Romeo Feasibility Final.docx

8/10/2019 Romeo Feasibility Final.docx

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CHAPTER I

INTRODUCTION

HISTORY

The Diamond Estates RestoBar intends to serve foods such as Baked Goat Cheese, Pesto Potato

Skins, Tempura Green Beans, Fish Tacos, BBQ Chicken Flatbread, Fried Squid, Pork Steak

Croissant Bread Pudding, Sorbet Seasonal Samples and others. Home Made Menu with an

eye toward health. We also offer different Wines such as: Red Wine, White Wine and Dessert

Wine. To build our restobar, each of us should give 1.5 million for our expenses to make it

10.5 million. This 25 million was for the expenses for the food products, construction of our

building, equipment, facilities, utilities and other. Diamond Estates Restobar is designed to create

a community atmosphere as a good, old fashioned and friendly. The Diamond Estates Restobar is

located at Barangay 37, Laoag City, Ilocos Norte. Diamond Estates Restobar is designed like a

ship. The prioriy of Diamond Estates Restobar is to serve fresh, helpful fare will all selectionsmade on the promises from scratch. To keep food cost down, the menu will be simple yet

creative with many inter changeable ingredients. Foods will come from local suppliers whenever

possible with a preference for organically grown products. Emphasis will be placed on the

restobar which will feature old-world desserts, wines also meals and pulutan. Diamond

Estates RestoBar will offer a choice of fresh, mini diverse (vegetarian and non-vegetarian) and

well as downtown shoppers. In increasing numbers of single household and dual eaner household

with limited time for food preparation, many consumers are seeking for fast and nutritious meals.

College students, another large group of consumers for this restobar are well known for their

appetite for quickly prepared good food. Based on projections by the institute for Public Policy

and Business Research at the Diamond Estates RestoBar the population is expected to grow5.6% in the next five years during the time, Diamond Estates RestoBar will continue to provide a

unique and vibrant shopping and entertainment center for this region.


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MISSION

To ensure that each guest receives prompt, professional, friendly and

courteous service. To maintain a clean, comfortable and well maintained

premises for our guests and staff. To ensure that all guests and staff are

treated with the respect and dignity they deserve. To thank each guest for the

opportunity to serve them.

VISION

To become a famous and premier RestoBar.

OBJECTIVES

To provide clients with a wide array of quality wine that suits everybodys

taste.


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CHAPTER II

GENERAL INFORMATION

Name of Establishment

Diamond Estates Restobar

Tagline

Come for the Tasty. Stay for the Healthy.

Type of Project

RestoBar

Location:

The Diamond Estates RestoBar is located at Barangay 37, Laoag City, Ilocos Norte Philippines.

Owners:

Romeo Abut Jr., a Filipino citizen, a highly competitive restobar general manager. Mr. Abut is a

graduate of the Cagayan State University-Sanchez Mira Campus finishing Bachelor of Science in

Hospitality Industry Management, Summa Cum Laude. Fresh from his college, he spent his 4

years as a chef in one of the most popular hotels in the country the Bayview Park Hotel at

Manila.

Employees:

John Michael Bacud will be the supervisor of the restobar. Mr bacud is a graduate of the

Cagayan State University-Sanchez Mira Campus finishing Bachelor of Science in Hospitality

Industry Management, Cum Laude.

Jenifer Caoagas will be the business manager of the restobar. Ms. Caoagas ia a graduate of the


Industry Management, with merit

Mc James Quiba will be the service manager of the restobar. Mr. Quiba is a graduate of the


Industry Management, with merit.

Jennel Pascua will be the purchaser of the restobar. Ms. Pascua is a graduate of the Cagayan

State University-Sanchez Mira Campus finishing Bachelor of Science in Hospitality Industry

Management, with merit.


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Crisel Ganiban will be the auditor of the restobar. Ms. Ganiban is a graduate of the Cagayan

State University-Sanchez Mira Campus finishing Bachelor of Science in Hospitality Industry

Management, with merit.

