Republic of the Philippines

SAINT ESTANISLAO KOSTKA COLLEGE INC.

Kostka Heights, Polot, Poblacion,
Manukan, Zamboanga del Norte
 FIRE GRILL BAR

A Feasibility Study Presented to the Faculty Members

of the College of Business Administration of
Saint Estanislao Kostka College Inc.

In Partial Fulfillment of the Requirements for the Degree

BACHELOR OF SCIENCE IN BUSINESS
ADMINISTRATION MAJOR IN MARKETING
MANAGEMENT

RIZA MAE C. ROCABERTE

JANE J. MANDAS
JOAN D.UNDO
EDNA G. LANSANGON
AVIES O. JARALVE
DIVINE GRACE D. GONZALES

December 2022
 Republic of the Philippines
Saint Estanislao Kostka College, Inc.
Kostka Heights, Polot, Poblacion,
Manukan, Zamboanga del Norte

APPROVAL SHEET
This Feasibility Study entitled “FIRE GRILL BAR”, prepared and submitted by RIZA
MAE ROCABERTE, JANE J. MANDAS, JOAN D. UNDO, EDNA G. LANSANGON,
AVIES O. JARALVE, and DIVINE GRACE D. GONZALES, in partial fulfillment of the
requirements for the Degree of Bachelor of Science in Business Administration Major in
Marketing Management has been examined, and is recommended for oral defense.

CYRUS CLYDE CULANCULAN, LPT

Adviser
Approved by the committee on Oral Examination with the rating of .

JOYCE G. RENDILAN, LPT

Chairman

DR. JOVINER Y. LACTAM, LPT DARWIN I. MAGBANUA, LPT, DBA (CAR)

Member Member

VIOSA B. ALENDRO, MBA JOHN CARLO I. DE ASIS, MBA

Member Member

CYRUS CLYDE S. CULANCULAN, LPT NORIELLE BEA B. BENITO, LPT

Member Member

AGNES R. ANDALAHAO, CPA

Member

Accepted and approved in partial fulfilment of the requirements for the degree of
Bachelor of Science in Business Administration Major in Marketing Management.

VIOSA B. ALENDRO, MBA

OIC, College of Business Administration

i
 Republic of the Philippines

Commission on Higher Education

Region IX, Zamboanga Peninsula

SAINT ESTANISLAO KOSTKA COLLEGE INC.
Poblacion Manukan, Zamboanga del Norte 7110

CERTIFICATION

This feasibility study entitled “FIRE GRILL BAR”, prepared and submitted by RIZA
MAE C. ROCABERTE, JANE J. MANDAS, EDNA G. LANSANGON, AVIES O.
JARALVE, JOAN D. UNDO, and DIVINE GRACE D. GONZALES, in partial fulfillment
of the requirements of the degree of Bachelor of Science in Business Administration Major in
Marketing Management has been reviewed, checked and verified by the undersigned as to
grammar, coherence and organization.

MRS. JAMAICA A. MARIÑAS, LPT

English Critic

ii
 ACKNOWLEDGMENT

This study wouldn’t be possible without the help and support of everyone. We would
like to acknowledge the following people who inspired us and help us to make this feasibility
study a successful one.

To our beloved parents, who supported our financial needs and give us the courage in
times we encounter many problems in life.

To our instructor, Mrs. Joyce G. Rendilan who helped us on how to accomplish and
for sharing the things needed in order to finish this study.

To the barangay captains of all barangays in the Municipality of Manukan for allowing
us to conduct our survey.

Above all, to our Almighty God who strengthen and give us eternal light in our struggles
to keep us going.

The Researchers

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 DEDICATION

We dedicate this Feasibility Study to our beloved parents who unconditionally supported
us to make this study successful.

We are so much grateful for your unending support especially in terms of financial. Thank
you also for giving us encouragements that give us inspiration to make this study possible.

We love you all.

The Researchers

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 TABLE OF CONTENTS
Page
Approval Sheet …….................................................................................................................. i
Certification …….. ............................................................... ...................................................ii
Acknowledgment..……...........................................................................................................iii
Dedication….. .............................................................. .......................................................... iv
Table of Contents……............................................................................................................. v
Executive Summary…….......................................................................................................... ix
List of Tables……................................................................................................ .................. xi
List of Figures…… ........................................ ........................................................................xii
CHAPTER 1 – PROJECT SUMMARY............................ ....................................................... 1
Name of Business ......................................................................................................... 1
Title of the Study .......................................................................................................... 1
Description of the Business.......... ................................................................................. 1
Business Location ......................................................................................................... 1
Name of Principal ......................................................................................................... 2
Address of the Principal ................................................................................................ 2
Projected Capital........................................................................................................... 2
Brief Description of the Project ..................................................................................... 2
General Objectives of the Business ............................................................................... 3
Mission ......................................................................................................................... 3
Vision ........................................................................................................................... 3
Goals ............................................................................................................................ 3
Core Values .................................................................................................................. 4
Mode of Financing ........................................................................................................ 4
Major Assumptions ....................................................................................................... 5
Summary of Findings and Conclusion …..........…….…………………………………..5
CHAPTER 2 - THE PROBLEM AND ITS SETTING.............................................................. 7
Introduction .................................................................................................................. 7
Statement of the Problem .............................................................................................. 7
Scope and Limitation of the Study................................................................................. 8
v
 Significance of the Study .............................................................................................. 8
Definition of Terms.................................. .................................................................... 9
CHAPTER 3 – RESEARCH METHODS ............................. ..................................................10
Research Design ........................ .................................................................................10
Research Locale ............. .............................................................................................10
Research Respondents.............. .................................................................................. 11
Sampling Technique .......................... ........................................................................ 11
Research Instrument ..................................... .............................................................. 11
Data Gathering Procedure ...................................... .................................................... 12
Statistical Tools ............................................................... …...................................... 13
Forecasting Tools............................................................................ ........................... 13
Industry Analysis ... .................................................................................................... 13
Competitor Analysis ................................................................................................... 14
Customer Analysis ... .................................................................................................. 14
Market Analysis ................. ........................................................................................ 15
Technical Analysis ....................... .............................................................................. 16
Management Analysis ............................ .................................................................... 16
Financial Analysis............................................ .......................................................... 17
Ethical Consideration ................................................. ................................................ 17
CHAPTER 4 - PRESENTATION OF RESULTS AND DISCUSSION ................................. 18
MARKET STUDY ............................................................................................. ................... 18
Market Survey ............................................................................................ ............... 19
Industry Analysis .............................................................................................. ......... 23
Market Segmentation ......................................................................................... .........24
Competitive Advantage............................................................................................... 24
Customer Analysis / Target Market......... .................................................................... 25
Market Share............................................................................................................... 26
Projected Sales......... ................................................................................................... 27
Market Product / Service Description .......................................................................... 30
SWOT Analysis.................... ...................................................................................... 31
Description of Business Logo...................................................................................... 32

vi
 Study of Demand ........................................................................................................ 32
Study of Supply ................................................. ........................................................ 33
Demand-Supply Analysis .............................................. ............................................. 36
Pricing Analysis .......................................................................... ............................... 35
Marketing Program ............................................................................... ..................... 36
Future Outlook of Trends ................................................................................ ........... 36
TECHNICALSTUDY……………….…………………....…….….........……………………..37
Product/Services Technical Description ..................................................................... 37
Business/Manufacturing Process ........ ........................................................................ 38
Production Schedule ........................................... ....................................................... 39
Production Cost Requirement ...................... ............................................................... 40
Building Structure ................................................. ..................................................... 42
Vicinity Map ........................................................................ ...................................... 42
Flow of Goods and Services ......... .............................................................................. 43
Machinery, Equipment and Tools ........... .......................... ......................................... 44
Product Pricing..................................................................... ...................................... 58
Menu Preparation Procedure………………………………….....……………………. 69
Cost of Capital Expenditures ............................ ................. ........................................ 73
Business Uniform....................................................... ........... .................................... 74
Direct Labor Requirements ......................................................... .................... .......... 74
Permits and Licenses ......................... .............................................. .......................... 77
SSS and PhilHealth, Pag-ibig Contributions ......... ............ ........................................ 78
Name of Supplier of Raw Materials ............ .............. ................................................ 79
Utilities Requirements........................ ............................ ........................................... 79
Technology Utilization........... ............................................. ...................................... 80
Waste Disposal Method ............... ............................................ ................................. 80
MANAGEMENT STUDY .............. ......................................................... ............................ 81
Nature of the Business ................... .................................................... ....................... 81
Form of Ownership .................................. ............................................... .................. 81
Owner’s Profile........................................................................................ .................. 82
Capitalization ..................................................... .......................................... ............. 82

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 Organizational Structure .............................................. ..................................... ........ 83
Organizational Policies and Procedures .... ................................................................ 83
Staffing Requirements.............. . ................................................................................ 85
Code of Ethics................................. ....... ................................................................... 88
Legal Requirements ............................. ............ ......................................................... 89
FINANCIAL STUDY .......................................... ................. .............................................. 94
Major Assumptions …................................................................................................ 94
Opening of Financial Statements….........………....………….………….…………….95
Statement of Financial Performance........ ............... ................................................... 95
Statement of Financial Position ….............................................................................. 96
Statement of Cash Flows …………............................................................................ 97
Statement of Owner’s Equity.......................................... .... ...................................... 98
Notes to Financial Statements................................................... .... ............................ 99
Break Even Analysis ……….....................................................................................107
Financial Ratio Analysis.............. ................................................................... .........108
SOCIO-ECONOMIC STUDY ........... .......... ........................................................................110
Social Benefits ................................. ..... ...................................................................110
Economic Benefits ..................................... ...............................................................110
CHAPTER 5 – CONCLUSION AND RECOMMENDATION. ............. ............................. 111
Summary of Findings ......................................................... ............... .......................111
Conclusion ......................... .................................................... ..................................111
Recommendation ......................... ............................................... .............................111
References ……....................................................................................................................112
Appendices ……...................................................................................................................112
Certificate of Originality…………….....................................................................................113
Curriculum Vitae …….. ................................ .................................... ..................................114
BIR..................................................................... ......................................... ........................120
Sample Business Permits / Mayor’s Permit …......................................................................121
DTI............................. ................................................. ........................................................122
Survey Questionnaire........... ............................................. ...................................................123

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Executive Summary

The “Fire Grill Bar”, commonly known in as resto-bar, a restaurant and at the same time
offers soft and hard drinks to customers who wants to chill and relax or take a nice dining
experience. The business will be named “Fire Grill Bar” which provides entertainment and
amazing food and beverage services to clients 24/7.

Fire Grill Bar envisions to become a popular Filipino food business resto bar that provides
an at home feeling flavors to every Filipinos with the quality of foods and services that it offers
and to become well known to other nationalities the dishes that the business will have.

Divine Gonzales who is a food lover and has an unfathomable affection to various Asian
foods will be the registered owner. Ms. Gonzales is responsible for overseeing the business
growth. She is a strong business leader responsible for strategic planning and continued growth
of the offered services and business development. In addition, Ms. Gonzales will be dependent
on a hired manager that will lead on all public relations, financial and investor services.

The food and beverage industry coordinates with farm producers or meat suppliers and
other actors in the food value chain to provide the product quality that consumers demand. To
cook and serve food for consumers, is a multifaceted food value chain that extends from local
produce, to food marketers that might undergone into production, processing, packaging, storage,
transportation, and retailed sales in various local supermarkets. This proposed business plan
focuses on food industry within the poultry and other agricultural produced. This industry
transforms raw farm commodities from local suppliers into consumer food which will be
marketed through nearly customers within reach. Thus, it provides the primary link between farm
production, food retailing and customer satisfaction.

Moreover, the business will be needing personnel to manage the workplace which will
create an opportunity of employment to the public. With the growing urbanization across the
country, Filipinos are having more busy lifestyles that pushed them to buy cooked foods or simply

ix
dine out. Also, those who are residing or working in busy cities are also facing a worsening traffic
and transportation issues which resulted to the growth of home delivery or takeaway outlets that
will give the chance to our food delivery riders to earn extra commissions on the food delivery
services that we will offer. Moreover, considering the current COVID-19 crisis that we are facing,
this will definitely give an avenue of improvement our local economy. The business shall
contribute to the affordability of food for consumers through long-run innovations that will
increase and diversify food supplies. For example, proposed business could provide more
products in the long run at the same time providing lower-cost alternatives to consumers.

The business will cater the unfilled demand of dining and entertainment through its
products and services in the market. The demand and supply of the project is based on the survey
that was conducted. The price will be based on the prevailing market price of the product. To
attract prospective buyers, streamers will be put up and fliers will be distributed in public places.
Word-of-mouth will also be a good way to introduce the product. Some products will be
distributed through delivery. Walk-in customers will also be accommodated. The target markets
are young professionals, students, company personnel, and family gatherings.

The source of financing will be provided by the proponent. The financial aspect of the
business requires high cost to put up the project but a good gain can also be expected.

The project aims to contribute benefits to the people of Manukan because it will hire three
staff who are residents of the local area. It will generate additional income to the government
through paying taxes and in complying the permits needed in the operation of the business. It will
also boost the tourism and entertainment within the municipality.

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 LIST OF TABLES

Table Name Page

Number of Respondents ………………………………………...………………………………18

Estimated Sales CY 2023...………………………………………………...……….…………...27
SWOT Analysis…………………………………………………………..……….…………….30
Average Daily Demand ……………………………………………….………..…….…………37
Average Daily Demand – Desserts………………………………….………..…….…………...37
Average Daily Demand – Soft Drinks…………………………………...………….…………...37
Average Daily Demand – Energy Drinks…………………………..………….………………..38
Average Daily Demand - Alcoholic Drinks……………………………………………………..38
Average Daily Cost – Foods……………………………………….…………..……………….40
Average Daily Cost – Desserts…………………..…………………….……..………………...40
Average Daily Cost – Soft Drinks……………………..………………...……………………...40
Average Daily Cost – Energy Drinks………………..……………..….………………………..40
Average Daily Cost - Alcoholic Drinks………………..…………...…………………………..41
Machinery, Equipment and Tools…………………………………...………………………….44
Job Description……………………………………………………...………………………….74
Staffing ……………………………….……………………………...……………..…………..85
Legal Requirements…………………………………..……………..……………..……….…..89
………98

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 LIST OF FIGURES

Figure Name Page

Survey Question 1 Chart……………………………………………………….…………...19

Survey Question 2 Chart……………………………………………….…………………...19
Survey Question 3 Chart……………………………………………………………….…...20
Survey Question 4 Chart…………………………………………………………….……...21
Survey Question 5 Chart…………………………………………………………………....21
Survey Question 6 Chart…………………………………………………………….……...22
Survey Question 7 Chart………………………………………………….………………...22
Market Segmentation …………………………………………………….………………. ..24
Customer Analysis ……………………………………………………….………………...25
Business Market Share………………………………………………………………………26
Projected Sales………………………………………………………………………………27
Business Logo ………………………………………………………………………………31
Drinks Demand……………………………………………...………………………………33
Meat Demand……………………………………………………………..…………………33
Demand-Supply Projection ……...………………………………………..……………….. 34
Mapping…………………………………………………………………………….………42
Organizational Structure………………………………………………………….………....83

xii
 CHAPTER 1: PROJECT SUMMARY

NAME OF BUSINESS

The name “Fire Grill Bar” was chosen because it describes the business. Several
other names were evaluated however after looking at alphabetical names, personal names
or random names, Fire Grill Bar is the most appropriate. Visitors will know exactly what
type of restaurant Fire Grill Bar is and have specific expectations.

TITLE OF THE STUDY

Fire Grill Bar Feasibility Study

DESCRIPTION OF THE BUSINESS

Fire Grill Bar services food and drink. It contains a full bar. It also serves grilled food
and soups in a dining area. It would be located at Poblacion, Manukan in the new building
of the public market and soon to be opened grill bar that provides entertainment and leisure
time for the whole family. The shop will prepare food on site providing savory satisfaction
to customers. The shop will be opened 24/7 service to accommodate the customers.

BUSINESS LOCATION

The Fire Grill Bar is located at Poblacion, Manukan in the new building of public
market. The business location has been chosen based on traffic patterns and the availability
of real estate. The facility will have areas under one roof that will accommodate enough
customers.

1
 This location has been chosen based upon its proximity to the municipality town
proper, a location with much sought-after residential and commercial address in the
province. The location contains a number of complementary businesses such other
restaurants, carenderias, and other food businesses. Fire Grill Bar will attract customers
from the immediate area as well as from the surrounding communities.

NAME OF PRINCIPAL

Fire Grill Bar will be funded entirely with equity capital of Divine Grace D.
Gonzales, and managed by an experienced manager. The owners have extensive business
experience and superb financial standing. The manager also had an extensive background
in the restaurant industry and had demonstrated success as a general manager for this type
of restaurant

ADDRESS OF THE PRINCIPAL

Poblacion, Manukan, Zamboanga Del Norte

PROJECTED CAPITAL

The projected capital for this proposed business is ₱2,700,000.00

BRIEF DESCRIPTION OF THE PROJECT

The name of this project is Fire Grill Bar. This project was proposed to make sure
that people are aware of the business’ presence. Every customer will receive the best
service possible from the said business. With the help of the distinctive method for catering

2
grilled dishes, the business will win over the hearts of our clients. The business project
will provide reasonably priced grilled cuisine that is also gratifying and tasty. The main
aim of this project is to build and run a successful restaurant / bar.

GENERAL OBJECTIVES OF THE BUSINESS

It is our primary objective to ensure that the public is aware of our business’
existence. We will provide the best service to every customer. We will win the hearts of
our customers by using our unique approach in catering grilled foods. We will offer
affordable but delicious and satisfying grilled foods.

MISSION

Fire Grill Bar aims to provide happiness and joy through our good-tasting, quality,
and affordable foods and beverages.

VISION

To serve and let the customers experience the best-tasting grilled foods and
beverages making it one of the top choices and go-to restaurant anytime.

GOALS

To maximize profit while delivering an excellent goods and services. Customers

far and wide will know our name. Our service will be legendary. We will win over
competitors because of our unique grilled food preparation and service. We will
continuously offer affordable but satisfying grilled foods.

