Feasibility For Defense

Introduction
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Beef is the culinary name for meat from bovines. People have eaten the flesh bovines
from prehistoric. Even people around 8000 BC domesticated cattle to provide ready
access to beef, milk, and leather. Most cattle originated in the Old World like the Angus,
the wagyu from japan, and the Ankolewatusi from Egypt.
A Hamburger is a sandwich consisting of one or more cooked patties of ground meat,

usually beef, placed inside a slice bun. Fletcher Davis of Athens, Texas claimed to have
invented the hamburger. According to oral histories, in th 1880s, he opened a lunch
counter in Athens and served a burger of fried ground beef patties with mustard and
Bermuda onions between two slices of bread; with a pickles on the side. Another
version of creation of the hamburger is that f German cook Otto Kuasw, who created a
very popular sailors sandwich made of a fillet of beef patty fried in butter, served with a
fried egg, between two toasted bun in 1891. In the Philippines, burger became one of
the most popular meryenda (snack during the afternoon) for children. It was brought
here in our country by the Americans soldiers during World War II.
Etymology
Beef
Came from Old French buef ox; beef; ox hide and bovem in Latin. It can
also be term as beef up meaning adding strength or in a sense muscle
power.
Hamburger
Originally derives from Hamburg, Germanys second largest city. Burg

means fortified settlement of fortified refuge and is a widespread
component of place names.
Old World
It consist of Africa, Europe, and Asia, regarded collectively as the part of the
world known to Europeans before contact with the Americans
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Company Profile
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Beef and Pounder starts in five members named Mark Anthony B. Tibayan, Sharmaine
Danica M. Sabandal, Bryan James Mirabuenos, Kristofer Daniel Frado and Richard
Cuagdan. First we combined our ideas of what is our own ideas about restaurant and
what are the things that we should consider in creating a business. What are the things
that we can create for a new restaurants. That the question we formulate in our mind to
come up in Beef and Pounder that serves beef meals and steak burger. We wanted to
serve to our customers foods that its rarely seen in other restaurants specially in the
Philippines that serves separate home food to fast food. We wanted also to create a
ambiance that they are feel comfortable and they would enjoy there food while eating.
Company Logo
The significance of the logo came from the two utensils: fork and knife which is the
symbol of eating a steak and the circle shape symbolizes a plate. The mini logo which is
shown above is shape-like burger symbolizes what we intend to sell to customers. And
the 3 stripes shown in logo symbolizes as the 3 main objectives of business:
Quality product
Quality service
Relationship for customer
The tagline fork and knife for life specifically pointed for utensils that is shown in logo
to show that we want the customer to love the steaks and even burgers we want to
serve, and taste the best food for their entire life.
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Location
No. 6 pearl drive, brgy north fairview, quezon
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Pearl drive has a great ambiance that has many different restaurants to choose from,
the place weve been chosen has a great opportunity to start the first burger restaurant
in this place. Target market also appears here like office workers, adventurers, and
other customers who crave for burgers and beef meals.
Nature of Products being offered

Beef and Pounder restaurant are for burger enthusiasts and offers different
varieties of beef that captures the taste of . Beef and Pounders specialties are our
original whole pound burger, squeezed in sesame seed buns along with different add
ons such as chili,
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VISION
Aims to be well-known world class five-star restaurant with accessible branches
across the world for everyone to experience the pleasant atmosphere that offers.
MISSION
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To provide high quality American Cuisine dishes and fine dining service along
with a clean, peaceful, and pleasant atmosphere that give off the Home Sweet Home
experience.
GOALS AND OBJECTIVES
To develop a good relationship with our clients through personal costumer
service.
Achieve 10% increase in sales for the next year.
Long term profitability.
Establish efficient and effective activities that will stabilize the financial conditions
of the business.
Conduct weekly meeting to discuss the areas with arising troubles in the
business.
Systematize an efficient production schedule for a smoother operation of the
business and the wellness of the employees.

Establish a competitive atmosphere within the food industry.
COMPANYS FORM OF ORGANIZATION

The sole proprietorship is the simplest business form under which can operate a
business. The sole proprietorship is not legal entity. It simply refers to a person who
owns the business and is personally responsible for debts. A sole proprietorship can
operate under the name of its owner or it can do business under a fictitious name. The
fictitious name is simply a trade nameit does not create legal entity separate from the
sole proprietor owner.
The sole proprietorship is a popular business form due to its simplicity, ease of
setup, and nominal cost. A sole proprietor needs only to register his or her name and
secure local licenses, and the sole proprietor is ready for business. A distinct
disadvantage, however, is that the owner of a sole proprietorship remains personally
liable for all the businesss debts. So, if a sole proprietor business runs into a financial
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trouble, creditors can bring lawsuits against the business owner. If such suits are
successful, the owner will have to pay the business debts with his or her money.
The owner of a sole proprietorship typically signs contracts in his or her name,
because the sole proprietorship has no separate identity under the law. The sole
proprietor owner will typically have customers write checks in the owners name, even if
the business uses a fictitious name. Sole proprietor owners can, and often do,
commingle personal and business property and funds, something that partnerships,
LLSs and corporations cannot do. Sole proprietorships often have their bank accounts
in the name of the owner. Sole proprietors need not observe formalities such as voting
and meetings associated with the more complex business forms. Sole proprietorships
can bring lawsuits using the name of the sole proprietor owner. Many businesses begin
as sole proprietorships and graduate to more complex business forms as the business
develops.
Advantages of a Sole Proprietorship
Owners can establish a sole proprietorship instantly, easily and inexpensively.

Sole proprietor need not pay unemployment tax on himself or herself (although
he or she must pay unemployment tax on employees)

Owners may freely mix business or personal assets.
Control over all business decisions remains in the hands of the owner. The owner
can also fully transfer the sole proprietorship at any time as they deem
necessary.
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Can easily change your business structure to a more complex model.

One hundred percent profit retention allows sole proprietors to use the money at
their discretion.
Can choose to reinvest the money back into the business to expand the
company, start another business or use it for personal reasons.
Disadvantage of Sole Proprietorship
Owners are subject to unlimited personal liability for the debts, losses and
liabilities of the business.

Owners cannot raise capital by selling an interest in the business.
Sole proprietorships rarely survive the death or incapacity or their owners and
soo do not retain value.

The life of business is limited.
PROPOSED ENTRY STRATEGY

Outdoor advertising
Business needs comprehensive market plan for advertising, especially
restaurants has no exception. We will use outdoor advertising near the building site
where we located, to orient customer what is the name of the business and what type of
business.
Grand opening
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We want the grand opening more something special. We will hire a band or local
theater group to perform with an appropriate theme, providing excellent food and
service. And we will ask our customers how they found out about our business, so that
we can record where our advertising and marketing money are best spent.
TIMELINE OF EVENTS
Month
Number of weeks
July
Aug
1 2 3 4 1 2 3 4 1
September
2
October
4
November
4 1 2 3 4
Planning
Allocation
Permits & Licenses
Renovation
purchase of
Equipment
Hiring and training
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Promo ads
START OF
BUSINESS
Start of Business
September
12 2016
Main Dishes
A pound of steak dipped in steak sauce
and vegetables and a side dish of steamed
rice.
Steak with Steamed Rice
A combination of beef chuck that have

been cooked in liquid and served in the
resultant gravy.
Beef Stew
A light colored soup that is made by

cooking beef shanks and marrow bones
until the collagen and fat has melted into
the clear broth.
Bulalo
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Beef thats been sauted in mushroom

and mixed with home made gravy and
mushroom sauce.
Beef and Mushroom
A stew that is complimented with the

sweetness of the saba banana and a
unique sour blend that is brought by the
tomato sauce.
Beef Pochero
A dried or cured beef that has been

prepared by using thin slices of meat and
curing these with salt and spices as a
preservation method.
Beef Tapa
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Beef stir-fried with broccoli and spices like

onions, ginger, etc.
Beef Broccoli
A stew with pork hocks, calves feet, pig
feet, beef stew meat flavored with ground
roasted peanuts or peanut butter
alongside with Bagoong Alamang for the
sweet taste.
KareKare
Side Dishes
Egg noodles topped with steamed beef

meat and beef broth
Beef Mami
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Steamed buns with beef
Beef Siopao
Snacks
Burger with TLB
A choice of , , or a whole pound of

burger patty with tomato, lettuce, and
bacon.
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burger patty with a slice of pineapple and
bacon.
Burger Pineapple Deluxe

burger patty with your choice of: Chili,
bacon, cucumber, lettuce, onions,
pickles, pineapple or tomato.
Everything Burger
Desserts
A kind of custard tart that is filled with egg

custard and baked.
Egg Tart
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A sweet dish that consists of a mixture of

soft, fresh cheese, eggs, and sugar at the
top layer and consists of a crust or base
made from crushed cookies at the bottom.
Cheese Cake
Beverages
Solo
In can
Soda in Can good for refreshing the body
in the heat.
Buko Juice
Fresh from the coconut itself and poured

in a glass of ice.
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Lemon Iced Tea
Fresh lemon tea chilled with ice.
Calamansi Juice
Fresh calamansi squeezed in a glass of

water with ice top with a slice of lime.
Tea
Teabag dipped in hot water for 5 minutes.

Good for cleansing the mind.
Family Servings
2L Soda
2L Soda: Coke, Royal, Sprite, Rc and Root

Beer. Best for group sharing, family, and
friends.
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Calamansi Juice Pitcher
Fresh calamansi juice in a pitcher. Best for

group sharing, family, and friends. Sinked
in a glass of ice for better refreshment.
Product Research and Development

This current year, were most likely to improve the quality of our products as well
as add more varieties for our customers to enjoy. We would also add appliances for the
customers entertainment such as a mounted flat screen TV and install Wi-Fi.
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Description of the Industry
It will be a rosy year for the restaurant industry in 2014. This is the buoyant
expectation by the leaders of the industry, supported by knowledgeable food writers and
culinary school executives.
Why the optimism? Not without bankable reasons, industry captains assert.
Foremost is that economists and financial analysts predict the New Year will see
continuous spending by a large segment of the population, in spite of the expected
slowing down of the countrys economy.
Big overseas restaurants are opening branches here. We have already seen
these establishments throwing their doors open for business in Metro Manila. Thus, we
see marquees that are originally in Singapore, South Korea, Japan, Taiwan, Vietnam,
Australia, and the United States hanging on the front doors of these enterprises.
Existing restaurants are aggressively expanding. They are branching out in the
metropolis and in populous urban centers in the country. These activities will attract
wider patronage and increased sales.
Some restaurants that were previously only in the provinces are coming to town.
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An amalgam of excited investors are talking to graduates from international

culinary schools, as well as those from highly regarded local institutions, encouraging
them to open restaurants that will showcase the young graduates imaginative dishes
and drinks.
Local patrons and expatriates are just waiting to savor the innovative table fares
as concocted by these graduates.
Just what will be the reasonable percentage of growth that the local restaurant
industry expects?
Leaders of the hotel and restaurant sector have segmented the growth by
service categories and target markets of these establishments, thus:
1) Luxury and Class A dining places in five-star resorts and hotels 20 percent; Class
B fine-dining restaurants 22 percent; Class C-D places 28 percent;
2) Gourmet diners and cafes (as exemplified by Caf France) attracting A and B
patrons 26 percent.
Source :http://www.mb.com.ph/the-restaurant-industryin2014/#IV36TEcPgFJL3OqR.99
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Targeted Markets
Characteristics
Location
Primary
Living or working
Secondary
Living or working
outside the area of
within the area of No.
No. 6 Pearl Drive,
6 Pearl Drive, Brgy.,
Brgy., North Fairview,
North Fairview,
Quezon City
Quezon City
Product
Factors of Products
Factors of Store
Steak with
Steamed Rice
Bulalo
Beef Tapa
KareKare
Beef Mami
Cheese Cake
lb Burger
lb Burger
Beef Stew
Beef
mushrooms
Beef Pochero
Beef Broccoli
Beef Siopao
Egg Tart
Whole lb Burger
Quality
Taste
Affordability
Cleanliness
Quantity
Uniqueness
Creativeness
Our food
Customer
Service
Presentation
Convenience
Our location
Ambiance of the
store
Comfortability
Music Genre
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Market Size and Trends

1. Are you living within the area of No. 6 Pearl Drive, Brgy., North Fairview,
Quezon City?
Answers
Yes
No
Total numbers of answers

16
84
Out of 100 respondents, 19 of the respondents are living/working within the area of No.
6 Pearl Drive, Brgy., North Fairview, Quezon City and the 81 of the respondents are not
living/working within the area of No. 6 Pearl Drive, Brgy., North Fairview, Quezon City.
2. Main Dishes
Products
Beef Stew
Bulalo
Beef mushrooms
Beef Pochero
Beef Broccoli
Beef Tapa
KareKare
Total of numbers of order

57
20
39
27
12
23
35
28
The top three main dishes that the respondents wish to avail are Steak with Steamed
Rice, Bulalo and Kare-Kare while the least main dishes the respondents wish to avail
are Beef Pochero, Beef Stew, and Beef Broccoli based on the total number of orders
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Side Dishes
Products
Beef Mami
67
Beef Siopao
66
Out of 100 respondents, 67 Order were taken prefer their side dish to be Beef Mami
while 66 Orders prefer their side dish to be Beef Siopao.
Desserts
Products
Egg Tart
Cheese Cake

59
93
Out of 100 respondents, 93 Orders were taken prefers Cheese Cake rather than the 59
Orders who prefer Egg Tart.
Snacks
Products
Pound Burger
49
Pound Burger
43
Whole Pound Burger
38
Out of 100 respondents, 49 Orders were taken that prefers Pound Burger while 43
Orders prefers Pound Burger and 38 Orders for Whole Pound Burger.
Adds on
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Rare
11
Medium Rare
39
Rare well-done
29
Total of numbers of
order
Tomato
Onion
Chili
Pickles
Lettuce
Pineapple
Honey Mustard
Cucumber
MayoBacon
Ketchup
60
24
21
13
58
Total 35
of numbers of order
42
12
20
54
62
Out of 100 Respondents ordered most for burger is medium-rare, and top 3 add ons
they choose is tomato, lettuce, and bacon and least add is cucumber, pickles, and chili.
3. Drinks
Products
In can soda
Buko Juice
Lemon Iced Tea
Calamansi Juice
Tea
2L Soda
Total of number of orders

32
36
51
34
18
21
17
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Out of 100 respondents ordered most for beverage/drinks is lemon iced tea which has
total orders of 51 and least order is calamansi juice pitcher with 17 total number of
orders.
4. Why did you choose our business?
Factors of store
Our location
25
Our food
80
Presentation
35
Ambiance of the store
34
Customer Service
44
Convenience
35
Comfortability
33
Music Genre
4
Top 4 factors that they choose to buy in our store is our food, customer service, our
convenience, and presentation and the least factor is our location and genre.
5. Why did you choose our product?

