Chapter 1

INTRODUCTION

Feasibility study gives more trends and ideas in making a business in

hospitality industry. Food is one of our basic necessities it can give an attraction to

the people that lead to the success of the business. The people really love to eat

that’s why there are many restaurants whether it is fast food, fine-dining, buffet,

specialty restaurant, and etc.

The proposed business will be named “Luna’s Restobar” it is about Resto bar

which specially established which will cater the Market after a long and stressful day

at work. Light meals that can make satisfy in this Restaurant. It is located at

Kaybagal south, Aguinaldo high way, Tagaytay City.

OBJECTIVES OF THE STUDY

The study aims:

 To determine if the propose business is feasible or not.

 To determine if the business will profitable

 To improve the image of the brand and boost sales revenue

IMPORTANCE OF THE STUDY

The study enables the customers to dine in a place wherein we can provide a

decent quality of food and good service to the idea of our customer’s. Specially, the

following will benefit from the study:

The researcher – to let them identify if the study they are conducting is

feasibly or not. Also, it can be a great use for the future student to conduct their own

business and to help them to analyze if the plan business will be financially

profitable.

For the target market/consumers - To satisfy consumers with less money to

be spent in it.

The prospective investors - The possible investors can adopt ideas, and

have possible collaboration and business partnership.

For the Local Community - This will provide new job opportunities to the

community.

The facility planning for future students - For future student look at their

work capacity, and if so they will welcome them to our company. It will contribute to

the future study as reference in pastry business. This study can be used an as an

outline for their future study.

SCOPE AND LIMITATION

This study goals to establish a table service restaurant business. This will be

limited on the month of August to December. It will come up based on the market

study, management, socioeconomic, technical and financial aspect of the business.

The target market of the Luna Restobar are the millennial especially those who loves

to eat and drink. The service would be very pleasurable and comfy for the
customers. However, it will be limited to the perceptions of the respondents being

interviewed during the conduct of research.

Chapter II

METHODOLOGY

The methodology is a set of methods for gathering information for use in

research or study. The purpose of the procedure depends on the information you

obtain for a business.

Data Collection Method

The method that the researcher will use for the study is survey questionnaire.

It is important. For the 100 respondents will use this procedures because it is

regularly used method in obtaining information and it is easy to analyze the result.

The researchers also using survey questionnaire to regulate the products we offer

and t give the satisfaction.

Resources / Material Used

 Bond paper
 Laptop
 Flash drive
 Printer
 Ball-pen
 Internet
 Calculator
 Cellphone

Schedule of Activities (Gantt chart)

DATE August September October November December
Approved Plan

Introduction

Methodology

Project
Background

Site Selection
Analysis
Market
Analysis
Financial
Analysis
Total
Environment
Layout &
Design
Space
Allocation
Requirement,
Equipment
Sanitation,
Safety
Amenities for
the conduction
Conclusion &
Reference

Chapter III
PROPOSED BUSINESS NAME: LUNA’S RESTOBAR

Figure 1. Luna’s Restobar Logo

THE LOGO
 Our logo was built with the vision of giving our customers satisfactory services

and remarkable experience. The moon, being one of the brightest and highest

creation would represent our company as we reach the greater heights. It will cater

the market after a long and stressful day at work. Its shape also replicates smile that

will serve as a take away of our customers. The spoon and fork will represent the

different varieties of food that we will be serving. The circle, which also denotes

communities, never-ending friendship, lasting love, infinite relationships and unity.

CONCEPT

Luna’s Restobar will be strategically placed in one of the prime trading areas

in Tagaytay City who will cater people from different walks of life who wants to

diverge away from the hustle of their workplace. The restaurant’s operating hours will

start at 1 o’clock in the afternoon and end at 4 o’clock in the morning. Also, business

hours will operate between 2 o’clock in the afternoon until 5 o’clock in the morning.

The distinctive foods and drinks will be served in a table service type which will give

the customers a relaxing and cozy stay in a modern ambiance.

VISION
 To be the best and leading restobar in Cavite, to serve happiness through

delicious and remarkable food and alcoholic drinks.

MISSION

To sell remarkable and new variety of foods in the Philippines, to meet the

customer's expectation and satisfaction when it comes to our food and drinks. To

constantly achieve good customer service.

Chapter IV
 SITE SELECTION AND ANALYSIS

SITE DESCRIPTION

Our establishment will be located in Kaybagal South, Aguinaldo High Way,

Tagaytay City Corner Crisanto M. Delos Reyes Street. It is a Commercial lot beside

PLDT Tagaytay.

SITE EVALUATION

Figure 2. Location Map of the Proposal Business

Visibility- our restobar is easy to locate, because it was located beside PLDT

in front of Sky Ranch and it is accessible to any transportation like Bus, Jeep and

Tricycle.
 Accessibility and Transportation System- our chosen location is one ride

from Indang or Olivarez Plaza. Some landmarks that can be found near us are Sky

Ranch, PLDT, Casino, Escala Hotel, Summit Ridge, Robinsons, Taal Vista, and

Tagaytay City hall.

Table 1. Transportation Fare Matrix

Mode of Transportation Distance/Time Fare

Jeepney

Indang - Tagaytay 17.5 km / 35 mins Student fare - 20 pesos

Regular Fare - 25 pesos
Amadeo - Tagaytay 9.3 km / 17 mins Student fare -15 pesos
Regular Fare – 20 pesos
Mendez – Tagaytay 14.7 km / 28 mins Student fare – 15 pesos
Regular Fare - 20 pesos
Alfonso - Tagaytay 18.5 km / 32 mins Student fare - 20 pesos
Regular Fare - 25 pesos
Silang - Tagaytay 11.3 km / 16 mins Student fare - 22 pesos
Regular Fare - 27 pesos
Dasmarinas - Tagaytay 21.8 km / 30 mins Student fare – 30 pesos
Regular Fare - 35 pesos

Availability of Resources- The location of the proposed business is near

Tagaytay City Market. If there was a shortage in ingredients and supplies it is easy to

buy, because the location is near the Tagaytay City Market.

LOCAL AREA EVALUATION

City of Tagaytay is a second class city in the province of Cavite, Philippines.

According to the 2015 census, it has a population of 71,181 people and its total land
area of 6,500 hectares representing 5.15% of Cavite’s total land area approximately

56kms. Tagaytay has a more moderate version of a tropical monsoon climate

characterized by relatively milder temperatures compared to Manila. Tagaytay is

linked by national highways to the Metro Manila area and to the provinces of

Batangas and Laguna. Secondary roads link the city with the adjoining municipalities

of Amadeo, Mendez, Indang, Silang and Alfonso in Cavite.

Thirty four (34) barangay comprises the city of which ten (10) are urban and

the rest are rural. The ten (10) urban barangays are the following: Maitim II East;

Silang Crossing East; San Jose; Tolentino East; Sungay West; Sungay East;

Maharlika East; Kaybagal South; Mendez Crossing East and Mendez Crossing

West.