3
CORE VALUES

Show We Care: The business creates positive experiences and foster recognition for
team members, guests, and our communities.

Elevate the Spirit: The business has the passion for happiness. Joy is in our hearts.

Respect Everyone: Treat everyone with courtesy and appreciation. Common courtesy
is our motto.

Value Feedback: Listen, learn, and grow using what we have learned. Adaptability is
our middle name.

Exceed Expectations: Go above and beyond for our customers.

MODE OF FINANCING

The business will be financed solely by the proprietor amounting to ₱2,700,000.00

which will be used to acquire resources such as equipment, machineries, rental fee,
supplies, promotional costs; and payment for permits, licenses, and fees to legally operate
the business.

4
MAJOR ASSUMPTIONS

The following were assumptions made in order to obtain the financial projections:

a. Initial Investment by the owner is P2,700,000.

b. Sales are forecasted to increase by 5% per annum.
c. Raw materials ending inventory is estimated to be about one month estimated
cost of raw materials cost.
d. Store equipment are estimated to have a useful life of 5 years.
e. While, furniture and fixture kitchen equipment, right of use asset.
f. Straight line method of depreciation is used in depreciating depreciable.
g. Purchases of supplies will increase by 5% annually.
h. Other expense held constant.

Summary of Findings and Conclusion

The proposed project is feasible because the results of the study are in conformity
with the objectives of the project which is to promote convenient of fine dining and
entertainment. In the socio-economic and environmental impact, part of the revenue of the
business will support the project of the government in the form of taxes paid; it will be also
be beneficial to the hired workers of the business for the improvement of their standard of
living through salaries and wages.

In relation to its technical and operational aspects, an encouraging result is

obtained. The workers employed are also qualified and the equipment used are
modernized. In respect to its organization and management aspect it shows sign of
positivity. The proponent’s interest is in the field of business, thus, it is a sign that she can
handle the proposed business well. The business will be easily managed and supervised by
the owner since she will only hire three workers to help her in the daily operation of the
business.

5
 The financial aspect also shows a positive result, the first five years of operation is
expected to generate enough revenue to cover all the expenses incurred and at the same
time generate profit for the owner. The proposed business will be able to fully return the
initial investment within 0.7659 years.

6
 CHAPTER 2: THE PROBLEM AND ITS SETTING

INTRODUCTION

Fire Grill Bar is a restaurant that offers a wide variety of beverages and food
recipes such as roasted chicken and pork as its main primary dish. This kind of business
caters to most of the residents in the Municipality of Manukan that love to spend time together
with their families and friends.

The primary function of this business is not only to earn profit but also to serve the
best grilled foods and beverages to satisfy people’s satisfaction.

The business offers to provide comfortable, fresh and relaxing place to unwind and
lessen their stress. As the business operates, quality assurance are always taken into
consideration to various products and services in order to give the best service that this
business can offer to customers.

STATEMENT OF THE PROBLEM

The fundamental goal of this research is to see whether establishing “Fire Grill
Bar” a resto bar, which serves affordable, negotiable yet healthy cuisines and drinks, is
feasible. Data will be gathered using a research method and a survey distributed to potential
customers in the municipality of Manukan.

As a result, the following concerns must be addressed:

• What are the prospects of resto bar businesses in Manukan?

• What are the expected external environmental factors that could impact its
business operations?

7
 • Is the project capable of ensuring consumer satisfaction and delight, regardless
of the current circumstances?
• What are the best alternatives that can provide affordable and high quality
products to consumer?
• Will the proposed business be able to gain profit with the proposed pricing,
operation hours, the estimated turnover rate, and estimated controllable and
uncontrollable expenses?

SCOPE AND LIMITATION OF THE STUDY

The research looks into the various factors that go into determining whether or not
this type of business is feasible in our area.

The Municipality of Manukan will be the focus of the survey particularly the
barangays of Don Jose Aguirre, Linay, East Poblacion, Poblacion, and Punta Blanca.

SIGNIFICANCE OF THE STUDY

This study is beneficial to the population of Manukan and other adjacent towns.
Fire Grill Bar acts as a place where families and friends spend time together and relax.
The Fire Grill Bar is the spot for the people who are fond of get together, night outs
and celebrating special occasions at restaurants. The researchers can assure that the
business will serve the customers the best and delicious foods and drinks at a very
affordable prices.

8
DEFINITION OF TERMS

The following terms are listed and emphasized to give clarity to the reader in
reading the research:

Accessibility: The quality of being easy to approach and enter. Avai l a bi l it y of

parking space near the proposed grill bar site.

Customer profile: Information about the customers of the proposed grill bar regarding
their ages, incomes, occupations, their reason for visiting the grill bar and the times of
their visit.

Demography: Statistical study of people and their characteristics.

Direct competition: Food and drink service facilities that are competing directly with the
same food and drinks of the proposed grill bar.

Indirect competition: Food and drink service facilities that are not competing directly
with the same food and drinks of the proposed grill bar.

9
 CHAPTER 3: RESEARCH METHODS

RESEARCH DESIGN

Survey Research is the collection of information from a sample of individuals

through their responses to questions. This type of research allows for a variety of methods
to recruit participants, collect data and utilized various methods of instrumentation. This
study was quantitative in nature because our questionnaire included scaled answers to
questions.

RESEARCH LOCALE

The questionnaires were distributed in the 5 barangays of Manukan Z.N

particularly Don Jose Aguirre, Linay, East Poblacion, Poblacion, and Punta Blanca.

Figure 3.1. Research Locale

10
RESEARCH RESPONDENTS

The respondents who answered the questionaire were found in public areas or
homes within the selected barangays particularly Don Jose Aguirre, Linay, East Poblacion,
Poblacion, and Punta Blanca of Manukan, Zamboanga Del Norte.

SAMPLING TECHNIQUE

The researchers randomly sampled respondents in the following barangays Don

Jose Aguirre, Linay, East Poblacion, Poblacion, and Punta Blanca of Manukan,
Zamboanga Del Norte. Respondents were in the following groups: employees of local
businesses, business owners, students who are 18 or older.

RESEARCH INSTRUMENT

The researcher will be using a validated questionnaire. Demographic information

about the occupation of the respondent and their location is collected in the first section
of the questionnaire. The second section asks about the respondent’s preferences regarding
restaurants and bars. Copy of survey questionnaire is presented hereunder:

Customer’s Survey Questionnaire for Fire Grill Bar

Name:
Date:
Address: Occupation:
The purpose of this feasibility study is to better understand the perception and
expectations of consumers for having a Grill Bar in the Locality.

1 If we are going to build a grill bar, would you visit?

o Yes
o No
2 If ever we build grill bar business, would you recommend it your friends?

11
 o Yes
o No
3 How often do you go to a grill bar?
o Everyday
o Weekly
o Monthly
4 Do you like 24/7 service?
o Yes
o No
5 Are you fond of ordering foods using text messages/online?
o Yes
o No
6 If we are going to give promos and discounts, would you like it?
o Very Much
o Slightly
7 Are you willing to spend additional fee for delivery?
o Yes
o No

DATA GATHERING PROCEDURE

First, the questionnaire is constructed to answer relevant questions about how the
grill bar could be operated. It was tested for reliability and validity. Permission to conduct
a survey was obtained from the five offices of the barangay captains in the sample area.
The questionnaire was printed and distributed to selected respondents along with the letter
of permission from the barangay. The completed surveys were collected on the same day.

12
STATISTICAL TOOLS

The researcher used Microsoft Excel to enable users to format, organize and
calculate data in a spreadsheet. By organizing data using software like Excel, data analysts
and other users can make information earlier to view as data is added or changed. Excel
contains a large number of boxes called cells that are ordered in rows and column.

FORECASTING TOOLS

A linear or straight-line model was used in forecasting future costs, revenues

and profits.

INDUSTRY ANALYSIS

A resto-bar which is commonly known to operate in a restaurant and bar services

which is typically belongs to a food and beverage industry. As with the restaurant and bar
operations it is also typically associated with or considered a part of the hospitality industry
in general. Hospitality workplaces such as bar and restaurants have increasingly set
themselves apart by the types of food and the comfort of the establishments.

The Fire Grill Bar business will provide more new products for customers as
consumption increases. Customers’ decision that encompasses customer feedback into all
facets of the resto procedure, from the goods sold to how it will reach the market and the
community. Furthermore, the proposed business provides a variety of perspectives that
will unquestionably entice customers and make them satisfied with what the business has
to offer.

13
COMPETITOR ANALYSIS

In this type of business, the rivalry is very high because the competitors are
numerous. The competitors of the resto business would be eating places like carenderias,
entertainment beer house, and other business that offers food and beverages within the
locality of Manukan. This type of business is quite comparable and widespread in our area,
and the supplies and ingredients are very easy to get by, thus an increasing number of
individuals will try their hand at the resto. Aside from that, the pricing in the store is a
significant factor in the consumers' decisions. The lower the price, the more customers are
attracted. In average, brand recognition will be high in the food and beverage industry
because this type of business is still new to customers and markets, particularly among
students who want to try new and exciting things.

Marlit Resto-bar also operates in food and entertainment from which localities and
other people from nearby municipality would come and visit the place. Having this
establishment within the radius of the proposed location proposes a competition to existing
customers from which target market would likely want to experience a new and exciting
feel of comfort dining and entertainment at the proposed business.

CUSTOMER ANALYSIS

Fire Grill Bar will ensure that all customers are given first maximum treatment and
priorities. The business will also have a customer relationship management (CRM) that
enable us to manage a one-on-one relationship with our customers no matter how large the
numbers of our customer base grows.

The market has been segmented into three distinct groups.

• College Students and Young Adults

This is a popular demographic for meal services, as college students and young
adults live fast paced lives. With classes, active social lives and new careers,

14
 there is little to no time to think about what to make for dinner, let alone buy
groceries. Studies show that this demographic also enjoys meal services
because they miss home cooked meals. Meal delivery services can provide
young adults with a taste of home.

• Parents

With endless to-do lists, parents can definitely feel overwhelmed when
planning a meal at the end of the day. Meal services are a great option for busy
parents and families. Through this services they can save time from going to
the grocery store, so they’ll have more time to bond their kids.

• Working Professionals

Working professionals are gravitating toward meal services. Working

professionals are often busy and overwhelmed, but having a meal service takes
the guesswork out of planning and making dinner. The business will ensure that
we get our customers involved in selection menus that will be our framework
and will also be making some business decisions.

MARKET ANALYSIS

Most alcoholic beverages are distributed to businesses in Manukan via truck or

panel van. Vegetables and various types of meat are often purchased directly from farmers.
There are a limited number of customers who frequently eat at a restaurant in Manukan.
Many more visit restaurants on weekends. Bars become busy on weekends as well.
Frequently groups will socialize at restaurants and bars on the weekend.

15
TECHNICAL ANALYSIS

The offered products are at low cost, but with high quality for our customers. The
researchers products are different kinds of products and services. Equipment, machinery
and supplies are accounted for as other supplies with corresponding costs. The project can
be based on different aspects that we consider in running this business.

MANAGEMENT ANALYSIS

Management is one of the important aspects in establishing a business. It is the

performance of conceiving and achieving desired results by means of group effort
consisting of utilizing human talents and resources. Therefore, the proposed business always
considers the force that runs the operations is responsible for the business’ success and
failure. In managing the Fire Grill Bar, it will always consider the following:

Planning – concerned with setting the business’ objectives, targets of the business
and formulating plan to accomplish them. The activity helps managers analyze the present
condition to identify the ways of attaining the desired position in future. Planning of
business operations includes preparation of various raw materials, procedures in food
preparation, and arrangement of manpower schedules to different workers to facilitate
optimum delivery of goods and services.

Organizing – the business will initiate the implementation of plan through the
manager by clarifying jobs, working relationships and effectively deploying resources for
attainment of identified and desired results (goals). The business will focus on organizing
the possible negative outcome that may happen during food and beverage service so that
in a way the business will be able to handle unfortunate events pro-actively.

Staffing – the business will make sure that the process of locating, selecting, hiring
and maintaining a professional relationship with potential and current workers are well
maintained as well as the polices within the workplace are properly adhered with. The

16
Manager/owner are usually in charge of creating and implementing a company’s staffing
protocols to find quality candidates who will match its office culture and provide valuable
work.

Leading – through the manager or owner of the business it is always encourage to

influence others through direction, inspiration, and motivation toward the attainment of
organizational objectives. Leading is distinct from the organizing function of management,
which generally includes arranging or assembling resources.

Controlling – can be defined as that function of management which helps to seek

planned results from the subordinates, managers and at all levels of an organization. The
controlling function helps in measuring the progress towards the organizational goals and
brings any deviations, and indicates corrective action.

FINANCIAL ANALYSIS

The source of financing will be provided by the proponent. Necessary capital

expenditures are considered like finding rental area and its costs, food costs and cost of
beverages. Cost of restaurant equipment was also determined. Overall, the financial aspect
of the business requires high cost to put up the project but a good gain can also be expected.

ETHICAL CONSIDERATION

Prior to the conduct of the survey, the respondents were properly oriented by the
researchers that such survey is for the feasibility study of the establishment of a resto-bar
in the locality. Relative to this, respondents were also assured that proper consent on their
side was adhered adequately and was guaranteed that their personal information were safe
and will be used only in the conduct of this study. Moreover, the selection of respondents
was made on a random basis so the researchers declare that all answered surveys were
filled by the respondents voluntarily.

17
CHAPTER 4: PRESENTATION OF RESULTS AND DISCUSSION

MARKET STUDY

Market Survey
Table 1. Number of Respondents

AREA POSITIVE NEGATIVE TOTAL PERCENTAGE

Don Jose Aguirre 32 2 34 94.12%

Linay 33 2 35 94.29%

East Poblacion 38 2 40 95.00%

Poblacion 58 2 60 96.67%

Punta Blanca 28 3 31 90.32%

TOTAL 189 11 200 94.50%

The table above shows the tabulated responses of the different barangays. It
comprises the number of 95% respondents of barangay Don Jose Aguirre, 95% of
barangay Linay, 95% of barangay East Poblacion, 97% of barangay Poblacion, and 90%
of barangay Punta Blanca. As the Table 4.1 shows, 94.50% of the total responses are
positive.

Question #1. If we are going to build grill bar, would you visit?

Yes No

18
Figure 1. Survey Question 1 Chart

This result shows that out of the 200 respondents from barangay Don Jose Aguirre,
Linay East Poblacion, Poblacion and Punta Blanca 94% are willing to visit and the rest are
not willing to visit

Question #2. If ever we build grill bar business, would you recommend it, to your
friends?

Yes No

19
Figure 2. Survey Question 2 Chart

This result shows that 62% of the respondents of barangay Don Jose Aguirre, Linay,
East Poblacion, Poblacion, and Punta Blanca would recommend. Then the others would
not.

Question #3. How often do you go to a grill bar?

Daily
Weekly
Monthly

Figure 3. Survey Question 3 Chart

The result shows that 35% usually visit everyday and 60% are in favor of visiting
weekly because of a hectic schedule, while only 5% are in favor of visiting every month.

20
Question #4. Do you like 24/7 service?

Yes No

Figure 4. Survey Question 4 Chart

This result shows that 89% of the respondents of barangay Don Jose Aguirre, Linay,
East Poblacion, Poblacion, and Punta Blanca like 24/7 service. The others do not.

Question #5. Are you fond of ordering foods using text messages/online?

Yes No

Figure 5. Survey Question 5 Chart

21
 This result shows that 77% of the respondents from barangays Don Jose Aguirre,
Linay, East Poblacion and Punta Blanca are fond of ordering foods online.

Question #6. If we are going to give promos and discounts, would you like it?

Very Much Slightly

Figure 6. Survey Question 6 Chart

This result shows that 95% of the respondents of barangay Don Jose Aguirre, Linay,
East Poblacion, Poblacion, and Punta Blanca very much like promotions and discounts.
The others are less interested.

Question #7. Are you willing to spend additional fee for delivery?

Yes No

Figure 7. Survey Question 7 Chart

22
 This result shows that between 17% of the respondents of barangay Don Jose
Aguirre, Linay, East Poblacion, Poblacion, and Punta Blanca would pay an additional
delivery fee.

Industry Analysis

Based on the survey conducted, the researchers can proudly say that the proposed
business could successfully operate considering that majority of the respondents would
like to avail the business’ products and services. Relative to this, upon examination of the
survey results, the proposed business also consider to provide other services that will
unquestionably entice customers and make them satisfied of what the business could offer.

According to statista.com, a research flatform who conduct studies on food industry

sector in the Philippines, shows the revenue of food service in from CY 2015-2021 with a
forecast for CY 2022, which is presented hereunder:

Figure No. 8 – Revenue of Food Service Businesses in the Philippines

(Presented in Billions of Peso)

23
Market Segmentation

The target market of Fire Grill Bar are residents of municipality of Manukan and
adjacent municipalities. The researchers chose the residents because they are the closest
possible customer to our target location. The residents can either be a student, employee,
business owner, or a member of the household with a capacity to buy our product.
Although we are focused on the residents as the primary customer, we are also
considering the presence of passers-by and commuters near the area. Overall, the total
population comprising the individuals residing in Manukan is around 36,887 according to
PSA census made on CY 2020.

Figure No. 9 – PSA Population Census for Manukan on CY 2020

Competitive Advantage

The proposed business ensures that foods are always newly-cooked and the quality
of taste is amazing. Monitoring and controls are also in place to make sure that drinks are
always available and refrigerated. Since the business is operating for food and beverages,
it is always part of the service to offer the following at the store like unlimited rice to some
of the menus, discount for senior citizens and PWDs, approachable and accommodating

24
employees, operates 24/7 service, accepts any suggestions, recommendations, and happy
to receive any feedback from our valued customers, offers delicious foods grilled foods
varying from chicken inasal, pork bbq, pork sisig, and bulalo, using fresh meats at a very
affordable price, immediate response/service to valued customers.

