Business Plan

A Business Project submitted to the

Humanities and Social Sciences Department – Philippine Christian University

In Completion of the Requirements

for the subject General Mathematic: Business Mathematics

by:

11 - Habakkuk
Group 1

Group Leader:
Dayrit, Titus Reaiah E.

Group Members:
De Guzman, Clarenz
Belarmino, Ethan
Delos Reyes, Jai
Dela Cruz, Kenneth
Gilson, Kurt
Del Monte, Renoluis
Dalida, Ridden

to:
Ms. Archie Amparo

January 2023
 Chapter 1
Executive Summary

Proposed Business And Business Model

The target customers are all people, from young ones to young at heart, from all generations. We
offer a wide range of variations of Filipino food dishes such as Chicken Adobo, Ginataang Gulay
(Vegetables in Coconut Cream), Pork Menudo, and many more! We offer eat-all-you-can buffet-
style dining at an affordable fixed price. We focus our business on more traditional and cultural,
where everyone can feel the old-fashioned way of celebrating our love for food.

Sa Bahay Ni Lola’s Business Model

Market Opportunity To Capture Market Problems The Business Solves

Current New
Market Penetration Strategy Product Development
New •Improve products presentation Strategy
•Price Adjustment •Modifying products
•Referrals of the products •Launching new products
while keeping up with the
trend
Market Development Strategy Diversification
Current •Increasing sales on the current products •Introduction of new Filipino
•Further market research cuisines
•Discounts and promotional ideas

Reason For Why This Is An Active Attractive Business Opportunity

The answers are the following:

➢ The dishes are homemade

➢ We offer discounts (Example: per pack, seniors, etc.)
➢ The prices of the products are at an affordable rate.
➢ The fixed prices are also an affordable rate.
➢ The raw materials came from the native farmers.
➢ The staff and other employees are well-mannered, easy to reach, and professionals.
➢ We offer bulk orders
➢ We offer delivery services
➢ The restaurant has dining and al-fresco dining.
➢ The restaurant has a bulletin wall called the "Wall of Enlightenment" where you can put
heartful messages to your loved ones.

Key Distinctions Or Differentiators Of The Business vs Competitors

Differentiation Strategy
✓ Native raw materials
Product Differentiation ✓ Wide range options of dishes
✓ Unique style of advertising
 ✓ Average of 5-10 minutes of waiting to the order
Service Differentiation ✓ Fast Service
✓ High quality service
✓ Delivery Service
Distribution Differentiation ✓ Digitalized orders
✓ Direct Sales
✓ Reliable employees
Distribution Differentiation ✓ Responsive
✓ Quick to fix issue with accurate solutions
✓ Utilization of Digital Marketing
Reputation Differentiation ✓ Clear and catchy infographics, printed advertisements.
✓ Unique logo and business name
Price ✓ Affordable rates of dishes starting 90 pesos
Differentiation ✓ Monthly, yearly, special occasions sales

Sales, Marketing, and Operations Strategy And Plan

Sales Strategy and Plan

The group chose a one year future sales along with assumption, goals and its expected revenue.
The sales projection is presented in chapter 5.

2021 - 2022
January
February
March
April
May
June
July
August
September
October
November
December

Marketing Strategy and Plan

The marketing strategy and plan is presented on a marketing mix format
 Operational Strategy and Plan

Customer Innovation Innovation Sustainable Opportunities

Relationship

•Ensure that the

•Increase •Develop new employees are
customer dishes along also trained •Financial •Increase sales
engagement with the new medically. Sustainability
concepts.

•Consistent •Establish an
persuasion of •Simple yet integrated safety •Decrease •Offer wide range
products and its class processes. management operations on options of products
benefits. system fossil fuels throughout the time.

•Being
accountable and
ready to take
•Value the •Keeping up actions on •Generating •Start an
feedbacks with new unacceptable sustainable investment/franchise.
modern ideas. risks, and any ideas.
injuries or harm.

Execution Plan and Timeline

The group chose 820,000.00 as the initial capital to the business. Further information about
changes on owner’s equity is indicated in the chapter 5.

