Buffet Restaurant
Feasibility Research
In partial fulfilment
Of the course requirement in
Feasibility Studies
SUBMITTED BY:
I. EXECUTIVE SUMMARY ..
II. INTRODUCTION .....
Location.
Nature of the Industry ..
The Project Highlights .
Investments costs and Nature of Financing ...
Project Timetable
III. MANAGEMENT ASPECT
Structure..
Type of Business.
IV. MARKET ASPECT
Prospective Client
Marketing Mix (4 Ps in Marketing)
Competition
Supply Demand Analysis.
V. TECHNICAL ASPECT.
Process Flow
Raw Materials.
Suppliers
Equipment/Tools Needed.
VI. FINANCIAL ASPECT.
Basic Financial Assumptions..
Financial Analysis
ROI..
Relevant Financial Indicators of Projects Viability..
VII. SOCIO-ECONOMIC/DEVELOPMENT IMPACT
Contribution to Employment..
Contribution to the Government
Environmental Impact
I. EXECUTIVE SUMMARY
II. INTRODUCTION
We all know that food is one of the basic needs in life. It is the vehicle for good health. It
contains nutrients and vitamins mostly needed by human beings to perform their daily activities.
It contributes in attaining and maintaining healthy body and mind. It is no wonder why food is
The City of Ilagan is known as the Corn Capital of the Philippines. It is a component city
in the province of Isabela, Philippines. It is also the capital of Isabela, the largest city in the
province and the fourth largest city in terms of land area in the Philippines after Davao City,
Puerto Princesa and Zamboanga City .Ilagan is a 2nd class city and it is the most populous city in
City of Ilagan is the location of our proposed business KAIN TAYO! Buffet Restaurant.
Buffet is a system of serving meals in which food is placed in a common place inside the
restaurant and where the diners generally serve themselves. We believe that our proposed
business will be known because Ilagueos are food lovers and of course with the big population
Ilagan is an emerging business center aside from restaurants there are banks, shops, retail
store and other establishments engaged in commercial activities. Like other people, they want
to eat in restaurants that is affordable and delicious. This is the main reason why we would like
to venture in the proposed business, eat all you can buffet where anyone can eat with gusto.
LOCATION
Our proposed business will be located at Old Caltex Baligatan, City of Ilagan Isabela. This
area is a perfect location because it is close to two (2) schools in Ilagan, which are Ilagan State
University (ISU) and Isabela School of Arts and Trades (ISAT), It is also a step away from the bus
stop and in the public market where passengers and buyers can stop by to satisfy their hunger
NATURE OF INDUSTRY
Restaurant is a kind business which offers and serves food and drinks to customers in
exchange for an amount of money. Meals are generally served and eaten inside the premises,
but many restaurants also offer take-out and food delivery services.
Restaurants may differ from appearance and offerings, including a wide variety
of cuisines and service models ranging from inexpensive fast food restaurants and cafeterias to
Buffet restaurant is the best technique in the present time, it caters to all types of
costumers. It offers a wide variety of food, people can eat as much as they want. In a buffet
restaurant serving is self-controlled because food less expensive. Everyone is a bit more
Filipinos especially Ilagueos are fond of eating, that is why every restaurant in the
Philippines are introducing some innovative ideas to make a difference to attract customers.
PROJECT HIGHLIGHTS
There are many restaurants and fast food establishment in Ilagan, but our restaurants
offer a daily buffet, unlike other restaurants that they only offer buffet when there is an occasion.
Our BUFFET RESTAURANT offers an eat all you can at affordable price. Our dishes are top
Filipino Foods like adobo, dinuguan, sisig, crispy pata, and many more. It will be a restaurant that
Every day there would be at least 5 dishes and 2 desserts to choose from and regular drinks
(juice or soda) which is bottomless but if customers want to choose other kinds of drinks they
may so but they should pay for the cost of the drinks.
Investments costs and Nature of Financing
Our start up requirement will come roughly PHP 5,000,000.00 which will include the
following:
Cash P 762,500.00
Purchase of Land 2,000,000.00
Construction of Building 1,600,000.00
Purchase of other PPEs 611,000.00
Organizational Cost 26,500.00
TOTAL P 5,000,000.00
We expect that our restaurant will be known and gain profit after few weeks and cover
the expenses within a year. The location of our restaurant that we have chosen is a perfect spot
to advertise and give people ideas about a buffet restaurant or eat all you can.
