El Garcianos

Bar and restaurant

 Chapter 1
Introduction
 Chapter 1
 VISION
 To be a well-known and competitive themed restaurant in

CALABARZON region by 2022.

 
MISSION
 Our mission is to provide consumers a consistent and

exceptional service by offering appetizing and remarkable

dishes that will surely suit their appetite. We would like to
reach their expectations and yearn to give them a combination
of modern and traditional Southern Tagalog style of cooking
that will provide consumers a mind imprint that will last.
  
 Introduction
   El Garcianos is a themed restaurant that serves
special Bulalo and other Filipino dishes.

 A concept a butler that serves customer with genuine

care and treat them as their master.
 
 We make sure that our cows are all healthy and
fresh so that we can certainly provide our consumers
good quality products.
 Located at J.P. Rizal street Poblacion Padre
Garcia Batangas.

 Rented space approximately 8x12=96square

meters with Php 8,000/ month
 What makes our Business unique?
 We provide butler service style.

 We do offer towels and open doors of their car

until they reach the entrance.

 We offer special exotic food.

 Situation on today's competition
Direct Indirect

Eat Bulalo Andoks

Carenderia

Acasia
 Partnership

Reniel E. Ani

General MANAGER

Paul RaiBalladares Paul Edward Espeleta Nikko Leonor

Business Finance Purchasing Human Resources

 Chapter 2

Gantt Chart
 Gantt Chart

November December January February March April

Preparation of the business plan

Securing Financia/Capital

Decision Of location

Renovation/Improvement

Securing Permit and Licenses

Acquisition of Raw material and

supplies

Hiring Training and Promotion

Beginning of Operation
 Chapter 3

Demographic
Characteristic
 Economic Condition
 Padre Garcia is a second class municipality.

 “The Cattle Trading Capital of the Philippines”.

 Municipality population has 42,000 people

 Has 18 barangay’s
 Economic Condition
 The name of our partnership is the Harvest
Company that aims for the benefit all to give
good service that will make the ahead of other,
making it unique to businesses or to its
competitors.
 Estimated Target for our business
 50 % of the population of Padre Garcia.

 Businessman who buy and sell cattle's

 Competitors
Direct Indirect

Eat Bulalo Acasia

Andoks

Carenderias
 Transportation
 If you were in Balagtas, there’s a small type of
terminal that is limited only for the jeepney
passengers near the business which is the San
Miguel Corp. After that, you will be riding a
jeep heading to Padre Garcia. Then ride
another jeepney from the terminal near BDO.
When you reach Padre Garcia, you will again
ride on a jeep that will bring you to El
Garcianos.
 Chapter 4

Management Aspects
 Management Aspects

 Basic Consideration in Forming the

Business
 Material
 Man
 Machine
 Money
 Management
 Method
 Management Aspects
 LEGAL
CONSIDERATION/REGISTRATION PRE-
OPERATING PERIOD
 The best way to start a business is to do the 5S.
This 5S are the sorting, set in order, sweep/shine,
sanitize/standardize and sustain to effectively
execute all the actions that will be needed in order
to operate the business enterprise.
 
 Management Aspects
 Requirement for Registration
Requirements Price

DTI Php 515.00

Business Tax Php 1,125.00

Mayor’s Permit Php 1,000.00

Environmental Protection Fee Php 500.00

Fire Inspection Fee Php 300.00

Sanitary Inspection Fee Php 200.00

 

ENRO Php 150.00

Inspection and Monitoring Fee Php 200.00

Sanitary Ispection Fee Php 200.00

TOTAL Php 3,675.00

 Form and type of Organization
 Partnership Introduction
 Sole Proprietorship
 Partnership
 Corporations

 Our partnership which is the Harvest

Corporation contributed by: Reniel E. Ani , Paul
Rai Balladares, Paul Edward Espileta , Nikko
Leonor will contribute a worth Php 500,000.00
each that will finance the proposed business
 ORGANIZATIONAL CHART
JOB DESCRIPTION ANDSPECIFICATIONS
Position Job Specification Job QUALIFICATION
Manager  A person responsible for controlling or  Must be a Graduate of Bachelor of Science in hotel
administering all or part of a restaurant and Restaurant Management.
organization.  Strong leadership,Motivational skills, Excellence in
 costumer service skills.
 Has knowledge of handling customers Complaints.
 Good Communication Skills.
 Having at least 2 year work experience and ageing
25-50 years old

