ROYAL PINOY RESTAURANT

BUSINESS PLAN

This serves as a Final Requirement for the program of

Business Management Professional Diploma
Filipino Institute – Dubai Campus

Prepared by:

Coz, Dyanjara J.
Deita, Janet C.

Presented to:

Marvin Keith M. Matanguihan, MBA

BM Trainer, Filipino Institute – Dubai Campus

2023

1
 EXECUTIVE SUMMARY

Name of the Business: ROYAL PINOY RESTAURANT

Address: Al Khan Beach Sharjah, United Arab Emirates

Type of industry: Food and Hospitality Industry

Type of Organization: Business Partnership

A. PROJECT OBJECTIVES

 Establish a Filipino restaurant in Bahay Kubo concept. It serves fresh

Filipino dishes with unforgettable recreational activities and experience as

a family or group of friends.

 Hire 16 personnel included the two owners as managers in first two years

that assigned to operate and handle the needs of restaurant.

 Make a website and flyers for advertisement.

 Having open website for feedback and suggestions.

 Having a booking site to connect and receive inquiries and bookings

easily.

 On the next two successful years expand and develop the establishment

and services, make a suitable room where guest can stay longer period of

time, having more activities and food delivery to increase profit.

 On the next successful years, the establishment will hire more personnel

according to needs of restaurant also drivers that will pick up those booked

guest in the pick-up point as a part of the package.

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 B. NAME OF THE BUSINESS

Royal Pinoy Restaurant

C. LOCATION

Al Khan Beach Sharjah, United Arab Emirates

D. CAPITAL REQUIREMENTS

Total Expenses Year 24

Descriptiion Amount

Legal Papers & Land Bid 2,818,700.00

Utilities 48000.00
Salary 182400.00
Furniture & Fixture 47117.00
Machinery & Equipment 57080.00
Dining & Kithchen supplies 8254.00
Office Supplies 10506.00
Food & Beverages 120000.00
Cleaning & Sanitizer Materials 8130.00
Ads 7201.96

Total 3,307,388.96

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E. DESCRIPTIVE DESCRIPTION OF THE PROJECT

The Royal Pinoy Restaurant serve our incredible delicacies, present the

native life style, ambiance and cultural show presentation that may recall and

enjoy of our Kabayan and must catch interest to explore by other nationality.

This is located in Al Khan nearby the beach where they can feel the Seabreeze

and to be more like staycation. Royal Pinoy Restaurant have a personal website

to advertise the place, activities and foods this also use to connect for inquiries

and bookings of the guest.

There will be one manager and supervisor that will operate the whole

restaurant and handle the people, problems, complains also receive the

suggestions. There will be two Head chef who will cook and handle kitchen

staffs.

The restaurant has six rooms design as Bahay Kubo mix by tent style to

occupy in every four hours so that it will not be crowded in the place and be well

attended. In every two rooms there is attendant for service assistance.

Food is on the package which guest selected and prepared by head chef

and kitchen assistant before they come, in every extra will be noted and

calculated before check out.

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 CHAPTER I
MARKETING FEASIBILITY

INTRODUCTION

According to MBG corporation “market Feasibility Study determines the depth and

condition of a particular market and its ability to support a particular development. The main

objective of a market feasibility study is to understand the market to determine if enough demand

exists to make the venture successful. It provides a more in-depth and thorough analysis than any

other type of market research. Market Feasibility Study determines the depth and condition of a

particular market and its ability to support a particular development. The main objective of a

market feasibility study is to understand the market to determine if enough demand exists to

make the venture successful. It provides a more in-depth and thorough analysis than any other

type of market research.”

The marketing feasibility study will to identify the SWOT analysis of a business. It

calculates the potential target market, competitors, and possible development or loss of a

business.

OBJECTIVE

 To avoid loss of costumers and profit

 To determine and less the overall expenses

 To figure out the SWOT analysis of the Restaurant

 To seek the alternative ways of possible problems

 To promote the name and quality of the restaurant

 To provide the needs of a costumers and restaurant

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GENERAL DESCRIPTION

Royal Pinoy Restaurant bring exceptional quality experience to their guest in an

international arena for both Filipino and even beyond other nationalities that will enjoy by

everyone kids, adults, family or friends. Now a days everyone exposes in modern lifestyle like

gadgets, internet and even instant foods. This restaurant brings everyone in the past and let them

experience the traditional activities and culture of Philippines native land that even other

nationality will be impress and love Philippines. Other nationality in United Arab Emirates loves

camping and staying outside their home, this restaurant suitable to they want and love to do. It

will have a protocol that all the mobiles (cameras will be exceptional) will be only at the counter/

reception so that the guest will more feel the time bond of each other in whole staying.

It has a special garden where guest can pick fresh veggies for their own salad and the

menu package that they ordered. An artificial fish pond where the rooms are located and each

rooms have balcony that they can use to catch their fish to cook. There will be staff that help

assisting in cooking cleaning and preparing their vegetables and fish as they want grill/foiled/fry

our guest will experience to grill by their own as actives with the family and friends.

There will be a presentation outside their rooms on big screen and cultural performance

as tinikling, kuratsa, and carinosa etc. on winter and inside their rooms there are Smart TV for

rental or in package for videoke that all Filipino love aside from it the other nationality will also

enjoy they also can use a big screen for music and watching games like soccer/football, cricket

and etc.

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SWOT ANALYSIS

STRENGHT

 Unique Filipino restaurant that serves fresh goods and traditional

activities that can get the other nationalities interest

 Filipino restaurant that showcases Filipino culture and wear

traditional costumes from different places in Philippines.

 Fresh ingredients

 Popularity for Filipinos in UAE as might experience the province life

back then

 Near beach side that will enjoy the view

WEAKNESSES

 Far from the city

 vegetables seasonal

 Weather Changes

 Shortage of Supplies from supplier

OPPURTUNITY

 Hire driver to pick up booked costumers in pick up points

 Have a ventilation in the garden to maintain the season temperature

 make room air-conditioned for hot summer and smart TV for free as

promotional

 Hire alternative suppliers

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  Invite some social media Personality for promoting and

recommending the restaurant

THREATS

 Climate change

 High Inflation

 High Taxes

 UAE Government Law Changes

 Filipino restaurant competitors in same location

MAJOR USER FOOD SERVICE

TARGET MARKET

The Royal Pinoy Restaurant target market are those Filipinos, locals,

other nationalities and tourist inside UAE.

MARKETING STRATEGY

 Discount Promotion

 Website Ads.

 Flyers and Tarpaulin

 Stickers

 Social Media Exposure (facebook, tiktok, instagram and twitter)

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A. Discount Promotion

Discount promotion in the

grand opening for first 10 groups

who will book. The promotion

will be seen in different social

media.

B. Website Ads.

The Website Strategy can help to the costumers to sees the promotions,

menu, location, motif of the restaurant and other services. Website with positive

feedback on the reviews really eager the willingness of costumers to try and

experience the place and services in the restaurant.

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C. Flayers and Tarpaulin

Distributing Flyers and placing tarpaulin will help to launch newly open

restaurant to introduce it to people nearby the location

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D. Social Media Exposure (facebook, tiktok instagram and twitter)

Internet sensation, everyone has their own mobile and social media.

Making online advertisement in different social media improve people to see what

restaurant offered and different packages including rooms food delicacies serve in

banana leaves (known as budolfight). An instagramable

E. Stickers& Business card

Providing stickers in the ready-made meal that includes the name of

restaurant, contact number and website.

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ADVERTISING EXPENSES

NUMBERS OF UNIT
ITEMS UNIT UNIT PRICE TOTAL

Website Ads MONTH 3 62.00 186.00

flyers PCS 200 0.55 110.00
tarpaulin PCS 3 178.33 534.99
Business Card PCS 300 0.54 162.00
stickers PCS 500 0.67 335.00
Social Ads MONTH 3 157.50 472.50

OVERALL
TOTAL 1,800.49 AED

Current Demand

According to UAE population statistic 2022 there are 0.56 million Filipinos inside

the country. The first target market of the restaurant has big population that may help to

introduce Philippine culture to other nationality.

Source: Global Media Insight

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 CHAPTER II
MANAGEMENT ASPECT

INTRODUCTION

Management is the administration of an organization, that includes of setting the strategy

and the coordination of each department inside organization. It is designing and maintaining the

environment according to the mission, vision, objectives and goal of a business.

Management is defining the process of achieving goals effectively and efficiently to less

the amount of expenses and least the time of work.

OBJECTIVES

 To identify what is the goal of the establishment and the mission and vision of the

management.

 To create a strong business plan

 To provided effective organization

 To assign task to capable worker

 To see the manpower costing expenses

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Tagline

“Back in time”

Business Logo

This logo presents the peaceful time to experience inside the restaurant in middle of the

noises, struggles and modernity of time. Sun is a sign of new era mostly known as new

generation that technologies are everywhere. Mountain brings the concept of being native theme

of the establishment that server Filipino delicacies and services. Those birds define the

exploration with enjoyment of the guest from Philippines even other nationality. The word

ROYAL PINOY with crown expresses the high quality of place, services and products that will

receive inside the restaurant.

MISSION, VISION AND GOAL

Goal

Be a globally competitive as the most wonderful Native Filipino Restaurant in United

Arab Emirates.

Vision

To become known well as Filipino Restaurant outside the Philippines that spread the

Filipino vibes and norms in an international arena in the next 5 years.

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Mission

To render a high-quality Filipino service and a standardized experience that will be a

remarkable and patronizing all nationality.

Objectives

 To serve high quality fresh products

 To give a high standard costumer service

 To expand a

 Filipino restaurant in Arab countries

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PRE-OPERATIONAL PERIOD

GANTT CHART

MAY
MAR
AUG

NOV

AUG
DEC
OCT

APR
JAN

JUN
FEB

JUL
SEP
ACTIVITY

Business Concept

Source of Fund
Registration Business
Permit & Requirement

Review the Location

Building the Renovation
of Establishment

Meeting the Suppliers

Purchasing Assets
Hiring Employees &
applying for legal papers
Training & Orientation for
Standard Procedure

Food Tasting

Advertisements
Review the overall
Prepartion

Start of the operation

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INTERPRETATION:

The Gantt Chart shows the activities to be done in the pre-operating period.

Aug 1, 2023- Sept 31, 2023

 Start of the month of August until last of September business proposal should be

done. Two months of preparation must be clear to start major activities of the

business.