Jenny Agra will be the executive chef of the restobar. Ms. Agra is a graduate of the Cagayan

State University-Sanchez Mira Campus finishing Bachelor of Science in Hospitality IndustryManagement, with merit.

Form of Business

Partnership composes of two or more persons binding themselves to contribute money,

property, or industry to a common fund with the intention of dividing the profit among

themselves.

Since the proponent composes of seven members, they will form a partnership wherein

they will contribute money amounting to 1,500,000 in order to operate their business.

We have chosen this form of enterprise because considering our number, it is more

appropriate to form a partnership. And we can easily provide enough capital to run this business.

Lastly, there are a joint skills, knowledge and ideas among partners.

Capitalization

Source of Funds Contribution

Romeo Abut Jr. 1,500,000

John Michael Bacud 1,500,000

Mc James Quiba 1,500,000

Jenifer Caoagas 1,500,000

Jennel Pascua 1,500,000

CriselGaniban 1,500,000

Jenny Agra 1,500,000

Total 10,500,000


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CHAPTER III

MARKET STRATEGY

Site Analysis

Economic Indicators

Average Family Income - 192,382.00

Average Family Expenditure - 166,223.00

Annual per Capita Threshold - 15,956.00

Employment Rate - 94.66%Unemployment - 5.34%

Poverty Incidence - 10.08%

Number of Business Establishment - 4870

Number of Financial Institutions - 114


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Market Analysis

The main target of our Restobar are the brilliant personalities like businessmen, tourist, artist,

celebrity and Government employee.

Competitive Analysis

Marketing Programs

Every customer who comes in our Restobar will be offered some such as Discount rates and

special cocktail.

Promotion

Diamond Estates RestoBar will adopt a Moderate advertising strategy. Outdoor signage forDiamond Estates RestoBar and flyers to local offices.

20%

24%

35%

8%

13%

Fort Ilocandia Resort & Casino Saramsam Ylocano Restaurant & Bar

Diamond Estates Restobar Cock-a-doodle-doo

Caf del Mar Bar & Resto Grill


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Traffic Flow


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Marketing Strategies

Baked Goat Cheese

Tuna Pesto Potato Skins

Tempura Green Beans

Fish Tacos

Sweet Potato Fries

BBQ Chicken Flatbread

Fried Squid

Sweet and Sour Pork or Chicken

Grilled chicken

Pork Steak


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Wines

Franzia

Novelino

Crown Royal

Carlo Rossi

White Haven

Chamdor

Red Label

Martini

Strewn Vidal Icewine

El Jimador Tequila


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Cocktail Drinks

Banana Smoothie

Bloody Mary

Bourbon Sour

Campari Crush

Citrus Blush

Mango Daiquiri

Banana Daquiri

Fluffy Duck

Pina Colada

Melon Margarita


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SWOT ANALYSIS

Strength

Good location, near the beach with plenty of free parking available especially for

families.

Excellent wine and cocktail menu.

Relaxed, comfortable seating with plenty of booths.

On-site bar for guest waiting to be seated.

Weaknesses

Relatively small, tight unit can make table spacing difficult for large parties and

especially once the booths are full.

Opportunities

Varied menu could highlight vegetarian, non vegetarian and healthy eating options.

Staff and team need more direction, training and development.

Threats

Competitor has lowered their prices and started a price war with him.


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CHAPTER IV

TECHNICAL COMPONENT

Space Allocation

Kitchen 25%Dining Area 50%

Storage Area 15%

Comfort Room 10%

Total 100%

Interior Design

The interior design of the restobar is a Filipino theme. It is decorated with wood crafts that

emphasizes the natural beauty of our resources. Walls were built with Narra woods. As a

nationalistic view, chairs and tables were made with different woods that were properly

combined for longer use. Decorations are more on natural resources. There are shells and corals

to emphasize the motif of the restobar. The floor is covered with tiles that perfectly match the

walls. To light everything, chandeliers are placed at the center and other sections that need to be

enlighten.

