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I. INTRODUCTION

As we observed, Filipinos are very fond of gatherings. They

enjoy interpersonal relationships so much that they commonly attend and organize

different kinds of events. In the past years, consumers have varying preferences when

it comes to organizing events and their busy lifestyles gave birth to a new trend in

holding events which are usually offered by a food catering business. Food caterers

oversee the purchase, preparation and serving of food and drinks to an event

particularly during birthdays, weddings, baptismal, anniversaries and other occasions.

They also offer other services including decorating the venue, ushering the guests, and

even preparing invitations and party give-aways.

Food catering is a service business which provides food for various events and

clients. There are different types of food catering such as institutional, mobile, and

events catering.

According to the October issue of Food and Agri Business Monitor (2014),

Industrial catering provides food service to schools, airlines, private companies and

even in government institutions. Long-term contracts govern institutions and the

caterers. Meanwhile, mobile catering provides food from a vehicle. Mobile caterers are

normally found at concerts, business areas and workplaces. Furthermore, event

catering provides not just the food but all other services in an event depending on the

client. It is basically bringing a restaurant to the event.

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This proposed project will be under the events catering. Events can be classified

into three categories: corporate functions, social gatherings, and miscellaneous events.

Corporate events refer to company or business meetings, annual stakeholder

meetings, conventions, trade fairs, or parties. Social events include baptisms,

birthdays, weddings, anniversaries, Christmas parties and even during house

blessings.

Meanwhile, government meetings, sports team assemblies, gathering of religious

and fraternal organizations fall under the miscellaneous events category. Corporate

functions can have as many as 6,000 guests while social and miscellaneous events

can vary from about 50 to 400 persons. (Food and Agri Business Monitor, October,

2014)

II. COMPANY SUMMARY

The proposed project will operate under the name BUEN

COMIDA (Good Eating) CATERING. As the name implies, it will offer delicious, clean

and affordable food to target customers.

The business will be located at the first floor of a three-storey commercial

building at General Trias Drive, Tejeros Convention, Rosario, Cavite, beside SM

Rosario (Please See Exhibit I). The space will cost the entrepreneur Php12,000.00 as
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monthly rental. The owner of the building requires one month advance and one month

deposit for the rental fee.

Business operations will be done from Tuesday to Sunday, 8:00 am to 6:00 pm.

Monday is considered day-off for workers and this will be the day for the

owner/manager to purchase the weekly needed materials and supplies. But if there are

events during Mondays, the business is willing to accommodate its clients. The initial

capitalization of the business will be Php 800,000.00.

BUSINESS DESCRIPTION

A couple’s wedding, a kid’s 1st and 7 th birthday, a debutant’s 18 th birthday, a

child’s baptismal and other occasions are probably the most spectacular, exciting and

unforgettable celebrations of the lives of people. Thus, a catering business was

conceived, with services that could create an organized party with appetizing food that

Buen Comida can provide for the target customers’ requirements and needs. The firm

has a great deal of service; from a simple to the most extravagant party that has a

distinctive, creative, and practical service and most importantly an affordable food that

every customer can get. A 50% downpayment will be given by the customer one week

before the event, while the remaining 50% will be given on the day of the event.
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III. TYPE OF BUSINESS ORGANIZATION

The proposed project will be organized as a sole proprietorship.

It is considered by the owner due to the following reasons:

 it requires a limited amount of capital

 it is easy to start

 it does not require so many documents

 there is ease in the operation of a business

The system of management will be that of the owner/manager.

The manager will see to it that all initial requirements are done during the early stages

of the project. Daily supervision will help things easily assimilated and make sure that

all details of the business are followed. The manager will also perform the duties of a

purchaser. Purchasing will be done a day before the actual catering schedule. It is the

competence and degree of effectiveness of organizational set-up that will lead the

organization towards the reality of its goals, amidst competition, and above all, it will

direct clients and make possible the return of investment to the owner.

IV. PERSONNEL ASPECTS

Every organization and business entity’s success is influenced

by the quality of organizational structure it has. It must be transparent as to who will be

the superior and the subordinates; who gives command to whom and who receives
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command from whom. Great emphasis must be given to their duties and

responsibilities.

Efficient and effective management can best be gauged with the cohesiveness,

coordination and good relationships of everyone in the organization in the achievement

of its goal.

