Submitted by:

Kesia Ann E. Cabuhat

Jhohara P. Cadondon

Remielyn Rose Y. Cruz

Rommel B. Diosa

Caryl N. Libungan

Maraiah C. Lingad

Bachelor of Science in Business Administration

Major in Business Management

Our Lady of Fatima University

Antipolo Campus

Ms. Elna H. Barrantes, MBA

Adviser

2019
I. Executive Summary
II. Background and Business Concept (Company and management summary)

The Japanese culture was introduced to us when they occupied the Philippines in 1942-1945.
Their culture was inevitable to be shared to us which makes our Filipino cuisines expand more. In more
modern times, their culture can be seen in the television such as Anime, clothing lines, and technology.
Businesses saw this as an opportunity not just to gain profit but also to innovate by merging Filipino-
Japanese food. The idea of this restaurant is to represent the merged culture.

Ryuma derives from the word “ryu” which means Japanese dragon and coincidently named after
the owner’s son, “Ryuma”. A dragon brings wisdom, strength, luck and wealth to make the business
prosperous all throughout each year. Ryuma’s main branch was established in 2011 at Sta. Rosa, Laguna
because it’s the owner’s hometown. They thought to share their Japanese cuisine culture to the Filipinos
thru dispensing one of their most famous dish which is ramen.

The concept of the business is to make and feel like the restaurant look as close as a real Japanese
place by setting wood interiors, warm to cool tone lights, mural walls, kanji posters. It would market not
only the customers looking for a cheap price, but who wants to satisfy their ramen cravings.

III. Description of the Business (Market analysis summary)

The chosen location for the new established branch is located at Hollywood Terraces, accessible
to our target markets which are the students and employees of Our Lady of Fatima. The business is new
since there are no competitors who have the same product but its uniqueness will caught each customer’s
attention. Some of this is:

a.) Unique flavors

b.) Bigger servings even in a cheap price
c.) Variety of food choices between Filipino and Japanese menu
d.) Eye-catching interior
e.) Availability of delivery option

The chosen hired employees are the one who are financially unstable but willing and open to
learn how to serve the customers’ properly by undergoing trainings for them to be skilled enough to serve
our food and how to handle sudden problems with composure.

IV. Vision and Mission of the Business

Mission

To apply and serve 3M’s as our main agenda which is “MURA, MASARAP, MABILIS” to our
customers while giving the best customer service and make them feel beyond satisfied.

Vision

The vision is to spread the goodness of the taste of our food and bringing this business to other
places, giving the customers the convenience to eat and experience the Japanese culture in a cheaper
price.
V. Marketing Plan(4.1)

A marketing plan is composed by marketing strategy and tactic that is often focused in a long-
term goal that will kick-start our advertising and marketing objectives. It can be defined as a set of
activities that involves any transaction or exchange of goods, services, and ideas with the main function of
satisfying customers at the same time making profit.

a. Product
 Shio Ramen
It means “salt ramen” and the oldest type of ramen. It has a pale, clear, yellowish broth
made with plenty of salt in any combination of chicken or pork, vegetables, fish and
seaweed.
 Shoyu Ramen
Means “soy sauce” in Japanese, Shoyu ramen simply refers to ramen served with a soy
sauce based broth that is usually in a clear brown color. The kind of noodles used is curly
and thin. The taste is said to be light but decidedly salty and tangy.
 Miso Ramen
Miso is brownish and slightly reddish in color and tastes with a broth and served with a
variety of vegetables and garnishes that is extremely salty and tangy on its own.
 Takoyaki
It is a ball shaped snack made of wheat flour-based batter and cooked in a special
molded pan. It is typically filled with minced or diced octopus, tempura scraps, pickled
ginger and green onion.
 Okinomiyaki
Okinomiyaki is a savory version of Japanese pancake made with flour, eggs, shredded
cabbage, meat topped with a variety of condiments.
 Gyoza
These are dumplings filled with ground meat and vegetables and wrapped in thin dough.
The typical filling consists of ground pork, nira chives, green onion, cabbage, ginger,
garlic, soy sauce, and sesame oil.
 Buta Kakuni
These is a Japanese dish made with pork belly, simmered in soy sauce, sugar and dashi,
packed full of umami until its melt in your mouth tender.

Future Product Plan(3.4)

This business is planning to add and sold the following products as we open our new branch to
add on our menu:

 Tenshin Ramen
 Butter Ramen
 Iced/ hot Green Tea
 Ginger Tea
 C.C Lemon
 Soy milk (chocolate, vanilla, banana)
 b. Price

The old price is overpriced to gain back the first capital they invest that they used to establish the
new business. Although the business is new in the market the proponents decided to use the method of
Cost-Plus Pricing in which the selling price is determined by adding a percentage mark-up to a product’s
unit cost. Hence, the price of the product is range in 70 pesos per ramen, 30 pesos for takoyaki per order
and 40 pesos for okonimiyaki.