Execution Plan and Timeline

❖Identifying Potential and Substantial Opportunities
❖Evaluating The Future Usage Of Capital
❖Decision-Making
❖Sales Projection
❖Financial Projection
❖Budgeting
❖Implementation Of Business Performance

Financial Project: Revenues, Costs, Profits, and Assumptions

The sales, cost of sales, gross profit, expenses will be included to determine the net income of the
business. Also, capital ending will be determined to know the value owner’s equity. The
assumption about the increase in given particulars are determine by acceptable percentage
monthly. Further information about revenues, cost, and profits is indicated in the chapter 5.
 Chapter 2
Management and Organization

Company Name: Sa Bahal Ni Lola

Adress: E. Rodriguez Jr., Bagumbayan, Quezon City

Vision
To serve happiness traditionally
while working toward the greater
good of the community.

Mission
To nourish our delightful customers
with healthy, high-quality, flavorful
dishes and exceptional service at a
reasonable price.

Key Personnel

Quality Operations and Purchasing and

Control, Office Manager Marketing Shipping Financial
Safety, Manager Manager Manager
Environmental
Manager
Mr. Titus Dayrit Mr. Kenneth Mr. Kurt Gilson Mr. Piolo Butial Mr. Clarenz De
Dela Cruz Guzman
Workforce

• Chef (3)
• Server (5)
• Cashier (2)

Support Channel

• Website
• Social Media Platforms (Facebook, Twitter, Instagram, Tiktok)
• Self-service knowledge bases

Organizational Chart

Ownership
Ownership structure concerns the internal organization of a business entity and the rights
and duties of the individuals holding a legal or equitable interest in that business. This section
outlines the legal structure of your business
Sa Bahay Ni Lola is a partnership business, which means that it is owned by two or more
people. Each partner contributes to the firm with money, expertise, or connections, and profits
and losses are shared equally. The business isn’t a separate entity, like a sole proprietorship, and
the owners file the business’s taxes along with their personal taxes.

Here are some advantages of partnerships

❖Partnerships are low-cost and simple to form.
❖Partners share finances and everyone engages in the company’s success, alleviating some of the
personal stress that comes with being a lone entrepreneur.
❖In most cases, partners add distinct abilities and areas of expertise to the company, such as
business knowledge, a chef’s background, or marketing knowledge.

Capitalization
There are 6 total numbers of shares outstanding:
 The highest entity is Mr. Clarenz De Guzman with 60% of total shares.
 Followed by Mr. Titus Dayrit with 10% of total shares.
 Mr. Kenneth Dela Cruz with 10% of total shares.
 Mr. Kurt Gilson with 10% of total shares
 Both 5% total shares are from Mr. Ethan Belarmino and Mr. Renoluis Del Monte

Compensation
The salary payment to an employee in exchange for the job performance to the company:
 15,000.00 for Head Chef
 10,000.00 for Server
 10,000.00 for Cashier