Customer Analysis / Target Market

Fire Grill Bar will ensure that all our customers are given first maximum treatment
and priorities. A customer relationship management (CRM) that enable us to manage a
one-on-one relationship with our customers no matter how large the numbers of our
customer on different sectors namely;

Figure No. 10 – Customer Analysis

• College Students and Young Adults

This is a popular demographic for meal services, as college students and

young adults live fast paced lives. With classes, active social lives and new
careers, there is little to no time to think about what to make for dinner, let
alone buy groceries. Studies show that this demographic also enjoys meal

25
 services because they miss home cooked meals. Meal delivery services can
provide young adults with a taste of home.

• Parents

With endless to-do lists, parents can definitely feel overwhelmed when
planning a meal at the end of the day. Meal services are a great option for
busy parents and families. Not only will it save them time from going to the
grocery store, but it gives them the chance to bond with their kids, without all
of the extra work of food preparation.

• Working Professionals

Working professionals are gravitating toward meal services. Working

professionals are often busy and overwhelmed, but having a meal service
takes the guesswork out of planning and making dinner.

The business will ensure that we get our customers involved in selection menus
that will be our framework and will also be making some business decisions.

Market Share

There is one main restobar competitor in Manukan, which is Marlit. The researcher
also considers small businesses that offers food and beverage services within the locality.
There is an opportunity to gain a large market share due to limited competition in the area.
The business can gain market share by using our competitive advantages.

26
 Fire Grill Bar
10%
Marlit
22%

Carenderias
Refreshments and 32%
Other F&B Store
36%

Figure No. 11 – Business Market Share

The researchers have weighed all possible consideration on attaining 10% market
share. Relative to the researchers’ professional judgement, it is conservative to say that
upon establishment of the business, it can attain this market share percentage.

Projected Sales
Table 2. Estiamted Sales CY 2023

Annual Sale
Products Daily Sales
Year 1
BBQ Products 27,625.00 10,083,125.00
Desserts 5,775.00 2,107,875.00
Beverages/Softdrinks 8,750.00 3,193,750.00
Energy Drinks 880.00 321,200.00
Alcoholic Drinks 46,404.00 16,937,460.00
Total 89,434.00 32,643,410.00

Year CY 2023 CY 2024 CY 2025 CY 2026 CY 2027

Amount 32,643,410.00 34,275,580.50 35,989,359.53 37,788,827.50 39,678,268.88

27
 39,678,268.88
37,788,827.50
40,000,000.00 35,989,359.53
34,275,580.50
32,643,410.00
35,000,000.00

30,000,000.00

25,000,000.00

20,000,000.00

15,000,000.00

10,000,000.00

5,000,000.00

-
CY 2023 CY 2024 CY 2025 CY 2026 CY 2027

Figure No. 12 – Projected Sales

The proposed business is projected to have an increase in sales of about 5%

yearly based on the researcher’s professional judgement. This 5% increase is also
indicated as part of the major financial assumption.

28
 Demand QTY
Products Price Daily Sales Monthly Sales Annual Sales
Daily
BBQ Products
Rice 100 10.00 1,000.00 30,416.67 365,000.00
Rice w/ Chicken 100 120.00 12,000.00 365,000.00 4,380,000.00
Chicken 50 100.00 5,000.00 152,083.33 1,825,000.00
Pork 45 105.00 4,725.00 143,718.75 1,724,625.00
Sisig 45 70.00 3,150.00 95,812.50 1,149,750.00
Barbeque 50 5.00 250.00 7,604.17 91,250.00
Bulalo 30 50.00 1,500.00 45,625.00 547,500.00
Total 420 27,625.00 840,260.42 10,083,125.00
Desserts
Halo-Halo (Regular) 80 30.00 2,400.00 73,000.00 876,000.00
Halo-Halo (Special) 75 45.00 3,375.00 102,656.25 1,231,875.00
Total 155 5,775.00 175,656.25 2,107,875.00
Beverages/Softdrinks
Coca-Cola 8oz 20 12.00 240.00 7,300.00 87,600.00
Coca-Cola 12oz 50 15.00 750.00 22,812.50 273,750.00
Coca-Cola Mismo 30 18.00 540.00 16,425.00 197,100.00
Coca-Cola 1 Liter 50 45.00 2,250.00 68,437.50 821,250.00
Sprite 8oz 15 12.00 180.00 5,475.00 65,700.00
Sprite 12oz 45 15.00 675.00 20,531.25 246,375.00
Sprite Mismo 25 18.00 450.00 13,687.50 164,250.00
Sprite 1 Liter 15 45.00 675.00 20,531.25 246,375.00
Royal 8oz 10 12.00 120.00 3,650.00 43,800.00
Royal 12oz 20 15.00 300.00 9,125.00 109,500.00
Royal Mismo 10 18.00 180.00 5,475.00 65,700.00
Royal 1 Liter 10 45.00 450.00 13,687.50 164,250.00
Pepsi 8oz 15 10.00 150.00 4,562.50 54,750.00
Pepsi 12oz 15 13.00 195.00 5,931.25 71,175.00
Pepsi Mismo 15 15.00 225.00 6,843.75 82,125.00
Pepsi 1 Liter 10 40.00 400.00 12,166.67 146,000.00
7-Up 8oz 15 10.00 150.00 4,562.50 54,750.00
7-Up 12oz 15 13.00 195.00 5,931.25 71,175.00
7-Up Mismo 15 15.00 225.00 6,843.75 82,125.00
7-Up 1 Liter 10 40.00 400.00 12,166.67 146,000.00
Total 410 8,750.00 266,145.83 3,193,750.00
Energy Drinks
Sting 30 16.00 480.00 14,600.00 175,200.00
Cobra 25 16.00 400.00 12,166.67 146,000.00
Total 55 880.00 26,766.67 321,200.00
Alcoholic Drinks
San Miguel - Apple Flavor 72 50.00 3,600.00 109,500.00 1,314,000.00
San Miguel - Lemon Flavor 48 50.00 2,400.00 73,000.00 876,000.00
San Miguel - Pale Pilsen 320ml 30 41.00 1,230.00 37,412.50 448,950.00
San Miguel - Pale Pilsen 1ltr. 60 110.00 6,600.00 200,750.00 2,409,000.00
Red Horse - 1 Liter 60 120.00 7,200.00 219,000.00 2,628,000.00
Red Horse - Stallion 48 60.00 2,880.00 87,600.00 1,051,200.00
GSM Blue - Mojito 10 110.00 1,100.00 33,458.33 401,500.00
GSM Blue - Margarita 5 110.00 550.00 16,729.17 200,750.00
GSM Blue - Pomelo 7 110.00 770.00 23,420.83 281,050.00
Tanduay Rhum - 5 years 15 130.00 1,950.00 59,312.50 711,750.00
Tanduay Rhum - Rhum Light 10 135.00 1,350.00 41,062.50 492,750.00
Tanduay Rhum - Boracay Rhum 10 135.00 1,350.00 41,062.50 492,750.00
Tanduay Rhum - Tanduay ICE 24 32.00 768.00 23,360.00 280,320.00
Emperador - Light 750ml 10 110.00 1,100.00 33,458.33 401,500.00
Emperador - Light 1L 7 140.00 980.00 29,808.33 357,700.00
Emperador - The Bar 11 120.00 1,320.00 40,150.00 481,800.00
Alfonso - Brandy 700ml 5 384.00 1,920.00 58,400.00 700,800.00
Alfonso - Brandy 1L 3 432.00 1,296.00 39,420.00 473,040.00
Alfonso - Light 700ml 6 264.00 1,584.00 48,180.00 578,160.00
Alfonso - Light 1L 4 336.00 1,344.00 40,880.00 490,560.00
Fundador - Light 700ml 6 336.00 2,016.00 61,320.00 735,840.00
Fundador - Light 1L 3 432.00 1,296.00 39,420.00 473,040.00
Fundador - Jamaica (Lime) 40 45.00 1,800.00 54,750.00 657,000.00
Total 494 46,404.00 1,411,455.00 16,937,460.00
GRAND TOTAL 89,434.00 2,720,284.17 32,643,410.00

29
Market Product / Service Description

Fire Grill Bar serves fresh food and delicious alcoholic and non-alcoholic
beverages. This is provided in a safe environment with appealing ambiance which makes
the grill bar is a great place to hang out with friends and family. It is conveniently located
in the center of town near the bus terminal and public market. The flow of products is
presented hereunder:

30
SWOT Analysis
Table 3. SWOT Analysis
Strengths Weaknesses
Easy access of the location Recruiting and retaining quality staffs
Quality dishes at affordable prices Unavailability of raw materials/
Large variety of meals Shortage of supplies
High level of customer service Power interruptions
Strong value on staffs empowerment

Opportunities Threats
Branching out on other ports and Government rules and regulations
airports on COVID Crisis
Additional food services Surrounding small carenderias
Inflation of raw materials prices
Inflation of operating costs
Consumers mindset that meals
cook at home are safer and
healthier

31
Business Logo

Figure 13 Business Logo

Description of Business Logo

The logo shows the core elements of the business, including utensils for grilling
meat, fire, and also a bottle containing an alcoholic beverage. The bottle sends the message
that the customer may drink alcohol with friends at Fire Grill Bar. The utensils show that
fresh cooked food is available.

Study of Demand

The demands for products and services for the related business will be generated
mostly from the residents of Manukan, Zamboanga del Norte, Philippines with a total
population estimated to be around 44,000 individuals. Potential customers would most
likely came from different barangays. There is no projected large change to the demand
for restobar services in Manukan other than the introduction of Fire Grill Bar. Marlit has
been the only supplier for many years. There is no indication there will be any other new
competitors in the area.

The following presentation shows an estimation of customers who could visit daily
to our proposed business.

32
Figure No. 14 – Study of Demand

It was indicated in our market share percentage that the business could have a 10%
market share, thus, the demand would be relatively around 10% of the total population
who are expected to be the business’ customers. The forecasted daily customers are then
multiplied by the population growth rate to arrive on figures shown.

Study of Supply

There is no projected large change to the supply of grill bar services in Manukan
other than the introduction of Fire Grill Bar. Marlit has been the only supplier for many
years. There is no indication if there will be any other new competitors in the area.

Table 4. Average Daily Demand

Sold Daily Sold Monthly Sold Annually 2022 2023 2024 2025 2026
Meat - Kilos 1.36 29.83 358.00 358 376 395 416 437
Drinks - Kilos 18.64 410.00 4,920.00 4,920 5,166 5,424 5,695 5,979
Total 20 440 5,278 5,278 5,542 5,819 6,111 6,416

33
Figure No. 15 – Study of Supply for Drinks

The figure above shows the graphical presentation for the study of supply for drinks
covering the period of year 2022 to 2026. It can be gleaned that the business can supply
4,920 bottles of drinks for 2022, which was derive from an estimated amount of 40 kilos
of meat processed to different menus and serve to customers every month multiplied by 12
months, and the trend analysis has a constant increase of 5% for each year. The 5% increase
on the supply is a professional judgement made by the researchers based on the market
study conducted. Moreover, the 5% assumption on the increase of supply is also relative
to the major assumption made in this study in computing the increase on sales for every
year thereon.

34
Figure 16 - Study of Supply for Meat

The figure above shows the graphical presentation for the study of supply for meat
which is presented in kilos and covers for the period of year 2022 to 2026. It can be gleaned
that the business can supply 358 kilos of meat for 2022, which was derive from an
estimated amount of 40 kilos of meat processed to different menus and serve to customers
every month multiplied by 12 months, and the trend analysis has a constant increase of 5%
for each year. Projection shows that the business can supply around 376 kilos for year 2023,
395 kilos for year 2024, 416 kilos for year 2025, and 437 kilos for year 2026. The 5%
increase on the supply is a professional judgement made by the researchers based on the
market study conducted. Moreover, the 5% assumption on the increase of supply is also
relative to the major assumption made in this study in computing the increase on sales for
every year thereon.

35
Demand-Supply Analysis

In general, a market analysis looks for the point where demand and supply collide
to form a market for a product at a specific price. The type of the target, the description
of the service and the service fee, the identification of the competitor's price, and the
demand and supply analysis are all covered in this section. This will also highlight the
marketing plan, which is important to the business's operations because income would be
generated from them, the target market should be given top priority.

36
Pricing Analysis
Serving Per Cost per
Products Cost Mark-up Selling Price
batch Serving
Rice
Uncooked Rice 1kg 80.00 10 8.00 2.00 25% 10.00
Rice w/ Chicken
Uncooked Rice 8.00
Chicken 1 paa / petcho 80.00 1 96.00 24.00 25% 120.00
Marinate Mix 1 mix portion 8.00
Chicken
Chicken 1 paa / petcho 80.00 1 80.00 20.00 25% 100.00
Pork
Pork Meat 1kg 336.00 4 84.00 21.00 25% 105.00
Sisig
Pork Meat 50g 20.00
Pork Liver 50g 10.00
Onion 1 pc 5.00
Butter 1/4 cup 10.00 1 56.00 14.00 25% 70.00
Chilli 20g 5.00
Oil 3tbsp 5.00
Salt 5g 1.00
Barbeque
Meat pork 500g 168.00 42 4.00 1.00 25% 5.00
Bulalo
Beef meat with bones 5kg 1,850.00
Vegetables 1kg 100.00 50 40.00 10.00 25% 50.00
Spices 50.00
Halo-halo (Regular)
Halo-halo mix 100g 20.00
1 24.00 6.00 25% 30.00
Condense Milk 50g 4.00
Halo-halo (Special)
Halo-halo mix 100g 20.00
Condense Milk 50g 4.00 1 36.00 9.00 25% 45.00
Ice Cream 1Scoop 12.00

37
 Product Total Cost Mark-up Selling Price
Beverages/Softdrinks
Coca-Cola 8oz 9.60 2.40 25% 12.00
Coca-Cola 12oz 12.00 3.00 25% 15.00
Coca-Cola Mismo 14.40 3.60 25% 18.00
Coca-Cola 1 Liter 36.00 9.00 25% 45.00
Sprite 8oz 9.60 2.40 25% 12.00
Sprite 12oz 12.00 3.00 25% 15.00
Sprite Mismo 14.40 3.60 25% 18.00
Sprite 1 Liter 36.00 9.00 25% 45.00
Royal 8oz 9.60 2.40 25% 12.00
Royal 12oz 12.00 3.00 25% 15.00
Royal Mismo 14.40 3.60 25% 18.00
Royal 1 Liter 36.00 9.00 25% 45.00
Pepsi 8oz 8.00 2.00 25% 10.00
Pepsi 12oz 10.40 2.60 25% 13.00
Pepsi Mismo 12.00 3.00 25% 15.00
Pepsi 1 Liter 32.00 8.00 25% 40.00
7-Up 8oz 8.00 2.00 25% 10.00
7-Up 12oz 10.40 2.60 25% 13.00
7-Up Mismo 12.00 3.00 25% 15.00
7-Up 1 Liter 32.00 8.00 25% 40.00
Energy Drinks
Sting 12.80 3.20 25% 16.00
Cobra 12.80 3.20 25% 16.00
Alcoholic Drinks
San Miguel - Apple Flavor 40.00 10.00 25% 50.00
San Miguel - Lemon Flavor 40.00 10.00 25% 50.00
San Miguel - Pale Pilsen 320ml 32.80 8.20 25% 41.00
San Miguel - Pale Pilsen 1ltr. 88.00 22.00 25% 110.00
Red Horse - 1 Liter 96.00 24.00 25% 120.00
Red Horse - Stallion 48.00 12.00 25% 60.00
GSM Blue - Mojito 88.00 22.00 25% 110.00
GSM Blue - Margarita 88.00 22.00 25% 110.00
GSM Blue - Pomelo 88.00 22.00 25% 110.00
Tanduay Rhum - 5 years 104.00 26.00 25% 130.00
Tanduay Rhum - Rhum Light 108.00 27.00 25% 135.00
Tanduay Rhum - Boracay Rhum 108.00 27.00 25% 135.00
Tanduay Rhum - Tanduay ICE 25.60 6.40 25% 32.00
Emperador - Light 750ml 88.00 22.00 25% 110.00
Emperador - Light 1L 112.00 28.00 25% 140.00
Emperador - The Bar 96.00 24.00 25% 120.00
Alfonso - Brandy 700ml 307.20 76.80 25% 384.00
Alfonso - Brandy 1L 345.60 86.40 25% 432.00
Alfonso - Light 700ml 211.20 52.80 25% 264.00
Alfonso - Light 1L 268.80 67.20 25% 336.00
Fundador - Light 700ml 268.80 67.20 25% 336.00
Fundador - Light 1L 345.60 86.40 25% 432.00
Fundador - Jamaica (Lime) 36.00 9.00 25% 45.00

38
Table 4.4. Average Daily Demand - Foods

Demand QTY
Products Price Daily Sales Annual Sales
Daily
BBQ Products
Rice 100 10.00 1,000.00 365,000.00
Rice w/ Chicken 100 120.00 12,000.00 4,380,000.00
Chicken 50 100.00 5,000.00 1,825,000.00
Pork 45 105.00 4,725.00 1,724,625.00
Sisig 45 70.00 3,150.00 1,149,750.00
Barbeque 50 5.00 250.00 91,250.00
Bulalo 30 50.00 1,500.00 547,500.00
Total 420 27,625.00 10,083,125.00

Table 4.5. Average Daily Demand - Desserts

Demand QTY
Products Price Daily Sales Annual Sales
Daily
Desserts
Halo-Halo (Regular) 80 30.00 2,400.00 876,000.00
Halo-Halo (Special) 75 45.00 3,375.00 1,231,875.00
Total 5,775.00 2,107,875.00

