SACRED HEART DIOCESAN SCHOOL, INC.

"Where peace making is life-giving"

Molave Zamboanga del Sur

DIG-IN UNLI CHICKEN

FEASIBILITY STUDY

By:

Mytz S. Arias

Ivan M. Langam

Chesca Marie H.Menioria

APRIL, 2021

SECOND SEMESTER

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 TABLE OF CONTENTS

TITLES PAGE NO.

ACKNOWLDGMENTS……………………………………………………… i

EXECUTIVE SUMMARY……………………………………………………… ii

CHAPTER I

1.1 INTRODUCTION…………………………………………………… 1

1.2 VISION………………………………………………………………. 2

1.5 INDUSTRY…………………………………………………………..

CHAPTER II

2.1 METHODOLOGY……………………………………………………

2.2 PRODUCTS………………………………………………………….

CHAPTER III

3.1 TARGET MARKET………………………………………………….

3.2 MARKETING PROGRAM………………………………………….

3.3 PRODUCT STRATEGY……………………………………………..

3.4 PLACE STRATEGY…………………………………………………

3.5 PROMOTIONAL STRATEGY………………………………………

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 3.6 PRICING STRATEGY………………………………………………

3.7 PACKAGING STRATEGY………………………………………….

3.8 PEOPLE STRATEGY………………………………………………..

3.9 PROCESS…………………………………………………………….

3.10 SWOT ANALYSIS…………………………………………………

CHAPTER IV

4.1 FORM OF OWNERSHIP…………………………………………….

4.2 ORGANIZATIONAL STRUCTURE………………………………….

4.3 MANAGEMENT AND ORGANIZATIONAL ASPECT...................

CHAPTER V

5.1 PRODUCTION AND TECHNICAL ASPECT……………………...

5.2 TECHNICAL CONSIDERATION…………………………………..

5.3 RAW MATERIALS AND SUPPLIES………………………………

5.4 SCHEDULE………………………………………………………….

CHAPTER VI

6.1 FINANCIAL ASPECT……………………………………………….

6.2 COST OF EXPENSES……………………………………………….

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CHAPTER VII

7.1 CONTRIBUTION OF PHILIPPINE ECONOMY...............................

7.2 CONTRIBUTION OF GOVERNMENT REVENUE………………..

7.3 CONTRIBUTION OF COMMUNITY HOUSEHOLD.......................

CHAPTER VIII

8.1 SURVEY RESULTS ANDINTERPRETATION OF DATA.……….

8.2 FINDINGS……………………………………………………………

8.3 RECOMMENDATIONS……………………………………………..

8.4 CONCLUSIONS………………………………………………………

APPENDIX

DOCUMENTATIONS

CURRICULUM VITAE

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 ACKNOWLEDGMENT

The completion of this undertaking could not have been possible without the

participation and assistance of so many people whose names may not all be enumerated,

that the researchers ask forgiveness for not acknowledging everyone. However, the

researchers would like to express their deep appreciation and indebtedness particularly to

the following:

Sr. Lydia T. Perejan, MCM, Directress Principal, for her experiences and

encouragement which providesthe researchers a strong foundation to complete this study.

Mrs. Joan L. Iway,Feasibility Study Adviser,for her suggestions and guidance

throughout the study.

Ms. MaychelleTañeza, Immersion, Investigation and Inquiries Adviser,for

her help and support with this whole process.

To the panelists, for participating and sparing their time to fulfill the study.

To the researchers’parents, for providing more than just encouragement in

some very dark times. This study would never have been successful without their help.

To the researchers’ support group, without their shoulders to lean on, the

researchers would never have succeeded this study, much less started it.

Above all, to the Great Almighty, the author of knowledge and wisdom, for His

countless love.

The researchers are eternally grateful.

 EXECUTIVE SUMMARY

The purpose of this study is to serve as a guide in which putting up Unli

Chicken Restaurant in Molave. Dig-In Unli Chicken is an American-style diner with a

Filipino twist primarily serving all-original-recipe and made from flavored chicken parts.

The target market’s service quality opinion will serve as a guide that will drive the

restaurant’s keys to success. The study will serve as a guide in which the marketing of the

restaurant will be guided. To make the plan doable, it is important to identify its

financials in which the variable and fixed cost of Dig-In Unli Chicken will be taken to

account of. On the other hand, the studies goal is to increase its sales and be known as

one of the best local chicken wings restaurants in Molave. In addition, the researchers

decided to introduce various recipes aligned with ‘chicken’ meals.

 This is to certify that this feasibility study entitled "Dig-In Unli Chicken” to fulfill

the requirements for Grade 12 in Accountancy. Business, and Management (ABM)

Strand was successfully depended and approved on April, 2021.

MRS. JOAN L. IWAY

Culminating Activity

Adviser

MS. MAYCHELLE L. TAÑEZA

3 I’s Adviser

MR. BENJAMIN B. SUMILE, M.A. MS. KATRINE JANE I. SAJULGA

Academic Coordinator/Panel Member Panel Member

GERALDINE P. MARTEL

Panel Member

SR. LYDIA T. PEREJAN, MCM

Directress/Principal
 CHAPTER I

1.1 Introduction

This paper presents a feasibility study for establishing an unli chicken parts restaurant

with its main product, buffalo wings called “Dig-in Unli Chicken” in Molave,

Zamboanga del Sur.

