FEASIBfinalprinting

JAVELLESA CULINARIA
(A Proposed Feasibility Study)
In Partial Fulfillment of the Course Requirements in

HOSP1023 Ergonomics and Facilities Planning for the Hospitality Industry
Bachelor of Science in Hospitality Management
Presented to the Faculty of

College of Hospitality and Tourism Management
STI West Negros University
Bacolod City
by:
Camela F. Galve
Marlon M. Jagolina Jr.
Xyris Genre G. Pedrosa
Angel M. Villeran
June 2024
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APPROVAL SHEET
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EXECUTIVE SUMMARY
The objective of this research is to launch a restaurant in Bacolod City that
specializes in Filipino-Spanish cuisine. The restaurant will be situated at 27 Rosario St,
Bacolod City. This project involves analyzing the area's population demographics and
pinpointing the restaurant’s target customer base. It also encompasses crafting a diverse
menu selection that highlights Filipino-Spanish dishes. Understanding customer
preferences is a key focus, and to achieve this, a survey questionnaire was devised to
gather feedback on the establishment's design, menu offerings, and the findings were then
summarized. Furthermore, this study entails identifying suppliers for the necessary
ingredients and furniture for the restaurant, as well as partnering with an architect to
blueprint the restaurant's design and layout. The total project cost of this study is
3,728,456.54
In addition, a detailed list of materials needed for construction, interior decor,
kitchen necessities, Wi-Fi, and electricity is included. Moreover, the study covers
employee schedules, salaries, and benefits. Finally, the research outlines the total
monthly and annual costs and profits for each menu item, along with the overall expense
of establishing the restaurant, encompassing utilities and land costs. In conclusion, the
goal of this endeavor is to create a restaurant that emphasizes Filipino-Spanish cuisine,
providing high-quality meals at an accessible price point in Bacolod City.
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ACKNOWLEDGEMENT
We are deeply thankful to God for sustaining us throughout the entire process of
creating this study. His grace has been the source of strength that enabled us to overcome
the challenges and complete this work on time. We want to express our heartfelt
appreciation to our subject adviser, Doctor James Andrew Oyo, for generously sharing
his profound expertise on this subject. His guidance and patience through each process of
this study were truly invaluable. We also want to thank our panel of juries Ms. Nicka
Gaudia, Ms Windy Dawn Fernandez, Ms. Leah Rose Gacuma, and Mr. Reymark T.
Barbas for correcting us in our defense with their knowledge about the paper. They
helped us correct some of our errors in the study. We appreciate the panel of juries for
dedicating their time to helping us with our study and also appreciate their suggestions
regarding our study to make it more relevant. We are also deeply grateful to our parents
for their constant support. Their financial assistance and unwavering encouragement
helped us stay motivated, keeping us empowered to complete this study. And lastly, we
would like to commend ourselves for contributing ideas and insights to fulfill this study
within the stipulated time frame. Without our efforts and contributions to this study, we
wouldn't have been able to complete it on time.
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DEDICATION
We would like to dedicate this feasibility study to the almighty God , to our
beloved families and friends who have been best cheerleaders, to STIWNU , to our
classmates, instructors and to our professor for this subject. We would also like to
dedicate this feasibility study to our fellow hospitality management students; we knew
that this study will serve as information to help them in the near future.
Camela F. Galve
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DEDICATION
This feasibility study is sincerely dedicated to the Almighty God, who is our
primary source of inspiration as we pursue this research to achieve both our individual
and team goals. We also thank our professors for their support and guidance, and our
parents for their financial and moral support, which made this study possible. Finally, we
thank our dear friends and family for their numerous acts of support, and we look forward
to the future researchers who will benefit from this research.
Marlon M. Jagolina Jr.

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DEDICATION
I want to express my gratitude in this study to God for providing me with strength
and wisdom throughout the process. Without God's grace, I wouldn't have been able to
complete this feasibility study on my own. I also want to dedicate this study to my family
for their unwavering support and encouragement during challenging times. Without their
constant support, I couldn't have completed this paper. I also want to acknowledge and
thank my group mates for their help in generating ideas and meeting all the study's
requirements. Lastly, I credit myself for persevering through the entire study. It is
through our dedication and perseverance, along with the support of my group mates, that
we were able to complete this study.

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DEDICATION
With great love, we dedicate this feasibility study to the All-Powerful God, our
primary motivation for continuing this research in order to fulfill our both personally and
collectively to our instructors, for their help and direction in ensuring the success of this
study. To everyone of our parents, who would not be able to financially and morally
Without assistance, this would not be feasible. To our cherished friends and family who
have offered their assistance in various capacities. Finally, to the researchers who will use
this in the future and find it useful study.
Angel M. Villeran
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TABLE OF CONTENTS
Page
Title Page i
Approval Sheet ii
Executive Summary iii
Acknowledgement iv
Dedication v
Table of Content vi
List of Table vii
List of Figure viii
Section1 INTRODUCTION 1
Proposed Vision 4
Proposed Mission 4
General Objectives 4
Specific Objectives 4
Target Market 4
Products and Services 5
Section2 INDUSTRY 6
Introductory Statement 6
Current Size of the Industry 6
The Major Participants in the Industry 8
Factors to Succeed in the Industry 9
Trends Affecting Industry 9
Proponents Point of View 11
Section 3 PRODUCTS AND SERVICES 13

Development of Product 13
Pricing Strategy 14
Technical Risk 16
Costing of Recipes 17
Section 4 MARKSTING ASPECT 93

Objectives 93
Market Description 93
Marketing Goals 93
Potential Customers 94
Demand Generators 94
Demand(result of survey with interpretation) 94
Supply 114
Demand Supply Analysis
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SWOT Analysis of Direct and Indirect Competitors 115

Competitive Analysis of Direct and Indirect Competitors 117
Comparative Pricing Analysis of Direct and Indirect 118
Competitors
Marketing Strategies(7P’sofMarketing) 122
Factors Affecting the Market 123
Flyers Sample(5monthsadvertisement) 126
Flyers Sample(5monthspromotion) 131
Section 5 OPERATION/TECHNICAL ASPECT 136

Objectives 136
Logo Description 136
Menu Cycle 137
Flow of Operation 139
Inventory Process 140
Schematic Diagram(Floor Plan) 141
Kitchen Layout 142
Dining Layout 143
Front Elevation 144
Rear Elevation 144
Left Side Elevation 145
Right Side Elevation 145
Aerial View 146
Lighting Layout Septic Vault 147
Septic Vault and Grease Trap Detail 148
Plumbing Isometric 148
Interior Layout 149
Projected Summary 155
Section 6 MANAGEMENT ASPECT 156

Organizational Chart 158
Form of Business Organization 159
Job Description and Specification 161
Key Measures to Retain Employees 165
Employee Benefits 166
Training and Development Process Incentives 167
Key Personnel 167
Company Policies 169
Recruitment Process 172
Rules and Policies 176
Section 7 GANTT CHART 181
Section 8 FINANCIAL ASPECT 184

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Financial Assumption 184

Employee Salary Schedule 186
Food and Beverage Weekly Forecasting(Lunch) 188
Food and Beverage Weekly Forecasting(Dinner) 191
Overall Food and Beverage Sales 194
Projected Profit and Loss Statement 195
Projected Balance Sheet 196
Section 9 ENVIRONMENTAL ASPECT 197

Food Waste 197
Garbage Disposal 197
Food Safety Act 198
Fire Management 198
Ethical Consideration 199
Section 10 SOCIO-ECONOMIC ASPECT 200

Government 200
Society/Community 200
Employment 201
Section 11 SUMMARY OF FINDINGS CONCLUSIONS AND 202

RECOMMENDATIONS
Summary of Findings 202
Conclusions 203
Recommendations 205
Section 12 REFERENCES 207
Section 13 APPENDICES 209

Individual Validation for Validators 209
Summary of Validation Instrument 214
Summary of Reliability Instrument 215
Individual Reliability Instrument 216
Letter of Authorization to Conduct Study 220
Sample Survey Questionnaire 221
Business permit 227
Sanitary Permit 228
Security Exchange Commission 229
BIR Permit 230
DTI Permit 231
Bureau of Fire Permit 232
Home Development Mutual Fund 233
SSS 234
Sample Receipt 235
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Restaurant Receipt 236

Inventory From 237
Reservation Form 238
Purchase Order Form 242
Repair Form 243
Company Uniform 244
Company ID 247
Company Name Plate 247
Curriculum Vitae 248

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LIST OF TABLES
Tables Page
1 PESTEL Analysis of the Industry 12
2 SWOT Analysis of Marketing aspect 94
3 Suppliers List 114
4 SWOT Analysis of Direct Competitors 115
5 SWOT Analysis of Indirect Competitors 116
6 Competitive Analysis of Direct Competitors 117
7 Competitive Analysis of Indirect Competitors 117
8 Comparative Analysis of Direct Analysis 118
9 Comparative Analysis of Indirect Analysis 120
10 Marketing Collateral 125
11 Kitchen Supplies 150
12 Utilities 151
13 Cleaning Materials 151
14 Furniture List 152
15 Food and Beverage Tool and Equipment 152
16 Safety Equipment 152
17 Office Materials/Supply 153
18 Construction Materials 153
19 WIFI Installation Cost 153
20 Electricity Installation Cost 154
21 Water Installation Cost 154
22 Aircon Installation Cost 154

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23 SWOT Analysis of Management Aspect 157
24 Recruitment Cost 173
25 Training Matrix 175
26 Employees Schedule 180
27 Gantt Chart Year 181

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List of Figures
Figures Page
1 Distribution of Survey Questionnaire in accordance of Sex 94
2 Distribution of Survey Questionnaire in accordance of Marital 95

Status
3 Distribution of Survey Questionnaire in accordance of 95

Employment Status

Occupation

Educational Attainment
6 QI. If there’s a Spanish-Filipino cuisine type of restaurant 97

established here how often will you dine-in?
7 Q2. How long does it take you, when you dine-in? 97
8 Q3. How often do you typically dine-in a week? 98
9 Q4. What type of dining experience do you prefer? 98
10 Q5. What are the reason why you are eating in a restaurant? 99
11 Q6. If you dine in a restaurant,, how many are you? 99
12 Q7. Who is usually your companion in dining in a restaurant? 100
13 Q8. How much are you willing to spend dining in a restaurant? 100
14 Q9. What factors are you looking when dining in a restaurant? 101
15 Q10. What facilities do you prefer in a restaurant? 101
16 Q11. What type of ambiance are you looking in a restaurant? 102
17 Q12. What time do you prefer when dining in a restaurant? 102
18 Q13. Rank the following choices on what do you prefer when 103
acquiring about the product and services offered by Javellesa
Culinaria? 5 is the highest 1 is the lowest.
19 Q14. Ranking the factor that you consider in a restaurant. (1 is 103

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the lowest 7 is the highest)
20 Q15. What marketing strategies would be most effective in 104

enticing you to try a new restaurant with a fusion of Filipino-
Spanish cuisine? (Select as many as you like)
21 Q16. What factors motivates you to choose Javellesa Culinaria 104

over the fusion restaurants in the area?(Select all that applies)
22 Q17. What mode of transport do you use when dining in? 105
23 Q18. What is your preference when ordering a food and beverage 105
in a restaurant?
24 Q19. What type of restaurant do you prefer? 106
25 Q20. When making a payment at a restaurant, what type of 106

payment do you prefer?
26 Appetizer 107
27 Soup 108
28 Salad 109
29 Main Dish 110
30 Dessert 111
31 Fruit Shake 112
32 Soft Drinks 113
33 Coffee 113
34 Elements of Logo 136
35 Menu Cycle 137
36 Flow of Operation 139
37 Inventory Process 140
38 Schematic Design 141
39 Kitchen Layout 142