Assistant Manager  In charge of the orientation ad dinning crew,  Must be a Graduate of any hospitality course.
handle complaints well and customer-related  Strong leadership and Motivational skills,
problems.  Has knowledge in handling customer complaints.
 Good Communication Skills.
 ORGANIZATIONAL CHART
JOB DESCRIPTION ANDSPECIFICATIONS
Bartender  A person who mixes and serves drinks at a  Must be a Graduate of TESDA
bar.  Typically trained in mixing different alcoholic
 usually maintain the supplies and beverages.
inventory for the bar.  Good Communication Skill
 Well-groomed

Barista  A person whose job involves preparing and  atleast a High school Graduate.
serving different types of coffee.  Well trained
 typically works behind a counter, serving  Good Customer Service
both hot drinks (such as espresso), and  Good Communication Skill
cold alcoholic and non-alcoholic  Have atleast one year experience in the field.
beverages, not a coffee-maker specifically

Cashier  An executive who has incharge of money.  Good communication skills

 An employee of a   Has knowledge of handling customers
business establishment Complaints
who keeps a record of all the  Having at least one year experience in cashier
transactions. position
 ORGANIZATIONAL CHART
JOB DESCRIPTION ANDSPECIFICATIONS
Food Attendant  Serves the food to customers.  At least a High school Graduate
 Deal with customers.  Good Customer Service

  

pleasing personality,
Neat Appearance and well groomed.
 Good Communication Skill

Cook  the one who prepares the food and  Must be a graduate of any hospitality course
incharge in the kitchen. especially in Culinary program.
 knows all the things regarding  Well groomed.
cooking.  Have at least 1 year experience in the
position.
  
Compensation and Working Hours

 The employee working hour will be 14 hour

7 day a week .The shifting will be divide in 2
at the afternoon 6:00PM-2:00AM at the
midnight 1:00AM-8:00 with one hour break
and one day rest for the entire employee,
Employee schedule are defined to the
management.
Compensation and Working Hours
Manager PHP 5,000.00

Assistant Manager PHP 4,000.00

Bartender PHP 3,500.00

Food Attendant PHP 3,000.00

Barista

The Cook PHP 3,500.00

Dishwasher PHP 2,000.00

TOTAL PHP 21,000.00

 Schedule
Position Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Manager 6;00Pm2;00 1:00AM-8:00 OFF 1:00AM-8:00 1:00AM- :6;00PM- :6;00PM-
Am 8:00AM 2:00AM 2:00AM
Assistant 1:00AM-8:00 OFF 6:00PM- :6;00PM- :6;00PM- 1:00AM- 1:00AM-
Manager 2:00AM 2:00AM 2:00AM 8:00AM 8:00AM
Bartender \OFF 1:00AM- 1:00AM- 1:00AM- 1:00AM- 1:00AM- 1:00AM-
8:00AM 8:00AM 8:00AM 8:00AM 8:00AM 8:00AM
Barista 6:00PM- OFF 6:00PM- 6:00PM- 6:00PM- 6:00PM- 6:00PM-
2:00AM 2:00AM 2:00AM 2:00AM 2:00AM 2:00AM
Cook 1:00AM-8:00 OFF 1:00AM-8:00 1:00AM-8:00 6;00PM- 6;00PM- 6;00PM-
2:00AM 2:00AM 2:00AM
Assistant :6;00PM- 1:00AM-8:00 : 6;00PM- OFF 1:00AM-8:00 1:00AM-8:00 1:00AM-8:00
Cook 2:00AM 2:00AM
Food 6:00PM- 1:00AM-8:00 OFF 1:00AM-8:00 6:00PM- 10;00PM- 1:00AM-8:00
Attendant 1 2:00AM 2:00AM 6;00AM
Food OFF 6:00PM- 1:00AM-8:00 10;00PM- 1:00AM- 6:00PM- 10;00PM-
Attendant 2 2:00AM 6;00AM 8:00AM 2:00AM 6;00AM
Food 1:00AM-8:00 OFF 6:00PM- 6:00PM- 10;00PM- 1:00AM- 6:00PM-
Attendant 3 2:00AM 2:00AM 6;00AM 8:00AM 2:00AM
Casher 6:00PM- 1:00AM-8:00 OFF 6:00PM- 1:00AM-8:00 6:00PM- 1:00AM-8:00
2:00AM 2:00AM 2:00AM
dishwasher 6;00PM- OFF 6;00PM- 1:00AM-8:00 6;00PM- 1:00AM-8:00 6;00PM-
2:00AM 2:00AM 2:00AM 2:00AM
 BENEFITS
 SSS
 Phil health
 Birthday bonus of Php 100 for the employee who is
celebrating his birthday
 We will be conducting an evaluation where we can pick an
employee of the month and give them extra bonus and
Christmas package for only those who deserve the prize.
 UNIFORM

MANAGER ASSITANT Cook

MANAGER

Bartender Food Attendant Dishwasher

 CASH POLICY

 Cash handling
 Cash must always be locked in the safe
 At no time should restaurant funds leave the restaurant premises
 Cash counts must be conducted at open,shift changes, and close

 Personal Consideration
 Borrowing money from the petty cash funds is in violation of Company cash handling policies.
 Personal use of credit card, except for food purchases, is not permitted.