Table 4.6 Average Daily Demand - Beverages Softdrinks

Demand QTY
Products Price Daily Sales Annual Sales
Daily
Beverages/Softdrinks
Coca-Cola 8oz 20 12.00 240.00 87,600.00
Coca-Cola 12oz 50 15.00 750.00 273,750.00
Coca-Cola Mismo 30 18.00 540.00 197,100.00
Coca-Cola 1 Liter 50 45.00 2,250.00 821,250.00
Sprite 8oz 15 12.00 180.00 65,700.00
Sprite 12oz 45 15.00 675.00 246,375.00
Sprite Mismo 25 18.00 450.00 164,250.00
Sprite 1 Liter 15 45.00 675.00 246,375.00
Royal 8oz 10 12.00 120.00 43,800.00
Royal 12oz 20 15.00 300.00 109,500.00
Royal Mismo 10 18.00 180.00 65,700.00
Royal 1 Liter 10 45.00 450.00 164,250.00
Pepsi 8oz 15 10.00 150.00 54,750.00
Pepsi 12oz 15 13.00 195.00 71,175.00
Pepsi Mismo 15 15.00 225.00 82,125.00
Pepsi 1 Liter 10 40.00 400.00 146,000.00
7-Up 8oz 15 10.00 150.00 54,750.00
7-Up 12oz 15 13.00 195.00 71,175.00
7-Up Mismo 15 15.00 225.00 82,125.00
7-Up 1 Liter 10 40.00 400.00 146,000.00
Total 410 8,750.00 3,193,750.00

39
Table 4.7 Average Daily Demands - Energy Drinks

Demand QTY
Products Price Daily Sales Annual Sales
Daily
Energy Drinks
Sting 30 16.00 480.00 175,200.00
Cobra 25 16.00 400.00 146,000.00
Total 55 880.00 321,200.00

Table 4.8 Average Daily Demand - Alcoholic Drinks

Demand QTY
Products Price Daily Sales Annual Sales
Daily
Alcoholic Drinks
San Miguel - Apple Flavor 72 50.00 3,600.00 1,314,000.00
San Miguel - Lemon Flavor 48 50.00 2,400.00 876,000.00
San Miguel - Pale Pilsen 320ml 30 41.00 1,230.00 448,950.00
San Miguel - Pale Pilsen 1ltr. 60 110.00 6,600.00 2,409,000.00
Red Horse - 1 Liter 60 120.00 7,200.00 2,628,000.00
Red Horse - Stallion 48 60.00 2,880.00 1,051,200.00
GSM Blue - Mojito 10 110.00 1,100.00 401,500.00
GSM Blue - Margarita 5 110.00 550.00 200,750.00
GSM Blue - Pomelo 7 110.00 770.00 281,050.00
Tanduay Rhum - 5 years 15 130.00 1,950.00 711,750.00
Tanduay Rhum - Rhum Light 10 135.00 1,350.00 492,750.00
Tanduay Rhum - Boracay Rhum 10 135.00 1,350.00 492,750.00
Tanduay Rhum - Tanduay ICE 24 32.00 768.00 280,320.00
Emperador - Light 750ml 10 110.00 1,100.00 401,500.00
Emperador - Light 1L 7 140.00 980.00 357,700.00
Emperador - The Bar 11 120.00 1,320.00 481,800.00
Alfonso - Brandy 700ml 5 384.00 1,920.00 700,800.00
Alfonso - Brandy 1L 3 432.00 1,296.00 473,040.00
Alfonso - Light 700ml 6 264.00 1,584.00 578,160.00
Alfonso - Light 1L 4 336.00 1,344.00 490,560.00
Fundador - Light 700ml 6 336.00 2,016.00 735,840.00
Fundador - Light 1L 3 432.00 1,296.00 473,040.00
Fundador - Jamaica (Lime) 40 45.00 1,800.00 657,000.00
Total 494 46,404.00 16,937,460.00

35
Marketing Program

Promotion

One main branch of advertisement program involves online advertising. The bulk
of our advertising will be on facebook followed by youtube. TikTok ads and Instagram
ads may be tried in the future. The business will also collect email addresses and send out
notification of promotions to our email list.

Radio advertising will also be used just in the Dipolog area, Energy FM.
Moreover, the porposed business will also distribute flyers and leaflets to people around
the market. Tarpaulin will also be paled on the two sides of the business.

Future Outlook of Trends

It is probable that the business will still continue to operate and still offers the
best of products and services to its valued customers after five years of operation. Most
likely the business managers will be able to adapt to business challenges and able to
consider matters pertaining to expansion. Moreover, per study of the researchers, there
is a trend in the Philippines to increase sin tax on alcohol. This eent will definitely affect
the business profit and most likely initiate measures to increase the price. The business
should be aware of this when Fire Grill Bar makes projections.

36
 TECHNICAL STUDY

Technical feasibility study is the complete study of the project in terms of input,
processes, output fields, programs and procedures. It also assesses the details of how you
will deliver a product or service like materials, labor, and transportation and where our
business will be located and the technology needed. This chapter also evaluates the
viability of the day to day operations and provides detailed product specifications. To
recap, this chapter contains all technical discussions from the feasibility study in its
entirety.

Product/Services Technical Description

Food preparation plays a very important role in this type of business, so we always
make sure the quality of meals that we will be serving to the customers is above and with
high standards starting from ingredients selection, cooking, and packaging processes. The
business offers a wide variety of meals and as well as drinks which is basically prepared
in a very controlled environment.

• Food / Meals
Fire Grill Bar offers various meals from grilled chicken, grilled pork, pork
BBQ, pork sisig, and bulalo. These staple meals are prepared in a quality-
controlled environment where products are check frequently to provide best
services to customers. The proposed business ensures that foods are always
newly-cooked and the quality of taste is amazing.

• Desserts
Aside from meal products, the proposed business also offers a delicious dessert
to customers who wants to have a taste of a sumptuous filipino delicacy which
is commonly known as “Halo-halo”. Halo-halo dessert is a filipino-style shaved
ice made with sweetened fruits top with milk, purple yam jam and ice cream.

37
 • Beverages
Fire Grill Bar also makes sure that beverages are served cold that is why
monitoring controls are also in place to make sure that drinks are always
available and refrigerated.

Manufacturing/ Business Process

To provide these services the manager must order recipe ingredients and order
beverages. The person in charge must receive, sign for and pay for ordered items. The
service crew must treat the customers nicely. They are the one who take orders from
customers. The office clerk receives money from the service crew for the billing. The
cook prepares food based on customer orders.

When the order has been prepared, the service crew serves the ordered food and
beverages to the customer. The person in charge monitors inventory to know what to order.
The service crew cleans up after the customer had left the area.

38
Production Schedule

Table 4.9 Business Operation Schedule

Day Time Daily Activities

Monday Before – 7:00AM IN

to 07:00 AM - 9:30 AM Under Operations – Receives Raw

Sunday 9:30 AM – 10:00AM Materials

10:00AM – 12NN Break (alternate)

Under Operations

12:00NN - 1:00PM Lunch Break (alternate)

1:00PM – 2:30PM Under Operations – Inventory Check

2:30PM – 3:00 PM (meat)

3:00 PM – 6:00 PM Break (alternate)

7:00 PM – 7:30 PM Under Operations – Order Suppliers

7:30 – 12:00 MN Dinner Break (alternate)

12:00 MN – 3:00 AM Under Operations – Inventory Check

3:00 AM – 3:30 AM (drinks)

3:30 AM – 7:00 AM Under Operations

Break (alternate)

Under Operations - Inventory Check

Meat Products and beverages are always check every specified time to ensure
ordering process to suppliers every afternoon which are then expected to be received every
morning. This procedure ensures that the business has enough supply and are ready to
used.

39
Production Cost Requirement

Table 4.10 Average Cost - Foods

Demand QTY Cost of Goods

Products Daily Cost Annual Cost
Daily Sold per unit
BBQ Products
Rice 100 8.00 800.00 292,000.00
Rice w/ Chicken 100 96.00 9,600.00 3,504,000.00
Chicken 50 80.00 4,000.00 1,460,000.00
Pork 45 84.00 3,780.00 1,379,700.00
Sisig 45 56.00 2,520.00 919,800.00
Barbeque 50 4.00 200.00 73,000.00
Bulalo 30 40.00 1,200.00 438,000.00
Total 420 22,100.00 8,066,500.00

Table 4.11. Average Cost - Desserts

Demand QTY Cost of Goods

Products Daily Cost Annual Cost
Daily Sold per unit
Desserts
Halo-Halo (Regular) 80 24.00 1,920.00 700,800.00
Halo-Halo (Special) 75 36.00 2,700.00 985,500.00
Total 4,620.00 1,686,300.00

Table 4.12. Average Cost – Beverages/Soft drinks

Demand QTY Cost of Goods

Products Daily Cost Annual Cost
Daily Sold per unit
Beverages/Softdrinks
Coca-Cola 8oz 20 9.60 192.00 70,080.00
Coca-Cola 12oz 50 12.00 600.00 219,000.00
Coca-Cola Mismo 30 14.40 432.00 157,680.00
Coca-Cola 1 Liter 50 36.00 1,800.00 657,000.00
Sprite 8oz 15 9.60 144.00 52,560.00
Sprite 12oz 45 12.00 540.00 197,100.00
Sprite Mismo 25 14.40 360.00 131,400.00
Sprite 1 Liter 15 36.00 540.00 197,100.00
Royal 8oz 10 9.60 96.00 35,040.00
Royal 12oz 20 12.00 240.00 87,600.00
Royal Mismo 10 14.40 144.00 52,560.00
Royal 1 Liter 10 36.00 360.00 131,400.00
Pepsi 8oz 15 8.00 120.00 43,800.00
Pepsi 12oz 15 10.40 156.00 56,940.00
Pepsi Mismo 15 12.00 180.00 65,700.00
Pepsi 1 Liter 10 32.00 320.00 116,800.00
7-Up 8oz 15 8.00 120.00 43,800.00
7-Up 12oz 15 10.40 156.00 56,940.00
7-Up Mismo 15 12.00 180.00 65,700.00
7-Up 1 Liter 10 32.00 320.00 116,800.00
Total 410 7,000.00 2,555,000.00

40
Table 4.13. Average Cost - Alcoholic Drinks

Demand QTY Cost of Goods

Products Daily Cost Annual Cost
Daily Sold per unit
Alcoholic Drinks
San Miguel - Apple Flavor 72 40.00 2,880.00 1,051,200.00
San Miguel - Lemon Flavor 48 40.00 1,920.00 700,800.00
San Miguel - Pale Pilsen 320ml 30 32.80 984.00 359,160.00
San Miguel - Pale Pilsen 1ltr. 60 88.00 5,280.00 1,927,200.00
Red Horse - 1 Liter 60 96.00 5,760.00 2,102,400.00
Red Horse - Stallion 48 48.00 2,304.00 840,960.00
GSM Blue - Mojito 10 88.00 880.00 321,200.00
GSM Blue - Margarita 5 88.00 440.00 160,600.00
GSM Blue - Pomelo 7 88.00 616.00 224,840.00
Tanduay Rhum - 5 years 15 104.00 1,560.00 569,400.00
Tanduay Rhum - Rhum Light 10 108.00 1,080.00 394,200.00
Tanduay Rhum - Boracay Rhum 10 108.00 1,080.00 394,200.00
Tanduay Rhum - Tanduay ICE 24 25.60 614.40 224,256.00
Emperador - Light 750ml 10 88.00 880.00 321,200.00
Emperador - Light 1L 7 112.00 784.00 286,160.00
Emperador - The Bar 11 96.00 1,056.00 385,440.00
Alfonso - Brandy 700ml 5 307.20 1,536.00 560,640.00
Alfonso - Brandy 1L 3 345.60 1,036.80 378,432.00
Alfonso - Light 700ml 6 211.20 1,267.20 462,528.00
Alfonso - Light 1L 4 268.80 1,075.20 392,448.00
Fundador - Light 700ml 6 268.80 1,612.80 588,672.00
Fundador - Light 1L 3 345.60 1,036.80 378,432.00
Fundador - Jamaica (Lime) 40 36.00 1,440.00 525,600.00
Total 494 37,123.20 13,549,968.00

The total annual production cost required by Fire Grill Bar is the cost of materials
plus the operating cost. In 2023 the Direct cost of materials will be 26,114,728.00.

41
Building Structure

Figure 4.11. Building Structure

Vicinity Map

FIRE GRILL BAR

Figure 4.12. Vicinity Map

42
Description of Personnel Company Operations

Flow of Goods and Services

Figure 4.13. Flow of Goods and Services

The manager orders recipe ingredients and beverages. The manager receives, signs
for and pays for ordered items. The service crew greets and seats customers. They take
orders from customers. The cook prepares food based on orders.

After the order is prepared the service crew serves the ordered food and beverages
to the customer. The manager / office clerk monitors inventory daily to know what to
order. The service crew cleans up after the customers. The bookkeeper handles financial
areas of the business.

43
Store Equipment
Total
Store Equipment Description Quantity Amount
Amount

Used to input
1 ₱11, 990.00 ₱11, 990.00
sales and keep
the money safe.

Store
perishable
goods and use 1 ₱15, 950.00 ₱15, 950.00
for cooling
purposes.

It is used for
cooking rice. 3 ₱8,250.00 ₱24,750.00

It is used for
cooling
beverages and
maintain the 1 ₱28,750.00 ₱28,750.00
appearance and
taste of fresh
products for
longer.

44
A device that
plays recorded
tracks without 1 ₱28,750.00 ₱28,750.00
vocals and
used for
entertainment.

Microphones it
is used by a
singer on stage 3 ₱599.00 ₱1,797.00
and convert the
audio sounds
waves.

It is used for 1 ₱8,250.00 ₱8,250.00

making ice.

Sucks hot air

out of the
5 ₱3,780.00 ₱18,900.00
kitchen to
create proper
ventilation.

45
Used to receive
audio input
from a device 2 ₱2,889.00 ₱5,788.00
such as a
computer or an
audio receiver.

Used in
1 ₱56,900.00 ₱56,900.00
delivering
online orders.

Used for
inventories. 1 ₱17,950.00 ₱17,950.00

Used to
convert
mechanical
energy
obtained from 1 ₱11,999.00 ₱11,999.00
an external
source into
electrical
energy as the
output.

46
 Used to
convert
mechanical
energy
obtained from 2 ₱2,899.00 ₱5,798.00
an external
source into
electrical
energy as the
output.

Summary of Store Equipment

Estimated
Monthly Annual
Store Equipments Unit Cost QTY Total Cost Useful Life
Depreciation Depreciation
(months)
POS System 11,990.00 1 11,990.00 60 199.83 2,398.00
Freezer 15,950.00 1 15,950.00 60 265.83 3,190.00
Rice Cooker 8,250.00 3 24,750.00 60 412.50 4,950.00
Beverage Fridge 28,750.00 1 28,750.00 60 479.17 5,750.00
Karaoke Machine 28,750.00 1 28,750.00 60 479.17 5,750.00
Microphone 599.00 3 1,797.00 60 29.95 359.40
Ice Maker 8,250.00 1 8,250.00 60 137.50 1,650.00
Exhaust Fan 3,780.00 5 18,900.00 60 315.00 3,780.00
Motorcycle 56,900.00 1 56,900.00 60 948.33 11,380.00
Laptop 17,950.00 1 17,950.00 60 299.17 3,590.00
Generator 11,999.00 1 11,999.00 60 199.98 2,399.80
Pressure Cooker 2,899.00 2 5,798.00 60 96.63 1,159.60
Speaker 2,889.00 2 5,778.00 60 96.30 1,155.60
Total 198,956.00 237,562.00 3,959.37 47,512.40

47
Furniture and Fixtures

Store Total
Description Quantity Amount
Equipment Amount

This is where
10 ₱3,515.00 ₱35,150.00
people dine.

10 ₱182.00 ₱1,820.00
Used for better
ambiance.

Generally
comfortable and
adjustable type of
1 ₱969.00 ₱969.00
chair that is
designed for use at
a disk in an office.
Is a mechanical fan
mounted for on the
ceiling of a room
or space, usually
electrically 5 ₱1,580.00 ₱7,900.00
powered, that uses
hub-mounted
rotating blades to
circulate air.

48
 It is used to grill 1 ₱23,800.00 ₱23,800.00
pork and chicken.

Used for storage

1 ₱5,485.00 ₱5,485.00
of cooking
equipment and
kitchen wares.

Summary of Furniture and Fixtures

Estimated
Monthly Annual
Furniture and Fixture Unit Cost QTY Total Cost Useful Life
Depreciation Depreciation
(months)
Tables and Chairs 3,515.00 10 35,150.00 60 585.83 7,030.00
Fluorescent Light 182.00 10 1,820.00 60 30.33 364.00
Cashier’s Chair 969.00 1 969.00 60 16.15 193.80
Ceiling Fan 1,580.00 5 7,900.00 60 131.67 1,580.00
Grill 23,800.00 1 23,800.00 60 396.67 4,760.00
Kitchen Cabinet 5,485.00 1 5,485.00 60 91.42 1,097.00
Total 35,531.00 75,124.00 1,252.07 15,024.80

49
Office Supplies

Total
Office Supply Description Quantity Amount
Amount

Used in writing
important 50 ₱10.00 ₱500.00
details or document.

Used for issuing

written evidence on
sale of services or
leasing of
properties, as well 100 ₱175.00 ₱17,500.00
as
acknowledgement
on collection of
cash payment.

Office Supplies Unit Cost QTY Total Cost Year 1 Year 2 Year 3 Year 4 Year 5
Ballpen 10.00 50 500.00 500.00 525.00 551.25 578.81 607.75
Official Receipt 175.00 100 17,500.00 17,500.00 18,375.00 19,293.75 20,258.44 21,271.36
Total 185.00 18,000.00 18,000.00 18,900.00 19,845.00 20,837.25 21,879.11

50
Sanitary Supplies

Sanitary Supplies Description Quantity Amount Total Amont

Cleaning Towel
Used to dry
hands and
sanitation 10 ₱4.00 ₱40.00
purposes.

Tissue Paper

For sanitary
10 ₱8.00 ₱80.00
purposes.

Hand Sanitizer
Used to
maintain the
cleanliness of 10 ₱95.00 ₱950.00
the hands
before and after
eating.

51
 Used to clean
plates and other 10 ₱30.00 ₱300.00
utensils.

Used to scrub
plates and 10 ₱15.00 ₱150.00
utensils

Used to keep
clothes clean
and tidy. Also
added 10 ₱95.00 ₱950.00

protection from
things like spills
and hazards.

