KUSINA NI OPPA

A Filipino-Korean Cuisine

MARCH 5, 2018
GROUP 1
11-Perseverance
I. EXECUTIVE SUMMARY

Nowadays, we cannot deny that Filipinos especially teens were inclined in Korean
culture. In order to be on trend our business came up with the idea of establishing a
Filipino-Korean cuisine named Kusina ni Oppa.
Competition in this field is enormously high but what makes us stand out is its
two specialties, the kimbap embutido paired with red iced tea that can makes us feel
we are really in Korea and at the same time, in the Philippines.
The business plans to create 48 meals a day amounting to P35- P50 which is not
that big to consume for a food. The restaurant will have a profit of P13-P15
depending what combination the customers want to take in order to support their
daily operating expenses.
There are series of forecasted sales quantity, sales price, cost per unit and net
income and the business shows a positive survival rate as it still generate profit even
if the costing of each component is unstable.
In summary, we conclude that our dishes can realize a profit, however, it is a long
term project. We intend to work towards this end as the additional income will
provide a good complement to our present income base. We will take pride in
knowing that we generated income from a resource that may otherwise disappear.
II. STUDY BACKGROUND

A. BRIEF HISTORY OF THE COMPANY

On year 2012, the Koreans' culture started to be known and embraced by

the Filipinos. This made a way for a Korean national, Dara, together with her
Filipino friend, Paulo, to come up in building up a business since they both have
the capability to do so. This business happened to be a restaurant named Kusina ni
Oppa. The said restaurant was under the partnership of the two which offers food
products. Kusina ni Oppa's main product was similar to Koreans' kimbap but
what made it somewhat unique is that, its middle holds a slice of the Filipino style
embutido and other Filipino cuisines such as afritada and adobo.
The restaurant also offers red and sweet lemonade iced tea that will
compliment with their main product. Its products were surely influenced by the
owners' varied cultures and interests. They also collaborated and agreed to offer
food products that will give the customers the taste of their countries. As of now,
the restaurant opens at 8:00 am to 9:00 pm every weekdays and 8:00 am to 10:00
pm during weekends.
For this is the twos first independent business, they are both looking
forward for its future expansion and they believe that franchising could bring a
great impact when it comes to the growth of the business.

B. MISSION AND VISION

MISSION

As a business with goals, Kusina Ni Oppa restaurant’s objective is to

ensure that the highest level of service, professionalism, courtesy and
thoughtfulness is consistently given to every guest and every staff member. We
wish to make the costumers feel our creative touch in every dish that we will
make. Our main focus will be commitment to service excellences a team through
establishing, implementing, excelling in our service standards. From the classic
tasting food to new and exciting creation that will make any dish better and
exciting, Kusina ni Oppa aims to add stimulating brand new taste hat will capture
the hearts of anyone who will eat from us.

VISION

Provide the best tasting innovative food and services that especially meet
customers' expectations and our competitors' capabilities while continuously
improving our manufacturing processes. As we have that goal, we will work hard
to achieve and make it fulfilled. We aim 3 years for our business to be successful
and be known by the crowd. And if that would be possible to occur we would like
to promote this business in a wider environment, making different branches first
in our locality then outside our country as well.
 C. PRODUCT/SERVICE OFFERINGS
The business named Kusina ni Oppa is inclining to offers different kinds
of dishes that is a combination of Filipino and Korean cuisines. At first, we will
offer three main dishes and two beverages that our customers and clients will
savor since we are only in this field. But, we will only introduce one of our main
dishes and one of our beverages.

Kusina ni Oppa Main Dishes

 Kimbap Embutido
 Kimbap Adobo
 Kimbap Afritada

Kusina ni Oppa Beverages

 Red Iced Tea

 Sweet Lemonade Iced Tea
For our main dish which will be the main product in our restaurant will
have these ingredients:

Kimbap Embutido

Price per serving: Php 50

Ingredients for Servings: 16

Daily (For 16 servings)

Ingredients
Unit Price Qty Price
Ground Pork (80/kg) 0.36 28.8
Green peas (24/pack) 0.3 7.2
Egg (5/pc) 1.2 6
Sweet Pickle Relish (40/kg) 0.06 2.4
Brown Sugar (40/kg) 0.3 2.4
Cheddar Cheese 90 g 34.8 11.52
Flour g 1.2 1.2
Seasoning g 0 0.48
Carrots (10/pc) 0.48 4.8
Salt (12/kg) 0.06 0.72
Pepper g 0 1.2
Potato (10/pc) 0.96 9.6
Evaporated Milk ml 33.6 8.4
Seaweed Sheet 18.8/sheet 9.6 180.48
Glutinous Rice (60/kg) 1.8 108
Total 373.2
 Other products:
Kimbap Afritada
Price per servings: Php 45
Ingredients for servings: 16

