CHICKEN DINER

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“WINNER NA WINNER SA CHICKEN DINER”

CHICKEN DINER

“WINNER NA WINNER SA
CHICKEN
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DINER”

I. Introductory Page

Business Name and Address

The business name “Chicken Diner” was inspired from the popular game

named, Rules of Survival, wherein if the player won a game, the word “chicken

dinner” will flash on the screen which will serve as their award or prize. And in

Chicken Diner we want to serve our customers affordable and delicious foods in
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the form of our chicken and rice meals to serve as their award for themselves in

studying hard, since most of them are students that are currently studying.

Chicken Diner is located at the University of Perpetual Help System DALTA,

Paciano Rizal, Calamba, Laguna, for more information regarding the business,

you can contact #0950-036-3449, our Facebook page Chicken Diner or on our

gmail account [email protected].

Name and Address of the Business Owner

Chicken Diner is a food enterprise owned by Mr. Adrian Sison. At the age of

12, he finished his elementary education at Lawa Elementary School. At 16, he

finished his Junior High school at Rizal College of Laguna and now at 18, he is

currently taking up the Accountancy, Business and management strand at the

University of Perpetual Help System DALTA, Calamba campus.

Mr. Sison is an active gamer and since he got an interest in playing the

popular video game Rules of Survival, given the chance that he planned to build

his own business, he decided to adapt it to the popular game. He thought about

this idea for it might attract or catch the attention of his target customers, which

are students, to patronize his products which are chicken meals.

Nature of Business
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Chicken Diner is a Food Industry that caters the cravings of the students on

chicken wings. This food industry serves different flavored chickens that will

definitely satisfy the consumers. The business is also rules of survival-themed

that is a marketing strategy to get the attention of the students for them to

patronize its products which are chicken and rice meals.

Statement of Financing needed

The total amount of capital needed to open up the business ranges from 1,500

to 2,500 pesos. 35% of the capital is allotted for the cost of chicken and ingredients

which ranges from 600 to 900 pesos. For the equipment, 55% of the capital is

allotted which ranges from 1,000 to 1,500 pesos. The remaining 10% of the capital

which ranges from 100 to 200 pesos is for the packaging of the product to make it

presentable and handy.

II. Executive Summary

Chicken Diner is a food enterprise which aims to offer delicious and

affordable meals to their target customers, students. Chicken Diner offers 2 types

of flavored chicken and fried rice meals, the honey-garlic salvage chicken meal
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and the spicy fury chicken meal. It is a business owned solely by Mr. Adrian Sison,

an Accountancy, Business and Management student at the University of

Perpetual Help System DALTA, Calamba Campus. In building the business, Mr.

Sison started with a capital of 2,500 for the equipment they needed, the

ingredients to their products and other expenses for it is only a small business.

Chicken Diner envisions itself to become one of the top selling and best food

enterprise in the whole city of Calamba within a year and build its franchise

stores all around the Philippines in 3 years and become the top-selling food

chains in the next 5 years.

III. Description of the Business

Business
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As time goes by, food have become one of the primary demand of customers.

Even before and up until now, Filipinos have had a certain like to fried chickens

or any chicken dishes. And even way back, Filipinos have it in their culture to eat

rice meals every meal time like for breakfast, lunch, dinner and even during

snack time. Knowing this, the business owners of this enterprise have come up to

a decision that they will market food, chicken food to their future customers.

And since they want to catch-up with their target customers, which are students,

the enterprise has come up to a business name “Chicken Diner”, which is a term

used on the popular video game, Rules of Survival. They thought that the name is

very catchy and might get the attention of millennials or students that might be

their future valued customers. Their tagline, “Winner na winner sa Chicken

Diner” was also inspired by the game and to make it move Rules of Survival

themed, they have come up with product names like Spicy Fury chicken for their

spicy flavored chicken and Honey Garlic Salvage chicken for the other flavor.

Chicken Diner aims to gather a large number of customers through their

marketing strategy by naming the business from a popular game. It also wants to

be one of the best food enterprises offering students and all of their customers

affordable but high quality tasty chicken meals.

