PROJECT SUMMARY

Name of the Enterprise

“Tara Bai! Resto”

The name of the establishment was inspired by the concept to become avenue

for people to get together, “Tara Bai” which means “Let’s go”. It is easy to remember

and easy to pronounce. The identity of establishment from others is “Tara Bai Resto”

gives a retro-vintage style ambiance, and a purpose of leaving the digital world and

going back to the ages of personal conversation.

Vision

Tara Bai! Resto is one of the best restobars in the city that satisfies the

customers’ needs in terms of enjoying and relaxation that is very affordable. Tara Bai!

Resto serves happiness to customers, employees, community and environment.

Mission

To provide a high quality service with relaxing ambiance and enjoyed with

musical instruments, leaving the digital world and going back to the age of personal

conversation.

Objectives of the Study

 Ensure customer satisfaction and build a repeat-customer base.

 Provide great meals and drinks in affordable price.

 Exceeds the expectation of the customer to maintain loyalty.

1
Business Model

Tara Bai! Resto uses brick and mortar model by offering products and services

to customers through the establishment. The revenues are earned through product

mark-ups which are paid on hand. The business model covers the establishment’s

financial transactions including costs associated with expenses such as utilities,

salaries, purchases, legal expenses.

Industry Profile

The business restaurant is giving a due to our country’s consuming driven

economy. OFW remittances, IP-BPO earnings and significant increases in

infrastructures spending have all contributed to the rise of middle class and their

capability to consume. Filipino’s are early at given disposable income in fact recent

marketing survey reveals that supermarkets sell less grocery items since member of

households eat more often this has made the industry one of the most attractive

businesses to get into for both new entrepreneurs and establish business. (Source:

Andrew Marasigan, Numbers don’t lie, World online.com)

The 2017 formal audit conducted by DTI revealed that as of beginning of 2016,

there we’re approximately 6,692 pull-services restaurants, 4,477 fast-food restaurant,

3772 food kiosks, 3,748 cafeteria’s, and 1,445 bars and pubs, operating in the country

getting higher today.

The survey showed that the food industry generated robust revenues

throughout the period of audit. Fast food chains, bars and pub together generated a

gross income of P155.7 Billion suggesting threat Filipinos prefer to dine within

restaurant premises. In terms of profitability, The industry had an average income and

2
expense ratio of 1:19 in other words, P1.19 Billion was generated back for every ones

peso spent. (Andrew J. Marasigan, Numbers don’t lie business worldonline.com)

Proponents

The owner of the establishment:

 JEDRIC SAMPAYAN, FILIPINO

Nasipit, ADN

The type of the establishment is sole proprietorship, an individual

entrepreneurship, owned and run by one person and in which there is no legal

distinction between the owner and the business entity.

Brief History of the Firm

Tara Bai Resto started as an entry for a lean start up activity in ACLC Butuan

in year 2019 which gained positive feedbacks from the panelist which then encouraged

the researchers to continue the business idea. The goal of the establishment is to

become a venue for people to get together which then inspired the name “Tara Bai”

which means “Let’s go”.

Description of the Business

“Tara Bai! Resto” is restobar that aims to provide a secure venue of relaxation

with cheap and affordable meals and beverages and a friendly ambience to families,

friends, travelers and workers. It promotes a retro-vintage style in its interior design

while having short tables where customers sit only on a pillow. The establishment also

encourages musical leisure by having musical instruments in the place for the

customers to make use of. Table will have baskets for smart phones to be left only in

3
the baskets for the entire stay necessary. The value propositions of the establishment

are on its purpose of leaving the digital world and going back to the ages of personal

conversations, the uniqueness of the approach of the establishment, the cost that the

management aims to reduce through selecting the appropriate providers of raw

materials and resource allocation in order to meet customer preference of pricing, the

convenience, and the quality of the service that the management will provide.

Logo of the Business

Figure 1.Tara Bai! Resto Logo (Light and Dark Canvas)

Figure 2. Tara Bai! Resto Logo (Signage Mock-up)

Logo Description

4
 The logo of Tara Bai! Resto possess a classic-vintage style with symbols such

as beer mugs and a bottle as the letter “i” in Bai that represents the type of business

it is engaged in. The colors of the logo represent a modern style that come in variation

that work in light and dark canvass.

Tagline Description

Dine, Drink, Converse

The idea of Tara Bai Resto is to make people get together they can dine, drink,

and engaged in conversation with their peers.

CHAPTER I

5
 MARKET STUDY

Target Market

The establishment aims to serve all types of paying customers ages 18-60

years old residing in specific urban barangays of Butuan City. As Tara Bai Resto are

a place to visit, for families to bond, venue for friends to catch up, and a new spot for

tourist to stop by, and a go-to place for workers to relax.

The researchers applied simple random sampling in conducting the study.

Since it involves a large sample frame it is usually easy to pick smaller sample size

from the existing larger population. It is a fair method of sampling and if applied

appropriately it helps to reduce any bias involved as compared to any other sampling

method involved.

Demand Analysis

From the data collected from The Commission on Population Office, the

researchers have identified the projected total population for year 2020 up to year

2024.

The researchers gathered data of the total number of population of ages 18 –

60 in selected urban barangays of Butuan City from years 2010 and 2015, which,

according to the Commission on Population Office, is their current data available.

Table 1. Total Population of selected urban barangays of Butuan City.

6
 Total Population of
Total Population of Ages
Barangay Name Ages 18 to 60 Year
18 to 60 Year 2015
2010
Ampayon
889 6,975
Baan KM 3
774 6,393
Bading Pob. (Bgy. 22)
2,360 2,634
Banza
1,330 2,380
Bayanihan Pob. (Bgy. 27)
2,292 2,689
Buhangin Pob. (Bgy. 19)
1,011 2,386
Baan Riverside Pob. (Bgy. 20)
1,331 2,943
Imadejas Pob. (Bgy. 24)
803 1,227
Diego Silang Pob. (Bgy. 6)
3,129 560
Dagohoy Pob. (Bgy. 7)
669 722
Jose Rizal Pob. (Bgy. 25)
889 2,948
Holy Redeemer Pob. (Bgy. 23)
88 3,989
Humabon Pob. (Bgy. 11)
11,958 88
Lapu-lapu Pob. (Bgy. 8)
2,378 628
Leon Kilat Pob. (Bgy. 13)
1,436 89
Libertad
1,428 13,128
Limaha Pob. (Bgy. 14)
2,802 3,635
Mahogany Pob. (Bgy. 21)
804 2,964
Port Poyohon Pob. (Bgy. 17 -
New Asia) 291 2,657

Ong Yiu Pob. (Bgy. 16) 1,001 2,638

Rajah Soliman Pob. (Bgy. 4) 403 263

San Ignacio Pob. (Bgy. 15) 2,282 1,475

San Vicente 1,909 8,841

Silongan Pob. (Bgy. 5) 2,302 385

Tandang Sora Pob. (Bgy. 12) 4,692 2,244

7
 Urduja Pob. (Bgy. 9) 765 49

Villa Kananga 1,081 6,482

Obrero Pob. (Bgy. 18) 680 5,262

Total
51,777 86,674

Table 2. Projected Total Population

2020 2021 2022 2023 2024

Projected
145,091 160,839 178,296 197,648 219,100
Population

From the data collected from The Commission on Population Office, the researchers

have identified the 2010 to 2015 growth rate which is 64.40% and an annual growth

rate of 10.85% that derives the present total population of 130,885 bound for sampling

and the projected total population from year 2020 to 2024.

Sampling

To ensure the reliability, the researchers collected data from the Philippine

Statistics Authority to get the total number of all gender ages 18 - 60 years old in

selected urban barangays of Butuan City and used Slovin’s Formula to get the number

of respondents to represent the population and at the same time survey the target

market to derive a demand.

___N___
n = 1 + Ne2

Where n = sample size, N = population, e = margin of error

8
 ___130,885____
n = (1 + 130,885(0.052))

n = 398.78 or 398

From the total population, the researchers have derived a sample size of 398,

which will the total number of respondents that will represent the entire population

throughout the study.

Based from the projected population growth and the results of the survey

conducted, the researchers have identified the percentage of those who go to

restobars.

Table 3. Percentage and Total Population from Ages 18 – 60 that go to

Restobars.

Total Population Who Go To

Year Total Population
Restobars

77.29%
2020 145,091 112,140.92
2021 160,839 124,312.41
2022 178,296 137,804.97
2023 197,648 152,761.98
2024 219,100 169,342.38

Table 3 shows that 77.29% of the total population confirm that they go to

restobars.

In order for the researchers to derive a demand. The researchers determined

that out of the 77.29% that go to restobars, 98.72% are willing to avail the services of

Tara Bai! Resto. The data were gathered through survey questionnaires.

9
Table 4. Demand Analysis

Total Population Who Go Willing To Avail Tara

Year Total Population
To Restobars Bai! Resto

77.29% 98.72%
2020 145,091 112,140.92 110,706
2021 160,839 124,312.41 122,721
2022 178,296 137,804.97 136,041
2023 197,648 152,761.98 150,807
2024 219,100 169,342.38 167,175

The table shows that 98.72 out of the 77.29% of the total population that go to

restobars are willing to go to Tara Bai! Resto.

