FAR EASTERN UNIVERSITY

INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT

A Feasibility Study

On Food Truck

Presented to:
Ms. Elrem Pena
Subject Teacher
In Partial Fulfillment
Of the Course Requirement
In Candidacy of the Degree of
Bachelor of Science in Tourism Management

MEMBERS:

DIZON, KLARISSE C.

TAMONDONG, PAULALYN

DE GALA, GUIA MARA

SANTANA, MONICA

ABROGUENIA, MARGA

LU, TING
 Acknowledgement

The researchers would like to express their gratitude and deepest

appreciation to everyone who have contributed in the completion of this feasibility

study.

First of all, to Almighty God, who guided and blessed them that make this

research possible;

The researcher’s parents, for being very supportive in their moral and

financial needs for the project;

Executive Summary

a. Type of business

The type of business of Eat Pinoy Food Truck will be under the Capitalist Partnership

which means an economic system based on a free market, open competition, profit

motive and private ownership of the means of production. The Capitalists partners

will be Klarisse Dizon, Paulalyn Tamondong, Guia Mara De Gala, Monica Santana,

Marga Abrogunia and Ting lu sharing the amount of 666,666.667php each a total of

4,000,000php as the primary capital of the business.

b. Management Highlights

One of the most important things to consider about Management would be the salary

of everyone who’s working and involve in the business/company. Especially if ever

there would be future partnership with other business or companies, money matters

would be discuss well and clearly.

One of the best ways to keep your employees/workers would be showing them how

you can protect the right benefits that they will get from you and your business and

how you show them that you actually care and respect. Repay them with the right

treat.

The policies of the organizational indicated based on the salary given to the

employee, the benefits they will received, there working hours and the hours of

break for regular meal and the proper uniform during work.
c. Marketing Highlights

Customer satisfaction and convenience is the main concern of this business that

is why we want to be updated and be part of the trends regarding the food

industry. And also as way of attracting customers unlike the other food trucks

who serves different foreign delicacies, we chose to sell our very own native

delicacies. Our target market will be the local residents, mall shoppers,

employees and walk in customers around Makati. Food Truck is by a means for

the on-the-go person to grab a quick bite at a low cost. It will be very useful for

those people who are always in a hurry.

d. Financial Highlights

e. Socio-Economic Contribution

Food trucks provide particular kinds of satisfaction for customers by providing

convenient and affordable food options for pedestrians who might otherwise have

limited options.

Food is the most essential need of Human being and it’s not just for our tummy’s

satisfaction but rather a personal choice of own satisfaction. Nowadays people are

very choosy about their choice of food and although our products are all Filipino

cuisine it is still healthy and flavorful.

MISSION

Eat Pinoy Food Truck is committed:

 to provide an all in one Filipino food experience to our customers

 To help a certain community to earn a living

 To be the preferred food truck within the city

VISION

 To be recognized and respected as one of the successful food truck business

that caters a variety of Filipino Food in one truck in the Philippines.

Management Aspect

The business will be adopting a partnership form of business setup. All of the

employees of the business will be receiving appropriate salaries and with all the

benefits that the business can provide like SSS and Christmas bonus, 13 th month

pay and Health Insurance. All employees shall receive enough and decent salaries.

During holidays, each employee on duty shall be granted a double pay work.

Employees shall work on a 6 days basis so that they will enjoy one day as their day

off. Likewise, employees shall receive a Christmas bonus.

The type of business organization will be a line type organization.

 The policies of the organizational indicated based on the salary given to

the employee, the benefits they will receive, their working hours and the hours of

break for regular meals and the proper uniform during work.

Organizational Chart:
Job Descriptions:

Table 1

Job Title Duties and Responsibilities Credentials

Truck Manager - will be responsible - He/ She must have

Salary: 20,000 for data entry, obtained a bachelor/

Reports to: Owner accounts payable, college degree in

Supervises: Staffs payroll, helping and business studies/

creating management

organizational and - Has experienced

program budgets managing business

and other related operations for at

tasks. least a year

- Must have

leadership skills that

can sustain an

effective working

force

- Must have good

skills in managing

people and

resources

Accounting Manager - Maintain all - He/she must have

Salary: 15,000 accounting records obtained a college

Reports to: Owner following generally degree in bachelor of

accepted accounting science and

procedures and accounting

following financial - He/ she must have

controls and practices an experience

including running working in an

monthly trial balance accounting firm for at

and recommending least a year

correcting journal - Must have accurate

entries. computing skills

-Monitor bank - He/she must

activities. possess good

character,

conscience, honesty

and is trustworthy

Cook - Prepares a variety of - At least 18 yrs. Old

Salary: meats, seafood, and above

Reports to: Truck Manager poultry, vegetables - Male or female; at

and other food items least high school

for cooking in graduate

broilers, - With pleasing and

- ovens, grills, fryers outgoing personality

 and a variety of other - Must have excellent

kitchen equipment kitchen skills and

- Promptly reports ability to follow

equipment and food recipes.

quality or shortage - Must be able to work

problems to truck unsupervised and

manager work from a task list

- Refer to Daily Prep to be accomplished

List at the start of by the end of each

each shift for day of operation.

assigned duties

- Responsible to the

compliance

consistently with our

standard portion

sizes, cooking

methods, quality

standards and

Staff - will be responsible - At least 18 yrs. Old

Salary:5,028 for the preparation and above

Reports to: Truck Manager and serving of food, - Male or female; at

get the customers’ least high school

orders, as well as graduate

clearing up tables - With pleasing and

and arranging chairs outgoing personality

for the next willing to entertain

customers and talk with

customers.

