Pick ‘n Grill Haws

A Business Plan presented to the

Faculty of Business Entrepreneurship and Accountancy

Cagayan State University – Andrews Campus

Tuguegarao City

In Partial Fulfillment of the Requirements

For the Degree

Bachelor of Science in Entrepreneurship

Presented by:

ABLAZA, ALMIRA D.

CAMMAYO, JUDE ANGELO R.

SINGSON, MAUREECE S.

TANEGA, JOANNA MARIE B.

TAPIA, CINDY D.
ACKNOWLEDGEMENT

On behalf of our team, which is “Pick ‘n Grill Haws”, we blissfully give thanks and appreciation
to those who helped and support us into this endeavor making our business plan possible.

To our families who become our source of strength and inspiration, who provided all our needs
and also their words of wisdom that served as our backbone in doing our responsibilities, same is through
with improving our skills and widen our knowledge in this particular subject.

To Cagayan State University in continually promoting BS-ENTREP program that caters the best
learning experience to every student where we are put into the test to overcome trials and hardships, but at
the end of the day we will gain many fruitful learning out of it.

To our professor, Mr. Jeremiah Gonzaga, who has proven his craft in this field with a vast
horizon of knowledge and constantly shared his wisdom and motivational words for us to finish our
business plan successfully.

Above all, to our Almighty God, who made this all possible; who equipped us with the
knowledge and strength in order for us to accomplish the task needed just to finish our business plan; for
showering us with daily blessings; and for the unconditional guidance that made the business plan a
successful one.
DEDICATION

We are sincerely dedicating our fruit of our hard work and perseverance to the following people who
became part of our success;

To our family who sacrificed their time and efforts which shows how they wanted to cooperate in
this particular subject.

To our mentors who guide and monitor us in our business plan with their wits, passion,
knowledge and perseverance that we easily grasped and apply it in our daily lives.

Most of all, our Almighty God, who serves our source of strength and dedication in every step
we take as we are in the journey on how we improve ourselves through investing knowledge every step of
the way.
INTRODUCTION

Philippine culture is rich in various aspects such as food, colorful festivals, memorable traditions,
and great Filipino traits that we are proud to show the world. When it comes to food we can’t deny the
fact that we are very creative and passionate in exploring unique taste that is very remarkable and
satisfying at the same time. We tend to think that grilled and street foods are very common yet remarkable
and affordable on the go foods that will never go out of style in our culture. It becomes our out bringing
that reflects our image that Filipinos are street wise when it comes to food.

Grilled and street foods are everywhere we can easily reach out near the streets, stalls or even
near schools that we usually pass by. There are many variants of grilled foods for us to choose from such
as Barbecue, Chicken intestines, Betamax, Helmet, Walkman, Chicken feet. There are also many variants
of street foods to choose from such as Fishball, Kikiam, Tokneneng & Chicken balls. It’s portable,
convenient, budget-friendly and tasty at the same time. This food is perfect for students, employees and
other people passing by.

Students who studied in Delfin Albano High School – Cabagan, Isabela and St. Ferdinand
College are our primary target market. We are aware that they are fund of eating grilled and street foods
according to our study so we come up with a plan to put up a grill house in that respective area. They also
want a place for them to stay during break time for them to study or hangout due to busy schedules that
they can no longer go to their respective homes. Our team will offer them a place for them to stay so they
can enjoy while eating grilled and street foods at the same time. However, there are many existing
business in the market that is usually found in nearby streets but they lack knowledge. So our competitive
advantage is we invest knowledge on how to put up a business, we are organized when it comes to
manage man power and we are well equipped when it comes to sanitation.
BUSINESS PROFILE

Business Name: Pick ‘n Grill Haws

Location: Centro, Cabagan, Isabela

Name & Position of the Contact Person: Joanna Marie B. Tañega, Manager

Contact Number: 09657002600

Start-up Capitalization: ₱40,000

Types of Business Organization: General Partnership

Kind of Business: Servicing and Food Retailing

Name of Proponent/s:

Ablaza, Almira

Cammayo, Jude Angelo

Singson, Maureece

Tañega, Joanna Marie B.

Tapia, Cindy D.
EXECUTIVE SUMMARY

“Pick ‘n Grill Haws” is a service and food retailing business that caters grilled and street foods
that are affordable and delicious at the same time. It is located at Centro, Cabagan, Isabela near schools
such as Delfin Albano High School (DAHS) and Saint Ferdinand College (SFC) where most of our target
market resides. We come up with a cool place that is youthful and relaxing for them to stay. However,
just like any other business we will encounter many competitors that are already playing in the market.
They are usually located in nearby schools. But we come up with a promotional strategy such as
tarpaulins, flyer, and social media to capture the attention of our customers

We serve many variants of grilled and street foods that we want to serve in the market. Our goal
is to serve great and delicious products that our customers will love. We assure that our products are clean
and affordable. The prices of the products would be based on the cost-plus method. BBQ: ₱8.00; ISAW;
₱5.00; DUGO: ₱5.00; HOTDOG: ₱3.00 etc.

“Pick ‘n Grill Haws” is a grill house having a systematic operation on how we manage our
business through giving each one of us tasks. The following roles will be assigned to the following:
Joanna Marie Tanega as Manager; Cindy Tapia as Cashier; Almira Ablaza as Marketing Staff; Maureece
Singson as Service Crew and Jude Angelo Cammayo as Cook. We make sure that we fulfill our
responsibilities in our roles same is through with the cleanliness of our products and the place as well. We
come up with a “freedom wall” to express their thoughts about our business.

Our store opens at 1:00 pm to 8:00 pm.The type of the business is General Partnership which is
composed of 5 members and the profit/losses shall be equally divided.

Each member contributes eight thousand pesos (₱8,000) with a total of forty thousand pesos
(₱40,000) which will be used as a start-up capital for the business.
DESCRIPTION OF THE BUSINESS

“Pick and Grill Haws” is a service and food retailing business offering variety of grilled and
street foods. We offer grilled and street foods that are affordable, delicious and portable at the same time.
Our target markets are the students of Delfin Albano High School (DAHS) and Saint Ferdinand College
(SFC). We are much aware that students are price sensitive, on the go and time conscious so we decided
to put up our business near these two (2) schools.