Table 5. Supply Analysis

In order for the researchers to derive a supply analysis, the researchers

determined the annual output of existing registered restobars in Butuan City which

Tara Bai! Resto considers as competitors.

Total
Moffs Simple Woostock Boys Spin Dart Juan Harley's
Year Annual
Restobar Menu Restobar Bar 360 Vader Supremo Place
Supply

2020 4,800 5,280 5,760 3,360 3,360 3,840 5,280 3,360 35,040

2021 5,280 5,760 6,240 3,840 3,840 4,320 5,760 3,840 38,880

2022 5,760 6,240 6,720 4,320 4,320 4,800 6,240 4,320 42,720

2023 6,240 6,720 7,200 4,800 4,800 5,280 6,720 4,800 46,560

2024 6,720 7,200 7,680 5,280 5,280 5,760 7,200 5,280 50,400

10
 From the date collected from the competitors, the researchers derived a supply

growth rate of 0.1429 or 14.29% and has derived the projected supply by deriving the

annual supply per competitor and applying the growth rate per year.

Demand and Supply Analysis

Table 6. Demand and Supply Analysis

Unfulfilled
Year Demand Supply Gap/ Defeciency
Demand

2020 110,706 35,040 75,666 0.7

2021 122,721 38,880 83,841 0.7

2022 136,041 42,720 93,321 0.7

2023 150,807 46,560 104,247 0.7

2024 167,175 50,400 116,775 0.7

The table shows that the market has an unfulfilled demand of 0.7 or 70% that

Tara Bai! Resto can penetrate.

Projected Output

Table 7. Tara Bai! Resto Projected Product Output

Assum
ALCOHO ed 2020 2021 2022 2023 2024
LIC Output

10.85% 10.85% 10.85% 10.85%

Beer 1L 5
1,470 1,629 1,806 2,002 2,220

11
Beer
2
500ml 588 652 723 801 888

Beer
2
350ml 588 652 723 801 888

London
1
Gin 294 326 361 400 444

Gilbeys
1
Gin 294 326 361 400 444

The Bar 1
294 326 361 400 444

Empe 5
1,470 1,629 1,806 2,002 2,220

Tanduay
2
Select 588 652 723 801 888

Elhombre 2
588 652 723 801 888

NON-
ALCOHO
-
LIC

Softdrinks
10
8oz 2,940 3,259 3,613 4,005 4,439

Juice/Nes
5
tea 1,470 1,629 1,806 2,002 2,220

PICA-
PICA -

Fries 10
2,940 3,259 3,613 4,005 4,439

CHIPS
-

Nova 5
1,470 1,629 1,806 2,002 2,220

Piattos 5
1,470 1,629 1,806 2,002 2,220

Mang
5
Juan 1,470 1,629 1,806 2,002 2,220

Chippy 5
1,470 1,629 1,806 2,002 2,220

Pic-a 5
1,470 1,629 1,806 2,002 2,220

12
 SHORT
ORDERS -

Pork Sisig 10
2,940 3,259 3,613 4,005 4,439

Chicken
10
Wings 2,940 3,259 3,613 4,005 4,439

Calamare
5
s 1,470 1,629 1,806 2,002 2,220

DRINKS
COMBO
-
WITH ICE

Empe w/
10
Juice 2,940 3,259 3,613 4,005 4,439

Tanduay
Select 5
1,470 1,629 1,806 2,002 2,220
w/Juice

Empe w/
10
Lime 2,940 3,259 3,613 4,005 4,439

Tanduay
Select 5
1,470 1,629 1,806 2,002 2,220
w/Lime

London
Gin w/ 2
588 652 723 801 888
Lime

Gilbeys
Gin 2
588 652 723 801 888
w/Lime

1 Bucket
Beer 50
14,700 16,295 18,063 20,023 22,195
Stallion

Projected
Annual
Output 52,920 58,662 65,027 72,082 79,903

Tara Bai! Resto’s projected output is determined by identifying and

benchmarking the competitors’ average daily output per product. Then, multiplying the

assumed daily output by the number of operating days per year which is 294 days.

13
The annual output is then applied with 10.85% population growth rate in the projected

output in the preceding years.

Projected Sales

Table 8. Tara Bai! Resto Projected Product Sales

SELLING
2020 2021 2022 2023 2024
PRICE
SALES
ALCOHOLIC

161,700.0 198,692.4 220,250.6

110.00 179,244.45 244,147.80
Beer 1L 0 7 1

Beer 500ml 60.00 35,280.00 39,107.88 43,351.08 48,054.68 53,268.61

Beer 350ml 45.00 26,460.00 29,330.91 32,513.31 36,041.01 39,951.46

108,377.7 120,136.6
300.00 88,200.00 97,769.70 133,171.53
London Gin 1 9

108,377.7 120,136.6
300.00 88,200.00 97,769.70 133,171.53
Gilbeys Gin 1 9

The Bar 130.00 38,220.00 42,366.87 46,963.68 52,059.23 57,707.66

176,400.0 216,755.4 240,273.3

120.00 195,539.40 266,343.05
Empe 0 2 9

Tanduay
Select 110.00 64,680.00 71,697.78 79,476.99 88,100.24 97,659.12

214,620.0 263,719.1 292,332.6

365.00 237,906.27 324,050.71
Elhombre 0 0 2

NON-
ALCOHOLIC

Softdrinks 8oz 20.00 58,800.00 65,179.80 72,251.81 80,091.13 88,781.02

Juice/Nestea 20.00 29,400.00 32,589.90 36,125.90 40,045.56 44,390.51

PICA-PICA

14
 147,000.0 180,629.5 200,227.8
50.00 162,949.50 221,952.54
Fries 0 2 2

CHIPS

Nova 30.00 44,100.00 48,884.85 54,188.86 60,068.35 66,585.76

Piattos 32.00 47,040.00 52,143.84 57,801.45 64,072.90 71,024.81

Mang Juan 30.00 44,100.00 48,884.85 54,188.86 60,068.35 66,585.76

Chippy 32.00 47,040.00 52,143.84 57,801.45 64,072.90 71,024.81

Pic-a 42.00 61,740.00 68,438.79 75,864.40 84,095.69 93,220.07

SHORT
ORDERS

646,800.0 794,769.8 881,002.4

220.00 716,977.80 976,591.19
Pork Sisig 0 9 2

676,200.0 830,895.8 921,047.9 1,020,981.7

230.00 749,567.70
Chicken Wings 0 0 9 0

367,500.0 451,573.8 500,569.5

250.00 407,373.75 554,881.36
Calamares 0 0 6

DRINKS
COMBO WITH
ICE

411,600.0 505,762.6 560,637.9

140.00 456,258.60 621,467.12
Empe w/ Juice 0 6 1

Tanduay 205,800.0 252,881.3 280,318.9

140.00 228,129.30 310,733.56
Select w/Juice 0 3 5

529,200.0 650,266.2 720,820.1

180.00 586,618.20 799,029.15
Empe w/ Lime 0 7 7

Tanduay 264,600.0 325,133.1 360,410.0

180.00 293,309.10 399,514.58
Select w/Lime 0 4 8

London Gin w/ 129,360.0 158,953.9 176,200.4

220.00 143,395.56 195,318.24
Lime 0 8 8

15
 Gilbeys Gin 211,680.0 260,106.5 288,328.0
360.00 234,647.28 319,611.66
w/Lime 0 1 7

1 Bucket Beer 3,528,000 3,910,788. 4,335,108. 4,805,467 5,326,861.0

240.00
Stallion .00 00 50 .77 2

Project 8,343,720 9,249,013. 10,252,53 11,364,93 12,598,026.

Annual Sales .00 62 1.60 1.28 32

Tara Bai! Resto’s projected annual sales is derived my multiplying the projected

annual output by the resto’s selling price per product.

SWOT Analysis

Table 9. Internal and External Factors of Tara Bai! Resto

INTERNAL FACTORS

Strength Weakness

 Affordable food and beverages  Tara Bai! Resto is a new entrant

with combos of choice compared in the market

with competitors  Offers products which is already

 Unique ambience with a classic available in the market

hippie retro-vintage style

 Open area with a windy ambiance

 The business located at

accessible in terms of

transportation

EXTERNAL FACTORS

16
 Opportunities Threat

 The market has an unfulfilled  Resto bar competition in the city

demand of approximately 80% that offers similar foods and

which Tara Bai! Resto can take beverages

advantage of.  Customer choice

 Price war with competitors

Competitive Advantages

1. Offers a Classic retro-vintage ambiance.

2. Open area that has a windy ambiance during all season for proper ventilation

3. Offers affordable food and drinks compared with the competition.

4. Unlimited hard liquor drinks (consumable time).

5. Offers Musical instruments for customer to use.

6. The location is accessible in terms of transportation.

Market Share

Figure 4. Tara Bai! Resto Market Share

17
 Tara Bai! Resto Market Share

15.49%
22.71%

61.80%

People who don't go to restobars Willing to avail Tara Bai! Resto Market Supply

The figure shows that 15.49% of the 77.29% that go to restobars is being

supplied by the competitors of Tara Bai! Resto. The remaining 61.80% is the unfulfilled

demand in the market. This unfulfilled market is assumed to be the prospect market

share of Tara Bai! Resto.