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40 Dining Layout 143
42 Front Elevation 144
43 Rear Elevation 144
44 Left Side Elevation 145
45 Right Side Elevation 145
46 Aerial View 146
49 Lightning Layout 147
50 Septic Vault and Grease Trap Detail 148
51 Plumbing Isometric 148
52 Interior Layout 149
55 Organizational Chart 158
56 Recruitment Process 172

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Section I
INTRODUCTION
There are various ways to comprehend a restaurant. First is the global market
outlook in which it has been cautiously optimistic in the last couple years and this has
reflected the restaurant around the world (Cravy, 2018). The larger markets of the United
States, Europe, and Asia have all shown steady positive growth1. The US remains the
leading contributor to the restaurant market in terms of sales, ahead of China’s annual
intake (Cravy, 2018). Second is the adaptation and innovation. It is one of the key factors
for the success of restaurants on an international perspective. Example of a company who
are adapting and continually innovating their products and services is McDonalds. It is
one of the biggest chain in the world that has been successful by offering a variety of
services and products catering the needs of a diverse consumer market, and by basing
their offerings on consumer demographics, local and economic factors (Racoma, 2019).
Third on the list is the cultural adaptation, in which the restaurants often adapt to different
cultures. In this way restaurants adjust its products offered based on the trends in the food
industry of the country they operate in (Racoma, 2019). Last on the list is the franchising
this is a common practice in restaurant business. This has been a practice in most
restaurants in the world and communication between franchisor and franchisee is critical
in international franchise operations (Lee-Khan, 2010). Since it should be specific to
avoid any conflict and miscommunication. Each of this aspect plays a significant role in
the success of a restaurant on the international perspective.
Moreover, Spanish-Filipino restaurant might be viewed as a fusion of two
exquisite culinary cultures with a long history. Some of the key points are the historical
influence. Given the strong influence of Spanish culture and language on Filipinos,
particularly in the food industry this has been already a part of Filipinos culture and up
until now it has been practiced. The culinary fusion a Spanish-Filipino restaurant often
offers a fusion of Spanish and Filipino cuisine (Golangco, 2022).
In which it showcases how the Spanish culture influenced the Filipino culture in
terms of food industry. Also the adaptation and innovation the restaurants that have a
Spanish-Filipino cuisine also innovate by updating classic heritage dishes and creating
that go beyond what’s traditionally Filipino (De la Rosa, 2020). To keep up with the
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latest trend. Popularity of Spanish restaurants in the Philippines with so many places in
the Philippines where one can indulge in the best Spanish fare (Golangco, 2022). Because
every part of Philippines have been influenced by Spanish cuisine. Last is the cultural
significance, this encompasses the cultural ideas of how food related to places, people,
and food systems, are an important aspect of Spanish-Filipino restaurants (Florendo,
2019). In the Philippines, Spanish-Filipino restaurants offer a fusion of two culinary
cultures, highlighting both the innovation of Filipino cuisine and the historical Spanish
influence. They provide a distinctive dining experience and add to the nation's diversified
culinary scene.
A restaurant's success, operations, and offerings are influenced by its geographical
location and the cultural, economic, and social factors in that region. Some of the key
points are the location and success. Since location plays a crucial role of a restaurant’s
success its factors are the restaurant’s proximity to its target market, its accessibility, its
visibility, as well as the presence of competitors in the area that can significantly impact
its performance (Wang and Yan, 2017). Another key point is the regional cuisine in
which a restaurant often reflects the culinary traditions of its region which includes the
usage of local ingredients, traditional cooking techniques or methods, and the dishes that
are unique to that area. Cultural influence is also one of the key points that can influence
the restaurant’s ambiance, service style, and menu offerings. Also the economic factor
plays as one of the key points since it can affect the economic conditions of a region in
which it can also affect the restaurant’s pricing strategy, menu offerings, and even the
working hours. And lastly social trends is also one of the key points since it can influence
the restaurant’s offerings in terms of social trends in the region such as increasing of
interest in healthy eating.
Moreover, can be significantly influenced by a Spanish-Filipino restaurant in
several ways. First is the cultural preservation a Spanish-Filipino type of restaurant help
preserve and promote the rich cultural heritage of the province. They serve as a testament
to the enduring influence of Spanish colonialism on Filipino culture, particularly in terms
of language and culinary traditions (Minoza-Sedanza, 2022). Second is the economic
impact, Spanish-Filipino restaurants contribute to the local economy by creating jobs and
attracting tourists who are interested in experiencing the unique blend of Spanish and
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Filipino cuisines ( Matejowsky,2018).Thirdly, by educating customers about the cultural

