A FEASIBILITY STUDY OF BARBEQUE STORE IN BRGY.

ATABAY HILONGOS, LEYTE

I. INTRODUCTION

Barbeque is a popular style of indirect cooking using live fire and smoke to heat food. It
is known to almost all of us that barbeque is our go-to food to eat in any time of the day but
mostly people eat barbeque during lunch and dinner time.

There are a lot of kinds of barbeque that we can choose from. From pork, to chicken, to
internal organs of chicken or pig like gizzard, small intestine, liver, then chicken feet, head,
hotdog, and even the blood called betamax. Filipinos, being accustomed to the nature of
barbeque, it does not become a big deal to know what these types of food because we are
introduced even before.

II. MARKET ASPECT

The business location for this feasibility study of barbeque store is located at Brgy.
Atabay Hilongos, Leyte. This location is perfect for this business because it is near the school and
there are a lot of people in the neighborhood. It is suitable for the need of the students
especially during school days for their lunch time. As for the people within the neighborhood,
they can easily go to the store because of its advantageous location where it is situated by the
roadside. Even for the passerby, they can stop by and have their barbeque since that it is
accessible.
 The designed action to promote this feasibility study is through social media
platforms such as Facebook and TikTok which are the trending platforms nowadays. Promoting
this business is positively taking advantage of the advance and fast-paced world today.

2.1 Demand Analysis

According to the result of the survey that was conducted for this feasibility study,
barbeque has a big demand here in Atabay Hilongos, Leyte especially that it is near the Montano
Lamberte Go College of Learning, Inc. In fact, the 30 respondents that I have come across have
had given their varieties of barbeque preference. Furthermore, it reflected in the survey form
the preferred time they usually buy. The table below shows the result of data collection.

Variety Time of the day

Liver 20% Breakfast Lunch Snack Dinner

Gizzard 20% 5% 60% 15% 20%

Chicken 20%
Feet

Chicken 5%
Blood

Chicken 20%
small
intestine

Hotdog 15%

Respondents %

Students 70%

Others 30%

Total: 100%
 With the data above, it shows that Chicken Blood has the lowest percentage of
preference among the variety. Because of that, the owner decided to exclude this particular
variety. In connection to that, in the later readings, Pork is reflected in the menu and was not
present in the survey choices for a reason that Pork is automatically a menu of almost barbeque
store, which made the owner to not include it in the list of varieties.

Another thing is that the respondents mostly prefer lunch time and became the basis on
what time the store to open. It is also an advantage to the owner since preparation is long and
needs time. The barbeque store will open at 10:00 am because it is close to lunch time.

2.2 SWOT Analysis

STRENGTHS WEAKNESSES

Location: The location is accessible and good

for those students of MLGCL who would
Supply maintainance: The meat and
definitely buy for their meal. It does have an
other internal organs might be out of
advantage due to location compared to the
stock in the market.
old barbeque store.

Quality and quantity: These refer to the

affordability and being student friendly
serving size and price. Compared to other
competitors, this store offers seasoned and
mouth watering food to the public.

OPPORTUNITIES THREATS

Neighborhood: There are a lot of people living Competitors: There is an already

in Brgy. Atabay since that it is civilized and established barbeque store in the next
developing barangay. Purok.

Students: This will be patronized mostly by

 the students because it’s location is near
MLGCL. Moreover, there are many students
who plan to eat after a long classes in school.

Other customers: These refer to any of the

passers by on the location.

2.3 Competitors Analysis

The competitors of this business can be referred to as indirect because these

competitors are not that closely situated in the area but are already known to the locale.

III. TECHNICAL ASPECT

This part of this study shows specifically the ingredients, tools and utensils and,
staffing will be showed in the following table below.

Table 3.1 Ingredients

INGREDIENTS NAME PRICE

Pork ₱350.00 (per 1kl.)

Liver and Gizzard (Chicken) ₱200.00 (per 1kl)

Chicken small intestine (tinae) ₱ 120.00 (per 1kl.)

Chicken feet (adidas) ₱120.00 (per 1kl.)

Hotdog (Fiesta) ₱37.00 (per pack)

Condiments and Spices (soy sauce, spices, ₱50.00 (assorted)

secret ingredient)
Table 3.2 Kitchen Tools and Materials

TOOLS, UTENSILS, UNIT PRICES OF TOTAL

AND MATERIALS KITCHEN TOOLS
AND UTENSILS

2 pcs. Food Keeper ₱ 90.00 ₱ 180.00

1 pc. Cutting Board ₱ 65.00 ₱ 65.00

2 pcs. Knife/Knives ₱ 92.00 ₱ 184.00

1 set Measuring ₱ 25.00 ₱ 25.00

Spoons

1 bundle Barbeque ₱ 20.00 ₱ 20.00

Stick

1 pc. Brush ₱ 18.00 ₱ 18.00

1 pc. Barbeque Grill ₱ 150.00 ₱ 150.00

Stand

2 pcs. Sauce bottle ₱ 10.00 ₱ 20.00

1 bundle Disposable ₱ 25.00 ₱ 25.00

Cups

1 pc. Pitcher ₱ 25.00 ₱ 25.00

3 packs of charcoal ₱ 20.00 ₱ 60.00

Table 3.3 Organizational/Staffing Management

STAFF(S) WAGES
 Owner ———

IV. ECONOMIC ASPECT

In this section, the indicators whether this proposed business will thrive or cease will be
showed such as for the funding request, financial projections and consumers consumption.

