PREVISION:

The objective of Chatarralandia is to provide our customer all kind of fast food at
a fair price. To ensure that each guest receives prompt, professional, friendly and
courteous service and excellent quality products by committed to using the finest
ingredients in our recipes. To ensure that all guests and staff are treated with the
respect and dignity they deserve.

Location
Alborada 11ava etapa Av. Guillermo Pareja, lc. 12.
Our service is directed to the people surrounding our business and to the people in
general, who wish to taste the best fast food in town.

POSSITIVE FACTORS:
Our business is located in a busy area, by both people and vehicles.
Our business is located on the outskirts of Bars, Clubs and salsa clubs.
Many people complain of poor care at other fast food places, that's why our
business would provide the best service. Innovating new products and offers the
best.

NEGATIVE FACTORS:
Due to our business will be in service until late at night, security measures should
be implemented to provide better service and security to our customers so they will
be fully satisfied and return promptly.
Minorities who dislike fast food.


MISSION:

We are the preferred fast food and quick service business by excellence, offering a
delicious menu, with high standards of quality well prepared food; prompt,
professional, friendly and courteous service and comfortable and well maintained
premises.
We are constantly providing improvements to our products and services, in order to
meet the needs of our customers and exceed their expectations.
Staff are our most valuable asset; treated with the respect and dignity they deserve
we are committed to their personal, professional and career development.

VISION:

Within the next five years, to master the global foodservice industry through
customer satisfaction.
To be well recognized by employees, competitors, customers, suppliers, investors
and the general public.
Promote innovation and creativity.
Anticipate market changes, and potential problems that may arise.

OBJECTIVE:

1. To establish and maintain the best distinction in fast food and quick service,
atmosphere and setting that the business will gain which draws new and repeat
customers year after year.
2. To make of Chatarralandia a destination spot for mall-goers.
3. To achieve the above whilst upholding staff policies and practices which promote a
fair and positive working environment.
4. To be aware of and act on our responsibilities as a good corporate citizen to:
* provide a safe, clean and attractive place for guests to enjoy and for
employees to work in;
* ensure ecologically sound management practices at the restaurant and in
our surrounding;
* undertake meaningful involvement in charitable activities in our
community.

GOALS:

Increase market share and market benefits.
Contribute to social and economically with countries to achieve 100% satisfaction
from customers.


BUSINESS LOCATION


















Av. Guillermo Pareja
Av. Guillermo Pareja

SALSOTECA #1 LOCAL
CHATARRALANDIA
SALSOTECA# 2


PARQUE DE LA ALBORADA

FYBECA
PLANNING
The following study gives evidence that the implementation of this business can
produce earnings and profits. The administrative management that we will
implement will be done with the best quality of products, clear marketing strategies
and also thanks to the good job and dedication of our staff because without them
would be impossible the operation of our fast food restaurant.

First we will develop the policies of how we will run the business.

INNER POLICIES
We have designed the following policies that will rule in our business, it is worth
noting that these policies should be implemented and respected by all employees,
manager and clients.
These standards are of such importance for business decisions made in the future.

1. Chatarralandia is committed to being a company the public can trust.
2. Chatarralandia is committed to offering value at an affordable price.
3. Raw product has been sourced from selected suppliers. We strive to ensure
that every step of the Chatarralandia supply chain contributes positively to the
safety, quality and availability of our final products. We also want our product
ingredients to be produced in ways that contribute positively to the
development of sustainable agricultural and food manufacturing practices.
4. All ordering, stocking and quality controls will be managed on an in-house
computer based system to be monitored maintaining ordering efficiency and
minimizing wastage.
5. Maintaining high ethics and integrity is everyones job. Employees are
encouraged to speak honestly and openly. They are expected to raise
questions or issues.
6. Employees are the face of our Company; therefore our Staff Strategy is
designed to offer a compelling employment value proposition by providing all
law benefits, good training and opportunities that meet the needs of todays
workers.
7. Business attendance will be: Monday through Friday from 9:30 am to 12:30am.
Saturday and Sunday evenings from 8:00 am to
2:00 am .
8. Staff should be instructed on customer service, cleaning and maintenance,
products and prices in order to provide better services.
9. All employees must have the ID card.
10. Uniforms must be used properly and neat from the beginning to the end of the
scheduled time.
11. Each employee will be assigned a specific job every week and will be rotated.
12. Lunch time will be only 30m and it is agreed to be scheduled by 2:00 pm to
2:30.
13. All customer services staff should promptly deliver their customers request as
soon as received in order to achieve an agile and efficient service.
14. All sales shall be invoiced to customers.
15. A manager will be named to take care of the financial area and every other
needs the company may have and be responsible of all duties and obligations
of employees that requires to be appointed.
16. The manager will hand staff uniforms to employees. Its cost should be $ 20.
17. At the end of every business day, the restaurant shall be left clean and tidy.
18. These rules and regulations must be enforced and respected by all company
employees.

