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Kuya J Chapter Ii

Franchise Business

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690 views9 pages

Kuya J Chapter Ii

Franchise Business

Uploaded by

emmanuelpantuacolbe
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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II.

MARKET STUDY

1 Product Description

1.1 Kuya J comprised of favorite Filipino food that has affordable prices, great food,
great taste and excellent service. They cater to families and groups, offering them a
casual dining experience.

1.2 Kuya J continue to satisfy very Filipino’s appetite nationwide. Using only the
freshest ingredients available, Kuya J cooks up a storm of delicious Pinoy food in every
corner of the Philippines.
2 Description of the process

FLOW OF PRODUCTION PROCESS

Process Function of Assigned Personnel


Order Placement Customers place their order through a
server, either in person or via phone.
Orders are entered into the restaurant’s
point of sales (POS) system, which
generate a kitchen order ticket (KOT).
Kitchen Preparation The KOT is received by the kitchen staff,
who begin preparing the ordered items.
Ingredients are gathered from the pantry,
refrigerator, or freezer. Various cooking
techniques are employed, such as
grilling, frying, and boiling.
Food Assembly Servers receive orders from the expo
area and deliver them to the respective
tables. Food is presented with care and
attention to detail, ensuring a pleasant
dining experience.
Food Delivery Servers receive orders from the expo
area and deliver them to the respective
tables. Food is presented with care and
attention to detail, ensuring a pleasant
dining experience.
Payment Processing Servers collect payments from customers
after meals are completed. Cash, credit
cards, and mobile payment options are
accepted. Payment information is entered
into the POS system, generating receipt.
Customer Feedback Servers gather feedback from customers
regarding their dining experience.
Feedback is used to identify areas for
improvement and enhance customer
satisfaction.
Inventory Management Throughout the process, inventory levels
are monitored and replenished as
needed. Fresh ingredients are procured
regularly to maintain quality and
consistency. Proper storage practices are
employed to prevent spoilage and
wastage.
Cleaning and Maintenance Tables and utensils are cleaned and
sanitized after each use. Kitchen
equipment and surfaces are regularly
cleaned and disinfected. The restaurant
maintains a clean and hygienic
environment to ensure food safety.
Continuous Improvement Kuya J regularly evaluates its processes
to identify areas for improvement. New
techniques and technologies are
considered to enhance efficiency and
customer satisfaction. The restaurant
strives to continuously refine its
operations and provide an exceptional
dining experience.

3 Analysis of Demand
Several demand for Kuya J restaurants:

3.1 Location: Kuya J’s location P.I. Garcia, Naval, a popular shopping and dining
destination, provides it with a captive audience of potential customers.

3.2 Target Market: Kuya J’s target market of middle income individuals aligns with
the demographics of the cunsomers in the Province of Biliran.

3.3 Menu: Kuya J’s menu of authentic Filipino cuisine caters to the growing
popularity of Filipino food among locals and tourists alike.

3.4 Pricing: Kuya J’s pricing strategy, which offers affordable Filipino dishes appeals
to its target market.

3.5 Ambiance: Kuya J’s clean and pleasant ambiance provides a comfortable dining
experience for its customers.

3.6 Marketing: Kuya J’s marketing efforts such as social media promotions and
partnerships with delivery platforms, help to increase its visibility and attract new
customers.

DEMAND ANALYSIS

Demand
100 90
90
80 70
70
60
50
40
30
30
20
10
0
0.5 1 1.5 2 2.5 3 3.5
Past Demand
Present Future

4 Analysis of Supply
Several supplies of Kuya J restaurant:

4.1 Ingredient Availability: The availability of fresh ingredients is crucial for Kuya J to
maintain its menu and quality standards.

4.2 Labor Availability: Kuya J relies on a sufficient number of skilled kitchen staff to
prepare and serve dishes.

4.3 Capacity Constraints: Kuya Jj’s restaurant space and equipment capacity limit its
ability to serve a large number of customers simultaneously.

4.4 Operational Effeciency: Kuya J’s operational effeciency, including kitchen


management and order processing, affects its ability to meet customer demand
promptly.

SUPPLY ANALYSIS

Supply
98
100
87
90
80
70
60
50 40
40
30
20
10
0
0.5 1 1.5 2 2.5 3 3.5
Past Present Future

Supply

5 Demand and Supply Analysis

5.1 The graph shows the percentage of the demand and supply according to the
analysis.

5.2 The percentage of the past result of the supply is 40% or higher than the demand
which is 30% and it only explain that the product is low cost to purchase.
5.3 The present analysis of the demand and supply. The supply is still higher than
demand. The demand is 70% and the supply is 87% because the management
recognized an increase on demand so they decided to increase also the supply.

5.4 The result of the future in the major assumptions of the researchers by making the
analysis as their basis to assume that the business will realize its growth by striving to
equal the demand and supply because the demand and supply should by equal or at
always at par to identify that the business is growing.

SUPPLY AND DEMAND ANALYSIS

100
90
80
70
60
50
40
30
20
10
0
0.5 1 1.5 2 2.5 3 3.5
Past Present Future

Demand Supply
6 Price Study

6.1 Kuya J restaurant offers a wide variety of Filipino Dishes, ranging from appetizers
and main courses to desserts and beverages. The restaurants’s menu is designed to
appeal to a broad range of diners, with options for both meat lovers and vegetarians.

6.2 Kuya J’s pricing strategy is generally competitive within the casual dining
segment. The restaurant’s prices are slightly higher than some of its fast-food
competitors, but they are lower than many upscale Filipino restaurants.

PRODUCTS AND PRICES

Product Price

Appetizers Between PHP 150 and PHP 300

Crispy Pata PHP 490 for a half serving


PHP 890 for a full serving

Main Course (Kare-Kare, Sinigang na Between PHP 250 and PHP 500
Hipon, Lechon Kawali)

Desserts (Halo-Halo, Biko, Leche Flan) Between PHP 120 and PHP 200

Beverages (Soft Drinks, Juices and Iced Between PHP 50 and PHP 100.
Tea)

7. Market Plan

7.1 Brand awareness:

 Develop a strong brand identity and messaging


 Utilize traditional media, such as print and radio, to reach a wide audience.
 Engage in online marketing through social media and search engine
optimization (SEO)
 Collaborate with local influencers to promote Kuya J to their followers.
 Participate in community events and Festivals.

7.2 Customer Acquisition:

 Offer introductory discounts and promotions to attract new customers.


 Implement a referral program to encourage existing customers to bring
new ones.
 Partner with food delivery platforms to make Kuya J’s food available to a
wider audience.

7.3 Customer Loyalty

 Implement a loyalty program to reward repeat customers.


 Offer exclusive discounts and promotions to loyal customers.
 Host special event for loyal customers.
 Gather customer feedback to improve the overall dining experience.

7.4 Sales Growth

 Optimize menu pricing to maximize revenue and profitability.


 Introduce new and seasonal menu items to keep the menu fresh and
exciting.
 Offer combo meals and value bundles to attract large orders.
 Implement dynamic pricing strategies to adjust prices based on demand
and time of day.

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