I. Introduction The researchers know that Filipinos loves to eat often times, they eat more than three times a day. That’s why; the researchers decided to come up with this type of business and this type of concept. Nowadays many skewered foods business spouting on the street, that the researchers may call street vendors (Sell goods or services door-to-door or on the street) like barbequehan, litsonan and ihaw-ihaw. These kinds of business offer grilled foods and in order to produce this kind of foods by using griller and coals. The researchers have decided to put up a grill house along McArthur Hi-way Barangay Balibago Angeles City, because this is one of the busiest roads in the city. This is one factor that pushes us to create a feasibility studies about grill house. Stone Grill House is named from the Flintstone cartoon series; “The Flintstones was a Hanna-Barbera Production that originally aired on ABC-TV in prime time from 1960-1966”. It was the first animated series on network television”. Establishment settings are based on the appearance and ambience of the cartoon series; also the researchers adopt 1
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Transcript
I. Introduction
The researchers know that Filipinos loves to eat often times, they eat
more than three times a day. That’s why; the researchers decided to come up
with this type of business and this type of concept.
Nowadays many skewered foods business spouting on the street, that the
researchers may call street vendors (Sell goods or services door-to-door or on
the street) like barbequehan, litsonan and ihaw-ihaw. These kinds of business
offer grilled foods and in order to produce this kind of foods by using griller and
coals.
The researchers have decided to put up a grill house along McArthur Hi-
way Barangay Balibago Angeles City, because this is one of the busiest roads in
the city. This is one factor that pushes us to create a feasibility studies about grill
house.
Stone Grill House is named from the Flintstone cartoon series; “The
Flintstones was a Hanna-Barbera Production that originally aired on ABC-TV in
prime time from 1960-1966”. It was the first animated series on network
television”. Establishment settings are based on the appearance and ambience
of the cartoon series; also the researchers adopt the clothing of the characters as
the uniform of the wait staffs to be unique and more attractive to the eye potential
customers.
1
II. Concept
A. The Background of the Study
Cooking always engages your senses, but charcoal grilling really gets
them involved. Your hear the sizzle of the meat on the grill, smell the smoke
wafting up, see the grill marks seared onto the food and the appetizing brown
crust developing, and touch the food to check for doneness. Above all, it is the
taste that makes charcoal- grilled food unique that mouthwatering smokiness that
you just can’t get from any other cooking method or source of heat. Rodger, R.
(2007)
Grilling, or at least cooking over fire, has been around for almost as long
as humans have been eating. Today’s cooks don’t prepare food over fire
because it’s the only way they have many other good reasons. First, grilling is
fun, and, as mentioned before, it makes food taste delicious. Maybe it is the
social aspect of outdoor cooking that makes grilling so appealing, for grilling is
well known for bringing people together for special occasions. Rodger, R. (2007)
Grilling has changed a lot over the years. There have been many studies
tracking cooking trends, and they also show that cooking with charcoal has
increased, even as other methods are introduced. That’s no surprise, as nothing,
can duplicate the flavor of food over a charcoal fire. Rodger, R. (2007)
Straight grill cooking is useful for quickly cooked foods such as steaks,
chops, ground meat patties, sausages, small fish, and poultry parts. And
skewered foods cook just as well right on a grill as they do on special rotating
attachment. With a little ingenuity, you can adopt a grill to cook larger pieces of
food, either by covering the whole thing with a foil dome, or by placing a tent of
foil directly over the food. Ref. Sunset Barbeque Cook Book
2
Grill House provides everyone and anyone who loves to eat with fresh
food that is cooked, grilled, or prepared to satisfy the most distinguishing of
plates. Ultimately, every item on the menu goes perfectly well with your favorite
beverages. For a full meal with the family or for a night-out with the boys or girls,
grill house offers the unique place with the excellent menu to fit any gathering at
any budget. The establishment offers a high quality foods and excellent services
that can capture not only the heart but also the taste and needs of every Filipino
and Foreign people.
B. Vision and Mission
Vision
To be the market leader in restaurant industry of Angeles City Pampanga
in 2020. And to build a franchise within the region in 2025, by providing a high
quality food and excellent services to every customer and to exceed the
expectations of each customer.
Mission
To offer a quality product and good service.
To be known for having the first Theme Family Restaurant in Angeles City.
To be known for being customer- friendly Theme Family Restaurant in
Angeles City.
To exceed the expectation of every customer.
3
C. Objectives
To put up an establishment that will catch the attention of the motorist as
well as those who pass-by.
To make a good relationship with the customers by having employees that
are educated and with moral values.
To generate and develop marketing plans and strategies to help in
managing the establishment.
To serve quality foods by choosing the best ingredients in the market.
To deliver a quality services.
To increase profit by using promotional materials to advertise the
establishment.
To have a good relationship with co- employee and other staff.
To create exceptional service that the customers will experience.
To provide safe, healthy and rewarding workplace for our employees.
To ensure that each guest receives prompt, friendly, attentive service by a well-trained service staff in a clean and comfortable restaurant.
D. Products and Services
Stone Grill House will make sure that it provides the best quality of food at
its best taste and affordable price. The establishment provides mainly grilled
menu items such as steak, pork, chicken and seafood’s. It also serves
4
sandwiches, burger, sizzling food and beverages. The establishment also
provides package meal for a large quantity of guest.
Stone Grill House use “A la Carte” type of menu specifically using a menu
card. An A la Carte is a French phrase meaning “from the menu”; it may refer to
a menu of items priced and ordered separately. The food and beverages are
categorized to give the customer a perception of a wide variety of choices. The
type of service that will use is waiter service style. The waiter service style is
where the wait staff assists the guests to their table and gets their order by giving
our menu card and serve by the wait staff assign.
The food is plated in the kitchen and individually served to the customer.
This service is ideal for maintaining portion control where exact amount can be
planned.
E. Atmosphere and Design
Stone Grill house was inspired by the combination of modern trends in
designing an establishment with a very spacious and comfortable atmosphere
the name “stone” is being adopted from the word “flinstone cartoon”. The decor
such as the lightning’s, walls and concrete materials even the uniform of the staff
and particularly the furniture and fixtures that the customers will see in Stone Grill
House. The tables and chairs are made of metal and wood with comfortable
foam upholstery which will surely feel in the atmosphere hunger of the customer.
They are designed for outmost comfort and ultimate glamour. The exact seating
capacity of the establishment is 150 persons. The team decided to put up
alfresco seats as a back up sit and can accommodate four persons per table.
Stone Grill house have ten, six, and four sitters table in the dinning area.
The establishment have male and female toilet to accommodate the
needs of the customers and a service bar in the dinning area.
On the exterior design, the team decided to have landscaping that creates
modern trend design. This kind of design gives the customers a relaxing place to
5
socialize with their family and friends. The color and theme that the team
chooses is brown to create a mediocrity effect to the customers and earthly color
because of the landscaping.
The kitchen facility is designed efficiently for the safety and work
productivity of the employees to meet the customer satisfaction. The facilities are
located adjacency with each other to receiving, storage, production to the dining
area. This will prevent the employees being fatigue and prevent delaying of the
customers order.
F. Marketing Strategies
Target market
Market segments can be defined in several other ways besides product
types -
For example, consumer types, channels of distribution, or price levels.
Consumers market segments are defined in terms of geographic (place of
purchase or use), demographic (age, income, occupation of consumer), and
Stone Grill House offered mainly grilled product such as pork, beef,
chicken, and seafood’s. Inline with this we also offer other product such as
skewered food, suite vegetable, soup, sizzling food, salad and beverages.
Price
The researchers decided to use the Price/Value Perception (In every
payment that the customer/s pay, they will receive quality product and satisfying
service/s.) and it is based on the cost of the product ingredients.
The researchers also used Food Cost Percentage Method to compensate
all other expense; it is based on the cost of product. The percentages of the
foods are 35% and 65% on beverages.
Sales Force
In order to develop the establishment, these are the factors that the
researchers will be needed in order to operate the business. Employees
including the manager can help the promotion and advertisement with effective
and efficient service with the customers. The supplier’s, families, friends and
relatives can also help in achieving the goals. But the most effective
advertisement is the customer, by the use of word of mouth to their friends.