Project Timetable
Below is the chart showing the plan of action to be taken by the group for the entire project
Environmental Scanning
Construction Period
Developing Management
Structure
Procurement of
equipment
Producing Sample
Products Taste Test
Product Costing
Product
Promotion/Introduction
The central idea of management is to make every action or decision help achieve a
careful chosen goal. The word management is also used to mean the group of persons called
FORM OF OWNERSHIP
A partnership is a single business were two or more persons contribute to all aspects of the
business, such as labor, capitol and property and consequently share in the business and all
ORGANIZATIONAL STRUCTURE
MANAGING PARTNER
2 UTILITY
JANITOR
Duties and responsibilities
Managing partners
o Assist the head cook in all aspects of the food service operation
Security guard
o Secures premises and personnel by patrolling property, monitoring
surveillance equipment and access point
Market Aspect
The business shall market its product to its geographical area but focuses to the customer
especially to the families, group of students, employees/workers, and other people that would be
finding a buffet that definitely fit to their budget and be satisfied to their needs. Below are the
summary of some schools, hospitals, travelers and other possible markets where can sell our
products:
I. Schools
II. Hospitals
III. Travelers/Tourist/Walk-in/Employees
Product
Filipino dishes, Kain Tayo has come up with dishes like bulalo, sisig, caldereta, chopsuey, kare-
kare, inihaw, paksiw and manymore. Drinks include Sodas, juices, ice tea and also there are some
desserts available like letche flan, atchara, halo-halo and maja blanca or tibok-tibok.
Price
Buffet Price
Promotion
Advertising is the number one promotional tool to be use by our group. Our advertisement
will be posted in social media because people nowadays are more active in social media than in
watching television and the like. It is a fast way to encourage lots of people. We will also provide
discounts and gimmicks throughout the seasons like free buffet for moving up students, free
birthday buffet and if your plates has leftovers youll have to pay at least half the price of your
ordered food. Because of the discounts we can give and gimmicks we will do, we expect to have
number of clients within a range of 100-400 persons a day and it will be open to serve from 11:00
Place
Kain Tayo Buffet Restaurant would be located at Baligatan, Ilagan City, Isabela along the
National Highway in front of City Mall where the vacant land that was occupied before by Caltex
and estimated 450 square meters of area. We chose this Location of the entity for we believe that
in this area is where more people on a daily basis and also it is near to the diversion road where
travellers from other provinces would notice it and easily would attract prospective clients.
Competition
The main competitor of Kain Tayo Buffet Restaurant are the Fast food chains like Jollibee,
Greenwich, Chowking and Classic burger, and the carinderias around the New Public Market in
which they are popular and they are in this industry for a long time. Therefore, they can offer the
same service for most convenient of their time and affordable because they already set the attention
to the people. Overall we have to compete 40 food and beverages establishment around the city
excluded are those undocumented food and beverages establishments installs like siomai house,
In the restaurant industry, demand is driven by restaurant patrons, who provide sales.
To estimate demand we need to assess the demographics of the residents in out particular area.
Also, consumers and businesses focus more on health. Consumers look for safer, healthier and
more nutritious offerings of a restaurant supported by health-care industry. The demand for
healthier alternatives impacts the supply available for local consumption. The buffet restaurant
buys local produce and other food ingredients that align to the entitys practices. Suppliers must
keep up with the demand as it grows. When local suppliers cannot fulfill the needs, we must look
elsewhere for supplies. The Suppliers impacts the pricing, menu and development and local
1.) Do you want to go and eat in an Eat All You Can Restaurant?