Table 4.1 Funding Request

START-UP CAPITAL: ₱2,000.00

Main Ingredients ₱877.00

Tools and Utensils ₱712.00

Condiments and Marinades ₱50.00

Others (Charcoal) ₱60.00

Total ₱1,699.00

To possibly run this business, it needs at least ₱2,000 for start up.

Table 4.2 Financial Projections

 PRICE EXPECTED DAILY SALES

Unit

Minimum price for each ₱10.00 25 sticks ₱ 250.00

stick of any of the variety
of barbeque (Liver,
Gizzard)

Small intestine price per ₱5.00 40 sticks ₱200.00

stick

Pork price per stick ₱20.00 20 sticks ₱400.00

Chicken Feet price for 3 ₱20.00 24 sticks ₱160.00

Hotdog price (small) ₱5.00 12 sticks ₱60.00

Total:

₱1, 070.00

Note: The pricing is based on the interview done by the researcher from the old barbeque
store in the locality. The data will be reflected in the next pages together with the survey
questionnaire for the reliability of this study.
 Minimum daily sales Sold out

Daily Product Capital ₱877.00

(ingredients/materials)

Total:
₱877.00

₱1,70.00 - ₱877.00 = ₱123.00

Daily Net Profit = ₱123.00

Monthly Net Profit = ₱3,690.00

Based on this projection, we can conclude that by just a month, this proposed business can
surpass it’s capital and gain with Return of Investment.

V. CONCLUSION

In this section, we will have the interpretations, findings as well as the recommendations.

5.1 Findings

 As it turned out, barbeque store is a feasible business. It has a lot of advantage that is why
it will surely prosper and patronized by mostly of the students.

 The study showed that the bigger investment is in the materials and ingredients for
starting up. Eventually, the materials which become an implicit cost and the ingredients
and other material (coal) is a variable for explicit cost since that it is need for daily
production.

 Therefore, the barbeque business in the locality of Brgy. Atabay Hilongos, Leyte is
feasible with monthly profit of ₱3,690.00.
5.2 Recommendations.

 The results of this study clearly shows that it is a feasible business idea. I recommended
that this business should be established since many students can benefit through it
proving that this business is student-friendly and affordable.

 I also recommend that one should establish a business near a school where a lot of people
come and go.
 Montano Lamberte Go College of Learning, Inc.

Brgy. Atabay Hilongos, Leyte

“FEASIBILITY STUDY ON BARBEQUE STORE AT BRGY. ATABAY HILONGOS, LEYTE”

Survey Questionnaire

Name: ___________________ Education level: _______________ Occupation:

( Optional)_______________

1. Put a check mark on your choice of barbeque variety. (Check as many as you like)

o Liver

o Gizzard

o Chicken Feet

o Chicken blood

o Chicken small intestine

o Hotdog

2. What time do you mostly buy barbeque?

o Breakfast

o Lunch

o Snack

o Dinner
June 1, 2023

To

Hon. April Ragas

Purok Bulgan Councilor

Brgy. Atabay Hilongos Leyte

Subject: Permission Letter to conduct a study in Purok Bulgan

Dear Hon. April Ragas,

I, Mary Jean Manlawe, BSED-SS 2nd year college student of Montano Lamberte Go College of
Learning, Inc., is asking for permission to conduct a study within the Purok of Bulgan. This is
because Purok Bulgan is where the school itself is located.

The data collected will serve as my basis in completing my feasibility study. My study is about
the feasibility of a barbeque store in our location.

I am hoping for your kind response. Thank you so much.

Sincerely,

Mary Jean Manlawe

BSED-SS 2
 Montano Lamberte Go College of Learning, Inc.

Brgy. Atabay Hilongos, Leyte

Permission Letter to the Respondents

Dear Respondents,

I, Mary Jean Manlawe, a 2nd year college student of MLGCL, Inc. is asking for your permission
to be one of my respondents. Your participation greatly helps my success to this study. My
study is about the feasibility of barbeque store.

I selected you to be one of the respondents because it is compatible with my study. The data
will help the researcher in fulfilling her task. The study requires data from the locality of Brgy.
Atabay Hilongos, Leyte and aims to carry out the plan regarding the proposed business.

I am hoping for your kind response. Thank you.

___________________

Respondent

Sincerely,

Mary Jean Manlawe

Researcher
 Interview Questionnaire

(Transcript)

1. When do you usually open your store?

(“Kanus a man ka kasagaran mangabli sa imo tindahan?”)

Answer: “ Sa buntag dae, mga alas nwebe. “

Translation: In the morning, at 9 am.

2. How much is your pricing for all of these?

(Tagpila man presyo aning imong mga barbeque te?)

Answer: “Aw barato ra kay di man pud maayo ug mahal basin di mahalin”. (Naming the price
of each variety)

Translation: It is cheap because if expensive, maybe it will not sell.

3. How long have you been selling barbeque?

(Unsa kadugayon naman ka naninda ug barbeque?)

Answer: “Taod² na dae, mga 2019 sa wala pa ang COVID. Padayon lang gihapon pero
nagkahinay niatong niuso ang COVID.”

Translation: It has been a long time, I started it 2019 before the COVID struck. I continued to
sell but the sales became sluggish due to COVID.