5 street kiosk
ACKNOWLEDGEMENT
In our life, we meet different people who have good heart that always extend a helping hand. In making this feasibility study we encountered extra-ordinary people who helped & contributed for the completion of this study.
We offer our gratitude and appreciation to our adviser “Mr. Alexander G. Cortez” for guiding, encouraging and teaching us the things that we need to know in order for this study will be accomplished correctly.
We also acknowledge to the residents of Brgy. Malamig, Mandaluyong City for helping us on our suvey.
DEDICATION
This feasibility study is dedicated to our parents who gave us financial and moral support throughout the times that we need them in order to accomplish this study. Also, for always reminding that even the largest tasks can be accomplished if it is done one step at a time. To our friends, who have contributed and share ideas and knowledge.
Most of all, to our Almighty God, who gave us knowledge, perseverance, strengths, patience, peace of mind and good health while we are doing this feasibility study.
5-Street Kiosk
________________________
An Undergraduate Feasibility Study
Presented to the Faculty of the
College of Business and Entrepreneurial Technology
Rizal Technological University
Boni Avenue, Mandaluyong City
__________________________
In Partial Fulfilment
Of the Requirements for the Degree
Bachelor of Science in Business Administration
Major in Management
By:
Potolin, Riza B.
Benoza, Kristine Joy D.
Bruno, Sharon Joy G.
Sarigumba, April Ann J.
Quirante, Mark Cedie S.
June 19, 2013
APPROVAL SHEET
In partial fulfilment of the requirements for the Degree of Bachelor of Science in Business Administration Major in Management, this Feasibility study entitled “5-STREET KIOSK” has been prepared and submitted by Potolin, Riza B.; Benoza, Kristine Joy D.; Bruno, Sharon Joy; Sarigumba, April Ann J.; Quirante, Mark Cedie ; who are hereby recommended for Oral Examination.
Mr. Alexander G. Cortez Adviser
Approved as partial fulfilment of the requirements for the Degree of Bachelor of Science in Business Administration Major in Management by the Committee of Oral Examination with a grade of ________.
Chairman
Member Member
Accepted as partial fulfilment of the requirements for the Degree of Bachelor of Science in Business Administration Major in Management at Rizal Technological University.
Date: Dean:
Table of contents
Title page……………………………………………………………………………………..
Approval sheet……………………………………………………………………………….
Acknowledgement…………………………………………………………………………….
Dedication …………………………………………………………………………………….
Table of contents………………………………………………………………………………
List of tables…………………………………………………………………………………..
List of figures…………………………………………………………………………………
Chapter I – SUMMARY OF THE PROJECT……………………………………………..
Name of the enterprise……………………………………………………………………….
Logo………………………………………………………………………………………….
Location………………………………………………………………………………………
Descriptive definition of the project…………………………………………………………...
Project’s long-range objectives……………………………………………………………….
Project timetable and status……………………………………………………………………
Nature of the industry…………………………………………………………………………
Mode of financing……………………………………………………………………………..
Investment cost……………………………………………………………………………….
Feasibility criteria…………………………………………………………………………….
Market feasibility………………………………………………………………………………..
Management feasibility………………………………………………………………………….
Technical feasibility……………………………………………………………………………..
Financial feasibility………………………………………………………………………………
Socio-economic feasibility……………………………………………………………………
Chapter II - MARKETING STUDY……………………………………………………….
General market description…………………………………………………………………….
Past 5-year demand…………………………………………………………………………….
Size of the market………………………………………………………………………………
Projected 5-year demand………………………………………………………………………..
Study of competitors…………………………………………………………………………….
Demand-supply analysis………………………………………………………………………….
Proposed marketing program……………………………………………………………………..
System and forms design………………………………………………………………………….
Chapter III- TECHNICAL STUDY………………………………………………………….
The products/ service……………………………………………………………………………
The quantity and quality of the product/service to be produced/sold…………………………
The production/service process…………………………………………………………………
Machinery/ tools needed………………………………………………………………………..
Capacity, design, and sources…………………………………………………………………..
Raw materials and their resources………………………………………………………………
Labour needed- skilled and unskilled…………………………………………………………..
Plant/store location……………………………………………………………………………..
Plant/store lay-out……………………………………………………………………………….
Structure specification………………………………………………………………………….
Total project cost………………………………………………………………………………..
List of estimated production, overhead costs, operating expenses………………………………
Chapter IV- MANAGEMENT STUDY…………………………………………………………
Basic considerations in forming the organization…………………………………………………
Form of ownership…………………………………………………………………………………
Organizational structure…………………………………………………………………………….
Job titles…………………………………………………………………………………………….
Job description…………………………………………………………………………………..
Job specification…………………………………………………………………………………..
Policies…………………………………………………………………………………………….
Training and development…………………………………………………………………………
Salaries, wages, and benefits……………………………………………………………………….
Chapter V - FINANCIAL STUDY……………………………………………………………..
Major assumptions……………………………………………………………………………….
Total project cost………………………………………………………………………………….
Initial working capital requirements………………………………………………………………..
Alternative source of financing…………………………………………………………………….
Projected financial statements (5 years)……………………………………………………………
Income statements………………………………………………………………………………..
Balance sheet………………………………………………………………………………………
Cash flow…………………………………………………………………………………………..
Chapter VI - SOCIO-ECONOMIC STUDY………………………………………………….
Employment and income………………………………………………………………………..
Taxes………………………………………………………………………………………………
Supply of commodities/services………………………………………………………………
Aid to local producers……………………………………………………………………………
Chapter I
SUMMARY OF THE PROJECT
Name of the enterprise
We choose 5-Street Kiosk as our business name since our group has five members and “street” from our proposed business main dish which is street foods.
Logo
Our logo has the background of variety pictures of street foods and at the centre part is our business name. We choose this because it emphasizes the nature of our business. Location
The location of our business possible would be at Brgy. Malamig Boni Avenue, Mandaluyong City. In front of Rizal Technological University, beside PLDT Building. This would be the strategic location for our business because it is near from school, business offices, condominiums, etc. where the students, workers and other people who are living near our store would be our possible customers.
Descriptive definition of the project
The study is about a food kiosk catering street foods as its menu. The objective of the proponents in making this business possible is to make an impression that usual Filipino street foods that we encounter can also be safe and be complemented to other dishes. Our business wants to emphasize that aesthetics, appearances, presentation of food, personal trust and interaction with our customers are the most important criteria for assessing food safety as well as meeting our customer’s needs and wants. People in all walks of life can now have the perception that street foods are not just an alternative food if they want to be a spend thrift but rather these are also foods which will delight them and will give them satisfaction beyond their expectations. General Objectives:
To be able to change the perception of people regarding safety and cleanliness of street foods.
To increase the level of awareness of customers on the different ways that the street foods can be introduced from a simple and ordinary recipes to a nutritious, stylish and savoury dishes or cuisine.
To line up with other competitors using our unique approach in catering street foods.
To offer an affordable but delicious and a satisfying street foods.
Every enterprise is build primarily to earn profit. But aside from earning profit, the enterprise is also aiming to accomplish the following:
SHORT-TERM OBJECTIVES
This are the specific objectives that the enterprise would want to pursue after one (1) year of its normal operation.
1. To be known in the public and earn customer satisfaction.
2. To have 10% net profit.
INTERMEDIATE OBJECTIVES
This are the specific objectives that the enterprise would want to pursue after five (5) years of its normal operation.
1. To maintain customer’s loyalty.
2. To stay competitive in the industry.
3. To have more customers.
4. To increase the net profit of up to 25% of the sales.
LONG-TERM OBJECTIVES
This are the specific objectives that the enterprise would want to pursue after ten (10) years of its normal operation.
1. To stay competitive in the industry.
2. To sell the products through delivery.
3. To have online selling.
4. To have branches over Metro Manila.
5. To increase the net profit up to 40% of sales
Project timetable and status
Gantt chart
Activities
Month
WEEKS
Processing of different business permits
Processing the documents for leasing the business location
Purchasing And installation of machineries and equipments
Hiring and Training of employees
Preparation of other business operational materials
Start of the business operation
NOVEMBER
1
2
3
4
DECEMBER
1
2
3
4
JANUARY
1
2
3
4
FEBRUARY
1
2
3
4
Nature of the industry
Food Service Industry
Food is a basic necessity. The industry which deals with preparing food items/products refers to the food service industry. The food service industry is and will always remain in high demand because of its genre. These industries include restaurants, fast foods, school and hospital cafeterias, catering operations, food carts and food trucks etc. Restaurants and fast foods mainly contribute to the food service industry. “Fast food” generally refers to the type of restaurants that sell quick, inexpensive take-out food. During a relatively brief period of time, the fast food industry has helped to transform not only diet, but also landscape, economy, workforce, and popular culture. The extraordinary growth of the fast food industry has been obsessed by fundamental changes in society. Restaurants and fast foods are meant for same services except that restaurants offer a large menu including a variety of cuisines as compared to fast foods, which usually offers a small menu with quick service. Another difference between a restaurant and fast food is, restaurants offer meals that are cooked and prepared and is eaten at the premises while fast food usually is pre-cooked meals or serves meals that are cooked easily. Like every other country, the food industry has flourished very well in Philippines. Filipinos love to eat and that’s the reason why you will see a lot of restaurants and fast foods restaurants scattered in the cities. These restaurants and fast foods can be local or international food chains. Filipino food and chefs are considered one of the best in the world. It is hardly surprising that Filipino food is often labelled as somewhat strange (like the “balut” for example) but in its own way, its food is a unique mixture of eastern and western cuisines and reflects the history of Philippines. The Filipino food includes dishes and cooking procedures from China, Spain, Mexico, United States, and more recently from further abroad. However, what makes them Filipino is the history and society that introduced and adapted them; the people who turned them to their tastes and accepted them into their homes and restaurants, and specially the harmonizing culture that combined them into modern Filipino fare. Some of the popular fast food chains of Philippines are Jollibee, McDonald, KFC, and Chowking, etc. and popular restaurants are Max Restaurants, RACKS,KAYA, and a lot more. Attracting a huge crowd to restaurants or fast foods require more than just good food. Though important, good food is only a part of the total dining experience. Equally important is believed to be the way people feel while in the restaurant. This physical and emotional response is a result of the atmosphere, the total environment to which customers are exposed. The proper atmosphere can make the food, service and whole dining experience seem better. For that reason a restaurant or a fast food must take care the cleanliness of the place and freshness of the food and ambiance in order to please the customers. (www.scribd.com/doc/675267/kalye-ocho-feasibility-study)
Mode of financing
The partnership shall be composed of five proponents who will have a mutual contribution of money to a common fund. The proponents agreed to contribute the following amounts stated below with the corresponding percentage of share.