Factors of product
Quality
Uniqueness
Taste
Affordability
Quantity
Cleanliness
51
19
58
52
29
34
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Creativeness
12
Top 4 factors why did they influence to choose our products is taste, affordability, quality,
and Cleanliness and the least factors are Creativeness, uniqueness, quantty.
6. Your order is for?

Type of order
Dine in
Take out
Delivery
Total of number of orders

96
7
2
96 Out of 100 respondents choose to dine in orders while 7 out of 100

respondents choose to take out their orders, and 2 of them wants to deliver their
orders from them.
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Competition and Competitive Edge
Company Name
Address
Alex III
29 Matalino St.
Kalayaan Ave.
Quezon City
Apartment 1B
Ground floor
Rockwell Drive
Makati City
Mamou
G/F Rockwell
Powerplant Mall
Makati City
Jolly Dopey
Palawan Express
Corner Cailles
Evangelista St.
Bangkal, Makati City
3rd floor Midcentre

Haven bldg., No. 7
No. 7 Central Ave.,
Queon City
Owner/Manager
Mamuad, Rebecca
Diaz-Lim, Marivic
Rosales, Andrea
Felipe, Camila
Abian, Percy
No. of years in
business
3 years
2 years
13 years and 1
month
7 years
1 year
No. of
employees
39 employees
22 employees
28 employee
12 employees
7 employees
Ave. no. of
customers per
day
90 customers
60 customers
45 customers
200 customers
100 customers
Annual Sales
18,320/day
47,400/day
87,750/day
29,000/day
9,900/day
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Competitive
Edge
Their competitive
edge is their
remarkable
hospitality,
cleanliness and the
unique original taste
of their barbecue
that can even beat a
steak.
Their competitive
edge is their
presentation of the
products and the
combination of a
perfect breakfast and
prime steak lunches.
Despite the high

price of their steak,
their competitive
edge is the high
quality of the steak
that quickly melts
in the mouth with
exquisite taste and
the location inside
a mall with high
standards.
Despite being small in

the food industry,
their competitive edge
is the unique taste
crafted from the
original recipe of the
beef.
Their competitive
edge is their location
near a school,
affordability and
promos: unli rice, etc.
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Barriers to Entry
LOT OF ADVERTISING OR PROMOTION
ECONOMIES OF SCALE
Occur when the unit cost of a product declines as production volume increases.
When exiting competitors in an industry have achieved economies of scale, it acts as a
barrier by forcing new entrants to either compete on large scale or accept a cost
disadvantage in order to complete on a small scale.
PRODUCT DIFFERENTATION
In many markets and industries, established competitors have gained customer

loyalty and brand identification through their long-standing advertising and customer
service efforts.
CAPITAL REQUIREMENTS
Occurs when new entrants are required to invest large financial resources in
order to compete in an industry.
SWITCHING COSTS
Refers to a one-time cost that is incurred by a buyer as a result of switching from
e suppliers product to anothers.
ACCESS TO CHANNELS OF DISTRIBUTION
In many industries, established competitors control the logical channels of

distribution through long-standing relationships.
GOVERNMENT POLICY
Government policies can limit or prevent new competitors from entering

industries through licensing requirement, limits on access to raw materials, pollution
standards, product testing regulations
Estimated Market Shares and Sales
YEAR
DEMAND
SUPPLY
2016
165354
118403
D-S
GAP
46951
% OF
UNSATISFIED
TARGET
CUSTOMER
MARKET
SHARE
28.39%
69.97%
% OF
MARKET
SHARE
32850
2017
173622
121363
52259
30.10%
69.84%
36,500
2018
182303
125004
57299
31.43%
70.07%
40,150
2019
191418
129379
62039
32.41%
70.60%
43,800
2020
200989
134554
66435
33.05%
71.42%
47,450
MARKETING STRATEGY
Proposed Marketing Plan/ Programs

First Year Plans/ Programs
ACTIVITY
PROGRAMS/P
LANS
MECHANICS
Posting
different print
The tarpaulins will be

posted along Pearl
DURATION
UNIT COST
AND COST
Tarpaulin 2x3
10 pcs x
TOTAL
COST
ads (such as
tarpaulins)
2 months
before the
opening,
Distributing
flyers
drive, and other near

locations
The flyers will be
distributed to the
customers who will
pass by Pearl Drive
P150.00 =
P1,500.00
July
August
2016
Flyers
300 pcs. x
P5.00 = P1,500
P3,000.00
Organize an opening
party at the store.
Customers can get to
play raffle promos
and get free meals.
OPENING
Balloons
30 pcs x 10 =
P2,500
Tarpaulin 5x9
2 pcs x 300 =
P600
(September
23 2016)
Promotional
Events
The customers will

receive 15% discount
for selected dishes or
will receive free
meals.
The day of
opening
P11,850
Photo booth
P5,000
Umbrella with
logo
25 pcs x 150 =
P3,750
Halloween
Trick or Treat
challenge
Eat three pound

burgers in under 2
minutes. Customers
that are able to do so
wont have to pay for
it and they will be
given a statement
First week
of
November
2016
T shirts 20 pcs
x 180= P3600
Decorations =
P800
P4400
Christmas
Gift Giving
Toys will be given to

our child customers.
Christmas
Day 2016
Toys 50 pcs x
P100 = P5000
P5000

ACTIVITY
PROGRAMS/P
LANS
MECHANICS
For the first 25

customers of the 2
opening hours within
DURATION
UNIT COST
AND COST
Estimated price
of the free
product P100 x
TOTAL
COST
Valentines
Day
Promo for
couples
Free Pin tags
the day, they will

receive a Heart
shape Burgers
Free Pin tags will be

given to customer on
Valentines
Day 2017
25 = P2500
Decorations =
P700
The day of
Mugs 75 pcs x
P3200
1st
Anniversary
with logo of the

business
the day of the

anniversary
the
anniversary
P15 = P1125
P1125
Holiday/
Christmas
Celebration
Raffle
For every P300 worth

of purchase,
customers will be
given 1 raffle ticket
that has the chance
to win a Noche
Buena package.
Christmas
Day 2017
Noche Buena
package
10 pcs x P500
= P5000
Decorations =
P6300
P1300
Second Year Plans/ Programs

ACTIVITY
PROGRAMS/PL
ANS
MECHANICS
For every group of 4

customers, 1 Burger
DURATION
UNIT COST
AND COST
Tarpaulin 2x3
P150 x 2 pcs =
P300
TOTAL
COST
P800
New Year
Pounder
Dash
Group Discount
2 products for
the price of 1
meal dish will be

served for free.
A promo that allows

the customer to
choose from two
existing dishes from
January
2018
March 2018
Flyers 100 pcs

x P5 = P500
Tarpaulin 2x3
P150 x 2 pcs =
P300
the menu for the

price of one.
2ND
5 participants will be
chosen for 2 opening
hours within the day.
Winners will receive
novelty items and a
P800
Flyers 100 pcs
x P5 = 500
Tarpaulin 4x3 =
P340
On the day
Flyers 100 pcs
P840
Anniversary
Beef games
coupon that allows

them to have free
Beef good for 5
persons and can
claimed any time
they want
of the
Anniversary
x P5 = 500
Flyers 100 pcs

x P5 = P500
Christmas
Limited novelty
items for sale
For every P300 peso

worth of purchase,
customers can avail
novelty items from
the store.
Third Year Plans/ Programs
December
25, 2017
Tarpaulin 2x3 2
pcs x P150 =
P300
P800

ACTIVITY
New Year
PROGRAMS/P
LANS
MECHANICS

of purchase, they
could avail a planner
DURATION
UNIT COST
AND COST
TOTAL
COST
Flyers 100 pcs

x P5 = P500
P500
Planner
by adding P100
3
Anniversary
Burger festival
The store will offer a

Buffet for P350 per
person.
Sept 12
24 2019
Flyers 100 pcs

x P5 = P500
P500
Halloween
Trick or Treat
challenge
Eat three pound

burgers in under 2
First week
of
T shirts 20 pcs
x P180
P4400
rd
January
2019
minutes. Customers
that are able to do so
wont have to pay for
it and they will be
given a statement
shirt with a logo
November
2018
= P3600
Decorations =
P800
Electric Fan =
P500
Christmas
Raffle
of purchase,
customers will be
that has the chance
to win an appliance.
Rice Cooker =
P700
December
25, 2018
Microwave =
P2000
DVD Player =
P1500
P4700
Fourth Year Plans/ Programs
ACTIVITY
PROGRAMS/P
MECHANICS
DURATION
UNIT COST
TOTAL
LANS
Valentines
Day
Promo for
couples
For the first 25

customers of the 2
opening hours within
the day, they will
receive a heartshaped burger.
Valentines
Day 2019
AND COST
COST
Estimated price
of the free
product P100 x
25 = P2500
P3200
Decorations =
P700
Opening/
Start of
Classes
Back to School
Treat
Students will have a

20% discount upon
presenting of their
school IDs.
March 2019
Brochures 100
pcs x P6 = P600
P600
4th
Anniversary
All you can eat

burger
The store will offer a

Buffet for P350 per
person.
of purchase,
customers will be
Flyers 100 pcs

x P5 = P500
Sept 12 - 24
2019
December
25, 2019
Noche Buena
package
10 pcs x P500
P500
Christmas
Raffle

that has the chance
to win a Noche
Buena package.
= P5000
P6300
Decorations =
P1300
Fifth Year Plans/ Programs
Price
The price of the products will be based upon the cost of the production with a
substantial amount added as a mark-up. The prices will be set fairly enough than the
nearest competitors price but with high quality products. The prices will also vary on the
market conditions.
Product line
Beef And Pounder offers Beef dishes And Different burger varieties.
Positioning
Beef and Pounders positioning was formulated by the proponents. It is the
slogan or the signature tagline of the company. Since the product offered of the
business are beef dishes, burgers and beverages to make customers experience
delight and curiosity of to the product of beef and pounder.
Aside from its eye catching designs and delicious taste the customer will enjoy
the new experience of burgers. Also the customers will crave to eat on beef and
pounder for its natural selections and more choices to enjoy.
Distribution channels
Raw Materials
Beef and Pounder
Consumer
The diagram above shows a direct marketing channel. The company will
purchase raw materials that will use for the production of goods and will then act as the
producer who will sell the product to the consumers.
This kind of distribution channel will be advantageous to the business for it has
no intermediaries level does giving more controls to the producer and lessening the
channel complexity.
Advertising and Promotion.
Most Restaurant Business owners completely avoid the promotional aspect of

the business. Restaurant Business cannot rely simply on the Delicious scents from their
stores to tempt customers, taste buds, they have to developed promotional plans that
and retain customers. The objective is to promote the different varieties of product and
attract more buyers and to persuade more customers to choose beef and pounder over
competitors product advertising will help the shop to build awareness to people and
send out information in order to increase more response from the customers.
A taste test will be conducted throughout the opening day and until the first week
passed. The taste test will distinguished which Beef and Burger will be patronized by
the customers, it will also help the owner to think for new combinations of flavors to
satisfy and improve more the quality of taste of the beef to the customers other than that
there several strategies in promoting and advertising the products on, before, and after
the opening day.
Sales tactics.
In todays economy, big and small businesses are seeking every opportunity to
win sales through competitive advantages. Smart owners of small business know that
sales strategies can create a competitive advantage. Selling consist of two main
functions: Tactics and strategies. Sales strategy is the planning of sales activities;
methods of reaching clients, competitive differences and resources available. Tactics
involves the day-to-day selling: prospecting, sales process, and follow-up. The tactics of
selling are very important but equally vital is the strategy of sales. The advantages are
too compelling to ignore. We rely on their creativity to reach prospective customers.
Fortunately, a variety of effective advertising ideas require little or no money to

implement. Some sales tactic are listed below:
Create and distribute flyers

Creation and distribution of flyers about are business may serve as the
most helpful way to increase the markets consciousness of the store
existence. Neighborhood is the most loyal customers other than passers-
by customers. So hand them out flyers advertising sales and grand

opening flyers in front of the shop or leave them on car windshields.
Offer free information