This study will assist in supporting the viability of the business plan. Additionally, it

can identify possible complications ahead of time thus, eliminating them from occurring

by planning for precautions. The paper will also enable the creation and testing of the

business structure of Dig-in Unli Chicken. The proposed project is a restaurant called

Dig-in Unli Chicken that focuses on Buffalo wings and other easily prepared chicken

dishes. The proposed main product of this study is Buffalo wings. Buffalo wings, in the

cuisine of the United States, is an unbreaded chicken wing section that is generally deep-

fried then coated or dipped in a sauce consisting of a vinegar-based, cayenne pepper, hot

sauce and melted butter prior to serving.The name "Buffalo" is now also applied to other

spiced fried foods served with dipping sauces,including chicken "fingers",chicken

lollipop, and chicken neck. Throughout the 1970s and 1980s Buffalo wings gained in

popularity as a bar food and appetizer across the United States and Canada. As the market

for chicken wings became larger, restaurants began to create and use a variety of sauces

in addition to buffalo sauce. Some of these new chicken wing sauces were influenced by

Chinese, Japanese, Thai, Caribbean, and Indian cuisines. Other flavours created by

restaurants include unique combinations, such as buffalo wings, honey glazed, parmesan

cheese, teriyaki, and sweet chili.

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 Putting up an unli chicken establishment here in town would be a very great idea

knowing that there is no such establishment that operates here. Dig-In unli chicken will

surely stand out among other business establishments that also offer unli chicken wings

whereas Dig-In unli chicken offers different parts of a chicken like chicken wings,

chicken neck, chicken feet, and chicken thigh. The business also provides convenience to

the customers because it is new here in the municipality of Molave which are usually

located at nearby cities.

1.2 Business Name

The management choose “Dig-In Unli Chicken” as the business name because

Dig-In refers to welcoming or allowing people to eat as much as they want. The

picture above illustrates the logo of the business to which it will be recognized and

will served as a promotional tactic.

1.3 Vision

The aim is to establish Dig-In Unli Chicken as the best unlimited chicken in town.

1.4 Mission

Provide high-quality, tasty unli chicken in a variety of flavours, resulting in

positive customer satisfaction on a daily basis. We believe that providing excellent value

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for money, as well as a disciplined, professional, and satisfied workforce that shares the

company's vision, will result in a loyal following with limitless growth potential.

Objectives

The ultimate objective of a feasibility study is to ensure a project is sustainable,

technically feasible and economically justifiable. This is indispensable to determine

whether the project is worth the investment and its risk factors. This paper addresses

these main objectives:

1. Description of food industry and analysis of current market;

2. Detailed description of targeted consumers;

3. Development of a marketing plan;

4. Determine the needed material, labour, transportation and technology;

5. Define the business and its organizational needs;

6. Development of human resources;

7. Selecting the suitable site and location.

1.5 Products and Services

Dig-In Unli Chicken provides variety of flavoured chicken. We’re also offering

chicken feet, chicken lollipop, and chicken neck.

1.6 Industry

Food establishments are all over town or are already all over Molave, Zamboanga

del Sur. Some of those are native restaurants , fast food chains and , korean food , and

any other type of food being offered. Knowing that these commerces are included to the

food industry, it is what makes the researchers assume that any business in related to the

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food industry is out competitor. To ensure catching the eyes, mind, and the heart of the

customers, the owners to do a lot more effective promotional strategies. these

promotional strategies are bound to become the main reasons why social media is a very

much useful all

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 CHAPTER II

This chapter explains and explores how the researchers can collect the

information and data needed for the entire analysis. It specifies who will be the

respondents and the research's focus.

2.1 Methodology

The Feasibility Study given was made through conducting research and a survey

here in the municipality of Molave, Zamboanga del Sur, in order to evaluate the propose

business which is the DIG IN UNLI- CHICKEN to know if it is feasible. First, the

researchers made a scope and limitation about the DIG IN UNLI-CHICKEN to know the

certain categories that is not useful in the study. Second, the researchers conducted a

survey questionaires in order to be answered by 100 respondents in Molave, Zamboanga

Del Sur. for more information the researchers researched for Cons and pros whether it is

fit to build Dig in Unli- Chicken restaurant in Molave.

2.2 Products

Food/Beverages Prices Description

Chicken Wings Buffalo wings, also called hot wings, chicken
wings, or simply wings, deep-fried, unbreaded
P199.00/per chicken wings or drums coated with a vinegar-
person and-cayenne-pepper hot sauce mixed with
butter. They are commonly served with celery
and a blue cheese dipping sauce, which acts as
a cooling agent for the mouth.

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Chicken Feet Deep-fried with a batter of eggs and flour, the
chicken feet taste something in the ballpark of
P99.00/per fried chicken. There may not be any meat on
person the feet, but what they lack in flesh they make
up for in texture and chicken-y flavor.