Sales Promotion
The researchers rely in the positive word of mouth advertising and good
public relations because a satisfied customer is good advertising. The
researchers also consider business cards and flyers as the advertising tools.
Referrals are also a valuable way of making customers aware of our products
and services.
Also the researchers come up with promotional tool such as giving
discount, freebies and using coupons to generate the sales/income of the
business.
7
Market Research and Development
Market Research and Development are important in every business
establishment this will indicate the improvement of the business to generate
financial aspect that will affects the business. Also this is an indicator what
should be develop or what would the customers needs the produce a new
product as well as product bundle.
Market research is broader in scope and examines all aspects of a
business environment. It asks questions about competitors, market structure,
government regulations, economic trends, technological advances, and
numerous other factors that make up the business environment. The goal of
marketing research is to identify and assess how changing elements of the
marketing mix impacts customer behavior.
8
AGES
56%29%
15%
15 - 25 yrs. Old 26 - 35 yrs. Old 36 - 45 yrs. Old
III. MARKET STUDY
A. Current Market Study
This information indicate that what particular status are we going to focus
and able to develop the products for customers.
In food industry, determining the age of the customer is important factor
we should take into consideration, this can help the business to find out how old
will be our potential customers and give ideas who often patronize a food
industry.
9
STATUS
64%
36%
Single Married
GENDER
57%
43%
Male Female
As part of Filipino culture, males are more concern in visiting a Grill
House. This information can help the team to get their attention and encourage
the customers to visit our establishment.
This information will help the team to know who will be expected as the
target market/potential customer of the business.
10
OCCUPATION
45%
52%
3%
Student
Employees
Other
This will help the team to know if Grill House business at the moment can
generate income and determine if the business will last longer.
It is shows that it has a lot of customers that are visiting in Grill House
monthly. Therefore the researchers construct a promotional and advertising
strategy, to motivate the potential customers of the business.
11
Do you usually visit a Grill House?
89%
11%
yesno
How often do you visit a Grill House?
0%27%
58%
15%
daily
twice a week
monthly
others
What grilled food do you usually order?
35%
20%14%
30%
1%
Pork
Fish
Poultry
Beef
Others
This will help the team to know if what grilled food do we usually prepare
to served to our customer. It is shows that pork grilled food is has much higher
percentage than the other grilled food.
This information helps the team to create a package menu (product
bundle), accommodate the large number of customers.
12
Who is/are the person with you when visiting a Grill House?
42%
38%
19% 1%
Family
Friends
Special someone
Others
This will help the team on how will the management price and create an
affordable item.
This information will help the team to identify how much should the
potential customer is willing to spend for the food and beverages.
13
How much do you usually spend? Per person.
42%
31%
27% 100-300301-600601-1000
How much is your monthly income?
15%
53%
42%
5000-70007001-1000010001-above
What made you choose the establishment?
15%
21%
11%14%
17%
22%Location
Service
Word of mouth
Ambiance
Price
Quality of food
Knowing this information it will help the team to know what the potential
customer likes when it comes to the tangible and intangible product of the
business. And also will help the team to improve the marketing tools.
Knowing this information it will help the team if the establishment is well
fitted in the place that we choose. This information helps the team to identify if
the chosen location is accessible to the potential customers.
B. Competitors
14
What can you say about putting up a Grill House along McArthur Highway in front of Garden Dine?
59%
36%
5%
Good idea
Fair idea
Poor idea
The researches level their competitors according to same products, price
and markets. The 1st competitors are level having same products, price and
markets; the 2nd competitors are level having same products and services; the 3rd
competitors are level having same services and the 4th competitors are level
having same markets.
1st Level Competitors have same products prices and markets are the followings:
2nd Level Competitors have same products and services are the followings:
Ikabud Low
price, has
branch
Poor
advertin
g tool,
Parking
space
Families,
couples
and
employe
es
Signa
ge
Wytha
us Grill
Accessibl
e,
excellent
sounds
system
Limited
product
Group of
friends,
employe
es,
couples
and
families
Word
of
mouth
,
banne
rs
Gubat
Grill
Establish
ed
business,
known as
business
with
animals
Poor
advertisi
ng tool,
parking
space
Group of
friends,
couples
and
families
Word
of
mouth
3rd Level Competitors have same services are the followings:
Bali Accessibl Facilities Group of Word of
15
Establishmen
t
Strengths Weaknesse
s
Target
market
Advertising
19
Copung
Copung
Grill
Location,
accessible,
visible
High
priced
items
Families,
couples
and
employees
Signage,
word of
mouth
Mamasu
k
Accessible,
visible, has
branch
Open
area,
communit
y of menu
Family
and group
of friends
Radio
ads,
banners
signage
House of
Bamboo
Location,
product
and
service
Poor
advertisin
g tools,
high price
Group of
friends
and
families
Location,
word of
mouth
Hai e, Live
Band,
Videoke
and
Service
,
Parking
space
friends,
couples
and
families
mouth,
banner
Hawai
i
Accessibl
e, Live
Band,
Videoke
and
Service
Facilities
,
Parking
space
Group of
friends,
couples
and
families
Word of
mouth,
banner
and
signage
Wishi
ng
Well
Location,
Accessibl
e, Visible
and KTV
Rooms
High
price
and
open
area
employe
es ,
families
and
group of
friends
Word of
mouth,
banner
signage
Bruno
and
Diego
Accessibl
e, visible,
acoustic
band big
screen
and Wi-Fi
Expensi
ve
items,
Facilities
, open
area
Families,
group of
friends
and
employe
es
Word of
mouth,
banners
,
Friendst
er
account
4th Competitors have same markets are the followings:
Dencio
’s Bar
and
Grill
Multiple
Branches
, Services
and
Promotio
nal tools
Expensi
ve
items,
operatin
g time
Families,
group of
friends,
couples
and
employe
es
Word
of
mouth,
banner
s,
signag
e and
16
posters
Congo
Grille
Multiple
Branches
,
Services,
and
Promotio
nal tools
Expensi
ve
items,
operatin
g time
Families,
group of
friends,
couples
and
employe
es
Word
of
mouth,
web
site,
signag
e and
posters
Gerry’
s Grill
Multiple
Branches
,
Services,
and
Promotio
nal tools
Expensi
ve
items,
operatin
g time
Families,
group of
friends,
couples
and
employe
es
Word
of
mouth,
banner
s, web
site,
signag
e and
posters
Cabal
en
Multiple
Branches
,
Services,
and
Promotio
nal tools
Expensi
ve
items,
operatin
g time
Families,
group of
friends,
couples
and
employe
es
Public
Relatio
n, word
of
mouth,
signag
e and
poster,
friendst
er
accoun
t
17
C. ECONOMIC DEMAND GENERATORS
Malls
Robinson’s Galleria Balibago
SM Clark
Saver’s Mall
Banks
Security Bank Corporation
Metro Bank
City Bank
Bank of the Philippine Islands
Guagua Rural Bank
Universities
Systems Plus College Foundation
Casinos
Casino Filipino
Hotels
Angeles Beach Club Hotel
Amsterdam Royal Hotel
Orange Lion Hotel
Swiss Chalet Hotel
Century Hotel
18
Hospital
AUF Hospital
Convenient Store
Jhonny’s Supermarket
7 Eleven
Ministop
A line
Mr. JJ
IV. PRODUCT STUDY
Stone Grill House Menu Product
Appetizers:
Tuna Bites (6 Servings)
Ingredie
nts
Convert
ed
Weight
Purchase
d Price
Co
st
Uni
t
Extensi
on Cost
Water 180ml.
19
White
Rice
70gm. 216/
5,000gm.
0.0
4
2.80
Vegetabl
e Oil
478ml. 116/
1,000ml.
0.1
2
57.36
Onion ½ 40/
1,000gm.
0.0
4
0.02
Tuna 170.10g
m.
84/
500gm.
0.1
7
28.92
Milk 60ml. 125/
350ml.
0.3
6
21.60
Flour 10gm. 35/
500gm.
0.0
7
0.70
Parsley 2gm. 150/1,000
gm
0.1
5
0.30
Sugar 2gm. 32/
1,000gm
0.0
3
0.06
Vinegar 3ml. 10/ 350ml. 0.0
3
0.09
Salt 3gm. 14/1,500g
m.