The business will have the following for its personnel:

a manager/purchaser/marketing officer, secretary/cashier, chief cook, waiters and 3

kitchen assistants.

A. QUALIFICATIONS OF THE PERSONNEL

Manager

 Preferably a graduate of a four-year course in Business Administration

 With work experience in managerial position particularly in a food business

 Hardworking and with good leadership qualities

 Must always be neat and clean

 Must have the knowledge on the different menus that will be offered to target

customers

 Must possess a good communication and interpersonal skills

 Must also possess a strong leadership skills

Secretary/Cashier

 Must be at least a college level

 Preferably female
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 Must have at least 2 years work experience

 Must be honest

 Computer literate

Chief Cook

 Must have at least 2 years work experience

 Must be a graduate of Culinary Arts

 Must be in good health

 Must always be neat and clean

 Must have a complete knowledge in cooking/preparing different menus for catering

Waiters

 Minimum of 3 per event

 At least high school graduates

 Must always be neat and clean

 Must always be polite

 At least 21 to 35 years old

 Must have the knowledge in dealing with all types of customers

 Must be energetic and fast-workers

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Kitchen Assistants (3)

 Must be at least high school graduates

 Experience is not necessary since they will be trained by the chief cook

 Must be in good health

 Must always be neat and clean

B. DUTIES AND RESPONSIBILITIES

Manager

 Supervises the general operations of the business

 Has full authority over the implementation of policies, plans, and strategies of the

business

 Designs competitive marketing strategies that will match the firm’s position and

resources against those of competitors

 Guides the personnel in relation to their tasks

 In-charge of assisting and encouraging customers in relation to their needs and

wants about the catering services that will avail

 He will also be the Purchaser of needed materials and will also act as the Marketing

Officer of the company

Secretary/Cashier
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 In-charge of receiving payments of customers

 Also performs the duties of receiving calls and inquiries and providing the list of

prices to customers

 Keeps records or files of previous and present customers

 Prepares the payroll and its distribution to workers

 Acts as the assistant to the manager

Chief Cook

 In-charge in the over-all preparation and cooking of the menu

 Reports to the manager the needed ingredients and materials in the kitchen

 Instructs kitchen assistants on their day-to-day activities

 Maintains the good tastes and cleanliness of all cooked food

Waiters

 In-charge in the actual serving of food to customers

 Maintains the cleanliness of the event area

 In-charge of arranging party tables and chairs

Kitchen Assistants (3)

 Helps the chief cook in preparing all the ingredients of the menu

 In-charge of cleaning the kitchen area and all utensils

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(A part-time Accountant and an on-call Driver will also be hired by the company)

COMPENSATION PLAN

The remuneration and benefits to be received by the employees should be equal

to their expectations and according to their performance. The following is the

compensation plan that BUEN COMIDA Catering will be adopting:

1. A monthly salary to be provided are:

 Manager – P9,000.00

 Secretary/Cashier – P6,000.00

 Chief Cook – P9,000.00

 Kitchen Assistant (3) – P4,000.00 each

 Waiters – they will be paid on a per event basis which is P300 each (the same

amount will also be given to an on-call driver)

2. An annual increase of 10% on their basic pay will be given

3. All of them will be given a Christmas bonus of P1,000.00 each plus a basket

of fruits

4. The firm will be getting the services of an external accountant at the end of

every quarter and shall be paid with a retainer’s fee of P6,000.00

V. MARKET ANALYSIS

Marketing makes the business going. The forces are always on

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maximizing the customers’ satisfaction with his purchase of the product or service at a

price which is profitable to the seller.

Knowing one’s market will enable a business entity to design a service program

that will formulate pricing, distribution and promotional strategies that will generate the

desired response.

Marketing a business is about how it will be positioned to satisfy the market’s

needs in order to achieve a profit potential. The market study seeks to determine the

following:

a. The size, nature and growth of total demand for the product or service;

b. The supply situation and the nature of competition;

c. The description and price of the product and service to be offered;

d. The different factors affecting the market of the product; and

e. The appropriate marketing program for the product.

DEMAND ANALYSIS

In a business plan, demand has always been involved together with supply. The

number of clients who will be availing the company’s products and services at a given

price represents the demand. The demand for a catering business will be determined

by getting the average number of clients daily in Rosario, Noveleta and Tanza who are

getting the services of a caterer most especially if there are special events like

weddings, birthdays, baptismal and anniversaries. This will represent the projected
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demand for catering services and can be the basis if the proposed project will be viable

in the next three years of operation.