Unlike any other businesses, the Beef and Pounder will be transparent
with regards to its financial records, provided that there is letter of intent
having a valid reason from the party asking for such information.
BACKGROUND AND PRIMARY RESPONSIBILITIES OF THE

MANAGEMENT TEAM
POSITION
JOB DESCRIPTION
JOB QUALIFICATION
MANAGER
Accomplishes
department
objectives by
managing staff;
planning and
evaluating
department
activities.
Keep an official
-25-35yrs.old
-Graduate in 4yr Course
Business Administration
- Have an experience in
Bookkeeping
-Have a Good
Communication Skills
- 4 years experience in
managerial position.
EXECUTIVE CHEF
In- charge of
maximizing the
productivity of the
kitchen staffs.
-25-35yrs.old
-Graduate in 4yr Course
in Cooking
- 2 years experience in
cooking in any
restaurant
CASHIER
Obtain the
payment of the
goods by totaling
the customers
purchases and
greet the
customers with
smile.
- 18-26 yrs. Old

- At least High school
Graduate
WAITER
Calculate daily
profits that should
be surrendered to
the Manager.
Take orders and
serve foods and
beverages to the
customers.
- 18-26 yrs. Old

Graduate
- Have an experience in
Clean the
restaurant.
serving foods

CHEF
UTILITY
Perform all the

tasks in the
kitchen: Cooking,
chopping, etc.
Clean the kitchen
- 18-26 yrs. Old

-Have an experience in
preparing foods
Responsible
maintenance of
- 18-26 yrs. Old

-Graduate in Vocational
electric wirings
and the
equipments of the
restaurant.
Courses
- Have an
experienceabout
Plumbing and Electric
Wirings
ORGANIZATIONAL STRUCTURE
MANAG
ER
CASHIE
R
EXECUTIVE
CHEF
CHEF
CHEF
WAITE
R
UTILIT
WAITE
R
WAITE
R
OWNERSHIP
The sole proprietorship is the simplest business form under which can
operate a business. The sole proprietorship is not legal entity. It simply refers
to a person who owns the business and is personally responsible for debts. A
sole proprietorship can operate under the name of its owner or it can do
business under a fictitious name. The fictitious name is simply a trade name
it does not create legal entity separate from the sole proprietor owner.
The sole proprietorship is a popular business form due to its simplicity,
ease of setup, and nominal cost. A sole proprietor needs only to register his
or her name and secure local licenses, and the sole proprietor is ready for
business. A distinct disadvantage, however, is that the owner of a sole
proprietorship remains personally liable for all the businesss debts. So, if a
sole proprietor business runs into a financial trouble, creditors can bring
lawsuits against the business owner. If such suits are successful, the owner
will have to pay the business debts with his or her money.
The owner of a sole proprietorship typically signs contracts in his or her
name, because the sole proprietorship has no separate identity under the
law. The sole proprietor owner will typically have customers write checks in
the owners name, even if the business uses a fictitious name. Sole
proprietor owners can, and often do, commingle personal and business
property and funds, something that partnerships, LLSs and corporations
cannot do. Sole proprietorships often have their bank accounts in the name
of the owner. Sole proprietors need not observe formalities such as voting
and meetings associated with the more complex business forms. Sole
proprietorships can bring lawsuits using the name of the sole proprietor
owner. Many businesses begin as sole proprietorships and graduate to more
complex business forms as the business develops.
Advantages of a Sole Proprietorship
Owners can establish a sole proprietorship instantly, easily and

inexpensively.
Sole proprietor need not pay unemployment tax on himself or herself
(although he or she must pay unemployment tax on employees)
Owners may freely mix business or personal assets.
Control over all business decisions remains in the hands of the owner.
The owner can also fully transfer the sole proprietorship at any time as
they deem necessary.
Can easily change your business structure to a more complex model.
One hundred percent profit retention allows sole proprietors to use the
money at their discretion.
Can choose to reinvest the money back into the business to expand
the company, start another business or use it for personal reasons.
Disadvantage of Sole Proprietorship
Owners are subject to unlimited personal liability for the debts, losses
and liabilities of the business.
Owners cannot raise capital by selling an interest in the business.
Sole proprietorships rarely survive the death or incapacity or their
owners and soo do not retain value.
The life of business is limited.
PERSONNEL HIRING PROCEDURE

Store manager post a
job/vacant position
announcement
Accepting Application
Application Screening
Interview the Applicants
Make a Decision-Manager
Review and consideration
PASSED
NO
YES
Reconsider
YES
NO
Process paperworks for

Hiring the Applicants
NOT HIRED
HIRED
COMPENSATION PACKAGE
Positi
on
Mana
ger
Head
Gros
s
Sala
ry
2400
0
2200
SSS
Employ Employ
er
ee
Share
Share
1208.7
1108.7
583.3
533.3
Total
Contributi
on
1792
1642
Phil. Health
Employ Employ
er
ee
Share
Share
300
250
300
250
Pa
gibi
g
Incom
e tax
Total
Contribut
ion
600
500
20
0
20
259
234
Chef
Chef
Cashi
er
Waite
r
Utility
0
2000
0
1398
0
1398
0
1398
0
1008.7
483.3
1492
250
250
500
1041.3
508.7
1550
162
162
324
1041.3
508.7
1550
162
162
324
1041.3
508.7
1550
162
162
324
0
20
0
20
0
20
0
20
0
219
207
207
207
EMPLOYMENT RIGHTS, RESTRICTION AND POLICIES
Personnel Wage and Labor Laws

The Labor Code of the Philippines is a consolidation of labor and social laws that
aim to afford protection to labor, promote employment and human resources
development, and ensure industrial peace based on social practice. The following are
the basic provisions of the law (Labor Code) and the pertinent implementing rules and
regulations which establish the standards for conditions of employment such as
minimum wage rates, normal hours of work and rest periods, compensation for
overtime, etc., have been passed to protect workers.
Wages
1. "Minimum Wage Rate" refers to the lowest basic rates that an employer can
pay his/her workers for the normal working hours which shall not exceed eight hours
work a day fixed by the Regional Tripartite Wages and Productivity Board
2. Wages for apprentices, learners, and handicapped workers shall, in no case,

be less than seventy five percent (75%) of the applicable minimum wage rates.
3. The minimum wage rates prescribe shall be for the normal working hours,
which shall not exceed eight (8) hours of work a day.
4. The Time of payment will be paid at least once every two (2) weeks or twice a
month.
5. Wages will be paid directly to the workers to whom they are due except for any
valid reason that arise.
In Addition
The following benefits will be given to each employee: 13 th Month Pay,
PhilHealth, Social Security System (SSS), Pag-IBIG, and they can also receive a bonus
at the end of the year base on the performances and sales of the company.
a. 13th Month Pay

By Law, companies are required to give its employee a 13 th pay
equivalent to one month salary. Snappy Scoops will be giving its
employees the 13th month pay in accordance to the law.
13th month pay is non-taxable, mandated by R.A 6666 and PD 851
which should not exceed Php 82,000.
b. Social Security System (SSS)
As mandated by law, both employer and employees should

contribute for the social security benefits of the employees in accordance
with the following; will give the employees contribution to the employee in
accordance to the SSS contribution required.
c. PhilHealth
As mandated by R.A. 7835 on Medicare program which is

administered by the Philippine Health Insurance Corporation (PhilHealth),
both employers and employees are to contribute for the medical
insurance/benefits of the employees.
d. Pag-IBIG
Snappy Scoops will share the monthly Pag-IBIG contribution made by each
employee which is equal to 200 pesos for every employee
Attendance Monitoring
Time and attendance systems devices used to keep, monitor and record
employees clocking events during working in the store. From these systems the
manager can monitor arrival and departure time as well as timing if certain breaks of
each employee.
Working Hours
Normal Hours of Work in the Philippines
The normal hours of any employee shall not exceed eight hours a day. Waffle
Shuffle normally opens 7:00am to 10:00pm as business hours and preparation hours
will be 4:00am to 6:00am. Hours worked shall include all time during which an employee
is required to be on duty or to be at a prescribed workplace and all time during which an
employee is permitted to work. Rest periods of short duration during working hours shall
be counted as hours.
Meal Periods
Subject to each regulations as the Secretary of Labor may prescribe, it shall be the duty
of every employer to give his employees not less than 6 minutes time-off for their
regular meals.
Emergency Overtime Work

Any employee may be required by the employer to perform overtime work in any of the
following cases:
When the country is at war or when any other national or local emergency has
been declared by the National Assembly or the Chief Executive;
When it is necessary to prevent loss of life or property or in case of imminent
danger to public safety due to an actual or impending emergency in the locality
caused by serious accidents, fire, flood, typhoon, earthquake, epidemic or other
disaster or calamity;
When there is urgent work to be performed on machines, installations or

equipment in order to avoid serious loss or damage to the employer or some
other cause of similar nature;
Where the completion or continuation of the work started before the eight hour is
necessary to prevent serious obstruction or prejudice to the business or
operations of the employer.
Weekly Rest Periods

Right to weekly rest day
It shall be the duty of every employer, whether operating for profit or not, to
provide each of his employees a rest period of not less than 24 consecutive
hours after every six consecutive normal work days.
The employer shall determine and schedule the weekly rest day of his
employees subject to collective bargaining agreement and to such rules and
regulations as the Secretary of Labor and Employment may provide. However,
the employer shall respect the preference of employees as to their weekly rest
day when such preference is based on religious grounds.
When employer may require work on a rest day

The employer may require his employees to work on any day.
In case of urgent work to be performed on the machinery, equipment or
installation, to avoid serious loss which the employer would otherwise suffer;
In the event of abnormal pressure to work due to special circumstances, where

the employer cannot ordinarily be expected to resort to other measures;
To prevent loss or damage to perishable goods;
Where the nature of the work requires continuous operations and the stoppage of
work may result in irreparable injury or loss to the employee; and
Under the circumstances analogous or similar to the foregoing as determined by

the Secretary of Labor and Employment.
Compensation for rest day, Sunday or holiday work
Where and employee permitted to work on his scheduled rest day shall be paid
and additional compensation of at least 30% of his regular wage. The employee
is entitled to the compensation when Sunday is established as his rest day.
When the nature of work of the employee is such that he has no regular work
days and no regular rest days can be scheduled, he will be receiving additional
30% for work performed on Sundays and Holidays.
Work performed on any special holiday shall be paid 30% of additional

compensation. Also it 50% additional compensation when special holidays fall to
the rest day of an employee.
Where collective bargaining agreement or other applicable employment contracts

stipulates the payment of a higher premium pay than that prescribed under this
Article, the employer shall pay such higher rate.
Holidays, Services incentive leaves and service charges
Right to holiday pay

Every worker shall be paid his regular daily wage during regular holidays except
in retail and service establishments.
The employer may require an employee to work on any holiday but such
employee shall be paid a compensation equivalent to twice his regular rate.
As used in this Article, holiday includes: New Years Day, Maundy Thursday,
Good Friday, the ninth of April, the first of May, the twelfth of June, the fourth of
July, the thirtieth of November, the twenty-fifth and thirtieth of December and the
day designated by the law for holding a general election.
Right to service incentive leave
Every employee who has rendered at least one year of service shall be entitled
to a yearly service incentive leave of five days with pay.
This provision shall not apply to those who are already enjoying the benefit
herein provided; those enjoying vacation leave with pay of a least five days and
those employed in establishments exempted from granting this benefit by the
Secretary of Labor and Employment in the Philippines after considering the

viability or financial condition of such establishment.
The grant of benefit in excess of that provided herein shall not be made a subject
of arbitration or any court or administrative action.
The Beef and Pounder Company policy are designed to build communication
between the management and employee, and its customers. By providing the policies
and procedures for the employees whos getting violation on their working hours shall
be strictly subjected to corresponding disciplinary actions. Sanctions are in oral or
written warning, payment in case of damages, suspension and salary deduction, and
termination, depending on the violation committed.
By providing this regulation, it would help the Waffle Shuffle Company to provide
a satisfying and services to develop customers trust and loyalty.
Kinds of Offenses and their corresponding Sanctions and Penalties

A. Work
assignments,
responsibilities.
work
performance,
attention
to
duties
and
1. Incurring tardiness exceeding three (3) hours allowable instances either

at reporting time or after any given break periods between working
periods.
-
First Offense : Verbal Warning

Second Offense : Written Warming
Third Offense : 1 Day suspension
Fourth Offense : 5 Days Suspension
Fifth Offense : Termination / Termination
2. Wasting time / Sleeping during working hours

-

Second Offense : 1 week suspension
Third Offense : Termination
B. Theft
-
First Offense : Termination
C. Dishonesty
1. Divulging
or
providing
unauthorized persons
access
to
confidential
information
to
2. Refusal to answer inquiries/questions in any investigation conducted by

management
-
FirstOffense:1-Day Suspension
SecondOffense: Termination
3. Falsifying entries in the time record (intentional alternation of DTR,

punching in/out for another employee), falsifying or tampering of
company records/documents (DSR, other forms)
-
FirstOffense: Termination
4. Using sales money, excess money or company funds for ones use or
benefit; stealing company or personal property of others
-
FirstOffense : Termination
5. Forging signatures, opening letters addressed to the company owner or

office; any form of dishonesty, fraud or deceit committed by the
employee against the company
-
FirstOffense : Termination
D. Attendance
Policies on Leave of Absence

