Feasibility Study

HGBAQUIRAN COLLEGE, INC.
COLLEGE OF BUSINESS ADMINISTRATION
I. PROJECT SUMMARY
A. Name of the Project
“NANAY’S CUISINE”
The only thing we love more than food is you!
Nowadays the world’s changes are too obvious to not
notice. Modified customs just to keep up with the shifted
normal of the world’s new way of living and coping to
varieties of changes faced. The proponents proposed
“Nanay’s Cuisine” as its business name, it being derived
from the idea of a “mother’s cooking” where motherly love
is evidently placed to its food, a place where caring for
the consumers, a place where food is nurtured and
prepared with all the love and kindness given such as
that of mothers.
Nanay’s Cuisine contains the purpose of catering
societal needs, tastes and preferences within service and
through serving unique and classical dishes maintaining a
committed and uncompromised quality service providing the
PAGE \* MERGEFORMAT 83 | Page

consumers the prestige of being in a relaxed environment
enjoying their meals in economical rates.
B. Location of the Project :
Lingaling National Highway, Tumauini, Isabela
The location of the business is near where it is
convenient and assessable to the target market. It is an
ideal location because it is not too crowded and can
allow the staff to work efficiently in a pleasant
environment. The proponents also consider the visibility
of the location where the construction is located by the
national highway.
C. Proponents
 Randy U. Baquiran
 Lielet D. Maddauin
 Joyce Kathlene D. Piñon
 Crystal Joy A. Valdez
D. Project Rationale
The proposed business Nanay’s Cuisine was inspired
by motherly love, where the goal of the business is to
nurture customers making them feel the tenderness and

care with a classy tad from the products and services
provided by the restaurant. The beauty of the proposed
business is that it provides creative food entrées under
the disguise of an eat all you can buffet.
Nanay’s Cuisine aim in to abide by the rules by
following the minimum requirements needed for the new
health protocol initiated by the Department of Health
(DOH). Thus, the entrepreneurs will make sure to provide
great quality experience and practice the objective
attentively to guarantee customer satisfaction.
II. GENERAL INFORMATION
Statement of the Objectives
There is more to running a successful restaurant
that just serving great food. The proposed business is a
restaurant aiming to provide food for family and group
oriented customers in near and surrounding town areas.
Nanay’s Cuisine provides prepared entrées in a full-
course eat all you can buffet. In addition, maintaining
the quality of the products and to continually improve
the services will help exceed customer expectations

allowing the business to grow and prosper providing
reasonable income in return of fair prices.
Specifically, to meet and ensure the success of the
proposed business, Nanay’s Cuisine aims to achieve the
following:
 To be the best restaurant that provides quality
delicious food in town.
 To satisfy customer with the restaurant’s nostalgic
ambiance that brings customers a comfortable setting.
 For the owners to develop more of their growth in the
field of entrepreneurship.
1. MARKET ASPECT
1.1 The need of the project : NANAY’S CUISINE
Food cravings are a powerful desire that urges every
person. This desire can seem uncontrollable, and a person
may feel as though they cannot satisfy their hunger until
they get that particular food. Food cravings are
extremely common, with more than 90% of people
experiencing them. Every person experiences cravings
differently, but they are typically momentary and often
for processed foods that are high in sugar, salt, and
unhealthful fats.

Nanay’s Cuisine is a food nurturing restaurants where
cravings at most will be satisfied. Offering sweet, salty
and sour dishes that will satisfy every taste bud and to
free every consumers from their angry stomach and
insatiable desires through an eat all you can buffet meal
will satisfy customers to their hearts desire.
1.2 Project/ Service Description
Nanay’s Cuisine is a classic Filipino restaurant that
would bring its consumers mouthwatering local dishes
adapted from every region in the Philippines. The
proposed would be the first ever restaurant in town that
offers native classy dishes, private dining, event
facilities, full catering services in an eat all you can
setting. The business endorses “the only thing we love
more than food is you!” as its business tagline, because
we want all customers leaving with a happy experience of
being serve filled with the love and tenderness from the
food and service provided.
Nanay’s Cuisine is focused on providing quality food
and beverage services, a comfortable and pleasant setting
that satisfies every customers wants and needs; Making it
convenient, affordable and easily accessible to every
type of customers.

1.3 Demand
1.3.1. Present Demand
The total population of Tumauini is 70,743 while
Delfin Albano is 29,928 according to Philippine
Statistics Authority (2020). The business proponents
distributed Google Form as Survey Question through social
media accounts, specifically Facebook Messenger.
Table 1: Location of Respondents
PARAMETER PERVENTAGE FREQUENCY
Tumauini 75 225
Delfin Albano 25 75
TOTAL 100 300
Table 1 represents the location of the respondents
presenting that 75% of the respondents resides in
Tumauini while 25% are from Delfin Albano. Thus, the
majority of the respondents are from Tumauini; assuming
that there will be more customers in Tumauini than in
Delfin Albano.

Table 2: Age of Respondents
AGE PERCENTAGE FREQUENCY
Below and 15 4 12
16 – 30 89 267
31 – 45 5 15
46 and Above 2 6
TOTAL 100 300
Table 2 illustrates the age segmentation of
respondents depicting out of 300 respondents, those of
ages 16 – 30 years old are from the group of teenagers to
young adults.
Table 3: Gender of the Respondents
GENDER PERCENTAGE FREQUENCY
Female 71 213
Male 29 87
TOTAL 100 300
Table 3 represents the gender segmentation of the
respondents, illustrating that more women prefer dining
than most men do. This expresses that 71% are from
females which also portrays the great impact of female
consumerism.

Table 4: Income Group Segmentation
SOCIAL CLASS INCOME RANGE PERCENTAGE FREQUENCY
Low 5,000 and Below 24 72
Lower Middle 5,001 - 15,000 53 159
Middle 15,001 - 25,000 15 45
Upper Middle 25,001 - 35,000 2 6
High 35,001 and Above 6 18
TOTAL 100 300
Table 4 represents the income class and ranges of the
respondents. Among 300 respondents, 159 are within the
53% that belongs to the lower middle class which income
ranges to 5,001 to 15,000.
Figure 1: Customer Preference
Number of Respondents
250 234
195 201
200 183 174
150
100
50
0
Taste Customre Service Food Presentation Cleanliness / Place Setting /
Orderliness Environment /
Ambiance
Number of Respondents

In figure 1, out of 300 respondents, each and every
one of them has particular pre-requisites in dining such
as shown in the data chart, 234 dine based by the quality
of taste whether it was recommended or not, 201 dine
through restaurant’s appearance cleanliness and/or
orderliness, 195 are particular to customer service, 183
on food presentation and lastly 174 in the place
setting/environment. This data paves way on what
precisely must be considered in each aspect of the
proposed business.
Figure 2: Consumers Weekly Dine-In’s
weekly dine-in
9%
15%
7%
13%
18%
15%
23%
once twice 3x a week 4x a week 5x a week 6x a week everyday
The results of the data gathered in figure 2
illustrate the frequency of the 300 respondent from

dining on a weekly basis. Presuming that the longest
numbers of times a customer may dine is 3x a week.
Table 5: Survey Demand
PARAMETER PERCENTAGE FREQUENCY
Yes 67 201
No 33 99
TOTAL 100 300
In table 5, among 300 respondents 67% of 201
respondents are willing to try and dine in our proposed
business while the remaining 33% of 99 respondents are
yet undecided.
1.3.2. Projected Demand
The combined population of Tumauini and Delfin Albano
has a total of 33,071 from ages 16 to 30 (Philippine
Statistics Authority, 2020) are the estimated target
population on the business services would be where it is
classified as Set A - Desserts (10%), Set B – Chicken
(8%), Set C - Beef (5%), Set D – Pork (7%) and Set E -
Vegetable (3%) of the estimated 33% potential customers
to the business are within 3/4 of the population.

Table 6: Projected Demand
PROJECTED NO. OF
PROJECTED DEMAND
AVERAGE YEAR
CONSUMPTION
CUSTOMERS
YEAR 1
3
9,921
3
3 7,938
4,962
3
6,945
3
2,976
32,742
Table 6 illustrates the projected demand
accordingly to the data gathered from the survey. The
business estimated an average of 7% increase for
bestselling products Set A, B, and D which are the

dessert, chicken and pork dishes and an estimated 4%
increase for Set E and C, the beef and vegetable dishes,
in the yearly demand.
1.4 Supply
1.4.1 Present Supply
Setting aside, some restaurant and stalls offer food
services such as Jollibee, Balay Inasal, Boog’s Grill and
Restaurant, Casa Da Pizza, M&C’s, Sticky Fingers, and
American Chicken and Ribs, etc. meanwhile, eat all you
can buffet meal restaurants are yet to be available in
Tumauini.
1.4.2 Projected Supply
As the business starts its operation during the year
2022, the produced supplies on the year 2022-2026 are
projected.