Incentives
The goal of incentive management is to keep people motivated and satisfied as they work
hard to meet organizational objectives, reduce turnover, and boost productivity. An incentive
plan can be implemented by a business company to assist it achieve its objectives or goals.
Variable pay added to a base rate of pay, awards for achieving certain targets, or recognition
ceremonies to praise employees for showing desired behaviors are all examples of incentive
plans. Raising salaries, bonuses, profit sharing, signing bonuses, and stock options are all
examples of compensation incentives. Thanking employees, complimenting employees,
providing employees with a certificate of success, training to enhance and develop skills, or
declaring an accomplishment at a business meeting are all examples of recognition incentives.
In our business "Sa Bahay ni Lola: Filipino's Traditional Cuisines", we value our
employees because we believe that they are the main source of our quality food and excellent
service that we are offering to our customers. In return with their hard work, dedication and
cooperation to achieve business goals, we are giving incentives in monetary and motivational
ways. First, we have the Referral Incentive wherein each employee will give a referral coupon to
their prospect customers. Every time that the referral coupon's will be used by the customers to
purchase at our restaurant, a referral incentive points will be given to the referring employee. At
the end of each month, the total referral incentive points will be ranked and the top three (3) most
high points earner will be rewarded with a monetary incentive of P3,000 (1st Rank), P2,000 (2nd
Rank) and P1,000 (3rd Rank).
In line with the referral incentive we give to our employees, we also have link here the
promotional incentives for customers. With the referral coupons that will be used by the
customers on their visit to purchase in our restaurant, they will also gain freebies and discounts.
On the first use of referral coupon, customers will have a 50%
discount on their first purchases. And on the succeeding usage of referral coupons, a free drinks
or beverages of their choice will be given.
With these Referral Incentive both for the employees and customers, an increase in revenue is
expected because employees will be motivated to promote the restaurant and more customers
will also enjoy the discounts and freebies aside from the delicious food and excellent service the
"Sa Bahay ni Lola" restaurant is offering.
Another incentive program is the training that will be given to the qualified employees.
Qualification will be their perfect attendance and no late coming to restaurant for the quarter.
Employees having no absences and no late for the quarter will be trained on the skills that will be
useful on their tasks. For example, if the chef is qualified for this program, a training related to
cookery while for the service crews and admin staff, a training related to customer service
enhancement are to be given. These will encourage the employees to perform well in their
attendance and tardiness as well as in empowering their skills. Achieving these quality
performance of the employees will also boost business service and revenue generation.
Lastly, an incentive to inspire employees is the appreciation of the company to those who
will be announced as "employee of the month", having perfect attendance and no late for the
month or having the most number of referral incentive points for the month. The employees for
the month will have their certificate of appreciation and a gift certificate worth 1,000 pesos.
Aside from rewarding the employee of the month, we will also give a one-time 50% discounts
for the purchase of our "customer of the month" with qualifications of most numbered visits and
purchases to our restaurant. These will form part of the restaurants incentive to give appreciation
and gratitude to our loyal employees and customers.

External Management Support

 Legal Consultants for basic compliance on business law
 Logistics for more ideal movement of products
 Marketing Consultants for better marketing strategies
 Human Resource Consultants for better utilization of resources
 Accountants for further assistance on handling financial management
 Chapter 3
Product Plan

Purpose of the Product

The main focus of the business is to enter the market full of modern concepts and
advance businesses with conventional ideas that are relevant and timely, but at the same time
value the quality of life. Filipinos love to eat, and our main target is the customers who prefer
Filipino foods rather than purchasing from fast-food chains. As mentioned in the previous
chapters, the raw materials come from our native suppliers, which guarantees fresh supplies. The
business answers the need for Traditional Filipino Style Restaurants on the market. Filipino
cuisines are delightful and full of flavors. This type of business should be acknowledged not only
by the locals but also international. With this, our group believes that the Filipino Cuisine type of
business may be able to keep up in the competitive market with the right amount of support from
locals. Furthermore, behind those delicious delicacies, our group wanted to introduce valued
recipe from our Lolas

Value Proposition
We bring you the old-fashioned
way of celebrating our cultural
identity, the heart of every
Filipino's love for food.
Product’s Unique Features
Unique Selling Proposition
“Balikan ang saya sa luto ni Lola"

This is our business tagline which was conceptualize as what will be the reaction of our
customers. "Balikan ang saya sa luto ni lola” The target customers are all people from young age
to young at heart of all generations. The Filipino traditional way of getting together is always
dining and having a delicious meal. Dinning at our restaurant will let you feel at home and
enjoying the delicious Filipino meals.

Material Requirements and Services of Supply

The primary supplier of native meats is the store Meat Cartel located at Daanghari, Navotas City.
They sell fresh and authentic Chicken, Pork, Beef, and Seafood which is one of the essential
ingredients to produce various dishes.
The materials requirements are:
 Affordable
 Fresh
 Native

Process and Equipments

Every restaurant is different and will have specific needs depending on the type of cuisine and
customer base it’s looking for. As a restaurant owner or manager, you need to keep your personal
needs and priorities in mind when looking for equipment to get started.