UNIT TOTAL
ITEM PRICE COST
(Php) (Php)
Pork Belly 185 61.66
Potato 60 20
Carrots 140 28
Tomato 40.50
40.5
Sauce
Garlic 5 5
Onion 60 6
Green Bell 80
8
Pepper
Red Bell 80
8
Pepper
Cooking 20
10
Oil
Salt 5 2.5
Pepper 10 5
Seaweeds 188 (10
75.2
Sheets sheets)
Glutinous 60
45
Rice

Kimbap Adobo

Price per servings: Php 40

Ingredients for servings: 16

UNIT TOTAL
ITEM PRICE COST
(Php) (Php)
Pork Belly 185 61.66
Garlic 5 7.5
Onion 60 12
Vinegar 12 6
Soy Sauce 11.75 5.72
Cooking 20
10
Oil
Salt 5 2.5
Pepper 10 5
Water Provided
Seaweeds 188 (10
75.2
Sheets sheets)
Glutinous 60
45
Rice
 For our beverages we will offer to two drinks as the main product of our business. These
are the following:

Red Iced Tea

Price for servings: Php 35

Ingredients for Servings: 24

UNIT TOTAL
ITEM PRICE QUANTITY COST
(Php) (Php)
Red zinger tea 165.19 4/5 pack
99.114
bags
Raspberry 253 4/5 pack
151.8
zinger tea bags
Orange 15 4 pcs. 45
Lemon 20 4 pcs. 60
Water Provided
Ice tubes 16 2 1/4 kg 36

Sweet Lemonade Iced Tea

Price for servings: Php 35

Ingredients for Servings: 24

UNIT TOTAL
ITEM PRICE QUANTITY COST
(Php) (Php)
Tea bags 140 4/5 84
Lemonade 326.50 ½ gal.
122.4375
Concentrate
Mint leaves 36 2 packs 54
Lemon 20 4 pcs. 60
Water Provided
Ice tubes 16 2 1/4 kg 36

Through these menus that we would like to serve and as they purchase our
product, it can solve their hunger and once they eat and go to our restaurant they
will feel that they are in the Korea but at the same time in the Philippines because
of the ambiance if the restaurant and because the foods are affordable. While
waiting for the food to serve, the customers and clients can take a picture in our
restaurant and post it in their social media because our restaurant has a free
internet connection for the convenience of the customers and client.

Product Innovation
As time goes by, our restaurant Kusina ni Oppa will offer more products.
We will add more dishes that are combination of Filipino and Korean cuisines in a
form of kimbap. We will offer side dishes and desserts that kids, teenagers or
adults will really love. For the beverages, we will offer alcoholic beverages for
adults like wine and beer. In our research, wine or beer is the most
complementary drinks for kimbap. For the kids and teenagers, we will offer
different kinds of iced tea and other kinds of juice. We will also offer more kinds
of combo meals for the customers that need to save their money but like to eat
Korean foods and like to experience being in Korea. We will also offer mega
gabsjin sigsa which is a combo meal with a side dish but it is affordable. We will
also offer meals for groups or for families which are affordable and can satisfy
them. We will offer pasta that is a combination Filipino and Korean cuisines.
When our business go well according to the plan, we will offer different kinds of
dishes in one plate but the price is the same. We also give the opportunity to the
customers to make their own kimbap with a combination of different kinds of
Filipino cuisines and it is affordable. Our products are more affordable compare
to the actual product from Korea but in our restaurant the customers will
experience the culture of Filipino and Korean. The customers especially teenagers
will surely enjoy the foods and the ambiance of our restaurant.
III. OPPORTUNITIES AND THREATS

OPPORTUNITIES
The following are the possible opportunities for the business:

 Competitor weaknesses
 Market development
 Government’s support in growing local market
 Growing food businesses
 Always prioritize the customers

THREATS
The following are the threats the business may encounter:

 Economic changes
 New competitors
 Near business competitors
 More business that offers the same product
 Dissatisfied customer
IV. MICROENVIRONMENTAL ANALYSIS

In this part, we discuss the six factors of microenvironmental analysis that will affect
our business.