0.0
3
0.09
Black
Pepper
1gm. 12/ 20gm. 0.6
0
0.60
Egg 1pc. 4.50/ 1pc. 4.5
0
4.50
Total 117.04/
6 =
19.51
20
Selling
Price
55.74
Suggest
ed Price
60.00
Direction:
Bring water to a boil in a medium saucepan, and stir in rice. Reduce heat,
cover, and simmer for 20 minutes.
Heat 1tbsp. oil in a small saucepan over low heat. Stir in onion, cover
tightly, and cook until tender but not browned, about 5 minutes.
In a large bowl, mix tuna, milk, flour, parsley, sugar, and vinegar. Season
with salt and pepper. Mix in rice, onion, and eggs. Mold the mixture into
about 12 balls.
Heat 1 quart oil in a large, heavy skillet or deep fryer. Fry the tuna balls in
batches until lightly browned. Drain on paper towel.
Stuffed Mushroom (6 Servings)
Ingredien
ts
Convert
ed
Weight
Purchas
ed Price
Co
st
Uni
t
Extensi
on Cost
Mushroo
m
445gm. 28/
400mg
0.0
7
31.15
Bread
Crumbs
25gm. 27.75/
240gm.
0.1
2
3
21
Sour
Cream
45ml. 38/
250gm.
0.1
5
6.75
Parmesan
Cheese
10gm. 159/
100gm.
1.5
9
15.9
Chives 6gm. 48.75/
30gm.
1.6
3
9.78
Mayonnai
se
30gm. 48.75/
80gm.
0.6
1
18.30
Balsamic
Vinegar
10ml. 110/
150ml.
0.7
3
7.30
Total 92.18/ 6
= 15.36
Selling
Price
43.89
Suggeste
d Price
45.00
Direction:
Remove stems from mushrooms, set caps aside. Chop stems, reserving
1/3 cup (discard remaining stems or save for another use). In a bowl,
combine the bread crumbs, sour cream, Parmesan cheese, chives,
mayonnaise, vinegar, and hot pepper sauce if desired and reserved
mushroom stems, mix well.
Place mushroom caps on a baking sheet coated with nonstick cooking
spray, stuff with crumb mixture. Boil 4-6 in. from the heat for 5 -7 min. or
until lightly browned.
22
Chicken Fingers (6 Servings)
Ingredie
nts
Convert
ed
Weight
Purchase
d Price
Co
st
Un
it
Extensi
on Cost
Chicken
Breast
4.50pc. 170/
1,000gm.
0.1
7
0.77
Egg 0.75ml. 4.50/ 1pc. 4.5
0
3.38
Butter 180gm. 38.50/
225gm.
0.1
7
30.60
Garlic
Powder
3gm. 5.50/
30gm.
0.1
8
0.54
All-
purpose
flour
95gm. 35/ 500gm. 0.0
7
6.65
Bread
Crumbs
90gm. 27.75/240g
m.
0.1
2
10.80
Salt 5gm. 14/500gm. 0.0
3
0.15
Baking
Powder
3gm. 30/500gm. 0.0
6
0.18
Oil 710ml. 35/350ml. 0.1
7
71
Total 124.07/
6 =
20.68
23
Selling
Price
59.09
Suggest
ed Price
60.00
Direction:
Place chicken strips into a large, reseal able plastic bag. In a small bowl,
mix the egg, buttermilk and garlic powder. Pour mixture into bag with
chicken. Seal, and refrigerate 2 to 4 hours.
In another large, reseal able plastic bag, mix together the flour, bread
crumbs, salt and baking powder. Remove chicken from refrigerator, and
drain, discarding buttermilk mixture. Place chicken in flour mixture bag.
Seal, and shake to coat.
Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
Carefully place coated chicken in hot oil. Fry until golden brown and juices
run clear. Drain on paper towels.
Sizzling Boneless Bangus (2 Servings)
Ingredie
nts
Convert
ed
Weight
Purchase
d Price
Co
st
Uni
t
Extensi
on Cost
Bangus 500gm 110/1,000
gm
0.1
1
55
Garlic 5 25/1,000g
m
0.0
3
0.15
Onion 0.50 40/1,000g
m
0.0
4
0.02
Tomatoes 3 15/1,000g
m
0.0
2
0.06
Maggie 22.50 16/ 0.2 6.53
24
savor 56.7ml. 9
Total 61.76/2
= 30.88
Selling
Price
88.22
Suggest
ed Price
90.00
Directions:
Cut and clean bangus, daing sytle.
Debone (Start with the spine, the large bones in the stomach area,
then the smaller ones within the meat. You will need 4 straight slices
from head, down to the tail to be able to take out the entire one, even
the smaller one.
Marinate with lemon, salt and pepper, soy sauce.
Heat cooking oil in wok, Fry bangus facing up. Do not flip bangus over.
Spoon some of the hot oil and pour it constantly over fish until its meat
is thoroughly cooked.
Place in a sizzling platter.
Do not throw away the marinade.
Take out oil from wok, leaving only 1 tbsp. Sauté garlic and onions until
onions appear transparent. Add tomatoes, add the marinade to the
sautéed vegetables and let boil. Add a few more soy sauce.
Make sure the sauce is very hot before transferring it to the sizzling
platter. Serve
Sizzling Squid (2 Servings)
Ingredien
ts
Convert
ed
Weight
Purchas
ed Price
Co
st
Uni
t
Extensi
on Cost
Squid 500 170/ 0.1 85
25
1,000gm. 7
Ginger 2 150/
1,000gm.
0.1
5
0.30
Salt 2.50 14/
500gm.
0.0
3
0.08
Garlic 3 25/
1,000gm
0.0
3
0.09
Soy
Sauce
15ml. 10.50/
350ml.
0.0
3
0.45
Sugar 5gm. 32/
1,000gm.
0.0
3
0.15
Vinegar 15ml. 10/
350ml
0.0
3
0.45
Total 86.52/ 2
= 43.56
Selling
Price
124.46
Suggeste
d Price
125.00
Directions:
Combine salt, soy sauce, vinegar, ginger, garlic and sugar in a bowl.
Marinate squid in the mixture for half a day.
Grill to almost done, but not quite, basting regularly with the marinade.
Slice into rings. Transfer to a heated up sizzling plate.
Pour a little marinade over the grilled squid.
Serve.
Sizzling Sisig (6 Servings)
Ingredien
ts
Convert
ed
Weight
Purchas
ed Price
Co
st
Uni
Extensi
on Cost
26
t
Pork 1,500gm. 160/
1,000gm.
0.1
6
240
Liver 60gm 150/
1,000gm.
0.1
5
9
Onion 2 40/
1,000gm.
0.0
4
0.08
Red
Pepper
2 50/
1,000gm.
0.0
5
0.10
Garlic 1 25/
1,000gm.
0.0
3
0.03
Chili
Pepper
6 12/
20gm.
0.6
0
3.60
Oil 30ml. 35/
350ml.
0.1
0
3.60
Vinegar 240ml. 10/
350ml.
0.0
3
7.20
Liquid
Seasonin
g
22.50 16/
56.7ml.
0.2
9
6.53
Black
Pepper
5gm. 12/20gm. 0.6
0
3
Brown
Sugar
5gm. 37/
1,000gm.
0.0
4
0.20
Beef
Stock
40ml. 45/
150ml.
0.3
0
72
Total 345.34/
6 =
27
57.56
Selling
Price
164.46
Suggeste
d Price
165.00
Directions:
Grill pork head for to remove hair.
Boil pork head until tender.
Take out all the meat and dice.
In a sauté pan, heat oil and sauté garlic, onion, red pepper, pork meat and
liver.
Season with liquid seasoning, black pepper, and brown sugar.
Pour in beef stock and cook until meat is tender and starts to oil again.
Add minced chili pepper.
Serve on sizzling plate.
Salads:
Chef’s Salad (10 Servings)
Ingredien
ts
Convert
ed
Weight
Purchase
d Price
Co
st
Uni
t
Extensi
on Cost
Bacon 6pc. 35/ 25gm. 1.4
0
8.40
Torn 1920 60/1,000g 0.0 115.20
28
Salad
Greens
m. 6
Tomatoes 2pc. 15/
1,000gm.
