I.

Project Background and History

Name Nationality Address %Ownership

Aromin, Giselle S. Filipino 0602 LEGASPI ST., 16.67%

STO.CRISTO, ANGAT,

BULACAN

Dela Cruz, Annemiracle Filipino 24-A SAN PASCUAL, 16.67%

D. OBANDO, BULACAN

Dela Cruz, Rose Jane Filipino #532 BRGY. SAN 16.67%

FRANCISCO, BULACAN,

BULAKAN

Francisco, Daniel Louis S. Filipino NORTHVILLE 3 LOT 10 BLK 16.67%

4, BAYUGO, MEYCAUAYAN

CITY, BULACAN

Mondejar, Christine R. Filipino #37 LIBRA ST., TALIPTIP, 16.67%

BULAKAN, BULACAN

Victoria, Michael Ian B. Filipino 1226 DAISY ST., ALIDO 16.67%

HEIGHTS SUBDIVISION,

MALOLOS CITY, BULACAN

Project Proponent

Name of the Firm/Proposed Name of the Firm/Project

The “The Hungry Corner” came from the word itself, it’s about the

place to eat because you’re feeling hungry. The name is chosen

1
 because it is catchy and easily to remember it also conveys that if

you're feeling hungry our business name will pop up instantly in our

customer’s mind

Location of Head Office/Factory

The firm project site is located at Graceland Mall Maguinhawa,

Malolos Bulacan. The said location is a great place to build the firm since

there’s a wide range of prospects, students, personnel and others. Since

we are near in many school where the vast majority of population are

students that don’t have large allowances or at least majority of them are

trying to budget and save their money, henceforth we conceptualized an

affordable product yet it can have satiated their wants and fulfil their

needs in terms of satisfying foods. In simplest word our target audience

are the students who want their meals affordable and taste bud enticing.

As we stated earlier the vast majority of the market here are students and

among those populations are budgeting their allowances to sustain their

daily food, transportation, and other expenses. Virtually speaking they

have little money to spend, in that case scenario we are offering to lessen

the overall food expenditures of students and potentially other market by

providing affordable food meals. Also we want captivate the adventurous

taste buds of Filipino in general, to simplify; we want to serve food in lower

price and not sacrificing quality/taste of the food.

2
II.MANAGEMENT AND PERSONNEL FEASIBILITY

Type of Business Organization

3
 The type of firm inferred is a general partnership. That constitute

for its unique characteristic that we are taking into our own leverage.

Ownership collaboration must take into consideration since we can

formulate ideas quickly. It can also beneficial into the firm since a

variety of people can share their own expertise and can draw

resources quite easily. Partnership constituted great advantages that

can be grouped a resource availability, effectiveness and

efficiency, and legitimacy

Resource Availability

Variety factors are considered in forming a business one of

which is resource accumulation, by picking a partnership form of

business it can unlock large pool of resources that enable the

business’s flexibility in terms of financial capabilities and economic

resources. Nonetheless it can also cause total loss of control into

your own resource, but at the same time it can generate influence

in a large scale of resources and potentially increase the

leveraging capabilities. Additionally, in partnership type of

business it can access into different types of resource such as

information and expertise that each partner can contribute in. This

may also include, legislative power, knowledge, finance, and their

own perspective in different matter.

Effectiveness and Efficiency

4
 Depending to the problem and its nature, partnership can

vastly increase the effectiveness and efficiency of an individual

firm, by simply improving the coordination within the organization.

Dividing the works to the partners depending on their expertise is

simply promoting cost saving input that leads to greater output.

Hence effectiveness and efficiency achieved. It also gives an

opportunity to work independently but still embedded to the

blueprint of the plan. Therefore, it promotes reliable result each

provided by the partners.

Legitimacy

Partnership has a tax advantage. Generally speaking this is

considered as pass-through tax that implied that the business

doesn’t need to pay tax however it is deducted to the individual

income tax of the partners.

Administrative Management Workforce

5
In this type of organizational chart, the type of business is partnership, where

all partners have equally divided their duties and responsibilities based on the

partnership agreement and the characteristic of each partners will contribute

to the success of the entire organization.

Duties and Responsibilities

Partners Duties and Monthly Salary

Responsibilities

6
Aromin, Giselle S.

Dela Cruz, Anne

Miracle D.

Dela Cruz, Rose

Jane R.

Francisco, Daniel
Louis S.

Mondejar, Christine
Mae C.

Victoria, Michael Ian

7
8
9
MANAGEMENT SYSTEM AND POLICIES

HIRING PROCESS

The hiring process is the process of reviewing applications, selecting the

right candidates to interview, testing candidates, choosing between

candidates to make the hiring decision and performing various pre-

employment tests and checks.

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During the hiring process, a human resources manager will use the following

steps to determine the best possible fit for the job:

Step 1 Apply. Submit your information online or in person securely providing

relative experience, credentials, and skills.

Step 2 Application Review. Means reading each application that is received

to determine whether the candidate possesses the skills, education,

experience or other qualifications needed for the job.

Step 3. Testing Candidate. Will be the next step and generally involves

testing candidates for job skills or knowledge to determine whether the

candidate is qualified for the position. Tests might include personality tests,

skills tests and physical tests. If you experience and skill-set match our

requirements you will be contacted for an initial phone interview. Then if you

are selected, you’ll be scheduled for an in-person interview.

Step 4 Interviews. An interview is a meeting between the job seeker and the

employer to evaluate whether the candidate has the right qualifications for the

job.

Step 5. Choosing a candidate is done by comparing the candidate

qualifications or criteria necessary to perform the job. Sometimes a committee

peruses the application and interview notes and makes the decision

Step 6 Placement. After satisfactory record check. It is time to make the

candidate an offer and placement assigned.

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Once these six steps has been completed. Candidates will be selected on the

basis of the results of the testing and the interview. This steps determine the

best candidate that suits for the position. The sets include skills, knowledge,

experience and education.

TERMINATION PROCESS

The employer oversees most aspects of an organization’s employee

relation responsibilities including recruitment, hiring and termination. The

department makes sure the employer has compiled with employment and

labour laws in making the decision to fire an employee. It is also ensures

worker’s rights are protected during the termination process.

An employee is subject for an early termination for being liable to the following

major offenses.

 Sexual Harassment

First offense: Termination of contract

 Theft (any related materials owned by the company)

First Offense: Counselling

Second Offense: 2 weeks to 1 month suspension

Third Offense: Termination of contract

 Integrity Issue

First Offense: Counselling

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 Second Offense: 1-2 weeks suspension

Since it is a process, it is necessary to have a mutual understanding

between the employer and an employee who is for an early

termination. The following are the right process so that there’s no deep

argument between the two

 Be informed about the comply with legislation

 Treat the employee fairly and act in a good faith

 Handle the termination process in a professional way that preserves

the employees dignity

 Be careful about how much information is communicated to other about

the facts and reason for termination

The manager is responsible for explaining to the employee the reason for

the termination. If the worker is terminated for misconduct, harassment, or

other reason, the manager explains why the employee’s actions are in

violation of company policies, along the document of the employee’s

actions and responses to the termination

WORKING DAYS

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 Working days are usually from Monday to Saturday and it’s highly based

on the work station you will be assigned.