and historical significance of traditional foods and ingredients, these restaurants can play
a role in education. Fourth on the list is community building, by building a Spanish-
Filipino restaurant it plays a role in community. Since they provide a space where locals
can gather, socialize, and celebrate their shared heritage (Matejowsky, 2018). Last is the
globalization and adaptation in which the presence of Spanish-Filipino restaurant in the
provinces is a testament of the Filipino’s longstanding ability to adapt and assimilate
external influences into more traditional modes of dietary practice (Matejowsky, 2018).
In conclusion, Spanish-Filipino restaurants in the provinces contribute significantly to
community building, economic development, cultural preservation, and education in
addition to providing a unique dining experience.
A Spanish-Filipino restaurant makes significant contributions to the local
perspective in a number of ways. First is cultural preservation these type of restaurants
help preserve and promote rich cultural heritage of the Philippines, which has been
influenced by Spanish colonization (Veneracion, 2021). Second is the economic impact,
Spanish-Filipino restaurants support the community's economy by attracting in tourists
eager to experience the distinctive fusion of Filipino and Spanish cuisine and by creating
employment opportunities. Third is the culinary education in which it educates locals and
visitors about the history and evolution of Filipino cuisine specifically its Spanish
influences. Last is promotion of local produce, a lot of Spanish-Filipino restaurants are
using locally sourced ingredients to show support to the local farmers to help contribute
in a sustainable agriculture.
Javellesa Culinaria is a Spanish-Filipino restaurant located at 27 Rosario St.
Bacolod City specializing in the fusion of Spanish and Filipino cuisine and established in
the year 2024 and it takes pride in its ethnic type of restaurant with a warm and inviting
atmosphere in a casual dining experience. The restaurant’s name was derived from the
surnames of its four owners: Mr. Marlon M. Jagolina, Ms. Angel Villeran, Ms. Camela F.
Galve, and Mr, Xyris Genre G. Pedrosa.
Javellesa Culinaria’s purpose is to provide an affordable menu showcasing the
fusion of Spanish-Filipino cuisine for its customers. Its purpose is also to educate its
customers by making them feel like living in an era of Spanish colonization. And also by
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providing a job for the locals. And by supporting the local farmers by purchasing through
them.
The expected output of this is to make Javellesa Culinaria a well known Spanish-
Filipino restaurant in Bacolod City by providing a menu that is budget friendly with a
warm atmosphere and casual dining experience to create a rapport to its customers.
Proposed Vision
Our goal is to establish our restaurant as the top and most well-known restaurant
by the year 2030, by consistently delivering exceptional quality service.
Proposed Mission
We are committed to providing high-quality cuisine made with fresh ingredients,
along with exceptional customer service and a welcoming atmosphere.
General Objectives
Javellesa Culinaria aims to be Bacolod City's premier dining establishment by
2030. The restaurant will prioritize menu innovation, customer satisfaction, operational
excellence, marketing, and community involvement to attract a diverse customer base
and enhance Bacolod City's cultural and economic vitality.
Specific Objectives
1. Establish a business that is on trend to meet the customers demand
2. Organize the flow of operation of the restaurant for continuous progress
3. Increase brand awareness and recognition of the establishment
4. Gain more profits and customers loyalty
5. Support locally produced products
6. Provide work for the local community
Target Market
Javellesa Culinaria is a restaurant located at 27 Rosario St. in Bacolod City,
offering a warm and inviting atmosphere for a diverse range of customers.
Families. Families are always eating out every weekends and Javellesa Culinaria is
the perfect place for a family to bond.
Couples. Couples are seeking a warm and friendly environment for a casual dining
experience during lunch or dinner dates. Javellesa Culinaria is the perfect spot for them to
enjoy each other’s company while savoring their meals.
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Employees. Employees are one of the target market since given that 27 Rosario St. is
the center of Bacolod City and it is in the spot where businesses are located especially
call centers. And also the location of the restaurant is near where the jeepney drivers and
taxi drivers are parking. It is a great opportunity to attract them.
Products and Services
Javellesa Culinaria is a restaurant that offers a special dining experience by
blending the flavors of Spanish and Filipino cuisines. This combination comes from the
historical influence of Spanish colonization on Filipino culture and cuisine. Spanish
cooking has greatly influenced Filipino cooking styles, ingredients, and flavors, which
have been passed down as traditions through generations. The restaurant's aim is not just
to provide tasty food but also to support economic growth and preserve Filipino culture.
By serving Spanish and Filipino dishes, Javellesa Culinaria hopes to highlight the fusion
of the two cultures in an authentic and innovative way. The restaurant draws inspiration
from the Spanish influence on Filipino cuisine, which remains an important aspect of
Filipino history, tradition, and culture.
The restaurant offers various services such as dine-in, take-out, delivery, and table
services. Dine-in customers can enjoy a relaxed and comfortable atmosphere while
savoring the flavors of Spain and the Philippines. For those who prefer to eat at home,
Javellesa Culinaria offers take-out and delivery services. The restaurant also provides
table services for events and gatherings.
Javellesa Culinaria is an exceptional restaurant that prides itself on offering a
delectable assortment of Spanish and Filipino cuisine. The use of only fresh, authentic
ingredients that are carefully selected to ensure a perfect blend of flavors in every dish.
The restaurant offers an ambiance that recreates the feel of Spain, allowing diners to
experience the essence of Spanish culture. The dishes are reasonably priced and
accessible to all, without compromising on quality. The infusion of Filipino flavors adds
a unique touch, making diners feel at home while savoring Spanish cuisine.
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Section II
INDUSTRY
This section focuses on identifying the size of the industry, the participants in this
industry such as the competitors, market leaders, and suppliers to help create a better plan
to deliver the products and services to the target market of Javellesa Culinaria. As we
strive to establish our restaurant as a top dining destination in Bacolod, it is essential to
conduct a comprehensive analysis of the culinary industry's current state. This chapter
focuses into the industry's size, significant participants, success factors, and various
analytical frameworks that can help us understand our competitive landscape and future
strategic options.
Since Bacolod has a dynamic dining culture with a wide range of culinary
options, which is reflected in the city's culinary industry. The industry makes a significant
contribution to the city's economy and is gradually growing due to the increasing number
of residents and tourists looking for dining experiences. This growth is fueled by
customers' demand for superior cuisine and exceptional service.
The industry comprises a mix of local eateries, international chains, fine dining
establishments, and casual dining venues. Major participants include renowned
restaurants, cafes, bars, food trucks, and catering services, each competing for market
share and customer loyalty. Established participants often leverage their brand reputation,
culinary expertise, and customer base to maintain a competitive edge. Success in the
culinary sector depends on various factors, including culinary innovation, high-quality
ingredients, excellent service, ambiance and atmosphere, and effective marketing and
branding. Industry supporters emphasize the importance of culinary innovation,
excellence, and client satisfaction in fostering success. They advocate for ongoing
innovation, community involvement, and cooperation with regional suppliers to enhance
the city's culinary reputation and improve the dining experience.
Current Size of the Industry
The Philippines Food service Market size is estimated at 16.12 billion USD in
2024, and is expected to reach 31.47 billion USD by 2029, growing at a CAGR of
14.32% during the forecast period (2024-2029). Compared to last year size of industry
the food service industry is valued at 10.37 billion USD; it is shown how it increased
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over a year after a recovery from the pandemic. The food service industry in the
Philippines is highly competitive due to the demand for unique and innovative culinary
experiences. (Mordor Intelligence, 2023).
The restaurant industry is one of the fastest growing sectors. Over the last few
years, the global market outlook has been cautiously optimistic, and this has been
reflected in the restaurant industry worldwide. From 2015 to 2017, the larger markets in
the United States, Europe, and Asia have all shown steady positive growth, and forecasts
suggest that this trend will continue in 2018. However, in the US, restaurant sales are
lagging behind the rest of the world at 3.4%, a lot lower than overall global sales, which
are growing at an annual rate of 5.6% (not adjusted for inflation). At the end of 2017, the
restaurant industry in the US generated an estimated $799 billion in revenue and
employed more than 14.7 million people, which represents almost 4% of the US GDP
and 10% of the overall US workforce. Measuring industry growth by sales, there was a
growth rate of approximately 4.3% from 2016 to 2017. In 2017, the market value for
consumer food service in Europe reached $508 billion. (Cravy, 2018).
The food service industry in the Philippines is thriving, offering a wide variety of
facilities such as restaurants, fast-food chains, cafes, small stalls, and kiosks. This trend is
observed nationwide. With menus that cater to a range of tastes and preferences, these
dining establishments are suitable for various occasions such as celebrations and family
gatherings. Despite the challenges posed by the covid-19 pandemic, the food service
market has shown signs of recovery, thanks to resumed dining-in habits and the
convenience offered by food delivery services. The food service segment is a significant
aspect of the Philippine food service industry. The food service sector has witnessed
steady growth in sales from 2015 to 2023, covering both quick-service and full-service
dining establishments. (Statista Research Department (2023).
From a regional perspective some parts of the regions is growing and expanding,
rising in double digits, such as the Bangsamoro Autonomous Region (58% growth in
number of establishments in 2021), Central Luzon (38%), Caraga (38%), Western
Visayas (32%) and Northern Mindanao (31%). Other regions in Luzon and Visayas such
as Central Visayas, Calabarzon and Bicol Region are also growing double digits. The
areas are fast expanding because of rapid urbanization, commercial and residential real
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estate developments, and the relocation of people moving to other cities from the
National Capital Region. Quick service restaurants are still the most popular type of
restaurant with Php 367 billion in value and 58% share of the food service market size,
thanks to their tested food quality and taste and offer of fast food and convenience. Full
service restaurants have 25% share of the food service market estimated at Php 158
billion in 2023. Global trends are continuing to introduce diverse food choices for the
Filipino consumer, while Filipino cuisine remains a mainstay in the Filipino diet.
( Philippines Statistics Authority's).
Negros Occidental's restaurants reflect and shape the province's local culture,
preferences, income, educational attainment, and level of competition. The diverse and
rich Negrense cuisines, as well as Filipino, Spanish, and Chinese cuisines, have all
influenced Negros Occidental's culinary tradition. The region is known for the fusion
of different flavors and ingredients, as well as for its abundance of seafood and sweets.
Some of the dishes and delicacies that are popular in Negros Occidental are chicken
inasal, piaya, napoleones, kansi, and batchoy (Lausa 2018).
Restaurants in Bacolod City are important in a lot of ways. The first is the
economic contribution that restaurants have to the local economy by producing income,
creating jobs, and enhancing the standard of living. The city produced P120.9 billion
worth of products and services in 2021, bouncing back from a recession brought on by
the pandemic in 2020. The second is the city's diverse culinary environment, which is
enhanced by each Bacolod restaurant. Sulit Ph asserts that by combining traditions,
inspirations, and the passion of chefs and food enthusiasts, these establishments
contribute to the city's rich and diverse culinary culture. The third is zero-waste efforts,
which discusses some of the establishments in Bacolod that have committed to
employing zero-waste methods. For instance, they want to reduce food waste, encourage
environmentally friendly habits, and use less single-use plastics. (Dumlao-Abadilla,
2023).
The Major Participants
The food industry comprises owners, managers, chefs and cooks, wait staff,
bartenders, hosts or hostess, dishwashers and bussers, suppliers, and customers. These are
the major participants in the industry that helps cater the needs and wants of customers.
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And each participant plays a crucial role in the functioning of a restaurant and contributes
to the overall dining experience (Golangco, 2023).
Factors to Succeed in the Industry
Understanding of the Restaurant Business. It’s essential to have a clear
understanding of how the business runs, including food costs, labor costs, gross margins,
and profits. (Gyaan, 2018).
Great Food. One crucial element for a restaurant to succeed is the quality of its
food. If the food at your restaurant is not great, people will not return. (Gyaan, 2018).
Location. The location of the restaurant plays a significant role in its success.
(Gyaan, 2018).
Smart Menu Planning. The menu should be planned carefully, taking into
account the preferences of the target customers (Gyaan, 2018).
Guest Experience. Providing an excellent experience for customers is
essential. This includes not only the food and service but also the ambiance of the
restaurant (Gyaan, 2018).
Owner’s Involvement. The involvement of the owner in the day-to-day
operations of the restaurant is often a key factor in its success (Gyaan, 2018).
Marketing. Effective marketing strategies can help attract more customers
(Gyaan, 2018).
Partnerships. Forming partnerships with local businesses or suppliers can also
contribute to a restaurant’s success (Gyaan, 2018).
Staff Satisfaction. Ensuring that the staff is satisfied and motivated is important
as it can directly impact the service quality (Gyaan, 2018).
Strong Grasp of Key Metrics. Understanding and monitoring key performance
indicators (KPIs) can help in making informed decisions (Gyaan, 2018).
Strong Tech Stack. Leveraging technology for various operations like order
management, inventory management, etc., can streamline processes and improve
efficiency (Gyaan, 2018).
Trend Affecting the Industry
Health and Wellness. Customers are increasingly conscious of their health,
leading to a surge in demand for healthier food options. For millennials and gen z, eating
10
healthily is not only a lifestyle choice, but also an expression of their unique identity. As
a result, restaurants are adapting to meet the needs of their more discerning customers.
The range of products labeled as "free from" is expanding in response to consumers'
desire for products without certain ingredients or for those with food intolerance's.
Consequently, there is a rising demand for plant-based, organic, and gluten-free products.
(Future Market Insights 2023).
Sustainable Ingredients. Today's customers are increasingly concerned about
reducing waste, consuming more plant-based proteins, and decreasing their carbon
footprint. This is due to the growing demand for healthier eating options. The pandemic
has also made people more aware of their health, and they are now more mindful of their
food choices.
Homey and Comforting Food. In the aftermath of the pandemic, people were
left with a sense of unease and a longing for comfort. As a result, they turned to food as a
source of solace. The act of cooking and sharing meals with loved ones became a means
of finding joy amidst the uncertainty. Individuals sought out dishes that were both
nourishing and comforting, providing a sense of familiarity in an otherwise turbulent
time.
Cloud Kitchens. A virtual kitchen or ghost kitchen is a commercial facility that
provides kitchen facilities to owners of food and beverage businesses. The main purpose
of these kitchens is to offer clients freshly prepared meals. It is an ideal solution for
companies looking to take advantage of the growing demand for food delivery services.
Legislations
Food Safety Act of 2013. Food business owners must ensure compliance with
food laws and control risks to protect customers.
Local Government Unit Registration. The Mayor's Permit, Business Permit, or
Local Government Unit (LGU) permit is a type of business license that ensures
compliance with local legislation.
Environmental
Water Quality. Over time, the accumulation of minerals in hard water can lead to
equipment breakdown or reduced energy efficiency, resulting in increased expenses and
downtime. (QSR Media Asia 2023).
11
Climate Change. Changes in weather and climate can significantly impact crop
yields and food production. (Statista, 2023).
Proponents point of view
Proponents see opening a restaurant as an opportunity to establish a culinary
sanctuary, share their passion for food, and build a profitable business. They may see it as
an opportunity to demonstrate their culinary abilities, express their creativity via dishes,
and create a pleasant environment in which others can enjoy wonderful food and
companionship. They may also imagine contributing to the local economy, developing
neighborhood relationships, and making a lasting impression on the dining scene. And
also the proponents see this business as an educational since it is a Spanish-Filipino
restaurant, this will help preserve the culture and remind the customers about the history
and culture of the Philippines and how the Spanish have influenced the Philippine culture
in terms of food.
PESTEL Analysis
The PESTEL analysis will help Javellesa Culinaria to recognize and assess the
macro-environmental factors that may have a beneficial impact on the company's
operations. This will facilitate making well-informed decisions based on a comprehensive
understanding of the external business environment. This will also help the business to
identify the suitable strategies to implement in the business to keep on providing the best
quality service to customers to result in customers satisfaction and loyalty
12
Table 1
PESTEL Analysis
Political Economic Social Technological Environmental Legal
- Government - Factors like - Changing of Advancement of - Waste management - Compliance
regulations on economic customers tastes technology that can regulations and with the laws
food safety, labor inflation and how and societal trends. help in providing sustainability and regulations
laws, trade it affects the food - Customers being services and practices that adopt the restaurant
policies, and taxes industry. health conscious in products to sustainable practices must comply.
can impact Javellesa which they prefer customers. by sourcing locally To avoid
operations. Culinaria should restaurants that - The rise of online produced conflict with the
- Political stability maximize its offer healthier delivery apps, ingredients. law.
ensures how much ingredients on- options. online payment - Climate change that - Health and
a business will hand. - Customers that makes the may affect with the safety
flourish especially - Economic demographics can transaction easier. outcome of the regulations,
in government growth of also impact the - Social media nutrients and the food hygiene
policies since it Bacolod City in restaurant with its marketing to reach seasonality of the standards, and
may change over which it increasing a wider scope of ingredients. employment
time so the influences the population. customers. - Water conservation law.
business must demand and by implementing - Obtaining
adapt to this needs of water saving license
changes and plan customers. practices in the certificates and
a strategies - Customers kitchen to contribute permits in order
accordingly. recession in to environmental for a restaurant
which in times of conservation. to operate
economic legally.
downturn
customers may
choose to eat at
home more often,
which leads to
reducing
restaurants sales.
- Supporting local
suppliers in
purchasing
ingredients.
13
Section III
PRODUCTS AND SERVICES
This section focuses on products and services offered by Javellesa Culinaria in the
market. It tackles the development of products to be offered in the market as well as its
pricing strategy to identify how it was sold in the market and also study how it was priced
in the market. This section also tackles about its technical risks in order to identify how to
handle the risks of the restaurant and how to solve it to maintain a good relationship
towards its customers. Overall this section talks about how it was presented and how it
was delivered towards its customers to keep its customers satisfied as well as to make the
connections between the business and the consumers stronger.
Development of Products
The culinary team, led by skilled chefs, set out to create a dish that would bring out
the best flavors of both the Philippines and Spain. Each meal was put through rigorous
testing and refinement to ensure it met the high standards for authenticity, flavor, and
quality. The proponents approach to developing new products involves careful
consideration when selecting quality ingredients. It gave top priority by using fresh,
locally sourced produce, meats, and spices in every dish to ensure that it truly reflects the
depth and diversity of the culinary heritage.
Javellesa Culinaria is a restaurant that offers a unique and carefully crafted fusion of
Filipino and Spanish cuisines. It developed a comprehensive model that encompasses all
aspects of its operations, including menu selections, cooking methods, and service
expectations. The restaurant has a highly skilled and well-equipped culinary team
prepares each dish according to their standards and recipes. It has a established strong
relationships with vendors to ensure a consistent and reliable supply of high-quality
ingredients. To effectively manage orders, inventories, and quality control, it also
implemented operational procedures.
Javellesa Culinaria's menu options, culinary techniques, and service standards are all
part of its meticulously developed and continuously improved products. It strives to
provide a unique and unforgettable dining experience to its customers. Javellesa Culinaria
is a culinary wonder that entices the palate with a wonderful combination of Spanish and
14
Filipino flavors. The restaurant boasts an all-encompassing model that reflects its
commitment to delivering an unforgettable dining experience to its customers.
Its culinary team is highly skilled and outfitted with the best equipment to ensure
that every dish is prepared to perfection, using its tried and tested recipes and adhering to
its exacting standards. Javellesa Culinaria has forged strong relationships with vendors,
guaranteeing a steady and reliable supply of superior quality ingredients used to create its
mouthwatering dishes.
To ensure that its operations run smoothly, it has put in place operational protocols
that are efficient in handling orders, inventories, and quality control. Javellesa Culinaria's
menu options, culinary techniques, and service standards testify to their meticulous
planning and continuous improvement.
Pricing Strategy
The pricing strategy is designed to offer affordable pricing without sacrificing quality,
making its offerings accessible to a diverse spectrum of clients. The proponents leverage
technology to enhance customer convenience, from digital marketing tactics to online
purchasing and reservation systems, which captivate and draw customers. Its restaurant's
adaptability, combined with its dedication to delivering outstanding ambiance and
service, makes Javellesa Culinaria a top choice for anyone seeking an enriching and
unforgettable culinary experience.
There are several reasons why customers can decide to purchase goods, services, and
attractions from competitors. First of all, if competitors have strong brand recognition and
a devoted customer base, they may be drawn to their well-known or well-liked services.
Competitors might also provide specific features or promotions, such discounts, special
events, or menu items that cater to particular market segments. Customers that value
location or convenience over other factors could choose competitors that are nearer to
their place of employment or residence. Moreover, clients could be lured to rivals who
excel in particular areas, such ambiance, menu diversity, or customer service. In the end,
the decisions that customers make are heavily influenced by their tastes and impressions.
(Pharmapproach, 2020).
In the dynamic and ever-changing world of business, competition is fierce, and
staying ahead of the game is critical. In this context, rival establishments may adopt
15
various strategies to maintain their competitiveness and profitability. One such approach
is to keep a close eye on the rates of nearby businesses that are comparable to their own
and match or slightly lower them to remain competitive. Additionally, to entice
customers during off-peak hours or to promote new menu items, rival businesses may run
promotions, discounts, or other special offers, which can be a great way to attract new
and repeat customers. Overall, these tactics can be highly effective in keeping up with the
competition and ensuring the long-term success of a business.
Restaurants typically employ a pricing strategy where the menu items' prices are
determined based on the perceived value of the meal rather than the actual production
cost. This means that restaurants may charge higher prices for meals that they believe
customers will view as more valuable. They may justify these higher prices by offering
superior quality ingredients, unique flavors, and exceptional dining experiences that set
them apart from other restaurants. This is a widely used pricing model in the restaurant
industry, where the cost of a dish is covered by the restaurant owner, including fixed
expenses such as the wages of waiters and chefs. By utilizing this pricing strategy,
restaurants can attract customers who are willing to pay a premium for a unique and
memorable dining experience. (LaMarco, 2019).
In the competitive world of business, it is no secret that offering discounts and
paying commissions can be a highly effective marketing and sales strategy, particularly
in the culinary industry. Commission is a widely accepted practice in numerous sales
professions, and is an essential tool for motivating and incentivizing sales teams. It serves
as a means of recognition for the hard work and achievements of these teams and can
help to inspire them to push themselves to achieve even greater successes.
However, it is also important to note that commission structures can have an
impact on sales tactics. In some cases, salespeople may choose to focus on a select few
products that offer a higher commission rate, rather than promoting a wider range of
products. This can be a double-edged sword, as it can lead to an increase in sales for
specific products, but may also result in missed opportunities for other products that may
be equally deserving of attention.
16
Technical Risks
Javellesa Culinaria is a restaurant that focuses on serving high-quality food and
beverages to its customers. The staff at the restaurant prioritizes personal hygiene to
ensure that customers are safe from food-borne illnesses and poisons. Pathogens are
commonly spread through touch, so adhering to adequate standards of personal hygiene
is crucial to protect both the staff and customers. The restaurant also hires kitchen staff
who have proper knowledge of food preparation to prevent compromising the quality of
food and the restaurant's reputation. Additionally, they store food at the proper
temperature to maintain its freshness and to ensure that their products are freshly cooked.
Javellesa Culinaria also sources its food from reliable and safe sources to maintain
the quality and protect their customers from any illnesses that may arise from unsafe
food. They also avoid using contaminated equipment and ensure that their equipment is
kept in good working condition to prevent any production loss and spoiled inventory.
They hire maintenance staff to keep their equipment safe and to ensure the safety of their
employees, avoiding any risks of harm or injuries. Javellesa Culinaria is an exceptional
restaurant that takes great pride in offering the best quality of food and beverages to its
customers.
They understand that food safety is of utmost importance, and therefore, they have
taken necessary measures to ensure that their customers are safe from any potential food-
borne illnesses or poisons.
17
Costing of Recipes
Appetizer
Recipe title Lumpiang Shanghai Category Appetizer

