BUSINESS PLAN FOR

CHICKENJOYCE FOODHAUZ

A partial requirement for Entrepreneurial Mind

Prepared by:

AGUILANDO, Anthony Seth T.

BSN-II
 Table of Contents

Page No.

Cover Page i

Table of Contents ii

Executive Summary 1

Name of Applicants 1

Business Name 1

Business Tagline 1

Business Logo 1

Business Location 1

Business Description 2

Market Analysis 3

Industry Profile 3

Market Structure 3

Marketing Strategy (4P’s of Marketing) 4

SWOT Analysis 6

Technical Analysis 8

Product Description 8

Man Power Requirement 8

Packaging, Materials, Requirements and Storage 8

Location Layout/Map 9

Building Perspective/Layout 10
Management Aspect 11

Legal Personality 11

Vision, Mission, Goal and Objectives 11

Organizational Structure 12

Position, Duties and Responsibility 12

Operational Management Plan 13

Sensitivity and Risk Analysis 18

Sensitivity Analysis 18

Risk Analysis 19

Conclusion 19
 Executive Summary

Name of Applicant:

Aguilando, Anthony Seth T.

Business Name:

ChickenJoyce Food Hauz

Business Tagline:

“Even chickens recommend us.”

Business Logo:

Business Location:

Veloso Street, Zone 2, University of Eastern Philippines

Business Description:

As the name of the business implies, this business

basically is a restaurant that serves chicken dishes in a
student friendly price. It serves rice meals with chicken as
their main dish which includes; chicken adobo, fried
chicken, chicken barbecue, chixsilog,and tinolang manok
where you can add side dishes such as atchara, lumpia, and
sunny side up egg.

Chickenjoyce is a standard and registered restaurant

that will be operating t one of the crowded and busy street
in the University of Eastern Philippines where most target
market lies; the students, workers, and household workers.
It can sufficiently satisfy the demand of the customers
living within the vicinity of the area.

.
 Market Analysis

Industry profile

Chickenjoyce will start to operate on August 17, 2020, the

start of school year 2020-2021.

The Marketing Environment

Competitive Forces. There are already lots of restaurant and

eatery in the area but Chickenjoyce is competitive enough to
compete in the market.

Economic Forces. There is a competitive and high performing

economy in the business environment because there are many
business establishments present that are available for people as
their job in the area. Furthermore, this concludes the high
number of people with jobs who are most likely to have a high
purchasing power of the product/s.

Political Forces. The government officials may affect the

decision-making of the business by enacting laws that could cause
restrictions to business.

Legal and Regulatory Forces. Before operating the business,

there is need of legal compliance like business permits and
licenses that would legally register the business

Socio-cultural Forces. The business doesn’t limit cultures,

religions and customs from patronizing the product.

Market Structure

4J&C’s Rice Retailing will operate under the Monopolistic

Competition which is a market structure that is formed through
the combination of two elements, the perfectly competitive market
and the monopoly. In a monopolistic competitive market,
businesses can freely enter and exit the market and product
offered has small differences.

Marketing Mix (4P’s)

Product

Chickenjoyce Foodhauz will offer variety of chicken dishes

for meal close to our filipino hearts for every student and
workers such as chicken adobo, fried chicken, chicken nugget,
chicken barbecue, chixsilog,and tinolang manok where you can add
side dishes such as atchara, sunny side up, and lumpia.

We are insured, licensed and provide warranties for our

work. Our high quality services and focus on a pleasant customer
experience.

Price

The pricing of the products are as follows:

Product Pricing
Chicken adobo 40
Chicken barbecue 15
Fried chicken 20
Chixsilog 30
Chicken Nugget 20 (3pcs)
Tinolang manok 45
Rice 10
Atchara 10
Lumpia 10
Sunny side up 10
Place

Chickenjoyce Foodhauz will be one stop rice retailing

business which will be located at Veloso Street, Zone 2,
University of Eastern Philippines. Our restaurant will also have
a facebook page for costumers to message for takeout deliveries
inside the campus for a “hassel-free” meal experience, mostly
using environmental friendly lunch packs.

Promotion

In promoting the business, Chickenjoyce Foodhauz will

develop and establish customer awareness of the business through
adopting promotional activities.