- Must be able to

show up in shifting

schedules

consistently

- Must be able to

move with urgency

for 8-10 working

hours.

- Must be able to work

unsupervised and

work from a task list

to be completed by

the end of the shift.

Orientation:

First thing to consider is to set an orientation briefing for the newly hired employees

before they formally start their training regarding the firm’s operations. The said

orientation will give them initial information about the firm itself, its operations, what we

do and how we do it. Also, they will be informed about their duties and responsibilities

as well as job specifications and salary matters. Employee’s benefits and incentives like

SSS, PhilHealth, Pag-ibig Fund, Christmas bonus and their 13th month pay will also be

tackled during the orientation. Rules and Regulations must be strictly applied to all our

employees including new hires.

Table 2

Benefit Description Law

Social Security System a social insurance program for Republic Act no. 8282
workers in the Philippines. It
(SSS) (Social Security Act of
began in 1957. It is a government
1997)
agency that provides retirement

and health benefits to all enrolled

employees in the Philippines.

Members of the SSS can also

make 'salary' or 'calamity' loans.

Salary loans depend on the

monthly salary of the employee.

Calamity loans are for such times

when there is a calamity that has

 been so declared by the

government, in the area where

the SSS member lives, such as

flooding, earthquake and natural

disasters.

Pag-ibig Fund Republic Act no

GANTT CHART

Performance Appraisal:

Employee:_________________

Date______________

Excellent Good Fair Poor

June July Aug Sept Oct Nov Dec Jan Feb March April May

Preparations of
the feasibility
study
Presentations of
the study
Constructions
Purchases
Training of
Employees
Trial operations
Start the
operations
Honesty ⃝ ⃝ ⃝ ⃝

Productivity ⃝ ⃝ ⃝ ⃝

Work Quality ⃝ ⃝ ⃝ ⃝

Technical Skills ⃝ ⃝ ⃝ ⃝

Work Consistency ⃝ ⃝ ⃝ ⃝

Enthusiasm ⃝ ⃝ ⃝ ⃝

Cooperation ⃝ ⃝ ⃝ ⃝

Attitude ⃝ ⃝ ⃝ ⃝

Initiative ⃝ ⃝ ⃝ ⃝

Punctuality ⃝ ⃝ ⃝ ⃝

Dependability ⃝ ⃝ ⃝ ⃝

Communication Skills ⃝ ⃝ ⃝ s

Technical Aspect

Product Concept

The proposed business is operating a food truck which has an area of 45 square

meters. Attached to the truck is a movable truck which serves as a mini restaurant

offering different variety of foods , mostly Philippine specialty cuisine . There are
competitors because the truck or the business itself will go to the business areas in the

city of Makati

Consequently, an average of 1,500 customers are expected to be the clients per

month, composed of passersby, employees and residents in the area where the food

truck will visit.

It will be managed by the manager and he/she will hire employees to support her

in the operations. The manager will be assisted by 2 staff, 1 cook and a driver.

Since the researchers focused on developing and extending services to people

who are highly busy, this business is perfect for them because we will offer them on-the-

go meals. The business establishment will bear the trade name “Eat Pinoy”

Benefits:

Nowadays, Food Trucks are becoming a trend in the Philippines. Starting a food truck

business will guarantee high profit since it is already considered a part of a normal daily

life of many people.

Citizens, whether those who own and operate food trucks,

those who patronize them, or the general public at large, can also derive certain

benefits from development of a vibrant food truck culture.

Eat Pinoy food truck will serve Filipino cuisines that would give customers a convenient

and satisfying experience which they will surely enjoy. This Filipino food truck facility

can help bring food into areas that lack affordable restaurants or even markets and also

particularly useful to people who lack access to automobiles. In addition, Eat Pinoy food

truck will also serve as an attraction to foreigners who want to experience for

themselves the Filipino food. Food trucks often find success in areas with a high

population of workers, people with limited time available for lunch and who therefore,

value the convenience and speed of services of food trucks.

Company Profile and Logo

Eat Pinoy food truck is a start-up business that will surely be one of the most preferred

location to delight in varieties of Filipino food while chilling out. The products to be

introduce by the food truck in the market comprises of original Filipino cuisine that are

being offered from different regions of the Philippines.

The food truck will be situated in the City of Makati, specifically in Glorietta open park

where Cucina Andare, the first Filipino food truck market in the country took place. Eat

Pinoy food truck will operate during Fridays, Saturdays and Sundays of the week.
Location

The proposed business shall be located at the business disticts of the city of Makati,

having the highest and one of the major financial, commercial and economic hubs in

Asia that comprises major banks, corporations, department stores. It remains the richest

local government unit in the Philippines in terms of income from local sources. The

exact location of the food truck will be in the vicinity of Glorietta Park across Shangri-la

Makati., where the business will get along on the main street of the park.

Production Processes:

Biscocho

Step 1: Apply a thin layer of softened butter or margarine on the sliced bread.

Don’t be tempted to apply a thicklayer of butter since it will make the bread soggy.

