NOUVEAU HUT

A Feasibility Study

Presented to the School of Business, Hospitality and Tourism

Management

Divine Word College of Calapan,

Calapan City

In partial fulfillment of the requirements for the Bachelor’s Degree

In Business Administration

Team Members:

Mantubig, Matthew Angelo D.

Martinez, Sanser

Candelario, Jean Roseley C.

Ramos, Demson
 CHAPTER 1

COMPANY OVERVIEW

A. Introduction

Nouveau Hut is a Fast Casual Dining restaurant (combines elements of casual dining and fast
food) offers the convenience of fast food with the ambiance of sit-down dining. The emergence of this
market stems from consumer demand for meals that are healthier than fast food options yet still quick and
affordable.

A quaint bahay kubo under the shade of rustling trees. A bahay kubo made with bamboo-from it
walls and flooring to its nipa roofing giving you the feeling of being transporter to a far fling farm in the
barrios, which gives the place an authentic rural vibe.

Customers may enjoy meals and an unforgettable dining experience at the restaurant. It will be positioned
in the province where there is fresh air and lovely scenery to provide consumers with peace of mind and
enjoyment. Menu consists of quality ingredients that can be found at store and market establishments.
Activities on ground will also be provided for recreational such as follows:

 Sitting by a nature scenery- having a picnic with your friends, family and love ones is a pleasant
event to spend quality time.
 Photography - Grab your camera or cell phone. Nature is so lovable that you will never stop
yourself in capturing a scenic view! Trying photographing rough pathways, barns, cute little
puppies and birds, and other things that may interest you.
 Meet like-minded people - As a recreational act, most of the people adopt the habit of calling and
meeting one of their old school or college friends once in a month, which reminds them of the
good old days and removes the current day worries.
 No phone zone - One simple way to make diners enjoy the company of one another is to ban
phones! We aren’t suggesting to lock their smartphones away and throw away the key, but it
could turn this into a fun experience! Put a shoe box on the table, place the phones inside, and
seal it with a strip of tape. If the tape is still sealed by the end of the meal, the diner’s get a
discount off of their meal. The discount will provide an incentive to get people through the doors
and the gimmick will be a fun way to torment any millennials in attendance. 

Nouveau Hut will offer a wide selection of foods and services that will surely accommodate
every customer and will exceed their expectations. And for it to be spiced up, activities are available
while they are waiting for their food. Reservations are also available especially during special occasions
and holidays. Tables are set inside and outside the restaurant for the customers to have choices either to
eat inside the airconditioned restaurant or to eat outside to fully experience the freshness and feels of
nature.
B. Company Logo and Its Description

Nouveau Hut with the tagline ‘Your New Nature Haven’ is a Fast casual restaurant concepts offer the
convenience of meals that are healthier than fast food options yet still quick and affordable.
Proponents used spoon and fork as the support of the hut shaped restaurant for it to be distinguished as
one. And since freshness and relaxation are part of the restaurant’s objectives leaves and green colors are
used to represent freshness and calmness the nature brings. And as the base of the logo, a quaint bahay
kubo under the shade of rustling trees used to represent relaxation. Overall, all of the part of the logo
represents and have part on the business itself, a quality and great experience that will surely satisfy one’s
heart, mind and stomach. “The fondest memories are made when gathered around the table.”

C. Mission Statement

To be recognized as a leading distinctive restaurant that serves fresh and satisfying recipes which
also provides quality service and exciting experiences to our customers by letting them come across
different activities and explore the place for them to find relaxation, peace of mind and enjoyment.

D. Vision Statement

To be the leading restaurant in Oriental Mindoro. A quality yet relaxing place to visit and
experience inspired by its fresh and peaceful environment that every customer will leave our restaurant
with a smile.

E. Markets and Services

The target market of this area is primarily the people with age range of 15-59 years old in
Calapan City, who want to try a new experience when it comes to dining. The target market includes
groups of potential customers that are professional, local residents, and college students who have
disposable income. The proponents decided to introduce Nouveau Hut to the local market, which targeted
those who wants to experience a unique restaurant offering a home cooked dishes mainly for travelers,
farm fresh produce and relaxing atmosphere.

F. Objectives of the Study

1. To provide quality service to customers.

2. To become the leading competitive restaurant in the state.
3. Serving Quality and Affordable Foods
4. Focusing on Atmosphere and Ambience
5. Knowing the Target Market
6. Managing Customer Relations

Having a good atmosphere and ambiance is among important restaurant goals since it helps attract
customers and leave them a huge impression on their overall dining experience. The right atmosphere
leaves guests feeling relaxed throughout their meal and lends itself to generating repeat customers.
Another one of the goals and objectives of food service revolves around knowing your target market.
Choosing the right concept, finding the right location and attracting the appropriate demographic all are
important factors that will determine whether or not your restaurant succeeds or fails. We chose to locate
at Calapan City proper to attract more customers and to influence the market due to its unique idea. It's
impossible to please every customer that ever walks through the front doors of your restaurant, but
knowing how to appease even the most irate diner will help spread positive word-of-mouth about your
business. Making sure to train our wait staff on how to properly engage the customers. Proper
communication is a must since it includes direct contact to customers.
 CHAPTER 2

PRODUCT AND SERVICE DESCRIPTION

A. Product Description
 Key Suppliers
Gasul Christian borlado C5 Calapan City
One stop shop Abao store Ilaya Calapan City
Market bagsakan   San Vicente Calapan City
Gilbert meat shop Gilbert Magboo Canubing 1 Calapan City

B. Market Comparison

1. Competitors beyond on the target local

Calapan City is a small town with 143,815 estimated population, this data gives us the
opportunity to have a look on how large is the market in a scale of the city. Nouveau Hut primary
competitors are the stores that offer the same services like the Arsenias, Pards and other fastfood and
casual dining restaurants.

2. Stage of Development

The creation of a unique and innovative, Nouveau Hut, farm to restaurant atmosphere will
differentiate us from the competition. The restaurant will stand out from the other restaurants in the area
because of the unique themed restaurant. Nouveau Hut anticipates achieving success within the next 3 to
5 years of operation and the next 10 years of market dominance. Since, Nouveau Hut is a startup business,
we are aware of risks, uncertainty, and challenges that may arise in the future. One of the expected risks
and uncertainty would be during the increase of infected person due to Covid-19, the business may
experience a decrease in sales, because of limited customers that may enter our restaurant. Therefore, a
cut on the expenses and some food offers will be done to minimize losses, if situation arises. But with the
dedication, vision and mission of the owner, Nouveau Hut will surely arise.
 CHAPTER 3

INDUSTRY AND MARKETPLACE ANALYSIS

A. Industry Analysis

Nouveau Hut is a fast casual dining restaurant that belongs to Hospitality and Leisure Industry.
Trending now in the food industry is the fast-casual restaurant. These eateries prepare food fast, but it’s
not fast food. The menu choices are more imaginative. The ingredients tend to be locally sourced. It’s by
far cooler and healthier eating than fast food. Fast-casual restaurants having a strong social media
presence, online reviews, as well as specials and discounts for online purchases are beginning to outlive
their fast-food cousins.
Pick-up and delivery were a convenience before the pandemic. In those first months, it was a necessity.
It’s just as big as ever right now, and we don’t think delivery will ever stop.
While some restaurants, even sit-down restaurants, quickly gathered a delivery staff, it was the third-party
delivery systems like food panda, hatid, toktok that cleaned up. They, too, were a convenience before the
pandemic; afterward, and to this day, they remain vital to the delivery of food.

B. Marketplace Analysis

The restaurant will be located at Roxas Drive, Guinobatan, Calapan City (urban area) since the
theme of it is nature related and needs a big and free space for enhancements and upgrades and also
because our target customers for the startup of the business are the residents and people of Calapan.
Nouveau Hut will accommodate and serve its customers regardless of their status and situation as long as
they are willing to avail our products and/or services. Ambiance, service, product pricing and geographic
location of the business can boost and attract its market.