Chicken Neck Chicken necks have even less meat than

wings, but that meat has a rich, dark, almost
P99.00/per gamy flavour, and eating them—corn cob
person style—is kind of fun.
Chicken Lollipop Chicken lollipop is usually prepared using the
middle segment of the chicken wing or thigh.
The middle segment has one of the two bones
P249.00/per removed, and the flesh on the segments is
person pushed to one end of the bone. These are then
coated in a spicy red batter whose main
ingredients include red chili powder,
and turmeric. The coated chicken is
then marinated for a couple of hours. The
marinated chicken is usually deep fried in oil,
but another well-known choice
includes baking. The exposed bone is
sometimes wrapped in aluminum foil.
Nestea It is a refreshing, and great tasting beverage
that is good for the customers.
P15.00/person
(1glass)

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Softdrinks A soft drink is a drink that typically contains
carbonated water, sweetener, and a natural or
P18.00 artificial flavoring. The sweetener may be a
P40.00/liter sugar, high-fructose corn syrup. fruit juice, a
sugar substitute, or some combination of these.
White Rice White rice is rich in minerals such as calcium
and iron. It is also rich in vitamins such as
P10.00/1cup niacin, vitamin D, thiamine and riboflavin.
P25.00/person Iron promotes healthy red blood cells, while
(UNLI) niacin and thiamine improve metabolism.

CHAPTER III

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 This chapter discusses how Dig-In Unli Chicken can distribute their goods to their

target market, as well as the tactics that business owners may use to generate profit and

the procedures that must be followed in running the business.

3.1 Target Market

Dig-In Unli Chicken is a casual dining restaurant that serves unli chicken with a

twist. Its primary aim is to build a strong relationship with customers by enhancing

services and providing high-quality goods at reasonable rates.The majority of our market

can be classified as Millennials, who are the kind of people who are willing to spend a

small amount of money on a delicious meal. Through our product ranges, we are

targeting people who are adventurous enough to try something new. Dig-In Unli Chicken

will also target the market with similar segments of consumers who prefer to be served in

a creative way as it becomes more innovative. For customers who like to eat or hang out

at a table, Dig-In Unli Chicken tries to build more accommodating and cozy environment

to entice them to stay longer.

3.2 Marketing Program

Dig-In Unli Chicken will raise customers’ awareness of its products through:

Tarpaulins, Flyers, and Posters- Tarpaulins have grown in popularity as a result of their

versatility and weather resistance. It will be placed in public places where the public can

be updated, such as streets, markets, and other places.

 Social Media-Every week, new social media networks emerge, the majority of which

will never gain momentum. One of the most interesting aspects of social advertising is

that its capacity to scale is nearly limitless. It's a form of online marketing that focuses

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primarily on social media sites.Creating a Facebook page, Instagram account, and Twitter

account for Dig-In Unli Chicken is a low-cost way to gain exposure and promotion.

3.3 Product Strategy

With our store name “Dig-In Unli Chicken”, it is obvious that our main offer is

unli chicken. According to Eli Rosenberg, Vice President of Marketing at market

research firm Food Genius, “Chicken is a staple ingredient in almost every cuisine; it’s

being prepared authentically on a massive scale”. Chicken is undoubtedly an unending

favourite food of almost if not all people, but that doesn’t mean people are eating it the

same old ways. Our unli chicken offers different parts of chicken such as chicken wings,

neck, and leg. Dig-In Unli Chicken is currently in the growth and experimental stage as

we are still trying to unlock something that is missing in our casual-dining restaurant. We

would add new items to the menu list for our customers to try out. If it gets the boom

effect, it will stay in the menu list. However, if it doesn’t get enough sales, it will be

removed to give way to newproducts. With this being said, we are planning on improving

our existing menu list.

3.4 Place Strategy

The location where the project will be designed is an important part of developing

a project initiation plan. When assessing site choices, a thorough evaluation of the project

needs is necessary in order to make the right choice. Many factors, such as environmental

and technological factors, influence the selection decision-making process.The site

selection process starts with a comprehensive review of the project's criteria, which is

then weighed against the merits of possible sites. Selecting and assessing

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neighbourhoods, real estate site review and acquisition, and likely negotiating tax

incentives are all part of the process.

The proposal's geographic focus is Molave, Zamboanga del Sur mainly located at

Blancia Street. A weighted scoring method was used to pick the chosen spot.It's a tool

that helps you choose between options based on capital costs, infrastructure, utility

availability, accessibility and parking, public visibility, size, site-related costs, and

proximity to residential and commercial areas. The project decided to buy the building

and renovate it to meet the needs of the company.

3.5 Promotional Strategy

Since Dig-In Unli Chicken is targeted on millennials, social media can be a good

platform toadvertise their dishes to their intended market. However, to boost the

promotional advertising of Dig-In Unli Chicken there will be a short and long term phase

of advertising to achieve a successful promotion of Dig-In Unli Chicken like “Customer

Incentives”. The researchers decided to implement a loyalty and stamp card program to

recognize and reward loyal customers. Dig-In Unli Chicken is gaining popularity as a

result of its freebies and promotions. Furthermore, the researchers want to incorporate a

scheme that allows them to carry their friends and receive a package discount in

exchange for more stickers, stamps, or points on their loyalty card. Once customers have

had the opportunity to participate in the said promotion, Dig-In Unli Chicken will be able

to determine which items are the most appealing to them.According to the owner, they

were still experimenting their menu - they are doing this by introducing new menus and

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removing those are not marketable to their customers. Therefore, this strategy would be a

great use to find their target market.