Sept 15, 2023- October 30,2023

 Capital must be collected from the start of September 15 to start the company

bank account as partnership. All capital must be ready by the company name on

October 15,2023.

 The registration of business permit and requirements must start in the month of

April and must be done before the end of the month including taking Insurance,

Trade License, Food License, Commercial Professional and Media License.

November 1, 2023 – April 30, 2024

 Location must be reviewing November 1, 2023 – November 15,2023 by checking

target market, the space of the location and take possible parking space.

 After getting the permits, establishing the buildings and renovating the offices

should be clear by the end of April.

 While in the middle of renovation on first week of July meeting the supplier

should be on going.

 MOA shall be done between supplier and company in the middle of April.

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March 1, 2024- July 31,2024

 Purchasing Assets are needed to start while there is renovation putting heavy

equipment, big furniture should be attached before the renovation to be done.

 It will be done purchasing all the products as equipment, amenities utensils

etc., before the opening of the establishment on 3rdweek of July 2024.

 Hiring employees in the 2nd week of March must be started to ensure to select

the best and qualified employees that can handle the pressures and multi-

tasking work in the restaurant.

 Employees papers must be done by 2nd of May, to start the training orientation

and familiarization of working place.

 Training and preparation will be done on the last day of January.

 Food tasting shall be 1 month preparation from July 2, 2024, until last of the

month as final tasting to serve the best quality products.

June 1, 2023- July 31, 2024

 Do advertising from May can help us to have the chance to be seen by a lot of

people and to prepare the future bookings.

 It shall be two months before the grand opening to spread the big event.

 It must be continuing even after the opening

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July 1,2024- July 31,2024

 Final assessment of everything and everyone to ensure avoiding the

problems in opening

 Contacting alternative suppliers to be sure

 checking the whole place and requirements needed

August 1, 2024- onwards

 Grand opening of the restaurant.

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MANPOWER REQUIREMENTS

Human Resource are responsible for hiring number of a qualified employees to work and

serve based on their own strength and skills. Everyone in an organization should have different

functions based on their qualifications that will help the establishment to develop fast.

POSITION NO. OF
EMPLOYEES

Managers 2
Head chef 2
Asst. Cook 3
Dishwasher 2
Reception/Cashier 2
Waiters 4
Maintenance 1
Total 16

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ORGANIZATIONAL CHART

MANAGER/
OWNER

kitchen Frontliner

HEAD CASHIER/
CHEF RECEPTIONIST WAITERS

ASST. COOK DISHWASHER

MAINTENACE

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JOB ANALYSIS

Position Job Description Job Specification

Managers  Make a short term and  Bachelors/Professional

long-term business plan Business Graduates

 Responsible to make day to  Filipino

day strategic plan for  2-4 yrs. experience in

achieving short term goal same field

 Ability to make a day-to-day  22 yrs. old above

financial statement and  Have Professional Driving

monthly statement license

 Providing a payroll for all  Proficient general

employees Computer knowledge

 Reliable to make all legal  Multi languages

papers  Arabic

 Responsible to operate,  Urdu

develop and evaluate the  English
restaurant

 Recruiting, selecting,

orienting and training

qualified staff on their role

 Capable to do business

agreement between

suppliers

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  Handling staff behavior,

grooming and schedules

 Motivating Staff to do well

 Checking food and

beverage inventory and

record monthly

 Reponses on customer

feedback, suggestion and

complain

Head Chef  Enforce policies & procedures  Minimum 3yrs. same

inside kitchen. experience

 Controlling high quality  Computer Literate

standards in food safety and  TIPS (Training for

food handling practices Intervention ProcedureS)

 Responsible in production and holder

quality Control  Food Safety Holder

 Manage daily food inventory

 Maintaining the stock control

FIFO, wastage and stock

holding profitability

 Handling all kitchen staff’s

behaviors, grooming, heath

check and capability

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  Shift management- can come

anytime needed to serve best

quality guest satisfaction

 Respond on costumer request,

reviewing and action planning

on customer feedback

 Handling kitchen staff work

schedules

 Create Best food delicacies to

maintain guest satisfaction

 Lead staff through culinary

leadership Skills

 Engaging the team to

achieve the restaurant target

Receptionist/Cashier  Handle phone call inquiries  Collage Degree/Diploma

and bookings holder

 Research for target market  2-3yrs experience

online  Multi Languages is a point

 POS proficient

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 Operate the website, pages and  Computer proficient

booking sites, must be update  23yrs old above

all the sites every single time

 Create a booking statement

including number of pax,

rooms to take, food package

receive and schedule

 Assign to inform the waiters

and kitchen about the package

and timing for preparation

 Assign to serve and explain the

menu package and all inclusion

 Greet customers when entering

or leaving establishments;

 serve guests by greeting,

welcoming, directing and

asking their name of

reservation

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 Handle (cash) transactions with

customers and restaurant needs,

payment, receipts, change

 Keep reports of transactions

make SOA every day for

management

 Ensure a maximum level of

customer service and

satisfaction is achieved and

maintained.

 Maintains a working

knowledge of company

facilities, as well as special

events on property, in order to

advise customers and fellow

Employees whenever possible

 Checking beverages daily

inventory submit to manager

 Responsible to keep all the

costumer belongings safe

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  Resolve customer

complaints, guide them and

provide relevant information

Waiters  Maintain the working place  At least high school

cleanliness and mis-en-place Graduate

 Responsible to take inventory  21 yrs. old above

for amenities, China and Glass  Filipino

wear  willing to perform cultural

 Assist and welcome the dance

costumer on arrival  1-2years experience

 Send the costumer on their  Well grooming

rooms that included to the

package the get

 Give a pleasant tour in the

place showing the garden

where they can go for their

fresh salad, the performance

stage where they can watch the

cultural performance in their

own room or in same place that

they can join the performance,

showing the

room and amenities included

27
 to the package or they can rent,

the Smart TV they can use on

staying as videoke or can

Watch for the games, the

balcony for fishing in the pond

for their fresh fish that the

receptionist must explain

already upon the inquires and

booking

 Giving Menu for any food

additional in their package

 Take their additional order and

give to the cashier to punch and

record the orders

 Assisting costumers needed

upon staying

 Do the cultural performance

 Coordinate to the kitchen to

serve food and to cashier assure

that all the orders are correct

and complete base

on the record

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  Giving the amount of bill when

costumer ask

 Clean and sanitizing the rooms

and place after leaving to

maintain the cleanliness and

prepare for the next

batch of group

Assistant Cook  Assisting the head chef  Well groom

needed  1-2yrs experience

 Helping to do the food control  21 yrs. old above

services including sanitizing

all the food, service place and

equipment

 Responsible to count check

the inventory and submit to

the head chef giving the list

needed to buy

 Assisting the head chef

preparing the food order

through standard procedure

 Responsible to do the

designing of the food

presentation

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  Cleaning the working area

after food preparation

Dishwasher  Responsible to clean and  21 yrs old above

sanitizing all the dishes,

cooking wear, utensils, glass

wear, crates and working place

 Assigned to monitor the

cleaning and sanitizing

materials

Maintenance  Responsible for taking care of  Electronic Certificate

the garden and fish pond Holder

 Assigned to maintain the  1-2 yrs. experience

cleanliness outside the  21 yrs. old above

restaurant

 Handling simple electronic

problems

30
Job Description Manual

Job Description Manual title Document No.

Job Description Manual Effective Date:

Section: Position: Version No:

Administrative Manager

1. Department

Administrative Department

2. Organizational Job Description

2.1 Operating the business Establishment

2.2 Providing short term and long-term plan for the business

2.3 Create payroll

2.4 Hiring and Recruitment

2.5 Coordinating to all Department

3. Objective

3.1 To lead the coordination of all employees

3.2 To motivate employees to do their task

3.3 To monitor daily needs in operation

4. Job Duties and Responsibilities

4.1 Responsible to make day to day strategic plan for achieving short term goal

4.2 Ability to make a day-to-day financial statement and monthly statement

4.3 Handling staff behavior, grooming and schedules

31
 4.4 Motivating Staff to do well as giving rewards/appreciation

4.5 Checking food and beverage inventory and record monthly

4.6 Reponses on customer feedback, suggestion and complain

5. Qualification

5.1 Bachelors/Professional Business Graduates

5.2 Filipino nationality

5.3 2-4 yrs. experience in same field

5.4 22 yrs. old above

5.5 Have Professional Driving license

5.6 Proficient general Computer knowledge

5.7 Multi languages

 Arabic

 Urdu

 English

Job Description Manual title Document No.

Job Description Manual Effective Date:

Section: Position: Version No:

Administrative Receptiois/Cashier

1. Department

Administrative Department

2. Organizational Job Description

32
2.1 Handling Cash flow

2.2 Collecting all receipt and invoice

2.3 Holding Online Marketing

2.4 Giving detailed information about the restaurant packages and inclusion for inquiries

3. Objective

3.1 To monitor daily income and expenses

3.2 To keep all the records by keeping all the receipt

3.3 To advertise the restaurant and increase incoming costumers

4. Job Duties and Responsibilities

4.1 Handle phone call inquiries and bookings

4.2 Operate the website, pages and booking sites, must be update all the sites every single

time

5. Qualification

5.1 Collage Degree/Diploma holder

5.2 2-3yrs experience

5.3 Multi Languages is a point

5.4 POS proficient

5.5 Computer proficient

5.6 23yrs old above

33
Job Description Manual title Document No.

Job Description Manual Effective Date:

Section: Position: Version No:

Costumer service Waiters

1. Department

Costumer Service

2. Organizational Job Description

2.1 Assisting and guiding Costumers about the restaurant policies and activities

2.2 Answering inquiries about the package menu

2.3 Maintaining the costumer comfort in the place to stay

3. Objective

3.1 To satisfy customer service expectation

3.2 To gain trust of the costumer for services

3.3 To keep costumer to patronize the restaurant

4. Job Duties and Responsibilities

4.1 Maintain the working place cleanliness and mis-en-place

4.2 Responsible to take inventory for amenities, China and Glasswear

4.3 Assist and welcome the costumer on arrival

4.4 Send the costumer on their rooms that included to the package the get

4.5 Give a pleasant tour in the place

5. Qualification

34
 5.1 At least high school Graduate

5.2 21 yrs. old above

5.3 Filipino

5.4 willing to perform cultural dance

5.5 1-2years experience

Job Description Manual title Document No.