Sick leave Regular employee with at least one year of permanent
service with the company shall entitle to sick leave pay. Unused sick leave
may not be convertible into cash. In order to be eligible for sick leave, as
confirmation to be the nature of infirmity must furnish a doctor certificate.
1. Absences without informing the owner
- First Offense : Oral Warning
Second offense : Termination
2. Change of work hours and change of day off schedule without prior
approval from immediate superior will be sanction
-
FirstOffense : Written Warning

Second Offense : Termination
3. Abuse of break period

-
FirstOffense : Written Warning

SecondOffense : 2-Day Suspension
ThirdOffense : Termination
4. Failure to log in
Time will be the basis for the compensation computation and tardiness
record. Services rendered during hours undeclared in the DTR will not be
considered and/or unapproved business transaction outside the store
- FirstOffense : Verbal Warning

- SecondOffense : Written Warning
- ThirdOffense : 1-Day Suspension
- FourthOffense : 3-Day Suspension
- 5th Offense : Termination
5. No work, No Pay
Only legal and approved letter will treat as regular service render even
though you work outside the store.
E. DISCOURTESY:
1.
Rudeness in language or behavior, offensive language and provoking

fights/arguments
The employees are not allowed to use offensive words or foul language
towards the other employees or customers at all times. In cases where
arguments cannot be avoided, the employees are not allowed to argue in the
presence of the customers. All differences must be settled outside work

hours. Arguing in the store and/or within hearing distance of the customers will
mean
-
First Offense : 3-Day Suspension

2. Connivance Against, Disrespect of and Rumor Mongering about Superiors

Conniving with other people against and gossiping about the Store
Manager and the company owners and their families will not be tolerated.
Proper procedures have to be followed by superiors for complaints and
questions
regarding
questionable
work
ethics,
non-standard
operating
procedures or services and other matters.Showing an act of disrespect to

superiors and the company owners is not acceptable. Employees must show
proper decorum, respect and good manners. It is expected for supervisors to
treat the staff with the respect. If employees, after due process are proven to be
disrespectful, have been conniving against or are rumor mongering about the
Store Manager or the company owners, the employees will be given the following
sanctions
-
F. ETHICS AND DECORUM:

1. Alcoholic Drinks, Intoxicating Beverages and Forms of Amusement.
The employees cannot bring or drink alcoholic drinks or similar intoxicating

beverages inside the store at all times. The employees cannot bring card games,
or any other form of amusement inside the store at all times. Those who will
break this policy will be meted out with the following
-
First Offense : 2-Days Suspension

2. Smoking
Employees are not allowed to smoke inside the store and its immediate
premises where they can be seen by the customers
-
First Offense : Written Warning

Second Offense : 1-Day Suspension
3. Drugs
Employees who are caught using drugs inside the store will be terminated
immediately.
-
First offense : Termination
4. Proper Uniform
All employees must wear their uniform properly and decently according to
their scheduled uniform. If they present themselves improperly without valid
reason, they will be sanctioned
-

Second Offense : Written Warning
Third Offense : 1-Days Suspension
Fourth Offense :Termination
5. Mandatory Greetings
The customers must be treated with outmost respect. Employees must
sincerely greet the customers in a moderate voice with Good Morning
Sir/Maam. when they reach the store. And customers must be greeted with
Come Again and thank you Maam/Sir when they leave the store. All customers
must be addressed with Maam/Sir, irrespective of age, status, or appearance

6. Visitors of Employees
Visitors of employees should be entertained during break times and
should be done outside the store. Those who break this rule will be meted out
with

Fourth Offense : Termination
7. Use of Personal Cellular Phones and/or Store Phones

All employees are not allowed to use their personal cellular phones, for calling or
texting messages, during work hours. The store phones shall be used for official
calls only and cannot be used for personal calls, except for emergency purposes
and only with the consent of the Store manager. Those who will violate these
rules will be given the following sanctions.

Fourth Offense :Termination
G. Against Public Health and Safety

1. Creating unsanitary condition or violating rules on health sanitation.
-
First Offense : Oral Warning

Second Offense : 1 week suspension
2. Failure to report the fact of their contagious illness / disease

-
First offense : 3-day suspension

3. Failure to follow safety rules and regulations
First offense : verbal warning

Second offense : oral warning
Third offense : 3 days suspension
Fourth offense : Termination
H. Destruction of Company Property
1. Damaging the company machineries, furnitures and mixtures

-
First offense : Termination
I. Against the Person

1. Inflicting bodily in injures against employees at any time within
company premises.
-
First offense : 3 days suspension
Second offense : Termination
2. Bringing dangerous and deadly weapon in the work premises

- First offense : Termination
J. Cash Handlings
1. Short / over cash
3. First offense : verbal warning
4. Second offense : Written
5. Third offense : 3 days suspension

6. Fourth offense : Termination
K. Resignation
The employee must inform the Company Owner in writing of his
resignation within thirty (30) days for regular and fifteen (15) days for contractual
from the intended date of resignation, citing the reasons therefore. The
employees tendering the resignation is subject to the Companys Owner

acceptance of the same.
Incentives for Perfect Attendance
One of the solutions is employee attendance incentives. These are usually

rewards given to employees as an incentive to limit their absences from work to a
specified number of days.
The employee attendance incentive has to be something of value to the
employees. Without a sense of value, the desire to do better will not be there and
attendance will not improve. The followings are:
1. Cash bonuses
2. Gift certificates
3. Certificate of Achievement.
4.
Corporate Governance / Code of Ethics of Employees
Code of Conduct Employees
Like any other businesses, the company promulgates certain policies that should
be observed. The company policies are intended to ensure quality service and
harmonious working environment. The employees therefore to be expected to show
positive attitudes towards their work, co-workers and the company itself. Consequently,
the following should be strictly followed:
Article I. Objectives
Section I. To maintain discipline, harmony and unsoiled work of the employees also the
other and cleanliness of the ambiance and ensure the loyalty of the employee and be
more effective workers.
Section II. Imposed reward and punishment in motivating the workers with the purpose
of equality, productivity and the due process of disciplinary action.
Article II. Guidelines
Section I. employees are expected to follow and fully understand the rules and
regulation of the company. Everyone must pay attention to the memorandum and news
posted at the bulletin board.
Article III. Attendance and Work Attitude
Section I. Report to work regularly. In absence, inform your superior at least one day in
absence, except in case of emergency and notice is impossible which case, you may
send notice of your absence to your superior either through note or telephone call.
Unable to do is considered as (AWOL) Absence without official leave to disciplinary
action.
Section II. Must report for work on time.
Section III. Do not loiter. Loiter causes disturbance.

Section IV. Stay awake / attended during working hours.
Section V. Be attentive at work, carelessness may cause accident, damage to
equipment and the company and result to self-injury.
Article IV. Personal Behavior and Conduct
Section I. Employees will be given ID card that must wear all the time.
Section II. Respect fellow employees at all times.
Section III. Report to your superior and wasteful act practices.
Section IV. Employees under the influence of alcohol are not allowed to report to work.
Section V. Employees are expected to be honest at all times. Falsifying personal

document or personal records, stealing dishonest of any sort is condemned and subject
to disciplinary action.
Section VI. Employees should never ask, offer nor received money, gift or other
consideration in any form, form any customer or client of the company arising in or
exchange of the performance of his/her work either directly or indirectly.
Section VII. Company premises are not gambling dens.

Section VIII. The company prohibits the solicitation of the collection of the contribution
for any purpose or within the company premises at any time unless given prior written
authorized by the management.
Section IX. In general, employees are expected to be observing a high standard of

behavior and office decorum.
Article V. Health and Safety
Section I. be health and safety minded at all times, not only for your benefit but also for
the fellow employees.
Section II. If you doubt to use, operate or handle any of the company machineries,
consult proper authorities.
Section III. Horseplay, scuffing or throwing of things are prohibited inside the company
premises.
Section IV. Smoking is strictly prohibited inside the company premises.
Section V. Always keep the working area orderly in good sanitary condition.
Time Schedule
9:00 am - 10:00 am
10:00 am
Preparation of the food for Lunch and

Snacks, cleaning of the restaurant,
Opening of the store
10:00 am - 4:00 pm
Light and peak hours (day)
4:00 pm - 5:00 pm
Preparation of the food for dinner and

initial cleaning of the restaurant
5:00 pm - 9:00 pm
9:00 pm
Light and peak hours (night)

Closing of the store
9:00 pm - 10:00 pm
Inventory, cleaning of the store and sale

tally of manager and cashier
Procedures of the Products

Main Dishes
STEAK WITH STEAMED RICE
Preparation time: 15 mins.

Cooking time: 1hr.
Total time: 1hr and 15 mins.
INGREDIENTS:
2 (6 -8 ounce) beef tenderloin, filets (nicely marbled and aged, AKA "filet mignon," 1 1/2
inches thick)
1 head fresh garlic
3 teaspoon regular olive oil
2 teaspoons iodize salt
1 teaspoon pepper (freshly coarsely ground)
PROCEDURES:
Trim any fat from round steak and slice meat into thin 2 to 3 inch long strips. Remove
the seeds and core from the green bell pepper, and slice into thin 3 inch long strips.
In a large frying pan over medium to high heat add oil and cook meat until medium rare,
add peppers and continue cooking until meat is browned.
Reduce heat to simmer and add tomatoes, soy sauce, garlic powder, black pepper and
ginger. Cover and simmer 10 minutes.
Dissolve bullion cube and corn starch in 2 cups water and stir well before adding to
simmering beef. Cover and simmer 10 minutes, stirring occasionally, until sauce
resembles the consistency of gravy. Remove from heat and serve over a bed of rice.
To cook rice: In a saucepan, bring 2 cups of water to a boil. Stir in 1 cup of rice. Cover
and reduce heat to a simmer. Simmer for 20 minutes.
BEEF STEW
Preparation time: 15 mins.

Cooking time: 30 mins.
Total time: 45 mins.
INGREDIENTS
Vegetable oil, for searing

2 1/2 pounds beef chuck, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 medium onions, cut into 6ths
5 cloves garlic, crushed
1 tablespoon tomato paste
1/3 cup all-purpose flour, or to cover
10 cups cold water, or chicken or beef broth, homemade or low-sodium canned

6 sprigs parsley
6 sprigs fresh thyme
2 bay leaves
1 1/4 pounds medium red potatoes, quartered
4 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
7 canned whole, peeled tomatoes, lightly crushed
PROCEDURES:
1. Heat a large Dutch oven with a tight-fitting lid over medium-high heat.
2. Pour in enough oil to fill the pan about 1/4-inch deep.
3. Season the beef generously with salt and pepper, and add to the pan.
4. Saut half the meat, uncovered, stirring only occasionally, until well-browned,
about 8 minutes.
5. Using a slotted spoon, transfer the beef to a plate.
6. Repeat with the remaining beef.
7. Discard the oil and wipe out the pan.
8. Preheat the oven to 325 degrees F. Return the pot to the stove and melt the
butter over medium high heat.
9. Add the onion and cook, stirring, until lightly browned, about 5 minutes.
10. Add the garlic and cook, stirring, until fragrant, about 1 minute.
11. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute
more.
12. Add the reserved beef and scatter the flour over the beef mixture (enough to
lightly coat) and cook stirring until lightly toasted.
13. Add the water or broth, and bring to a simmer.
14. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and
15. Add the bundle to the pot. Season with 2 teaspoons salt, or to taste.
16. Cover and transfer to the oven.
17. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the
stove at a low simmer.)
18. Vegetable and remove pot from the oven. Skim the fat from the cooking liquid
with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and
bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until
the liquid thickens and the vegetables are tender, about 1 hour.
19. Remove and discard the herb bundle. Stir in the vinegar and season with salt
and pepper, to taste. Divide among bowls and serve immediately.
BULALO
Preparation time: 10 minutes

Cooking time: 120 minutes
Total time: 2 hours and 10 minutes
INGREDIENTS
2 lbs beef shank

pc small cabbage, whole leaf individually detached
1 small bundle Pechay
3 pcs Corn, each cut into 3 parts
2 tbsp Whole pepper corn
cup Green onions
1 medium sized onion
34 ounces water
2 tbsp fish sauce (optional)
PROCEDURES:
1. In a big cooking pot, pour in water and bring to a boil
2. Put-in the beef shank followed by the onion and whole pepper corn then simmer
for 1.5 hours (30 mins if using a pressure cooker) or until meat is tender.
3. Add the corn and simmer for another 10 minutes

4. Add the fish sauce, cabbage, pechay, and green onion (onion leeks)
BEEF AND MUSHROOM

Total time: 35 minutes
INGREDIENTS
2 cups sliced mushrooms (about 6 ounces)

1 medium onion, chopped (about 1/2 cup)
3/4 pound boneless beef sirloin steak, 3/4-inch thick (about 1 steak), cut into
strips
1 can (10 1/2 ounces) Campbells Condensed Cream of Mushroom Soup or (10
1/2 ounces) Campbells Condensed 98% Fat Free Cream of Mushroom Soup
or (10 1/2 ounces) Campbells Healthy Request Condensed Cream of
Mushroom Soup
1/2 cup water