“Pick ‘n Grill Haws” comes with the word “pick” which means there are many variety of
products to choose from and “grill” wherein we offer them grilled foods which is our main course such as
Barbeque, Chicken Intestines, Betamax, Adidas, Walkman and Hotdog.

As we start putting up our business we make sure that our products and place is clean, well-
sanitized and presentable. However, there are many players in the market offering the same products but
we believe that we are able to compete with them because we have the knowledge to put up a business.

Our business starts at 1:00 pm and our closing will be 8:00 pm.
MISSION STATEMENT

• Is to establish a great grilled food that will delight our dearest customers packed with
cleanliness and to promote our unique flavors that will make their taste buds tickle.

OBJECTIVES

• To gain our investment within a year

• After gaining our investment, earn at least 10% as a starting goal in our business
LOGO
PRODUCT

Pick ‘n Grill Haws

PICK ‘N GRILL HAWS caters to a variety of products that will satisfy the needs of the
consumers at Cabagan Isabela. PICK ‘N GRILL will ensure the buyers that proper food handling and
food safety will be exercised during food preparation since cleanliness is their number one priority in
considering foods to purchase. Our products will be safe from contamination and well sanitized. Since
cleanliness is the most prioritized according to the study, we make sure that we choose our location
wisely that is not polluted so we can maintain the cleanliness of our products at the same time our
customers are very comfortable in staying in our grill house. Affordability of our products is also one of
the factors that need to be considered for we are much aware that students are price sensitive. And lastly,
we considered the taste of our product that is delicious, juicy and mouthwatering that customers will love.
 BINIBINI QUE (PORK BBQ)

Binibini Que is a type of barbeque that can be easily eaten; it is boiled until soft and tender,
marinated with our special ingredient that makes it juicy and mouth-watering in every bite.
 ISAW-LICIOUS (CHICKEN INTESTINES)

Isaw-licious is chewy and soft; it is packed with flavor especially if dipped with our special sauce.

BENTA-MAX (CHICKEN BLOOD)

 BENTA-MAX (Chicken Blood) is also one of

MARKETING ASPECT

MARKET RESEARCH

Our team has conducted a research and study about our target market in “Pick and grill haws”. And it is
found at Delfin Albano High School (DAHS) having a population of 2049. Our tool used in conducting
this research is a questionnaire to gather information about our target market. It is reviewed, tabulated and
analyzed using formula stated below.

N
n= __________
1+N
Where N = 2049; e = 5%

n= 2049
______________
1+ (2049) (.05)2

N = 335
MARKET ANALYSIS

With respet to the economy of Cabagan, Isabela, Ybanag people are very productive when it
comes to generating corn, rice, fish and so much more. They are much well known when it comes to
agricultural aspect. So our study was based on how we would deal our products to the market by knowing
their background through their traditions and culture. They also have colorful and festive celebrations in
their respective place to represent the jolly image of the Ybanag people.

As we study the demand and supply analysis, we are capable in venturing the market and
compete in the existing players because we can cater what they want. Our demand is approximately
measured 416 based in our comptation which is considered to be good in the initial stage of the business.

So we decided that our primary target market will be Delfin Albano High School and Saint
Ferdinand College because they are fund of eating grilled and street foods. “Pick and Grill Haws” would
like to cater good quality products with many variants to choose from. It is affordable, delicious and
portable that is good for students.
INDUSTRY ANALYSIS

Grilled and street foods are well known in the industry that becomes a huge wide spread
nowadays. However, we would like to consider the following platform that will serve as a guide and help
us in venturing the market which is PEST. It stands for political, economic, social, and technological
factors that we need to study.

PEST is a framework that serves as a platform to determine the macro- environmental factors that
will serve as basis on how we perform in “Pick and Grill Haws”. It is very helpful for those who want to
start a business. In political aspect, it helps us determine how government or government policies affect
our business such as being aware on what rules and regulations that needs to be followed such as tax
policies, labor policies and environmental policies. This also includes what papers that need to be
registered to legalize the bsiness such as business permit, mayor's permit, barangay’s permit and DTI. In
the economical aspect, it is concerned on how does the business’s performance affects the economy.
Since we are starting in a micro business we include inflation rates and current economic climate. It also
affects the purchasing power that can change the demand and supply that our business needs to know just
like the rising prices of necessities in our business. In the social aspect, it is concerned on how we study
the demographics, age distribution, and cultural attitudes. Our team has conducted survey questionnaires
to know the target markets standing to see through it if we have a chance in venturing to this kind of
business. In technological aspect, its concern is on how we innovate technology that will help us in
improving our operation and products. So far, our team will use the usual tools during the operations but
if we expand we will find ways to improve our tools.

“Pick and Grill Haws” will soon to open ready to venture into the market. Since we are in the
initial stage in the business we are now aware on what needs to be considered.

TARGET MARKET ANALYSIS

 In this study, we conducted on what factors that needs to be considered towards our target market
in terms of demographics, behavior, traditions and budgets. So out of this we can come up with a platform
on how we’ll deal with them. With the help of our questionnaires, PEST, and SWOT analysis we are able
to come up with a concept of our grill house.
Our primary target market is the students of Saint Ferdinand College and Delfin Albano High school.
Most students are price sensitive due to their fix allowances. Also we found out that some of the students
want a place for them to stay for studying and they have no time to go home. So that’s why we come up
with a concept on how we capture the attention

DEMAND – SUPPLY ANALYSIS for BARBEQUE

335 Total No. of Respondents

 288 No. of respondents who buys
barbeque

167 No. of respondents who buys

barbeque 2x a week

150 No. of respondents who buys 1-3

pieces of barbeque

68 No. of respondents who buys

barbeque in the afternoon

Demand Analysis Percentage

Total Market Segment

Demand Percentage = * 100
Total No. of Respondents

= (68/335) * 100

= 20.30 %

Demand Market = Total No. of Population * Demand Percentage

= 2049 * 20.30%

= 416

DEMAND SUPPLY

416 * 3 * 2 * 4 * 12= 119,808 300*5 * 4 * 12 = 72,000

119,808/12 * 5 = 49,920 72,000/12 * 5 = 30,000

Computation for the Rate of Change

2018 = 1970-1895 * 100 =3.96 %

1895

2019 = 2049-1970 * 100 = 4.01%

1970

Growth Rate = (4.01) + (3.96)

