University of Luzon

College of Hospitality Management-Tourism

GORIOS RESTAURANT

DAGUPAN CITY, PANGASINAN

A Business Plan

Presented to the

College of Hospitality-Tourism Management

University of Luzon, Dagupan City, Pangasinan

In Partial Fulfillment

Of the Requirements in

TC02

Represented By:

Maria Delia F. Bautista

Guthrie Kearny Fermill

Janelle Rose Meneses

Dianne Fernandez

Bhea Joyce Vinluan

Gereka Joy Tarlit

Ryoko Dela Cruz

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 University of Luzon
College of Hospitality Management-Tourism
Perez Bvld, Dagupan City, Pangasinan

Executive Summary

The Gorio’s Restaurant offers family style food and service. All the Filipino

foods are all on the menu. They will offer specialty selections including a

lighter options and smaller portions for a children’s menu. The restaurant will

be family owned and operated by Atty. Primer Senday Diego together they have

over 5 years experience in the restaurant and catering industry. We are here

also so that travelers could experience the different delicious types of Filipino

Cuisine. You can visit their facebook Page and you can also contact them.

 Business Objectives

The primary objectives of the business plan for Restaurant are below:

 To be the premier home-style restaurant in Northern Luzon in the City

Of Dagupan

 The products we serve are of the highest quality

 We cover this quality with great service and atmostphere

 We then add menu items that appeal to all ages of the family as well

as single adults.

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 University of Luzon
College of Hospitality Management-Tourism
Perez Bvld, Dagupan City, Pangasinan

 Mission Statement

Our Mission is to provide a unique and relaxing dining experience – similar

to dining at home. We will strive to achieve this goal by:

 providing menu items incorporating quality ingredients at reasonable

prices,

 and we will be mindful of the well being of our customers and staff–

treating each and everyone with dignity and respect – just like we

would at our own home!

Guiding Principles

1. Being Mindful of our Customers and our Staff Coinciding with our family

values, we will treat both our customers and staff in a manner in which

we ourselves would want to be treated (or better!)

2. Gratitude “An attitude of gratitude” shown to our customers, employees

and vendors – because without their input, service, labor and time, our

business would not be here without them!

3. Our Service Provide the warm and friendly service expected from a

family-style restaurant creating an informal, comfortable environment

which will make the customers satisfied and want to return again and

again.

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 University of Luzon
College of Hospitality Management-Tourism
Perez Bvld, Dagupan City, Pangasinan

Keys to Success

1. Repeat business every customer who comes in once should want to

return, and recommend us. Word–of–mouth marketing is a powerful ally.

2. Hire top notch chefs and offer training to keep the chef on top of his/her

game, and pay top wages to ensure they stay with us.

3. Location -Convenience is essential to us; we need to be close to our

market because we are not trying to get people to travel to reach us.

4. A variety of menu offerings with ‘’ affordable foods” theme, reasonably

priced to establish credibility, but not so high as to limit customers.

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 University of Luzon
College of Hospitality Management-Tourism
Perez Bvld, Dagupan City, Pangasinan

Restaurant Description

The Gorio’s Restaurant will be located De Venecia Road Extension, Dagupan

City . The restaurant will be wholly owned and operated by Atty. Primer Senday

Diego The restaurant will serve a variety of classic home-style favorites .

The restaurant will be open 7 days a week with hours as follows:

Monday 10am-11pm

Tuesday 10am-11pm

Wednesday 10am-11pm

Thursday 10am-11pm

Friday 10am-11pm

Saturday 10am-11:30pm

Sunday 10am-11:30pm

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 University of Luzon
College of Hospitality Management-Tourism
Perez Bvld, Dagupan City, Pangasinan

Ownership

• refers to the ultimate and exclusive rights and control over property that

have been conferred by a lawful claim or title.

The restaurant will be owned by Atty. Primer Senday Diego began his

restaurant career at the age of 40 while studying because his parents are

business oriented. After earning his degree, he decide to make his own

restaurant ,Even though he already passed his bar exam as attorney he is still

choose to make his own business so their family legacy in business will never

stop. With the high turnover of help for startup restaurants, we will rely on

family to fill in where required until we are off the ground and making a profit

from his own saving and salary.

Legal Form

Gorio’s Restaurant will be organized as a sole proprietorship, wholly owned and

operated by Atty. Primer Senday Diego d/b/a Gorio’s Restaurant. Gorio’s

Restaurant registered in the DTI and have a business Permit in the City of

Dagupan.

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 University of Luzon
College of Hospitality Management-Tourism
Perez Bvld, Dagupan City, Pangasinan

Start-Up Summary

P 175,000 of the start-up costs will be funded by the owners. The owner’s

source of funds is a combination of liquid assets and marketable securities,

primarily from their existing catering business.

Location and Facilities

FINE DINNING AREA

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 University of Luzon
College of Hospitality Management-Tourism
Perez Bvld, Dagupan City, Pangasinan

 PRICING

It is designed to be competitive and at the same time provide the distributor

(when applicable) with a fair margin.

 DISTRUIBUTION

Will be distributed through a take-out model where customers can call in their

order and come to the restaurant to pick it up, come into the restaurant, place

the take out order and wait for it to be completed, or come in and dine at the

restaurant.

 PROMOTION

Promotion is when a business decides which forms of communication it wants

to use in their marketing plan. Research is done that details market research,

segmentation, and budget. Large companies might choose to do a national

campaign, especially if the brand is already familiar to the consumer. Smaller

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 University of Luzon
College of Hospitality Management-Tourism
Perez Bvld, Dagupan City, Pangasinan

businesses, with fewer resources, might use direct selling until they have a

larger budget for advertising.

 CONTROLS

The control includes a review of all the actions that have taken place and

whether the plan has been implemented correctly. There will be a result of

monthly employee meetings during which we will discuss the current

marketing activities, sales, promotional activities, and ideas that will lead to

improvement. Each person, whether a full-time or part-time employee, owner,

or manager will facilitate the meeting once a month on a rotation. Minutes will

not be necessary, but current facilitators will follow up on previous topics and

debate the value of current and future marketing programs.

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