In case of production support, you might be asked to work even on

Sundays.

TIME: 8 HOURS

Regular employees, utility works, company guard, company driver,

receiving personnel and cashier are based from the minimum wage rate

as of 2019, which is 380/400 per day.

DRESS CODE

The employee must be wear the proper attire inside the store, it includes:

1. Hairnet

2. T-shirt

3. Apron

4. Black pants/slacks

5. Black shoes w/ black socks

Using of Gloves, Hairnet, and Apron in the kitchen is a must.

IN MANUFACTURING AREAS

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  Employees need to wear clothing that is unwrinkled, clean, and

maintained well. Also bring the plastic gloves, hairnets to avoid

reaching the bacteria to the prepare foods. Clothing that is torn, dirty,

or frayed is not acceptable. Additionally, clothing with words, logos, or

pictures that could be offensive should not be worn. Only requires

dress code is applicable.

 Slacks or pants that are similar to Dockers and other makers of cotton

or synthetic material pants, wool pants, jeans bib overalls, and nice

looking athletic pants are not acceptable. Gauchos and capris are

acceptable.

Employees are expected to demonstrate good judgement and professional

taste. Courtesy of co-workers and your professional image to client should be

the factor that you need to use an appropriate dress code.

Management Sytyle

We believe that cooperation, trust, and positive incline relationship among

one another is the best way comprehend and compromise every aspect of our

goals. We tend to respect each individual strength and their ability to work

autonomously but still imbedded in teamwork environment with less formal

management techniques. We also take into consideration that there is no

such thing as stable leaderships strategies and we believe that the leader
15
must be flexible and always take in to consideration the internal and external

factors and be able to adapt in to the changing environment. The

management theories we considered are the:

Theory Z

This theory focuses on building communication and over all good

relationship to the entire organization. Whereas it values trust, cooperation,

and coordination between all working group.

and Contingency Management Theory

This theory constitute that the leader must be flexible in every situation –

for that every situation requires different point of view - so that he/she must

employ the right strategies at the right time. It summed up as there are no

specific techniques in managing. The leader must be fast in identifying the

particular management style that is applicable for particular situation.

Business Policies

Food Safety and Customer Quality Policy

The Safety and Quality of our foods is an integral part of our business

principle. This principle guides our actions to deliver products and services

that are safe, compliant and preferred.

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 At Hungry Corner our Food Safety and Customer Quality Policy

summarizes the essential elements of our commitment for excellence

includes:

 Complying with relevant laws and regulations as well as internal

requirements.

 Having control over the sale of the products from supplier to customer.

 Ensuring that our equipment is maintained and cleaned to provide a

safe, consistent and wholesome product, investing where appropriate

to maintain the production and for the food safety advancement.

 Producing product that meets the total requirement of our customers

for quality, and time consume.

 Continuous challenging ourselves to improve the quality management

system to guarantee product safety, prevent quality, incidents and

eliminate defects through the review of quality objectives and result.

At this core, Quality is the first and foremost about trusting our products,

our services and in our brands. But quality is also more than this. It is about

delivering what we promise in everything we do. Each and every one of us

has the power to influence the Quality and trust through our leadership,

dedication and passion.

It is the policy of (name of the business) to provide the customer with

goods and services to the agreed requirement in accordance with the safety

of our customers, details, and price.

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General Conduct Items

 Discrimination against other employees and guest

 Dishonesty and discourtesy

 Not following directions

 Fighting, threatening bodily injury to another employees and guest

 Any type of horseplay

 Verbal or physical confrontation with another employee, or guest

 Having a firearm or weapon on the premises except where

permitted by law

 Smoking inside and outside of the (name of the business).

 Eating, chewing gum, using cell phone or taking breaks in food

serving area.

 Failing to report policy or rule violations

 Failure to cooperate in an investigation

 Violation of Food Safety Policies and Procedures

Cash Control

 Unauthorized taking of money, food or property from the company or

from the fellow employees.

 Eating food that has not been paid for or giving out free food or drinks

to anyone

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  Failure to adhere to restaurant cash-handling procedures

 Coming up over or short in a cash drawer

 Vandalism or damaging the company’s property

 Permitting visitors to enter in a working area without consent from the

higher management.

Cleanliness and Personal Hygiene

It is vital that good standard of personal hygiene are maintained.

Contaminated hands will spread bacteria around kitchen very quickly.

Kitchen BOTH Service

Keep fingernails Apron must be Wiping tables clean

short so they easy to necessity for with soap and water

clean, and don’t wear and sanitize with

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nail polish because it employees disinfectant

can chip into the

food.

Wear disposable Wash and dry your Sweeping and wet

gloves over the top hands thoroughly mopping floors to

of the would strip if before handling food, remove food

you have wounds on and dry them again

your hands. frequently during

work.

Change disposable Wearing hair nets to

gloves regularly help prevent loose

hair from falling on

food. (The average

person loses about

50 hairs per day)

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III. Marketing Feasibility

Market Description

The Hungry Corner’s primary market will have classified regardless of

gender, economic status and age as long as they live, study, and visit Malolos

Bulacan.

We conducted a survey to test our market feasibility. A hundred

respondents responded to the following questions

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Forms response chart. Question title: Would you consider buying our product?

(Meatballs with hardboiled egg inside). Number of responses: 100 responses.

Would you consider buying our products?

7%

Yes No

93%

The chart implied that 93 of the total respondent considered buying our

products this will result of 93% of the population will become out target market

Forms response chart. Question title: How many times will you buy our

product? Number of responses: 100 responses.

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 Consumption

Daily

31%

Weekly

56%

Monthly
13%

The chart portrayed that 29 (31%) of the respondents said that they will

buy our product on daily basis. The other 12 (13%) said they will buy weekly

and 52(56%) said that they will buy monthly.

Daily Consumption Table

Daily Number of Daily Yearly

Respondents consumption consumption
1 Times a Day 13 13 4,680
2 Times a Day 11 22 7,920
3 Times a Day 5 15 5,400
Total 0

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Weekly Consumption Table

Weekly Number of Weekly Yearly

Respondents consumption consumption
1 Times a Weekly 5 5 240
2 Times a Weekly 18 36 1,728
3 Times a Weekly 17 51 2,448
4 Times a Weekly 6 24 1,152
5 Times a Weekly 3 15 720
6 Times a Weekly 1 6 288
7 Times a Weekly 2 14 672
Total 0

Monthly Consumption Table

Monthly Number of Monthly Yearly

Respondents consumption consumptio
n
1 Times a 4 4 48
Month
2 Times a 1 2 24
Month
3 Times a 4 12 144
Month
4 Times a 1 4 48
Month
5 Times a 2 10 120
Month
Total 0
Annual Consumption per individual
Daily 0
Monthly 0
Yearly 0
Total 0 / 12 =

256.32 annual consumption per individual

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The data shows that the average annual consumption per individual of our

product is 256.32 this number is get from the consumption table in daily base,

weekly base, and monthly base

Competitors’ Market share

Forms response chart. Question title: Where do you usually buy your rice

meals? Number of responses: 100 responses.