The Marketing Plan

To develop an effective marketing plan Tara Bai! Resto gathers ideas to come

up for the concept of the establishment. To identify, classify and quantity the target

market, the researchers conducts a survey within the area of study from 18 years old

to 60 years old in all gender residing in urban areas of Butuan City. Through the data

collected it helps to identify the demand, supply, the market share of the restobar.

Tara Bai! Resto defines its competitive advantage, to know what the target

market wants and what the restobar can offer to the market. Tara Bai! Resto conducted

also a SWOT analysis and 4P’s analysis for a successful product offering. The

establishment will promote its business by creating a Facebook page, giving flyers and

18
a word of mouth by friends. Tara Bai! Resto will update and post its daily special menu,

establishment pictures and experiences of customers and its services exceeding the

customer’s expectation. Also part of the marketing plan to assure they will come back

and become regular customers of the restobar.

Marketing Strategies

Product

Tara Bai! Restobar will offer products that are mostly bought by consumers in

a restobar. These products are: (a.) Beverages: Alcoholic Beverages and Non-

Alcoholic Beverages; (b.) Pulutan: Short Orders and Pica-Pica; and (c.) Drink Combos

with Ice.

Price

Tara Bai! Restobar will use cost plus pricing for Pulutuan with a product mark

up of 50% and 40% directs and indirect cost per product offered and 40% mark up on

all beverages. Tara Bai! Resto’s strategy in pricing is identifying competitor pricing and

consumers’ preferred pricing in order to adjust selling cost that is affordable compared

to others and meets consumer preference.

Place

Tara Bai! Resto will be located at Capitol to Bon-bon road behind Robinsons

Place Butuan. It will be the first resto bar to be established in the area, no nearby

19
residents in the area and accessible in terms of transportation with the availability of

motorized tricycles and pedicabs or “padyak” for the public commuters.

Promotion

1. Tara Bai! Resto will sign up for Google my business in order to get resto bar

listed on Google’s massive business directed and in maps listing.

2. Tara Bai! Resto will create Facebook page & other social media accounts to

gain visibility and online exposure and share details about the location,

operating hour’s menu and promotions of the business. Facebook page will give

customers a greater presence, additional reviews and social buzz of the

restobar; customers can easily recommend Tara Bai! Resto by tagging or

mentioning to their friends, relatives, colleagues and encourage others to visit

using Facebook.

3. Word-of-mouth marketing to encourage people to recommend Tara Bai! Resto

to their friends and acquaintances.

4. On every special days (Valentine’s Day, Hallowen Party, Christmas, Adlaw

Hong Butuan) Tara Bai Resto will prepare for a program event for the said day

to encourage customer to dine.

CHAPTER II

TECHNICAL ASPECT

20
Location Map of the Business Office

Figure 5. Location of Tara Bai! Resto.

Tara Bai! Resto will be located at Capitol to Bon-bon road behind Robinsons

Place Butuan. The advantages of the location are (1) Tara Bai! Resto will be the first

resto bar to be established in the area. (2) No nearby residents in the area preventing

them from being a nuisance during late hours; (3) Accessible in terms of transportation

(as it is located behind Robinsons Place Butuan); (4) the area of the location is mostly

unoccupied by other business establishments giving the Tara Bai! Resto more space

to operate. (5) The establishment will be located in front of a large open area creating

a windy ambience during all seasons.

Layout

Figure 6. Tara Bai! Resto Floor Plan.

21
 EMERGENCY
EXIT

The entrance of the establishment directs customer to the cashier and will after

lead them to their tables. The cashier is divided from the kitchen through a window for

cashier and kitchen communication. A door is available at the back of the kitchen for

trash and storage purposes. There is only one entrance and exit for the resto but there

is an available exit at the back of the establishment for emergency use. Parking is

available at roadside outside the establishment. A stage available for entertainment

purposes such as live bands and open mics for customers to play for themselves with

the provided instruments.

Office Layout

Figure 7. Bird’s Eye View Of Tara Bai! Resto.

22
Figure 8. Perspective View of Tara Bai! Resto.

Figure 9. Tara Bai! Resto Interior Design.

23
Operational Flow Chart

Figure 10. Supply Purchasing of Tara Bai! Resto

PURCHASED SUPPLIES

BEVERAGE
DISTRIBUTOR PUBLIC MARKET

PURCHASED
REQUISITION FORM
STORAGE INVENTORY

MODE OF PAYMENT

KITCHEN
CASH CREDIT

FILLOUT CCPR

OBTAIN P.O
FROM THE
DOCUMENT TO CONTROLLER
CONTROLLER FOR APPRPOVAL

Tara Bai Resto will directly purchase beverages to each respective company

distributor. For the meat and species, public market at langihan will serves as the

24
distributor. after every purchasing transactions it will be put to the storage inventory to

track the supplies.

Customer Purchase Flow

Figure 11. Customer Purchase Flow Diagram

Confirm/Check
Guest Arrival Reservation Yes/No
available tables

Waiter takes Take guest to

Kitchen Introduce Menu
order the table

Serve Order Bill Out End

The guest can reserve tables at Tara Bai Resto Facebook page or can directly

call the contact number for any table reservation. The waiter will confirm the

reservation of table and if not will check and accompany the guest to the available

tables. As the menu will be introduced the waiter will take the order and for a while the

order will be serving. Close check at the cashier, guest leave.

Operating Days

25
 Tara Bai! Resto Bar employees are required to log-in at 4:00PM for kitchen,

dining area, and other preparations. Receipt of orders will start at 5:00PM and cutting

off of orders will be 11:00AM but consumers are still allowed to finish their meals and

drinks only until 1:00am. The resto will operate from Tuesday to Sundays and Monday

as a rest day of all staff. Tara Bai Resto will have 26 working days per month and a

total of 294 operating days annually excluding the national holidays and nationwide

special holidays.

26
Furniture and Fixtures, Equipment, and Supplies

Table 10. Furniture and Fixtures

Total Useful Depreciation

Item Description QTY Cost
Cost Life Cost
Westing House 10” Exhaust
2 1,035.00 2,070.00 5
001 with Grill 414.00
Standard STW – 18” Wall
4 1,249.00 4,996.00 5
002 Fan 999.20
OEM 100” x 40” x 80” 3
1 2,720.00 2,720.00 5
003 Layer Kitchen Rack 544.00
OEM 100" x 40" x 80" Wood
004 Preparation Table 1 1,000.00 1,000.00 5 200.00
Maxten 16" x 24" Kitchen
005 Sink 3 399.00 1,197.00 5 239.40
OEM 24 x 36 Wood Folding
006 Table 8 600.00 4,800.00 5 960.00
OEM 40" Short Leg Wood
007 Table 6 600.00 3,600.00 5 720.00

008 60" x 75" Floor Mat 6 695.00 4,170.00 5 834.00

009 24" Floor Pillow 24 190.00 4,560.00 5 912.00

010 Jolly Monoblock Chair 60 340.00 20,400.00 5 4,080.00

Royal Tern Maya White Pail
011 Flush Toilet Bowl 2 895.00 1,790.00 5 358.00
Wonda W-2021 Kitchen
012 Wall Mount Faucet 3 250.00 750.00 5 150.00
Bestguard B021 Sink
013 Faucet 2 82.00 164.00 5 32.80
2pc Pointer 14W Daylight
Flouresent with Aluminum
014 Reflector 1 1,740.00 1,740.00 1 1,740.00
25ft 25pcs Clear Bulb
015 Series 4 1,450.00 5,800.00 1 5,800.00

016 Firefly 9W LED Bulb 4 125.00 500.00 1 500.00

017 7ft Wood Door 3 900.00 2,700.00 5 540.00

Powerhouse Door Knob
018 Lock Set 3 189.00 567.00 5 113.40

Total 63,524.00 19,136.80

27
Table 11. Equipment

Ite QT Total Usefu Depreciatio

Description Cost
m Y Cost l Life n Cost
Synergy BD-148 Chest Type 5ft 10,000.0 10,000.0
1 5 2,000.00
001 Freezer 0 0
Imarflex Heavy Duty 10L Rice
1 4,149.00 4,149.00 5 829.8
002 Cooker
003 3D New Generation 2L Deep Fryer 1 1,899.00 1,899.00 5 379.8

004 Marubishi MC 21A Cast Iron Stove 2 1,250.00 2,500.00 5 500.00

D'Best F2 25cm x 22cm x 14cm
005 Frying Pan 3 162.64 487.92 5 97.58
OEM Kitchen Tool Set (Colander,
Spoon, Drain Shovel, Soup Spoon,
006 Turner, Meat Fork) 2 599.00 1,198.00 5 239.60
Sato 17cm Stainless Steel Butcher
007 Knife 1 330.00 330.00 5 66.00