Mode of Financing
Partners
Contribution
Percentage
Potolin, Riza B. 150,000
20 %
Benoza, Kristine Joy D.
150,000
20 %
Bruno, Sharon Joy G.
150,000
20 %
Sarigumba,April Ann J.
150,000
20 %
Quirante, Mark Cedie
150,000
20 %
Total
750,000
100%
Investment cost
Machinery and Tools
62,809.49
Office Supplies
3,020
Kitchen Utensils
4,139
Rent expense
180,000
Total
249,968.49
Market Feasibility
Marketing is a system of business activities designed to plan, price, promote and distribute want-satisfying goods and services to present and potential customers. It is considered as the lifeblood of every business transactions because it is a strategic way on how to cope up to the needs and wants of the costumers, finding opportunities regarding it, introduce and market the product, achieve customer’s loyalty and patronage. The objective of the proposed project is to delight the customers, not just by meeting their expectation but rather exceeding and going extra mile. Moreover, it’s about profitability. Marketing aspect serves as the basis of the financial section through the projected demand. Every business is practically aspiring for productivity but practically in order to last in the business world the first thing to take into consideration is the target market. The costumers will be the key factor to achieve the objectives of the organization. Finding opportunities and spotting the right market are both important in establishing a business. Knowing customer’s demand and supplying them right products at reasonable prices.
Management Feasibility
One goal of this study is to have an effective and efficient business organization. Partnership type of business is more efficient to operate as a saying goes that “Two is better than one”. The combine ability, skills, knowledge and resources of partners will become the strength of the business.
Technical Feasibility This defines the description of the business and nature of the industry. It also focuses the production process, from the raw materials up to the finish products that will be served to the customers. Also the quantity and quality of the products that will be sold.
Financial Feasibility The proponents decided to contribute P 150,000 each in order to come up with the required capital amounted to P 750,000. This study focuses on the cost of the proposed business and all the expenses that may be incur in operating the business. The business will have major assumption, financial projection for five years which include income statement, balance sheet and cash flow.
Socio – Economic feasibility The objective of our business is not only focusing on the profit but also for economic benefits such as providing employment to some unemployed people. Helping government through payment of right tax as well as to the local producer who will be benefited also.
CHAPTER II - MARKETING STUDY
General market description
Marketing is a system of business activities designed to plan, price, promote and distribute want-satisfying goods and services to present and potential customers. It is considered as the lifeblood of every business transactions because it is a strategic way on how to cope up to the needs and wants of the costumers, finding opportunities regarding it, introduce and market the product, achieve customer’s loyalty and patronage. This aspect includes the following topics: demands, supply, market share, demand-supply analysis, marketing programs and systems and forms design. The objective of the proposed project is to delight the customers, not just by meeting their expectation but rather exceeding and going extra mile. Moreover, it’s about profit ability. Marketing aspect serves as the basis of the financial section through the projected demand. There can be no discussion of profitability or of other aspects of the study; if in the first place, there is no demand or market. Every business is practically aspiring for productivity but practically in order to last in the business world the first thing to take into consideration is the target market. The costumers will be the key factor to achieve the objectives of the organization. Finding opportunities and spotting the right market are both important in establishing a business. Knowing customer’s demand and supplying them right products at reasonable prices. (www.scribd.com/doc/675267/kalye-ocho-feasibility-study)
Size of the market
Demand
It is very essential to know the demand of our products in order to answer needs and wants of our target market; students, employees of the nearby business establishments, passersby, tenants of apartments and condo near to our business location and .etc. Knowing the demand will help us to determine the trend for our products.
Past 5-year demand
Since there is no statistical data recorded in NSO and DTI regarding the demand for street foods, past demand is computed by getting the target population in Brgy.Malamig Mandaluyong City for the year 2009 - 2013 multiplied by the annual growth of population in Mandaluyong City.
Past 5-Year Demand
Year
Population
Annual Growth
Demand
2009
6,890
1.67
11,506
2010
7,007
1.67
11,702
2011
7,124
1.67
11,897
2012
7,241
1.67
12,092
2013
7,358
1.67
12,288
Total
35,620
1.67
59,485
Projected 5-year demand
The annual projected demand was obtained by multiplying the population to the projected annual growth of Mandaluyong City.
Projected 5-Year Demand
Year
Population
Annual Growth
Demand
2014
7,475
3
22,425
2015
7,592
3
22,776
2016
7,709
3
23,127
2017
7,826
3
23,478
2018
7,943
3
23,829
Total
38,545
3
115,635
Study of competitors
1. Chickboy – a fastfood who caters pork BBQ.
2. Chowking – a fastfood who caters siomai.
3. Street vendors – there are lot of street vendors who are also offering the same products that we cater such as kwek-kwek, isaw, fishball, pork BBQ and chicken skin.
4. Carenderia (5) – there are five carenderia near to our business location who also offering Pork BBQ as one of their dishes.
Demand-supply analysis
Year
Demand
Supply
Unfilled Demand
2014
22,425
19,958
2,467
2015
22,776
20,271
2,505
2016
23,127
20,583
2,544
2017
23,478
20,895
2,583
2018
23,829
21,208
2,621
Total
115,635
102,915
12,720
Market Share Analysis
Every business must determine their market share that will serve as basis of marketing strategies of the establishment. It will define the extent of market that we need to satisfy. Out of the total available market which is 11 %, we made our capacity to supply based in our resources. We have 1 counter, 1 cashier, 2 burners, 2 kitchen stewards and each product requires 10 minutes of preparation. Our store hours are from 8 AM – 9 PM, and our market share will be 6 %. They all increase by 5% every year because of the promotional tactics provided by the business.
Year Demand
Market Share
2014
22,425
1,346
2015
22,776
1,367
2016
23,127
1,388
2017
23,478
1,409
2018
23,829
1,430
Total
115,635
6,938
Proposed marketing program
1. Product Strategies
As the result of our survey, youth are the one who have high percentage saying that they are fond of eating street foods. This will serve as the competitive advantage of our business enable to penetrate to the market. The products will be cooked in its traditional way in able to maintain the original taste of these foods. But, presentation will be something different. 5-Street Kiosk wants to emphasize the importance of aesthetics; appearance and food preparation enable to attract customers as well as to achieve customers delight through safe and quality products. For takeout products it will be packed in a paper bag.
2. Place Strategies
5-Street Kiosk will be located beside PLDT building and in front of Rizal Technological University. It would be the strategic location of our business because the students and employee of different business establishments near to our location would be our possible customers. Moreover, the location is also near to Boni Market, Topway supermart where we can have easy access to our raw materials that will be needed in our daily operations.
3. Pricing Strategies
We used cost plus strategy in order to set the price of our products. The computation would be: Purchase Cost + Operating Cost+ mark-up=Selling Price
4. Promotion
Based on the response of our survey, posters (54%), Flyers (23%), website (18%), are the top three advertising tools that our customers want us to use in promoting our business.
System and forms design Since we are just starting and it is small scale business, the group decided that we handle the business manually. One person will take the orders of customers then to cashier for payment and to the kitchen steward who is responsible for doing the orders of customers.
Chapter III- TECHNICAL STUDY
The products/ services
Kwek – kwek - is actually a hard boiled quail egg deep fried in an orange batter / coating. The sound of “quail-egg” said quickly with the local accent made the words mesh together and sound as it is called now, Kwek-kwek. This is sometimes also called “itlog ng pugo.”
Isaw - is made from barbecued pig or chicken intestines. The intestines are cleaned, turned inside out, and cleaned again, repeating the process several times
Chicken Skin- chicken skin battered and deep fried.
Adidas – chicken feet, marinated and grilled or cooked adobo style.
Pork Barbeque – marinated pork pieces grilled on skewers.
Calamares – deep-fried squid in batter.
Betamax – curdled chicken or pork blood, cubed and grilled
Siomai – steamed pork dumplings.
Banana-Que or Banana-Q - This one is a very popular Filipino street food often served as a “mirenda,” meaning “snack.” This is a local banana, known as “”saba,” deep fried in a caramelized sugar coating and then poked with a stick to look like your average back yard BBQ. Don’t be fooled though as this BBQ is nothing like those July 4th American skewers. Banana-Ques are a sweet treat for a lazy afternoon day.
Balut – hard-boiled duck egg with fetus
Mais Con Yelo – sweet corn, milk and sugar topped with shaved ice.
Halo- Halo - is a popular Filipino dessert that is a mixture of shaved ice and evaporated milk to which are added various boiled sweet beans and fruits, and served in a tall glass or bowl.
Banana Con Yelo – a caramelized plantain slices served with crushed ice.
Sorbetes – is the traditional variation of ice cream made in the Philippines. Peddled by street hawkers, it is usually served with small wafer or sugar cones and more recently, bread buns. It is uniquely made from coconut milk, unlike other iced desserts that are made from animal milk.
Turon – is a Filipino snack made of thinly sliced bananas (preferably saba or Cardaba bananas) and a slice of jackfruit, dusted with brown sugar, rolled in a spring roll wrapper and fried.
Minatamis na Saging – is cooked by sweetening the banana in a mixture of brown sugar, salt, vanilla extract and water.
Buko Juice – is the clear liquid inside young coconuts (fruits of the coconut palm).
Sago’t Gulaman – a refreshingly cold drink made out of tapioca and jelly.
Iced Tea – is a form of cold tea, usually served in a glass with ice.
Buko Pandan - is essentially a street food sold almost everywhere in the country along with other ice-cold drinks like sago (tapioca or pearl balls with iced water sweetened with melted panocha or palm sugar), gulaman (a similar panocha-sweetened iced drink but with cubes of agar-agar in lieu of tapioca balls) or gulaman at sago, a panocha-sweetened drink with a combination of tapioca balls and agar-agar cubes
The quantity and quality of the product/service to be produced/sold
We compute the quantity of our product to be produce daily.
KWEK-KWEK ( 12 pcs. )
Quail Eggs (1 dozen = 15 pesos)
Flour (36 pesos)
Corn Starch (1/4 kilo = 10 pesos)
Cooking Oil (1 liter = 70 pesos)
Total = 131 pesos BARBECUE ( 30 pcs. )
Pork Butt or belly (1 kilo = 160 pesos)
Soy sauce (6 pesos)
Ketchup (1 bottle = 22 pesos)
Onion (3 pesos)
Garlic (5pesos)
Sugar (24 pesos)
Salt (5 pesos)
Total = 225 pesos
PORK SIOMAI
Ground Pork ( 1 kilo = 160 pesos )
Onion (3 pesos)
Carrots (5 pesos)
Salt (5 pesos)
Siomai wrapper (15 pesos)
Egg (2pcs = 12 pesos)
Pepper (5 pesos)
Soy Sauce (6 pesos)
Calamansi (1/4 kilo = 10 pesos)
Total = 221 pesos
CALAMARES (
Salt (5 pesos)
Squid (1 kilo = 220 pesos)
Egg ( 1 piece = 6 pesos)
Pepper (5 pesos)
Cooking Oil (1 bottle = 70 pesos)
Total = 306 pesos
BETAMAX ( 16 pcs. )
Chicken blood (1 kilo = 55 pesos)
Vinegar (6 pesos)
Total = 61 pesos
ADIDAS ( 20 pcs.)