Used to hold
hot kitchen
10 ₱58.00 ₱580.00
equipment like
pots and pans.

52
Used to sweep 5 ₱65.00 ₱325.00
the floor.

Used to collect
5 ₱115.00 ₱575.00
dust and waste.

Used to wipe
the floor.
5 ₱279.00 ₱1,395.00

It used to keep
hair contained.
20 ₱10.00 ₱200.00

53
Kitchen Supplies

Kitchen Supplies Description Quantity Amount Total Amount

A kitchen
utensil design to
5 ₱1,899.00 ₱9,495.00
fry, to sear, and
to sauté food.

It is used to cut
different kinds 2 ₱520.00 ₱1,040.00
of foods.

Used for
10 ₱229.00 ₱2,290.00
cooking sisig.

Used to clean
your barbeque
10 ₱193.00 ₱1,930.00
before and after
every use.

54
 It is used in
food
preparation to
measure, mix, 5 ₱55.00 ₱550.00
stir ingredients;
primary utensils
used for eating.

Used to store
sauce, ketchup, 20 ₱68.00 ₱1,360.00
soy and vinegar.

It is used as a
surface on
20 ₱31.00 ₱620.00
which to cut or
slice things.

It is used to
spread butter,
10 ₱180.00 ₱1,800.00
oil or glaze on
food.

55
 It is used to
hold water for
15 ₱169.00 ₱2,535.00
drinking
purposes.

It is used for
lifting and
flipping, for
handling food 10 ₱ 311.00 ₱ 3,110.00
items on a grill,
used to remove
or hold meats.

A device used
to crush ice for
2 ₱1,199.00 ₱ 2,398.00
cold food
servings.

Used for
30 ₱159.00 ₱4,770.00
drinking water.

56
A broad mainly
flat vessel on
30 ₱711.00 ₱ 21,330.00
which food is
served.

Used for
30 ₱282.00 ₱8,460.00
serving.

Used to prepare
30 ₱158.00 ₱4,740.00
and serve food.

Used for
5 ₱905.00 ₱ 4,525.00
draining dishes.

57
Product Pricing
Total Mark - Selling
Product Cost Breakdown
Cost up Price
BBQ Products
Rice 1. Rice 4.00
2. Water 0.50
3. Electricity 1.50
Php8.00 Php2.00 Php10.00
4. Direct Labor 2.00
Total Cost 8.00

Rice w/ Chicken 1. Rice 8.00

2. Chicken 68.00
3. Marinate 10.00
Php96.00 Php24.00 Php120.00
4. Side dish 8.00
5. Direct Labor 2.00
Total Cost 96.00
Chicken 1. Chicken 80.00
2. Marinate 8.00
3. Direct Labor 2.00
Php90.00 Php10.00 Php100.00
Total Cost 90.00

Pork 1. Pork 74.00

2. Marinate 8.00
3. Direct Labor 2.00
Php84.00 Php21.00 Php105.00
Total Cost 84.00

58
Sisig 1. Raw Materials
44.00
2. Indirect Materials
Php56.00 Php14.00 Php70.00
10.00
3. Direct Labor 2.00
Total Cost 56.00
Barbeque 1. Pork 2.00
2. Marinate 1.00
3. Stick 0.50
Php4.00 Php1.00 Php5.00
4. Direct Labor 0.50
Total Cost 4.00

Bulalo 1. Raw Materials

30.00
2. Indirect Materials
Php40.00 Php10.00 Php50.00
8.00
3. Direct Labor 2.00
Total Cost 40.00
Desserts
Halo-Halo 1. Raw Materials
(Regular) 20.00
2. Indirect Materials
2.00 Php24.00 Php6.00 Php30.00
3. Direct Labor 2.00
Total Cost 24.00

59
Halo-Halo 1. Raw Materials
(Special) 32.00
2. Indirect Materials
2.00 Php36.00 Php9.00 Php45.00
3. Direct Labor 2.00
Total Cost 36.00

Beverages/Softdrinks Cost Mark-up Selling Price

Coca-Cola 8oz

9.60 2.40 Php12.00

Coca-Cola 12oz

12.00 3.00 Php15.00

Coca-Cola Mismo

14.40 3.60 Php18.00

60
Coca-Cola 1 Liter

36.00 9.00 Php45.00

Sprite 8oz

9.60 2.40 Php12.00

Sprite 12oz

12.00 3.00 Php15.00

Sprite Mismo

14.40 3.60 Php18.00

Sprite 1 Liter

36.00 9.00 Php45.00

61
Royal 8oz

9.60 2.40 Php12.00

Royal 12oz

12.00 3.00 Php15.00

Royal Mismo

14.40 3.60 Php18.00

Royal 1 Liter

36.00 9.00 Php45.00

Pepsi 8oz

8.00 2.00 Php10.00

62
Pepsi 12oz

10.40 2.60 Php13.00

Pepsi Mismo

12.00 3.00 Php15.00

Pepsi 1 Liter

32.00 8.00 Php40.00

7-Up 8oz

8.00 2.00 Php10.00

7-Up 12oz

10.40 2.60 Php13.00

63
7-Up Mismo

12.00 3.00 Php15.00

7-Up 1 Liter

32.00 8.00 Php40.00

Energy Drinks

12.80 3.20 Php16.00

Sting

Cobra

12.80 3.20 Php16.00

64
Alcoholic Drinks
San Miguel - Apple and Apple
Flavor

40.00 10.00 Php50.00

San Miguel - Pale Pilsen 320ml

32.80 8.20 Php41.00

San Miguel - Pale Pilsen 1ltr.

88.00 22.00 Php110.00

Red Horse - 1 Liter

96.00 24.00 Php120.00

Red Horse - Stallion

48.00 12.00 Php60.00

65
GSM Blue - Mojito

88.00 22.00 Php110.00

Tanduay Rhum - 5 years

104.00 26.00 Php130.00

Tanduay Rhum - Rhum Light

108.00 27.00 Php135.00

Tanduay Rhum - Boracay

Rhum

108.00 27.00 Php135.00

Tanduay Rhum - Tanduay ICE

25.60 6.40 Php32.00

66
Emperador - Light 750ml

88.00 22.00 Php110.00

Emperador - Light 1L

112.00 28.00 Php140.00

Emperador - The Bar

96.00 24.00 Php120.00

Alfonso - Brandy 700ml

307.20 76.80 Php384.00

Alfonso - Brandy 1L

345.60 86.40 Php432.00

67
Alfonso - Light 700ml

211.20 52.80 Php264.00

Alfonso - Light 1L

268.80 67.20 Php336.00

Fundador - Light 700ml

268.80 67.20 Php336.00

Fundador - Light 1L

345.60 86.40 Php432.00

Fundador - Jamaica (Lime)

36.00 9.00 Php45.00

68
 Menu

Menu Preparation Procedure: Cost Picture

Rice: Good for 15 servings
Ingredients:
1kg Rice 4.00
2ltrs Water 0.50
Procedure:
1. Rinse the rice.
2. Put the right ratio of water.
3. Bring to boil
4. Ready to served when cooked
Other Related Cost
Electricity 1.50
Direct Labor 2.00
Total Cost 8.00

Menu Preparation Procedure: Cost Picture

Rice with Chicken: 1 Serving
Ingredients:
1pc Chicken 200g 68.00
50g Marinating Mix 10.00
Procedure:
1. Prepare marinated chicken.
2. Grill the chicken.
3. Served with rice when cooked. 8.00
Other Related Cost
Side Dish 8.00
Direct Labor 2.00
Total Cost 96.00

Menu Preparation Procedure: Cost Picture

Chicken BBQ: 1 Serving
Ingredients:
1pc Chicken 250g 80.00
50g Marinating Mix 8.00
Procedure:
1. Prepare marinated chicken.
2. Grill the chicken.

69
 3. Served when cooked.
Other Related Cost
Direct Labor 2.00
Total Cost 90.00

Menu Preparation Procedure: Cost Picture

Grilled Pork: 1 Serving
Ingredients:
1 Slice Pork 200g 74.00
50g Marinating Mix 8.00
Procedure:
1. Prepare marinated pork.
2. Grill the pork.
3. Served when cooked.
Other Related Cost
Direct Labor 2.00
Total Cost 84.00

Menu Preparation Procedure: Cost Picture

Pork Sisig: 1 Serving
Ingredients:
Pork 100g 30.00
Liver 5g 10.00
Egg 4.00
Indirect Materials
Butter 10g 4.00
Onions 20g 2.00
Soy sauce 1tbsp 1.00
Garlic 1.00
Chilli 2.00
Procedure:
1. Put butter in a pan and add onions until soft.
2. Add pork and liver.
3. Put-in soy sauce, garlic, and chili.
4. Mix well.
5. Transfer to serving plate
Other Related Cost
Direct Labor 2.00
Total Cost 56.00

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 Menu Preparation Procedure: Cost Picture
Pork BBQ: 1 Serving
Ingredients:
20g pork 2.00
4g Marinating Mix 1.00
1pc BBQ Stick 0.50
Procedure:
1. Prepare marinated pork.
2. Grill the pork.
3. Served when cooked.
Other Related Cost
Direct Labor 0.50
Total Cost 4.00

Menu Preparation Procedure: Cost Picture

Beef Bulalo: 1 Serving
Ingredients:
Beef meat and Bones 100g 30.00
Mix vegetables 200g 8.00
Procedure:
1. Let the beef and bones boil until tender.
2. Add vegetable and seasoning.
3. Season to taste.
4. Served while hot.
Other Related Cost
Direct Labor 2.00
Total Cost 40.00

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 Menu Preparation Procedure: Cost Picture
Halo-Halo (Regular)
Ingredients:
Ice 100g 1.00
Mix Fruit and beans 200g 15.00
Evaporated Milk50g 4.00
Indirect Materials
Sugar10g 2.00
Procedure:
1. Crush ice into thin pieces.
2. Add mix-fruits and beans.
3. Pour some evaporated milk.
4. Serve while ice is not melted.
Other Related Cost
Direct Labor 2.00
Total Cost 24.00

Menu Preparation Procedure: Cost Picture

Halo-Halo (Special)
Ingredients:
Ice 150g 1.00
Mix Fruit and beans 250g 20.00
Evaporated Milk50g 6.00
Leche Flan and Pastillas 20g 5.00
Indirect Materials
Sugar 10g 2.00
Procedure:
1. Crush ice into thin pieces.
2. Add mix-fruits and beans.
3. Pour some evaporated milk.
4. Add leche flan and pastillas
5. Serve while ice is not melted.
Other Related Cost
Direct Labor 2.00
Total Cost 36.00

72
Cost of Capital Expenditures
In order for the business to operate at its capacity, various assets are need to be
considered such as:

Project Cost Amount

Leasehold Improvements 301,545.76
Purchase of Store Equipment 237,562.00
Purchase of Furniture and Fixtures 75,124.00
Initial Raw Materials 858,566.40
Office Supplies 18,000.00
Sanitary Supplies 5,545.00
Kitchen Supplies 74,278.00
Total 1,570,621.16

The table shows the estimated capital of cost building improvement, kitchen, store,
furniture and fixture equipment, supplies, utilities and kitchen utensils to the proposed
business. This plays a vital role to the initial funding used to start or launch a new business.
Before new business can begin producing goods for performing services for customers, it
will likely need to purchase a new things. Since the business is small-sized business with
19 employees the partners has estimated starting since needed to purchase inventory, office
equipment and hiring of employees , each of which is a business-related expense that
requires a monetary investment. The cost of capital expenditures is amounted
1,570,621.16.

73
Business Uniform
Employees will wear a custom polo shirt. They are allowed to wear casual
clothing along with the shirt.

Figure 4.14. Business Uniform

Direct Labor Requirements

Table 4.16. Job Description
No. of Monthly
Employees Functions
Employees Salary
• Must fulfill various
responsibilities in the
organization especially in
planning and making
decision as to what needs
to be accomplished in
order to reach the
Manager/ Owner 1 organization’s objectives. ₱13,500.00
• Must lead the employees
for ensuring the good
flows in the organization.
• Must set the standard level
of performance of
employees.

74
 • The one that ensure the
proper conduct of audits
as part of implementing
quality assurance.
• Responsible for
maintaining the
Bookkeeper/ confidentiality of
1 ₱10,500.00
Auditor information obtained
during an audit and
reporting the audit results.
• Must report that the
company’s accounts give
a true and fair view.

• A person who is in
charge of handling
payments and receipts.
• Answering phones and
greet clients warmly.
• Assist in filing duties.
Office Clerk 3 • Perform basic ₱9,000.00
bookkeeping duties..
• Compile financial records.
• Answer inquiries about
company.
• Help organize office
activities.

75
 • Responsible for preparing
and making sure that the
dishes are well-served.

• Inspect food and

preparation and serving
area to ensure observance
Cook 4 of safe, sanitary food ₱12,000.00
handling practices.

• Estimate expected food

consumption and procure
food from storage.

• Responsible for providing

services to the customers.
• Performs general
cleaning duties,
Service Crew 10 including sweeping, ₱8,550.00
mopping and cleaning
tables.
• Welcome and assists
customers.

Number of
Employees Monthly Rate Annual Rate Total Cost
Employees
MANAGER 13,500.00 162,000.00 1 162,000.00
BOOKKEEPER 10,500.00 126,000.00 1 126,000.00
COOK 12,000.00 144,000.00 4 576,000.00
OFFICE CLERK 9,000.00 108,000.00 3 324,000.00
SERVICE CREW 8,550.00 102,600.00 10 1,026,000.00
Total 53,550.00 642,600.00 19 2,214,000.00

76
Permits and Licenses

Before the start of any business operations, certain legal documents must be
complied and secured. To secure these documents, it requires the payment of designated
fees that will vary in its location. It is very important to secure business permits and other
essential legal requirements. The consequences of operating a business without the said
legal requirements range from the closure of business, to the imposition of monetary fines,
and finally, to imprisonment. Nonetheless, noncompliance with these documents would
render the business illegal:

Business permits and 2022 2023 2024 2025 2026 2027

Yearly
licenses Year 0 Year 1 Year 2 Year 3 Year 4 Year 5
Police clearance 250.00 250.00 250.00 250.00 250.00 250.00 250.00
Barangay clearance 50.00 50.00 50.00 50.00 50.00 50.00 50.00
DTI 500.00 500.00 500.00 500.00 500.00 500.00 500.00
Mayor’s Permit 2,500.00 2,500.00 2,500.00 2,500.00 2,500.00 2,500.00 2,500.00
Business Permit 4,000.00 4,000.00 4,000.00 4,000.00 4,000.00 4,000.00 4,000.00
TOTAL 7,300.00 7,300.00 7,300.00 7,300.00 7,300.00 7,300.00 7,300.00

Repair and Maintenance

Repairs and maintenance are normally incurred to keep tour capital assets in their
usual condition. These expenses are recurring in nature and do not extend the useful life of
the asset. For or business to continually operate we also have considered the following as
maintenance procedures such as;

1. Educate Staff on Maintenance Needs

Educating staff on maintenance needs and establishing a set of best practices will
help maintain majority of our equipment longer, lower costs and reduce unexpected
repairs.

2. Perform Preventative Maintenance

Rather than being reactive to equipment issues when they arise, opt instead to be
proactive by regularly performing preventive maintenance.

77
 We begin by regularly checking on equipment and determining which assets need
routine maintenance. Then create a schedule of monthly, quarterly and annual inspections
for each asset. Our venue’s preventative maintenance will likely include a mixture of
cleanings, inspections and partial repairs.

3. Keep Warranties Organized and Handy

Product warranties will keep us protected from equipment that needs to be repaired
or replaced due to poor craftsmanship or product defects. Rather than needing to shell out
unnecessary cash to repair or replace assets under warranty, instead keep track of your
existing warranties and utilize them as needed.

4. Track Equipment Depreciation

At a certain point, it is somehow cheaper to replace older equipment that’s no
longer under warranty or is worth less than the cost of repair. Keep tracking of equipment’s
depreciation helps us in determining how much your assets are worth year over year.
Measuring the value of each asset on an ongoing basis will help make better business
decisions, especially when your equipment is in need of repair.

5. Prepare for Unexpected Repairs

As a restaurant owner, things happen at the most inappropriate times that there
could be damage in between food preparations. It is always reasonable to know one of a
hired repair person when you need them in times of need.

SSS, Pag-ibig and PHILHEALTH Contribution

Table 4.17. SSS and PHILHEALTH Contribution

78
Name of Supplier of Raw Materials

Raw Name of
Address Contact No.
Materials Supplier
Meats Monterey Meats General Luna Street, +63 917 704 6340
Products Corner Calibo,
Dipolog City, 7100
Zamboanga del Norte,
Philippines

Beverages San Miguel H8MM+88P, Sta (065) 212 6367

Corporation Filomena Highway,
Dipolog City,
Zamboanga del Norte,
Philippines

Utilities Requirements

The grill bar will require a commercial electricity connection. Also, a commercial
water connection will allow a proper and clean food preparation procedure. Utilities are
necessary to run the business is recorded in the table below.

Utilities Expense Monthly Yearly

Electricity 5,000.00 60,000.00
Water 2,000.00 24,000.00
WIFI 1,299.00 15,588.00
Pryce Gas 3,000.00 36,000.00
Gasoline 2,000.00 24,000.00
Total 13,299.00 159,588.00

79
Technology Utilization

Fire Grill Bar cashiers will use an electronic 24/7 point of sale system. This system
includes the ability to process credit cards. Bookkeeping and management functions will
be performed using a laptop.

Waste Disposal Method

In the premises of the store, there is a trash bins that separates trash from bio-
degradable and non-biodegradable materials.Waste from the kitchen have a septic tank
made so that the wastes and non-smelling cancels go straight there, including the water
from the sink used to wash dishes and equipment in the shop. Garbage disposal will also
comply with the rules and regulator and the barangay ordinances on the day and time the
vehicle is collected. Fire Grill Bar will use Manukan town waste services daily. Two large
waste disposal containers will hold the waste until it is picked up.