BARANGAY OF TAGAYTAY CITY

Asisan Mag-asawang Ilat

Bagong Tubig Mendez Crossing West

Calabuso Mendez Crossing East

Francisco Maitim II East

Dapdap West Maitim II Central

Dapdap East Maitim II West

Guinhawa North Neogan

Guinhawa South Patutong Malaki South

Iruhin East Patutong Malaki North

Iruhin Central Sambong

Iruhin West San Jose

Kaybagal South Sungay East

Kaybagal Central Sungay West

Kaybagal North Silang Crossing East

Maharlika East Silang Crossing West

Maharlika West Tolentino East

Tolentino West Zambal

PROXIMITY TO DEMAND GENERATING FACILITIES

Establishment Distance

City College of Tagaytay 900 m

Hall of Justice 1.9 km

City Hall 750 m

NBI- CAVIDO 900 m

Casino 600km

Tagaytay City National High school 2.5 km

Taal Vista Hotel 600 m

DISTANCE TO DIRECT AND INDIRECT COMPETITORS

ESTABLISHMENT TYPE OF COMPETITORS DISTANCE

Mcdo INDIRECT 36 m

Neul Borm Korean INDIRECT 28 Km

Restaurant

Bacolod Chicken Inasal INDIRECT 33.9 m

Escala Hotel INDIRECT 33.9 m

Sky ranch INDIRECT 42 m

Robinsons Place INDIRECT 290 m

Gerry’s Grill DIRECT 33 m

Papa Doms DIRECT 500 m

Giligans DIRECT 300 m

GENERAL AREA EVALUATION

 Cavite is a province in the Philippines located on the southern shores of

Manila Bay. It is one of the fastest growing provinces in the Philippines. Aguinaldo

Highway runs in a general north-south direction which includes the Tagaytay-

Nasugbu Highway segment in the south; the Governor’s Drive runs in general east-

west direction; the Antero Soriano Highway runs within the coastal towns on the

Northwest. The soil in Tagaytay proven to be rich with volcanic components suitable

to farming with main agricultural goods produced are pineapple, coffee, banana, root

crops, cacao, camote, cassava and other roots and vegetables and cut flowers

which are supplied to both local and international markets. Garden plant shops thrive

the Tagaytay Calamba Road. The City once an abundant Daisy and Gladolia farming

haven frior to tourism development and residential boom.

Chapter V
 PERSONNEL ANALYSIS

The researchers proposed to have a total of 19 personnel’s, these includes 1

manager, 1 assistant manager, 1 head chef, 1 assistant cooks, 2 line cook , 2

bartender, 6 waiter/s, 2 dishwasher, 2 cashier, 2 security guard.

Manager

Assistanf
Manager

Food
Security
Head Chef Server / Cashier Dishwasher Guard
Waiter

Assistant
Cook

Line Cook

Figure 3. Organizational Chart

JOB DESCRIPTION AND JOB REQUIREMENTS

Position: Restaurant Manager

Job Description

 Coordinating daily restobar management operations.

 Delivering superior food and beverage service and maximizing customer

satisfaction.
 Have knowledge in Food Safety and Sanitation.
 Responding efficiently and accurately to restaurant customer complaints.
 Estimate future needs for goods, kitchen utensils and cleaning products.
 Ensure compliance with sanitation and safety regulations.

Job Specification

 Excellent communication, interpersonal, leadership, coaching, and conflict

resolution skills.
 2 yrs. experience
 Time and project management skills.
 Ability to analyze processes and information, identify problems and trends,

and develop effective solutions and strategies.

 Commitment to providing exceptional service to customers and support to

staff members.
 College Graduate
 Must be 30 years old and above.

Position: Assistant Manager

Job Description

 Maintains staff by recruiting, selecting, orienting and training employees,

developing personal growth opportunities.

 Accomplishes staff job results by coaching, counseling, and disciplining

employees, planning, monitoring and appraising job results.

 Maintains safe and healthy work environment by establishing and enforcing

organization standards.
  Controls expenses by gathering and submitting budget information.
 Completes operations by developing schedules, assigning and monitoring

work, gathering resources and implementing productivity standards.

Job Specification

 2 Years’ experience in Hospitality on food and beverage.

 Familiarity with company policies and legal guidelines of the field.
 Excellent communication and interpersonal skills.
 Outstanding organizational and leadership skills.
 Ability to make decisions and find alternative solutions to problems.
 Proven experience as supervisor.
 Must be 30 years old and above.

Position: Head Chef

Job Description

 Cleans food preparation areas as determined by law and company policy.

 Prepare foods for the clients.
 Makes adjustments to food items to accommodate guests with allergies or

specific diet concerns.

 Keeps records and accounts of food purchases.
 Communicates with owner about how to improve meal service.

Job Specification

 Proven experience as cook.

 2 years’ experience in Hospitality and Beverage Industry.
 Knowledge of various cooking procedures and methods.
 Ability to follow all sanitation procedures.
 Ability to work in a team.
  Prior experience in related food and beverage service and food preparation

positions.
 Must be 25 years old and above.

Position: Assistant Chef

Job Description

 Monitored safety and sanitation of the kitchen.

 Regularly cleaned and maintained equipment.
 Prepared all items needed for service, from chopping vegetables to making

sauces and slicing meat.

 Maintained records of prepared food managed inventory.

Job Specification

 Proven Job as assistant chef / chef

 Hands-on experience with various kitchen equipment.
 Culinary school diploma preferred
 Must be 25 yrs. Old
 1 yr. Experience in Hospitality and Beverage Industry.
Position: Line Cook

Job Description

 Setting up and stocking stations with all necessary supplies.

 Cooking menu items in cooperation with the rest of the kitchen staff.
 Clean up station and take care of leftover food.
 Stock inventory appropriately.
 Comply with nutrition and sanitation regulations and safety standards.

Job Specification

 Proven cooking experience, including experience as a line chef, restaurant

cook.
 Accuracy and speed in executing assigned tasks.
 Culinary school Diploma.
 2 yr. of experience in cooking industry.
 Must be 25 yrs. Old
Position: Bartender

Job Description

 Preparing non-alcoholic and alcoholic beverages.

 Interact with customers, take orders and serve snacks and drinks.
 Mix ingredients to prepare cocktails.
 Restock and replenish bar inventory and supplies.
 Comply with all food and beverage regulations.
 Plan and present menu bar.

Job Specification

 Proven working experience as a bartender.

 Excellent knowledge in mixing and serving drinks.
 Excellent communication and positive attitude.
 Relevant training certificate.
 Must be 30 yrs. old and above.
 2 yrs. Experience in Bartending.

Position: Waiter / Waitress

Job Description
  Provide excellent customer service.
 Always strive towards best customer satisfaction.
 Make suggestions based on their preferences.
 Take and serve food/drinks orders.
 Keep table’s clean and tidy at all times.
 Cooperate and communicate with all serving and kitchen staff.
 Check dishes and kitchenware for cleanliness and presentation and report

any problems.
 Carry dirty plates, glasses and silverware to kitchen for cleaning

Job Specification

 High school diploma; food safety training is a plus.

