CHAPTER 2

MARKETING STUDY

Marketing is a system designed to plan, price, promote and distribute goods and services

to potential customers. It is considered as the lifeblood of every business transactions because it

is a strategic way on how to cope up to the needs and wants of the customers, finding

opportunities, introduce and market the product and achieve customers loyalty and patronage.

This aspect includes the following topics: product description, market area, nature of

target market, price, SWOT analysis, demand study, supply analysis, market share, competitors

analysis and marketing program.

1
2.1 Product Description

A. Diner-Style Breakfast Potatoes

Serves 4

1 pound potatoes, cut into 1- to 2-inch chunks

2 tablespoons olive oil

1 small onion, diced

1/2 medium bell pepper, diced

2 teaspoons paprika

1/2 teaspoon garlic powder

1/2 teaspoons cumin

salt and pepper

Preparation:

Place the diced potatoes in a large saucepan, cover with cold water, and add a pinch of salt.

Bring to a boil over high heat, and then cook for 2 to 3 minutes, just until the potatoes are fork-

tender. Drain the potatoes in a colander.

Meanwhile heat the oil in a large heavy-bottomed skillet. Add the onions and pepper, and cook

until soft, about 5 minutes. Add the drained potatoes, paprika, garlic powder, cumin, salt, and

pepper and mix so the potatoes are coated. Spread the potatoes in an even layer across the bottom

of the pan and cook without stirring for 5 minutes. Stir the potatoes and continue cooking for

another 5 minutes. Season with additional salt and pepper, if necessary. Serve immediately.

2
B. Breakfast Baked Potato

Serves 1

1 small sweet potato

1/2 cup leftover vegetarian chili,

warmed (See Recipe Note)

1 large egg

2 tablespoons shredded cheese

1 tablespoon sliced green onions

Preparation:

Pierce the sweet potato a couple of times with a fork, wrap it in foil, and bake it at 400F for

about 45 minutes, until tender.

Bring a small saucepan of water to a rapid simmer and poach the egg. Slice the baked potato in

half, lengthwise, and add the chili, cheese, and green onions. Add the poached egg and top with

some fresh-cracked pepper. Enjoy!

3
C. Radish with Buttered Crusty

Bread

Serves 6

2bunches radishes (about 1 pound),

preferably icicle,

3tablespoons unsalted butter

2tablespoons sugar

teaspoon kosher salt

teaspoon freshly ground black pepper

Preparation:

Place the radishes in a large skillet and add just enough cold water to cover, about 2 1/2 cups.

Add the butter, sugar, salt, and pepper and bring to a boil.

Reduce heat to medium-low and simmer until the radishes are tender when pricked with a paring

knife and the liquid has reduced to a glaze, about 12 minutes.

If the radishes are tender but the liquid hasn't reduced sufficiently, use a slotted spoon to transfer

them to a serving dish and continue reducing the liquid. Spoon it over the radishes and serve with

buttered crusty bread.

4
D. Carrot Salad

Serve 2

1 cup carrot, coarsely grated

3
4 cup apple, grated

3 tablespoons nuts (roughly chopped,

toasted if you have time)

1
4 cup low-fat yogurt

1
2 teaspoon honey (or sugar)

1 -2 teaspoon lemon juice (depending on how sweet you like it)

1 pinch salt

Preparation:

1. Mix all ingredients except nuts together, sprinkle with nuts.

2. Serve immediately, because it turns brown within an hour.

5
E. Sweet Potato & Cornbread Hash

with Veggie Sausage Gravy

Serves 2-3

2 cups leftover dressing

1 cup cooked sweet potatoes, roughly

chopped

1 cup cooked greens, roughly

chopped

2 tablespoons olive oil

Gravy

1 small onion, diced, 1 tablespoon butter

1 Field Roast Grain Co. Smoked Apple Sage sausage, halved and sliced

1 tablespoon flour, 2 cups milk, salt and pepper

Preparation:

Heat a skillet over medium heat. Coat the pan with olive oil. When the oil is hot, add the dressing

and sweet potatoes. Cook until the sweet potatoes and cornbread cubes begin to brown, about 10

minutes. Meanwhile, heat the butter in a small pan and saute the onion until it begins to soften,

about 5 minutes. Add the sausage and sausage and cook another 5 minutes or until sausage

pieces have browned. Stir in the flour and cook for 1 minute. Whisk in the milk and cook for

another 2 minutes or until the gravy thickens. Add salt and pepper to taste.