80
 MANAGEMENT STUDY

The management side of launching a business is one of the most crucial aspects.
The organizational chart, logo, goals, and objectives are all discussed as part of the
management element. This chapter also covers the types of company organization,
employment criteria, and personnel credentials, as well as administrative policies and the
recruitment process, project timetables, and managerial feasibility, all of which are
necessary to run the business.

Nature of the Business

Grilled foods and drinks are definitely one of the favorites of most Filipinos. Most
of the time it is eaten as main course and simply eaten to hang out with family and friends
which you can buy at a very affordable price at fast food or restaurant. Seeing the affection
that grilled foods and beverages receive, we came up to the idea of establishing a grill bar
to meet the demand of the consumer.

Form of Ownership

Fire Grill Bar is a sole proprietorship which business structure owned by an

individual who generally has full control and authority over the business. The business
owner has exclusive rights on all assets and profits of the business. He or she will also be
personally liable for all the debts and losses that the business might incur. Moreover, this
form of business holds proprietor in control over business decisions and is thus accountable
for the success or failure of the business. From a legal standpoint, a proprietorship's owner
is inextricably linked to the business and is personally liable for all the latter's debts.

81
Owner’s Profile

The proposed owner had been involved with the food preparation industry for quite
some time. She already managed and strived hard for the success of their first ever eatery.
Given a small number of personnel/workers to supervised and comparing it with the
numerous tasks to deal with, the business was really running smoothly. But despite of all
the challenges and hurdles the they encounter the small eatery still manages to survive.

Ms. Divine Gonzales is makes a perfect fit for the position in handling this kind of
business considering her passion in cooking and good personal relations to its customers.
With this kind of motivation, the business could take advantage on her skills and talent for
she had already established a reputation in the area of meals preparation and this proposed
food business is anchored to meals-to-go type of business that should somehow give a little
fight and which could compete from other food business as well.

Capitalization

Most of the funds for capitalizing the business will be supplied by Divine Gonzales,
the owner of the business, amounting to P2,700,000.00. Any further project funding will
come from a long-term business loan from PNB or Landbank. Project finance is a mode of
financing designed for long-term capital- intensive projects whereby the source of
financing repayment is solely based on the cash flow generated from the project.

82
 Organizational Structure

MANAGER /
OWNER

BOOKKEEPER/
OFFICE CLERK COOK
AUDITOR

CREW

Figure 17. Business Organizational Structure

Organizational Policies and Procedures

a. Attendance Policy

This policy outlines what is expected of employees in terms of attendance and how
they will handle missed hours. Regular attendance is critical to the business's smooth
workflow and efficiency. Except for permitted paid leave, an employee who fails to report
for duty as required would forfeit pay for the time they are absent. The employee may be
required to make up any time lost due to unauthorized absence in the store.

83
b. Drug and Alcohol Policy

On business premises, the illegal use, consumption, possession, distribution, or

dispensation of drugs or drugs paraphernalia, as well as the unauthorized use, possession,
or being under the influence of alcohol, controlled substances, or inhalants is prohibited.

c. Dress Code Policy

As an employee they are expected and required to always keep the workplace neat
and clean. The employees must appear decent and must wear the following items:
▪ Uniforms
▪ Aprons
▪ Hair net
▪ Appropriate shoes
▪ Gloves

d. Additional Rules
▪ Remove most jewelry and watches before preparing or serving food, or while working
in locations where food is prepared.
▪ Avoid wearing artificial or acrylic nails, as well as nail polish that is cracking or
peeling, or be prepared to always wear gloves.
▪ Always keep a huge smile on your face.
▪ Avoid wearing false eyelashes. When transferring from raw food preparation to
serving, as well as between tasks involving raw meat and tasks involving raw produce,
change aprons.
▪ When leaving the kitchen, remove aprons.

84
Staffing Requirements

Table 4.18. Staffing Requirements

Monthly
Employees Qualification Responsibilities
Salary

• Must be a • Must fulfill various P13,500.00

Manager/ graduate of any responsibilities in
Owner business course the organization
related with especially in
experience. planning and
• Female/Male making decision as
• 25 to 35 years old to what needs to be
accomplished in
order to reach the
organization’s
objectives.
• Must lead the
employees for
ensuring the good
flows in the
organization.
• Must set the
standard level of
performance of
employees.

85
Bookkeeper/ • Must be a • The one that ensure P10,500.00
Auditor graduate of any the proper conduct
business course of audits as part of
related with implementing
experience. quality assurance.
• Female/Male • Responsible for
• 25 to 35 years old maintaining the
confidentiality of
information
obtained during an
audit and reporting
the audit results.
• Must report that the
company’s accounts
give a true and fair
view.

Cook • At least a high • Responsible for P12,000.00

school graduate. preparing and
• Has good making sure that the
hospitality skills dishes are well-
and can do multi- served.
tasking jobs.
• Has a pleasing • Inspect food and
personality. preparation and
• Must have good serving area to
communication ensure observance
skills and possess of safe, sanitary
honesty at all food handling
times. practices.

Estimate expected

86 food consumption
and procure food
from storage.
Service Crew • At least a high • Responsible for P8,550.00
school graduate. providing
• Has good services to the
hospitality skills customers.
and can do multi- • Performs general
tasking jobs. cleaning duties,
• Has a pleasing including
personality. sweeping,
• Must have good mopping and
communication cleaning tables.
skills and possess • Welcome and
honesty at all assists customers.
times.

Office Clerk • Must be a • A person who is P9,000.00

graduate of any in charge of
business course handling
related with payments and
experience. receipts.
• Female/Male • Answering
• 23 to 30 years old phones and greet
• Proven experience clients warmly.
s office clerk or • Assist in filing
other clerical duties.
position. • Perform basic
• Familiarity with bookkeeping
office procedures duties..
and basic • Compile
accounting financial records.
principles. • Answer inquiries
about company.

87
Code of Ethics

The Fire Grill Bar aggressively enforces rules and regulations and provides the
necessary discipline for the staff in order to foster peace and harmony in the workplace
and among its employees. Moreover, the employees are encouraged to show up early for
work. The company will also provide the uniforms that the workers must don at the office.
And the necessary code of ethics should be obeyed by the employee also considers the
following: employees must be respectful when interacting with their managers; employees
must consistently uphold productivity norms; maintaining cleanliness at the workplace
requires constant attention; worker safety must be prioritized at all t imes; the personnel are
not allowed to leave the workplace until their allotted time has gone; staff members should
treat one other with respect at work; the employees must act in a way that doesn't damage
the company's reputation.

Compensation Plan

Table 4.19. Compensation Plan

Number of Direct Labor Administrative

Employees Monthly Rate Annual Rate Total Cost
Employees part of COGS Expenses
MANAGER 13,500.00 162,000.00 1 162,000.00 162,000.00
BOOKKEEPER 10,500.00 126,000.00 1 126,000.00 126,000.00
COOK 12,000.00 144,000.00 4 576,000.00 576,000.00
OFFICE CLERK 9,000.00 108,000.00 3 324,000.00 324,000.00
SERVICE CREW 8,550.00 102,600.00 10 1,026,000.00 1,026,000.00
Total 53,550.00 642,600.00 19 2,214,000.00 1,602,000.00 612,000.00

Gross pay Philhealth PAG-IBIG SSS

Total Mandatory Net Take Home
Position CY 2022-2026
Employee Share Employee Share Employee Share Deductions Pay
(Jan-Dec)
MANAGER 162,000.00 2,227.50 3,240.00 15,510.00 20,977.50 141,022.50
BOOKKEEPER 126,000.00 1,732.50 2,520.00 12,090.00 16,342.50 109,657.50
COOK 576,000.00 7,920.00 11,520.00 55,200.00 74,640.00 501,360.00
OFFICE CLERK 324,000.00 4,455.00 6,480.00 31,140.00 42,075.00 281,925.00
SERVICE CREW 1,026,000.00 14,107.50 20,520.00 98,100.00 132,727.50 893,272.50
Total 2,214,000.00 30,442.50 44,280.00 212,040.00 286,762.50 1,927,237.50

88
Legal Requirements

Before the start of any business operations, certain legal documents must be
complied and secured. To secure these documents, it requires the payment of designated
fees that will vary in its location. It is very important to secure business permits and other
essential legal requirements. The consequences of operating a business without the said
legal requirements range from the closure of business, to the imposition of monetary fines,
and finally, to imprisonment. Nonetheless, noncompliance with these documents would
render the business illegal:

• Police Clearance
Step 1: Register for an Account via the National Police Clearance System.
To apply for a police clearance, online registration should be initiated by
visiting the NCPS website at pnpclearance.ph. The owner shall provide the
required information in the New Applicant Registration box and make sure that
it must provide an active email address. Then check the Terms and Conditions
box and click the Register button.

Step 2: Set an Online Appointment

Sign in to the online account by entering the registered email address and
password. Click the Sign In button to continue. Click the Edit Profile button
and fill out the online form with the necessary details. To set an appointment,
click the Clearance Application button and select the nearest police station
where you'll get a police clearance. The list of available schedules will appear.

89
 Choose the preferred date and time (AM or PM). Then click Next. Click the
Land Bank of the Philippines button and then Save Appointment.The police
clearance online payment details will be displayed. Take note of the reference
number issued by the system.

Step 3: Pay for the Police Clearance Fee

Save the reference number for your police clearance fee and proceed to
payment via various payment channel options.

Step 4: Go to Your Selected Police Station

On the scheduled appointment, bring two valid IDs, your reference number,
and the official receipt of your police clearance payment and present them to
the police station. The owner then undergo biometrics (picture, fingerprints,
and digital signature) capture.

The application will go through a verification process, during which the police
officer will check the biometrics and criminal records on the PNP database.
This process won't take long. Wait for your name to be called for the release of
your police clearance.

• Barangay Clearance
Barangay Clearance is a prerequisite document in acquiring a Mayor’s Permit.
It is obtained from the barangay where your business is located. Getting a copy is easy
by follow these simple steps:

Requirements:
Filed-out application form
Recent Community Tax Certificate (CTC)/Cedula
Payment for fees

90
 STEPS AND PROCEDURES:
Step 1: Go to the designated Barangay Hall and accomplish the application form.
Step 2: Submit the accomplished form.
Step 3: Wait for the assessment.
Step 4: Pay the corresponding fee to the Cashier.
Step 5: Wait for the release and claim the Barangay Clearance.

• DTI Registration
Step 1: Prepare the business name. According to DTI, your business name (BN) refers
to any name, other than your true name, that you’re going to use in regard to
your business.
Step 2: Confirm the availability of the business name. After preparing the business
name ideas, search them on DTI’s website and check if it’s available for use.

Step 3: Fill up the online registration form. If the business name is available, proceed
and fill up DTI’s online registration form through their Business Name
Registration System (BNRS). Take note of the reference code that will be
provided for it will use it in all transactions with BNRS.

Step 4: Pay the registration fee. After filling up the online registration form, follow the
instructions, and pay the necessary registration fee within 7 calendar days from
the application date. Payment can be made via GCash, PayMaya, or
Credit/Debit Card.
Registration fee:
Territorial Scope Free
City/Municipality Php 500

Step 5: Download the certificate. Upon confirmation of payment, the Business Name
will be successfully registered. Go to Transaction Inquiry, accept the Terms

91
 and Conditions, and input the reference code that was provided when filling up
the registration form.

• Mayor’s Permit
Step 1: Prepare the requirements.
Two valid IDs
Proof of Address. Contract of Lease (if rented) or Certificate of Land Title (if
owned)
Certificate of registration from DTI
Barangay Business Clearance

Step 2: Go to the municipal office where the business is located. Fill up the
application form, submit together with other requirements, and claim the
Mayor’s Permit.

• BIR Business Permit

Step 1: Prepare the requirements
DTI Certificate of Registration
Barangay Business Clearance
Mayor’s Permit
Certificate of Lease (if the place is rented) or Certificate of Land Title (if
owned)
Government-issued identification (Passport, Driver’s License, Birth
Certificate, etc.
Step 2: Fill up the BIR Form 1901. Accomplish 3 copies of the BIR Form 1901
which can be downloaded here.
Step 3: Go to the respective Revenue District Office (RDO). The RDO is where the
business is located and has jurisdiction over it.

92
Step 4: Pay the Registration Fee. Pay the registration fee in BIR accredited banks.
Accredited banks will provide a BIR payment form. Submit this to the bank
together with the Documentary Stamp Tax on Lease. After payment, submit
to the RDO a photocopy of the BIR form payments and other documentary
requirements.
Step 5: Claim the Certificate of Registration (COR). Some RDOs might require to
attend a seminar about filing taxes before claiming COR. Clarify this to the
RDO after paying registration fee. Upon claiming the COR, ensure that owner
will also receive the “Ask for Receipt” sign.
Step 6: Purchase and register books of account. A book of account is where the
business keep the original record of all business transactions.
Step 7: Secure an Authority to Print (ATP). BIR requires businesses to have
Authority to Print receipts (for businesses offering services) or commercial
invoices (for businesses selling goods). Accomplish and submit 3 copies of
BIR Form 1906 at the RDO, together with a sample of principal or
supplementary invoices and a copy of your COR. It would usually take a
week before can get the ATP.
Upon acquiring the ATP, submit it to an accredited BIR printer. Check BIR
accredited printers here. The release of the official invoices usually takes up
to 2 weeks.

93
 FINANCIAL STUDY

Financial Assumptions

• Initial Investment by the owner is P2,700,000.

• Sales are forecasted to increase by 5% per annum.
• Raw materials ending inventory is estimated to be about one month estimated cost
of raw materials cost.
• Store equipment are estimated to have a useful life of 5 years.
• While, furniture and fixture kitchen equipment, right of use asset.
• Straight line method of depreciation is used in depreciating depreciable.
• Purchases of supplies will increase by 5% annually.
• Other expense held constant.

94
Opening of Financial Statements
Statement of Financial Performance
Fire Grill Bar
Projected Statement of Financial Performance (5 years)
For the period Ended December 31

Notes Pre-Op Year 0 Year 1 Year 2 Year 3 Year 4 Year 5

CY 2022 CY 2023 CY 2024 CY 2025 CY 2026 CY 2027
1
Sales 32,643,410.00 34,275,580.50 35,989,359.53 37,788,827.50 39,678,268.88
Total Revenue
Less: Cost of Goods Sold
Direct cost of Materials 2 26,114,728.00 27,420,464.40 28,791,487.62 30,231,062.00 31,742,615.10
Direct Labor 3 1,602,000.00 1,602,000.00 1,602,000.00 1,602,000.00 1,602,000.00
Gross Operating Profit - 4,926,682.00 5,253,116.10 5,595,871.90 5,955,765.50 6,333,653.78
Less: Adminstrative Expenses
Salaries and Wages 3 612,000.00 612,000.00 612,000.00 612,000.00 612,000.00
13th Month Pay 4 184,500.00 184,500.00 184,500.00 184,500.00 184,500.00
Christmas Bonus 4 95,000.00 95,000.00 95,000.00 95,000.00 95,000.00
PHIC Contrib. Expense - Employer Share 5 30,442.50 30,442.50 30,442.50 30,442.50 30,442.50
PAG-IBIG Contrib. Expense - Employer Share 5 44,280.00 44,280.00 44,280.00 44,280.00 44,280.00
SSS Contrib. Expense - Employer Share 5 99,360.00 99,360.00 99,360.00 99,360.00 99,360.00
Office Supplies 6 18,000.00 18,900.00 19,845.00 20,837.25 21,879.11
Sanitary Supplies 7 5,545.00 5,822.25 6,113.36 6,419.03 6,739.98
Kitchen Supplies 8 74,278.00 0.00 0.00 74,278.00 0.00
Rent Expenses 9 144,000.00 144,000.00 144,000.00 144,000.00 144,000.00
Utility Expense 10 159,588.00 167,567.40 175,945.77 184,743.06 193,980.21
Business permits and licenses 11 7,300.00 7,300.00 7,300.00 7,300.00 7,300.00 7,300.00
Depreciation Expense
Leasehold Improvements 12 60,309.15 60,309.15 60,309.15 60,309.15 60,309.15
Store Equipments 13 47,512.40 47,512.40 47,512.40 47,512.40 47,512.40
Furniture and Fixture 14 15,024.80 15,024.80 15,024.80 15,024.80 15,024.80
Total Expense 7,300.00 1,597,139.85 1,532,018.50 1,541,632.98 1,626,006.19 1,562,328.16
Net Income (7,300.00) 3,329,542.15 3,721,097.60 4,054,238.92 4,329,759.31 4,771,325.62

95
Statement of Financial Position
Fire Grill Bar
Projected Statement of Financial Position (5 years)
As of December 31

Pre-Op Year 0 Year 1 Year 2 Year 3 Year 4 Year 5

Notes
CY 2022 CY 2023 CY 2024 CY 2025 CY 2026 CY 2027
ASSET
Curent Assets
Cash and Cash Equivalent ₱ 1,098,078.84 ₱ 4,623,568.09 ₱ 8,466,275.93 ₱ 12,567,785.28 ₱ 17,093,306.13 ₱ 21,987,478.10
Raw materials Inventory 15 858,566.40 858,566.40 858,566.40 858,566.40 858,566.40 858,566.40
Supplies Inventory 16 97,823.00 24,722.25 25,958.36 101,534.28 28,619.09 28,619.09
Prepaid Rent 17 24,000.00 24,000.00 24,000.00 24,000.00 24,000.00 24,000.00
Total Curent Assets 2,078,468.24 5,530,856.74 9,374,800.69 13,551,885.96 18,004,491.62 22,898,663.59

Non-Curent Assets (Net of Depreciation)

Property, Plant and Equipment
Leasehold Improvements 18 301,545.76 241,236.61 180,927.46 120,618.30 60,309.15 -
Store Equipments 19 237,562.00 190,049.60 142,537.20 95,024.80 47,512.40 -
Furniture and Fixture 20 75,124.00 60,099.20 45,074.40 30,049.60 15,024.80 -
Total Non-Curent Assets 614,231.76 491,385.41 368,539.06 245,692.70 122,846.35 -
TOTAL ASSETS ₱ 2,692,700.00 ₱ 6,022,242.15 ₱ 9,743,339.75 ₱ 13,797,578.67 ₱ 18,127,337.98 22,898,663.59