008 Sato KN-02 9" Stainless Steel Knife 1 135.00 135.00 5 27.00
Home Chef 20cm x 30cm Chopping
009 Board 1 140.00 140.00 5 28.00
3" Thick 30cm Wooden Chopping
010 Board 1 350.00 350.00 5 70.00
OEM 3pcs 20cm Stainless Mixing
011 Bowl 1 510.00 510.00 5 102.00

012 Fujidenzo RS-42LKS 4ft Refrigerator 1 8,498.00 8,498.00 10 849.80

Tolsen 8" Stainless Steel Kitchen
013 Sciccors 1 159.00 159.00 3 53.00

014 Tolsen 6" Office Sciccors 1 25.00 25.00 1 25.00

015 Unilucky Brown Serving Tray 20 40.00 800.00 5 160.00

016 Kitchen Service Call Bell 1 101.00 101.00 5 20.20

Casio MS-712A Electronic
017 Calculator 1 120.00 120.00 2 60.00

018 10" White Ceramic Plates 80 60.00 4,800.00 5 960.00

019 5" White Ceramic Saucer 50 30.00 1,500.00 5 300.00

020 7" Stainless Dining Spoon 100 15.00 1,500.00 5 300.00

021 7" Stainless Dining Fork 100 15.00 1,500.00 5 300.00

022 5" Stainless Teaspoon 50 10.00 500.00 5 100.00

Ocean Glassware 12pcs Drinking
023 Glass 12 296.00 3,552.00 5 710.40

28
 D&D Mahogany Flat Body Acoustic
024 Electric Guitar 1 6,990.00 6,990.00 5 1,398.00
GLJGS Double half moon
025 Tambourine 1 388.00 388.00 5 77.60

026 Cajon Acoustic Beatbox 1 1,500.00 1,500.00 5 300.00

027 Pail 5L 3 129.00 387.00 3 129.00

028 Basin 5L 1 139.00 139.00 3 46.33

029 Dipper 1L 3 47.00 141.00 3 47.00

030 Standard Spin Mop with Pail 3L 1 775.00 775.00 3 258.33

031 Broom 2 75.00 150.00 1 150.00

032 Bamboo Broom 2 45.00 90.00 1 90.00

55,313.9
Total 2 10,674.45

Table 12. Supplies

Item Description Quantity Cost Total Cost

001 White Table Tissue 400 Sheets 10 25.00 250.00
002 Record Book 2 80.00 160.00
003 Official Receipt 50 Pages 60 20.00 1,200.00
004 Ball Pen 10 5.00 50.00
005 Bond Paper 500 Sheets 3 164.00 492.00

32.00
007 Stapler 1 32.00

70.00
008 Staple Wire Pack 10 7.00

50.00
009 Paper Bag 50 1.00

1,176.00
010 Wings 5L Powder 12 98.00

2,268.00
011 Joy Diswashing Liquid 800ml 12 189.00

3,790.00
012 Softcare 1 Gallon Liquid Hand Soap 10 379.00

29
 420.00
013 Albatross 100g 12 35.00

1,472.00
014 M. Grade 48 Roll Tissue roll 4 368.00

288.00
015 Trash Bag XL Pack 24 12.00
Total 11,718.00

Building

30
31
Intangible Assets

The Intangible assets are:

 Brand Name: Tara Bai! Resto Bar

 Tara Bai! Resto Bar Logo & Tagline

 Tara Bai! Resto Bar Facebook Page

Utilities

Table 13. Annual Utilities Expense of Tara Bai! Restobar

SOURCE MONTHLY COST ANNUAL COST

BCWD P 1,000.00 P 18,000.00

ANECO P 4,000.00 P 48,000.00

GLOBE P 600.00 P 7,200.00

SOLANE P 2,700.00 P 32,400.00

PHOENIX P 1,000.00 P 12,000.00

LOT RENT P 20,000.00 P 240,000.00

Waste Disposal

Waste will be separated into different elements; separate container for dry and

wet waste in the kitchen. Tara Bai! Resto will (1) reuse any products that can (2) food

left overs are set in container that will be collected by animal owners as food for their

32
animals (3) plastic bottles will be sold to generate extra income (4) and compose food

waste into organic waste. This reduces food waste that ends up in landfills and creates

nutrient rich soil to grow more organic. Tara Bai! Resto supports environmental

benefits of waste management, proper waste disposal to help reprocessed and recycle

to produce new products, helping reduce further consumption of natural resources and

at the same time, it lowers the ultimate needs for waste disposal.

Products and Pricing

Tara Bai! Resto offers products that got the highest votes from the survey

conducted by the researchers.

Product Costing

Table 14. Product Cost and Selling Price for Alcoholic Drinks.

Mark Total Selling

Alcoholic Drinks Cost/Bottle
up Cost Price

480/case
1/L 80 40% 112.00 110
6bot
760/case
Beer Red Horse Stallion 31.67 40% 44.34 45
24bot
960/case
500ml 40 40% 56.00 60
24bot

1267.25/box
London Gin 700ml/1bot. 211.16 40% 295.63 300
12bot.

2583/box
Gin Gilbey’s Gin 700ml/1bot 215.25 40% 301.35 300
12bot.
1104/box
The Bar 1L/1bot 92 40% 128.80 130
12bot.

Tanduay
976/box
Select 700ml/1bot 81.33 40% 113.86 110
12bot
700ml
Rum
Emperador 1020/box
750ml/1bot 85 40% 119.00 120
Light 12bot

33
 933/case
Lime Juice 350ml/1bot 38.86 40% 54.40 55
24bot
3127/box
Tequila Elhombre 1L/1bot 521.17 40% 729.64 730
6bot

Table 15. Product Cost and Selling Price for Non-Alcoholic Drinks

Non-Alcoholic Drinks Total Cost Selling Price

Softdrinks 6.67 20
Juice 9.63 20

Table 16. Product Cost and Selling Price for Pulutan: Short Orders

SHORT ORDERS:
Produ Mar Sellin
Ingredien To Be Cos
Per Unit ct k Total g
ts Used t
Cost up Price
342.75
Pork ¼ pound 25 /Kg 2.9
½tsp
Pepper 120/kg 1
ground

1
Garlic 120/kg 2
tsp.minced

Red/Gree
Pork n Chili 1tsp. 120/kg 4
Sisig Pepper
Mayonnai 40 156.4
1tbsp. 280.70/3.5L 1.42 19.31 160
se % 1
Cooking
3tbsp. 58/kg 1.37
Oil
Soy 146.65/1gall
2tbsp. 0.37
Sauce on
Onion 1pcs. 70/kg 5
Chicahar 2tbsp.crush
20/pack 1
on ed
Lemonsit
1pcs. 30/kg 0.25
o

1pcs.
Squid Medium 260/kg 52
Calamar sized sliced 40 239.7
102.67 240
es % 7
All-
purpose 1 cup 37/kg 9.25
flour

34
 Egg 1 pc. 174/tray 5.8
Bread
¾ cup 59.70/pack 3.73
Crumbs
Salt 1 tsp. 6.80/kg 0.04
½
Pepper 120/kg 1
tsp.ground
Cooking
2 cups 58/kg 29
Oil
Mayonnai
1 tbsp. 280.70/3.5L 1.42
se
Tomato 51.75/1gallo 0.07
¼ tsp.
Ketchup n 4
Chicken 6 pcs.wings 180/kg 10
Chili
¼ tsp. 70/gram 1
powder
All-
1/6 cup 37/kg 1.54
purpose
Black
Chicken 1/8 tsp. 70/35gram 1 40 174.3
pepper 37.29 180
Wings % 9
0.00
Salt 1/8 tsp. 6.80/kg
5
Garlic 1/8 minced 120/kg 2
Cooking 21.7
1 ½cup 58/kg
Oil 5

Table 17. Product Costing and Selling Price for Pulutan: Pica-Pica.

PICA-PICA Total Cost Selling Price

Fries 35.8 50

Chips Nova 21 30

Piattos 23 32

Pic-A 30 42

Mang Juan 21 30

Chippy 23 32

35
Table 18. Drink Combos

Drink Combos
Produ
Price/ Total Mark Selling
ct Sizes Price/Box Total
Bot Cost up Price
Name
Tandu
ay 700 ml 976/box 182.
81.33 81.33 180
Select /1bot. 12bot. 19

Tandu
ay +
Lime 40%
Juice
+ Ice
Lime
Juice 350ml/1 933/box
38.88
bot 24bot.
40.13
Ice
1/bucket 5/kl 1.25
Tandu
ay 700 ml 976/box 138.
81.33 81.33 140
Select /1bot. 12bot. 32

Tandu
ay +
40%
Juice
+ Ice

Juice 173.25/450gr
1/L 9.63
ams
10.88
Ice
1/bucket 5/kg 1.25

Londo
700ml/1 1267.25/box 218.
n Gin 105.6 105.6 220
bot. 12bot. 6

Gilbey
700ml/1 2583/box 384.
’s Gin 215.25 215.25 385
Gin + bot 12bot. 07
Lime The
1104/box 40% 198.
Juice Bar 1L/1bot 92 92 200
+ Ice 12bot. 2
Lime
933/box
Juice 38.88
24bot.
40.13
Ice
1/bucket 5/kg 1.25

36
 5pcs. Stallio
330ml/5 760/case
Stallio n Beer 158.33 239.
bot. 24bot. 159.58 40% 240
n Beer 37
+ Ice Ice 1/bucket 5/kl 1.25

Tara Bai! Restobar will use cost plus pricing for Pulutuan with a product mark

up 40% directs and indirect cost per product offered and 40% mark up on all

beverages. Tara bai! Resto uses a product markup that enables the establishment to

profit while keeping a lower selling price than the competitors.