3.6 Pricing Strategy

Dig-In Unli Chicken will be implementing a value-based pricing. This approach

was used tobe able to emphasize the value that the product holds. According to Mark

Stiving, a pricing strategist, “Value-based pricing means setting a price customer are

willing to pay based on the perceived value to them of your product or service - not on

the cost of providing it”. In line with this approach definition, Dig-In Unli Chicken will

obtain the consumer’s perceived value of the product from thesurvey where we asked the

question, “How much is your preferred price range for unli-chicken?”

3.7 Packaging Strategy

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 Dig-in Unli Chicken for takeout, we are using disposable take away kraft paper

meal box. This is an eco-friendly packaging and is harmless to the environment. Kraft

papers degrade naturally within a few weeks, decomposing just like leaves that fall off a

tree. In fact, kraft paper can be recycled for use in new packaging.

3.8 People Strategy

The ability to attract a potential workforce is the most critical factor in providing

high-quality service. While finding the right people is the most important goal, dealing

with the high turnover rate requires a versatile approach.We will also maintain long-term

partnerships and strong bonds with our customers, as this is critical for developing a

dependable consumer base and using word-of-mouth marketing. We can also have

significant activities such as night outs, happy hour, and so on, in addition to employee-

customer relations.

3.9 Process

The ability to purchase the appropriate amount of standard, fresh, and seasonal

items with the required degree of quality and consistency forms the solid foundation for a

restaurant like Dig-In Unli Chicken. We will continue to experiment with our recipes in

order to achieve a better flavour mix, and hopefully, our company will continue to

expand in the near future preparing the food. We will also conduct a thorough inspection

of purchased raw materials and taste-test the product before serving it. This will also be

used as a quality management mechanism to ensure that our goods meet our high

expectations.

3.10 SWOT Analysis

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Strengths

 Our strength is based on our ability to satisfy our customers by providing them

with the option of eating breakfast, lunch, or dinner at our restaurant.

 At the table, providing excellent service.

 Offering a lower-priced menu than comparable restaurants in the region, for

example.

 Air-conditioned room.

 Well-trained and friendly employees.

Weaknesses

 Competing with major restaurant brand.

 Not getting consistent supplies that result in menu items not being available.

Opportunities

 Located in an area where there are a lot of potential customers.

 Taking advantage of trends related to eating healthier may mean featuring more

organic dishes or salads on your menu.

 Offering delivery services and take-out or setting up a drive-through to meet the

needs of people.

 Expanding or providing different types of food and beverages.

Threats

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 Competing restaurants located nearby.

 New restaurants opening up in the area.

 Potential rising price of certain foods.

CHAPTER IV

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 This chapter examines the positions of business owners, whether capitalists,

industrialists, or both. The ordered chart is also mentioned here to properly divide the

tasks among the business staff.

4.1 Management and Organizational Aspect

Where clear instructions and expectations are required, the manager will act as the

authority figure. Public relations, inventory, coping with employees, and customer

service are only a few of the problems that restaurant management entails. To achieve the

best performance, the manager can assess the situation and consider a variety of

management methods.

Registrations

Government Agencies for Registration

 Securities and Exchange Commission (SEC)

 Local Government Units where the business is located

a. Barangay

b. Mayor’s Office

Basic requirements and procedures in registering a partnership business

1. Registering with Securities and Exchange Commission (SEC) Name Verification slip

 Articles of partnership

 Written undertaking to change corporate name by any partner

2. Business Permit (Mayor’s permit and Barangay Clearance)

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  SEC Registration

 Certificate/ Articles of partnership

 Community tax certificate

 Barangay clearance

 Fire safety/ inspection permit

 Sketch of site.

3. Registering with the Bereau of Internal Revenue (BIR)

a. BIR Form 1901

 SEC Certificate of Registration

 Mayor’s Permit

b. Application for Authority to print receipts and invoices

 BIR Form 1906

 Job Order

 Final and clear sample of receipts and invoices

 Photocopy of Proof of Payment

4.2 Form of Ownership

A partnership is a business with several shareholders, each of which has made a

financial investment in the company. Individuals who work in the company are included

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in some collaboration, while others may have investors with minimal involvement and

responsibility for the business's debts and litigation.

The company will be a general partnership in particular. A general partnership is a

corporate structure in which two or more people agree to share all of the assets, earnings,

and financial and legal liabilities of a jointly-owned company. Such partners commit to

unlimited liability, which ensures that the partnership's commitments can be met for any

of their personal properties. In reality, any partner in a partnership may be sued for the

entire partnership's debts. As a result, the possible liability arising from an indefinite

liability agreement is uncapped and can be paid off by seizing an owner's personal

properties.Furthermore, since taxes do not flow into the general partnership, partners are

responsible for their own tax obligations, including money received by the partnership on

their personal income tax returns.