Dishes:
Professionals/Travelers Ilagan State Saint Ferdinand
/Tourists University College
/Walk-ins/Employees
Bulalo 20 25 25
Sisig 43 21 37
Calderetang Manok 46 15 28
Chopsuey 49 22 31
Kare-kare 39 16 29
Inihaw 48 20 33
Paksiw na Isda 34 14 17
Chicken Curry 47 31 33
Bopis 24 9 19
Fried Chicken 47 32 41
Pinakbet 60 25 32
Calderetang 17 12 17
Baka/Baboy
Igado 40 22 27
Dinuguan 29 14 20
Bola-bola 44 18 35
Sinigang na Baboy 50 23 31
Adobong 49 24 41
Manok/Baboy
Kalamares 37 16 24
Karahay 43 19 41
Desserts:
Letche Flan 49 34 42
Atchara 24 13 16
Halo-halo 58 29 41
Maja Blanca 34 18 32
The survey we conducted shows that almost 95% of the 300 persons we interviewed says yes to
The most food chosen by professionals, travelers, tourist, walk-in, employees was pinakbet and
for dessert is halo-halo. Students in ISU chose fried chicken and lecheflan while students in SFC chose
adobong manok/baboy, fried chicken, karahay and also leche flan for dessert. Now we have ideas on
Process Flow
List of Foods Available Everyday
These tables shows our everyday schedule of foods and its prices
Monday Tuesday
Desserts Desserts
Desserts Desserts
Desserts Desserts
Dessert
Sales 17,560
Our profit would be at least 60% of every days sales and the other 40% would be for
salaries, electricity and other expenses that would come on our restaurant business
Raw Materials
Fried Chicken
12 kilos w/ seasonings: 2,160
Ingredients
chicken, cut into serving pieces
tablespoons coarse sea salt
teaspoon ground black pepper
teaspoons garlic powder
teaspoon onion powder
cup all-purpose flour
cooking oil
Adobong manok
12 kilos w/ seasonings: 2,280
No. of serving: 120
Ingredients
chicken, cut into serving pieces
pieces dried bay leaves
soy sauce
vinegar
cloves garlic, crushed
water
cooking oil
white sugar
Salt and whole peppercorn
Adobong Baboy
12 kilos w/ seasonings: 3,000
Ingredients
pork belly, cubed
whole peppercorn (pamintang buo)
dried bay leaves (dahon ng laurel)
cloves garlic, crushed
soy sauce
coconut vinegar
water or beef broth
cooking oil
Salt to taste (optional)
Letchon Kawali/Karahay
12 kilos w/ seasonings: 2,880
Ingredients
pork belly
salt
whole pepper corn
dried bay leaves
cooking Oil
Water
Pinakbet
12 kilos w/ seasonings: 800
No. of serving: 120
Ingredients
pork, thinly sliced
onion, chopped
ginger, minced
okra
shrimp paste
water
cooking oil
Ingredients
oxtail (cut in 2 inch slices) you can also use tripe or
beef slices
small banana flower bud (sliced)
pechay or bok choy
string beans (cut into 2 inch slices)
eggplants (sliced)
ground peanuts
peanut butter
shrimp paste
water
annatto seeds (soaked in a cup of water)
toasted ground rice
garlic, minced
1 onion, chopped
salt and pepper
Calamares
Ingredients
medium to large sized squid, cleaned and sliced
into rings
all-purpose flour
raw egg, beaten
breadcrumbs
salt
ground black pepper
cooking oil
Pork Sisig
12 kilos w/ seasonings: 2,400
Ingredients
pig ears
pork belly
large onion, minced
soy sauce
ground black pepper
ginger, minced
chili flakes
garlic powder
lemon (or 3 to 5 pieces calamansi)
butter (or margarine)
chicken liver
water
mayonnaise
salt
Bulalo
12 kilos w/ seasonings: 3,600
Ingredients
beef shank
mall cabbage, whole leaf individually detached
small bundle Pechay
Corn, each cut into 3 parts
Whole pepper corn
Green onions
medium sized onion
water
fish sauce (optional)
Calderetang Baka
12 kilos w/ seasonings: 2,760
Ingredients
beef, cubed
garlic cloves, crushed and chopped
onion, finely chopped
cups beef broth
small red bell pepper, sliced
small green bell pepper, sliced
tomato sauce
liver spread or liver paste (processed using blender)
crushed chili or red pepper
large bay leaves
potatoes, sliced
carrots, sliced
cooking oil
green olives
salt and pepper to taste
Calderetang Baboy
12 kilos w/ seasonings: 2,760
Ingredients
beef, cubed
garlic cloves, crushed and chopped
onion, finely chopped
beef broth
small red bell pepper, sliced
small green bell pepper, sliced
tomato sauce
liver spread or liver paste (processed using blender)
crushed chili or red pepper
large bay leaves
potatoes, sliced
