EL PRESKO: FILIPINO RESTAURANT AND FARM

A Business Plan Submitted to the Faculty of the

College of Engineering, Computer Studies, and Architecture

Lyceum of the Philippines University-Cavite Campus

In Partial Fulfillment

Of the Requirement of the degree

Bachelor of Science in Computer Engineering

AMBIL, JUSTIN CHRIS E.

AUSTRIA, ARCEL CHRISTIAN H.
SUMILANG, KURT RUSSEL G.

AUGUST , 2021
 I. Introductory Page

El Presko: Filipino Restaurant is a brand-new fine dining Filipino restaurant using

augmented reality technology and with its food sourced from hydroponic farms.

Through the use of 3D Projection Mapping, the restaurant will include AR (Augmented

Reality) technology. Additionally, as diners wait for their meals, animation will be projected

onto the tables. More importantly, the ingredients for the menu of the restaurant are harvested

from the restaurant’s own hydroponic farms, with the ingredients freshly picked before cooking.

Lastly, the restaurant’s menus are aimed for the customers to have an elevated experience with

Filipino Cuisine.

Hydroponic farming is a method of growing plants with little or no soil, instead relying

on nutrient solutions to promote healthy growth. Hydroponic farms are housed in climate-

controlled indoor spaces with specialized irrigation equipment.

Picture 1. Sample of Hydroponics

 3D Projection Mapping, like video mapping and spatial augmented reality, is a projection

technology that transforms irregularly shaped objects into video projection surfaces. A two- or

three-dimensional object is spatially mapped on a virtual program that replicates the real

environment it is to be projected on using specialist software.

Picture 2. Sample of 3D Projection Mapping

II. Executive Summary

Dive into the future, today. The El Presko: Filipino Restaurant, will offer a warm,

inviting atmosphere in which guests may enjoy its service and entertainment, as well as its techy

high-quality cuisine, at a very reasonable price. As this restaurant will utilize AR technology for

the customer to experience a unique kind of entertainment.

The customers will be delighted with a variety of options in the restaurant. Authentic

Filipino cuisine is sure to be fully delivered and enjoyed by the clients. The restaurant will serve

during late mornings, lunch, and dinner.

 The management of El Presko aims for the restaurant to be as responsive to its customers.

With a clean and safe space, an effective marketing plan, as well as being active in the

community, the business does not want anything but the best for its clients.

The El Presko: Filipino Restaurant will be open from 10 am – 9 pm. Monday to Sunday.

III. Analysis

SWOT ANALYSIS

Strengths Opportunities

● First ever Filipino Restaurant with AR ● Pioneering this kind of restaurant in

technology. PH.
● Fresh ingredients guaranteed from our ● Innovating products in comparison to
Hydroponic Farm. similar firms.
● Unique takes of Filipino cuisine. ● Interest in locally derived food is
growing, as is support for them.
● With our self-made application, we
have the potential for company
development
● Opportunity open for franchising.

Weakness Threats

● Initial Investment will be quite big. ● Other Popular Filipino restaurants.

● Franchising will be difficult yet ● Invulnerability of technologies related
possible. to hydroponic farming.
● Prices are a little higher than other
restaurants.
IV. Description of Venture

Taste the Future, Today

El Presko: Filipino Restaurant has a simple and modernistic logo. It is composed of three

parts: the top part, the bottom part, and the name. The top part is composed of a leafy petal-like

structure inspired by lettuce and sampaguita. Lettuce symbolizes leafy vegetables that are grown

on the restaurant’s hydroponic farm while the sampaguita expresses the name of the restaurant

which is fresh and pure and also it symbolizes the national flower of the Philippines. The bottom

part of the logo is the part that will tell the people that it is a restaurant since it was inspired by

the bottom part of a wine glass. The color of it represents the Philippine Flag which indicates the

place is serving Filipino Cuisine. The name El Presko means “The Freshness” which is one of

the features of the restaurant. The place will provide fresh and high-quality food that will soothe

the tastebuds of the diners.

The tagline of the company is “Taste the Future, Today” which can be interpreted into

two. The first one is that it can be translated as experiencing the technology of the future in the

current era and the second one is to taste the flavor of the cuisine from technologies.
Product and Services

❖ Menu

El Presko is a fine dining restaurant that features delicious nostalgic Filipino cuisine.