Job Description Manual Effective Date:

Section: Position: Version No:

Administrative Maintenance

1. Department

Administrative Department

2. Organizational Job Description

2.1 To ensure that the establishment is secure and all the assets are maintained well

3. Objective

3.1 Ensuring the security of the assets and establishment standard

4. Job Duties and Responsibilities

4.1 Responsible for taking care of the garden and fish pond

4.2 Assigned to maintain the cleanliness outside the restaurant

4.3 Handling simple electronic problems

4.4 Reporting to the management for any failure in establishment

5. Qualification

35
 5.1 Electronic Certificate Holder

5.2 1-2 yrs. experience

5.3 21 yrs. old above

Job Description Manual title Document No.

Job Description Manual Effective Date:

Section: Position: Version No:

Kitchen Head Chef

1. Department

Kitchen Department

2. Organizational Job Description

2.1 Organize everything inside the kitchen including staff, place, equipment, foods and

procedure

2.2 Provide the list of items to make sure that everything is complete and the quality are the

best

2.3 Monitoring the food hazard quality control

3. Objective

3.1 To produce best quality foods to serve

3.2 To apply the standard procedure

3.3 To prevent any food hazard and accidents

36
 4. Job Duties and Responsibilities

4.1 Enforce policies & procedures inside kitchen.

4.2 Controlling high quality standards in food safety and food handling practices

4.3 Responsible in production and quality Control

4.4 Manage daily food inventory

4.5 Maintaining the stock control FIFO, wastage and stock holding profitability

4.6 Making a daily production report

4.7 Handling all kitchen staff’s behaviors, grooming, heath check and capability

5. Qualification

5.1 Minimum 3yrs. same experience

5.2 Computer Literate

5.3 TIPS (Training for Intervention ProcedureS) holder

5.4 Food Safety Holder

Manual title Document No.

Job Description Job Description Manual Effective Date:

Section: Position: Version No:

Kitchen Asst. Cook

1. Department

Kitchen Department

2. Organizational Job Description

2.1 Implementing Food Control Procedure

37
 2.2 Coordination to the Standard productivity

2.3 Assisting Head Chef for standard production

3. Objective

3.1 To maintain the standard procedure

3.2 To achieve the high-quality standard services

3.3 To create best food quality for the restaurant

4. Job Duties and Responsibilities

4.1 Assisting the head chef needed

4.2 Helping to do the food control services including sanitizing all the food, service place

and equipment

4.3 Responsible to count check the inventory and submit to the head chef giving the list

needed to buy

4.4 Assisting the head chef preparing the food order through standard procedure

4.5 Responsible to do the designing for food presentation

5. Qualification

5.1 Well groom

5.2 1-2yrs experience

5.3 21 yrs. old above

Job Description Manual title Document No.

Job Description Manual Effective Date:

Section: Position: Version No:

Kitchen Dishwasher

38
1. Department

Kitchen Department

2. Organizational Job Description

2.1 Maintaining the cleanliness and sanitizing all food cooking wear and utensils

3. Objective

3.1 To prevent food poisoning

3.2 To avoid chemical hazard and food contamination

3.3 To ensure the safety of the costumers in any hazard

4. Job Duties and Responsibilities

4.1 Responsible to clean and sanitizing all the dishes, cooking wear, utensils, glass wear,

crates and working place

4.2 Assigned to monitor the cleaning and sanitizing materials

5. Qualification

5.1 21 yrs. old above

39
POSITIONING OF THE PERSONNEL

POSITION NAMES SALARY

Managers AED5,000.00

Head chef AED4,000.00

Asst. Cook AED2,300.00

Dishwasher AED2,000.00

Cashier AED2,500.00

Waiters AED2,300.00

Maintenace AED2,500.00

TOTAL

OPERATING SCHEDULE

Operating time schedule can help the organization to have the proper time management.

It will help the organization to monitor the adjustment of works and it will help everyone to have

their rest day without and conflict for the day operation. This will make the staff more effective

in their duty time. This can help the staff to have their daily timing to rest before and after their

duty.

40
 Royal Pinoy Restaurant is open in whole week, the operation inside the establishment

starts by 8 in morning for the preparation of the food orders through the booking packages. It

will close by 11 for operation and till 12 at midnight for submitting the daily reports to the

manager and also for cleaning and closing the restaurant.

41
FIVE YEARS DEVELOPMENT PLAN

Activities 2024 2025 2026 2027 2028

Team building

Every 3 months
food tasting
Ramadan & Eid
special
Holy Week
Special
Recognition for
employees
Halloween
special
Christmas & year
end special
Restaurant
anniversary
Restaurant
renovation
Buying more
assets
Yearly restaurant
report
Hiring new
employees
Additional rooms
and timing
Create new
branch

42
Interpretation

The chart above shows the five-year planned development of Royal Pinoy Restaurant.

Team Building (2024-2028)

Teambuilding must at least be applied every 2 months to build organizational harmony.

This will help everyone to be open, motivated and sociable to every each of one inside the

organization. This will also help the staff to be more productive and efficient.

Every 3 Months Food Tasting (2024-2028)

Through food tasting everyone can give an explanation about the food; texture, size, taste

and it will help everyone to be familiar with all the products to serve. It can also help the server

to promote every single product if they know the food taste.

This is also a way to be open to suggestions and feedback from customers and to apply

the little changes.

Ramadan & Eid special (2024-2028)

Being in Muslim country the restaurant should do the promotion and adjustment in

timing during the Ramadan as a respect and following the rules.

Holy Week Special (2024-2028)

Giving promotion on holy week will be more effective as a Filipino that celebrating the

good Friday and eastern Sunday making promotion and extra activities can help the restaurant to

get more possibility costumers.

43
Recognition for Employees (2024-2028)

This recognition will help the employees to do better and achieve their monthly or daily

goals. It is appreciated for being the best in their work, being more effective and efficient. It can

apply at the end of every month.

Halloween Special (2024-2028)

As for being competitive with others the restaurant needs to join every occasion to be

click especially for kids. Producing special activities on Halloween day will help the restaurant

to be promoted.

Christmas & Year End Special (2024-2028)

As a Filipino Christmas and year end special will help the employees to enjoy the

accompany of the organization. Giving simple gifts can make them smiley and happy employees.

Restaurant Anniversary (2025-2028)

Celebrating the anniversary is being thankful for every successful year establishing the

restaurant

Restaurant Renovation (2026-2028)

Starting small renovations can have a big impact on the restaurant. Producing a

performance hall after a year can help the customer enjoy the quality of performance.

Renovating the kitchen or grilling can make a big impact on all customers.

Buying more assets (2025&2027)

Buying more assets in the restaurant after 2 successful years after the renovation in the

restaurant will make the restaurant more efficient, convenient and profitable.

44
Yearly Restaurant report (2025-2028)

The yearly report is the records of all expenses, income and wastage. Through this the

organization can monitor and identify the income, or loss of the restaurant. With this report the

administration can provide or remove the unwanted or needed in the restaurant. Hiring new

employees (2025-2028)

For the expansion and development of the restaurant it is required to hire more

employees according to the need for the services.

Additional rooms (2026-2027)

After 2 years of success adding more rooms will make the restaurant more profitable.

This can help the restaurant to expand in all assets. This will be the start of achieving the mission

of the restaurant to be a future corporation

Create New Branch (2028-onwards)

Creating new branch on 5th year will be the second step for expanding the restaurant

name that serving high quality products and services

45
GENERAL PARTNERSHIP

ARTICLE OF

PARTNERSHIP OF

ROYAL PINOY RESTAURANT

(Partnership)

KNOW ALL MEN BY THESE PRESENTS:

That we, the undersigned partners, all legal age, residents, and citizens of the United Arab

Emirates have this day associated ourselves together for the purpose of forming a general

partnership under the following terms and conditions and subject to existing and applicable laws

of the UAE.

AND WE HEREBY CERTIFY:

ARTICLE I: Partnership Name: that name of this partnership shall be Establishing Royal

Pinoy Restaurant that shall transact business under the said company

ARTICLE II: Business Purpose:

the purpose/s for which this partnership is formed is/are: To

create a business provides Pinoy Restaurant in UAE

ARTICLE III: Place of the Business:

The business will be located at Al Khan Beach Sharjah, United Arab Emirates.

46
ARTICLE IV: Terms of Existence: that this partnership shall have a term of 10 years from

the original recording of its Articles of Partnership by the Security and Exchange Commission.

Article V: Partner’s Circumstance’s: That the names, nationalities, and complete residence

address of the partners are as follows:

ARTICLE VI: Capital Contributions: That capital of this partnership shall be the amount of

million Dirhams, contributed to cash by the partners, as follows:

That no transfer of interest which will reduce the ownership of Filipino Citizen to less that

required percentage of capital as provided by existing laws shall be allowed or permitted to be

recorded in the proper books of partnership.

ARTICLE VII: Sharing Ratios: That the profits and losses of this partnership shall be divided

and distributed proportionally on the ratio of the capital contribution of each person.

47
TERMS AND CONDITION

Confidential Information

1.1 Customer Privacy

We designed our company confidentiality policy to explain how we expect our employees to

treat confidential information. Employees will unavoidably receive and handle personal and

private information about clients, partners and our company. We want to make sure that this

information is well-protected.

We must protect this information for two reasons. It may: Be legally binding (e.g. sensitive

customer data.)

Constitute the backbone of our business, giving us a competitive advantage (e.g. business

processes.)

1.2 Company Privacy

Every employee of Royal Pinoy Restaurant should be aware that the information of the company

should stay private. The following should not be spread outside the organization.

 Unpublished financial information

 Data of Customers/Partners/Vendors

 Patents, formulas or new technologies

 Customer lists (existing and prospective)

48
  Data entrusted to our company by external parties

 Pricing/marketing and other undisclosed strategies

 Documents and processes explicitly marked as confidential

 Unpublished goals, forecasts and initiatives marked as confidential Employees may

have various levels of authorized access to confidential information.

1.3 What employees should do?

 Lock or secure confidential information at all times

 Shred confidential documents when they’re no longer needed

 Make sure they only view confidential information on secure devices

 Only disclose information to other employees when it’s necessary and authorized

 Keep confidential documents inside our company’s premises unless it’s absolutely

necessary to move them

1.4 Fraud

The Company is committed to ethical behavior and values. It is amongst its first priorities

to establish a corporate and working culture that enhances the value of ethics and promote

the individual responsibility as well. To this effect, the company has established a Code

of Business Conduct and Ethics, a Code of Conduct and Ethics for Corporate Officers

and Directors and an Ethics and

Compliance Policy, which set the highest standards for personnel conduct related to

ethical behavior and alertness.

