VEDASTO

A Feasibility Study Presented to the

Faculty Tourism and Hospitality Management

STI PASAY EDSA

STI Academic Center 2818 P. Celle St. for EDSA Brgy. 75

San Rafael, Pasay City

In partial Fulfillment of the Requirements in

Ergonomics and Facilities Planning

For the Hospitality Industry

For the Degree in

Bachelor of Science

In Hospitality Restaurant Management

Submitted by:

Balbuena Kristine Joy

Caguimbal John Steven

Caballero Monalen B

De Guzman Mark Martin

Marquez Alliah Marie

Submitted to:

Mr. Jemil Vert Cortez Jessalva

June 2024
 TABLE OF CONTENTS
SECTION I .................................................................................................................. 5
EXECUTIVE SUMMARY .................................................................................................. 5
LOGO AND MEANING ................................................................................................... 6
MISSION ................................................................................................................... 7
CORE VALUES............................................................................................................. 7
SITE LOCATION AND TRAFFIC PATTERN .............................................................................. 9
TRAFFIC PATTERN...................................................................................................... 10
SECTION II ............................................................................................................... 11
INDUSTRY ................................................................................................................ 11
SIZE OF THE RESTAURANT INDUSTRY .............................................................................. 11
MAJOR PARTICIPANT OF INDUSTRY ................................................................................ 11
SUCCESS FACTORS ..................................................................................................... 12
INDUSTRY TRENDS ..................................................................................................... 13
SECTION III .............................................................................................................. 16
PRODUCT ................................................................................................................ 16
PRODUCT DEVELOPMENT ............................................................................................ 21
COMPETITIVE PRODUCTS ............................................................................................ 22
COMPETITIVE SERVICES .............................................................................................. 22
ATTRACTION ON MARKET ........................................................................................... 22
MARKETING STRATEGIES. ............................................................................................ 23
RESEARCH AND DEVELOPMENT ..................................................................................... 23
FUTURE DEVELOPMENT AND OBJECTIVE .......................................................................... 24
NEW TECHNOLOGY.................................................................................................... 24
TECHNOLOGY RISK .................................................................................................... 25
COMPETITORS TECHNOLOGY ........................................................................................ 26
FINANCIAL CONSIDERATION ......................................................................................... 27
PRICING STRATEGY .................................................................................................... 27
INVENTORY MANAGEMENT ......................................................................................... 28
CASH FLOW REQUIREMENTS ........................................................................................ 29
SECTION IV .............................................................................................................. 30
MARKET ............................................................................................................... 30
MARKET GEOGRAPHICALLY LOCATION............................................................................ 33
PRICE, QUALITY AND SERVICE....................................................................................... 33
MARKET ................................................................................................................. 35
MARKET CHARACTERISTIC ........................................................................................... 36
COMPETITORS STRENGTH AND WEAKNESS ...................................................................... 37
MARKETING STRATEGIES ............................................................................................. 39
SECTION V ............................................................................................................... 41

2
 OPERATION ............................................................................................................. 41
PRODUCTION PROCESS ............................................................................................... 41
PERSONNEL REQUIREMENTS ........................................................................................ 54
PLANT AND EQUIPMENT ............................................................................................. 62
PREMISES NEEDS ...................................................................................................... 66
SECTION VI .............................................................................................................. 68
MANAGEMENT ......................................................................................................... 68
ORGANIZATIONAL STRUCTURE ...................................................................................... 68
MANAGEMENT TEAM: ............................................................................................... 68
KEY MANAGEMENT PERSONNEL ................................................................................... 70
OPERATING SCHEDULE ............................................................................................... 71
FUTURE RECRUITMENT PLANS ...................................................................................... 71
SECTION VII ............................................................................................................. 74
IMPLEMENTATION SCHEDULE .............................................................................. 74
TIME TABLE ............................................................................................................. 75
PLANNING AND CONCEPT DEVELOPMENT LOCATION SET UP AND PERMIT ACQUISITION ............. 78
JULY (MONTH 1) ...................................................................................................... 78
INTERIOR DESIGN AND MENU DEVELOPMENT .................................................................... 78
AUGUST (MONTH 2) ................................................................................................. 78
CONSTRUCTION ........................................................................................................ 78
SEPTEMBER – MARCH (MONTH 3-9) ............................................................................ 78
STAFF HIRING AND TRAINING ....................................................................................... 78
APRIL (MONTH 10) ................................................................................................... 78
MARKETING PROMOTION FINAL PREPARATION ................................................................ 78
MAY (MONTH 11) .................................................................................................... 78
GRAND OPENING ...................................................................................................... 78
JUNE (MONTH 12).................................................................................................... 78
DECISION POINT ....................................................................................................... 78
SECTION VIII ............................................................................................................ 81
FINANCE .................................................................................................................. 81
CAPITAL INVESTMENT BUDGET ..................................................................................... 82
CONSTRUCTION COST................................................................................................. 83
PERMIT AND LICENSE ................................................................................................. 83
PRE-OPENING EXPENSES............................................................................................. 83
EQUIPMENT ............................................................................................................. 84
OVER HEAD EXPENSES ............................................................................................... 87
CONTINGENCIES........................................................................................................ 87
OPERATING CAPITAL .................................................................................................. 89
FIXED CAPITAL.......................................................................................................... 89

3
 BALANCE SHEET ........................................................................................................ 91
RETURN OF INVESTMENT............................................................................................. 92
BREAK EVEN POINT ................................................................................................... 92
SECTION IX .............................................................................................................. 93
APPENDICES ............................................................................................................ 93
LAY OUT OF VEDASTO ................................................................................................ 93
3D PICTURES OF VEDASTO .......................................................................................... 94
LABORATORY OF VEDASTO ........................................................................................ 100
FOOD COSTING....................................................................................................... 105
GROUP PICTURE ...................................................................................................... 120
MENU ................................................................................................................. 121
Diorama..……………………………………………………………………………………………………………126
Permits………………………………………………………………………………………………………………126
Resume……………………………………………………………………………………………………………..127
Reference…………………………………………………………………………………………………………….132

4
 SECTION I

Executive Summary

Vedasto is an inviting establishment designed to

immerse guests in the rich culture of the Filipino people,

offering unparalleled service, hospitality, and a nostalgic

ambiance that feels like home. Our mission is to provide

high-quality, authentic Filipino cuisine with a unique

twist, ensuring guests experience the essence of Filipino

culture through our dishes. We aim to make Vedasto a

renowned name in the global food industry, celebrated for

warming the hearts of diners with our authentic flavors.

Vedasto, a name with historical significance, aligns well

with the qualities of the color brown. Reflecting

earthiness, stability, and reliability, brown symbolizes

warmth, comfort, and authenticity. Vedasto, embodying

tradition and heritage, conveys a sense of security and

simplicity, making it ideal is what Vedasto represents. Our

target market includes local Filipinos who value memorable

dining experiences, foreign tourists eager to explore

Filipino culture, business professionals recognizing

investment opportunities, and affluent individuals seeking

a first-class dining experience. At Vedasto, we strive to

create an environment that makes every guest feel welcome,

safe, and at home while enjoying our fine dining Filipino

cuisine.

5
 Social media is integral to Vedasto's marketing

strategy, offering a dynamic platform to showcase our

unique dining experience and authentic Filipino cuisine.

Through engaging content and direct interaction with our

audience, we can build brand loyalty and attract new

customers. Social media's analytics tools also allow us to

track performance and refine our approach for maximum

impact. In essence, social media is vital in sharing

Vedastos warmth and flavor with the world. Vedasto's

dedication lies in delivering an unforgettable dining

experience rooted in authentic Filipino cuisine and

heartfelt hospitality. Our commitment extends beyond

serving delicious food; it encompasses creating a warm and

welcoming environment where every guest feels valued and

at home. We are passionate about preserving the rich

culture and flavors of the Philippines, sharing them with

the world one plate at a time. At Vedasto, dedication means

going above and beyond to ensure every customer leaves with

a smile and a heart full of fond memories.

Logo and Meaning

In fine dining, Vedasto’s choice of brown for its

logo goes beyond aesthetics, reflecting the restaurant’s

6
identity and values. Brown evokes warmth and richness,

suggesting a sumptuous culinary experience filled with

comfort and satisfaction. It signifies sustainability and

a connection to nature, implying Vedasto’s use of locally-

sourced, seasonal ingredients. Additionally, brown conveys

tradition and heritage, highlighting Vedasto’s respect for

culinary lineage and artisanal techniques. Thus, the brown

logo communicates Vedasto’s commitment to warmth,

authenticity, and timeless excellence.

Mission

Vedasto mission is to deliver authentic Filipino

cuisine with a unique twist. Vedasto is dedicated to

offering high-quality, safe, and genuine Filipino food that

allows our customers to experience and appreciate Filipino

culture.

Vision

Vedastos vision is to establish a distinguished name

in the Filipino cuisine industry, not just in the

Philippines but globally. Vedasto aim to serve high-quality

food that warms hearts through the authentic taste of

Filipino cuisine.

Core Values

At Vedasto, we infuse energy and enthusiasm into all

our endeavors, fostering a dynamic and vibrant work

environment. We consistently pursue superior performance

and quality in all aspects of our business, showing

7
unwavering commitment to our goals, customers, and team by

going above and beyond to achieve excellence. Taking

responsibility for our actions and outcomes, we hold

ourselves to high standards of integrity and ethical

behavior. We are dedicated to providing exceptional service

to our customers, striving to meet and exceed their

expectations.

Demand Generator

Taguig, particularly in Bonifacio Global City (BGC),

presents a strategic opportunity for Vedasto to attract

affluent individuals, foreigners, local Filipinos, and

business professionals.

- Restaurants and Cafes

- Shopping Malls and Retail Outlets

- Hotels and Accommodations

- Bars and Lounges

The presence of prominent malls in Taguig, especially

within BGC, provides invaluable opportunities for

sustaining Vedasto's demographic generator. Malls such as

SM Aura Premier, Market! Market!, Uptown Mall, Bonifacio

High Street, and Venice Grand Canal Mall attract diverse

foot traffic daily, enhancing the restaurant's visibility

and attracting potential diners who are shopping or

exploring entertainment options nearby.

8
Site location and traffic pattern

Lot 17 21st drive, bonifacio global city fort bonifacio

taguig metro manila.

9
Traffic Pattern

Estimating traffic patterns in business districts

like Bonifacio Global City (BGC) can be challenging without

real-time data or current insights. Traffic tends to be

heavier during rush hours on weekdays, typically from 7 AM

to 9 AM and 5 PM to 7 PM, as people commute to and from

work. Weekends can be lighter but can become congested

around shopping and dining areas. Special events,

roadworks, or construction can significantly impact traffic

patterns, causing unusual congestion or reroutes. Heavy

rain or storms can also lead to slower traffic and flooding

in certain areas. For accurate information, it is

recommended to check a real-time traffic navigation tool

close to departure time.

10
 SECTION II

Industry

Size of the Restaurant Industry

Vedasto is located at Taguig or BGC lot 17 21st drive,

bonifacio global city fort bonifacio taguig metro manila.

The size of food industry in 21st street is wide along the

road there are other streets occupying food establishments

that will be part of vedastos competitors, examples are the

24th street, 25 street to 30th street that sorounds vedasto

location within 3.03 kilometers with these measurements we

identify other food establishment in the food industry of

BGC Taguig.

The food industry in the Philippines is big and part

of the Philippines that also has options of food are Taguig.

The Philippines foodservice profit sector generated revenue

of PHP568. 8 billion ($10.4 billion) in 2022 and is

forecasted to record a CAGR of over 13% during 2022-2027.