 Must be of legal age to serve alcoholic beverages.
 Has a knowledge about food serving.
 Must be NCII holder.
 Must be 18 years old and above.

Position: Cashier

Job Description

 Accepting payments, ensuring all prices and quantities are accurate and

providing a receipt to every customer.

 Processing refunds, exchanges and resolving complaints.
 Bagging or wrapping purchases to ensure safe transport.
 Maintaining a clean workspace.
 Balancing the cash register and generating reports for credit and debit sales.

Job Specification
  3 to 6 months in Customer service or Cashier.
 High level of energy with strong customer service skills.
 Helpful, easy to approach to resolve the complaints.
 Mathematical skills and the ability to handle transactions quickly and

accurately.
 Must be 20 years old and above.
 High School Graduate / College Graduate.

Position: Dishwasher

Job Description

 Wash and sanitize all pans, utensils and dishes.

 Empty trash containers regularly.
 Maintain a clean work area and kitchen by sweeping and mopping as needed.
 Perform additional cleaning duties as requested.
 Clean food prep stations and equipment.

Job Specification

 Working Knowledge of sanitation procedures.

 Has Knowledge in food handling.
 Attention to detail and sanitation rules.
 High School Graduate.
 Must be 18 years old and above.
Position: Security Guard

Job Description

 Protecting company’s property and staff by maintaining a safe and secure

environment.
 Observing for signs of crime or disorder and investigate disturbances.
 Call police of fire department in cases of emergency, such as fire or presence

of unauthorized persons.
 Act lawfully in direct defense of life or property.

Job Specification

 Proven work experience as a security guard or relevant position.

 Trained security officer with diploma.
 Good Communication Skills.
 Excellent knowledge of public safety and security procedures/protocols.
 Must be 25 years old and above.
 Chapter VI

MARKET ANALYSIS

Market Analysis studies the attractiveness and the dynamics of the market. It is

also known as a documented investigation of a market that is used to inform a

particularly around decisions of inventory, purchase, facility expansion, purchases of

capital equipment, promotional activities, and many other aspect of the restaurant.

1. Out of 100 respondents, 92% answered that they have dined in a commercial

foodservice establishment, this means that most of the respondent dined in a

restobar and it could be a great opportunity for the propose business to attract

the customers.

2. These are the reason why people visits a restaurant, first is the family

gathering, second is for the casual lunch or dinner, the third is for leisure, and

lastly the business meeting.

3. The primary reason for some people to dine in a restaurant is for family

gathering.
 Based on the study conducted, the project would have an edge over the

competitors around the said area. The study must focus on the unique concept of

service and ambience. As long as the researchers focus on the study and follow the

market analysis they conducted the project will prove to be very feasible.

SOCIO-DEMOGRAPHIC PROFILE

100% 7
4
19
90%

80% 70
70%

60% 45
50%
55
40%

30% 9
16
20% 28

10% 47
0%
AGE SEX CIVIL STATUS
18 - 25 26 - 35 36 - 45 46 & ABOVE MALE
FEMALE SINGLE MARRIED WIDOWED SEPERATED

Figure 4. Respondents Age, Sex and Civil Status

 100% 11
11
90% 8
9
80% 10

70% 42
60% 10
50% 38
40% 2
14
30% 23
20%
43
10%
4
13
0% 1
HIGHEST EDUCATIONAL ATTAINTMENT OCCUPATION MONTHLY SALARY INCOME
ELEMENTARY LEVEL HIGHSCHOOL LEVEL VOCATIONAL
COLLEGE LEVEL COLLEGE GRADUATE HIGHSCHOOL GRADUATE
ELEMENTARY GRADUATE EMPLOYED SELF-EMPLOYED
STUDENT UNEMPLOYED PHP 8,999 & BELOW
PHP 9,000 - 14,999 PHP 15,000 - 19,999 PHP 20,000 - 29,000
F

igure 5. Respondents’ educational attainment, Occupation, Employees monthly

income and Students daily allowance.

The result in the socio-demographic profile shows that the people around the

area are mostly male and single. Out of one hundred respondents 47% falls at the

age of 18 - 25 years old. The result is a good thing to the Luna’s restobar because

Luna’s offer a modern theme restaurant, food quality and price quality. 55% of the

respondents are males. The result has a great advantage because male can eat and

drink a lot of food than female, therefor it can make the income fine. 70% of the

respondents are single. This is a good advantage in the restaurant because single

person has a lot of friends and a higher possibility to dine in a restaurant to have

their leisure time.

The respondents answered about their highest educational attainment, 43%

are said to be a college level/graduate, the young adults are hands-on in technology
so they can easily spread information about the restaurant and there has possibilities

that they will tell it or endorse the restaurant to their family and friends. 42%

respondents are said to be students. Most of the students nowadays want to spend

their leisure time to explore something new and unique. There has a possibility that

they will come and dined at the Luna’s Restobar.

PSYCHOGRAPHIC PROFILE

HAVE YOU EVER DINED IN A COMMERCIAL FOODSERVICE ESTABLISHMENT/RESTAURANT?

8.00%

92.00%

Yes No
Figure 6. Percentage distribution of respondents according to Have you ever dined

in a commercial foodservice establishment/restaurant.

IF YES, WHAT KIND OF RESRAURANT HAVE YOU BEEN TO?

13.00%

16.00% 38.00%

33.00%

Fa st Food Chai n Buffet Restaurant Speci al ty Resta ura nt Fi ne Di ni ng

Figure 7. Percentage distribution of respondents according to what kind of

restaurant have you been to?

IF NO, WHAT ARE YOUR REASONS FOR NOT DINING AT RESTAURANT?

9.00%

21.00%
44.00%

26.00%

Budget Concerns Lack of Ti me

Cl eanl i nes s & Sani tary Concerns Heal th & Nutri tions Is s ues
Figure 8. Percentage distribution of respondents according to what are the reasons

for not dining at restaurant?

Based on the gathered data 92% of the respondents have dined in a

commercial food establishment. Almost all the respondents had dined in a restaurant

so there has a possibility that those respondents will dine to Luna’s Restaurant.

Then 38% of the respondents have dined in a fast food chain establishment.

Almost all the respondents had dined in a restaurant so there has a possibility that

those respondents will dine to Luna’s Restaurant.

Then 44% of the respondents said no because they have budget concern,

lack of time, cleanliness and sanitary concern, health and nutrition issues and.

HAVE YOU EVER DINE IN A MODERN RESTAURANT?

7.00%

93.00%

YES NO

Figure 9. Percent distribution of respondents have ever dine in a modern restaurant.

 WHAT STYLE OF RESTOBAR WOULD YOU PREFER?
9.00%
20.00%
43.00%

28.00%

Modern Homey Tra di tiona l I don't have preference

Figure 10. Percent distribution on what style of a restaurant respondents prefer?