PRODUCTS

Salchipapas
Hot Dogs
Hamburgers
Trays
Choclos
Cokes
Empanadas

COOKING PROCEDURES

SALCHIPAPAS
4 big peeled and cutted potatoes.
4 cutted sausages.
Cooking oil
Salt

For 2 two and a half cups of sauce
1 egg
2 tablespoons of cutted white onion
4 tablespoons of lemon juice
o 1 cup of sunflower oil
1 tablespoon of milk
8 peeled, cutted and seedless tomatoes
1 garlic
Salt
1 o 2 hot peppers (optional)

Optative salad:
3 tomatoes
1 onion
1 tablespoon of parsley
Extra virgin olive oil
Vinager
Salt

HAMBURGUERS
Special ground hamburger beef
10 small hamburger buns
10 slices of gherkin
10 teaspoons minced onion
Meat Seasoning
Moscup, ketchup and waxed paper
The seasoned burger
4 teaspoons salt
2 teaspoons poultry seasoning
1 teaspoon black pepper

HOT DOG
Tomatoes
Lemons
Avocados
Sausages
Hot Dog Bread pieces
Sal

First spice up the avocado, there are many ways but I prefer to crush with a fork to
make it as a paste
Put lemon to taste (I highly recommend it)
Put Salt (also recommend)
Then you have to cut the tomatoes into small pieces
Now that we have everything ready to do the sausages
Boil the water and put the sausage for 5 minutes approx., remove sausage and
put it in the bread
Give it the avocado and tomato relish as desired.


PAISA TRAYS

Kg. of red beans
Kg. of ground bee f meat
Kg. of bacon
2 tablespoons of oil
Salt
A cup of hogao
6 eggs
Fried Plantains

Preparation
Soak red beans overnight in plenty of water, we cook in the soaking water with a
tablespoon of oil and when they are cooked season with salt.
In a pan heat a tablespoon of oil, add the minced meat and fry, add half the hogao,
stir with a spoon so stop and saut a few minutes.
Fry in its own fat bacon cut into pieces until rinds are made. When the beans are
cooked, add the rest hogao and let cook for five minutes.
Prepare arepas and pepper, fry eggs, fried plantains and serve everything on a
tray, served with white rice and avocado if desired.

BUDGET

PRODUCTION COST
For 90 salchipapas
50 pounds of potatoes $17
Sausage $26
Disposables plates $5
Mayonnaise 1000 ml $1
Tomatoe sauce 1000 ml $1
Forks $1
TOTAL 51/90 = 0.56$ unitary cost

70 hamburguers

6 bags of bread $10.20 $1.70 each
9 pounds Ground beef $18.00 $2.00 e/pound
Seasoning $2.50 (Varios)
Lettuce $0.80
Tomatoes $1.80
Mayonnaise 1000 ml $1
Tomatoe sauce 1000 ml $1
100 small bags $0.50
TOTAL $35.80/70= $ 0.511 unitary cost

70 Hot Dogs

6 bags of bread $10.20
Mayonnaise 1000 ml $1
Tomatoe sauce 1000 ml $1
Sausage $18.40
Onions $2.25
Gas $1.60
TOTAL $34.70/70= 0.49 $ Costo de produccin