Step 2: Dab the sliced bread on a plate of sugar.

Step 3: Place sliced bread in oven toaster for 450 for 2 minutes, turn to toast for

another 2 minutes.
Step 4: Let it cool then serv

Tocino

Step 1: Mix together the marinade and dissolve the sugar completely.

Step 2: Pour the marinade and knead it into the meat to completely absorb.

Step 3: Cover and leave inside the refrigerator to cure for 2 - 3 days.

Step 4: When ready to cook, mix in the vinegar, then drain excess liquid.

Step 5: Fry in cooking oil using medium heat.

Step 6: Serve with garlic fried rice, Sunny-side up Egg, and a side dip of vinegar

and chili pepper or slices of tomatoes.

Pancit Luglug

Step 1: Soak the noodles in warm water for 5 minutes. In a large pot, boil some

water and cook the noodles until tender. Drain and set aside.

Step 2: In a frying pan, heat the oil over medium heat and saute the onion and

garlic. Set aside half this mixture for the sauce.

Step 3: Stir in the atchuete powder for a deep red orange color, followed by the

prawns. Simmer for 2 minutes and set aside.

Step 4: In a large pot, brown the minced pork until it is no longer pink. Add the

remaining half of the onion-garlic mixture, and salt and pepper to taste.
Step 5: Add the cream of chicken soup and stir until well mixed. Add the chicken

broth and stir until it becomes a thick sauce. Set aside.

Step 6: To serve, place a portion of the noodles on a plate, ladle a portion of the

sauce over, and top with a small portion of the prawn mixture.

Step 7: Garnish with spring onions, egg, crushed pork rinds, and fried garlic.

Empanada

Step 1: Sauté garlic and onion, then add diced tomato, cook till it’s soft. Add in

pork mince, pork cube, tomato sauce and salt/pepper, keep stirring the mixture to break

up the clumps and once the mince is partly cooked, add the potatoes and water, cook

for 5 minutes in medium heat. Stir the mixture often while you are cooking it.

Step 2: Combine the diced carrots and raisins, cook for a further 10 minutes. In

the last 2 minutes, stir in the peas and sugar. The filling mixture should have hardly any

liquid. Taste and adjust the seasoning to your liking. Let it cool down before using the

filling.

Step 3: Combine all the pastry dry ingredients in a large bowl. Add in the cubes of

butter.

Step 4: Rub in the cubes of butter into the dry ingredients until it resembles fine

breadcrumbs.

Step 5: Add in the egg and water to the buttered ingredients and knead till you

have a smooth dough ball. Texture wise, it should feel like a smooth play dough.
Step 6: Line a large chopping board with a sheet of baking paper, dust it with

spare plain flour. To avoid the dough sticking to your hands, dip your hands into some

plain flour. Grab approximately 1/4 cup size dough and place in on the baking paper,

flatten with a rolling pin until you have 0.5 cm thickness.

Step 7: Place 1/8 cup of filling on the upper side of the pastry.

Step 8: Fold the lower side of the pastry over the filling and make sure you firmly

pressed the dough that surrounds the edge of your encased filling. Trim the excess,

leave a 1.5cm round edge to fold.

Step 9: With floured hands, crimp the round edge, slightly flatten the dough edge

before folding each turn. Once you have reached the end, tuck the last fold on the

back, you can dab a bit of water to make it stick nicely.

Step 10: Place the uncooked empanadas in a floured flat tray.

Step 11: Repeat steps 6 to 9 till you have finished your dough.

Step 12: Heat cooking oil in a medium saucepan and fry the empanadas, 3 pieces

at a time at medium-high. Make sure you keep on flipping the empanadas so that they

will not get burned. Be gentle on handling the empanadas as the pastry is very delicate.

Step 13: Drain the cooked empanadas in a large bowl lined with kitchen paper

towels.
Buko Pie

Filling:

Step 1: Combine filling ingredients and cook until thick.

Step 2: Ready crust (bottom) - transfer the cooked filling here.

Step 3: Make a slit on the top crust. (I used cookie cutter to make holes.)

Step 4: After adding the mixture into the prepared crust, Place top crust over the

mixture then Crimp the edges with your fingers or with the tines of a fork.

Step 5: Bake for 20-25 minutes or until the color of the crust turns golden brown.

Step 6: Cool the pie in room temperature for 1-2 hours, then place in the

refrigerator to cool down further. The pie is best served cold.

Step 7: Best served when cold. Yeah! Half of it is already gone!

Batotay

Preparation method:

Skinless Longganisa – Preparation Method

Mix all ingredients except sausage casing. Place in a container with lid and chill

overnight. Fill sausage casing with the mixture, twist and tie to desired size to form a

link of longganisa. To cure refrigerate or hung over the smoke from an earthen stove or

on open air for 3-5 days. For skinless method, roll desired amount of the mixture into

balls using your hands, when the mixture forms into solid balls roll to form short
sausages. Arrange side by side each other in a container with lid or wrap in a waxed

paper, keep covered and refrigerate for 3-5 days to cure.

Cooking procedure:

In a frying pan boil 12 pcs of longganisa (low heat) in 6 tbsp of water until all the liquid

has evaporated leaving only the fats from the longganisa. Stir fry on its own rendered fat

for 3-5 minutes or until skin become reddish brown and caramelized add more oil if

necessary. Serve with garlic fried rice and egg.