Based on gathered data, 93% of respondents have dined in a modern

restaurant. Almost all the respondents had dined in a modern restaurant so there has

a possibility that those respondents will dine to Luna’s Restaurant.

43% of respondents preferred a modern style restaurant. Almost half of the

respondents prefer a modern style restaurant so there has a possibility that those

respondents will dine at Luna’s Resto Bar.

 WHAT KIND OF FOOD YOU PREFER?
11.00%

52.00%

37.00%

Ri ce Pa sta Snacks

Figure 11. What kind of food do you prefer?

 WHAT KIND OF DISHES DO YOU PREFFER IN A RESTAURANT?
10.00% 22.00%
7.00%

13.00%

18.00%

14.00%
16.00%

Pork Si s i g Buffa l o Wi ngs Pork BBQ Cri s py Pata

Chi cken BBQ Chi cken Si s i g Cal ama res

Figure 12. What kind of dishes do you prefer in restaurant?

According the gathered data, 52% of the Respondents prefer Rice and 37%

for the pasta, therefore the researchers must make an adjustment for the future

customers. So that the customers will possibly dine in to Luna’s restobar and has a

big advantage for the Luna’s offers rice meals.

According to the gathered data 22% of the respondents preferred Buffalo

wings. The researchers based the Lunas’ menu to the respondents’ choices so there

has a chance that more respondents will dine in the Luna’s restaurant because the

restaurant itself will offer their chosen dishes.

DO YOU PREFER COMBO MEALS?
11.00%

89.00%

YES NO
Fig

ure 13. Do you prefer combo meals?

 HOW MUCH ARE YOU WILLING TO SPEND IN A COMBO MEAL?
9.00% 25.00%

24.00%

42.00%

PHP 99 & bel ow PHP 100-149 PHP 150-249 PHP 250 & a bove

Figure 14. How much are you willing to spend in a combo meal?

Based on the gathered data 89% of the respondents prefer combo meals

therefore he researchers make an adjustment and make a combo meal on their

menu. And has a big advantage to offer combo meals to Luna’s Restobar.

The 42% of the respondents are willing to spend 100-150 pesos. The

researchers should make an adjustments on the menu for the respondents. There

should be a combo meal with a combo price. So the respondents will go to the

restobar.
 WHAT IS YOUR REASON IN VISITING A RESTAURANT?
13.00%

3.00%

22.00%

62.00%

Fa mi l y Gatheri ng Cas ua l l unch/Di nner Leis ure Bus i nes s meeting

Figure 15. What is your reason in visiting Luna’s Restobar?

 HOW OFTEN DO YOU GO TO A RESTAURANT?

30.30% 32.32%
2.02%

35.35%

Once a week Twi ce a week Once a month Once a yea r

Figure 16. How often do you go to a restaurant?

Base on the Gathered data 62% of the respondents are willing to dine in to

Luna’s restobar because the reason they what to visit the restaurant is family

gathering.

Based on the gathered data the 35% of the respondents will go to a

restaurant twice a week, the result has a good advantage to the Luna’s restobar

because the respondents are going to a restaurant often. There have a possibilities

that they will visit Luna’s more often.

 WHAT TIME DO YOU USUALLY GO / VISIT RESTAURANT?
12.00%
31.00%

6.00%

25.00%

26.00%

Di nner Lunch Earl y Di nner Late Lunch Breakfa st

Figure 17. How often do you go to a restaurant?

 WHO IS USUALLY YOUR COMPANION IN VISITING A RESTAURANT?
9.00%

4.00%

54.00%

33.00%

Fa mi l y Fri ends Partner Cous i n

Figure 18. Who is your usually companion in visiting a restaurant?

According to the gathered data 31% of the respondents will visit the

restaurant in the evening, dinner time. This is between eight o’clock to twelve o’clock

in the evening. This will be a decent time to offer more dishes to the customers.

Out of one hundred respondents, 54% of the respondents go to a restaurant

with their family as their company. According to the result, there has a possibilities

that when they visit the Luna’s Resyobar with their family and friends there has a

chance that they will order more meals.

WHAT FACTORS / ASPECTS DO YOU VALUE THE MOST IN VISITING A RESTAURANT?
14.41%

15.32% 40.54%

29.73%

Price and Value Food Qual ity

Ambiance Qual ity of servi ce & faci li ty

Figure 19. What factors/ aspects do you value the most in visiting a restaurant?
 WHAT KIND OF ENVIRONMENT DO YOU WANT WHEN EATING / VISITING A RESTAURANT?
14.00%

5.00%

58.00%
23.00%

Live Band Board Games Interactive art Photo booth

Figure 20. What kind of environment do you want when eating/ visiting restaurant?

The primary factors that the respondents value the most in visiting a

restaurant is the food quality with the percentage of 45%. The food, service and

facility that the Luna’s restobar will offer will surely be loved by the customers so

there has a chance that they will visit the Luna’s restobar often. The ambiance will

also be a highlight of the Luna’s restobar because of its uniqueness.

According to one hundred respondents about 58% preferred the live band as

the entertainment. The respondents’ choice is also a choice of the researchers in

choosing entertainment therefore there has a chance that the respondents will dine

in the Luna’s Restobar.

 WHAT TYPE OF AMBIANCE DO YOU PREFER?
19.00%

41.00%

40.00%

Rel axi ng Modern Cozy

Figure 21.Which type of ambiance do you prefer?

 WHICH SNACKS TO GO WITH YOUR ALCOHOLIC BEVERAGES?
12.00%
34.00%
3.00%

22.00%

29.00%

Nachos Fries Cal ama res Oni on ri ngs Others

Figure 22. Which snacks to go with your alcoholic beverages?

There has a chance that the respondents will eat at the food service

establishment especially in Luna’s restaurant because some of the Luna’s menu is

affordable. Based on the gathered data 41% of the respondents want a relaxing

ambiance. This will be a great advantage for Luna’s restaurant to have a relaxing

vibe of modern restaurant so that the customer will dined in the restaurant and will

experience a new vibe in Luna’s restobar.

Based on the gathered data 29% of the respondents wants a nachos for the

alcoholic beverages and the lowest is onion rings. This will be a great advantage to

Luna’s restobar to offer more or add more to the said snacks and it will help to

increase the profit well.