Most of the menu in the restaurant brings back the taste of some of the famous Filipino cuisine.

The menu is composed of 7 parts: Hors D'oeuvre, Soup, Salad, Appetizer, Main Course, Dessert,

and Beverages. The item in the menu is usually served in the order as said above. El Presko’s

ingredients for the dishes are harvested in Hydroponic Farm created by the same company.

These are the samples from El Presko’s menu.

El Presko’s Menu Pages 1 and 2

 The menu is composed of 22 items that the customer can choose from and all of it is

based on some famous Filipino dishes. Below is the list of the menu and their prices.

MENU

Hors d’oeuvre

● Golden Eggs

Deep fried breaded boiled quail eggs dipped in golden batter. (Php 95)

● Dynamite

Bite Sized Deep Fried Egg rolls stuffed with green Chili Pepper, Cheese and Prosciutto.

(Php 105)

Soup

● Bulalo

Boiled Bone-in Beef shanks soup with Corn, Chinese Cabbage leaves, Green Beans and

Parsnips. (Php 180)

● Sinigang

Sour Prawn soup dish prepared with Pomegranate Molasses, Water Spinach, Eggplant,

Taro, Radish and Okra. (Php 150)

● Nilaga

Boiled Oxtail soup prepared with Brussels Sprout, Potatoes, Banana and Peppercorn.

(Php 140)

Appetizer

● Palabok
 Homemade Rice Stick Noodle with orange sauce composed of Minced Pork, Smoked

Fish Flakes, and Annatto Water. Topped with Scallops, Hard Boiled Egg, Crushed

Chicharron, and Scallions. (Php 200)

● Pansit Guisado

Homemade Rice Noodles with Shredded Turkey, Snow Pea, Carrot, Cabbage, Celery,

Onions, and Tamari Sauce. (Php 190)

● Bola – Bola

Deep Fried breaded Turkey Meatballs served with Sweet and Sour Red Wine Sauce,

Carrots, and Bell peppers. (Php 185)

● Carbonara

Homemade Spaghetti Noodle with creamy white sauce made of Bacon, Heavy Cream,

Parmesan Cheese, Onion, and Garlic. (Php 195)

Salad

● Ziti Salad

Homemade Zita Pasta, Celery, Carrot, Onion, and Hard-Boiled Egg tossed in

Mayonnaise, Sweet Pickle Relish, Sugar, and Mustard Dressing. (Php 190)

● Ensaladang Pilipino

Grilled Leeks, Onion, Tomato, and Eggplant drenched in Champagne Vinaigrette

composed of Dijon Mustard, Champagne Vinegar, and Virgin Olive Oil. (Php 205)

Main Course
● Adobo

Salty, Peppery, and Garlic-y Chicken stew cooked in Cane Vinegar, Soy Sauce, Garlic,

Dried Bay Leaves, and Peppercorns. Served with Quinoa. (Php 385)

● Kare – Kare

Ox Tripe Stew with Banana Blossom, Bok Choy, String Beans, Eggplants, and a rich and

thick Peanut sauce. Served with Quinoa. (Php 370)

● Bistek Tagalog

Beef Sirloin stew cooked with Worcestershire Sauce, Lemon, and Onion. Served with

Quinoa. (Php 365)

● Morcon

Crispy Lamb Roll stuffed with Sausages, Carrots, Pickles, Cheese and Egg. Served with

Quinoa and White Sauce. (Php 400)

● Chop Suey

Stir-fried Vegetable dish composed of Shrimp, Pork, Chicken, Cauliflower, Carrot, Snow

Peas, Baby Corn, Bell Peppers, Cabbage, Quail Eggs, Onion, Soy Sauce, and Oyster

Sauce. (Php 370)

Dessert

● Leche Flan

Creamy Caramel dessert made-up of Eggs and Milk with a Soft Caramel on top. (Php

120)
 ● Ube

Sweet Purple dessert made-up of Purple Yam, Coconut Milk, and Sugar. (Php 120)

● Maja Blanca

Sweet and Creamy Coconut and Corn Pudding composed of Coconut Milk, Fresh Milk,

Heavy Cream, Sweet Corn, and Sugar. (Php 125)

