DEFINITION OF LOGO

The logo described the best offered product in the restaurant which is the
pasta. The logo shows that there are different pasta offered and its specialty is pasta
perfection for consumers as an Fil-Italian restaurant.
INTRODUCTION
The most profitable way to food lovers is by direct selling the main dishes of
the canteen to the customers, and so suggestions are also considered in the canteen.
Dishes that are suggested by regular customers should be considered as a request.
There are no doubts that as the industry expands, better marketing facilities for
restaurants will become available.

As the rate of the industry is progressing,

housewives may soon find ready to cook foods in a store near them. By that time,
too, whatever prejudice these housewives have on buying ready to eat food will
disappear.
The proponents choose Pasta Restaurant, a unique name for a newly open
restaurant-Bar. Clinique is a word came from a famous brand of make-up which the
proponents use as their cosmetics and they added an S so it could combined up with
variety of choices.

Cliques meaning, for the proponents, is a famous brand of

restaurant in the Philippines that will serve variety of foods and drinks that is
unavailable to other restaurant and a very unique place to dine and drink.
VISION
The restaurant visualizes being widely renowned as the best quality coffee in
the area and worldwide that will attract highly dedicated and loyal customers
following.
MISSION
Our mission is to provide a friendly comfortable atmosphere where our
customer will be given a quality products and an exceptional service at a very sensible
price. The restaurant will provide a range of selections that will enable customers to
relish their everyday utmost experience.
OVERVIEW OF THE BUSINESS
Somehow the group manages to build this establishment in order to use our
capabilities and to give us success. Also we come up to this, because its about time
for the group to share the skills on the industry.
Let us assume that the group will get their funds on their own. Each of us had
an investment on their designated banks. The agreement of the group that will give a
share on the funds they have.
After the research on what business opportunity, the group agreed to have the
initial capital of Php. 1,700,000.00. We contributed to it equally.
The terms and agreement are each of us must not spend their funds on other
business. To provide the sufficient capital in order to have a smooth flow on the
propose business. And also the group will have a contract that will give assurance that
no one of us may back out from the project.

Maybe there are times that this project will fall, the group will have back up
funds from the accounts of our parents at least it will help us to regain the future
losses.
COMPANY HISTORY
While Fitalianis Restaurant is not far from the bustling city center, it has a
serene and pastoral setting. Its welcoming atmosphere and contemporary design
attracts the riveting human mosaic that has always typified Philippines diplomats
and intellectuals, students, long-time residents of the neighborhood, parents and kids,
couples in love, bohemians and businesspeople, regular customers and tourists.
As the day goes on, the character of the Fitalianis Restaurant changes from a
contemporary, laid-back caf in the morning, a meeting-place for fine dining at
lunchtime, and when the sun goes down until the wee hours its packed with partyanimals and diners. The Fitalianis Restaurant menu features just-made pasta, fish,
meat, seafood and salads.
BUSINESS OWNERS
The proponents chose to form Limited Partnership because all the individuals
involved in the project are willing to share or provide not only the capital
requirements but also their ability and skills to perform the obligation assigned for the
effective and efficient operation of the business. The proponents have a General
partner and the rest are a limited partner. The General manager will contribute 25%
of the capital and the other partners will contribute 18.75% each with a total of 100%
The staff of this business has equal duties and responsibilities in operating the
business to provide coordination. The profit loss will also be divided according to the
capital contribution of each of the proponents.

As for the companys liability the general partner will be liable for debts
which may extend beyond his capital contribution while the limited partners liability
is only up to the extend of their capital contribution.
SERVICES
Fitalianis Restaurant has a variety of services to offer and from which to
choose. During the first two years, the product line will include:

Reservation for the three function rooms for Baptismals, Birthdays, Debuts,
Weddings, Reunions, Seminars or just ordinary gatherings.

On-line reservation through net (www.no1fitalianisrestaurant.com ) , and calls.

Catering

Pictures and video coverage

Videoke rooms

Give-aways (on cover occasions only)

Dine In Take Out (Breakfast, Dinner, Merienda and Lunch)

LOCATION
The business shall be located in SM Mall of Asia . Because the site is busy
and it is nearby a supermarket wherein there are many walk-in customers and all
walks of life and different classes of people would come to shop and stop at the
supermarket thats why there is a great possibility that our proposed business would
click and that it would become a successful one.
It is probable for one hundred percentage of profitability most especially that
this is restaurant and at the same time a unique touch of different menu is served.
LOT AREA
The great eaters restaurant would have 1 storey building with total lot area of
700 sqm. The proposed establishment would be well equipped and will have complete

facilities for the convenience of both customers and personnel. The establishment
would have spacious dining area, which can accommodate 100 160 persons. The
building and the facilities of the proposed establishment are designed for the
convenience of the customers and employees. Air conditioning unit are installed to
provide outmost cool effect on the entire establishment.
HOW MANY PEOPLE CAN ACCOMMODATE
Fitalianis Restaurant will range in size from square feet and will seat from a
limited of 450 clients. The major consumers of Fitalianis Restaurant would be:

Community size minimum of 100-500 people or above minimum.