Market share Table

Ate Rica's Bacsilog 1%

PAPA-A Tapsilogan 2%
Mushroom Sisig Haus atbp. 2%
Chef's Brown 5%
Amo Yamie Crib 8%
KFC 14%
McDonalds 22%
Total Competitors Market Share 54%
Others 46%

Market share Chart

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 Market Sahre
2% 1% 2%
5%

8% Ate Rica's Bacsilog

Mushroom Sisig Haus atbp.
Chef's Brown
Amo Yamie Crib
14% KFC
46% McDonalds
Others
PAPA-A Tapsilogan

22%

Malolos Historical Population Source: Malolos Municipality

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Historical Population and Target Market

Year Historical Percentage of Historical

Population Target Market Target Market

2015 252,074 93% 234,429
2016 258,023 93% 239,961

2017 264,139 93% 245,649

2018 279,373 93% 259,817

2019 285,966 93% 265,948

Projected Population and Target Market

Year Projected Percentage of Projected

2.26% Growthrate Population Target Market Target Market

2020 292,715 93% 272,225
2021 299,623 93% 278,649

2022 306,694 93% 285,225

2023 313,932 93% 291,957

2024 321,341 93% 298,847

Historical Demand

Year Historical Target Annual Annual Historical Demand

Market consumption per (Malolos)

individual
2015 234,429 256.32 60,088,841
2016 239,961 256.32 61,506,804

2017 245,649 256.32 62,964,752

2018 259,817 256.32 66,596,293

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 2019 265,948 256.32 68,167,791

Projected Demand

Year Projected Target Annual Annual Projected Demand

Market consumption per (Malolos)

individual
2020 272,225 256.32 69,776,712
2021 278,649 256.32 71,423,312

2022 285,225 256.32 73,108,872

2023 291,957 256.32 74,834,418

2024 298,847 256.32 76,600,463

Historical Supply

Year Annual Historical Market Share Historical Supply

Demand

(Malolos)
2015 60,088,841 56% 33,649,751
2016 61,506,804 56% 34,443,810

2017 62,964,752 56% 35,260,261

2018 66,596,293 56% 37,293,924

2019 68,167,791 56% 38,173,963

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Projected Supply

Year Annual Projected Market Share Projected Supply

Demand

(Malolos)
2020 69,776,712 56% 39,074,959
2021 71,423,312 56% 39,997,055

2022 73,108,872 56% 40,940,968

2023 74,834,418 56% 41,907,274

2024 76,600,463 56% 42,896,259

Demand and Supply Analysis

Year DEMAND (D) SUPPLY (S) D – S GAP PERCENT

UNSATISFIED

2020 44%
69,776,712 39,074,959 30,701,753
2021 71,423,312 39,997,055 31,426,257 44%

2022 73,108,872 40,940,968 32,167,904 44%

2023 74,834,418 41,907,274 32,927,144 44%

2024 76,600,463 42,896,259 33,704,204 44%

Projected Sales

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Projected Sales Unsatisfied Market Share
Demand
2019 30,701,753 0.11% 32,850
2020 31,426,257 0.12% 36,500

2021 32,167,904 0.17% 54,750

2022 32,927,144 0.22% 73,000

2023 33,704,204 0.27% 91,250

Business Unit Price Per Meal Total Sales Yearly Sales

Production Daily
Capacity Yearly
(Per order)
90 P50 P4,500 1,642,500
100 P50 P5,000 1,825,000

150 P50 P7,500 2,737,500

200 P50 P10,000 3,650,000

250 P50 P12,500 4,562,500

The Business Production Capacity Yearly is the total number of set of

meals that our business can produce in a year, the sudden increase of it is a

projection of our business capacity to increase its production. The Unit Price

Per Meal is the average value of complete meal that our customer can

purchase on us.

30
Current Market Conditions

The market place is surrounded by multiple schools/universities and

establishment that consists of diverse potential customers raging from

students to adult workers. It also consists of related businesses with different

niche such selling Rice Meals, Korean food, Japanese food, fast food, coffee

shops and other beverages stores.

Competitor’s Marketing Strategies

Competitors Pricing Strategy

Business Name’s direct competitors are located outside Bulacan State such

as Amo Yamie Crib, Ate Rica’s Bacsilog, Chef’s Brown Papa-A Tapsilogan,

and Mushroom Sisig Haus Atbp. that offers rice meals that related to our dish.

Competitors Product Prices Place

Amo Yamie Crib Rice Meals, 50php-150php Malolos Eco-
Sandwiches, commercial
Frappe, and complex
Pastries
Ate Rica’s Rice Toppings 65php-110php Graceland
Bacsilog Malolos

Chef’s Brown Rice Meals, 65php-300php Malolos Eco-

Soups, commercial
Sanwiches, and complex
Solo Dishes
Mushroom Sisig Rice Meals, Solo 45php-150php Malolos Eco-
Haus atbp. Dishes, and commercial
Delicacies complex
Papa-A Rice Meals, and 50php-100php Graceland
Tapsilogan Frappes Malolos

Mc Donalds Rice meals and 29-500php Malolos

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 Snacks
KFC Rice meals and 64php-714php Graceland
Snacks Malolos

Competition Based Pricing- The data shows that the sompetitors prices is

nearly identical from their lowest price product to highest. By assumption they

are all eploying competition based pricing where their products price rely on

the competitors prices.

Competitors Product Mix Strategies

An average of 20 variety of meals each competitor available in their menu.

It consists of well-known dishes for Filipino such as Silog meals, Fried

meat/pork and other variation of soup dishes. Some of them also offers

different snacks like fries and burgers alongside with their beverages like milk

tea, palamig, and fruit shakes.

Market Timing and Scheduling

Some of the direct competitors offers different promos/discount that

corresponds to certain occasion like Christmas and Valentines or costumers’
individual occasions like birthday party and couples date.

Channel/s of Distribution

Producer

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 Consumer

Like any other food serving business their channel of distribution is directly

from producers to their customers since they don’t have any delivery services.