Beverages

● Luzon

Mango and Banana Cocktail with Ginger syrup, Lemon Juice, and Martini. (Php 105)

● Visayas

Fizzy Papaya Buko Cocktail composed of Vodka, Papaya Puree, Vanilla Syrup,

Champagne, Mint and Shredded Coconut. (Php 115)

● Mindanao

Sparkling Pineapple and Durian Cocktail made-up of Durian, Pineapple Juice, Vodka,

Sparkling Water, Lemon, and Stevia. (Php 115)

❖ 3D Projection Mapping

Additionally, while the diners are waiting for their food to be cooked and served. A

projection of cute and pleasant animations will be projected at the table using projectors. These

animations may be related to some Filipino cuisine, Hydroponic Farm, and even Filipino

heritages. These will keep the diners entertained while they wait for their food.
 Sample Picture of 3D Projection Mapping

❖ Market

El Presko will also provide a marketplace for the vegetables harvested from El Presko’s

Hydroponic Farms for a fair price. The marketplace will be available to all people, diners and

passersby. The following table shows the list of vegetables that will be sold and their prices.

Vegetables Price

Beets Php 255 per kilo

Bok Choy Php 80 per kilo

Broccoli Php 60 per kilo

Cabbage Php 60 per kilo

Carrots Php 75 per kilo

Cauliflower Php 220 per kilo

Celery Php 330 per kilo

Chives Php 120 per 500g/pack

Corn Php 56 per kilo

Cucumbers Php 85 per kilo

 Eggplant Php 155 per kilo

Green Beans Php 175 per 500g/pack

Kangkong Php 20 per bundle

Leek Php 275 per kilo

Lettuce Php 250 per kilo

Onions Php 200 per kilo

Peas Php 220 per 500g/pack

Peppers (Bell Peppers) Php 300 per kilo

Potatoes Php 180 per kilo

Radishes Php 260 per kilo

Snow Peas Php 190 per 500g/pack

Spinach Php 150 per kilo

Squash Php 75 per kilo

Tomatoes Php 130 per kilo

Table of Vegetables and their prices

❖ Farm Tours

El Presko will also provide farm tours where farmers share their knowledge about

Hydroponics such as tips, processes, and suggestions to the people who wish to visit the area.

The tour will be available to all people, diners and passersby. It will also cost a fair price. El

Presko may also include promos or packages for families or school trips.

Below is the table of the price for the tour.

Person Price
 Adults Php 100

Kids Php 50

Senior Citizen Php 50

Students Php 50

Table of Person and their prices for farm tours

V. Company Summary

The El Presko Company is a firm which is based in Tagaytay, Cavite, Philippines. As a

start-up company, its pioneers, Justin Chris Ambil, Arcel Christian Austria, and Kurt Russel

Sumilang, value what the clients and customers need from a business, which is the “Best”.

This company aims to serve their customers with a smile, delivering delight as they

consume the products procured from the firm’s very own hydroponic farm. Not only is the

company supporting local produce, but also the promotion of innovation of tech products as seen

in the restaurant and farm as well.

The El Presko Company will strongly focus on its customer service, where clients and

customers will only experience the elevating feeling on what the future could look like, today.
VI. Production Plan

➢ Suppliers

The main supply of ingredients (vegetables, plant-based ingredients) of the

restaurant will be from its hydroponic farms. Its meat and poultry, however, will be supplied by

the Frozen Meat and Cold Cuts Supplier. This supplier is well known around the area, as well as

close to the place where the entrepreneurs would like to base their business.

● Manpower

The company will hire employees in order to operate the restaurant effectively as

the business owners would like to. With that, those employees include:

● Restaurant Manager

The restaurant would need to hire a manager in order to keep

things seamless with the clients and the workers. The manager would also

have the responsibility of the accountancy in the restaurant. With that

being said, the restaurant would also need to fill the said jobs in order to

run the business successfully:

○ Software Technician

■ The software technician will be the one in charge with

regards to the technical aspects of the restaurant.

○ Waiters

○ Dishwashers

○ Cashiers

● Head Chef and Cooks

 El Presko: Filipino Restaurant will need a chef that is willing to

manage the kitchen together with the cooks. Given that, these cooks need

to have experiences with Authentic Filipino Cuisine to have a smooth flow

in the kitchen as orders pile up.