In the Short Orders pricing, the researchers used a product costing method

where the Total cost is derived by adding the fixed and variable costs and divided by

the number of products that Tara Bai! Resto offers then, multiplied by the product mark

up.

Product Costing

Tara Bai Resto uses these overall costs to plan a variety of business strategies,

including setting product prices. Also, uses product costing to find ways to streamline

product cost to maximize profit. Below are the total fixed and variable cost of Tara Bai

Resto:

Cost Included Total Cost # of # of # of Total

Months Working Products
Days

Utilities per Month 29,300.00 - 26 20 56.35

Salararies per 2,820.00 - - 20 141.00

Day

Total cost of 783,931.25 12 26 20 125.63

Establishment

Total Cost of 55,313.92 12 26 20 8.86

Equipment

37
Total Cost of 56,356.00 12 26 20 9.03
Furniture&Fixtures

Total Cost of 11,718.00 12 26 20 1.88

Supplies

Total : 342.75 X 40% mark-up = 137.1

Table 18. Product Cost Based on Projected Output

Product
2020 2021 2022 2023 2024
Cost

ALCOHOLIC

117,600.0 144,503.6 160,182.2

80.00 130,359.60 177,562.03
Beer 1L 0 2 6

Beer 500ml 40.00 23,520.00 26,071.92 28,900.72 32,036.45 35,512.41

Beer 350ml 31.67 18,621.96 20,642.44 22,882.15 25,364.86 28,116.95

London Gin 211.16 62,081.04 68,816.83 76,283.46 84,560.21 93,735.00

Gilbeys Gin 215.25 63,283.50 70,149.76 77,761.01 86,198.08 95,550.57

The Bar 92.00 27,048.00 29,982.71 33,235.83 36,841.92 40,839.27

124,950.0 153,535.0 170,193.6

85.00 138,507.08 188,659.66
Empe 0 9 5

Tanduay Select 81.33 47,822.04 53,010.73 58,762.40 65,138.12 72,205.60

153,174.0 188,215.9 208,637.3

260.50 169,793.38 231,274.55
Elhombre 0 6 9

NON-
ALCOHOLIC

Softdrinks 8oz 6.67 19,609.80 21,737.46 24,095.98 26,710.39 29,608.47

38
Juice/Nestea 9.63 14,156.10 15,692.04 17,394.62 19,281.94 21,374.03

PICA-PICA

105,252.0 129,330.7 143,363.1

35.80 116,671.84 158,918.02
Fries 0 4 2

CHIPS

Nova 21.00 30,870.00 34,219.40 37,932.20 42,047.84 46,610.03

Piattos 23.00 33,810.00 37,478.39 41,544.79 46,052.40 51,049.08

Mang Juan 21.00 30,870.00 34,219.40 37,932.20 42,047.84 46,610.03

Chippy 23.00 33,810.00 37,478.39 41,544.79 46,052.40 51,049.08

Pic-a 30.00 44,100.00 48,884.85 54,188.86 60,068.35 66,585.76

SHORT ORDERS

107,402.3 119,055.4
29.73 87,406.20 96,889.77 131,972.98
Pork Sisig 1 6

140,267.4 172,356.6 191,057.3

47.71 155,486.41 211,787.12
Chicken Wings 0 9 9

166,242.3 204,273.9 226,437.6

113.09 184,279.59 251,006.13
Calamares 0 3 5

DRINKS COMBO
WITH ICE

278,212.2 341,859.4 378,951.1

94.63 308,398.22 420,067.38
Empe w/ Juice 0 3 8

Tanduay Select 133,711.2 164,300.6 182,127.2

90.96 148,218.87 201,888.03
w/Juice 0 1 3

367,882.2 452,043.4 501,090.1

125.13 407,797.42 555,458.43
Empe w/ Lime 0 4 5

39
Tanduay Select 178,546.2 219,392.6 243,196.7
121.46 197,918.46 269,583.56
w/Lime 0 2 1

London Gin w/ 105,292.5 116,716.8

145.73 85,689.24 94,986.52 129,380.58
Lime 6 0

Gilbeys Gin 150,163.4 184,516.6 204,536.7

255.38 166,456.17 226,728.96
w/Lime 4 7 3

1 Bucket Beer 2,345,826 2,600,348. 2,882,485. 3,195,235 3,541,918.6

159.58
Stallion .00 12 89 .61 8

Projected
Annual Product 4,884,524 5,414,495. 6,001,968. 6,653,18 7,375,052.4
Cost .82 76 55 2.14 0

40
 CHAPTER III

ORGANIZATION AND MANAGEMENT STUDY

Form of Business Organization

The proposed business is a sole proprietorship type business that is owned and

operated by an individual. This is the least complicated, lowest cost and fastest

business entity to form, minimal legal requirements, full control of management and

operations and not separate taxable entity, taxes paid through owner’s personal tax

return. The major disadvantage to a sole proprietorship is unlimited liability, as any

lawsuits from the business will likely include the owner’s personal asset and vice

versa.

Organizational Structure

Figure 11. Tara Bai! Resto Organizational Chart

OWNER/MANAGER

DINING STAFF
* Cashier
KITCHEN STAFF
* Server/ Waiter
* Lead Cook
* Security/
Bouncer * Assistant Cook
* Dishwasher

41
Manpower Requirements

Table 19. List of Job Description, Job Qualifications, Job Orientation/Trainings.

JOB JOB QUALIFICATION/ JOB ORIENTATION/

JOB TITLE
DESCRIPTION REQUIREMENTS TRANINGS

 Female

 At least High  Develop

Manage cash
school graduate customer
and sales
 18-30 year old service skills
transactions in
 Basic math and -general
dining facilities,
computer skills friendliness
Includes
 Trustworthy -greetings
promoting
 Previous -cross selling
services,
experience is an -handling angry-
improving
asset customer
Cashier customer
 Excellent  Store policy
satisfaction
interpersonal  Hands on
answering to
skills with great experienced in
inquiries,
communication up-selling
reporting to the
ability
restaurant’s
 With pleasing  Customer
manager and
personality service training
greeting
 With customer
customers.
service skills -role playing

42
 Takes order, -essentials of

answer greetings and

 Male
questions conversing
 At least high
about the  Menu
school graduate
menu food, knowledge
 18-30 years old
sell’s the training
 Previous
restaurant’s -presentation
experience is an
food and highlighting the
asset
drinks, takes dishes and
Server  Can work well in
payment, beverages
a fast-faced
communicates available
environment
orders with -importance of
 With customer
kitchen staff, allergen and
service skills
seat customer, food safety
 With pleasing
and helps with information
personality
customer  Proper serving

service and etiquette training

cleaning. -importance of

Takes order’s being pleasant

 Male or Female
and serve food and greeting
 At least high
and beverages diners warmly
Waiter/ school graduate
to patrons at as they enter
Waitress  18-30 years old
tables in dining -watch out guest
 Preferably with
establishment. needs
work experience
Check with

43
 customer to  Good  Professional

ensure that communication appearance

they are skills training

enjoying their  With customer -dress code

meals and take service skills requirement

action to  With pleasing

correct any personality

problem.

Communicate

with customer

to resolve

complaints or

ensure

satisfaction.

The one who

 Male
prepare the
 At least high
most of the
school graduate
meals. Design
 25-35 years old
the menu,
 At least 2 years of
Lead Cook review food
work experienced
and often train
in the related field
cooks and
is required
other food
 With customer
preparation
service skills
worker

44
  Male
Provides
 At least
support to
vocational
head chefs.
Diploma/short
Perform variety
course certificate
of cooking
 18-30 years old
duties,
Assistant  Cooking skills
including
Cook  Preferably with
preparing food,
food services
cleaning the
experience
kitchen, plating
 With customer
dishes and
service skills
maintaining
 Pleasing
supplies.
personality

Clean plates,

cups and  Male or Female

utensils put  At least high

away clean school graduate

dishes in  18-30 years old

Dishwasher proper storage  With or without

areas such as work experience

in cabinets or  Exceptional time

racks. management

Responsible skills

for unloading

45
 dirty dishes  Ability to stand or

brought in walk for 8hour

bussers. shifts

 With work

services skills

Clean tables,

taking plates,

utensils and
 Male or Female
drink ware to
 At least high
the kitchen to
school graduate
be washed,
 18-30 years old
make sure
 With or without
diners water
wok experience
glasses are
 Responsible and
Busser full, and reset
hardworking and
tables for the
can multi-task
next service.
 Positive and
Might help
outgoing attitude
waiter and
 With customer
waitress bring
service skills
food out to a

table, restock

utensils,

napkins and

46
 other dining

room needs

Secure

premises and

personnel by

patrolling

properly;  Male

monitoring  With security

surveillance license and

equipment and training certificate

access points;  Preferably with

permitting work experience

Security
entry. Prevents  At least high
Guard
losses and school graduate

damage by  20-50 years old

reporting  Physically and

irregularities; mentally fit

informing  Smart and alert

violators of

policy and

procedures;

restraining

trespassers.