1 cup long grain white rice, prepared according to package directions without salt
(about 3 cups)
1 tablespoon chopped fresh parsley (optional)
PROCEDURES:
1. Spray a 10-inch skillet with vegetable cooking spray and heat over medium heat for 1
minute. Add the mushrooms and onion and cook until they're tender. Remove the
vegetables from the skillet. Remove the skillet from the heat.
2 Spray the skillet with the cooking spray and heat over medium-high heat for 1 minute.
Add the beef and cook until it's well browned, stirring often. Pour off any fat.
3 Stir the soup, water, mustard and vegetables in the skillet and cook until the mixture is
hot and bubbling. Toss the rice with the parsley, if desired. Serve the beef mixture with
the rice.
BEEF POCHERO

Total time: 1 hour 12 minutes
INGREDIENTS
2 lbs. beef short ribs or cubed sirloin

medium cabbage, quartered
1 bunch Bok choy (pechay)

1 bundle long green beans (about 15 pieces)
1 medium sized potato, cubed
2 large plantains (saba banana), sliced
3 pieces chorizo, sliced thinly
1 large tomato, diced
1 medium sized onion, diced
2 tbsps. whole pepper corn
2 tbsps. fish sauce

1 tsp garlic
1 small can tomato sauce
1 cup garbanzos
PROCEDURES:
1. Heat oil in the pot and fry the banana until color turns golden brown. Once done, set
the bananas aside
2. Put in the chorizo in the same pot and fry for about 3 to 5 minutes then set aside
3. Saut the garlic, onion, and tomato
4. Add the beef and cook for 5 minutes

5. Add the fish sauce, tomato sauce, and whole pepper corn and mix well
6. Add the water and simmer until meat is tender (about 35 minutes in pressure cooker)
7. Put-in the fried chorizo, fried banana, potato, and garbanzos and simmer for 7
minutes
8. Add the cabbage, long green beans and simmer for 5 minutes
9.Add the bok choy and turn off the heat. Cover the pot for 5 minutes to cook the bok
choy
BEEF TAPA

Cooking time: 50 minutes.
Total time: 1 hour
INGREDIENTS
2 pounds beef round or chuck, sliced thinly against the grain

1/2 cup lemon juice
1/3 cup soy sauce
2 tablespoons sugar
1/4 teaspoon ground black pepper
1 head garlic, minced
Canola or any cooking oil for frying
PROCEDURES:
1 Mix together all the ingredients except the cooking oil. Blend well to coat beef
thoroughly with the liquids and seasonings.
2 Cover and let marinate inside the refrigerator for minimum of 4 hours, or even
overnight.
3 To cook, drain first the excess liquid from the marinade so the beef will fry and not boil
in its own liquid.
4 Heat up the oil in the pan, fry the beef in batches.
5 Serve with Fried Rice, Fried Egg and a side of cut tomatoes.
BEEF BROCCOLLI
Preperation time: 15 minutes

INGREDIENTS
3/4 pound flank or sirloin, sliced thinly across the grain

3/4 pound broccoli florets
2 tablespoons high-heat cooking oil
2 cloves garlic, very finely minced or smashed through garlic smasher
1 teaspoon cornstarch, dissolved in 1 tablespoon water
For the beef marinade
1 teaspoon soy sauce

1 teaspoon Chinese rice wine (or dry sherry)
1/2 teaspoon cornstarch
1/8 teaspoon freshly ground black pepper
For the sauce
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine (or dry sherry)
1 tablespoon soy sauce
1/4 cup chicken broth
PROCEDURES:
1. Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add
the beef slices and stir until coated. Let stand for 10 minutes.
2. Prepare the sauce: Stir together the sauce ingredients in a small bowl.
3. Blanch or steam the broccoli: Cook the broccoli in a small pot with at least an inch of
boiling water until tender-crisp, about 2 minutes. Drain thoroughly.
4. Heat a large frying pan or wok over high heat until a bead of water sizzles and
instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef
and immediately spread the beef out all over the surface of the wok or pan in a single
layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef
slices over; add the garlic to the pan and fry for an additional 30 seconds to 1 minute
until no longer pink.
5. Pour in the sauce and the cornstarch dissolved in water, stirring, until the sauce boils
and thickens, 30 seconds. Stir in the broccoli.
KAREKARE

Cooking time: 1 hour
Total time 1 hour and 20 minutes
INGREDIENTS
3 cupsBuntot ng baka (oxtail), cleaned and cut into serving pieces

8 cupsWater
1 tsp Garlic, crushed
1 pc Onion, sliced
1 tbsp Cooking oil
1 pouch Mama Sitas Kare-kare (Peanut Sauce) Mix, dissolved in:
1 cup Water
1 cup Eggplant, cut diagonally about inch thick
1 cup Sitaw (long green beans), cut into 2 inches lengths

1 bundle Pechay (bok choy)
cup Bagoong alamang (sauted shrimp)
PROCEDURES:
1. Boil oxtail in 8 cups and simmer until meat is tender leaving about 1 cups (375
ml) stock. Set aside.
2. Saut garlic and onion in oil. Add oxtail and Mama Sitas Kare-kare (Peanut
Sauce) Mix. Add the remaining stock. Stir and simmer for two minutes.
3. Add eggplant and string beans. Simmer for three minutes. Stir once in a while to
prevent the sauce from sticking to the pan.
4. Add pechay and simmer for two minutes or until the vegetables are done.
5. Serve with Bagoong Alamang.
6. Pressure cook kg oxtail for 45 minutes to one hour with 3-4 cups water.
Side Dishes
BEEF MAMI
Preparation time: 10 mins
Cooking time: 60 mins

Total time: 1 hour 10 mins
INGREDIENTS
1 lb. beef brisket

6 pieces star anise
1 piece beef cube

5 cups water
2 tbsps. cooking oil
1 tbsp. minced garlic
1 medium sized onion, minced
cup green onions, chopped
14 ounces egg noodles, cooked
1 cup Chinese cabbage (pechay Baguio), chopped
4 pieces hard boiled eggs

salt and pepper to taste
PROCEDURES:
1. Put the oil in a cooking pot and apply heat
2. Saut the garlic and onions
3. Put-in the beef brisket and cook until the color of the outer part turns light brown
4.
5.
6.
7.
8.
Add the beef cube and star anise

Pour-in the water and bring to a boil. Allow to boil until beef becomes tender
Add salt and pepper to taste
Place the cooked egg noodles and Chinese cabbage in a serving bowl
Pour the soup and beef brisket on the bowl with noodles then garnish with sliced
boiled egg and green onion
BEEF SIOPAO

INGREDIENTS
1 pound of beef (not ground)

Half of an onion
1 tbsp. of garlic
3 tbsps. of soy sauce
1 tbsp. of oyster sauce
Salt & pepper
5 cups of flour
1/2 cup of sugar
2 1/2 tbsp. of baking powder
6 tbsp. of shortening
1 tbsp. of cornstarch
2 cups of warm water
A Steamer
Parchment paper
1 pack or 1 tbs. of yeast
PROCEDURES:
1. In a small bowl pour in 2 cups of warm water, 1 pack or 1 tbsp. of instant rise
yeast, and 1 tbsp. of sugar. Mix and set aside.
2. In a large mixing bowl add 5 cups flour, 1/2 cup sugar, 2 1/2 tbsp. baking powder,
and 6 tbsp. shortening. Mix until ingredients are combined. Then add your water
and yeast mixture.
3. Like this! Now take a wooden spoon and mix, mix, MIX!
4. It will be a little sticky, so sprinkle a tbsp. of flour while mixing still. It will turn into
a ball like this. Cover with plastic wrap and set aside for an hour to let rise.
5. Dice your meat, in this case beef.
6. Chop a half of an onion and about a tbsp. of garlic. Then add to a pan on medhigh heat.
7. Cook for 5 min.
8. Add 3 tbsp. of soy sauce and1 tbsp. of oyster sauce. In a small bowl put 1 tbsp.
of cornstarch, add 3 tbsp. of water and mix till smooth, then add it to the pan
9. It will thicken like so! Add a pinch of salt and a generous amount of pepper
(Optional: add cilantro for extra flavor)
10. Sprinkle your surface with flour.
11. Place your dough on your surface and sprinkle a little more flour on top.
12. Knead your dough and form in a ball like so!

13. Tear a whole in the middle and form into a donut shape
14. Cut the donut in half. Put one half away and use another time. Take the other half
and cut into 6 or 7 smaller pieces
15. Form into balls. Take one ball, flatten, and place into the palm of your hand
16. Fill the pocket with a generous amount of your filling
17. Once closed and place on the parchment paper, set in your steamer...
18. Make sure the bottom half of the steamer has water and is boiling before you put
your Siopao in. Once in, cover for 20 min...
19. After 20 minute, you'll find that the dough has expanded.
Snacks
Burger Patties

INGREDIENTS:
1 lb Ground beef
1 Cheddar cheese (single)
10g Salt
10g Pepper
5 ml cooking oil
PROCEDURES:
1. Divide the meat and gently form it into 4 balls.

2. Flatten the balls into -inch-thick patties. Also flatten the top and sides of each
patty to ensure that the thickness is the same throughout.
3. Use your fingers to make a shallow well in the top of each patty (this will prevent
overplumping). Season the patties with salt and pepper.
4. Oil the grill grate using a pair of tongs and a paper towel dipped in canola oil.
5. Cook, with the wells facing up, until the burgers release easily, 4 to 5 minutes for
medium. (Dont press or flatten.) Flip; cook 4 to 5 minutes more.
6. Check the doneness with a thermometer. (Insert it through the side so the tip is in
the center.) It should register 155 F for medium.
DESSERTS
EGG TART
Preparation Time: 20 mins
Cooking Time: 40 mins

Total time: 60 mins
Egg Tart Ingredients:
Crust:
140g butter
of an egg
cup icing sugar
1 cup plain flour
a pinch of salt
Egg Filling:
cup sugar
150 ml water
4 eggs
40 ml full cream evaporated milk
Procedure:
In a bowl mix sifted icing sugar, sifted flour, salt, butter and egg until becomes
dough and knead. Sprinkle some flour to your working area and knead it to form
a ball and wrap in a cling film. Refrigerate the dough for about 25 to 30 minutes
or until it is workable state.
Boil water and sugar on a medium heat and let the sugar dissolve completely
without stirring it. Turn off, let it cool down completely. When your syrup is
ready, add the milk and eggs into sugar syrup and whisk well to combine. Strain
custard mixture to get rid of the lumps, then, set aside.
When your tart dough is ready, cut 12 equal portions and form a pastry
ball. Flatten each pastry ball on a flour and place each dough on a prepared tart
moulds. Press dough in the mould by circular motion, using your thumbs then
tidy up the edges with your index fingers. The edges should be slightly higher
than the tin cause when you bake it will shrink a bit. Arrange the tart moulds with
pastry dough on a tray.
Pour custard filling into tart molds 3/4s full and bake immediately in a preheated
oven at 300F for about 15 to 20 minutes. Egg Tarts are done when your
toothpick inserted comes out clean. Transfer in a cooling rack and let it cool
before you take off from molds to prevent crust from breaking.
CHEESE CAKE

Cooking time: 2 hours.
Total time: 3 hours
Ingredients
Crust
2 cups (475 ml) of Graham cracker crumbs (from a little less than 2 packages Graham
crackers
2 Tbsp sugar
Pinch salt
5 Tbsp (70 g) unsalted butter (if using salted butter, omit the pinch of salt), melted
Filling
2 pounds cream cheese (900 g), room temperature
1 1/3 cup granulated sugar (270 g)

Pinch of salt
2 teaspoons vanilla
4 large eggs
2/3 cup sour cream (160 ml)
2/3 cup heavy whipping cream (160 ml)
Toppings
2 cups sour cream (475 ml)

1/3 cup powdered sugar (35 g)
1 teaspoon vanilla
12 ounces (340 g) fresh raspberries
1/2 cup granulated sugar (100 g)
1/2 cup water (120 ml)
Procedure
1. Prepare the springform pan so that no water leaks into it while cooking. Place a
large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface.
Place the springform pan in the middle of the foil. Gently fold up the sides of the
foil around the pan. Make sure to do this gently so that you don't create any holes
in the foil. If there are any holes, water will get into the pan and ruin the crust.
Press the foil around the edges of the pan. Place a second large square of foil
underneath the pan, and repeat, gently folding up the sides of the foil around the
pan and pressing the foil against the pan. To be triply safe, repeat with a third
layer of heavy duty foil. Gently crimp the top of the foil sheets around the top
edge of the pan.
2. Preheat oven to 350F, with rack in lower third of oven. Pulse the graham
crackers in a food processor or blender until finely ground. Put in a large bowl,
and stir in the sugar and salt. Use your (clean) hands to stir in the melted butter.
3. Put all but 1/4 cup of the graham cracker crumbs in the bottom of the springform
pan. (Save the remaining 1/4 cup for if you happen to have any holes that need
to be filled in, either while you are making the crust, or after the cake has cooked
and you've unmolded it.) Gently press down on the crumbs using your fingers,
until the crumbs are a nice even layer at the bottom of the pan, with maybe just a
slight rise along the inside edges of the pan. Be careful as you do this, as not to
tear the aluminum foil. Place in the oven for 10 minutes. Remove from the oven
and let cool. Reduce the oven temperature to 325F.
Make the filling
4. Cut the cream cheese into chunks and place in the bowl of an electric mixer, with
the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft
and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla,
beating after each addition. Add the eggs, one at a time, beating for one minute
after each addition. Add the sour cream, beat until incorporated. Add the heavy
cream, beat until incorporated. Remember to scrape down the sides of the mixer
bowl, and scrape up any thicker bits of cream cheese that have stuck to the
bottom of the mixer that paddle attachment has failed to incorporate.
Cook the cheesecake
5. Place the foil-wrapped springform pan in a large, high-sided roasting pan.

