A Feasibility Study on the Casual Food Industry

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“SaWrapsilog” A Feasibility Study on a Casual Restaurant Submitted by: Buclatin, Althea R. Bueno, Jazper Carlo B. del Mundo, Roxanne A. De Vera, Anna Selina DJ. In partial fulfilment of the requirements for the course of Management Advisory Services 2 University of Santo Tomas October 7, 2013 Submitted to: Mr. Thomerson Yao EXECUTIVE SUMMARY SaWrapSilog is going to be a casual Filipino restaurant that will offer the traditional silog meals (choice of tapa, tocino, longganisa, chicken or porkchop with egg which will be a choice of sunny-side up, scrambled or boiled) but instead of serving it in its usual way, it will be served on a banana leaf on top of a wooden plate with tomatoes and stir-fried rice (choice of plain, garlic, adobo, or java rice). Every meal will be freshly prepared upon customer’s orders to be consistent with the mission of the business in providing high quality products and services. SaWrapsilog will be a partnership among four Management Accounting Students from the AMV-College of Accountancy. The proponents will provide PHP 15,000 each to help finance the operations of the business. The start-up capital will be used for kitchen inventory and equipment, insurance, rent, legal and advertising expenses. The restaurant will be starting as a small one, so employee costs will be kept to a minimum. Job positions to be filled includes the cook and the cashier and both will temporarily act as a dish utility worker and a server until circumstances demand for one. Staff will be provided salaries on a monthly basis based on hourly rates for their specific job functions. Target market can be of all age, gender, and income status but will focus on students and employees of the University of Santo Tomas. It will also try to target residents of Sampaloc, Manila and anyone who wants to enjoy a unique and affordable silog

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