 Safe /Alarms
 Safe combination, codes , and keys should be restricted to the management team headed by the
manager.
 NEVER leave a safe on day lock Alarm systems are to be tested every month for evaluation of

security propose .in every management staff his /her must have their own alarm code. In any
changing of codes the in charge the area coach whenever a manager leaves.
  
 CASH POLICY
 Deposits
 El Garcianos on duty Managers are responsible for making bank
deposits on a daily basis.
 Once-a-day banking deposits must be completed prior to
opening in restaurants with time lock safes and prior to opening
and before dark in restaurants with day lock safes.
 Deposits should NEVER be made after dark.
 Deposits should NEVER be left in a refrigerator, freezer, desk,
or car left attended. All monies for deposits must be kept in the
time delay lock compartment of the safe.
 All stores must use clear plastic disposable deposit bags for all
deposits. All deposits will be recorded on the weekly deposit log.
 Chapter 5
Marketing Aspects
 Marketing Aspects

 Target Market
 Residents of Padre Garcia
 Businessman
 Students aging 18 years and Above
 Employees
 Projected demand
 Snacks
 Dinner
 Midnight snacks
 Breakfast

 Average Check: Php 160 Estimated people: 130

 Actual costs: Php 20,800
 Marketing Program
 Target Market
Segmentation is a market strategy of sub-dividing a broad into identifiable smaller
group of consumers who share a common need and characteristic and will respond
similarly to marketing action by focusing you attention and efforts on the targeted
segmentation of the broad market, it may be used to identify the target customers, and
provide supporting data for positioning to achieve a marketing plan objective.
 Demographic segmentation
It’s the market segmentation according to age, race, religion, gender, family size,
ethnicity, income, and education. Demographics can be segmented into several markets
to help an organization target its consumers more accurately. With this type of
segmentation, an organization can categorize the needs of consumers.
 Geographic segmentation
Collecting and analyzing information according to the physical location of the customer
or other data source, geographic segmentation is often used in marketing ,
since companies selling products and services would like to know where their products
are being sold in order to increase advertising and sales efforts there.
 Marketing Program
 Psychographic segmentation 
It divides your market based upon consumer personality traits, values, attitudes, interests and lifestyles.
Segmentation will allow you to better develop and market your products because there will be a more precise match
between the product and each segment's needs and wants.

 Behavioral segmentation
It’s refers to the division of groups of people into different segments based on specific behaviors. These
behavioral segments are determined based on how a person makes a purchase decision. By dividing people up based
on buying behavior, consumption, spending and other lifestyle choices, a marketer is able to better target specific
demographics.

 Target Market
Businessman who travel in Padre Garcia to do business is our target market as they usually do coffee and always
come by group for meeting.
We also targeting the working people and students aging 18 years old and above as they have the income for
leisure time.
Even the native Gracianos , families and group of friend are also prioritize as it’s brings fast and easy profit for
our business.

 E. Supply
They made a major role of the product we provide to the market because it showcase the southern tagalog
delicacies .
 SWOT Analysis
 STRENGTH
It is along the national road so the costumes have easy access all of our customers. The
supplies are easy we have partners like RJP Farms for easy and yet fast production shipments.
A wide area for parking. Newly built infrastructure where we can generate income. 

 WEAKNESS
Rainy Season.  
  
 OPPORTUNITY
Filipinos nowadays are especially batangenos are eating bulalo because unique taste and
aroma that they surely love. We will be offering delivery and catering right next to your home
and party.

 THREATS
 Heavy traffic. Emergence of competitors.
 Competition with other successful and well know restaurant within the area such as Eat bulalo
 Channel Distribution are Distribution channels in
marketing are one of the classic “4 Ps” (product,
promotion, price, placemention)

 Promotion. We will promote our restaurant by

 Chapter 6

Technical Aspects.
 Technical Aspects.