1. Ovens
Choosing an oven can be a long process, which is why it’s important to know what to look for.
The following factors are the business’s criteria for an oven:
Size
The amount of space in the kitchen will determine the size of the oven.. Sitting down and
crafting out the commercial kitchen layout will be helpful to know how much space is actually
for the oven. Another important point is to think about how much food should be prepared
during a service to figure out the total capacity.
Quality
Its quality should able to withstand the tests of time to determine the success rate of the material.
Then, the business will be able to determine which brands of oven should be purchased and
which should be avoided, no matter what the price is.
Function
It depends on the cooking style of the overall kitchen. But, it is substantial to look for the best
and high quality ovens.
2. Cooking ranges and ventilation
The airflow system is also significant to the kitchen to control its temperature.
Gas ranges
Gas ranges are known for their temperature control. This type of range starts at the desired heat
immediately and offers much more control than an electric range.

3. Food Processors:
A food processor is a kitchen appliance that can be used for chopping, slicing, shredding, grinding,
and pureeing different types of food. While there are many different types of food processors, the
main type of processor the business considers to look:
Continuous feed food processor
It allows to constantly add food while it’s running and the processed food goes into a separate bowl
—this is a great option for a commercial kitchen.

4. Mixers
For the desserts and creamy sauces, a commercial mixer will make the process more easier. Select a
mixer depending on the volume of food planning to make produce.
Hand mixers
These mixers are also known as stick mixers or immersion blenders. These mixers are handheld and
are great for blending things like soups and sauces.

5. Cutting boards and food prep counters

Prep tables, counters, and cutting surfaces are essential to restaurant kitchen. The kicthen staff will
constantly be using it for different types of prepartion work, so it is very needed materials that are
versatile and can last a long time.
Stainless steel
It is the way to go for prep counters. These counters are sturdy, won’t absorb any bacteria, and will
withstand all the cleaning products throw at them over and over again. On the line, be sure to have
small refrigerators installed under prep counters to keep things moving quickly.

6. Freezers and refrigerators

It is needed to keep the cold fresh food for as long as possible (and avoid any risk of food safety and
health code violations), the need to invest in quality freezers and refrigerators is also to consider.
First, you’ll want to consider the size and capacity of your restaurant and then the features. Ideally,
always want to opt for reach-in refrigerators—these are the most convenient for the staff. A walk-in
cooler is also easy to use, safe and a great option if you have space and if your restaurant requires
that much food storage. Next, there is also need to consider the condenser. A condenser basically
helps regulate the temperature on freezer or refrigerator.

7. Safety equipment
The health and safety of the workplce is a number one priority in this business. In order to ensure the
safety of staff and customers, make sure to stock up on the following essential safety items such as
fire extinguishers, first-aid kits, medicines, etc.

8. Shelving and storage racks

Every kitchen needs good shelving and storage for dry food, utensils, and equipment. Storage choices
needs to be strategic and durable. This is not something to have to change or replace, so choosing the
right material the first time should be a priority.
When it comes to the storage or shelving, it should have a wide variety of materials to choose from
such as chrome wire, epoxy, coated, polymer, anti-microbial, and stainless steel.

9. Cooking utensils
The following items quantified for cooking utensils:
Pots and pans (of all sizes) with lids spoons for mixing, Chef's knives, blending bowl, Whisk,
Spatulas, Ladles, Tongs, and Non-stick pams as well as the sheets and roasting pans, Towels and
Rags.

10. Serving ware

These are the main types of serving ware to acquire for the restaurant:
Dishware: plates, platters, bowls, serving plates and bowls.
Wine, cocktail, beer, water, dessert, and specialty glasses are available.
Flatware: knives, spoons, forks, serving utensils
 Dinnerware accessories: charger plates, ramekins, sauce cups, dessert dishes, plate covers, bread
and butter plates, coffee mugs, teacups, and saucers. Baskets, appetizers, and tasting dishes are
examples of display ware.
Linens: cloth napkins and tablecloths. .