● Farm Head

The restaurant needs a farm head in order to manage the

hydroponic farm, as well as its client tours. He/She will have the

responsibility of reporting order or technical issues that may have

happened during working hours. Moreover, under the supervision of the

Farm head, workers required by the restaurant are as follows:

○ Farmers / Tour Guides

○ Drivers

➢ Materials

The business would operate as what a normal restaurant would, with regards to its

materials. These materials such as the kitchen utensils, cooking equipment, plates,

glasses, cleaning materials and a lot more would prove to be essential for the business to

serve their customers right.

➢ Machinery and Equipment

The restaurant’s farm would make use of a hydroponic system in order to grow

the plant-based ingredients. The machinery and equipment that is to be used with the system are

composed of the following:

● Commercial Hydroponics
 ● Water Filtration & Treatment

● Hydroponic Water Chillers & Heaters

● Water Pumps

● Hydroponic Reservoirs & Tanks

● Hydroponic Grow Media

● Net, Pots & Cups

● Hydroponic Fittings & Tubing Hydroponic

● Grow Trays & Stands

● Safe, effective Fungicides & Cleaners

● Hydroponic Solutions

With that being recognized, other equipment is also needed to be stated for it poses a

major function within the restaurant itself. These equipment include:

● Projector

● Tableware

● Kitchenware

● Kitchen

● Utensils

● POS System

● Furniture

● Computers
 ➢ Brochure

Brochure is used to advertise some features of a product or company. It is used to attract

people’s attention to buy or go to that place. The brochure of EL PRESKO is simple yet has a

modern flare in it with pictures to look at by the reader. The brochure includes features, sample

menu, characteristic, description, contact info and other things.

Brochure Sample
Cover/Back

Inside
VII. Market Analysis

Target Market: The restaurant is open to all genders and ages, from adults, to kids.

Competition: The competitors will revolve around known Filipino restaurants, such as

Kuya J, Gerry’s Grill, Barrio Fiesta, and a lot more.

Market Trends: Filipino cuisine may be found all over the country, but what makes this

restaurant different is its approach when compared to other similar businesses.

The use of technology in these types of businesses are just starting to be utilized today,

hence our business creating that opportunity to be one of the pioneers.

VIII. Organizational Plan

El Presko: Filipino Restaurant is not your typical Filipino restaurant as it takes a

unique approach of entertainment and the dish that we served. This restaurant is manage by

young and talented individual that wants to conquer every clients taste bud,

● Owner
○ RESTAURANT MANAGER
■ WAITERS
■ CASHIERS
■ SOFTWARE/VIDEO TECHNICIAN
○ HEAD CHEF
■ COOKS
■ DISHWASHERS
○ FARM HEAD
■ FARMERS/TOUR GUIDE
■ DRIVERS
IX. Strategy and Implementation (using Technology aspects)

El Presko’s goal is to fully satisfy customers with the services and products provided by

the company and to be able to spread the name of the restaurant. In order to achieve this goal the

place must ensure the satisfaction of the customer to be high. With this, here are some strategies

to consider in order to be able to compete with others.

● Research

For the restaurant to keep up with the trend, one of the strategies is to research or

be updated about the news happening around. These may help the company to come up

with ideas to attract people to the restaurant.

● Revenue
 In order to increase the revenue of the place, new innovations and products are

being developed. Technologies may also be used in the product and services to attract

customers. An example of it is using 3D Projection Mapping on the customer’s table to

attract their attention while waiting. It will also provide new experiences to them.

Another one is using technology to grow vegetables, this may also catch the curiosity of

the people to try the foods.

● Feedback and Improvements

The restaurant may also provide surveys about the products and services of the

place. This is to find weaknesses and problems in the restaurant and provide proper

solutions to the place. Improvements may also be provided to the discovered problems.

This may also result in increasing the loyalty of the diners.

● Pricing

El Presko will provide high quality goods at a reasonable price in order to

compete with other companies. Since customers are the one responsible for the company

to grow, El Presko ensures that they will provide high quality services and products to

satisfy the customers. Additionally, since this a new player on the market. The company

will provide a fair price that will appeal to the people.

● Promotion

In order to spread the name of the company and its goods. Promotions are used

such as advertisements. Advertising the company may be done online or in public.

