an
(e.g., a requirement for financing), or a regulatory requirement.

D. Local Area Evaluation

a. Visual Attractions
Stated below is a list of the visual attractions and landmarks in Marikina.

v.
i.
RiverBanks
Shoe Museum

vi.
ii.
Doll Museum
Teatro Marikina

vii.
iii.
Largest Pair of Shoes in
Marikina River Park
the World

iv.
Marikina Sports Park

32
 b. Demand Generators
Listed below are the various demand generators at an estimated 2-
kilometer radius from the site. Each are specifically clustered into groups
depending on which industry it belongs to:

Shopping Centers:

1) Blue Wave Mall

2) Marikina Public Dry Market

3) Riverbanks Mall

Though there are plenty of shopping centers and malls across Marikina, the
stated shopping centers above are the ones very near the business. Blue Wave
Mall is the nearest from the business which can be accessed through means of
walking along Sumulong Ave. going to the direction of Mayor Gil Fernando Ave.
Riverbanks Mall, on the other hand, is just a short jeepney ride starting from the
site to the going south bound (Cubao).

33
Table ii.Business and Entertainment Centers:

Marikina City Hall Main Offices

Employment Services Office N/A

Marikina Cultural, Tourism, Trade and
Investment Promotions Office

Worker’s Affairs Office

Marikina Justice Hall

Marikina Public Market Office

Waste Management Office

Marikina Public Bingo N/A

Marquinton Residences

Sentrong Pangkulturang Marikina

34
 Table iii. Restaurants and Food Establishments
Name Logo Name Logo

Krung Thai Kusina ni

Restaurant Kambal N/A

PaoPao
Xiao Chi Tres Pares N/A

Hungry
Juan Roast Jollibee
Barbecue Food Chain

Greenwich
Sushinology Food Chain

1850 Chowking
Restobar N/A Food Chain

Pizza's
Smile Mcdonalds
Bayan Food Chain

Mexuina Kentucky
Restobar Fried
and Grill N/A Chicken

Former
Dalay' Red Ribbon
Kantina N/A Bake Shop

Johnny's
Fried
Chicken Padi's Point

Qasa 61:
The Dining Café
Studio N/A Kapitan

Max's Lydia's
Restaurant Lechon

Isabelo
Garden Starbucks
Place N/A Coffee

35
 Yellow Cab
Pizza Co.

Listed on the table above are the food establishments located near the
Mobile Kusina. Jollibee and McDonalds food chain is the most popular food
establishment nearest to the location of the business. These food chains were
already internationally renowned in the food chain industry. The researchers can
consider them as the biggest competitor.They also serve a variety of value meals
like french fries, burgers and chickens. But they are still considered as an indirect
competitor because they do not share the same style of business compared to
the mobile food truck. Tres Pares and Kusina ni kambal can be considered as
another possible threat for the food truck because the researchers can classify
them as a direct competitor, they share the same food style of business as the
mobile food truck and they also served varieties of food like beef and rice
products.

Table iv. School, Colleges, University, Academic Institutions

Name Logo Name Logo

Marikina Catholic Integrated School

School for Young Children N/A

Marikina
Polytechnic Future Kids Tree
College Knowledge N/A

EITI College of
Science and Child-Parent
Technology Learning Center N/A

36
 Marikina
Elementary
School Ace Montessori N/A
Foundation to Uplift
Kidstech Childrens
Learning Center N/A Education N/A
Division of
Marikina City San Rouque
School N/A Learning Center N/A
Golden Arch Asian Institute of
School N/A Computer Studies N/A

The schools Marikina Polytechnic College and International Electronics and

Technical Institute are the most nearest school to the food establishment. The
advantage of being nearest to food business is to generate more people to
patronize the mobile food truck. But the disadvantages are the researchers can
consider the schools nearest to the mobile food truck as a direct competitor
because the school has its own cafeteria. The students can purchase food products
from their own cafeteria because it is within the premises.

Hospitals, Clinics
Name Logo Name Logo

Amang
Rodriguez
Memorial
Medical Victoria
Center Hospital

Marikina
Valley Immaculate
Medical Conception
Center Hospital
Marikina
Orthopedic N/A

37
 Center

The hospitals as detailed in the table above, near the food Mobile Kusina
can generate potential customers to dine in, Doctors, nurses, staffs, and visitors.
All the professional doctors and nurses observe time consciousness because
they need to attend to their patients’ needs and the Mobile Kusina can give them
fast and accurate service. For the visitors they can make use the food products
as “pasalubong” for their relatives confined in the hospital.