Motif

The motif of our restobar is ship simply because I had never seen a ship like restobar. The

restobar will deliver the customers to luxurious services and seems like travelling to different

wonderful places. Customers will experience like riding a special trip that will make them feel

they are in a high standard ferry.


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DIFFERENT KITCHEN UTENSILS, TOOLS AND EQUIPMENT

Reach In Stove with oven

Deep Fryer Blender

Pan Casserole


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Chopping Board Plate

Wine Glass


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Spoon Fork

Garnish Tray Spoon and Fork Sterilizer

Knives Ice Bucket

Cocktail Shaker Corkscrew


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CHAPTER V

FINANCIAL ASPECTS

A. Total Project Cost Building

Unit/Item Quantity Unit Price Computed Price

Cement 2,500 250 625,000

Sand/Load 80 1,200 96,000

Gravel 80 1,200 96,000

Tiles/piece 3,000 60 180,000

Steel Bar

Hallow Blocks

Wood

Varnish/GallonPaint/16 liters

Lot/5000 sq. meter

180

3,000

300

1525

130

25

40

7501,500

23,400

75,000

12,000

11,25037,500

8,000,000

Total 9,156,150

Cost of Facilities


Fluorescent bulb 50 250 12,500

Aircon 2 70,000 140,000

TV 2 18,000 36,000

DVD 1 1,500 1,500

Disco lights

Chandelier

1

10

1,500

9,725

1,500

97,250

Total 288,750


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Kitchen Equipment


Reach In 2 25,000 50,000

Stove 2 15,000 30,000

Deep Fryer 2 5,000 10,000

Blender 5 790 3,950

Total 93,950

Kitchen Tools


Cocktail Shaker 5 500 2,500

Garnish Tray 5 600 3,000

Glass Racks 5,000 5,000

Corkscrew 5 100 500


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Ice Bucket

Wine Shelves

Tray

Wine glassSpoon

ForkPlateGlass

Chopping Board

KnivesLadle

Pan

Casserole

Spoon and Fork SterilizerMeasuring Cups

Mixing Bowl

SaucerIce Tong

25

30

500300

300300350

5

1510

5

5

21

5

5025

100

15,000

300

6015

156040

150

12050

300

800

1,65090

150

2050

2,500

15,000

9,000

30,0004,500

4,50018,00014,000

750

1,800500

1,500

4,000

3,30090

750

1,0001,250

Total 123,440

Furniture and Fixture


Table 80 1000 80,000

Picnic table with umbrella 30 1,500 45,000

Stool 50 1,200 60,000

Chair 50 850 42,500

Total 227,500


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B. Cost of Feasibility

Cost of Building ------------------- 9,156,150

Cost of Facilities -------------------288,750

Kitchen Equipment ----------------93,950

Kitchen Tools -----------------------123,440

Furniture and Fixture --------------227,500

Total ----------------------------------9,889,790


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CHAPTER VI

ORGANIZATIONAL COMPONENTS

ORGANIZATIONAL CHART

Romeo Abut Jr.

General Manager

John Michael Bacud

Supervisor

Jenifer Caoagas

Business Manager

Mc James Quiba

Service Manager

Jennel Pascua

Purchaser Sale Manager

Crisel Ganiban

Auditor

Jenny Agra

Executive Chef Culinary Manager


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JOB DESCRIPTION

General Manager

is responsible and accountable for all restobar activities, and assumes complete

responsibility for the restobar as necessary.

works to ensure that all activities are consistent with and supportive of the restobar

business plan.

ensures all employees are performing their job responsibilities and meeting expectations

in all areas of their job descriptions.

Supervisor

directly supervise and coordinate activities of workers engaged in preparing and serving

food and beverage.

Business Manager

are visionary thinkers who develop, evaluate, strategize, and put into operation measures

to make a business successful.

Service Manager

selecting and retaining highly skilled service-oriented employees; modeling and

upholding the Diamond Estates Restobar principles; motivation and retaining employees

by providing ongoing training and development; regularly measuring and evaluating

service levels and standards using guest and employee feedback; developing plans for

continuous improvement.