Chicken feet (1 kilo = 55 pesos)
Soy sauce (6 pesos)
Salt (5 pesos)
Pepper (5 pesos)
Ketchup (1 bottle = 22 pesos)
Stick (5 pesos)
Total = 98 pesos
ISAW ( 30 pcs. )
Chicken’s intestine (1 kilo = 55 pesos)
Soy sauce (6 pesos)
Salt (5 pesos)
Pepper (5 pesos)
Ketchup (1 bottle = 22 pesos)
Stick (5 pesos)
Total = 98 pesos
BANANAQUE ( 30 pcs. )
Saging saba ( 60 pcs. - 100 pesos)
Brown sugar (32 pesos)
Cooking oil (70 pesos)
Total = 202 pesos
TURON ( 30 pcs. )
Saging saba (15 pcs. – 25 pesos)
Lumpia rapper (20 pieces = 16 pesos)
Brown sugar ( ½ kl. - 20 pesos)
Cooking oil (70 pesos)
Total = 131 pesos
SAGO’T GULAMAN ( 15 cups )
Sago (4 cups = 40 pesos )
Gulaman ( 2 packs. 30 pesos)
Milk ( 1 can = 38 pesos )
Total = P 108.00
Halo-Halo ( 15 cups )
Banana (3 pcs.= 5 pesos )
Sugar ( ½ Kl. = 16 pesos )
Milk ( 2 cans = 64 pesos )
Kaong ( 1 bottle = 25 pesos )
Nata De Coco ( 1 Bottle = 25 pesos )
Sweet Corn ( 1 can = 20 pesos )
Ube ( 1 Bottle = 28 pesos )
Total = P 183.00
The production/service process
Machinery/ tools needed
Description
Function
Quantity
Unit Cost
Total Cost
Computer Set
Used to store and record data
1
15000
15000
Telephone
For communication and business transaction purposes
1
1000
1000
Refrigerator
Use to reduce the rate of spoilage of the food items
1
12500
12500
Freezer
Used for cooling purposes and stores perishable goods
1
8,000
8,000
Ice Crusher
A device use to crushed ice for cold food items
1
450
450
Exhaust Fan
Used to sucks hot air out in the kitchen to maintain proper ventilation
1
550
550
Gas Stove Burner
Used to cooked food items
2
3860
3860
Rice Cooker
Used for cooking rice
1
1249.50
1249.50
Used for baking, broiling, heating food items
1
2349.99
2349.99
Television
For
1
10000
10000
Steamer
For steaming purposes
1
1850
1850
Electric Fan
For ventilation purposes
5
1200
6000
Utensils
Frying Pan
A kitchen utensil design use to fry, to sauté, and to sear food
1
500
500
Chopping Board
A kitchen utensil use as a surface in slicing and cutting
1
100
100
Knife Set
A kitchen utensil use in slicing and cutting foods,etc.
1
495
495
Tong
A kitchen utensil used for handling food items in grilling
2
94.50
189
Spoon and Fork
A kitchen utensils used for mixing, stirring food items. It is also the primary utensils used in eating.
3 dozen each
105
630
Plate A broad and flat kitchen utensil on which food is serve.
3 dozens
150
450
Bowl
A round kitchen utensil mainly used for holding foods especially liquids.
2 dozens
120
440
Spatula
A kitchen utensil used in lifting, flipping and spreading food substance.
2
65
130
Pitcher
Used to hold water and other drinking substance
3
125
375
Ice Cream Scooper
Used to scoop ice cream
2 55
110
Drinking Glass
Used for drinking purposes
3 dozens
240
720
Supplies
Ballpen
Used in writing purpose
12
5
60
Calculator
Used for computation
1
110
110
Notebook
Used for recording and reference purposes
2
25
50
Stapler
Used to compile files
2
55
110
Pot holder
Used to hold hot kitchen equipments 2
25
50
Sponge and scrubber
Used to scrub plates and other utensils
10
15
150
Dishwashing Liquid
Used to clean kitchen utensils
10
50
500
CleaningTowel
Used to dry hands and for sanitation purposes 2 dozens
150
300
Broom
Used to sweep the floor
2
120
240
Dustpan
Used to collect duct and waste
2
50
100
Tissue Paper
For sanitary purposes
3 packs
110
330
Paper Bag
For food take out purposes
500 pcs.
500
500
Paper Cups
For takeout drinks purposes
10 packs
52
520
Capacity, design, and sources
Raw materials and their resources
Raw Materials
Quantity
Unit Price
Total Cost
Chicken intestine
5 kls.
55
275
Pork Kasim
5 kls
155
775
Ground Pork
5 kls
160
800
Chicken Blood
5 kls
55
275
Chicken Feet
5 kls
70
350
Chicken Skin
5 kls
55
275
Vinegar
1 liter
22
22
Ketchup
1 liter
58
58
Soy Sauce
1 liter
20
38
Salt
1 pack
15
15
Sugar
3 kilo
32
96
Nata De Coco
5 bottles
25
125
Kaong
5 bottles
25
125
Ube
4 bottle
28
112
Milk
5 cans
36
180
Siomai wrapper 50 pcs
15
400
Oil
2gallons
250
500
Food coloring
1pc
5
5
Flour
1kilo
36
36
Quail eggs
5dozen
15
75
Lumpia wrapper
10 tanda
8
80
Saging saba
200 pcs.
5 php/3 pcs.
335
Juice
7 packs
28
196
Gulaman
5 cups
25
125
Sago
5 cups
25
125
Fishball
5 kls.
40
200
Stick
5 packs
10
50
Total
5,648/ week
Labour needed- skilled and unskilled Our business needs one store manager, two kitchen steward and one cashier.
Plant/store location
Our store location will be at Brgy. Malamig Boni Avenue, Mandaluyong City. In front of Rizal Technological University and besides the PLDT office building.
Plant/store lay-out
Structure specification
Total project cost
List of estimated production, overhead costs, operating expenses
Expenses
Amount
Workers/Employees (2 kitchen steward only because the partners will be the one who assumes the responsibility of being a store manager and cashier)
P 12,000 x 12 = P144,000
Plant/Store Rent
P 15,000 x 12 = P180,000
Utilities ( telephone, water, electricity )
P 3,000 x 12 = P 36,000
Raw Materials
P 5,648 x 48= P 271, 104
Total Expenses
P 631,104
CHAPTER IV- MANAGEMENT STUDY
Management is one of the important aspects in establishing a business. It is the performance of conceiving and achieving desired results by means of group effort consisting of utilizing human talents and resources. Therefore, management is considered as the force that runs an enterprise and is responsible for its success or failure. The overall implementation plan is discussed in the organization and management study. This aspect includes a study of the officers and key personnel, basic consideration in forming the organization, form of ownership, organizational chart and project schedule. The objective of the management aspect of a feasibility study is to determine the option effectiveness of the organizational setup and the qualifications of the individuals who will make up the organization. This aspect will determine the successful realization of the project study.
Basic considerations in forming the organization
Form of ownership
The enterprise shall be a partnership type of business organization, in which all of the partners will continue what they agreed upon in the formation of the said enterprise.
As to its liability to the third person, it is a general partnership. All the partners are general partners who are liable to the partnership’s creditors to the extent of their personal property. As to its duration, it is a partnership at will in which no time is specified. It is a partnership that is not formed for a particular partner’s mutual agreement or by the will of anyone of the partners.
As to its management, the enterprise will designate a managing partner who will be Ms.Riza B. Potolin. The said managing partner shall be responsible for the overall management function.
Organizational structure
Job Title
Job Description
Job Specification
Store Manager
-Responsible for the overall supervision of all other managers and subordinates.
-Responsible for the administration of all the management functions- planning, organizing, controlling and directing
-Handles the implementation of the policies, rules and regulations throughout the organization.
-Monitors the performance of his subordinates.
-Responsible for the overall ongoing production operations including inventory control, equipment maintenance and Quality Control/Food Safety Inspection
-BSBA Management graduate
-At least 2 years of managerial experience and has a higher degree of academic preparation
-20-25 years old, -Male or female
-Highly intelligent and very good in decision making
-Creative and imaginative
-Hardworking and good in handling people
-Have good communication skills
-Computer literate
Cashier
-Greet customers at all times
-Handles money/sales properly
-Ensures good customers relations by giving friendly service
-Graduate of any business course
-Hardworking and highly motivated
-18-25 years old
-Female
-Computer literate
Kitchen Steward
-Ensures the quality products
-Responsible for the cleanliness of all kitchen tools and equipments
-Minimizes the wastage of raw materials
-Responsible for the safety of all foods
-High school graduate.
-20-28 years old
-Male
- Hardworking and highly motivated
Policies Hygiene and Sanitation
All employees must observe the highest standard of hygiene and sanitation. Employees must be well-groomed and continue with their work, wearing clean and proper attire. For this purpose, the tem “well-groomed” shall mean proper haircut, cut fingernails, use deodorant, and clean and regularly washed hands. For this purpose, the term “clean and proper attire” shall likewise include newly
-washed and properly-ironed attire, no excessive dirt on clothes and shoes, and proper and complete company uniform worn properly
Arrival and Departure of Employees
All employees regardless of status and rank, must submit all personal belongings for inspection upon entering and leaving the company premises.
Procedure for Notices/Bulletin Boards
Management shall post all notices, announcements and memoranda of general application on the bulletin board. Ignorance is not an excuse and it is incumbent on each employee to regularly check the bulletin boards for new notices, announcements or memoranda. No employee is allowed to post or remove any document on the bulletin board without the prior permission from the management.
Notice of Disciplinary Action
In accordance with the due process requirements of the Labour code, as amended, all employees found or reported to have committed a violation of the company rules and regulations shall be given a written notice to explain, and shall be given the opportunity to explain why no disciplinary action should be imposed against him. Thereafter, any disciplinary action to be imposed by the management shall again be indicated in writing and duly furnished to the affected employee.
Training and development It is an educational process where employees can learn new information, re-learn and reinforce existing knowledge and skills, and most importantly have time to think and consider what new options can help them improve their effectiveness at work. Effective trainings convey relevant and useful information that inform participants and develop skills and behaviours that can be transferred back to the workplace.
The goal of training is to create an impact that lasts beyond the end time of the training itself. The focus is on creating specific action steps and commitments that focus people’s attention on incorporating their new skills and ideas back at work.