Chicharong Bulaklak

Step 1: Combine the bituka ng baboy, water and rock salt in a large pot and place

over high heat. Leave the bituka ng baboy to boil until the water is evaporated. This

should require between 20 and 30 minutes.

Step 2: Pour the vegetable oil into the pot and reduce the heat to medium-high.

Add the garlic and stir the bituka ng baboy to coat evenly in the oil.

Step 3: Fry the bituka ng baboy for approximately 10 minutes or until it is golden

brown.

Step 3: Remove the bituka ng baboy from the pot and place onto paper towels to

drain excess oil.

Step 4: Combine the vinegar, chili powder, lime juice, salt and oyster sauce in a

small bowl. Stir with a spoon for 30 seconds to blend the sauce.

Step 5: Serve the sauce alongside the hot chicharon bulaklak.

UBE JAM

Step 1: Boiled the uncooked jam until tender then grated or mashed.

Step 2: Heat a cooking pot then put-in the butter and let it melt.

Step 3: Add the, evaporated milk, condensed milk and sugar, vanilla extract then

stir well.

Step 4: Put-in the purple yam then stir occasionally until the texture of the mixture

becomes really thick (about 15 to 20 minutes under low fire)

Step 5: Transfer the mixture to a mold or any container and let the temperature

cool down.

Step 6: Refrigerate for at least 2 hours then serve.

Step 7: Share and enjoy!

Banana Cue

Step 1: Heat a cooking pot then pour-in cooking oil.

Step 2: When the oil becomes hot, deep fry the bananas for minutes.

Step 3: Gradually put-in the brown sugar, adjust the heat to medium-low and

continue cooking until the melted brown sugar coats the bananas.

Step 4: Gently stir the bananas so that it can get coated with melted brown sugar

easily.
Step 5: Remove the cooked bananas one by one and immediately skewer using a

bamboo skewer. Note: 2 pieces per skewer is recommended.

Step 6: Let cool then serve with cold soda.

Step 7: Share and enjoy!

Mais Con-Yelo

Step 1: In a tall glass, put 2 tablespoons of corn kernels

Step 2: Add 1 tablespoon sugar then add shaved ice.

Step 3: Pour 1/4 cup of evaporated milk then top with 1 tablespoon corn kernels.

Step 4: Sprinkle with corn flakes then serve chilled.

Dodol

Step 1: Grind glutinous rice together with sugar.

Step 2: Extract coconut milk.

Step 3: Mix all ingredients and cook in moderate fire with constant stirring until

done.

Step 4: Let it cool and transfer to bamboo mold.

Step 5: Remove from mold, wrap with dried banana or palm sheath and tie both

ends of the roll.

Turon

Step 1: Peel fresh Saba bananas and cut each banana into 3 slices

Step 2: To make the cornflour paste, mix 1 tspn of cornflour into 2 tbspn water.

Microwave for 5-10 seconds and stir well once you take it out.

Step 3: Coat the slices of bananas and strips of jackfruit with brown sugar.

Step 4: In a large plate, layout the spring roll wrapper with one of the corners

facing you.

Step 5: Place 2 slices of Saba bananas and about 4-5 slices of jackfruit in the

middle of the wrapper.

Step 6: With the corner facing you, fold it over and tuck it in underneath the filling.

Step 7: Fold the sides and tightly roll the wrapper away from you.

Step 8: Smear some of the cornflour paste on the expose corner and complete the

roll.

Step 9: Repeat this process till you finish all the spring roll wrappers.

Step 10: Heat the cooking oil in a medium saucepan and deep fry the turons, lower

heat if the turons are browning too quickly. Cook till its golden brown. Please drain in a

large metal sieve as placing turons in absorbent kitchen paper towel will result in pieces

of paper sticking to the glaze. Serve immediately.

Sago’t Gulaman

Step 1: Prepare the Gulaman (Jelly): In a saucepan, bring 2 cups of water to a

boil. Add the gulaman (agar-agar) flakes; stir constantly over low heat until flakes are

completely melted (if using gelatin powder, stir until the powder is completely dissolved).

Transfer to a tray (or baking dish); set aside to cool at room temperature. When cooled,

it should be firm; cut into small dice using a knife.

Step 2: Prepare the Sugar Syrup: In the same saucepan, bring the remaining

water to a boil. Add the sugar; stir constantly over medium heat for 5 minutes. Set aside

to cool.

Step 3: Place cooked tapioca pearls and jelly in glasses. Pour the syrup intothe

glasses; top with ice cubes as desired. Alternatively, place them to a punch bowl with

lots of ice cubes on top.

Step 4: Serves 4 to 6.
Buko juice

Step 1: Open coconuts on top by boring a small hole to extract the liquid, place

coconut water in a large pitcher.

Step 2: Add condensed milk into the pitcher then mix until totally dissolved.

Step 3: Open the coconuts in half then using a fork score the young coconut meat

before removing it with a spoon (this will easily make it into strips, in the Philippines we

have a tool for it similar to melon scraper, place coconut meat in the coconut water

mixture, place ice cubes then serve.

Halo-Halo

Step 1: In a bowl or tall glass, combine 1 tablespoon of each sweets and sugar.