Purchaser

responsible for the procurement of commodities through the development and

implementation of commodity strategies plans and the management of supplier

relationship.

responsibility include price negotiation, planning, production, inventory control, quality

control and factory control.

Sale Manager

maintaining a high level of motivation, encouraging and achieving sales improvements

for each employee; selecting, training and retaining highly skilled service-oriented and

hospitality-focused employees; conducting and coordinating.


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Auditor

are independent specialists who review the account of organizations to ensure the validity

and legality of their financial records.

Executive Chef

will train and manage kitchen personnel and supervise/coordinate all related culinary

activities; estimate food consumption and requisition or purchase food; select and

develop recipes; standardize production recipes to ensure consistent quality; establish

presentation technique and quality standards; plan and price menus; ensure proper

equipment operation/maintenance; and ensure proper safety and sanitation in kitchen.

directly supervises kitchen personnel with responsibility for hiring, discipline,

performance reviews and initiating pay increases.

Culinary Manager

ensuring efficient and successful execution of all culinary initiatives; selecting and

training highly skilled culinary employees; motivation and retaining employees by

providing ongoing training and development; continually developing culinary employees

cooking, food preparation, food safety, food and wine pair and sanitation skills to ensure

the delivery of great tasting, piping hot food.

Man Power Ways

Overview

Management will establish sound operating guidelines by which to conduct the day to day

operations for Diamond Estates RestoBar. Policies, systems and procedures will be adopted and

documented using the combined resources of RestobarOwner.com and the previous experiences

of the management team with valuable, up to date resources to assist in the startup and operation

of Diamond Estates Restobar. The site contains hundreds of articles, downloadable tools and

other resources packed with practical insights on marketing, customer service, restobar startup,

business management, menu, promotion, staffing and more. Management will have at their

disposal the expertise of thousands of other operators through a member form.


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Staffing

Diamond Estates RestoBar is expected to employ 20 to 30 employees. The Restobar is expecting

that employees must be highly qualified for their positions. For each positions, a set of standards

is prepared in order to evaluate each applicants. Touching on the applicants personal, educational

and vocational background and interview will serve as the basis for determining applicantsability for the particular job.

In order to achieve a productive restobar, the expected staffing levels for full time positions for

the restobar are shown in the following table.

Position Full time Parttime Pay Range

General Manager 1 20,000

Kitchen Mnager 1 18,000

Line Cooks 2 14,000Prep Cooks 3 12,000

Dishwashers 2 6,000

Server 12 8,000

Bartenders 3 10,000

Customer Service

Customer service at Diamond Estates RestoBar will be given special emphasis throughout theoperation. Customer surveys estimate that only 1 out of 20 customers that have a problem in a

restobar will tell the management about it. It will be our goal to provide a product in a manner

that exemplifies highly responsive and proactive customer service.

Training programs will include specific material to teach our employees about service attitudes,

customer perception and how to deal with guest complaints. Management will conduct periodic

staff meetings intended to review policy, increase guest satisfaction and to keep a general line of

communication between staff and management.

All complaints will be empathetically acknowledged by the staff and immediately referred tomanagement. Programs will be in place to systematically deal with various types of complaints.

More serious complaints will be documented and kept on file.


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Training

A thorough training program will be adopted for every position in the restobar. Highly qualified

people filling those positions will be provided training materials and personal instruction. They

will learn the Diamond Estates RestoBar method of how to operate a successful restobar.

Newly hired Personnel will be instructed in customer service, safety, workplace wellness and

health laws in addition to the job functions of their respective positions. Training manuals for

each positions will be edited to reflect the unique requirements of Diamond Estates RestoBar.

Daily Operation and Production

Diamond Estates Restobar will be opened 7 days a week for lunch and dinner necessitating

multiple shifts. Schedules will be written by the general manager and posted every two weeks.