In general, trainings involve presentation and learning of content as a means for enhancing skill development and improving workplace behaviours. Our trainings includes attending seminars that is related to our business and could be a help for the development to our business as well as to our employees.
Salaries, wages, and benefits
Salaries and Wages
All employees shall receive their respective salaries or wages as provided in their Contracts of employment every 15th and last day of the month. Cut-off for payroll computation is every 10th and 25th of the month.
Overtime Pay
Employees may be required to work beyond their shift or even on rest days due to work requirements. Every effort should be made to avoid unnecessary overtime work and to keep work within reasonable limits. All overtime work should have prior written approval from the Store Manager. Every employee should file their overtime slips within the pay-period to be compensated. No overtime slip, no overtime pay.
Holiday Pay
Every employee shall be provided with a rest period of twenty-four (24) hours after every six (6) consecutive normal working days. The following shall be considered regular holidays:
New Year’s Day-January 01
Maundy Thursday - movable date
Good Friday - movable date
Araw ng Kagitingan - April 09
Labour Day - May 01
Independence Day - June 12
National Heroes Day - last Sunday of August
Ramadan - movable date
Bonifacio Day - November
Christmas Day - December 25
Rizal Day - December 30
The following shall be considered special holidays:
All Saints Day - November 01
Last day of the Year - December 31
Work performed on a regular holiday shall be compensated with an additional compensation equivalent to 100% of his regular salary. Work performed on an employee’s rest days or on a special holiday shall be paid an additional compensation of 30% of his regular salary.
13th Month Pay
The 13th month pay of an employee which shall be equivalent to 1/12 of his basic salary earned within a calendar year shall be given not later than December 24of each year.
Paternity and Maternity Leave
Paternity and maternity leave benefits as provided by law shall be given to every employee entitled thereto, upon complying with all the requirements of the company and upon proper verification by the Company’s duly authorized representatives.
SSS/PHIC/HDMF Benefits
Benefits under SSS/PHIC/HDMF law shall be granted in accordance with applicable laws. Implementation of procedures relative to entitlement of said benefits should be done in accordance with the regulations to be promulgated by the management.
Retirement Benefits
Retirement pay benefits as provided by law shall be given to all qualified employees upon their retirement from the company.
Other Incentives and Awards
Awards and certificates of recognition, such as Crew of the Month, Best in Attendance, Most Punctual Employee, Model Employee of the Year and the like shall be given the discretion of management.
Chapter V - FINANCIAL STUDY
Major assumptions
Rent expense will increase every 4 years.
Utility expense will be the same next year
Tax expense will be 30 %
Price will remain the same next year.
Total project cost
Expenses
Amount
Unskilled labour
P 12,000 x 12 = P144,000
Plant/Store Rent
P 15,000 x 12 = P180,000
Utility
P 3,000 x 12 = P 36,000
Raw Materials
P 5,648 x 48= P 271, 104
Total Expenses
P 631,104
Initial working capital requirements
Alternative source of financing
Friends and relatives
Projected financial statements (5 years)
Income statements
Balance sheet
Cash flow
Chapter VI - SOCIO-ECONOMIC STUDY
Employment and income
The business will provide job opportunities to many individuals most especially to those people who have great passion in food preparation. Every society wants all its qualified members to be gainfully employed. When individuals are employed they are able to provide all the needs of his/her family or his/her own. Provide them with decent homes, clothes, foods, acquire medical services whenever needed and contribute to government income through the payment of income taxes. 5-Street Kiosk will help to lessen rate of unemployment and number of poor people. The eradication of poverty will help to solve social problems like crimes, juvenile delinquency and malnutrition.
Taxes
Every business establishment will be of great help for the growth and development of the Philippine economy. These will only be possible if every firm will be responsible enough to perform their duties and obligations to their customers, to the community and of course to the government. 5-Street Kiosk will definitely contribute additional earnings to our government by means of paying right taxes. Through this, the government can able to perform its functions well, including continuous support and assistance to the business industry, providing projects for the community such as building infrastructures, public schools and hospitals, strengthening arm forces for the security and protection of the countrymen and other indispensable projects that will benefit the people.
Supply of commodities/services 5-Street Kiosk will ensure the cleanliness and safety of our products. We also consider the satisfaction of every customer by giving them good service.5-Street Kiosk will be the one who change the perception of every person that street foods are not safe to eat.
Aid to local producers
The business will help local producers by purchasing their goods that serves as our ingredients in making our products. Through purchasing we are not only gaining profit from our business but giving also profit to other business.
REFERENCES http://feastasia.casaveneracion.com/how-to-make-buko-coconut-and-pandan-jelly-drink/#sthash.rwiYfy2r.dpuf www.nsoncr3.ph/others/SR2010 CPH/Mandaluyong City.pdf. www.census.gov.ph. www.scribed.com/doc/675267/kalye-ocho-feasibility-study www.google.com Labor Code of the Philippines
Figure 3
5 – Street Kiosk Official receipt
FIVE STREET KIOSK
Boni ave. Mandaluyong City
Tel no. 123-45-67
Vat Reg. Tin: 00000000000
Official Receipt No. 0 0 0 0
RECEIVED from ________________________________________ the amount ___________________________________________________
_____________________________________________________________
_____________________ Pesos ( ________ ) in full/partial payment of account described hereon ___________________.
________________ Cashier
Figure 2
5 – Street Kiosk Products
5 – Street Kiosk Calamares
5 – street Kiosk Adidas
5 – Street Kiosk Kwek - Kwek
5 – Street Kiosk Isaw
5 – Street Kiosk Fishball
5 – Street Kiosk Pork BBQ
5 – Street Kiosk Betamax
5 – Street Kiosk Turon
5 – Street Kiosk Banana Que
5 – Street Kiosk Chicken Skin
5 – Street Kiosk Buko Juice
Figure 1
Survey Summary
Gender
Male
162
54%
1
Female
138
46%
Total
300
100%
Age
40 - Above
14
5%
30 - 39
32
11%
20 - 29
56
19%
10 - 19
198
66%
6 - 9
300
100%
Civil status
Single
137
46%
Married
95
32%
Widow
46
15%
Separated
22
7%
Total
300
100%
Employment Status
Student
173
58%
Employed
89
30%
Unemployed
36
12%
Others
2
1%
Total
300
100%
Monthly Family Income
20,000 above
41
14%
10,000 - 20,000
83
28%
10,000 - 5,000
133
44%
1,000 - 5,000
43
14%
Total
300
100%
Religion
Roman Catholic
237
79%
Born again
38
13%
INC
12
4%
Muslim
9
3%
Others
4
1%
Total
300
100%
1. Have you tried eating street foods such as kwek - kwek, fishball, isaw, calamares, chicken skin, pork barbeque, siomai and balut?
Yes
256
85%
No
44
15%
Total
300
100%
2. Are you willing to eat street foods in a kiosk?
Yes
262
87%
No
38
13%
Total
300
100%
3. How often do you eat street foods?
Daily
77
26%
Weekly
123
41%
Monthly
43
14%
Occasionally
38
13%
Not at all
19
6%
Total
300
100%
4. Where do you usually eat when you’re not at home?
Restaurant
34
11%
Fast Food
123
41%
Eatery
119
40%
Others ( Please Specify )
24
8%
Total
300
100%
5. What kind of street foods do you usually eat?
Kwek-Kwek
31
10%
Balut
17
6%
Isaw
29
10%
Calamares
18
6%
Pork Barbeque
57
19%
Adidas
23
8%
Chicken Skin
24
8%
Siomai
58
19%
Betamax
12
4%
Fish Ball
26
9%
Others ( Please Specify )
5
2%
Total
300
100%
6. What beverages do you prefer?
Buko Juice
41
14%
Iced Tea
54
18%
Buko Pandan
67
22%
Sago’t Gulaman
97
32%
Others ( Please Specify )
41
14%
Total
300
100%
7. What desserts do you prefer?
Banana Que
43
14%
Mais Con Yelo
37
12%
Sorbetes
53
18%
Turon
35
12%
Minatamis na Saging
24
8%
Halo-Halo
96
32%
Others ( Please Specify )
12
4%
Total
300
100%
8. What promotional method would you like in order to know our product?
Flyers
148
49%
Posters
76
25%
Website
32
11%
Others ( Please Specify )
44
15%
Total
300
100%
9. What other features are you willing to spend in our kiosk?
Videoke
112
37%
Television
126
42%
Wifi
38
13%
Others ( Please Specify )
24
8%
Total
300
100%
10. How aware are you regarding the cleanliness and safety of the street foods?
Very much aware
138
46%
Much aware
75
25%
Aware
42
14%
Not much aware
27
9%
Not aware at all
18
6%
Total
300
100%
Figure 4
Gantt chart
Activities
Month
WEEKS
Processing of different business permits
Processing the documents for leasing the business location
Purchasing And installation of machineries and equipments
Hiring and Training of employees
Preparation of other business operational materials
Start of the business operation
NOVEMBER
1
2
3
4
DECEMBER
1
2
3
4
JANUARY
1
2
3
4
FEBRUARY
1
2
3
4
Figure 5
5 – Street Kiosk Logo
Table 1
Past 5 – Year Demand
Year
Population
Annual Growth
Demand
2009
6,890
1.67
11,506
2010
7,007
1.67
11,702
2011
7,124
1.67
11,897
2012
7,241
1.67
12,092
2013
7,358
1.67
12,288
Total
35,620
1.67
59,485
Table 2
Projected 5 – Year Demand
Year
Population
Annual Growth
Demand
2014
7,475
3
22,425
2015
7,592
3
22,776
2016
7,709
3
23,127
2017
7,826
3
23,478
2018
7,943
3
23,829
Total
38,545
3
115,635
Table 3
Competitor’s Analysis
Table 5
5 – Street Kiosk Market Share Computation
Year
Demand
Market Share
2014
22,425
1,346
2015
22,776
1,367
2016
23,127
1,388
2017
23,478
1,409
2018
23,829
1,430
Total
115,635
6,938
Table 6
Demand – Supply Gap analysis
Year
Demand
Supply
Unfilled Demand
2014
22,425
19,958
2,467
2015
22,776
20,271
2,505
2016
23,127
20,583
2,544
2017
23,478
20,895
2,583
2018
23,829
21,208
2,621
Total
115,635
102,915
12,720
List of Tables
Table 1 - Past 5 – Year Demand
Table 2 - Projected 5 – Year Demand
Table 3 - Competitor’s Analysis
Table 5 - 5 – Street Kiosk Market Share Computation
Table 6 -Demand – Supply Gap analysis
List of Figures
Figure 1 - Survey Summary
Figure 2 - 5 – Street Kiosk Products
Figure 3 - 5 – Street Kiosk Official receipt
Figure 4 - Gantt chart
Figure 5 - 5 – Street Kiosk Logo
In our life, we meet different people who have good heart that always extend a helping hand. In making this feasibility study we encountered extra-ordinary people who helped & contributed for the completion of this study.