0.0
2
0.04
Egg 2pc. 4.50/ 1pc. 4.8
0
9
Swiss
Cheese
113.4 160/
100gm.
1.6
0
181.44
Ham 113.4 25/ 25gm. 1 113.4
Croutons 240ml. 45/
150gm
0.3
0
72
Mustard 60ml. 87.50/150
gm.
0.5
8
34.8
Sour
Cream
60ml. 38/
225gm
0.1
7
10.20
Vinegar 30ml. 10/ 350ml. 0.0
3
0.90
Sugar 10gm. 32/
1,000gm.
0.0
3
0.30
Total 545.68/
10 =
54.57
Selling
Price
155.91
Suggeste
d Price
160.00
29
Directions:
Cook bacon until chop and drain, reserving 2 tbsp. drippings for dressing.
Crumble bacon and combine with greens, tomatoes, eggs. Cheese, ham
and croutons.
To make dressing, blend drippings, mustard, sour cream, vinegar and
sugar until smooth.
Toss salad with dressing at table.
Caesar Salad (6 Servings)
Ingredients Convert
ed
Weight
Purchas
ed Price
Co
st
Un
it
Extensi
on Cost
Romaine
Lettuce
1 (head) 60/
1,000gm
.
0.0
6
0.06
Croutons 80gm. 45/
150gm.
0.3
0
24
Garlic 6
(cloves)
25/
1,000gm
.
0.0
3
0.18
Dijon
Mustard
15ml. 110/
150ml.
0.7
3
10.95
Lemon
Juice
1pc. 25/ pc. 25 25
Worcesters
hire Sauce
1 (dash) 135/
300ml.
0.4
5
0.45
Olive Oil 120ml. 170/
370ml.
0.4
6
55.20
30
Parmesan
Cheese
25gm. 159/
100gm.
1.5
9
39.75
Total 155.59/
6 =
25.93
Selling
Price
74.09
Suggested
Price
75.00
Directions:
Clean and chop lettuce, set aside.
Crush 5 or 6 of the croutons in a deep mixing bowl. Add the garlic,
mustard, lemon juice and Worcestershire sauce. Blend thoroughly in a
mixer and slowly add olive oil until creamy.
Pour dressing over the lettuce, add parmesan, remaining croutons, toss
and enjoy.
Potato Salad (2 Servings)
Ingredi
ents
Conver
ted
Weight
Purcha
sed
Price
Cost
Unit
Extensi
on
Cost
Potatoe
s
3pc. 2 5/
1,000g
m.
0.03 0.09
31
Mayonn
aise
50gm. 48.75/
80ml.
0.61 30.50
Ranch
Dressin
g
45ml. 55/
100gm.
0.55 24.75
Onion 0.38 40/
1,000g
m.
0.04 0.02
Celery 1.50gm
.
60/
1,000g
m.
0.06 0.09
Green
Bell
Pepper
1.50gm
.
50/
1,000g
m.
0.05 0.08
Salt (to
taste)
----------
------
-----------
------
-------------
------
----------
------
Total 55.53/
2 =
27.77
Selling
Price
79.34
Sugges
ted
Price
80.00
Directions:
Bring a pot of salted water to boil, place potatoes in water. Boil until
potatoes are tender. Drain well. Let the potatoes cool 30 minutes.
32
Peel the skin off of the potatoes and cube them.
In a medium size mixing bowl combine potatoes, mayonnaise, ranch
dressing, onion, celery, green pepper, salt and pepper. Cover and
refrigerate until well chilled.
Soup:
Nilagang Baka (4 Servings)
Ingredie
nts
Convert
ed
Weight
Purchase
d Price
Co
st
Uni
t
Extensi
on Cost
Beef 1,000gm 240/1,000
gm
0.2
4
240
Potatoes 8 25/1,000g
m
0.0
3
0.24
Pechay 1 3/125gm 0.0
2
0.02
Cabbage 1 20/1,000g
m
0.0
2
0.02
Onion 5 40/1,000g
m
0.0
4
0.20
Garlic 1 25/1,000g
m
0.0
3
0.03
Patis 60ml 8/350ml 0.0
2
1.20
Cooking
oil
45ml 35/350ml 0.1
0
4.50
Pepper
(whole)
10 12/20gm 0.6
0
6
Total 252.21/
6 =
42.04
33
Selling
Price
120.11
Suggest
ed Price
125.00
Directions:
In a big casserole, heat oil and sauté the garlic and onions.
Add water, the beef, black pepper and patis. Bring to a boil then simmer
for 1 hour or until the beef is tender.
Add the potatoes. Continue to simmer until potatoes are cooked.
Add the cabbage then the pechay. Do not over cook the vegetables.
Salt and pepper to taste.
Serve steaming hot in a bowl and plain white rice.
Beef Bulalo (6 Servings)
Ingredi
ents
Convert
ed
Weight
Purcha
sed
Price
Cost
Unit
Extensi
on Cost
Beef
bone
marrow
2,000 240/
1,000g
m.
0.24 480
Beef 1,000 240/
1,000g
m.
0.24 240
Onion 1 40/
1,000g
m.
0.04 0.04
Water -----------
-----
-----------
-----
-----------
------
------------
------
Potatoe
s
2 25/
1,000g
m.
0.03 0.09
34
Banana
s
3 35/
1,000g
m.
0.04 0.12
Cabbag
e
1 20/
1,000g
m.
002 0.02
Fish
sauce
60ml. 8/
350ml.
0.02 1.20
Salt
and
Pepper
-----------
------
-----------
------
-----------
-----
------------
------
Total 721.47/
6 =
120.25
Selling
Price
343.57
Sugge
sted
Price
345.00
Directions:
Blanch bone marrow and boneless beef shank or stewing beef in hot
boiling water for a while and rinse in cold running tap water to remove
scum and blood.
Place bone marrow and onion in a stockpot, pour in the 3 liters of
water and bring to the boil.
Lower heat and simmer for about 40 minutes.
Add the boneless beef shank or stewing beef and return to the boil.
When it boils, lower heat and simmer until beef is tender, about 1 to
1½ hours.
35
Add the potatoes and bananas.
Simmer until potatoes and bananas are tender, about 10 to 15
minutes.
Add the cabbage and stir in fish sauce, salt and pepper to taste.
Cook until cabbage is tender-crisp, about 2 minutes.
Serve with rice.
Sinigang na Baboy( 4 Servings)
Ingred
ients
Convert
ed
Weight
Purcha
sed
Price
Cost
Unit
Extensi
on Cost
Bok
choy
1 25/
1,000g
m.
0.03 0.03
36
Pork
Ribs
1,362gm
.
160/
1,000g
m.
016 217.92
Onion 1 40/
1,000g
m.
0.04 0.04
Small
Tomat
o
1 15/
1,000g
m.
0.02 0.02
Water -----------
--------
-----------
-------
-----------
--------
-----------
--------
Garlic 30gm. 25/
1,000g
m.
0.03 0.90
Radish 1 40/
1,000g
m.
0.04 0.04
Small
Potato
2 25/
1,000g
m.
0.03 0.06
Salt (to
taste)
-----------
-----
-----------
-----
-----------
-----
-----------
------
Total 219.01/
4 =
54.75
Selling
Price
156.43
Sugge
sted
160.00
37
Price
Directions:
Stir fry ribs garlic onions and salt to taste until brown.
Add water Sinigang tamarind soup packet in separate large pot.
Then add the tomato and the pork, cook on medium heat for about 40 min
and then add the potatoes cook for another 10 min and then add the
Daikon Radish and the Bok choy cook about 10 more min.
Serve Hot.
Grilled Special:
Fish & Sea Foods
Grilled Squid (4 Servings)
Ingredie Conver Purchas Cost Extensi
38
nts ted
Weight
ed Price Unit on Cost
Squid 454gm. 170/
1,000gm
.
0.17 77.18
Virgin
Olive Oil
15gm. 170/
270ml
0.46 6.90
Lemon
Juice
15gm. 85/
110ml.
0.77 11.55
Salt 1.25gm
.
14/
500gm.
0.03 0.04
Black
Pepper
0.03 12/
20gm.
0.60 0.02
Skewers 100pcs. 29/100pc
s.
0.29 29
Parsley 15gm. 150/
1,000gm
.