Advertisement and Promotion

Sales Promotion

 Tarpaulins and Banners – Most of them uses tarpaulins to showcase

their variety of products and if there are ongoing promos or events in
their store. Usually they are using banners in front of their stores to
show their product prices.
 Seasonal/Occasional Promos– Every well-known and celebrated
holiday they offer variations of promo like Valentines date promo,
Christmas promo, Store anniversary promo and others.
 Raffles- they are conducting occasional raffles
 Gigs- Occasionally they are conducting Gigs that will perform inside
their stores
 Catering Parties- Majority of the competitors caters variations of
parties like, Birthday Party, Christmas Party, Baptismal, Wedding and
Couples’ Anniversary.
 Discount Coupons

Public Relation

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  Social Media – Most of them have a social media accounts most
commonly Facebook Pages. They upload different content like their
ongoing promos, Video presentation of their customers feedback, their
products, and Video Advertising.
 Sponsorship – They’re also entertaining sponsorships.
 Free Seminars- Occasionally they offer free seminar for their
customers.

Proposed Marketing Program

Incentives and Benefits

Department of Science and Technology (DOST) provide technical

assistance for food safety that will help us to regulate our food production and

also build trust from our customers regarding to their safety. Their Service

encompasses all corrective and preventive methods that can be applied to

protect consumers from any harm arising during handling, preparation,

processing, storage, distribution and consumption of food. They help to

reduce the chemical hazard and formation of Microbiological Pathogens such

bacteria, viruses, molds, protozoa and parasites, and/or their toxins. This

assistance will help our business and other businesses to run successful. It

would help us in preventing food issues that will ruin and destroy our business

someday just because of having a lack of knowledge about different food

safety information that can also be the reason to make our customers having

trust issues about our products that we're selling.

34
Department of Trade and Industry (DTI) each year the Philippine Trade

Training Center (PTTC) under the DTI provides free seminars and training for

those MSME owners especially to those entrepreneurs that is up to or have a

food business. Their program theme was Moving Towards Skilled, Market-

Driven, & Engaged MSMEs.

This sample from invitation 2017 posted from DTI Official webpage

35
They offer

 Food Labelling Requirements in the Philippines and Food Labelling

Requirements of Major Importing Countries

 Food Safety - FDA Mandatory Requirement for Licence to Operate

(LTO): Food and Food Export Requirements of Major Importing

Countries 

 Product Development with Design Trends: Handicrafts.

 Basic Product Costing

 Visual Merchandising and Brand Marketing for SMEs seminars

 Export Marketing Plan (if you’re interested in exporting

36
   Doing Business in Emarketplaces and Digital Marketing: Transforming

the Way We Do Business seminars. (if you want to penetrate online

market)

Product-Mix and Marketing-Mix Strategies

Target market

Our primary market those people who live, visits, study, and work around

Malolos Bulacan and seek for variations of rice meals since our location is

inside the Malolos area. As long as they seek for quality, unique, and fast

serving food alongside their positive engagement in customer’s freedom of

choice, our business promoting an interactive action between costumers and

their choices of foods flavorings and sauces which they give the freedom to

choose (self-service) combinations of flavoring and sauces they want. This

will give them a sense of freedom that they want and make their food

experience from our business differs every time. The customers shall have

the proposition about adventurous taste buds that seek for new type of food to

intake and be part of their daily menu and

Market Conceptualization

Direct Marketing. In the first week and months of our operation we will

heavily rely in direct marketing. Where we directly approach our

37
 customers, giving flyers, brochures, and cold-calling to introduce our

products in the early stage.

Cloud marketing is the use of the modern tools on the internet to

continually connect with and market to customers like Facebook, twitter,

and other social media sites. It is considered as one of the first step to

market our product since it is reach large number of people. The

advantage of it are.

 It is cheap

 It is quick

 It is custom-made

 And reach vast number of audiences

Pricing Strategy

Our business will use the combination of Competition-based Pricing

Strategy and Cost-Plus Pricing Strategy. Since we are targeting to produce

much lower price than our competitors it is the most logical way to price our

product, because the slightest different price may affect customers buying

perception. We will monitor our competitors’ prices and provide much lower

price. The Cost-plus Pricing Strategy is including the total cost of the

production plus our target mark up to determine our prices. This is set to

balance and monitor our pricing and it will not lead into major loses.

Product Mix Strategy

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 In the first quarter of business we will serve 1 variation of rice meals such

as the Meatlog together with variation of sauces. This time line is serving to

introduce our main products to the market and after a successful release at

the end of our first quarter we will include a variation of other dishes such as

Sisig, Beefsteak, and others.

Our rice meals will be partnered by cool and refreshing beverages. The

flavors varied from Pineapple, Melon and Mango. This will be offer as juice

and shake.

Market Timing and Scheduling

We will provide a different form of discounts and offers base on the

current holiday or special celebrations.

Channel/s of Distribution

Producer

Consumer

Our distribution channel is direct to our customers.

39
Advertisement and Promotion

Sales Promotion

 Flyers/Coupons/Promos-This strategy is one of the common ways to

market our products. But we can be unique from our competitor, as
long as includes at least 20% discounts off with a creative and catchy
style. Also, we can try giving away free appetizers or desserts. This
method is will implemented in the first week of our operations as a first
step to introduce our product in the market and continued occasionally.
 Banners and Tarpaulins- This is the common way to make our
customers to be aware in our current promos and entice them with
different design to encourage them to eat in our restaurant.
 Seasonal Offers- We believe that doing this strategy can compete in
the world of business. Our business can attract more customers
through offers and discounts based on occasions. For example, for
every anniversary, we can offer a buy 1 take 1 for our bestselling
product.

 Loyalty Card/Perks Card- This card will be applicable not only for the
students but for our regular customers. We can offer them a loyalty
card with an affordable price. And for at least ten (10) stamp, we can
give regular customers a certain amount of discount.

 Birthday Discounts- We cannot only care about the quality itself. But
we also target to make our customers happy and we want to make it
memorable for them. So that, we give them a birthday present at least
buy regular 4 meals and a free 1 meal. Just present the following;
a. Valid ID
b. And any documents that proving your date of birth

Public Relation

 Social Media –Building social media accounts most commonly

Facebook Pages to establish recognition and online marketing.

40
  Sponsorship – We can entertain certain sponsorships if it is decided
to be beneficial to our business and the certain party we will
sponsoring.

IV. Production Feasibility

Product Description

Our product was called Meatlog which means meat plus itlog that is

composed of ground pork and quailed egg that serve as a stuffing inside the

meatballs, rolled it in the bread crumbs to make it crispy and will partner it with

five (5) various sauces depending on your choice to make it more exciting.

To make our products more exciting, we added five (5) variants of sauces

which is sweet soy, sweet chili, ala king, BBQ sauce and a mayo ketchup

dressing that will satisfy their cravings with any of their desired choices.

Production Process

The operation process that we're using is Continuous Manufacturing, which is

production where a product is produced continuously, or for a rather long

period of time. In contrast to intermittent manufacturing, the items produced

by this process are mass-produced, which requires the production of quantity

41
(volume) outputs. We are continuously producing a product without any

certain amount or quota daily in our production so that we can sell as much as

we can depending on the wants of our customers.