Table 7: Projected Supply
QUANTITY
WEEKLY
PROJECTED SUPPLY
CONSUMPTIO
The projected supply of the proposed business
has at least 26,640 in year 1. The business
proponents presumed an increase of 10% percent in
best-sellers which are set A - Dessert, B - Chicken

and D - Pork and an increase of 7% for set C - Beef
and E – Vegetable, per year in supply.
1.5 Demand Supply Analysis
Table below illustrates the relationship demand and
supply analyzed.
Table 8: Demand and Supply Analysis
YEA PROJECTE PROJECTE VARIANC SATISFIE UNSATISFIE

R D DEMAND D SUPPLY E D D
1 32,742 26,640 6,102 81%

19%
2 34,797 29,232 5,565 84%

16%
3 36,954 32,400 4,554 88%

12%
4 39,285 35,424 3,861 90%

10%
5 41,772 38,592 3,180 92%

8%
The outcome displays that in the fifth year of
operation 92% are among the satisfied customers. It
also previews a stable increase of percentage in
satisfaction.

1.6 Market Share
The combined population of Tumauini and Delfin
Albano has a total of 33,071 from ages 16 to 30 thus the
projected demand of 10,913 is based on the 33% of total
population.
Table 9: Market Share Analysis
TOTAL DEMAND TARGET MARKET PERCENTAGE OF

YEAR
(YEARLY) SHARE MARKET SHARE
1 32,742 26,640
81%
2 34,797 29,232
84%
3 36,954 32,400
88%
4 39,285 35,424
90%
5 41,772 38,592
92%
The table illustrates the projected market
share for the next 5 years of business operation is
presented with an 83% market share in year 1 and 2,
89% market share in year 3 and 4, while year 5
displays the highest percentage of market share,
which is 92%.

1.7 Marketing Program
1.7.1 Present Marketing Programs
Food is something that provides nutrients. Nutrients
are substances that provide: energy for activity, growth,
and all functions of the body such as breathing,
digesting food, and keeping warm; materials for the
growth and repair of the body, and for keeping the immune
system healthy. Along with this, everyone that sells
prepared meals is our competition because we all compete
for the same home meal replacement peso where:
 PRICE – The prices of the products are reasonable
and affordable and are within economical rates.
 MODE OF PAYMENT – Payment options shall be by cash,
E-wallet such as online banking transfers, Gcash,
PayPal, etc. Payments thereafter shall be verified
through physical receipts after purchase
transactions.
1.7.2 Projected Marketing Programs
Additional to the present marketing strategy,
the business offers products in unique services that

will directly sustain the needs and satisfy
customers in fair prices under economical rate while
competing within the market. The entrepreneurs
aspire to build the best eat all you can buffet
restaurant in town, one that contributes
significantly to long-term income and profitability
where it offers:
 DISCOUNTS – The business shall offer a 10% discount to
senior citizens with senior citizen cards and children
7-12 years old and a 5% discount to birthday celebrants
with identification cards which birthdate is indicated.
 PROMOTION
Social Media – The business shall be promoted though
social media platforms, mainly Facebook, Instagram and
Tiktok.
Word-of-Mouth (WOM) Advertisement - customers are
likely to spread word to their acquaintances once the
business garners their interest.
Tarpaulin/ Flyers/ Posters – Through this the business
will be recognized by more people, especially those
people passing through national routes, posts and
authorized facilities.

 OCCATIONAL EVENTS – The business shall prepare
activities such as Easter Egg Hunt - April, Couple Cuff
– Valentines, Halloween Costume – November etc. which
offer prizes and coupon discounts.
1.8 Price Study
1.8.1 Present Selling Price
The price of the products being served was
based on the cost of the product added with the
mark-up price to make a profit for the business.
Comparing to competitors such as Sticky fingers and
M&C restaurant that offers unli-chicken wings,
Nanay’s Cuisine offers different other dishes in an
unli buffet manner with a minimum fee of PHP 350.00
per person, which is depending on the demand and
trend for food, there will also be a 10% discount
for children ages 7 to 12, and senior citizens.
1.8.2 Projected Selling Price
The projected selling price for the proposed
products are indicated below without comparison to
other businesses of the same product since Nanay’s
Cuisine is the first restaurant of its kind which

offers an eat all you can buffet in Tumauini,
Isabela which is composed of different famous
Filipino dishes and desserts.
Table 10: Projected Selling Price Analysis
PROJECTED SELLING PRICE

YEAR
DESCRIPTION
1 2 3 4 5
Adult PHP 350 PHP 350 PHP 350 PHP 350 PHP 350
Children PHP 315 PHP 315 PHP 315 PHP 315 PHP 315
Senior
PHP 315 PHP 315 PHP 315 PHP 315 PHP 315
Citizen
The table demonstrates the price distinction of an
adult, child and senior citizen per head in the buffet.
Wherein, the food pricing for adult remains unaffected
while the children and senior citizens with senior
citizen cards are granted a 10% discount by the business
within its 5 years of operation.

2. TECHNICAL FEASIBILITY ASPECT
2.1 The Products/ Service
The restaurant offers a buffet meal with different
kinds of local dishes found throughout Philippines such
as beef dishes like beef pares, beef bulalo; pork dishes
like bikol espress, menudo; chicken dishes like inihaw na
manok; fish dishes like rellenong bangus; vegetable
dishes like fresh lumpia; dessert like halo-halo;
beverages like mango tapioca and buko juice etc. and
depending on the trend and season, the buffet dishes will
also change therefore surprising consumers with new
dishes every season/trend. The proponents offer these
products in an affordable price but that does not mean it
falls below standard when it comes to the quality of the
food. As a matter of fact the strongest selling point
would be the colorful flavors of each dish. The products
below are sample dishes for the Nanay’s Cuisine
restaurant buffet to be served.

Beef Pares
Beef pares is a popular dish served at kanto pares
houses or roadside restaurants that specialize
in pares. Originated in Batangas, it is famous not only
for its flavor and is also one of the most arguably
defining characteristics of Filipino cuisine.
Ingredients:
 1 kg Beef Brisket  4 pcs star anise

 ¼ cup soy sauce  ¼ cup sugar
 4 cloves garlic  Spring onion
 3 tbsp. ginger  Black pepper
 1 small onion  1 ½ cup beef stock

Beef Bulalo
Beef Bulalo or boiled beef shank soup is a popular
Filipino beef soup. It is good to have on a cold or rainy
day. This dish is composed of tender beef shank along
with vegetables such as Napa cabbage, long green beans,
and corn.
Ingredients:
 2 ½ lbs. beef shank bulalo

 1 Knorr beef cube
 6 to 8 leaves Napa cabbage
 1 sweet corn cut into 5 small pieces
 15 to 18 pieces green beans
 1 medium yellow onion wedged
 1 tablespoon whole peppercorn
 3 tablespoons fish sauce patis
 8 cups water

Bikol Express
Bicol Express is pure comfort food! With pork cubes
cooked in coconut milk and chili peppers, it’s rich,
creamy, spicy and delicious. Serve with steamed rice for
a hearty and big flavored meal.
Ingredients:
 1 lb. pork shoulder sliced into cubes

 3 pieces long green pepper siling pansigang, sliced
into thin pieces
 8 pieces bird’s eye chili siling labuyo or Thai
chili, sliced into small pieces
 1 piece onion sliced
 4 cloves garlic crushed
 1 pack Knorr Ginataang Gulay mix 45g
 1 tablespoon shrimp paste bagoong alamang
 3 tablespoons cooking oil
 ¼ teaspoon ground black pepper
 2 ¼ cups water
 Salt to taste (optional)

Menudo
Filipino Menudo is a hearty and tasty pork stew made
with fresh tomatoes, potatoes, carrots, and garbanzo
beans originated from Marikina.
Ingredients:
 2 lbs. pork  1 teaspoon sugar
 1/4 lb. pig liver  3/4 cup tomato sauce
 1 cup potatoes diced  1 cup water
 1 piece carrot cubed  4 pieces hotdogs sliced

diagonally
 1/2 cup soy sauce
 2 tablespoons cooking oil
 1/2 piece lemon
 2 to 3 pieces dried bay
 1 piece onion chopped leaves
 3 cloves garlic minced  Salt and pepper to taste

Chicken Inasal
(Inihaw na Manok)
Chicken Inasal is a grilled chicken dish and one of
the well-known Ilonggo dishes in Bacolod. This is done by
marinating chicken pieces in a unique blend of spices and
grilling them until done.
Ingredients:
 2 lbs chicken cut into serving pieces