TABLE 1
Projected Demand

YEAR Number of % Increase Projected

Customers Demand
from the 3
target places
2016 900 10% 990
2017 990 10% 1,089
2018 1,089 10% 1,198

From the survey conducted, it was found out that the average number of customers

(individual and institution) who are availing the services of a caterer at least once a

year as of 2015 are: 300 from Rosario, 250 from Noveleta and 350 from Tanza; with a

total of 900 from the 3 target places. Based on this number, a projection of 10%

increase annually was made in order to come up with a projected demand.

SUPPLY ANALYSIS
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One of the two key determinants of price, along with the demand is supply. It is

the total number of catering businesses which are already available in the 3 target

areas.

The researcher was able to conduct surveys from the existing competitors in

Noveleta, Rosario and Tanza to ascertain if there are still potential demand for the

service.

TABLE 2
Existing Competitors

CATERER Address Services Prices Years of

Operation
Reyin’s 239 San Catering Php 250 – 18 yrs.
Catering Rafael 1 (Birthday lowest
(Noveleta) Parties and Php 400 -
Weddings) highest
and
Tables/Chairs
Rental
Riza’s Jordan Subd. Catering and Php 250 – 13 years
Catering (Noveleta) Videoke lowest
Rental Php 350 -
highest
Malen’s Magdiwang Catering both Php 400 – 17 years
Restaurant (Noveleta) outdoor and lowest
indoor Php 550
(amenities highest
included)
Servando’s Gen Trias Catering (all Php 300 – 17 years
Restaurant Drive types of lowest
(Rosario) parties) Php 400 -
highest
Alva’s Wawa II, Catering and Php 300 – 10 years
Catering (Rosario) Baloons lowest
Php 400 -
highest
Kuya Edgar Ligtong Catering and Php 250 – 12 years
Catering (Rosario) Tables and lowest
Chairs Rental Php 350 -
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highest
12 Angels Barangay Catering only Php 250 – 7 years
Catering Bunga lowest
(Tanza) Php 380 –
highest
Town’s Daang Amaya Catering and Php 350 – 38 years
Delight (Tanza) Party Needs lowest
Merchandisin Php 450 -
g highest
Jojo & Gigi Bgy. Calibuyo Catering only Php 300 – 12 years
Catering (Tanza) lowest
Php 400 -
highest

Table 2 presents the existing caterers from the 3 target places, they are considered the

known caterers due to their familiarity with customers and they are the frequent service

providers most especially during special occasions.

TABLE 3
Projected Supply
(For Noveleta Competitors)

Year Estimated Estimated Estimated Total % of Projected

Supply Supply Supply Estimated Supply Supply
for for Riza’s for Supply Increase
Reyin’s (5%) Malen’s
(10%) (15%)

2016 99 50 148 297 0% 297

2017 109 54 163 326 2% 333
2018 120 60 180 360 4% 374

TABLE 4
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Projected Supply
(For Rosario Competitors)

Year Estimated Estimated Estimated Total % of Projected

Supply for Supply Supply Estimated Supply Supply
Servando’s for Alva’s for Kuya Supply Increase
(10%) (5%) Edgar
(5%)
2016 99 50 50 199 0% 199
2017 109 54 54 217 2% 221
2018 120 60 60 240 4% 250

TABLE 5
Projected Supply
(For Tanza Competitors)

Year Estimated Estimated Estimated Total % of Projected

Supply Supply Supply Estimated Supply Supply
for 12 for for Jojo & Supply Increase
Angels Town’s Gigi (5%)
(8%) Delight
(12%)
2016 79 119 50 248 0% 248
2017 87 131 54 272 2% 277
2018 95 144 60 299 4% 311

TABLE 6
Summary of Projected Supply

YEAR Supply for Supply for Supply for Projected

Noveleta Rosario Tanza Supply
Competitors Competitors Competitors
2016 297 199 248 744
2017 333 221 277 831
2018 374 250 311 935

Table 6 presents the summary of projected supply for Noveleta, Rosario and Tanza

competitors as illustrated in Table 3 to 5 with the corresponding percentage of supply

for each caterer from the 3 target places. These percentages of supply are the actual
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figures provided by the 9 caterers; these will determine if there is still an unfilled

demand.