Products/Service
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In this business, it is not just a typical chicken that is being offered but there

are two selectable flavors which is Honey garlic and Spicy. The enterprise retails

their chicken meals for the price of 55 pesos, including a flavored chicken and

egg fried rice. If in case the customer wants to avail a drink, they also offer iced

tea with an additional payment of 10 pesos. For an affordable price, you’ll be

able to get a meal that will cost the customers less but will not let the quality

lessen for Chicken Diner wants to serve their customers special and price-worthy

meals that they will surely not regret and forget.

Size of your Business

Chicken Diner is a small enterprise that started with a capital of 2,500 pesos.

It is located near the oval of the University of Perpetual Help System, DALTA,

Brgy. Paciano Rizal, Calamba, Laguna. It is considered as a small enterprise for

their capital is not too big in amount and that their production per day started

small as well.

Vision
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Chicken Diner is a food business which envisions itself to be one of the best

enterprise in the field. It foresees itself to have different branches in the next 3

years and one of the top selling food chains after 5 years. The business is also

determined to offer their products to the public that they will really love and

they will surely not regret and will leave them wanting for more.

Mission

Chicken Diner aims to offer their customers high quality, affordable meals

that will surely be budget friendly especially to their target customers, which are

students. It seeks to offer delicious meals that will satisfy the cravings of their

customers and in relation to this, they want to make their customers forget all of

their worries eating their chicken meals.

Sketch of the Location

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CHICKEN DINER

IV. Production Plan

Manufacturing process
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 HONEY GARLIC SALVAGE CHICKEN

1st STEP 2nd STEP 3rd STEP

Soak the chickens Prepare the Prepare the garlic

into the marinated ingredients needed breading, eggs and
mix and leave it in making the frying pan with oil
overnight into the honey-garlic sauce before frying the
fridge. and mix them all chickens.
together.

6th STEP 5th STEP 4th STEP

After making the Fry all of the Dip the chicken into
chicken, place it chickens into the the beaten egg and
into the paper box frying pan and coat it with the
with the fried rice afterwards coat garlic breading then
then it will be ready them with the proceed to the
to serve. honey-garlic sauce. frying

 SPICY FURY CHICKEN

3rd STEP
1st STEP 2nd STEP Prepare the
Soak the chickens Prepare the original-flavored
into the marinated ingredients needed breading, eggs and
mix and leave it in making the spicy frying pan with oil
overnight into the sauce and mix before frying the
fridge. them all together. chickens.

4th STEP
6th STEP 5th STEP
Dip the chicken into
After making the Fry all of the
the beaten egg and
chicken, place it chickens into the
coat it with the
into the paper box frying pan and
original- flavored
with the fried rice afterwards coat
breading then
then it will be ready them with the spicy
 FRIED RICE
to serve. sauce.
proceed to the
frying
2ND STEP
3RD STEP
1ST STEP
Slice the garlic
Place the
Steam the and sauté
cooked rice
rice using the them with the
rice cooker. into the pan
margarine in
and stir fry it.
the pan.
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5TH STEP
4TH STEP
Place the
measured fried Measure the fried
rice into the paper rice using a cup.
box.

Machinery and Equipment

EQUIPMENTS QUANTITY
Electric stove 1 pc
Frying pan 2pcs
Cooler 1 pc
Thongs 2pcs
Laddle 2pcs
Cup 1 pc
Spoon 2pcs
Serving spoon 1 pc
Scissors 1 pc
Tables 2pcs

Suppliers of raw materials

Chicken Diner bought the ingredients that they needed in producing their

products at wet markets from Calamba and Cabuyao, Laguna. They went to places
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like Abadiano Suki Mart located in Crossing, Calamba to purchase their dry

ingredients. They decided to purchase their ingredients in these places which they

can buy things at a cheaper price.