PRICES
Selling Products
Production
Cost Selling Price Profits
Salchipapas $0.56 $1.25 $0.69
Hamburgers $0.51 $1.25 $0.74
Hot Dogs $0.49 $1.25 $0.76
Cokes $0.45 $0.60 $0.15

GROSS PROFIT
Selling Products Amount
Production
Cost
Selling
Price Daily profit
Estimated
Profit
Salchipapas 90 50.40 112.50 62.10 1021.70
Hamburgers 70 34.30 87.50 53.20 904.40
Hot Dogs 70 35.70 87.50 51.80 880.60
Cokes 70 17.50 35.00 17.50 297.50


Total: $ 3104.20

INVESTMENT BUDGET
Amount Description Unitary Cost Total
1 LG Freezer 650 650
1 Chairs and Table set 250 250
1 Meat Pan 76 76
1 Potatoes Deep Frier 500 500
1 Juice Container 10 10
TOTAL 1486

Note: Our investment of $ 1,486 for all working materials includes the best quality
items at economical prices.

MONTHLY EXPENSES ESTIMATES
Name Position Salary
Benefit
(13rd)
Benefit
(14rd)
Saving
Founding Iess Total
Ruben Muoz
General
manager 350 29.17 24.34 20.17 45.53 478.21
Jonathan
Coronado
Sales
Manager 350 29.17 24.34 29.17 45.53 478.21
Carlos
Altamirano Employee 292 24.34 24.34 24.34 35.48 400.50
GENERAL BUDGETS RENTS
Rented Premises $300 (monthly)
Electric Energy $50 (monthly)
Water and Land line $ 3O (monthly)


Subtotal: $ 380

ESTIMATED PROFIT
$ 3104.20 - $1736.28 = $ 1367.28 LIQUID PROFITS

FUNCTIONS

GENERAL MANAGER

Responsible for the overall strategic planning and direction of the organization.
Plan organization activities.
Process City and IRS permits and taxes.
Manage financial budgets.
Responsible of banking and financial issues.
Responsible for health and organizational security standards.
Update his knowledge to meet organizational standards.
Manage all management positions.
Responsible of strategic alliances and corporate, customers and supploers
relationships, to keep the smooth functioning of the company.
Conduct periodic evaluations about the performance and development of the
different areas of the organization.


FINANCIAL AND SALES MANAGER

Monitor the quality of the food
Monitor the hygiene
Ensure that Cooker has all needed implements
Provide materials to cookers
Prepare sales plans and budgets, he should plan his actions and the ones of
the department, taking care of all the resources needed and availables to
carry out those plans.
Set goals and objectives. Delimit the territory, setting sales quotas and set
performance standards .
Compensate, Motivate and guide the staff.
Ensure the preparation and presentation of food properly and efficiently, and in
accordance with established standards and procedures.
Assure that hot and fresh food is prepared daily.
Contribute to the control of area costs through the efficient production of food,
avoiding wastage where possible.
Correctly receives and delivers shifts, as established in the department, so there are no
interruptions in service.

COOKER AND SERVICES

Cookers or the one who will be in charge of the kitchen should prepare food
selecting the best products for their preparation; should know gastronomy and
have to prepare dishes according to what will be sold under the parameters
provided.
At the end of the working day, he must leave everything clean and in place in
addition to cleaning the premises for the next day.

POSITIONS
General Manager Ruben Muoz
Financial and Sales Manager Jonathan Coronado
Cooker and Services Carlos Altamirano

ORGANIZACINAL STRUCTURE























SALES PROGRAMS

Grand Opening
The outlet will have outdoor signage as soon as possible. We want the signage to
be supported by banners before the opening.

Point of Purchase
We will use "tray toppers" to explain the concept and philosophy of Chatarralandia.
We will also sell gift certificates; In the future we will announce job openings, and
possibly mention franchise opportunities.
Directive Board
General
Manager
Finnancial and
Sales Manager
Cookers and
Services Staff

Direct Mail Piece
A stand-alone piece, folded, will be produced in full color on heavy weight paper.
Inside will be all the important details of Chatarralandia, explanation of our menu,
prices, house of operation and a locator map.