Furthermore, proponents thought that location and ambiance would be more appealing to the majority of
the target demographic. Instagrammable view and nature homey feels that will make them feel cozy with
addition of activities that the business provides. Quality service and fresh ingredients is what they will
surely love and will make them more satisfied. Because of this, Nouveau Hut is designed to complement
its location and customers’ preference.

C. Market Segmentation

Market segmentation is a marketing, advertising, and sales strategy in which brands divide their
target market into smaller, more manageable groupings based on common ground. Simply said, each
market segment's clients have qualities that firms may use to help them succeed.

Target Market: a specific segment of the larger dining market. 

Nature ambiance in a restaurant has the potential to evoke positive emotions, reduce stress, and support
healthy food choices and sustainable behavior.
 Segment Target
sex male/female
age 15 and above (subjected to changes depends on the community guidelines)
income not limited
Demograpics educatio
n not limited
religion not limited
location starting with Calapan City and subjected for expansion
Psychographic For those who wants to enjoy foods with nature ambiance but not limited to those on-the-
s go people or busy person.
potential customers are the people who meant the nature restaurant to unwind, to relax and
Behavior to enjoy the ambiance.

BARANGAY BARANGAY BARANGAY

IN CITY OF POPULATION IN CITY OF POPULATION IN CITY OF POPULATION
CALAPAN CALAPAN CALAPAN

San Vicente
Balingayan 1686 Lalud 4737 668
East

San Vicente
Balite 3729 Lazareto 4893 805
North

San Vicente
Baruyan 3253 Libis 1680 653
South

Lumang San Vicente

Batino 1838 5333 653
Bayan West

Mahal Na
Bayanan I 1118 1414 Sapul 2999
Pangalan

Bayanan II 3170 Maidlang 1200 Silonay 1485

Sta.
Biga 2417 Malad 883 792
Cruz

Bondoc 447 Malamig 2001 Sta. Isabel 4205

 Sta. Maria
Bucayao 2865 Managpi 2945 1629
Village

Buhuan 1016 Masipit 3346 Sta. Rita 1901

Bulusan 4228 Nag-Iba I 1017 [Link]ño 4086

Calero 1588 Nag-Iba II 1917 Suqui 2192

Camansihan 2553 Navotas 822 Tawagan 1307

Camilmil 4895 Pachoca 3611 Tawiran 2311

Canubing I 3756 Palhi 2658 Tibag 2622

Canubing II 3847 Panggalaan 617 Wawa 987

Comunal 3277 Parang 3242 TOTAL 143,815

Guinobatan 4026 Patas 932  

Gulod 963 Personas 1509  

Gutad 1465 Puting Tubig 1619  

Ibaba East 1147 San Antonio 3704  

Ibaba West 2886 San Rafael 3617  

San Vicente
Ilaya 4268 386    
Central

The proponents conducted research to learn about the wants and needs of potential customers, a
survey that will provide the target with information, insights, and preferences market. To calculate the
sample size, they used Slovin’s Formula with a 5% margin of error based on the size of the population.
The researcher’s used demographic segmentation based on their age. As a result, they assumed that there
was total poll respondent in Calapan City.

Slovin's Formula. - is used to calculate the sample size (n) given the population size (N) and a margin of
error (e). -It is computed as follows:
 n = N / (1+Ne2).

Where;

n=sample size of the respondents

N= Total Population of the target market

e= marginal error (0.05)

N= _______N_________
1 + Ne2

N= ______143,815_____
1 + 143,815 x(0.05)2

N= 143,815

1,438

N= _398_respondents

● Survey Results
D. Demand

PROJECTED DEMAND FOR PONIOMELLETE

Market Gross Market
Year Population Acceptability Frequency of Availing Projected Demand
92583 98% 288
2023 26,130,625.92
94101 98% 288
2024 26,559,066.24
95644 98% 288
2025 26,994,562.56
97213 98% 288
2026 27,437,397.12
98807 98% 288
2027 27,887,287.68

PROJECTED DEMAND FOR TOCINO FISH FILLET

Market Gross Market
Year Population Acceptability Frequency of Availing Projected Demand

2023 92583 94.20% 240 20,931,164.64

2024 94101 94.20% 240 21,274,354.08

2025 95644 94.20% 240 21,623,195.52

2026 97213 94.20% 240 21,977,915.04

2027 98807 94.20% 240 22,338,286.56

PROJECTED DEMAND FOR BATCHOY

Market Gross Market
Year Population Acceptability Frequency of Availing Projected Demand

2023 92583 95.20% 336 29,614,709.38

2024 94101 95.20% 336 30,100,275.07

2025 95644 95.20% 336 30,593,837.57

2026 97213 95.20% 336 31,095,716.74

2027 98807 95.20% 336 31,605,592.70

 PROJECTED DEMAND FOR LUGAWCHON
Market Gross Market
Year Population Acceptability Frequency of Availing Projected Demand

2023 92583 94.90% 144 12,652,022.45

2024 94101 94.90% 144 12,859,466.26

2025 95644 94.90% 144 13,070,326.46

2026 97213 94.90% 144 13,284,739.73

2027 988027 94.90% 144 135,019,817.71

PROJECTED DEMAND FOR LETCHONG KAWALI

Market Gross Market
Year Population Acceptability Frequency of Availing Projected Demand

2023 92583 95.90% 240 21,308,903.28

2024 94101 95.90% 240 21,658,286.16

2025 95644 95.90% 240 22,013,423.04

2026 97213 95.90% 240 22,374,544.08

2027 98807 95.90% 240 22,741,419.12

PROJECTED DEMAND FOR TOFU SISIG

Market Gross Market
Year Population Acceptability Frequency of Availing Projected Demand

2023 92583 91.40% 336 28,432,609.63

2024 94101 91.40% 336 28,898,793.50

2025 95644 91.40% 336 29,372,654.98

2026 97213 91.40% 336 29,854,501.15

2027 98807 91.40% 336 30,344,024.93

 PROJECTED DEMAND FOR BARBEQUE
Market Gross Market
Year Population Acceptability Frequency of Availing Projected Demand

2023 92583 91.40% 336 28,432,609.63

2024 94101 91.40% 336 28,898,793.50

2025 95644 91.40% 336 29,372,654.98

2026 97213 91.40% 336 29,854,501.15

2027 98807 91.40% 336 30,344,024.93

E. Supply

PROJECTED SUPPLY FOR PONIOMELLETTE

PROJECTED SUPPLY FOR TOCINO FISH FILLET
PROJECTED SUPPLY FOR BATCHOY
PROJECTED SUPPLY FOR LUGAWCHON
PROJECTED SUPPLY FOR CRISPY LETCHONG KAWALI
PROJECTED SUPPLY FOR CRISPY TOFU SISIG
PROJECTED SUPPLY FOR CHICKEN BARBEQUE

F. Demand Gap Analysis

G. Market Share Analysis

H. Customer Analysis

Customer Analysis on Geographic Category

Geographic
Region 4B - MIMAROPA
Province Oriental Mindoro
Municipality/City Calapan City
District First

Customer Analysis on Demographic Category

Demographic

Age Categorized

Gender Categorized
 Civil Status Categorized

Occupation Categorized

CHAPTER 4

MARKETING STRATEGY

A. Target Market Strategy

Identifying a target market allow entrepreneurs to focus on those customers who are likely to
purchase product and services. It improves marketing strategies and customer experience, and builds
brand awareness and loyalty. In order for Nouveau Hut to attract potential customers and encourage the
existing ones to continue patronizing the business, Niche Marketing Strategy will be used in the start-up
of the business. Niche Marketing Strategy is a strategy where businesses promote their products and
services to a small, specific, and well-defined audience.

The restaurant will be established and erected at Guinobatan, Calapan City. Since one of the
objectives of the business is for the customers to experience peace and enjoyment in a nature environment
setting, the location of it will be perfect to achieve its goals. Social media marketing and online
advertising will also be used as well as printed advertisements such as posters. Nouveau Hut is open and
available for all actual and potential customers who wants to experience the quality service and product of
the business.