DEMAND AND SUPPLY ANALYSIS

The unfilled demand can really affect the operation and the sales of the business.

Therefore, these unfilled demand should be given an immediate action in order to

increase sales and to serve many potential clients. It is necessary to identify the

difference between the projected demand and the projected supply to be able to

determine the market share of the proposed business. In order to determine the

projected unfilled demand, which is the portion of the market that BUEN COMIDA

Catering should fulfill, the projected demand must always be higher than the projected

supply.

TABLE 7
Projected Unfilled Demand

YEAR Projected Projected Projected

Demand Supply Unfilled
Demand
2016 990 744 246
2017 1,089 831 258
2018 1,198 935 263
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The projected unfilled demand is the potential market that could not be served by the

existing caterers; with this number there is still an assurance that a catering business is

still viable for the next 3 years of operation.

TABLE 8
Projected Market Share

YEAR Projected % of Projected Market Share

Unfilled Market Share
Demand
2016 246 40% 98
2017 258 45% 116
2018 263 50% 132

An annual market share of the proposed project was presented in Table 8, 98

customers for 2016 (if this is the projection for year 1, it means that approximately

there will be 8 customers per month or 2 per week who will be availing the services of

Buen Comida); 116 for 2017 or 10 per month; and 132 for 2018 or 11 per month.

TABLE 9
Projected Market Share
No. of Visitors/Guests Per Customer

YEAR For 75 For 100 For 125 For 150 Projected

Guests Guests Guests Guests Market
(20%) (40%) (25%) (15%) Share
2016 20 39 24 15 98
2017 24 46 29 17 116
2018 26 53 33 20 132
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Table 9 presents the projected percentages of guests that the target customers will be

availing to BUEN COMIDA for 2016 to 2018. This percentage is considered the trend

and being served even by the existing catering businesses.

VI. PRICE STUDY

The proposed business will be offering food and services at

affordable prices. The selling price including the complete menu is presented in Table 10.

BEEF PORK CHICKEN

Caldereta Hamonado roll Chicken pastel

Murcon Meatballs in sweet & sour Fried chicken
Carajay in liver sauce sauce Cordon bleu w/ Chinese
Beef w/ mushroom Sweet & sour pork strips sauce
Beef w/ broccolli Pork pastel Chicken in orange sauce
Mechado Lumpiang shanghai Chicken in lemon sauce
Pastel de Lengua Special menudo Chicken in mushroom
Kare-kare Embudito sauce
Beef stew Lechon kawali Buffalo wings
Beef in oyster sauce Pork asado Chicken hamonado
Roast beef w/ mashed Bicol express w/ seafood
potato Pork barbeque
Pork caldereta
Pork in oyster sauce
Pork terriyaki

VEGETABLES SALAD OR DESSERTS DRINKS

Seven kinds Chicken macaroni salad Assorted softdrinks

Bicol Express Potato salad Sago’t gulaman
Chopsuey Buko pandan salad Four seasons
Mixed vegetables in Creamy fruit salad Ice tea
butter Leche plan Any flavors of juice
Any kind of pancit Maja mais special
Gelatin (cheese & corn)
Tapioca w/ creamy
coconut sauce
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Buko salad
Buko lycee salad
SEAFOOD (Additional) KIDDY MENU RICE
Shrimp in chili garlic Spaghetti Steamed rice
sauce Fried Chicken Fried rice
Shrimp in butter sauce Hotdog w/ marshmallow Garlic rice
Fish fillet w/ tartar sauce Juice or Ice cream cup Java rice
Or sweet & sour sauce
 Choice of 4 main course, dessert, drinks, steamed rice, purified water and ice tube,

buffet table with centerpiece, table with linens and table top, chairs with cover and

ribbon, table for gifts and cake, trained waiters and catering utensils.

 Php 350.00 per head

For 100 guests and more, Buen Comida will give an allowance food for 20

persons for Free, 25 pieces balloons and tarpaulin.

 Choice of 3 main course will be Php 280 per head plus all the items indicated in

Choice of 4.