Table vi. Churches

Every Sunday the churches nearest to the establishment can be a good

demand generator because every after the Sunday mass they can dine in the
Mobile Kusina. Most passer bys’ coming from these churches will pass by near
the moving Mobile Kusina. All the church-goers who pass by the moving food

38
truck are mostly group of families. It can attract them whenever they pass by the
food truck after hearing mass

Table vii. Drugstores

These drugstores scattered around the Mobile Kusina can become one of
the least demand generators from the moving food truck. All the employees can
have their own food with them.

The researchers can consider the transportation segment as the

establishments greatest demand generator because the terminals are very near
the Mobile Kusina. The advantage of the food establishment is they serve
packed lunch which is very appropriate for the driver’s convenience of eating.

Table viii. Transportation Terminals

39
 There are many government agencies around the vicinity of the food
establishment. The advantage of these government agencies can become a
great demand generator for the Mobile Kusina. It is only a walking distance away
from these government agencies and they can receive their packaged meal fast.

With all these information at hand, the preparation of the business will be
made easier through the eyes of the researchers - as to know what to expect for
the potential markets would be like, the advantages and disadvantages of the
business to the market, as well as the possible competitors the business would
have.

c. Competitors Analysis

Guided by a vision of creating a modern and liable city, Marikina has

successfully laid the foundation of a flourishing community. Marikina is very
populated and is a center of business, trading and exchange. It is wildly known
for the being noted as one of the tourism and cultural hub in metro manila. It is a

40
 multi-awarded city, often lauded for its vibrant business life, highly skilled
workforce, and a responsive local government that puts a premium on
governance, sustainable urban development and public service, it is very
advisable to put up a business in Marikina City.

Table 1: Direct competitors

Direct Competitors Indirect Competitors

Name Logo Name Logo
1. Tres N/A 1.Jollibee
Pares
2.Kusina ni N/A 2.Mcdonalds
Kambal
3. Dalay’s N/A 3.Greenwich
Kantina

4.Hospital N/A 4.Kentucky Fried

Cafeteria Chicken

5. School N/A 5. Max Restaurant

Cafeteria

The list above showed the top competitors of the business. On the other
hand, the table below lists a more detailed overview of the specific details
relevant to the Mobile Kusina.

41
 d. SWOT ANALYSIS
STRENGTHS
 Latest type of food establishment
 Flexible to the market and
location
 High quality of food and service
but affordable
OPPORTUNITIES
 Has room for improvement to
compete with other large food
business
 Trend-setter
 Easy to widen and branch-out or
franchise the business
WEAKNESSES
 Competitors with cheaper food
value around the area
 Lack of experience
 Limited accommodation
THREATS
 Diversity of customer food
preference
 Idea of the Mobile Kusina is still
limited or foreign to the market
 Natural Calamities

e. Survey Analysis

a. Demographic Data

#
Particulars (100) (%) 100
Age
18 – 27 37 37%
28 – 37 22 22%
38 – 47 20 20%
48 – 57 13 13%
58 and above 7 7%

Civil Status
Single 53 53%
Married 43 43%
Other 4 4%

Employment Status
Student 21 21%

42
 Employed 41 41%
Self employed 20 20%
Retired 8 8%
Unemployed 10 10%

Educational Attainment
High school Graduate 33 33%
College Graduate 57 57%
Undergraduate 5 5%
Others 5 5%

Monthly Household Income

10,000 - 20,000 63 63%
20,001 - 30,000 23 23%
30,001 - 40,000 7 7%
40,001 and above 3 3%

b. Core Data
Menu Verbal
Particulars Rating Interpretation
Attractiveness of having a Strongly
mobile truck 3.68 Agree
Idea of buying packed meals for Strongly
lunch 3.78 Agree
Recommendation to co-workers 2.73 Agree
Strongly
Convenience of the location 3.75 Agree
Eating at the food truck 3.12 Agree