Prepare 2 quarts of boiling water. Pour the cream cheese filling into the
springform pan, over the graham cracker bottom layer. Smooth the top with a
rubber spatula. Place the roasting pan with the springform pan in it, in the oven,
on the lower rack. Carefully pour the hot water into the roasting pan (without
touching the hot oven), to create a water bath for the cheesecake, pouring until
PROCESS FLOW CHART
PROCESS AND STRATEGIES

Here we demonstrate on how the business process flows starting with
the entrance of the customer/customers and then greeted by the waiter and
assisted to their seats. Waiter will present the menu and customer will decide
their order then the waiter will recommend other products that will go well
with the order of the customer. If the customer agreed, the Waiter will accept
the additional orders but if the customer refused, the waiter will take the
previous order. The chef will now then cook and prepare the product chosen
by the customer and the waiter will serve it for the customer to consume it.
The waiter will patiently wait for the customer to request the bill and receive
the payment of the customer then thank the customer and gladly assist
them to the exit.
OPERATING CYCLE
FUTURE RESEARCH AND DEVELOPMENT
This part contains the future plan and development of Waffle Beef and
Pounder. This is the list of future development in service development in
service and product that the company might create.
Service Plan:
1.
Renovating the area into bigger area.
2.
Store expansion around Metro Manila, Cities, and Provinces.
3.
Having 2nd floor for store development for functional areas or other
occasional activities.
4.
Internet connections and wifi ready for all stores.
5.
Customers can call the store and deliver it to them.
6.
Downloadable applications made by the company in gadgets and
smartphones to enjoy the advance technology in taking orders during the
arrival of the customers in the store or for the reservations of tables for
customers or for delivery.
Product Plan:
1.
Additional type of burgers that the customers would like to avail. Like
stacked burgers.
2.
Additional varieties of beef.
3.
Additional flavors of ice beverages.
4.
Adding other breakfast dishes such as Eggs and Pancakes.

KITCHEN WARES AND UTENSILS
Rice Cooker
Pressure Cooker
Cleaver
MEASURING CUPS
Butcher Knife
GRILLER
DRINKING
Paring
Kitchen Knife
CASSEROLE
GLASS
PITCHER
SPOON
SPATULA
FORK
PLATE
TRAY
BOWL
TONG
STRAINER
PEELER
MACHINERIES
EQUIPMENTS
AND
Refrigerator
Dispenser
Water
Telephone
Inverter Air-Conditioner
Fire Extinguisher
Manager Chair
Manager Table
Extension
Computer Set
FURNITURES AND FIXTURES

Boucher Rack
Table
Chair
Sink
Urinal
Toilet Bowl
OFFICE SUPPLIES
Ballpen
Stapler
Filing Cabinet
Marker
Bond Paper
Logbook
MAINTENANCE SUPPLY
Mop
Broom
Dustpan
Toilet Brush
Sponge
Rag
Light Bulb
Diswashing Liquid
Detergent Soap
All-Purpose Cleaner Glass Cleaner Toilet Cleaner
Hand Soap
RAW MATERIALS
All-Purpose Flour
Beef Chunks
Beef Cubes
Beef Round
Beef Shanks
Beef Shoulder Ribs
Beef
Classic Bacon
Broccoli
Crushed Tomato
Buns
Carrots
Cabbage
Celery
Calamansi
Chili
Chorizo
Cream of Mushroom
Beef Broth Cooking Oil
Corn
Cornstarch
Egg Noodles
Eggplant
Cream Cheese
Eggs
Cucumber
Fish Sauce
Garbanzos
Garlic
Ground Beef
Ground Whole Pepper
Honey
Honey Mustard
Kare-Kare Sauce
Lemon
Lettuce
Long Beans Mayonnaise Mineral Waters
Mushroom
Onions
Oxtail
oyster Sauce
Pepper
Parsley
Pechay
Pickles
Pineapple
Potato
Saba
Salt
Sirloin Beef
Sour Cream
Star Anise
Steak
Sugar
Tart Shell
Thyme
Tomato
Tomato Paste
Tomato Sauce
Unsalted Butter Vegetables Oil
Underlying Assumptions
1. Annual Sales are projected to increase based on the market share.

2. Light and water, gas on LPG and maintenance expense is projected to increase
by 5% over previous years.
3.
4.
5.
6.
Marketing expense will increase by 3% over previous years.

Income tax is based on the graduated tax table.
No credit sales transaction.
All sales has a Gross Profit of 40% base on the sales, therefore Cost of Goods
Sold are 60% of sales.

7. 90% of the expected customers purchase additional drinks.
Projected Cost
Proposed Used of funds
Property and Equipment
SCHEDUL
Year 1
E
Kitchen Wares and Utensils
Machineries and
Equipments
furniture and Fixtures
49,494.0
0
61,189
56,250
Office Equipment
22,599.7
5
Total Property and Equipment
189,533
Initial Working Capital

Cost of Goods
(Cost)
705,2
87
Administrative Expenses
Rent Expense
180,000
Salaries and Wages
(Manpowe
r)
6
437,100
Utilities Expense
6,500
Kitchen Expense
4,800
Permits and Licenses
6,340
Maintenance Expense
10
18,524
Employee Benefits
Marketing Expenses
190,837
844,101
Advertising Expenses
11
Funds for Marketing

Program
12
12,890
58,815
71,70
5
TOTAL PROJECT COST
1,810,62
6
Contigen
89,374
cy Fund
SOURCE OF FUNDS:
Capital Contribution
Schedules of Projected Cost
1,900,00
0
Schedule 1
KITCHEN WARES AND UTENSILS
KITCHEN WARES AND
Quant
Unit
Total
UTENSILS
ity
Cost
Cost
1
1,339.7 1,339.7
GRILLER
5
5
1
3,899.7 3,899.7
RICE COOKER
5
5
10
299.75
2,997.5
PITCHER
0
10
379.75
3,797.5
CASSEROLE
0
5
329.75
1,648.7
SPATIOLA
5
3
3,149.7 9,449.2
PRESSURE COOKER
5
5
50
20
1,000.0
SPOON
0
50
20
1,000.0
FORK
0
50
59.75
2,987.5
PLATE
0
50
149.75
7,487.5
DRINKING GLASS
0
20
249.75
4,995.0
TRAY
0
1
249.75
249.75
STRAINER
2
189.75
379.50
TONG
2
199.75
399.50
GRATER
10
14.75
147.50
SAUCER
50
40
2,000.0
BOWL
0
50
35
1,750.0
BOWL (MEDIUM)
0
50
25
1,250.0
BOWL (SMALL)
0
3
269.75
809.25
PEELER (CHEF
CLASSIC)
CAN OPENER
MEASURING CUPS
SHARPENER
KITCHEN KNIVES
CLEAVER
BUTCHER
PARING
KITCHEN KNIFE
2
1
2
239.75
269.75
119.75
479.50
269.75
239.50
2
2
2
2
199.75
129.75
59.75
69.75
TOTAL
COST
399.50
259.50
119.50
139.50
49,494.
75
SCHEDULE 2
MACHINERIES AND EQUIPMENTS
MACHINERIES AND
QTY
U.COST
AMOUNT
EQUIPMENTS
Gas stove
1490.75
2,982
Freezer
14695
44,085
Cash Register
11,500
11,500
Refrigerator
23,000
23,000
Water Dispenser
1,720
1,720
Telephone
1,650
1,650
Inverter Air Conditioner
14,599
14,599
Exhaust Fan
1,200
1,200
Fire Extinguisher
1,500
1,500
Manager Chair
1,600
1,600
Manager Table
4,070
4,070
Extension
350
350
TOTAL COST
61,189
SCHEDULE 3
FURNITURES AND FIXTURES
PARTICULARS
QTY
U.COST
Brochure Rack
1
250
Clock
1
2,000
Filing Cabinet
1
2,250
Chairs
40
950
Tables
10
1,000
AMOUNT
250.00
2000.00
2250.00
38000.00
10000.00
Toilet bowl
Urinal bowl for men
Sink
TOTAL
1
1
2
1,500
1,250
500
1500.00
1250.00
1000.00
56,250
SCHEDULE 4
OFFICE EQUIPMENTS
OFFICE
Q U.COS AMOU
EQUIPMENT TY
T
NT
S
Computer
1
20,000 20,000
Set
.00
Bond paper
1088
Ball pen
MARKER
STAPLER
LOGBOOK
1
2
1
2
34.75
34.75
278
49.75
TOTAL
COST
1,088.
00
34.75
69.50
278.00
99.50
22,599
.75
SCHEDULE 5
RENT EXPENSES
RENT
Q
U.COS
AMO
EXPENSE TY
T
UNT
S
Rent
1
60,000 60,000
Expense
Prepaid
rent
60,000
TOTAL
COST
120,00
0
180,00
0
SCHEDULE 6
EMPLOYEE BENEFITS
PARTICUL
ARS
Employer'
s share
Uniform
13'th
Month
Pay
Q
TY
11
U.C
OST
7,62
7
AMO
UNT
83,89
7
10
1
200
94,9
40
2,000
94,94
0
Gifts
2,00
0
Total
SCHEDULE 7
10,00
0
190,8
37
UTILITIES EXPENSES
PARTICULA Q U.COS AMO
RS
T
T
UNT
Y
Electricity/ 1
5,000
5,000
month
Water/mon 1
1,500
1,500
th
TOTAL 6,500
COST
SCHEDULE 8
Kitchen expense
PARTICU
Q
U.C
AMO
LARS
TY OST
UNT
2
2,40
4,800
Gas/mon
0
th
SCHEDULE 9
PERMITS AND LICENSES
PARTICULARS
AMOU
NT
Barangay Clearance
500.00
BIR
Communication Tax
Certificate
DTI
Fire Insurance
Mayor's Permit
1200.0
0
500.00
600.00
1500.0
0
2000.0
0
Verification and
Reservation of the
Availability of Company
Name
TOTAL
40.00
6340.0
0
SCHEDULE 10
MAINTENANCE SUPPLIES
PARTICULARS
QTY
U.COST
Mop
2
468
Broom
5
50
Bowl Brush
1
99.75
Sponge
5
20
Dust Pan
2
70
AMOUNT
936.00
250.00
99.75
100.00
140.00
Lightbulb
Dishwashing Liquid
Toilet Cleaner
Glass Cleaner
Detergent
Handsoap
Rags
All Purpose Cleaner
10
3
5
3
1
2
5
3
50
100
100
70
150
80
10
140
500.00
300.00
500.00
210.00
150.00
160.00
50.00
420.00
Vault Sentry Safe