 The minimum number of orders will be for 75 heads

 For weddings; presidential and couple table with fresh flower arrangement, rental

white dove in decorative wedding cage and toast ceremony of bride and groom for

free

 The business will also offer chocolate fountain, clown and magicians, cotton candy

and bubble machine. An additional fee will be charged to customers on each of

these items.
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VII. TOOLS AND EQUIPMENT

Appropriate tools and equipment are necessary to operate

effectively and to provide quality food and services to customers. The following will be

acquired by BUEN COMIDA Catering: (See Exhibit III)

TABLE 11
Tools and Equipment

TYPES Unit Price Quantity Total Price

GAS/ELECTRICAL
EQUIPMENT
-Cooler P 2,000.00 2 P 4,000
-Freezer 20,000.00 1 20,000
-Refrigerator 12,000.00 1 12,000
-Gas range 15,000.00 1 15,000
-Rice cooker 800.00 3 2,400
-Microwave w/ grill 6,000.00 1 6,000
-2 burner gas stove 1,200.00 2 2,400
-LPG tank 1,000.00 3 3,000
TABLE SETTING
-Linen P 50.00 200 10,000
-Tables 1,000.00 20 20,000
-Chairs 300.00 200 60,000
-Table cloth 200.00 20 40,000
BUFFET
MATERIALS
-Large plates P 75.00 200 15,000
-Salad plates 30.00 200 6,000
-Glasses 30.00 200 6,000
-Spoon & Fork 50.00 200 10,000
-Cutting knives 150.00 6 900
-Water pitchers 100.00 30 3,000

SERVING
MATERIALS
-Serving trays P 100.00 30 3,000
-Food heater 2,000.00 6 12,000
casseroles
-Tongs 50.00 12 600
-Other serving 50.00 12 600
materials
-Ice tubs 100.00 12 1,200

KITCHEN TOOLS &

EQUIPMENT
-Casserole P 200.00 12 2,400
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-Frying pan 250.00 6 1,500
-Knives 100.00 6 600
-Cutting board 100.00 3 300
-Chafing dishes 150.00 3 450
-Other kitchen 100.00 3 300
utensils
ENTERTAINMENT
EQUIPMENT
-Karaoke machine 15,000.00 1 15,000
ADDITIONAL
EQUIPMENT
-Chocolate fountain 4,000.00 1 4,000
-Tent 2,000.00 3 6,000
-Cotton Candy 3,000.00 1 3,000
Machine
-Bubble Machine 2,000.00 1 2,000
OFFICE
EQUIPMENT
-Computer 15,000.00 1 15,000
-Printer 3,000.00 1 1,000
-Airconditioning unit 10,000.00 1 10,000
-Office table 1,000.00 2 2,000
-Office chairs 500.00 4 2,000
-Office supplies 1,000
-Electric fans 800.00 3 2,400
OVER-ALL AMOUNT P322,050.00

 A second-hand delivery vehicle amounting to Php 250,000,00 will be acquired by

the company.

VI. FACTORS AFFECTING THE MARKET

There are certain factors affecting the market that might give

rise to potential problems regarding the marketability of the product and service. Some

of these factors are the following:

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 Business rivalry or competition could not be avoided by all types of businesses.

The solution is to provide delicious food, right service at affordable price.

 The number of clients will also determine the success or failure of the business.

To have an assurance that there will always be customers and to achieve success,

the owner of the firm can visit churches in Rosario, Noveleta and Tanza and may

ask the person in-charge about the names and addresses of the couples who

already made a wedding schedule. Afterwhich, she can make an appointment with

them; so there is a possibility that they can be considered as potential clients.

 Locational suitability is another problem. If the reception venue is an open space

especially if there is a bad weather. The caterer must see to it that there will be an

immediate solution to be done by putting tents to the venue area.

 Additional requirements or change in the menu of customers given a day before

the event can create burden to the caterer. With this potential problem, the caterer

must explain properly to the customer that whatever changes to be made, it must be

done at least 5 days before the event.

VII. MARKETING RPOGRAM

To satisfy the customer’s needs and to earn profit, the firm shall

have a marketing program or marketing strategies that will help the potential clients to

be aware and knowledgeable with the services that BUEN COMIDA Catering can offer

to them. The business is embarking only on a sustainable marketing program,

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sufficient but within its capability. The aim of the program is to create awareness on the

proposed business through various promotional activities.