Step 2: Add shaved ice then pour evaporated milk top with leche flan, ice cream

and rice crispy. Serve immediately

Raw Materials:

Ube Jam:

1 kilogram uncooked purple yam, (boiled then grated, shredded, or mashed)

1 can condensed milk (300ml)

1 teaspoon vanilla extract

200 grams butter

1 can evaporated milk (400ml)

1 cup white sugar

Mais Con-Yelo

corn kernels

evaporated milk

sugar or condensed milk

shaved ice

corn flakes or crispy pinipig(optional)

DODOL:

Purple glutinous rice,

Brown sugar

Coconut

TURON (Banana Spring Rolls)

Pieces of spring roll pastry

Saba bananas

Pieces of jackfruit, sliced into strips

Cup brown sugar

Cup cooking oil

Pancit Luglug

400g vermicelli (rice noodles)

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1/2 tbsp. atchuete (annatto) powder

1kg small cooked prawns

1kg minced pork

2 (305g) cans cream of chicken soup

800ml (3 1/4 cups) chicken broth

Optional garnish

2 spring onions, chopped

3 hard-boiled eggs, crumbled

Crushed pork rinds

Fried garlic

Empanada

2 tbsp. cooking oil

2 cloves garlic, minced

1 tomato, diced (optional)

1 large onion, diced

1/2 kg pork mince

1/8 cup tomato sauce

1 knorr pork cube

1/4 tspn salt/pinch of pepper

1/4 cup sultanas or raisins

1/2 cup frozen peas (thawed)

2 medium potatoes, diced

1/8 cup water

1 1/2 tspn sugar

PASTRY INGREDIENTS:

3 cups plain flour

1/4 cup white sugar

1/2 tspn baking powder

1/2 tspn table salt

250g butter, cubed

1/4 cup cold water

Tocino

Pork Shoulder

Rice Wine Vinegar

Fruit Juice (Pineapple or Orange)

Rice Wine Vinegar or any vinegar (coconut, apple cider)

Red food color

IN THE PANTRY:

Sugar

Garlic

Salt

Soy Sauce

Ground Pepper

Biscocho

Slices of bread (leftover bread can be used)

Sugar

Butter

Cinnamon (optional)
Buko pie

Ready-made pie crust

Filling:

Fresh buko slices

Frozen buko slices, thawed

Sugar

Buko juice

Coconut milk

Cornstarch

Bototay

Ground pork (half fat and half meat)

Salt

Pepper, coarsely ground

Head garlic, finely chopped,

2 pcs labuyo (red hot chilli) finely chopped,

2 stalk kinchay, finely chopped

1/3 cup cider vinegar

1 tbsp. sugar

4 tbsp of soy sauce (try silver swan lauriat)

Sago’t Gulaman

Water

Gulaman (agar-agar)(gelatin powder)

Dark brown sugar

Dried tapioca pearls (sago), boiled ice cubes

Halo-Halo

Shaved ice

Evaporated milk

White sugar

Leche flan (optional)

Ice cream, any flavor (optional)

Rice crispy (optional)

Choose at least 5 sweets you want:

Coconut sport (macapuno)

Colored gelatin (red/green)

Coconut gel (nata de coco)

Sugar palm (kaong)

Sweetened red beans

Ripe jackfruit (langka)

Tapioca pearls (sago)

Sweetened bananas (minatamis na saging)

Ube halaya or leche flan

Machine and Equipment

Dining Utensils

Items Quantity Unit cost Total cost

Spork (spoon and fork) 200 5 1000

Paper lunch box 200 8 1600

Cups 200 8 1600

Squeeze sauce bottle 6 40 240

Tissue paper 3 30/pack 90

Total 4530

Kitchen small equipment

Items Quantity Unit cost Total cost

Frying pan 5 300 1500

Can opener 3 100 300

Knife 5 200 1000

Chopping board 5 170 850

Tongs 3 100 300

Weighing scale 3 300 900

Pot 5 400 2000

Utility bowls 5 300 1500

Strainer 5 170 850

Wooden spoon 5 200 1000

Measuring spoon 3 100 300

Spatula 5 250 1250

Casserole 5 300 1500

Total 13250

Machinery and Kitchen Equipment

Items Quantity Unit cost Total cost

Freezer 1 13,299 13,299

Rice cooker 3 995 2,985

Convention oven 1 44,955 44,955

Juice dispenser 1 23,800 23,800

Table shelves sinks 1 16,650 16,650

Fryer and Griller 1 27,650 27,650

Total 129,339

4.4 Furniture and Fixtures

Items Quantity Unit cost Total cost

Tables 2 2250 4500

Chairs 15 405 6075

Square Umbrella 2 2250 4500

Total 15075

Raw Materials:

Item Quantity Measurement Unit cost Total cost

Garlic 1 500g 22.48 22.48
Onion 1 260g 18.58 18.58
Ginger 1 500g 21.02 21.02
Salt 1 250g 10 10
Pepper 1 250g 12 12
Cooking oil 1 1l 110 110
Soy sauce 1 1l 26 26
Vinegar 1 1l 28 28
Fish sauce 1 350g 18 18
Liver spread 6 2.5 15 90
White Sugar 1 2.5kg 180.50 180.5
Brown sugar 1 1kg 39.40 39.40
Crush pineapple 5 800g 47 235
Chunks 3 822g 68.50 205
pineaaple
Red munggo 5 32oz 39.75 198.75
Kaong 5 32oz 44.75 223.75
Nata de coco 5 32oz 42.50 212.5
Whole kernel 1 10kg 168.60 168.60
corn
Chicken broth 3 14oz 56.50 169.5
Liquid seasoning 1 150ml 33 33
Sago 3 200g 8.50 25.5
Pampangas best 3 240g 137 411
tocino
Ice 3 5kg 45 135
Ice cream 10 425ml 78 780
Potato 6 500g 41.99 252
Cabbage 6 500g 25.33 151.98
Carrots 6 500g 30.59 183.54
Tomato 5 330g 28.69 148.45
Calamansi 2 300g 11.02 22.04
Lumpia wrapper 2 25pcs 19.50 39
Saging saba 3 1.5kg 37.82 113.46
Eggs 5 30pcs 152 760
Corn starch 1 80g 18 18
Yeast 1 10pcs 20 20
All-purpose flour 2 4kg 97 194
Sili labuyo 2 250g 21 42
Pansit luglug 10 400g 38.50 385
noodles
Butter 6 225g 34.50 207
Evaporated milk 10 370ml 29.50 295
Condense milk 15 300ml 43.50 652.5
Fruit juice 1 1gl 220.75 220.75
Slice of bread 2 30pcs 37 74
Shrimp 5 500g 246 1,230
Tomato sauce 3 1kg 68.50 205.5
Pork 5 1kg 180 900
Chicken breast 5 1kg 110 550
Longganisa 5 1kg 140 700
Achuette 2 500g 12 24
Total: 9531.8/weekly

Utilities:

Monthly Bills
Payment To: Mercato Centrale

Payment for: Rental

P2,500.00/day * 12days

Total Amount: P30,000.00

Payment to: Cucina Andare

Payment for: Permits

P200.00/day * 12days

Total Amount: P2,400.00

Payment To: PLDT

Payment For: Telephone, Internet/WIFI

Total Amount: P999.00

Total Monthly Bills:

Minimum Amount: P33,399.00

Prices:

Products Prices
Ube Jam: Small- ₱200.00
Big- ₱300.00

Mais Con-Yelo ₱60.00

DODOL: ₱15 each

₱150.00/pack

TURON ₱50.00

Pancit Luglug ₱100.00

Empanada ₱75.00

Tocino canapes ₱120.00

Biscocho ₱70.00/pack

Buko pie ₱50/slice

₱250/box

Bototay roll ₱100.00

Sago’t Gulaman ₱55.00

Halo-Halo ₱90.00

Quality and Safety Measures:

As part of the quality and safety measures, we will be providing fire extinguishers in the

truck. And in line with this, the manager and employees will be attending the Basic

Occupational Safety and Health (BOSH) training which will enable the staff to describe

the key elements in the OSH situation both here and abroad they will also be able to

identify the three major fields of OSH. They will be able to determine existing and

potential safety and health hazards based on the major fields, identify the range of

control measures, discuss pertinent provisions of Philippine laws that refer to

occupational safety and health, explain key principles in training personnel on OSH,

show some skills in identifying hazards at the workplace, and prepare a re-entry plan.

All this will cost seven thousand five hundred pesos which includes the meals, training

materials and certificates.

Layout:

Marketing Aspect

Introduction:

Formulating an effective marketing approach is the main focus of Eat Pinoy food

truck owners since the marketing aspect is one of the most important factors of making

a feasibility project succeed. Eat Pinoy will position itself as an excellent and productive

food truck that supplies the market with good quality Filipino cuisine. Customer

satisfaction and convenience is the main concern of this business that is why we would

want to be updated with the current trends regarding the food industry.

Market Overview

Food trucks traditionally provide a means for the on-the-go person to grab a

quick bite at a low cost. Food trucks are not only sought out for their affordability but for

their nostalgia for Pinoy food as well. Their popularity continues to rise.

In Asia, the cuisine offered by food trucks require simple skills, basic facilities and

a relatively small amount of capital. The food truck trend has grown as they are now

being utilized at special events such as weddings, school dances, birthday parties,

retirement parties, and public gatherings such as art festivals and movie nights. Growth
rates in both food truck and restaurant industry remain strong. This growth is fueled by

the changes in the workplace and workforce that are causing workers to consume more

of their meals away from home.

Demographic trends are affecting the industry. A large group of young adults,

who mainly grew up on fast food, have emerged as an economic force. This group's

perceptions on fast food will have a positive impact in the business.

Market Segmentation

Target Markets

Eat Pinoy Food Truck wants to establish a regular customer base, and will therefore

concentrate its business and marketing on local residents and employees, mall

shoppers, condo residents, walk ins of the city of Makati which will be the dominant

target market of our business. Considering Makati as one of the richest cities in Asia,

entrepreneurs planned to put up the business within the vicinity of Makati where it is

surrounded by professionals from different corporations.

Promotional Activities

Promotion of food truck requires interaction with the customer to create interest in the

mobile food business.

Here are some tactics that the owners will use to promote the food truck.
1. Handouts flyers, menus or coupons

People are more receptive to promotional materials that come directly from a person.

2. Train employees in personal selling. Train your service window staff members as

well as all of your on-board truck staff to engage in personal selling outside of the truck.