 Chapter VII

TECHNICAL ANALYSIS

Table 1. Computation of the recipe cost and selling price for Liempo
Recipe Name: Liempo Cost per Serving: 36.48
Total Recipe Cost: 182.39 Mark up: 35%
Yield: 5 Selling Price: ₱ 104.22
Buffer (10%): 18.66%
Ingredients Quantity Unit Cost Actual Cost
Pork Belly 500 g ₱ 225 / Kg ₱ 112.5

Garlic 15 g ₱ 65 / Kg ₱ 0.98

Soy Sauce 230 ml ₱ 16.50 / 350 ml ₱ 10.84

 Brown Sugar 5g ₱ 20 / 250 g ₱ 0.4

Oyster Sauce 175 ml ₱ 88.50 / 415 ml ₱ 38.24

Pepper 4g ₱ 11. 25 / 100 g ₱ 0.23

Oil 240 ml ₱ 60 / 750 ml ₱ 19.2

TOTAL ₱182.39

Table 2. Computation of the recipe cost and selling price for Crispy Pata
Recipe Name: Crispy Pata Cost/Serving: ₱ 46.70
Total recipe per serving: 94.54 Mark up: 35%
Yield: 8 Selling Price: ₱ 133.43
Buffer (10%): 75.63%
Ingredients Quantity Unit Cost Actual Cost

Pork Leg 2.5 Kg ₱ 210 / Kg ₱ 525

Vinegar 200 ml ₱ 33.50 ml ₱ 6.7

Sprite 375 ml 79 / L 19.75

Water 59 ml --- ---

Garlic 10 g 65 / Kg 0.65

Peppercorns 7g 50 / 100 g 3.5

Bay Leaves 2.5 g 10 / 20 g 1.25

Salt 75 g 40 / 100 g 30

Oil 1183 ml 125 / L 147.87

Fish Sauce 15 ml 21.25 / 350 ml 0.91

Flour 20 g 44.50 / 500 g 1.78

Ingredients
(Dipping Sauce)
Vinegar 200 ml 33.50 / L 6.7

Soy Sauce 60 ml 18 / 385 ml 2.80

Red Onion 20 g 60 / kg 1.2

Garlic 15 g 65 / kg 0.97

Chili Pepper 2g 30 / 100 g 0.6

Salt 5g 10 / 15 g 3.33
Pepper 5g 10 / 15g 3.33

TOTAL ₱ 756.34

Table 3. Computation of the recipe cost and selling price for Chicken Sisig
Recipe Name: Chicken Sisig Cost per Serving: 46.70
Total recipe cost: 233.51 Mark up: 35%
Yield: 5 Selling Price: ₱ 133.43
Buffer (10%): 23.35
Ingredients Quantity Unit Cost Actual Cost

Chicken Liver 500 g 120 / kg 60

Chicken Fillet 500g 150 / kg 75

Pineapple Syrup 155 ml 28 / 200 ml 21.7

Garlic Chopped 128 g 60 / kg 7.68

Bell Pepper Red 128 g 65 / kg 8.23

Bell Pepper Green 128 g 60 / kg 7.68

Siling Haba 128 g 45 / kg 5.76

Liquid Seasoning 15 ml 57 / 300 ml 2.85

Margarine 30 ml 35 / 125 g 8.4

Pepper 5g 11.25 / 100 g 0.56

Onion Red 128 g 90 / kg 11.52

Salt 5g 11.25 / 100 g 0.56

Egg 3 pcs. 7 / pcs 21

Oil 30 ml 60 / 750 ml 2.4

TOTAL ₱ 233.51

Table 4. Computation of the recipe cost and selling price for Buffalo wings
Recipe Name: Buffalo wings Cost/Serving: ₱ 65.28
Total recipe Cost: 326.38 Mark up: 35%
Yield: 5 Selling Price: ₱ 186.50
Buffer (10%): 32.64
Ingredients Quantity Unit Cost Actual Cost

Chicken Wings 800 g 120 / kg 96

Siracha 100 ml 185 / 435 ml 42.53

Honey 100 ml 180 / L 18

Butter 113 g 67 / 200 g 37.86

Oyster Sauce 157 ml 88.50 / 405 g 38.24

Sugar 10 g 25 / 250 g 1
Salt 5g 100 g 0.56

Pepper 5g 11.25 / 100 g 0.56

All Purpose flour 220 g 65 / 800 g 17.87

Cooking Oil 715 ml 98 / 950 ml 73.76

TOTAL ₱ 326.38

Table 5. Computation of the recipe cost and selling price for Tokwa’t Baboy
Recipe Name: Tokwa’t Baboy Cost per Serving: 30
Total recipe Cost: 180.01 Mark up: 35%
Yield: 6 Selling Price: 85.71
Buffer(10%): 18.00
Ingredients Quantity Unit Cost Actual Cost

Pork Belly 500g 290.00/k 145

Tofu 500g 41.75/k 20.87

Vinegar 100ml 37/L 3.7

Soy Sauce 60ml 22/L 1.32

Salt 5g 11.25/100g 0.56

Cooking Oil 100ml 60/750ml 8

Pepper 5g 11.25/100g 0.56

TOTAL ₱ 180.01

Table 6. Computation of the recipe cost and selling price for Lumpiang Shanghai
Recipe Name: Lumpiang Shanghai Cost per Serving: 15.58
Total recipe cost: 467.35 Mark up: 35%
Yield: 30 Selling Price: 44.51
Buffer (10%): 46.74
Ingredients Quantity Unit Cost Actual Cost

Ground Pork 1.5kg 220/k 330

Onion 50g 81.61 12.24

Carrots 150g 70 10.5

Garlic 85g 5/per Head 0.98

Pepper 2g 12.25/100 g 0.26

Parsley 113.4g 62/125 g 56.25

Salt 7g 11.25/100 g 0.70

Eggs 2pcs. 7/Per pc. 14

Sesame Oil 15 ml 100/207 ml 7.25

Cooking Oil 500ml 98/950 ml 51.58
Wrapper 30pcs. 8/tipi 16

TOTAL ₱ 467.35

Table 7. Computation of the recipe cost and selling price for Onion Rings
Recipe Name: Onion Rings Cost per Serving: 21.13
Total recipe cost: 169.03 Mark up: 35%
Yield: 8 Selling Price: 60.37
Buffer (10%): 16.90
Ingredients Quantity Unit Cost Actual Cost

Onion 277g 235/kg 64.62

All Purpose Flour 160g 65/800g 13

Baking 5g 16.50/50g 1.65

Salt 5g 11.25/100g 0.56

Egg 1pc 7/pc. 7

Milk 250ml 89/L 22.25

Bread Crumbs 64g 29.50/230g 8.21

Pepper 142g 11.35/100g 0.16

Cooking Oil 500ml 98.00/950 ml 51.58

TOTAL ₱169.03

Table 8. Computation of the recipe cost and selling price for Nachos
Recipe Name: Nachos Cost per Serving: 37.66
Total recipe cost: 301.25 Mark up: 35%
Yield: 8 Selling Price: ₱107.59
Buffer (10%): 30.13
Ingredients Quantity Unit Cost Actual Cost

Tortilla Chips 300g 125/kg 37.5

Tomatoes 128g 74/kg 9.84

Onions White 128g 80.71/kg 10.33

Cheese Grated 156g 55/250g 34.32

Beef 250g 238/500g 119

Taco Seasoning 15ml 50/40g 18.75

Salt 10g 10/15g 6.67

Pepper 10g 10/15g 6.67

Oil 240ml 60/750ml 19.2

Ketchup 85g 22/320g 5.84

Mayo 85g 85.75/220ml 33.13

TOTAL ₱ 301.25

Table 9. Computation of the recipe cost and selling price for Pork Sisig
Recipe Name: Pork Sisig Cost per Serving: 36.98
Total recipe cost: 221.87 Mark up: 35%
Yield: 6 Selling Price: ₱ 105.66
Buffer (10%): 22.19
Ingredients Quantity Unit Cost Actual Cost