Ingredient and Procedure

Meatlog

Ingredients Procedure Preparation time

42
2 kg. Ground Pork 1. Chopped all the ingredients (Carrot, celery, 20mins.
6 clove Garlic garlic, and onion) -10 mins.
2 pc. Onion
2 cups of Flour 2. In a small pot add some water to cook the 10mins.
4 large Carrots Quail Egg and bring it to boil for 10 mins,
2 pcs. Eggs remove the water and let it cool, take off the
135 pieces Quail shell then set aside. (While chopping all the
Eggs (hard boiled) ingredients)
2 large Celery
2 tsp.Ground Pepper 3. In a clean bowl, combine the ground pork,
2 tsp. Salt celery, garlic, onion, carrots, flour, egg, salt and 20 mins
pepper all together then mix it.

4. In a separate bowl, pour the bread crumbs 10 mins

for coating then set aside.

5. Weight the mixture of meatballs, put one (1) 10 mins

piece of quail egg at the center and rolled it like
ball.

6. Coat it with bread crumbs to make it crispy. 10 mins

7. Preheat your oil in a pan with a medium

heat, bring it to boil then put the meatballs, wait 40 mins
until it golden brown.
Total: 2 hours

-The listed ingredients

can provide 45 orders of Meatlog ( 3 pieces per order).
-The business need to sustain the projected sales that includes 90 orders (3 pieces per
order) of Meatlog per day we need at least 4 hours to prepare it all

Rice
Ingredients Procedure Preparation time

9 kg. Rice 1. Clean the rice trice then add water 2mins.

43
Water depends on its ratio.

Procedure: 1 hour and

2.Cook inside the cauldron.
55 mins

Total: 2 hour

General Description:

- 9 kg of Rice is estimated to sustain 90 orders, 10 orders per 1 kg.

Sweet Soy
Ingredients Procedure Preparation time
4 c. Soy Sauce 1. In a pan put sugarr, water and soy 2mins.
4 c. Sugar sauce together.
3 c. Water 8 mins
2. Mix continuously until slightly thickened.
Total: 10 mins
General Description:
- The ingredients can provide for 90 servings

Sweet Chili

Ingredients Procedure Preparation time

4 cup sugar 1. Combine all ingredients, except the

cornstarch, in a medium saucepan and
3 cup white vinegar bring to a boil over high heat. Allow it to
boil on high heat for 3 minutes, stirring
6 cup water occasionally. While this is boiling, whisk or 10 mins.

44
4 tablespoons chili stir together the cornstarch and 1
paste tablespoon of water.

3 cloves garlic
crushed and left 2. After 3 minutes, slowly pour the
cornstarch mixture into the boiling mixture
whole
on the stove. Stir to combine and reduce
heat to a low boil. Allow it to boil, stirring
1 carrot very finely 2 mins
frequently, for 2 more minutes.
grated

pinch of salt
3. Taste and add more chili paste if
desired. Remove and discard the garlic.
4 tablespoon
Serve warm or allow to cool and
arrowroot or refrigerate until needed.
cornstarch

Total: 12 mins

General Description:

- The ingredients can provide for 90 servings

Mayo Ketchup

Ingredients Procedure Preparation time

6 c. Mayonnaise 1. Just mixed mayo and ketchup together 5 mins.

in a small bowl.

6 c. Ketchup
Total: 5 mins

45
General Description:

- The ingredients can provide for 90 servings

Ingredients Procedure Preparation time

6 cups ketchup 1. Whisk together all ingredients in a

medium saucepan situated over medium
1kg cup packed heat. Allow to come to a bubble and then 3 mins
brown sugar reduce the heat to low.

4 tablespoon
10 mins.
Worcestershire 2. Allow to simmer until thickened, about
10 minutes.
sauce

4 tablespoon lemon
juice

4 teaspoon salt and

Total: 13 mins
pepper

2 teaspoon hot
sauce

General Description:

- The ingredients can provide for 90 servings

BQQ Sauce

Activity Flow

If not approved by
quality control

Buy/Order Inspection of Raw

Raw Material material

If approved
46
 Cleaning the
Receiving order
Ingredients Put in Storage
from customers

Cutting the
Mixing the Ingredients Stuffing
Ingredients

Plating and
Serving Frying Wrapping/Coating

Customers Pay
for the Bill

Materials Handling Design

Our raw materials are directly delivered to the store during the non-
operation time of the store. It must cover and secured by a quality packaging
before accepting. After receiving the package, it will go under inspection of
quality control team of the business. If it not passes the team will request for
purchase return if it is possible and indicated in our purchase form. If it is pass
it will transfer safely in our storage area inside the business facility. The
business provided a refrigerator/cooler as a storage room and ensure the raw

47
material separated from each other depending on their storage requirement
such as temperature, humidity and other. The proposed storage system is
much convenient and applicable in our type of business. Since it will be easy
to access by our manufacturing team, provide in cheaper cost instead of
renting a storage facility and easier to monitor by our quality control team.

Project Site

We choose to put our business at Malolos Graceland building because

ideally a vast number of people that possess the characteristic of our target
market can be located near in the area. The space is also Ideal for visitors in
Malolos since it is near to Centro Mall terminal it is easy to sight among tourist
and passengers. For other customers who wants to try our product and it is
located beside the highway so many people will find it easily.

Project Site Alternative

Our alternative project site is inside the Bulacan State University.

However, it is hard to find space inside. Nonetheless it is still an ideal place
for our business because it provide us more accessible for students since
they will take less effort to reach our business location.

Malolos Eco Commercial Building Bulacan State University

Advantage Disadvantage Advantage Disadvantage

48
More diverse and Higher rental cost Low rental cost More competitors
potential
customer

Near in the Less convenient Much accessible No available

highway for students for students space as of now
compare to the
store inside the
University

Larger space for Our target market

operation will be shifted to
student only or
majority of it is
students

Less competitors

Picture of the Project Site

49
Map

Alternative

50
Project Lay out

51
Building and Facilities

We will rent our building and facilities located in Malolos Eco Commercial
building.

Description Cost Total

Malolos Graceland For P10,000 Per

P120,000 annually
rental Space month

52
Floor Plan

The floor plan is design to maximized the production area without directly
interrupting to the space provided to our customers. The kitchen and counter
is close together to easily transmit the order of the customers. Also we
provide some space between multiple tables and chairs to avoid unnecessary
physical contact that can lead to unwanted accidents.