(%)
Particular # (100) 100
Preferred price range for a full
lunch meal
40 - 45 pesos 30 30%
46 - 50 pesos 20 20%
51 - 55 pesos 11 11%
56 - 60 pesos 17 17%
61 - 65 pesos 13 13%
66 and above 9 9%

43
 (%)
Particular # (100) 100
Expected dishes to find in a
mobile kusina
Beef 26 26%
Chicken 31 31%
Pork 23 23%
Fish 20 20%

a. Marketing Strategies

The researchers carefully set plans for strategic marketing for Hyperion
Mobile Kusina to ensure its success for the long runtime of business. The heart
of every business depends on the customer on how the company promotes and
advertise to the public their products and services and how the business will gain
the customers’ trust and loyalty. The researchers came up with different
marketing strategies suited for the business.

Since the business is a Mobile Kusina, the researchers make use of its full
strength and opportunity to attract the public to buy the products. Marketing
strategies of the researchers are as follows:

 Internet
 Newspaper ads/ Flyers

Through advertising online, it is advisable to campaign online if your

business is still new. Campaigns through Facebook, Twitter and other websites
are the priority of the business. Providing the website with pictures, menus,
information and Services offered. In this way the customers can receive every
detail of your company and possibly attract them even without seeing the
company in person. No money is spent in this kind of advertisement, which is

44
 good for new business with low funds for promotions .Maximizing the use of
website allows the business to spread and become visible to the public.

A seasonal rotation of promotions of flyers is also one factor the

researchers came upon to update the market from time to time.

IV. FINANCIAL COMPONENTS

A. Pro-forma Statement
a. Income Statement

For the Mobile Kusina, the sales revenue has a steady value rate of 89.29%
which shows that the gross sales and net sales are stable And like any other
business the first year is the struggling year, it is shown on the data that the first
year is a decline but it would fluctuate and the business would show increase for
our income.

B. Initial Capitalization
a. Breakdown for the initial captialization
C. Source of Funds
D. Sales Projection
The sales projection depends on lean and peak months of one whole operational
year; Hyperion Mobile Kusina has 8 months of peak season from June-late January
primarily because these are the month that the target market would likely be present
around. The business has 4 lean months; these months include the rainy season
from late March till April.
The business has 51% cost of sales on year 1 and declined on year 2 but
increased on the next coming year same goes for the gross profit. The return of
investment at the end of the year was -130.50% because every pioneering business
since it is new to the public
E. Selected Percentages
a. Cost of sales

45
 b. Gross Profit
c. Net income
d. Return on Investment

V. TECHNICAL COMPONENTS

A. Physical Components

Table 5.1 Side view

of the mobile food

truckTableTable

46
Table 5.2: Front and back view of the mobile food truck

A Volkswagen Kombi Microbus 1987 model is the choice of van due to its
high convertibility aspects. The microbus is not the cheapest the business can
choose, but it is economically justified in comparison to a new commercial
vehicle. The overall dimensions are indicated into the quotation the researchers
got from Autoveyor Company, stating that the microbus is intended to be sold as
“one-lot” meaning the necessary equipments are included and the expenses are
covered as a whole. (refer to the appendix for the quotation). The disadvantage
of the model of the microbus is maintenance. The availability of the parts is
limited and this is due to the out-datedness of the model.

B. Electrical Layout

I. Space Allocations

Basing from the floor plan, the total interior size is 4280mm. An
approximate of 1420mm is allocated for the workspace of the crew. 450mm is
allotted for the storage of perishable goods containers. Another 300 mm is
allotted for vegetable sink and the cupboard Interior Design. The remaining

47
700mm from the back is specifically designed to be an extendable service table
in which customers could also dine. At the same time, either the table is
extended or not, the space will be used as an additional room for storing mostly
dried goods and ingredients. At the end of the day, the space is then cleared for
the table to be brought back inside the truck. The picture below

II. Interior Design

48
 The interior design is specifically adjusted to the nature of the mobile
kusina. The breakdown of the appliances is inscribed explicitly on the quotations
which the researchers could use as the reference.

