1 Executive Summary
We are a newly setup entrepreneur in Food and Beverage (F&B) business.

As we embarked to rolling out our business, we look around for a viable & potential F&B business space.

Metro Manila is an ideal place for business due to high volume of traffic not only from local residents but also travelling public that transits through the place day-in day-out.

Our plan is to market food and beverage that is popular among consumers. Our offerings are a mixed of delectable Sizzling Grills and All Time Favorites as follows:
A. Food
Sizzling Grills:
- Grill Beef, Pork Steak
- Grill Chicken (Breast, Thigh, Drumstick, Wings)
- Grilled Fish (Steak Cut: Salmon, Tanuige, Maya2, Garupa, Tuna. Normal: Bangus, Tilapia, Matambaka, Hasa2, Hito, etc)
All Time Favorites Dishes:
- Bulalo
- Sisig
- Caldereta
- Bopis
- Adobo
- Menudo
- AfrItada
- Mechado, etc.
Finger Foods:
- Hamburger Beef, Chicken
- French Fries
- Hotdogs, Sausages
- Meat Balls, Fish Balls, Squid Balls
- Siomai
- Chicharon Bulaklak, Bituka, Balat
Merienda Favorites:
- Spaghetti
- Pancit Bihon, Canton, Palabok
- Goto Plain or with Chicharon Bituka, Towel, Chicken Liver, Hard Boiled Egg
- Mami
- Tokwa’t Baboy
- Baked Macaroni
Desserts:
- Leche Flan
- Macaroni Salad
- Banana-Q, Camote-Q
- Gata Mais
Drinks:
- Espressos
- Fruit Shakes
- Softdrinks eg Coke, Sprite, Root Beer
- Ice Lemon Tea
- Grass Jelly
- Coffee with/without Milk
- Normal Tea with/without Milk
- Chocolate Drinks eg Milo

Currently, our Company runs one (1) 24 hours Fastfood Dining cum Coffeeshop at Burke St, Manila. It is a fully setup business running 24 hours with 8 day shift staffs & 3 night shift staffs plus 1 security.

We laid out some of the important elements that are imperative to implement in order to successfully operate this business:
1. Identify the full set of menu varieties that will appeal to the target customers
2. Identify the kitchen equipment that will be needed
3. Estimate all costs eg raw food, kitchen equipment, cooking utensils and consumables, staff salaries, space rent, utilities, business license fees, taxes, etc.
4. Estimate food pricing
5. Estimate projected sales based on estimated market share of current customer volume
6. Estimate net profit (check of business feasibility)
7. Estimate the minimum funding needed
8. Source & negotiate business space rent terms and conditions
9. Apply for a business license
10. Hire and train staffs
11. Furnish the business space
12. Operate & manage the business space
2 Company Description
For a start, our Company will be an enterprise serving the F&B industry. We want the business to start in areas where there are high foot traffic the likes of busy streets, food courts, malls space etc.

Should our business proved successful in achieving its initial target, we intend to expand by opening more business spaces. We will endeavor to serve culinary bestsellers that will be enjoyable to dine while maintaining profitability.

2.1 Mission Statement
Our Mission is to be part of the rich Philippine food culture business - delivering quality foods and excellent service.

2.2 Vision Statement
Our Vision is to continually grow the Company unceasingly.

2.3 Markets and Products
In our quest to capture a bigger slice of the market, we decided that we will market popular foods at best possible quality with add-on varieties of appetizers, desserts and drinks that we ought will attract customers to whet their appetite.

2.4 Goals and Objectives
Our objective is to capture a sizeable number of customers at the proposed business space. In order to do this, we have to earn merits on food quality and customer satisfaction. We have to ensure that our foods are fresh, delicious, affordable and clean; our customer service efficient, courteous, friendly with the proverbial “customer first in mind”.