4.3 Organizational Structure

The company’s structure consists of a managerand accountant/ cashier for the

administration of the business. A chef and two waiters for the preparation and serving of

the dishes. Lastly, a cleaner to maintain the cleanliness of the restaurant.

Manager/Owner

Bookkeper/Cashier Chef

Cleaner Waiter/Waitress Kitchen Crew

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 CHAPTER V

PRODUCTION ASPECT

This study discusses about the flow of the company’s business. It states the

location and operational equipment used in its operations. A description of the process

flow is necessary to identify the production steps and hence the needed machinery.

5.1 Production and Technical Aspect

The main product to be used by the restaurant is chicken and the specialty is

Buffalo wings. In the preparation of these dishes there are three phases. The first phase of

the production program is assembling and weighing of the ingredients for production.

During the second phase, the product is breaded and deep fried. After this, the sauce of

the buffalo wings is prepared and lastly the sauce and fried chicken wings are mixed.

All the needed machinery for the restaurant depends on the identified process of

the cooking and deep frying. The next section will describe all the technical details of the

production lines and identify the area, labour, and layout.

5.2 Technical Consideration

The machinery is chosen by evaluating goods from a range of suppliers and

selecting the best in terms of quality, price, and service.

5.3 Raw Materials and Supplies

The Dig-In Unli Chicken will serve high-quality foods and items made from the

highest-quality raw materials available. The majority of supplies will come from the

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public sector, where freshly picked and delivered items will raise the quality of served

dishes and side dishes to meet consumer needs.

A. Raw Materials

Items Unit Price Quantity Total

Chicken Wings Kilogram 190 100 ₱19,000

Chicken Neck Kilogram 85 50 ₱4,250

Chicken Feet Kilogram 50 50 ₱2,500

Chicken Leg Kilogram 200 100 ₱20,000

Hot Sauce Bottle 21 20 ₱420

Cooking Oil Gallon 142

20 ₱2,840

Butter Kilogram 240 20 ₱4,800

Kilogram 22
Salt 20 ₱440

Pepper Kilogram 120 10 ₱1,200

Tomato Sauce Kilogram 68 15 ₱1,020

Catsup Kilogram 180 10 ₱1,800

Honey Bottle 250 10 ₱2,500

Soy Sauce Pack 7.5 100 ₱750

Red Pepper Flakes Pack 60 10 ₱600

Parmesan Cheese Bottle 499 5 ₱2,495

Garlic Powder Pack 79 10 ₱790

Dried Oregano Kilogram 599 5 ₱2,995

Sugar Kilogram 52 10 ₱520

Garlic Kilogram 330 5 ₱1,650

Ginger Kilogram 83 10 ₱830

Cinnamon Stick Pack 150 10 ₱1,500

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Pineapple Juice Can 195 10 ₱1,950

Cornstarch Kilogram 145 20 ₱2900

Egg Tray 210 10 ₱2,100

All-purpose flour Kilogram 95 20 ₱1,900

Baking Powder Kilogram 120 10 ₱1,200

Onion Kilogram 42 10 ₱420

Sweet Chili Sauce Bottle 47.50 20 ₱950

Rice Sack 950

20 ₱19,000

TOTAL MONTHLY RAW

₱103,320.00
MATERIALS EXPENSE

TOTAL ANNUAL RAW

₱1,239,840.00
MATERIALS EXPENSE

B. Supplies

All of the supplies needed for the company in a month are listed below, along

with their approximate quantity and price.

Items Unit Price Quantity Total

Disposable Plastic Gloves Pack 31 10 ₱310

Tissue Pack 41.50 30 ₱1,245

Apron Piece 195 5 ₱975

Dishwashing Liquids Gallon 240 5 ₱1,200

Door Mat Piece 100 5 ₱500

Meal Box 100pcs 275 10 ₱2,750

LPG Tank Tank 1000 5 ₱5,000

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Sponge Piece 19.75 8 ₱158

Toothpick Box 150 1 ₱150

Soft Drinks Case 360 100 ₱36,000

Soft Drinks Dozen 160 50 ₱8,000

TOTAL MONTHLY

SUPPLIES EXPENSE
₱56,388

TOTAL ANNUAL SUPPLIES

EXPENSE
₱676,656.00

C. Equipment Expenses (Property, Plant and Operational Equipment)

Operational Equipment Detail and Description

 Refrigerator

Price per Unit:₱28,360.00

Quantity: 1

 Gas Stove

Price per Unit: P2,799.00

Quantity: 1

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  Gas Range

Price per Unit: P 22,490.00

Quantity: 1

 Deep Fryer

Price per Unit: P 1,799.00

Quantity: 1
 Furnitures

Price per Unit: P20,000.00

Quantity: By Set

 Kitchen Equipments

Price per Unit: P5,924.00

Quantity: By set

TOTAL EQUPMENT P81,372.00

5.4 Schedule

Hours of work refer to all time an employee performs genuine work, is required to

be on duty, or is required to be in a specified work setting, according to the Department

of Labor's regular working hours. Dig-Inn Unli Chicken will work eight (8) hours per

day, with the exception of Sunday, which is a laborers' rest day.