0.15 2.25
Lemon
Wedges
----------
-----
------------
-----
---------
-----
------------
-----
Total 126.94/
4 =
31.735
Selling
Price
90.67
Sugges
ted
95.00
39
Price
Direction:
Prepare grill.
Rinse squid with cold running water and pat dry with paper towels. Cut
squid bodies lengthwise down one side and open flat. Cut tentacles in half
if large.
In bowl, combine olive oil, lemon juice, salt, and pepper. Add squid bodies
and tentacles, tossing to coat.
Thread squid bodies lengthwise onto skewers so they lie flat; thread
tentacles onto separate skewers. Grill over high heat, turning once, until
just opaque throughout, 1 to 2 minutes. Remove squid from skewers and
pile on platter. Sprinkle with parsley and serve with lemon wedges.
Grilled Shrimps (6 Servings)
Ingredien Convert Purchas Co Extensi
40
ts ed
Weight
ed Price st
Uni
t
on Cost
Garlic 3
(cloves)
25/
1,000gm.
0.0
3
0.09
Olive Oil 80ml. 170/
370ml.
0.4
6
36.80
Tomato
Sauce
60ml. 66/
370ml.
0.0
7
4.20
Vinegar 30ml. 10/
370ml.
0.0
3
0.90
Basil 5gm. 50/
1,000gm.
0.0
5
0.25
Salt 3gm. 14/
500gm.
0.0
3
0.09
Cayenne
Pepper
0.4gm 12/
20gm.
0.6
0
0.24
Shrimp 910gm. 300/
1,000gm.
0.3
0
273
Skewers 100pcs. 29/100pc
s.
.29 29
Total 344.57/
6 =
57.42
Selling
Price
164.05
41
Suggest
ed Price
165.00
Directions:
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red
wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to
the bowl, and stir until evenly coated. Cover, and refrigerate for 30
minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once
near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per
side, or until opaque.
Grilled Sea Scallops (4 Servings)
Ingredien
ts
Convert
ed
Weight
Purchas
ed Price
Co
st
Uni
t
Extensi
on Cost
Butter 170gm. 35.50/
225gm.
0.1
7
28.9
Onion 110gm. 40/
1,000gm.
0.0
4
4.40
Garlic 3
(cloves)
25/
1,000gm.
0.0
3
0.09
Lemon
Juice
60ml. 85/
110ml.
0.7
7
46.2
Salt 1gm. 14/ 0.0 0.03
42
500gm. 3
Sea
Scallops
680gm. 45/
1,000gm.
0.0
5
34
Parsley 20gm. 15 0/
1,000gm
0.1
5
3
Total 116.62/
4 =
29.16
Selling
Price
83.31
Suggeste
d Price
85.00
Directions:
Preheat an outdoor grill for medium heat and lightly oil grate.
Melt butter in a saucepan over medium heat. Cook onion and garlic until
soft and translucent, about 5 minutes. Remove from heat, and stir in
lemon juice and salt. Place scallops in a large bowl, and toss with butter
mixture. Let stand for about 2 minutes.
Thread scallops onto skewers, or use a wire grill basket. Cook on
preheated grill for about 4 minutes per side.
Return butter mixture to saucepan, and bring to a boil. Reduce heat to
low, and keep warm while scallops cook. Toss with grilled scallops and
serve.
Grilled Bangus (4 Servings)
43
Ingredien
ts
Convert
ed
Weight
Purchas
ed Price
Co
st
Uni
t
Extensi
on Cost
Bangus 908gm. 110/
1,000gm.
0.1
1
99.88
Lemon 2 25/ pc. 25 50
Salt 7.50 14/
500gm.
0.0
3
0.23
Pepper 1.25 12/
20gm.
0.6
0
0.75
Tomatoes 120gm. 15/
1,000gm.
0.0
2
2.40
Onion 120gm. 40/
1,000gm.
0.0
4
4.8
Total 158.06/
4 =
39.52
Selling
Price
112.91
Suggeste
d Price
115.00
Direction:
With sharp knife, cut along back of the fish and remove the backbone.
44
Rub fish inside and out with lemon slices, sprinkle with salt and pepper.
Mix tomatoes, onions and green onions. Stuff fish with the mixture
through its back opening. Wrap in foil and grill over live coals until done.
(about 15 minutes on each side).
Serve with lemon wedges or with a lemon juice and patis (fish sauce)
Grilled Tilapia (2 Servings)
Ingredien
ts
Convert
ed
Weight
Purchas
ed Price
Co
st
Uni
t
Extensi
on Cost
Tilapia 6 80/
1,000gm
0.0
8
0.48
Old Bay
Leaf
5gm. 5/ 10gm. 0.5
0
2.50
Italian
Dressing
120gm. 105/
270ml.
0.3
9
46.80
Total 49.78/ 2
= 24.89
Selling
Price
71.11
Suggeste
d Price
75.00
Directions:
45
Put the fish in a glass baking dish and season the fish on both sides with
the Old Bay Seasoning.
Pour a half cup of Italian dressing over the fish and refrigerate for 30
minutes.
Heat your grill and put the fish fillet on and let it cook in both sides until
done.
Pork
Grilled Pork chop (1 Servings)
Ingredien
ts
Convert
ed
Weight
Purchase
d Price
Co
st
Uni
t
Extensi
on Cost
Onion 20gm. 40/1,000g
m
0.0
4
0.80
Comin 10gm. 48.75/30g
m
1.6
3
16.30
Cornstarc
h
5gm. 40/240gm
.
0.1
7
0.85
Chili
Powder
5gm. 5.25/30g
m.
0.1
8
0.90
Garlic 5gm. 25/1,000g
m.
0.0
3
0.15
Oregano 2.5gm. 45/ 30gm. 1.5
0
3.75
Paprika 2.5gm. 26.75/
30gm.
0.8
9
2.23
Black 1.25gm. 12/ 20gm. 0.6 0.75
46
Pepper 0
Pork 6 160/
1,000gm.
0.1
6
0.96
Barbecue
Sauce
60gm. 60.40/
350ml.
0.1
7
10.20
Lemon
Juice
30ml. 85/ 110ml. 0.7
7
23.10
Total 59.99/ 1
= 59.99
Selling
Price
171.40
Suggeste
d Price
175.00
Directions:
In a small bowl, combine the first eight ingredients; rub over pork chops.
Place pork chops in a large resalable plastic bag. In a bowl, combine
barbecue sauce and lemon juice. Pour over pork chops. Gently rub bag to
distribute sauce. Refrigerate 1-2 hours.
If grilling the pork chops, coat grills rack with nonstick cooking spray
before starting the grill. Grill chops, covered, over medium heat or broil 6
in. from the heat for 6-8 minutes on each side or until a meat thermometer
reads 160 degrees F.
Grilled Spare Ribs (6 Servings)
Ingredien Convert Purchas Co Extensi
47
ts ed
Weight
ed Price st
Uni
t
on Cost
Pork
Spare
Ribs
1816gm. 160/
1,000gm.
0.1
6
290.56
Cumin 5gm. 48.75/
30gm.
1.6
3
8.15
Brown
Sugar
10gm. 37/
1,000gm
0.0
4
8.40
Paprika 10gm 26.75/
30gm.
0.8
9
8.90
Cayenne 2.5gm. 48/
30gm.
1.6
0
4
Salt 5gm. 14/
500gm.
0.0
3
0.15
Black
Pepper
10gm. 12/
20gm.
0.6
0
6
Barbecue
Sauce
240ml. 60.40/
350ml.
0.1
7
40.80
Total 358.56/
6 =
59.83
Selling
Price
170.94
Suggeste
d Price
175.00
Directions: Make the spice rub: mix together cumin, brown sugar, paprika, cayenne
pepper, salt, and pepper.
48
Trim any large areas of excess fat from the ribs. Don't bother with small
bits; they help keep the meat from drying out. Sprinkle the spice mix over
the meat and rub in. If time allows, wrap ribs in plastic wrap or put in a
covered container and refrigerate for an hour or two.
Set up the grill for indirect heat, medium temperature. Grill the meat, rib
side down, until the bones protrude slightly from the meat, about 2 hours
(may take more or less time, depending on rib thickness and grill
temperature). Brush with barbeque sauce when ribs are almost done.