A. THE COMPANY

The business is going to have one restaurant and one location in the country as of
the moment because it is the first one that the said partnership will open. Kusina ni Oppa
is a partnership-operated store and a licensed restaurant that will be established as the
premier purveyor of the finest combined Filipino and Korean foods in the country while
maintaining our uncompromising principles while we grow. It recognizes that
profitability is essential to our future success for it is committed to a role of
environmental leadership in all facets of our business.

In order to operate the business that persons needed are a chef, dishwasher, waiter
and cashier.

B. SUPPLIERS

Our supplier will be the local market. Our ingredients to make our main dish,
kimbap embutido and red iced tea; and other products such as kimbap afritada, kimbap
adobo and sweet lemonade iced tea will be bought from the market, it will be self-made
by our trusted chef. We chose the local market to be our supplier to reduce product cost
and increase value to customers.

C. MARKETING INTERMEDIARIES

The restaurant will be distributed with the use of advertisements through social
media accounts and flyers that includes the operation hours, location, logo of the
restaurant and its social media accounts. It is chosen and made properly to help the
business to operate as efficiently as possible. After two years, Kusina ni Oppa is planning
to be featured in some magazines and newspapers to promote and advertise our
restaurant.

D. CUSTOMERS

Our product will mainly run and serve a combination of Filipino and Korean
cuisines that our clients especially teenagers would really enjoy since many teenager
today really like Korean stuffs. Kusina ni Oppa did not expect specific kinds of
customers since everyone is welcome, Kusina ni Oppa is for all of the generation. Also
because the uniqueness and all different individuals of all ages that would intake and
accept this for its best tasting products. We can succeed in our business by the means of
the products we have as it contains simple and unique designs wherein we can attract and
impress others by sharing the combined Filipino and Korean cuisine and can persuade
them to buy our products. Our restaurant wants this legacy to begin in a simple and small
manner. We want our restaurant to be known as a bare yet unique kind of Filipino and
Korean restaurant that offers appetizing dishes that will pass the taste of not just of
Filipino people but also people around the world. We want our customers to feel varied
satisfaction towards our products.

Hoping that from plain delicious dish they can feel thriftless gratification to make
them sense contentment. Our service and delicious products are our strengths in gaining
in this industry. Since we are new to this industry field, different competitors who are
 known and has fond customers could be the competitors and threat within us which is
located also in the setting we placed our establishment. The weaknesses we will have are
our customers as well. By the set of our location it will be an opportunity to gain earnings
which will also be an opportunity for us to be known in the locality and sooner or later
our goal to be known in other places.

E. COMPETITION

Competitions in the market always happen. We know that in this field, great
competitors await us and Jonglo is our competitor in this kind of business. Our edge is
that we have our own recipes, the place or the setting of our restaurant and also among all
the restaurants is that we offer a Korean cuisines combined with Filipino cuisines. Our
customer’s satisfaction would be our best desire above all. Because of that, one of our
goals is to create quality products. Our service will be most especially being rendered to
them with harmony in relation. As for our competitive edge, it is also an advantage for us
what would be the location of our resto. The reason is that, the location is consists of all
our target markets that we want to serve because that setting is visited with lots of people.

We need to be competitive since competition is always present in the market. The

ambiance also of our restaurant is like eating in Korea and the way customers eat will be
using their hands like what Filipinos do when eating. But also we can say that this will be
possible for us to be successful in what we want to achieve for our business and also for
the competitors that we have. Positivity, motivation and passion would be our key to
success.

F. PUBLICS

If other workers are available or has finished tasks in their certain duties, our
relation and responsibility is to help the other members to accomplish other’s tasks.
These would be our routine and with values within. By the use of social media, we will
create accounts, give off flyers, and advertise our restaurant if affordable which we will
use to promote it easily in our costumers so we can attain our goal.

We will also assure that our soon-to-be employees have experienced proper
trainings or have certification to assure that they are competent on their future job for the
benefit of our customers. We will investigate and create surveys to reach our customer’s
satisfaction and what the costumer’s wants. This is in the purpose of improving and
managing our resto imperfections.

Through our technologies and equipments that will be used, it can make us gain the
profits that we desire and regain the capital we used in starting this business. Every
worker will work hard and excess effort to generate our gaining.