Future Pricing Plan

The new price depends on the new target market, which are the students and employees in Our
Lady of Fatima University. The owner of the business decided to lower the price to make it more
affordable and fitting to their target market. The old price of the ramen which is 70 pesos will be cut off
by 30% of the original price; 30 pesos for takoyaki cutting off by 30% of the original price; and 40 pesos
for the okinomiyaki cutting off by 25% of the original price. The owner decided to add beverages and
new flavors of ramen to their current menu, which the price was the same as the new calculated one and
the beverage price ranges from 25 pesos per glass.

Place/Distribution Channel (3.2)

The term distribution channel refers to the network of individuals and organizations involved in
getting a product or service from the producer to the customer. Distribution channels are also known as
marketing channels or marketing distribution channels.

The business will be located at Hollywood Terraces Km. 23 Sumulong Highway Brgy Sta. Cruz
Antipolo City. This business will use Direct Marketing Channel also known as Producer>Customer
wherein the method of selling is directly to the end buyer.

Promotional Technique

a. Flyers
b. Poster
c. Online advertising
d. Promotional videos

Future Promotional Technique Plan

We will promptly endorse our new products by using detailed flyers, legally scattered posters,
making our own websites with blogs explaining our food and shop and using the privileges of the social
media by buying paid ads.
Marketing Research

This part presents a comprehensive description of the research method; it is used to know the
preferences of the target market in purchasing the same product.

Research Method

This research used the descriptive-survey method. It involves gathering data that describe events
and then organizes, tabulates, depicts and describes the data collection. The study employed quantitative
approaches in obtaining the data needed. It utilized questionnaire as the tool on gathering the needed data.

Description of the Respondents

The respondents of the study were the students and employees of Our Lady of Fatima University-
Antipolo. The study employed simple random sampling technique for it draw a sample wherein each
sampling unit had an equal chance of being taken.

Samples of the study (Population and Sampling)

Total Population Total Sample

OLFU Students and Employees 100 80
Table 1. Population and Sampling

Table 1 showed the number of population and samples used in the study. There were a total of
population of 100 and by using Sloven’s Formula, a total sample of 80 was obtained.

Sample respondents size is computed as follows:

N
𝑛 =
1+N𝑒 2

Where:

n = sample size

N = Total Population

1 = constant

E = margin of error (5%)

Solution:

N
𝑛 =
1 + N𝑒 2
100
=
1 + 100(.5)2

100
=
1 + 100 (0.0025)

100
=
1 + .25
100
=
1.25

𝑛 = 80

Instruments and its Validation

The study utilized a set of questionnaires to gather data from the respondents. It was verified first
by the researchers’ adviser and also by a grammarian. The questionnaires seek for information regarding
the respondents profile and choices as per given questions.

Demand(3.2.1)

Demand is the ability and need or desire to purchase a commodity or service and it is important to
know the demand to give emphasis on the total market share and total volume and a group of customer
that can be able to buy the product.

Computation of the Demand :

Population 100
Percentage of respondents eating ramen 100%
100

Market Share 80%

Total Demand 80

Shio (50%) 40
Shoyu (20%) 16
Miso (5%) 4
Tenshin (10%) 8
Buttered (15%) 12
TOTAL 80
Table 2. Computation of the Demand
 There are 100 estimated students in Our Lady of Fatima University – Antipolo. By conducting a
research, it was revealed that 100% of them are eating and purchasing ramen. The projected market share
is 20% that gives the total demand of 80. As of the result of the survey, 50% preferred shio flavor ramen,
20% in shoyu. 5% in miso, 10% in tenshin and 15% in buttered flavor ramen.

VI. Sales Plan (4.2)

Projected sales

To get the sales, supply is multiplies to its price:

Sales= supply X price

Per Ramen (50.00)

Year Supply Sales

2019 14,040 702,000
2020 14,664 733,200
2021 15,288 764,400
2022 15,912 795,600
2023 16,536 826,800
Table 3. Projected sales per ramen

Per Drink (25.00)

Year Supply Sales

2019 14,040 351,000
2020 14,664 366,600
2021 15,288 382,200
2022 15,912 397,800
2023 16,536 413,400
Table 4. Projected sales per drink
VII. Business Requirements(5)

a. Staffing and Cost (5.4)

The business will need a staff which contains the chef, cashier, 2 crew and a dishwasher.

CHEF CASHIER
Rate per hour 56.25 Rate per hour 50
No. of working hours 8 No. of working hours 8
Rate per day 450 Rate per day 400
No. of working days 26 No. of working days 26
Basic pay 11,700 Basic pay 10,400
SSS (460) SSS (420)
PHILHEALTH (160.87) PHILHEALTH (143)
PAG IBIG (100) PAG IBIG (100)
TOTAL: ₱10,979.13 TOTAL: ₱9,737

DISH WASHER CREW

Rate per hour 50 Rate per hour 50
No. of working hours 8 No. of working hours 8
Rate per day 400 Rate per day 400
No. of working days 26 No. of working days 26
Basic pay 10,400 Basic pay 10,400
SSS (420) SSS (420)
PHILHEALTH (143) PHILHEALTH (143)
PAG IBIG (100) PAG IBIG (100)
TOTAL: ₱9,737 TOTAL: ₱9,737

b. Business Organizations(5)