 2 tablespoons ginger minced
 2 tablespoons garlic minced
 3/4 cup lemongrass chopped
 1 cup coconut vinegar
 1/2 cup lemon or calamansi juice
 1 tablespoon salt
 1/4 cup brown sugar
 1 cup lemon soda softdrink
 1/2 tablespoon ground black pepper

Rellenong Bangus
Rellenong bangus is one of the most popular dish in
the Philippines. On top of the delicious taste and unique
process of preparation compared to other fish recipes,
the amount of work involve is tedious. Separating the
skin from the meat and deboning and flaking of the
milkfish meat requires a lot of patience.
Ingredients:
 2 pcs medium sized bangus(milkfish)

 1 pc onion chopped finely
 6 cloves garlic minced

 1 pc large sized carrot small cubes

 1 cup raisins
 2 pcs raw egg large
 1/8 cup oyster sauce
 1/2 tsp. salt
 1 tsp. Worcestershire sauce
 2 pcs red bell pepper chopped finely
 1/8 cup Flour
 1 cup frozen green peas
 4 pcs kalamansi juice extracted
 1/4 cup soy sauce
 1/4 kilo ground pork
 1 cup water for boiling the meat
 cooking oil for frying
 salt and pepper to taste

Fresh Lumpia
This fresh lumpia or lumpiang sariwa recipe is one
of the favored amongst Filipino dishes originated in
Silay, Negros Oriental.
Ingredients:
For the wrappers:
 3 large eggs
 3/4 cup cornstarch
 1/2 cup water

 1/4 cup butter or cooking oil
For the filling:
 3 medium sized onion – minced

 2 cloves garlic – minced
 1 boneless chicken breast – shredded
 1/4 pound raw shrimp – shelled and sliced into 2
 2 cups “ubod ng niyog” or “singkamas”
 1 medium sized carrot – finely julienned
 2 teaspoons oyster sauce
 1 teaspoon patis (fish sauce)
 1/4 teaspoon black pepper powder
 5 fresh lettuce leaves

Halo-Halo
This ultimate Filipino summer treat, originated in
Quiapo Manila, Halo-halo is a sure and delicious way to
cool down. With the combination of shaved ice and many
different layers of sweet beans, fruits and other treats
then drizzled with milk. With toppings of leche flan, ube
halaya, pinipig, or even ube ice cream.
Ingredients:
 crushed or shaved ice

 milk (fresh or evaporated)
 Sugar, if needed.
 sweetened saba or plantain bananas
 sweetened sweet potatoes

 fresh or sweetened langka (jack fruit)

 sweetened garbanzos or beans
 coconut strips or sweetened macapuno
 sweetened red munggo
 nata de coco (coconut gel)
 sago or tapioca pearls or jelly cut into cubes
 pinipig
 leche flan (topping)
 ube jam or ube ice cream (topping)

Mango Tapioca
(Mango Sago’t Gulaman)
Mango Sago’t Gulaman Recipe is a perfect dessert
blend with fresh sweet mangoes, chewy sago and gulaman
with sweet, creamy milk syrup from evaporated milk,
condensed milk and all-purpose cream.
Ingredients:
 Sweet & ripe mangoes cubes

 2½ cups sago cooked
 3 cups yellow gulaman cooked
 1 370m alaska crema-asada chilled
 1 370mevaporated milk
 1 300mcondensed milk
 1 cup mango juice optional

Buko Juice
Buko is a delicious drink because of its borderline
sweet taste. It just gives you that hint of sweetness
that makes you want to take one sip after another and
despite its borderline sweet taste; it does not make you
thirstier.
Ingredients:
 2 young coconuts
 Ice cubes
 coconut meat
 2 tbsp. sugar (optional)

2.2 Manufacturing Process / Service Process / Selling
Process
Welcoming
customers
Allocating
Feedback
table for
Farewell
customers
SERVICE
PROCESS
Presenting Seating
Check Customers
Assist to
Buffet Table
Figure 3: Service Process
Figure 3 illustrates the service process of staffs
to customers, where the service procedure, from welcoming
to farewell, is shown.

MANUFACTURING PROCESS
Raw Material
Storage
Preparation Area
Cooking Area
Distribution Area
Serve to
Buffet Table
Figure 4: Manufacturing Process
Figure 4 illustrates the processing of raw material
goods, where, the process of cooking to serving to the
buffet table is shown.

2.3 Plant Size and Production Schedule / Procurement
Schedule / Schedule of Service
2.3.1 Plant / Building Size
The Nanay's Cuisine restaurant is located at
Barangay Lingaling, Tumauini, Isabela; the area of the
proposed business is 15x30 (width x length) and the
estimate construction of the building worth 1,500,000.
2.3.2 Production Schedule
Nanay’s Cuisine opens starting 8am – 8pm during
Monday to Saturday and operates 1pm – 9pm during Sunday
giving employees time for their religious activities in
the morning.
2.4 Machinery, Equipment and Furniture
The business intended to build kitchen area, staff
room/resting area, dining area for customers, and cashier
desk. The following are the material and equipment
needed.

Table 11: Machineries, Equipment and Furniture
MACHINERIES,EQUIPMENT AND FURNITURE

QTY INDIVIDUA TOTAL
TOOL
. L COST COST
Baking Pan Set 3 101.00 303.00
Blender 3 680.00 2,040.00
Booth Table Set 5 3,153.00 15,765.00
Bowl Set 80 99.00 7,920.00
3-Tier Buffet Stand Display 5 1,450.00 7,250.00
Can Opener 4 65.00 260.00
3 Pc Canister Set 3 559.75 1,679.25
Roll Tap Chafing Dish Buffet
10 2,550.00 25,500.00
Set
Chocolate Fountain 2 449.00 898.00
Stainless Steel Strainer 3pc
3 550.00 1,650.00
Set
Colander Set 4 185.00 740.00
Outdoor Charcoal BBQ Grill 1 638.00 638.00
Stainless 3-Compartment 13,581.7
1 6
13,581.76
Commercial Sink
Cutting Board Set 2 80.00 160.00
Gas Type Double Deep Fryer 1 2,399.00 2,399.00
Gas Range with Oven 2 6,000.00 12,000.00
8L Drinks Dispenser w/ stand
4 799.00 3,196.00
and Faucet
Family Size Table Set 4 5,233.36 20,933.44
27,720.0
Freezer 1 0
27,720.00
Frying Pan 3 88.00 264.00

6pc Glass Transparent Cup Set 10 199.00 1,990.00
Grater 3 35.00 105.00
Griddle Brush Set 3 259.00 777.00
Artificial Ivy Vines 6 88.00 528.00
High Top Table Set 8 2,200.00 17,600.00

Kitchen Knife Set 3 499.00 1,497.00

Kitchen Scissor 3 79.00 237.00
Local Painting 4 499.00 1,996.00
10,425.0
9 Door Metal Locker Cabinet 1 0
10,425.00
Measuring Bowl 3 167.00 501.00

Measuring Cup Set 2 60.00 120.00
Meat Mincer 1 419.00 419.00
Hand Mixer w/ Stand 1 209.00 209.00
Kitchen Rack Organizer 1 999.00 999.00
Rotatable Spin Mop 1 330.00 330.00
Mop Sink 1 5,111.00 5,111.00
Napkin Holders 25 194.00 4,850.00
3pc Kitchen Oven Mitt Glove,
6 170.00 1,020.00
Potholder, Mat Towel Set
Peeler 3 15.00 45.00
Ceramic White Plates 80 22.00 1,760.00
Potato Masher 1 100.00 100.00
1 pack Kitchen Rag 1 776.79 776.79
11,195.0
Refrigerator 1 0
11,195.00
Rice Cooker 2 1,639.78 3,279.56

Rolling Pin 2 96.00 192.00
Rubber Floor Mats 6 120.00 720.00
Saucer plate 80 12.00 960.00
Security Cameras 6 776.00 4,656.00
Service Trolley 25 3,000.00 75,000.00
Slicers 1 259.00 259.00
Artificial plant Décor 25 129.36 3,234.00
7pc Kitchen Utensil Set (Spoon
spatula, Serving Spoon, Ladle, 4 2,556.00 10,224.00
Wok Spatula, and Pasta Spoon)
Stainless Spoon and fork
5 316.00 1,580.00
(24pcs)
Stainless 3 layer working table 1 4,799.00 4,799.00

Stainless 3pc Food tray 5 45.00 225.00

88,857.0
5 pan Electric Steam Table 1 0
88,857.00
8pc Stainless Stockpot 1 680.00 680.00

POS Till Machine 1 4,780.00 4,780.00
Tong 10 40.00 400.00
Ventilation Fan 3 1,198.00 3,594.00
Wet Floor Signs 2 380.00 760.00
8 pc Whisk set 1 136.00 136.00
Wok 3 550.00 1,650.00
Serving Spoon 2pc set 5 104.00 520.00
Multi-Purpose 4 Layer Steel
2 2,194.00 4,388.00
Storage Rack
TOTAL 418,382
2.5 Plant / Project Location
The building to be established of Nanay’s Cuisine
will be located at Lingaling National Highway Tumauini,
Isabela. This is the ideal location as it is located
within the Center of Tumauini wherein it is easily
spotted by local passerby.