Future capital equipment needs

EQUIPMENTS QUANTITY PRICE PER PIECE AMOUNT

Electric stove 1 pc 500.00 500.00
Frying pan 2pcs 75.00 150.00
Cooler 1 pc 100.00 100.00
Thongs 2pcs 15.00 30.00
Ladle 2pcs 15.00 30.00
Cup 1 pc 10.00 20.00
Spoon 2pcs 5.00 10.00
Serving spoon 1 pc 10.00 10.00
Scissors 1 pc 20.00 20.00
Tables 2pcs 300.00 600.00
TOTAL AMOUNT
NEEDED: 1,470.00

V. Marketing Plan

SWOT Analysis
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 STRENGTHS

 Chicken Diner offer meals that are delicious and affordable.

 They offer chicken and rice meals that can be eaten at any time of the

day, whether for breakfast, lunch, dinner, and even for snacks.

 They are offering their customers 2 flavors of chicken that is unique in the

business area.

 The brand itself, for it is used as a marketing strategy in order to attract

their target customers or customers in general.

 WEAKNESSES

 They are not the only one in the location who offers chicken wings as

their product.

 Their position is not at the center of the location which makes it hard for

them to be noticed quickly by the customers.

 They offer delivery to their clients but sometimes they tend to deliver late

before the said time.

 OPPORTUNITIES
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 Since they offer delivery to their customers, they took it as an

opportunity to offer their products to other people they meet along

the way.

 Most of the businesses in the location offer snacks so it gave them an

advantage for they offer meals for an affordable price.

 THREATS

 Not all of the customers look for heavy meals to eat and there are lots

of businesses offering snacks in the location that is threatening to the

business.

 In the location, they have their direct competitor which offers chicken

and fried rice as well.

 The external factors such as the inflation rate of basic commodities

that can affect the price of their product.

Pricing
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PRICE OF THE PRODUCT

HONEY GARLIC SALVAGE CHICKEN MEAL

CHICKEN 25.69

RICE 2.76

PACKAGING 3.10

DRINKS 1.44

COST OF HONEY GARLIC CHICKEN MEAL 32.99

PRICE OF HONEY GARLIC CHICKEN MEAL 55.00

MARK UP 22.01

SPICY FURY CHICKEN MEAL

CHICKEN 22.64

RICE 2.76

PACKAGING 3.10

DRINKS 1.44

COST OF SPICY CHICKEN MEAL 29.94

PRICE OF SPICY CHICKEN MEAL 55.00

MARK UP 25.06

CHICKEN DINER COSTING

CHICKEN DINER
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COSTING
HONEY GARLIC SALVAGE CHICKEN
QUANTITY
INGREDIENTS UNIT QUANTITY PRICE USED PRICE
Chicken PIECE 10 181 10 181
Nutri Mix- Garlic Flavor MILILITERS 100 15 100 15
Soy Sauce MILILITERS 200 15.9 50 3.975
Oil MILILITERS 1000 75 500 37.5
Sugar GRAMS 500 24 31.25 1.5
Cornstarch GRAMS 500 10 50 1
Butter GRAMS 100 27.85 50 13.925
Garlic GRAMS 30 6 15 3
TOTAL COST:     354.75   256.9
PRICE/PIECE: 10 SERVINGS       25.69
           
SPICY FURY CHICKEN
QUANTITY
INGREDIENTS UNIT QUANTITY PRICE USED PRICE
Chicken PIECE 10 150 10 150
Tasty boy All Purpose
Breading GRAMS 70 10 70 10
Crispy Fry Original Flavor GRAMS 62 13.75 31 6.875
Oil MILILITERS 1000 75 500 37.5
Calamansi GRAMS 500 10 50 1
Hot Sauce MILILITERS 100 30 70 21
TOTAL COST:     288.75   226.375
PRICE/PIECE: 10 SERVINGS       22.6375
           
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FRIED RICE
QUANTITY
INGREDIENTS UNIT QUANTITY PRICE USED PRICE
Rice KILOGRAMS 1 45 0.75 33.75
Margarine GRAMS 255 10 127.5 5
Egg PIECE 6 28.2 2 9.4
Soy sauce MILILITERS 200 15.9 50 3.975
Magic Sarap GRAMS 8 3 8 3
TOTAL COST:     102.1   55.125
PRICE/PIECE: 1/2 CUP   20   2.75625
           