Students

Housewives

Professionals

passerby

EVENT THAT WE CAN CATER

Fitalianis Restaurant has a variety of services to offer and from which to
choose. During the first two years, the product line will include:

Reservation for the three function rooms for Baptismals, Birthdays, Debuts,
Weddings, Reunions, Seminars or just ordinary gatherings.

On-line reservation through net (www.no1fitalianisrestaurant.com ) , and calls.

Catering

Pictures and video coverage

Videoke rooms

Give-aways (on cover occasions only)

Dine In Take Out (Breakfast, Dinner, Merienda and Lunch)

SPECIALTIES
Fitalianis menu offers around 30 pasta varieties and 15 specialty chicken, veal,
and seafood entries, along with an assortment of appetizers, sandwiches and salads,
including the famous "special salad" served in unlimited refills. It serves an
interesting variety of wines, cocktails, and desserts to complement each meal. A
sample menu is appended to this business plan.
ORGANIZATIONAL PLAN
Workforce Development Planning
Workforce development is all about creating a diverse, high-performance workforce
made up of loyal and satisfied employees. High-performance organizations do not
develop by chance; rather, a competitive workforce is the result of years of effective
planning and successful plan implementation.
Setting goals to meet or exceed equal employment opportunity goals set by the Equal
Employment Opportunity Commission, EEOC, is an example of workforce
development planning. Creating advanced training programs to develop more
informed and experienced managers is another example.
Product Planning
The goal in product planning is to create a more appealing product mix than your
competitors'. Product planning is a function of the marketing, finance and operations
departments. The marketing department is responsible for discovering what targets
customers want and need. The operations department is responsible for providing

input on how best to design and manufacture products; the accounting department
provides guidance on how to keep costs low and sets the ideal prices.
The product pyramid profit model is an example of a product planning strategy. Under
the product pyramid model, companies offer several different products in the same
category, each with a different level of quality and a different price point. While the
company may make slim-to-no profits on the low-end products, serving all types of
consumers in the market segment can help the company capture more market share
for its high-profit premium products.
Expansion Plans
Business owners and managers continually lay plans for the next stages of growth in
their companies. Growth plans identify opportunities and roadblocks to success in the
marketplace and set forth strategies to overcome hurdles and take advantage of
opportunities to gain market share from competitors.
Small businesses have a range of options available to keep their companies growing.
Marketing can be a major growth driver for new businesses without an established
reputation, for example. As another example, licensing can allow a small company's
products to reach national or international distribution quickly through established
distribution channels. Merging with other small companies or seeking to be acquired
by a larger company can boost a company's size and market share quickly, as another
example.
Financial Planning
Companies engage in financial planning activities the same as individuals and
households. Companies make plans to manage debt and utilize their profit in the most

productive manner. Savvy businesses never let cash sit idle; instead, they always put
free cash to use earning a return or investing in the company's future. Business owners
can draft their own financial plans or turn to experienced professionals to maximize
the value of financial holdings.
Making plans to spend allocated profit in the most productive way is an example of
financial planning in business. For example, a company may decide to spend all of its
profit on marketing activities to increase demand for their products, and decide to use
credit to purchase the extra inventory needed to meet the new demand created by
marketing spending. Investing in government bonds to earn capital gains with
otherwise idle cash is another example of financial planning in business.

ORGANIZATIONAL CHART

General Manager

Head Chef

Finance Manager

Captain Waiter

Assistant Chef

Cashier

Waiter

Security Personnel

Receptionist

CookRESEARCH
Helper ANALYSIS

Instead of building a business around a preconceived concept, we conducted

Janitor

Bartender

market research and built a concept around our consumers. Our market analysis

identified the following key drivers as areas of opportunity to service Fitalianis

Busboy

restaurant customers:

Steward
1.

Portion Selection: Nearly 95% of our surveyed focus group endorsed having
a choice of different size portions. This statistic is in line with findings reported by
the Tableservice Operator Survey. Fitalianis Tapas concept is built to offer differentsized portions. Our customers want the option to choose what satisfies their appetite.

2.

Menu

Variety: Italian

restaurants are

increasing in

Fitalianis.

The

proliferation of international cookbooks, food magazines, TV cooking shows and

imported goods offers ample evidence that America, as a whole, is currently on an
international tasting spree. In fact, eating places that identify themselves as italian
establishments numbered nearly 78,000 in 2012 and recorded sales of 30.5

billion. Our research results do not identify any single italian style of restaurant as
desired, but rather suggest that incorporating strong multi-italian influences in the
menu selection will be popular. Again, variety is the underlying element for this
concept.

3.

The Dining Experience: Customer satisfaction with food and service has
been and continues to be of utmost importance, but our findings indicate that the
dcor, lighting, bar, and other options to improve the dining experience are also
factors in customer decisions. Zara takes all these factors in consideration for the
design of this cosmopolitan restaurant.

4.