B. Product and Service Strategy

Nouveau Hut provides quality product and services that are beneficial and according to the
likeliness of its customers. The facilities and services will surely be in their best conditions at all times as
these are some of the basic concerns and needs of the customers and will be checked regularly to ensure
the quality, comfortability and proper accommodation. Products are ensured to be freshly served with
proper handling and sanitation during the preparation up to the serving. Dishes will be cooked and taste
according to their likeness, as well as the beverages, side dishes, and deserts. Nouveau Hut assures that
everything will be in an affordable price and depends on what they avail. To our loyal and patronizing
customers, we will be giving loyalty cards for exclusive discounts during some events and special
occasions. Nouveau Hut will surely be an attraction and great place to the market for it is the first in the
area and in the whole province.

C. Pricing Strategy

 Products + Market Selling Price x Markups (10%)

Pricing Strategy Implementation

Costing are based on the standard price of the competitors plus markups. However, we make sure to
lessen the cost 2% than its market price in order to promote the resto to the market.

Price the menu by looking beyond your competitors

    Competitor price Nouveau Hut
Poniomellette     45.00
Tocino Fish Fillet     50.00
Batchoy Original 45.00 50.00
  Combi Batchoy 60.00 66.00
  Beef Batchoy 65.00 72.00
Lugawchon     43.00
Crispy Letchong Kawali     64.00
Crispy Tofu Sisig     54.00
Add ons:      
puto (3 pcs)     10.00
boiled egg (1 pc)     8.00
extra rice   15.00 16.50
 Drinks:      
Bottled water   25.00 27.50
Coffee   35.00 38.50
Softdrinks   20.00 22.00
Ice tea   25.00 27.50
Beer   75.00 82.50
Particulars Supplier Quantity Definition Price Cost Annual Cost
Egg abao store 450 pcs 6.00 2,700.00 32,400.00
Cheese abao store 5 pcs 50.00 250.00 3,000.00
Pipino market bagsakan 5 pcs 10.00 50.00 600.00
Salt market bagsakan 5 kls 5.00 25.00 300.00
Black pepper market bagsakan 1 kls 250.00 250.00 3,000.00
Oil market bagsakan 1 drum 500.00 500.00 6,000.00
Bangus market bagsakan 15 kls 150.00 2,250.00 27,000.00
pork Gilbert magboo 20 kls 270.00 5,400.00 64,800.00
beef Gilbert magboo 10 kls 300.00 3,000.00 36,000.00
noodles abao store 15 kls 100.00 1,500.00 18,000.00
Garlic market bagsakan 1 bag 450.00 450.00 5,400.00
Brown sugar abao store 1 sack 500.00 500.00 6,000.00
Soy sauce abao store 1 big bottle 250.00 250.00 3,000.00
Ginger market bagsakan 1 kls 150.00 150.00 1,800.00
fish sauce abao store 1 bottle 150.00 150.00 1,800.00
tofu market bagsakan 10 kls 120.00 1,200.00 14,400.00
oyster sauce abao store 1 bottle 150.00 150.00 1,800.00
mayonnaise abao store 1 jar 400.00 400.00 4,800.00
Onions market bagsakan 5 kls 40.00 200.00 2,400.00
laurel market bagsakan 1 plastic 20.00 20.00 240.00
siling green market bagsakan 5 kls 60.00 300.00 3,600.00
          19,695.00 236,340.00
Menu is a representation of what you and your team do best.

All time menu for the day

MENU    Per servings 2-4 pax 6-8 pax

Poniomellette   45.00 94.50 274.50

Tocino Fish Fillet   50.00 105.00 305.00
Batchoy Original 50.00 105.00 305.00
  Combi Batchoy 66.00 138.60 402.60
  Beef Batchoy 72.00 151.20 439.20

Lugawchon   43.00 90.30 262.30

Crispy Letchong Kawali with rice   64.00 134.40 390.40
Crispy Tofu Sisig   54.00 113.40 329.40
Add ons:        
puto (3 pcs)   10.00    
boiled egg (1 pc)   8.00    
extra rice   17.00    
Drinks:        
Bottled water   28.00    
Coffee   39.00    
Softdrinks   22.00    
Ice tea   28.00    
Beer   83.00    

4. Study the market

Gather menus from 5 to 7 restaurants in the market and identify overlaps with our menu. For comparable
menu items, pinpoint a high point, a low point, and calculate an average price.
Balance your high-cost menu items with your low-cost ones.
Finding balance isn't an overnight process. It takes time, testing, and ongoing analysis to really dial in and
get your menu just right. We are using the Cost-Plus Pricing Strategy. Basically, the restaurant owner
accounts for all of the costs that go into a plate of food, including the fixed costs, such as the wages that
are paid to the cooks and wait staff, the rent, and the utility bills.
D. Advertising and Promotion Strategy

One of the marketing tools that many business use to increase product awareness, generate more
leads, and boost customer engagement are the advertising and promotion strategy. Effective marketing
strategies bring growth with the target customers, helps to define clear marketing objectives and further
develop the business brand. The promotion team of Nouveau Hut will use the following strategies:

1. Engaging in Social Media

The simplest and most often used tool for advertising a business is social networking. Using facebook
boosting as being one of the most cost-effective tools, conducting online advertising is advantageous for
the business because many individuals use it on a daily basis. It could also assist the company in
constantly engaging with a large number of customers and becoming aware of their concerns and ideas.

2. Tarpaulins

Because the business is near the main city and port, using tarpaulins for marketing and promotions
would be an excellent way to promote the company's products and services. It is a basic but successful
marketing strategy for promoting the product business. Tarpaulins will quickly capture the attention of
customers and will assist the company in raising brand awareness faster and at a lower expense.

3. Grand Opening

When beginning a new business, having a grand opening ceremony is critical to help establish the
company in the market. It can also draw attention to the business and bring in new customers. Large
balloons, displays, inflatables, and loud music will undoubtedly attract and draw attention to the business
from customers and passers-by.

4. Promotional Discounts and Loyalty Card

Discount or gift vouchers and loyalty cards are an effective marketing strategy for increasing brand
awareness and encouraging new and existing customers to make purchases from the business. All of the
customers will be given chance to experience the quality product and services of the business at a
discounted price. Reduced prices of the products will last for 2 days from the grand opening or special
events and occasions.

E. Designing and Usage of Memorandum of Agreement (MOA)

A memorandum of agreement (MOA) is a written contract that describes a cooperative

relationship between two parties who wants to collaborate on a project to achieve a common goal. MOA
is a legal document that outlines the terms and conditions of a cooperation agreement. A Memorandum of
agreement is more formal than a verbal agreement, but not as formal as a contract. A MOA can be used
by organizations to form and describe collaborative agreements such as service partnership or technical
assistance and training agreements. Whether or not money will be transferred as part of the agreement, a
MOA can be employed. This strategy will help the business to be not too dependent on walk-in customers
since they will have partners with booking companies or other companies working together thus, making
the business run and survive even with a few walk-in customers. The components of a MOA include:
I. Purpose of Agreement

This section states the big picture of why and how parties came together and includes:

1. Name of parties involved

2. Brief description of the scope of work

3. Financial obligations of each party, if applicable

4. Dates agreement is in effect

5. Key contacts for each party involved

II. Detailed Description of Roles and Responsibilities

This section identifies the mutual and joint responsibilities (collaborative tasks) and the expected
result of those joint efforts. In addition, it lists the specific roles and responsibilities of each entity and
clarifies the purpose of the MOA.

III. Payment Schedule

This section should detail the amount of funding, if any, that one party will pay the other and the
timing of the payment. The payment schedule should include a timeline of specific deliverables that will
trigger payment.

IV. Duration of the Agreement

This segment identifies the effective date of the agreement, its term (if there is one), and how the
agreement can be modified or terminated.