47
Condition of Employment

Tara Bai! Resto will provide the uniforms of the employees. They will wear black

polo shirt as a uniform in the workplace. Kitchen staffs must wear hairnet and apron

inside the kitchen. During statutory holidays Tara Bai! Resto may provide paid time

off to the on duty employees. Tara Bai! Resto will also grant employees period unpaid

absence from work for the following: Pregnancy leave, Parental leave, Family

responsibility leave, be bereavement leave. Employees are eligible for unpaid leave

as they have commenced employment. Tara Bai! Resto is not required to give

employees paid leave for illness.

Tara Bai! Resto employees will have 8 working hours, 30 minutes for meal; all

employees are advised to eat before their duty. All employees are free to dine after

working hours.

For employees who will work more than eight hours in a day, Tara Bai! Resto

will pay them overtime. The exception is when the employer has implemented a

flexible work schedule and has allowed the overtime work. Tara Bai! Resto can

terminate its employee if dissatisfaction with an employee’s poor performance and

attendance problem.

Compensation and Benefits

Tara Bai! Resto employees are eligible to mandatory benefits such as SSS,

Phil Health, and PAG-IBIG which are deducted from their salary. The establishment

offers the minimum CARAGA rates for employee salary which is Php 320.

48
Regular and Special Holidays Compensation:

a. If it is an employee’s regular workday

 If unworked, employee shall be paid 100% of his/her daily rate – (Daily Rate x

100%)

 If worked, employee shall be paid 200% of his/her daily rate for the 8 hours –

(Daily Rate x 200%)

 Excess of 8 hours – plus 30% of hourly rate on said day

b. If it is an employee rest day

 If unworked – 100%

 If worked – 1st 8 hours – plus 30% of 200%

 Excess of 8 hours – plus 30% of hourly rate on said day

Salary Period

The releasing of employee salaries of Tara Bai! Resto is every fifteen (15) days

of the month.

49
Employment Process

Figure 12. Employment Process of Tara Bai! Restobar.

IDENTIFYING VACANCY

PLAN AND PREPARE JOB DESCRIPTION

POST AND PROMOTE JOB OFFERING

Applicantion
-Applicant Letter
-Resume
-Employment Certificate (For Prior Work Experience)
-Police Clearance/Nbi Clearance/Barangay

Appointment Action

Not Qualified Message through

Conduct Interview
Email or Text

Qualified

Employed
Clearance To Start/Training

50
Organizational Policies

Manager/Owner

The manager/owner has the right to terminate his employee for the possible

reason/cause such as the following:

- Poor performance

- Consecutive late and excuses

- Dishonesty

- Stealing

- Insubordination

- Frequent absences and tardiness

- Misbehavior

Operational Policies

1. Customer shall be the priority

2. Business operating time is from 5:00 pm to 1:00 am

3. Employees take turns in purchasing fresh goods

4. Customer can book tables through Facebook page

5. Order cutoff is 12:00 AM

Legal Requirement

Tara Bai! Resto is a sole proprietorship business type that is required to register

in; Department of trade and industry, Local Government Units; Barangay, Mayor’s

51
office, Bureau of Internal Revenue. As to employees, Tara Bai! Resto needs to register

to the following: Social Security System, Philippine Health Insurance Corporation and

Home Development Mutual Fund.

Documentary Requirements for Sole Proprietorship

1. Duly Filled out PBR Sole Proprietorship Form

2. One (1) Valid Government Issued ID of Applicant

Filed by the Representative

1. Letter of Authorization signed by the Applicant

Business Permit and License

The following are the business permits and licenses that are generally required

to all business industries.

1. Barangay Clearance – The barangay clearance is a certificate that the

business complies with the requirements of the Barangay office where the

business is located.

2. DTI Business Name (BN) Registered Certificate – This is the certificate

of registration of the business trade name. It gives the authority to use the

registered business trade name for the business operation. This registration

certificate will also be a requirement to complete the papers required from

other government offices, such as BIR and Local Government Office

(Mayor’s Office).

3. Mayor’s Business Permit – Business have to secure a Mayor’s Business

Permit or the Local Government Office where the business will be located

52
 and operated. This permit is also requirement by the BIR in issuing a BIR

certificate of registration.

4. BIR Certificate of Registration – The BIR Certificate of Registration is a

certificate of registration that the business complies with the requirements

of the BIR. It is used for Annual Payment of Business Taxes as well the

printing and issuance of Officials Business Receipts.

5. SSS Employer’s Registration – The SSS Employer’s Registration is a

certificate of registration that the business complies with the requirements

of the Government. It is used for the Payments Remittance for Business

Employees so that all employees of the business receive full benefits from

the SSS.

6. Phil-Health Employer’s Registration – The Phil-Health Employer’s

Registration is a certificate of registration that the business complies with

the requirements from the Government. It is used for the Payment of Health

Remittance for Business Employees for them to receive health benefits such

as Hospitalization and others.

7. Pag-IBIG Employer’s Registration – The Pag-IBIG Employer’s

Registration is a certificate of registration that business complies with the

requirements from Government. It is used for the payment of Pag-IBIG

Remittance for business employees for them to receive full benefits such as

Housing Loan and others.

8. DOLE Registration – Businesses with five or more employees are

encouraged to register with the Department of Labor of Employment (DOLE)

to monitor their compliance with Labor regulations.

53
Related Laws and Regulations

These are the other legal related laws and regulations of Tara Bai! Resto:

1. Bureau of Fire and Protection Republic Act N0.9514 section 2 it is the

policy of the state to ensure public safety, promote economic development

through the prevention and suppression of all kinds of destructive fires and

promote the professionalization of the fire service as a profession.

2. Food and Drug Administration to ensure the health and safety of food

and drugs made available to public. Hazard Analysis and critical control

points (HACCP) to enhance food safety management and product quality.

3. Department of Labor and Employment (DOLE) to protect the rights and

welfare of workers and to avoid labor cases filed against the establishment.

4. Environmental Law Republic Act No. 9003: Ecological Solid Waste

Management Act 2000. The proper way of segregation and disposal waste

is also a contributing factor that the company supports RA 9003.

PROJECT TIME TABLE

Table 20. Tara Bai! Resto Project Time Table

Activities Task Predecessor Start Date Finish Date Duration

A. Feasibility None Aug 1, 2019 Oct 31, 92 Days

Study
2019

B. Pulling up of A Nov 1, 2019 Nov 30, 30 Days

Equity 2019

C. Registration B Dec 1, 2020 Dec 15, 15 Days

2020

54
D. Establishment B Dec 1, 2020 Jan 15, 62 Days
of perimeter 2020
and building
E. Process and D Jan 20, 2020 Jan 31, 15 Days
Installation of 2020
Water and
Electricity
F. Orders and D Feb 1, 2020 Feb 29, 29 Days
receipt of 2020
Equipment,
Supplies,
Furniture and
Fixtures
G. Installation of D Feb 1, 2020 Feb 29, 29 Days
Equipment, 2020
Supplies,
Furniture,
Fixtures
H. Hiring and G Feb 1, 2020 Feb 29, 31 Days
Training of 2020
Personnel
I. Start of H March
Operation 1,2020

CHAPTER III

FINANCIAL ASPECT

55
 The financial aspect of Tara Bai! Resto projects how much start-up capital is

needed, its type of business model, the payback period, breakeven point of sales ,

return of investment and other financial considerations. It shows what expenses to

spend and to the projected sales and profits for the five years of operation of the

business are. The data being provided is the researcher’s basis on the gathering

data’s, where the assumptions had been considered.

Capital Requirement

As the business started, the capital budgeted would be 1,100,000.00. The said

budget is estimated based on the result of the gathered cost of establishment,

supplies, furniture and fixtures and expenses needed to start the business.

Financial Assumption

1. The business operation will start on March, 2020 and will operate

continuously using a calendar year.

2. The business capital will be 1,100,000 to operate Tara Bai! Resto.

3. The total fixed assets are estimated to be 895,600.25.

4. Annual payment for the leasing of lot 240,000.

5. Purchases for the first year estimated to be 306,659.68 for 1 year.

6. Salaries and wages are based on the prescribed wage order by the

Department of Labor and Employment in CARAGA.

7. The business assumed 61.80% as the market share of Tara Bai! Resto based

on the demand supply gap analysis.