Reasonable Prices: This was no surprise given the economic tide. Although
the restaurant industry as a whole has seen growth in 2012/2033, customers are
demanding value for their dining dollar. Fitalianis menu is priced at a mid-tier level,
with no entre over 200. In addition we have an extended Tapas and Appetizer
selection priced between 350 - 950, allowing budget dining in a full-service
restaurant.

TARGET MARKET
Age: children, teens, young, middle, elderly
Gender: male, female
Education: high school, college, university
Income: low, medium, high
Marital status: single, married, divorced
Italian and/or religious background
Family life cycle: newly married, married for 10 20 years, with or without children.

This information should be available to you through your local town , hall, library, or
Chamber of Commerce and the more detail you can get, the better.

Next, you need to segment the market as much as possible using psyc

MARKET SHARE

MARKET TRENDS
To feel its way to the market, the proponents of the project plan to undertake a
vigorous marketing program. Such as the following:

Priority among the strategies she planned to include product innovation, taking
strict consideration of customers specifications.

Quality excellent service

Plans to offer discounts

Plans to offer free give-aways through the following occasion who will use
the business catering birthdays, debut, wedding, and baptismal.

Plans to offer free tour in the five function rooms.

Give promo to regular customers

Reliability, expertise, and quality.

Building long-term personal relationships with those that are purchasing the
service of the company.

Establishing face-to-face contact with the client as much as possible.

Fitalianis Restaurant will produce their calling cards, and fliers
promoting their place.

COMPETITOR

Jollibee

Jollibee is one of Fitalianis Restaurant targeted competitors. It started in

1975 as a two-branch ice cream parlor; it later expanded its menu to include hot
sandwiches and other meals. With encouraging success, Jollibee Foods
Corporation was incorporated in 1978 with seven outlets to fully explore the
possibilities of a hamburger concept. Thus was born the company that
revolutionized the fast food industry in the Philippines.

French Baker

The French Baker was built on a dream and a vision for innovation - to
bring the neighborhood bakery to a higher level and let every Filipino enjoy
freshly-baked quality and affordable breads even while on the go.
FINANCIAL PLAN CAPITAL

TARGET SALES
The restaurant industry is highly competitive and risky. The owners know this
through their many years of experience opening, running, and improving restaurants
across Philippines. Most new restaurants opened by inexperienced owners struggle or
fail. However, those based on solid understandings of the market needs, and

management of inventory and staff have a much higher chance of success, especially
when combined with prior experience in the restaurant industry.
Restaurants make money by taking inexpensive ingredients, combining them
in creative ways, cooking them properly, and selling them at a much higher price. Any
ingredients wasted in the kitchen are money thrown out. Any time wasted in seating
customers, taking orders or preparing food is money walking away. While some
entrepreneurs think that success is as simple as a good location and a trendy concept,
we know the truth:
To succeed in the restaurant industry, you need an understanding of the risks
and financial conditions, the ability to handle enormous pressure, and the
organizational skills to bring off what is essentially a giant catered party, two to
three times a day.

MARKET STRATEGIES
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.

Miscellaneous expenses increase 3% annually.

Permit and license increases 5% annually.
Advertising expense increase 2% annually.
Purchases increase 5% annually.
Salaries and wages increase 3% annually.
Office supplies increase 3% annually.
Utility expenses increase 3% annually.
Repair and maintenance increase 5% annually.
Depreciation expense computed on a straight line method.
Sales increase 5% 6% 7% 8% and 9% on succeeding years.
13th month pay increase 3% annually.
Value added taxes 12%.
Income tax payable 35% on the Net Income before tax.

FOUR PS
Product and Pricing

Fitalianis Restaurant has a variety of services to offer and from which to

choose. During the first two years, the product line will include:

Reservation for the three function rooms for Baptismals, Birthdays, Debuts,
Weddings, Reunions, Seminars or just ordinary gatherings.

On-line reservation through net (www.no1fitalianisrestaurant.com ) , and calls.

Catering

Pictures and video coverage

Videoke rooms

Give-aways (on cover occasions only)

Dine In Take Out (Breakfast, Dinner, Merienda and Lunch)

Pricing (Selling Price)
Creamy Tomato Soup (3 pax)
INGREDIENTS

COST/UNIT

Onion
1pc/2.00
Chicken Stock
Fresh Tomatoes
1pc/3.00
Sweet Basil
1pck/7.00
Garlic
1pc/2.00
Pepper
1pck/1.50
Tofu
1pc/2.00
Butter
1pck/30.0
Total
32.90x 2.5 = 82.75 / 3 = 27.41

TOTAL
UNIT
180 ml
4 ml
480 ml
5 ml
2 cloves
1 ml
315 ml
pinch

COST
7.20
1.35
9.60
.10
2.00
.20
9.45
3.00
32.90

Pea Pod water cabbage Soup (7 pax)

Chicken broth
Vegetable oil
1L/50.00
Soy sauce
1btl/9.00
Green peas
1cn/20.00
Water cabbage leaves
1kl/30.00
Tofu
1pck/30.0