The following are the different marketing strategies that the firm will adopt:

a. Streamers will be placed in strategic areas in Noveleta, Rosario and Tanza to

increase customer awareness about the new firm.

b. Brochures and leaflets shall also be distributed during the first week of

operations.

c. Customers who will pay in full a week before the event will have a free cake.

d. Free on-line consultation. The firm will be creating an official website in which the

complete menu and services to be offered will be posted. There will be a

suggestion and consultation pages intended for customers’ inquiries that will be

answered immediately by the manager of the firm.

e. The name of the business will be painted on the delivery vehicle to get customer

knowledge and awareness.

VIII. FINANCIAL ASPECT

This aspect aims to prove the project’s solvency, liquidity and

Profitability; because no business will exist and survive if right from the outset, the

financial considerations are defective or inadequate. The following sections lay out the

details of the financial plan for the next three years of operation.

Financial Assumptions
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1. The demand for 4 main course package is 40% while the demand for 3 main

course package is 60%

2. 1% of the current year’s sales will be collected on the following year,

3. The inventory on hand for both supplies and raw materials are maintained at 2%

of current year’s production requirement.

4. Some operating expenses increased by 10% as the level of production increase.

5. The depreciable life of equipment ranges from 3 to 5 years.

6. Prepaid rent is P24,000, one month advance and one month deposit.

BUEN COMIDA Catering

Income Statement
for the 3-year ended December 31, 2018

Sales Revenue 2016 2017 2018

Sales Revenue 3,280,200.00 3,873,100.00 4,427,500.00

Less: Expenses
Organization Cost 20,000.00 - -
Salaries 468,000.00 514,800.00 566,280.00
Benefits 53,849.20 57,240.40 61,504.00
Professional fees 72,000.00 72,000.00 72,000.00
Waiter's Fee 88,200.00 104,400.00 118,800.00
Rent 144,000.00 158,400.00 174,240.00
Utilities 480,000.00 528,000.00 580,800.00
Transportation & Gasoline 150,000.00 165,000.00 181,500.00
Advertising 60,000.00 66,000.00 72,600.00
Printing Expenses 50,000.00 55,000.00 60,500.00
Repairs and Maintenance 30,000.00 33,000.00 36,300.00
Ingredients 1,312,080.00 1,549,240.00 1,771,000.00
Supplies and Overhead 164,010.00 193,655.00 221,375.00
Depreciation 142,056.67 142,056.67 142,056.67
Total Expenses 3,234,195.87 3,638,792.07 4,058,955.67
Net Income 46,004.13 234,307.93 368,544.33
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BUEN COMIDA Catering
Statement of Changes in Equity
for the 3-year ended December 31, 2018

2016 2017 2018

Capital Beginning - 846,004.13 1,080,312.07
Investment of Owner 800,000.00
Withdrawal by owner
Add Net Income 46,004.13 234,307.93 368,544.33
Capital End 846,004.13 1,080,312.07 1,448,856.40

BUEN COMIDA Catering

Statement of Financial Position
for the 3-year ended December 31, 2018

2016 2017 2018

ASSETS
CURRENT ASSETS
Cash in Bank 330,687.00 695,786.50 1,195,853.90
Accounts Receivables 32,802.00 38,731.00 44,275.00
Prepaid Rent 24,000.00 24,000.00 24,000.00
Raw Materials Inventory 26,241.60 30,984.80 35,420.00
Supplies Inventories 3,280.20 3,873.10 4,427.50
 
Total Current Assets 417,010.80 793,375.40 1,303,976.40

LONG TERM ASSETS

Equipment (Net) 428,993.33 286,936.67 144,880.00

Total Non Current Assets 428,993.33 286,936.67 144,880.00

TOTAL ASSETS 846,004.13 1,080,312.07 1,448,856.40

OWNER'S EQUITY
Owner's Capital 846,004.13 1,080,312.07 1,448,856.40
 
TOTAL LIABILITIES & EQUITY 846,004.13 1,080,312.07 1,448,856.40

BUEN COMIDA Catering

Cash Flow Statement
for the 3-year ended December 31, 2018
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2016 2017 2018

Cash Inflow from Operations
Collection from Customers 3,247,398.00 3,867,171.00 4,421,956.00

Cash Outflow from Operations

Cash Outflow from Operating Expenses (3,145,661.00) (3,502,071.50) (3,921,888.60)

Net Cash Inflow from Operations 101,737.00 365,099.50 500,067.40

Cash Outflow from Investing Activities

Cash Outflow from Purchase of Equipments (571,050.00) - -

Cash Inflow from Financing Activities

Bank Loan by owner
Owner's Withdrawal
Investment by Owner 800,000.00
Payment of Loan      
Net Cash Inflow from Financing Activities 800,000.00 - -