2

= 3.99

2019 2020 2021 2022 2023

DEMAND 49.920 99,840 139,676 195,406 273,374
SUPPLY 30,000 72,000 100,728 140,918 197,144
GAP 9,920 27,840 38,948 54,488 76,230
(Demand-
Supply)
TARGET 10,000 24,000 33,576 46,973 65,715
VOLUME
MARKET 20.03% 24.04% 24.04% 24.04% 24.04%
SHARE

DEMAND – SUPPLY ANALYSIS for SHANGHAI

335 Total No. of Respondents

164 No. of respondents who

buys shanghai
 107 No. of respondents who
buys lumpiang shanghai 2x
a week

90 No. of respondents who buys

1-3 pieces of lumpiang
shanghai

40 No. of respondents who buys

lumpiang shanghai in the
afternoon

Demand Percentage Analysis

Total Market Segment

Demand Percentage = * 100
Total No. of Respondents

= (40/335) * 100

= 11.94%

Demand Market = Total No. of Population * Demand Percentage

= 2049 *11.94%

= 245

DEMAND SUPPLY

245 * 3 * 2 * 4* 12 =70,560 150 *5*4* 12 = 36,000

70,560/12 * 5 =29,400 36,000/12 * 5 = 15,000

Computation for the Rate of Change

2018 = 1970-1895 * 100 =3.96 %

1895
 2019 = 2049-1970 * 100 = 4.01%
1970

Growth Rate = (4.01) + (3.96)

2
= 3.99

2019 2020 2021 2022 2023

DEMAND 29,400 58,800 82,261 115,083 161,001
SUPPLY 15,000 36,000 50,364 70,459 98,572
GAP 14,400 22,800 31,897 44,624 62,429
(Demand-
Supply)
TARGET 8,000 19,200 26,861 37,579 52,573
VOLUME
MARKET 27.21% 32.65% 32.65% 32.65% 32.65%
SHARE

COMPETITOR ANALYSIS

As “Pick and Grill Haws” will soon to start we would like to study our competitor which is usually
located in nearby schools or stalls. Our competitive advantage is that we are offering them a nice place to
stay and they can hang out with one another. Here are the following competitors that we are going to
compete with:

Competitor A (Near the School)

Strength Weaknesses
• Gained customers trust • Cleanliness
• Awareness in the market • Lack of employee management
• Consistent in terms of taste • There is no place to stay

Competitor B (Near the Gymnasium)

Strength Weaknesses
• Well trained employees • No place to stay
 • Maintains cleanliness • Limited variety analysis
• Awareness in the market
• Impressive promotional skills

Competitor C (Stalls)

Strength Weaknesses
• Long running in the business • Lack of training
• Easy to reach • Lack of promotional skills
• Convenient • There are rental fees
• Already gained royal customers

SWOT Analysis

Strength Weaknesses
• Great quality service • Offering common products in the market
• Convenient • Lack of training
• Easy to reach • New in the market
• Affordable
• Easy to maintain

Opportunity Threat
• Target market is fond of eating grilled and • Weather
street foods • Time management
• We are located near our target market • Many existing players in the market
• Offering them a nice place to stay • Worrying about how to make our products
unique
MARKETING STRATEGIES

THE MARKETING MIX

• PRODUCT

Pick ‘n Grill Haws will offer quality and mouth-watering grilled and street foods. A
variety of delicious products and sauce will be offered so the customers can choose according to
their preferences. We will assure them that proper food handling and proper hygiene would be
exercise in preparing our products.

GRILLED FOODS STREET FOODS

Adidas ( Chicken Feet) Fishball

Binibini Que Kikiam

Benta-max (Dugo) Shanghai

Helmet Squid Ball

Isaw-licious Tokneneng

Walkman (Tenga)
 • PRICING

Since our target market would be the students of Delfin Albano High School (DAHS) and
St. Ferdinand College (SFC) who are known to be price sensitive, we will be using cost-plus method
to identify our prices because it is more practical and realistic. The price of each product depends on a
wide-ranged factors including production cost and operating cost.

PRICING TABLE

PRODUCTS PRICES

Barbeque ₱8.00/pc.

Betamax (Dugo) ₱5.00

Chicken head ₱10.00

GRILLED FOODS Hotdog ₱3.00

Isaw ₱5.00

Walkman (Tenga) ₱5.00

Fish ball ₱2.00/3 pcs.

STREET FOODS Kikiam ₱1.00

Shanghai ₱5.00

Squid ball ₱2.00

Tokneneng ₱10.00

• PLACE AND DISTRIBUTION CHANNEL

Pick ‘n Grill Haws will be located at Centro, Cabagan, Isabela as it is believed to be

perfect place for the business. It is just along the highway where most customers can see
 and find it easily. It will just be a walking distance from the target market and won’t be
hassle for them to reach our location.

Pick ‘n Grill Haws will operate from 1 pm – 8 pm. We accepts dine- in or take-out
orders.

• PROMOTION

The following promotional strategies that we will be using to convey our message to the
public are as follows:

• SOCIAL MEDIA, FLYER, TARPAULIN

Our promotional activity will start 1 week before the actual opening and launching of our
business.

PRODUCTION/OPERATIONAL ASPECT

PURCHASING FLOW CHART

LISTING OF MATERIALS NEEDED

List all the materials needed for the production

ALLOCATION of BUDGETS

Allocate budgets for the aforementioned course

IDENTIFY YOUR SUPPLIER

Look for a supplier for your raw materials

COMPROMISE WITH THE SUPPLIER

Make a deal with the supplier and ask for a discount if necessary
 Inspect if the materials purchased and given was complete and no defects.