Serve hash with gravy on the side.

6
F. Chili-Spiked Sweet Potato Fries

1 sweet potato per person, preferably

ones that are shaped long and skinny

1 Tablespoon olive oil

kosher salt

chili powder

Preparation:

Preheat the oven to 400. Spray a baking sheet with non-stick coating or line it with aluminum

foil.

Slice the sweet potatoes approximately 1/8-inch thick. Thinner than this and you end up with

brittle chips (also good!), and thicker fries tend to get mushy. We used amandolin, but a sharp

knife works just as well.

Pat the coins dry with a clean kitchen towel and then toss them with the olive oil in a small bowl.

Arrange them in a single layer on the baking sheet and sprinkle them with salt and chili powder.

Bake for 10 minutes and then flip the fries over. Sprinkle the other side with salt and chili, and

continue baking for 5 - 10 minutes until the centers are tender and the edges are slightly crispy.

Let the fries cool for 5 minutes on the tray to let them firm up a bit.

Serve while still warm with ketchup or other favorite dipping sauce.

7
G. Orzo Caramelized with Fall

Vegetables & Ginger

Serves 4

Salt

1/2 pound orzo pasta

Grape seed, peanut, or vegetable oil

1 large sweet potato

2 medium onions (about 1 pound)

4 cloves garlic, minced

3-inch piece fresh ginger peeled and grated, about 1 tablespoon

6 ounces shiitake mushrooms, stems removed and caps diced

1 tablespoon balsamic vinegar

2 tablespoons soy sauce

3 big leaves chard or kale, stalks removed and leaves finely chopped about 2 cups

Freshly ground black pepper

Parmesan, optional

Preparation:

Heat a large pot of water to boiling and salt it generously. Cook the orzo until barely al dente

about 6 to 7 minutes. Drain and toss with a generous drizzle of oil so that the grains of orzo are

lightly coated with oil. Set aside.

8
Peel the sweet potato and dice it finely into cubes about 1/4 to 1/2 inch to a side. Heat a large

saut or frying pan (the largest you have you want plenty of room and hot surface) over high

heat. Drizzle in a little grape seed or vegetable oil (not olive oil you want an oil with a high

smoke point) and heat until very hot. Add the sweet potatoes and arrange them in one layer.

Cook them over high heat until they are beginning to caramelize and turn brown about 4

minutes. Flip them over and cook for another 3 minutes or so.

Turn the heat down to medium and push the sweet potatoes up in a pile against one side of the

pan. Add the diced onions to the center of the pan and sprinkle them lightly with salt. Cook while

stirring occasionally, until the onions are beginning to turn brown. Add the minced garlic and

grated ginger and stir them into the onions. Push the onions off to the side of the pan, next to the

sweet potatoes, where they will continue to caramelize.

Add the diced shiitake mushrooms to the hot center of the pan and cook them for 4 minutes

without turning them. Then flip and stir them and cook for another 4 minutes.

At this point everything should be getting well-cooked; the onions should be quite dark brown

and the garlic should be golden and soft. The potatoes should be softening.

Whisk together the vinegar, soy sauce, and 2 tablespoons of oil. Pour this into the pan with the

vegetables and mix everything together, scraping the bottom as you go. Cook all the elements

together for about 3 minutes on medium heat. Then turn the heat up to high, as high as it will go.

Add the orzo gradually, shaking in a cup at a time, and stirring and scraping constantly. Cook the

orzo over high heat with the rest of the vegetables for about 5 minutes, letting the orzo get

9
browned on the bottom of the pan, then scraping it up. You are developing a little more color and

flavor on the pasta, and helping all the flavors combine.