8. The days of operation for a worth is 26 days.

9. The equipment’s acquired will be paid on cash, and there are no liabilities.

56
Payback Period

Tara Bai! Resto invested the amount 1,100,000.00 where it shows the period

that requires to recover the money spent in the business. Money invested divided

into the net annual cash inflow to get its express in years/months.

𝑰𝒏𝒊𝒕𝒊𝒂𝒍 𝑰𝒏𝒗𝒆𝒔𝒕𝒎𝒆𝒏𝒕
𝑷𝑩𝑷 = ( )
𝑨𝒏𝒏𝒖𝒂𝒍 𝑵𝒆𝒕 𝑪𝒂𝒔𝒉 𝒊𝒏𝑭𝒍𝒐𝒘

𝟏, 𝟏𝟎𝟎, 𝟎𝟎𝟎. 𝟎𝟎
𝑷𝑩𝑷 = ( )
𝟏, 𝟔𝟑𝟒, 𝟑𝟖𝟓. 𝟑𝟏

=. 𝟔𝟕𝟑𝟎 𝒐𝒓 (𝟖 𝒎𝒐𝒏𝒕𝒉 𝒂𝒏𝒅 𝟐 𝒅𝒂𝒚𝒔)

TARA BAI! RESTO

STATEMENT OF CHANGES IN OWNERS’ EQUITY

57
 5 Year Projection

Year 1 Year 2 Year 3 Year 4 Year 5

Initial capital 1,100,000.00 2,583,623.15 4,319,530.39 6,335,300.90 8,661,513.99

add:
additional
capital - - - -

income 1,483,623.15 1,735,907.24 2,015,770.51 2,326,213.10 2,792,195.12

less:
Withdrawal

Ending
Balance 2,583,623.15 4,319,530.39 6,335,300.90 8,661,513.99 11,453,709.11

TARA BAI! RESTO

STATEMENT OF FINANCIAL PERFORMANCE

5 Year Projection

Year 1 Year 2 Year 3 Year 4 Year 5

Sales
8,343,720.00 9,249,013.62 10,252,531.60 11,364,931.28 12,598,026.32
Revenue

Less: Product
Cost 4,884,524.82 5,414,495.76 6,001,968.55 6,653,182.14 7,375,052.40

Gross profit 3,459,195.18 3,834,517.86 4,250,563.04 4,711,749.13 5,222,973.92

Gross profit
ratio 0.41 0.41 0.41 0.41 0.41

Less: General
and Admin
Expenses

Gross
Salaries 879,840.00 879,840.00 879,840.00 879,840.00 879,840.00

Cellular Load 7,200.00 7,200.00 7,200.00 7,200.00 7,200.00

Electricity 48,000.00 49,934.40 51,946.76 54,040.21 56,218.03

Water 12,000.00 12,483.60 12,986.69 13,510.05 14,054.51

58
Lot Rent 240,000.00 240,000.00 240,000.00 240,000.00 240,000.00

LPG 32,400.00 33,705.72 35,064.06 36,477.14 37,947.17

Gasoline 12,000.00 12,300.00 12,607.50 12,922.69 13,245.75

Supplies 11,718.00 12,010.95 12,311.22 12,619.00 12,934.48

Mandatory
Benefits 81,141.60 81,141.60 81,141.60 81,141.60 81,141.60

13th Month
Pay 73,320.00 73,320.00 73,320.00 73,320.00 73,320.00

Depreciation 100,365.06 100,365.06 100,365.06 100,365.06 100,365.06

Total
General and
Admin
Expense: 1,497,984.66 1,502,301.33 1,506,782.89 1,511,435.76 1,516,266.60

Net income
before tax 1,961,210.52 2,332,216.53 2,743,780.15 3,200,313.38 3,706,707.31

Less: Income
Tax 477,587.37 596,309.29 728,009.65 874,100.28 914,512.19

Net income PHP PHP PHP PHP PHP

after tax 1,483,623.15 1,735,907.24 2,015,770.51 2,326,213.10 2,792,195.12

Net income
ratio 0.43 0.45 0.47 0.49 0.53

TARA BAI! RESTO

STATEMENT OF CASH FLOW

(Direct Method)

5 Year Projection

Year 1 Year 2 Year 3 Year 4 Year 5

Cash Flow of Operating

Activities

8,343,720. 9,249,013. 10,252,531 11,364,931 12,598,026.

Cash received from Sales 00 62 .60 .28 32

59
 4,884,524. 5,414,495. 6,001,968. 6,653,182. 7,375,052.4
Cash paid for Production 82 76 55 14 0

Cash paid for salaries 879,840.00 879,840.00 879,840.00 879,840.00 879,840.00

Cash paid for cellular load 7,200.00 7,200.00 7,200.00 7,200.00 7,200.00

Cash paid for electricity 48,000.00 49,934.40 51,946.76 54,040.21 56,218.03

Cash paid for water 12,000.00 12,483.60 12,986.69 13,510.05 14,054.51

Cash Paid for Rental of land 240,000.00 240,000.00 240,000.00 240,000.00 240,000.00

Cash paid for LPG 32,400.00 33,705.72 35,064.06 36,477.14 37,947.17

Cash paid for Gasoline 12,000.00 12,300.00 12,607.50 12,922.69 13,245.75

Cash paid for Supplies 11,718.00 12,010.95 12,311.22 12,619.00 12,934.48

Cash paid for Madatory

Benefits 81,141.60 81,141.60 81,141.60 81,141.60 81,141.60

Cash paid for 13th Month 73,320.00 73,320.00 73,320.00 73,320.00 73,320.00

Total cash paid 548,534.27 594,686.97 642,710.32 692,680.10 641,257.94

Net cash provided from 6,830,678. 7,411,119. 8,051,096. 8,756,932. 9,432,211.8

operating activities 69 00 70 94 9

PHP PHP PHP PHP PHP

Cash flow investing 1,513,041. 1,837,894. 2,201,434. 2,607,998. 3,165,814.4
activities 31 62 90 34 3

Cash received from initial 1,100,000.

Investment 00

Cash paid for building 783,931.25

Cash paid for purchase of

furniture and fixture 63,524.00

Cash paid for purchase of

equipment 55,313.92

Total cash paid 902,769.17

Net cash provided from

investing activities 197,230.83

1,710,272. 3,548,166. 5,749,601. 8,357,600.0

Cash Balance Beg. - 14 76 66 0

60
 PHP PHP PHP PHP PHP
1,710,272. 3,548,166. 5,749,601. 8,357,600. 11,523,414.
Net cash flow 14 76 66 00 43

TARA BAI! RESTO

BALANCE SHEET

5 Year Projection

YEAR 1 YEAR 2 YEAR 3 YEAR 4 YEAR 5

Current Asset

Cash 1,710,272.14 3,548,166.76 5,749,601.66 8,357,600.00 11,523,414.43

Fixed Asset

Building 783,931.25 783,931.25 783,931.25 783,931.25 783,931.25

Furniture and
Fixture 63,524.00 63,524.00 63,524.00 63,524.00 63,524.00

Office
Equipment 55,313.92 55,313.92 55,313.92 55,313.92 55,313.92

Accumulated
Depreciation -100,365.06 -200,730.12 -301,095.19 -401,460.25 -501,825.31

OWNERS
EQUITY

Tara Bai!
Resto Capital

Total 2,734,385.31 4,466,845.12 6,301,354.54 8,242,049.75 10,396,651.61

61
 TARA BAI! RESTO

NOTES OF STATEMENT OF COMPREHENSIVE INCOME

Note 1. Salaries Expense

Position Daily Salary Monthly Salary

Manager 500 13,000

Cook 400 10,400

Cashier 320 8,320

Server 320 8,320

Waiter 320 8,320

Dishwasher 320 8,320

Busser 320 8,320

Security Guard 320 8,320

Total Monthly Salary 73,320

The total amount of annual salaries expense of Tara Bai! Restobar is Php 879,840.

Note 2. Lot Rent Expense

20,000 (Lease per month)

X 12
240,000

The total annual rent expense of Tara Bai! Resto is 240,000.

62
Note 3. Utilities Expense of Tara Bai! Resto.

SOURCE MONTHLY COST ANNUAL COST

Water P 1,000.00 P 12,000.00

Electricity P 4,000.00 P 48,000.00

Load P 600.00 P 7,200.00

Solane P 2,700.00 P 32,400.00

Note 4. Transportation Expense of Tara Bai ! Resto.

1,000.00

X 12.00

12,000.00

The total annual expense for transportation are 12,000.00

Note 5. Permits and Licensing Expense of Tara Bai! Resto.