Pork Belly 500 g 220 / kg 110

Onion 50 g 81.61 / kg 4.08

Soy Sauce 45 ml 41.50 /L 1.87

Black Pepper 3g 11.25 / 100 g 0.34

Chili Flakes 43 g 35 / 100 g 15.05

Garlic Powder 3g 64.83 / 35 g 5.56

Calamansi 15 ml 25 / 500 g 0.75

Butter 100 g 35 / 125 g 28

Chicken Liver 115 g 120 / kg 13.8

Mayonnaise 90 g 85.75 / 220 ml 35.08

Salt 3g 11.25 / 100 g 0.34

Egg 1 pc. 7 / pc. 7

TOTAL ₱ 221.87

Table 10. Computation of the recipe cost and selling price for Iced Tea
Recipe Name: Iced Tea Cost per Serving: 5.31
Total recipe cost: 31.83 Mark Up:35%
Yield: 6 Selling Price: 15.16
Buffer (10%): 3.18
Ingredients Quantity Unit Cost Actual Cost

Iced Tea 30 g 174.50 11.63

Lemon 40 g 80 / kg 3.4

Ice 145 g 30 / 250 g 16.8

Water 8 cups ---- ---

 TOTAL ₱ 31.83

Table 11. Computation of the recipe cost and selling price for Cucumber Lemonade
Recipe Name: Cucumber Lemonade Cost per Serving: 6.88
Total recipe cost: 41.3 Mark up: 35%
Yield: 6 Selling Price: ₱ 19.66
Buffer (10%): .41
Ingredients Quantity Unit Cost Actual Cost

Cucumber 150 g 50 / kg 7.5

Lemon 360 ml 80 / kg 28.8

White Sugar 100 g 50 / kg 5

Ice 150 g --- ---

Water 237 ml --- ---

TOTAL ₱ 41.3

Table 12. Computation of the recipe cost and selling price for Stallion
Recipe Name: Stallion (bucket) Cost per Serving: 63.66
Total recipe cost: 190 Mark up: 35%
Yield: 3 Selling Price: 180.94
Buffer (10%): 19%
Ingredients Quantity Unit Cost Actual Cost

Stallion 6 pcs. 760/ 24pc. 190

Ice 60g --- ---

TOTAL ₱ 190
Table 13. Computation of the recipe cost and selling price for Red Horse
Recipe Name: Red Horse (1 L) Cos per Serving: 32.22
Total Recipe Cost: 96.67 Mark up: 35%
Yield: 3 Selling Price: ₱ 92.06
Buffer (10%): .97%
Ingredients Quantity Unit Cost Actual Cost

Red Horse 1 (L) 580/ 6pcs. 96.67

Ice 100g --- ---

TOTAL ₱ 96.67

Table 14. Computation of the recipe cost and selling price for San Miguel Light
Recipe Name: San Miguel Light Cost per Serving: 39.24
Total Recipe Cost: Mark up: 35%
Yield: 3 Selling Price: ₱ 112.11
Buffer: 23.54
Ingredients Quantity Unit Cost Actual Cost

San Miguel 1L 775/ 6pcs. 129.17

Ice 300 g ---

TOTAL ₱ 235.42
Table 15. Computation of the recipe cost and selling price for San Miguel Pale
Pilsen
Recipe Name: San Miguel Pale Pilsen Cost per Serving: 43.06
Total Recipe Cost: 129.17 Mark up: 35%
Yield: 3 Selling Price: ₱ 123.03
Buffer (10): 1.23%
Ingredients Quantity Unit Cost Actual Cost

Pale Pilsen 1L 90 / pc. 129.17

Ice 100 g --- ---

TOTAL ₱ 129.17

Table 16. Computation of the recipe cost and selling price for Margarita.
Recipe Name: Margarita Cost per Serving: 53.91
Total Recipe Cost: 53.91 Mark up: 35%
Yield: 1 Selling Price: ₱ 154.03
Buffer (10): .54%
Ingredients Quantity Unit Cost Actual Cost
Tequila 90 ml 265 / 700 ml 34.07

Lime Juice 60 ml 99 / 350 ml 16.97

Triple Sec 5 ml 295 / 750 ml 1.97

Sugar 15 g 60 / Kg 0.9
Ice --- --- ---

TOTAL ₱ 53.91

Table 17. Computation of the recipe cost and selling price for Tequila Sunrise.
Recipe Name: Tequila Sunrise Cost per Serving: 36.72
Total Recipe Cost: 36.72 Mark up: 35%
Yield: 1 Selling Price: ₱ 104.91
Buffer (10): .37%
Ingredients Quantity Unit Cost Actual Cost
Tequila 60 ml 265 / 700 ml 22.71

Orange Juice 120ml 75 / L 9

Grenadine 20 ml 188 / 750 ml 5.01

Ice --- --- ---

TOTAL ₱ 36.72

Table 18. Computation of the recipe cost and selling price for Greyhound Cocktail.
Recipe Name: Greyhound Cocktail Cost per Serving: 75.5
Total Recipe Cost: 75.5 Mark up: 35%
Yield: 1 Selling Price: ₱ 215.71
Buffer (10): .76%
Ingredients Quantity Unit Cost Actual Cost
Vodka 45 ml 630 / 700 ml 40.5

Grapefruit Juice 100ml 330 / L 33

Lime 5g 200 / 500 g 2

Ice --- --- ---

 TOTAL ₱ 75.5

Chapter VIII

FINANCIAL ANALYSIS

ESTIMATED INCOME

Meal No. of Turnov No. of Average Estimate No. of Projected

Period Seats er Rate Cove Check d Daily Operating Annual
r Sales Days Sales

LATE 20 4 80 13.53 1,082.4 360 389,664

LUNCH
(2:00PM-
5:00PM)

EARLY 25 4 100 13.53 1,353 360 487,080

DINNER

(6:00PM-
9:00)

DINNER 40 5 200 13.53 2,706 360 974,160

(10:00PM-
1:00AM)

SNACK 50 5 250 13.53 3,382.5 360 1,217,700

(2:00AM-
5:00AM)

TOTAL 3,546,286

Estimated Gross Sales 3,546,268

Less: Value Added Tax (12%) 425,552.16

Net Sales 3,120,715.84

Less: Food and Beverage Cost (35%) 1,092,250.54

Gross Profit 2,028,465.3

CONTROLLABLE EXPENSES

Labor Cost 831,815

Payroll : 214,580
SSS Contribution : 275,325.6
Employees Meal : 342,000
Equipment & Utensils 486,845.92
Dining equipment & utensils : 82,035
Kitchen equipment & utensils : 105,442.92
Cleaning materials & equipment : 11,359
Furniture & Fixtures : 178,075
Safety and emergency : 44,748
equipment and tools
Office Equipment : 25,973
Restroom Equipment : 39,313
Utilities (Energy & Water) 21,000
Energy (7000/Month) : 7,000
Water (8000/Month) : 8,000
Gas : 6,000
Pre-Opening Expenses 52,000
Recipe Testing : 4,000
Marketing Expenses : 20,000
Permits : 25,000
Telephone & Wi-Fi (2899/Month) : 3,000

TOTAL CONTROLLABLE EXPENSES : 1,391,660.92

Profit before occupancy cost, depreciation & income : 1,196,650.3

taxes

Capital investment : 9,499,439.81

Payback period : 48.31

Return of investment : 12.60

The following are the highlights of the financial analysis in the preliminary report.