We offer our gratitude and appreciation to our adviser “Mr. Alexander G. Cortez” for guiding, encouraging and teaching us the things that we need to know in order for this study will be accomplished correctly.
We also acknowledge to the residents of Brgy. Malamig, Mandaluyong City for helping us on our suvey.
DEDICATION
This feasibility study is dedicated to our parents who gave us financial and moral support throughout the times that we need them in order to accomplish this study. Also, for always reminding that even the largest tasks can be accomplished if it is done one step at a time. To our friends, who have contributed and share ideas and knowledge.
Most of all, to our Almighty God, who gave us knowledge, perseverance, strengths, patience, peace of mind and good health while we are doing this feasibility study.
5-Street Kiosk
________________________
An Undergraduate Feasibility Study
Presented to the Faculty of the
College of Business and Entrepreneurial Technology
Rizal Technological University
Boni Avenue, Mandaluyong City
__________________________
In Partial Fulfilment
Of the Requirements for the Degree
Bachelor of Science in Business Administration
Major in Management
By:
Potolin, Riza B.
Benoza, Kristine Joy D.
Bruno, Sharon Joy G.
Sarigumba, April Ann J.
Quirante, Mark Cedie S.
June 19, 2013
APPROVAL SHEET
In partial fulfilment of the requirements for the Degree of Bachelor of Science in Business Administration Major in Management, this Feasibility study entitled “5-STREET KIOSK” has been prepared and submitted by Potolin, Riza B.; Benoza, Kristine Joy D.; Bruno, Sharon Joy; Sarigumba, April Ann J.; Quirante, Mark Cedie ; who are hereby recommended for Oral Examination.
Mr. Alexander G. Cortez Adviser
Approved as partial fulfilment of the requirements for the Degree of Bachelor of Science in Business Administration Major in Management by the Committee of Oral Examination with a grade of ________.
Chairman
Member Member
Accepted as partial fulfilment of the requirements for the Degree of Bachelor of Science in Business Administration Major in Management at Rizal Technological University.
Date: Dean:
Table of contents
Title page……………………………………………………………………………………..
Approval sheet……………………………………………………………………………….
Acknowledgement…………………………………………………………………………….
Dedication …………………………………………………………………………………….
Table of contents………………………………………………………………………………
List of tables…………………………………………………………………………………..
List of figures…………………………………………………………………………………
Chapter I – SUMMARY OF THE PROJECT……………………………………………..
Name of the enterprise……………………………………………………………………….
Logo………………………………………………………………………………………….
Location………………………………………………………………………………………
Descriptive definition of the project…………………………………………………………...
Project’s long-range objectives……………………………………………………………….
Project timetable and status……………………………………………………………………
Nature of the industry…………………………………………………………………………
Mode of financing……………………………………………………………………………..
Investment cost……………………………………………………………………………….
Feasibility criteria…………………………………………………………………………….
Market feasibility………………………………………………………………………………..
Management feasibility………………………………………………………………………….
Technical feasibility……………………………………………………………………………..
Financial feasibility………………………………………………………………………………
Socio-economic feasibility……………………………………………………………………
Chapter II - MARKETING STUDY……………………………………………………….
General market description…………………………………………………………………….
Past 5-year demand…………………………………………………………………………….
Size of the market………………………………………………………………………………
Projected 5-year demand………………………………………………………………………..
Study of competitors…………………………………………………………………………….
Demand-supply analysis………………………………………………………………………….
Proposed marketing program……………………………………………………………………..
System and forms design………………………………………………………………………….
Chapter III- TECHNICAL STUDY………………………………………………………….
The products/ service……………………………………………………………………………
The quantity and quality of the product/service to be produced/sold…………………………
The production/service process…………………………………………………………………
Machinery/ tools needed………………………………………………………………………..
Capacity, design, and sources…………………………………………………………………..
Raw materials and their resources………………………………………………………………
Labour needed- skilled and unskilled…………………………………………………………..
Plant/store location……………………………………………………………………………..
Plant/store lay-out……………………………………………………………………………….
Structure specification………………………………………………………………………….
Total project cost………………………………………………………………………………..
List of estimated production, overhead costs, operating expenses………………………………
Chapter IV- MANAGEMENT STUDY…………………………………………………………
Basic considerations in forming the organization…………………………………………………
Form of ownership…………………………………………………………………………………
Organizational structure…………………………………………………………………………….
Job titles…………………………………………………………………………………………….
Job description…………………………………………………………………………………..
Job specification…………………………………………………………………………………..
Policies…………………………………………………………………………………………….
Training and development…………………………………………………………………………
Salaries, wages, and benefits……………………………………………………………………….
Chapter V - FINANCIAL STUDY……………………………………………………………..
Major assumptions……………………………………………………………………………….
Total project cost………………………………………………………………………………….
Initial working capital requirements………………………………………………………………..
Alternative source of financing…………………………………………………………………….
Projected financial statements (5 years)……………………………………………………………
Income statements………………………………………………………………………………..
Balance sheet………………………………………………………………………………………
Cash flow…………………………………………………………………………………………..
Chapter VI - SOCIO-ECONOMIC STUDY………………………………………………….
Employment and income………………………………………………………………………..
Taxes………………………………………………………………………………………………
Supply of commodities/services………………………………………………………………
Aid to local producers……………………………………………………………………………
Chapter I
SUMMARY OF THE PROJECT
Name of the enterprise
We choose 5-Street Kiosk as our business name since our group has five members and “street” from our proposed business main dish which is street foods.
Logo
Our logo has the background of variety pictures of street foods and at the centre part is our business name. We choose this because it emphasizes the nature of our business. Location
The location of our business possible would be at Brgy. Malamig Boni Avenue, Mandaluyong City. In front of Rizal Technological University, beside PLDT Building. This would be the strategic location for our business because it is near from school, business offices, condominiums, etc. where the students, workers and other people who are living near our store would be our possible customers.
Descriptive definition of the project
The study is about a food kiosk catering street foods as its menu. The objective of the proponents in making this business possible is to make an impression that usual Filipino street foods that we encounter can also be safe and be complemented to other dishes. Our business wants to emphasize that aesthetics, appearances, presentation of food, personal trust and interaction with our customers are the most important criteria for assessing food safety as well as meeting our customer’s needs and wants. People in all walks of life can now have the perception that street foods are not just an alternative food if they want to be a spend thrift but rather these are also foods which will delight them and will give them satisfaction beyond their expectations. General Objectives:
To be able to change the perception of people regarding safety and cleanliness of street foods.
To increase the level of awareness of customers on the different ways that the street foods can be introduced from a simple and ordinary recipes to a nutritious, stylish and savoury dishes or cuisine.
To line up with other competitors using our unique approach in catering street foods.
To offer an affordable but delicious and a satisfying street foods.
Every enterprise is build primarily to earn profit. But aside from earning profit, the enterprise is also aiming to accomplish the following:
SHORT-TERM OBJECTIVES
This are the specific objectives that the enterprise would want to pursue after one (1) year of its normal operation.
1. To be known in the public and earn customer satisfaction.
2. To have 10% net profit.
INTERMEDIATE OBJECTIVES
This are the specific objectives that the enterprise would want to pursue after five (5) years of its normal operation.
1. To maintain customer’s loyalty.
2. To stay competitive in the industry.
3. To have more customers.
4. To increase the net profit of up to 25% of the sales.
LONG-TERM OBJECTIVES
This are the specific objectives that the enterprise would want to pursue after ten (10) years of its normal operation.
1. To stay competitive in the industry.
2. To sell the products through delivery.
3. To have online selling.
4. To have branches over Metro Manila.
5. To increase the net profit up to 40% of sales
Project timetable and status
Gantt chart
Activities
Month
WEEKS
Processing of different business permits
Processing the documents for leasing the business location
Purchasing And installation of machineries and equipments
Hiring and Training of employees
Preparation of other business operational materials
Start of the business operation
NOVEMBER
1
2
3
4
DECEMBER
1
2
3
4
JANUARY
1
2
3
4
FEBRUARY
1
2
3
4
Nature of the industry
Food Service Industry
Food is a basic necessity. The industry which deals with preparing food items/products refers to the food service industry. The food service industry is and will always remain in high demand because of its genre. These industries include restaurants, fast foods, school and hospital cafeterias, catering operations, food carts and food trucks etc. Restaurants and fast foods mainly contribute to the food service industry. “Fast food” generally refers to the type of restaurants that sell quick, inexpensive take-out food. During a relatively brief period of time, the fast food industry has helped to transform not only diet, but also landscape, economy, workforce, and popular culture. The extraordinary growth of the fast food industry has been obsessed by fundamental changes in society. Restaurants and fast foods are meant for same services except that restaurants offer a large menu including a variety of cuisines as compared to fast foods, which usually offers a small menu with quick service. Another difference between a restaurant and fast food is, restaurants offer meals that are cooked and prepared and is eaten at the premises while fast food usually is pre-cooked meals or serves meals that are cooked easily. Like every other country, the food industry has flourished very well in Philippines. Filipinos love to eat and that’s the reason why you will see a lot of restaurants and fast foods restaurants scattered in the cities. These restaurants and fast foods can be local or international food chains. Filipino food and chefs are considered one of the best in the world. It is hardly surprising that Filipino food is often labelled as somewhat strange (like the “balut” for example) but in its own way, its food is a unique mixture of eastern and western cuisines and reflects the history of Philippines. The Filipino food includes dishes and cooking procedures from China, Spain, Mexico, United States, and more recently from further abroad. However, what makes them Filipino is the history and society that introduced and adapted them; the people who turned them to their tastes and accepted them into their homes and restaurants, and specially the harmonizing culture that combined them into modern Filipino fare. Some of the popular fast food chains of Philippines are Jollibee, McDonald, KFC, and Chowking, etc. and popular restaurants are Max Restaurants, RACKS,KAYA, and a lot more. Attracting a huge crowd to restaurants or fast foods require more than just good food. Though important, good food is only a part of the total dining experience. Equally important is believed to be the way people feel while in the restaurant. This physical and emotional response is a result of the atmosphere, the total environment to which customers are exposed. The proper atmosphere can make the food, service and whole dining experience seem better. For that reason a restaurant or a fast food must take care the cleanliness of the place and freshness of the food and ambiance in order to please the customers. (www.scribd.com/doc/675267/kalye-ocho-feasibility-study)
Mode of financing
The partnership shall be composed of five proponents who will have a mutual contribution of money to a common fund. The proponents agreed to contribute the following amounts stated below with the corresponding percentage of share.
Mode of Financing
Partners
Contribution
Percentage
Potolin, Riza B. 150,000
20 %
Benoza, Kristine Joy D.