49
 Any allegations of fraud, theft or other irregularity should be reported via the Ethics and

Compliance link on the web site of the Company.

Fraud may involve:

 Falsification or alteration of accounting records,

 Misappropriation of assets or theft,

 Suppression or omission of the effects of transactions from records or

recording of transactions without substance,

 Intentional misapplication of accounting policies or willful misrepresentation of

transactions or of the entity’s state of affairs,

 misapplying corporate or bank funds

1.5 Corruption and Bribery

A bribe is something which helps to bring about an action or desired result or reward

offered, promised in order to gain any commercial, contractual, regulatory or business or

personal advantage.

The Company will maintain available for inspection accurate books and records that

fairly document all financial transactions, risk assessments and due diligence.

To ensure the effectiveness of internal controls, business and finance personnel of the

Company will review transactions and expense/payment requests for warning signs that

signal an inadequate commercial basis or present excessive risks.

50
2. Scope

The Policy applies to all directors for each officer and employees, and conditions of providing

services.

2.1 Disrespect and rudeness in the workplace can devastate company morale and create

a toxic working environment. It goes beyond how people deal with co-workers – those

who exhibit disrespectful behavior are often rude to clients as well

A. giving people the silent treatment, and the unwelcome use of profanity. While not unlawful,

disrespect saps employee morale and is typically the first step toward harassment and possibly

even workplace violence.

B. Displaying poor manners can be a sign of rudeness in the workplace.

C. use of curse words or telling of crude jokes constitutes rude behavior.

D. cross the line and become something much more serious. Examples include verbal

abuse, which can involve the making of disparaging remarks to another employee; sexual

harassment, which includes actions such as making unwelcome sexual advances or

comments; and the delivery of threats, where a worker indicates he intends to cause

physical harm to another worker.

E. made an allegation (whether expressly or otherwise) of discrimination or harassment

51
2.2 Confidentiality and Data Security

A. “Confidential Materials” includes, without limitation, all Company files, letters,

memoranda, reports, records, computer disks or other computer storage medium, data,

possession
models, orof Employee.
any photographic or other tangible materials containing Confidential

Information, whether created by the Company, Employee or any other person, and all
B. “Confidential Information” includes, without limitation, all Company information,
copies, excerpts and summaries thereof which shall come into the custody, control or
whether written or oral, tangible or intangible, of a private, secret, proprietary or

confidential nature, of or concerning the Company and its business and operations,
candidate related data.
including without limitation, any trade secrets or know how, any operational and

management
C. guidelines,
"Work Product" shallany business
mean and commercial
and include, withoutpolicies, salary
limitation, anyorand
compensation
all Company

information,
products, benefits
designs, information,
works, job descriptions, employee lists, any other employee or
discoveries,
developed, produced, prepared, createdinventions and improvements, and other results of
Employee’s employment with or engagement by the Company that may be conceived,
D. Employee’s Obligation to Return Confidential Materials and Confidential Information
to company’s Site HR Office.

52
CRITICAL WORKDAY

1. Policy Statement

This Agreement is being executed and delivered as consideration for, in connection with, and as a

condition of EMPLOYEE’s employment or continued employment with the Company.

EMPLOYEE acknowledges that in connection with EMPLOYEE’s employment with the

Company, EMPLOYEE will have access to certain confidential and proprietary information

belonging to the Company or the Company’s customers and relating to the Company’s business

operations. Accordingly, the purpose of this Agreement is to confirm certain understandings with

respect to such confidential and proprietary information of the Company. No part of this

Agreement is intended to alter the “at will” nature of EMPLOYEE’s employment.

2. Definition of Terms

Critical workday”, which means that employees are expected to report for work or else be

penalized or undergo disciplinary action. These critical workdays may include days before

and after a pay day, as well as days before and after a regular holiday.

3. Implementing guidelines

Administrative policies commit with securities and safeties Help employees understand basic

rules of the office; they are typically presented during an employee’s orientation period. Rules

and regulations are discussed in their orientation.

53
Alcohol-free workplace

1. Objective

Royal Pinoy Restaurant, herein referred to as the “Company”, adopts an alcohol-free workplace

policy and program to ensure a safe and healthful workplace for its employees, guests, and

stakeholders. In this regard, all employees shall abide by the terms and conditions of this policy.

Provisions

Impairment or under the influence of alcohol which may cause/causing adverse effect on

employee’s work performance, safety of co-employees or Company’s reputation. Imposable

penalties for employees found guilty for violation of alcohol-free workplace policy.

Attendance and Schedule Adherence

1. POLICY STATEMENT

Employees are hired for a specific job and purpose and are expected to be in attendance on all

scheduled specific job and purpose and are shifts planned absence unless there is a pre-approved,

Scheduled and planned absence.

We observe forty-eight (48) - hour work week and employees are expected to utilize.

54
100% of their working hours efficiently and productivity and must have be at their designated

workstations and to perform and their duties and at the responsibilities at their ready start of shift.

2. SCOPE

This applies policy to all employees, regardless of rank or position.

3. DEFINITION OF TERMS

Please refer to the body of this policy document for a detailed definition of terms

4. IMPLEMENTING GUIDELINES

4.1. Time and Attendance

All employees are required to record time and attendance which eventually becomes the basis for

the computation of payroll. Employees are required to clock in at the start and clock out at the

end of each scheduled shift using the prescribed time keeping system. Employees are also

required to clock out before and after their scheduled lunch/meal break. Only the hours

registered and

captured through the prescribed timekeeping system will be used to calculate pay.

4.2. Unscheduled/Unplanned Absence

Absence shall mean & quota failure to report for work” on a scheduled shift. All employees are

encouraged to take planned leaves or scheduled absences.

55
Unscheduled or unplanned absence is mostly caused by unforeseen absence is mostly

circumstances such as sickness or emergency situations an employee must cause by unforeseen

attend to.

Emergency situations are those that require immediate attention otherwise could escalate to a life-

or-death scenario. In such scenarios, employees are required to inform the company by calling

the

Workforce Management (WFM) hotline or their immediate superior at least two (2) hours prior to

the start of their scheduled shift. The employee is expected. The employee is expected to

immediately file an application for the corresponding leave of absence as soon as he returns to

work. This shall go through the normal/standard leave approval process.

Each day of unscheduled or unplanned absence, whether these are taken consecutively or not,

requires individual notification from the employee. Failure to inform/ notify/ call-in shall be

classified as NO CALL NO SHOW (NCNS) or absence without official leave (AWOL) and4.3.

Unexcused absence

Immediately after an unscheduled/unplanned absence, are employees expected to file the

corresponding leave application and seek the approval of their immediate superior. The

manager/supervisor has the prerogative to approve or decline the leave application depending on

his/her assessment of the validity or acceptability of the reason stated on the leave application.

56
A leave application may not be approved by the immediate supervisor due to any of the

following reasons:

· Failure to comply with the standard Call-in procedure for no valid reason; call was received

less than two (2) hours prior to the start of the scheduled shift. .

· Failure to submit a medical certificate (or fit to work notice) issued by an accredited physician

from partner clinics, upon return to work. .

· when there is no justifiable or valid reason or documentation presented/submitted for

emergency leaves'

· Failure to submit a valid explanation or other documents to substantiate the unplanned absence.

Declined or unapproved leave applications shall be classified as Unexcused Absence and is

subject to corrective measure.

Absence due to Sickness/Medical Reasons

Should the unscheduled/unplanned absence be due to illness, upon return to work, the employee

should submit himself/herself for medical evaluation by the Nurse or Physician on duty who will

be responsible for granting medical clearance. Absence due to sickness of more than one (1) day

requires the submission of a Medical Certificate issued by our accredited/partner

clinics/hospitals.

57
Absence due to sickness of four (4) days or more requires the submission of a Fit to Work (FTW)

certificate also issued by accredited/partner clinics/hospitals. The certificate must be submitted

on the employee's first day back at work. Failure to submit these required documents may

result to the disapproval of the sick leave application and will be classified either as Unexcused

Absence, AWOL or NCNS as the case may be. The list of accredited clinics shall be posted in

the bulletin board of your

Site Clinic and other available communication channels. Our our Employees who will fail to

submit an FTW and/or not receive medical clearance from the Company Clinic may not be

allowed inside the office premises for health and safety reasons i.e., to prevent the risk of

infecting other employees.

4.5. Tardiness

Tardiness is the failure or inability to log in on or before the scheduled start of shift. Employees

should be at their designated workstations at least 10-15 minutes before the scheduled start of

their shift to have ample time to prepare may be subject for appropriate corrective measure

materials and/or tools and be ready to take their first call or begin the first task of the day, within

the first minute of their scheduled shift. Tardiness of 2-4 hours should be recorded as a half-day

leave of absence Tardiness of more than 4 hours will be classified as whole day leave of absence.

Below are specific scenarios where tardiness may be excused provided that the employee can

present valid supporting documents

Calamity or disaster as declared by the local or national government.

58
 Involvement in an accident-causing trauma or bodily harm. Being a

victim of a crime or domestic violence.

Fire and flood as attested to by the local or national government.

Ailments supported by medical certificate for submission upon report for work.

Immediate family emergencies supported by pertinent certificates. Other

closely similar critical incidents

Employees may not be allowed to extend their shift schedule to make up for tardiness. Should

there be a requirement due to available workload/call volume, the Senior Operations

Manager/Operations

Manager/Functional Manager may request the employee to stay beyond their scheduled shift. In

this Scenario, the employee will first have to complete the required worked hours for the day,

before being given approval to file for and get paid for overtime hours. However this will not

negate the fact that the employee incurred a tardiness offense and will still make the employee

liable for the prescribed corrective action.

4.6 Undertime/Out Early

Employees are expected to complete at least eight (8) worked hours ror ea Scheduled shift. In the

event that an employee needs to leave the premises prior to shift end, they should have

immediate approval superior at least two employee (2) hours prior to seek intended clock out,

except in emergency his/her cases. Missing a maximum of two (2)

59
work hours may be classified as Undertime or Early Out. Inability to complete more than 2 hours

of an employee’s shift schedule should be filed as a half-day leave of absence.

Leaving work/post/ office premises prior to official shift end without following the proper logout

procedure, expressed written approval of or authorization from the immediate superior may be

classified as unauthorized absence or abandonment of post and will be subject for appropriate

corrective action.