1. Total Capital Investment: 9,499,439.81

2. Food and Beverage cost percentage is at 35%

3. Project Income: 11,520,480.00

4. Return of Investment: 12.60

5. Payback Period: 48.31

Table 16. Computation for the capital investment of Luna’s Retsobar.

1. Land ( at 287 sq.m) 5,275,340.00

2. Construction Cost (building material, 1,700,000.00
labor cost and professional fees for
architect and engineers)
3. Equipment and Utensils 213,350.92
4. Furniture and Fixtures 178,075
5. Pre-operating system 73,673.89
6. Planning Cost 2,000,000
7. Working Capital 50,000.00
TOTAL 9,499,439.81

CONTROLLABLE EXPENSES

A. LABOR COST

Assuming that there are only 360 working days, the following Salary Schedule will be

followed:

Table 17. Employee Salary Schedule for Luna’s Restobar

Position Rate Monthly No. of Annual Cost
Cost Employees
Manager Monthly ₱ 25,000 1 ₱ 25,000
Assistant Monthly ₱ 16,000 1 ₱ 16,000
Manager
Head Chef Monthly ₱ 12,000 1 ₱ 12,000
Assistant Monthly ₱ 10,000 1 ₱ 10,000
Chef
Line Cook Monthly ₱ 9,000 2 ₱ 18,000
Bartender Monthly ₱ 7,000 2 ₱ 14,000
Server 356/day ₱ 10,680 6 ₱ 64,080
Cashier 350/day ₱ 10,800 2 ₱ 21,600
Dishwashe 365/day ₱ 10,950 2 ₱ 21,900
r
Security Monthly ₱ 6,000 2 ₱ 12,000
Guard
TOTAL 19 ₱214,580

B. EQUIPMENT’S AND UTENSILS

Table 18. Cost of Equipment’s and Utensils needed for “Luna’s Restobar”
Item Specification Quantity Unit Price Actual Price
Kitchen Equipment

Gas Stove  Techno gas 2 10,500.00 21,000

  4 Gas Burners/ Gas
Oven
 24 months limited
warranty on parts, 12
months on service
 Full Electric Ignition
 Easy-to-clean oven
Exhaust  Washable Aluminum 2 3,898.00 7,796.00
Fan filter
 Charcoal Filter
 Suction Power: 180
m3/h maximum air
capacity
Freezer  Panasonic 2 9,399.00 18,798.00
 170 Watts
 12 Months for major
parts and Labor; 60
months for
compressor
 Spacious
Compartments
Rice  Hanabishi 2 4,098.00 8,196.00
Cooker
 10 liter capacity
serves 50 people
 Automatic rice cooker
with keep warm
system
 With steamer
Frying Pan  Lifestyle 4 550.00 2,200.00
 Non-Stick Pan
 26 cm
Casserole  MAs flex 3 650.00 1,950.00
 Heavy Gauge Quality
Stainless Steel
 24 cm
 Ergonomically Design
 Riveted Handles
 Thick Ply
Encapsulated Bottom
 Even Heat Distribution
 Safe for All Heat
Sources including
Induction
Grill Pan  Non-Stick Coating 4 705 2,820.00
 Material: Aluminum
Stock Pot  US Ware 2 780.00 1,560.00
 Stainless Body with
Liftoff Cover
 Lightweight and
durable
 Ideal to braise meats
 Sturdy and easy to
clean
Strainer  Chef’s Classic 3 450.00 1,350.00
 Solid ring base
 Dishwasher safe
 Quick Drain
Mixing  OEM 3 425.00 1,275
Bowl
 18 cm
 Made of premium
stainless steel, shiny,
scratch-resistant, rust
resistant
 A wide rime ensures
content to flow evenly
when pouring
 Ideal for marinating
for bbq
Measuring  Made of Plastic 2 214.96 429.92
Cups/Spoo
ns  Lightweight
 Durable
Knife  Professional Steel 2 185.00 370
Sharpener Knife
 10 inches
Knife  6pc. Knife set with 2 3,900.00 7,800.00
blade guards
 No-stain steel
 Non-stick metallic
coating
Wire Whisk  OEM 3 106.00 318
 25 cm
 Stainless steel
 Patented design
Ladle  Stainless Steel 3 83.00 249.00
 18/0 Stainless-1.2mm
 Silicone Coat
Chopping  Royal Crown 5 200 1000
Board
 Material:
Polypropylene
 Advanced Water Drip
Feature
 Has color-coded
system: Blue for
seafood, red for raw
meat, white for
cooked food, green
for veggies
Kitchen  Long Size: 120 x 60 x 2 10,516.00 21,031
Preparatio 80cm
n Table
 Stainless Steel
Glass Rack  Noble Products 4 700 2,800
 Plastic
 Have 16
compartments
 Compartment Length:
4 5/8 inches
 Compartment Width:
 4 5/8 inches
 Compartment Height:
2 5/8 inches
Dining Equipment’s and Utensils

Air  Panasonic 2 13,798.00 27,596

Conditione
d  Anti-Bacterial filter
 Energy Efficient Ratio
 Powerful mode
operation
 Washable Intake
Grille
 Fan Speed
Condiment  Glass Bottle 25 230 5,750
s
Container  Easy to clean