Yield 6 Total Food Cost 327.56
Portion Size 279 Portion Yield 54.59
Mark up Factor 2.5 Cost Portion
Size 1.17
Selling Price 136.485
Ingredients As Purchased
WMC UM APC APQ Weight Unit Actual
Price Costs
Lumpia Wrapper 20 pcs 63.00 230 grams 0.27 5.48
Cooking oil 709.65 ml 116.50 1000 ml 0.12 82.67
Ground pork 400 grams 147.75 500 grams 0.30 118.20
Onion 300 grams 59.20 350 grams 0.17 50.74
Carrots 200 grams 80.00 450 grams 0.18 35.56
Garlic powder 0.78 grams 13.50 30 Grams 0.45 0.35
Ground black pepper 2.84 grams 88.50 35 grams 2.53 7.18
Parsley 15 grams 55.00 80 Grams 0.69 10.31
Salt 8.53 grams 31.50 140 grams 0.23 1.92
Sesame oil 14.78 ml 102.50 100 Grams 1.03 15.15
Eggs 2 pcs 24.00 2 pcs 12.00 24.00
Procedure:
1. Combine all filling ingredients in a bowl. Mix well.
2. Scoop around 1 to 1 1/2 tablespoons of filling and place over a piece of lumpia wrapper.
Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg
mixture on the top end of the wrapper. Roll-up until completely wrapped. Perform the same
step until all mixture are consumed.
3. Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats.
4. Remove from the pot. Let excess oil drip. Serve. Share and enjoy.
18
Recipe title Beef Empanada Category Appetizer

Mark up Factor Cost Portion
2.5 Size 0.42
WMC UM APC APQ Weigh Unit Actual
t Price Costs
Ground beef 454 grams 182.60 500 grams 0.37 165.80
Raisins 75 grams 44.50 100 grams 0.45 33.38
Green peas 72.5 grams 13.00 100 grams 0.13 9.43
Yellow onion 150 grams 88.00 350 grams 0.25 37.71
Beef broth 118.29 ml 476.00 1000 ml 0.48 56.31
Salt 5.69 grams 31.50 140 grams 0.23 1.28
Paprika 1.15 grams 68.00 39 grams 1.74 2.01
Ground black pepper 2.84 pcs 88.50 35 grams 2.53 7.18
White sugar 4.2 grams 88.00 1000 grams 0.09 0.37
Cooking oil 29.57 ml 66.50 500 ml 0.13 3.93
All purpose flour 360 grams 46.50 400 grams 0.12 41.85
Unsalted butter 227 grams 91.00 200 grams 0.46 103.29
Baking powder 2.84 grams 18.00 50 grams 0.36 1.02
Cold water 88.72 ml 15.00 500 ml 0.03 2.66
Salt 5.69 grams 31.50 140 grams 0.23 1.28
White sugar 35 grams 88.00 1000 grams 0.09 3.08
Cooking oil 709.76 ml 66.50 500 ml 0.13 94.40
Procedure:
1. To make empanadas, start by heating oil in a pan and sauteing onion, black pepper, and
beef.
2. Add raisins, paprika, sugar, and salt, then pour in beef broth and simmer.
3. Add green peas, cook briefly, then set aside.
4. Make dough by mixing salt, flour, baking powder, sugar, butter, and cold water.
5. Shape into balls and refrigerate.
6. Flatten each dough ball, fill it with the beef mixture, and seal the edges.
7. Deep fry the empanadas until golden brown, then drain on paper towels.
8. Serve and enjoy!
19
Recipe title Tomato Butter Bean Dip Category

Appetizer
2.5 Size 3.89
Price Costs
Shallots 25 grams 185.75 250 grams 0.74 18.58
Garlic 7 grams 76.00 350 grams 0.22 1.52
Olive oil 29.57 ml 258.50 250 ml 1.03 30.58
Tomato paste 30 ml 29.50 150 ml 0.20 5.90
Butter beans 396.89 grams 155.44 400 grams 0.39 154.23
Red wine vinegar 29.57 ml 106.00 500 ml 0.21 6.27
Olive oil 59.14 ml 258.50 250 ml 1.03 61.15
Salt 0.60 grams 31.50 140 grams 0.23 0.14
Fresh parsley 1.15 grams 55.00 80 grams 0.69 0.79
Procedure:
1. Mince the shallot and garlic. In a cold skillet, add the shallot, garlic, 2 tablespoons olive oil,
and tomato paste. Sauté over low heat for a few minutes, stirring often, until the oil gently
bubbles.
2. Add the paprika and stir. Add the drained beans, red wine vinegar, and 1/4 cup olive oil.
Stir to coat the beans and cook for another minute or so to warm the beans.
3. Remove from the heat, add salt to taste, and sprinkle with parsley. Serve with pita chips,
crusty bread, or crackers.
20
Recipe title Ukoy-ukoy Category

Appetizer
2.5 Size 1.35
Price Costs
Small shrimps 325 grams 395.00 500 grams 0.79 256.75
Cornstarch 125 grams 36.50 400 grams 0.09 11.41
Flour 100 grams 46.50 400 grams 0.12 11.63
Mung bean sprouts 104 grams 72.00 1000 grams 0.07 7.49
Salt 0.60 grams 19.00 100 grams 0.19 0.11
Black pepper 0.60 grams 55.00 30 Grams 1.83 1.10
Egg 1 pc 12.00 1 pc 12.00 12.00
Baking powder 1.42 grams 18.95 50 Grams 0.38 0.54
Water 295.735 ml 15.00 500 ml 0.03 8.87
Cooking oil 384 ml 66.50 500 ml 0.13 51.07
Procedure:
1. Combine cornstarch, flour, baking powder, egg, water, salt, and ground black pepper then
stir until diluted.
2. Add the shrimps and mung bean sprouts in the mixture and lightly stir to distribute.
3. Heat a frying pan or small cooking pot and pour-in the cooking oil.
4. When the oil is hot enough, scoop about 2 to 3 tablespoons of the mixture and quickly (but
cautiously) drop it in hot oil.
5. Cook each side for 2 to 3 minutes or until the color turns golden brown. Please note that
cooking time may vary. Repeat this step until the entire mixture is consumed.
6. Remove the deep-fried ukoy from the pan and place in a plate lined with paper towel to
absorb the oil.
7. Remove the paper towel and serve with sinamak.
8. Share and enjoy!
21
Recipe title Morcon Category