SELLING PROCESS
STORAGE FLOW CHART
FOOD PREPARATION

GRILLED FOOD

• BARBEQUE

INGREDIENTS:

• 2 pounds pork shoulder or pork belly

• 1 teaspoon minced garlic

• ½ cup soy sauce

• ¼ cup fresh or frozen Kalamansi concentrate or use fresh lemon juice

• ½ cup banana catsup

• 8 ounces sprite or 7-up soda

• ½ cup brown sugar

• 1 teaspoon salt

• 1 teaspoon freshly ground black pepper powder

• 12-14 bamboo skewers

PROCEDURE:

• Clean and washed the pork barbeque then sliced it.

• Combine all the ingredients in a bowl except the pork. Stir until there are no longer lumps in the
salt.

• Add the pork in the marinating sauce and mix it thoroughly.

• Transfer it to an air-tight container and let it sit in the fridge to marinate for 6-8 hours or
overnight for better taste.

• Soak the wooden skewers in water, 2 inches deep, for 30 minutes to prevent the skewers from
catching fire during cooking.
 • Skewer 4 pieces of pork on each stick.

• Use oil before grilling for easy release and clean up. Cook over live charcoal.

• Brush the barbeque with the sauce used in marinating.

• Let it cook until the juice runs clear and looks reddish brown.

• When almost done, brush it with dipping sauce and cook until fully cooked.

STREET FOOD

• SHANGHAI

INGREDIENTS:

• 1 pound ground pork - 2 tablespoons salt

• 1 medium onion, finely chopped - 1 (16 ounce) package spring roll wrappers

• 1 carrot, grated - 1 ½ quarts oil for frying

• ¼ cup soy sauce

• 2 ½ teaspoons black pepper

• 1 ½ tablespoons garlic powder

PROCEDURE:

• In a large bowl, combine ground pork, onion and carrot. Make sure to completely mix
everything. Knead the meat in the bowl if you must. Gradually blend in the soy sauce black
pepper, garlic powder, and salt until all ingredients are evenly distributed.

• Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling
in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb.
Or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrappers
and fold them towards the center. Take left and right sides, and fold them towards the center
moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers.
 • Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4
Lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through
when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping
sauce.

DIPPING SAUCE

• SUKA

INGREDIENTS:

• White vinegar and Red onion

• Salt and Black pepper

• Sugar and Water

PROCEDURE:

• Combine the white vinegar, salt, black pepper and sugar into a container.

• Dice the red onion into small pieces.

• Add the diced red onion into the vinegar mixture.

• SWEET SAUCE

INGREDIENTS:

• Ketchup

• Soy sauce
 • Black pepper

• Flour

• Oil

• Minced onion and garlic

PROCEDURE:

• In a heavy saucepan, and heat oil/ and sauté minced garlic and onion until translucent.

• Add the flour. Stir until there is no raw flour visible. Add the sprite to deglaze the pan, stir well.

• Add the black pepper, soy sauce and ketchup and stir until well combined.

• Let it simmer for 20 minutes or until it reached desired consistency. Stir it occasionally.

• Set aside ¼ of the dipping sauce for brushing.

WASTE MANAGEMENT

In our society, we are very particular when it comes to cleanliness in our environment due to
health awareness nowadays. Risk of health is very alarming especially that everything is contaminated
with pollution and dirt so we deliberately think of a way to maintain the cleanliness in our grill house.

As “Pick and Grill Haws” is soon to open and ready to play in the market, we are aware that
cleanliness is one of the main factors that affect our sales, customers trust, and our image that will reflect
our out bringing in our business.

So we come up with a plan in how we manage our waste properly. In our grilled foods we make
sure to use gloves in marinating and if it is on the stick ready to cook we place it in a container so the
smoke coming from vehicles will not contaminate our grilled foods. While in disposing, we would like to
set separated trash bins for biodegradable and non-biodegradable waste.

QUALITY CONTROL

“Pick and Grill Haws” will ensure the following on how we operate the business to promote quality
services:
 • Be friendly and approachable towards your customers with a smile and greet them. Learn to
answer their queries and take notes of their opinion. Greeting them with a smile is also a way on
how we entertain them

• Always maintain the cleanliness and tidiness of the grill house by simply we keep our products
in a glass showcase to avoid contamination at the same time clean the place by sweeping the
floors like always and segregate the waste as much as possible.

• Always manage your workforce and take things under control by giving them specific task.
There should be division of labor that we need to be responsible enough to manage. Since we are
5 in the group here are the following positions that is assigned to us:

Manager –Joanna Marie Tañega

Cashier – Cindy Tapia

Marketing Staff – Almira Ablaza

Cook – Jude Angelo Cammayo

Service Crew- Maureece Singson

ORGANIZATIONAL ASPECT

Our business will be organized as a general partnership, as we bind ourselves through

contribution of money, time and effort. Each partner shall be equally investing money for capitalization
so profits and losses shall be equally divided among partners.

The business was owned by five (5) partners namely: MS. JOANNA TANEGA, MS. CINDY TAPIA,
MS. ALMIRA ABLAZA, MR. MAUREECE SINGSON, and MR. JUDE CAMMAYO.

Identification of partners

Name
Ablaza, Almira PARTNERS
Tañega, Joanna Marie B. PARTNERS
Singson, Maureece S. PARTNERS
Cammayo, Jude Angelo PARTNERS
Tapia, Cindy D. PARTNERS

ORGANIZATIONAL CHART
JOB DESCRIPTION

In this section, it depicts the position of “pick and grill haws” personnel. It explains the responsibilities,
scope, and working conditions of jobs. We are designated in specific tasks so here are the following:

MANAGER

• Has eagerness to work and be approachable to our customers.

• Has a spirit of team work and optimistic.