V. Signatures of Parties’ Principals

Finally, to demonstrate agreement with the terms of the MOA, spaces are provided for the names
and signatures of an official from each party who is authorized to approve agreements on the party’s
behalf. A space for the date the agreement was signed is also required. The MOA is not in effect until all
parties have signed the MOA. Each party should then be provided with a signed original for its files.

F. Sales Strategy

Sales strategy is a detailed outline of the business plan for reaching out and selling to its target
market. The strategy focuses on how each product and service of a business will be sold and also
identifies the steps that will help in meeting the targeted sales of the business.

In the geographic location of the Nouveau Hut which is in Guinobatan, Calapan City which specially
targets a large population since it is close to the port and main city, the strategies that will be used in its
marketing are social media advertising, tarpaulins, and its grand opening. Aside from that, other
promotions and ways like engaging in social media, promotional discounts, and loyalty cards will be
implemented and used.
 These strategies would be useful to the organization in terms of attracting and retaining the target
market's attention. Because the majority of the population has a social media account, social media sites
will be given a lot of weight. This will make it easier for businesses to reach out to their customers.
Tarpaulins will be placed in areas where customers will see them on a daily basis. When starting a new
business, the grand opening would be a significant component. The grand opening should begin with a
ribbon cutting because it raises awareness that the business’ products and services are available to be used
and purchased. At the same time, discounts, vouchers, and loyalty cards will be given to attract customers
on its first day of operation.

Despite the fact that there are other restaurants and food chains on the market, Nouveau Hut's
concept and idea are still fresh and modern. It can also be viewed as a significant benefit to the company's
strategy.
 CHAPTER 5

OPERATIONS

A. Scope of Operations

The service that provided by “Nouveau Hut” mainly focused on the residents of Calapan City,
specifically near Guinobatan area. It is also available for all the people who wants to experience the
quality of the product and service offered by the restaurant. The proponents believe that those target
customer should be valued not just by providing the product and services that will satisfy them but also
offering an extraconvenient way of patronizing the service and products through convenient ordering and
payment system.

B. Operation Schedule

The restaurant will operate daily from Monday to Sunday with 17 hours of operation. The
proponents can achieve this operation hours by means of shifting with the employees.

NUMBER OF DAYS OF
JOB TIME
EMPLOYEE OPERATIONS

PANTRY
6:00AM-4:00PM; 10:00AM-8:00PM;
3 STAFF/LINE MON-SUN
1:00PM-11:00PM
COOK

2 DISHWASHER MON-SUN 6:00AM-4:00PM; 1:00PM-11:00PM

2 RECEPTIONIST MON-SUN 7:00AM-5:00PM; 1:00PM-11:00PM

1 SERVER MON-SUN 7:00AM-12:00PM & 6:00PM-11:00PM

C. Facility Layout

Lot- 1000 sq. meters; restaurant- 700 sq. meters excess lot has outdoor tables, chairs and plants.
D. Ordering and Service System

Nouveau Hut s a start-up business, hence they are choosing a traditional order processing system
that are fully manual, utilizing hand-written notes with manual filing systems and reminders. Since the
order is taken manually, the individual taking the information would be responsible for making sure all
the information was entered correctly.

The ordering process is easy because the customer can conveniently browse through a traditional menu on
their designated table. As for the payment, the process may be fulfilled securely through physical or
online pays, and there will be no payment details stored on any device.

E. Waste Management Disposal

In such a healthy business environment, quality service is quite important. Employees and
consumers are protected from harm and destruction in a safe working environment. It also corresponds
with the law by providing security, particularly for the operating businesses.

Proper waste bins will be put around the business area, in and outside of it to ensure the
cleanliness and its hygiene. Two different trash bins will be put in every said location to ensure that the
wastes are properly segregated. Also, the management will have a compost it since most of the
ingredients and wastes of the business will be organic. Wastes will be disposed regularly to observe a
clean and safe environment since the product and services offered by the business are all foods. Server
will monitor the cleanliness of the area, this is to ensure the safetiness of the people and the business
itself.

F. Materials and Administrative

Particulars Supplier Quantity Definition Price Cost Annual Cost
Egg abao store 450 pcs 6.00 2,700.00 32,400.00
Cheese abao store 5 pcs 50.00 250.00 3,000.00
Pipino market bagsakan 5 pcs 10.00 50.00 600.00
Salt market bagsakan 5 kls 5.00 25.00 300.00
Black pepper market bagsakan 1 kls 250.00 250.00 3,000.00
Oil market bagsakan 1 drum 500.00 500.00 6,000.00
Bangus market bagsakan 15 kls 150.00 2,250.00 27,000.00
pork Gilbert magboo 20 kls 270.00 5,400.00 64,800.00
beef Gilbert magboo 10 kls 300.00 3,000.00 36,000.00
noodles abao store 15 kls 100.00 1,500.00 18,000.00
Garlic market bagsakan 1 bag 450.00 450.00 5,400.00
Brown sugar abao store 1 sack 500.00 500.00 6,000.00
Soy sauce abao store 1 big bottle 250.00 250.00 3,000.00
Ginger market bagsakan 1 kls 150.00 150.00 1,800.00
fish sauce abao store 1 bottle 150.00 150.00 1,800.00
tofu market bagsakan 10 kls 120.00 1,200.00 14,400.00
oyster sauce abao store 1 bottle 150.00 150.00 1,800.00
mayonnaise abao store 1 jar 400.00 400.00 4,800.00
Onions market bagsakan 5 kls 40.00 200.00 2,400.00
laurel market bagsakan 1 plastic 20.00 20.00 240.00
siling green market bagsakan 5 kls 60.00 300.00 3,600.00
        19,695.00 236,340.00

UNIFORM
Particulars Quantity Cost Total Cost

Restaurant Uniform (Top) 14 250.00 3,500.00

ID 14 70.00 980.00
Total 4,480.00

CLEANING

Particulars Supplier Price per unit Annual consumption Annual cost

Dishwashing liquid Citimart 136.00 5 680.00

Sponge and Scourer Citimart 114.00 10 1,140.00

Detergent Powder Citimart 160.00 10 1,600.00

Bleach Citimart 136.00 3 408.00

Total 3,828.00

JANITORIAL AND MAINTENANCE

Particulars Qty. 2023 2024 2025 2026 2027
Safety Signs 1 249.00 - 249.00 - -
Mop And Wringer 1 998.00 - 998.00 - -
Pail And Dipper 1 149.00 - 149.00 - 149.00
Broom And Dustpan 2 380.00 - 380.00 - 380.00
Microfiber Cloths 60 540.00 540.00 540.00 540.00 540.00
Toilet Brush 2 120.00 120.00 120.00 120.00 120.00
Gloves 1 139.00 139.00 139.00 139.00 139.00
Glass Cleaner, Toilet
Bowl Cleaner 4 1, 728.00 1, 728.00 1, 728.00 1, 728.00 1, 728.00
And Disinfectant
Trash Bin 6 299.00 - - - -
Trash Bags (100pcs
4 248.00 248.00 248.00 248.00 248.00
In Roll)
Alcohol In Gallon 4 492.00 492.00 492.00 492.00 492.00
Apron 2 120.00 120.00 120.00 120.00 120.00

TOTAL 3,734.00 1,659.00 3,435.00 1,659.00 2,188.00

 SAFETY TOOL
Particulars Quantity 2023 2024 2025 2026 2027
Fire Extuingisher 1 899.00 - 899.00 - -
First Aid Kit 1 168.00 168.00 168.00 168.00 168.00
Exit Sign 1 280.00 - 280.00 - 280.00
Emergency Light 3 460.00 - 460.00 - 460.00
Total 1,807.00 168.00 1,807.00 168.00 908.00

DINING

Particulars Supplier Price per unit Annual Consumption Annual Cost

Spoon Unitop 5.00 20.00 100.00

Fork Unitop 5.00 20.00 100.00
Drinking Glass Unitop 28.00 100.00 2,800.00
Table Cloth Shopee 25.00 10.00 250.00
Plates Unitop 21.00 200.00 4,200.00
Total 7,450.00