Appetizer
2.5 Size 3.64
Price Costs
Flank Steak 907 grams 342.0
0 1000 grams 0.34 310.19
Beef broth 700 ml 476.0
0 1000 ml 0.48 333.20
Salt 1.42 grams 19.00 100 grams 0.19 0.27
Lemon 70 pc 25.00 70 grams 25.00 25.00
Soy Sauce 118.29 ml 22.00 385 ml 0.06 6.76
Carrot (med size) 61 grams 92.50 450 grams 0.21 12.54
Cooking oil 125 ml 66.50 500 ml 0.13 16.63
Hatdog 64 grams 137.0
0 500 grams 0.27 17.54
Pickled cucumber 330 grams 137.5
0 405 grams 0.34 112.04
Eggs 3 pcs 36.00 3 pcs 12.00 36.00
Cheddar Cheese 89 grams 342.0
0 1000 grams 0.34 310.19
Procedure:
1. Marinate the beef in soy sauce and lemon juice for at least 1 hour
2. Place the beef in a flat surface and arrange the hotdogs, pickle, carrot, cheese, and egg on
one side. Roll the beef enclosing the fillings and tie with a cooking string to ensure that the
meat will not open-up.
3. Place cooking oil in a pan and apply heat.
4. Dredge the rolled beef in flour and fry until the color of the outer part turns medium brown.
5. Transfer the fried rolled beef in a casserole and pour-in the beef broth then bring to a boil.
6. Pour-in half of the soy sauce-lemon juice marinade, salt and simmer until the beef is tender
(about 2 hours using ordinary casserole or 30 minutes if a pressure cooker is used)
7. Optional: Fry the simmered meat for at least 2 minutes
8. Remove the strings and slice into serving pieces
9. Place in a serving dish and add the sauce.
22
10. Serve hot. Share and enjoy!

23
Recipe title Avocado and Tuna Tapas Category

Appetizer
2.5 Size 4.07
Price Costs
White tuna 290 588.0
grams 0 1705 grams 0.34 100.01
Mayonnaise 14.4 grams 34.65 80 grams 0.43 6.24
Green onions 350 grams 88.00 350 grams 0.25 88.00
Red bell pepper 250 105.0
grams 0 250 grams 0.42 105.00
Balsamic vinegar 230 164.5
ml 0 250 ml 0.66 151.34
Black pepper 1 grams 55.00 30 grams 1.83 1.83
Salt 0.6 grams 19.00 100 grams 0.19 0.11
Riped avocado 2 211.0
pcs 0 2 pcs 105.50 211.00
Procedure:
1. Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl.
2. Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture.
3. Garnish with reserved green onions and a dash of black pepper before serving.
24
Recipe title Espinacas con Garbanzos Category

Appetizer
2.5 Size 0.51
Price Costs
Virgin olive oil 14 255.0
ml 0 250 ml 1.02 14.28
Spinach 284 grams 58.71 300 grams 0.20 55.58
Garbanzo beans 425 grams 57.00 450 grams 0.13 53.83
Cumin 0.6 grams 24.50 50 Grams 0.49 0.29
Salt 0.6 grams 19.00 100 grams 0.19 0.11
Procedure:
Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until
translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your
stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly
heated.
25
Recipe title Simple Patatas Bravas Category

Appetizer
2.5 Size 2.60
Price Costs
Potatoes 907.18 grams 300 1000 grams 0.30 272.15
Olive oil 44.36 ml 261 250 ml 1.04 46.31
Salt 6 grams 13.5 150 grams 0.09 0.54
Garlic powder 1.58 grams 13.5 30 grams 0.45 0.71
Garlic 9 grams 88 350 grams 0.25 2.26
Cayenne flakes 0.9 grams 64.50 26 grams 2.48 2.23
Tomato paste 180 ml 169.50 1000 ml 0.17 30.51
Hot sauce 9.85 ml 19.00 50 ml 0.38 3.74
Water 354.88 ml 15.00 500 ml 0.03 10.65
Vegan Parmesan cheese 11.2 grams 199.00 100 grams 1.99 22.29
Parsley 5 grams 55.00 80 grams 0.69 3.44
Procedure:
1. To prepare a delicious potato dish, soak them in hot water for 10-15 minutes and preheat the oven to
450 degrees F.
2. Dry them thoroughly and coat them with olive oil and sea salt.
3. Bake for 20-25 minutes until golden brown.
4. Meanwhile, prepare a spicy tomato sauce by heating olive oil, onion, garlic, salt, paprika, garlic
powder, cayenne, tomato paste, hot sauce, and water.
5. Blend the sauce until smooth.
6. Remove the potatoes from the oven, and sprinkle with salt.
7. Serve with additional toppings like vegan parmesan cheese and fresh herbs.
8. Serve and enjoy.
26
Recipe title Tortilla Española Category

Appetizer
Yield Total Food Cost
5 491.76
Portion Size Portion Yield
258 Cost 98.35
Mark up Factor Portion
Size
2.5 1.90
Selling Price
245.882
Price Costs
Olive oil 118.29 ml 349.00 500 ml 0.70 82.57
Potatoes 453.59 grams 165.00 675 grams 0.24 110.88
Salt 6 grams 19.00 100 grams 0.19 1.14
Black ground pepper 2.3 grams 88.50 35 grams 2.53 5.82
Olive oil 29.57 ml 349.00 500 ml 0.70 20.64
Onions 453.59 grams 176.00 800 Grams 0.22 99.79
Eggs 6 pcs 72.00 6 pcs 12.00 72.00
Red pepper 119 grams 124.50 250 Grams 0.50 59.26
Spanish Serrano ham 95 grams 150.00 417 grams 0.36 34.17
Procedure:
1. Heat olive oil in a skillet, add potato slices, cook until tender, then transfer to a bowl. Cook
remaining potatoes, season with salt and pepper, and serve.
2. Heat 2 tablespoons olive oil in a separate skillet, add onion rings, and cook until soft and golden
brown, about 15 minutes. Spoon onions onto a plate and let cool.
3. In a large bowl, whisk eggs until smooth, then add cooled onions, roasted peppers, Serrano ham, and
cooked potatoes, gently folding them in.
4. Heat oil in a large skillet over low heat. Add egg mixture and cook until golden brown. Loosen
tortilla, place on plate, flip upside down, and cook until center sets, about 4 minutes.
5.Transfer the tortilla to a serving plate, let it cool, then cut it into six wedges and sprinkle with parsley
for serving.
27
Recipe title Crispy Tenga Category

Appetizer
Yield Total Food Cost
5 434.46
Portion Size Portion Yield
501 Cost 86.89
Size
2.5 0.87
Selling Price
150.691
Price Costs
Pig ears 852.75 grams 459.00 1350 grams 0.34 289.94
Dried bay leaves 20 grams 18.50 20 grams 0.93 18.50
Whole peppercorn 5.75 grams 34.50 50 grams 0.69 3.97
Salt 14.22 grams 19.00 100 grams 0.19 2.70
Soy sauce 104 ml 23.00 385 ml 0.06 6.21
White vinegar 73.93 ml 13.75 350 ml 0.04 2.90
Water 709.76 ml 25.00 1000 ml 0.03 17.74
Vegetable oil 709.76 ml 112.50 900 ml 0.13 88.72
Procedure:
1. Combine 5 cups water and pig ears in a pot. Let boil. Cover and boil in medium heat for 20 minutes.
Discard the water.
2. Pour a new batch of water to the pot where the ears are. Add garlic, bay leaves, whole peppercorn,
and 1 teaspoon salt. Stir and let boil.
3. Pour the soy sauce and vinegar on the pot. Let the liquid boil again. Cover and continue to boil in
medium heat for 60 minutes or until tender.
4. Remove the ear from the pot. Let it cool down and then slice into small pieces.
5. Rub remaining 1 teaspoon salt all over the ears.
6. Heat the oil in a deep fryer or deep cooking pot. Once the oil gets hot enough, deep-fry the pig ears
until the texture becomes crispy.
7. Remove from the deep fryer and let the excess oil drip.
8. Transfer to a serving plate. Serve with spicy vinegar.
28
Soup
Recipe title Pamplina Category

Soup
2.5 Size 1.61
Price Costs
Pork pata 907.18 grams 270.00 1000 grams 0.27 244.94
Chorizo de bilbao 70 grams 220.00 210 grams 1.05 73.33
Pork broth 264 ml 201.75 360 ml 0.56 147.95
Water 240 ml 15.00 500 ml 0.03 7.20
Pork and beans 175 grams 46.00 340 grams 0.14 23.68
Yellow onion 110 grams 88.00 350 grams 0.25 0.25
Plum tomatoes 62 grams 82.50 400 grams 0.21 12.79
Napa cabbage 1106 grams 362.10 1600 grams 0.23 250.30
Salt 0.6 grams 19.00 100 grams 0.19 0.11
Pepper 0.6 grams 18.00 25 grams 0.72 0.43
Procedure:
1. Combine the pork, pork and beans, onion, tomato, chorizo, and pork broth in a slow cooker. Slow cook in
high mode for 5 hours. This will make the pork pata very tender and the soup more flavorful because of the
flavors extracted from the ingredients.
2. Once the pata becomes tender. Add water and Napa cabbage. Continue to slow cook for 1 to 1 1/2 hours.
3. Add salt and pepper to taste. Stir.
4. Transfer to a serving bowl. Serve.
29
Recipe title Cocido Category

Appetizer
2.5 Size 2.71
Price Costs
Canola oil 41 ml 121.50 1000 ml 0.12 4.98
Saba banana 150 grams 90.00 1000 grams 0.09 13.50
Bone in beef shank 453.59 grams 375.00 950 grams 0.39 179.05
Peppercorn 2.3 grams 34.50 50 grams 0.69 1.59
Water 1890 ml 50.00 2000 ml 0.03 47.25
Chorizo de bilbao 500 grams 164.00 500 grams 0.33 164.00
Ham 113.39 grams 117.00 250 grams 0.47 53.07
Salt 0.6 grams 19.00 100 grams 0.19 0.11
Chicken 1500 grams 486.70 1500 grams 0.32 486.70
Garbanzo beans 425 grams 57.00 450 grams 0.13 53.83
Cabbage 500 grams 150.50 600 grams 0.25 125.42
Green beans 1000 grams 403.50 1200 grams 0.34 336.25
Pechay 250 grams 112.50 400 grams 0.28 70.31
Egg plant 95 grams 106.80 500 grams 0.21 20.29
Vinegar 28.7 ml 9.25 200 ml 0.05 1.33
Procedure:
1. In a pot over medium heat, heat 1 tablespoon of oil and sear beef shank on both sides, then set aside.
2. Add water to the pot, bring to a boil, return beef shanks, and skim scum.
3. Once the broth clears, add onions, garlic, peppercorns, and salt.
4. Lower heat, cover, and simmer for 1.5 to 2 hours until tender. In a wide pan, heat 1 tablespoon of oil,
brown bananas, and set aside.
5. Cook chorizo de bilbao for 1 to 2 minutes until it releases color, then set aside. Add oil if needed, brown
chicken, and drain on paper towels. Add chicken, ham, and chorizo to the pot, cooking for 15 to 20
minutes while skimming scum. Add garbanzo beans and bananas, cooking for 3 to 5 minutes.
6. Add green beans and cabbage, cooking until tender, then add pechay and cook for 1 minute. Season with
salt. To serve, arrange meat and vegetables on a platter and transfer broth to a tureen.
7. Serve hot with berenjana sauce. For the sauce, roast eggplant over open flames until charred, peel under
cold water, mash in a bowl, and add garlic, vinegar, oil, and salt to taste.
30
Recipe title Chicken Sopas Category