• Decision maker in the team

• Maintains quality service of customers

• Provides leadership

CASHIER

• Manages cash transactions properly

 • Maintains records properly and meticulously

• Keeps the record organize

• Approaches customers properly

COOK

• Checks the freshness of the food and ingredients

• Inspects supplies, equipment and workplace cleanliness

• Maintain inventory of food and supplies

• Monitor sanitation

MARKETING STAFF

• Responsible for the Lost and Found service

• Prepares sales and plan strategies

• Maintain sales and promotional activities

• Assist customers in terms of queries

• Ensures pricing is correct

SERVICE CREW

• Guides customers concern

• Appropriately presents menus and recommendations

• Clean and maintain floor surfaces and ceiling

• Empties the trash and ensure proper disposal

• Taking orders ahead of time

JOB SPECIFICATION

• MANAGER

• Know how to motivate employees and can resolve conflicts

• Knows how to manage time

• Has a great customer service and skill

• Has a master’s degree in business administration

 • CASHIER

• Has outstanding interactive and communication skills

• Has excellence in mathematics

• Graduate with a 4 year-degree business course

• COOK

• Has completed training program in cooking or vocational course

• Has cooking experience in any food services

• Must possess passion in cooking

• Ability to multi-task

• Meticulous in sanitation

• SERVICE CREW

• Pays attention in cleanliness and sanitation

• Has excellent communication skill

• At least high school graduate

• Performs other duties such as washing and cleaning the plates

STORE POLICY

• PROPER GROOMING

• All employees must follow the required attire in that certain workplace

• Always be hygienic and sanitized

• Wears hairnet, apron and gloves

• PUNCTIALITY

• Filipino time is not applicable in the workplace

• Schedule shall not be delayed

• Answers customers concern and queries

• SANITATION

• Cleans store before and after operations

 • Use gloves in marinating grilled food

GANT CHART OF ACTIVITIES

January February March April May June July August

Generating business
ideas
(January 1-31,2019)
Construction of
business plan
Seeking for location
Floating of
questionnaires
Listing of supplies
needed
Canvas
POLLLL===Budgeting
Collection of
contributions
Purchase of needed
supplies
Register with the
government
Affixing/ storing the
supplies
Opening
PLANT/FACTORY LOCATION

Delfin Albano HS

ISU - Cabagan To Tuguegarao

St. Ferdinand College

To Cabagan

Pick n Grill Haws

Cabagan Square Park

Cabagan – Sta. Maria Rd.

Josefina Albano Gymnasium Xentro Mall

STORE LAYOUT
 REST AREA

CR

Dishwashing Area

NOTE 1. PROJECTED SALES BUDGET

MINIMUM

DAILY WEEKLY MONTHLY

GRILLED PRICE STICK

FOOD &
 STREET
FOOD

Barbeque ₱8 150 ₱1,200 ₱6,000 ₱120,000

Shanghai ₱5 150 750 3,750 75,000

TOTAL ₱1,950 ₱9,750 ₱195,000

MINIMUM 2019 2020 2021 2022 2023

(5 months)

GRILLED PRICE STICK

&
STREET
FOODS

Barbeque ₱8 150 ₱120,000 ₱288,000 ₱402,912 ₱563,674 ₱788,580

Shanghai ₱5 150 75,000 104,925 146,790 205,359 287,298

TOTAL TOTAL ₱195,000 ₱392,925 ₱549,702 ₱769,033 ₱1,075,878

NOTE 2.

DIRECT MATERIALS

QUANTITY UNITS TOTAL COST

COST NEEDED
VARIABLE COST
Soy Sauce 217 2 gal. 434
Salt 24 1 unit 24
Kalamansi 35 1 kg. 35
Black Pepper 16 2 pack 32
Stick 40 5 bundles 200
Garlic powder 20 2 packs 40
Garlic 120 1 kg. 120
Sprite 75 1 unit 75
 Ketchup 147 1 gal. 147
MSG 20 1 pack 20
Onion 80 1 kg. 80
Oil 600 1 gal. 600
Pork 1,000 5 kg. 1,000
Ground Pork 1,100 5 kg. 1,100
Wrapper 60 6 packs 360
Carrots 90 2 kg. 160
Vinegar 210 1 gal. 210
Total Variable Cost ₱4,637

Total Direct Materials for ₱23,185

2019

EQUIPMENT COST QUANTITY TOTAL COST

Refrigerator 5,500 1 unit 5,500
Gasulette 1,500 1 unit 1,500
Electric Fan 700 3 units 2,100
Grill Stand 500 1 unit 500
TOTAL ₱9,600

NOTE 3. DEPRECIATED TABLE

ANNUAL DPRECIATION
Cos Quanti Tot Usef Date of Monthly 201 202 202 202 202
t ty al ul Purcha Depreciat 9 0 1 2 3
Cos Life se ion
t
Refrigera 5,50 1 5,50 5 10-08- 91.67 458 1,10 1,10 1,10 1,10
tor 0 0 19 0 0 0 0
Electric 700 3 2,10 2 10-08- 29.17 146 350 204
Fan 0 19
800 2 1,60 2 10-08- 33.33 167 400 233
0 21
Gasulette 1,50 1 1,50 5 10-08- 25 125 300 300 300 300
0 0 19
Grill 500 1 500 2 10-08- 20.83 104 250 146
stand 19
500 1 500 2 10-08- 20.83 104 250 146
21
 TOTAL 8,20 9,60 833 2,00 2,12 2,05 1,77
0 0 0 1 0 9

KITCHEN COST QUANTITY TOTAL AMOUNT

UTENSILS AND
MATERIALS
Plate 35 1 dozen 420
Plastic Table 599 3 pcs. 1,797
Plastic Chairs 150 10 pcs. 1,500
Basin 50 1 pc. 50
Spoon 60 1 dozen 60
Fork 60 1 dozen 60
Tray 30 1 pc. 30
Knife 45 3 pcs. 135
Water Container 200 1 pc. 200
Stainless cups 17 10 pcs. 170
Bowl 25 6 pcs. 150
Condiment Bottle 20 9 pcs. 180
Dish Cabinet 250 1 pc. 250
Dust Pan 35 1 pc. 35
Tong 25 5 pcs. 125
Peeler 35 1 pc. 35
Chopping Board 50 2 pcs. 100
Serving Tray 50 2 pcs. 100
Soft Broom 150 1 pc. 150
Trash Bin 100 3 pcs. 300
Frying Pan 300 1 pc. 300
Apron 35 5 pcs. 175
Hair net 10 5 pcs. 50
Pail 55 1 pc. 55
Strainer 35 1 pc. 35
Sauce Ladle 60 2pcs. 120
Glass Showcase 2500 1 pc. 2,500
TOTAL ₱9,082
SUPPLIES
Marker 15 1 pc. 15
Record Book 90 1 pc. 90
Tissue Papers 100 1 pc. 100
Steel wool 25 1 pc. 25
TOTAL ₱ 230
TOTAL SUPPLIES ₱6,812
AND UTENSILS

NOTE 3.