RESTROOM
Particulars Supplier Price per unit Annual Consumption Annual Cost

Bathroom Tissue Citimart 14.00 72 1,008.00

Hand liquid soap Citimart 100.00 12 1,200.00
Total 2,208.00

KITCHEN UTENSILS
Particulars Supplier Price per unit Quantity Total Cost
Cutlery set Handyman 1,500.00 1 1,500.00
Chopping Board Shopee 319.00 2 638.00

1 set cookware Handyman 4,190.00 2 8,380.00

Total 10,518.00

OFFICE
 Particulars Supplier Price per unit Quantity Total Cost
Calculator Casio 300.00 1 300.00
Record Book Valiant 50.00 2 100.00
Ballpen HBW 72.00 1 box 72.00
Total       472.00

UTILITIES
Particulars 2023 2024 2025 2026 2027
Electricity 42,000.00 42,840.00 43,696.80 44,570.74 45,462.18
Gas 21,600.00 22,032.00 22,472.64 22,922.09 23,380.48
Water 780.00 780.00 780.00 780.00 780.00
Total 64,380.00 65,652.00 66,949.44 68,272.83 69,622.66

ADVERTISING
2023 2024 2025 2026 2027
Particulars
Opening Anniversaries
Tarpaulin 3,500.00 3,500.00 3,500.00 3,500.00 3,500.00
Fb Boosting 1,000.00 1,000.00 0 0 0
Total 4,500.00 4,500.00 3,500.00 3,500.00 3,500.00
TELECOMMUNICATION
Year Monthly Consumption Installation Fee Monthly Billing Yearly Billing
2023 1,299.00 100 1,399.00 16,788.00
2024 1,299.00 100 1,399.00 16,788.00
2025 1,299.00 NA 1,299.00 15,588.00
2026 1,399.00 NA 1,299.00 15,588.00
2027 1,399.00 NA 1,299.00 15,588.00

EQUIPMENT
Particulars Supplier Price Quantity Total Cost
OPERATION
Refrigerator Puregold 23,000.00 1 23,000.00
Freezer Puregold 14,000.00 1 15,990.00
ADMINISTRATIVE
Computer Trendsonic 22,000.00 1 set 22,000.00
CCTV Set Hikvision 15, 495.00 1 set 15,495.00
Total 76,485.00

FURNITURE AND FIXTURE

 Particulars Supplier Price per unit Quantity Total Cost
OPERATION
Dining Table Puregold 1,400.00 10 14,000.00
Kitchen Table Unitop 559.00 1 559
Kitchen Sink Unitop 520.00 2 1,040.00
Kitchen Shelf Bonifacio Carpentry 950.00 1 950
Storage Cabinet Bonifacio Carpentry 2,495.00 1 2,495.00
Preparation Table Puregold 7,903.00 1 7,903.00
Dining Chair Tanyag Enterprises 250.00 40 10,000.00
Bench Unitop 7,025.00 2 14,050.00
Table Puregold 1,400.00 2 2,800.00
Cabinet Bonifacio Carpentry 1,200.00 3 3,600.00
ADMINISTRATIVE
Office Chair Shopee 750.00 1 750.00
Monoblock chairs Shopee 185.00 2 370.00
Desk Bonifacio carpentry 600.00 1 600.00
Total 59,117.00

PROPERTY TAX

Particular 2023 2024 2025 2026 2027

Property Tax 8,800.00 8,800.00 8,800.00 8,800.00 8,800.00

Total 8,800.00 8,800.00 8,800.00 8,800.00 8,800.00

ORGANIZATION
Business Permit and Licenses
Items Annual Cost
Barangay Clearance Permit 500.00
Mayor's Permit 3,000.00
Community Tax 500.00
Fire and Safety Inspection 1,340.00
BIR registration 500.00
Documentary Stamp 100.00
DTI Fee 900.00
Total 6,840.00
 CHAPTER 6
MANAGEMENT

This chapter outlines the process of developing strategies. Periodic updates are made to meet the
needs of a changing environment, which includes new opportunities and emerging opposition.

A. Form of Business Ownership

Nouveau Hut will be a general partnership. It is a kind of a business arrangement by which two or
more individuals agree to share in all assets, profits and financial and legal liabilities. General Partnership
offers flexibility to structure the business giving owners the ability to control operations more closely.

B. Organizational Chart

OWNERS
Matthew Angelo Mantubig
Sanser Aidel Martinez
Demson Ramos
Jean Roseley Candelario

GENERAL
MANAGER
Matthew Angelo
Mantubig

KITCHEN
RESTAURANT BOOKKEEPER
MANAGER
MANAGER Jean Roseley
Sanser Aidel
Demson Ramos Candelario
Martinez

LINE COOK PANTRY STAFF

SERVER RECEPTIONIST

DISHWASHER
C. Management Team

The founders and the key managers will be the same since all partners in the business have
finished a Bachelor’s degree in Business Administration.

1. General Manager – Mr. Matthew Angelo Mantubig will be responsible for the overall operation and
activity of the business. He will ensure administrative efficiency, proper procedure execution,
implementation of policies, boosting employee morale, and such. In order to put harmony in all operation
of the business.

2. Restaurant Manager- Mr. Demson Ramos is responsible for overseeing and managing staff during meal
service. They are always out on the floor in the middle of a shift, acting as a resource for their staff. They
answer questions, provide advice and coaching to staff members, help when obstacles arise, communicate
important information or updates to the staff, and check in regularly with guests about their experience.
Restaurant managers are typically responsible for onboarding and training new employees, running pre-
shift meetings, and keeping morale high during the middle of a rush and throughout the shift.  Recruiting,
training, and supervising staff
 Ensure that the cash register is prepared to properly bill customers
 Provide inventory
 Manage payment of staff
 Plan menus for special events or daily specials
 Ensure staff complies with kitchen health and safety guidelines.
 Restaurant marketing and promotion via social media and other avenues
3. Kitchen Manager- Ms. Sanser Aidel Martinez will oversees a restaurant’s kitchen, communicating
directly with the GM about how the back of house is performing, and sharing problems that the line, dish
pit, and prep cooks are facing. They act as the kitchen’s mouthpiece, communicating important menu
updates to the other managers and staff. They also play an integral role in inventory purchasing decisions,
kitchen equipment management, and menu development. Responsibilities can include maintaining the
workflow of the kitchen, and managing food storage, food prep, and the back of house staff. They ensure
that there is consistency in the quality and size of servings, that refrigerator and freezer stock remains
organized, that food and drink supplies are ordered and kitchen equipment is maintained, that health and
safety standards are adhered to, and that kitchen and dining areas are clean and up to code.
 Order items and ensure they are located in the proper place in the kitchen
 Supervise kitchen employees
 Ensure that food is properly prepared in a consistent manner
 Make changes to the menu as needed
 Schedule kitchen staff
 Oversee cleanliness of the kitchen
  Maintain weekly and monthly cost reports
4. Bookkeeper- Ms. Jean Roseley Candelario is responsible for developing a pricing strategy that
maximizes profits and market share but considers customer satisfaction and will be responsible for the
preparation and presentation of the financial reports. He will manage the capital in every operation of the
business. Moreover, she is most responsible for the budget analysis of the different investments and
expenses of the business operations.

Top Managements are also the owners of the company. These top managers are responsible for setting
the overall direction of a company and making sure that major organizational objectives are achieved.
Hence, here are the qualifications of such positions in general.