Serve with extra barbeque sauce.
Beef
Grilled Sirloin Steak (4 Servings)
Ingredien
ts
Convert
ed
Weight
Purchas
ed Price
Co
st
Uni
t
Extensi
on Cost
Sirloin
Steak
1,362 160/
1,000gm.
0.1
6
217.92
Olive Oil 80ml. 170/
370ml.
0.4
6
36.80
Garlic 2 25/
370ml.
0.0
3
0.06
Wine
Vinegar
30ml. 110/
370ml.
0.3
0
9
Soy
Sauce
80ml. 10.50/
350ml.
0.0
3
2.4
Black
Pepper
5gm. 12/20gm. 0.6
0
3
Total 269.18/
4 =
67.30
49
Selling
Price
192.29
Suggeste
d Price
195.00
Directions:
Whisk the oil, garlic, vinegar, soy sauce, and pepper together in a small
mixing bowl.
Place sirloin steaks in a large resalable plastic bag.
Pour the marinade into the bag, seal shut and rub the marinade around
over the steaks.
Place the bag with the steaks inside into a casserole pan to catch any
leaks and place everything into the refrigerator for 1-1 1/2 hours.
Meanwhile, heat grill to medium heat and rub the grates with cooking oil.
Place steaks on the grill and cook for approximately 6 minutes, flip steaks
with a tong and cook for another 5-6 minutes or until the steaks reach your
desired doneness.
While steaks are grilling, pour the marinade into a saucepan and heat over
medium heat until it thickens. It makes a perfect sauce for the steaks.
Remove steaks from the grill and allow resting for five minutes before
serving.
Grilled Beef Steak (4 Servings)
Ingredie
nts
Conver
ted
Purcha
sed
Cost
Unit
Extens
ion
50
Weight Price Cost
Beef
Steak
908gm. 240/
1,000gm
.
0.24 217.92
Salt and
Pepper
----------
-----
-----------
-----
-----------
-----
----------
--------
Mustard 30g 48/200g 0.24 7.2
Total 225.12/
4 =
56.28
Selling
Price
160.8
Suggest
ed Price
160.00
Directions:
Sprinkle the steak with salt and pepper.
Brush with mustard
Grill quickly over medium-high coals until it has reached desired
doneness.
Remove from heat and let stand 8-10 min for the temperature to equalize
(this also helps with tenderness).
Chicken
Grilled Chicken Thighs (1 Servings)
Ingredie
nts
Convert
ed
Weight
Purchas
ed Price
Co
st
Un
Extension
Cost
51
it
Chicken 12 120/ 1,000gm.
0.12
1.44
Fresh Basil
80gm. 150/ 1,000gm.
0.15
12
Fresh Coriander
15gm. 32/23gm.
1.39
20.85
Ginger 15gm. 150/ 1,000gm.
0.15
2.25
Garlic 15gm. 25/ 1,000gm.
0.03
0.45
Chili 15gm. 12/ 20gm.
0.60
9
Soy Sauce
22.5ml. 10.50/ 350ml.
0.03
0.68
Fish Sauce
22.5ml. 8/ 350ml.
0.02
0.45
Olive Oil 22.5ml. 170/ 370ml.
0.46
10.35
Brown Sugar
22.5gm. 37/ 1,000gm.
0.04
0.90
Total 58.37/1=58.37
Selling Price
166.77
Suggested Price
170.00
52
Directions: Combine all ingredients except chicken in a bowl. Mix thoroughly. Add chicken and leave to marinate at least one hour, preferably longer. Grill chicken on the BBQ, hotplate or in the griller until golden brown and
cooked through.
Rice
Shrimp fried rice (4)
Ingredien
ts
Convert
ed
Weight
Purchase
d Price
Co
st
Uni
t
Extensi
on Cost
Shrimp 227g 300/1000
g
0.3
0
68.10
Cornstarc
h
5g 40/240g 0.1
7
0.85
Salt 2.50g 14/500g 0.0
3
0.08
Oil 75g 35/350ml 0.1
0
7.50
Egg 3pcs. 5/pc 5 15
Rice 960g 216/5000
g
0.0
4
38.40
Soy
sauce
30g 10.50/350
ml
0.0
3
0.90
Scallion 1 40/1000g 0.0
4
0.04
Total 130.87/4
53
Selling
Price
32.72
Suggeste
d Price
33.00
Directions:
Cut into small pieces.
Mix with cornstarch and salt.
Heat 1 tablespoon of oil in wok.
Stir-fry shrimp until pink, about 30 seconds.
Remove. Heat 2 tablespoons of oil in wok.
Pour in beaten eggs. Scramble fine. Remove.
Heat 2 tablespoons oil in wok.
Add rice and soy sauce.
Stir-fry until thoroughly heated.
Add scrambled eggs, shrimp, and scallion.
Stir-fry 30 seconds.
Beef Fried Rice (6 Serving)
Ingredi
ents
Converte
d Weight
Purcha
sed
Price
Cost
Unit
Exten
sion
Cost
Soy 20g 10.50/3 0.03 0.60
54
sauce 50ml
Sugar 10g 32/1000
g
0.03 0.30
Cornsta
rch
10g 40/240g 0.17 1.70
Salt
and
pepper
-------------
------
-----------
------
-----------
------
---------
---------
Beef 454g 160/100
0g
0.16 72.64
Egg 2pcs. 5/pc. 5 10
Onion 240g 40/1000
g
0.04 9.60
White
rice
240g 34/1000
g
0.03 7.2
Total 102.04
/6
Selling
Price
48.57
Sugges
ted
Price
60.00
Directions:
Combine 1 tablespoon soy sauce, sugar, cornstarch, and salt and pepper
36 no. of employees x 50 budget for food = 1,800 / day
Projected Sales: - Schedule 11
Average check
118
summation of F&B item 3,386.91 / 30 = 112.90
Seat turnover seating capacity 150 x 2 = 300 / day
Daily Sales 112.90 ac x 300 = 33,870
Weekly Daily 28,789.50 x 7 = 201,526.50 x 4 = 806,106 x 12 = Food Sales 201,526.50 806.106 9,673,272
33,870 x .85 = 28,789.50
Food Cost 10,076.33 x 7 = 70,534.31 x 4 = 282,137.24 x 12 =
28,789.50 70,534.31 282,137.24 3,385,646.88 x .35 = 10,076.33Beverage Sales 5080.50 x 7 = 35,563.50 x 4 = 142,254 x 12 =
33,870 35,563.50 142,254 1,707,048 x .15 = 5080.50
Beverage Cost 1219.32 x 7 = 8,535.24 x 4 = 34,140.96 x 12 =
5080.5 8,535.24 34,140.96 409,691.52 x .24 = 1,219.32
119
Labor cost - Schedule 1233,870
x .20 6774x7 = 47,418/week x 4 =189,672/month x 12 = 2,276,064/Yearly
Benefit cost33,870
x .05 1,693.50 x 7 = 11,854.50/week x 4 = 47,418/month x 12 =569,016/year
Building/construction cost – Schedule 13208,967
Mobilization 342,870Reinforcement 888,850Masonry 430,448Carpentry 93,764Glass and Glaze 56,550Sash work 156,725Roof Framing 320,036Roof sheets and accessories 144,074Plumbing and waterline work 175,434Electrical work 195,730Painting work 200.00Hardware 5,700Sub Total 3,070,455Add: Cost of Labor 1,414,226.25Add: Miscellaneous Expense 377,127____TOTAL 4,861,808.25
Adverting and promotion expense Schedule 14
120
Quarterly promotion:10,000 x 4 = 40,000/year
Depreciation expense – Schedule 15
Building - 12,800,000/ 25 useful life = 512,000Furniture and Euipment – 2,111,421 / 10 useful life= 211,142.10
Total Depreciation expense = 723,142.10
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122
C. Financial statement for 5 years (2009-2013)
Stone Grill House Restaurant Projected income statement
For the year ended 2009-20132009 2010 2011 2012 2013
Sales income 11,380,320.00
12,518,352.00
13,770,187.20
15,147,205.92
16,661,926.51
Less: cost of sales 3,795,338.40
4,174,872.24
4,592,359.46
5,051,595.41
5,556,754.95
Gross profit 15,175,658.40
16,693,224.24
18,362,546.66
20,198,801.33
22,218,681.46
Less: operating expense:
Slaries and wages 2,401,862.00
2,642,048.20
2,721,309.65
2,802,948.94
2,887,037.40
S12
Benefit expense 268,800.00
295,680.00
304,550.40
313,686.91
323,097.52
S12
Employees meal 120,000.00
132,000.00
135,960.00
140,038.80
144,239.96
S10
Electricity expense 25,000.00
27,500.00
28,325.00
29,174.75
30,049.99
Gas expense 30,000.00
33,000.00
33,990.00
35,009.70
36,059.99
Water expense 7,000.00
7,700.00
7,931.00
8,168.93
8,414.00
Telephone expense 4,000.00
4,400.00
4,532.00
4,667.96
4,808.00
Office supplies expense 87,611.00
96,372.10
99,263.26
102,241.16
105,308.40
S2
Advertising and promotion expense 8,000.00
3,238,700.30
3,335,861.31
3,435,937.15
3,539,015.26
S14
Employee uniform expense 7,500.00
8,250.00
8,497.50
8,752.43
9,015.00
S9
Depreciation expense 723,142.10
795,456.31
795,456.31
795,456.31
795,456.31
S15
Service Charge 100,000.00
110,000.00
121,000.00
133,100.00
146,410.00
TOTAL operating expense 3,782,915.10