Net Cash Inflow 330,687.00 365,099.50 500,067.40

Add Prior Year's Cash Balance   330,687.00 695,786.50
Ending Cash Balance 330,687.00 695,786.50 1,195,853.90

Schedule 1   2016 2017 2018

  % Qty Price Amount Qty Price Amount Qty Price Amount
1. 4 Main Course 40 4,260 5,03 5750
Package % 350.00 1,491,000.00 0 350.00 1,760,500.00 350.00 2,012,500.00
2. 3 Main Course 60 6,390 7,54 8625
Package % 280.00 1,789,200.00 5 280.00 2,112,600.00 280.00 2,415,000.00
TOTAL       14,37
10,650 3,280,200.00 12,575 3,873,100.00 5   4,427,500.00

Schedule 2      
Cash Outflow from Operating Activities      

Organization Cost 20,000.00 - -

Salaries 468,000.00 514,800.00 566,280.00

Benefits 53,849.20 57,240.40 61,504.00

Professional fees 72,000.00 72,000.00 72,000.00

Waiter's Fee 88,200.00 104,400.00 118,800.00

168,000.0 158,400.0 174,240.0
Rent 0 0 0
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Utilities 480,000.00 528,000.00 580,800.00

Transportation & Gasoline
150,000.00 165,000.00 181,500.00
Advertising
60,000.00 66,000.00 72,600.00
Printing Expenses
50,000.00 55,000.00 60,500.00
Repairs and Maintenance 30,000.0 33,000.0 36,300.0
0 0 0
Ingredients
1,338,321.60 1,553,983.20 1,775,435.20
Supplies and Overhead
167,290.20 194,247.90 221,929.40
Cash Outflow from Operating Activities
3,145,661.00 3,502,071.50 3,921,888.60

Schedule 3
Total Price Life Depreciation
GAS/ELECTRICAL  
EQUIPMENT    
-Cooler 4000 5 800.00
-Freezer 20,000 5 4,000.00
-Refrigerator 12,000 5 2,400.00
-Gas range 15,000 5 3,000.00
-Rice cooker 2,400 5 480.00
-Microwave w/ grill 6,000 5 1,200.00
-2 burner gas stove 2,400 5 480.00
-LPG tank 3,000 5 600.00
       
TABLE SETTING      
-Linen 10,000 3 3,333.33
-Tables 20,000 3 6,666.67
-Chairs 60,000 3 20,000.00
-Table cloth 40,000 3 13,333.33
BUFFET MATERIALS      
-Large plates 15,000 3 5,000.00
-Salad plates 6,000 3 2,000.00
-Glasses 6,000 3 2,000.00
-Spoon & Fork 10,000 3 3,333.33
-Cutting knives 900 3 300.00
-Water pitchers 3,000 3 1,000.00
       
SERVING MATERIALS      
-Serving trays 3,000 3 1,000.00
-Food heater casseroles 12,000 3 4,000.00
-Tongs 600 3 200.00
-Other serving materials 600 3 200.00
-Ice tubs 1,200 3 400.00
       
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KITCHEN TOOLS &  
EQUIPMENT    
-Casserole 2,400 3 800.00
-Frying pan 1,500 3 500.00
-Knives 600 3 200.00
-Cutting board 300 3 100.00
-Chafing dishes 450 3 150.00
-Other kitchen utensils 300 3 100.00
       
ENTERTAINMENT  
EQUIPMENT    
-Karaoke machine 15,000 5 3,000.00
       
ADDITIONAL EQUIPMENT      
-Chocolate fountain 4,000 3 1,333.33
-Tent 6,000 3 2,000.00
-Cotton Candy Machine 3,000 3 1,000.00
-Bubble Machine 2,000 3 666.67
       
       
OFFICE EQUIPMENT      
-Computer 15,000 5 3,000.00
-Printer 1,000 5 200.00
-Airconditioning unit 10,000 5 2,000.00
-Office table 2,000 5 400.00
-Office chairs 2,000 5 400.00
-Electric fans 2,400 5 480.00
       
Delivery Equipment      
Delivery Truck 250,000 5 50,000.00
       

Total 571,050.00   142,056.67