PROJECT IN ORGANIZATION AND MANAGEMENT GAS XI

REPUBLIC OF THE PHILIPPINES

DEPARTMENT OF EDUCATION

Cebu City, South District 7

INAYAWAN NATIONAL HIGH SCHOOL – SHS NIGHT DEPARTMENT

BUSINESS PLAN PROPOSAL

SUBMITTED TO:

MRS. ALMONEVA P. MAHILUM

SUBMITTED BY:

MR. JUNREY AMOR DAQUIO

MS. RIANE VILLAJUAN

MR. CARLO ABELLANOSA

MR. JOSEPH LEE ABELLANA

MS. FATIMA L. GINGOSA

MS. JUSTINE ANNE PUEBLAS

 A. THE OWNER OF THE BUSINESS

NAME OF THE OWNER

Dau Daughter of Mr. Raul Villajuan and Mrs. Aileen Villajuan. Born

on July 15, 2002 @ Candaling Cebu City. Elementary graduated

@ Lawaan Elementary School. Creating hair designs, writing

stories stories, and reading novels are her hobbies.

RIANE VILLAJUAN

Daughter of Mr. Flavio Gingosa Sr. and Mrs. EdithaGingosa.

Bor nBorn on August 24, 1998 @ Aloguinsan Cebu. Elementary

Graduated @ Punay Elementary School. Writing lyrics, playing

Guitar, and Volleyball are her hobbies.

FATIMA L. GINGOSA

Son of Mr.TrimeAbellanosa and Mrs. Blanca Abellanosa .

Bor Born on July 26, 2002 @Inayawan Cebu City. Elementary

graduated @Inayawan Elementary School. Playing games,

Playing Guitar, and Watching Moviehis hobbies. .

CARLO M. ABELLANOSA
 Youngest son of Mr. Mario LandezaDaquio and Mrs. Ivy Amor

Daquio. Born on June 21, 2003 @ Ibuan Las Nieves A.D.N.

Elementary graduated @ Lawan-Lawan Elementary School.

Playing Volleyball, and listening music are his hobbies.

JUNREY AMOR DAQUIO

Daughter of Mr. Jeffrey S. Castanares and Mrs. Maristela P.

Castanares. Born on July 12, 2002@ Sibonga Cebu. Elementary

Graduated @ Inayawan Elementary School. Playing games,

listening music, and reading novels are her hobbies.

JUSTINNE ANNE PUEBLAS

Eldest son of Mr. Lee R. Abellana and Mrs. Michelle A.

Abellana. Born on August 25, 2000 @ I. Tabura street Pardo Cebu

City. Elementary graduated @ Pardo Elementary School. Playing

Games, listening music, and watching anime are his hobbies.

JOSEPH LEE ABELLANA

 RFC & TRIPLE J CARNDIA
BUSINESS NAME

BUSINESS LOGO

YOUR JOY,OURjoy,EAT AND ENJOY

BUSINESS TAGLINE

BUSINESS IDEA:

RFC & TRIPLE J CARNDIAis a food chain that has variety and flavor in
its food, preferably something yummy and looks for speed of service and also
with entertaining and fun experience, in which it insists upon a clean,
friendly, and attractive environment. Our business name literally came from
the first letter our name in which R stands for Riane, F stands f or Fatima, C
stands for Carlo, and TRIPLE J stands for Junrey, Justinne Anne and Joseph
Lee.

BUSINESS DESCRIPTION

Our Restaurantis a local eatery selling and serving affordable prices for
our costumers. It's also known as a “turo-turo” wherein customers literally
point what they want to eat. We have 18 products that are very affordable
with a good quality. It is located @ 91 F. Jaca St.Tugas, Pardo Cebu City.
 B. MARKET ANALYSIS AND STRATEGIES

DEMOGRAPHICS

Whether its couples or families, or both, it’s imperative that we as a business owners
takes steps to understanding the customers. Knowing our demo is key to improving
business as well as attracting and retaining customers.

In order to understand who our customers are exactly:

o 13 years old above

o Male, Female & LGBTQIA+
o They have kids, in a relationship or married, group, etc.
o Particularly lived in Inayawan C.C. and neighboring town
o They frugal, extravagant, or they fall somewhere in between
o They purchase our products because it has good qualities and health benefits

PSYCHOGRAPHICS
- Concerned with health and appearance
- Wants a healthy lifestyle, but doesn’t have much time
- Enjoys going online in the evenings, big fan of Pinterest
- Tends to favor quality over economy
- Finds fulfillment in her career and family
- Values time with a small group of friends

BEHAVIORAL
- Dietary Preferences. We are seeking to market new menu items or even
develop new menus, knowing the “use” behavior of our client is very useful.