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 Dig-In Unli Chicken Schedule
Monday 7:00 am- 8:00 pm
Tuesday 7:00 am- 8:00 pm
Wednesday 7:00 am- 8:00 pm
Thursday 7:00 am- 8:00 pm
Friday 7:00 am- 8:00 pm
Saturday 7:00 am- 8:00 pm

Salaries and Wages

The minimum wage set by the National wages and Productivity Commission

(NWPC) and Regional Tripartite Wages and Productivity Board of each locale within

the Philippines is Php316.00 per day. The table underneath shows the computation of the

total monthly salary expense with the use of other data shown extending from number of

workers, working days per month and monthly gross pay of each worker.

Employee No. of No. of working Minimum Daily Monthly Gross

Working hours Wages Pay

Days
Cashier 26 8 ₱335.00 ₱8,710.00
Chef 26 8 ₱365.00 ₱9,256.00
Kitchen Crew 1 26 8 ₱320.00 ₱8,320.00
Kitchen Crew 2 26 8 ₱320.00 ₱8,320.00
Waiter 1 26 8 ₱320.00 ₱8,320.00
Waiter 2 26 8 ₱320.00 ₱8,320.00
Cleaner 26 8 ₱320.00 ₱8,320.00
TOTAL ₱59,566.00

 Salaries and Wages Deductions

Here, all derivations (in peso) are computed for the workers’ advantageous perspective,

the SSS premium, PhilHealth Premium and PAG-IBIG premium are the deductions to be

23
 deducted from the workers Monthly Gross Pay. Underneath outline the total derivations to be

Subtracted from the workers monthly gross pay.

Note: Employers (ER) and Employees (EE) beneath SSS premium are based on

the Modern Plan of SSS Commitments of 2021.

Deductions

Per
Deductions (in pesos)
Employee
Monthly
(EE)
Employees
Gross Pay PhilHealth Premium PAG-IBIG Premium
SSS Premium
(3.50%) (2%)

ER EE ER EE ER EE

Cashier 8,710.00 732.50 382.50 304.85 304.85 174.20 174.20 861.55

Chef 9,256.00 817.50 427.50 323.96 323.96 185.12 185.12 936.58
Kitchen
8,320.00
732.50 382.50 291.20 291.20 166.40 166.40 840.10
Crew 1
Kitchen
8,320.00 732.50 382.50 291.20 291.20 166.40 166.40 840.10
Crew 2
Waiter 1
8,320.00 732.50 382.50 291.20 291.20 166.40 166.40 840.10
Waiter 2 8,320.00 732.50 382.50 291.20 291.20 166.40 166.40 840.10
Cleaner 8,320.00 732.50 382.50 291.20 291.20 166.40 166.40 840.10
MONTHLY
59,566.00 5,212.50 2,722.50 2,084.81 2,084.81 1,191.32 1,191.32 ₱5,998.63
TOTAL
ANNUAL
714,792.00 62.550.00 32,670 25,0117.72 25,0117.72 14,295.84 14,295.84 ₱71,983.56
TOTAL

 Salaries and Wages Deductions

Below is the table that shows the computation in getting the Net Monthly Salary

Expense whereas Social Benefits have been deducted from the Total Monthly Salary Expense

with an equation of:

Net Montly Salary Expense=Total Montly Salary Expense−Total Deduction ( EE )

24
 Total
Total Net Monthly Net Annual
Monthly
Employees Deductions Salary Salary
Salary
(EE) Expense Expense
Expense
Cashier 8,710.00 861.55 ₱7,848.45 ₱94,181.40
Chef 9,256.00 936.58 ₱8,319.42 ₱99,833.04
Kitchen Crew 1 8,320.00 ₱7,479.90 ₱89,758.80
840.10
Kitchen Crew 2 8,320.00 840.10 ₱7,479.90 ₱89,758.80
Waiter 1 8,320.00 840.10 ₱7,479.90 ₱89,758.80
Waiter 2 8,320.00 840.10 ₱7,479.90 ₱89,758.80
Cleaner 8,320.00 840.10 ₱7,479.90 ₱89,758.80
TOTAL ₱59,566.00 ₱5,998.63 ₱53,567.37 ₱642,808.44

Utilities Expense

Utilities Daily Monthly

Electrical Consumption 133.00 3,458.00
Water Consumption 140.00 3,640.00
TOTAL ₱7,908.00

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 CHAPTER VI

Financial Aspect

This chapter primarily talks about the financial aspect of Dig-In Unli Chicken, its

projected sales, possible future profit, and the approximated expenditures.

6.1 Projected Sales

Below is the table that shows the estimated daily number of products being sold

by Dig-In Unli Chicken. It also shows the total daily, monthly, and annually estimated

sales.

Estimated

Price Daily No.