2.6 Plant / Business Layout
The image below presents the interior layout of the
proposed building of the business. The parking area is
located at the vacant area on right side of the building.

2.7 Building and Facilities
The building of the proposed business is
constructed at Lingaling Tumauini, Isabela. The cost of
the building is Php 1,500,000 and as for the cost of
purchasing the land which amounts to Php 3,000,000, will
be loaned upon from the bank paying 600,000 and
additional 300,000 for the 10% interest yearly as per
contract agreement. The proposed building is constructed
like a commercial building and will be painted in
aesthetic colors with provides a warm and relaxing vibe
for the customers while eating.

2.8 Raw Materials/ Supplies
2.8.1. Initial Materials
The proposed business will have supply raw materials
coming from the businesses within the Tumauini Public
Market. The supplies are stocked in a monthly basis.
Table 12: Initial Materials
INITIAL SUPPLIES AND RAW MATERIALS
RAW MATERIALS
BEEF PARES
UNIT TOTAL
QUANTITY DESCRIPTION UNIT
COST COST
25 Beef Kilo 319 7,975
5 Soy sauce Liter 230 1,150
1 Garlic Kilo 90 90
1 Ginger Kilo 100 100
1 Onion Kilo 90 90
5 Sugar Kilo 45 225
1 Black pepper Kilogram 100 100
2 Star anise Kilogram 490 980
TOTAL 10,710
BEEF BULALO
TOTAL
QUANTITY DESCRIPTION UNIT UNIT
COST
35 Beef shank Kilogram 300 10,500

70 Sweet corn Pieces 25 1,750
1 Onion Kilogram 60 60
Dried banana
2 Kilogram 80 160
blossom
1 Salt Kilogram 35 35
1 Pepper Pack 20 20
3 Patis Bottle 35 105
1 Soy sause Gallon 70 70
½ Calamansi Kilogram 50 25
1 Chili pepper Pack 20 20
TOTAL 12,745
BIKOL EXPRESS
UNIT TOTAL
COST COST
25 Pork Kilo 300 7,500
15 Green pepper Kilo 45 675
10 Labuyo Kilo 60 600
1 Onion Kilo 90 90
1 Garlic Kilo 90 90
Knor ginataang
2 Dozen 144 288
gulay mix
1 Dry shrimp Kilo 300 300
15 Cooking oil Liter 115 1,725
3 Salt Kilo 25 75
TOTAL 11,443

PORK MENUDO
TOTAL
QUANTITY DESCRIPTION UNIT UNIT
COST
20 Pork Kilogram 300 6,000
1 Garlic Kilogram 100 100
1 Onion Kilogram 50 50
5 Tomato Kilogram 100 500
2 Soy Sauce Liter 200 400
1 Salt Kilogram 35 35
5 Pepper Packs 20 100
5 Magic Sarap Packs 45 225
10 Carrots Kilogram 60 600
10 Potato Kilogram 50 500
8 liver spread Packs 30 240
3 Oil Liter 95 285
2 Sugar Kilogram 50 100
TOTAL 9,135
CHICKEN INASAL
UNIT TOTAL
COST COST
50 Chicken leg Kilo 205 10,250
1 Ginger Kilo 100 100
1 Garlic Kilo 90 90
2 Lemongrass Kilo 200 400
10 Vinegar Liter 25 250
3 Calamansi Kilo 60 180

2 Salt Kilo 25 50
2 Sugar Kilo 45 90
2 Lemon soda Case 224 448
1 Black pepper Kilo 100 100
TOTAL 11,958
RELLENONG BANGUS
UNIT TOTAL
COST COST
30 Bangus Kilo 150 4,500
2 Onion Kilo 90 180
2 Garlic Kilo 90 180
5 Carrot Kilo 80 400
2 Raisins Kilo 55 110
3 Egg Tray 180 540
5 Oyster sauce Liter 178 890
Worcestershire
3 Liter 355 1,065
sauce
3 Green peas Kilo 3 350
2 Kalamansi Kilo 60 120
3 Bell pepper Kilo 45 135
5 Flour Kilo 45 225
7 Soy sauce Liter 230 1,610
10 Ground pork Kilo 350 3,500
2 Salt Kilo 25 50

1 Pepper Kilo 100 100
TOTAL 15,680
LUMPIANG SARIWA
UNIT TOTAL
COST COST
10 Egg Tray 180 1,800
5 Cornstarch Kilo 90 450
7 Onion Kilo 90 630
7 Garlic Kilo 90 630
15 Chicken breast Kilo 250 3,750
15 Shrimp Kilo 295 4,425
7 Singkamas Bundle 70 490
10 Carrot Kilo 80 800
5 Oystersauce Liter 178 890
3 Patis Liter 75 225
15 Lettuce leaves Kilo 135 2,025
TOTAL 17,365
HALO-HALO
UNIT TOTAL
COST COST
200 Ice Pieces 5 1,000
75 Evaporated milk Pieces 25 1,875
15 Sugar Kilo 45 675

25 Banana Kilo 25 625
15 Sweet potatoes Kilo 30 450
10 Langka Kilo 150 1,500
25 Beans/garbanzo Can 27 675
30 Coconut Pieces 25 750
10 Red mung Bottle 105 1,050
10 Nata de coco Bottle 105 1,050
50 Sago Cup 7 350
2 Pinipig Kilo 160 320
50 Leche flan Pieces 30 1,500
15 Ube ice cream Liter 100 1,500
TOTAL 11,970
MANGO TAPIOCA
UNIT TOTAL
COST COST
50 Mango Kilo 95 4,750
100 Sago Cup 7 700
2 Gulaman Dozen 100 200
100 Evaporated milk Pieces 25 2,500
50 Condenced milk Pieces 35 1,750
TOTAL 9,900
BUKO JUICE
UNIT TOTAL
COST COST
50 Young coconut Pieces 20 1,000

30 Ice cubes Bags 55 1,650
15 Sugar Kilo 45 675
TOTAL 3,325
SUPPLIES
UNIT TOTAL
COST COST
6 Apron Pcs 65 390
4 First aid kit Pcs 350 1,400
6 Hairnet Pcs 16 96
5 Fire extinguisher Lbs/pcs 999 4,995
70% isopropyl 1000

4 197 788
alcohol ml/pcs
8
4 Table napkin 150 600
pcs/pack
TOTAL 8,269
MONTHLY COSY OF RAW MATERIAL 150,495
2.8.2. Projected Materials/Supplies
The proposed materials of the business following are
the projected costs on materials where it is estimated
with a 2% yearly increase in stocks.
Table 13: Projected Materials

PROJECTED COST OF MATERIALS

DESCRIPTIO MONTHL
N Y COST
YEAR 1 YEAR 2 YEAR 3 YEAR 4 YEAR 5
BEEF
10,710 128,520 131,090 133,712 136,386 139,114
PARES
BEEF
12,745 152,940 155,999 159,119 162,301 165,547
BULALO
BIKOL
11,443 137,316 140,062 142,864 145,721 148,635
EXPRESS
PORK
9,135 109,620 111,812 114,049 116,330 118,656
MENUDO
CHICKEN
11,958 143,496 146,366 149,293 152,279 155,325
INASAL
RELLENONG
15,680 188,160 191,923 195,762 199,677 203,670
BANGUS
FRESH
17,365 208,380 212,548 216,799 221,135 225,557
LUMPIA
HALO-HALO 36,090 433,080 441,742 450,576 459,588 468,780
MANGO
9,900 118,800 121,176 123,600 126,072 128,593
TAPIOCA
BUKO
7,200 86,400 88,128 89,891 91,688 93,522
JUICE
SUPPLIES 8,269 99,228 101,213 103,237 105,302 107,408
150,49
TOTAL 5
1,805,940 1,842,059 1,878,900 1,916,478 1,954,808
2.9 Utilities
The town of Tumauini has the necessary
utilities for the project.
 Electricity - The source of electricity is provided by
the Iselco ll Tumauini.
 Water - Source of water is provided by Tumauini Water
District.
 Liquefied Petroleum Gas - Sources of LPG tanks are the
LPG sellers are most likely gasoline stations around
the town.