Pitcher  Clear pitcher 15 195 2,925.00

 18 ounces
Dinner  Bormioli Rocco 70 1,239 24,780
Plate
 Tempered Glass
 Porcelain Glass
 Microwave Safe
 Resistant to Thermal
Shock
 Chip and Break
Resistant
 6 pieces
Platter  Stainless steel oval 50 158 7,900
shaped serving flats.
Juice  Ocean Glassware 20 172 3,440
Glass/Wate
r Glass  425ml capacity
 14.6cm height
 6 pieces
Knife  3.5” paring knife, 5" 4 476 1,904
utility knife, 8" chef
 knife, 8" sharpening
steel.
 Durable, stainless
steel blades for razor
sharp cut.
 Oster Edgefield Knife
set 4 pc.
Spoon and  Stainless steel 10 99 990
Fork
 12 pairs
 Dishwasher safe
Ice Tong  Made of high quality 15 130 1,950
stainless steel
 Lightweight easy to
use
Ice Bucket  Generic 15 320.00 4,800
 Heavy duty, Non Toxic
food safe
 14cm Stainless steel
Safety and Emergency Equipment
CCTV  1 DVR 4 channel 760 3 12,200 36,600
p
 3 HD camera 960 p
 1 power supply
 1 TB hard disc
 Siamese coaxial
cables
Fire  Gemini 3 1.542.00 4,626.00
extinguish
er  Mono
Amoniumphosphate-
Material
 Equipped with
pressure gauge for
visual inspection
Emergency  2 head (24pcs. Bright 2 1,100 2,200
Lights led)
 Automatically lights up
 during power failure
 Overcharge and over-
discharge protection
circuit
 Built in AC charger
Emergency  High quality vinyl with 2 185 370
Exit Signs UV protection
First Aid  It includes 18 kinds of 2 476 952
Kit basic and essential
emergency
components
 Lightweight and
durable, waterproof
bag
Office Equipment

Computer  Processor: AMD A6 1 19,599 19,599

6400K Black Edition
Dual core 3.5GHz to
3.9 GHz
 Motherboard: Fm2
motherboard
 Memory: 2GB DDR3
memory
 Hard Drive: 1TB SATA
hard drive
 Graphics: Built-in
Graphics Radeon R5
Series 756Mhz
 Monitor: 15.6” LED
monitor
 Accessories include
keyboard, mouse,
mousepad
Printer  Canon 1 2,399 2,399
 Functions: Print,
Scan, Copy Wi-Fi,
Auto Duplex / 2 sided
printing, Borderless
printing
  Print and scan from
almost anywhere
around the house with
its wireless capability
 Enjoy printing from
your cellphone
 Print Resolution: 4800
x 1200 dpi
 Photo All-in-One with
ciss filled with 4 color
inks
 1 year warranty
Office  Square wooden 1 2,500 2,500
Table
 Height: 29.4 x 35.4
Office  Headrest height and 1 1,375 1,375
Chair angle adjustment
Restroom Equipment
Toilet bowl  Ceramic 4 3,390.00 13,560.00
 With flush
Ceramic  46x46x20 cm 3 1,599.00 4,797.00
Bathroom  White color
sink
Wall Mirror  Mirror with wood 1 5,500.00 5,500.00
frame
Soap  Wall mounted soap 2 1,200.00 2,400.00
Dispenser
Tissue  Steel toilet paper 4 2,189.00 8,756.00
Dispencer holder
Wet floor  Heavy duty hard 2 250 500
signs plastic
 Prevent accidents and
slips
Hand Dryer  American Brand 1 3,800.00 3,800.00
Cleaning Equipment and Tools
Spin Mop  360 spin mop with tub 4 1,100.00 4,400.00
Multi  Lavender Spray 2 155.00 310.00
surface
spray
cleaner
Cleaning  Micro Fiber 1 set 499 499
Cloths
Broom /  Plastic 3 set 150.00 450.00
Dust pan
Trash bin  Orocan 2 set 2,850.00 5,700.00
 80 liters
 17x22.3x31 inches

C. Furniture and Fixture

Table 19. Cost of Furniture and Fixtures needed for Luna’s Restobar.
Item Specification Quantity Unit Price Actual Price
Table  Wooden table 19 1,100 20,900
 4 feet, H: 29.5 x W:
30.4
Chair  Brand: Shivam 150 575 86,250
 4 feet, Color black
Wall Clock  20 inch 50 cm 4 880 3,520
Filling  50kg suspension 1 3,550 3,550
Cabinet capacity
 Brand: Silver line
Paintings  5 Panel, Hd print 2 2,189 4,378
wall
Fluorescent  Low Brightness 10 3,800 38,000
Lamp
Plants  Bring love, Luck 10 1,500 15,000
Prosperity
 Color: Green
Tissue  Rectangular 15 2,159 6,477
Holder wooden set of 5
TOTAL 181,950
 Chapter IX

TOTAL ENVIRONMENT TO WHICH THE GUEST ARE EXPOSED

Proposed logo of the business

Temperature and Humidity

We choose Tagaytay City for our restobar because of its scenery and cool

climate provided by its altitude.

Lightning and Music

We choose the lighting that not dim yet not so bright. The Light that will be use

are suitable to the ambience and designs to make the place more relaxing and we’re

playing the music depending on the mood or by the request of the customer.

Furniture and Fixture

The furniture that have been selected in our restaurant will be modern and for

its quality. We should invest on the furniture and fixture so the restobar will not going

to replace everything because of its low quality.

HEAD COOK
MANAGER

DISHWASHER CASHIER / FOOD SERVER

ASSISTANT COOK
NON – PHYSICAL COMPONENT

MARKETING STRATEGY

To attract the customers, the marketing strategy of the researchers chooses

through social media and to promote the restaurant online through facebook and

having a delicious photos online and having a relaxing ambiance photos on our

website is essential for the customer. Luna’s restobar will offer contest online by

uploading content related to the restobar, it’s a good way to spread the word about

the restobar. The researchers can choose two winners every Friday and they can

bring their plus one for a free meal and drinks.

Social Media Campaign

 Chapter X

LAYOUT AND DESIGN

Figure 23. Floor Plan of Luna’s Restobar.

Figure 24. Roof Plan of Luna’s Restobar.
Figure 25. Site Perspective of Luna’s Restobar.
Figure 26. Interior Perspective of Luna’s Restobar.
 Chapter XI

SANITATION, SAFETY AND SECURITY MEASURES

Luna’s Restaurant is maintaining a clean work place to prevent cood

contamination. All equipment must be cleaned regularly, cleaning will remove the

bacteria but not necessarily kill the bacteria and because of that all workers should

be familiar with the cleaning standard and personal hygiene.

 Chapter XII

CONCLUSION

According the result of our market analysis out of 100 respondents, 37

percent answered that they already dine in. Our psychographic profile our target is

menu planning. Are selection which is in Tagaytay City with a good atmosphere,

good climate and has a good ranked for a future customer.

Chapter XIII

REFERENCES
SAMPLE PERMITS
 APPENDICES

A.CURRICULUM VITAE OF AUTHORS

B.MARKET SURVEY QUESTIONNAIRE

C.SAMPLE PERMITS

 BARANGAY BUSINESS PERMIT

 BIR TAX REGISTRATION

 BUILDING PERMIT

 DTI PERMIT

 FIRE SAFETY PERMIT

 LEASE CONTRACT

 MAYOR’S PERMIT
 SANITARY PERMIT
CURRICULUM VITAE OF AUTHORS
APPLICATION FORM PERMIT
BUILDING PERMIT
MAYOR’S PERMIT
DTI TAX PERMIT
LEASE CONTRACT
FIRE AND SAFETY PERMIT
BARANGAY BUSINESS PERMIT
BIR PERMIT