V. STRENGTHS AND WEAKNESSES

STRENGTHS
The following are the strengths of our business:

 Good location
 Great customer service
 Restaurant will contribute positively to our environment
 Service and product are gaining in our industry
 An extraordinary contemporary restaurant design
  Affordable prices
 Low capital

WEAKNESSES
The following are the weaknesses or the weak points of the business:

 High operating cost

 Limited menu range
 Limited parking situation
 Limited space
VI. THE MARKET

A. MARKET SIZE

We ensure that our pricing will reflects the value and quality of our
product. We deliver the high-value product wherein we did not discount heavily
or compete on price, because we minimize pricing conflicts with any competitor.
We focus on innovating our product to keep costs low so we can still make a
profit. In addition, we understand how much profit our restaurant needs to
generate. We will be far more effective in considering discount promotions. We
will know exactly how low we can go and still be profitable. Our pricing strategy
will also depend on how sensitive our customers are to price fluctuations. If the
customers are extremely sensitive, we may be better off at a much lower price
with substantially greater volume, it will help us to estimate how a price can
change the impact of our revenue. For our business to increase value, we can both
increase the perceived benefits and reduce the perceived costs so we can get the
desired service of our product and the ability to satisfy the needs of the customer.
We also understand both the customer and society's view in terms of price as well.

B. MARKET NEEDS
Customers have desired benefits for using products, such as to feel better
or lose weight. In addition, customers in different geographical regions may have
certain reasons why they buy products. The key is to develop a typical profile of
average customer and determine primary needs.
Food is the most important thing we people need in order to satisfy us and
our business could see that the market is looking for something new especially in
terms of the kinds of food they eat. This thought is particularly classified as the
needs of the market. They want something that is affordable, new to their taste,
and would really satisfy them. Our product will definitely be a new taste for them.
It is inspired by the Korean culture which is in demand in our country today and
that’s what people especially those who are Korean drama fanatic look and crave
for. We are certain that our product will satisfy the needs of our customer by
giving them a good dish that will be able for them to taste again and again.
VII. MARKETING OBJECTIVES

Marketing objectives are goals set by a business when promoting its products or
services to potential consumers that should be achieved within a given time frame.
With that, setting clear objectives in a business is important to attain the goals of the
business and the needs of the market. Our marketing strategy include increasing
product awareness so that more people will appreciate and be convinced with our
product, providing information about product features so that they will be aware of
what our product contains of, reducing consumer resistance to buying the product
through engaging more people and convincing them with the satisfaction that our
product can give, increasing revenue and profits, increasing number of new visitors,
identifying additional sources of revenue and profitable expansion opportunities,
launching new products or services, and enhancing customer relationships.
VIII. MARKETING STRATEGIES

Marketing strategies will help the business get unlimited customers and
dramatically contribute to its success. It includes the business' target market, brand
positioning, pricing strategy, distribution strategy, and advertising and promotions
strategy.

A. PRODUCT/SERVICE STRATEGY

1. TARGET MARKET

Our restaurant, Kusina ni Oppa, would be very accommodating to

families, small group of friends, and young individuals. In this case, this resto
would be having all the people of any age as its target market since its food
offerings would be suitable and quite appreciative to every person's taste. In
relevance to its chosen location, it would be very practical to target all the
people since the place was known to be a very progressive area and the
individuals residing they were undeniably fond of exploring and trying new
things especially the teenagers.

2. BRAND POSITIONING

We will be putting our business logo on our plates, placemats, tissues, and
on the materials used if the orders were on take out just like the paper cups,
food containers, and paper bags. In this case, the customers will familiarize
the restaurant's name and its services offered.

B. PRICING STRATEGY

We ensure that our pricing will reflects the value and quality of our
product. We deliver the high-value product wherein we did not discount heavily
or compete on price, because we minimize pricing conflicts with any competitor.
We focus on innovating our product to keep costs low so we can still make a
profit. In addition, we understand how much profit our restaurant needs to
generate. We will be far more effective in considering discount promotions. We
will know exactly how low we can go and still be profitable. Our pricing strategy
will also depend on how sensitive our customers are to price fluctuations. If the
customers are extremely sensitive, we may be better off at a much lower price
with substantially greater volume, it will help us to estimate how a price can
change the impact of our revenue. For our business to increase value, we can both
increase the perceived benefits and reduce the perceived costs so we can get the
desired service of our product and the ability to satisfy the needs of the customer.
We also understand both the customer and society's view in terms of price as well.
C. DISTRIBUTION STRATEGY

Kusina ni Oppa will operate a good distribution of products to the

customers. Our strategy will be one-to-one basis to ensure that the supply needs of
customers are being met and help develop unique distribution for each of them.
We always intend to prioritize our customer service. Kusina ni Oppa’s key
personnel will stay in contact with our customers and will be able to respond to
changes in the market much faster than our competitors. We also based on
consistent sales contact with a high emphasis on customer service and relations.