 Vehicle – As the errand service vehicle of the
business.
 Internet - As the business aims for customers
satisfactory, internet connection is badly needed while
waiting for orders.
Table 14: Cost of Utilities
Monthl
Utilities Year 1 Year 2 Year 3 Year 4 Year 5
y
Electricit
3,500 42,000 42,840 43,697 44,571 45,462
y
Water 2,000 24,000 24,480 24,970 25,469 25,978
LPG tanks 5,000 60,000 61,200 62,424 63,672 64,946
Vehicle 1,200 14,400 14,688 14,982 15,281 15,587
Internet 2,000 24,000 24,480 24,970 25,469 25,978
177,95
Total 13,700 164,400 167,688 171,042 174,463
2
The table shows the yearly cost of the utilities for
the proposed project with increment of 2% annually.

Table 15: Taxes and Licenses
Permit and
Year 1 Year 2 Year 3 Year 4 Year 5
Licenses
DTI Permit 500 - - - -
SEC Permit 500 - - - -
BIR Tax
630 630 630 630 630
Registration
Mayor’s Permit 700 700 700 700 700
Fire Safety
Inspection 300 300 300 300 300
Certificate
Sanitary Permit 300 300 300 300 300
Business Permit 500 500 500 500 500
Total 3,430 2,430 2,430 2,430 2,430
The table shows the cost of permit and licenses in

five years.
2.10 Water Disposal
The proposed project waste policy is to segregate
the waste by following the recommendation of DENR in
waste segregation and, for the waste disposal; the
proposed project shall be taken care of the Municipal
Waste Collection. The schedule of collection is every
Thursday of the week.

2.11 Production Cost/ Product/ Service Cost
Table 16: Production Cost/Product/Service Cost
PRODUCTION/ PRODUCT/ SERVICE COST
Raw Material Labor Overhead Total

Year
Cost Cost Cost Cost
1 1,805,940 2,034,000 134,000 3,973,940

2 1,842,059 2,034,000 134,780 4,010,839
3 1,878,900 2,034,000 135,574 4,103,736
4 1,916,478 2,034,000 136,381 4,201,251
5 1,954,808 2,034,000 137,204 4,303,617
10,170,00 20,593,38
TOTAL 9,398,184 677,939
0 3
The table shows the overall cost of production for
five years operation of the proposed business.
2.12 Labor Requirement
Applicants will be required to undergo face-to-face
interviews and submit the requirements needed.
Orientation and trainings will be followed after the
selection to ensure that the operation is well-ordered.
Personnel needed for the restaurant and their
responsibilities are as follows:

 MANAGER (1) - responsible for the processes of getting
activities completed efficiently with and through other
people and setting and achieving goals through the
execution of four basic planning, organizing, leading,
and controlling the restaurant.
 CASHIER (1) – responsible in operating a cash register,
processing credit card payments, accepting cash
payments and making change, and using a point of sale
(POS) system for transactions, communicate with
customers, and assists other restaurant staff as
needed.
 COOK (4) – responsible for using their culinary
expertise to create appetizing dishes for the buffet
for diners to enjoy. Their duties include overseeing
kitchen staff, tasting dishes before going to customers
and restocking food produce as needed.
 DISHWASHER (2) – responsible for ensuring the
cleanliness and sanitization of dishes, tableware,
glassware, pots, pans, and utensils through manual and
machine cleaning methods and are expected to keep the
dishwashing area clean and safe.
 HOSTING STAFF (1) – responsible for greeting customers,
providing accurate wait times and escorting or
attending customers to vacant tables.

 BUSSER (4) - responsible to set and clears restaurant
tables, stocks all service stations and assist food
servers with table service to ensure total guest
satisfaction. They are also responsible in removing
dirty dishes and clean/clear tables in a restaurant.
 SECURITY GUARD (1) – responsible for protecting in the
case of an incident. Their duties include monitoring,
evicting and writing reports detailing any occurrences
during their shift.
Table 17: Labor Cost (30 days)
Labor cost
BASIC
TYPE OF NO. OF WAGE RATE TOTAL COST
SALARY
POSITION WORKERS (12HRS) (YEARLY)
(MONTHLY)
DIRECT LABOR
Cashier 1 350 10,500 126,000
Cook 4 600 18,000 864,000
Dishwasher 2 250 7,500 180,000
Hosting
1 300 9,000 108,000
Staff
Busser 4 300 9,000 432,000
TOTAL 14 1,710,000
INDIRECT LABOR
Security
1 350 10,500 126,000
Guard
TOTAL 1 126,000
ADMINISTRATIVE
Manager 1 550 16,500 198,000
TOTAL 1 198,000
OVERALL
16 2,034,000
TOTAL

The table demonstrates the direct, indirect and
administrative labor cost of the restaurant employees
within a period of 30 days.
Table 18: Projected Operating Salary
Projected Operating Salary

NO.OF
POSITION WORKE YEAR 1 YEAR 2 YEAR 3 YEAR 4 YEAR 5
R
Direct 1,710,00 1,710,00 1,710,00 1,710,00 1,710,00

14
Labor 0 0 0 0 0
Indirect
1 126,000 126,000 126,000 126,000 126,000
Labor
Administrativ
1 198,000 198,000 198,000 198,000 198,000
e
2,034,00 2,034,00 2,034,00 2,034,00 2,034,00

TOTAL 16
0 0 0 0 0
The table demonstrates the total projected salary of
the direct, indirect and administrative labor cost of the
restaurant employees till the next 5 years. Upon
accomplishing at least 5 years in employment, employees
shall receive a 2% percent increase in their salaries as
a reward for their loyalty and accomplishments within the
restaurant.
Table 19: Projected Overhead Cost
Projected Overhead Cost

OVERHEAD COST YEAR 1 YEAR 2 YEAR 3 YEAR 4 YEAR 5
Electricity 36,000 36,000 36,000 36,000 36,000
Water 18,000 18,180 18,362 18,545 18,731

Wi-Fi 36,000 36,000 36,000 36,000 36,000

Advertisements 14,000 14,000 14,000 14,000 14,000
Miscellaneous 30,000 30,600 31,212 31,836 32,473
TOTAL 134000 134780 135574 136381 137204
The table demonstrates the projected overhead cost
in the first five years of operation, and is increasing.
It has a constant expenditure amount, apart from the
Water Bill with an estimated 1% and Miscellaneous Expense
of 2% increase yearly. On the other hand, SEC is good for
a period of five years upon approval.
3. ORGANIZATIONS AND MANAGEMENT ASPECT
3.1 Form of Organization
In establishing a business, it is important to
have capital that can help entrepreneurs to start up and
then build up their desired business.
Business Organization
The Nanay’s Cuisine is a partnership type of
organization which is defined as a formal arrangement by
two or more parties to manage and operate a business and
share its parties. In particular, this partnership

business requires all partners share liabilities and
profits equally.
ADVANTAGES OF PARTNERSHIP
The Advantages of partnership is as follows:
 Source of Capital. With many partners, a business has
much richer source of capital than would be the case
for a sole proprietorship.
 Specialization. If there is more than one general
partner, it is possible for multiple people with
diverse skill sets to run a business, which can enhance
its overall performance. In general, this may mean that
there is more expertise within the business.
 Minimal tax filings. The form of 1065 that a
partnership must file is not a complicated tax filing.
 No double taxation. There is no double taxation, as can
be the case in a corporation. Instead, profits flow
straight to the owners.
DISADVANTAGE OF PARTNERSHIP
The Disadvantages of partnership is as follows:
 Unlimited liability. The general partners have
unlimited personal liability for obligations of the

partnership, as was the case with a sole
proprietorship. This is a joint and several
liabilities, which means that the creditors can pursue
a single general partner for the obligation of the
entire business.
 Self-employed taxes. A partner’s share of the ordinary
income reported on a Schedule k-1 is a subject to the
self-employment tax. This is a 15.3% tax (social
security and Medicare) on all profits generated by the
business that are not exempt from these taxes.
3.2 People Involve Before and During the Operation
The people involved before and during operations are
the owners and the staff that was hired for operation.
3.3 Qualifications and Number of Labor Required
The minimum required qualification for the staff is
at least college level or graduate and NC II Holder for
food and beverages services from TESDA.
Table 20: Workers Qualification
No of
Position Job Qualification Job Description
Labor
Manager 1 − College graduate − Responsible for

with a course the processes of

related to getting
business or activities
accounting completed
− Male or Female efficiently with
− 18-30 years old and through other
− prior experience people and
in related setting and
business or achieving goals
position through the

execution of our
− ability to handle
basic planning,
transaction
organizing,
accurately and
leading and
responsibly
controlling the
− basic math and
restaurant.
computer skills
− professional in
handling
situation
Cashier 1 − College graduate − Responsibilities

with a course include
related to processing credit
business or card payments,
accounting accepting cash
− Male or Female payments and
− 18-30 years old making change,
− prior experience and using a point
in related of sale (POS)
business or system for
position transactions.
− ability to handle
transaction
accurately and
responsibly
− basic math and

computer skills
− professional in
handling situation
− -College − Responsible for

graduate/High ensuring the
school graduate cleanliness and
− Male or Female sanitization of
− 18-30 years old dishes,
− -have an tableware,
experience at glassware, pots,