TOTAL
SCHEDULE 11
ADVERTISING and PROMOS
EXPENSES
PARTICULAR QT U.C
AMO
S
Y
OST
UNT
4,999.75
4999.75
8,816
Flyers and
Leaflets
Brochures
10
00
6
5
100
Poster
(Tarpaulin)
2x3
Poster
(Tarpaulin)
16
150
300
5,000.
00
600.0
0
2,400.
00
600.0
0
5x9
Poster
(Tarpaulin)4
x3
Coupons
Pin with
Logo
TOTAL COST
170
340.0
0
20
10
25
150
200.0
0
3,750.
00
12,89
SCHEDULE 12
Marketing Programs Fund
PARTICULARS
AMO
UNT
Proposed
58,81
Marketing
5
TO
TA
L
YEAR 1
Q Q Q Q4
1 2 3
TOT
AL
YEA
R2
YEA
R3
YEA
R4
YEA
R5
437,
100
51,6
15
180,
000
6,50
0
4,80
0
5,65
0
437,
100
51,6
15
180,
000
78,0
00
4,80
0
5,65
0
1,748
,400
216,7
81
2,160
,000
81,90
0
19,20
0
1,748
,400
227,6
20
216,0
00
85,99
5
19,20
0
1,748
,400
239,0
01
216,0
00
90,29
5
19,20
0
1,748
,400
250,9
51
216,0
00
94,80
9
19,20
0
22,60
0
22,60
0
22,60
0
22,60
0
6,34
0
18,5
24
29,9
78
6,34
0
18,5
24
29,9
78
6,340
6,340
6,340
6,340
18,52
4
59,95
7
18,52
4
89,93
5
18,52
4
119,9
14
18,52
4
149,8
92
1,95
2,61
8
1,97
0,03
7
1,98
8,32
6
2,00
7,53
0
Salaries and
Wages
Employee
Benefits
Rent
Expense
Light and
Water
Gas on LPG
Office
Supplies
Expense
Permits and
Licences
Maintenance
Expense
Depreciation
TOTAL
Programs
TOTAL COST
Administrative Expense
812
,00
7
58,81
5
Manpower Complement
POSITION
BASIC
NO.
OF
STAFF
YEAR 1
MONTH
LY
SALAR
Y
Q1
Q2
Q3
Q4
Administrative
1 Manager
2
3
Executive
chef
chef
waiter
24,00
0
22000
14,90
0
13,98
0
24,00
0
22,00
0
29,80
0
41,94
0
72,00
0
66,00
0
89,40
0
125,8
20
72,00
0
66,00
0
89,40
0
125,8
20
72,00
0
66,00
0
89,40
0
125,8
20
72,00
0
66,00
0
89,40
0
125,8
20
cashier
utilities
TOTAL
13,98
0
13,98
0
1
1
13,98
0
13,98
0
145,7
00
41,94
0
41,94
0
41,94
0
41,94
0
41,94
0
41,94
0
41,94
0
41,94
0
437,1
00
437,1
00
437,1
00
437,1
00
Raw Materials
PARTICULARS
all-purpose flour
PRICE
15.00
Qty
10
Size per
unit
1kg
MONTHLY
420.00
105.00
bagoong alamang
85.00
1 Kg
2,380.00
595.00
baking soda
bay leaves
25.00
56.00
4
1
500g
1kg
100
1,568.00
392.00
beef
150.00
20
1 Kg
4,200.00
1,050.00
beef brisket
195.00
25
1 Kg
beef chuck
200.00
20
1 Kg
beef cubes
150
25
1 Kg
beef rounds
240.00
15
1 Kg
beef shank
130.00
30
1 Kg
5,460.00
1,365.00
5,600.00
1,400.00
4,200.00
1,050.00
6,720.00
1,680.00
3,640.00
910.00
beef short ribs
115.00
25
1 Kg
3,220.00
805.00
broccoli
70.00
1 Kg
1,960.00
490.00
buns
450.000
180 pcs
12,600.00
3,150.00
butter
8.000
225g
cabbage
26.00
15
750g
calamansi
19.00
1 Kg
Cream of mushroom
40.00
220ml
carrots
65.00
10
224.00
56.00
728.00
182.00
532.00
133.00
1,120.00
280.00
1 Kg
1,820.00
455.00
celery
100.00
1 Kg
2,800.00
700.00
cheddar cheese
(singles)
chilli
48.00
20
6 pcs.
1,344.00
336.00
60.00
1kg
1,680.00
420.00
Price Analysis
Main Dishes
Cost
58.93
Desserts
1/4
pounder
Egg Tart
Cost
14.00
Cost
Selling
Price:
30.84
65.00
Selling Price:
110.00
Selling Price:
40.00
1/2
pounder
Beef Stew
Cost
Selling Price:
Cheese Cake
68.12
120.00
Cost
26.00
Selling Price:
55.00
Cost
Selling
Price:
58.04
110.0
0
Whole
pounder
Bulalo
Cost
Selling Price:
68.10
120.00
Drinks
In Can
Cost
Selling Price:
Cost
Selling
Price:
16.00
30.00
93.24
150.0
0
Beef Mushroom
Cost
Selling Price:
77.12
170.00
Buko Juice
Cost
Selling Price:
Beef Pochero
Cost
69.37
Lemon Juice
18.00
35.00
Selling Price:
120.00
Cost
Selling Price:
18.00
40.00
Beef Tapa
Cost
Selling Price:
beef brocolli
64.29
120.00
Calamansi Juice
Cost
Selling Price:
15.00
40.00
cost
selling price
64.29
120.00
Cost
Selling Price:
beef tapa
Cost
Selling Price:
Tea
64.29
120.00
2L Soda
12.00
35.00
Side Dishes
Beef Mami
Cost
Selling Price:
33.75
70.00
Cost
36.00
Selling Price:
70.00
Cost
60.00
Selling Price:
135.00
Beef Siopao
Cost
Selling Price:
21.00
49.00
Product Costing
MAIN DISHES
particulars
qty.
Amount
beef
pepper
garlic
vegetable oil
salt
totals:
227
4
20
10
12
grams.
grams.
grams.
ml
grams.
54.48
2.13
1.00
1.20
0.12
58.93
beef stew
particulars
garlic
vegetable oil
all-purpose flour
bay leaves
qty.
20
10
50
5
grams.
ml
grams.
grams.
amount
1.00
1.19
0.75
0.28
beef broth
beef chuck
canned tomato
carrots
celery
ground black pepper
500
200
2
80
1
4
ml
grams.
oz
grams.
pc.
grams.
11.00
30.00
3.00
5.20
2.00
2.13
iodioze salt
onions
parsley
potato
thyme
tomato paste
8
10
10
1
1
25
grams.
grams.
grams.
grams.
pc.
ml
0.08
0.40
1.20
5.00
1.00
1.77
salt
unsalted butter
Total:
12
2
Bulalo
particulars
beef shank
qty.
300
grams.
tbsp.
lbs.
0.12
2.00
68.12
amount
39.00
cabbage
corn
fish sauce
onion
pechay
mineral water
375
11
10
10
100
500
grams.
grams.
ml
grams.
grams.
ml
13.00
0.28
0.42
0.40
4.00
11.00
Total:
beef and mushroom
particulars
beef sirloin
cambell's cream of mushroom
parsley
qty.
200
50
10
grams.
ml
grams.
68.10
Amount
48.00
9.09
1.20
mineral water
whole mushroom
Total:
500
50
ml
grams.
11.00
7.83
77.12
amount
34.76
beef pochero
particulars
beef short ribs
qty.
302
grams.
chorizo
fish sauce
garlic
large plantains
long beans
onion
100
10
20
100
200
10
grams.
ml
grams.
grams.
grams.
grams.
15.50
0.42
1.00
1.70
7.00
0.40
pechay
potato
tomato
tomato sauce
Total:
100
50
66 1/5
66 5/7
beef tapa
grams.
grams.
grams.
grams.
4.00
1.50
1.66
1.43
69.37
particulars
beef rounds
cooking oil
garlic
ground black pepper
lemon
qty.
250
20
6
2
1
grams.
ml
grams.
grams.
tsp.
amount
60.00
0.80
0.30
1.00
1.00
soy sauce
sugar
Total:
25
10
ml
grams.
0.82
0.37
64.29
amount
27.36
beef broccoli
particulars
beef sirloin
qty.
114
grams.
brocoli
cooking oil
cornstarch
soy sauce
garlic
Total:
125
20
20
25
6
grams.
ml
grams.
ml
grams.
18.75
1.00
0.60
0.82
0.30
48.83
kare-kare
particulars
bagoong alamang
cooking oil
eggplant
garlic
qty.
170
15
2
15
grams.
grams.
pcs
grams.
amount
14.45
0.60
10.00
0.75
mama sita's kare-kare sauce

onion
oxtail
pechay
sitaw
mineral water
100
151
250
100
100
500
grams.
grams.
grams.
grams.
grams.
ml
4.20
6.10
30.00
4.00
3.50
11.00
Total:
SIDE DISHES
beef mami
particulars
qty.
amount
84.60
beef brisket
beef broth
beef cubes
cooking oil
egg noodles
eggs
151
500
100
20
50
1
grams
ml
grams
ml
grams
pc.
29.45
11.00
22.65
0.80
5.00
6.00
garlic
pechay
pepper
salt
star anise
totals:
20
50
10
12
100
grams
grams
grams
grams
grams
0.50
2.00
0.53
0.12
2.55
80.60
beef siopao
particulars
all-purpose flour
baking soda
beef
garlic
qty.
212
100
151
10
grams
grams
grams
grams
amount
3.18
5.00
22.65
0.50
onion
oyster sauce
pepper
salt
soy sauce
sugar
10
15
10
12
25
64
grams
tsp.
grams
grams
ml
grams
0.40
2.64
0.53
0.12
0.82
2.35
yeast
20
totals:
grams
7.14
45.33
cheese cake
particulars
qty.
all-purpose flour
cups
butter
tsp.
amou
nt
4.00
2.00
cornstarch
tsp.
cream cheese
tsp.
egg
pc.
graham
tbsp.
1.00
5.00
1.00
lemon
tbsp.
salt
tbsp.
sour cream
tbsp.
1.00
1.00
1.00
5.00
sugar
tbsp.
vanilla extract
tbsp.
totals:
1.00
4.00
26.00
ADDS-ON
particulars
chili
classic bacon
cucumber
lettuce
qty.
10
43
52
5
grams
grams
grams
grams
amount
0.60
10.75
3.12
0.55
onions
pickles
pineapple
tomato
honey
honey mustard
10
38
56
10
10
10
grams
grams
grams
grams
grams
grams
0.99
2.28
22.40
0.62
5.00
5.00
ketchup
mayonise
10
10
grams
grams
totals:
1/4 Pound
Particulars
hamburger buns
qty.
1
piece
2.00
3.00
56.31
amount
2.50
ground beef chunk

iodioze salt
ground black pepper
totals:
1/2 Pound
170
8
2
grams
grams.
grams.
27.20
0.08
1.06
30.84
particulars
hamburger buns
ground beef chunk
iodioze salt
ground black pepper
totals:
qty.
1
340
8
2
piece
grams
grams.
grams.
amount
2.50
54.40
0.08
1.06
58.04
1 Pounder
particulars
hamburger buns
ground beef chunk
iodioze salt
qty.
1
560
8
piece
grams
grams.
amount
2.50
89.60
0.08
Drinks
Particulars
Quanti
ty
In can
32
Buko juice
26
Lemon
Tea
ground Iced
black
pepper 51
Calamansi
juice
34
totals:
tea
18
2L Soda
21
Calamansi juice
17
Pitcher
total
Amou
nt
30
35
40
40
35
70
75
Amoun
t
960
910
2040
1360
630
1470
1275
8,645.0
0
grams.
1.06
93.24
5 Year Projected income statement

YEA
TOTAL
SALES
27,725,
605
R1
Q1
Q
2
Q
3
Q4
TOTAL
YEAR 2
YEAR 3
YEAR 4
1,292,9
04
1,292,
904
5,746,
239
6,320,
863
6,895,
487
YEAR 5
7,470,111
COST OF SALES
6,347,5
81
176,32
2
176,32
2
1,410,5
74
1,516,3
67
1,586,8
95
1,657,424
GROSS PROFIT
21,378,
023
1,116,
582
1,116,
582
4,335,
666
4,804,
497
5,308,
592
5,812,687
OPERATING EXPENSES
Administrative
Expenses
Marketing
Expenses
8,129,5
36
317,91
3
211,02
5
211,02
5
1,952,
618
1,970,
037
1,988,
326
2,007,530
17,926
17,926
71,705
73,856
76,072
78,354
Net Income Before tax
Income Tax
887,63
1
887,63
1
2,311,
343
2,760,
603
3,244,
194
3,726,803
130,14
2
130,14
2
598,23
0
741,99
3
896,74
2
1,051,177
net income
9,512,2
90
757,48
9
757,48
9
1,713,
113
2,018,
610
2,347,
452
2,675,626
Projected Common-Sized Income Statement

TOTA
L
SALES
100.00
Q
1
Q
2
YEAR 1
Q
Q4
3
100.00
TOTA
L
YEAR
2
YEAR
3
YEAR
4
YEAR
5
100.00
100.00
100.00
100.00
100.00
COST OF SALES
40.00
%
13.64
%
13.64
%
24.55
%
23.99
%
23.01
%
22.19
%
GROSS PROFIT
60.00
86.36
86.36
75.45
76.01
76.99
77.81
OPERATING
EXPENSES
Administrative
Expenses
39.28
%
16.32
%
16.32
%
33.98
%
31.17
%
28.84
%
26.87
%
Marketing
Expenses
Total
0.42%
1.39%
1.39%
1.25%
1.17%
1.10%
1.05%
39.69
%
17.71
%
17.71
%
35.23
%
32.34
%
29.94
%
27.92
%
INCOME BEFORE TAX
INCOME TAX EXPENSE
20.31
%
55.02
%
55.02
%
15.68
%
19.68
%
24.03
%
27.70
%
5.98%
10.07
%
10.07
%
10.41
%
11.74
%
13.00
%
14.07
%
NET INCOME
14.32
%
58.59
%
58.59
%
29.81
%
31.94
%
34.04
%
35.82
%
Break-even Analysis
Q
1
Fixed Cost
Q
2
YEAR 1
Q
Q4
3
517,162
TOTAL
YEAR 2
YEAR 3
YEAR 4
YEAR 5
517,162
1,460,0
1,606,1
1,752,1
1,898,1
92
01
10
20
divide by CM ratio
of 40%
40%
40%
40%
40%
40%
40%
Break-Even SALES
1,292,9
1,292,9
5,746,2
6,320,8
6,895,4
7,470,1
in Peso
04
04
39
63
87
11
Sales Record
QT
Y
main dishes
MONTHLY
YEAR 2
YEAR 3
YEAR 4
U.
Price
Monthly
Sales
Monthly
Sales
Monthly
Sales
Sales/
mo.
YEAR 5
Monthly
Sales
7%
2%
5%
3%
Steak with
Steamed Rice
beef stew
Bulalo
beef and
mushroom
57
20
39
110.00
120.00
120.00
27
170.00
39,686
44,095
48,505
52,914
57,324
15,191
29,622
16,879
32,913
18,566
36,205
20,254
39,496
21,942
42,787
29,052
32,280
35,508
38,736
41,964
1%
4%
3%
3%
8%
beef pochero
beef tapa
beef broccoli
kare-kare
dessert
egg tart
12
35
23
28
120.00
120.00
120.00
120.00
9,114
26,584
17,469
21,267
10,127
29,538
19,410
23,630
11,140
32,491
21,351
25,993
12,153
35,445
23,292
28,356
13,165
38,399
25,234
30,719
67
70.00
29,685
32,984
36,282
39,580
42,879
8%
4%
4%
6%
2%
cheese cake
drinks
In can
Buko juice
Lemon Iced Tea
Calamansi juice
66
49.00
20,470
22,744
25,018
27,293
29,567
32
36
51
34
30.00
35.00
40.00
40.00
6,076
7,975
12,912
4,557
6,751
8,861
14,347
5,064
7,427
9,747
15,782
5,570
8,102
10,634
17,216
6,076
8,777
11,520
18,651
6,583
2%
2%
2%
7%
tea
2L Soda
Calamansi juice
Pitcher
Side dishes
beef mami
18
21
35.00
70.00
17
135.00
59
40.00
3,988
9,304
4,431
10,338
4,874
11,372
5,317
12,406
5,760
13,440
14,526
16,140
17,754
19,368
20,982
14,938
16,597
18,257
19,917
21,576
11
%
6%
5%
beef siopao
Bugers
1/4 Pound
1/2 Pound
93
55.00
49
65.00
110.00
43
32,375
35,973
39,570
43,167
46,764
20,159
22,399
24,639
26,879
29,119
29,938
33,265
36,591
39,918
43,244
4%
1 Pounder
38
Total Sales/mo.
86
5
150.00
1924.0
0
36,078
40,087
44,095
48,104
52,113
430,96
8
478,853
526,739
574,624
622,509
5 year Projected Balance Sheet
Q
4
ASSE
TS
Current Asset
YEAR 1
Q Q
Q4
1
2
YEAR 2
YEAR 3
YEAR 4
YEAR 5
Cash
Inventory
Prepaid Rent
Total Current Asset
1,802,7
90
705,287
120,000
2,628,0
76
2,288,5
68
1,314,0
83
480,000
4,082,6
51
4,334,9
11
1,460,0
92
480,000
6,275,0
03
6,542,8
43
1,752,1
10
480,000
8,774,9
53
9,256,87
3
1,898,12
0
480,000
6,036,64
5