- Take Out Orders. How our customers consume our food - as dine-in or
take-out guests – is our another important customer segmentation. If we know
that each month more and more customers are ordering take-out, we might want
to consider adding a small Grab & Go section for our location. If we operate a
fast-casual or quick services, we might also consider separating our production
line for dine-in versus take-out guests.
- Kid-Friendly Meals. Our benefits-based customer behavior can be divided as
follows: family treat (they choose our product as a reward for the family);
tastepreference (they simply like our food); convenience (they choose our
restaurant because it’s an easy option at the time); pressed for time (they’re
there simply because it’s the fastest option and they are rushing around); real
meal (they perceive our restaurant as giving them an option for a real or even
healthy meal); or, a meeting place (they find our restaurant suitable for meeting
with others, and will grab a bite while there).

NEEDS AND WANTS

NEEDS:

- To find the right customers to buy our product/service so that we can make a profit.

- To have consistent, loyal staff to support our business, our customers, and
our customer experience.

- A strategic plan, advertising budget, and both an online and offline

presence.

WANTS:

- Ability to delegate work to others in our organization so we can increase

sales and make an even higher profit.

- To increase the average span of employment while decreasing training

time and costs associated with replacing a staff member.

- To do it in-house with a dedicated marketing expert that can guarantee high

conversions.
 SPECIFIC CIRCUMSTANCES
 The marketing aims and objectives, for example how many new customers we want to
gain and the anticipated size of our customer base at the end of the period.
 Operational information such as where our business is based, who our suppliers are
and the premises and equipment needed.

ASSETS NEEDED:
20 meter square lot - 100,000

300 pcs. Hollow Blocks - 5,000

40 pcs. Terracotta Roof - 10,00

84 pcs. Steel/ Iron - 2,560

15 pcs. Cement - 3,750

1 load minidump sand and gravel - 750

4 kinds of Nails (#5,4,3,2,) - 900

1 Toilet Bowl - 2,500

3 Toilet brush - 375

5 pcs. Domex - 4,500

2 Mirrors - 900

50 roll tissues - 5,000.00

 RFC &

TRIPLE J CARNDIA
KITCHEN UTENSILS:
5 pcs. Pans( M& L) - 4,500

3 pcs. Pots ( M& L) - 825

1 pc. Steamer - 1,500

5 pcs. Ladles (S, M, L) - 520

1 pc. Egg biter - 65

3 pcs. Strainer (S, M, L) - 235

3 dozens Spoons - 1,350

3 dozens Forks - 1,350

3 dozens Plates - 2,050

3 dozens Bowls - 1,050

2 dozens glass - 780

1 dozen saucer - 350

1 pc. Rice Cooker (L) - 2,500

1 Stainless Steel - 450

7 Coca Cola tables Seat - 2,660

30 pcs. Chairs - 4,550

1 Freezer - 25,000

1 Refrigerator - 12,000

3 seats curtain - 3,500

7 pcs. Pitcher - 945

1 pc. Water Dispenser - 2,500

Chef Knives and Griddles - 7,500

 7 P’s
1. PRODUCTS/SERVICES
PRODUCTS:

-Pork Sisig -Fried Chicken -Sinabaw na Baboy - Shrimps

-Pork Humba -Lumpia - PritongItlog

-Caldereta -Bam - I -Hotdog

-Sinuglaw -Pinakbit -Siomai

-Halang – Halang -Tinola -Monggo

-Dinuguan -UtanBisaya -Ngohiong

With Any Kind Of Soft Drinks

SERVICES:

- Eat all u can

- Dine – In / Take – Out

- Service with a smile

- Being available

- Being Exceptional

- Being Prompt and Attentive

 2. PRICES:

- Pork Sisig 85/serve

- Fried Chicken 50/piece

- SinabawnaBaboy 60/serve

- Pork Humba 35/serve

- Lumpia 10/piece

- Pritong Itlog 10/piece

- Caldereta 75/serve

- Bam - I 35/serve

- Hotdog 15/piece

- Sinuglaw 90/serve

- Pinakbit 25/serve

- Siomai 50/piece

- Halang – Halang 55/serve

- TinolangManok 65/serve

- Monggo 20/serve

- Dinuguan 70/serve

- UtanBisaya 25/serve

- Ngohiong 15/piece

- With Any Kind Of Soft Drinks (8oz.) 15/piece

- Shrimps 125/serve
 3. PLACE:
Put Safety First

- One of our first steps in choosing a restaurant location is finding out if the
building is up to code. A walk through the building with our local code
enforcement officer will help us determine what needs to be done to a
space before we open a restaurant.

Know Your Neighbors

- We looking for a c restaurant location that is consider who else is doing

business in the neighborhood. Successful businesses attract other
successful businesses.

Size Does Matter

- Even the smallest bistro or coffee shop requires adequate space for a
kitchen, walk-in refrigerator, dry storage and an office for paperwork. Our
kitchen needs space for a wait-station. What looks like a huge space for
rent can quickly fill up with all the equipment needed to open a restaurant.