The Philippines Foodservice Market size is estimated at

16.12 billion USD In 2024, and is expected to reach 31.47

billion USD by 2029, Growing at a CAGR of 14.32% during the

forecast period (2024-2029)

Major participant of Industry

Three major companies in the fine dining space,

Gallery by Chele, Blackbird, and Mecha Uma all contribute

11
to the expansion and sustainability of the market. Leader

in contemporary food.

Gallery by Chele sets the bar for culinary excellence

by fusing regional Filipino ingredients with foreign

methods. A landmark in upscale dining

Blackbird creates a unique ambiance and dishes of

exceptional quality by fusing modern cuisine with rich

heritage.

Mecha Uma is the leader in the world of modern Japanese

cuisine, drawing in diners from both domestic and foreign

markets with its experimental and unusual menu offerings.

These eateries enhance the industry’s diversity and

liveliness by providing distinctive culinary experiences,

drawing customers from both domestic and foreign markets,

and establishing high standards for upscale dining.

Success Factors

Customers should be informed about the taste, portion

size, service quality, and overall experience they can

expect to ensure satisfaction. This involves clear

communication through menu descriptions, consistent

portioning, well-trained staff, and responsiveness to

feedback for continual improvement. Consistently providing

excellent service, delicious food, and a welcoming

atmosphere is essential for customer satisfaction and

loyalty, ensuring they return for more positive

experiences. Consistently delivering high-quality

12
ingredients and preparation methods ensures customer

loyalty and positive word-of-mouth by maintaining a

reputation for excellence and reliability. Regularly

reviewing operations, recipes, and customer feedback allows

for identifying areas for improvement and innovation,

ensuring continuous enhancement of the overall experience

and staying responsive to evolving customer preferences and

needs. Encouraging customers to share their opinions,

preferences, and suggestions allows businesses to adapt and

tailor their offerings to meet the needs and preferences

of their customer base.

Industry Trends

In Political government regulations Vedasto must

obtain necessary permits and licenses from Local government

authorities in Taguig, such as business permits and health

certifications, to operate legally. Consumer spending

habits despite occasional economic challenges, Taguig

residents, particularly in affluent areas like Bonifacio

Global City (BGC), exhibit strong purchasing Power and a

willingness to spend on luxury dining experiences like

those offered by Vedasto.

In Social Demographics Taguig’s population is diverse,

comprising a mix of young professionals, and affluent

residents. Vedasto can tailor its menu and ambiance to

cater to the preferences of its target demographic. Dining

Preferences Taguig residents, particularly in upscale

13
neighborhoods like BGC, have a growing appetite for high-

end dining experiences, making Vedasto well-positioned to

capitalize on this trend.

In Technological, Digital Presence Vedasto can leverage

technology platforms suc as online reservation Systems,

food delivery apps, and social media marketing to reach a

wider audience and Enhance customer engagement.

Vedasto is committed to sustainability in the

foodservice industry by supporting local farmers. This

focus on sustainable sourcing not only enhances Vedasto’s

reputation as a socially responsible dining establishment

and also draws in eco-friendly customers who care about

ethical food production. Vedasto takes proactive measures

to minimize waste through comprehensive waste management

strategies, including segregating and composting organic

waste also known as “food waste digester”, recycling

packaging materials, and offering biodegradable or reusable

alternatives to single-use plastics, thereby reducing its

environmental footprint and mitigating waste impacts on the

local ecosystem.

Vedasto emphasizes energy efficiency and

conservation. Rainwater harvesting system to collect and

store rainwater for non-drinking purposes, reducing water

consumption and promoting sustainability. Investments in

energy-efficient appliances, lighting systems, and HVAC

solutions help optimize energy usage while maintaining

14
guest comfort using solar panels is Vedasto’s top priority

in energy conservation. By adopting green building

principles and energy-saving measures, Vedasto

demonstrates its commitment to environmental stewardship

and sustainable business practices.

15
 SECTION III

Product

Vedasto cuisine helps to preserve cultural traditions

and legacies since it embodies the cooking metho Vedasto

cuisine usually combines a range of ingredients that offer

the essential nutrients required for sustaining general

health and well-being in terms of nutritional needs.

Product and Service offer

Table 1

Product and Description

Hors d’oeuvre Price

Kamote Fries ₱145
Cooking it in a French
fries way, putting it in
a cold water and fry it
once done frying coat it
with barbque powder,
cheese pwder and any
choices or flavor.
Dark Quail Eggs ₱150
Coated with black batter
and fried till cook, once
cook top it with atsara
and on the side put some
sweet chili sauce
.
Pastil Toast ₱170
Cooked rice with
'kagikit' (sautéed
shredded chicken,and put
it above the toast bread

Ube Pandesal ₱175

Consist of ube halaya mix
with flour,salt, yeast
and water

Appetizer Price

16
Filipino-style pork ₱190
Consist of pork belly
chopped, heated tortilla and
guacamole consistingof,
avocado, tomato,lemon,onions

Shan Dump ₱180

A shanhai filling consisting
of, gound pork,
carrots,salt,
pepper,onionsand ergg

Tofu Mushroom ₱170

Dynamite,
Crispy tofu cubes and savory
mushrooms are stuffed into
jalapeño peppers, topped with
creamy, spicy mayo sauce, and
baked to perfection.

Salad/Soup Price
Creamy Mushroom Dilis ₱175
Mushroom sauce is rich and
creamy, and loaded with
mushroom flavor and Dilis

Potato Soup Tinapa ₱185

Potato Soup loaded with
Tinapa and Celery, hearty
potatoes and made with a rich
and creamy soup base

17
Caesar Salad ₱195
Made with roman lettuce,
yogurt,bread sticks, chicken
tighs and some salt and
pepper to taste.

Main Course Price

Squid adobo ₱370
Cook it with soy sauce and
small amount of vinegar,
sugar and bay leaves. For
extra spiciness add some
chillis.
Laing Suso ₱330
Consist of coconut milk, a
laing leaf and salt and
pepper to taste

Chicken inasal ₱370

Marinated with soy sauce and
calamansiang grilled in a
griller consisting of sauce
during grilling time an oil,
ketchup and sugar.

Sea Kare ₱375

A seafood bowl consisting of,
shrimp,tahong,squid and some
other shellfish a sauce made
of peanut butter and salt and
pepper to taste with a touch
of bagoong.
Bangus Belly with 4 Cheese ₱280
Filipino dish of pan seared
milkfish topped with a
tomato, capsicum, mayonnaise
and cheese mixture then baked
until golden brown.

Dessert Price
Chocolate Taho ₱140
Rich in tofu a sweet creamy
tofu,mix with chocolate syrp
and tapioca pearl.

18
Rice Pudding ₱165
Glutinous rice cooked in
coconut milk, often wrapped
in banana leaves, coconut
leaves, or buli or buri palm
(Corypha) leaves for
steaming.

Leche Flan Puff ₱185

A crnchy and soft in the
inside dessert filled with
leche flan batter, consist of
heavy cream, milk and sweets.
Top with powdered sugar

Piyaya Cojam ₱185

Cook in a heated flat pan,
consist of muscovado sugar
and some cocjam filling, mix
togeteher with a biscuit
texture dough and cook it
together.

Pasta and Breads Price

Palabok Pizza ₱340
Filipino fusion
dish that combines
traditional Palabok
noodles with savory
shrimp sauce, topped
with shrimp, pork
cracklings, eggs, and green
onions.
Sisig pizza ₱420
Baked to a golden-brown crust
with
melted cheese, is a
mouthwatering
combination of savory, spicy,
and cheesy flavors, often
topped
with additional
ingredients.

19
Lechon pasta bicol ₱350
express
Features crispy
lechon meat in a creamy sauce
infused with Bicol Express'
spicy flavors,often cooked al
dente and topped with coconut
milk.
Rice Price
Steam Squid Fried Rice ₱90
Stir Steam Squid rings with
White rice

Garlic Bone Marrow ₱70

Fried Rice combined with bone
Marrow and Garlic

Beverages Price
Durian Shake ₱190
Tropical delight Made with
creamy durian fruit blended
with ice and a touch of
sweetness.

Melon Cantaloupe Juice ₱130

Melon drink combine with its
shredded melon to infuse
crunch while drinking and
added with cantaloupe juice
mix together.

Calamansi Juice ₱140

Lemonade made with
Fresh calamansi, sugar and
cold water.

20
Bignay wine ₱50
A Filipino fruit wine crafted
from the berries of the
native bignay tree,
characterized by its deep red
color, slight sweetness, and
fruity aroma

Mango Smoothie ₱78

Rich and Creamy mango flavor
consisting of, mango, ice,
condensed milk.

Red Wine ₱285

Strong smell consisting of
red grapes crush and
fermented for more than
months to have an amazing
flavor.

White Wine ₱225

Clear and classy consisting
of green grapes fermented
also for a month to have an
amazing aroma.

Product Development

Vedasto are engaging in making good service that will

can satisfied the guest or customer like improving our menu

and add special tea, Vedasto will assure that the guest

will satisfied when they taste the special tea of vedasto

also we insured the service that we can offer to the guest

like preparing their food fast to reduce the time of the

guest.

21
Competitive Products

Commissions and discounts are common in the industry,

with some companies offering Commissions to sales agents

or partners who bring in customers or generate sales.

Discounts may Be provided to specific customer segments or

during promotional periods to attract more Customers and

drive sales. These strategies are employed to incentivize

customers and create a competitive advantage in the market.

Brand loyalty, specific features, lower pricing, and better

marketing strategies.

Competitive Services

Vedasto has services that are high-quality and cater

to customer needs and preferences, providing a Superior

experience and meeting the expectations of our target

market. However, customers may Choose to buy competitors’

products, services, attractions due to factors such as

brand loyalty, Specific features, lower pricing, or better

marketing strategies.

Attraction on Market

Vedasto follows a competitive pricing approach,

offering value for money while remaining Competitive in the

market. We conduct market research and analysis to ensure

our pricing aligns with industry standards and reflects the

quality and features of our offerings.

22
 Competitive Pricing Strategy, offers value for money

while maintaining market competitiveness. Conducts market

research and analysis to align pricing with industry

standards. Commissions and Discounts, Various pricing

structures and incentives, including commissions for sales

agents and discounts for specific customer segments. Aims

to incentivize customers and create a competitive

advantage. Vedasto have services are high-quality and cater

to customer needs and preferences, providing a superior

experience and meeting the expectations of our target

market. However, customers may choose to buy competitors’

products/services/attractions due to factors such as brand

loyalty, specific features, lower pricing, or better

marketing strategies.

Research and Development

Vedasto’s research and development (R&D) plan aims to

innovate new culinary products and services to maintain a

competitive edge in the fine dining industry. The process

begins with brainstorming sessions involving chefs,

culinary experts, and management to generate innovative

ideas, followed by market research to analyze industry

trends and consumer preferences. Technological scouting

identifies new culinary technologies and techniques.

The next phase involves formulating and evaluating

potential solutions for feasibility, considering cost,

resources, and market impact. Detailed investigations and

23
pilot projects test new concepts in a controlled

environment, collaborating with local suppliers for high-

quality, sustainable ingredients. The development phase

includes creating prototypes, followed by rigorous testing

and refinement based on feedback from select customers and

staff. Once prototypes are perfected, Vedasto plans the

market introduction, including staff training and

promotional strategies, gathering customer feedback post-

launch to ensure continuous improvement. This structured

R&D process helps Vedasto innovate while upholding its

commitment to quality and sustainability.