720 ml
220 ml
15 ml
60 g
480 ml
240 ml

21.60
14.40
.45
1.50
9.60
7.20

Mushroom
1cn/30.00
Green onions
1kl/55.00
Eggs
1pc/5.00
Total
66.35 x 2.5 = 165.87 / 7 = 23.70

120 ml
3 pieces
1 piece

3.60
3.00
5.00
66.35

Pastas
Pasta E Iagidi / Basil (8 pax)
INGREDIENTS
Onion
1pc/2.00
Garlic
1pc/2.00
Mushroom
1cn/30.00
Red bell pepper
1kl/65.00
Celery
1slk/12.0
Tomato sauce
870g/43.5
Mongo
1kl/40.00
Kangkong leaves
1bndl/5.0
Basil
1pck/20.0
Cheddar cheese
500g/50.0
Salt to taste
1kl/20.00
Pepper to taste
Total
176.22 x 2.5 = 440.55 / 8 = 55.06

UNIT
1
4
230
1
2
870
900
230
1
455
Pinch
pinch

COST
3.00
2.00
6.90
10.00
15.00
43.50
36.00
4.60
10.00
43.22
1.00
1.00
176.22

Peanut Butter Spaghetti (6 pax)

Garlic
1pc/2.00
Onion
1pc/2.00
Green pepper
Vegetable oil
Tomatoes
Peanut Butter
Tomato sauce
Oregano
Water
Pasta
Total
73.03 x 2.5 = 182.58 / 6 = 30.43

Dessert

1kl/65.00
1L/50.00
1kl/60.00
1can/30.0
870g/43.5
1pck/20.0
1kl/50.00

1 cloves
120 ml
1
30 ml
2 pieces
120 ml
240 ml
3 ml
1 cup
360 g

.50
4.80
10.00
.90
4.00
14.40
9.60
.03
28.80
73.03

The great eaters Pie (10 pax)

INGREDIENTS
Dalandan Juice
Baking Powder
Honey
Non Fat Yougurt
Whipping Cream
Vanilla Extract
Graham Cracker Crumb
Total
109.17 x 2.5 = 272.92 / 10 = 27.30

1can/25.0
1pk/20.00
1btl/40.0
1can/35.0
1can/20.0
1btl/25.0
1pk/50.00

UNIT
180 ml
8 ml
180 ml
355 ml
240 ml
4 ml
1 pack ml

1pk/45.00
1kl/37.00
1pc/5.00
1btl/25.0
1btl/25.00
1kl/24.00

455 g
180 ml
120 ml
15 ml
15 ml
15 ml

COST
9.00
.80
10.8
24.85
14.40
.04
.50
109.17

Pinoy Cheese Cake (10 pax)

Kesong puti
Sugar
Egg
Vanilla
Lemon juice
Flour
Total
41.90 x 2.5 = 104.75 / 10 = 10.47

27.30
5.40
8.00
.15
.75
.30
41.90

Pricing Method:
Direct food Cost Method the cost of food is in relation to its Selling Price (SP).
Formula: SP = RFC x 2.5 = answer / no. of pax = price per piece
SP selling price
2.5 mark up factor
Answer total cost of pax
RFC Raw Food Cost
Production Cost Appetizers
Ginger Balls (20 Pax)

INGREDIENTS

COST/UNIT

UNIT

COST

Ground Pork

1kl/120.0

1 kilo

120.00

Sincamas

1kl/20.00

2 cups

9.60

Ginger

1kl/35.00

cup

3.00

Egg

1pc/5.00

2 pcs.

8.00

Salt

1kl/20.00

3 tsp.

.15

Cornstarch

1kl/25.00

kilo

13

Total Cost: Php. 153.75

Pork Strips (20 Pax)
Pork Tenderloin

1kl/155.0

2 kilo

310.00

Soy Sauce

1btl/12.0

3 cups

7.36

Sugar

1kl/37.00

3 tbsps.

1.71

Onion

1pc/2.00

2 tbsps.

2.40

Garlic

1pc/2.00

30 gms.

1.80

Ginger

1kl/35.00

2 tsps.

1.88

Sesame Oil

1btl/60.0

tsp.

.90

Cooking Oil

1btl/35.0

2 tbsps.

1.04

Chicken Liver wrapped in Bacon (10 pax)

Chicken Liver

1kl/60.00

Bacon

1kl/200.00

Water
Salt
Oil

kilo

60.00

1 lb.

140.00

6 cups
1kl/20.00
1btl/35.0

1 tsp..

.90

2 cups

16.72

Total Cost: Php. 217.62

Soups:
Special Soup (8 pax)
Mushroom

1cn/30.00

1 can

35.00

Eggs

1pc/5.00

2 pcs.

8.00

Chicken Stock
Soy Sauce

1btl/12.0

kilo

55.00

1 tsp.

1.18

Salt

1kl/20.00

1 tsp.

.90

Cooking oil

1btl/35.0

tbsp.

2.64

Total Cost: Php. 102.74

Fresh Corn Soup (8pax)
Cooking oil

1btl/35.0

2 tbsp.

1.04

Garlic

1pc/2.00

30 gms.