D. ADVERTISING AND PROMOTIONS STRATEGY

Kusina ni Oppa will identify several other means of advertising and

publicity. We will send updates about our restaurant, as well as trade magazines
to try to get product and restaurant feature coverage in front of the eye of our
customers. We will give little perks like free appetizers on their next visit,
preferred seating, priority reservations or off-menu specialties. We will also make
fliers with important information about our restaurant, including the address,
phone number, type of cuisine and specialties. We will also post pictures or video
clips of our favorite dishes and interior shots that show the appeal of our
restaurant so it can encourage the customers to spread the word about our
restaurant through positive word-of-mouth advertising.
 IX. FINANCIAL PROJECTIONS

Management built the financial projection and related financial information based upon:

A) extensive discussions with a number of kimbap embutido, afritada and adobo; red
iced tea and sweet lemonade iced tea, Kusina ni Oppa will produce
B) broad considerations for the expenses
C) envision of possible net income in four years
D) extensive research from available sources and publications.

Our projected financial plan is considered conservative in nature but one that can
be accomplished with the resources currently available to make the Kimbap and iced tea
as its beverage.

CRITERIA USED IN THE MAKEUP OF THE FINANCIAL PROJECTION:

TABLE 1. GUIDE IN MAKING FINANCIAL PROJECTION

SCENARIO SALES QTY SALES PRICE COST PER UNIT OF PRODUCT/SERVICE OTHER OPERATING COSTS
1 Increase 10% Increase 10% Increase 10% Increase 10%
2 Increase 10% Constant Increase 5% Increase 10%
3 Decrease 5% Constant Increase 10% Constant
4 Decrease 5% Increase 10% Increase 5% Constant

SALES QUANTITY
Graph 1. REPRESENTATION OF SALES QUANTITY

Kimbap Embutido Kimbap Afritada Kimbap Adobo

Red Iced Tea Sweet Lemonade Iced Tea
12000

10000
10454
10454
9932
9932
9504
9504 9435
9435
8000 8640
8640
Quantity

6000 6970
6970
6970 6621
6621
6621
6336
6336
6336 6290
6290
6290
5760
5760
5760
4000

2000

0
BASE YEAR YEAR 1 (+10%) YEAR 2 (+10%) YEAR 3 (-5%) YEAR 4 (-5%)
 EXPENSE BUDGET
COST PER UNIT OF PRODUCT/SERVICE

We are aware that additional costs will also be incurred over

time in the production of Kimbap Embutido and Red Iced Tea, however,
if done so over a five year period, it will be handled by the partners
For Ingredients:
Table 2. KIMBAP EMBUTIDO
Daily (For 16 servings) Per Serving Monthly (480 servings) Yearly (5760 servings)
Ingredients
Unit Price Qty Price Price Price Price
Ground Pork (80/kg) 0.36 28.8 1.8 864 10368
Green peas (24/pack) 0.3 7.2 0.45 216 2592
Egg (5/pc) 1.2 6 0.375 180 2160
Sweet Pickle Relish (40/kg) 0.06 2.4 0.15 72 864
Brown Sugar (40/kg) 0.3 2.4 0.15 72 864
Cheddar Cheese 90 g 34.8 11.52 0.72 345.6 4147.2
Flour g 1.2 1.2 0.075 36 432
Seasoning g 0 0.48 0.03 14.4 172.8
Carrots (10/pc) 0.48 4.8 0.3 144 1728
Salt (12/kg) 0.06 0.72 0.045 21.6 259.2
Pepper g 0 1.2 0.075 36 432
Potato (10/pc) 0.96 9.6 0.6 288 3456
Evaporated Milk ml 33.6 8.4 0.525 252 3024
Seaweed Sheet 18.8/sheet 9.6 180.48 11.28 5414.4 64972.8
Glutinous Rice (60/kg) 1.8 108 6.75 3240 38880
Total 373.2 23.325 11196 134352