4.7. Job Abandonment

Prolonged absences and/or the continued failure to report for work without official notice,

approval and/or communication despite being issued orders to report to work within the specified

period is classified as Job Abandonment and will be subject for appropriate corrective action.

4.8. Vacation Leave (VL) Paid Time off (PTO)

Employees are required to submit their request for PTO or VL at least two (2) weeks or 14

calendar days prior to the first day of the PTO. Approval PTO/VL shall be on our business for

dependent needs, specifically staffing requirements. Employees who will submit their VL

application in less than two weeks will be automatically declined.

COMPANY RULES AND POLICIES

The organization is committed to providing its current and potential customers with a quality of

service that at least exceeds their expectations rules and policies that cares about the health of

employees. The company need to have consistent service standards

60
to assess and enhance its results on a regular basis even though there is a pandemic. The

company resources will be used effectively and efficiently in order to provide clear information

about its service, which will be easily accessible to everyone who needs them.

In order to work efficiently towards the target to offer the best service to customers, the Royal

Pinoy Restaurant should be familiar of the laws and regulations impacting the way they conduct

their duties. These general work rules are the minimum acceptable standard to conduct expected

of all employees. Any employee who fails to adhere to this work rules or violates each rules

maybe subject two disciplinary action up to including dismissal.

This work rules are applicable to all employees.

1. Wearing Face mask during work hours is a must.

2. Implementing a 1m social distancing.

3. Possession ingestion or distribution of alcoholic beverages and/or illegal or controlled

substances at work sites is prohibited.

4. Racial, ethnic or sexual harassment or any person is prohibited.

5. Firearms or weapons of any kind are prohibited on work sites.

6. Employee’s shall maintains current and accurate personal data.

7. Employees shall not conduct any personal business during working hours not use state or

work site telephones or cellphones to place or received personal calls accept in

emergencies or with supervisory approval.

8. Unauthorized possession, duplication or use of agency keys, badges, identification cards

or any other state property is prohibited.

61
 9. The removal or destruction of state property document and/or other equipment or

materials including client property or records from work sites without authorization is

prohibited.

10. Employees unable to report for work shall call in to their supervisor or designing within

one-half hour of the stored schedule workday to provide the reason or their tardiness or

absence and or to request the use of earned time

11. Employees are required to work overtime as directed.

12. Employees shall not refuse to perform work assigned to them.

13. An employee shall not interfere with the productivity of other employees nor cause of

any interruption of work.

14. Sleeping or inattentiveness on duty is prohibited.

15. Personal errands favor or exchanging of items including money between clients and

employees is prohibited.

Code of Conduct

1st 2nd 3rd 4th 5th

MINOR VIOLATION
Offence Offence Offence offence offenc e
Improper uniform & ID inside Written 3 days of 7 days Dismissal
Report Suspensio n Suspensio n
company

Wasting time

Eating unauthorized places

within the company premises

62
Leaving the company premises

during working time

LESS SERIOUS

Sleeping or napping on the job Written 3 days 7 days Dismissal

warning Suspension Suspension
Opening other locker of

employees

Insubordinate to any other Written 4 Days Dismissal

report Suspensio n
company authorities

Fighting inside the company

premises

Outside the company premises

while in the performance of duty

SERIOUS

Abandonment of employment Written 6 days Dismissal

report suspension
Gambling

Failure to report loss

Holding meeting

Continued gross negligence

Drinking liquor while on the

company

63
 COMPENSENSATION SCHEME

The Compensation scheme of Royal Pinoy Restaurant shows the position of the staff and

their benefits to receive, allowance to collect and the specific deduction

MONTHLY GROSS PAY

BASIC DEDUCTIO NET

POSITION NO. SALARY P/D P/H EXTRA N PAYABLE
T
H O S D S
O T H PH HA T-E A D T-D
50 100
0 0.00 % %

MANAGERS 2 4500 166.7 16.67 0 - 0 500 500 0 10000.00

HEAD CHEF 2 3500 133.3 12.96 0 - 0 500 500 0 8000.00

ASST. COOK 3 1800 76.67 6.67 0 - 0 500 500 0 6900.00

DISHWASHER 2 1500 66.67 5.56 0 - 0 500 500 0 4000.00

CASHIER 2 2000 83.33 7.41 0 - 0 500 500 0 5000.00

WAITERS 4 1800 76.67 6.67 0 - 0 500 500 0 9200.00

MAINTENACE 1 2000 83.33 7.41 0 - 0 500 500 0 2500.00

45,600.00
GROSS PAY 16 AED

THO-Total hour overtime P/H- per hour

OT-ovetrtime P/D- per day
PH- public holiday DA-days of absence
SH- special holiday SD- special deduction
TE- total extra TD- total deduction
HA- housing allowance

64
SAMPLE OF PAYROLL SLIP OF THE EMPLOYEE

This payroll shows the identification of the employees and their salary

specification. This is to minimize and monitor the staff compensation.

PAY-SLIP

ROYAL PINOY
RESTAURANT MONTH OF: DATE:
DEPARTME
EMPLOYEE NAME: NT: CUT OFF:
DAIL
EMPLOYEE NO: Y
RATE:
NO.
WORKING DAYS: ABSENCE:

Pay & Allowance Deductions Others

Basic Salary Absence

Housing Allowance Others:
Special Holiday
Public Holiday
Overtime
Medical
Annual leave
Bonus

Total Gross Pay Total Deduction Total Net Salary

Salary will be Credited to your registered Account

Number.

DYANJAR EMPLOYEE
A COZ JANET DEITA NAME
Prepared By: Approved By: Recieve By:

65
Sample of Uniform

Southern Mindanao

Sabah Traditional
costume

66
 CHAPTER III

TECHNICAL

ASPECT

INTRODUCTION

This chapter discusses about the process of activities inside the company. The equipment,

furniture and supplies will be presented and other activities needed for preparation and also

workflow in order to deliver a quality service to the customer. Business plan layout, size and

business schedule are all presented for the purpose of identifying the business operation. The

production specification, the flowcharts, list of machinery, tools, and equipment are enumerated

with their corresponding costs and fund resources are also cited.

Objectives

 To have the flow management that will use inside the organization

 To select the qualified candidates on each position in the organization

 To specify the needs of the restaurant

 To identify the quality of each product in different departments.

 To see the specification expenses for monitoring the final cost in establishing the

business

 To clarify that the location is suitable for the theme of the restaurant and reachable for the

costumer

 To have a specific floor plan and to know if it is relevant

67
WORK FLOW

Recruitment and Requisition Flow Chart

Selecting Criteria Job Offer Receive Application for

Advertisemen Job
t

CategorizeAApplication
into Afor
Suitable & Job
B

Assessment against Criteria

B
Interview Candidates
Unsuitable for Job

Asses against criteria

Assessment against
2nd Interview
Criteria

Send Offer Letter Send Thank you Letter

68
Royal Pinoy Restaurant

Operation Starts

Guest Call Inquiry Reservation Booking Reservation 50% Down payment

Confirmation of
Reservation

Preparation for food activity

Preparation for serving Fishing & Gardening Guest Arrival
food inclusion and
Grilling station

Serving Drink and Appetizers Serving the Boddul fight inclusion from appetizerevery
Assisting to dessert
room
and preparation for
Philippine Cultural
Presentation (big
screen)

Check Out and Payment

Cultural Performance
Billing preparation SOA w/ Bonfire at night

Bidding Goodbye

69
FURNITURE AND FIXTURE

ITEM IMAGE QUANTITY UNIT TOTAL SPECIFICATION

COST COST

Counter 1 1200 1200 Neo Front High Quality

Table Office Counter Desk, 160

x 110 x 60cm

Steel 2 850 1700 Commercial steel table

Table 150cm W x 90cm H x

60cm D

10cm upstand

Adjustable lower shelf

Office 2 1200 2400 Executive Office

Table Wooden Desk Table With

Drawers For Office

Square 3 400 1200 500x500 -120

Table
4 Seater Square Base

Cafe-dining-meeting

Table Dark Walnut

70
Office 2 160 320 PU Leather and steel base.

Chair Height adjustable.

Front Desk 4 200 800 adjustable in height.

Chair
Easy to keep clean by just

wiping with a damp cloth.

Office 1 800 800 Steel Filing Cabinet

Drawer Dimensions: W91.4cmsx

D46.3cms x H132.1cms

Color: white

Material: Steel Product

Lateral · 4-

drawer · Lockable

Shelf 2 700 1400 BILLY Bookcase, White,

160x28x202 cm

Long 6 77 462 Bulb included

Florescent Number of bulbs 1

lamp Power output 13W

Width (cm) 7.1cm

71
Florescent 50 12 600 Brand Osram

Light Light type Fluorescent,

LED

Wattage 23 watts

Unit count 3.0 Count

Colour temperature
6500 Kelvin
Ceiling 7 40 280 Material Bamboo Light

Lamp source: E27 Space: 8-

20m2 Size: Diameter

approx. 30cm

Base: approx. 10cm Wire

Line

length: approx. 100cm

Light Source: LED

Bulbs Voltage

: 90-260V

Fire Water 15 43 645 K Factor:

Sprinkler 5.6 (US) / (80.6 Metric)

Max Working Pressure:

175 psi (12 bar)

Response Type: Standard

72
 Occupancy Type: Light

Hazard, Ordinary

Hazard, Extra Hazard

Thread Size:

1/2" NPT (15 mm BSP)

Min Spacing:

Per Standards /

Listings

Max Spacing:

Per Standards / Listings

Outdoor 10 50 500 New Patio 13*13*23cm

Water ABS Lawn Sprinkler

Sprinkle Automatic 360 Rotating

Garden Water Sprinklers

Lawn

Irrigation KD1

Clock 2 55 110 Gest Decorative Wall

Clock - 51 cms, fragile,

round 5cm width

Alarm 2 400 800 Product: Fire Bell with

Strobe

Brand: Vimpex

73
 Model: SNV0004

Supply voltage: 19.2 –

28.8Vdc

Rated Current

@24Vdc(mA): 10mA

(bell) +45mA (strobe)

Flash Interval: 1 s (Sw 1

on), 2 s (Sw 1 off) Flash

Intensity: low (Sw

2 on), Normal (Sw 2 off)

Fire 5 100 500 Capacity: 6 Liter Total

Extinguisher Weight: 9.8 Kg Cylinder

Height: 534 mm

Cylinder Diameter: 163

mm

Fire hose 1 600 600 30 mtr Hose Reel discs

are made of 1.2 mm per

treated electro-

galvanized steel sheet,

painted with

electrostatic powder

coating and oven baked

at 1800C.