DIRECT Monthly Total Wage Salary

LABOR Wage
2019 2020 2021 2022 2023

(5 months)

Cook 1,000 5,000 12,000 12,000 12,000 12,000

Service Crew 1,000 5,000 12,000 12,000 12,000 12,000

TOTAL 2,000 10,000` 24,000 24,000 24,000 24,000

NOTE 4. OVERHEAD COST

COST TOTAL AMOUNT

Gasulette 1,500 1 pc. 1,500
 Gloves 40 1 box 40
Charcoal 200 1 sack 200
Dishwashing Paste 35 1 pc. 35
TOTAL ₱1,775

NOTE 5. PRE-OPERATING EXPENSE

PARTICULARS COST
Notarial & Securing Business Permits 2,000
Allowances
Transportation for Purchase of Equipment & 500
Materials Allowances
Survey Materials & Preparation of Business Plan 300
Stall Renovation 3,000
TOTAL PRE-OPERATING EXPENSE ₱5,800

NOTE 6.

UTILITIES REQUIREMENTS

PARTICULARS 2019 2020 2021 2022 2023

(5 months)

ELECTRICITY 2,500 6,000 6,000 6,000 6,000

RENT 7,500 18,000 18,000 18,000 18,000

TOTAL 10,000 24,000 24,000 24,000 24,000

NOTE 8.

SELLING EXPENSE
2019 2020 2021 2022 2023
(5 months)
Tarpaulins 400 - - - -
Flyers 200 - - - -
Transportation 1,600 3,200 3,200 3,200 3,200
TOTAL 2,200 3,200 3,200 3,200 3,200

NOTE 9.

Monthly Total Wage/Salary

Wages Number 2019 2020 2021 2022 2023
ADMINISTRATIVE of
Employees
EXPENSE

Manager 1,000 1 5,000 12,000 12,000 12,000 12,000

Operations Dept. 2,000 2 10,000 24,000 24,000 24,000 24,000
Finance Dept. 1,000 1 5,000 12,000 12,000 12,000 12,000
Marketing Dept. 1,000 1 5,000 12,000 12,000 12,000 12,000
TOTAL 5,000 5 25,000 60,000 60,000 60,000 60,000
 FINANCIAL ASPECT

Pick ‘n Grill Haws

Projected Statement of Income

For The Year Ended December 2023

2019 2020 2021 2022 2023

SALES (Note 1) 73,000
Less:
Cost of Production
Direct Materials 14,685
Direct Labor 10,000
Overhead Cost 8,875
Profit Margin 39,440
Less:
Operating Expense
Administrative Expense 4,000
Utilities Expense 18,750
Pre-operating Expense 3,850 - - - -
Depreciation Expense 833
NET INCOME 12,007
 Pick ‘n Grill Haws

Projected Statement of Cash Flows

For the Year Ended December 2023

2019 2020 2021 2022 2023

SALES 195,000 392,925 549,702 769,033 1,075,878
Less: Purchases
Direct Materials 23,185 55,644 77,846 108,906 152,360
Direct Labor 10,000 24,000 24,000 24,000 24,000
Overhead Cost 8,875 21,300 29,799 41,688 58,322
Selling Expense 2,200 3,200 3,200 3,200 3,200
Administrative Exp. 25,000 60,000 60,000 60,000 60,000
Utilities Expense 10,000 24,000 24,000 24,000 24,000
Pre-operating 5,800 - - - -
Expense
NET CASH FROM 109,940
OPERATING
Less: Cash flow
from investing
Equipment
Refrigerator 5,500
Electric Fan 2,100
Gasulette 1,500
Grill Stand 500
NET CASH FROM 81,840
INVESTING
Add: Cash Flow
from Financing
Initial Investment 40,000
Withdrawal 0
NET CASH FROM 121,840
FINANCING
Add: Beginning 0 121,840 282,221 568,678 1,031,517
Cash Balance
CASH ENDING 121,840 282,221 568,678 1,031,517 1,741,113
BALANCE
Pick ‘n Grill Haws

Name: ___________________________________
Age: _________ School: _________________________________
Gender: ( ) Female ( ) Male

Direction: Put a check (/) on the boxes provided before each choices.

• Do you eat grilled and finger foods?

( ) Yes ( ) No

If YES, what do you usually buy?

Grilled & Finger F. Price /pc. Volume/purchase

( ) Barbecue ( ) P5 ( ) P8 ( ) P12 ( ) 1-5pcs. ( ) 5-9 pcs. ( ) 9pcs. & above

( ) Isaw ( ) P3 ( ) P5 ( ) P8 ( ) 1-5 pcs. ( ) 5-10pcs. ( ) 10pcs. & above

( ) Adidas ( ) P5 ( ) P6 ( ) P8 ( ) 1-3 pcs. ( ) 3- 5 pcs. ( ) 5pcs. &above

( ) Hotdog ( ) P3 ( ) P5 ( ) P15 ( ) 1-3 pcs. ( ) 3-6 pcs. ( ) 6pcs. &above

( ) Walkman ( ) P8 ( ) P10 ( ) P12 ( ) 1-3pcs. ( ) 3-5 pcs. ( ) 5pcs. &above

( ) Shanghai ( ) P3 ( ) P4 ()5 ( ) 1-5 pcs. ( ) 10-15pcs. ( ) 15pcs. &above

( ) Fishball ( ) P2 ( ) P2.50 ( ) P3 ( ) 3-15pcs. ( ) 15-30pcs. ( ) 30pcs. &above

( ) Kikiam ( ) P1 ( ) P2 ( )P2.50 ( ) 1-5pcs. ( ) 5-10pcs. ( ) 10pcs. &above

Others, please specify: _________________________

If NO, why?