2
Dish least 6months or a pans ,and
washer year in utensils through
dishwashing manual and

machine cleaning
methods and are
expected to keep
the dishwashing
area clean and
safe.
-College graduate − Responsible for

with a course greeting
related to business customer,
or accounting providing
- Male or Female accurate wait
Hosting 1
- 18-30 years old times and
staff
-have at least 2yrs escorting or
experience in attending
Hosting staff customer in
vacant tables.
Busser 4 − College graduate/ − Responsible to

High school set and clears
graduate restaurant
− Male or Female tables, stock all

− 18-30 years old service station

− -have an and assist food
experience at server with table
least 1yr in service to ensure
busser total guest
station. They are
also responsible
in removing dirty
dishes and
clear/clean
tables in
restaurant.
− College − Responsible for

graduate/High protecting in
School graduate the case of an
− Male or Female incident. Their
− 18-30 years old duties include
Security 1 − have at least monitoring,
Guard 1yr experience evicting and
in Security writing reports
Guard detailing any

occurrences
during their
shift.
Cook 4 − College graduate − Responsible for

with a course using their
related to culinary
culinary/chef expertise to
− Male or Female create appetizing
− 18-30 years old dishes for the
− -have at least buffet for dinner
2yrs experience to enjoy. Their
in cooking duties include

overseeing

kitchen staff,
tasting dishes
before going to
customers and
restocking food
produce as
needed.
3.4 Training program
The training program shall be conducted through
seminar/webinar orientation after will be practical
training and tests in manufacturing and service
predictability, safety and sanitation, efficiency and
work ethics.
3.5 Implementing Strategy
The overall plan for the project will be to provide
great quality service and ensure that only the best shall
be served. The proponents will conduct training of
personnel, handle maintenance of facilities and equipment
and be identify apply the SWOT Analysis in identifying
issues and conduct strategies for solutions.

3.5.1 Work Schedule
Table 21: Work schedule
Identification of
Activity Description Time/Duration
Activity
A Business Proposal Study 10 months
Preparation of other
B 5 months
supporting documents
Plan, Design and
C 2 month
Specification Preparation
Site Assessment and
D 2 weeks
Appraisal
Purchase and Delivery
E 1 month
Equipment
Construction/ Installation
F of Facilities, Equipment, 12 months
Furniture and Fixture
G Hiring of Personnel 3 weeks
H Advertising Campaign 12 months
The table shows the work schedule of the proposed
project.

Gant’s Chart
The data shows the Gant’s chart of the proposed
business. Work schedule will be based on the indicated
date as shown.
WEEK MONTHS
Activities
1 2 3 4 1 2 3 4 5 6 7 8 9 10 11 12
Table 22: Gant’s Chart


4. FINANCIAL FEASIBILITY ASPECT
4.1 Total Project Cost
Particular Project Costs

s Year 1 Year 2 Year 3 Year 4 Year 5
Pre-operating cost
Taxes and
3,430 2,430 2,430 2,430 2,430
Licenses
Utilities 164,400 167,688 171,042 174,463 177,952
Supplies 8,434 8,603 8,775 8,951 9,130
Total 176,264 178,721 182,247 185,844 189,512
Fixed Assets
Machinery,
Equipment
418,382 398,382 378,382 358,382 338,382
and
Furniture
1,500,00
Building 1,448,000 1,396,000 1,344,000 1,292,000
0
3,000,00
Land 3,000,000 3,000,000 3,000,000 3,000,000
0
4,918,38
Total 4,846,382 4,774,382 4,702,382 4,630,382
2
Working Capital
Labor 702,000 702,000 702,000 702,000 702,000
5,796,64
Total 5,727,103 5,658,629 5,590,226 5,521,894
6
Table 23: Total Project Cost
4.2 Sources of Funding of the Project
The business proponents intend to contribute twenty
million pesos or PHP 20,000,000. The form of business is
partnership. It is decided between parties to contribute
equally of PHP 4,250,000 and loan PHP 3,000,000 for the
capital needed. Thus, a total of PHP 20,000,000 would be

the subsequent capital for the operations of the business
- Nanay’s Cuisine.
4.3 Preparation of Financial Statement
Table: 24: Income Statement
INCOME STATEMENT
Nanay's Cuisine
YEAR 1 to 5
PARTICULARS YEAR 1 YEAR 2 YEAR 3 YEAR 4 YEAR 5
8,392,26 10,206,63 11,159,19 12,157,11

Sales 9,208,710 0 0 0
5
LESS: Cost of Sales
1,805,94 1,878,90 1,916,47 1,954,80
Raw Materials 1,842,059
0 0 8 8
1,710,00 1,710,00 1,710,00 1,710,00
Direct Labor 1,710,000
0 0 0 0
4,876,32 6,617,73 7,532,71 8,492,30
Gross Profit 5,656,651
5 0 2 2
LESS: Operating Expenses
Supplies
8,434 8,603 8,775 8,950 9,129
Expense
Taxes and
3,430 2,430 2,430 2,430 2,430
Licenses
Interest
300,000 300,000 300,000 300,000 300,000
Expense
Salary 2,034,00 2,034,00 2,034,00 2,034,00
2,034,000
Expense 0 0 0 0
Utility
164,400 167,688 171,042 174,463 177,952
Expense
Advertisement 14,000 14,000 14,000 14,000 14,000
Depreciation
Expense:
Furniture, 20,000 20,000 20,000 20,000 20,000
Machinery and
Equipment
Depreciation
Expense: 70,000 70,000 70,000 70,000 70,000
Building
Miscellaneous
30,000 30,000 30,000 30,000 30,000
Expense
TOTAL
2,644,26 2,650,24 2,653,84 2,657,51
OPERATING 2,646,721
4 6 3 1
EXPENSE
INCOME FROM 2,232,06 3,967,48 4,878,86 5,834,79
3,009,931
OPERATION 1 4 9 1
LESS: Income 669,618 902,979 1,190,24 1,463,66 1,750,43

Tax (30%) 5 1 7
1,562,44 2,777,23 3,415,20 4,084,35
NET INCOME 2,106,951
3 8 8 4

4.4 Cash flow
Table 25: Statement of Cash flow
CASHFLOW
NANAY'S CUISINE
YEAR 1 to 5
CASH 20,000,00 23,151,56 20,291,71 22,996,89 24,485,53

BEGINNING 0 7 2 0 6
8,392,26 9,208,71 10,206,63 11,159,19 12,157,11
Sales 0 0 0
5 0
Less: 8,111,88 3,343,80 5,325,70 6,124,13
-
Withdrawals 0 4 8 8
Initial 28,392,26 24,248,39 27,154,53 28,830,37 30,518,50
Capital 5 7 8 2 8
LESS: Cash Disbursement
Operating 2,644,26 2,646,72 2,650,24 2,653,84 2,657,51
Expenses 4 1 6 3 1
Purchase of
fixed assets
418,382 398,382 378,382 358,382 338,382
(Machinery &
Equipment)
Building 1,500,00 (140,000 (210,000
- (70,000)
Costs 0 ) )
Purchases
8,434 8,603 8,775 8,950 9,129
(Supplies)
Payment of 1,190,24 1,463,66 1,750,43
669,618 902,979
taxes 5 1 7
TOTAL CASH 5,240,69 3,956,68 4,157,64 4,344,83 4,545,46
DISBURSEMENT 8 5 8 6 0
23,151,56 20,291,71 22,996,89 24,485,53 25,973,04
CASH ENDING 7 2 0 6 9