PACKAGING
QUANTITY
MATERIALS UNIT QUANTITY PRICE USED PRICE
Paper box PIECE 50 130 20 52
Spork PIECE 60 30 20 10
TOTAL COST:     160   62
PRICE/PIECE:       20 3.1
           
DRINKS
QUANTITY
MATERIALS UNIT QUANTITY PRICE USED PRICE
Nestea Iced Tea GRAMS 25 16.25 25 16.25
Plastic Cup PIECE 50 19 20 7.6
Water GALLON 1 20 0.25 5
TOTAL COST:     55.25   28.85
PRICE/PIECE:         1.4425

           

TOTAL CAPITAL         629.25

CHICKEN DINER INCOME STATEMENT

Chicken Diner
Income Statement
For the Year 2018
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REVENUE    

Sales 660,000.00  
     
660,
TOTAL REVENUES:   000.00
     
EXPENSES    

Utilities Expense 28,800.00  

Transportation
Expense 7,200.00  

Rent Expense 46,800.00  

     
-
TOTAL EXPENSES:   82,800.00
     
577,
NET INCOME   200.00

Utilities Expense

DAY 1 80.00

DAY 2 80.00

DAY 3 80.00

AVERAGE DAILY 80.00

MONTHLY 2,400.00

ANNUALLY 28,800.00

Transportation Expense

DAY 1 20.00

DAY 2 20.00

DAY 3 20.00

AVERAGE DAILY 20.00

MONTHLY 600.00

ANNUALLY 7,200.00
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Rent Expense

DAY 1 130.00

DAY 2 130.00

DAY 3 130.00

AVERAGE DAILY 130.00

MONTHLY 3,900.00

ANNUALLY 46,800.00

Promotion

The business name, itself, is used as a promotion for the business for it served as a

marketing strategy to get the attention of the business’ target customers. In promoting the

business, we also used social media platforms like creating a Facebook page and post in

there the information and advertisements of our products. The business representatives

also went around the university, which is the location with placards to do an actual

advertisement such as face to face advertising.

Sales Forecast

CHICKEN DINER SALES AT PRE-SELLING

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HONEY-GARLIC SALVAGE CHICKEN

Chicken 25.69

Rice 2.76

Packaging 3.10

Drinks 1.44

Cost 32.99

Price 55.00

Markup 22.01

HONEY-GARLIC SALVAGE CHICKEN

No. of Serving No. of Servings
  Produced Cost Sold Price

Day 1 10 329.90 10 550.00

Day 2 15 494.85 15 825.00

Day 3 25 824.75 25 1,375.00

Daily 17 549.83 17 916.67

Monthly 510 16,494.90 510 27,500.00

Annually 6,120 197,938.80 6,120 330,000.00

SPICY FURY CHICKEN

Chicken 22.64
Rice 2.76
Packaging 3.10
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Drinks 1.44
Cost 29.94
Price 55.00

Markup 25.06
SPICY FURY CHICKEN
No. of Serving
  Produced Cost No. of Servings Sold Price

Day 1 10 299.40 10 550.00

Day 2 15 449.10 15 825.00

Day 3 25 748.50 25 1,375.00

Daily 17 499.00 17 916.67

Monthly 510 14,970.00 510 27,500.00

Annually 6,120 179,640.00 6,120 330,000.00

VI. Financial Plan

Assumptions

HONEY-GARLIC SALVAGE CHICKEN

Months   Projected Sales (Units)   Projected Sales (Pesos)
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January   950 pcs   52,250.00

February   1120 pcs   61,600.00
March   1550 pcs   85,250.00
April   1590 pcs   87,450.00
May   1705 pcs   93,775.00
June   1740 pcs   95,700.00
July   1800 pcs   99,000.00
August   2170 pcs   119,350.00
September   2190 pcs   120,450.00
October   2325 pcs   132,000.00
November   2400 pcs   136,400.00
December   2480 pcs   127,875.00
  Total 22020 pcs   1,211,100.00