Future development and Objective

Vedasto product plan is to developed more Philippine

cuisine and also establish more branch in different area

in the Philippines that will help to grow Vedasto and known

as the one who likely to visit or eat Philippine cuisine

also we ensure that foreigner also will enjoy our delicious

food we overlooked to add some menu that even international

people will be familiar with our food.

New Technology

Computer is the most useful technology in promoting

business or expanding your platform also it is useful in

making service and payment which is the POS. As for

resources, time would be needed as no one can study and

create these products overnight, as well as funds to test.

24
Technology Risk

The Vedasto on various technology components,

including POS systems, reservation systems, CRM systems,

kitchen display systems, inventory management systems,

surveillance and security systems, online presence, and

mobile applications. These systems are crucial for

processing orders, managing bookings, tracking customer

preferences, and maintaining an online presence. However,

these systems also pose risks such as system downtime, data

breaches, and integration issues. To minimize these risks,

businesses should use a, SWOT analysis, scenario planning,

and mitigation strategies.

Mitigation strategies include regular backups, staff

training, robust security measures, redundant systems, and

regular updates. Regular monitoring and review of the risk

assessment are essential to minimize technology-related

risks in a fine dining context.

Regular maintenance, backup systems, staff training,

cybersecurity measures, compliance review, and choosing

reliable vendors with strong support and warranty services

are also essential. Equipment for various functions,

including POS systems, reservation systems, CRM systems,

kitchen display systems, inventory management systems,

surveillance and security systems, online presence and

mobile applications, digital menu boards and ordering

25
kiosks, wireless internet systems, and payment processing

systems. The equipment includes touchscreen terminals,

tablets, receipt printers, card readers, and various

software.Vedasto also uses CCTV cameras, DVR/NVR systems,

access control systems, and social media management tools.

The equipment also includes wireless internet routers and

NFC-enabled devices.

Competitors Technology

Leading restaurants like Gallery by Chele, Blackbird,

Raging Bull Chophouse & Bar, and Mecha Uma utilize various

technologies to enhance their operational efficiency,

customer engagement, and culinary innovation. These

technologies include Reservation and Table Management

Systems (Open Table, Resy, and Seven Rooms), Point of Sale

(POS) Systems (Toast, Square, Clover), Customer

Relationship Management(CRM) Systems (Up serve, Fishbowl),

Kitchen Display Systems (KDS), Online Ordering and Delivery

Platforms (Uber Eats, Door Dash, Grub hub), Inventory and

Supply Chain Management (Blue Cart, Market Man), Digital

Marketing and Social Media (Hoot suite, Sprout Social),

Feedback and Review Management (Yelp, TripAdvisor, Google

My Business), Mobile Apps and Loyalty Programs (Level Up,

Punch), and Platforms that create and manage loyalty

rewards programs.

26
 Culinary Technology includes sous-Vide, Combi Ovens,

Blast Chillers, and Molecular Gastronomy Tools for precise

cooking and food safety. Employee Management Systems

(7shifts, Hot Schedules) streamline shift management,

reduce labor costs, and improve staff communication. Data

Analytics and Reporting tools like Tableau and Domo provide

insights into sales trends, customer behavior, and

operational performance. Oracle Hospitality offers

advanced analytics for large-scale operations to optimize

all aspects of restaurant management. By leveraging these

technologies, these restaurants can enhance their

efficiency, offer exceptional customer experiences, and

stay competitive in the culinary landscape.

Financial Consideration

Vedasto financial Consideration starts with

organizing and strategized and can be in labor cost,

Operational Cost and Inventory Management of Vedasto that

needs consideration and Proper settlements that gives value

directly or indirectly.

Pricing Strategy

At first vedasto is a new starting food establishment

that offers low price of food starting of operation of

vedasto. Vedasto aims to be known through the world but

before that happens, we take precautions or steps that can

huddle as through the process and by that as a new opening

fine dine in restaurant, we friendly amount or price of our

27
food. This picture present Vedasto signature dish and

prices

Inventory Management

A Vedasto's ability to operate profitably and smoothly

depends on its inventory management. A thorough plan

consists of multiple essential elements.

To begin with, accurate inventory usage tracking requires

routine audits. These audits allow quick corrective action

to be performed in the event of inconsistencies in such as

loss or theft. Furthermore, audits offer information on

inventory turnover rates, which improves forecasting and

buying choices.

Technology use is yet another essential component in

modern inventory management. Purchasing inventory

management software allows improved data organization,

automatic reordering when stock hits certain criteria, and

real-time tracking of inventory levels. In addition to

simplifying inventory procedures,

this lowers the possibility of human error. For perishable

goods, the first-in, first-out (FIFO) strategy must be

used. This lowers the possibility of spoiling and waste by

ensuring that older inventory is used first. Additionally,

it aids in maintaining the components' quality and

freshness, which is essential for guest pleasure.

28
Cash Flow Requirements

To make sure that Vedasto Restaurants can pay these

continuing expenses while Maintaining profitability and

financial stability, effective operating expense

management is important. Cash must continually come in and

go out of a restaurant to manage different Parts of the

operation, maintain a sustainable future, and ensure smooth

daily operations. Those costs cover a wide range of

expenses, such as utilities (gas, water, and electricity),

Insurance premiums to protect against unforeseen risks,

payroll to pay staff for the work they do, and rent or

lease payments for the restaurant space.

29
 SECTION IV
MARKET

The target market for Vedasto’s is the Local resident,

foreigner, Businessman, Opulent people. For Vedasto

Restaurants, the target market consists of people looking

for classy dining Experiences with top-notch food, an

elegant setting, and outstanding service. Typically, this

market Group consists of sophisticated diners who value

unique cuisine, premium ingredients, and an upscale

Setting.

Demographic Data

30
Customers

Vedasto and other upscale fine dining establishments

in Taguig cater to a individuals, sophisticated foreigners,

savvy business professionals, and local Filipino elites.

These individuals share a refined taste for luxury.

They seek out dining

experiences that exude
elegance, sophistication,
and opulence. These
Opulent Individuals individuals are willing to
indulge in premium
offerings and are often
drawn to venues that offer
a sense of exclusivity and
prestige.

Taguig, particularly areas

like Bonifacio Global City
Foreigners (BGC), attracts a diverse
expatriate community
consisting of diplomats,
expats working in
multinational corporations,

31
 and affluent tourists.
Foreign patrons seek out
fine dining establishments
like Vedasto to sample
world-class cuisine,
experience impeccable
service.
Taguig is home to numerous
business districts and
corporate hubs, including
BGC and McKinley Hill,
which attract a steady
influx of business
executives, entrepreneurs,
and industry leaders. These
Business Professionals professionals often
frequent fine dining
restaurants for power
lunches, client meetings,
and networking events,
making them a key
demographic for
establishments like
Vedasto.

Within the local Filipino

community, there exists a
segment of affluent
individuals who appreciate
the finer aspects of dining
and entertainment. Whether
Local Filipino People they are celebrating
special occasions,
entertaining guests, or
simply indulging in a
luxurious dining
experience.

32
 Table 2
Market Geographically Location

Bonifacio Global McKinley Hill Acacia Estates Uptown

City Bonifacio
5th Avenue Upper McKinley Acacia Avenue Uptown
Road Parade Drive
26th street Florence Way Cypress Towers 9th Avenue
Avenue
32nd Street Tuscany Rosewood Pointer 11th Avenue
Private Drive
Estates
Forbes Town Road VeniceLuxury Royal Palm Road 36th Street
Residences
McKinley Parkway
Burgos Circle

These areas are favored by opulent individuals, Local

Filipino People, and Business Professionals around Taguig

for their luxurious residences, upscale amenities, prime

locations, and vibrant lifestyle offerings, making them

highly desirable destinations for affluent living in

Taguig. Business Professionals, Bonifacio High Street is

the most expensive retail district in the Philippines, but

was 41st in Cushman & Wakefield’s global ranking.

Price, Quality and Service

By striking the right balance between price, quality,

and service, Vedasto can appeal to a broad spectrum of

diners and establish itself as a premier destination for

Filipino fine dining with a twist.

Opulent Individuals. Price Sensitivity, less price-

sensitive compared to other demographic groups,

prioritizing quality and exclusivity over cost. They are

willing to pay premium prices for exceptional dining

33
experiences and may perceive higher prices. Quality

Expectations Opulent individuals have high expectations for

quality in terms of ingredients, preparation techniques,

and presentation.

Foreigners. Price Sensitivity, depending on their

background and currency exchange rates, foreigners may vary

in their sensitivity to pricing. Some may perceive

Vedasto’s prices as reasonable for a fine dining

experience, while others may find them expensive compared

to dining options in their home countries. Quality

Expectations Foreigners visiting Vedasto may expect a high

level of hospitality and professionalism from the staff,

especially if they are accustomed to exceptional service

standards in their home countries or when dining at upscale

establishments abroad.

Businessmen. Price Sensitivity, Businessmen may

consider the value proposition of dining at Vedasto in

relation to their business objectives and budgets. While

they may have expense accounts for client entertainment or

business meetings, they still prioritize cost-

effectiveness and ROI. They appreciate staff who understand

the importance of confidentiality, attentiveness to dietary

preferences, and the ability to accommodate last-minute

requests.

34
 Local Filipino People. Price Sensitivity, Local

Filipino people may vary in their price sensitivity

depending on their socioeconomic status, disposable income,

and dining habits. Filipino cuisine and expect it to

deliver on taste, creativity, and authenticity. Service

Standards, Local Filipinos value warm hospitality, friendly

service, and a welcoming atmosphere when dining at

restaurants. They expect Vedasto to provide a memorable

dining experience characterized by genuine hospitality and

a sense of Filipino hospitality known as “pagmamalasakit.”

Market

The target market for Vedasto’s is the Local resident,

foreigner, Businessman, Opulent people. For Vedasto

Restaurants, the target market consists of people looking

for classy dining Experiences with top-notch food, an

elegant setting, and outstanding service. Typically, this

market Group consists of sophisticated diners who value

unique cuisine, premium ingredients, and an upscale

Setting.

In the Philippines, Taguig City is regarded as having

a developed restaurant industry, especially for Upmarket

restaurants. Major business districts like Bonifacio Global

City (BGC) and McKinley Hill, which Are located in Taguig,

are home to a wide variety of food places that suit

different tastes and Preferences. Taguig City is an ideal

spot for restaurant operators due to its well-developed

35
infrastructure, rich Population, and variety of dining

options. There are many chances for restaurants for growth

and satisfy the varied needs of Vedasto Target Market.

Market Characteristic

Vedasto Interactive elements, are used to create a

dining experience that goes beyond food. Presentation and

aesthetics involve artistic plating and meticulous planning

of every element. Menu design includes seasonal and

rotating menus, curated tasting menus, and an extensive

wine list featuring rare or exclusive selections.

Customer engagement is also crucial, with stories

about ingredients, dishes, or the restaurant's concept

engaging customers. Exclusive events, like wine tastings,

chef's dinners, or themed nights, create a sense of

exclusivity and community.

These eateries enhance the industry’s diversity and

liveliness by providing distinctive culinary experiences,

drawing customers from both domestic and foreign markets,

and establishing high standards for upscale dining.

36
 Gallery By Chele sets the bar for culinary excellence

by fusing regional Filipino ingredients with foreign

methods. A landmark in upscale dining

Blackbird Creates a unique ambiance and dishes of

exceptional quality by fusing modern cuisine with rich

heritage.

Mecha Uma Is the leader in the world of modern Japanese

cuisine, drawing in diners from both domestic and foreign

markets with its experimental and unusual menu offerings.

Competitors Strength and Weakness

Galery By, Chele

Price:
High-end pricing with tasting menus typically ranging from PHP
3,500 to PHP 5,000 per person, excluding drinks.