150,000
20 %
Bruno, Sharon Joy G.
150,000
20 %
Sarigumba,April Ann J.
150,000
20 %
Quirante, Mark Cedie
150,000
20 %
Total
750,000
100%
Investment cost
Machinery and Tools
62,809.49
Office Supplies
3,020
Kitchen Utensils
4,139
Rent expense
180,000
Total
249,968.49
Market Feasibility
Marketing is a system of business activities designed to plan, price, promote and distribute want-satisfying goods and services to present and potential customers. It is considered as the lifeblood of every business transactions because it is a strategic way on how to cope up to the needs and wants of the costumers, finding opportunities regarding it, introduce and market the product, achieve customer’s loyalty and patronage. The objective of the proposed project is to delight the customers, not just by meeting their expectation but rather exceeding and going extra mile. Moreover, it’s about profitability. Marketing aspect serves as the basis of the financial section through the projected demand. Every business is practically aspiring for productivity but practically in order to last in the business world the first thing to take into consideration is the target market. The costumers will be the key factor to achieve the objectives of the organization. Finding opportunities and spotting the right market are both important in establishing a business. Knowing customer’s demand and supplying them right products at reasonable prices.
Management Feasibility
One goal of this study is to have an effective and efficient business organization. Partnership type of business is more efficient to operate as a saying goes that “Two is better than one”. The combine ability, skills, knowledge and resources of partners will become the strength of the business.
Technical Feasibility This defines the description of the business and nature of the industry. It also focuses the production process, from the raw materials up to the finish products that will be served to the customers. Also the quantity and quality of the products that will be sold.
Financial Feasibility The proponents decided to contribute P 150,000 each in order to come up with the required capital amounted to P 750,000. This study focuses on the cost of the proposed business and all the expenses that may be incur in operating the business. The business will have major assumption, financial projection for five years which include income statement, balance sheet and cash flow.
Socio – Economic feasibility The objective of our business is not only focusing on the profit but also for economic benefits such as providing employment to some unemployed people. Helping government through payment of right tax as well as to the local producer who will be benefited also.
CHAPTER II - MARKETING STUDY
General market description
Marketing is a system of business activities designed to plan, price, promote and distribute want-satisfying goods and services to present and potential customers. It is considered as the lifeblood of every business transactions because it is a strategic way on how to cope up to the needs and wants of the costumers, finding opportunities regarding it, introduce and market the product, achieve customer’s loyalty and patronage. This aspect includes the following topics: demands, supply, market share, demand-supply analysis, marketing programs and systems and forms design. The objective of the proposed project is to delight the customers, not just by meeting their expectation but rather exceeding and going extra mile. Moreover, it’s about profit ability. Marketing aspect serves as the basis of the financial section through the projected demand. There can be no discussion of profitability or of other aspects of the study; if in the first place, there is no demand or market. Every business is practically aspiring for productivity but practically in order to last in the business world the first thing to take into consideration is the target market. The costumers will be the key factor to achieve the objectives of the organization. Finding opportunities and spotting the right market are both important in establishing a business. Knowing customer’s demand and supplying them right products at reasonable prices. (www.scribd.com/doc/675267/kalye-ocho-feasibility-study)
Size of the market
Demand
It is very essential to know the demand of our products in order to answer needs and wants of our target market; students, employees of the nearby business establishments, passersby, tenants of apartments and condo near to our business location and .etc. Knowing the demand will help us to determine the trend for our products.
Past 5-year demand
Since there is no statistical data recorded in NSO and DTI regarding the demand for street foods, past demand is computed by getting the target population in Brgy.Malamig Mandaluyong City for the year 2009 - 2013 multiplied by the annual growth of population in Mandaluyong City.
Past 5-Year Demand
Year
Population
Annual Growth
Demand
2009
6,890
1.67
11,506
2010
7,007
1.67
11,702
2011
7,124
1.67
11,897
2012
7,241
1.67
12,092
2013
7,358
1.67
12,288
Total
35,620
1.67
59,485
Projected 5-year demand
The annual projected demand was obtained by multiplying the population to the projected annual growth of Mandaluyong City.
Projected 5-Year Demand
Year
Population
Annual Growth
Demand
2014
7,475
3
22,425
2015
7,592
3
22,776
2016
7,709
3
23,127
2017
7,826
3
23,478
2018
7,943
3
23,829
Total
38,545
3
115,635
Study of competitors
1. Chickboy – a fastfood who caters pork BBQ.
2. Chowking – a fastfood who caters siomai.
3. Street vendors – there are lot of street vendors who are also offering the same products that we cater such as kwek-kwek, isaw, fishball, pork BBQ and chicken skin.
4. Carenderia (5) – there are five carenderia near to our business location who also offering Pork BBQ as one of their dishes.
Demand-supply analysis
Year
Demand
Supply
Unfilled Demand
2014
22,425
19,958
2,467
2015
22,776
20,271
2,505
2016
23,127
20,583
2,544
2017
23,478
20,895
2,583
2018
23,829
21,208
2,621
Total
115,635
102,915
12,720
Market Share Analysis
Every business must determine their market share that will serve as basis of marketing strategies of the establishment. It will define the extent of market that we need to satisfy. Out of the total available market which is 11 %, we made our capacity to supply based in our resources. We have 1 counter, 1 cashier, 2 burners, 2 kitchen stewards and each product requires 10 minutes of preparation. Our store hours are from 8 AM – 9 PM, and our market share will be 6 %. They all increase by 5% every year because of the promotional tactics provided by the business.
Year Demand
Market Share
2014
22,425
1,346
2015
22,776
1,367
2016
23,127
1,388
2017
23,478
1,409
2018
23,829
1,430
Total
115,635
6,938
Proposed marketing program
1. Product Strategies
As the result of our survey, youth are the one who have high percentage saying that they are fond of eating street foods. This will serve as the competitive advantage of our business enable to penetrate to the market. The products will be cooked in its traditional way in able to maintain the original taste of these foods. But, presentation will be something different. 5-Street Kiosk wants to emphasize the importance of aesthetics; appearance and food preparation enable to attract customers as well as to achieve customers delight through safe and quality products. For takeout products it will be packed in a paper bag.
2. Place Strategies
5-Street Kiosk will be located beside PLDT building and in front of Rizal Technological University. It would be the strategic location of our business because the students and employee of different business establishments near to our location would be our possible customers. Moreover, the location is also near to Boni Market, Topway supermart where we can have easy access to our raw materials that will be needed in our daily operations.
3. Pricing Strategies
We used cost plus strategy in order to set the price of our products. The computation would be: Purchase Cost + Operating Cost+ mark-up=Selling Price
4. Promotion
Based on the response of our survey, posters (54%), Flyers (23%), website (18%), are the top three advertising tools that our customers want us to use in promoting our business.
System and forms design Since we are just starting and it is small scale business, the group decided that we handle the business manually. One person will take the orders of customers then to cashier for payment and to the kitchen steward who is responsible for doing the orders of customers.
Chapter III- TECHNICAL STUDY
The products/ services
Kwek – kwek - is actually a hard boiled quail egg deep fried in an orange batter / coating. The sound of “quail-egg” said quickly with the local accent made the words mesh together and sound as it is called now, Kwek-kwek. This is sometimes also called “itlog ng pugo.”
Isaw - is made from barbecued pig or chicken intestines. The intestines are cleaned, turned inside out, and cleaned again, repeating the process several times
Chicken Skin- chicken skin battered and deep fried.
Adidas – chicken feet, marinated and grilled or cooked adobo style.
Pork Barbeque – marinated pork pieces grilled on skewers.
Calamares – deep-fried squid in batter.
Betamax – curdled chicken or pork blood, cubed and grilled
Siomai – steamed pork dumplings.
Banana-Que or Banana-Q - This one is a very popular Filipino street food often served as a “mirenda,” meaning “snack.” This is a local banana, known as “”saba,” deep fried in a caramelized sugar coating and then poked with a stick to look like your average back yard BBQ. Don’t be fooled though as this BBQ is nothing like those July 4th American skewers. Banana-Ques are a sweet treat for a lazy afternoon day.
Balut – hard-boiled duck egg with fetus
Mais Con Yelo – sweet corn, milk and sugar topped with shaved ice.
Halo- Halo - is a popular Filipino dessert that is a mixture of shaved ice and evaporated milk to which are added various boiled sweet beans and fruits, and served in a tall glass or bowl.
Banana Con Yelo – a caramelized plantain slices served with crushed ice.
Sorbetes – is the traditional variation of ice cream made in the Philippines. Peddled by street hawkers, it is usually served with small wafer or sugar cones and more recently, bread buns. It is uniquely made from coconut milk, unlike other iced desserts that are made from animal milk.
Turon – is a Filipino snack made of thinly sliced bananas (preferably saba or Cardaba bananas) and a slice of jackfruit, dusted with brown sugar, rolled in a spring roll wrapper and fried.
Minatamis na Saging – is cooked by sweetening the banana in a mixture of brown sugar, salt, vanilla extract and water.
Buko Juice – is the clear liquid inside young coconuts (fruits of the coconut palm).
Sago’t Gulaman – a refreshingly cold drink made out of tapioca and jelly.
Iced Tea – is a form of cold tea, usually served in a glass with ice.
Buko Pandan - is essentially a street food sold almost everywhere in the country along with other ice-cold drinks like sago (tapioca or pearl balls with iced water sweetened with melted panocha or palm sugar), gulaman (a similar panocha-sweetened iced drink but with cubes of agar-agar in lieu of tapioca balls) or gulaman at sago, a panocha-sweetened drink with a combination of tapioca balls and agar-agar cubes
The quantity and quality of the product/service to be produced/sold
We compute the quantity of our product to be produce daily.
KWEK-KWEK ( 12 pcs. )
Quail Eggs (1 dozen = 15 pesos)
Flour (36 pesos)
Corn Starch (1/4 kilo = 10 pesos)
Cooking Oil (1 liter = 70 pesos)
Total = 131 pesos BARBECUE ( 30 pcs. )
Pork Butt or belly (1 kilo = 160 pesos)
Soy sauce (6 pesos)
Ketchup (1 bottle = 22 pesos)
Onion (3 pesos)
Garlic (5pesos)
Sugar (24 pesos)
Salt (5 pesos)
Total = 225 pesos
PORK SIOMAI
Ground Pork ( 1 kilo = 160 pesos )
Onion (3 pesos)
Carrots (5 pesos)
Salt (5 pesos)
Siomai wrapper (15 pesos)
Egg (2pcs = 12 pesos)
Pepper (5 pesos)
Soy Sauce (6 pesos)
Calamansi (1/4 kilo = 10 pesos)
Total = 221 pesos
CALAMARES (
Salt (5 pesos)
Squid (1 kilo = 220 pesos)
Egg ( 1 piece = 6 pesos)
Pepper (5 pesos)
Cooking Oil (1 bottle = 70 pesos)
Total = 306 pesos
BETAMAX ( 16 pcs. )
Chicken blood (1 kilo = 55 pesos)
Vinegar (6 pesos)
Total = 61 pesos
ADIDAS ( 20 pcs.)