7,391,106.91
7,596,676.43
7,809,183.03
100,000.00
Income before tax 11,392,743.30
12,532,017.63
10,765,870.24
12,389,618.30
13,628,580.13
Less tax 35% 3,987,460.16
4,386,206.17
3,768,054.58
4,336,366.40
8,590,101.33
Stone Grill House Restaurant
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Projected Balance sheetFor the Year ended 2009-2013
2009 2010 2011 2012 2013Current assetsCash
18,622,368.04 20,484,604.84
22,533,065.33
24,786,371.86
27,265,009.05
Food Inventory 10,356,432.54
11,145,143.94
12,697,248.82
14,438,258.62
16,416,612.05
Office supplies 87,611.00
96,372.10
106,009.31
116,610.24
128,271.27
Prepaid rent 2,560,000.00
2,304,000.00
2,048,000.00
1,792,000.00
1,536,000.00
Total Current assets 31,626,411.58
34,030,120.88
37,384,323.46
41,133,240.72
45,345,892.37
Non current assetsBuilding
4,861,808.00 4,861,808.00
4,861,808.00
4,861,808.00
4,861,808.00
Less: Accumulated Dep 723,142.10
1,446,284.20
1,590,912.62
1,750,003.88
1,925,004.27
4,138,665.90
3,415,523.80
3,270,895.38
3,111,804.12
2,936,803.73
Furniture and equipment 113,121.00
113,121.00
113,121.00
113,121.00
113,121.00
Service/Business Equipment 137,611.00
137,611.00
137,611.00
137,611.00
137,611.00
250,732.00
250,732.00
250,732.00
250,732.00
250,732.00
124
Less: Accumulated Dep 80,944.40
161,888.80
242,833.20
323,777.60
404,722.00
169,787.60
88,843.20
7,898.80
(73,045.60)
(153,990.00)
Total Non-Current 4,308,453.50
3,504,367.00
3,278,794.18
3,038,758.52
2,782,813.73
Total Assets 35,934,865.08
37,534,487.88
40,663,117.64
44,171,999.24
48,128,706.10
Liabilities 222,000.00
244,200.00
268,620.00
295,482.00
295,482.00
Owners equityAdrian
3,000,000.00 3,000,000.00
3,000,000.00
3,000,000.00
3,000,000.00
Darwin 3,000,000.00
3,000,000.00
3,000,000.00
3,000,000.00
3,000,000.00
Joseph 3,000,000.00
3,000,000.00
3,000,000.00
3,000,000.00
3,000,000.00
Reiner 3,000,000.00
3,000,000.00
3,000,000.00
3,000,000.00
3,000,000.00
Michelle 3,000,000.00
3,000,000.00
3,000,000.00
3,000,000.00
3,000,000.00
15,000,000.00
15,000,000.00
15,000,000.00
15,000,000.00
15,000,000.00
Retained Earnings -
-
-
-
-
125
Total Liabilities and owners Equity
15,222,000.00
15,244,200.00
15,268,620.00
15,295,482.00
15,295,482.00
126
VIII Marketing Study
A. SWOT ANALYSIS
STRENGTH
Location
It is considered as strength because it is along the Hi- way were in many
people are passing by.
Flexibility of Employee
The employee of the establishment can be able to perform their obligation
and task being assigned to them.
Unique Design of Establishment
The group is introducing a new unique design of Grill House that is unique
to everybody.
Quality of Food Ingredients
The establishment sets and maintains high standards in purchasing food
ingredients so as to ensure that the food we serve are always safe.
Cooperation in the Workplace
Due to several task of employee the management has unity in performing
their obligations to produce good quality product and good service for their
customer.
Parking Space
Compare to its other competitors, we provide a parking space for our
customers for their satisfaction and security.
WEAKNESS
Many Competitors
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It is considered as a weakness because we all know that in Balibago
there’s a lot of food establishment that existing in that place.
Pests
It is considered as a weakness because our establishment is open area so
our establishment is more prone in insects and pests.
OPPORTUNITIES
Catering
It is considered as a opportunity because, it can increase the sales of the
establishment.
Putting a branch
This will help the establishment to increase their sales. This can also
serve as an advertising tool.
THREATS
Competitions
Competition will affect the product and services as well as the sales of the
establishment.
Opening a new Grill House with a new concept
The new establishment that offer and serve same product and services
might attract the loyal customers of Stone Grill House to turn over and
patronize the newly established Grill House. This will cause a decrease in
market share and profit.
Analysis:
For the establishment to overcome the threats in competition, the group
will use advertising too; like banner, signage, poster, and flyers. The group will
also give discounts for special day like anniversary of the establishment,
Christmas and New Year.
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B. Opening Day Program
A month before the grand opening day of Stone Grill house, the group will
post tarpaulins in the front of the establishment and other location that the owner
permitted to post. The team provided leaflets so that potential customers will be
informed about the up coming opening day of the establishment.
On the grand opening day of the establishment, there will be a motorcade
with in the Angeles City, the next is the mass ceremonial and cutting of ribbon
and sound system in the entrance of the establishment and at last the buffet
lunch for the visitor and 10% discount for the customers.
Schedule of the Event:
9:00 am – 10:00 am = motorcade
10:00 am – 12:00nn = Mass ceremonial and cutting of ribbon
12:00nn – 1:00 pm = Buffet Lunch and Program
1:00pm onwards = Starting of the operation
Cost of the materials on the event:
Sound system: P5,000.00 = P5,000.00
Tarpaulin: 5pcs. X P300.00 = P1,500
Balloons: 50 pcs.. X P8.00 = P400.00
Flower Stand: 2pcs. X P1,500 = P3,000
Buffet Lunch: 100/pax x P50 = P10,000.00
Flyers: 100pcs x 5 = P500.00
4pcs/ bond paper total number of flyers 400 pcs.
C. Marketing Mix
Place
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Stone Grill House is located along Mc Arthur Hi – Way Balibago, Angeles
City. The busiest barangay in the city; also the establishment is near the church,
school, banks and mall were the team get the potential customers. It also has a
parking lot for the customer car safety.
Product
To compete with other food establishment Stone Grill House will present
the food in a way that it will look good and tasteful. Aside from the main product
that the business offer which is the food and beverage, Stone Grill House can
accommodate a maximum of 150 persons in the dining area. The design of the
establishment is unique it has circular roof like a dome that is not common in any
food establishment with in the town to attract the potential customers. A standby
generator is available to prevent power interruptions and provides relaxing
melody/music as well as to compliment the ambience of the establishment.
Price
Stone Grill House set an affordable price in order to penetrate the
market quickly and to attract a large number of customers and have a large
market share. Pricing method used a percentages of the foods are 35% and 65%
on beverages.
Promotion
Advance promotion strategy should be done to be assured that in the first
month of the operation will be in success. The team decided invites’ some
visitors working from radio stations regarding the grand opening and ribbon
cutting or sending food to the radio Dj (Disc Jackie) to acknowledge the business
establishment.