Finally, toss the chopped greens into the mix and cook for 1 more minute or until the greens are

barely wilted. Turn off the heat and taste. Add salt and pepper if needed. Serve hot, with

shavings of Parmesan if desired.

10
 H. Pummelo, Fennel & Radish

Salad

Serves 6

2 fennel bulbs (about 1 pound)

1/2 bunch radishes

1 pummelo, Oro Blanco, or grapefruit

1 to 2 tablespoons snipped fennel

fronds

1/2 cup oil-cured black olives

2 tablespoons snipped fresh chives

2 handfuls (about 2 ounces total) of mche, mizuna, or tatsoi

About 1 tablespoon extra-virgin olive oil

1/2 lemon

Kosher or sea salt and freshly ground white pepper

Preparation:

Trim the fennel bulbs and radishes, thinly slice them with a sharp knife or mandoline and place

in ice water while you prepare the remaining ingredients. Peel, seed, and segment the pummelo,

Oro Blanco, or grapefruit (see below). If using a pummelo, use your fingers to separate the

11
 vesicles into little clumps. If using an Oro Blanco or grapefruit, cut the segments crosswise into

small bite-sized pieces.

Drain the fennel and radishes and place in a bowl with the fennel fronds, citrus, olives, chives,

and greens. Drizzle with the oil and a squeeze of lemon juice and sprinkle with salt and pepper.

Toss, and then taste and adjust the seasoning before serving.

Recipe Notes

How to choose fennel bulbs: Look for white, juicy bulbs with fresh-looking fronds. The rounder

bulbs (Italians call these "female") are often sweetest, and the flatter ("male") bulbs stronger

tasting. The bulbs will keep refrigerated in a plastic bag for up to 1 week. Use the feathery tops

for grilling or roasting fish.

How to peel and segment citrus: Using a sharp, small- to medium-sized knife, cut a thin slice

off the top and bottom of the fruit, exposing the flesh. Stand the fruit upright and cut downward

to remove the peel and its pith in wide strips, tracing the curve of the fruit with your knife to

expose the pulp. Hold the fruit in one hand over a bowl and slice along both sides of each

segment to free it from the membrane, dropping the segments into the bowl as you go. Reserve

the juice-laden membranes for use in dressing or seasoning the dish, squeezing them with your

hand to extract the juice.

12
I. Individual Pot Roasts with

Thyme-Glazed Carrots

Serves 4

1 1/2 to 2 pounds chuck roast

Salt and freshly ground black pepper

Olive oil

1 large onion, diced

5 cloves garlic, smashed and roughly

chopped

1 1/2 cups red wine, such as Malbec

1 15-ounce can diced tomatoes, with their juices

1 whole sprig fresh rosemary

2 whole sprigs fresh thyme

1 tablespoon unsalted butter

2 tablespoons fresh thyme leaves

1 16-ounce bag baby carrots

Preparation:

Heat oven to 325F. Quarter the chuck roast into 4 equally-sized chunks of meat, like mini pot

roasts. Sprinkle lightly with salt and pepper.

Heat a heavy deep pan or Dutch oven over high heat. When the pan is hot, place each piece of

the chuck roast in the pan. Sear for several minutes (or until the the meat releases easily) on both

13
sides. You may need to do this in two batches; don't crowd the pan. Let the meat get quite dark,

with crusty spots on both sides.

When the meat is well-browned, remove it from the pan and put on a plate. Drizzle a little olive

oil into the pan and turn the heat down to medium. Add the onions and garlic, and sprinkle

lightly with salt. Cook the onions and garlic for about 5 minutes, stirring until they are soft. Add

the wine and scrape any remaining bits of meat up from the bottom of the pan. Pour in the

tomatoes and bring the mix to a simmer, then turn off the heat.

Add the meat back into the pan. Place the rosemary sprig and whole thyme sprigs in the pot.

Cover with a tight-fitting lid and put in the oven. Cook for 1 1/2 hours, or until the meat is very

tender.

In the last 30 minutes of cooking, heat a heavy saucepan over medium heat and add the butter.

Melt, then add the thyme leaves and carrots. Cook, stirring, until the carrots are glazed with the

thyme. Season generously with salt and pepper. Add to the pot roast in the oven and cover.