74
Grilling 1 500 500
Product Dimensions 75
Station
x 80 x 30 cm; 10.5

Kilograms

Batteries required No

Included components

NO

Item dimensions

LxWxH

75 x 80 x 30

centimeters Product

dimensions

75D x 80W x 30H

centimeters

Kitchen Sink 1 1500 1500 Dimension:

72X24X34

Product Type:

sink units

Weight:

Approx 35

Green 1 24000 24000 Crop: Organic

Size: 4x10m
House
Organic crop green

house includes organic

75
 fertiliser rich soil for high

quality crops.

Carpet 10 600 6000 Material: Tule Straw Size

(approx.): 42.5" x 73"

inch / 108 x 185 cm

Weight: 5 lbs / 2.3 kg

Solar Torch 8 100 800 Power source

Solar Powered Light
source type LED

Total
47,117.00

DINING AND KITCHEN SUPPLIES AND TOOLS

IMAGE QUANTITY UNIT TOTAL SPECIFICATION

ITEM COST COST

Cooking 1 600 600 Non-stick · Aluminium

Wear Set 20Cm Casserole With

Glass Lid 24Cm Casserole

With Glass Lid 30Cm

Casserole With Glass LId

28Cm Wok With Glass Lid

14Cm

Saucepan With Glass LId

76
 30Cm Concave Tawa

20Cm Frypan 26Cm

Frypan 5Pc Tool Set 7Pc

Knife Block Set Prestige

St.St Rice Cooker 1.8

Liters 700 Watts

Charcoal 10 20 200 Product Dimensions

40 x 25 x 50 cm; 3

Kilograms

Chopping 2 369 738 Non-slip feet and sloped

Board edges

Knife-friendly cutting

surfaces

Dishwasher Safe Boards

Food Safe

BPA Free

Dimensions: 37.5 × 8.5 ×

27.5 cm (Boards 24 × 34

cm)

Knives 1 302 302 Blade material

Alloy Steel
Brand
Ross Henery
Professional
Colour

77
 Silver
Handle material
Stainless Steel
Strainer 1 49 49 Product Dimensions

15 x 32.4 x 32.2 cm; 3.38

Kilograms

Material

Stainless Steel

Item Weight

3.38 kg

Steamer 1 250 250 Material:

Stainless Steel

Size:

28.00X28.00X29.50cm

/11.00X11.00X11.59in

Llanera 6 5 30 Llanera - Leche Flan

Molder 5½ x 3½ x 1¼

Glass Rack 5 33 165 5 1/4" High Customizable

Teal 20 Compartment Glass

Rack

78
Dessert 3 224 672 The bowl is narrow at

Bowl bottom and wide on the top

which form a perfect shape

for stacking. Good for

serving ice cream, dessert,

pudding, dry fruits

Dishwasher and

refrigerator safe, Food

Grade Product

Wash Instructions: Soft

Hand Wash, Pack

Non porous glass will not

absorb stains or odors

Capacity : 120 ml, Pack

Ice Cream Dessert Bow

Wooden 50 20 1000 coconut shell bowl is

Soup Bowl made from natural

coconut shell

13W x 6.5H centimeters

Clay Pot 10 50 500 Clay Biryani Pot With Lid

(palayok) 3 Litre Ready-to-use,

79
 pre-seasoned cooking

pot.

Wooden 25 25 625 Colour Name

Platter Dark Brown

Country of Origin

China

Feature 1

Handwash

Feature 2

BPA Free

Feature 3

Stackable

Item Pack Quantity

Single

Dinner 30 3 90 Ceramic Dinnerware Plates

Plates White 15.2x2.2cm

Serving 12 5 60 Bamboo Serving Spoon

Spoon 30x6cm

Wooden

Spoon & 50 10 500 Stainless Steel Cutlery

Fork Set Spoon,Fork And Knife

Set Silver

80
Tower 6 80 480 Item dimensions LxWxH

Glass 26.4 x 26 x 51.2

centimeters

Item Weight

16.62 Pounds

Glass 50 4 200 Item dimensions LxWxH

26.4 x 26 x 51.2 centimeters
Item Weight
16.62 Pounds

Cup 50 5 250
Porceletta Porcelain
Espresso Cup and Saucer,
80 ml Capacity, Ivory

Tissue 7 15 105
Klinex Tissue Box,
holder Elegant Rattan Design,

Rectangular Tissue Box

Cover
Table 20 5 100 Soft N Cool V Fold
Tissue 20 X 23 Cm
Napkin

Ice molder 4 15 60 SKU: honeycomb-ice-

mold-with-lid

81
 Categories: Barista

Tools, Cups&More

Tags: cold brew, Cold

coffee cup, ice

Condiments 12 22 264 Salt And Pepper Mills

Holder European Beech Wooden

Manual Pepper Grinder

Food Carbon Steel

Grinder 8' Salt Mill

Wooden Brown

Air 10 20 200 Spring Blossom Room

Freshener Fragrance, 3L

Order Slip 4 70 280

Sales Order Books,2 Part
Carbonless Sales Invoice
Book for Small
Business,5.5 x 8.3
inches,Receipt Book with
Cardboard(50 Sets)
Menu Copy 10 12 120 Size 14x8.25

Matte both side

colored

82
Tissue 2 36 72 Tissue Roll 300 Sheets Pack

Roll of 10 Rolls

Cleaning 50 1.5 75
Zeppoli Classic White
Cloth Kitchen Towels, 30-Pack
100% Natural Cotton
Dish Towels, 14 x 25
inches Flour Sack
Fishing Rod 50 1.5 75 Brand
Quantum
Material
Blend
Colour
Black
Model name
Embark
Item dimensions
LxWxH
Vegetable 6 32 192 Made of Rattan Comes

Basket from the brand The

Woven House Shape:

Round

TOTAL
8,254.00

83
RECEPTION & OFFICE SUPPLIES

ITEM IMAGE QUANTITY UNIT TOTAL SPECIFICATION

COST COST

Receipt 15 30 450
FIS Payment Voucher
booklet
Book 50 sheets 120mm

x 210mm (Pack of 10)

Record 10 6 60 A4

Book 90 Sheet

Petty 15 7 105
Petty Cash Voucher
Cash
Book, 50 Sheets, For

Shops Small Business,

Offices Supplies, A5

Bond 5 75 375 GSM: 80GS

Paper Quantity: 5 Ream / Box

A44 Size: A4

Pen 30 1.5 45
Faber-Castell 0.7Mm
Assorted
Blue/Red/Black

Dry 1 124 124 Product name

Sealed

Stamp

84
 Personal Office Notary

Paper Logo Metal

Embossing Seal Stamp

Material

Steel

Size

170 * 80 * 65 mm

Record 1 70 70 Round Self Inking

Stamp Company Stamps

Glue 1 13 13 Bonds materials like

paper, wood, fabric, and

ceramics

Great for making slime

Clear glue formula Safe,

washable, and nontoxic

Scissor 1 30 30 Scotch Multiporpose

Scissors 1428.

Stainless Steel Blade, 8

In (20cm). 1

Scissor/Pack

85
Calculator 3 9 27 Fx-1000ms 16.2x7.7x1.4

millimeter

Stapler 2 35 18 Deal for home and

office works

Compatible Staple Size:

26/6 & 24/6. Staples 30

sheets at a time.

Staple 3 40 120 Strong and sturdy

stapling

Made from the rust-

resistant wire

Vault 5 7 35 Vault measures in at 7" X

12" X 10" and

features a 12 digit key

pad. With 12 digits more

than 1000 combinations

Puncher 8 280 2240 DP520

Black

86
 Made of durable quality

material for long term use

Paper 2 57 114
Binder Clips, Large, 12
Clip
Pieces, Black

Document 1 26 26 Texture:Plastic.durable

Organizer no odor non-toxic eco-

friendly

Size:326*275*257mm.

Document 5 35 175
Rado lever arch file 8cm
Holder
A4 size,

Scotch 2 55 110 Size : 2 Inch

Tape One Roll : 45 Yards

Micron : 48

Tape 3 13 39 15 x 12 x 15

Dispenser centimeters black

87
Time 2 30 60 Whole AC121 TCPIP

Clock Biometric Fingerprint

Time Clock Recorder

Attendance Employee

Electronic Punch

Reader

Ink 1 1800 1800 Set refill ink cartridge +

ink compatible

Thermal 5 170 850 Thermal 80X70mm

Paper 12inch

POS 50 17 850
thermal POS Receipt
Receipt
Paper Roll 80x80mm,
paper Restaurant Bill Paper
Receipt Roll, Thermal
Receipt Cash Register

Correction 50 55 2750
Correction Tape, Deli,
tape
Eh21801

TOTAL
10,506.00

88
EQUIPTMENT AND MACHINERY

ITEM IMAGE QUANTITY UNIT TOTAL SPECIFICATION

COST COST

Gas Stove 1 2700 2700 Three Prime Dye

& Oven Casted Burners (1

Large, 1 Medium,

1 Small)

Magnetic Stainless

Steel Top, Panel &

Painted Sides High

Sense Double Way

Thermostat

Tempered Front

Glass

Stainless Steel

Door Handles

Enamel Coated

Pan Trivets

W-32ʺ l D-20” l H-

27ʺ

89
Refrigerator 2 2650 5300 Chiller 560W

with 4 shelves

Water 3 300 900 Hot, normal & cold

Dispenser with refrigerator

POS 1 550 550

kitchen

Monitor

Orders 2 150 300 Model NameHOP-

receipt E802Model

Printer Ports1Printer

FunctionsPrint

OnlyPrinter Output

TypeMonochrome/

Black and White

Product Height12.7

cm Product

Length20.32 cm

Product Weight 780

g Product

Width/Depth12.7

90
 cm Set Includes

Receipt printer

manual Wattage12

What's In The Box

Receipt printer,

manual

POS 1 1800 1800 MJ POS J1800

Set Touch POS

System Bundle -

POS Machine +

Cash drawer +

Printer

Laptop 2 4000 8000 Acer

1TB

Printer 2 600 1200 EPSON

Scanner Scanner, Printer,

Fax

Verifone 2 600 1200 Wifi transaction/

swipe/ insert card

transaction

91
Telephone 2 130 260 Wi-Fi call

connection

Receiving, and

entering calls inside

and outside

establishment

WIFI router 2 150 300

Dir 2150 Ac2100

Wi Fi Gigabit

Router
10 meters

Television 7 1000 7000 43’’ Smart TV

43” Wifi Connection

Bluetooth

Connection

Microphone 8 120 960 JBL microphone

Wireless

Bluetooth

connection

Rechargeable

Air 8 1250 10000 Wall AC High EER

Condition 1ton

white

92
CCTV 1 550 550 Wifi Connected

Mobile monitor

Night view

Solar

With speaker

Green house 6 200 1200 Window Opener

solar Vent Autovent

Ventilation Solar Heat

Sensitive

Automatic

Vacuum 1 240 240 Samsung vacuum

cleaner for carpet

Exhaust 3 930 2790 Ceiling Ventilator:

Fan 272 cfm Max

Airflow, Variable

Speeds, 2.2 sones,

High Profile, 120V

AC, 115V AC

93
Water Filter 1 1500 1500 White

It Has 6 stage

filtration

RO+UF+UV +

TDS Control

Food Grade, Non-

breakable ABS

plastic construction

Best suited for

mounting on

kitchen wall NSF

Certified.