4. SALES PROMOTION

- Free Gifts

- Free Samples

- Discounted Prices

- Customer Loyalty Programs

- Vouchers and Coupons

 5. PEOPLE:

INSIDE THE BUSINESS

OWNERS

EMPLOYEES

OUTSIDE THE BUSINESS

CUSTOMERS

INVESTORS

CREDITORS

EMPLOYEES’ QUALIFICATION FOR MANAGER;

College graduate - At least 30 years old – Hardworking – Patient – Honest

& Responsible – Resume.

EMPLOYEES’ QUALIFICATION FOR ACCOUNTANT;

Certified Public Accountant – At least 30 years old – Bar top-notcher

Passionate – Resume.

EMPLOYEES’ QUALIFICATION FOR;(2 DISHWASHER, 5 HELPERS,

2 JANITORS);
At least High School Graduate – Honest – Hardwork – At least 20 years old
At least with 1 year experience.
 6. PACKAGING

To Serve our products to the customers with the proper packaging such as
(Plastic Bags, Styrofoam, Packaging Tape) that includes both size and shape
factors, as well as the labels and handles.

7. POSITIONING

Top Level Restaurant in Inayawan.

AIDA
Attract Attention and Get Noticed

To get the attention of the customers. we give equal treatments from our customers.

Generate and Maintain Interest

We need to generate and build up interest to our customers who are interested to
our foods such as (Filipino Dishes). We also serve beverages.

Create Desire for Your Product or Service

Once Tasted, our customers will come back for more.

Get the Consumer to Take Action

With the worth force that our restaurant have. Our customers were guaranteed by quality, fast,
and healthy services.
 FAB
FEATURES:

- Affordable

- Fast

- Easy

- Healthy

ADVANTAGES:

- We served home cooked meals

- The food is Cheap

- It is safe

BENEFITS:
 Saving time.
 Saving money.
 Easy access.
 Less transport.
 Increased sales.
 A more distinguished appearance.
 Being acknowledged and recognized.
 Moving into nice surroundings.
 VISION
To be the first choice for customers.
Proudly opening doors to everyone.
To have our properties be known as among the best restaurant around
The world.
To create personal experiences that they will treasure
For a lifetime;
And to be the partner on your hunger.

Mission

“To give our customers the best food values that they can find anywhere

and to provide them with the information required to make informed buying

decisions. We provide these with a dedication to the highest quality of

customer satisfaction delivered with a sense of warmth, friendliness, fun,

individual pride, and company spirit. To create an environment where

absolute guest satisfaction is our highest priority. Serve only the highest-

quality product, prepare it in a clean and sparkling environment, and serve

it in a warm and friendly manner. We have built a reputation for fresh,

made-to-order foods prepared and served by friendly, well-trained

Associates."
 COMPETITION:

Here in Inayawan we have lots of competitors like Lunets, Catering & FOC
kitchen, but our restaurant serves the best food and beverages in the market place.

SALES STRATEGIES:
- Paid advertising

- Relationship marketing

- Sales talk

- Engaging communication

- Listen, Understand and Check

- Being a solution provider

TARGET DAILY INCOME:

TDI - Target Daily Income. We want to coverall of our expenses. We must
take₽18,500 aboveper day. That is our TDI and will enable our ideal lifestyle.
It’s a simple idea with profound implications.

TOTAL CAPITL NEEDED:

₽1,000,000.00
 POSSIBLE SOURCES:
- Personal investment
- Venture capital
- Bank loans

PERSONAL FINANCIAL DATA:

OWNER

MR. JUNREY AMOR DAQUIO

MS. RIANE VILLAJUAN

MR. CARLO ABELLANOSA

MR. JOSEPH LEE ABELLANA

MS. FATIMA L. GINGOSA

MS. JUSTINE ANNE PUEBLAS

CPA

GENERAL MANAGER

HEAD CHEF FRONT HOUSE MANAGER

CHEFCOOK ASSISTANT STEWARD LEAD SERVER

2 DISHWASHERS 5 HELPERS WAITER/ESS SERVER BARTENDER

PRIMARY ACTIVITY SET: Developing products/services

SECONDARY ACTIVITY SET: Expansion of the business

YEAR 1: (After 10 years)

To expand our business become a Hotel

YEAR 2:(After 15 years)

Business franchising and corporation

BIGGER FUTURE PLAN:

Become the number 1 and greatest restaurant all over the world.
 SWOT ANALYSIS

-AFFORDABLE PRICES -LOW IN SOCIAL MEDIA

-QUALITIES OF PRODUCTS -LOW PRODUCT AWARENESS

-OUTSTANDING CUSTOMER
SERVIES
-HOSPTABILITY
MANAGEMENT
S W

-BUSINESS EXPANSION O T -NEGATIVE FEEDBACKS

-HEALTH CONSCIOUS -COMPETITORS

TREND

-CELEBRITY ENDORSEMENT

-Healthy Food Products