Leave the carrots in the pot for the last 30 minutes of cooking the pot roasts (or until tender).

Remove from the oven and let rest for 10 to 15 minutes. Then serve with the carrots on the side,

and with pasta or good bread, if desired.

14
J. Orange Roasted Carrots &

Parsnips

Serves 2-4

1 pound carrots

1/2 pound parsnips

1 fennel bulb

4-5 mandarin oranges or 1 large

orange

3 tablespoons olive oil

1 tablespoon maple syrup

Coarse salt

Freshly ground pepper

Preparation:

Preheat oven to 425F. Peel the carrots and parsnips, or just scrub them well, and halve

lengthwise. If the parsnips are large, quarter them lengthwise, cut out the woody center, and, if

necessary, continue to cut into thinner strips to match the size of the carrots.

Cut the fennel into wedges. Slice the oranges, keeping the peel on or off according to preference.

If using a large orange, halve or quarter the slices. Toss the carrots, parsnips, fennel, and oranges

with the olive oil and maple syrup and season with salt and pepper. Spread out evenly on a large

rimmed baking sheet. Roast, turning occasionally, until tender and browned, between 20-30

minutes. Remove from oven, season to taste, and serve.

15
Chocolate Hazelnut Getaway

Serves 1

3/4 cup hot water

1/4 cup hot milk

2 teaspoons Hazelnut Roast

TASTER'S CHOICE Instant Coffee

1 teaspoon NESTL TOLL

HOUSE Baking Cocoa

1 tablespoon packed dark brown sugar

1 tablespoon whipped cream (optional)

Preparations:

Combine water, milk, Taster's Choice and cocoa in large mug; stir until coffee and cocoa are

dissolved. Stir in sugar. Top with whipped cream. Serve immediately.

16
Clsico & Marshmallows

Serves 1

6 ounces hot water

2 ounces hot milk

2 to 3 teaspoons NESCAF

CLSICO Pure Instant Coffee

Granules or NESCAF CLSICO

Decaf Pure Instant Decaffeinated Coffee Granules

2 teaspoons brown sugar or granulated sugar

1/4 cup mini marshmallows

Preparations:

Place hot water, hot milk, coffee granules and sugar in large mug; mix until dissolved. Top with

marshmallows. Serve immediately.

17
\

Iced Apple Tea.

Serves 5

3 cups boiling water

6 tea bags

1/3 cup honey

1 teaspoon allspice

3 cups apple juice or cider

Apple slices, cut in circles for garnish (optional)

Preparations:

In a large saucepan, bring water to boil and add tea bags. Let stand 15 minutes.

Remove tea bags from saucepan and add allspice, honey and apple juice. Simmer over low heat

until honey is blended, about one minute. Chill.

Serve over ice with lemon slices.

Tip: This spiced apple tea beverage can also be served hot..

18
Peach Basil Iced Tea

Serves 1

1/3 cup granulated sugar

1/2 cup loosely packed fresh basil

leaves (with or without stems)

2 cups boiling water

1/2 cup Unsweetened NESTEA Iced Tea Concentrate

2 cups peach nectar, chilled

6 cups ice cubes

6 basil sprigs, peach slices and/or lemon slices

Preparations:

Place sugar and basil in medium, heatproof pitcher. Pour boiling water into pitcher; stir until

sugar has dissolved. Let stand for 5 minutes. Strain into larger pitcher; discard basil. Refrigerate

for about 1 hour or until cold.

19
Stir in Nestea concentrate and nectar.

Serve over ice with basil sprigs,

peach and/or lemon slices as garnish.

Apricot Iced Tea

Serves 12

8 black tea bags

6 cups boiling water

1/2 cup fresh mint leaves

3 (11.5-ounce) can apricot nectar

1 teaspoon vanilla extract

Ice cubes

Fresh apricot wedges (optional)

Fresh mint sprigs (optional)

Preparations:

20
In a large heatproof pitcher, combine

tea bags, boiling water, and the 1/2

cup mint leaves. Let steep for 5

minutes. Remove and discard tea

bags and mint. Cover tea; let stand

for 1 hour. Stir in apricot nectar and

vanilla. Cover and chill for 4 to 48

hours.