( ) Expensive ( ) Cleanliness is not ok

( ) Unhealthy ( ) Unsavory

Others, please specify: _________________________

• Where do you usually buy grilled and finger foods?

 ( ) Near the school ( ) Near the gymnasium ( ) Stalls

Others please specify: __________________________

• How often do you buy grilled and finger foods?

( ) Daily ( ) Twice a week ( ) Once a week ( ) Once a month

Others, please specify: __________________________

• What time in a day do you buy grilled and finger foods?

( ) Snack Time ( ) Afternoon ( ) Dinner

Others, please specify: ___________________________

• What factors do you consider in buying grilled and finger foods? Rank the following by its
importance with (1) being the most significant.

( ) Price

( ) Cleanliness

( ) Taste

( ) Location

Others, please specify: __________________________

• What qualities do you consider in a place when you buy and eat grilled and finger foods?

( ) Cleanliness ( ) Ambiance ( ) Comfort ( ) Spacious

Others, please specify: __________________________

• How much is your allotted budget for snacks?

( ) 50 below ( ) 50-70 ( ) 70-100 ( ) 100 and above

• Are you satisfied with the existing products?

( ) Yes ( ) No

If YES, why?

( ) Taste good ( ) Good service ( ) Affordable

If NO, why?

( ) Quality is not good ( ) Service ( ) Price

 Others, please specify: _________________________

• If our new product is available today, are you willing to patronize it?

( ) Strongly Agree ( ) Moderately Agree ( ) Strongly Disagree ( ) Slightly Disagree

Table 1.

Frequency and Percentage Distribution Table Showing the Profile of Respondents

According to Age

Age Frequency Percentage

14 18 5.37%
15 15 4.48%
16 24 7.16%
17 40 11.94%
18 70 20.90%
19 69 20.59%
20 55 16.42%
21 22 6.57%
22 22 6.57%
 Total 335 100%

The table shows the different ages of the respondents, the most number of respondents is 18 years
old with a percentage of 20.90% next is 19 years old which has a percentage of 20.59%, next to it is 20
years old having 16.42%, then 17 years old having 11.94%,16 years old having 7.16%, 21 and22 years
old having 6.57%, 14 years old having 5.37% and 15 years old having 4.48%.

Table 2.

Frequency and Percentage Distribution Table Showing the Profile of Respondents

According to Gender

Gender Frequency Percentage

Male 158 47.16%
Female 177 52.84%
Total 300 100%

The table shows that the most respondents are female with a percentage of 52.84% while the
percentage of male is 47.16%.

Table 3.

Frequency and Percentage Distribution Table Showing the Respondents who

Eats Grilled and Finger Foods

Frequency Percentage
YES 327 97.61%
NO 8 2.39%
Total 335 100%

The table shows the number of respondents who eat and do not eat grilled foods. Total number of
respondents who eats grilled and street foods is 327 with a percentage of 97.61% while the number of
respondents who do eat grilled and street foods is 2.39%.

Table 3.1

Frequency and Percentage Distribution Table Showing the Respondents

Who is in Favor of Eating Grilled Foods

Frequency Percentage
Barbeque 288 88.07%
Isaw 19 5.81%
Adidas 5 1.53%
Walkman 10 3.06%
Hotdog 5 1.53%
Total 327 100%

The table shows most buy grilled foods which are Barbeque with a percentage of 88.07%, next is
Isaw having a percentage of 5.81%, Walkman 3.06% then Adidas and Hotdog having a percentage of
1.53%

Table 3.2

Frequency and Percentage Distribution Table Showing the Respondents

Who is in Favor of Eating Street Foods

Frequency Percentage
Shanghai 169 51.68%
Fishball 103 31.50%
Kikiam 55 16.82%
Total 327 100%

The table shows the most buy finger food with shanghai garnering the highest percentage of
51.68%, next is Fishball with a percentage of 31.50%, lastly Kikiam having a percentage of 16.82%.

Table 4.

Frequency and Percentage Distribution Table Showing Where the Respondents

Usually Buy Grilled and Street Foods

Frequency Percentage
Near the School 196 59.94%
Near the Gymnasium 28 8.56%
Stalls 103 31.50%
Total 327 100%
The table shows that the respondents usually buy near the school with a percentage of 59.94%,
next is at stalls having 31.50% and near the gymnasium having a percentage of 8.56%.

Table 5.

Frequency and Percentage Distribution Table Showing

Why The Respondents Buy At the Existing Businesses

 Frequency Percentage
Affordable 182 55.67%
Delicious 61 18.65%
Cleanliness 65 19.87%
Quality 19 5.81%
Total 327 100%
The table shows the reasons of the respondents why they buy at the existing businesses. Majority
of the respondents answered affordable with 55.67%, 19.87% of the respondents answered cleanliness,
delicious having 18.33% and least is quality with a percentage of 5%.

Table 6.

Frequency and Percentage Distribution Table Showing How Often the Respondents

Buy Grilled and Street Foods

Frequency Percentage
Daily 104 31.80%
Twice a week 194 59.33%
Once a week 29 8.87%
Total 327 100%
The table shows how often they eat grilled and street foods. Majority of the respondents who eats
grilled and finger foods answered 2x a week with a percentage of 59.33%, 31% of the respondents eats
daily and 9.67% of the respondents eats once a week only.

Table 7.

Frequency and Percentage Distribution Table Showing What Time in a Day

The Respondents Buy Grilled and Finger Foods

Frequency Percentage
Snack Time 176 53.82%
Afternoon 128 39.14%
Dinner 23 7.04%
Total 327 100%

The table shows what time in a day the respondents usually buy. 53.82% of the respondents buy
during snack time, 39.14% buys every afternoon and 7.04% of the respondents buy during dinner.

Table 8.