The business will utilize tarpaulin for public awareness of

the business and will adopt the social media advertising which
will introduce and promote the business to wider range of
potential customers. Another medium of promotion would be the
power of mouth.
 SWOT Analysis

Strengths:

 Excellent Customer Service. The management team will show

how customers are important to the business through
interacting with the customer in a friendly-helpful and
positive way.
 Management Team Members. Are people who have what it takes
to grow a business from the very start and profitability
until time.
 Business Location. Since it will be operating at one of the
busy street in UEP.
 Accessible. Since the business is located at along the
highway.
 Proprietary technologies. The business will be using food
delivery system around the area

Weaknesses:

 Financial capacity
 Products and services offered by the business similar to
competitors
 Single location means limited reach.
 Lack of staff members

Opportunities:
  The fact that we are operating at one of the busiest street
in UEP provides us with opportunity to sell our product to
large number of customers.
 Product to offer is available to any group of people.
 Supply of chicken is easy to avail since the Philippines is
a high producer of poultry product.
 Comfort food is more appealing especially to students.
 Potential growth via food delivery system.

THREATS:

 Intensifying competition from established chain restaurant.

 Rising cost of ingredient
 Lack of capital
 Technical Analysis

Product Description
Chickenjoyce Foodhauz is a self-service restaurant/eatery
that has been classified by Department of Trade and Industry. The
offered varities of lunch meals include the following:

 Chicken adobo
 Fried Chicken
 Tinolang manok
 ChixSilog
 Chicken nugget

Man Power Requirement

The business requires only a manager, cashier, server/
delivery boy and two cooks.
The manager who will be the cashier as well will be
responsible in decision-making, implementing the organization’s
vision, mission, goals and objectives, in managing daily
activities in the business including financial transactions and
other managerial tasks. The cook will obviously be responsible
for cooking every costumers orders

Packaging, Materials, Requirements & Storage

For packaging, we will use paper bag for take outs and a
carton lunch pack with plastic utensils.
Location Layout/Map
Veloso Street, Zone 2, University of Eastern Philippines
Building Perspective/Layout

Comfort Room

Cashier

Dinning Area

Dining Area Entrance

 Management Aspect

Legal Personality
The form of ownership is Sole Proprietorship wherein there
is only one owner so management will be easier towards the
decision-making and its implementation. In sole proprietorship
form of ownership, the owner will have all the profits for
himself, operates the business directly and easier, and will be
in complete control of the business.

Vision, Mission, Goal & Objectives

VISION

The vision of our business is to create a community through

food.

MISSION

Our mission is to impress our customers by giving them the

highest degree of service possible and by providing them with the
freshest ,finest and good quality food at reasonable prices and
comfortable environment

GOALS
 To be better today than we were yesterday and better
tomorrow than we are today.

OBJECTIVES

 To provide good quality meal from the start of business

operation.
 To offer affordable price to the customers.
 To deliver safety and clean food to the customers.
 To engage in charitable doings and provide healthy food.
 To perform an excellent and competent service to the
customer.
 To increase sale by 5% annually.

Organizational Structure

OWNER/MANAGER

CASHIER COOKS

SERVER/DELIVERY BOY

Position, Duties & Responsibility

Store Owner/ Store Manager/ Cashier

Job Description

 Responsible for decision-making

 Creates and implements the organization’s vision, mission,
goals and objectives.
 Responsible for orienting and training the staffs
 Responsible for supervising, monitoring and evaluating the
employees.
 Evaluates the progress and success of the business.
 Responsibility for managing daily activities in the
business.
 Ensure the supply of product and materials needed don’t run
out of stock.
 Implement regulations during working hours
 Keep records and contract of distribution and supply.
 Responsible of receiving the payment of the customers.
 Community unit for cashiers.
 Prepare financial reports and budgets.

Job Specification

 Must have the capacity for the compliance of all necessary

legal documents to start the business.
 With good communication skills
 At least have basic knowledge about management

Cooks

Job Description

 Cleans food preparation areas as determined by law and

company policy
  Prepares foods to the specifications of the client
 Makes adjustments to food items to accommodate guests with
allergies or specific diet concerns
 Manages other employees in the kitchen
 Acts as liaison to front-of-house employees to ensure proper
food service temperature
 Seasons food according to recipes or company needs
 Orders ingredients and spices as needed
 Operates various kitchen appliance such as a blender, oven,
grill, or stand mixer
 Portions, arranges, and garnishes food based on client
preference
 Assists other cooks during the food assembly process
 Devises new recipes
 Estimates expected food consumption and organizes
preparation
 Keeps records and accounts of food purchases
 Orders new menu items for specials or cheap deals
 Butchers and cooks animal meat based on the restaurant
atmosphere
 Meets with customers to ensure a great meal experience
 Prepares any necessary sauces or accompaniments before meal
service begins
 Cleans up after business hours
 Communicates with owner about how to improve meal service
 Alters dishes based on consumer suggestions or requirements

Job Specification
  Must have the capacity for the compliance of all necessary
legal documents to start the business.
 With good communication skills
 At least have basic knowledge about management
 Proven experience as cook
 Experience in using cutting tools, cookware and bakeware
 Knowledge of various cooking procedures and methods
(grilling, baking, boiling etc.)
 High school diploma or equivalent; Diploma from a culinary
school will be an advantage

Service Crew/Delivery man

Job Description

 Direct interaction and communication towards customers.