4.5 Balance Sheet
Table 26: Financial Statement
BALANCE SHEET
NANAY'S CUISINE
YEAR 1 to 5
Current Assets
23,151,56 20,291,71 22,996,89 24,485,53 25,973,04
Cash 7 2 0 6 9
Supplies 8,434 8,603 8,775 8,950 9,129
1,805,94 1,842,05 1,878,90 1,916,47 1,954,80
Raw Materials
0 9 0 8 8
TOTAL CURRENT 24,965,94 22,142,37 24,884,56 26,410,96 27,936,98
ASSETS 1 4 4 4 5
Fixed Assets
Machineries
418,382 398,382 378,382 358,382 338,382
and Equipment
LESS:
Accumulated
Depreciation: 20,000 20,000 20,000 20,000 20,000
Machineries
and Equipment
1,500,00 (140,000 (210,000
Building - (70,000)
0 ) )
LESS:
Accumulated
70,000 70,000 70,000 70,000 70,000
Depreciation:
Building
Land 600,000 600,000 600,000 600,000 600,000
TOTAL FIXED 2,608,38
308,382 218,382 128,382 38,382
ASSETS 2
27,574,32 22,450,75 25,102,94 26,539,34 27,975,36
TOTAL ASSETS 3 6 6 6 7
LIABILITIES AND EQUITY
Liabilities
Notes Payable 600,000 600,000 600,000 600,000 600,000
Interest
300,000 300,000 300,000 300,000 300,000
Payable
TOTAL
900,000 900,000 900,000 900,000 900,000
LIABILITIES
Equities
17,000,00 17,000,00 17,000,00 17,000,00 17,000,00
CAPITAL 0 0 0 0 0
1,562,44 2,106,95 2,777,23 3,415,20 4,084,35
Net Income
3 1 8 8 4
Returned 8,111,88 3,343,80 5,325,70 6,124,13 6,891,01
Earnings 0 4 8 8 3
26,674,32 22,450,75 25,102,94 26,539,34 27,975,36
TOTAL CAPITAL 3 6 6 6 7
TOTAL 27,574,32 23,350,75 26,002,94 27,439,34 28,875,36

LIABILITIES
3 6 6 6 7
AND EQUITIES
4.4 Financial Analysis
4.4.1. Test of Liquidity
Current Ratio: Total Current Asset__

Total Current Liabilities
4.4.2. Test of Profitability
Return of Investment: Net Income___

Total Investment
Year 1 = __2,719,147__
20,000,000
= 0.14 or 14%
Year 2 = __3,286,790__
20,000,000
= 0.16 or 16%
Year 3 = _3,980,674__
20,000,000
= 0.20 or 20%
Year 4 = __4,642,713__
20,000,000
= 0.23 or 23%
Year 5 = __5,336,408__

20,000,000
= 0.27 or 27%
5. Socio-economic Aspect
Nanay’s Cuisine will be considered a new business
opportunity which will increase the economic value of the
town and will give employment opportunity for some of the
townsfolk, where it aims to promote the growth of the
food industry in the town. This business venture is very
ideal for the town because it will contribute to the
economy and give employment to people.
Employment Opportunities
 To help locals find job opportunities during our
openings by opening their doors for employees to
practice their expertise in a competitive
environment.
6. Summary of Findings, Conclusion and Recommendation
6.1 Summary of Findings
 Market Aspect
As market study, the proponents will test the market
if a proposed project will return good feedback, and by

identifying, implementing and utilizing the SWOT Analysis
through the proponent’s combined thoughts, ideas,
campaigns, products, processes and entirety of the
businesses.
 Technical Aspect
The business provides delicacies from local recipes
within the Philippines, not only does it offers seasonal
menus but also offers quality through its representation.
The business has its own building, facilities that would
be used as for advantage.
 Organization and Management
The proposed business will be managed by four
proponents, thus a form of partnership would be
established. The owners will be responsible for the
accounting, supervision, implementation and expansion of
the business. The proposed business will also provide
seminar and training programs for employees.
 Financial Aspect
The main sources of funds would be the partnership’s
contribution, with equal amount of PHP 4,250,000 totaling
PHP 17,000,000 and a liability of PHP 3,000,000 as bank

loan for the purchasing of land. All its expenses would
be paid and the retained earnings would be withdrawn
after it is declared and per used of the total
computations of total project cost, income statement and
cash flow statement. The financial aspect is balance and
feasible.
 Socio- Economic Aspect
The socio-economic should be considered for this
aspect covers the wide and range of scope. Nanay’s
Cuisine will create a job opportunity for not only the
people of Tumauini but to anyone in need, by paying the
right amount of taxes to the municipality and by ensuring
the loyalty of the business.
6.2 CONCLUSION
Based on the result that has been provided, it is
concluded that the proposed business is feasible in the
market. Providing a wide range of target customers and
possible business partners, many more businesses are
expected to rise up in the municipality.
A good source of funding is the foundation of
business making its name in this industry the project’s

purpose is to serve the best taste and safe food for
everyone by satisfying the customer’s expectations, meet
the demand of the market, generate profit at a fair price
of the product, and continuously develop the products
following the trend in the market.
Through the five (5) years projected operation, the
business will almost return the capital invested. This
would benefit the businesses partnered to increase the
market, including the sales and the residents, giving
employment opportunities.
6.3 RECOMMENDATIONS
 The project’s proponents proposed a further study on
this idea which has a large scope of population and
offers different services.
 The business should continue to advertise the business
to be profitable and to maintain loyal customers.
 The business should prepare more products for
customers. Moreover, if the business becomes
profitable, it should add more products.

APPENDIXES A: Questionnaire
FS Survey for Nanay's Cuisine
Dear Respondents;
I would like to welcome you!
The purpose of this survey is to gather data and gain greater understanding for our
target markets (you).
Please be honest with your views and base your answers in your own personal
observation and information. You may not indicate your name on the respondents
profile for the confidentiality of your identity.
Rest assures that your responses will be kept confidential. Thank you for taking time
to complete the questionnaire. God Bless!
Respectfully yours,
Researchers
 WOULD YOU LIKE TO PROCEED?
 YES
 NO

A. Respondents Profile
5. Place
 Tumauini
 Delfin Albano
2. Age
 Below 15 y/o
 16 – 30 y/o
 31 – 45 y/o
 46 y/o and above
3. Gender
 Female
 Male
4. PLACE: Location
 Tumauini
 Delfin Albano
5. Income Group
 Low ( below Php 5,000)

 Lower Middle (Php 5,001 – 15,000)
 Middle (Php 15,001 – 25,000)
 Upper Middle (Php 25,001 – 35,000)
 High (35,001 and above)
B. Experience Assessment
1. What is your most preferred Dine-in Restaurant/
Eatery?
 Jollibee
 Pol's Paluto
 Boogs Grill & Restaurant
 Balay Inasal
 Casa Da Pizza
 Borought Pizza

 Pasiteria (Nanet's, 2C's, Makan, etc.)

 Other: __________________
2. How often do you eat outside/ dine-in within a week?

 Once
 Twice
 Trice
 4x a week
 5x a week
 6x a week
 Everyday
3. What do you usually look for in a restaurant?

 Quality Taste
 Customer Service
 Food Presentation
 Cleanliness / Orderliness
 Place Setting / Ambiance / Environment
 Other:____________
C. Service Evaluation
1. Are you interested with our restaurant business?
 Yes
 No
2. Assuming you would. How many times a week would you

dine?
 Once
 Twice
 Trice
 4x a week
 5x a week
 6x a week
 Everyday
3. Will you refer our restaurant to people you know?

 Yes
 No
 Maybe
4. On the rate of 1-5 how will you rate this experience?

1 2 3 4 5
Unsatisfactory Satisfactory

APPENDIX B: Article of Partnership
ARTICLE OF PARTNERSHIP
OF
NANAY’S CUISINE
Articles of General Partnership—
KNOW ALLMEN BY THESE PRESENTS:

That we, the undersigned and all of legal age and residents of Philippines,
have this day voluntarily associated ourselves together for the purpose of forming a
partnership, effective this date, under the conditions and terms hereinafter set forth,
and subject to the provisions of existing laws:
AND WE HEREBY CERTIFY:
I
That the names, surnames and residences of the partners of the said
partnership are as follows:
Names Residences
Randy Baquiran Delfin Albano, Isabela
Lielet Maddauin Sta. Visitacion Tumauini, Isa.
Joyce Kathlene Piñon Carpintero Tumauini, Isabela
Crystal Joy Valdez Cumabao Tumauini, Isabela
II
That the name of said partnership shall be Nanay’s Cuisine and shall operate
and transact business under said firm name.
III
That the principal office of said partnership shall be located at Lingaling,
Tumauini, Isabela, Philippines, which office may be changed if necessary.
IV
That the capital of said partnership is Twenty Million pesos PESOS (Php 20,
000,000), Philippine currency, of which Four Million Two Hundred Fifty Thousand
PESOS (Php 4,250,000) has been contributed by Randy Baquiran Four Million Two
Hundred Fifty Thousand PESOS (Php 4,250,000) and has been contributed by Lielet
Maddauin, Four Million Two Hundred Fifty Thousand PESOS (Php 4,250,000) has
been contributed by Joyce Kathlene Piñon, Four Million Two Hundred Fifty
Thousand PESOS (Php 4,250,000) has been contributed by Crystal Joy Valdez and
Three Million PESOS (Php 3,000,000) Loan Capital from the bank.