Appetizer
2.5 Size 0.64
Price Costs
Water 1362 ml 40.00 1500 ml 0.03 36.32
Chicken bone 454 grams 144.00 500 grams 0.29 130.75
Garlic powder 1.58 grams 13.50 30 grams 0.45 0.71
Onion powder 1.58 grams 82.00 42 grams 1.95 3.08
Carrots 61 grams 92.50 450 grams 0.21 12.54
Fish sauce 18 ml 59.50 200 ml 0.30 5.36
Chicken bouillon 2.6 ml 417.11 450 ml 0.93 2.41
Ground black pepper 2.3 grams 88.50 35 grams 2.53 5.82
Elbow macaroni 454 grams 64.50 500 grams 0.13 58.57
Evaporated milk 127 ml 58.25 370 ml 0.16 19.99
Butter 42.52 grams 91.00 200 grams 0.46 19.35
Salt 0.6 grams 19.00 100 grams 0.19 0.11
Procedure:
1. Combine water and onion in a pot and bring to a boil. Add chicken, garlic powder, and onion powder.
Bring back to a boil and reduce heat to medium-low. Simmer broth until chicken thighs are tender, about 30
minutes.
2. Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon, and black
pepper.
3. Shred chicken meat and discard bones; return meat to the broth and simmer until carrots are tender, about
10 minutes.
4. Add macaroni; cook until tender, about 20 minutes, adding more water if needed. Stir in evaporated milk
and butter; simmer until butter is melted.
5. Add more fish sauce and season with salt and pepper to taste. Pour soup into serving bowls.
31
Recipe title Sinigang Category

Appetizer
2.5 Size 0.59
Price Costs
Water 1890 ml 50.00 2000 ml 0.03 47.25
Pork ribs 907.18 grams 238.75 1000 grams 0.24 216.59
Tomatoes 180 grams 46.80 350 grams 0.13 24.07
Gabi 227 grams 165.00 500 grams 0.33 74.91
Radish 80 grams 50.00 400 grams 0.13 10.00
Fish sauce 18 grams 59.50 200 grams 0.30 5.36
Finger chilies 75 grams 48.00 250 grams 0.19 14.40
Long beans 178 grams 61.25 200 grams 0.31 54.51
Okra 75 grams 85.50 250 grams 0.34 25.65
Tamarind 15 grams 119.00 250 grams 0.48 7.14
Salt 0.6 grams 19.00 100 grams 0.19 0.11
Procedure:
1. Rinse pork ribs and drain well.
2. In a pot, boil pork and water.
3. Add tomatoes, onion, and fish sauce. Simmer for 1 to 1 ½ hours or until tender.
4. Add gabi, chili peppers, radish, long beans, eggplant, and okra. Cook for 4 to 6 minutes.
5. Add long beans and continue cooking.
6. Add eggplant and okra. Cook for another 1 to 2 minutes.
7. Season with salt and pepper to taste.
32
Recipe title Sopa de Ajo (Garlic Soup) Category

1.5 Size 1.66
Price Costs
Olive oil 86.6 ml 261.00 250 ml 1.04 90.41
Smoked paprika 6.8 grams 78.00 34 grams 2.29 15.60
Chicken stock 236.6 ml 148.00 1000 ml 0.15 35.02
Egg 4 pcs 48.00 4 pcs 12.00 48.00
Salt 0.6 grams 19.00 100 Grams 0.19 0.11
Procedure:
1.Saute the garlic and bread. Heat the olive oil in a large stockpot over medium heat. Add the sliced garlic and
saute for 2-3 minutes, stirring occasionally, until it is fragrant and lightly golden. (It’s important not to
overcook the garlic at this point.) Add the smoked paprika and stir to combine. Add the bread and toss until it
is more or less evenly coated with the garlic oil. Continue cooking for 3 more minutes, stirring frequently so
that the garlic does not burn.
2.Simmer. Add 6 cups chicken stock and stir to combine, breaking up the bread with a wooden spoon into
your desired size of pieces as it cooks. Continue cooking until the soup reaches a rapid simmer.
3.Add the eggs. With one hand, use a wooden spoon to stir the soup in a circular motion to create a slow
whirlpool. With the other hand, slowly pour the whisked eggs into the soup as you continue stirring, in order
to create egg ribbons.
4.Season. If you would like a brothier soup, feel free to add in 1 extra cup of stock. Taste and season the soup
with salt, black pepper, and/or additional smoked paprika as desired.
Serve. Serve immediately and enjoy
33
Recipe title Salmorejo (Chilled Tomato Soup) Category

Appetizer
2.5 Size 0.82
Price Costs
Tomatoes 453.59 grams 46.80 350 grams 0.13 60.65
Bread 141.74 grams 58.50 400 grams 0.15 20.73
Extra virgin olive oil, 71 ml 264.50 250 ml 1.06 75.12
Hard boiled eggs 2 pcs 24.00 2 pcs 12.00 24.00
Jamón Serrano 4 grams 150.00 417 grams 0.36 6.83
Salt 0.60 grams 19.00 100 grams 0.19 0.11
Procedure:
1.add the tomatoes, bread, olive oil, garlic, vinegar, salt, and pepper. Blend on high speed until very smooth, 1
to 2 minutes. The soup should be thick and creamy, similar to the consistency of yogurt. Depending on how
juicy the tomatoes are, add up to ⅓ cup of cold water to thin the soup.
2.Chill: Cover and refrigerate until chilled, at least 1 hour.
3.Serve: Divide the soup among 4 serving bowls. Garnish with the hard-boiled eggs and ham if using. Drizzle
with olive oil and sprinkle with a grind of black pepper. Serve cold.
34
Recipe title Ajoblanco (Chilled Garlic and Category Appetizer

Almond Soup)
2.5 Size 3.10
Price Costs
Marcona almonds 170 grams 861.96 300 grams 2.87 488.44
Cold water 720 ml 25.00 1000 ml 0.03 18.00
Sherry vinegar 7 ml 326.00 250 ml 1.30 9.13
Extra virgin olive oil 22 ml 264.50 250 ml 1.06 23.28
Jamón Serrano 19 grams 150.00 417 grams 0.36 6.83
Kosher Salt 0.60 grams 54.00 500 grams 0.11 0.06
Crustless rustic bread 225 grams 350.00 450 grams 0.78 175.00
Procedure:
1.In a blender, combine almonds with water and garlic and blend at high speed until milky; you may need to
stop and scrape down sides of blender jar once or twice. Add bread and blend until very smooth. Season with
salt, then blend in vinegar and olive oil. If using a less powerful blender, you may want to pass the soup
through a fine-mesh strainer at this point; with a high-powered blender, that won’t be necessary.
2.Transfer soup to a sealed container and refrigerate until very well chilled, at least 2 hours and up to 2 days.
3.To Serve: Cut up grapes into smaller pieces and toss with almonds, mint, and just enough olive oil to coat.
Season garnish with salt. Shake or stir soup well. Check consistency and thin with cold water, if desired.
Adjust seasoning, adding more salt and/or vinegar, if desired. Pour into chilled serving bowls. Spoon grape
garnish on top, lightly drizzling more olive oil onto each serving in a decorative manner. Serve.
35
Recipe title Molo Soup Category Appetizer

2.5 Size 1.37
Price Costs
Ground pork 907.18 grams 265.00 1000 grams 0.27 240.40
Chicken breast 907.18 grams 315.00 1000 grams 0.32 285.76
Fish sauce 7 ml 59.50 200 ml 0.30 2.08
Wrapper 250 grams 27.00 250 grams 0.11 27.00
Egg 1 pc 12.00 1 pc 12.00 12.00
Salt 0.60 grams 19.00 100 grams 0.19 0.11
Procedure:
1.Prepare the casserole by boiling the chicken and combining ground pork, water chestnut, green onions,
onions, egg, salt, and black pepper.
2. A wonton wrapper is used to wrap the ground pork mixture.
3. After boiling, the chicken is cooled and the chicken stock is set aside. 4. The meat is chopped and set aside.
In a casserole, saute garlic, and onions, add chopped chicken, fish sauce, annatto water, chicken stock, shrimp,
and wrapped ground pork, and cook for 12-18 minutes.
5. Add minced green onions and toasted garlic as desired.
6. Serve hot and enjoy!
36
Recipe title Chicken Tinola Category

Appetizer
2.5 Size 0.62
Price Costs
Chicken breast 1000 grams 237.00 1000 grams 0.24 237.00
Fish sauce 7 ml 59.50 200 ml 0.30 2.08
Papaya 150 grams 48.00 400 grams 0.12 18.00
Malunggay 100 grams 10.00 250 grams 0.04 4.00
Salt 0.6 grams 19.00 100 grams 0.19 0.11
Procedure:
1.Heat oil in a pot.
2.Saute garlic, onion, and ginger. Add the ground black pepper.
When the onion starts to get soft, add the chicken. Cook for 5 minutes or until it turns light brown.
3.Pour the water. Let boil. Cover and then set the heat to low. Boil for 40 minutes.
Scoop and discard the scums and oil on the soup.
4Add the chayote or papaya. Stir. Cover and cook for 5 minutes.
Put the malunggay and hot pepper leaves in the pot and pour the fish sauce in. Continue to cook for 2 minutes.
5.Transfer to a serving bowl. Serve.
Share and enjoy!
37
Recipe title Bulalo Category

Appetizer
2.5 Size 1.12
Price Costs
Beef shank 1133.98 grams 750.00 1800 grams 0.42 472.49
Cabbage 250 grams 150.50 600 grams 0.25 62.71
Bok choy 250 grams 62.00 250 grams 0.25 62.00
Cob corn 500 grams 142.00 800 grams 0.18 88.75
Scallion 62 grams 69.00 250 grams 0.28 17.11
Onions 150 grams 88.00 350 grams 0.25 37.71
Water 1204.85 ml 65.00 1500 ml 0.04 52.21
Fish sauce 4.92 ml 59.50 200 ml 0.30 1.46
Procedure:
1. In a big cooking pot, pour in water and bring to a boil
2. Put-in the beef shank followed by the onion and whole pepper corn then simmer for 1.5 hours (30 mins if
using a pressure cooker) or until meat is tender.
3. Add the corn and simmer for another 10 minutes
4. Add the fish sauce,cabbage, pechay, and green onion (onion leeks)
5. Serve hot. Share and Enjoy!
Salad
38
Recipe title Ensalada de Cangrejo Category Salad

2.5 Size 3.97
Price Costs
White Crab Meat 200 grams 120.00 125 grams 0.96 192.00
Cucumber 75 grams 86.00 400 grams 0.22 16.13
Red bell pepper 90 grams 105.00 250 grams 0.42 37.80
Small Tomatoes 90 grams 120.00 500 grams 0.24 21.60
Spring onion 90 grams 49.20 100 ml 0.49 44.28
Black olives 10 grams 159.50 330 grams 0.48 4.83
Radishes 85 grams 50.00 400 ml 0.13 10.63
Hass avocado 136 grams 105.00 150 grams 0.70 95.20
Fresh coriander 16 grams 62.00 6 grams 10.33 165.33
Mayonnaise 57.5 grams 91.00 220 ml 0.41 23.78
Soured cream 61.3 grams 139.50 240 grams 0.58 35.63
Lemon 115 grams 128.25 454 ml 0.28 32.49
Salt 0.6 grams 19.00 100 ml 0.19 0.11
Procedure:
1. In a small bowl, mix the soured cream and mayonnaise. Set aside.
2. In a large bowl, add the crab meat and crumble it. Then add all the vegetables, olives, mixture of
mayonnaise and soured cream. Add salt and mix well. Squeeze the juice of half lemon and mix.
3. Let the salad sit in the fridge for at least 30 minutes before serving, so all the flavors have time to meet
each other.
4. Serve over some baked corn tostadas and add some Mexican Food Memories Salsa Macha to add another
layer of flavour.
39
Recipe title Summer Spanish Salad Category