Service:
Exceptional service with attentive and knowledgeable staff.

Quality:
High-quality, innovative dishes that blend traditional Filipino
ingredients with modern techniques.
Strength Weakness
•Emphasizes local and indigenous •High-end nature may limit
ingredients to support local accessibility to a broader
farmers and showcase the audience.
Philippines' natural resources. •Limited seating and
•Prioritizes sustainability from reservation requirements
sourcing to serving, aligning may pose challenges.
with global environmental •Menu complexity may
Responsibility trends. intimidate
•Chef Chele Gonzalez's expertise conservative diners or food
drives the enthusiasts.
restaurant's vision and culinary •Sustainability limitations
excellence. may arise from maintaining
•The restaurant's elegant yet eco-friendly practices,
welcoming especially with rare or
design and attention to detail unique ingredients.
enhance the
dining experience.
Black Bird
Price:

37
High-end pricing with main courses typically ranging from PHP
1,200 to PHP 2,500.Tasting menus and specialty dishes can go
higher, especially with wine pairings.

Service:
Highly regarded service with professional and friendly staff.

Quality:
High-quality dishes with a diverse, globally-influenced menu.

Strength Weakness
•Diverse and High-Quality Menu: •High-end prices may limit
Offers international cuisine accessibility.
with innovative twists. •High popularity and
•Ambiance and Aesthetic: crowding due to
Sophisticated interior design reputation and location.
and lush surroundings of Ayala •Intimidating menu for
Triangle Gardens provide a simpler tastes or dietary
serene dining atmosphere. restrictions.
•Central Location: Easily •High noise levels during
accessible, preferred for casual peak hours can Affect dining
and business dining in Makati. experience.

Mecha Uma
Price:
High-end pricing with tasting menus (omakase) ranging from PHP
4,000 to PHP 6,000 per person. A la carte options are also
premium-priced.

Service:
Excellent service with a focus on providing a personalized
dining experience.

Quality:
High-quality Japanese-inspired cuisine with an emphasis on
freshness and unique flavors.
Strength Weakness
•Contemporary interior design: •High prices may deter
Vibrant, upscale atmosphere budget-conscious diners.
suitable for both casual •Limited non-meat options
and formal dining. due to focus on steaks and
•Comprehensive wine list: Well- meats.
curated selection of wines and •Difficulty in securing
spirits, catering to reservations due to high-end
diverse guest preferences. hotel location.
•Prime location: Located in •High noise levels may not
Shangri-La at the Fort, a suit diners seeking quieter,
convenient choice for hotel intimate settings.
guests and visitors.
•Service excellence: Attentive
and knowledgeable staff,
enhancing dining experience.

38
Marketing Strategies

Implementing an effective marketing strategy focusing

on the restaurant’s distinctive features and targeting the

target market is essential for Vedasto fine dining. Online

Presence, to reach a larger audience, build brand

reputation, and drive traffic and conversions. Vedasto

should have a visually appealing website with high-quality

images, clear menus, and a responsive design. Engaging

content, such as blog articles, videos, and high-quality

food pictures, can attract and retain visitors. SEO

techniques (search engine optimization) such as keyword

optimization, local SEO, and content quality, can improve

search engine rankings and keep visitors on the site.

Social media integration, online reviews, email marketing,

and engagement can further enhance Vedasto’s online

presence. establish a visually stunning and easy-to-use

website that highlights the Vedasto cuisine, atmosphere,

and events. Use entertaining content and excellent food

pictures to draw in visitors. Influencer Collaborations,

to spread information about the restaurant to their

followers, work with regional food bloggers, tastemakers,

and influencers.

Vedasto could determine its possible customer in this

way Market Research, Identify the demographics who are

likely to appreciate outstanding dining experiences by

doing in-depth market research. Involve factors including

39
age, financial status, way of life, eating preferences, and

geography. Includes, analyze competitors, Determine the

target market of local dining establishments by conducting

competitor analyses. This can identify the places where

Vedasto can set itself apart from the competition as well

as gaps or possibilities in the market.

Emphasis on Quality and Innovation continually

innovate and improve the Vedasto dining experience by

offering new dishes, recipes, or themed events that

highlight originality and excellence. Boost Online

Presence, in order attract in more consumers and raise

awareness, Vedasto should make the most of its online

presence on a variety of platforms, including the website,

social media accounts, and review websites. Make use of

eye-catching imagery, interactive elements, and

captivating material to highlight the restaurant’s

atmosphere, food, and customer experiences.

Improving visibility and familiarity is one of

advertising’s main advantages. Vedasto can ensure that its

brand name and products are constantly in front of

potential customers by carefully putting advertisements in

social media, internet platforms, print publications.

40
 SECTION V
Operation

Production Process

The actions undertaken in production process to ensure

vedasto food is safe for consumption or has the required

flavor during its assembling process. Formally, food

preparation refers to the process of acquiring raw

ingredients and making them ready for consumption. Also,

it entails any portioning, packaging, assembling, and

processing that alters the form of food. Food preparation

involves various techniques such as baking. This technique

involves prolonged cooking through dry heating the food

Appetizer

Filipino Style pork belly wrapped in tortillas with guacamole

Ingredients Procedure
Prepare the Pork Belly:
Season the pork belly strips
with rock salt and pepper.

Heat the olive oil in a large

skillet over medium-high
heat.

Add the pork belly strips and

cook until they are crispy
and golden brown, about 15-20
minutes, turning
occasionally.
Pork Belly:
1 kg pork belly, sliced into Remove from the skillet and
thin strips drain on paper towels.
5 tbsp olive oil
2 tbsp rock salt Make the Guacamole
2 tbsp pepper
Guacamole: Cut the avocados in half,
2 ripe avocados remove the pits, and scoop
5 g cilantro, chopped the flesh into a bowl.
2 red onions, finely chopped

41
2 tomatoes, diced Mash the avocados with a fork
Juice of 1 lime until smooth but still
Salt to taste slightly chunky.
Tortillas:
4 tortillas Add the chopped cilantro, red
onions, diced tomatoes, and
lime juice to the bowl.
Yield :2
Mix everything together and
Cooking time: 15 mins prep 40 season with salt to taste.
min cooking
Assemble the Tortillas

Warm the tortillas in a dry

skillet or microwave for a
few seconds until pliable.

Place a portion of the cooked

pork belly on each tortilla.

Top with a generous amount of

guacamole.

Shan Dump
Ingredients Procedure
Prepare the Ingredients:
Dice the tofu into small cubes.

Drain and slice the champignons

mushrooms.

Mince the garlic and finely

chop the onion.

Cut the capsicums into thin

Tofu: strips.
1/2 kg tofu, diced
Mushrooms: Cook the Ground Pork:
1 can champignons mushrooms, In a large skillet or wok, cook
drained and sliced the ground pork over medium-
Aromatics: high heat until it is browned
2 cloves garlic, minced and cooked through, breaking it
1 onion, finely chopped apart with a spatula, about 7-
Vegetables: 10 minutes. Remove from the
4 capsicums (bell peppers), cut skillet and set aside.
into strips Cook the Aromatics:
Seasoning: In the same skillet, add a bit
2 tsp salt of oil if needed and sauté the
Protein: minced garlic and chopped onion
1/2 kg ground pork until they are fragrant and the
onion is translucent, about 3-
4 minutes.

Yield: 36 (serves 6-8) Add Tofu and Mushrooms

42
Cooking Time: 1hr Add the diced tofu and sliced
champignons mushrooms to the
skillet. Cook until the tofu is
lightly browned and the
mushrooms are tender, about 5-
7 minutes.

Combine with Ground Pork

Return the cooked ground pork
to the skillet. Mix everything
together well.

Add the Capsicums:

Add the capsicum strips to the
skillet and cook until they are
tender but still slightly
crisp, about 5 minutes.
Season:
Add the salt and mix everything
together, ensuring the
seasoning is evenly
distributed.

Tofu Mushroom Dynamite

Ingredients Procedure
In a bowl, combine the
all-purpose flour and a
pinch of salt.

Gradually add water while

mixing until a smooth and
pliable dough forms.
Knead the dough for about
5 minutes until it is
smooth.
250 g pork, ground
- 250 g beef, ground Cover the dough with a
- 2 onions, finely chopped
damp cloth and let it
- 3 tbsp soy sauce
rest for 30 minutes.
- 5 g garlic powder
- 2 tsp salt
Dough: In a large mixing bowl,
- 1 cup all-purpose flour combine the ground pork,
- Water (as needed for dough ground beef, finely
consistency) chopped onions, soy
sauce, garlic powder, and
Yield: 4 2 tsp salt.

Cooking Time: 50 mins Mix everything together

thoroughly until well
combined.

Assemble the Dumplings:

43
 Divide the dough into
small equal portions
(about 20 pieces).

Roll each portion into a

small ball and flatten it
into a thin circle using
a rolling pin.

Place a small spoonful of

the filling in the center
of each dough circle.
Fold the dough over the
filling to create a half-
moon shape and pinch the
edges to seal. You can
pleat the edges for a
traditional dumpling
look.

Cook the Dumplings:

Steaming Method: Place
the dumplings in a
steamer basket lined with
parchment paper or
cabbage leaves to prevent
sticking. Steam over
boiling water for about
10-12 minutes.

Salad and Soup

Potato soup with Tinapa
Ingredients Procedure
Add butter and tinapa and
cook over medium heat
until onions are tender
(3-5 minutes)

Add celery to the pot

along with milk, all
purpose cream, salt,
pepper, onion powder stir
it well
120ml All Purpose Cream
200g Tinapa
Bring to a boil and cook
100g Celery
and reduce heat to simmer
15g Onion Powder
470ml Fresh Milk
1.47g Black Pepper
60g Salt

44
45g butter Allow soup to simmer for
15 minutes before
Yield: 8 serving.

Cooking Time: 30 mins

Creamy mushroom Soup with Dilis

Ingredients Procedure

Heat butter and oil in a

large pot over medium-high
heat until melted.

Add mushrooms and 1g of

dilis, cook for 5 minutes.

Sprinkle mushrooms with

600g Mushroom onion powder and all
3g Onion Powder purpose cream mix well and
56.7g Butter cook for 2 minutes and
1g Dilis bring to a boil. Reduce
1.42g Salt heat to low-medium heat,
158.51ml All Purpose Cream season with salt, pepper.
9.9ml Vegetable Oil
1.47 G Black Pepper Cover and allow to simmer
for 10-15 minutes, while
occasionally stirring,
Yield: 6 until thickened.

Cooking Time: 10 mins prep Reduce heat to low, stir in

time 30 mins cooking time cream or half and half.
total 40 mins Allow to gently simmer (do
not boil). Adjust salt and
pepper

Caesar Salad
Ingredients Procedure
Add small squid,
mayonnaise, Parmesan
cheese, lemon juice, mix
well to combine. Season
to taste with salt and
black pepper. Refrigerate
until ready to use.

800g Romaine Lettuce Place lettuce in a large

57g Parmesan Cheese bowl. Add dressing,
4pc boiled Egg remaining Parmesan

45
120ml Mayonnaise cheese, and Chicharon;
2tsp lemon toss well to coat.
50g Chicharon
60g Small Squid Top with the Boiled Egg
0.78 Black Pepper
3.15g Salt

Yield: 4

Cooking Time: 10 mins

Main Course

Squid Adobo
Ingredients Procedure

Heat a wok or cooking pot

them pour-in soy sauce,
vinegar, and water then
bring to a boil.
Add the squid and wait
for the liquid to re-
boil. Simmer for 5
1.5 lbs. medium-sized squid minutes.
(note 1) Turn off the heat then
0.75 piece onion (note 2) separate the squid from
1.5 pieces tomatoes (note 3) the liquid. Set aside.
0.38 cup soy sauce
0..38 cup vinegar Pour-in cooking oil on a
0.75 cup water separate wok of cooking
3.75 cloves crushed garlic pot then apply heat.
0..75 teaspoon sugar
Salt and pepper to taste When the oil is hot
1.5 tbsp cooking oil enough, sauté the garlic,
onions, and tomatoes.