3. Be friendly, not pushy. When customers are ordering, be friendly with them and

don’t be pushy.

4. Make friends with the right people. Try to be in good terms with people who come

in contact with including tourists or big groups.

5. Use good body language. You should represent your food truck in a good image

by doing good body language that customer will see.

SWOT ANALYSIS

Strengths Weaknesses

Eco-friendly Limited menu selection

Served food that is freshly made Limited customer audience

Mobility Limited supply of products

Novelty
Opportunities Threats

Expansion of anadditional Truck Entry of other food trucks (competitor).

Television Advertisements
Increase Production due to demand
Hosting of events to promote sales
More locations
Collaboration with a local bar to start a
dinner and a drink package
Accreditation by the Department of
No food delivery services.
Limited space for waste disposal.
City amending current legislation which will
add further restrictions on food trucks
Increase in food costs

Tourism

SWOT Explanation

We conceptualize this business to cater the taste of people by serving different food

specialties of the different regions in Luzon through a food truck operation. We are also

helping to promote tourism and that is our novelty from other competitors. The “eco-

friendliness” of the truck will allow us to get the media’s attention and be an incentive for

environmental conscious customers to choose our products. Since we live in a world

where the “green mission” seems to be a major goal for many establishments, by being

accommodating the green lifestyle many people look to lead. Due to the fact that a Food

Truck is a mobile food establishment, it is not being tied to a single location which will

help us maximize the profitability of the business,since we are just starting our business.
Distribution Channels:

All the channels of process

Industry Analysis:

Food trucks have actually been around as early as the 1900s with feeding herders

during cattle drives as their earliest ancestors. In Manila, we’ve also had our own

version of these mobile food vans that serve hot meals on wheels.

In the US, food trucks have become a recent trend thanks to social media where people

get their kick tracking these mobile restaurants using high-tech applications. Chasing

street food was not just fun but a hipand chic thing to do.
But what really made these food trucks click today was that they were at first run by fine

dining cooks who got laid off and were looking for ways to make a living doing what they

knew best. Today, these food trucks are now rooted, in an institution of sorts, in the

ever-changing dining scape. They serve everything from waffles to Korean barbecue,

cupcakes, vegan fare, simply everything and anything that is satisfying, edible and can

be eaten on-the-go.

Market Risks:

Risk is the possibility of experiencing an outcome that is different from what is expected.

It can be lessened but never can be avoided. All types businesses have risks. There are

many different types of risks identified and some types are relatively more or relatively

less important in different situations and applications. Marketing risk caused by wrong

formulation of strategies can affect the customer’s perspective about the business. In

order to surpass this, the business must have back up plans and strategies that can

gain the trust of the customers. Operation’s risk can arise too in the business. It is

caused by defective products which can reduce the sales of the business. Strong

competitors are considered a primary factor in terms of customer and profit reduction.

The entrepreneur should take this more of a challenge rather than a holdback in

dominating the market. Also natural disasters such as typhoons, earthquakes and other

calamities are the other risks that cannot be avoided but being update and prepared for

such can lessen the damage it may bring. In the case of food trucks, it is important to

entrepreneurs to be updated of the current trends in the food industry. This will help

entrepreneurs to know the ins and outs of the industry and conduct trainings for the staff
to apply it in the business. This can prevent a business from bankruptcy. Bankruptcy is

a kind of risk that will bring one’s business down, it may also lead to the liquidation of

the assets. In handling such financial risks, the management must regularly check the

flow of inventories and payments. In such way, the flow of sales must be watched

regularly.

Demand and Supply Analysis:

Socio-Economic Aspect

Food is an important element of social and personal life. Positive impacts can be

achieved by a certain community by encouraging food trucks. Particularly, it will

contribute in creating employment in the city. Food trucks can alter the social dynamics

in a public space, potentially calming existing tensions then followed by implications for

local economies. They require less startup capital than restaurants, or even other small

businesses.

Food trucks provide particular kinds of satisfaction for customers by providing

convenient and affordable food options for pedestrians who might otherwise have

limited options. People seeking food at times when restaurants are not open, such as

late nights, or

people with dogs who are not always welcome inside restaurants. Also, food trucks can

help bring food into areas that lack

affordable restaurants or even markets. They are useful to people who lack access to

automobiles.

The proposed business will pay the taxes that may be due to the government. It will also

provide income for those who will get employed.

Food trucks have contributed to cities’ economies for years with fixed expenses and

have been paying taxes. Unlike restaurants, they pay premium rents, operational costs