To serve, fill tall glasses with ice

cubes. Fill with tea mixture. If desired, garnish with apricot wedges and/or mint sprigs.

Iced Strawberry Tea

Serves 2

2 1/2 cups hot water

5 tablespoons NESTEA Iced Tea Mix with Sugar and Lemon

1/4 cup strawberry preserves

4 ice cubes or more if needed

21
2 lemons slices (optional)

Preparations:

Combine water, Nestea and preserves

in 1-quart pitcher. Refrigerate for at

least 2 hours; strain before serving, if

desired.

Serve over ice; garnish with lemon

slices.

Raspberry Apple Spiced Tea

Serves 6

4 cups apple cider

22
3 whole cloves

2 cinnamon sticks

1/3 cup packed brown sugar

1 cup NESTEA Sweetened Iced Tea Liquid Concentrate Raspberry Flavor

2 cups water

Orange or lemon slices for garnish (optional)

Preparations:

Place apple cider, cloves and cinnamon in 4-quart pot; cover.

Boil gently for 5 minutes.

Add brown sugar; stir until dissolved.

Stir in Nestea and water.

Boil gently for an additional 5 minutes.

Remove cloves and cinnamon before serving. Garnish with slices of orange or lemon, if desired.

2.2. Market Area

23
 The business vicinity is in Block 66 Sitio Hacienda Remedios Sumulong Hi-way,

Barangay Sta.cruz, Antipolo City. Places nearby the vicinity are largely populated by passengers,

students, neighbors and other residential houses. They will serve as the sources of potential

customers of the business that would generate great profit for the business.

2.3 Nature of Target Market

All age groups (young, teenagers, adults, senior)

Gender (both female and male)

Social class status (lower, middle, high)

Employed, unemployed, underemployed

In and out of school youth

Low and high income earners

2.4 Price Study

24
 We used cost plus strategy in order to set the price of our products.

The computation would be:

Purchase Cost + Operating Cost+ mark-up=Selling Cost

NAME OF DISHES SERVINGS PRICE

1. Diner-Style Breakfast Potatoes 4 P 230

2. Breakfast Baked ]Potato 1 P 130

3. Radish with buttered crusty bread 6 P 220

4.Carrot Salad 2 P 140

5. Sweet Potato & Cornbread Hash with Veggie Sausage 3 P 250

Gravy

6. Chili-Spiked Sweet Potato Fries 5 P 150

7. Orzo Caramelized with Fall Vegetables & Ginger 4 P 300

8. Pummelo, Fennel & Radish Salad 6 P 250

9. Individual Pot Roasts with Thyme-Glazed Carrots 4 P 375

10. Orange Roasted Carrots & Parsnips 4 P 220

25
 COMBO MEAL PRICE

Diner- Style Breakfast Potatoes with Chocolate P 285

Hazelnut Getaway or Clasico & Marshmallows

Breakfast Baked Potato with Chocolate P175

Hazelnut Getaway or Clasico & Marshmallows

Radish with Buttered Crusty Bread with P275

Chocolate Hazelnut Getaway or Clasico &

Marshmallows

Individual Pot Roasts with Thyme Glazed P 630

Carrots with Apricot Iced Tea

26
2.5 SWOT Analysis

Strengths

Accessible business location,

Unique characteristics of foods.

Highly motivated workforce.

Tidy and clean business exterior.

Cheaper price than other competitors.

Product that no other business offers.

Weaknesses

Intense competition.

Costly maintenance of special features.

Newly established business.

Opportunities

New products and recipes.

Possible new expansions.

Trend of higher demands on quality.

Threats

Well-known restaurants as great competitors.

Good market standing of customers demand sustenance.

Unskilled personnel.

27
2.6 Demand Study

2.6.1. Nature of Demand

This is one of the factors that may affect the demand of the goods offered by the business

to the public. People may patronize the products taste and some may not. Every individual has

their own preferences when it comes to taste.