1.80

Onion

1pc/2.00

30 gms.

1.20

Shrimps

1kl/300.00

108 gms

27.00

Water

4 cups

Young corn

1kl/45.00

1 cup

30.00

Salt

1kl/20.00

1 tsp.

.90

Pepper leaves

1pck/15.00

2 cups

10.00

Total Cost: Php. 71.94

Clam Chowder (8 pax)
Clams

1kl/60.00

3 cups

30.00

Potatoes

1kl/30.00

1 c.

12.60

Onion

1pc/2.00

cup

9.60

Bacon

1kl/200.00

cup

33.60

Butter

1bar/45.00

4 tbsps.

3.22

Flour

1kl/24.00

4 tbsps.

1.68

Milk

1can/35.00

1 c.

17.62

Salt

1kl/20.00

1 tsp.

.90

Pepper (ground)

1pck/5.00

1/8 tsp.

1.00

Clam broth

1 cup
Total Cost: Php. 110.22

Main Meals:
The great eaters Pallejo (8 pax)

Prawns

1kl/300.00

6 pcs.

87.50

Ginger juice

1can/25.00

tsp.

1.00

Salt

1kl/20.00

2 tsps.

1.80

Pepper

1pck/5.00

tsp.

1.00

Flour

1kl/24.00

cup

1.68

Oyster sauce

1btl/15.00

4 tsps.

2.75

Tomato catsup

1btl/25.00

cup

3.00

Water

cup

Green bell pepper

1kl/65.00

cup

24.00

Red bell pepper

1kl/65.00

cup

36.00

Onion spring

1stlk/5.00

cup

13.20

Onion

1pc/2.00

30 gms.

1.20

Total Cost: Php. 191.13

Menestra de Venduras (8 pax)
Cooking oil

1btl/35.0

2 tbsps.

1.04

Bacon

1kl/200.00

1 cup

67.20

Potatoes

1kl/30.00

kilo

17.50

Onions

1pc/2.00

kilo

40.00

Baguio beans

1kl/42.00

kilo

12.00

Cauliflower

1kl/188.00

kilo

47.50

cup

2.88

1 tbsp.

.42

Flour
Flour

1kl/24.00
1kl/24.00

Water

2 cup

Green peas

1cn/20.00

cup

2.40

Tomato sauce

870g/43.5

1 cup

16.00

Eggs

1pc/5.00

1 pc.

4.00

Total Cost: Php. 210.94

Steak A la Cream (10 pax)
Tenderloin
Butter

1kl/155.0
1bar/45.00

1 kilo

155.00

cup

3.22

Beef stock
Salt

cup
1kl/20.00

1 tsp.

.90

Black pepper (whole) 1pck/5.00

2 tbsp

5.00

Sour cream

cup

3.60

1can/20.00

Total Cost: Php. 167.72

Desserts:
Lenguas de Gato
Butter

1bar/45.00

cup

6.45

Sugar

1kl/37.00

cup

4.56

Egg whites

1pc/5.00

3 pcs.

12.00

Flour

1kl/24.00

1 cup

5.76

Salt

1kl/20.00

1 tsp.

.90

Vanilla

1btl/25.0

tsp.

.36

Total Cost: Php. 30.03

Shortbread
Sugar
Butter

1kl/37.00
1bar/45.00

cup

4.08

1 cup

12.90

Vanilla

1btl/25.0

1 tsp.

.75

Flour

1kl/24.00

2 cups

11.52

Salt

1kl/20.00

1 tsp.

.90

Baking powder

1pk/20.00

tsp.

1.00

Total Cost: Php. 31.15

Promotions/ advertising
Promotion is one of the major components of the company total marketing
mixture. The proposed business establishment will be promoted not only personally
and verbally, but it will also be promoted through flyers or brochures its advantage to
us to promote our restaurant because the nearby mall also located in our vicinity.

The establishment will concentrate on producing high quality food and

providing excellent services to make sure that the customers will get a delightful
eating experience in this Fitalianis Restaurant from the word of mouth of patrons,
there would be new customers that would like to try it out and wants to have the same
experience.
Fitalianis Restaurant during the grand opening, the enterprise will give 10%
discount on every Php 500.00 meal that will be purchase by the customers, and for the
first 50 persons who will get a souvenir item will be given.

Wines/Liquor/Beers
Wine 1 bottle 1,500

1 shot

150.00

Vodka

1 bottle

520.00

Rum

1 bottle

165.00

Beer

1 bottle

58.00

Red Wine

1 bottle

350.00

PLACE
The business shall be located in SM Mall of Asia . Because the site is busy
and it is nearby a supermarket wherein there are many walk-in customers and all
walks of life and different classes of people would come to shop and stop at the
supermarket thats why there is a great possibility that our proposed business would
click and that it would become a successful one. It is probable for one hundred
percentage of profitability most especially that this is restaurant and at the same time a
unique touch of different menu is served.
FITALIANIS INSIDE

FITALIANIS

OUTSIDE COMPAN POLICY

Benefits of the Employees
All hired employees of the business are entitled to the ff. benefits:
1.