Kitchen Equipment

Equipment Description and U. Cost Qty Total

Capacity

53
Gas Stove Double burner gas P 1,260 1 P 1,260
stove.

Can cook 45 orders

(135 pieces) of
Meatlog
and 90 orders of rice
every 2 hours

Total needed time to

produce 90 order a
day is 4 hours daily


Electric P 1,190 1 P 1,190
Mixer 40 mins to complete
the mixture of 90
orders of meat log

2 mins to complete the

mixture of Sweet Soy
good for 90 orders

5 mins to complete the

mixture of Mayo
Ketchup

Plate 30 40 1,200

Reusable 5 40 200
Cups

54
Sauce P30 8 P240
Container

Saucepan 10 mins to cook Sweet P 300 1 P 300

Chili sauce

10 mins to cook BBQ

Sauce

Mixing 2 mixing bowl for 270 P100 4 P 400

Bowl pieces of Meatlog

1 mixing bowl for Mayo

ketchup Mixture

1 Mixing bowl for BBQ

sauce Mixture

Spoon P 3.50 40 P 140

and Fork

Whisk P 75 1 P 75

Spatula P 30 2 P 60

55
Tongs P 50 3 P 150

Colander P 150.00 2 P 300

Kitchen - P 100 3 P 300

Knife

Chopping P 100 3 P 300

Board

Measuring P 30 3 P 90
Cup

Measuring P 50.00 1 P 50
Spoon

Weighing P 120.00 1 P120

Scale

56
 Cauldron 9 kg of rice every 2 P 4000 1 P 4,000
hours

TOTAL: P10,375

Other Equipment

Exhaust -Exhaust feature P 1,010 1 P 1,010

Fan
-Thermal fuse protected
motor

Includes metal shutter

control

-Wall mounted

-6” blade

Wall Fan -16 inch blade P 1,245 3 P3,735

-3 speed control system
- Oscillation control
-Thermal fuse protected
motor
-Adjustable stand
height

57
Fire -10 Lbs. Capacity P1,250 1 P1,250
Extinguis
-Stored Pressure type
her
-ISO Aligned Approved

-BFP - Certificate of
Competency

-Non-Toxic and Non-

Corrosive Chemicals

-Used in residentials,
Offices, Warehouses
etc.

Refriger P 12,000 1 P 12,000

ator

Chair 24 customers per hour P 300 24 P 7,200

Table 24 customers per hour P 1000 6 P 6,000

TOTAL P 31, 195

58
Utilities - Production

Utility Source(s) u. Cost Consumption Total

Power Public Utility: P 300 1 month P 3,600 /year

Supply Meralco

Gas Filling Station: P 2800 1 month P 33,600/year

LPG

TOTAL P 37,200

Other Utilities

Utility Source(s) u. Cost Consumption Total

Power Public Utility: P 3,600 1 month Php 43,200.00/year

Supply Meralco

Water Public Utility: P 1,000 1 month Php 12,000.00/year

59
Supply MalolosWater
District

TOTAL P 55,200

Raw Materials Requirement

Raw Unit Qty Total

Materials Cost Rqmts. Costs
Meatlog with Rice
Ground Pork P 200 4 kg. P800

Quail Egg P1 270 pcs. P 270

Flour P5 4 cups P20

Garlic P1 12 clove P12

Onion P5 4 pc. P20

Carrot P10 8 pieces P80

Eggs P5 4 pcs. P 20

Celery P 10 4 pcs. P 40

Ground Pepper 4 tsp P10

Salt P10 1 bag P10

Bread Crumbs P 35 5 kilos P 175

Rice P45 9 kg P405

60
Mineral Water P25 Gallons P100

TOTAL P1,962

Raw Unit Qty Total

Materials Cost Rqmts. Costs

Sweet Soy

Soy Sauce P 10 4 c. P40

Sugar P6.5 4 c. P26

Water 3 c.

TOTAL P 66

Raw Unit Qty Total

Materials Cost Rqmts. Costs

Sweet Chili

Sugar P6.5 4 c. P26

White vinegar P10 2 c. P20

Water 6 c.

chili paste P5 4 tbs P20

Garlic crushed P1 10 cloves P 10

Carrot P 10 1 pc. P 10

Arrowroot or cornstarch P3 4 tbs. P 12

TOTAL P 98
61
 Raw Unit Qty Total

Materials Cost Rqmts. Costs

Mayo Ketchup

6 c. Mayonnaise 6 c. P50

Ketchup 6 c. P50

TOTAL P 100

Raw Unit Qty Total

Materials Cost Rqmts. Costs

BBQ Sauce

Ketchup 6 c. P50

Brown sugar P10 1kg P40

Worcestershire sauce P5 4 tbs. P20

Lemon juice 4 tbs P30

Pepper P1 4 teaspoon P 10

Hot sauce P 10 2 teaspoons P 20

TOTAL P 170

Total Product cost

62
Product Initial Cost Total Cost Daily Total Cost
Yearly
Meatlog with Rice P1,962 P716,130
Sweet Soy P 66
Sweet Chili P 98
Mayo Ketchup P 100
BBQ sauce P170
P434 /4 P108.5 P39,602.5
Total P2,070.5 P755,732.5
The Four sauces are good for 90 orders per recipe so 360 order in total
that’s why we divided it by four to target 90 orders per day

Manpower Requirements

Position Duty Daily Salary Yearly Salary

63
Partner Cooking and P100 P36,500
preparing raw
materials

Partner Preparing raw P100 P36,500

materials and
Cashier

Partner Cleaning and P100 P36,500

taking orders

Total P300 P109,500

V. Financing Feasibility

Total Project Cost

Kitchen Equipment Cost

Gas Stove P 1,260

64
Electric Mixer P 1,190
Plate 1,200
Reusable Cups 200
Sauce Container P240
Saucepan P 300
Mixing Bowl P 400
Spoon and Fork P 140
Whisk P 75
Spatula P 60
Tongs P 150
Colander P 300
Kitchen Knife P 300
Chopping Board P 300
Measuring Cup P 90
Measuring Spoon P 50
Weighing Scale P120
Cauldron P 4,000
 TOTAL: P10,375

Other Equipment Cost

Exhaust Fan P1010
Wall Fan P3735
Fire Extinguisher P1250
Refrigerator P12000
Chair P7,200
Table P6000
TOTAL: P31,195

65
 Total initial fixed capital costs P41,570

Total
Rent payments for the facility

Arrangements for marketing & P5,000

promotion
Procurement of legal permits P13,095
Total Pre-operating capital P 18,095
expenditures
Category Total
Pre-operating
production costs

Cash on hand P8,264.5

Rental Deposit P20,000
Raw Materials P2,070.5

Total initial working P30,335

capital
GRAND TOTAL COST P 90,000
OF PROJECT

Financier

Item Category Debt Equity %

Contribution
Aromin, Owner Php 15,000 16.67%
Giselle S.

Dela Cruz, Owner Php 15,000 16.67%

Annemiracl
e D.

Dela Cruz, Owner Php 15,000 16.67%

66
Rose Jane

Francisco, Owner Php 15,000 16.67%

Daniel Louis
S.

Mondejar, Owner Php 15,000 16.67%

Christine R.

Victoria, Owner Php 15,000 16.67%

Michael Ian
B.