Salad
2.5 Size 0.95
Price Costs
Large cucumber 301 grams 91.00 400 grams 0.23 68.48
Medium onion 180 grams 117.60 350 grams 0.34 60.48
Large green pepper 164 grams 124.50 250 grams 0.50 81.67
Cumin 0.60 grams 74.50 30 Grams 2.48 1.49
Salt 0.60 grams 19.00 100 grams 0.19 0.11
Extra virgin Olive oil 41 ml 264.50 250 ml 1.06 43.38
Red wine vinegar 14.90 ml 219.92 250 ml 0.88 13.11
Procedure:
1. Chop the onion in small cubes and soak in water.
2. Chop the tomatoes, cucumber and pepper and place in a bowl.
3. Drain the onions and add them to the rest of the vegetables.
4. Place the garlic in a mortar with a pinch of cumin and a pinch of salt and a few drops of olive oil until you
have a paste. In another small bowl mix the rest of the olive oil, vinegar and salt, add the garlic paste and mix
well.
5. Add the dressing to the salad and mix well. Cover and refrigerate.
6. Serve chilled with bread or rusks.
40
Recipe title Simple Spanish Green Salad Category

Salad
2.5 Size 0.61
Price Costs
Romaine lettuce 75 grams 135.00 250 grams 0.54 40.50
Baby spinach 225 grams 180.00 400 grams 0.45 101.25
Boston lettuce 75 grams 115.00 250 grams 0.46 34.50
Spanish onion 150 grams 88.00 350 grams 0.25 37.71
Green olives 10 grams 127.50 140 grams 0.91 9.11
Procedure:
1.Whisk the dressing ingredients together until well mixed.
2. Just before serving, toss with salad.
41
Recipe title ENSALADA RUSA Category

(Spanish Potato Salad) Salad
2.5 Size 0.29
Price Costs
Floury potatoes 300 grams 119.00 4650 grams 0.03 7.68
Fresh carrots 155 grams 92.50 450 grams 0.21 31.86
Frozen green peas 155 grams 102.00 500 grams 0.20 31.62
Mayonnaise 14.4 grams 34.65 80 grams 0.43 6.24
Canned tuna 155 grams 43.00 180 grams 0.24 37.03
Salt 0.60 grams 19.00 100 grams 0.19 0.11
Procedure:
1. Peel the potatoes and carrots, rinse both and chop them into small dice. Fill a large saucepan with water,
add a dash of salt and place it over high heat until boiling. Then add the diced potatoes.
2. Cook for 3 minutes. Then add the carrots.
3. Cook for 4 more minutes. Now add the frozen peas.
4. Cook for another 2 minutes. Then immediately strain the cooked vegetables and rinse them under ice cold
running tap water to stop the cooking process. Let them drain a little.
5. Pour the warm carrots, potatoes and peas in a large mixing bowl. Add the mayonnaise. Season with a little
pepper and salt.
6. Drain the canned tuna and also add it to the bowl.
7. Stir well. Then check the seasoning and add extra pepper or salt to taste if necessary. Serve the Ensalada
Rusa at room temperature, not cold.
42
Recipe title Ensaladang talong Category

(Eggplant Salad) Salad
2.5 Size 0.72
Price Costs
Chinese eggplant 250 grams 109.20 500 grams 0.22 54.60
White vinegar 172 grams 152.50 417 grams 0.37 62.87
Salt 0.6 grams 19.00 100 grams 0.19 0.11
Shrimp paste 100 grams 107.50 250 grams 0.43 43.00
Procedure:
1.Grill the eggplant (or cook directly on stove top)
2.Peel the skin, cut the stem, and mash lightly using a fork.
3.Cube the tomatoes and onion.
4.Combine the chopped tomatoes, onion, mashed eggplant, salt, ground black pepper, and vinegar 5.then toss
to mix the ingredients.
6.Top with shrimp paste.
7.Serve. Share and Enjoy
43
Recipe title Ensaladang Lato Category

Salad
2.5 Size 0.60
Price Costs
Sea grapes 190.5 grams 230.00 1000 grams 0.23 43.82
White vinegar 99.36 ml 13.75 350 ml 0.04 3.90
Salt 2.38 grams 19.00 100 grams 0.19 0.45
Procedure:
1.In a bowl, combine vinegar, salt, pepper, sugar, tomato, and onion.
Stir to mix.
2. Add the lato or sea grapes.
3. Toss. Let it stay for at last 10 minutes.
4. Transfer to a serving bowl. Serve.
5. Share and enjoy!
44
Recipe title Ampalaya Salad Category

Salad
2.5 Size 0.91
Price Costs
Ampalaya 150 grams 108.00 500 grams 0.22 32.40
Onion 183.7 grams 117.60 350 grams 0.34 61.72
Salt 9.5 grams 19.00 100 grams 0.19 1.81
Vinegar 196.36 ml 13.75 350 ml 0.04 7.71
Procedure:
1.Rub the salt all over the sliced bitter gourd. Let it stay for 30 minutes.
2.Remove the salt by quickly washing the gourd with running water. Drain the excess liquid.
3.Combine vinegar, ground black pepper, sugar, and extra salt (if needed) in a bowl. Stir.
4.Put-in the bitter gourd, onion, and tomato in a bowl. Mix well.
5.Cover the bowl with a cling wrap and then refrigerate for about 3 hours.
6.Serve as a side dish for fried fish.
Share and enjoy!
45
Recipe title Pinoy Chili Tuna Salad Category

Salad
2.5 Size 1.21
Price Costs
Tuna flakes 310 grams 36.00 155 grams 0.23 72.00
Cherry Tomatoes 250 grams 82.50 400 grams 0.21 51.56
Salt 0.60 grams 19.00 100 grams 0.19 0.11
Chili Powder 1.97 grams 20.00 50 grams 0.40 0.79
Procedure:
1.In a mixing bowl, break up the tuna with a fork.
2.Toss the shredded lettuce, minced onions, cuts of hard boiled eggs and tomatoes
3.Add pepper, chilli powder and salt.
4.Stir to combine.
5.Add calamansi juice, to taste if needed.
46
Recipe title Pipirrana Category

Salad
2.5 Size 1.34
Price Costs
Green pepper 410 grams 124.50 250 grams 0.50 204.18
Cumin 2 grams 68.00 42 grams 1.62 3.24
Salt 7.11 grams 19.00 100 grams 0.19 1.35
Extra Virgin Olive Oil 110.90 ml 288.50 250 ml 1.15 127.98
Red Wine Vinegar 73.93 ml 110.00 500 ml 0.22 16.26
Procedure:
1. Chop the onion in small cubes and soak in water.
2. Chop the tomatoes, cucumber and pepper and place in a bowl.
3. Drain the onions and add them to the rest of the vegetables.
4. Place the garlic in a mortar with a pinch of cumin and a pinch of salt and a few drops of olive oil until
you have a paste. In another small bowl mix the rest of the olive oil, vinegar and salt, add the garlic paste
and mix well.
5. Add the dressing to the salad and mix well. Cover and refrigerate.
6. Serve chilled with bread or rusks.
47
Recipe title Mango salad Category

Salad
2.5 Size 1.16
Price Costs
Green mangoes 330 grams 190.00 900 grams 0.21 69.67
Calamansi 60 grams 58.00 350 grams 0.17 9.94
Procedure:
1.Combine mango, onion, and tomato in a bowl.
2.Pour calamansi or lime juice and then add shrimp paste.
3.Toss until all the ingredients are well blended.
4.Top with more shrimp paste if desired.
5.Serve with with your favorite fried or grilled food.
Share and enjoy!
48
Main Dish
Recipe title Tortilla de patata Category Main Dish

2.5 Size 2.85
WM UM APC APQ Weight Unit Actual
C Price Costs
Olive oil 106 Ml 295.50 250 ml 1.18 125.29
Yukon gold potatoes 454 Grams 119.00 500 grams 0.24 108.05
Onion 148 Grams 88.00 350 grams 0.25 37.21
Eggs 6 Pcs 72.00 6 pcs 12.00 72.00
Crushed sea salt 11.38 grams 19.00 100 grams 0.19 2.16
Procedure:
1. Add sliced potato and onion to the pan; they should be mostly covered with olive oil (add a little
more oil if needed).Season with 1 ½ teaspoon sea salt.
2. Cook on medium-high heat, maintaining a gentle boil, for 8-12 minutes, turning occasionally, until
potatoes are just fork tender. Don’t overcook them.
3. Drain potatoes, reserving oil for later use. Taste and season potatoes with more salt, if needed.
Allow them to cool for a few minutes.
4. Meanwhile crack the eggs into a bowl and season with about ½ teaspoon of salt. Beat the eggs
together and pour over the cooked potatoes and onion and toss to coat.
5. Add a little bit of oil to the bottom of a 10-inch non-stick skillet over high heat. Once hot, pour
potato mixture into it and cook on high heat for 1 minute. Reduce heat to medium-low and cook for
about 5 minutes.
49
Recipe title Croquetas de jamon Category

Main Dish
2.5 Size 1.76
WMC UM APC APQ Weight Unit Actual Costs
Price
Olive oil 53.2 ml 295.50 250 ml 1.18 62.88
Milk 980 ml 99.25 1000 ml 0.10 97.27
Chicken broth 70 ml 418.75 1000 ml 0.42 29.31
Black Pepper 0.60 grams 18.00 25 grams 0.72 0.43
Bread crumbs 50 grams 36.50 230 grams 0.16 7.93
Large eggs 2 grams 24.00 2 grams 12.00 24.00
Spanish cured ham 226.79 grams 335.50 240 grams 1.40 317.03
Water 100 ml 15.00 500 ml 0.03 3.00
Procedure:
1. Gather the ingredients. Heat 1/2 cup olive oil in a large skillet over medium heat. Add the flour and
cook for 3 minutes, stirring constantly, until a smooth paste forms.
2. Very slowly drizzle in the milk and chicken broth, stirring constantly, until well combined. This can
take up to 30 minutes.
3. Add the nutmeg, and salt, and pepper to taste. Cook over medium heat, stirring constantly until the
mixture is thick, smooth, with a consistency similar to mashed potatoes.
4. Lower the heat to low. Add the minced ham, stirring constantly until well combined, 2 to 3 minutes.
Remove from heat. Adjust seasoning if necessary.
5. Let cool, 5 to 10 minutes. Refrigerate until the mixture is cold, about 3 hours. If you are preparing a
day or so ahead, you can cover the mixture tightly and keep refrigerated until you are ready to fry the
croquettes.
6. Beat the eggs with the water in a separate small, shallow bowl.
7. Pour the breadcrumbs into another small, shallow bowl.
8. Cover your hands in flour, then divide the mixture into 1-inch balls or oblong pieces. Set on a plate so
that they are not touching.
9. Add about 1/2-inch oil to a large skillet or other heavy-duty pan and heat to 355 F.
10. Dip the croquet's in the egg, then coat with breadcrumbs. Fry the croquettes in batches, turning
several times, until golden.
11. Remove the croquettes with a slotted spoon to a paper-towel-lined plate. Serve immediately.
50
Recipe title Chicken adobo Category Main Dish