Kitchen Wares and
Utensils
Machineries and
Equipment
49,494
49,494
49,494
49,494
49,494
61,189
61,189
61,189
61,189
61,189
Furniture and Fixture

Office Equipment
Total
Accumulated
Depreciation
56,250
22,600
189,53
3
56,250
22,600
188,64
9
56,250
22,600
188,64
9
56,250
22,600
220,87
8
29,978
59,957
89,935
119,914
56,250
22,600
220,878
149,892
Net Book Value

TOTAL ASSETS
LIABILITIES AND EQUITY
159,554
128,692
98,714
100,964
70,986
2,787,6
31
4,211,3
43
6,373,7
17
8,875,9
17
11,705,
978
Current Liability
Equity
Capital
130,142
598,230
741,993
896,742
1,051,17
7
1,900,0
00
1,900,0
00
3,613,1
13
5,631,7
23
7,979,17
5
Net Income
Total Equity
TOTAL LIABILITIES AND

EQUITY
2,657,4
89
1,713,1
13
3,613,1
13
2,018,6
10
5,631,7
23
2,347,4
52
7,979,1
75
2,675,62
6
10,654,8
01
2,787,6
31
4,211,3
43
6,373,7
17
8,875,9
17
11,705,
978
757,489
5 year Projected Common-Sized Balance Sheet

YEAR 1
Q
1
ASSE
TS
Current Asset
Cash
Q
2
Q
3
Q4
YEAR 2
YEAR 3
YEAR 4
YEAR 5
64.67%
54.34%
68.01%
73.71%
79.08%
Inventory
Prepaid Rent
Total Current Asset
Kitchen Wares and
25.30%
4.30%
94.28%
31.20%
11.40%
91.22%
22.91%
7.53%
95.56%
19.74%
5.41%
97.14%
16.21%
4.10%
98.83%
2.57%
1.94%
1.37%
1.92%
1.37%
Utensils
Machineries and
Equipment
Furniture and Fixture
Office Equipment
Total
2.20%
1.45%
0.96%
0.69%
0.52%
2.02%
0.81%
7.59%
1.34%
0.54%
5.27%
0.88%
0.35%
3.57%
0.63%
0.25%
3.50%
0.48%
0.19%
2.57%
Accumulated
Depreciation
Net Book Value
TOTAL ASSETS
1.08%
1.42%
1.41%
1.35%
1.28%
5.72%
3.06%
1.55%
1.14%
0.61%
100.00
%
97.52%
98.21%
98.71%
99.06%
LIABILITIES AND EQUITY

Current Liability
Equity
Capital
4.67%
14.21%
11.64%
10.10%
8.98%
68.16%
45.12%
56.69%
63.45%
68.16%
Net Income
Total Equity
TOTAL LIABILITIES AND

EQUITY
27.17%
100.00
%
40.68%
100.00
%
31.67%
100.00
%
26.45%
100.00
%
22.86%
100.00
%
100.00
%
100.00
%
100.00
%
100.00
%
100.00
%
5 Year Projected Cash Flow
TOTAL
CASH BALANCE, BEGINNING
Q
4
Q
1
YEAR 1
Q
Q4
2
89,374
TOTAL
YEAR 2
YEAR 3
YEAR 4
YEAR 5
89,374
2,347,
4,061,
5,336,2
7,711,364
CASH RECEIPTS:
Cash Collection from Sales
Initial/Additional Investment
11,799,
829
1,900,0
1,292,9
04
1,900,0
1,292,9
04
1,900,0
956
069
52
5,746,2
39
1,516,3
67
1,586,89
5
1,657,424
Total
TOTAL CASH AVAILABLE
00
00
00
33,156,
470
3,192,9
04
3,192,9
04
8,094,1
95
5,577,4
36
6,923,14
7
9,368,788
50,265,
3,192,
3,192,
8,094,
9,638,
12,259,
17,080,15
CASH DISBURSEMENT:
Acquisition of Property and
Equipment
Purchases of Inventories
156
904
904
189,53
3
6,347,5
189,53
3
176,32
189,53
3
176,32
195
505
399
1,410,5
1,516,3
1,586,89
1,657,424
Prepaid Rent
Administrative Expenses
Marketing Expenses
81
120,00
0
8,129,5
36
317,91
3
2
120,00
0
211,02
5
2
120,00
0
211,02
5
74
67
1,952,6
18
1,970,0
37
1,988,32
6
2,007,530
17,926
17,926
71,705
73,856
76,072
78,354
Income Tax
3,418,2
84
130,14
2
130,14
2
598,23
0
741,99
3
896,742
1,051,177
Total
18,522,
847
844,94
8
844,94
8
4,033,
126
4,302,
253
4,548,0
35
4,794,485
CASH BALANCE, ENDING
4,638,8
70
2,347,
956
2,347,
956
4,061,
069
5,336,
252
7,711,3
64
12,285,66
7
Net Present Value

NET
INCOM
E
YEAR
1
757,48
9
CUMULAT
IVE
PAYBACK
VALUE
PERIOD
757,489
YEAR
2
YEAR
3
YEAR
4
YEAR
5
1,713,1
13
2,018,6
10
2,347,4
52
2,675,6
26
2,470,602
4,489,212
6,836,664
9,512,290
0.77
TOTA
L
INVESTMENT
1.77
1,900,000
Notes to Cost of Goods Sold
Q
1
YEAR 1
Q Q
Q4
2 3
TOTA
L
YEAR
2
YEAR
3
YEAR
4
YEAR
5
Beginning
Inventory
132,24
1
435,36
6
682,21
7
1,211,1
82
Purchases
176,3
22
176,3
22
1,763,
217
1,763,
217
2,115,
860
2,115,8
60
Total
Inventory
176,3
22
176,3
22
1,895,
458
2,198,
583
2,798,
077
3,327,0
42
Cost of
Goods Sold
Ending
Inventory
44,08
0
44,08
0
1,460,
092
1,516,
367
1,586,
895
1,657,4
24
132,
241
132,
241
435,3
66
682,2
17
1,211,
182
1,669,
618
Profitability Ratio
Q
1
Financial Ratios
Total Asset Turnover
Ratio
Gross Margin
Operating Margin
YEAR 1
Q Q Q4
2 3
0.4
6
0.6
0.6
9
TOT
AL
YEA
R2
YEA
R3
YEA
R4
YEAR 5
0.46
1.36
0.99
0.78
0.64
0.6
0.6
0.6
0.6
0.6
0.69
0.40
0.44
0.47
0.50
Profit Margin
Return on Total Asset
Return on total
Equity
0.4
0
0.8
7
0.2
9
0.40
0.04
0.04
0.04
0.04
0.87
1.49
1.37
1.28
1.20
0.29
0.47
0.36
0.29
0.25
Critical Risks
External Risk and contingency Plan
RISKS
SOLUTIONS / CONTINGENCY PLAN
1. Many competitors
Continuous developing and having new

products and put some twists on are same
ways to make many customers reorganize
our products.
2. Natural Calamities
Floods, Earthquakes are example of many

calamities that may hit the firm, which is the
case to provide insurance to thus prevent the
great loss of the company.
Internal Risk and Contingency Plan
RISKS
SOLUTIONS / CONTINGENCY PLANS
1. Theft, Robbery
Theft and robbery may happen among
workers, the firm decided to provide a daily
basis of enlisting the items they held on
entering and exiting the firm to prevent loss
of property.
2. Accidents, Physical Injury

Accidents, like physical injury may happen
on the working area like slipping, cutting one
self, and burns in this case workers are
prompt to take cautions in using the
machineries and facility for the security of the
personnel.
1. Fire Hazards
Fire usually happens on shops involving
cooking and banking, for the best the firm
applies for fire insurance and to instruct
workers to take care on using the facility.
2. Financial Risk
The financial risk is to be considered most in
the internal risk, the firm must have
contingency plan on how to adapt to the
scenarios of different aspect of business.
CORPORATE SOCIAL RESPONSIBILITY

Social responsibility involves everyone in the society, from individuals to groups
and organizations. It is an ideology that citizens should not function as individual beings
with selfish motives but instead contribute to the welfare of the society. In the business
world corporate social responsibility (CSR) is a mechanism of self-regulation in which it
continues the responsibility of its employees, consumers, government, communities and

the environment.
Essentially, corporate social responsibility deliberately includes the public interest
into enterprise decision-making and voluntarily eliminates practices that harm the
general public.
GOVERNMENT
Beef and Pounder will help in promoting peace and order. It will implement
programs for research and development that would be a great help in the development
of government. It will help in decreasing the unemployment rate by giving additional jobs
for unemployed. Growth and development will be much better to the community.
The business will ensure that it will follow the laws and regulations that are
implemented so that we will not be a problem to the countrys economy.
ENIRONMENT
Beef and Pounder will surely disposed all are wasted materials and ingredients in
proper way of segregation. We will have the monitoring of which and where the
management would provide us to get our wasted materials and make sure that they
would dispose it properly.
CONSUMERS
We take pride providing our customers with the goodness of distinctive tasting
quality pastries that gives customers appetite healthy satisfaction. We will have
promising deals for our consumers and serve well made products of our own.
EMPLOYEES
The staffs are the business key to success. The management will provide them
the benefits and incentives that they deserve every time they give great and best efforts
to their works. Beef and Pounder is also responsible in enhancing their skills not only
inside but also outside of their works. It will encourage them to cooperate and
participate in every activities and works that will promote a quality service to the
business, consumers, and community. It will provide a good working place for them to
be comfortable.
COMMUNITY
One of the objectives of Beef and Pounder states that it will provide jobs for the
local citizens to help in eliminating unemployment in our community, thus helping people
to have better lives. As times as goes by, Beef and Pounder will increase its production
resulting to a need of numerous workers to render their service, hence Beef and
Pounder will be able to give job opportunities to many Filipinos.

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Introduction

A Hamburger is a sandwich consisting of one or more cooked patties of ground meat,

Originally derives from Hamburg, Germanys second largest city. Burg

Nature of Products being offered

GOALS AND OBJECTIVES

To develop a good relationship with our clients through personal costumer

business and the wellness of the employees.

COMPANYS FORM OF ORGANIZATION

Advantages of a Sole Proprietorship

Owners can establish a sole proprietorship instantly, easily and inexpensively.

he or she must pay unemployment tax on employees)

Can easily change your business structure to a more complex model.

Disadvantage of Sole Proprietorship

liabilities of the business.

soo do not retain value.

PROPOSED ENTRY STRATEGY

A combination of beef chuck that have

A light colored soup that is made by

Beef thats been sauted in mushroom

Beef and Mushroom

A stew that is complimented with the

A dried or cured beef that has been

Beef stir-fried with broccoli and spices like

Egg noodles topped with steamed beef

Steamed buns with beef

A choice of , , or a whole pound of

A choice of , , or a whole pound of

Burger Pineapple Deluxe

A choice of , , or a whole pound of

A kind of custard tart that is filled with egg

A sweet dish that consists of a mixture of

Fresh from the coconut itself and poured

Lemon Iced Tea

Fresh lemon tea chilled with ice.

Fresh calamansi squeezed in a glass of

Teabag dipped in hot water for 5 minutes.

2L Soda: Coke, Royal, Sprite, Rc and Root

Calamansi Juice Pitcher

Fresh calamansi juice in a pitcher. Best for

Product Research and Development

Description of the Industry

An amalgam of excited investors are talking to graduates from international

outside the area of

within the area of No.

No. 6 Pearl Drive,

6 Pearl Drive, Brgy.,

Brgy., North Fairview,

Market Size and Trends

Total numbers of answers

Total of numbers of order

Total of numbers of order

Total of numbers of order

Whole Pound Burger

Total of numbers of order

Total of number of orders

4. Why did you choose our business?

5. Why did you choose our product?

6. Your order is for?

Total of number of orders

96 Out of 100 respondents choose to dine in orders while 7 out of 100

Competition and Competitive Edge

3rd floor Midcentre

Despite the high