Yield: 4 Put-in the squid then

cook for a few seconds.
Cooking Time: 10 mins prep time Pour-in the soy sauce-
20 mins cooking time total 30 vinegar-water mixture
mins that was used to cook the
squid a while back. Bring
to a boil and simmer for
3 minutes.

Add the ink, salt, ground

black pepper, and sugar
then stir. Simmer for 3
minutes.

46
 Transfer to a servinbowl
then serve.
Laing Suso

Ingredients Procedure

Prepare suso (snail) by

submerging them in water
for an hour prior to
cooking.

Wash several times to

take off soil residues
from them. Clip off tip
by using a cleaver.
1 kilo gabi leaves
1 kilo suso (snail) Saute onion, ginger and
1 cup coconut milk (1st garlic in a hot pan until
extraction) fragrant, add tomatoes
2 cups coconut milk (2nd and saute for another
extraction) minute or until tomatoes
1 medium onion sliced are mashed.
4 cloves garlic crushed
1 thumb size ginger cut into pour fish sauce and add
strips in the suso (snails) mix
1 medium tomato sliced thinly well.
fish sauce or salt to taste Pour 2 cups of coconut
1 shrimp cube milk (2nd extraction) and
1 sili labuyo chopped (Hot let boil for 3 minutes.
chillies)
Add gabi leaves into the
Yield: 8 pan, 1st extraction of
coconut milk, shrimp
Cooking Time: 1 hr and 10 mins cube, sili and let boil
until leaves are already
wilted
Chicken Inasal

Ingredients Procedure

In a freezer bag or large

bowl, combine chicken,
lemongrass, salt, ground
black pepper, ginger,
garlic, brown sugar,
vinegar, lemon-lime soda,
and lemon juice.

2 lbs chicken cut into serving Stir or shake the mixture

pieces until every ingredient is
well incorporated.

47
2 tablespoons ginger minced Marinade for 1 to 3
2 tablespoons garlic minced hours.
3/4 cup lemongrass chopped
1 cup coconut vinegar In a bowl, combine
1/2 cup lemon or calamansi juice margarine, annatto oil,
1 tablespoon salt salt, and lemon juice
1/4 cup brown sugar then stir. Set aside.
1 cup lemon soda softdrink Grill the chicken while
1/2 tablespoon ground black basting generous amount
pepper of the margarine mixture.
Basting Sauce:
3 tablespoons annatto oil Transfer the grilled
atsuete oil chicken to a serving
1/2 cup margarine softened plate.
1/4 teaspoon salt Serve with sinamak.
1 teaspoon lemon or calamansi
juice

Yield: 4

Cooking Time: 1hr and 18 minutes

Sea Kare

Ingredients Procedure

First, we need to
blanching the
vegetables. Prepare a
pot of boiling water.
Drop the vegetables in
quickly or until the
color becomes brighter
and darker, then remove
1 cup puso ng saging, cut into them immediately.
2-inch lengths Reserve the pot of
1 cup string beans, cut into 2- water.
inch lengths
1 cup eggplant, cut into 2-inch Get another pot and make
lengths it nice and hot over
2 cups water medium heat. Pour some
1 (40g) pack Knorr Complete oil and sauté onions and
Recipe Mix Kare Kare garlic. Add the reserved
1 pc onion, chopped blanching liquid and
4 cloves garlic, minced pour in the Knorr Kare
¼ kg shrimps, cleaned Kare Mix. Simmer until
¼ kg squid, cleaned and cut into thick, stirring
rings occasionally.
12 pcs medium-sized tahong,
steamed Add squid rings and
shrimps and simmer until
cooked through. Place

48
 back the blanched
Yield: 4 vegetables and steamed
tahong last.
Cooking Time: 55 mins
Bangus belly with 4 Cheese

Ingredients Procedure

Preheat the oven to 350

degrees F (175 degrees
C). Line a roasting pan
with enough aluminum
foil to cover the whole
bangus.

Remove scales and gills

2 pounds whole milkfish from bangus. Wash the
(bangus), or more to taste innards. Pat fish dry
1 tomato, diced with a paper towel.
1 onion, chopped
1 (2 inch) piece ginger, thinly Mix tomato, onion, and
sliced crosswise, or to taste, 1/3 of the ginger
divided together in a bowl.
salt and ground black pepper to Season with salt and
taste pepper. Cut open the
4 calamansi, juiced front side of the fish
½ cup soy sauce and fill with the tomato
2 cloves garlic, chopped mixture. Place fish in
the prepared pan.
Yield: 6 Mix calamansi juice, soy
sauce, garlic, and
Cooking Time: 30 mins remaining ginger in a
separate bowl. Pour over
the fish in the pan.
Fold foil over the fish
and seal all ends.

Bake in the preheated

oven until fish flakes
easily with a fork,
about 60 minutes.

49
Dessert

Chocolate Taho

Ingredients Procedure

Yield:2

Cooking Time: 38 mins

Boil 2 cups water.

Dissolve 3 tablea in it. Set heat

to low and continue stirring until
chocoate is melted thoroughly.

Set aside to cool down.

Once chocolate syrup has cool down,
take taho out of the freezer.
Put the sweet syrup in the frozen
taho.

Pour in 1/2 cup chocolate syrup or

more as desired.
Rice Pudding

Ingredients Procedure

2 cups glutinous rice

Rinse and drain glutinous
rice flour.

2 cups coconut milk,½ cup

sugar, Pinch of salt

In a large pot over medium

2 cups glutinous rice heat, mix coconut milk,
2 cups coconut milk sugar, and salt. Stir until
½ cup sugar sugar and salt are completely
Pinch of salt dissolved. Add the glutinous
Young banana leaves rice. Bring to a simmer then
turn heat to low and cover.
Let it cook until all liquids
are absorbed. Add water if
Yield: 12 needed.
Cooking Time: 9hrs and 30 minutes

50
 Scoop about 2-3 tablespoons
of rice into a banana leaf and
roll into a thin log. Fold 2
inches of each end towards the
middle to enclose the rice.

Place the logs in a steamer

basket, fold side down, and
steam for about 30-45
minutes.
Remove the suman from the
steamer and allow to cool.
Unwrap banana leaves and
transfer to a serving plate.
Serve with sugar or latik
sauce.
Leche flan Puff

Ingredients Procedure

Preheat oven to 400F.

Add milk, water, butter,
sugar, and salt into a
saucepan and bring to boil.

Take the saucepan off the

heat, and add in the flour.
Stir in (wooden spoon is best)
200 g water the flour until everything
125 g milk comes together into a ball.
112 g butter (stick, cut into small
pieces) Return to heat and stir
4 g salt vigorously until you start to
4 g sugar see some dried residue on the
side (~2-3 minutes).
150 g flour
4 eggs Transfer the dough into a bowl
and beat until steam no longer
rises.
Yield: 10
One at a time, beat in the
Cooking Time: 1hr and 40 mins eggs. Add to a piping bag with
a large round tip.
Pipe you desired size onto a
silpat or parchment paper

Grab a small bowl of water and

using your finger dipped in
water, flatten all the points
which resulted from piping
them.

51
 Bake until the cream puffs are
golden brown (~30 minutes).

After a light golden brown, I

take out the tray and stab
holes in the bottom of all the
puffs using a chopstick.
Piyaya Cojam

Ingredients Procedures

Yield: 6

Cooking Time: 55 mins

2 cups all-purpose flour

½ teaspoon fine salt
½ cup shortening or lard
2 tablespoons vinegar
½ cup cold water or more
1-2 tablespoon shortening for
spreading
¼ cup Sesame seeds
Pasta and Breads

Palabok Pizza

Ingredients Procedure

First, begin by getting a

pot and filling it with
water. Over high heat, bring
the water to a boil then
reduce to a simmer. Drop in
the bihon noodles and cook
as you would cook pasta.
Make sure the noodles are al
400 g bihon dente. Discard the water and
water to cover drain the noodles. Set
2 tbsp oil aside.
1 tbsp annatto seeds (achuete)
4 cloves garlic, chopped Next, make achuete oil by
1/2 cup all-purpose flour combining 2 tbsp oil and
4 cups water achuete seeds in a pan. When
1 pc Knorr Shrimp Cube it starts to sizzle and the
1 pc Knorr Pork Cube seeds turn dark, remove
1/4 kg shrimp, shelled and seeds and reserve the oil.
deveined (reserve shrimp heads for
sauce base)
fish sauce, to taste

52
ground black pepper, In the same pan, throw in
Yield: 2 the garlic and sauté until
brown. Add in the shrimp and
Cooking Time: 4hrs and 57 mins the flour, and stir
constantly to cook. Continue
to cook until thick and you
can smell the nutty aroma
and the shrimp turns bright
in color.

Slowly pour in the water

next with the shrimp heads.
Now, bring to a boil then
add the Knorr Shrimp Cube
and Knorr Pork Cube.

Remove the shrimp heads

after simmering for 6-8
minutes, then season with
fish sauce and pepper to
make adjustments in flavour.

Place the Bihon noodles in a

platter and pour the sauce
over.

Bicol pasta Express

Ingredients Procedure

Sundin ang package

instructions sa pagluto ng
El Real Flat Spaghetti.
Drain and set aside.

Igisa ang onion at garlic

sa mainit na olive oil.
Paintin na ang leftover
400g El Real Flat Spaghetti Bicol Express.
Leftover bicol express
2 tbsp olive oil Toss in cooked El Real Flat
1 small onion Spaghetti. Siguraduhing
4 cloves garlic nahahalong mabuti.
Salt and pepper to taste
Parmesan cheese Ilipat ang Bicol Express
Pasta sa isang serving
Yield: 6 plate. Sprinkle with
cheese.
Cooking Time: 55 mins

53
Personnel Requirements

Position : Restaurant Manager

Number Required : (One)

Job level/Salary, : Confidential

Job Specifications

Certified - Oversee daily operations,

- Manage Staff,

- Ensure customer satisfaction,

- Handle budgeting and inventory.

- Experience in restaurant

management,

- Strong leadership and

organizational skills,

- Ability to handle stress and

multitask.

- Excellent communication skills,

- College Graduate in any 4 year

Course (Hospitality course related is an Advantage but

not required)

54
Duties and

Responsibilities - Supervise all restaurant

activities,

- Manage staff schedules and

training,

- Ensure compliance with health and

safety Regulation.

- Address customer complaints and

feedback Event Coordination.

Position : Assistant Manager

Number Required : (One)

Job/Salary : Confidential

Job Specifications - Support the Restaurant Manager in

daily

- Operations, Manage staff,

Maintain service standards.

- Experience in a supervisory

role,

- Good problem-solving abilities,

- Friendly and approachable

demeanor,

- Ability to work flexible hours.

Duties and

55
Responsibilities - Assist with staff management and

training,

- Oversee daily operations in the

manager’s absence,

- Handle customer inquiries and

issues

- Ensure cleanliness and

organization of the restaurant.

Position : Cashier 2 Positions

Number Required : (Two)

Job/Salary, : Confidential

Job Specification - Process transactions,

- Handle payments,

- Provide excellent customer service,

- Transaction Processing

- Basic math skills,

- Attention to detail,

- Good communication skills,

- Willingness to work various

shifts

Duties and

56
Responsibilities - Operate cash registers and handle

Transactions,

- Maintain accurate cash drawers,

- Assist customers with inquiries,

- Ensure the cleanliness of the

cashier area.