III. Acoustics
The mobile kusina produces the stereotype engine sound produced by
any Volkswagen car.

IV. Motif

Physical theme

The researchers chose dark and bold blue colors to give emphasis on the
truck especially when under direct sunlight. Its contrasting color to the sunlight
will give it more emphasis as it stands out

49
 V. Furniture and fixture

Furniture in the Mobile Kusina is minimal because most of the allotted

space is for the equipments and appliances needed for the operation. The table
and chairs that are used are portable so it takes less space for storage and less
time for preparation.

VI. Lighting

Lighting is not given much importance as for the operating hours are from
the morning until afternoon only. The sunlight or daylight is the pirimary source of
lighting of the mobile kusina. Exceptions would be if the climate is raining or
having a nimbus clouds wherein visibility and sunlight is reduced.

VII. Decibels

The sound produced by the mobile kusina is very minimal. The engines,
when operating hours, is turned off and the only sound produced will be basically
the searing of the stoves when cooking.

VIII. Uniforms

The uniform is a polo shirt that gives an impression of a more presentable

service to the costumers. It is colored white which symbolizes neatness. It has
black stripe with the business’ name printed on it which symbolizes uniqueness
among other business around the area and definitely stands out with other
establishments. The logo is located at the back of the shirt and name printed on

50
the left side of the polo shirt. It comes with a black cap printed with logo, and long
apron for the kitchen staffs and short apron for the service staff. The researchers
have chosen a polo shirt instead of a regular shirt because the researchers
wanted their target market to notice the staff’s cleanliness and neatness and the
business as a formal eating establishment.

Apron, Pants and clogs – protection form dirt and stains caused by food
preparation and cooking. It is also used for sanitation purposes against food
contamination. The importance of using the apron is to protect the uniform of the
crew from food spillage like sauces, oil and the like, also to avoid physical
contamination to the food and to observe safety to the service crew. The use of
black pants and kitchen clogs as a standard uniform for the crew is to observe
safety in the kitchen while doing multiple tasks. Like working inside the kitchen,
the use for kitchen clogs is to avoid accidents like slipping. As well as using a
black pants to avoid cuts, insect bites and bruises.
The cap represents as a protection of the head to avoid physical contaminants to
the food like hair and parasites.

Relevance of the uniform to the business – the relevance of uniformity to

the business is to promote cleanliness and neatness when it comes to food
service. It also shows that uniformity reflects on how serious the business is
when it comes to sanitation and operation.

C. Floor Plan

The Mobile Kusina Floor plan indicates all the appliance, tools and
equipment that would be placed inside the Mobile Kusina. It shows how much
space the Mobile Kusina has inside for the researchers will have an idea on what
type of materials to be used. It also gives an idea to the researchers on how

51
 much space is allotted on every tools and equipment is used. It gives the
researchers the opportunity to experiment on the arrangement and placement of
the equipment on the truck. The floor can be a reference for the researchers in
the near future for their placement of the equipment.

D. Equipment Layout and specifications

AA.

AUTOVEYOR PHILIPPINES CORP. Bgy. Tunasan, Muntinlupa City

Email add: ants928@yahoo.com/ Mobile: 09152974488 QUOTATION REF: 33-2013

Date: January 28, 2013

Prepared for: Mr. Vittorio Jeremy J. Doinog

31 Hereford St., Rancho Estate 1, Concepcion Dos,
Marikina City
Telefax: 948-7479, email: valiant0309@yahoo.com
_____________________________________________________________________________
_______

Greetings!
With reference to the above subject requirement, we hereby submit to you our quotation for the
supply and installation as per given technical specification. Please find the attached herewith
following price schedules for your kind approval.

One (1) Lot: 1982 VW VANAGON KOMBI, WOLFSBURG EDITION, WESTFALIA

CAMPER, COMPLETE_______________________________________P520,000.00

(negotiable)
Greetings!