SPICY FURY CHICKEN

Month   Projected Sales (Units)   Projected Sales (Pesos)
January   930 pcs   51,150.00
February   1,120 pcs   61,600.00
March   1,550 pcs   85,250.00
April   1,650 pcs   90,750.00
May   1,800 pcs   99,000.00
June   1,950 pcs   107,250.00
July   2,170 pcs   119,350.00
August   2,325 pcs   127,875.00
September   2,400 pcs   132,000.00
October   2,635 pcs   144,925.00
November   2,700 pcs   148,500.00
December   2,945 pcs   161,975.00
  Total 24,175 pcs   1,329,625.00

CHICKEN DINER

PROJECTIONS

HONEY GARLIC CHICKEN MEAL

10% 2018 2019 2020 2021 2022

SALES 330,000.00 363,000.00 399,300.00 439,230.00 483,153.00

COST OF GOODS
SOLD 197,932.50 217,725.75 239,498.33 263,448.16 289,792.97
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GROSS PROFIT 132,067.50 145,274.25 159,801.68 175,781.84 193,360.03

OPERATING
EXPENSES 41,400.00 45,540.00 50,094.00 55,103.40 60,613.74

NET PROFIT 90,667.50 99,734.25 109,707.68 120,678.44 132,746.29

SPICY CHICKEN MEAL

10% 2018 2019 2020 2021 2022

SALES 330,000.00 363,000.00 399,300.00 439,230.00 483,153.00

COST OF GOODS
SOLD 179,617.50 197,579.25 217,337.18 239,070.89 262,977.98

GROSS PROFIT 150,382.50 165,420.75 181,962.83 200,159.11 220,175.02

OPERATING
EXPENSES 41,400.00 45,540.00 50,094.00 55,103.40 60,613.74

NET PROFIT 108,982.50 119,880.75 131,868.83 145,055.71 159,561.28

Cash Flow Projections

Breakeven analysis

Formula:

Total Operating Expenses

Price per Product – Cost of Goods Sold

 For Honey Garlic Chicken Meal

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= 82,800
55 – 32.99

= 3761.93 / 3762 units

 For Spicy Fury Chicken Meal

= 82,800
55 – 29.94
= 3304.07/ 3304 units

VII. Organizational Plan

Goals and Objectives

The goals and objectives of Chicken Diner as an Organization are:

 To be one of the best food franchise in Calamba area within 5 years.

 To offer high quality and delicious products to their customers.

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 To let the business’ profit, grow bigger and bigger each passing day.

 To keep their employees satisfied with their jobs and compensate them

properly.

 To expand the business and open lots of franchise stores all around the

Philippines.

 To keep innovating future products and marketing strategies that might

benefit the whole organization in many ways.

“CHICKEN DINER ORGANIZATIONAL CHART”

ADRIAN SISON

PRESIDENT

ALYSA MANALANG ELLA ALACAPA

VP INTERNAL AFFAIRS VP EXTERNAL AFFAIRS

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LOUIEROSE COPRE

SECRETARY

JENNIFER ANGELES

FINANCING HEAD

CHRISTINE GILBAS
LORRIE CANTALEJO CIELO OBANDO JOYCE PABLO RICA MOLINO

ADVERTISING MARKETING MARKETING SALES MANAGER LIAISON OFFICER

MANAGER MANAGER INTERNAL MANAGER EXTERNAL

ANGELA URIAS

ASS. LIAISON OFFICER

Form of ownership

Chicken Diner is a sole proprietorship type of business which is owned by a

single person and in this case it is Mr. Sison. He is the main source of funds and he

leads the management of the organization as well. Since this is enterprise is owned

by a single person, Mr. Sison will be the one to decide about any matter concerning
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his business. He will also be the one to be held responsible for all of the decisions

made in the business for before doing anything, it must be consulted to him first.

Advantages and Disadvantages of the ownership

A company must be headed by one or more directors or owners to regulate

the management of the entire company. In Chicken Diner, it is only one person who

owns the business. Thus, this business form is Sole Proprietorship.

There are several advantages when one owner owns a business. In Sole

Proprietorship, only one owner in a company, such as the Chicken Diner. It can have

a multiple people to operate the business, but it must have one sole owner. Like the

Chicken Diner, Mr. Adrian Sison is the owner of the business but has many

employees to operate the Chicken Diner business. Therefore, he has the ability to

control the business he owns. Also, he can decide what he want because he is the

only one person decides for the business.