Position : Head Cook

Number Required : (One)

Job/Salary, : Confidential

Job Specification - Lead kitchen operations,

- Supervise cooking,

- Maintain food quality and safety

standards

- Proven experience as a cook,

- Leadership skills,

- Knowledge of kitchen health and

safety regulations,

- Creativity in menu planning.

Duties and

Responsibilities - Oversee food preparation and cooking

processes,

- Manage kitchen staff and

schedules,

57
 - Ensure high standards of food

quality presentation,

- Maintain kitchen inventory and

order supplies.

Position : Assistant Cook

Number Required : (One)

Job/Salary : Confidential

Job Specification - Assist the Head Cook with food

preparation Cooking, and maintaining kitchen hygiene

- Basic cooking skills,

- Willingness to learn, Team player,

Good work ethic.

Duties and

Responsibilities - Prepare ingredients and assist

in cooking,

- Ensure cleanliness and

organization of the Kitchen Follow food safety

regulations,

Support the Head Cook as needed.

Position : Line Cook

Number Required : (Four)

Job/Salary : Confidential

58
Job Specification - Cook and prepare food as Ensure

food quality and consistency

- Physical Stamina can lift heavy

items, Work experience related to cook.

Duties and

Responsibilities - Cook and prepare food items as per

recipes,

- Maintain cleanliness Follow

health and safety guidelines,

- Assist with inventory

management.

Position : Waiter/ Server

Number Required : (Four)

Job/Salary : Confidential

Job Specification - Provides Customer Service,

Take orders,

- Serve food and beverages

- Friendly and outgoing

personality,

- Ability to handle Stress,

59
 - Have at least 6 months work

experience

Duties and

Responsibilities - Greet customers and take

orders,

- serve food and beverages,

- Ensure customer satisfaction

and handle

complaints,

- Maintain cleanliness of the

dining area.

Position : Bartender

Number Required : (One)

Job/Salary, : Confidential

Job Specification - Prepare and serve drinks,

serve beverages and can-do customer

request, Interact with customers.

- Experience in bartending,

- Knowledge of drink recipes,

- good customer service skills.

Duties and

Responsibilities - Mix and serve drinks according

to recipes,

60
 - Interact with customers and take

orders,

- maintain a clean and stocked bar,

- Handle cash transactions and

operate the POS system

Position : Receptionist

Number Required : (Two)

Job/Salary, : Confidential

Job Specification - Greet and Assist the

Customer,

- Manage Reservations, can handle

administrative task

- Good communication Skills,

- Friendly and welcoming

personality,

- good customer service skills,

- Computer Skills,

- Organized and reliable, at

least 2 years in college

Duties and

Responsibilities - Greet customers and manage

reservations,

61
 - answer phone calls and respond

to inquiries,

- assist with administrative

tasks,

- Ensure the reception area is

tidy and welcoming.

Plant and Equipment

Table 3

Furniture, Fixture and Equipment

Bar Area
Bar chair Php 23,997

Locker
Locker Php 10,300

Toilet Area

Urinal Php 4,900

Wall Hung Water Php 8,500

Closet
13,400

Office Area

62
Office table Php 2,700

Office chair Php 1,200

Console table Php 3,000

TV console Php 1,300

50”Tv Php 3,000

Dining Area

Dining Bench Php 26,000

Piano Php 3,688,680.04

Round Table Php 1,076,978.24

63
Dining Chair Php 175,892.64

Banquet Table Php 40,164.96

4,967,542.92

Kitchen Area

Bench Cabinet Php 5,999

With Sliding

Doors

Bench Cabinet Php 6,897

With Sliding

Doors And

Splashback

Bar Bench With Php 5,380

Drawer

Mobile Cabinet Php 12,900

With Drawer

Mobile Cabinet Php 1,149

With Under Bench

Rack

64
Work Bench with Php 10,000

Drawer And Under

Shelf

Kitchen Desk with Php 6,377

Splashback

Workbench with Php 26,384

Double Overshelf

Salamander Bench Php 15, 784

Wall Cabinet Php 5,461

Mobile Bin Php 2,650

Station

Range Hood Php 1,940

65
Dish Work Table Php 3,752

Chilling Work Php 6,000

Table With Sink

Salad Table Php 22,700

Preparation Bench Php 1,239

Triple Sink Bench Php 7,826

With Under Shelf

142,438

Total

5,168,877.92

Premises Needs

Vedasto’s existing premises are situated at Lot 17,

21st Drive, Bonifacio Global City, within the Bustling

district of Fort Bonifacio in Taguig, Metro Manila. The

property spans an ample 988 Square meters, comprising a

vacant lot primed for commercial development.

Its strategic location in the heart of a dynamic urban

center offers immense potential for various business

ventures, making it an attractive prospect for investors

66
seeking to capitalize on the vibrant economic Opportunities

in the area. With its sizable footprint and favorable

zoning, Vedasto’s property Holds promise as a prime asset

for commercial expansion and growth in the bustling

metropolis.

In the foreseeable future, Vedasto envisions expanding

its culinary empire with new premises Strategically located

in bustling city centers, picturesque waterfronts, and

historic landmarks. Each venue will offer a unique dining

experience, showcasing Vedasto’s innovative take on

Filipino cuisine in elegant surroundings. Whether nestled

in a vibrant downtown district, overlooking scenic

waterfront vistas, or housed within a charming historic

building, these Premises will serve as culinary

destinations where guests can indulge in the flavors of

Filipino Cuisine with a contemporary twist.

67
 SECTION VI
Management

Figure 1. Organizational Structure

RRESTAURANT
MANAGER

ASSISTANT
HEAD CHEF
MANAGER

CCASHIER
RECEPTIO ASSISTAN
NIST T CHEF
BARTENDE
R DISHWASH
ER

SERVER SERVER SERVER LINE LINE LINE

COOK COOK COOK

Vedastos Organizational Structure helps everyone in the

restaurant understand their roles, responsibilities, and

who they report to, promoting a clear and organized work

environment. Making it easier to work together and provide

good service. It is a part of the day-to-day operation

where the management team will help their staff and

employees to be more known on their work and enhance them

in providing good service.

Management Team:

At Vedasto Restaurant, we are seeking dedicated

individuals to join our team and fulfill various roles

crucial to our daily operations.

68
 As Vedasto’s Restaurant Manager, we require someone

with strong leadership and organizational skills to oversee

all aspects of restaurant operations, helping each staff

member perform at their very best.

Our Assistant Manager will support the manager in

ensuring smooth operations and maintaining high standards

of service.

For Vedasto’s frontline staff, including Cashiers,

Waiters/Servers, and Bartenders, we seek individuals with

excellent customer service skills, the ability to work

efficiently in a fast-paced environment, and most

importantly, someone who can handle different types of

guests every day.

Cashiers are responsible for handling customer

transactions, including processing payments and ensuring a

smooth checkout process. Waiters or servers take orders

from customers, serve food and beverages, and ensure that

customers have an enjoyable dining experience.

Bartenders prepare and serve alcoholic and non-

alcoholic beverages to customers, engage with them, and

maintain cleanliness and organization in the bar area. In

the kitchen.

Head Cook, Assistant Cook, and Line Cooks will play

integral roles in preparing delicious meals that meet

Vedasto’s quality standards.

69
 For, our receptionist will be responsible for

managing reservations and providing administrative

support. If you possess the necessary skills and are ready

to contribute to Vedasto’s success, we invite you to become

part of Vedasto’s family.

Key Management Personnel

Our goal is providing Filipino cuisine with the

authenticity taste with a twist and to serve them a high-

quality food, safety and authentic Filipino food that will

mark them as they experience the culture in Filipino way.

In Vedasto, the success of the establishment depends

critically on the management team’s ability to work well

together. Crafting a unique brand identity and drawing in

discriminating customers require marketing expertise. In

the meantime, research is essential for keeping up with

gastronomic trends, comprehending consumer tastes, and

locating top ingredients to preserve a competitive

advantage.

Maintaining consistency, quality, and a

restaurant’s reputation in Vedasto requires holding into

key employees. Typically, several steps are taken to ensure

its retention. Above all, in order to acknowledge their

accomplishments and motivate them to stay, you must offer

them competitive benefits and compensation packages. These

could include performance-based bonuses, health benefits,

and opportunities for career advancement. Additionally,

70
fostering a courteous, open, and achievement-oriented work

environment can boost employee satisfaction and loyalty.

Providing employees with ongoing training and

development opportunities not only helps them refine their

skills but also demonstrates a commitment to their

professional growth and advancement within the

organization. Additionally, the creation of mentorship

programs, in which seasoned professionals offers.

Operating Schedule

Every single day at 10 a.m., Vedasto's restaurant

opens on time and gives guests a warm welcome. But

dedication starts much earlier behind the scenes. A few

staff show in early in order to prepare for the coming

workday. With everything ready for a great dining

experience, including fresh ingredients and a warm

environment, this early preparation guarantees it. Even

though Vedasto's opens early, their dedication guarantees

that everything runs smoothly until 10 p.m., keeping guests

happy and wanting to come back.

Future Recruitment Plans

In Recruitment plan, create a team with a restaurant

staff hiring and allowing your employees to fully develop

their skills and teamwork. Vedasto recruiting should first

account for your budget. Once you have that, Vedasto will

create a recruitment plan that lays out the positions

you’ll be needing. Describe the job listing clearly, and

71
use recruiting software and platforms to ensure that your

job posting reaches your target candidates.

1. Assess Future Need

To foresee future employment needs, conduct monthly

assessments of business performance and Planned growth

2. Improvement of the Job Description

Review and update job descriptions for essential positions

on a regular basis in response to input from current

employees and shifting business requirements

Performance Bonuses

Provide incentives or bonuses based on team or

individual performance measurements, such as Marketing

results, customer satisfaction ratings, or sales targets.

Recognition Program

Implement employee recognition efforts, such as

quarterly recognition ceremonies or “Employee Of the Month”

awards, to recognize exceptional work and achievements from

your staff.

Meal Discounts or Free Meals

Provide employees with meal discounts or free meals

during their shifts so they can enjoy the Restaurant’s

dishes and drinks for less money or for free.

Qualifications and Skills Required

Vedasto required, Customer Service, the restaurant

provides the food and the building, but it’s the staff

members selling the products and experience. When efforts

72
directly affect income, employees quickly learn to go above

and beyond to please each customer. Team Work, the

employees must realize the value in working as a team to

create the best possible experience for the guests.

Communication, Employees also need to be able to

communicate clearly with teammates and managers so they can

clearly explain situations and ask for help if necessary.

Ability to multi task, Servers have to perform multiple

tasks for multiple tables simultaneously while maintaining

full composure.

73
 SECTION VII
IMPLEMENTATION SCHEDULE

A well-designed project implementation schedule

identifies and describes what new solutions will deliver

and within what timeframes. Implementation schedule

identifies the activities, tasks and responsibilities for

implementation and aligns these to an agreed timeline. As

vedasto starts up, we have to face many stages to become

assessable at the same time flexible.

Obtaining Finance, in this phase vedasto should

implement that schedule identifies the activities, tasks

and responsibilities for implementation and aligns these

to an agreed timeline.

Capital Expenditure Program, this phase were funds

used by vedasto that acquire, upgrade, and maintain

physical assets such as property, plants, buildings,

technology, or equipment with in the facility. Making

capital expenditures on fixed assets can include repairing

a roof, purchasing a piece of equipment.