2.6.2 Cost of Goods

This factor is most essential for the customers. It will help the customers decide whether

to buy or not the product. The judgment is left the client whether the price is reasonable for the

quality and volume of the product and if it is affordable for the budget of the customer.

2.6.3 Quality and Cleanliness

In the food industry, quality and cleanliness is a requisite to be satisfied by the producers

of goods. It is a factor to be considered by business entities to enhance the influence of the

customer for it to continually patronize the products of an enterprise

2.6.4 Competitors

Competitive awareness is a thing to be considered in the market. This may affect the sales

of the business because the competitors may be offering the same services. In connection,

comparability of the products sold between the business and the others is unavoidable, but the

advantage of this is to foresee the developments of the products that is when the business puts it

into action, it will match or even stand against its competitor.

28
SURVEY TOOLS

Surveys can be a great tool to find out information from consumers. It can show the

interest of the people, who the target market is and the demographics of the area. The survey was

distributed mostly the potential location of the new restaurant. 100 responses were collected and

then analyzed in Brgy. Sta. Cruz, Antipolo City.

This study used quota sampling which is a non-probability sampling technique wherein

the assembled sample has the same proportions of individuals as the entire population with

respect to known characteristics, traits or focused phenomenon.

The following charts and analysis will show the results of the survey conducted.

1. Do you often eat in restaurant?

70

60

50

40

30

20

10

0
A. Yes B. No

The first question asked how many times a person eats at a restaurant. It is important to

know how often people like to eat at restaurant because the people that go out to eat often will be

29
more likely to actually try a new eating establishment. The majority of responses say they dont

eat in restaurant often.

2. Why you dont go often in a restaurant?

70

60

50

40

30

20

10

0
A. Cannot afford B. Service is too long C. Restaurants are D. No near restaurant
common

The question tries to discover the reason why people dont go to a restaurant. It appeared

that 61% cannot afford eating in a restaurant. Aside from that the 19% said that there is no near

restaurant. It just confirmed that the important consideration in putting up a business is the

affordability of the products.

3. Whats your main reason for going out to a restaurant?

30
 45

40

35

30

25

20

15

10

0
A. To eat something B. Do not have time C. Special events D. To relax
new to cook

The question wants to know the purpose of the people in going out to a restaurant. The

result is most of the respondents, consist of 42% want to eat something new. Few of them reason

out that they dont have time to cook. The uniqueness of the product is the agenda of the people

here.

4. Which kind of special events do you go to restaurant?

90

80

70

60

50

40

30

20

10

0
A. Birthday B. Wedding C. Mother/Father's D. Valentine's Day
anniversary Day

31
 Based on the survey; special events like birthday has the highest rate. Second is the

Mother/Fathers Day, third is wedding anniversary and last is the Valentine s Day.

5. Who do you mainly go to a restaurant?

60

50

40

30

20

10

0
A. Friends B. Family C. Partner D. Alone E. Business
partners

Majority of the respondents usually go out with family, followed by friends, being alone

and with the business partners.

6. What do you mainly expect from a restaurant?

32
 50
45
40
35
30
25
20
15
10
5
0
A. Variety of B. Affordable C. Good quality D. Nice ambiance E. Friendly staffs
dishes prices of foods

The expectation of the consumer is very essential. Among the choices in the question,

good quality of foods gets the 47% or the highest percentage of the respondents, which means

that the quality of foods is being valued by most of the people.

7. Have you tried to eat special root crops recipes?

60

50

40

30

20

10

0
A. Yes B. No

As a result, majority of the respondents answers no to this question.

33
8. Have you been to underground restaurants?

100

90

80

70

60

50

40

30

20

10

0
A. Yes B. No

The questions attest the distinctiveness of the underground restaurant. The 94% of the

respondents said that they do not experience being in underground restaurant. It goes to show

that their desirability of going in the underground restaurant increases.

Analysis

After conducting the survey, it proves that theres a great possibility that target market

will patronize the proposed business.