67
 Hungry Corner
Statement of Comprehensive Income
In Philippine Peso

Pre-Operating Year 1 Year 2 Year 3 Year 4 Year 5

Sales - 1,642,500.00 1,825,000.00 2,737,500.00 3,650,000.00 4,562,500.00

Net Sales - 1,642,500.00 1,825,000.00 2,737,500.00 3,650,000.00 4,562,500.00
Cost of Sales

Raw Materials Inventory, beg -

Add: Raw Materials Purchases 2,070.50 755,732.50 839,702.78 1,259,554.17 1,679,405.56 2,099,256.94
Total Cost of Raw Materials 2,070.50 755,732.50 839,702.78 1,259,554.17 1,679,405.56 2,099,256.94
Less: Raw Materials Inventory, end -
Raw Materials Available for Use 2,070.50 755,732.50 839,702.78 1,259,554.17 1,679,405.56 2,099,256.94

Direct Labor 300.00 109,500.00 109,500.00 109,500.00 109,500.00 109,500.00

Manufacturing Overhead
Gas 93.33 33,600.00 37,333.33 56,000.00 74,666.67 93,333.33
Electricity 3,600.00 4,000.00 6,000.00 8,000.00 10,000.00
Depreciation Expense-Gas Stove 1,260.00 1,400.00 2,100.00 2,800.00 3,500.00
Depreciation Expense-Electric Mixer 1,190.00 1,322.22 1,983.33 2,644.44 3,305.56
Depreciation Expense-Plate 1,200.00 1,333.33 2,000.00 2,666.67 3,333.33
Depreciation Expense-Reusable Cups 200.00 222.22 333.33 444.44 555.56
Depreciation Expense-Sauce Container 240.00 266.67 400.00 533.33 666.67
Depreciation Expense-Saucepan 300.00 333.33 500.00 666.67 833.33
Depreciation Expense-Mixing Bowl 400.00 444.44 666.67 888.89 1,111.11
Depreciation Expense-Spoon and Fork 140.00 155.56 233.33 311.11 388.89
Depreciation Expense-Whisk 75.00 83.33 125.00 166.67 208.33
Depreciation Expense-Spatula 60.00 66.67 100.00 133.33 166.67
Depreciation Expense-Tongs 150.00 166.67 250.00 333.33 416.67
Depreciation Expense-Colander 300.00 333.33 500.00 666.67 833.33
Depreciation Expense-Kitchen Knife 300.00 333.33 500.00 666.67 833.33
Depreciation Expense-Chopping Board 300.00 333.33 500.00 666.67 833.33
Depreciation Expense-Measuring Cup 90.00 100.00 150.00 200.00 250.00
Depreciation Expense-Measuring Spoon 50.00 55.56 83.33 111.11 138.89
Depreciation Expense-Weighing Scale 120.00 133.33 200.00 266.67 333.33
Depreciation Expense-Cauldron 4,000.00 4,444.44 6,666.67 8,888.89 11,111.11

Total Manufactring Overhead 93.33 47,575.00 48,127.78 72,191.67 96,255.56 120,319.44

Total Manufacturing Cost 2,463.83 912,807.50 997,330.56 1,441,245.83 1,885,161.11 2,329,076.39

- -
Total Cost of Goods Available for Sale 2,463.83 912,807.50 997,330.56 1,441,245.83 1,885,161.11 2,329,076.39
Less: Finished Goods, end -
Total Cost of Sales 2,463.83 912,807.50 997,330.56 1,441,245.83 1,885,161.11 2,329,076.39

Gross Profit (2,463.83) 729,692.50 827,669.44 1,296,254.17 1,764,838.89 2,233,423.61

Operating Expenses
Rent Expense 120,000.00 120,000.00 120,000.00 120,000.00 120,000.00
Taxes and Licenses 13,095.00 - 35,129.00 38,951.00 58,124.00 77,276.00
Utilities Expense 43,200.00 42,800.00 40,800.00 38,800.00 36,800.00
Advertising Expense 5,000.00 - 5,000.00 5,000.00 5,000.00 5,000.00
Depreciation Expense - Other Equipment 9,198.00 9,198.00 9,198.00 9,198.00 9,198.00
Miscellaneous Expense 1,642.50 1,825.00 2,737.50 3,650.00 4,562.50
Total Operating Expenses 18,095.00 174,040.50 213,952.00 216,686.50 234,772.00 252,836.50

Net Taxable Income (Loss) (20,558.83) 555,652.00 613,717.44 1,079,567.67 1,530,066.89 1,980,587.11
Tax Rate 30% 30% 30% 30% 30% 30%
Income Tax - (166,695.60) (184,115.23) (323,870.30) (459,020.07) (594,176.13)
Net Income after Tax (20,558.83) 388,956.40 429,602.21 755,697.37 1,071,046.82 1,386,410.98

68
 Hungry Corner
Statement of Changes in Partners' Equity

Pre-Operating
Partner's Capital, beg Add: Net Income (Loss) Withdrawals Partner's Capital, end
Net Income (Loss): Divide Equally (20,558.83)
Aromin, Capital 15,000.00 (3,426.47) - 11,573.53
Dela Cruz A. ,Capital 15,000.00 (3,426.47) - 11,573.53
Dela Cruz R, Capital 15,000.00 (3,426.47) - 11,573.53
Francisco, Capital 15,000.00 (3,426.47) - 11,573.53
Mondejar, Capital 15,000.00 (3,426.47) - 11,573.53
Victoria, Capital 15,000.00 (3,426.47) - 11,573.53

90,000.00 (20,558.83) - 69,441.17

Year 1

Partner's Capital, beg Add: Net Income (Loss) Withdrawals Partner's Capital, end
Net Income (Loss): Divide Equally 388,956.40
Aromin, Capital 11,573.53 64,826.07 (32,413.03) 43,986.56
Dela Cruz A. ,Capital 11,573.53 64,826.07 (32,413.03) 43,986.56
Dela Cruz R, Capital 11,573.53 64,826.07 (32,413.03) 43,986.56
Francisco, Capital 11,573.53 64,826.07 (32,413.03) 43,986.56
Mondejar, Capital 11,573.53 64,826.07 (32,413.03) 43,986.56
Victoria, Capital 11,573.53 64,826.07 (32,413.03) 43,986.56

69,441.17 388,956.40 (194,478.20) 263,919.37

Year 2

Partner's Capital, beg Add: Net Income (Loss) Withdrawals Partner's Capital, end
Net Income (Loss): Divide Equally 429,602.21
Aromin, Capital 43,986.56 71,600.37 (35,800.18) 79,786.75
Dela Cruz A. ,Capital 43,986.56 71,600.37 (35,800.18) 79,786.75
Dela Cruz R, Capital 43,986.56 71,600.37 (35,800.18) 79,786.75
Francisco, Capital 43,986.56 71,600.37 (35,800.18) 79,786.75
Mondejar, Capital 43,986.56 71,600.37 (35,800.18) 79,786.75
Victoria, Capital 43,986.56 71,600.37 (35,800.18) 79,786.75