Staff Recruitment, in this process of actively seeking

out, finding and hiring candidates for a specific position

or job, requirements of an available job, attracting

suitable candidates to the position, carefully screening

and selecting all applicants, hiring, and seamlessly

integrating new employees and roles for vedasto. It can be

chefs, cashier, waiter and cleaners.

74
 In Product Testing, this method of analyzing a product

concept, feature or functionality to determine how

potential customers may use or react to vedastos product

by using this method we make ourselves the vedasto owners

to be familiar with the taste and recipe by conceptualizing

and analyzing thoroughly of the process of the food.

Contacting distributor, provides food and non-food

products to restaurants, they are the one who give raw

materials and fresh ingredients, they are the reason why

the establishment is running, and maintaining a good

relationship with the distributor to have a smooth

transaction in the future.

Obtaining orders, we will ensure that our product and

service will mark in their hearts and mind that we maintain

a good relationship with customer by serving quality food

and service to our customer.

Time Table

This comprehensive journey from planning to post-

opening evaluation underscores Vedasto’s Commitment to

delivering excellence at every stage of its operation.

Month 1: Planning and Concept Development

During the first month, Vedasto will focus on defining its

unique concept and theme to distinguish it in the market.

The team will secure a prime location on 21st Street, BGC,

and work on obtaining all necessary permits and licenses.

75
This foundational phase is crucial for setting the

direction and ensuring compliance with local regulations.

Month 2: Complete Interior Design and Menu

Finalization

In the second month, the interior design of Vedasto will

be completed, creating a welcoming and thematic ambiance.

Simultaneously, the menu will be finalized, detailing the

offerings and pricing. This phase ensures that both the

visual and culinary aspects of Vedasto are meticulously

planned.

Months 3-9: Construction

The third to ninth months will be dedicated to the

construction process. This period includes planning, site

preparation and foundation work, structural framing,

exterior and interior work, interior finishing, and final

touches and inspections. Each step will be executed

carefully to build a solid and appealing structure that

aligns with Vedasto’s vision.

Month 10: Staff Hiring and Training

In the tenth month, Vedasto will recruit and hire chefs,

waitstaff, and managers. Comprehensive training programs

will be conducted to ensure that all staff members are

well-prepared to deliver exceptional service and maintain

the restaurant’s high standards.

76
 Month 11: Marketing Promotion and Final Preparation

The eleventh month will be dedicated to launching strategic

marketing campaigns to generate buzz and attract potential

customers. Additionally, test runs will be conducted to

refine operational aspects, ensuring a smooth and efficient

service once Vedasto opens its doors.

Month 12: Grand Opening

The final month will culminate in the grand opening of

Vedasto. A special event will be hosted to introduce the

restaurant to the community, and ongoing evaluations will

be conducted to gather feedback and make necessary

adjustments. This phase marks the beginning of Vedasto’s

journey in offering an exceptional dining experience.

This timeline provides a more detailed breakdown of

the milestone for each phase of Vedasto’s development, with

specific weeks indicated for each task.

77
 Table 4

Time Frame

Planning and July (Month 1)

Concept Development
Location Set Up and
Permit Acquisition
Interior design and August (Month 2)
menu development
Construction September – March
(Month 3-9)
Staff Hiring and April (Month 10)
Training
Marketing Promotion May (Month 11)
Final Preparation
Grand Opening June (Month 12)

Decision Point

As a company Vedasto advances along its growth

trajectory, strategic decisions emerge where further

Investments are crucial. These decision points mark pivotal

moments that can significantly influence the Vedastos

direction and success in the field of creativity,

gastronomy and culinary.

1. Concept Development and Market Research

Vedasto needs to decide if it should allocate additional

funds to conduct in-depth Market research and concept

development. This step ensures that Vedasto’s unique

offering aligns with the preferences of its target market.

2. Location Selection and Lease Negotiation

Once Vedasto identifies 21st Street BGC as a potential

location, it must decide if it Should commit more funds to

78
secure the chosen spot. This may involve negotiating lease

terms or investing in renovations to tailor the space to

Vedasto’s vision.

3. Interior Design and Renovation

After securing the location, Vedasto has to determine if

it should invest further funds in interior design and

renovations. This decision ensures that the restaurant’s

ambiance complements Its theme, enhancing the overall

dining experience.

4. Menu Development and Ingredient Sourcing

Vedasto must decide if additional funds should be allocated

to menu development and Ingredient sourcing. This step

allows Vedasto to offer unique and high-quality dishes that

differentiate it from competitors.

5. Staff Hiring and Training

Vedasto needs to determine if it should commit more funds

to attract and train skilled Staff members. Investing in

hiring and training ensures that Vedasto delivers excellent

service, fostering Customer satisfaction and loyalty.

6. Marketing and Promotion

Before its grand opening, Vedasto must decide if it should

allocate further funds to Marketing and promotion efforts.

This includes advertising campaigns and promotional events

aimed at Building awareness and attracting patrons to the

restaurant.

79
 7. Post-Opening Evaluation and Growth Strategies

After opening, Vedasto needs to assess its performance and

customer feedback. Based On this evaluation, Vedasto can

decide if it should invest more funds in growth strategies

such as menu Expansions, service enhancements, or

additional marketing initiatives.

80
 VIII
FINANCE

Vedasto Restaurants is located in Lot 17 along 21st

Drive in Fort Bonifacio Global City. The establishment

spans approximately 320 square meters, providing ample

space for dining and culinary experiences. Additionally,

with its parking lot included, the total area expands to

an impressive 988 square meters, ensuring convenience for

patrons arriving by car. This spacious layout contributes

to the comfortable and enjoyable atmosphere of Vedasto

Restaurants, enhancing the overall dining experience for

guests.

The Vedasto Restaurant has a total of seventeen

Employees, restaurant manager, assistant manager,

headcook, assistant cook, line cook, cashier, waiter, and

bartender the monthly salary for the restaurant manager is

₱16,800 per month, assistant manager ₱15,120 per month,

Head Cook ₱16,320 per month, the assistant cook ₱14,400 per

month, line Cook is ₱14,640.00 monthly salary, ₱14,640

monthly salary for the cashier, bartender is ₱15,130

monthly salary and the waiter will be ₱14,640.00 per month.

Additionally, the utility expenses, covering electricity,

water, and internet, amount to ₱61,563.58 monthly, totaling

₱738,763.74 annually.

81
 Furthermore, the cost of machinery, equipment,

furniture, and fixtures for the establishment is

₱5,279,813.92. These investments contribute to the

efficient and comfortable operation of Vedasto Restaurant.

Capital Investment Budget

Vedasto has allocated Four Million and Eight Hundred

Thousand for their construction project's capital budget.

This number includes prices for the services of the

architect and engineer; the license cost is Five Thousand

Four Hundred Eighty, Vedasto also set aside Forty one

thousand two hundred sixty two for security measures and

Five Million four hundred three thousand and one hundred

twenty five and one centavos for pre-opening activities. A

working capital of one hundred fifty two thousand and six

hundred ninety eight and ninety one centavos has been set

aside to guarantee smooth operations. The expected amount

for overhead expenses is Two Million Nine Hundred Twenty

six thousand and eight hundred sixty three and Seventy Four

centavos and Two Hundred Fifty-Eight three Hundred Thousand

is set aside as a contingency reserve to cover any

unforeseen expenses. This all-inclusive budget plan

demonstrates Vedasto's dedication to responsible financial

management and readiness for all obstacles.

82
Construction Cost

Vedasto Construction charges a fee of ₱15,000 per

square meter, covering both architecture and engineering

services. For the establishment requiring construction,

which spans 320 square meters, the total cost can be

calculated by multiplying the area by the fee per square

meter. Thus, the total cost for constructing the

establishment with Vedasto Construction would be

₱15,000*320 = ₱4,800,000.

Permit and License

Permit and License COST
DTI Permit ₱2000
Work Permit ₱2,650
Health permit ₱330
Certification of registration ₱530

Total ₽5,480

Pre-Opening Expenses

A. Marketing Expenses
Categories Cost
Teaser video ₱7,800
Flyer ₱11,875
Total Php19,675
B. Security
Categories Cost Total cost
Fire extinguisher ₱1,599 ₱4,797
Radio/walkie talkie ₱337 ₱1,685
CCTV ₱1,499 ₱14,990
Smoke detector ₱1,890 ₱18,890
Emergency exit sign ₱300 ₱900
Water Sprinkle ₽49 ₽637
Total ₱41,262

83
 C. Office Supplies
Categories Cost Quantity Total cost
Office table ₱2,700 1 ₱2,700
Office chair ₱1,200 1 ₱1,200
Console Table ₱3,000 1 ₱3,000
50” Tv ₱1,300 1 ₱1,300
Pens ₱3,000 1 ₱3,000
Pencils ₱90 50 ₱90
Market Permanent ₱7 10 ₱70
Highlighters ₱50 12 ₱50
Printer ₱83 5 ₱53
Longbook ₱8,795 1 ₱8,795
Sticky Notes ₱55 3 ₱115
Longbrown ₱32 100 ₱32
Envelope ₱100 100 ₱100
Blinders ₱118 1 ₱218
File Cabinet ₱1,295 1 ₱1,295
Stapler ₱98 3 ₱294
Staplets ₱60 4 ₱240
Tape ₱34 10 ₱240
Tape Dispenser ₱137 2 ₱340
Scissors ₱14 5 ₱274
Hole Puncher ₱95 2 ₱70
Cartridges ₱450 9 ₱190
(Colored) ₱450 4 ₱4,050
Cartridges(Black)
Laptop ₱30,000 1 ₱30,000
Folders ₱68 12 ₱68
Total ₱59,344

Equipment
A. Dinning Equipment
Categories Cost Quantity Total Cost
Round Table ₱89,747.52 12 ₱1,076,970.24
Dinning Chair ₱7,328.86 24 ₱1,175,892.64
Service ₱3,920 2 ₱7,840
Trolley
Serving Tray ₱200 5 ₱1000
Piano ₱3,688,680.04 1 ₱3,688,680.04
Total ₱5,950,382.92

84
 B. Bar Equipment
Categories Cost Quantity Total cost
Bar Chair ₱7,999 3 ₱23,997
Electric citrus ₱2,980 1 ₱2,980
juicer
Chopping Board ₱269 3 ₱807
French Knife ₱209 3 ₱627
Paring Knife ₱149.66 3 ₱449
Melon Baller ₱180 2 ₱360
Peeler ₱21.66 3 ₱65
Bar Blender ₱2,798 1 ₱2,798
Kitchen Shears ₱100 3 ₱300
Anti Fatigue ₱1,994 2 ₱3,990
floor Mat 2
Measuring Cups ₱79 ₱158
Towels ₱12 18 ₱216
Showcase ₱22,790 1 ₱22,790
Chiller 50
Red Wine Glass ₱230 ₱11,500
White Wine 50
Glass ₱175 ₱8,750
Collins Glass ₱50 50 ₱2,500
Hurricane Glass ₱120 50 ₱6,000
Goblet ₱60 50 ₱3,000
Ice Tong ₱189 3 ₱567
Wine Bottle ₱27 15 ₱405
Opener
Bar Tray ₱18.83 18 ₱1,563
Ice Bucket ₱228 6 ₱1,368

Total ₱95,278

C. Cooking Equipment
Categories Cost Quantity Total Cost
Flat Electric ₱26,500 1 ₱26,500
Griddle
Gas Lava Rock ₱32,000 1 ₱32,000
Grill
Gas Griddle ₱1,435 1 ₱1,435
Gas Fryer ₱2,047 1 ₱2,047
Gas Stove ₱4,295 1 ₱4,295
Refrigerated ₱22,700 1 ₱22,700
Counter Top
6 Door Upright ₱99,990 1 ₱99,990
Chiller
Total ₱188,967