D. Manpower Requirements

1. General Manager
 Has a bachelor’s degree typically in business administration/management or related field
 Good with conceptual and leadership skills
 With a background work experience as a General Manager for at least 2 years
 Knowledgeable of government contract management
 Proficiency in coaching, training, and motivating the employees

2. Bookkeeper/Accountant
 Has Bachelor's degree in Accounting, Finance, Business with a focus in accounting, or a
connected field
 It may be necessary to obtain a special license or certification
 Has a work experience in the said field is preferred
 Skillful with accounting software
 Outstanding in both oral and written communication

3. Restaurant Manager
 Ability to Work Long Hours. ...
 Education Matters. ...
 Good with People. ...
 Strong Restaurant Experience. ...
 A Creative Thinker. ...
 Strong Organizational Skills. ...
 Good with Social Media. ...
 A Food & Drink Connoisseur.
4. Kitchen Manager
 Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef.
 Hands-on experience with planning menus and ordering ingredients.
 Knowledge of a wide range of recipes.
 Familiarity with kitchen sanitation and safety regulations.
 Excellent organizational skills.
5. Service Crew
 High school diploma or equivalent required
  Must be able to pass a background check and drug test
 Some experience in the restaurant industry preferred
 Must have reliable transportation
 Availability during evenings and on weekends
 Able to learn computerized ordering system
 Basic math skills, ability to make change
 Friendly demeanor and a positive attitude
 Trustworthy and reliable
 Commitment to excellent customer service
 Able to handle working in a fast-paced environment.

E. Organizational Policies and Procedures

1. Hours of Operation or Work Schedule

Nouveau Hut Restaurant opens from Monday to Sunday; the business opens at 7:00am-10:30pm.
The shifting of crew will be every 10 hours. Top managements are required to be on hand in the
operations. Hence, the presence schedule are stated in the table 1.1

2. Attendance Policy
Each employee are included to restaurant app group chat. Mandatory selfies every time in and
time out. Any request for Leave, Absent or Resignation must be concerned to their respective assistant
managers.

3. Smoking Policy

Smoking is not allowed inside the premises of the business. Employees are allowed to smoke
knowing that they are 5 meters outside the business. Disciplinary action will be taken if they disobey the
order.
F. Salaries and Wages
       SALARY
NO. OF KEY
DUT DAIL MONTHL
EMPLOYE JOB PERFORMANC TOTAL TIME
Y Y Y
E E INDICATOR
6:00AM-
4:00PM;
PANTRY
MON- 10,250.0 10:00AM
1 STAFF- 315 9,450.00 800
SUN 0 -8:00PM;
INVENTORY
1:00PM-
11:00PM
6:00AM-
4:00PM;
MON- 10,250.0 10:00AM
2 LINE COOK 315 9,450.00 800
SUN 0 -8:00PM;
1:00PM-
11:00PM
6:00AM-
MON- 4:00PM;
2 DISHWASHER 250 7,500.00 500 8,000.00
SUN 1:00PM-
11:00PM
7:00AM-
RECEPTIONIS MON- 5:00PM;
2 200 6,000.00 300 6,300.00
T SUN 1:00PM-
11:00PM
7:00AM-
12:00PM
MON-
1 SERVER 200 6,000.00 300 6,300.00 &
SUN
6:00PM-
11:00PM

G. Employer Contribution and Benefits Expenses

PHILHEALTH CONTRIBUTION
2023 2024 2025 2026 2027
Pantry 4,536.00 4,536.00 4,536.00 4,536.00 4,536.00
Staff/Line Cook
Dishwasher 3,600.00 3,600.00 3,600.00 3,600.00 3,600.00
Receptionist 2,880.00 2,880.00 2,880.00 2,880.00 2,880.00
Server 2,880.00 2,880.00 2,880.00 2,880.00 2,880.00
Total 13,896.00 13,896.00 13,896.00 13,896.00 13,896.00
*Annual Salary without Key Performance Indicator x 4% premium contribution.

SSS CONTRIBUTION
2023 2024 2025 2026 2027
Pantry 9,690.00 9,690.00 9,690.00 9,690.00 9,690.00
Staff/Line Cook
Dishwasher 7,650.00 7,650.00 7,650.00 7,650.00 7,650.00
Receptionist 6,120.00 6,120.00 6,120.00 6,120.00 6,120.00
 Server 6,120.00 6,120.00 6,120.00 6,120.00 6,120.00
Total 28,580.00 28,580.00 28,580.00 28,580.00 28,580.00

PAG-IBIG CONTRIBUTION
2023 2024 2025 2026 2027
Pantry Staff/Line 2,268.00 2,268.00 2,268.00 2,268.00 2,268.00
Cook
Dishwasher 1,800.00 1,800.00 1,800.00 1,800.00 1,800.00
Receptionist 1,440.00 1,440.00 1,440.00 1,440.00 1,440.00
Server 1,440.00 1,440.00 1,440.00 1,440.00 1,440.00
Total 6,948.00 6,948.00 6,948.00 6,948.00 6,948.00

H. Development Timeline

1. JANUARY 2023
•Grand Opening of Nouveau Hut Restaurant in Roxas Drive, Guinobatan, Calapan City .
•Posting of tarpaulins within the Calapan Market.
•Advertising via social media platform.
•To Introduce and to Start Operating of Nouveau Hut Restaurant.

2. APRIL 2023
•Establishing a seasonal flavor every quarter.
•Create a value card for loyal customers.
•Planning of renovation of stall and new store merchandise.
•To keep the quality of working-hour
•To give a motivational to employees and customers.
• Expect to increase ROI

3. DECEMBER 2023
•Updating the products flavors, equipment used and additional supplier.
•Giving promos to valued customers.
•To keep updated on technological advances for efficiency use of employer.
•To maximize the employer in the business.
•To be a profitable business.
 CHAPTER 7
SUMMARY OF FINANCIALS

A. Statement of Assumption

In preparing the projected Financial Statement, the following assumptions are made by the
proponents.

1. The cost of raw material is expected to increase 10% annually.

2. The cost of supplies is expected to increase 3% annually.
3. The average consumption of utilities increases annually at 2%.
4. Salaries will have any changes base on working hours and bonuses and KPI.
5. Straight line depreciation method will be used for equipment, furniture and fixture.
6. Permit and licenses will be paid the same year for renewal
7. All sales will be collected in cash

Schedule for Raw Materials

Particulars 2023 2024 2025 2026 2027
Egg 32,400.00 35,640.00 39,204.00 43,124.40 47,436.84
Cheese 3,000.00 3,300.00 3,630.00 3,993.00 4,392.30
Pipino 600.00 660.00 726.00 798.60 878.46
Salt 300.00 330.00 363.00 399.30 439.23
Black pepper 3,000.00 3,300.00 3,630.00 3,993.00 4,392.30
Oil 6,000.00 6,600.00 7,260.00 7,986.00 8,784.60
Bangus 27,000.00 29,700.00 32,670.00 35,937.00 39,530.70
pork 64,800.00 71,280.00 78,408.00 86,248.80 94,873.68
beef 36,000.00 39,600.00 43,560.00 47,916.00 52,707.60
noodles 18,000.00 19,800.00 21,780.00 23,958.00 26,353.80
Garlic 5,400.00 5,940.00 6,534.00 7,187.40 7,906.14
Brown sugar 6,000.00 6,600.00 7,260.00 7,986.00 8,784.60
Soy sauce 3,000.00 3,300.00 3,630.00 3,993.00 4,392.30
Ginger 1,800.00 1,980.00 2,178.00 2,395.80 2,635.38
fish sauce 1,800.00 1,980.00 2,178.00 2,395.80 2,635.38
tofu 14,400.00 15,840.00 17,424.00 19,166.40 21,083.04
oyster sauce 1,800.00 1,980.00 2,178.00 2,395.80 2,635.38
mayonnaise 4,800.00 5,280.00 5,808.00 6,388.80 7,027.68
Onions 2,400.00 2,640.00 2,904.00 3,194.40 3,513.84
laurel 240.00 264.00 290.40 319.44 351.38
siling green 3,600.00 3,960.00 4,356.00 4,791.60 5,270.76
Land
improvement 150,000.00 - - - -
TOTAL 236,340.00 259,974.00 285,971.40 314,568.54 346,025.39
Schedule for Supplies
Particulars 2023 2024 2025 2026 2027
Cleaning 3,828.00 3,942.84 4,061.13 4,182.96 4,308.46
Janitorial and
3,734.00 1,659.00 3,435.00 1,659.00 2,188.00
Maintenance
Safety Tool 1,807.00 168.00 1,807.00 168.00 908.00
Dinings 7,450.00 7,673.50 7,903.71 8,140.82 8,385.45
Kitchen Utensils 10,518.00 - - - -
Restroom 2,208.00 2,274.24 2,342.47 2,412.74 2,485.12
Office 472.00 486.16 514.48 529.91 545.81
TOTAL 30,017.00 16,203.74 20,063.79 17,093.43 18,820.84