Table 3. KIMBAP AFRITADA

TOTAL COST
UNIT
FOR 8 PER SERVING DAILY (16 SERVINGS) MONTHLY (480 SERVINGS) YEARLY (5760 SERVINGS)
ITEM PRICE QUANTITY
SERVINGS
(Php) (Php)
Pork Belly 185 1/6 kg 30.83 3.85375 61.66 1849.8 22197.6
Potato 10 1 pc 10 1.25 20 600 7200
Carrots 14 1 pc 14 1.75 28 840 10080
Tomato
40.5 1/2 pack 20.25 2.53125 40.5 1215 14580
Sauce
Garlic 5 1/2 pc 2.5 0.3125 5 150 1800
Onion 6 1/2 pc 3 0.375 6 180 2160
Green Bell
1 4 pcs 4 0.5 8 240 2880
Pepper
Red Bell
1 4 pcs 4 0.5 8 240 2880
Pepper
Cooking Oil 20 125 ml 5 0.625 10 300 3600
Salt 5 1/4 pack 1.25 0.15625 2.5 75 900
Pepper 10 1/4 pack 2.5 0.3125 5 150 1800
Seaweeds 188 (10
2 sheets 37.6 4.7 75.2 2256 27072
Sheets sheets)
Glutinous
60 3/8 kg 22.5 2.8125 45 1350 16200
Rice
TOTAL 157.43 19.67875 314.86 9445.8 113349.6

Table 4. KIMBAP ADOBO

 TOTAL COST
UNIT PRICE PER SERVING DAILY (16 SERVINGS) MONTHLY (480 SERVINGS) YEARLY (5760 SERVINGS)
ITEM QUANTITY (For 8 Servings)
(Php) (Php)
Pork Belly 185 1/6 kg 30.83 3.85375 61.66 1849.8 22197.6
Garlic 5 3/4 pc. 3.75 0.46875 7.5 225 2700
Onion 6 1 pc 6 0.75 12 360 4320
Vinegar 12 200 ml 3 0.375 6 180 2160
Soy Sauce 11.75 100 ml 2.86 0.3575 5.72 171.6 2059.2
Cooking Oil 20 125 ml 5 0.625 10 300 3600
Salt 5 1 pack 1.25 0.15625 2.5 75 900
Pepper 10 1 pack 2.5 0.3125 5 150 1800
Water Provided
Seaweeds Sheets 188 (10 sheets) 2 sheets 37.6 4.7 75.2 2256 27072
Glutinous Rice 60 3/8 kg 22.5 2.8125 45 1350 16200
TOTAL 115.29 14.41125 230.58 6917.4 83008.8

Table 5. RED ICED TEA

Per Glass Daily (24 Servings) Monthly (720 servings) Yearly (8640 servings)
Ingredients
Qty Price Price Price Price
Red zinger tea
0.5 4.12975 99.114 2973.42 35681.04
bags
Raspberry
0.5 6.325 151.8 4554 54648
zinger tea bags
Orange 0.125 1.875 45 1350 16200
Lemon 0.125 2.5 60 1800 21600
Water 1 Provided
Ice tubes 0.09375 1.5 36 1080 12960
Total 16.32975 391.914 11757.42 141089.04

Table 6. SWEET LEMONADE ICED TEA

TOTAL COST
UNIT PRICE Per Glass Monthly (720 Servings) Yearly (8640 servings)
ITEM QUANTITY (24 servings)
(Php) (Php)
Tea bags 140 5-Apr 84 3.5 2520 30240
Lemonade
326.5 ½ gal. 122.4375 5.10156 3673.125 44077.5
Concentrate
Mint leaves 36 2 packs 54 2.25 1620 19440
Lemon 20 4 pcs. 60 2.5 1800 21600
Water Provided
Ice tubes 20 ½ kg 36 2 1080 12960
TOTAL 356.4375 15.3516 10693.125 128317.5
Graph 2. FORECASTED COST PRICE PER UNIT OF PRODUCT

35.00

30.00 31.12
29.63
26.94 26.25
25.00 25.66 25.00
23.33 22.73
21.65 20.75 21.78
20.00 19.68 19.50 20.48
18.86 18.31 19.22
17.96
16.89 17.73
16.33 15.85 16.64
15.00 15.35
14.41
10.00

5.00

0.00
BASE YEAR YEAR 1 (+10%) YEAR 2 (+5%) YEAR 3 (+10%) YEAR 4 (+5%)

Kimbap Embutido Kimbap Afritada

Kimbap Adobo Red Iced Tea
Sweet Lemonade Iced Tea

OPERATING COST
Table 7. OPERATING EXPENSES

Monthly Operating Cost

WiFi 1300
Water bill 1050
Electric bill 1000
Salary for the employee 40500
Total 43850

WiFi, electric and water bill will be paid monthly. The budget for the electric and water
bill were just estimated because there is a tendency for it to increase or decrease.