13th month pay for every employee is entitled for the 13 th month pay, which
has equivalent to of the basic salary of an employee with in a month.

2.

SSS benefits a social security contribution will be providing for the

employees.

3.

Phil. Health will be provided for the hospitalization of employees.

4.

Incentives/bonuses all employees with one year of service are entitled to

any yearly bonuses.

5.

Annual vacation leave regular employees are entitled to annual service

leave of 5 days with pay for evry one year of service.

6.

Sick Leave any employees had a right to leave for the medicine.

7.

Paternity/Maternity leave issue for the employees needs an emergency

leave.
Managerial Benefits
The managers are also entitled to benefits and privileges environmental to

employees plus the following:

1.

Salary increase depending on the state of the business every year.

2.

They will provide 10% discount on all food item.

3.

They will be given a vacation, sick or emergency leave.

4.

Paternity/maternity leave will also provided.

5.

13th month pay, SSS benefits, Phil. Health, Pag ibig benefits will be given.

MANAGEMENT RIGHTS and PROPERTY RIGHTS

Forms of payment: Mastercard, Visa, American Express, Discover, Diners Club, Gift
Certificates & Cash. Sorry no Checks accepted
Dress Code: Our motto is simpleAs long as you are comfortable so are we!
Gift Certificates: Gift Certificates are a great idea and are available in any
denomination payable by cash or credit card.
Birthdays: Margauxs loves to help you celebrate your Birthday and will put a candle
in any of our wonderful dessert selections. If you would like to bring your own cake
that is great, but we do have a $2.50 per person plating fee. Fresh berries & creme
anglaise will be added to your sliced celebratory cake.

Corkage Fee: If you have a special bottle of wine that you would love to pair with our
cuisine we are flattered. However, there is a $20/bottle corkage fee. Limit One Bottle
Per Table.

To Go Orders: Available every day off our menu that evening. Our menu changes
every day and is updated live with its changes to the website by 4pm each day.
Handicap Accessible: Our restaurant is proudly compliant with ADA standards
COMPENSATION
PERSONNEL

NO.

SALARY/

SALARY/

SALARY

General Manager
Head Chef
Finance Manager
Captain Waiter
Assistant Chef
Cook Helper
Steward
Cashier
Waiter
Receptionist
Bartender
Busboy
Janitor
Security Guard
Total Salary

REQUIRED
1
1
1
1
2
3
2
3
10
1
2
2
2
2
33

DAY
600
400
550
350
400
840
560
840
2,800
280
560
560
560
600
9,900

MONTH
15,600
10,400
14,300
9,000
18,200
21,840
14,560
21,840
72,800
7,280
14,560
14,560
14,560
15,600
192,400

ANNUALLY
187,200
124,800
171,600
109,200
218,400
262,080
174,720
262,000
873,600
873,600
174,720
174,720
174,720
187,200
2,308,800

HOUSE RULE and CONFIDENTIALITY

1. Do not let anyone enter the restaurant without a warm greeting.

2. Do not make a singleton feel bad. Do not say, Are you waiting for someone? Ask
for a reservation. Ask if he or she would like to sit at the bar.
3. Never refuse to seat three guests because a fourth has not yet arrived.

4. If a table is not ready within a reasonable length of time, offer a free drink and/or
amuse-bouche. The guests may be tired and hungry and thirsty, and they did
everything right.
5. Tables should be level without anyone asking. Fix it before guests are seated.
6. Do not lead the witness with, Bottled water or just tap? Both are fine. Remain
neutral.
7. Do not announce your name. No jokes, no flirting, no cuteness.
8. Do not interrupt a conversation. For any reason. Especially not to recite specials.
Wait for the right moment.
9. Do not recite the specials too fast or robotically or dramatically. It is not a
soliloquy. This is not an audition.
10. Do not inject your personal favorites when explaining the specials.
11. Do not hustle the lobsters. That is, do not say, We only have two lobsters left.
Even if there are only two lobsters left.
12. Do not touch the rim of a water glass. Or any other glass.
13. Handle wine glasses by their stems and silverware by the handles.
14. When you ask, Hows everything? or How was the meal? listen to the answer
and fix whatever is not right.
15. Never say I dont know to any question without following with, Ill find out.
16. If someone requests more sauce or gravy or cheese, bring a side dish of same. No
pouring. Let them help themselves.
17. Do not take an empty plate from one guest while others are still eating the same
course. Wait, wait, wait.
18. Know before approaching a table who has ordered what. Do not ask, Whos
having the shrimp?
19. Offer guests butter and/or olive oil with their bread.
20. Never refuse to substitute one vegetable for another.