Dimension: L16.

W10, H17.

Water 4 1000 4000 Pond Bioactive

Tank Externa Pressure

Filter Water Filter, CPF

30000

Water 5 150 750 3.5W Solar

Oxygen Oxygenrator Air

Pump Pump with Dual

94
solar Air Bubble Pipe

For Outdoor Pond

Black/Silver

Water Pond 1 500 500 Diesel Double

pump Suction Water

Pump for

Irrigation/Flood

Drainage

Solar 2 1500 3000 Monocrystalline

Panel Solar panel power

120watts 220 W

Outputs

MC plug, XT60

plug

Charging slots

Width

1830 mm

Height

820 mm

Depth

25 mm

95
 Weight

9500 g

Dim

(W x H x D) 1830

x 820 x 25 mm

Product type

Solar charger

Ice Crusher 1 180 180 Icer crusher

180ww

Orange

Double blade

Freezer 1 1900 1900 Double freezer

Heavy duty

TOTAL
57,080.00

96
CLEANING AND SANITIZING MATERIALS

ITEM IMAGE QUANTITY UNIT TOTAL SPECIFICATION

COST COST
Spray 12 12 144 Plastic 175ML

Bottle reusable

APS 5 212 1060 Concentrated

sanitizer

For food to tools

and equipment

APC 50 11 550 All Purpose

Cleaner

Concentrated

Detergent 2 35 70 Liquid

Use for cloth

Hand Soap 5 312 1560 99% anti

1Gal bacterial hand

soap

Hand 5 50 250 99% dis infectant

Sanitizer sanitizer

5L

97
zMop 2 250 500 Mop Bucket With

Wringer 20 Ltr

Brush& 3 50 150
Dustpan with
dustpan
130cm Long
Handle,
Household
Sweeping Broom
and Dust Pan

Carpet 8 5 40 4 roller brush for

Brush carpet

Sponge 3 15 45 Scotch barite

sponge for glass,

utensil and etc.

Steel wool 5 5 25 Steel for cooking

wear

Steel 2 5 10 Steel thread and

brush wooden handle

for grills

98
Mobile 6 150 900 60 L heavy duty

trash bin With 2 wheels

Assorted color

defined items

Garbage 10 120 1200 Plastic black bag

bag small 8-10kg

Garbage 10 22 220 Large black bag

bag big 20 kg

20kg

Grass 1 700 700 Diesel grass

cutter cutter 3 blade

and 2-wheel

measurement

Charcoal 2 9 18 Steel spatula

scraper
Scraper

Small dust 4 50 200 Plastic 5L

Bin With cover

Gardening 1 130 130 Gardening simple

Tools tools sets

99
Fish Net 2 179 358 4 meter long
Net

TOTAL

MEDICAL SUPPLIES

ITEM IMAGE QUANTITY UNIT TOTAL SPECIFICATION

COST COST

First Aid 1 400 400 Medical kit includes

Kit Medicine tablets

Ointment

Band aid

Bandage

Alcohol

Cotton

TOTAL 400

100
101
102
103
104
UTILITIES EXPENSES

UTILITIES EXPENSES

Utility Monthly Expenses

Electricity 7000
Water 4000
Communication 1000

TOTAL 12,000.00

105
Location

Royal Pinoy Restaurant is located in Al khan Beach Sharjah nearby Expo Center Sharjah

106
Floor Plan

Parking Performance stage

Way/road Rooms

Toilet Attendant area

Front desk/cashier Balcony

Camp Fire
Garden

Grilling
kitchen

107
 CHAPTER IV

FINANCIAL

ASPECT

Introduction

Financial aspect is used to estimate the amount of capital needed for establishing a business. It

will show the amounts required in each department and it used to help the company to reduces or

remove the other unnecessary equipment or tools in first three months. This study will discuss the

possible income, revenue and expenses.

Objectives:

 To see the accurate expenses for establishing a restaurant

 To show the cashflow of the restaurant

 To have an idea when and how the restaurant will gain an income

 To know if the business is profitable

108
Initial Capital Requirements

YEAR 2024

DESCRIPTIION AMOUNT

Legal Papers & Land Bid 2,818,700.00

Utilities 48,000.00
Salary 182,400.00
Furniture & Fixture 47,117.00
Machinery & Equipment 57,080.00
Dining And Kithchensupplies 8,254.00
Office Supplies 10,506.00
Food & Beverages 120,000.00
Cleaning & Sanitizer Materials 8,130.00
Ads 7,201.96

TOTAL 3,307,388.96

109
Total Project Cost

TOTAL PROJECT COST

Description Qua Unit Cost Total Cost

ntit
y
Furniture & Fixture
Counter Table 1 1200 1200
Steel Table 2 850 1700
Office Table 2 1200 2400
Square Table 3 400 1200
Office chair 2 160 320
Front Desk 4 200 800
Chair
Office Drawer 1 800 800
Shelf 2 700 1400
Florescent 6 77 462
Lamp long
Florescent 50 12 600
Lamp small
Lamp 7 40 280
Fire sprinkle 15 43 645
water
outdoor 10 50 500
sprinkle water
clock 2 55 110
alarm 2 400 800
fire 5 100 500
extinguisher
fire hose 1 600 600
Grilling station 1 500 500
kitchen sink 1 1500 1500
green house 1 24000 24000
Carpet 10 600 6000
torch 8 100 800
47,117.00
Equipment
Gas And Oven 1 2700 2700
Stove
Refrigerator 2 2650 5300
Water 3 300 900
Dispenser
Orders Monitor 1 550 550

110
 Order Receipt 2 150 300
Printer
Pos Set 1 1800 1800
Laptop 2 4000 8000
Print Scanner 2 600 1200
Verifone 2 600 1200
Telephone 2 130 260
Wifi Router 2 150 300
Tv 7 1000 7000
Microphone 8 120 960
A/C 8 1250 10000
Cctv 1 550 550
Ventilation 6 200 1200
Vacuum 1 240 240
Cleaner
Exhaust Fan 3 930 2790
Water Filter 1 1500 1500
Water Tank 4 1000 4000
Filter
Water Oxygen Pump Solar 5 150 750
Water Pump 1 500 500
Solar System 2 1500 3000
Ice Crusher 1 180 180
Freezer 1 1900 1900
57,080.00
Office Supplies
receipt booklet 15 30 450
record book 10 6 60
petty cash 15 7 105
Bond paper A4 5 75 375
5ream
pen assorted 30 1.5 45
dry sealed 1 124 124
stamp
record stamp 1 70 70
Marker 1box 1 13 13
glue 1 30 30
scissor 3 9 27
calculator 2 35 18
Stapler 3 40 120
staple 5 7 35
vault 8 280 2240
puncher 2 57 114
paper clip 1 26 26

111
 document 5 35 175
organizer
document 2 55 110
holder
scotch tape 3 13 39
Tape 2 30 60
dispenser
Time clock 1 1800 1800
ink 5 170 850
Thermal paper 50 17 850
POS receipt 50 55 2750
correction tape 10 2 20
10,506.00
Advert isement
Website Ads MONTH 3 62 186
flyers PCS 200 0.55 110
tarpaulin PCS 3 178.33 534.99
Business Card PCS 300 0.54 162
stickers PCS 500 0.67 335
Social Ads MONTH 3 157.5 472.5 1800.49
Medica l Supplies
First Aid Kit 1 400 400 400
Cleani ng Supplies
Spray Bottle 12 12 144
Aps 5 212 1060
Apc 50 11 550
Detergent 2 35 70
Hand Soap 5 312 1560
1gal
Hand Sanitizer 5 50 250
5L
Mop 2 250 500
Brush & 3 50 150
Dustpan
Carpet Brush 8 5 40
Sponge 3 15 45
Steel Wool 5 5 25
Steel Brush 2 5 10
Mobile Trash 6 150 900
Bin
Garbage Bag 10 120 1200
Small
Garbage Bag 10 22 220
Big

112
 Grass Cutter 1 700 700
Charcoal 2 9 18
Scraper
Small Dust Bin 4 50 200
Gardening 1 130 130
Tools
Fish Net 2 179 358 8130
Legal Expenses
Land Bidding 1 2,700,000 2700000
Employees Visa 14 6,000 84000
Employees Medical Insurance 14 800 11200
Business Permit 1 18,000 18000
Trade License 1 5,500 5500 2,818,700.00