Despite the advantages of sole proprietorship, there are also disadvantages

when the owner of a business is the one. Some of the disadvantages of sole

proprietorship are just limited to the source of the business capital, which depends

on the money that the owner has invested for the business. The life of the business

may be dependent on the owner's life because the business can only be control by

the owner. Also, the sole proprietorship has the biggest disadvantage which is the

potential exposure to liability because the owner is personally liable for any debts or
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obligations of the business which means that creditors can access to the owner's

personal accounts and assets. At Chicken Diner, this can also happen because the

owner of this business is the one only. There can be such problems that can be dealt

with in a business.

VIII. Management Plan

Goals and Objectives

The goals and objectives of Chicken Diner as an Organization are:

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 To manage their employees well and keep them productive and

disciplined at all times.

 To keep a good relationship with their customers so that they will always

come back and patronize the business.

 To keep a good working relationship with their employees and ensure

they are receiving the proper compensation they deserve.

 To manage the budget of the business well to see if they are getting the

right amount of profit.

 To manage the production of their product well and see if the quality is

always at its best before serving it to the customers.

Business Policies for Customers

Chicken Diner have a list of Policies to their Customers and they are:

 Customer must be clear and easily understood by the staff to avoid wrong

orders and other discrepancies or misunderstandings.

 Customers should always apply the CLAYGO policy or Clean As You Go.

 Customers should maintain a modulated voice inside the area to give

respect to the other customers inside as well.

Business Policies for Employees

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The Chicken Diner Policies and Rules listed several basic employment policies

and rules for which every employee is

responsible. This identifies standards of behavior that, when violated, it will result in

disciplinary action up to termination.

GENERAL CONDUCT ITEMS

 Discrimination against other and fellow employees or guests.

 Dishonesty or discourtesy.

 Unable to cooperate with fellow employees or management or

insubordination (not following directions.)

 Fighting or threatening bodily injury to another employee or guest.

 Any type of horseplay.

 Verbal or physical confrontation with another employee or with a guest.

 Violation of Company drug or alcohol policy.

 Having a firearm or weapon on the premises except where permitted by law.

 Eating, chewing gum, using cell phone or taking breaks in food-serving areas.

 Smoking anywhere on while on duty.

 Falsification of timecards or any document of the business.

 Harassment or sexual abuse of fellow employee or guest.

 Failure to cooperate in an investigation.

 Violation of Food Safety Policies and Procedures.

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CASH CONTROL

 Unauthorized taking of money, food or property from the restaurant or from

a fellow employee.

 Eating food that has not been paid for or giving out free food or drinks to

anyone.

 Failure to ring up a sale in its entirety.

 Failure to adhere to restaurant cash-handling procedures.

 Coming up over or short in a cash drawer.

 Vandalism or damage of Company property.

 Leaving back door of restaurant open or unlocked: exiting/entering through

back door at beginning or end of shift or after dark.

 Permitting visitors in work area or in dining room after closing, without

consent of Assistant Manager or Restaurant Manager.

FOOD SAFETY/SANITATION

 Failure to follow hand-washing and sanitizing procedures.

 Failure to use timers when preparing food.

 Serving, eating or taking food that has expired.

 Failure to record or place destroyed food items in the designated area.

 Failure to ensure product is cooked to standards. Not following prescribed

security, safety or health procedures.

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“WINNER NA WINNER SA CHICKEN DINER”

ATTENDANCE, SCHEDULED WORKING HOURS/TIMEKEEPING

 Excessive absences, or lateness and excessive patterns of absences or

tardiness.

 Absent on work days for three (3) consecutive days without notice or proper

reason or permission to the manager.

 Walking off the job or leaving assigned work position or tasks without

permission to the manager.

 Conducting personal business without authorization from the manager

during work hours, including use of phone for personal reasons except in an

emergency.

 Taking breaks on unassigned time or without permission.

DRESS CODE

 Wearing inappropriate clothes while working.

 Wearing excessive jewelries while on duty.