11. Storage containers

A successful restaurant needs to be efficient at minimizing food waste. This means having the proper
food storage containers and establishing best practices with staff. Because of the different types of
food used during the cooking process, it’s necessary to have an assortment of storage containers.
Vegetable Crispers: excellent for keeping products fresh.
Large ingredient bins: use these to store dry ingredients in bulk, such as flour.
Kitchen canisters: useful for storing small amounts of ingredients like coffee or sugar.
Dough boxes: these are made for storing unbaked dough and will come in handy if planning on
baking bread or desserts.
Food storage containers: all shapes and sizes are needed as much as possible.

12. Microwave
Microwaves will come in handy when it comes to steam cooking, reheating pre-cooked items, or
defrosting.

13. Ice machine

Whether serving drinks at the bar or making sure every guest has a cold glass of water when they sit
down, ice machine will formulate an easy solution.

Production/Service Process

Inputs
Labour Outputs
Raw Materials PRODUCTION PROCESS Finished products
Operational Services
CONTROL

Process/Service Process

Distribution Logistics
Transportation Management
Communication and coordination of the transactional issue is important to ensure the best
possible transportation to the site. As professional restaurant movers, the business also ensure
every project supplier has their products not only available at the agreed upon time, but also
securely packaged and suitable for damage-free transit.

Inventory Management Services

A perfect combination of asset and non-asset-based facilities, as well as specialized
transportation equipment, to securely manage the inbound receiving, inventory, and material
inspection processes. It also has the ability to provide inventory management via a variety of
measures.

Sequenced Site Deliveries

It is a fulfillment professional that facilitate the timely delivery of all program equipment-
either direct to site or via the local warehouse in the most cost-effective manner available.

Project Management
With an assigned an experienced, in-house project manager, the business can successfully
coordinate all project phases through program completion.
Regulatory Issues
Sa Bahay Ni Lola adheres to the laws, regulations, guidelines and specifications relevant
to the changes on business performance.

Workplace Safety

 Since the pandemic has start, mandatory face mask is mandated at the workplace.
 Along with mandatory face mask, all of the workers should fully vaccinated.

Paid Leave
 For medical conditions, maternity and paternity leave

Tax Changes

Pay Equity

Employee Privacy

Retirement
 Chapter 4
Market Plan
Market Analysis

The group believes that the business performance in terms of pulling up potential
customer, appropriate action for market competition, and engaging customer relationship are
superior to that of performance of the competitors.

Volume and Value

Marketing Strategies
SWOT Analysis is utilize determine various internal and external strengths, weaknesses, threats,
and opportunities of the business. Inline with marketing strategies, the listed statements are used
to further implement strategies for successful marketing performance.
Sales Strategies
The sales strategies comes from the financial, customer, internal process, and learning and
growth for substantial improvements for better revenues.

Product Characteristics and Features

The pictures of various Filipino delicacies are the examples of the products of the business. The
menu is composed of local cuisines that are cooked with fresh and native meat. It also features
local delicacies such as Sisig that originates from Angeles City, Pampanga and many more! It
also comes with spicy, sweet, and sour stew such as Adobo, Menudo, and Sinigang. The
delicious kakanin can be purchase by assorted and customized. The rice used on these kakanin
came from local rice producers. In essence, the business is trying to deliver Filipino style dishes
while working and supporting local producers
Pricing Policy
Pricing Policy
Cost-Based Other Pricing
Pricing Demand-Based Competition- Penetration Methods
(Mark-up Pricing Based Pricing Pricing (Value Pricing
Pricing) and Target
Return)

Sales Projection
The sales shows the goal or target orders that need to be deliver monthly along with its expected
revenues. With the assumptions for the year 2021-2022, the business is expected to deliver
48,600 orders with 4,720,000.00 as total revenue.
 Chapter 5
Financial Plan

Start-Up Costs Requirements

The start-up costs requirements balance sheet shows the total current and non current assets
along with the total liabilities.
Financial Projections
Cash Balance
Break-even Analysis
Budgeting