PERMITS AND LICENSES

2019 2020 2021 2022 2023
DTI 500 - - - -
BIR 500 500 500 500 500
BFAD 1,000 1,000 1,000 1,000 1,000
Mayor's Permit Fee 500 500 500 500 500
Business Plate/Sticker 150 150 150 150 150
Sanitary Permit Fee 500 500 500 500 500
Municipal License 250 250 250 250 250
Mayor's Clearance 50 50 50 50 50
Fire Certificate 100 100 100 100 100
TOTAL: ₱ 4,550 3,050 3,050 3,050 3,050

c. Equipment Requirements(4.5)
List
1. Automatic Maker Pasta
2. Stove top Oven
3. Steamer
4. Spoon Steamer
5. Takoyaki Cooker
6. Flat Fryer
7. Cashier Machine
8. Freezer
9. Water Dispenser
10. Refrigerator
11. Stand Aircon
12. Exhaust Fan
13. Tables and chairs

d. Space Requirements(4.3)

The business will rent an area located Km 23 Sumulong Highway, Hollywood Terraces Brgy.
Sta. Cruz Antipolo City. This is the best location to establish the business since it’s very near to the
target market which is the students and employees of Our Lady of Fatima University. The total size of
the area is 6m X 10m (60 square meters) that will divide into 6 regions.

 Processing area (Kitchen) (4m X 3m or 12 square meters)

A place where the process of producing the products are made.
 Storage room (4m X 2m or 8 square meters)
A place where the things are put or store when they are not being and
where goods are kept for future use.
 Office (3m X 4m or 12 square meters)
A place where the manager or supervisor works, doing business or
professional activities.
 Counter (4m X 2.5m or 10 square meters)

A level surface over which transactions are conducted or food is served.

 Dine-in area (4m X 3m or 12 square meters)

Where the customers can dine and eat their orders.
 Comfort room (2m X 3m or 6 square meters)
A room on a place with a toilet and sink.

e. Manufacturing Processes
 f. Plant Location(4.3)
The proponents decided to locate the business at Km 23 Sumulong Highway Hollywood
Terraces, Brgy. Sta.Cruz Antipolo City. It is the best location for the business since it is
near to our target market and it is also easy to find because the store and the building is
near the highway.
g. Material Cost (4.4)

LIST PRICE
Automatic Maker Pasta 10,998
Stove top Oven 32,200
Steamer 15,000
Spoon Steamer 2,500
Takoyaki Cooker 20,000
Flat Fryer 2,300
Cashier Machine 8,700
Freezer 30,000
Water Dispenser 3,000
Refrigerator 14,500
Stand Aircon 45,000
Exhaust Fan 20,000
TOTAL: ₱204,198

h. Other Cost
 Rent and Utilities
1. Manila Water
2. Meralco
3. Gas
4. Rent

 Transportation

 Office Supplies

OFFICE LIST PRICE

Computer System 20,000
Bond Paper 500
Receipt 100
Pens 100
Pin 100
Calculator 100
Stapler 150
Pin Board 500
Sticky Notes 50
 Printer 5,000
TOTAL: ₱26,600

 Store Supplies(4.5)

STORE LIST QUANTITY PRICE

Plate 30 900
Duck Spoon 30 900
Metal Chopstick 30 1,500
Board And Knife Set 2 800
Strainer 2 320
Peeler 3 130
Set of Spatula 1 1,000
Tongs 3 90
Tray 5 300
Fire Extinguisher 1 1,000
TOTAL: ₱6,940

 Sanitary Supplies

SANITARY LIST QUANTITY PRICE

Apron 6 180
Hair cover 6 120
Hand towel 5 100
Gloves 1 pack 100
Tissue Paper 500
Trash bin 1 110
Broom 2 200
Dust Pan 2 80
Mop 1 70
Sponge 5 100
Dish washing 2 110
Cleaning rag 2 50
Spray soap 2 100
TOTAL: ₱1,820

 Miscellaneous Costs

AMOUNT QUANTITY YEARLY

Maintenance 2300
Uniform:
Polo Shirt w/ Printed Logo 200 18 3600
Slacks 250 12 3000
TOTAL: ₱8,900
 Utility Cost

Per Month Per Year

Manila Water 1300 15600
Meralco 3000 36000
Gas 1040 12480
Rent 30000 360000
TOTAL: ₱35,340 ₱424,080

 Furnitures and Fixtures

PRICE
Tables and chairs 80000
Hanging Cabinet 5000
TOTAL: ₱85,000
2. Opportunity

2.1 Problem worth Solving

In today’s era, most of us know that we are in a millennial times, since our target market are the
students and employees of Our Lady of Fatima University we anticipate that they prefer a
restaurant that is in trend and will satisfy their cravings.

2.2 Our Solution

Since our target market are students and employees, our restaurant will solve their cravings for
ramen. Ryuma restaurant will offer a ramen noodles with a quality but in a lower price. We will make
sure that are customers will be contented with the product and service that we offer.