Schedule for Utilities

Particulars 2023 2024 2025 2026 2027
Pantry Staff/
369,000.00 369,000.00 369,000.00 369,000.00 369,000.00
Line Cook
Dishwasher 192,000.00 192,000.00 192,000.00 192,000.00 192,000.00
Receptionists 151,200.00 151,200.00 151,200.00 151,200.00 151,200.00
Server 75,600.00 75,600.00 75,600.00 75,600.00 75,600.00
TOTAL 787,800.00 787,800.00 787,800.00 787,800.00 787,800.00

Schedule for Salary

Particulars 2023 2024 2025 2026 2027
Pantry Staff/
319,518.00 319,518.00 319,518.00 319,518.00 319,518.00
Line Cook
Dishwasher 159,012.00 159,012.00 159,012.00 159,012.00 159,012.00
Receptionists 118,212.00 118,212.00 118,212.00 118,212.00 118,212.00
Server 59,106.00 59,106.00 59,106.00 59,106.00 59,106.00
TOTAL 655,848.00 655,848.00 655,848.00 655,848.00 655,848.00

Schedule for depreciation

Depreciation=Cost of Asset/Estimated number of years in life

1. Depreciation for Equipment

Particulars Cost Useful Life Annual Depreciation
Freezer 15,990.00 10 1,599.00
CCTV 15,495.00 10 1,549.50
Computer 22,000.00 10 2,200.00
Wall fan 9,450.00 10 945.00
Refrigerator 23,000.00 10 2,300.00
TOTAL     8,593.50

2. Depreciation for Furniture and Fixture

 Particulars Cost Useful Life Annual Depreciation
Dining Table 14,000.00 15 933.33
Dining Chair 10,000.00 15 666.67
Kitchen Shelf 2,000.00 20 100.00
Kitchen Sink 1,040.00 20 52.00
Kitchen Storage Cabinet 3,000.00 20 150.00
Preparation Table 7,903.00 15 526.87
Desk 1,800.00 20 90.00
File Cabinet 2,000.00 20 100.00
Monoblock chairs 370.00 15 24.67
Bench 14,050.00 15 936.67
Table 2,800.00 15 186.67
TOTAL 14,250.00   3,766.88

Schedule for Permit and Licenses

Particulars 2023 2024 2025 2026 2027
Barangay
Clearance 500.00 500.00 500.00 500.00 500.00
Permit
Mayor's Permit 3,000.00 3,000.00 3,000.00 3,000.00 3,000.00
Community Tax 500.00 500.00 500.00 500.00 500.00
Fire and Safety
1,340.00 1,340.00 1,340.00 1,340.00 1,340.00
Inspection
BIR registration 500.00 500.00 500.00 500.00 500.00
Documentary
100.00 100.00 100.00 100.00 100.00
Stamp
DTI Fee 900.00 900.00 900.00 900.00 900.00
TOTAL 6,840.00 6,840.00 6,840.00 6,840.00 6,840.00

CASH AND CASH EQUIVALENT

Particulars 2023 2024 2025 2026 2027
Cash on
2,500,000.00 2,500,000.00 2,500,000.00 2,500,000.00 2,500,000.00
Hand
Petty Cash
10,000.00 10,000.00 10,000.00 10,000.00 10,000.00
Fund
Total 2,510,000.00 2,510,000.00 2,510,000.00 2,510,000.00 2,510,000.00

EQUIPMENT
 Particulars 2023 2024 2025 2026 2027
Refrigerator 23,000.00 0 0 0 0
Freezer 15,990.00 0 0 0 0
Computer 22,000.00 0 0 0 0
CCTV Set 15,495.00 0 0 0 0
TOTAL 76,485.00 0 0 0 0

FURNITURE AND FIXTURE

Particulars 2023 2024 2025 2026 2027
Dining Table 14,000.00 0 0 0 0
Kitchen Table 559.00 0 0 0 0
Kitchen Sink 1,040.00 0 0 0 0
Kitchen Shelf 950.00 0 0 0 0
Storage Cabinet 2,495.00 0 0 0 0
Preparation Table 7,903.00 0 0 0 0
Dining Chair 10,000.00 0 0 0 0
Bench(Farm) 14,050.00 0 0 0 0
Table(Farm) 2,800.00 0 0 0 0
Cabinet 3,600.00 0 0 0 0
Office Chair 750.00 0 0 0 0
Monoblock chairs 370.00 0 0 0 0
Desk 600.00 0 0 0 0
TOTAL 59,117.00 0 0 0 0

DEPRECIATION FOR EQUIPMENT

Useful
Particulars Cost 2023 2026 2027
Life 2024 2025
1,599.
Freezer 15,990.00 10
00 1,599.00 1,599.00 1,599.00 1,599.00
1,549.
CCTV 15,495.00 10
50 1,549.50 1,549.50 1,549.50 1,549.50
2,200.
Computer 22,000.00 10
00 2,200.00 2,200.00 2,200.00 2,200.00
945.
Wall fan 9,450.00 10
00 945.00 945.00 945.00 945.00
2,300.
Refrigerator 23,000.00 10
00 2,300.00 2,300.00 2,300.00 2,300.00
TOTAL    
8,593.50 8,593.50 8,593.50 8,593.50 8,593.50
 DEPRECIATION FOR FURNITURE AND FIXTURE
Useful 2024 2025 2026 2027
Particulars Cost 2023
Life
14,000.0 933.3 933. 933.3 933. 933.
Dining Table 15
0 3 33 3 33 33
10,000.0 666.6 666. 666.6 666. 666.
Dining Chair 15
0 7 67 7 67 67
2,000.0 100.0 100. 100.0 100. 100.
Kitchen Shelf 20
0 0 00 0 00 00
1,040.0 52.0 52. 52.0 52. 52.
Kitchen Sink 20
0 0 00 0 00 00
Kitchen 20
3,000.0 150.0 150. 150.0 150. 150.
Storage
0 0 00 0 00 00
Cabinet
Preparation 7,903.0 526.8 526. 526.8 526. 526.
15
Table 0 7 87 7 87 87
1,800.0 90.0 90. 90.0 90. 90.
Desk 20
0 0 00 0 00 00
2,000.0 100.0 100. 100.0 100. 100.
File Cabinet 20
0 0 00 0 00 00
Monoblock 370.0 24.6 24. 24.6 24. 24.
15
chairs 0 7 67 7 67 67
14,050.0 936.6 936. 936.6 936. 936.
Bench 15
0 7 67 7 67 67
2,800.0 186.6 186. 186.6 186. 186.
Table 15
0 7 67 7 67 67
3,766.8 3,766. 3,766.8 3,766. 3,766.
TOTAL  
58,963.00 8 88 8 88 88

FINANCIAL RATIO

2023 2024 2025 2026 2027

NET PROFIT AFTER TAX
4,000,864.09 5,304,329.37 5,937,838.83 7,202,962.87 8,464,704.59

AVERAGE NET INCOME

30,910,699.75
/ 5 YEARS

6,182,139.95
 6,182,139.95

6,182,139.95

10,044,357.50

10,044,357.50

CAPITAL REQUIREMENTS

A. RETURN ON EQUITY

Average Net Income

ROE=
Average Owne r ' sEquity

6,182,139.95
ROE=
❑

ROE=%

Interpretation:
Nouveau Hut had an average net income of 6,182,139.95 and average owner’s
equity of by dividing; the equation shows an ROE of %. It means that the owner will earn
as much as % of their initial investments.
 B. RETURN ON INVESTMENT
Average Net Income
ROI=
Total Project Cost

6,182,139.95
ROI=
10,044,357.50

ROI=0.62∨62 %

Interpretation:
Nouveau Hut had an average net income of 6,182,139.95 and total projected cost
of 10,044,357.50 by dividing; the equation gives us an ROI of 0.62 or 62%. It means that
the owner got a return on equity. This means that the study is feasible and can be
profitable.