Total Total Total
Dish Flavor (in of the
(Daily) (Monthly) (Annually)
pesos) Product

being Sold

26
 Buffalo
249.00 57 servings 14,193.00 369,018.00 4,428,216.00
wings
Honey
249.00 6 servings 1,494.00 38,844.00 466,128.00
Chicken Glazed
Parmesan
Wings 249.00 7 servings 1,743.00 45,318.00 543,816.00
Cheese
Teriyaki 249.00 8 servings 1,992.00 51,792.00 621,504.00
Sweet
249.00 22 servings 5,478.00 142,428.00 1,709,136.00
Chili
Buffalo
99.00 57 servings 5,643.00 146,718.00 1,760,616.00
wings
Honey
99.00 6 servings 594.00 15,444.00 185,328.00
Chicken Glazed
Parmesan
Neck 99.00 7 servings 693.00 18, 018.00 216,216.00
Cheese
Teriyaki 99.00 8 servings 792.00 20,592.00 247,104.00
Sweet
99.00 22 servings 2,178 56,628.00 679,536.00
Chili
Buffalo
99.00 57 servings 5,643.00 146,718.00 1,760,616.00
wings
Honey
99.00 6 servings 594.00 15,444.00 185,328.00
Chicken Glazed
Parmesan
Feet 99.00 7 servings 693.00 18, 018.00 216,216.00
Cheese
Teriyaki 99.00 8 servings 792.00 20,592.00 247,104.00
Sweet
99.00 22 servings 2,178 56,628.00 679,536.00
Chili
Chicken Buffalo
249.00 57 servings 14,193.00 369,018.00 4,428,216.00
Lollipop wings
Honey
249.00 6 servings 1,494.00 38,844.00 466,128
Glazed
Parmesan 249.00 7 servings 1,743.00 45,318.00 543,816.00

27
 Cheese
Teriyaki 249.00 8 servings 1,992.00 51,792.00 621,504.00
Sweet
249.00 22 servings 5,478.00 142,428.00 1,709,136.00
Chili
15.0000 100
Rice 1,500.00 39,000.00 468,000.00
per cup servings
TOTAL DISHES SALES 22,183,200.00

Estimated

Price (in Daily No. of Total Total Total

Drinks
pesos) the Product (Daily) (Monthly) (Annually)

being Sold
Nestea P15 100 1,500.00 39,000.00 468,0000.00
Softdrinks P18/mismo 100 1,800.000 46,800.00 561,600.00
40/ liter 50 2,000.00 52,000.00 624,000.00
TOTAL DRINKS SALES 1,653,600.00
TOTAL PROJECTED SALES 23,836,800.00

6,2 Projected Income Statement

Dig-In Unli Chicken

Projected Income Statement

For 1 year

28
Sales: ₱23, 836,800.00

Less: Cost of Goods Sold ₱ 1,239,840.00

Gross Profit ₱22,596,960.00

Less Operating Expenses:

Utilities Expense ₱ 52,908.00

Supplies Expense ₱676,656.00

Salary Expense ₱714,792.00 ₱ (1,444,356.00)

Net Income ₱21,152,604.000

6.3 Cost of Expenses

Dig-In Unli Chicken

Projected Capital

For the Year Implemented

Asset

Land 3,000,000.00

29
 Building Construction 1,500,000.00

Raw Materials 1,239,840.00

Equipments 94,372.00

Expenses:

Utilities 52,908.00

Supplies 676,656.00

Raw Materials 714,792.00

Salaries 7,700.00

TOTAL ₱7,286,268.00

CHAPTER VII

7.1 Contribution of Philippine Economy

The majority of the people in Molave are from the middle class. Some of the

project's potential outcomes include the creation of new employment opportunities and

the establishment of a locally based restaurant that is not a franchise. It will also help to

maintain competition in this line of business by allowing for the production of high-

quality goods and services.

7.2 Contribution of Government Revenue

Since the partners are law-abiding Filipino residents, the business owners can pay

their tax obligations as required by law. The tax that is collected would assist the

30
government in raising funds for public programs and government initiatives. Dig-In Unli

Chicken advocates for a business-friendly environment in order to create a healthy

political structure.

7.3 Contribution of Community Household

Dig-In Unli Chicken will ensure that the town is known for offering high-quality

food services based on chicken recipes. By building business establishments that will

contribute revenue, the business will provide benefit that will assist the community of

Molave in becoming a city.

CHAPTER VIII

FINDINGS AND CONCLUSION

Everything that will be tackled in this chapter would all be about the results of the
conducted survey to random 100 respondents residing within Molave Zamboanga del
Sur.

8.1 Findings

31
 The illustration above illustrates the preferred price range of the respondents for

Unli-chicken. P79-99 is the chosen price range for the chicken for more than 35% of the

total respondents and was followed by the P100-149 which has a percentage of 27%.

From the given situation, it clearly saying that the respondents prefer to have a lower

price for unli chicken.

According to the graph above, it is stated that over 98% of the total respondents

responded that the price range is affordable, thus, people of Molave can manage to

eat unli chicken.

32
 According to the graph above, 57% of the total respondents choose Buffalo

Wings as their preferred chicken flavour. Moreover, 22% of which is into Sweet Chili.

The least preferred flavors are Parmesan Cheese, Teriyaki and Honey Glazed.

The discussion presented above illustrates the reasons of customers to set foot in

our Dig-In unli chicken resto. Mostly, they go for the reason that is unli food/ chicken

33
with a percentage of 49% of the overall participants. Also, 46% choose the quality of

chicken served.

The graph above shows the frequency of customers to eat in a unli chicken

restaurant. 61% of them would likely to go 1-2 times a month. 22% of them would likely

visit the restaurant for 3-4 times a month. And for the remaining percentage of 17% they

will visit 5 times a month.