21. Never serve anything that looks creepy or runny or wrong.

22. If someone is unsure about a wine choice, help him. That might mean sending
someone else to the table or offering a taste or two.
23. If someone likes a wine, steam the label off the bottle and give it to the guest with
the bill. It has the year, the vintner, the importer, etc.
24. Never use the same glass for a second drink.
25. Make sure the glasses are clean. Inspect them before placing them on the table.
26. Never assume people want their white wine in an ice bucket. Inquire.
27. For red wine, ask if the guests want to pour their own or prefer the waiter to pour.
28. Do not put your hands all over the spout of a wine bottle while removing the cork.
29. Do not pop a champagne cork. Remove it quietly, gracefully. The less noise the
better.
30. Never let the wine bottle touch the glass into which you are pouring. No one
wants to drink the dust or dirt from the bottle.
31. Never remove a plate full of food without asking what went wrong. Obviously,
something went wrong.
32. Never touch a customer. No excuses. Do not do it. Do not brush them, move them,
wipe them or dust them.
33. Do not bang into chairs or tables when passing by.
34. Do not have a personal conversation with another server within earshot of
customers.
35. Do not eat or drink in plain view of guests.
36. Never reek from perfume or cigarettes. People want to smell the food and
beverage.
37. Do not drink alcohol on the job, even if invited by the guests. Not when Im on
duty will suffice.
38.Do not call a guy a dude.

39. Do not call a woman lady.

40. Never say, Good choice, implying that other choices are bad.
41. Saying, No problem is a problem. It has a tone of insincerity or sarcasm. My
pleasure or Youre welcome will do.
42. Do not compliment a guests attire or hairdo or makeup. You are insulting
someone else.
43. Never mention what your favorite dessert is. Its irrelevant.
44. Do not discuss your own eating habits, be you vegan or lactose intolerant or
diabetic.
45. Do not curse, no matter how young or hip the guests.
46. Never acknowledge any one guest over and above any other. All guests are equal.
47. Do not gossip about co-workers or guests within earshot of guests.
48. Do not ask what someone is eating or drinking when they ask for more; remember
or consult the order.
49. Never mention the tip, unless asked.
50. Do not turn on the charm when its tip time. Be consistent throughout.
DRESS CODE
Waiters and waitress uniforms

MARKETING ANALYSIS
The marketing plan is to provide a fine dining, full service, family restaurant,
where the entire family can enjoy a great meal, at a reasonable price. The Fitalianis.
restaurant is the perfect neighborhood restaurant, where adults and children can
always find their favorite dish, and receive consistent quality and great service.
With the addition of the new Gravois Bluff's shopping complex less than 1/4
of a mile away, this addition will bring more customers and families from all over St.
Louis to shop and eat in the area. The market customers for The Fitalianis would
develop from:

Local Neighborhood Marketing Program

Customer Frequent Diner Loyalty Program

Suggestive Selling Program to increase average check

Birthday and Anniversary marketing mailings

Market saturation and community outreach programs

EXTERNAL ANALYSIS
undertake a vigorous marketing program. Such as the following:

Priority among the strategies she planned to include product innovation, taking
strict consideration of customers specifications.

Quality excellent service

Plans to offer discounts

Plans to offer free give-aways through the following occasion who will use
the business catering birthdays, debut, wedding, and baptismal.

Plans to offer free tour in the five function rooms.

Give promo to regular customers

Reliability, expertise, and quality.

Building long-term personal relationships with those that are purchasing the
service of the company.

Establishing face-to-face contact with the client as much as possible.

Fitalianis Restaurant will produce their calling cards, and fliers
promoting their place.

INTERNAL ANALYSIS
-Strategy
-Structures
-Processes and systems
-Resources
-Goals
-Strategic capabilities
-Culture

-Technologies
-Innovations
-Intellectual property
-Leadership

MARKET FORCAST
A sales forecast of 5.0% increase in volume over the current location is based
on the following:

Increased visibility and known area of SM Mall of Asia Everyone knows

where Fenton is, and few know where Fiitalianis is located.

Increased traffic flow with the intersection of Highways 141 and 30, with
over double the traffic in the area.

Increased customers staying in the area to shop. major shopping centers

compared to a 20 year old strip center.

Increased retail employee business.

26% larger space inside, with 30% more customer seating.

Outside seating area during the spring through fall seasons increases the
seating by 60% over HR.

Brand new look inside.

Private rooms available, to cater private parties.

Closer to the eight hotels in the area.

Better location closer to Manila , where the action is.

BUDGET PLAN

Income statement
For December 31, 2012
SALES
LESS COST OF SALES
STOCKS
LABOR COST
TOTAL COST OF
SALES

895,280.00
78,636.00
80,000.00
158,636.00

GROSS PROFIT
less :operating expense
electricity & water
rent expense
taxes & licenses
selling expense
repairs & maintenance
miscellaneous
comp. advertisement
contingencies
depreciation
TOTAL OPERATING
EXPENSE
income from operation

1,053,916.00

10,000.00
60,000.00
14,400.00
8,000.00
586,000.00
60,000.00
10,000.00
85,080.00
45,233.00
878,713.00
174,203.00

LESS: interest expense

TOTAL

23,086.00
151,117.00

NET INCOME

151,117.00

6.5.3 Capital cash flow statements

2012
2013
CASH
INFLOW
Beginning
248296
Balance
Partners capital
62000
Proceeds from
135801
loan
Sales
39380
422688
Others
600
600
Total cash
527681
671584
inflow
Less : cash
outflow