LIABILITIES AND OWNER'S EQUITY

Current Liabilities
Accounts Payable ₱ - ₱ - ₱ - ₱ - ₱ - -
Total Curent Liabilities - - - - - -

Non-Current Liabilities
Other Payables - - - - - -
Total Non-Curent Liabilities - - - - - -
TOTAL LIABILITIES - - - - - -

OWNER'S EQUITY
Owner's Equity, Beg. 2,700,000.00 2,692,700.00 6,022,242.15 9,743,339.75 13,797,578.67 18,127,337.98
Add (Less):
Income / (Loss) (7,300.00) 3,329,542.15 3,721,097.60 4,054,238.92 4,329,759.31 4,771,325.62
Owner's Equity, End. 2,692,700.00 6,022,242.15 9,743,339.75 13,797,578.67 18,127,337.98 22,898,663.59
TOTAL LIABILITIES AND OWNER'S EQUITY ₱ 2,692,700.00 ₱ 6,022,242.15 ₱ 9,743,339.75 ₱ 13,797,578.67 ₱ 18,127,337.98 ₱ 22,898,663.59

96
Statement of Cash Flows
Fire Grill Bar
Projected Statement of Cash Flows (5 years)
For the Period ended December 31

Pre-Op Year 0 Year 1 Year 2 Year 3 Year 4 Year 5

CY 2022 CY 2023 CY 2024 CY 2025 CY 2026 CY 2027
Cash Flow from Operating Activities:
Cash Inflows:
Collection from Sales - 32,643,410.00 34,275,580.50 35,989,359.53 37,788,827.50 39,678,268.88
Total Cash Inflows - 32,643,410.00 34,275,580.50 35,989,359.53 37,788,827.50 39,678,268.88
Cash Outflows:
Purchase of Raw Materials 858,566.40 26,114,728.00 27,420,464.40 28,791,487.62 30,231,062.00 31,742,615.10
Payment of Salaries and Wages - 1,927,237.50 1,927,237.50 1,927,237.50 1,927,237.50 1,927,237.50
13th Month Pay - 184,500.00 184,500.00 184,500.00 184,500.00 184,500.00
Christmas Bonus - 95,000.00 95,000.00 95,000.00 95,000.00 95,000.00
PHIC Contributions - 60,885.00 60,885.00 60,885.00 60,885.00 60,885.00
PAG-IBIG Contributions - 88,560.00 88,560.00 88,560.00 88,560.00 88,560.00
SSS Contributions - 311,400.00 311,400.00 311,400.00 311,400.00 311,400.00
Office Supplies 18,000.00 18,900.00 19,845.00 20,837.25 21,879.11 21,879.11
Sanitary Supplies 5,545.00 5,822.25 6,113.36 6,419.03 6,739.98 6,739.98
Kitchen Supplies 74,278.00 - - 74,278.00 - -
Rent Expenses 24,000.00 144,000.00 144,000.00 144,000.00 144,000.00 144,000.00
Utility Expense 159,588.00 167,567.40 175,945.77 184,743.06 193,980.21
Business permits and licenses 7,300.00 7,300.00 7,300.00 7,300.00 7,300.00 7,300.00
Total Cash Outflows 987,689.40 29,117,920.75 30,432,872.66 31,887,850.17 33,263,306.65 34,784,096.91
Net Cash Provided(Used) from Operating Activities (987,689.40) 3,525,489.25 3,842,707.84 4,101,509.35 4,525,520.85 4,894,171.97
Cash Flows from Investing Activities:
Cash Inflows:
Proceeds from sale of assets 0.00 0.00 0.00 0.00 0.00 0.00
Total cash Inflows 0.00 0.00 0.00 0.00 0.00 0.00
Cash Outflows:
Purchase of Property, Plant and equipment
Construction of Leasehold Improvements 301,545.76 0.00 0.00 0.00 0.00 0.00
Purchase of Store Equipment 237,562.00 0.00 0.00 0.00 0.00 0.00
Purchase of Furniture and Fixtures 75,124.00 0.00 0.00 0.00 0.00 0.00
Total Cash Outflows 614,231.76 0.00 0.00 0.00 0.00 0.00
Net Cash Provided(Used) from Investing Activities (614,231.76) 0.00 0.00 0.00 0.00 0.00
Cash Flows from Financing Activities
Cash Inflows:
Investments 2,700,000.00 0.00 0.00 0.00 0.00 0.00
Total Cash inflows 2,700,000.00 0.00 0.00 0.00 0.00 0.00
Cash Outflows:
Withdrawals 0.00 0.00 0.00 0.00 0.00 0.00
Total Cash Outflows 0.00 0.00 0.00 0.00 0.00 0.00
Net Cash Provided(Used) from Financing Activities 2,700,000.00 0.00 0.00 0.00 0.00 0.00
Cash provided(used) by Operating, Investing and Financing Activities
1,098,078.84 3,525,489.25 3,842,707.84 4,101,509.35 4,525,520.85 4,894,171.97
Add: Cash Balance, Beg. - 1,098,078.84 4,623,568.09 8,466,275.93 12,567,785.28 17,093,306.13
Cash Balance, End 1,098,078.84 4,623,568.09 8,466,275.93 12,567,785.28 17,093,306.13 21,987,478.10

97
Statement of Owner’s Equity
Fire Grill Bar
Projected Statement of Owner's Equity (5 years)
As of December 31

Pre-Op Year 0 Year 1 Year 2 Year 3 Year 4 Year 5

CY 2022 CY 2023 CY 2024 CY 2025 CY 2026 CY 2027

Owner's Equity, Beg. 2,700,000.00 2,692,700.00 6,022,242.15 9,743,339.75 13,797,578.67 18,127,337.98

Add:Retained Operating Surplus
Net Income (7,300.00) 3,329,542.15 3,721,097.60 4,054,238.92 4,329,759.31 4,771,325.62
Total
Add/Deduct:
Additional Investment - - - -
Withdrawals - - - -
Owner's Equity, End. 2,692,700.00 6,022,242.15 9,743,339.75 13,797,578.67 18,127,337.98 22,898,663.59

98
Notes to Financial Statements
Fire Grill Bar

Note 1 – Sales

Annual Sale
Products Daily Sales
Year 1
BBQ Products 27,625.00 10,083,125.00
Desserts 5,775.00 2,107,875.00
Beverages/Softdrinks 8,750.00 3,193,750.00
Energy Drinks 880.00 321,200.00
Alcoholic Drinks 46,404.00 16,937,460.00
Total 89,434.00 32,643,410.00

Year Total Sales %

CY 2023 32,643,410.00 0.00%
CY 2024 34,275,580.50 5.00%
CY 2025 35,989,359.53 5.00%
CY 2026 37,788,827.50 5.00%
CY 2027 39,678,268.88 5.00%

99
 Demand QTY
Products Price Daily Sales Annual Sales
Daily
BBQ Products
Rice 100 10.00 1,000.00 365,000.00
Rice w/ Chicken 100 120.00 12,000.00 4,380,000.00
Chicken 50 100.00 5,000.00 1,825,000.00
Pork 45 105.00 4,725.00 1,724,625.00
Sisig 45 70.00 3,150.00 1,149,750.00
Barbeque 50 5.00 250.00 91,250.00
Bulalo 30 50.00 1,500.00 547,500.00
Total 420 27,625.00 10,083,125.00
Desserts
Halo-Halo (Regular) 80 30.00 2,400.00 876,000.00
Halo-Halo (Special) 75 45.00 3,375.00 1,231,875.00
Total 155 5,775.00 2,107,875.00
Beverages/Softdrinks
Coca-Cola 8oz 20 12.00 240.00 87,600.00
Coca-Cola 12oz 50 15.00 750.00 273,750.00
Coca-Cola Mismo 30 18.00 540.00 197,100.00
Coca-Cola 1 Liter 50 45.00 2,250.00 821,250.00
Sprite 8oz 15 12.00 180.00 65,700.00
Sprite 12oz 45 15.00 675.00 246,375.00
Sprite Mismo 25 18.00 450.00 164,250.00
Sprite 1 Liter 15 45.00 675.00 246,375.00
Royal 8oz 10 12.00 120.00 43,800.00
Royal 12oz 20 15.00 300.00 109,500.00
Royal Mismo 10 18.00 180.00 65,700.00
Royal 1 Liter 10 45.00 450.00 164,250.00
Pepsi 8oz 15 10.00 150.00 54,750.00
Pepsi 12oz 15 13.00 195.00 71,175.00
Pepsi Mismo 15 15.00 225.00 82,125.00
Pepsi 1 Liter 10 40.00 400.00 146,000.00
7-Up 8oz 15 10.00 150.00 54,750.00
7-Up 12oz 15 13.00 195.00 71,175.00
7-Up Mismo 15 15.00 225.00 82,125.00
7-Up 1 Liter 10 40.00 400.00 146,000.00
Total 410 8,750.00 3,193,750.00
Energy Drinks
Sting 30 16.00 480.00 175,200.00
Cobra 25 16.00 400.00 146,000.00
Total 55 880.00 321,200.00
Alcoholic Drinks
San Miguel - Apple Flavor 72 50.00 3,600.00 1,314,000.00
San Miguel - Lemon Flavor 48 50.00 2,400.00 876,000.00
San Miguel - Pale Pilsen 320ml 30 41.00 1,230.00 448,950.00
San Miguel - Pale Pilsen 1ltr. 60 110.00 6,600.00 2,409,000.00
Red Horse - 1 Liter 60 120.00 7,200.00 2,628,000.00
Red Horse - Stallion 48 60.00 2,880.00 1,051,200.00
GSM Blue - Mojito 10 110.00 1,100.00 401,500.00
GSM Blue - Margarita 5 110.00 550.00 200,750.00
GSM Blue - Pomelo 7 110.00 770.00 281,050.00
Tanduay Rhum - 5 years 15 130.00 1,950.00 711,750.00
Tanduay Rhum - Rhum Light 10 135.00 1,350.00 492,750.00
Tanduay Rhum - Boracay Rhum 10 135.00 1,350.00 492,750.00
Tanduay Rhum - Tanduay ICE 24 32.00 768.00 280,320.00
Emperador - Light 750ml 10 110.00 1,100.00 401,500.00
Emperador - Light 1L 7 140.00 980.00 357,700.00
Emperador - The Bar 11 120.00 1,320.00 481,800.00
Alfonso - Brandy 700ml 5 384.00 1,920.00 700,800.00
Alfonso - Brandy 1L 3 432.00 1,296.00 473,040.00
Alfonso - Light 700ml 6 264.00 1,584.00 578,160.00
Alfonso - Light 1L 4 336.00 1,344.00 490,560.00
Fundador - Light 700ml 6 336.00 2,016.00 735,840.00
Fundador - Light 1L 3 432.00 1,296.00 473,040.00
Fundador - Jamaica (Lime) 40 45.00 1,800.00 657,000.00
Total 494 46,404.00 16,937,460.00

GRAND TOTAL 89,434.00 32,643,410.00

100
Note 2 – Cost of Goods Sold

Annual Production
Products Daily Production
Year 1
BBQ Products 22,100.00 8,066,500.00
Desserts 4,620.00 1,686,300.00
Beverages/Softdrinks 7,000.00 2,555,000.00
Energy Drinks 704.00 256,960.00
Alcoholic Drinks 37,123.20 13,549,968.00
Total 71,547.20 26,114,728.00

Year Total Sales %

CY 2022 26,114,728.00 0.00%
CY 2023 27,420,464.40 5.00%
CY 2024 28,791,487.62 5.00%
CY 2025 30,231,062.00 5.00%
CY 2026 31,742,615.10 5.00%

101
 Demand QTY Cost of Goods
Products Daily Cost Annual Cost
Daily Sold per unit

BBQ Products
Rice 100 8.00 800.00 292,000.00
Rice w/ Chicken 100 96.00 9,600.00 3,504,000.00
Chicken 50 80.00 4,000.00 1,460,000.00
Pork 45 84.00 3,780.00 1,379,700.00
Sisig 45 56.00 2,520.00 919,800.00
Barbeque 50 4.00 200.00 73,000.00
Bulalo 30 40.00 1,200.00 438,000.00
Total 420 22,100.00 8,066,500.00
Desserts
Halo-Halo (Regular) 80 24.00 1,920.00 700,800.00
Halo-Halo (Special) 75 36.00 2,700.00 985,500.00
Total 4,620.00 1,686,300.00
Beverages/Softdrinks
Coca-Cola 8oz 20 9.60 192.00 70,080.00
Coca-Cola 12oz 50 12.00 600.00 219,000.00
Coca-Cola Mismo 30 14.40 432.00 157,680.00
Coca-Cola 1 Liter 50 36.00 1,800.00 657,000.00
Sprite 8oz 15 9.60 144.00 52,560.00
Sprite 12oz 45 12.00 540.00 197,100.00
Sprite Mismo 25 14.40 360.00 131,400.00
Sprite 1 Liter 15 36.00 540.00 197,100.00
Royal 8oz 10 9.60 96.00 35,040.00
Royal 12oz 20 12.00 240.00 87,600.00
Royal Mismo 10 14.40 144.00 52,560.00
Royal 1 Liter 10 36.00 360.00 131,400.00
Pepsi 8oz 15 8.00 120.00 43,800.00
Pepsi 12oz 15 10.40 156.00 56,940.00
Pepsi Mismo 15 12.00 180.00 65,700.00
Pepsi 1 Liter 10 32.00 320.00 116,800.00
7-Up 8oz 15 8.00 120.00 43,800.00
7-Up 12oz 15 10.40 156.00 56,940.00
7-Up Mismo 15 12.00 180.00 65,700.00
7-Up 1 Liter 10 32.00 320.00 116,800.00
Total 410 7,000.00 2,555,000.00
Energy Drinks
Sting 30 12.80 384.00 140,160.00
Cobra 25 12.80 320.00 116,800.00
Total 55 704.00 256,960.00
Alcoholic Drinks
San Miguel - Apple Flavor 72 40.00 2,880.00 1,051,200.00
San Miguel - Lemon Flavor 48 40.00 1,920.00 700,800.00
San Miguel - Pale Pilsen 320ml 30 32.80 984.00 359,160.00
San Miguel - Pale Pilsen 1ltr. 60 88.00 5,280.00 1,927,200.00
Red Horse - 1 Liter 60 96.00 5,760.00 2,102,400.00
Red Horse - Stallion 48 48.00 2,304.00 840,960.00
GSM Blue - Mojito 10 88.00 880.00 321,200.00
GSM Blue - Margarita 5 88.00 440.00 160,600.00
GSM Blue - Pomelo 7 88.00 616.00 224,840.00
Tanduay Rhum - 5 years 15 104.00 1,560.00 569,400.00
Tanduay Rhum - Rhum Light 10 108.00 1,080.00 394,200.00
Tanduay Rhum - Boracay Rhum 10 108.00 1,080.00 394,200.00
Tanduay Rhum - Tanduay ICE 24 25.60 614.40 224,256.00
Emperador - Light 750ml 10 88.00 880.00 321,200.00
Emperador - Light 1L 7 112.00 784.00 286,160.00
Emperador - The Bar 11 96.00 1,056.00 385,440.00
Alfonso - Brandy 700ml 5 307.20 1,536.00 560,640.00
Alfonso - Brandy 1L 3 345.60 1,036.80 378,432.00
Alfonso - Light 700ml 6 211.20 1,267.20 462,528.00
Alfonso - Light 1L 4 268.80 1,075.20 392,448.00
Fundador - Light 700ml 6 268.80 1,612.80 588,672.00
Fundador - Light 1L 3 345.60 1,036.80 378,432.00
Fundador - Jamaica (Lime) 40 36.00 1,440.00 525,600.00
Total 494 37,123.20 13,549,968.00

GRAND TOTAL 71,547.20 26,114,728.00

102
Note 3 – Salaries and Wages

Number of Direct Labor Administrative

Employees Monthly Rate Annual Rate Total Cost
Employees part of COGS Expenses
MANAGER 13,500.00 162,000.00 1 162,000.00 162,000.00
BOOKKEEPER 10,500.00 126,000.00 1 126,000.00 126,000.00
COOK 12,000.00 144,000.00 4 576,000.00 576,000.00
OFFICE CLERK 9,000.00 108,000.00 3 324,000.00 324,000.00
SERVICE CREW 8,550.00 102,600.00 10 1,026,000.00 1,026,000.00
Total 53,550.00 642,600.00 19 2,214,000.00 1,602,000.00 612,000.00

Note 4 – 13th Month Pay & Christmas Bonus

Number of Total 13th Month

Employees Monthly Rate
Employees Pay
MANAGER 13,500.00 1 13,500.00
BOOKKEEPER 10,500.00 1 10,500.00
COOK 12,000.00 4 48,000.00
OFFICE CLERK 9,000.00 3 27,000.00
SERVICE CREW 8,550.00 10 85,500.00
Total 53,550.00 184,500.00

Number of Total Christmas

Employees Christmas Bonus
Employees Bonus
MANAGER 5,000.00 1 5,000.00
BOOKKEEPER 5,000.00 1 5,000.00
COOK 5,000.00 4 20,000.00
OFFICE CLERK 5,000.00 3 15,000.00
SERVICE CREW 5,000.00 10 50,000.00
Total 25,000.00 95,000.00

103
Note 5 – PHIC, Pag-Ibig and SSS contributions (Employer Share)
Philhealth PAG-IBIG SSS
Gross pay
Position CY 2023-2027
Employer Share Employer Share Employer Share
(Jan-Dec)

MANAGER 162,000.00 2,227.50 3,240.00 7,290.00

BOOKKEEPER 126,000.00 1,732.50 2,520.00 5,670.00
COOK 576,000.00 7,920.00 11,520.00 25,920.00
OFFICE CLERK 324,000.00 4,455.00 6,480.00 14,580.00
SERVICE CREW 1,026,000.00 14,107.50 20,520.00 45,900.00
Total 2,214,000.00 30,442.50 44,280.00 99,360.00