Word of mouth advertising and good public relation are often the best
ways of promoting the business because a satisfied customer is a good
advertiser. The business also depends on flyers, business cards and brochures
that have details of the location including the address and the directions on how
to get in Stone Grill House, hours of operation, products and services offered.
Three months before the operation begins tarpaulins will be placed at the main
130
road of Mc Arthur Hi- Way featuring the facilities and services offered by the
business.
People
The customer that how will be dining in Stone Grill House are those
student who’s studying at System Plus College, the team decided that it is near
the church that’s why the people who go to church are also the potential
customers and some employees who’s work in bank as well as the employees
who’s work at the Robinson’s Mall are the potential customers.
131
132
D. Action Program
Action program is the plan for every month, including a strategy to be
done for the customer’s satisfaction to earn profit and increase sales at the same
time. In this program will see the different occasion to be celebrated, and what
will be the output and cost to be used.
Month Title Occasion Strategy Outcome CostJanuary 1-2 “Bamm bamm
and Pebbles” Welcome’s You at New Year’s Day
New years day It’s a 2 days celebration of new year & 10% discount off w/ every 500-1000 proof of purchase in all items.
The family will enjoy and have fun on celebrating their new year together.
Poster-1000 Flyers- 500Décor- 500 2000
February 14-15 Fred’s give a rose for you
Valentines day It’s a 2 days celebration of hearts day. A rose for the first 100 couples.
10% discount in every meal in 5 days celebration of the feast.
Enjoying the holidays and the feast of Apo.
Poster-1000Flyers- 500Décor- 500 2000
November Yaba daba hooohhh….
Halloween 10% discount if you purchase worth or 300 in every meal.
Celebrating the Halloween and their love ones.
Poster-1000Flyers- 500Décor- 500 2000
December 23-25 Stone Gill House Christmas Celebration
Christmas Day 10% discount & free calendar in every meal worth of 500.
Celebrating the Birth of JESUS.
Poster- 1000Calendar- 2000Décor- 1000 4000
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IX. Technical Study
A. Business Structure
134
135
136
137
138
139
140
141
142
143
B. Flow of Materials and Personnel’s
144
145
146
C. Space Analysis and Programming
Adjacency Program
Receiving
Dry Storage
Refrigerated Storage
Frozen Storage
Pre-Preparation
Food Pre-Preparation
Final Preparation
Service
Cashier
Ware Washing
Trash Holding
Office
Lobby/ Entrance
147
Re
ceiv
ing
Dry
Sto
rage
Re
frig
era
ted
Sto
rag
e
Fro
zen
Sto
rage
Pre
-Pre
par
atio
n
Foo
d P
re-P
repa
ratio
n
Fin
al P
repa
ratio
n
Se
rvic
e
Ca
shie
r
War
e W
ash
ing
Tra
sh H
oldi
ng
Offi
ce
Lob
by/ E
ntr
ance
3
3
3
3
3
3
3
3
2
3
3 3 3
2
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
2
2 2
1
1 1 1
1 1 0 1 2 1
2 2 2 2 2 1 0 0
3 3 3 3 1 1
1 1 1 1 1 1 1 1 3 1
10 0 0 0 1 2 3 1 0 0
148
EQUIPMENT CATALOG AND SPECIFICATIONS
Three Compartment Standard Sink with two drain boardSALE PRICE = P28850
29.5"x84.5" 3 Compartment Standard Sink w/2 drainboard; 16 ga. 304 S/S top & tubs; 3-18"x24" welded tubs; 14" depth; 2" divider between tubs; galv. legs w/adj. ft.; basket strainers incl. (Faucets not incl.)
Two Compartment Standard Sink with one drain boardSALE PRICE = P15250
25.5"x54.5" 2 Compartment Standard Sink w/right drainboard; 16 ga. 304 S/S top & tubs; 2-16"x20" welded tubs; 14" depth; 2" divider between tubs; galv. legs w/adj. ft.; basket strainers incl. (Faucets not incl.)
ColandersSALE PRICE = P850
Aluminum construction Perforated with 3/16" holes The bowl is firmly fitted to the base with 8 spot welds Ideal for draining fruits, vegetables, pasta, and noodles
13-0663 15" diameter X 5-3/4" Deep Bowl - 11 Qt.13-0664 16-1/2" diameter. x 7-1/8" Deep Bowl - 16 Qt
149
Stainless Steel Top WorktableSALE PRICE (P5920)
Looking for a safe, durable and heavy-duty work surface? Then this Stainless Steel (304) Top Worktable is just for you! Chrome plated steel legs are included with a heavy-duty adjustable shelf. Great for kitchens, restaurants, laboratories, warehouses, mail rooms, work centers, etc.Dimensions: 24" D x 49" W x 35” H Brushed 304 stainless steel top work surface Heavy-duty 1½” diameter chrome-plated steel legs with leveling feet included Work table surface has curved
edge for added safety Heavy-duty adjustable chrome-plated steel shelf Ideal for kitchens, restaurants, laboratories, warehouses, mail rooms, work centers, etc. 4" Wheels sold separately (SHE18308WH) Extra Shelf sold separately (SHE18308SH) Weight: 63 lbs
Multi Purpose Commercial Utility CartSALE PRICE = P2880
Dimensions: 18" D x 34” W x 33.5” H Finish: Double Chrome-plated Steel Holds up to 500 lbs
NSF Certified & Approved Heavy duty PVC wheels with brakes
150
PeelerSALE PRICE = P120
Stainless Steel6"
Dredges Call Bell
SALE PRICE = P216 SALE PRICE = P175Constructed of burnished nickel-plated steel
Wire Whisk China CapSALE PRICE = P215 SALE PRICE = P1200
151
152
153
Appendices
Figure 1
Sample Survey Questionnaire:
We are the students of Holy Angel University taking up Hotel and Restaurant
Management (HRM). We would like to conduct a survey for our Feasibility Study.
We would like to ask for your cooperation. Thank You.
Instruction: Please put a check ( ) on the appropriate line(s) that correspond to your answers.
Name (optional) Occupational: Student
Age Gender M F Employee
Status Single Married others (pls. specify)
1. Do you usually visit a Grill House?Yes No
2. How often do you visit a Grill House?Daily Twice a weekMonthly Others
3. What grilled food do you usually order? Pork FishBeef Poultry
Others4. Who is/ are the person with you when visiting a Grill House?
Family Special someone Friends Others
5. How much do you usually spend? (Per Person)100.300 3001-600601-1,000
6. How much is your monthly income?5,000-7,000 7,001-10,00010,001-above
7. What made you choose the establishment?Location ServiceAmbiance Word of MouthPrice Quality of Food
154
8. What can you say about putting up a Grill House along McArthur Hi- way in front of Garden Dine?
Good idea Fair ideaPoor idea
155
Figure 2
156
Figure 3
157
Figure 4
158
Figure 4.1
159
Figure 5
160
Figure 5.1
161
Figure 6
162
Figure 6.1
163
Figure 7
164
Figure 7.1
165
Figure 8
166
Figure 9
167
Figure 10
168
Figure 11
169
Figure 12
170
Figure 13
171
172
Glossary
Word of mouth - Oral information from other people
A la Carte - it may refer to a menu of items priced and ordered separately. The
food and beverages are categorized to give the customer a perception of a wide
variety of choices.
Concept - a general notion or idea.
Adjacency - lying near or adjoining.
Organizational Chart - chart that shows the management structure of an
organization.
Perspective - the art of picturing object on a flat surface so as to give the
appearance of distance or depth.
Flintstone Cartoon - a Hanna-Barbera Production that originally aired on ABC-TV
in prime time from 1960-1966”. It was the first animated series on network
television.
Skewered Food - foods that are on the stick.
Advertising - is a form of communication that typically attempts to persuade
potential customers to purchase or to consume more of a particular brand of
product or service.
Promotion - involve disseminating information about a product, product line,
brand or company.
Financial Statement – usually financial statements refer to balance sheet, income
statement, and statement of cash flows, statement of retained earnings, and
statement of retained earnings equity.
173
References
Kingsford, “Complete Grilling Cookbook”, by Rick Rodgers