V
That the purpose for which said partnership was formed is food service
industry.
VI
That the term for which this partnership is to exist is Ten Years (10) years
counted from the date hereof.
VII
That the firm shall be under the management of Joyce Kathlene Piñon and as
such manager she shall have charge of the management of the affairs of said
partnership; and she shall have the power to use the firm name and in otherwise such
acts as are necessary in the management of the firm.
VIII
That said manager shall receive a monthly salary of Ten Thousand Five
Hundred PESOS (P 10, 500).
IX
That profits and losses, as the case may be, shall be divided and distributed
pro rata according to the amounts of capital contributed by each partner to the
partnership.
IN WITNESS WHEREOF, etc.
RANDY BAQUIRAN
LIELET MADDAUIN
JOYCE KATHLENE PIÑON
CRYSTAL JOY VALDEZ

Signature of Partners
_____________________
(Witnesses)

(ACKNOWLEDGMENT)
(Tañada &t Rodrigo, Phil. Legal Forms, Vol. 2, pp. 1212-1214.)
APPENDIX C: Curriculum Vitae
RANDY U. BAQUIRAN
San Nicolas, Delfin Albano, Isabela
09758279378
baquiranrandy18@gmail.com
PERSONAL INFORMATION:
Birth Place : San Nicolas, Delfin Albano, Isabela
Birth day : May 18, 1995
Age : 27 years old
Sex : Male
Nationality : Filipino
Language/Dialect : Ibanag, Tagalog, and English
Civil Status : Single
EDUCATIONAL
BACKGROUND
▪ Tertiary Education:
HGBaquiran College
Centro Tumauini, Isabela
Bachelor of Science in Business Administration major
in Financial Management
A.Y. 2018- Present
▪ Secondary Education:
Junior High San Antonio National High School
Barangay San Antonio,Delfin Albano, Isabela
A.Y. 2011-2012
▪ Elementary Education:
San Nicolas Elementary School
Barangay San Nicolas, Delfin Albano, Isabela
A.Y. 2005-2006
I hereby certify that the above information is true and

correct to the best of my knowledge and belief.

__________________________
Applicant Signature
LIELET D. MADDAUIN
Sta. Visitacion, Tumauini, Isabela
09656680636
lieletdennamaddauin@gmail.com
Birth Place : Sta. Visitacion, Tumauini, Isabela
Birth day : July 11, 2000
Age : 21 years old
Sex : Female
Language/Dialect : Ibanag, Tagalog, and English
EDUCATIONAL
BACKGROUND
HGBaquiran College
A.Y. 2019- Present
Senior High: Tumauini National High School
Barangay Annafunan Tumauini, Isabela
Academic Track - Accountancy and Business Management
(ABM)
Junior High: Tumauini National High School
Barangay Annafunan Tumauini, Isabela
A.Y. 2014 - 2019
Tumauini South Central School
Barangay Carpintero Tumauini, Isabela
A.Y. 2007 - 2013


__________________________
Applicant Signature
CRYSTAL JOY A. VALDEZ
Cumabao, Tumauini, Isabela
09656687874
crystaljoyvaldez20@gmail.com
Birth Place : Tumauini, Isabela
Birth day : November 20, 1999
Age : 22 years old
Sex : Female
Language/Dialect : Ilocano, Tagalog, and English
EDUCATIONAL
BACKGROUND
HGBaquiran College
A.Y. 2018- Present
Senior High: HGBaquiran College, Inc.
Barangay 1, Tumauini, Isabela
Technical Vocational- HouseKeeping
Cumabao Integrated School
Barangay Cumabao, Tumauini, Isabela
A.Y. 2013-2017
Cumabao Integrated School
Barangay Cumabao, Tumauini, Isabela
A.Y. 2006-2012


__________________________
Applicant Signature
JOYCE KATHLENE D. PIÑON
Carpintero Tumauini, Isabela
09056620269
joisukyasarin@gmail.com
Birth Place : Angono, Rizal
Birth day : October 12, 2000
Age : 21 years old
Sex : Female
Language/Dialect : Tagalog and English
EDUCATIONAL
BACKGROUND
HGBaquiran College
A.Y. 2019 - Present
Senior High – Junior High: Advance Montessori
Education Center of Isabela, Inc.
Maligaya Tumauini, Isabela
Accountancy and Business Management
A.Y. 2012 – 2018
Tumauini North Central School
San Pedro Tumauini, Isabela

A.Y. 2008 - 2012

__________________________
Applicant Signature
BIBLIOGRAPHY
WEBSITES
 Philippine Statistics Authority (2020). Tumauini Province of
Isabela. Retrieved March 6 2022, from
https://www.philatlas.com/luzon/r02/isabela/tumauini.html
 Philippine Statistics Authority (2022). Delfin Albano
Province of Isabela. Retrieved March 6 2022, from
https://www.philatlas.com/luzon/r02/isabela/delfin-
albano.html
 Warwick, K.W. (2020, December 10). What causes food
cravings?. Retrieved March 25 2022, from
https://www.medicalnewstoday.com/articles/318441#:~:text=A
%20food%20craving%20is%20an,90%25%20of%20people
%20experiencing%20them.
 The Staff of Entrepreneur Media, Inc. (2016, November 2).
The Staff You Need to Hire to Run a Restaurant. Retrieved
April 15, 2022, from
https://www.entrepreneur.com/article/282438
BOOKS

 Quiñanola, M. R., Cabotaje B.J., Melchor, A. & Caranto, J.
(2021). Minute Cravings. Tumauini: HGB College
 Flores, L., Balao, B., Laman, J., & Mengolio, R. (2021).
Elegantea. Tumauini: HGB College
 Baquiran, E., Bueno, R.A., Dumaliang, V. & Laman, E. (2021).
Old Chic Diner. Tumauini: HGB College

Feasibility Study

Uploaded by

Copyright:

Available Formats

Feasibility Study

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Feasibility Study

Uploaded by

Copyright:

Available Formats

HGBAQUIRAN COLLEGE, INC.

COLLEGE OF BUSINESS ADMINISTRATION

A. Name of the Project

The only thing we love more than food is you!

Nowadays the world’s changes are too obvious to not

notice. Modified customs just to keep up with the shifted

normal of the world’s new way of living and coping to

varieties of changes faced. The proponents proposed

“Nanay’s Cuisine” as its business name, it being derived

from the idea of a “mother’s cooking” where motherly love

is evidently placed to its food, a place where caring for

the consumers, a place where food is nurtured and

prepared with all the love and kindness given such as

Nanay’s Cuisine contains the purpose of catering

societal needs, tastes and preferences within service and

through serving unique and classical dishes maintaining a

committed and uncompromised quality service providing the

PAGE \* MERGEFORMAT 83 | Page

consumers the prestige of being in a relaxed environment

enjoying their meals in economical rates.

B. Location of the Project :

Lingaling National Highway, Tumauini, Isabela

The location of the business is near where it is

convenient and assessable to the target market. It is an

ideal location because it is not too crowded and can

allow the staff to work efficiently in a pleasant

environment. The proponents also consider the visibility

of the location where the construction is located by the

 Joyce Kathlene D. Piñon

 Crystal Joy A. Valdez

The proposed business Nanay’s Cuisine was inspired

by motherly love, where the goal of the business is to

nurture customers making them feel the tenderness and

PAGE \* MERGEFORMAT 83 | Page

care with a classy tad from the products and services

provided by the restaurant. The beauty of the proposed

business is that it provides creative food entrées under

the disguise of an eat all you can buffet.

Nanay’s Cuisine aim in to abide by the rules by

following the minimum requirements needed for the new

health protocol initiated by the Department of Health

(DOH). Thus, the entrepreneurs will make sure to provide

great quality experience and practice the objective

attentively to guarantee customer satisfaction.

II. GENERAL INFORMATION

Statement of the Objectives

There is more to running a successful restaurant

that just serving great food. The proposed business is a

restaurant aiming to provide food for family and group

oriented customers in near and surrounding town areas.

Nanay’s Cuisine provides prepared entrées in a full-

course eat all you can buffet. In addition, maintaining

the quality of the products and to continually improve

the services will help exceed customer expectations

PAGE \* MERGEFORMAT 83 | Page

allowing the business to grow and prosper providing

reasonable income in return of fair prices.

Specifically, to meet and ensure the success of the