Note 6 – Office Supplies Expense

Office Supplies Expense 2022 2023 2024 2025 2026 2027

Supplies Inv. ty, beg 18,000.00 18,900.00 19,845.00 20,837.25 21,879.11
Add: Purchases 18,000.00 18,900.00 19,845.00 20,837.25 21,879.11 21,879.11
Total supplies available for used 18,000.00 36,900.00 38,745.00 40,682.25 42,716.36 43,758.23
Less: Supplies Inv. Ty, end 18,000.00 18,900.00 19,845.00 20,837.25 21,879.11 21,879.11
Supplies Expense - 18,000.00 18,900.00 19,845.00 20,837.25 21,879.11

Note 7 – Sanitary Supplies Expense

Sanitary Supplies 2022 2023 2024 2025 2026 2027

Supplies Inv. ty, beg 5,545.00 5,822.25 6,113.36 6,419.03 6,739.98
Add: Purchases 5,545.00 5,822.25 6,113.36 6,419.03 6,739.98 6,739.98
Total supplies available for used 5,545.00 11,367.25 11,935.61 12,532.39 13,159.01 13,479.96
Less: Supplies Inv. Ty, end 5,545.00 5,822.25 6,113.36 6,419.03 6,739.98 6,739.98
Supplies Expense - 5,545.00 5,822.25 6,113.36 6,419.03 6,739.98
Note 8 – Kitchen Supplies Expense

Kitchen Supplies 2022 2023 2024 2025 2026 2027

Supplies Inv. ty, beg 74,278.00 - - 74,278.00 -
Add: Purchases 74,278.00 - - 74,278.00 - -
Total supplies available for used 74,278.00 74,278.00 - 74,278.00 74,278.00 -
Less: Supplies Inv. Ty, end 74,278.00 - - 74,278.00 - -
Supplies Expense - 74,278.00 - - 74,278.00 -

104
Note 9 – Rental Expenses

Rental Expense Monthly Yearly 2022 2023 2024 2025 2026 2027
Rent Expense 12,000.00 144,000.00 144,000.00 144,000.00 144,000.00 144,000.00 144,000.00
Total 12,000.00 144,000.00 - 144,000.00 144,000.00 144,000.00 144,000.00 144,000.00

Note 10 – Utility Expenses

Utilities Expense Monthly Yearly 2022 2023 2024 2025 2026 2027
Electricity 5,000.00 60,000.00 - 60,000.00 63,000.00 66,150.00 69,457.50 72,930.38
Water 2,000.00 24,000.00 - 24,000.00 25,200.00 26,460.00 27,783.00 29,172.15
WIFI 1,299.00 15,588.00 - 15,588.00 16,367.40 17,185.77 18,045.06 18,947.31
Pryce Gas 3,000.00 36,000.00 - 36,000.00 37,800.00 39,690.00 41,674.50 43,758.23
Gasoline 2,000.00 24,000.00 - 24,000.00 25,200.00 26,460.00 27,783.00 29,172.15
Total 13,299.00 159,588.00 - 159,588.00 167,567.40 175,945.77 184,743.06 193,980.21

Note 11 - Business Permits and Licenses

Business permits and 2022 2023 2024 2025 2026 2027
Yearly
licenses Year 0 Year 1 Year 2 Year 3 Year 4 Year 5
Police clearance 250.00 250.00 250.00 250.00 250.00 250.00 250.00
Barangay clearance 50.00 50.00 50.00 50.00 50.00 50.00 50.00
DTI 500.00 500.00 500.00 500.00 500.00 500.00 500.00
Mayor’s Permit 2,500.00 2,500.00 2,500.00 2,500.00 2,500.00 2,500.00 2,500.00
Business Permit 4,000.00 4,000.00 4,000.00 4,000.00 4,000.00 4,000.00 4,000.00
TOTAL 7,300.00 7,300.00 7,300.00 7,300.00 7,300.00 7,300.00 7,300.00

Note 12 – Depreciation Expenses – Leasehold Improvements

Estimated
Monthly Annual
Particulars Unit Cost QTY Total Cost Useful Life
Depreciation Depreciation
(months)
Leasehold Improvements 301,545.76 1 301,545.76 60 5,025.76 60,309.15
Total 301,545.76 301,545.76 5,025.76 60,309.15

105
Note 13 – Depreciation Expenses – Store Equipment
Estimated
Monthly Annual
Store Equipments Unit Cost QTY Total Cost Useful Life
Depreciation Depreciation
(months)
POS System 11,990.00 1 11,990.00 60 199.83 2,398.00
Freezer 15,950.00 1 15,950.00 60 265.83 3,190.00
Rice Cooker 8,250.00 3 24,750.00 60 412.50 4,950.00
Beverage Fridge 28,750.00 1 28,750.00 60 479.17 5,750.00
Karaoke Machine 28,750.00 1 28,750.00 60 479.17 5,750.00
Microphone 599.00 3 1,797.00 60 29.95 359.40
Ice Maker 8,250.00 1 8,250.00 60 137.50 1,650.00
Exhaust Fan 3,780.00 5 18,900.00 60 315.00 3,780.00
Motorcycle 56,900.00 1 56,900.00 60 948.33 11,380.00
Laptop 17,950.00 1 17,950.00 60 299.17 3,590.00
Generator 11,999.00 1 11,999.00 60 199.98 2,399.80
Pressure Cooker 2,899.00 2 5,798.00 60 96.63 1,159.60
Speaker 2,889.00 2 5,778.00 60 96.30 1,155.60
Total 198,956.00 237,562.00 3,959.37 47,512.40

Note 14 – Depreciation Expenses – Furniture and Fixtures

Estimated
Monthly Annual
Furniture and Fixture Unit Cost QTY Total Cost Useful Life
Depreciation Depreciation
(months)
Tables and Chairs 3,515.00 10 35,150.00 60 585.83 7,030.00
Fluorescent Light 182.00 10 1,820.00 60 30.33 364.00
Cashier’s Chair 969.00 1 969.00 60 16.15 193.80
Ceiling Fan 1,580.00 5 7,900.00 60 131.67 1,580.00
Grill 23,800.00 1 23,800.00 60 396.67 4,760.00
Kitchen Cabinet 5,485.00 1 5,485.00 60 91.42 1,097.00
Total 35,531.00 75,124.00 1,252.07 15,024.80

106
Break Even Analysis
It can be gleaned from the presentation below that the business must have at least a total

sales of approximately P29,313,867.85 annually or P 2,442,822.32 monthly or P93,954.70 daily

on its products for it to have a break-even profit.

Demand SP/Cost per

Break even point Total Sales
QTY Unit
Sales 29,313,867.85
Less: Operating Cost 27,716,728.00

Gross profit 1,597,139.85

Less: (Annual Cost)
Adminstrative Expenses 1,474,293.50
Depreciation 122,846.35
Income / Loss 0.00

Direct cost of Materials 26,114,728.00

Direct Labor 1,602,000.00
Admnistrative Expenses 1,474,293.50
Depreciation 122,846.35
29,313,867.85

107
Financial Ratio Analysis

Return on Investment

ROI is a performance measure used to evaluate the efficiency of an investment or to

compare the efficiency of a number of different investments. The higher the return on ROI of a

project, the greater the profit earned per peso invested in the operating assets

The return on investment of the project for the first year is 149.67%. This means that there

is high profit earned per peso invested in the project.

Net Income Average Net Income Cost of Investment ROI

Year 1 3,329,542.15 2,700,000.00 123.32%
Year 2 3,721,097.60 2,700,000.00 137.82%
Year 3 4,054,238.92 4,041,192.72 2,700,000.00 150.16%
Year 4 4,329,759.31 2,700,000.00 160.36%
Year 5 4,771,325.62 2,700,000.00 176.72%

Return on Investment = Retrurn for 5 Average Net Income

years Cost of Investment

Return on Investment = Retrurn for 5 4,041,192.72

years 2,700,000.00

Return on Investment = Retrurn for 5

149.6738%
years

108
Payback Period.
This method refers to the length of time before investment is recovered. It is the time

where the cumulative cash inflows are equal to the cost of investment. If the payback period is

less than or equal to the maximum allowed payback period by the management, accept;

otherwise, reject. Thus, the more quickly the cost of an investment can be recovered, the more

desirable is the investment.

The project financial evaluation regarding payback period showed 0.7659 year. This

means that the project cost could be recovered in less than 5 years.

The project is acceptable and a desirable investment.

Cummulative Cash Investment

Initial Capital Cash Inflow Payback Period
Inflow Balance
Year 1 2,700,000.00 3,525,489.25 3,525,489.25 0.77
Year 2 3,842,707.84 7,368,197.09
Year 3 4,101,509.35 11,469,706.44
Year 4 4,525,520.85 15,995,227.29
Year 5 4,894,171.97 20,889,399.26
Payback Period 0.7659

109
 SOCIO-ECONOMIC STUDY

Social Benefits

Fire Grill Bar is new in the locality of Manukan where people can easily visit
whenever they want to hang out with their friends, families and loved ones. The
customers will have sufficient supply of food and beverages products for their needs.
Relative to this, the business will also provide additional employment for the
unemployed residence especially in the Municipality of Manukan

Economic Benefits

Many jobs will become available in Manukan when Fire Grill Bar opens. Also,
some customers after eating at the grill bar may purchase gasoline or run errands in
town. Both of these things will increase the income of the town. Moreover, The
Government will benefit on the taxes and permits paid by the business. These taxes and
permits increased the revenue of the government. They use this fund to support its
projects and expenditures for the development of the municipality as well as the whole
country

110
 CHAPTER 5

CONCLUSION AND RECOMMENDATION

Summary of Findings

The business idea has good projections. Central Manukan has a growing
population with increasing income. There is only one business competitor in the area.
This is a good business idea and a good location to try it.

Conclusion

The projections show Grill Bar revenue is much larger than cost of running the
business. It is a worthwhile business idea.

Recommendation

Fire Grill Bar should be founded. The owner should hire enthusiastic, trustworthy
employees.

111
 REFERENCES

10 Tips to Avoid Penalties during Bureau of Internal Revenue Tax Mapping.

(2016, January8). BlogPH.net. Retrieved from
https://www.blogph.net/2016/01/10-tips-in-avoiding- penalties-during-bir-tax-
mapping.html

BaguioCityGuide. (2020, November 25). DTI Registration | How to Register Your

Business Name Online. Retrieved from: https://baguiocityguide.com/how-to-
get-dti-business- name-registration-the-newnormal-guide/

IndiaMART. (n.d.). POS System, For Windows. Retrieved

from: https://www.indiamart.com/proddetail/pos-system-22369698633.html
Manukan, Zamboanga del Norte. (n.d.). In Google Maps. Retrieved
from: https://www.google.com/maps/

PhilAtlas. (n.d.). Manukan, Province of Zamboanga del Norte. Retrieved

from: https://www.philatlas.com/mindanao/r09/zamboanga-del-
norte/manukan.html

112
 Republic of the Philippines
Estanislao Kostka College, Inc.
Saint Kostka Heights, Polot, Poblacion,
Manukan, Zamboanga del Norte

CERTIFICATE OF ORIGINALITY

This is to certify that this feasibility study is our work and does not contain
any material previously published or written by another person nor material which
to a substantial extent has been accepted for the award of any degree or diploma in
any Universities of the Philippines, and other educational institutions, except where
due acknowledgment is made in the feasibility study. Any contribution made to the
feasibility study by others, with whom we worked at Saint Estanislao Kostka College
Inc. or elsewhere, is explicitly acknowledged in the Study.

RIZA MAE C. ROCABERTE EDNA G. LANSANGON

Researcher Researcher

JANE J. MANDAS JOAN D. UNDO

Researcher Researcher

DIVINE GRACE D. GONZALES AVIES O. JARALVE

Researcher Researcher

Attested by:

CYRUS CLYDE CULANCULAN

Adviser

113
 CURRICULUM VITAE

RIZA MAE C. ROCABERTE

Poblacion, Manukan Zamboanga del Norte

Cell #: 09056846416
[email protected]

PERSONAL DATA

Date of Birth : June 03, 1998

Age : 23
Place of Birth : Poblacion, Manukan Zamboanga Del Norte
Height : 5’2
Father : Modesto Dinopol Rocaberte
Mother : Perigrina Candoy Rocaberte
Address : Poblacion, Manukan Zamboanga Del Norte
Religion : Roman Catholic
Gender : Female
Civil Status : Single
Language/Dialect Spoken : English, Tagalog and Bisaya

SKILLS AND INTEREST

Computer literate (MS, Excel)

Good in oral and written communication
Positive attitude and adaptable
Active listening.

EDUCATIONAL BACKGROUND
TERTIARY Bachelor of Science in Business Administration
Saint Estanislao Kostka College Inc.
2022-2023
SECONDARY Manukan National High School
Batch 2014-2015

ELEMENTARY Manukan East Central School

Batch 2009-2010

114
 CURRICULUM VITAE

EDNA G. LANSANGON

Meses, Manukan Z.N

Cellphone #:09305033091
Email Address: lansangonedna@ gmail.com

CAREER OBJECTIVES

I am seeking for company where my experience can not only improved the status of
the company but also automate the working process to the best possible one.

PERSONAL DETAILS

Age: 33 Years Old

Place of Birth: Meses, Manukan, Z.N
Date of Birth: July 13, 1989
Position Desired: Any Position
Gender: Female
Name of Father: Carlito I. Lansangon (deceased)
Name of Mother: Linda G. Lansangon
Civil Status: Single
Religion: Roman Catholic

EDUCATIONAL ATAINMENT

College: Bachelor in Science Business Administration

Saint Estanislao Kostka College Incorporated
High School: Manukan National High School
Achievements: Special Award
Elementary: Meses Elementary School
Achievements: Special Award

KEY QUALIFICATIONS

- Reliable, dedicated and eager to learn

- Helping and Well-mannered
- Self-Starter
- Willing to work under different conditions
- Are up for the challenge of being assigned to any position.
115
 CURRICULUM VITAE

JANE J. MANDAS

09632517718

[email protected]

Gender: Female
Date of Birth: February 28, 2000
Address: San Antonio, Manukan ZN
Religion: Catholic
Marital Status: Single

CAREER OBJECTIVES:

To further my professional career with an executive level management position in a world

class company.

EDUCATIONAL BACKGROUND:

College: Bachelor of Science and Business administration major in

Marketing Management
Saint Estanislao Kostka College SY (2019-2023)
Office of R.O.T.C SY (2019-2020)

WORKING SKILLS:

- Communication skills
- Sales Analysis
- Strategic Planning
- Business Process
- Improvement

REFERENCES: Marketing Corporation Dhalia Jawili

09055005505
@dahliajawili in Metro Manila, Quezon City

116
 CURRICULUM VITAE

JOAN D. UNDO

09563384466

[email protected]
Gender: Female
Date of Birth: July 14, 1996
Address: Meses, Manukan ZN
Religion: Catholic
Status: Single

CAREER OBJECTIVES:

To further my professional career with an executive level management position in a world

class company.

EDUCATIONAL BACKGROUND:

College: Bachelor of Science and Business administration major in

Marketing Management

Saint Estanislao Kostka College SY (2019-2023)

WORKING SKILLS:

- Sales Analysis
- Strategic Planning
- Business Process Improvement

REFERENCES:

Marketing Corporation
Antigua Building at Lapu-Lapu Cebu City

117
 CURRICULUM VITAE

Divine Grace D. Gonzales

Poblacion Manukan Z.N
Cellphone #: 09107011427
Email Address: [email protected]

PERSONAL DATA

Age: 25
Date of Birth: November 11, 1997
Place of Birth: Poblacion Manukan Z.N
Name of Father: Ian Gonzales
Name of Mother: Lourdes Gonzales
Address: Poblacion,Manukan Z.N
Religion: Roman Catholic
Gender: Female
Civil Status: Single
Language/Dialect Spoken: English, Tagalog,Bisaya

EDUCATIONAL BACKGROUND

ELEMENTARY: Manukan East Central School 2010-2011

SECONDARY: Manukan National High School 2015-2016
TERTIARY: Saint Estanislao Kostka College Inc. 2022-Present
Poblacion, Manukan, Zamboanga del Norte

118
 CURRICULUM VITAE

AVIES O. JARALVE

09103120763
[email protected]
Gender: Male
Date of Birth: January 03, 1996
Religion: Catholic
Marital Status: Single

CAREER OBJECTIVES:

To be a part of an organization I do my best with my skills and talent in the world class
company in organization.

EDUCATIONAL BACKGROUND:

College: Bachelor of Science and Business Administration

Major in Marketing Management

Saint Estanislao Kostka College (2019–2013) Office of CWTS SY

(2019–2020)

WORKING SKILLS:

- Strategic Planning
- Business Process Improvement
- Sales Analysis

119
BIR

FIRE GRILL BAR

456-912-765-00

120
 MAYOR’S PERMIT

Divine Gonzales
Poblacion, Manukan, Zamboanga del Norte
FIRE GRILL BAR
Poblacion, Manukan, Zamboanga del Norte
Food and Beverage Merchandising,

Restaurant,

Videoke Entertainment Services

121
 FIRE GRILL BAR

REGION IX – ZAMBOANGA PENINSLA (ZAMBOANGA DEL NORTE)

DIVINE GONZALES

Poblacion, Manukan, Zamboanga del Norte

122
 SURVEY QUESTIONNAIRE

Customer’s Survey Questionnaire for Fire Grill Bar

Name:
Date:
Address: Occupation:

The purpose of this feasibility study is to better understand the perception

and expectations of consumers for having a Grill Bar in the Locality.

1 If we are going to build a grill bar, would you visit?

o Yes
o No
2 If ever we build grill bar business, would you recommend it your friends?

o Yes
o No
3 How often do you go to a grill bar?

o Everyday
o Weekly
o Monthly
4 Do you like 24/7 service?

o Yes
o No
5 Are you fond of ordering foods using text messages/online?

123
 o Yes
o No
6 If we are going to give promos and discounts, would you like it?

o Very Much
o Slightly
7 Are you willing to spend additional fee for delivery?

o Yes
o No

124