Mayor’s Permit 2,987

Department of trades and Industry 230

Barangay Clearance 50

Bureau of Internal Revenue 1,830

Total 5,097

63
Note 6. Mandatory Benefits to Employees of Tara Bai! Resto.

SSS PHIC HDMF TOTAL

Manager 736.7 137.5 100 974.2

Cook 589.3 137.5 100 826.8

Cashier 589.3 137.5 100 826.8

Server 589.3 137.5 100 826.8

Waiter 589.3 137.5 100 826.8

Dishwasher 589.3 137.5 100 826.8

Busser 589.3 137.5 100 826.8

Security Guard 589.3 137.5 100 826.8

6,761.8 x 12 = 81,141.6

The total mandatory benefits to the employees are 81,141.6

Note 7.13th month Pay

Manager 13,000.00

Cook 10,400.00

Cashier 8,320.00

Server 8,320.00

Waiter 8,320.00

Dishwasher 8,320.00

64
 Busser 8,320.00

Security Guard 8,320.00

Total 73,320.00

Note 8. Depreciation Expense

The total depreciation expense of Tara Bai! Resto is Php 100,365.06. It is

calculated by dividing the cost of furniture and equipments by their useful life.

Note 9. Income Tax

Based on the income tax table shows above Tara Bai! Resto rate 32% of excess

over 2,000,000.00 and has Php 477, 587.37 tax for year 1.

Example:

Year 1:

(2,172,997.98 – 2,000,000.00) x 32% + ( 490,000.00) = PHP 477, 587.37.

65
Financial Ratios and Analysis

Profitability Ratio

Profitability ratio is a financial analysis where it means it measures and

evaluates Tara Bai! Resto to generate profit that is relative to its revenue, assets,

operating cost and owners’ equity of the projected five years operation. The overall

performance and effectiveness of the firm is measured and showed.

Return of Investment

𝑵𝒆𝒕 𝑰𝒏𝒄𝒐𝒎𝒆
𝑹𝑶𝑰 =
𝑪𝒐𝒔𝒕 𝒐𝒇 𝑰𝒏𝒗𝒆𝒔𝒕𝒎𝒆𝒏𝒕

Year 1 Year 2 Year 3 Year 4 Year 5

Net
1,634,385.31 1,732,459.81 1,834,509.43 1,940,695.21 2,154,601.87
Income
Average
Total 6,382,509.48 6,916,797.09 7,508,751.44 8,164,617.90 8,891,319.01
Assets
Return on 25.61% 25.05% 24.43% 23.77% 24.23%
Investment

Return on Investment is the common profitability ratio where it deals with the

money invested and the return realized on that money invested based on the net profit

of the business. The business gives a faster ROI after 5 years, and it is nearly constant

where it shows how the establishment performs well in 5 years.

66
Net Profit Margin

Net Profit Margin= Net Income after Tax

Net Sales

Year 1 Year 2 Year 3 Year 4 Year 5

Net Income
1,735,907.24 2,015,770.51 2,326,213.10 2,792,195.12
1,483,623.15
Net Sales
3,459,195.18 3,834,517.86 4,250,563.04 4,711,749.13 5,222,973.92

Net Profit
42.89% 45.27% 47.42% 49.37% 53.46%
Margin

Net Profit Margin expressed as a percentage, and it measures how many pesos

of sales the business keeps in earning. The result shows that in 5 years the net profit

margin increases.

Gross Profit Ratio

Gross Profit Ratio= Gross Profit

Sales Revenue

Year 1 Year 2 Year 3 Year 4 Year 5

Gross
Profit 3,459,195.18 3,834,517.86 4,250,563.04 4,711,749.13 5,222,973.92

Sales
Revenue 8,343,720.00 9,249,013.62 10,252,531.60 11,364,931.28 12,598,026.32

Gross
Profit 0.41 0.41 0.41 0.41 0.41
Ratio

Gross profit ratio is the indicator of Tara Bai! Resto financial health for the

projected five years. It tells how much gross profit every peso the company is earning.

The higher gross profit indicates that Tara Bai! Resto can make a reasonable profit on

sales for its five years of operation.

67
 CHAPTER V

SOCIO-ECONOMIC STUDY

Benefits of Employees

There will be job opportunities, which increased the employment rate for

Butuanon’s. It increases their income as well as stabilizes its finances that resulted in

high standard of living.

Benefits to Government

The government earns income from the propose business through payment

from Permits, licenses, income tax return and minimize unemployment rate. Using this

income is one of the contributing factors of the government to create projects and

programs to improve the standard quality of living for the people.

Company’s Responsibility to:

Owner

 To run the business efficiently

 Proper utilization of capital and other resources

 Growth and appreciation of capital

Investors

 Ensuring safety of their investment

 Regular payment of interest

 Timely repayment of principal amount

68
Employee

 To provide a healthy working environment

 To grant regular and fair wages

 To provide welfare services

 To provide trainings

 To provide reasonable working standard and norms

 Proper recognition of efficiency and hard work

Suppliers

 T give regular orders for purchases of goods

 To deal on fair terms and conditions

 Timely payment of dues

Customers

 Products and services must be able to take care of the needs of the customers

 Price of goods and services will be reasonable and affordable

 Grievances of the customers if any must be settled quickly

 There must be regularly in supply of goods and services

Competitors

 Not to defame competitors through false or ambiguous advertisement

Government

 Payment of fees, duties and taxes regularly as well as honestly

 Not to indulge in monopolistic and restrictive trade practices

 Conforming to pollution control norms set up by government

69
Society

 To generate employment

 To preserve and promote social and cultural values

 To protect environment

70
Questionnaire

The ff. is designed to gather data about the researcher’s study of Tara Bai! Resto in

Butuan City. The researcher seeks to find out information that will be useful for the

conduct of study. Your contribution will be great help. Kindly check your response.

Name (Optional): ___________________________

Gender: _____

Age: ________

Location: ___________

1. Do you go to restobars?

__ Yes __ No

2. Which restobars do you go to?

__ Moffs Restobars __ Spin 360

__ Simple Menu __ Dart Vader

__ Woodstock Restobar __ Juan Supremo

__ Boys Bar __ Harley’s Place

__ Others (Pls.Specify) ______________

3.) Have you been into a retro-vintage style restobar in ButuanCity ?

__YES __ NO
 If YES, where it is?
____________________________

 If NO, are you willing to avail their services?

__YES __NO

 If YES, what services are you willing to avail in a retro-vintage restobar?

__Drinks only __Rice meal combo
__Drinks combo + Ice + Chasers __ Pulutan
__Others (Pls. Specify) __________________
 If you choose to avail Drinks Only:

71
4.)What beverages do you prefer for;
Non-Alcoholic Drinks Alcoholic Drinks
__Softdrinks __Beer
__Fruit Shake __Gin
__Juice __Rum
__Ice Tea __Vodka
__Four Season __Tequila
__Lemonade __Whiskey
a) How much are you willing to pay for non-alcoholic drinks?
__50-70 __71-90
b) How much are you willing to pay for alcoholic drinks?
__100-300 __301-700
 If you choose to avail Drinks + Ice + Chasers:
a)What will you avail ?
__Rum +Lime Juice + Ice
__Rum + Juice +Ice
__Gin + Lime Juice + Ice
__Gin +Juice + Ice
__Vodka +Juice +Softdrinks + Ice
__5pcs. Stallion Beer + Ice

b) How much are you willing to pay ?

__200 - 400 __401 - 600
 If you choose to avail Rice Meal Combo:
a)What will you avail ? (Choose 5 of your choice)
__ Rice+ 1pc. Chicken Leg +Nestea
__ Rice+ 4pcs. Chicken Wings +Nestea
__ Rice +Pork Sisig +Nestea
__Rice + Pork Chop + Nestea
__Rice + Pork Adobo + Nestea
__ Rice + Chicken Adobo + Nestea
__ Rice + Fried Bangus + Nestea
__ Rice +Lumpia Shanghai + Nestea

72
 __ Rice +Sotanghon + Nestea
__ Rice + Grilled Tuna + Nestea
__ Rice + Crispy Pata + Nestea
__ Rice + Calamares + Nestea

b) How much are you willing to pay for rice meal combo?
__210-250 __260-300

5.)What pulutan will you avail ?

__Pica-Pica __Short Orders

 If Pica-Pica:
__Fries __Chicharon
__Chips __Fish Cracker
__Peanut __Others(Pls. Specify)
_________________
a)How much are you willing to pay for your choice?
__55-65 __66-75

 If Short Orders:
__Pork Sisig __Onion Rings
__Calamares __Crispy Pata
__Chicken Wings __Others(Pls. Specify)
_________________
b)How much are you willing to pay for choice?
__150-190 __200-270

6.) Would you like to use musical instruments in a retro-vintage style restobar?
__YES __NO
 If YES, what musical instrument will you use?
__Guitar __Sounding Box/Canjo
__Bar Chimes __ Tambourine
__Others (Pls. Specify _________________

7.) A restobar encourages customer to set aside mobile phones for the whole dining
experience. They can use it for taking pictures while waiting for their orders, once the
orders are serve they will have a basket for the mobile phones. Are you willing to dine
for that experience?
__YES __NO
 If Yes, what are your possible reasons?

73
 __To enjoy conversation
__To enjoy dining without interruption
__To be less distracted
__To not divide attention
__Others (Pls. Specify)
____________________________

8.) If there is a retro-vintage style restobar named “Tara Bai! Resto” to be established
in Butuan City that offers services/products mentioned above, are you willing to avail?
__YES __NO

74