Our goal is to see a Return on Investment within 12 months in operation. Furthermore, we intend to expand within the next 6 months of profitable operations. We will also explore various cuisines to diversify our business and create more opportunities for future growth.
3 Products
A. Sizzling Grills comprising:
- Rice
- Grilled Pork or Chicken or Fish Steak cut (marinated to perk-up natural flavor) served on sizzling hot plate with appetizing gravy
- Vegetable salads (corn, green peas, diced carrots, potato, etc) or Papaya Pickles (atsara) or Coleslaw
- Free satiating soup made from stewed chicken or pork or beef bones with vegetable
- Add-on Desserts or Drinks or both
B. All Time Favorites comprising:
- Rice
- Choice of Dishes as 1.A above
- Free satiating soup made from stewed chicken or pork or beef bones with vegetable (except for Bulalo order)
- Optional add-on Desserts or Drinks or both
C. Finger Foods:
- Set of Hamburger, French Fries & Drinks or separately as desired
- Sticks of Meat Balls, Fish Balls, Squid Balls, Siomai in 3s or more
- Sticks of Hotdogs, Sausages in 1s or more
- Chicharon sold by grams
- Comes with dips eg Ketchup, Sweet & Sour gravy, Spiced Vinegar
- Optional add-on Desserts or Drinks or both
D. Merienda Favorites:
- Choice of Merienda as 1.A above
- Served per plate or bowl
- Optional add-on Desserts or Drinks or both
E. Desserts or Drinks:
- Desserts or Drinks as standalone orders if desired
4 Marketing Plan
Grills and All Time Favorites are considered 2 of the de facto Philippine national dishes hence they need no further introduction.

To market these foods are less critical than to introduce new or unpopular recipes. What we need to ensure are the market’s repeat appeal of our foods. It is here that our commitments to food quality and customer satisfaction come to the fore.

4.1 Pricing
Our price will be comparatively affordable and level by standards of the business place such as busy street space or stalls, food courts or mall space.
4.2 Customer Service Plans
Customer is our first priority. If in the event that an inadvertent fault from our end occurred we will rectify same at our own cost eg customer found some dirt in our servings we shall replace same at our cost and to the satisfaction of the customer.

4.3 Sales Forecast
We project that each month we should on the average made a Net Profit Margin of 10-15% (refer Appendix-I Business Feasibility).

5 Development Plan
5.1 Current Status
Currently, our Company runs one (1) 24 hours Fastfood Dining cum Coffeeshop at Burke St, Manila.

5.2 Development Plans
Within the next 6-months of business in profit we intend to expand. In the long term, we envision to have no less than 10 outlets all throughout popular diner destinations in Metro Manila.

5.3 Development Risks
Associated with every investment is risk. The major risk we foresee to our business plan is the unexpected occurrence of receding customer volume that patronizes the business place – this risk is beyond our control and therefore we will be unable to respond other than to shift our business elsewhere.


6 Operational Plan
6.1 Proposed Premises
Premises Details
Address Victory Malls Quiapo Underpass Kiosks
Ownership Leased
Size Approximately 8m2
Benefits High Foot Traffic

6.2 Equipment & Fittings
The following table lists our projected equipment that we will engage for this business:
No. Description Qty Unit Note
1 Kiosks Counter 1 lot Pre-owned
2 F&B Display/Dispenser 1 lot Pre-owned
3 F&B Storage/Utensils 1 lot Pre-owned
4 Takeout Items 1 lot Pre-owned
5 Signages & Signboard 1 lot To purchase

6.3 Personnel
Our company will be managed by the Proprietors, supervised by the appointed Shop Supervisors and will be staffed as follows:
No. Post Number
1 Supervisor cum Cashier 1 per Shift
2 Service Staffs – Morning Shift 2
3 Service Staffs – Afternoon Shift 2

6.4 Suppliers
All food, drinks and equipment to be purchased will be sourced locally and will be physically verified to ensure quality.
7 Personal Financial Statement
The following table gives brief detail of our financial strength to operate this business:
Description Currency Unit Location
Savings Account at PNB PHP Info Philippines
Current Account at PNB PHP Info Philippines