Chicken feet (1 kilo = 55 pesos)
Soy sauce (6 pesos)
Salt (5 pesos)
Pepper (5 pesos)
Ketchup (1 bottle = 22 pesos)
Stick (5 pesos)
Total = 98 pesos
ISAW ( 30 pcs. )
Chicken’s intestine (1 kilo = 55 pesos)
Soy sauce (6 pesos)
Salt (5 pesos)
Pepper (5 pesos)
Ketchup (1 bottle = 22 pesos)
Stick (5 pesos)
Total = 98 pesos
BANANAQUE ( 30 pcs. )
Saging saba ( 60 pcs. - 100 pesos)
Brown sugar (32 pesos)
Cooking oil (70 pesos)
Total = 202 pesos
TURON ( 30 pcs. )
Saging saba (15 pcs. – 25 pesos)
Lumpia rapper (20 pieces = 16 pesos)
Brown sugar ( ½ kl. - 20 pesos)
Cooking oil (70 pesos)
Total = 131 pesos
SAGO’T GULAMAN ( 15 cups )
Sago (4 cups = 40 pesos )
Gulaman ( 2 packs. 30 pesos)
Milk ( 1 can = 38 pesos )
Total = P 108.00
Halo-Halo ( 15 cups )
Banana (3 pcs.= 5 pesos )
Sugar ( ½ Kl. = 16 pesos )
Milk ( 2 cans = 64 pesos )
Kaong ( 1 bottle = 25 pesos )
Nata De Coco ( 1 Bottle = 25 pesos )
Sweet Corn ( 1 can = 20 pesos )
Ube ( 1 Bottle = 28 pesos )
Total = P 183.00
The production/service process
Machinery/ tools needed
Description
Function
Quantity
Unit Cost
Total Cost
Computer Set
Used to store and record data
1
15000
15000
Telephone
For communication and business transaction purposes
1
1000
1000
Refrigerator
Use to reduce the rate of spoilage of the food items
1
12500
12500
Freezer
Used for cooling purposes and stores perishable goods
1
8,000
8,000
Ice Crusher
A device use to crushed ice for cold food items
1
450
450
Exhaust Fan
Used to sucks hot air out in the kitchen to maintain proper ventilation
1
550
550
Gas Stove Burner
Used to cooked food items
2
3860
3860
Rice Cooker
Used for cooking rice
1
1249.50
1249.50
Used for baking, broiling, heating food items
1
2349.99
2349.99
Television
For
1
10000
10000
Steamer
For steaming purposes
1
1850
1850
Electric Fan
For ventilation purposes
5
1200
6000
Utensils
Frying Pan
A kitchen utensil design use to fry, to sauté, and to sear food
1
500
500
Chopping Board
A kitchen utensil use as a surface in slicing and cutting
1
100
100
Knife Set
A kitchen utensil use in slicing and cutting foods,etc.
1
495
495
Tong
A kitchen utensil used for handling food items in grilling
2
94.50
189
Spoon and Fork
A kitchen utensils used for mixing, stirring food items. It is also the primary utensils used in eating.
3 dozen each
105
630
Plate A broad and flat kitchen utensil on which food is serve.
3 dozens
150
450
Bowl
A round kitchen utensil mainly used for holding foods especially liquids.
2 dozens
120
440
Spatula
A kitchen utensil used in lifting, flipping and spreading food substance.
2
65
130
Pitcher
Used to hold water and other drinking substance
3
125
375
Ice Cream Scooper
Used to scoop ice cream
2 55
110
Drinking Glass
Used for drinking purposes
3 dozens
240
720
Supplies
Ballpen
Used in writing purpose
12
5
60
Calculator
Used for computation
1
110
110
Notebook
Used for recording and reference purposes
2
25
50
Stapler
Used to compile files
2
55
110
Pot holder
Used to hold hot kitchen equipments 2
25
50
Sponge and scrubber
Used to scrub plates and other utensils
10
15
150
Dishwashing Liquid
Used to clean kitchen utensils
10
50
500
CleaningTowel
Used to dry hands and for sanitation purposes 2 dozens
150
300
Broom
Used to sweep the floor
2
120
240
Dustpan
Used to collect duct and waste
2
50
100
Tissue Paper
For sanitary purposes
3 packs
110
330
Paper Bag
For food take out purposes
500 pcs.
500
500
Paper Cups
For takeout drinks purposes
10 packs
52
520
Capacity, design, and sources
Raw materials and their resources
Raw Materials
Quantity
Unit Price
Total Cost
Chicken intestine
5 kls.
55
275
Pork Kasim
5 kls
155
775
Ground Pork
5 kls
160
800
Chicken Blood
5 kls
55
275
Chicken Feet
5 kls
70
350
Chicken Skin
5 kls
55
275
Vinegar
1 liter
22
22
Ketchup
1 liter
58
58
Soy Sauce
1 liter
20
38
Salt
1 pack
15
15
Sugar
3 kilo
32
96
Nata De Coco
5 bottles
25
125
Kaong
5 bottles
25
125
Ube
4 bottle
28
112
Milk
5 cans
36
180
Siomai wrapper 50 pcs
15
400
Oil
2gallons
250
500
Food coloring
1pc
5
5
Flour
1kilo
36
36
Quail eggs
5dozen
15
75
Lumpia wrapper
10 tanda
8
80
Saging saba
200 pcs.
5 php/3 pcs.
335
Juice
7 packs
28
196
Gulaman
5 cups
25
125
Sago
5 cups
25
125
Fishball
5 kls.
40
200
Stick
5 packs
10
50
Total
5,648/ week
Labour needed- skilled and unskilled Our business needs one store manager, two kitchen steward and one cashier.
Plant/store location
Our store location will be at Brgy. Malamig Boni Avenue, Mandaluyong City. In front of Rizal Technological University and besides the PLDT office building.
Plant/store lay-out
Structure specification
Total project cost
List of estimated production, overhead costs, operating expenses
Expenses
Amount
Workers/Employees (2 kitchen steward only because the partners will be the one who assumes the responsibility of being a store manager and cashier)
P 12,000 x 12 = P144,000
Plant/Store Rent
P 15,000 x 12 = P180,000
Utilities ( telephone, water, electricity )
P 3,000 x 12 = P 36,000
Raw Materials
P 5,648 x 48= P 271, 104
Total Expenses
P 631,104
CHAPTER IV- MANAGEMENT STUDY
Management is one of the important aspects in establishing a business. It is the performance of conceiving and achieving desired results by means of group effort consisting of utilizing human talents and resources. Therefore, management is considered as the force that runs an enterprise and is responsible for its success or failure. The overall implementation plan is discussed in the organization and management study. This aspect includes a study of the officers and key personnel, basic consideration in forming the organization, form of ownership, organizational chart and project schedule. The objective of the management aspect of a feasibility study is to determine the option effectiveness of the organizational setup and the qualifications of the individuals who will make up the organization. This aspect will determine the successful realization of the project study.
Basic considerations in forming the organization
Form of ownership
The enterprise shall be a partnership type of business organization, in which all of the partners will continue what they agreed upon in the formation of the said enterprise.
As to its liability to the third person, it is a general partnership. All the partners are general partners who are liable to the partnership’s creditors to the extent of their personal property. As to its duration, it is a partnership at will in which no time is specified. It is a partnership that is not formed for a particular partner’s mutual agreement or by the will of anyone of the partners.
As to its management, the enterprise will designate a managing partner who will be Ms.Riza B. Potolin. The said managing partner shall be responsible for the overall management function.
Organizational structure
Job Title
Job Description
Job Specification
Store Manager
-Responsible for the overall supervision of all other managers and subordinates.
-Responsible for the administration of all the management functions- planning, organizing, controlling and directing
-Handles the implementation of the policies, rules and regulations throughout the organization.
-Monitors the performance of his subordinates.
-Responsible for the overall ongoing production operations including inventory control, equipment maintenance and Quality Control/Food Safety Inspection
-BSBA Management graduate
-At least 2 years of managerial experience and has a higher degree of academic preparation
-20-25 years old, -Male or female
-Highly intelligent and very good in decision making
-Creative and imaginative
-Hardworking and good in handling people
-Have good communication skills
-Computer literate
Cashier
-Greet customers at all times
-Handles money/sales properly
-Ensures good customers relations by giving friendly service
-Graduate of any business course
-Hardworking and highly motivated
-18-25 years old
-Female
-Computer literate
Kitchen Steward
-Ensures the quality products
-Responsible for the cleanliness of all kitchen tools and equipments
-Minimizes the wastage of raw materials
-Responsible for the safety of all foods
-High school graduate.
-20-28 years old
-Male
- Hardworking and highly motivated
Policies Hygiene and Sanitation
All employees must observe the highest standard of hygiene and sanitation. Employees must be well-groomed and continue with their work, wearing clean and proper attire. For this purpose, the tem “well-groomed” shall mean proper haircut, cut fingernails, use deodorant, and clean and regularly washed hands. For this purpose, the term “clean and proper attire” shall likewise include newly
-washed and properly-ironed attire, no excessive dirt on clothes and shoes, and proper and complete company uniform worn properly
Arrival and Departure of Employees
All employees regardless of status and rank, must submit all personal belongings for inspection upon entering and leaving the company premises.
Procedure for Notices/Bulletin Boards
Management shall post all notices, announcements and memoranda of general application on the bulletin board. Ignorance is not an excuse and it is incumbent on each employee to regularly check the bulletin boards for new notices, announcements or memoranda. No employee is allowed to post or remove any document on the bulletin board without the prior permission from the management.
Notice of Disciplinary Action
In accordance with the due process requirements of the Labour code, as amended, all employees found or reported to have committed a violation of the company rules and regulations shall be given a written notice to explain, and shall be given the opportunity to explain why no disciplinary action should be imposed against him. Thereafter, any disciplinary action to be imposed by the management shall again be indicated in writing and duly furnished to the affected employee.
Training and development It is an educational process where employees can learn new information, re-learn and reinforce existing knowledge and skills, and most importantly have time to think and consider what new options can help them improve their effectiveness at work. Effective trainings convey relevant and useful information that inform participants and develop skills and behaviours that can be transferred back to the workplace.
The goal of training is to create an impact that lasts beyond the end time of the training itself. The focus is on creating specific action steps and commitments that focus people’s attention on incorporating their new skills and ideas back at work.