Table 8. SALARY FOR THE EMPLOYEE

These are the salary of the employee a year:

Salary for the employee

Position Number of Employee Wage per person a day Monthly Yearly
Chef 1 450 13500 162000
Waiter 1 300 9000 108000
Cashier 1 300 9000 108000
Dishwasher 1 300 9000 108000
Total 4 1350 40500 486000
 CAPITAL NEEDS
Graph 3. Overall Capital Needs

Ingredients Equipment Advertisement Renovation Business Permit

3850

150000

4000

42440

600116.94

Table 9. EQUIPMENT AND TOOLS

EQUIPMENT AND TOOLS PRICE (PHP)

Rice Cooker 8000
Refrigerator 18000
Stove 1500
Mixing Bowl 300
Steamer 600
Bamboo Mat 200
Tables and Chair 10000
Ice Crusher Provided
Casserole Provided
Eating utensils 3840
Total Php42440

We have budgeted Php 42440 to buy equipment and tools that were going to use for the
everyday operation of the restaurant.

As for renovation we allotted Php150 000. All the things needed to the renovation is
already fix at this amount.

REPAIR/MAINTENANCE

As this business operates, we are open to the possibility of malfunctioning of tools and
equipment thus, we allot an amount of Php 10 000 yearly for its repair/maintenance.

PROPERTY TAXES

No government tax since its gross annual sales does not exceed in 2 000 000.

ADVERTISING EXPENSES

Our products does not require any direct marketing. As we are just new to this industry,
on our first year, we allotted P4000 as we plan to advertise it by posting brochures and a
tarpaulin where it is located. For its succeeding years, we plan to have a consistent online
advertisement by posting it on social media.

Table 10. BUSINESS PERMIT

Business Permit
Sec Registration for partnership 2100
Mayor's business permit 2 500
brgy.clearance fee 500
BIR 1250
Notarial fees 1 400
Total 3850

Table 11. COMPUTATION FOR TOTAL EXPENSES

Expenses
Renovation 150000
Tools and Equipment 42440
Capital
Business Permit 3850
Advertisement 4000
Base Year Year 1 Year 2 Year 3 Year 4
Kimbap Embutido 134352 147787.2 155176.56 170694.216 179228.9268
Kimbap Afritada 113349.6 124684.56 130918.788 144010.6668 151211.2001
Ingredients Kimbap Adobo 83008.8 91309.68 95875.164 105462.6804 110735.8144
Red Iced Tea 141089.04 155197.944 162957.8412 179253.6253 188216.3066
Sweet Lemonade Iced Tea 128317.5 141149.25 148206.7125 163027.3838 171178.7529
Salary Employees 486000 534600 588060 588060 588060
Operating Expenses
Others 40200 44220 48642 48642 48642

Operating expenses are not included in the capital needs since the money that will be
used will come from the income generated in the business operation.

SALES PRICE
Table 10. SELLING PRICE PER UNIT (BASE YEAR)

SELLING PRICE PER UNIT (Base Year)

SERVINGS Cost Price (per dish) OPERATING EXPENSE OP. EX (per dish) BREAK-EVEN PRICE MARK UP COST MARK UP RATE SELLING PRICE
Kimbap Embutido 16 23.325 292.4 18.275 41.6 8 0.201923077 50
Kimbap Afritada 16 19.68 292.4 18.275 37.955 7 0.185614544 45
Kimbap Adobo 16 14.41 292.4 18.275 32.685 7 0.223802968 40
Red Iced Tea 24 16.33 292.4 12.18333333 28.51333333 6 0.227495908 35
Sweet Lemonade Iced Tea 24 15.35 292.4 12.18333333 27.53333333 7 0.271186441 35
Table 11. FORECASTED SELLING PRICE PER UNIT OF PRODUCT