34
2.7 Supply Analysis

Supply of daily operations must be well organized to achieve a smooth flow in the course

of food preparations. The business will be purchasing product ingredients mainly in Marikina

and Masinag Market which is very near at the location. Grocery supplies will be purchase in

Puregold Tropical or SM Masinag. TuberEats will save more money in buying goods by bulk

purchasing and goods are available at low cost.

In conclusion, Marikina, Masinag, SM mall, and Puregold will be the primary suppliers

of the business.

35
2.8. Competitors Analysis

The ultimate objective of competitor analysis is an assessment of the strengths and

weaknesses of current and potential competitors. This analysis provides both an offensive and

defensive strategic context to identify opportunities and threats.

The following entities are considered to be the potential competitors of the business.

1. Cloud 9

2. Padi's Point Restaurant and Bar

3. Romeos Spices and Steaks

4. Hanul Korean Restaurant

5. Blue Sky

Product Highlights Operating

Competitors Location Cost
Offers Hours

PHP700 for
Full Bar
Chicken, Cloud9
two people
Available
Pork, Antipolo Hotel,
(approx.)
Barbeques, Wifi Sumulong 7 AM to 2
Cloud 9 PHP49 for a
Beef, Outdoor Highway, Santa AM
pint of beer
Vegetable Seating Cruz, Lower
(approx.)
recipes City View Antipolo, Rizal

36
 PHP800 for

Alpha D two people

Chicken, Full Bar
Compound, (approx.) with
Padi's Point Pork, Available
Sumulong alcohol
Restaurant Barbeques, Live Music 24 Hours
Highway, Santa PHP120 for a
and Bar Beef, Nightlife
Cruz, Lower pint of beer
Vegetable Outdoor
Antipolo, Rizal (approx.
Seating

PHP1000 for
Chicken, Wine and
10 Sumulong two people
Pork, Beer
Romeos Highway, Palos (approx.)
Barbeques, Outdoor 10 AM to 2
Spices and Verdes, Santa PHP60 for a
Beef, Seating AM
Steaks Cruz, Lower pint of beer
Vegetable, Wifi
Antipolo, Rizal (approx.)
Seafood

Chicken,
Lot 8 Block 2
Pork,
Hanul La Montana PHP800 for
Barbeques, 10 AM to 9
Korean Takeaway Estates, Brgy. two people
Beef, PM
Restaurant Available Santa Cruz, (approx.)
Vegetable,
Antipolo City
Seafood

Leonardos Chicken, Breakfast Sumulong 24 Hours PHP600 for

37
Pork, Beef, Serves Highway, Santa two people

Vegetable, Alcohol Cruz, Lower (approx.)

Seafoods, Antipolo, Rizal PHP45 for a

Noodles, pint of beer

(approx.)

38
2.9. Market Share

Market share is said to be a key indicator of market competitivenessthat is, how

well a firm is doing against its competitors. Competitors located within the target location have

its own market share in the industry. TuberEats aims to have 15% market share in the following

3 years of operation.

Market Share of TuberEats

15% Cloud 9
28%
Leonardo's
10%
Hanul Korean Restaurant

Padis Point
12%
21% Romeo's Spices and Steaks

14% TuberEats

39
2.10. Marketing Program

2.10.1. Posters

Posters will be near the business location. The design of the poster can able to catch the

attention of the customers because of the information provided as well as its aesthetic. Chosen

colors are pleasing to the eye and will surely boost the interest of the customers to eat in the

restaurant.

Two (2) posters will be produced which are good for three (3) months.

The computation would be:

No. of pcs X Unit Price X No. of times per month

2 X 150 X 1 = Php. 300.00

2.10.2 Use of Social Media

We are now living in the modern world and surfing to the internet is one of the easiest

ways to have quick access. The proponents will be using social media in order to reach wider

range of possible customers. This will be of great help for them to know the concept behind

Tubereats. It will also provide good communication relationship in ways that, we will be giving

information and they will be giving comments and suggestions for product improvements and

other concerns.

2.10.3 Flyers

Flyers can convey wide range of possible buyers for it can be brought to other places.

The store will produce 200 flyers per day. These flyers will be distributed twice a week or eight

(8) times in a month. Flyers will be given in the first three (3) months of the business until it will

get its loyal customers.

40