TOTAL PROJECT COST

2,943,733.49

Projected Financial Statement

ROYAL PINOY RESTAURANT

Statement of Financial Performance
For the Years Ending December 31, 2024-2028

Schedule 2024 2025 2026 2027 2028

Other Income 160,000.00 864,000.00 480,000.00 1,440,000.00 1,800,000.00

Gross Income 864,000.00 3,456,000.00 3,792,000.00 3,792,000.00 5,412,000.00

Total Revenue 1,024,000.00 4,320,000.00 4,272,000.00 5,232,000.00 7,212,000.00

Operating Expenses

legal papers & land Bid 2,818,700.00 23,500.00 145,900.00 37,100.00 159,500.00

Utilities 48,000.00 144,000.00 144,000.00 144,000.00 144,000.00

113
salary 182,400.00 547,200.00 660,000.00 660,000.00 660,000.00

furniture & fixture 47,117.00 9,600.00 9,600.00 9,600.00 9,600.00

Machinery & equipment 57,080.00 12,000.00 12,000.00 12,000.00 12,000.00

Dining and
kithchensupplies 8,254.00 24,000.00 24,000.00 24,000.00 24,000.00

office supplies 10,506.00 12,000.00 12,000.00 12,000.00 12,000.00

food & beverages 160,000.00 480,000.00 720,000.00 720,000.00 720,000.00

cleaning & sanitizer
materials 8,130.00 12,000.00 12,000.00 12,000.00 12,000.00

ads 7,201.96 21,605.88 21,605.88 21,605.88 21,605.88

renovation/Refubish 800,000.00 800,000.00 500,000.00

TOTAL EXPENSES 3,347,388.96 1,285,905.88 2,561,105.88 2,452,305.88 2,274,705.88

Earning before Income

Tax (2,323,388.96) 3,034,094.12 1,710,894.12 2,779,694.12 4,937,294.12

Income Taxes Expenses (9%) 273,068.47 153,980.47 250,172.47 444,356.47

Net Income 2,761,025.65 1,556,913.65 2,529,521.65 4,492,937.65

114
Cash Flow

ROYAL PINOY RESTAURANT

CASH
FLOW
For the Years ending December 31, 2024-2025

Year 2024 2025 2026 2027 2028

Total Revenue 1,024,000.00 4,320,000.00 4,272,000.00 5,232,000.00 7,212,000.00

Total Expenses 3,347,388.96 1,285,905.88 2,561,105.88 2,452,305.88 2,274,705.88

Net increase
(decrease)in
cash (2,323,388.96) 3,034,094.12 1,710,894.12 2,779,694.12 4,937,294.12

Cash Income (2,323,388.96) 710,705.16 2,421,599.28 5,201,293.40 10,138,587.52

Investment
Capital (3,000,000) (2,323,388.96) 710,705.16 2,421,599.28 5,201,293.40 10,138,587.52

Partner 1 1,500,000 (1,161,694.48) 355,352.58 1,210,799.64 2,600,646.70 5,069,293.76

Partner 2 1,500,000 (1,161,694.48) 355,352.58 1,210,799.64 2,600,646.70 5,069,293.76

115
 CHAPTER V

Socio Economic Aspect

INTRODUCTION

Being a socially responsible company can add to the good company's image and build its

brand. Formal corporate social responsibility programs can boost employee morale and lead to

greater productivity in the workforce. It is required for a business to be socially responsible to the

community, environment, and people or to the government. To gain the community’s respect and

loyalty, a business should impose a notion of being well rounded, responsible and trustworthy

business. The Royal Pinoy restaurant not only focus on gaining profit, it also prioritizes the

enhancement of gaining public trust and make an organization more attractive prospect for the

employees and community.

Objectives

 To be able to know how the business affect the environment.

 To be able to know how the business affect the society.

 To be able to know how the business affect the economy.

 To be able to know if the company will help the environment

 To be able to know what are the benefits of the society from the business.

116
ECONOMIC IMPLICATION

They bring taxes into the economy as our profits increase. A business-friendly Royal

Pinoy Restaurant can contribute to the local economy by providing quality service to the

communities in which it operates. The company also helps drive economic growth by providing

employment opportunities for the growing unemployed and those who may not be available to

large companies.

SOCIAL IMPLICATION

The proposed of this business is expected to make a major contribution to the local

government by paying taxes. These taxes can help communities plan for the future by funding

public and government projects for society.

ENVIRONMENTAL IMPLICATION

The Royal Pinoy Restaurant helps the environment by providing a service that shortens

our customers' journeys. The proposed of the company will also implement proper waste

segregation, separating biodegradable from non-biodegradable. This rubbish is taken out of the

building twice a week, where it can be easily collected.

How can we protect the environment?

Our environment defines our communities, provides housing, and helps ecosystems grow and

thrive. If we do not protect and care for our environment, we are endangering not only humans

but also animals, plants, crops and even our own lives. Systems are closely interrelated.

117
3 ways to protect the environment:

1. Reduce the amount of paper and printed materials used. The Royal Pinoy Restaurant practices

support for new technologies in all activities we undertake.

2. Use long-lasting light bulbs with solar energy consumption. Helps reduce greenhouse gas

emissions.

3. Save water. The company reduces water consumption and ensures water is not wasted by

allowing it to flow freely.

118
LEASE CONTRACT

KNOW ALL MEN BY THESE PRESENTS:

This CONTRACT OF LEASE is made and executed at the City of , this day of

, 20 , by and between:

(NAME OF LESSOR), of legal age, single/married to (Name of spouse if any),

Filipino, and with residence and postal address at

(Address), hereinafter referred to as the LESSOR.

AND-

(NAME OF LESSEE), Filipino and with residence and postal address at (Address),

hereinafter referred to as the LESSEE.

WITNESSETH; That

WHEREAS, the LESSOR is the owner of THE LEASED PREMISES, a

residential property situated at (Address of property to be leased); WHEREAS,

the LESSOR agrees to lease-out the property to the LESSEE and the LESSEE is

willing to lease the same;

NOW THEREFORE, for and in consideration of the foregoing premises, the LESSOR leases

unto the LESSEE and the LESSEE hereby accepts from the LESSOR the LEASED premises,

subject to the following:

TERMS AND CONDITIONS

1. PURPOSES: That premises hereby leased shall be used exclusively by the LESSEE for

residential purposes only and shall not be diverted to other uses. It is hereby expressly

agreed that if at any time the premises are used for other

119
 purposes, the LESSOR shall have the right to rescind this contract without prejudice to

its other rights under the law.

2. TERM: This term of lease is for ONE (1) YEAR. From (Date) to ( Date ) inclusive.

Upon its expiration, this lease may be renewed under such terms and conditions as my be

mutually agreed upon by both parties, written notice of intention to renew the lease shall

be served to the LESSOR not later than seven (7) days prior to the expiry date of the

period herein agreed upon.

3. RENTAL RATE: The monthly rental rate for the leased premises shall be in PESOS:

AMOUNT IN WORDS (P 00,000.00), Philippine Currency.

All rental payments shall be payable to the LESSOR.

4. DEPOSIT: That the LESSEE shall deposit to the LESSOR upon signing

of this contract and prior to move-in an amount equivalent to the

rent for THREE (3) MONTHS or the sum of PESOS: AMOUNT IN WORDS (P 00,000.00),

Philippine Currency. Wherein the two (2) months deposit shall be applied as rent for the 11th

and 12th months and the remaining one (1) month deposit shall answer partially for damages and

any other obligations, for utilities such as Water, Electricity, CATV, Telephone, Association

Dues or resulting from violation(s) of any of the provision of this contract.

5. DEFAULT PAYMENT: In case of default by the LESSEE in the payment of the rent,

such as when the checks are dishonored, the LESSOR at its option may terminate this

contract and eject the LESSEE. The LESSOR has the right to padlock the premises when

the LESSEE is in default of payment for One (1) month

120
 and may forfeit whatever rental deposit or advances have been given by the LESSEE.

6. SUB-LEASE: The LESSEE shall not directly or indirectly sublet, allow or permit the

leased premises to be occupied in whole or in part by any person, form or corporation,

neither shall the LESSEE assign its rights hereunder to any other person or entity and no

right of interest thereto or therein shall be conferred on or vested in anyone by the

LESSEE without the LESSOR'S written approval.

7. PUBLIC UTILITIES: The LESSEE shall pay for its telephone, electric, cable TV, water,

Internet, association dues and other public services and utilities during the duration of the

lease.

8. FORCE MAJEURE: If whole or any part of the leased premises shall be destroyed or

damaged by fire, flood, lightning, typhoon, earthquake, storm, riot or any other

unforeseen disabling cause of acts of God, as to render the leased premises during the

term substantially unfit for use and occupation of the LESSEE, then this lease contract

may be terminated without compensation by the LESSOR or by the LESSEE by notice in

writing to the other.

9. LESSOR'S RIGHT OF ENTRY: The LESSOR or its authorized agent shall after giving

due notice to the LESSEE shall have the right to enter the premises in the presence of the

LESSEE or its representative at any reasonable hour to examine the same or make repairs

therein or for the operation and maintenance of the building or to exhibit the leased

premises to prospective LESSEE, or for any other lawful purposes which it may deem

necessary.

121
 10. EXPIRATION OF LEASE: At the expiration of the term of this lease or cancellation

thereof, as herein provided, the LESSEE will promptly deliver to the LESSOR the leased

premises with all corresponding keys and in as good and tenable condition as the same is

now, ordinary wear and tear expected devoid of all occupants, movable furniture, articles

and effects of any kind. Non-compliance with the terms of this clause by the LESSEE

will give the LESSOR the right, at the latter's option, to refuse to accept the delivery of

the premises and compel the LESSEE to pay rent therefrom at the same rate plus Twenty

Five (25) % thereof as penalty until the LESSEE shall have complied with the terms

hereof. The same penalty shall be imposed in case the LESSEE fails to leave the premises

after the expiration of this Contract of Lease or termination for any reason whatsoever.

11. JUDICIAL RELIEF: Should any one of the parties herein be

compelled to seek judicial relief against the other, the losing party shall pay an amount of One

Hundred (100) % of the amount clamed in the complaint as attorney's fees which shall in no case

be less than P50,000.00 pesos in addition to other cost and damages which the said party may be

entitled to under the law.

12. This CONTRACT OF LEASE shall be valid and binding between the parties, their

successors-in-interest and assigns.

IN WITNESS WHEREOF, parties herein affixed their signatures on the date and place above

written.

( Name of Lessor) (Name of Lessee )

LESSOR LESSEE Signed in the presence of:

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ACKNOWLEDGEMENT

Republic of the Philippines) ) S.S BEFORE ME,

personally appeared:

Name CTC Number Date/Place Issued

(Name of Lessor) 10000 Februar y

Sharjah UAE 000 24,

20 /

January

10000 07, 20

(Name of Lessee) 000 /

Sharjah UAE

Known to me and to me known to be the same persons who executed the foregoing instrument

and acknowledged to me that the same is their free and voluntary act and deed.

This instrument consisting of page/s, including the page on which this

acknowledgement is written, has been signed on each and every page thereof by the concerned parties

and their witnesses, and sealed with my notarial seal.

WITNESS MY HAND AND SEAL, on the date and place first above written.

Notary Public

Doc. No. ;

Page No. ;

Book No. ; Series of 20

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