SELLING PRICE PER UNIT OF PRODUCT

BASE YEAR YEAR 1 (+10%) YEAR 2 © YEAR 3 © YEAR 4 (+10%)
Kimbap Embutido 50 55 55 55 61
Kimbap Afritada 45 50 50 50 54
Kimbap Adobo 40 44 44 44 48
Red Iced Tea 35 39 39 39 42
Sweet Lemonade Iced Tea 35 39 39 39 42

SUMMARY

Graph 4. FORECASTED SALES QUANTITY, PRICE, COST PER UNIT, OPERATING

COST AND NET INCOME OF KIMBAP EMBUTIDO

KIMBAP EMBUTIDO
500000
383328 364161.6 380548.872
400000 348480
288000
Amount

300000
170694.22 179228.93
200000 134352 147787.20 155176.56
105264.00 115790.40 127369.44 127369.44 127369.44
84902.40 100782.00
66097.94 73950.51
100000 48384.00
5760 6336 6970 6621 6290
0
2018 2019 2020 2021 2022
Year

Sales Quantity Sales Price Cost Per Unit

Other Operating Costs Net Income

Graph 4. FORECASTED SALES QUANTITY, PRICE, COST PER UNIT, OPERATING

COST AND NET INCOME OF KIMBAP AFRITADA

KIMBAP AFRITADA
400000 344995.2 342493.9848
313632 327745.44
350000
300000 259200
250000
Amount

200000 144010.67 151211.20

113349.6 124684.56
115790.40 130918.79
127369.44 127369.44 127369.44
150000 105264.00 86706.97
73157.04 56365.33 63913.34
100000 40586.40
50000 5760 6336 6970 6621 6290
0
2018 2019 2020 2021 2022
Year

Sales Quantity Sales Price Cost Per Unit

Other Operating Costs Net Income
Graph 4. FORECASTED SALES QUANTITY, PRICE, COST PER UNIT, OPERATING
COST AND NET INCOME OF KIMBAP ADOBO

KIMBAP ADOBO
350000 306662.4 291329.28 304439.0976
278784
300000
230400
250000
Amount

200000
115790.40 127369.44 127369.44 127369.44
150000 105264.00 95875.16 105462.68 110735.81
83008.8 91309.68 83417.80
100000 71683.92 58497.16 66333.84
42127.20
50000 5760 6336 6970 6621 6290
0
2018 2019 2020 2021 2022
Year

Sales Quantity Sales Price Cost Per Unit

Other Operating Costs Net Income

Graph 5. FORECASTED SALES QUANTITY, PRICE, COST PER UNIT, OPERATING

COST AND NET INCOME OF RED ICED TEA

RED ICED TEA

500000
402479 382343.5 399529.9
365904
400000
302400
Amount

300000
179253.63 188216.31
141089.04 155197.94 162957.84
200000 115790.40 127369.44 127369.44 127369.44
105264.00 94915.66 112151.72
75720.43 83944.15
100000 56046.96
8640 9504 10454 9931 9434
0
2018 2019 2020 2021 2022
Year

Sales Quantity Sales Price Cost Per Unit

Other Operating Costs Net Income
Graph 6. FORECASTED SALES QUANTITY, PRICE, COST PER UNIT, OPERATING
COST AND NET INCOME OF SWEET LEMONADE ICED TEA

SWEET LEMONADE ICED TEA

500000
402479 382343.5 399529.9
365904
400000
302400
Amount

300000
148206.71 163027.38 171178.75
200000 128317.50 141149.25 127369.44
126902.85 127369.44 127369.44
105264.00 115790.40
108964.35 100981.71
68818.50 91946.68
100000
8640 9504 10454 9931 9434
0
2018 2019 2020 2021 2022
Year

Sales Quantity Sales Price Cost Per Unit

Other Operating Costs Net Income

Graph 7. FORECASTED REVENUE, EXPENSE AND NET INCOME

REVENUE, EXPENSE AND NET INCOME

2000000 1839974 1826635
1747976
1800000 1672704
1600000 1409152.024 1447274.453
1382400 1339838.518
1400000 1248949.954
1178806.14
AMOUNT

1200000
1000000
800000
600000
400000
200000 423754.046 500135.8823
203593.86 338823.6557 379360.1327
0
BASE YEAR YEAR 1 YEAR 2 YEAR 3 YEAR 4

NET INCOME REVENUE EXPENSES

In summary, we conclude that our dishes can realize a profit, however, it is a long term
project. We intend to work towards this end as the additional income will provide a good
complement to our present income base. We will take pride in knowing that we generated
income from a resource that may otherwise disappear.