Frequency and Percentage Distribution Table Showing What Do the Respondents

Consider in a Place When They Buy Grilled and Finger Foods

 Frequency Percentage
Cleanliness 260 79.51%
Ambiance 30 9.17%
Comfort 24 7.34%
Spacious 13 3.98%
Total 327 100%

The table shows the things that the respondents consider in a place when they buy grilled and
finger food. Cleanliness is what they consider the most with a percentage of 79.51%, next is ambiance
with 9.17%, comfort of 7.34% and lastly spacious having a percentage of 3.98%

Table 9.

Frequency and Distribution Table Showing the Reasons of the Respondent

Why they are Satisfied with the Existing Products

Frequency Percentage
Taste Good 155 47.40%
Good Service 72 22.02%
Affordable 100 30.58%
Total 327 100%

The table shows the reasons of the respondents why they are satisfied with the existing products.
49.33% is because it taste good, next is affordable having 30% and good service having 20.67%.

Table 10.

Frequency and Distribution Table Showing the Rate in which what Factors

Thus the Respondents Consider in Buying Grilled and Finger Foods

1ST 2nd 3rd 4th Weighted FINAL

Mean RANK
Price 80 138 84 25 2.78 2nd
Cleanliness 170 110 20 27 1.71 1st
Location 50 56 193 28 2.61 3rd
Taste 27 23 30 247 3.85 4th

The table shows that the most considered factor is Cleanliness with a weighted mean of 1.71, second is
Price having 2.78, third is Location having 2.61 and lastly is Taste having 3.85.
Curriculum Vitae

• Personal Data

Name: Joanna Marie B. Tañega

Gender: Female

Address: Hacienda-Intal, Baggao, Cagayan

Birth Date: June 22, 1998

Contact #: 09657002600

Email Address: baunganjoan@gmail.com

• Educational Attainment

Tertiary: Cagayan State University – Andrews Campus

Bachelor of Science in Entrepreneurship

Secondary: Hacienda-Intal National High School

Elementary: Baggao East Central School

Curriculum Vitae

• Personal Data

Name: Cindy D. Tapia

Gender: Female

Address: Palagao Norte Gattaran Cagayan

Birth Date: April 17, 1997

Contact #: 09067526444

Email Address:

• Educational Attainment

Tertiary: Cagayan State University – Andrews Campus

Bachelor of Science in Entrepreneurship

Secondary: Batug Palagao Elementary School

Elementary: Gattaran National Trade High School

Curriculum Vitae

• Personal Data

Name: Jude Angelo R. Cammayo

Gender: Male

Address: Bungad Cabagan Isabela

Birth Date: September 14, 1998

Contact #: 09169105636

Email Address:

• Educational Attainment

Tertiary: Cagayan State University – Andrews Campus

Bachelor of Science in Entrepreneurship

Secondary: San Pablo National High School

Elementary: Bungad Elementary School

Curriculum Vitae

• Personal Data

Name: Maureece S. Singson

Gender: Male

Address: #46A Lecaros Extension Ugac Sur Tuguegarao City

Birth Date: October 4, 1998

Contact #:

Email Address: maureecesingson@gmail.com

• Educational Attainment

Tertiary: Cagayan State University – Andrews Campus

Bachelor of Science in Entrepreneurship

Secondary: Cagayan National High School

Elementary: Tuguegarao West Central School

Curriculum Vitae

• Personal Data

Name: Almira Ablaza

Gender: Female

Address: 13D Magallanes St. Tuguegarao City

Birth Date: October 04, 1998

Contact #:

Email Address:

• Educational Attainment

Tertiary: Cagayan State University – Andrews Campus

Bachelor of Science in Entrepreneurship

Secondary: Cagayan National High School

Elementary: Tuguegarao West Central School

Partnership Agreement

This partnership agreement is made this 2nd day of September by and between the following individuals.

Almira, Ablaza D. 13D Magallanes Street, Tuguegarao, City

Cammayo, Jude Angelo Bungad, Cabagan Isabela

Singson, Maureece # 46A Lecaros Extension, Ugac Sur, Tug.City

Tañega, Joanna Marie B. Hacienda-Intal, Baggao, Cagayan

Tapia, Cindy D. Palagao Norte, Gattaran Cagayan

• That the partners listed above are hereby agree that they shall be considered partners in business
to acquire profit;

• That the partnership shall be conducted under the name of PICK ‘N GRILL HAWS and shall be
located at Centro, Cabagan, Isabela.

• That the partners shall provide their full time services and best efforts on behalf of the
partnership. Each partner shall have equal rights to manage and control the partnership and its
business. Should there be differences between the partners concerning ordinary business matters,
a decision shall be made by unanimous vote. It is understood that partners have rotation schedule
to conduct day to day business partnership;

• That the capital contribution of each partner to the partnership shall consist of cash which is
partners agrees to contribute.
 NAME OF PARTNER CAPITAL CONTRIBUTION
Ablaza, Almira D. PHP 8,000
Cammayo, Jude Angelo PHP 8,000
Singson, Maureece PHP 8,000
Tanega, Joanna Marie B. PHP 8,000
Tapia, Cindy D. PHP 8,000

• That no partner shall withdraw any portion of the capital of the partnership without the express
written consent of the other partners;

• That the profit and losses of the partnership shall be divided by the partners according to the
mutually agreeable schedule and at the end of each calendar year according to the proportion
listed above;

• That the term of this agreement shall be for the period of three (3) years. Should the partnership
be terminated by unanimous vote, the assets and cash of the partnership shall be used to pay all
creditors, with the remaining amounts to be distributed to the partners according to their
proportionate share;

• That in the event a partner withdraws or retires from the partnership for any reason, including
death, the remaining partners may continue to operate the partnership using the same name. a
withdrawing partner shall be obliged to give sixty (60) days prior written.

• Notice of his/her intention to withdraw or retire, shall be obligated to sell his/her interest in the
partnership. No partner shall transfer interest in the partnership to any other party without written
 consent of the remaining partners. The withdrawing or retiring partner shall pay the remaining
partners.

IN WITNESS THEREOF, the partners have duly executed this agreement on the day and year set forth
here in above.