that are much higher, including licensing, permitting and inspection compliance

requirements.
FINANCIAL ASPECT

BIBLIOGRAPHY
CURRICULUM VITAE

Name : Klarisse C. Dizon

Age : 20 years old

Birthday : December 23, 1992

Civil status : Single

Religion : Catholic

Citizenship : Filipino

Educational Background

Primary : Flowerlane Montessori Children’s House

Del Pilar St., Cabanatuan City, Nueva Ecija

2000-2006

Secondary : Nueva Ecija University of Science and

Technology

Gen. Tinio St.,Cabanatuan City, Nueva Ecija

2006-2010

Tertiary : Far Eastern University

Nicanor Reyes St., Sampaloc, Manila

2010-present
Name : Guia Mara A. De Gala

Age : 19 years old

Birthday : February 19, 1994

Civil status : Single

Religion : Catholic

Citizenship : Filipino

Educational Background

Primary : College of the Holy Spirit of Tarlac

San Sebastian Village, Tarlac City

2000-2006

Secondary : College of the Holy Spirit of Tarlac

San Sebastian Village, Tarlac City

2006-2010

Tertiary : Far Eastern University

Nicanor Reyes St., Sampaloc, Manila

2010-present
Name : Ann Margarett Abroguena

Age : 19 years old

Birthday : November 23, 1993

Civil status : Single

Religion : Catholic

Citizenship : Filipino

Educational Background

Primary : Savior school

Sta. Clara De Antipolo School

2000-2006

Secondary : Angelicum School Iloilo

Don Antonio De Zuzuarregui Sr. Memorial Academy

 2006-2010

Tertiary : Far Eastern University

Nicanor Reyes St., Sampaloc, Manila

2010-present

Name : Paulalyn M. Tamondong

Age : 20 years old

Birthday : September 03, 1993

Civil status : Single

Religion : Catholic

Citizenship : Filipino

Educational Background

Primary : Moncada Catholic School

 2000-2006

Secondary : College of the Holy Spirit of Tarlac

2006-2010

Tertiary : Far Eastern University

Nicanor Reyes St., Sampaloc, Manila

2010-present

Have you heard of food trucks?

 Answered: 100
Answer Choices Responses

Yes 88%

88

No 12%

12

Total 100

Based on the results, 89% 0f our respondents have already encountered a food truck

while 12% of which have not yet heard of the said establishment.

Are you interested to purchase from a food truck?

 Answered: 100
Answer Choices Responses

Yes 76%

76

No 24%

24

Total 100

% In the data, the graph shows that 76% of respondents are in-favour of purchasing in

food trucks while 24% are not in favour.

Will you consider dining in a food truck?

 Answered: 100
Answer Choices Responses

Yes 82%

82

No 18%

18

Total 100
In this data, many of the respondents consider dining in a food truck. If you look on the

graph, out of 100 respondents 82 of them want to experience eating in a food truck

while the remaining 18% chose not to.

What are the reasons that make you consider eating in a food truck?

 Answered: 100

Food Truck

Answer Choices Responses

Variety of Delicious Food 58.59%

59

Curiosity 35.35%

35

Experience 33.33%

33
Answer Choices Responses

No other place to eat 5.05%

I don’t eat in food trucks 2.02%

Total Respondents: 100

58.59% said that varieties of delicious food is their main reason why they would like to

dine in or purchased product from a food truck, whereas 35.35% are just curious of the

new trend in the market, 33.33% consumes food truck’s product for experience, 5.05%

of the respondents has no other place to eat and the remaining 2.02% don’t eat in food

trucks.

What types of cuisine would you like a food truck to offer?

  Answered: 100

Answer Choices Responses

Filipino 69.70%

69

Japanese 22.22%

22

Italian 25.25%

25

Korean 15.15%

15

Mexican 17.17%

17

American 26.26%

26
Answer Choices Responses

Total Respondents: 174

To be distinctive we gave different choices so our respondents can

further choose what type of food that they want to be served by a food truck. The

choices are Filipino, Japanese, Italian, Korean, Mexican and American cuisine. Since

Makati comprises of mostly Filipinos, majority of them answered Filipino cuisine as their

first choice followed by American cuisine which acquired 26.26% of the total number of

respondents, 25.25% for Italian, 22.22% for Japanese, 17.17 for Mexican, and the

remaining 15.15% is for Korean cuisine. the total of the respondents is more than one

hundred because most of our respondents answer two or more choices in this question.

How much is your monthly salary/allowance?

 Answered: 100
 10,000 above

Answer Choices Responses

Less than ₱10,000 65.98%

64

₱10,000-₱20,000 17.53%

20
 Answer Choices Responses

₱21,000-₱30,000 10.31%

10

₱31,000 and above 6.19%

Total 100

How much are you willing to spend while dining in a food truck?

 Answered: 100

Answer Choices Responses

₱100-₱500 90.91%

90
Answer Choices Responses

₱501-₱1,000 6.06%

₱1,001-₱1,500 3.03%

Total 100

This data shows how much money of the respondents would spend on a food truck. The

choices given to the respondents is between 100.00 Php to 500.00 Php, 501.00 Php to

1,000.00 Php, 1,001.00 Php to 1,500.00 Php. It illustrate that the respondents obviously

picked the lowest price which is 100.00 Php to 500.00 Php which is 90.91% of the

respondents. Some choose 501.00 Php to 1,000.00 Php which point up on 6 %

remaining percent of the graph goes to 1,001.00 Php to 1,500.00 Php which is 3%

Do you think that meals on food truck are too pricey?

 Answered: 100
Answer Choices Responses

Yes 49.49%

49

No 50.51%

50

Total 100
Will you consider the idea of having a food truck that will offer specialties from

different regions? (E.g. Pampanga’s best, Pancit Luglug, Bibingkinitan,

Empanada)

 Answered: 100
Answer Choices Responses

Yes 86%

86

No 14%

14

Total 100

Do you think food trucks will support the tourism industry in promoting and

developing the Philippine cuisine?

 Answered: 100
Answer Choices Responses

Yes 90%

89

No 10%

10

Total 100