 Welcome customers as they come into the restaurant

 Help customers to settle down and also take their orders
 Process customers’ orders and generate their bills
 Provide answers to queries presented by clients regarding
services and offers made available by the restaurant
 Clean all tables after clients have left and get such tables
prepared for the next set of clients
 Serve and pack warm foods to clients in an effective manner
and in strict accordance to the orders of such clients
 Assist kitchen staff and outdoor delivery staff whenever
such assistance is required
Job Specification

 18 years old and above

 No medical issues
  With good communication skills
 With pleasing personality

Selection and Placement/Hiring Good Employees

To hire a good employee or worker, specific qualifications
are necessary. Each employee must fit to their job and duties in
order to be productive. The manager or the owners are responsible
to see that the applicant hired fit to its job.

Hiring Process:
Applicants can directly ask the manager about the job. The
manager will then conduct a short interview about his or her
experiences relating to the job and ask some personal details. If
the applicant is hired then the manager will have to orient
him/her about the job, the rules and regulations and some
important things.

Training
To improve and to be fully knowledgeable about the job
training will be given to employees and staffs for about 2 weeks.

Business Hours
The business will operate from 09:00 AM to 4:00 PM.

Work Schedule
Employees will work for 5 days straight and 7 hours a day.

Restricted Acts in the Premises

 Going to work late

 Misuse or destruction of business properties
 Fighting with co-workers
 Going to work with the influence of alcohol and drugs
  Customer/employee harassment or mistreatment
 Swindling funds or property of the business

Disciplinary Acts
First Offense
For first offense, a verbal warning will be given to those
employees or staffs that performs the restricted acts. However,
an employee or staff swindling funds or property of business
which is strictly prohibited will not be given warning but might
end up to court and obviously be terminated instantly.

Second Offense
For second offense, a written warning will be given to
employees or staffs that performs the restricted acts and will be
given a suspension for 2-3 days.

Third Offense
For third offense, termination of employees or staffs that
performs the restricted acts.
 Sensitivity and Risk Analysis

Risk Identification

Business will always face risks that would affect its

operation and growth. Primness of this risks would be very
important and helpful in order to equipped long way of variations
as the business operate for a long period of time. Below are the
identified risks that the business may encounter all trough out
its operation:

 Operational Risk
Unexpected failure in the business’ day-to-day
operation. It could be a technical failure like a severe
outage or it could be cause by people or processes that
affects the external operation of the business.
 Competitive Risk
 There’s a lot of restaurant in the area where the
business operates. Having several restaurants that offers
similar products affect the sale and income of the business.
 Financial Risk
It refers specifically to the money flowing out and in
the business, and the possibility of a sudden financial
loss. Some of this risk are business debt and unlimited
liability, and nonpayment or delay of customer’s payment.
Such risks have a financial impact that can be an extra
costs and loss of business revenues
 Natural Risk
Such events like natural calamities and disasters
(flood, typhoon, earthquake and other similar events) have a
major impact on the entire operation of the business.
It is severely unfavorable in the revenue of the business
for it inevitably result losses and expenses.
 Managerial Risk
In such cases the management made poor decisions that
results destruction to the business. It covers the day-to-
day operation depending on the decisions of the management
and has a major role in running a business.

Risk Analysis

Risk is inherent in any business enterprise. It is the

chances of incurring losses in the business and less profit than
expected. Risks are classified as controllable which can be
directly managed, and uncontrollable risks which are largely
beyond the control of the managerial team.

The best thing that the management can do is to try to

anticipate possible risks, asses its potential impact on the
business and be prepared with a plan of actions and to such
adverse events. Therefore, a good risk management is an essential
aspect in operating and running a successful business.

Conclusion

Chickenjoyce Foodhauz is certain to succeed in the business

industry particularly in the area of University of Eastern
Philippines. More restaurants are demanded by the students since
more students are enrolling in the University. The proposed
business will be able to sustain this demand and to comply all
the legal requirements needed to start and continue to operate
without legal violations. The business is concluded a feasible
study in accordance to the results of the financial aspect which
supports the conclusion.