carrots, sliced
cooking oil
green olives
salt and pepper to taste
Chopsuey
12 kilos w/ seasonings: 800
Ingredients
pork shoulder, thinly sliced
head cauliflower, cut into florets
medium carrot, sliced crosswise
medium green bell pepper, chopped
medium red bell pepper, chopped
small cabbage, chopped into large pieces
boiled quail eggs
medium yellow onion, sliced
cloves garlic, crushed and chopped
shrimp cube
oyster sauce
cornstarch
water
cooking oil
Salt and pepper to taste
Inihaw na Baboy
12 kilos w/ seasonings: 2,880
Ingredients
Pork belly
Marinade
soy sauce
banana ketchup
Knorr Liquid Seasoning
garlic powder
lemons or calamansi
ground black pepper
Basting sauce
soy sauce
Knorr Liquid Seasoning
banana ketchup
Lemon or pieces calamansi
ground black pepper
Paksiw na isda
12 kilos w/ seasonings: 2,280
Ingredients
fish (about half a pound each), cleaned and scales
removed
knob ginger, sliced and pounded
cloves garlic, skin removed
vinegar
water
medium onion, sliced
small bitter gourd, chopped (optional)
finger chili
salt
whole peppercorn
Chicken curry
12 kilos w/ seasonings: 2,160
No. of serving: 120
Ingredients
chicken, cut into serving pieces
big potato, chopped
garlic, minced
stalks celery, cut into 2 inches length
medium onion, chopped
small red bell pepper, cut into cubes
fish sauce
coconut milk
curry powder
ginger, cut into strips
water
Bopis
12 kilos w/ seasonings: 1,560
Ingredients
pigs lungs, boiled in lemon grass and pandan
leaves until tender and minced
pigs heart, boiled in lemon grass and pandan
leaves until tender and minced
annatto seeds diluted in 1 cup of water
small carrot, minced (optional)
white vinegar
ginger, minced
medium onion, chopped
cloves garlic, minced
dried bay leaves
Water
cooking oil
Salt and pepper to taste
Igado
12 kilos w/ seasonings: 3,000
No. of serving: 120
Ingredients
pork tenderloin, sliced into 2 inch strips
pig's liver
pig's kidney
green pea
medium-sized carrot, cut into strips
garlic, minced
medium-sized onion, diced
large red bell pepper, cut into strips
dried bay leaves
soy sauce
vinegar
water
cooking oil
Salt and pepper to taste
Pork Dinuguan
12 kilos w/ seasonings: 3,000
Ingredients
pork shoulder, cubed
pork large intestine, cleaned thoroughly
(optional)
pig blood
ginger, minced
medium yellow onion, diced
cloves garlic, crushed and chopped
water
cane or white vinegar
pork cube (optional)
cooking oil
Salt and ground black pepper to taste
Bola Bola
12 kilos w/ seasonings: 3,000
Ingredients
ground beef
chopped flat leaf parsley
garlic salt
medium onion, minced
ground black pepper
regular or Italian breadcrumbs
whole fresh milk
Sinigang na Baboy
12 kilos w/ seasonings: 2,760
No. of serving: 120
Ingredients
pork belly, sliced into cubes
kangkong leaves
long green chili pepper (siling pansigang)
ripe tomatoes, quartered
Sliced daikon radish (labanos)
snake beans, cut in 2 inch length pieces
yellow onion, quartered
okra
taro, peeled and cut in half (gabi)
water
Knorr Sinigang sa Sampaloc Mix Original
fish sauce (patis)
ground black pepper
Letchon kawali/karahay
12 kilos w/ seasonings: 2,880
Ingredients
pork belly
salt
whole pepper corn
dried bay leaves
cooking Oil
Water
Bangus Sisig
12 kilos w/ seasonings: 2,160
No. of serving: 120
Ingredients
Ingredients
Chicken Legs
vinegar
salt to taste
black peppercorns (lightly cracked)
minced garlic
medium onion chopped
Canola oil for frying
Tomato Sauce
can of Liver Spread
medium sized Bell Pepper (seeded and sliced)
long Green or Red chilli [optional]
bottled olives drained [optional]
can of Green Peas (you can also use fresh or frozen 1/2 cup)
Potatoes (peeled and quartered)
cup grated cheddar cheese
Embutido
12 kilos w/ seasonings: 3,000
Ingredients
ground pork
vienna sausage or 6 pcs hotdogs, cut in half lengthwise
hard boiled eggs, sliced
sweet pickle relish
tomato sauce
raw eggs
cheddar cheese, grated
red bell pepper, minced
green bell pepper, minced
raisins
carrots, minced
onion, minced
salt and pepper
bread crumbs (made by placing 4 slices of tasty bread in a food processor. If not using
any food processor, just tear the bread.)