34
 From the graph shown above, they prefer both iced tea and soft drinks as a drink

to partner with the unli chicken.

35
 Based on the graph shown, it tells us the likelihood of which the customers will

come back and revisit the Dig-In unli chicken resto. 62% of them are likely to come back

and 33% of them is very likely to revisit.

The graph shows about what particular chicken they would like to eat. 42% of

them wanted the chicken wings. 29% of them wanted the leg part. And 26% wanted the

breast part.

36
 The results were very surprising because the rate percentage of which who agree

that Unli Chicken restaurant will rise here in Molave

8.2 Findings

According to the results that have been gathered all throughout the survey

process, it has been found that Dig-In Unli Chicken has a positive impression to the

people of Molave. Furthermore, the business will expand and create its name to the food

industry because of the so reason that people loved to eat chicken especially when it is

offered unlimited.

8.3 Conclusion

After the execution of the study, it is concluded that the thorough project

description supported by all parts of a complete feasibility study promotes the

establishment of Dig-In Unli Chicken in Molave. The market analysis has been

implemented, and demand and supply have been estimated which favored the project.

Products, quality, prices and anticipated production capacities are determined. The

needed machinery, equipment, raw material, human resources and site layout with all

associated costs are determined in the technical feasibility study part. Some of the

positive economic impacts of the proposed project are to be able to create new job

opportunities and to establish a local based restaurant that is not franchised. Instructions

and awareness will be given to both employees and to customers on how to keep the

environment clean. The proponents conclude that Dig-In Unli Chicken is feasible and

37
reasonable that can provide job opportunities and could help modernize the town of

Molave.

8.4 Recommendation

The following points summarize the basic recommendations from the present

study:

1. To pursue for the investment project as all of the parts of the feasibility report

support it.

2. To gain further attention, conduct a report on online and home delivery.

3. To increase sales, add dishes in response to consumer reviews and preferences.

38
 APPENDICES

CURRICULUM VITAE

Mytz S. Arias
Burgos Street, Brgy. Madasigon , Molave Zamboanga del Sur
09651038341

39
mytzarias16@gmail.com
PERSONAL INFORMATION:
Age : 17 years old
Birth date : July 19, 2003
Birthplace : Molave, Zamboanga del Sur
Sex : Female
Religion : Roman Catholic
Height : 5’3 feet
Weight : 48 kg
Father : Joel O. Arias
Occupation : Maintenance Carpenter
Mother : Marthia S. Arias / Marthia B. Siarot (if maiden’s name)
Occupation : Checker
EDUCATIONAL ATTAINMENT:
Elementary School : MRPS South Regular
Molave, Zamboanga del Sur
S.Y. 2014-2015
Junior High School : Sacred Heart Diocesan School Inc.
Camagong Street Molave, Zamboanga del Sur
S.Y. 2018-2019
Senior High School (ABM 12): Sacred Heart Diocesan School Inc.
Camagong Street Molave, Zamboanga del Sur
S.Y. 2019-2021
CURRICULUM VITAE
FranchescaMarie H. Menioria
Purok 1, Brgy. Sudlon, ,Molave Zamboanga del Sur
09515751796411

40
Franchescamarie@gmail.com
PERSONAL INFORMATION:
Age : 18 years old
Birth date : November 20, 2002
Birthplace : Manila, Pasay City
Sex : Female
Religion : Baptist
Height : 4’11 feet
Weight : 56 kg
Father : Fritz Dave H. Menioria
Occupation : Bajaj Driver
Mother : Trely Anne H. Menioria/Trely Anne C. Helira(if maiden’s name)
Occupation : Housewife
EDUCATIONAL ATTAINMENT:
Elementary School : MRPS Training Center
Molave, Zamboanga del Sur
S.Y. 2014-2015
Junior High School : Sacred Heart Diocesan School Inc.
CamagongStrret Molave, Zamboanaga del Sur
S.Y. 2018-2019
Senior High School (ABM 12): Sacred Heart Diocesan School Inc.
Camagong Street Molave, Zamboanga del Sur
S.Y. 2019-2021
CURRICULUM VITAE

Ivan Carl M. Langam

Bogo Capalaran, Molave Zamboanga del Sur
09062324018

41
Ivan.mamalias.9@gmail.com
PERSONAL INFORMATION:
Age : 18 years old
Birth date : August 1, 2002
Birthplace : Ozamis City
Sex : Male
Religion : Roman Catholic
Height : 5’1 feet
Weight : 50 kg
Father : IsidoroMamalias Jr.
Occupation : Driver
Mother : Joan Clyde Langam
Occupation : Business Woman
EDUCATIONAL ATTAINMENT:
Elementary School : MRPS SPED CENTER
Molave, Zamboanga del Sur
S.Y. 2014-2015
Junior High School : Sacred Heart Diocesan School Inc.
Camagong Street Molave, Zamboanga del Sur
S.Y. 2018-2019
Senior High School (ABM 12): Sacred Heart Diocesan School Inc.
Camagong Street Molave, Zamboanga del Sur
S.Y. 2019-2021

42