85
 D. Glass, Utensils, China Ware
Categories Cost Quantity Total Cost
Dinner plate ₱112 50 ₱5,600
Dinner Forf ₱29 50 ₱1,450
Dinner Spoon ₱29 50 ₱1,450
Bread Knife ₱29 50 ₱1,450
Soup Spoon ₱60 50 ₱3,000
Soup Plate ₱450 50 ₱2,250
Saucer ₱30 50 ₱1,500
Dessert Spoon ₱114 50 ₱5,700
and Fork
Fish Fork ₱99 50 ₱4,950
Fish Knife ₱89 50 ₱4,450
Appetizer Plate ₱40 ₱2,000
50
Total ₱38,800
E. Cooking Wares
Categories Cost Quantity Total Cost
Flat Electric ₱26,500 1 ₱26,500
Griddle
Gas Lava Rock ₱32,000 1 ₱32,000
Grill
Gas Griddle ₱1,435 1 ₱1,435
Gas Fryer ₱2,047 1 ₱2,047
Gas Stove ₱4,295 1 ₱4,295
Refrigerated ₱22,700 1 ₱22,700
Counter Top
6 Door Upright ₱99,990 1 ₱99,990
Chiller
Total ₱188,967
F. Packaging
Categories Cost Quantity Total
Cost
Paper Bag ₱12 300 ₱3,600

Disposable ₱10.12 300 ₱3,036

Salad Bowl

Total ₱6,636

86
 G. Cleaning Materials
Categories Cost Quantity Total
Cost
Liquid ₱219.33 3 ₱658
Detergent Kit
Dustpan and ₱460 1 ₱460
Broom
Cleaning ₱3,126 1 ₱3,126
Trolley Cart
Mop Holder ₱2,039 1 ₱2,039
Mop ₱540 1 ₱540
Gloves ₱50 3 ₱150
Toilet Brush ₱55 2 ₱110
Handsoap Kit ₱450 3 ₱1,350
Tissue ₱70 30 ₱2,100
Dispenser for ₱248 2 ₱496
Soap
Tissue ₱380 2 ₱760
Dispenser

Total ₱11,779

Over Head Expenses

A. Rental and Lease

Categories Cost
Rental and Lease ₱988,000
Total ₱988,000

B. Utilities
Categories Cost
Water ₱194,371.02
Electricity ₱526,392.72
Gas ₱600,000
Wi-Fi ₱18,000
TOTAL OVERHEAD EXPENSES ₱2,326,763.74

Contingencies Fund

The key component of Vedasto Restaurants' financial

plan is Vedasto's contingency. This fund, which is derived

from the establishment's weekly earnings, acts as a safety

net and is intended to handle unexpected occurrences like

repairs or unplanned bills. Vedasto Restaurants makes sure

87
it has a strong emergency fund in place by setting aside

50% of weekly sales, which is ₱258,300, for this purpose.

This gives the company stability and flexibility to deal

with any problems that may develop during business

operations. In addition to providing protection from

interruptions, this proactive strategy highlights Vedasto

Restaurants' dedication to responsible financial

management and long-term viability.

Labor Expense

Position Number Needed Hours per Weekly Cost

week
Restaurant 1 48 ₱4,200
Manager

Assistant 1 48 ₱3,780
Manager

Cashier 2 48 ₱7,320
Head Cook 1 48 ₱4,080
Assistant Cook 1
48 ₱3,600
Line Cook 4
48 ₱14,640
Waiters/Server 4
48 ₱14,640
Bartender 1
48 ₱3,780
Receptionist 2
48 ₱7,320

₱63,360
Weekly Labor (₱63,360x52weeks) ₱3,294,720

Overtime at 10% (₱3,294,720x.10) ₱329,472

Benefits at 25% (₱329,472x.25) ₱82,368

Total Labor and ₱3,706,560

Benefits

88
Operating Capital
Category Daily Expenses Weekly
Expenses
Food ₱18,373.53 ₱128,649.71
Beverage ₱3,435.8 ₱24,049.2
Total ₱21,814.13 ₱152,698.91

Fixed Capital
Categories
Construction ₱4,800,000
Permit License ₽5,480
Pre-Opening ₱5,403,125.1
Security ₱41,262
Working Capital ₱152,698.91
Overhead Expenses ₱2,926,863.74
Contingency ₱258,300
Total ₽13,587,729.8

89
 Income Statement of
VEDASTO
Projected Profit and loss statement

2025 2026 2027

SALES:
Food ₱22,640,800 ₱24,904,880 ₱27,168,960
Bevarage ₱4,222,400 ₱4,644,640 ₱5,066,880
Total Sales ₱26,863,200 ₱29,549,520 ₱32,235,840
COST OF SALES:
Food ₱6,689,784.92 ₱7,358,763.41 ₱8,027,741.9
Bevarage ₱1,250,558.4 ₱1,375,614.24 ₱1,500,670.08
Total Cost of
Sales ₱7,940,343.32 ₱8,734,377.65 ₱9,528,411.98
GROSS PROFIT
Food ₱15,951,015.08 ₱17,546,116.6 ₱19,141,218.1
Bevarage ₱2,971,841.6 ₱3,269,025.76 ₱3,566,209.92
Total Gross
Profit ₱18,922,856.68 ₱20,815,142.4 ₱22,707,428
CONTROLLABLE
EXPENSES:
Labor Cost ₱3,706,560 ₱4,077,216 ₱4,447,872
Entertainment
Utilities ₱3,688,680.04 ₱30,000 ₱50,000
Repairs and ₱1,338,763.75 ₱1,472,640.13 ₱1,606,516.5
Maintenance
Replacement of ₱720,000 ₱750,000 ₱780,000
Chinaware and ₱200,000 ₱250,000 ₱300,000
glassware ₱48,044 ₱53,044 ₱58,044
Administrative
and General ₱9,702,047.79
Total
Controllable
Expenses ₱6,632,900.13 ₱7,242,432.5

FIXED
EXPENSES: ₱1,976,000 ₱988,000 ₱988,000
Lease on land
Total Fixed
Expenses
Total ₱11,678,047.8 ₱7,620,900.13 ₱8,230,432.5
controllable
and Fixed
Expenses
Net Profit ₱7,244,808.88 ₱13,194,242.3 ₱14,476,995.5
Before Taxes
Income Taxes ₱2,173,442.66 ₱3,958,272.69 ₱4,343,098.65
Net Income ₱5,071,366.22 ₱9,235,969.61 ₱10,133,896.9

90
Balance Sheet

VEDASTO PROJECTED BALANCE SHEET

May 2025
ASSETS

Current assets

Cash ₱258,300
Food Inventory ₽5,332,864.7

Total Current Assets ₽5,591,164.7

Fixed Assets

Building ₱988,000

Furniture and Fixtures ₱5,403,125.1

Land Improvements ₱1,500,000

Total Fixed Assets ₱7,891,125.1

Non-current Asset

Construction ₱4,800,000
Total Asset ₱18,282,289.8
LIABILITIES
Current Liabilities
Accounts Payable ₽3,706,560
Notes Payable ₽12,000,000
Total current Liabilities ₽15,706,560
Long-term Liabilities
Mortage Building ₽988,000
OWNER’S EQUITY
Capitalization ₽1,587,729.8
Total Liabilities and ₽18,282,289.8
Equity

91
Return of Investment

In 2025, Vedasto got ₱5,071,366.22, in 2026,

₱9,235,969.61, and in 2027, ₱10,133,896.9. This adds up to

₱24,441,232.7, which is the three-year Return on

Investment. Furthermore, Vedasto is capitalized at

₱13,586,229.8.

Break Even Point

92
 SECTION IX
Appendices

Lay Out of Vedasto

93
3D Pictures of Vedasto

(Dining Area)

94
(Banquet Hall)

95
(Bar Area)

(Kitchen Area)

96
(Office Area)

(Comfort Room)

97
(Lockers Area)

98
(Front Façade)

99
Laboratory of Vedasto

02 Laboratory Exercise

04 Laboratory Exercise

100
101
05 Laboratory Exercise

102
06 Laboratory Exercise

103
104
Food Costing
APPETIZER

105
106
107
SOUP & SALAD

108
109
MAIN COURSE

110
111
112
113
RICE

114
DESSERT

115
116
BEVERAGES

117
118
119
Group picture

120
Menu

121
122
Diorama

123
PERMITS

124
125
RESUME

126
127
128
129
130
REFERENCE:

What is Sustainable Sourcing? | GEP. (n.d.). GEP.

https://www.gep.com/knowledge-bank/glossary/what-is-

sustainable-

sourcing#:~:text=Sustainable%20sourcing%20is%20the%20inte

gration,as%20a%20core%20corporate%20objective.

Upper Route Planner. (2024, April 30). Top Waste Management

Business Ideas for a Profitable Future in 2024. Upper Route

Planner. https://www.upperinc.com/blog/waste-management-

business-ideas/

Selina Wamucii. (2020, February 18). Page Analysis » Selina

Wamucii.

https://www.selinawamucii.com/insights/prices/philippines

/avocados/#:~:text=The%20retail%20price%20range%20in,lb%2

9%20in%20Manila%20and%20Quezon.

How a green outdoor seating area can benefit your

restaurant. (n.d.). Waste Wise Products Inc.

https://www.wastewiseproductsinc.com/blog/recycled-

picnic-tables-as-a-marketing-tool-how-a-green-outdoor-

seating-area-can-benefit-your-restaurant/

Best Groceries price list in Philippines May 2024. (n.d.).

iPrice Philippines. https://iprice.ph/groceries/

131
Datasembly. (2023, July 21). Retail pricing and promotions

strategies | Datasembly Grocery Price Index.

https://datasembly.com/grocery-price-index/

CEDTyClea. (2022, December 19). Bonifacio High Street is

the most expensive shopping district in PHL. BusinessWorld

Online.

https://www.bworldonline.com/property/2022/12/20/493947/b

onifacio-high-street-is-the-most-expensive-shopping-

district-in-phl/?amp

Best Groceries price list in Philippines May 2024. (n.d.).

iPrice Philippines. https://iprice.ph/groceries/

businessman. (2024).

https://dictionary.cambridge.org/us/dictionary/english/bu

sinessman

Thedan. (2023, November 16). Permits Needed for a Food

Business in the Philippines - Triple i Consulting Inc.

Triple I Consulting Inc.

https://www.tripleiconsulting.com/permits-needed-food-

business-philippines/

How a green outdoor seating area can benefit your

restaurant. (n.d.). Waste Wise Products Inc.

132
https://www.wastewiseproductsinc.com/blog/recycled-

picnic-tables-as-a-marketing-tool-how-a-green-outdoor-

seating-area-can-benefit-your-restaurant/

foreigner. (2024). In Merriam-Webster Dictionary.

https://www.merriam-webster.com/dictionary/foreigner

Dgsi. (n.d.). Taguig.

https://traceportal.taguig.gov.ph/taguig/

Department of Trade and Industry. (2024, January 22).

Latest suggested retail prices (SRPs) of basic necessities

and prime commodities | Department of Trade and Industry

Philippines. Department of Trade and Industry Philippines.

https://www.dti.gov.ph/konsyumer/latest-srps-basic-

necessities-prime-commodities/

https://tfa.ph/resources/bonifacio-global-

city/#%3A~%3Atext%3DBecause%20of%20this%2C%20BGC%20is%2Cm

ajor%20highways%3A%20EDSA%20and%20C5

https://www.philatlas.com/luzon/ncr/taguig/fort-

bonifacio.html

133