263,919.37 429,602.21 (214,801.11) 478,720.48

Year 3

Partner's Capital, beg Add: Net Income (Loss) Withdrawals Partner's Capital, end
Net Income (Loss): Divide Equally 755,697.37
Aromin, Capital 79,786.75 125,949.56 (62,974.78) 142,761.53
Dela Cruz A. ,Capital 79,786.75 125,949.56 (62,974.78) 142,761.53
Dela Cruz R, Capital 79,786.75 125,949.56 (62,974.78) 142,761.53
Francisco, Capital 79,786.75 125,949.56 (62,974.78) 142,761.53
Mondejar, Capital 79,786.75 125,949.56 (62,974.78) 142,761.53
Victoria, Capital 79,786.75 125,949.56 (62,974.78) 142,761.53

478,720.48 755,697.37 (377,848.68) 856,569.16

Year 4

Partner's Capital, beg Add: Net Income (Loss) Withdrawals Partner's Capital, end
Net Income (Loss): Divide Equally 1,071,046.82
Aromin, Capital 142,761.53 178,507.80 (89,253.90) 232,015.43
Dela Cruz A. ,Capital 142,761.53 178,507.80 (89,253.90) 232,015.43
Dela Cruz R, Capital 142,761.53 178,507.80 (89,253.90) 232,015.43
Francisco, Capital 142,761.53 178,507.80 (89,253.90) 232,015.43
Mondejar, Capital 142,761.53 178,507.80 (89,253.90) 232,015.43
Victoria, Capital 142,761.53 178,507.80 (89,253.90) 232,015.43

856,569.16 1,071,046.82 (535,523.41) 1,392,092.57

Year 5

Partner's Capital, beg Add: Net Income (Loss) Withdrawals Partner's Capital, end
Net Income (Loss): Divide Equally 1,386,410.98
Aromin, Capital 232,015.43 231,068.50 (115,534.25) 347,549.68
Dela Cruz A. ,Capital 232,015.43 231,068.50 (115,534.25) 347,549.68
Dela Cruz R, Capital 232,015.43 231,068.50 (115,534.25) 347,549.68
Francisco, Capital 232,015.43 231,068.50 (115,534.25) 347,549.68
Mondejar, Capital 232,015.43 231,068.50 (115,534.25) 347,549.68
Victoria, Capital 232,015.43 231,068.50 (115,534.25) 347,549.68

1,392,092.57 1,386,410.98 (693,205.49) 2,085,298.06

69
 Hungry Corner
Statement of Cash Flows

Pre-Operating Year 1 Year 2 Year 3 Year 4 Year 5

Net Cash Flows from Operating Activities
Net Income (20,558.83) 388,956.40 429,602.21 755,697.37 1,071,046.82 1,386,410.98
Add: Depreciation 19,573.00 20,725.78 26,489.67 32,253.56 38,017.44
(Increase) Decrease in Noncash Current Assets(20,000.00) - - - -
Increase (Decrease) in Current Liabilities 50,117.40 5,236.85 39,635.49 38,484.16 38,485.74
Net Cash Flows from Operating Activities (40,558.83) 458,646.80 455,564.84 821,822.52 1,141,784.54 1,462,914.16

Cash Flows from Investing Activities

Purchase of Noncurrent Assets (41,570.00) (15,375.00) (15,375.00) (15,375.00) (15,375.00)
Net Cash Flows from Investing Activities (41,570.00) - (15,375.00) (15,375.00) (15,375.00) (15,375.00)

Cash Flows from Financing Activities

Investment of Partners 90,000.00 - - - - -
Withdrawal of Partners (194,478.20) (214,801.11) (377,848.68) (535,523.41) (693,205.49)
Net Cash Flows from Financing Activities 90,000.00 (194,478.20) (214,801.11) (377,848.68) (535,523.41) (693,205.49)

Net Increase (Decreaase) in Cash 7,871.17 264,168.60 225,388.74 428,598.84 590,886.13 754,333.67
Add: Cash Balance, beg 7,871.17 272,039.77 497,428.51 926,027.35 1,516,913.48
Cash Balance, end 7,871.17 272,039.77 497,428.51 926,027.35 1,516,913.48 2,271,247.15
70
 Hungry Corner
Statement of Financial Position

Pre-Operating Year 1 Year 2 Year 3 Year 4 Year 5

ASSETS
Current Assets
Cash 7,871.17 272,039.77 497,428.51 926,027.35 1,516,913.48 2,271,247.15
Rental Deposit 20,000.00 20,000.00 20,000.00 20,000.00 20,000.00 20,000.00
Total Current Assets 27,871.17 292,039.77 517,428.51 946,027.35 1,536,913.48 2,291,247.15

Noncurrent Assets
Other equipment 31,195.00 31,195.00 36,195.00 41,195.00 46,195.00 51,195.00
Kitchen Equipment - Production 10,375.00 10,375.00 20,750.00 31,125.00 41,500.00 51,875.00
Accumulated Depreciation - (19,573.00) (40,298.78) (66,788.44) (99,042.00) (137,059.44)
Total Noncurrent Assets 41,570.00 21,997.00 16,646.22 5,531.56 (11,347.00) (33,989.44)

TOTAL ASSETS 69,441.17 314,036.77 534,074.73 951,558.90 1,525,566.48 2,257,257.70

LIABILITIES
Current Liabilities
VAT Payable 7,943.50 8,825.44 13,522.17 18,218.89 22,915.61
Withholding Tax Payable - Expanded 500.00 500.00 500.00 500.00 500.00
Income Tax Payable 41,673.90 46,028.81 80,967.58 114,755.02 148,544.03
Total Current Liabilities - 50,117.40 55,354.25 94,989.74 133,473.91 171,959.64
Total Liabilities - 50,117.40 55,354.25 94,989.74 133,473.91 171,959.64

PARTNERS' EQUITY
Aromin, Capital 11,573.53 43,986.56 79,786.75 142,761.53 232,015.43 347,549.68
Dela Cruz A. ,Capital 11,573.53 43,986.56 79,786.75 142,761.53 232,015.43 347,549.68
Dela Cruz R, Capital 11,573.53 43,986.56 79,786.75 142,761.53 232,015.43 347,549.68
Francisco, Capital 11,573.53 43,986.56 79,786.75 142,761.53 232,015.43 347,549.68
Mondejar, Capital 11,573.53 43,986.56 79,786.75 142,761.53 232,015.43 347,549.68
Victoria, Capital 11,573.53 43,986.56 79,786.75 142,761.53 232,015.43 347,549.68

Total Partners' Equity 69,441.17 263,919.37 478,720.48 856,569.16 1,392,092.57 2,085,298.06

TOTAL LIABILITIES AND PARTNERS' EQUITY69,441.17 314,036.77 534,074.73 951,558.90 1,525,566.48 2,257,257.70
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