1. Flood free, always garaged;

2. 2ltr (1970cc) MANUAL, 4SPEED, AIR-COOLED, FUEL INJECTED ENGINE,
100% ORIGINAL , TOTALLY GERMAN (INCLUDING MUFFLER); U.S.
AFTERMARKET AUXILIARY OIL COOLER & FAN INSTALLED (OEM VDO
GAUGES, oil-temp and cylinderhead-temp, installed for peace of mind);
3. This Concession van contains the following:

52
Espresso Machine w/built-in Espresso Grinder(frothing pitcher,thermometer,2-
shot cups , spoons), 2 Blenders, Bunn Coffee Brewer, 3 2.9L Coffee Airpots, 3
Micro-waves, 2 Door Coke Merchandiser, Samsung Cash Register, Water Heater,
Lot’s of Counter Space, Stainless Steel Sinks, Evaporative Cooler, Back of House
Fencing, 100’ of 100 Amp Power Cord, 50’ Fresh Water Hose, 50’ Grey Water
Hose;
4. WORKING SINK & FAUCET W/ ONBOARD 50ltr WATER TANK
5. 2 BURNER LPG STOVE W/ UNDERBODY LPG TANK
ORIGINAL ELECTROLUX REFRIGERATOR POWERED BY LPG, 12VOLTS OR
110AC (w/ original outside power cable)
6. ORIGINAL PRIVACY CURTAINS FOR ALL WINDOWS, INCLUDING
WINDSHIELD, PLUS ORIGINAL DETACHABLE BUG SCREENS FOR 2 REAR
WINDOWS, SLIDING DOOR & TAILGATE

FULL KTICHEN ACCESSORIES

BRANDING SERVICES
FULL BODY PAINTING
STICKERING BASED ON CLIENT'S BRAND/CAMPAIGN THEME
LICENSE AND REGISTRATION

Order Options
Option 1:
50% downpayment, 50 upon delivery. Leadtime 90days.
Option 2:
Financing thru AMA bank, with monthly add-on rate of 1.20%.

Note: Please contact seller thru email only, address will be given on formal meeting only to avoid bulk
inquiries.

Sincerely yours,
WJJ

Inside appearance of the Kusina Mobile

53
 E. Establishment Layout

VI. OPERATIONAL COMPONENTS

A. Mission – Vision Statement Mission

Our Company will inspire its employees to be the best they can be. We
will engage in sustainable practices and anticipate the needs of our customers.
We will maximize return to the stockholders while still maintaining quality in our
products. Our company intends to provide excellent service and unforgettable
experience from the beginning to end, with a friendly and extraordinary service
from our staff with unique dishes to satisfy our customers. To constantly focus on
innovating and participate in markets we can make specific contribution. And
frankly, we don’t settle for anything less than excellence in providing quality food
and service to our dear customers. To improve all aspects of te world we operate

54
Vision

Our vision is to expand our locations both domestic and abroad by being
the leading and most profitable food mobile company to realize and exceed the
customer expectations. And to be a food company that employs the most
industrious and dynamic work force to guarantee that only the best food and
service are delivered to its customers. Consequently, we endeavor to be one of
the top food companies known and patronized by many, and to become a
globally competitive food company that will truly showcase its unique
characteristic and its potential to be successful in the food industry.

B. Organizational Chart

Owner

Management

Tournant Cook Service

55
 Mobile Kusina follows a single 3-branched organizational structure which
best fits the business. The crew or staff should consist of 4 employees with each
of its own responsibilities and duties.

The management is in charge of all cash and other transactions as well as

keeping track of the supplies and ingredients of the business. Billings, reports,
plans, requisitions and all other paper works are also being handled by the
management. He/she has all the authority to run the business on site from its
opening and closing times, and may directly contact the owner if there would be
the need. An important role the management should have is the ability to comply
or handle the task supposedly assigned to the crew member should one of them
is unable to perform the task or is physically unavailable for the day. He/she
should possess the knowledge and skills in running the business. The
management also is the only one responsible for maneuvering the vehicle on and
off the site at all times.
Under the Management, the crew is then divided into 3 basic cluster
tournant, service and cook.
The tournant is in charge of the entire mise en place – referring to
organizing and preparing all the ingredients and all other necessary things the
cook will require for the menu items. They are also responsible for marketing all
the necessary ingredient and or other supplies needed in preparing the dish to
our nearest suppliers.
The cook is responsible for providing good quality dishes and ensuring
that the food which is to be served is at the right portion size. The tournant would
then gather all the necessary cooked dishes per meal and organize them to each
box containers in a Bento style of the meal. If the business has little or no
customers, meals that are prepared and finished are then stored to a cupboard
shelf and then preheated when needed to be served. Preheat time and
temperature may vary depending on what type of dish it would be. Both the

56
tournant and the cook are in charge of food handling. The whole crew is
responsible as for the marketing of the ingredients and other supplies on the day
before the opening times.
The service is responsible for maintaining the cleanliness of the whole
establishment – from washing all the tools and equipment used in preparing the
bento meals to sweeping the grounds around the area of the establishment.
Their task is to bus out the tables after the customers are done eating
should they decide to dine in the establishment.