Promotion online is done through the use of social media platforms such as Facebook,

Twitter, Instagram, and more. Websites may also be used to advertise the restaurant.
 Promotion in public is accomplished through the usage of flyers, brochures, and posters.

Additionally, with the help of relatives or friends the name of the company may spread.

X. Marketing plan

The restaurant’s marketing strategy will revolve around the use of advertisements,

through online and offline. Posters will be posted in public places, as well as promoted online.

Ads from YouTube boosted posts of advertisements from Facebook will also be used as a

marketing plan to spread the word for the business. In this way, both non- and tech-savvy people

will be able to witness the ads, drawing them into trying the restaurant itself.

XI. Financial Plan

● Source Income

A total of Php 1,400,000 was invested by the owner into the company and business. El

Presko is requesting an extra loan from the bank in the amount of Php 4.5 million to cover

starting expenses. This will include the supplies, equipment, utilities, and facilities required to

run our operation.

● Startup cost

Restaurant and Marketplace Startup Cost

Table . Restaurant & Marketplace Startup Cost

Expenditure Cost

Construction Cost (Exterior and Interior) Php 400,000

Kitchen Equipment Php 45,500

Furnitures Php 30,000

Signage Php 5,000

POS System/Computers Php 15,500

Projectors Php 25,000

Insurance Php 10,000

Smallwares Php 4,500

Opening Inventory/Supply Cost Php 10,700

Pre Opening Hiring/Training Php 18,570

Web Development/Social Media Set Up Php 7,800

Advertisement Cost Php 10,520

Initial Operating Capital Php 240,510

Legal Fees Php 4,500

Total Php 788,100

Farm Startup Cost

Table . Farm Startup Cost

Expenditure Cost

Lot Cost Php 2,300,500

Construction Cost Php 327,000

Misc. Growing Needs Php 38,900

Hydroponic Machineries/Equipments Php 157,000

Sensors Php 5,600

Generators Php 20,700

Packing Equipment Php 6,890

Processing Equipment Php 27,800

Insurance Php 10,000

Training Cost Php 15,680

Initial Operating Cost Php 166,600

Legal Fees Php 4,500

Total Php 3,081,170

Total Startup Cost

Table . Total Startup Cost

Expenditure Cost

Restaurant and Marketplace Php 788,100

Hydroponic Farm Php 3,081,170

Total Php 3,869,270

● Operating Cost

Restaurant and Marketplace Operating Cost

Table . Restaurant and Marketplace Monthly Operating Cost

Expenditure Cost

Rent Cost Php 10,600

Utilities and Technologies Cost Php 20,000

Salary Cost Php 53,500

Supply Cost Php 27,640

Advertisement Cost Php 10,000

Total Php 121,740

 Farm Operating Cost

Table . Farm Monthly Operating Cost

Expenditure Cost

Utilities and Technologies Cost Php 25,500

Salary Cost Php 42,320

Supply Cost (Hydroponic Gardening Needs) Php 15,560

Advertisement Cost Php 10,000

Total Php 93,380

Total Operating Cost

Table . Total Monthly Operating Cost

Expenditure Cost

Restaurant and Marketplace Php 121,740

Hydroponic Farm Php 93,380

Total Php 215,120

● Employee Pay

Income Statement

Balance Sheet

Cash Flow
XII. Assessment of Risk

When starting a firm, it's nearly impossible to ignore the dangers. As a restaurant and

farm, a variety of dangers might arise, necessitating the following assessments:

❖ Potential Risks

The following are some of the potential risks in the mentioned business:

● Utility Damage from Workplace Violence

● Mistakes in machinery

● Fires

● Natural disasters

● Delays or failures by suppliers

● Pandemic Expansion

❖ Assets at Risk

The following are some of the assets that are at risk:

● People

● Buildings and some key infrastructures as examples of properties.

● Equipment/Machinery for Supply Chain Systems

● Environment of Business Operations

❖ Impacts

As a result, the following are some of the consequences of various risks and hazards:

● Casualties

● Property Loss
 ● Penalties

● Lawsuits

● Interruption of Business

● Loss of money

XIII. Appendix

APPENDIX A

APPENDIX B
APPENDIX C

APPENDIX D
APPENDIX E

APPENDIX F
APPENDIX G
APPENDIX H

APPENDIX I