Adobong Sitaw
Ingredients
string beans (sitaw), cut in 2 inch length
pork belly, thinly sliced (optional)
soy sauce
vinegar
medium-sized onion, thinly sliced lengthwise
cloves garlic, crushed
ground black pepper
water
Dinakdakan
12 kilos w/ seasonings: 2,160
No. of serving: 120
Ingredients
pig ears
pig face (maskara)
pig liver
ginger powder
medium red onion, sliced
minced ginger
green and red chili, chopped
white or cane vinegar
garlic powder (optional)
bay leaves (optional)
mayonnaise
Salt and pepper to taste
Crispy Pata
12 kilos w/ seasonings: 2,400
No. of serving: 120
Ingredients
pigs leg (pata; about 3 to 4 lbs), cleaned
dried bay leaves
whole peppercorn
star anise (optional)
salt
ground black pepper
garlic powder
water
cooking oil
Estofado
12 kilos w/ seasonings: 3,000
Ingredients
beef lengua, boiled until tender and sliced
all-purpose flour
diced tomato
Knorr Beef Cube
yellow onion, minced
garlic, crushed and minced
brown sugar
soy sauce
vinegar
sliced button mushrooms
pitted olives
sliced black olives
1water
Salt and ground black pepper to taste
cooking oil
Sprouted Monggo
12 kilos w/ seasonings: 800
Ingredients
Mung Bean Sprout (approximately lb)
Tofu
big carrot, cut into strips
medium-sized onion, cubed
big tomato, cubed
shrimp (head and scales removed)
oyster sauce
garlic
red bell pepper, cut into strips
green bell pepper, cut into strips
soy sauce
chicken cube
water
Salt and pepper to taste
Ginisang Upo
12 kilos w/ seasonings: 800
Ingredients
Upo (White Squash) , sliced
garlic, crushed
onion, diced
tomatoes, diced
ground pork
cooking oil
salt
ground black pepper
Ginisang Kalabasa
12 kilos w/ seasonings: 800
Ingredients
calabaza squash (kalabasa), sliced into cubes
string beans (sitaw), cut into 2 inch pieces
salted dried fish (daing), shredded or chopped
water
medium yellow onion, chopped
garlic, crushed
ground black pepper
fish sauce
cooking oil
Bistek Tagalog
12 kilos w/ seasonings: 2,160
Ingredients
beef sirloin, thinly sliced
soy sauce
lemon or calamansi
ground black pepper
garlic, crushed
large onion, sliced into rings
cooking oil
salt to taste
Tinolang Manok
12 kilos w/ seasonings: 2,160
Ingredients
whole chicken, cut into serving pieces
rice washing
small green papaya, cut into wedges
garlic, minced
medium sized onion, chopped
ginger, cut into strips
fish sauce
Hot pepper leaves
Balatong
Ingredients
Mung beans
garlic
pork, thinly sliced
spinach
medium sized tomato, chopped
medium sized onion, chopped
medium sized shrimp (optional)
fish sauce
water (for boiling)
beef cube or 1 teaspoon beef powder (for flavoring)
crushed pork rind (chicharon)
ground black pepper
Longganisa
7 kilos w/ seasonings: 1,540
Ingredients
ground pork
coarse salt
Prague powder
sodium phosphate
cold water
TVP (Textured Vegetable Protein)
Isolate
Carrageenan
sugar
garlic, minced
paprika (for color)
Anise Liquor
ground black pepper
pineapple juice
meat enhancer (optional)
Chicken Afritada
12 kilos w/ seasonings: 2,280
Ingredients
chicken, cut into serving pieces
potato, quartered
carrot, sliced
bell pepper, sliced
green peas
tomato sauce
garlic, minced
hotdogs, sliced
onion, diced
chicken broth or stock
dried bay leaves
granulated white sugar
cooking oil
Salt and ground black pepper to taste
Supplier
Our business will find its regular supplier in the market: Supplier where we can buy our
daily needed raw materials; Supplier that will give us priority to sell his merchandise before his
other customers; Supplier that will give us discounts for bulk order; supplier that has enough
stock of inventory which we can buy in times of shortage of our raw materials; and a supplier
Equipment/Tools Needed
Knives
Plates
Chopping Board
Frying Pan
Range
Casserole
Ladle
Pot/pot holder
Pan
Oven
Griller
Deep fryer
Freezer
Tongs
Spatulas
Financial Aspect
Major Assumptions:
Based on Economic Survey, 95% of 300 persons we surveyed wants to eat to on our
restaurant.
Direct Labor Cost is the salaries of the cooks who cook main and side dishes.
Costs for transportation or the cost of ordering the raw materials is added to the cost of raw
materials as freight-in.
Salaries & Wages are the salaries of the food servers/utilities workers.
Sales, cost of goods sold and direct & indirect materials will increase by 3% every year.
Financial Aspect
Name: ________________________ Course & year: _____________ Age: _____
Do you like to eat at eat all you can? (Please put a check)
Yes___ No___
Do you like to eat at eat all you can? (Please put a check)
Yes___ No___
Computation
Total 250
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