Listed below are the Qualifications that the crew should possess in
working in the said business establishment..

Overall Qualifications:
 Should be 18 years old or above
 Pleasing personality and good communication skills
 At least a High school diploma and College degree
 Knowledge on proper food handling
 Familiarity with all kitchen tools, utensils and equipments
 Basic knowledge on cooking
 Ability to work independently and within a team
 Ability to work under pressure
 Physical effort
 Health certificate approved by Marikina city health office

57
 Below is a list of specific qualifications for each crew member:
Tournant:
 Ability to work fast and accurate
 Familiarity with all kitchen tools, utensils and equipments
 Demonstrated ability to

Cook:
 Familiarity with basic cooking procedures
 Able to cook foods simultaneously
 Demonstrated ability to cook foods simultaneously and
accurately
 Familiarity with all kitchen tools, utensils and equipments

Management:
 Valid driver’s license
 Planning and organizing skills for weekly and monthly
reports.
 Knowledge on and ability to preparing day to day supply
and/or requisition reports.
 Advanced knowledge in accounting.
 Overall knowledge on to run the business.

Salaries are to be given twice a month on the 15 th and 30th day of the
month and salary deduction imposed depending on the number of absences the
employee had incurred during the 15th and end date of the month basis and
follow Per Wage Order# NCR-17 of the National Wages and Productivity
Commission (NWPC). A basic wage of PHP389.00 according to NWPC is the

58
minimum, but basing from the work to be done in the business, the researchers
have decided to give each crew a salary based on their work allocation.
PHP450.00 for the service and for the management this is to compensate for the
work to be done and a 2-hour break schedule.

C. SOP and Control Policies

Proper food handling is a safety and health measure that any food service
or business needs to follow in order for them to serve their customers the best
way possible. Proper food handling is also how any food …. Prepares the dishes
and meals in a way that it is not prone to bacteria and it would not cause harm to
the person eating the food.

Proper menu knowledge is a vital concept to any food service business. It

pertains to how menus are design depending on the target market of the
business. This is very important because it will serve as a framework where
everything else in the business would be based.

Listening to customer complaints is a very efficient way to gain knowledge

about the services of the business. Customer complaints are very helpful in
pointing out the flaws in the services or products. These are the things that
employees and owners were not able to determine prior to their complaint.
Though it is regarded as a complaint, it is crucial for further improvements of the
services and products of the food business.

Providing customer needs is the main idea of a food business. A business

would always want to please their customers hence the saying “customer’s
always right.”. It is the main aim of the business to provide what the customers
want and what the customers need. Owners and employees should be very

59
 attentive to what their customers need to be able to formulate an effective
strategy that would make other people avail of their service.

VII. Socio-Economic Benefit

The researchers planned to establish the mobile kusina around the vicinity

of Marikina, this step would help not only the researchers but also the people

residing within the area. The mobile kusina's target market are the people around

marikina consisting of employees, students and the people living there thus

making the mobile kusina support the essential needs of that target market.

Hyperion mobile kusina supports environment friendly materials and non-

hazardous methods which would help maintain the cleanliness of Marikina and to

set an example for other food establishments within the area. Hyperion mobile

kusina's staff and employees are trained to be filled with Filipino culture of

courtesy partnered with respect towards other people, customer or non

customer, staff are also trained to bring about excellent and quality service to

attract customers and in return customers would carry out vocal advertisement

for Hyperion mobile kusina. Another is we serve food bento style or packed food

style so that our customers particularly the employees and student would be able

to use their short time for eating, the idea is to give them less hassle due to their

busy schedule. Still, Hyperion mobile kusina accommodates customer who wants

to eat beside the establishment we provide chairs and tables for them intended to

provide them time to talk with their friends while they eat.

60
 The researchers gave time to study the behavior of the target market of

Hyperion mobile kusina, this make the researchers fully understand the

importance of giving service and food which would highly give satisfaction to the

people.

61
62