 Business Location:
 Our restaurant is located in J.P.Rizal Street
Poblacion, Padre Garcia Batangas. Our rented space
is approximately 8*12=96square meters which will
consist of the cooking area with refrigerator and
freezer, preparation area, counter area, dining area,
waiting area for takeout food, and restroom. We
chose this location because it is near to the school
and some business establishment. businessman
Building Facilities
Furniture/Utensils and Equipment
Items Quantity Unit cost Total cost
Tables 9 1,600.00 Php 14,400.00 Php
Long Table 1 4,500.00
Chairs 25 500.00 12,500.00
Refrigerator 1 12,599.00 12,599.00
Freezer 3 12,995.00 38,985.00
Stoves 4 1,000.00 4,000.00
Television 1 5,200.00 5,200.00
Espresso Machine 1 36,500.00 36,500.00
Air conditioner 3 9,595.00 28,785.00
Spoon 55 10.00 550.00
Fork 55 10.00 550.00
Plates 55 40.00 2,200.00
Computer Set 15 15,000 15,000.00
Cups 55 15.00 825.00
Glass 55 15.00 825.00
Exhaust fan 2 1,500.00 3,000.00
Stock Pot 4 2,500.00 10,000.00
Frying Pan 5 500.00 2,500.00
Knife 4 100.00 400.00
Chopping Board 4 300.00 1,200.00
Total 194,519.00
 Direct Materials

Raw Materials

Primary Source Secondary Source

RJP Farms Robinsons Lipa

Padre Garcia Public Market SM city Lipa

Ultra Mega

Direct Materials
Items Quantity Unit Cost Total Cost
Beef 5 kilo 230 1,150
Pork 3 kilo 220 660
Goat meat 3 kilo 320 960
Chicken 2 kilo 120 240
Fish (Tawilis) 2 kilo 70 140
Horse Meat 1 kilo 180 180
Brewed Coffee 1Sack 1600 1600
Tahong 3 kilo 240 720
TOTAL 5650
 Garlic 1.2 sacks 150 3750
Rice 2 sacks 1,500 3000
Soy Sauce 2 Gallon 160 320
Pechay 4 kilo 40 160
Carrots 3 kilo 55 165
Cauliflower 3kilo 120 360
Carrots 3 kilo 55 165
Cauliflower 3kilo 120 360
Black pepper 5kilo 160 800
Onion 10kilo 80 800
Calamansi 5 kilo 50 250
Sugar 1/4sack 2350 587
Salt 1 kilo 34 34
Bay leaf 150 70 1050
Vinegar 2 gallon 160 360
Vegetable Oil 10 Gallon 635 6350
Total 18,671
Bar Ingredients’
Beverages Quantity Unit Cost Total Costs

Mineral Water 500 10 5,000

Coke 500 23 11,000

Sprite 500 23 11,000

Ice tea 50 78 3,900

Distilled Water 50 40 2,000

Red Horse 100 45 4,500

San Miguel Beer(liter) 100 75 7,500

GIN 4 85 340

Vodka 3 75 225

Pineapple Juice 4 320 1280

Ice cube 1 sack 150 150

Total 45820
 Office Materials

Items Quantity Unit Cost Total Cost

Record Book 2 100.00 Php 200.00 Php
Yellow Paper 1 pad 50.00 50.00
Pen 5 pieces 10.00 50.00
Stapler 2 pieces 150.00 300.00
Staples 4 box 75.00 300.00
Scissor 3 pieces 15.00 45.00
Glue 2 pieces 25.00 50.00
Calculator 3 100.00 300.00
Total 1,295

Packaging and Presentation of the Product

Items Quality Unit Cost Total Cost

Paper Bag 500 3 1500

Plastic Container 300 15 4,500

Total 6,000
Utilities

Utilites Per Month Per Year

Electricity 20,000 240,000.00

Water 5,000 60,000.00

Internet/w Telephone 999.00 11,988

TOTAL PHP311,988.00

BUILDING RENTAL

Building Rental PER MONTH PER YEAR

Building Rental 17,000 204,000

TOTAL PHP 17,000 PHP204,000

 Waste Disposal
We will ensure that we will be segregating non-biodegradable from
biodegradable materials to successfully maintain cleanliness in our area.

Labor Requirement
We need in our restaurant a 2 manager, 3 Assistant Manager, 1 Bartender, 3 Food
Attendant, 2 Barista 1 Cook, 2 Dishwasher provided will our job
Requirements/Qualifications giving them proper salary and benefit defense to the
position acquired.

Socio and Economic Contribution of you Business

We give back to our communities by providing job ,paying taxes and
buying goods and services from local businesses, and investing in local
infrastructure. In this way, we play an important role in improving
employment and living standard and we work with local government to
share benefits in a way that is sustainable and beneficial over the long term.