The schedules will be written in a manner that allows management to increase or decrease hourly

labor according to sales volume in order to maintain a consistent labor cost control.

The menu has been created in a manner to allow the preparation of many recipe ingredients to be

done ahead of time. Proper labeling and rotation techniques, accompanied by ample storage

facilities will ensure that high quality prepared products will be sufficiently available to meet the

demands during peak business hours. Replenishment and ongoing preparation will continue

during off peak business hours.

Management will be responsible for ordering, receiving and maintaining sufficient inventory to

meet production demands. Ordering schedules will be staggered with perishable products being

ordered multiple times per week to preserve freshness. Standard grocery and supply orders will

be ordered less often, according to a predetermined schedule and storage capacity.

Management will adopt the use of operational checklists to verify that each work shift has been

properly prepared for and to insure the operational standards are followed before during and after

work shifts.

The table service style of Diamond Estates Restobar is design intended to complement the guests

overall perception of the restobar, creating a designed guest experience. The Restobar lay-out

including the dining room, kitchen and serving line has been designed for efficient and flexible

in order to accommodate the fluctuation in customer traffic and peak meal periods.

The production of our menu and servicing of the guest begins with the arrival of the guest. Guestwill be greeted by a friendly host or hostess and then seated in their preference of either smoking

or non-smoking section. Attractive menus, flatware and napkins will be placed upon seating.

Awaiting guests will be able to order refreshments in the bar. Once their table is ready, the guest

will have the option to either pay their tab or have it transferred to their table via the POS system.


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CHAPTER VII

SAFETY SECURITY

Time & Attendance System: The Restobar will use an automated time and attendance system.

Management will evaluate systems that are integrated into the POS system as well as stand alone

time clock systems. Hourly labor cost control and the ability to transfer information to ourpayroll processing will be key factors in system selection.

Scheduling System: Management will adopt a scheduling system that expedites the preparation

of schedules, reflects anticipated labor budgets and helps to regulate labor cost.

Operations Checklist: The restobar will be managed with the use of various checklists.

Consistent use of checklists will help to maintain quality control while ensuring that established

procedures are followed. Checklists will be used by various personnel for customer service,

purchasing, receiving and storage, preparation, cleaning, shift changes, opening and closings.

Order Guide: The restobar will use an item specific order guide to track order history and

maintain designated levels of product in inventory.

Weekly Inventory:Management will conduct a weekly inventory to determine valuation for use

in the preparation of weekly profit and loss reports.

Daily Inventory Tracking: Daily inventory will be taken on specific items. Movement will be

compared to sales data to ensure designated products have been properly accounted for.

Cash Audits:Management will conduct periodic cash audits for all cashier stations. Surprise

shift audits are an effective tool to determine cashier/bartender under ringing.

Video Surveillance:Video surveillance will be in place to monitor activities and deter crime.

Safety Reviews:Periodic safety assessments will be performed to ensure that employees and

guests are not exposed to dangerous or harmful conditions or actions.

Liability Reviews:Periodic assessments will also be done to evaluate the liability exposure of

the restobar. Alcohol awareness, employee relations and guest treatment will be scrutinized from

time to time.


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CHAPTER VIII

CONCLUSION

We therefore conclude that doing a feasibility study is require a lot of hard work and the most

difficult part of doing a feasibility study is the Market Strategy.

If the partnership is already insolvent, the best thing to do is to liquidate. The business must be

stop. As a responsibility of the businessman, payment of liabilities is necessary. The assets of a

general partnership shall be applied first to those owing to outside creditors. Second, those owing

to inside creditors in the form of loans or advances for business expenses by the partners. Third,

those owing to the partners with respect to their capital contributions and lastly, those owing to

the partners with respect to their share of the profits. If the partner is insolvent, personal

properties are distributed first to those owing to separate creditors. Second, those owing to

partnership creditors and lastly, those owing to the partners by way of additional contributions

when the assets of the partnership were insufficient to settle all obligations.


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LAYOUT

Front View


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Back View


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Side View


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Interior


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Permit


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