2014

2015

2016

335152

492791

734825

553488
800
889440

714138
1000
1207929

908934
1000
1644759

Stocks
Labor cost
Add :
operating
expense
Electricity &
water
Miscellaneous
Taxes and
licenses
Others
Computer
advertisement
Selling
expense
Repairs &
maintenance
Contingencies
Total operating
expense
Interest
expense
Payments of
loan
Withdrawals
Payment of
taxes
Acquisition of
machinery &
equipment &
utilities
CASH ON
HAND

78636
21600
100236

93372
22680
119052

118456
23812
142268

145956
25008
170964

180525
26256
2006781

4000

60000
14400

69000
14832

79350
15276

91253
15732

104941
16200

1000
10000

1100
10500

1210
11025

1331
11576

1464
12155

1000

1100

1210

1331

1464

1000

1100

1210

1331

1464

1080
92480

1134
98766

1191
110472

1250
123804

1313
139001

23086

18595

13341

7193

26418

30909

36163

42311

31000

33000
36110

35000
59405

37000
91832

39000
131822

6165

248296

335152

492791

734825

1128155

6.5.4 Projected balance sheet

Pasta Restaurant
San Juan City
BALANCE SHEET
For year ended 2012
CURRENT ASSETS
Cash

3,000,000.00

FIXED ASSETS
Gross Fixed Asset
Accumulated
depreciation
Net Fixed asstes

2,195,632.00
49,869.38

TOTAL ASSETS

2145762.62

LIABILITIES

854237.38

notes payable
income tax payable

117,149.00

TOTAL LIABILITIES

854237.38

PARTNERS CAPITAL
Casilla Capital
Farrales Capital
Cruzado Capital
Duran Capital
UyCapital

1,000,000.00
1,000,000.00
1,000,000.00
1,000,000.00
500,000.00
4500000

Add:Net Income
retained earnings
less:drawings
Total partners equity
TOTAL LIABILITIES
& CAPITAL

895,820.00
345,695.00
1241515
3645762.6

6.5.5 Financial analysis

6.5.5.1 Ratios
I.
Test of Profitability
A. Net Profit Margin = Net Income After Tax
Sales
=8,156,381
20,250,000 = .40
B. Gross Profit = Profit before tax

C.

D.

E.

F.

G.

H.

Income
=12,548,277
8,156,381 = 1.54
Return on owners equity investment = Net Income
Stock Equity
=8,156,381
22,709,467 = .36
Turnover Rate of Gross Capital = Gross Sales
Gross Capital
=20,250,000
17,000,000 = 1.19
Test of Liquidity
Current Ratio = Current Asset
Current Liabilities
=151,984.03
4,349,896.90 = .35
Quick on Acid Test = Asset - Inventories
Current Liabilities
=1,519,845.03 192000
4,349,896.90 = .31
Liquidity of Inventories = Cost of Sales
Average Inventory
=20,250,000
192,000 = 105.19
Deb To Net Wale Ratio = Total Liabilities
Total Equities
= 4,349,896.90
22,709,467 = .19

6.5.5.2 Break-even point analysis

Break-even calculations assume a 25% to 30% gross margin. This is a
conservative estimate, and it will be improved as strategic relationships develop and
the benefits of Fitalianis Restaurant offerings are realized by customers.
Break-even Analysis

Break-even Analysis:
Monthly Units Break-even
Monthly Revenue Break-even

95,000.00
P95,000.00

Assumptions:
Average Per-Unit Revenue
Average Per-Unit Variable Cost
Estimated Monthly Fixed Cost

P200.00
P200.00
P6,000.00

6.5.5.3 Capital recovery, and earnings

Showing the cash payoff period,
The project met the income requirements of 27% (cost of capital) since the
total computer NPV is greater than the total project cost. The total project cost is
344,636.00 and the computer NPV is
Year
2006
2007
2008
2009
2010
NPV

Annual cash flow

77,968
127,470
196,375
281355
384,018

27%
0.70740
0.62000
0.48819
0.38440
0.30268

net present value PHP

55,154
79,031
95,868
108,152
116,234

= 454,439 - 197,801
=256,638

Payback period
The investment will be recovered within 1 year and nine month. This means
that the project is feasible because the capital will be recovered in less than 2
years.
Year
2011
2012
2013

Net cash flow

77,968
127,470
196,375

2014
2015
total project cost
recovered
first year
to be recovered

281355
384,018
197,801

-77,968
119,833
365
first year
-127,470.00
to be recovered
349
119,833
349
=708 days
payback period = 1 year 11 months and 7 days
Rate of return
The computation shows an average of 35.6% which means that the business is
maximizing its assets throughout the operation.
ROI Net Income/ Total Assets
YEAR
2012
2013
2014
2015
2016

NET INCOME
76,735
126,237
195,142
280,122
382,785

ASSETS
253,228
338,851
495,257
736,058
1,128,155

ROI
30.30%
37.25%
39.40%
38.86%
33.93%
35.79%