C. CASH PAYBACK PERIOD

Total Project Cost

Cash Payback Period=
Total Net Cash Flow

10 ,044 ,357.50
CBP=
❑

CBP= year

Interpretation:
Nouveau Hut had a total project cost of 10, 044,35750 and total cash inflow of.
This shows that in year the business will gain their investment back.
Financial Risk

Financial risk is one of the crucial challenges for starting a business, regardless of what
sector. Risk has defined as a situation involving exposure to danger. There are several types of
risks or threats that a business may face or overcome. Nouveau Hut, like any other startup
business, faces financial risk in its operation during the course of its five-year lifespan. The
business possibly overcomes the fall short of predicted sales, but the proponents are willing to
face the obstacles. Uncertainty and risk in the financial market, resulting from changes in product
prices, interest rates, and other factors, are the most common sources of financial risk. Also,
another risk is the environmental risk including floods and earthquakes that may affect the raw
materials that the business needs. The business has also the potential of encountering business
risk. Consumer demands and needs may pose an issue for the business if they do not meet the
satisfaction or the standards of the future customer. Poor management of tasks and procedures
can also lead to the failure of business operations. There may also be instances where expected
demand and supply do not meet or surpass expectations.

Exit Strategies

The proponents have predicted that the business will succeed based on the result of this
study. However, its success will not be consistent over time, so as a result, an exit strategy is
essential when the inevitable happens. The owners as becoming the head of the business should
be prepared of having a well-organized plan rather than sell the business or shut down the
production entirely. In entering the business, no matter how successful is, there are also times
when the owners will no longer wish to run it. It is also important that the owner must think of
the most efficient and effective way to overcome or solve unexpected situations. It could be
because of the changing economic condition of the country or the financial crisis, or they are
aware that such difficult times may arrive at any time and that when they do, the proponents
must be ready. Proponents must develop a plan for terminating the operation as efficiently and
effectively as possible. They may decide to sell the business’s equipment to start a new venture
so that their equipment does not go to waste, and they may use the proceeds for other purposes.
Another option is to sell a portion of the company’s equity so that the owner retains control. The
final option is to sell the company outright to a potential buyer. It is the ideal option if they wish
to entirely relinquish ownership of the business. Aside from that, individuals can use the money
to start a new business or for other personal use. These future strategic plans will be essential in
ensuring that they’re ready when such incidents occur.
Socio-economic Aspects

This includes the contribution of the business to the Philippine economy, its potential to
create jobs, as well as its social acceptability; and other benefits to the citizen of the country

Objectives

● To define the significant contribution of the business to the economy.

● To regulate its ability to provide jobs for the citizen in the country.
● To showcase the social desirability of the business.

Contribution to the Philippine Economy

Nouveau Hut is a legit and duly registered business that pays taxes to the government,
that will contribute to the Philippine economy. It was inspired to work and be more productive
by using all the available materials for the means of the business.

Employment Generation

Nouveau Hut will directly generate employment opportunities for Filipinos, decreasing
the unemployment rate in the country and providing a source of income for the employed
employees and their families to meet their necessities. The existence of Nouveau Hut and its
future operational success may aid the creation of businesses that provide products required for
the performance of Nouveau Hut to produce its product and services resulting in more
employment of people.

Social Desirability

Future customers that will avail the products and services of Nouveau Hut will be able to
get the satisfaction they deserve.

Other Benefits

● To the customer – Nouveau Hut assures that the customers will receive well-quality
products that are worth their money.

● To the government- Nouveau Hut guarantees that they will abide by the regulations and
policies of the government. It also complies to pay its tax obligation as provided by law.

● To the environment- Nouveau Hut will be recognized for its environmentally friendly
practices, including a no-waste policy and using washable utensils only.
 SWOT ANALYSIS
Strengths Opportunities
High service levels Further develop our sales/service team
Good corporate culture Use high quality employees to cross-train other staff
High quality staff Attract new customers through special offers
Clear segments targeted effectively Develop and implement a loyalty program
Clear value proposition Focus on growing share-of-customer
Good local market knowledge Grow customer loyalty/retention
Great customer experience delivered Improve the overall customer experience
High level of customer loyalty Broaden our product range to target new segments
Clearly differentiated products More clearly differentiate our product offering
Great value products Streamline product features to reduce costs
Attractive store design/layout Broaden our geographic reach
Customer-centric strategy Build online engagement with our brand
  Utilize key sponsorships to broaden our brand
  Develop relationships with online “influencers”
  Target review websites for better ratings
  Demand for home delivery services
Weaknesses Threats
High cost structure Rising fixed costs
Tight profit margins Disruptive new competitors
Broad competitive set Consumers becoming more price sensitive
Dynamic competitive landscape Losing key/valuable customers
Many emerging new entrants Declining economic conditions
Many substitute competitive products Poor ratings on review websites
Low brand awareness Home delivery competitors
Weak brand equity Competitors introducing better/improved products
Strong existing competitors Competitors providing more “value add”
 CHAPTER 8
FINDINGS, CONCLUSIONS AND RECOMMENDATION

A. Findings

This study was conducted for the purpose of determining the feasibility of putting up
restaurant business at Guinobatan, Calapan City. The study shows that 97.2% of the target
market with ages ranging from 15-59 years old respond and 94.4% prefer to experience a farm-
fresh produce dishes in a location with good ambiance with a natural touch.
Moreover, the findings are the ff:
1. To be able for the proposed business to exist for continuous years, the proponents set
marketing strategies in pricing and promotion.
2. Tools and equipment together with the supplies that will be chosen will surely last for a
long period of operation.
3. The livestock and farming help the restaurant to lessen the future raw materials cost. It
will just need proper maintenance, food, and vitamins.
4. Salary rate is not much expensive since the location is a provincial rate.
5. Partnership doesn’t use much money for lots, water, and materials due to its own
resources.
6. Unique dishes at a low price is a great technique to start the resto with.
7. 98.5% of the respondents also consider known dishes with unique ingredients.

B. Conclusions

The researchers conclude that having a good marketing strategy will help them to make
their business grow and become successful. They also conclude that the business will
consistently run in the market due to the fact that the past demand will increase over the next 5
years. They also conclude that the projected demand is still higher than the projected supply
which means that there will be a large number of demands in the area.
The proponents concluded that the government requirements must be gathered so that the
business could operate legally. The proponents also conclude that the location was chosen which
is Guinobatan, Calapan City, Oriental Mindoro is a good location to be set for the business.
Investment of partners in the business will be worth it because there is an assurance that
there will be a return and they will earn a share. The proposed business will be offering great
opportunities to individuals through employment and in return, employees are expected to
perform well during the operation of the business. Just and proper salary for employees will
serve as their motivation to execute their tasks commendably with the benefits included in the
nature of their job. The proponents conclude a success. Through financial analysis reports, it is
evident that the business is profitable and provides enough return on investment.
C. Recommendation

For marketing strategies, in order to maintain that kind of standing, the proponents
recommend developing the promotions, advertisements, and connections of the business to
gather more clients and loyal customers.

For its technical aspects, the proponents recommend adding more products to provide
more choices for the customers. They also recommend that the equipment that will be used must
be reliable and of high quality that can be used for a long period of time to avoid too much cost.

For management aspects, a vision, mission, and goals statement must be the focus of the
business so they can establish a good reputation upon serving the market. The proponents also
recommend that in hiring employees, they must be skilled and suitable for the nature of the job
and should be well-trained for efficient work performance. The owner should give the employees
motivation and provide them more benefits because they serve a big part of the business
production.

The proponents also recommend setting a variety of promos that will possibly attract
more customers. Proprietors should see the potential of this business and start investing since it
will provide financial wellness as the results were shown.