Business Plan:

Mini Fast Food

Restaurant

Address: [Brgy Natividad Stio Bita, Phone no.: [ SooPinoyFoods@gmail.com ]

[ 09215568927 ] [www.SooPinoyFoods.com ]
Natividad Pilar Capiz
Philippines] ZipCode:5804
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 Mr.Gil B Teodosio with the

partnership of Mr. Mark Robin Lopez.

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 Filipino
Businessmen11% Workers
13% 31%

Tourists
45%

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)
Marketing MARKET ANALYSIS IN
THRE MILE CIRCLE

FAMILIES OTHER PEOPLE

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% Potential Customers
% growth over prior period

35%
Sales
30%
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 Profit
$80,000 Expenses

$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
$70,000 Cash Flow
$60,000
$50,000 Balanced
$40,000 Statements
$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- 9:00pm 11:00am- 11:00am- 11:00am-
9:00pm 9:00pm 9:00pm 9:00pm 9:00pm 7:00pm

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] 16