In general, trainings involve presentation and learning of content as a means for enhancing skill development and improving workplace behaviours. Our trainings includes attending seminars that is related to our business and could be a help for the development to our business as well as to our employees.
Salaries, wages, and benefits
Salaries and Wages
All employees shall receive their respective salaries or wages as provided in their Contracts of employment every 15th and last day of the month. Cut-off for payroll computation is every 10th and 25th of the month.
Overtime Pay
Employees may be required to work beyond their shift or even on rest days due to work requirements. Every effort should be made to avoid unnecessary overtime work and to keep work within reasonable limits. All overtime work should have prior written approval from the Store Manager. Every employee should file their overtime slips within the pay-period to be compensated. No overtime slip, no overtime pay.
Holiday Pay
Every employee shall be provided with a rest period of twenty-four (24) hours after every six (6) consecutive normal working days. The following shall be considered regular holidays:
New Year’s Day-January 01
Maundy Thursday - movable date
Good Friday - movable date
Araw ng Kagitingan - April 09
Labour Day - May 01
Independence Day - June 12
National Heroes Day - last Sunday of August
Ramadan - movable date
Bonifacio Day - November
Christmas Day - December 25
Rizal Day - December 30
The following shall be considered special holidays:
All Saints Day - November 01
Last day of the Year - December 31
Work performed on a regular holiday shall be compensated with an additional compensation equivalent to 100% of his regular salary. Work performed on an employee’s rest days or on a special holiday shall be paid an additional compensation of 30% of his regular salary.
13th Month Pay
The 13th month pay of an employee which shall be equivalent to 1/12 of his basic salary earned within a calendar year shall be given not later than December 24of each year.
Paternity and Maternity Leave
Paternity and maternity leave benefits as provided by law shall be given to every employee entitled thereto, upon complying with all the requirements of the company and upon proper verification by the Company’s duly authorized representatives.
SSS/PHIC/HDMF Benefits
Benefits under SSS/PHIC/HDMF law shall be granted in accordance with applicable laws. Implementation of procedures relative to entitlement of said benefits should be done in accordance with the regulations to be promulgated by the management.
Retirement Benefits
Retirement pay benefits as provided by law shall be given to all qualified employees upon their retirement from the company.
Other Incentives and Awards
Awards and certificates of recognition, such as Crew of the Month, Best in Attendance, Most Punctual Employee, Model Employee of the Year and the like shall be given the discretion of management.
Chapter V - FINANCIAL STUDY
Major assumptions
Rent expense will increase every 4 years.
Utility expense will be the same next year
Tax expense will be 30 %
Price will remain the same next year.
Total project cost
Expenses
Amount
Unskilled labour
P 12,000 x 12 = P144,000
Plant/Store Rent
P 15,000 x 12 = P180,000
Utility
P 3,000 x 12 = P 36,000
Raw Materials
P 5,648 x 48= P 271, 104
Total Expenses
P 631,104
Initial working capital requirements
Alternative source of financing
Friends and relatives
Projected financial statements (5 years)
Income statements
Balance sheet
Cash flow
Chapter VI - SOCIO-ECONOMIC STUDY
Employment and income
The business will provide job opportunities to many individuals most especially to those people who have great passion in food preparation. Every society wants all its qualified members to be gainfully employed. When individuals are employed they are able to provide all the needs of his/her family or his/her own. Provide them with decent homes, clothes, foods, acquire medical services whenever needed and contribute to government income through the payment of income taxes. 5-Street Kiosk will help to lessen rate of unemployment and number of poor people. The eradication of poverty will help to solve social problems like crimes, juvenile delinquency and malnutrition.
Taxes
Every business establishment will be of great help for the growth and development of the Philippine economy. These will only be possible if every firm will be responsible enough to perform their duties and obligations to their customers, to the community and of course to the government. 5-Street Kiosk will definitely contribute additional earnings to our government by means of paying right taxes. Through this, the government can able to perform its functions well, including continuous support and assistance to the business industry, providing projects for the community such as building infrastructures, public schools and hospitals, strengthening arm forces for the security and protection of the countrymen and other indispensable projects that will benefit the people.
Supply of commodities/services 5-Street Kiosk will ensure the cleanliness and safety of our products. We also consider the satisfaction of every customer by giving them good service.5-Street Kiosk will be the one who change the perception of every person that street foods are not safe to eat.
Aid to local producers
The business will help local producers by purchasing their goods that serves as our ingredients in making our products. Through purchasing we are not only gaining profit from our business but giving also profit to other business.
REFERENCES http://feastasia.casaveneracion.com/how-to-make-buko-coconut-and-pandan-jelly-drink/#sthash.rwiYfy2r.dpuf www.nsoncr3.ph/others/SR2010 CPH/Mandaluyong City.pdf. www.census.gov.ph. www.scribed.com/doc/675267/kalye-ocho-feasibility-study www.google.com Labor Code of the Philippines
Figure 3
5 – Street Kiosk Official receipt
FIVE STREET KIOSK
Boni ave. Mandaluyong City
Tel no. 123-45-67
Vat Reg. Tin: 00000000000
Official Receipt No. 0 0 0 0
RECEIVED from ________________________________________ the amount ___________________________________________________
_____________________________________________________________
_____________________ Pesos ( ________ ) in full/partial payment of account described hereon ___________________.
________________ Cashier
Figure 2
5 – Street Kiosk Products
5 – Street Kiosk Calamares
5 – street Kiosk Adidas
5 – Street Kiosk Kwek - Kwek
5 – Street Kiosk Isaw
5 – Street Kiosk Fishball
5 – Street Kiosk Pork BBQ
5 – Street Kiosk Betamax
5 – Street Kiosk Turon
5 – Street Kiosk Banana Que
5 – Street Kiosk Chicken Skin
5 – Street Kiosk Buko Juice
Figure 1
Survey Summary
Gender
Male
162
54%
1
Female
138
46%
Total
300
100%
Age
40 - Above
14
5%
30 - 39
32
11%
20 - 29
56
19%
10 - 19
198
66%
6 - 9
300
100%
Civil status
Single
137
46%
Married
95
32%
Widow
46
15%
Separated
22
7%
Total
300
100%
Employment Status
Student
173
58%
Employed
89
30%
Unemployed
36
12%
Others
2
1%
Total
300
100%
Monthly Family Income
20,000 above
41
14%
10,000 - 20,000
83
28%
10,000 - 5,000
133
44%
1,000 - 5,000
43
14%
Total
300
100%
Religion
Roman Catholic
237
79%
Born again
38
13%
INC
12
4%
Muslim
9
3%
Others
4
1%
Total
300
100%
1. Have you tried eating street foods such as kwek - kwek, fishball, isaw, calamares, chicken skin, pork barbeque, siomai and balut?
Yes
256
85%
No
44
15%
Total
300
100%
2. Are you willing to eat street foods in a kiosk?
Yes
262
87%
No
38
13%
Total
300
100%
3. How often do you eat street foods?
Daily
77
26%
Weekly
123
41%
Monthly
43
14%
Occasionally
38
13%
Not at all
19
6%
Total
300
100%
4. Where do you usually eat when you’re not at home?
Restaurant
34
11%
Fast Food
123
41%
Eatery
119
40%
Others ( Please Specify )
24
8%
Total
300
100%
5. What kind of street foods do you usually eat?
Kwek-Kwek
31
10%
Balut
17
6%
Isaw
29
10%
Calamares
18
6%
Pork Barbeque
57
19%
Adidas
23
8%
Chicken Skin
24
8%
Siomai
58
19%
Betamax
12
4%
Fish Ball
26
9%
Others ( Please Specify )
5
2%
Total
300
100%
6. What beverages do you prefer?
Buko Juice
41
14%
Iced Tea
54
18%
Buko Pandan
67
22%
Sago’t Gulaman
97
32%
Others ( Please Specify )
41
14%
Total
300
100%
7. What desserts do you prefer?
Banana Que
43
14%
Mais Con Yelo
37
12%
Sorbetes
53
18%
Turon
35
12%
Minatamis na Saging
24
8%
Halo-Halo
96
32%
Others ( Please Specify )
12
4%
Total
300
100%
8. What promotional method would you like in order to know our product?
Flyers
148
49%
Posters
76
25%
Website
32
11%
Others ( Please Specify )
44
15%
Total
300
100%
9. What other features are you willing to spend in our kiosk?
Videoke
112
37%
Television
126
42%
Wifi
38
13%
Others ( Please Specify )
24
8%
Total
300
100%
10. How aware are you regarding the cleanliness and safety of the street foods?
Very much aware
138
46%
Much aware
75
25%
Aware
42
14%
Not much aware
27
9%
Not aware at all
18
6%
Total
300
100%
Figure 4
Gantt chart
Activities
Month
WEEKS
Processing of different business permits
Processing the documents for leasing the business location
Purchasing And installation of machineries and equipments
Hiring and Training of employees
Preparation of other business operational materials
Start of the business operation
NOVEMBER
1
2
3
4
DECEMBER
1
2
3
4
JANUARY
1
2
3
4
FEBRUARY
1
2
3
4
Figure 5
5 – Street Kiosk Logo
Table 1
Past 5 – Year Demand
Year
Population
Annual Growth
Demand
2009
6,890
1.67
11,506
2010
7,007
1.67
11,702
2011
7,124
1.67
11,897
2012
7,241
1.67
12,092
2013
7,358
1.67
12,288
Total
35,620
1.67
59,485
Table 2
Projected 5 – Year Demand
Year
Population
Annual Growth
Demand
2014
7,475
3
22,425
2015
7,592
3
22,776
2016
7,709
3
23,127
2017
7,826
3
23,478
2018
7,943
3
23,829
Total
38,545
3
115,635
Table 3
Competitor’s Analysis
Table 5
5 – Street Kiosk Market Share Computation
Year
Demand
Market Share
2014
22,425
1,346
2015
22,776
1,367
2016
23,127
1,388
2017
23,478
1,409
2018
23,829
1,430
Total
115,635
6,938
Table 6
Demand – Supply Gap analysis
Year
Demand
Supply
Unfilled Demand
2014
22,425
19,958
2,467
2015
22,776
20,271
2,505
2016
23,127
20,583
2,544
2017
23,478
20,895
2,583
2018
23,829
21,208
2,621
Total
115,635
102,915
12,720
List of Tables
Table 1 - Past 5 – Year Demand
Table 2 - Projected 5 – Year Demand
Table 3 - Competitor’s Analysis
Table 5 - 5 – Street Kiosk Market Share Computation
Table 6 -Demand – Supply Gap analysis
List of Figures
Figure 1 - Survey Summary
Figure 2 - 5 – Street Kiosk Products
Figure 3 - 5 – Street Kiosk Official receipt
Figure 4 - Gantt chart
Figure 5 - 5 – Street Kiosk Logo
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