2.5 Size 0.99
Price
Canola oil 29.574 ml 72.25 500 ml 0.14 4.27
vinegar 29.57 ml 9.25 200 ml 0.05 1.37
Soy sauce 59.14 ml 10.65 200 ml 0.05 3.15
Water 236.58 ml 15.00 500 ml 0.03 7.10
Bay leaves 0.15 grams 9.25 10 grams 0.93 0.14
pepper 5.69 grams 18.00 25 grams 0.72 4.10
Brown sugar 5.69 grams 24.75 250 grams 0.10 0.56
Spinach 30 grams 90.00 200 grams 0.45 13.50
Procedure:
1.Heat oil in pan and saute garlic and onions. Then add chicken to the pan and sear on all sides, until
you have a little browning in the chicken skin.
2.Pour in vinegar, soy sauce and water. Add bay leaves, pepper and Knorr Chicken Cubes. Bring to a
boil over high heat then reduce heat to simmer, but do not cover the pan. Continue to simmer for 10
mins.
3.Remove chicken pieces from sauce and fry in another pan until nicely browned. Put back fried
chicken pieces into sauce.
4. Add sugar and let simmer again for another 10 minutes or until sauce has thickened. Serve warm.
51
Recipe title Kare-kare Category Main Dish

2.5 Size 1.73
Price Costs
Oxtail 907.18 grams 684.35 1000 grams 0.68 620.83
Banana flower 100 grams 64.00 500 grams 0.13 12.80
String beans 150 grams 61.25 250 grams 0.25 36.75
Ground peanuts 100 grams 105.50 500 grams 0.21 21.10
Annatto powder 50 grams 153.80 160 grams 0.96 48.06
Peanut butter 150 grams 179.50 340 grams 0.53 79.19
Ground rice 125 grams 72.50 500 grams 0.15 18.13
Oil 14.78 Ml 40.00 250 ml 0.16 2.36
Garlic 8.43 grams 76.00 350 grams 0.22 1.83
Salt 0.33 grams 19.00 100 grams 0.19 0.06
Water 100 Ml 40.00 1500 ml 0.03 2.67
Procedure:
1. In a large pot, bring the water to a boil
2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if
using a pressure cooker.
3. Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto
seed mixture) and simmer for 5 to 7 minutes
4. Add the toasted ground rice and simmer for 5 minutes
5. On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook
for 5 minutes
6. Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
7. Add salt and pepper to taste.
52
Recipe title Caldereta Category Main dish

2.5 Size 1.51
Price
Oil 9.34 ml 40.00 250 ml 0.16 1.49
Garlic 16.9 grams 76.00 350 grams 0.22 3.67
Beef 650 grams 238.70 500 grams 0.48 310.31
Liver spread 50 grams 23.23 85 grams 0.27 13.66
Water 568 ml 25.00 1000 ml 0.03 14.20
Tomato paste 150 grams 29.50 150 grams 0.20 29.50
Potato 325 grams 199.00 500 grams 0.40 129.35
Bay leaf 0.6 grams 9.25 10 grams 0.93 0.56
Salt 0.6 grams 19.00 100 grams 0.19 0.11
Black pepper 0.6 grams 18.00 25 grams 0.72 0.43
Siling labuyo 30 grams 49.00 80 grams 0.61 18.38
Green peas 110 grams 14.00 155 grams 0.09 9.94
Red bell pepper 119 grams 124.50 250 grams 0.50 59.26
Green bell pepper 119 grams 124.50 250 grams 0.50 59.26
Cheese 160 grams 51.50 160 grams 0.32 51.50
Procedure:
1. Saute garlic, onion, and beef until beef turns light brown. Add liver spread and water. Bring to a boil
then simmer for 2-3 hours or until beef is tender.
2. Add Tomato paste, potato, laurel leaf, salt, pepper, and siling labuyo. Bring to a boil and turn down
heat to simmer. Cook for 10 minutes.
3. Add green peas, bell peppers, and cheese. Bring to a boil then simmer for 15 minutes or until
vegetables are tender.
53
Recipe title Bicol Express Category Main dish

2.5 Size 0.81
Price
Oil 13.4 grams 40.00 250 grams 0.16 2.14
Pork belly 300 grams 169.40 550 grams 0.31 92.40
Fresh shrimp paste 28.3 grams 189.50 500 grams 0.38 10.73
Water 240 grams 15.00 500 grams 0.03 7.20
Thai chili papers 30 grams 41.00 100 grams 0.41 12.30
Finger chilies 15 grams 48.00 250 grams 0.19 2.88
Coconut cream 228 ml 65.50 400 ml 0.16 37.34
Salt 0.6 grams 19.00 100 grams 0.19 0.11
Black pepper 0.6 grams 18.00 25 grams 0.72 0.43
Procedure:
1. In a wide pot over medium heat, heat oil. Add onions and garlic and cook, stirring occasionally,
until softened.
2. Add pork and cook, stirring occasionally, until lightly browned.
3. Add shrimp paste and cook, stirring occasionally, for about 1 to 2 minutes.
4. Add coconut milk, water, and chili peppers. Bring to a simmer and cook for about 35 to 35 minutes
or until pork is tender and liquid is reduced and begins to render fat.
5. Add finger chilies and cook, stirring regularly, for about 1 to 2 minutes.
6. Add coconut cream and continue to simmer until thickened and begins to render fat.
7. Season with salt and pepper to taste. Serve hot.
54
Recipe title Kare-kare Bagnet Category Main dish

2.5 Size 3.73
Price Costs
Pork Belly 907.18 grams 183.00 400 grams 0.46 415.03
Water 828.05 ml 25.00 100 ml 0.25 207.01
Pork broth 8 ml 67.25 120 ml 0.56 4.48
Annatto seed 86.4 ml 153.60 180 ml 0.85 73.73
Salt 17.07 grams 19.00 100 grams 0.19 3.24
Ground Peanut 125 grams 105.50 500 grams 0.21 26.38
Banana flower 103 grams 64.00 500 grams 0.13 13.18
String beans 150 grams 61.25 250 grams 0.25 36.75
Toasted ground rice 15 grams 72.50 500 grams 0.15 2.18
Procedure:
1.Prepare Pork: Boil water in a large pot. Add pork and boil for 35 minutes. Remove, cool, rub with salt, and
let sit for 5 minutes.
2. Fry Pork: Heat oil in a pan. Fry pork belly (skin side down) until golden brown, adding 1.5 tbsp water every
3 minutes. Flip and fry the other side. Remove and drain on a wire rack.
3. Make Sauce: Grind peanuts into a paste. Soak annatto seeds in hot water for 5 minutes, strain, and set aside.
Sauté garlic and onion in oil, add peanut paste, cook for 1 minute. Add water, bring to boil, then add Knorr
Pork Cube and annatto water. Cook until thickened, stir in toasted rice powder, and cover to keep warm.
4. Steam Vegetables: Steam string beans, banana blossom, and eggplant for 5 minutes. Add pechay and steam
for 2-3 more minutes.
5. Combine sauce and steamed vegetables and serve.
55
Recipe title Spanish Pork Secreto Category Main dish

2.5 Size 2.78
Price Costs
Iberia Secreto 453.59 grams 980.00 1000 grams 0.98 444.52
Extra Olive oil 2 ml 265.00 227 ml 1.17 2.33
Coarse Salt 5 grams 68.00 100 grams 0.10 0.50
Black pepper 5 grams 362.00 25 grams 0.72 3.60
Lemon 58 grams 25.00 58 grams 0.43 25.00
Spanish paprika 6.80 grams 78.00 34 grams 2.29 15.60
Procedure:
1. Generously season the Secreto with salt and ground pepper and dust with paprika.
2. Lay the Secreto directly on the grill grate. Sear for about 2 minutes per side. Do not overcook.
3. Transfer the meat to a cutting board and let rest for 1 to 2 minutes.
4. Slice thinly on a diagonal against the grain.
5. Transfer the meat and its juices to a platter or plates, then drizzle lightly with olive oil. Squeeze fresh lemon
juice on top.
6. Lastly, serve
56
Recipe title Spanish Spicy Salmon Fillet Category Main dish

2.5 Size 2.83
Price Costs
Salmon 200 grams 619.00 500 grams 1.24 247.60
White wine 150 ml 382.00 750 ml 0.51 76.40
Potato 60 grams 59.50 250 grams 0.24 14.28
Olive oil 10 ml 295.50 250 ml 1.18 11.82
Salt 6 grams 19.00 10 grams 1.90 11.40
Black ground pepper 2.3 grams 18.00 25 grams 0.72 1.66
Procedure :
1. Put it in a small bowl and add the white wine. Set aside.
2. Wash, peel, and cut the potatoes into thin slices. Peel and cut the onions in julienne style.
3. Cover a cooking tray with olive oil and put the potato and onion slices. Cover them completely with
the wine and garlic mixture and cook for 20 minutes at 200°C.
4. In the meantime, clean the salmon. Remove the spines and optionally you can remove the skin (or
clean it well if you are going to leave it). Season with salt and pepper.
5. Take the cooking tray where the potatoes and onions are, put the salmon fillets in, and cook for 20
minutes at the same temperature.
6. After that time, check that everything is cooked and let it rest for 5 minutes out of the oven before
serving.
7. Pour chopped fresh parsley on top of the dish. Then serve
57
Recipe title Pollo al ajillo Category Main dish

(Garlic Chicken)
2.5 Size 1.02
Price Costs
Salt 6 grams 19.00 100 grams 0.19 1.14
Olive oil 11.36 ml 295.50 250 ml 1.18 13.43
Bay leaves 0.6 grams 9.25 10 grams 0.93 0.56
White wine 80 ml 382.00 750 ml 0.51 40.75
Procedure:
1. Place the chicken pieces into a plastic bag together with flour, salt and pepper. Shake to coat.
2. Heat the oil in a frying pan that has a lid and add the chicken and garlic. The frying pan should be big
enough to fit the chicken in one layer. Fry, turning it over from time to time until the skin begins to brown.
3. Add the wine and bay leaves and boil for 1 minute. Reduce the heat, cover with a lid, and cook over low
heat for 25-30 minutes.
4. Remove the bay leaves and sprinkle with chopped parsley. Pour a little bit of the garlic sauce over the
chicken.
5. Serve and enjoy!
58
Dessert
Recipe title Spanish sponge cake Category Dessert

2.5 Size 1.45
Price Costs
Water 250 ml 15 1000 ml 0.02 3.75
Unsalted butter 110 grams 151 225 grams 0.67 73.82
Strong flour 150 grams 46 400 grams 0.12 17.25
Caster sugar 2 grams 82 500 grams 0.16 0.33
Salt 2 grams 32 500 grams 0.06 0.13
Large eggs 1 pc 12 1 pc 12.00 12.00
Sunflower oil 910 ml 231.9 1000 grams
9 0.23 211.11
Cinnamon powder 2.6 grams 18 50 grams 0.36 0.94
Dark chocolate 59 grams 159 200 grams 0.80 46.91
Toblerone Chocolate 150 grams 175 200 grams 0.88 131.25
Whole milk 207.2 ml 68 250 ml 0.27 56.36
Single cream 101.4 ml 34.95 360 ml 0.10 9.84
Procedure:
1. To start making this easy sponge cake recipe, you have to separate the whites from the yolks of the eggs.
Reserve the whites and add the yolks in a bowl or other large bowl.
2. Then beat the yolks together with the sugar. You can use a whisk or a hand mixer, as you prefer. Beat until
you get a whitish mixture. Add the oil, milk, and vanilla essence, and continue beating.
3. On the other hand, whip the egg whites to the point of snow. To make it easier for you, before you start add
a pinch of salt to the egg whites. The trick to knowing that the egg whites have risen well is to turn the
container upside down and make sure they don’t spill.
4. Sift the flour together with the baking powder. Once sifted, you must add the flour little by little to the
liquid mixture that you had prepared and continue beating so that it is integrated and avoids lumps.
5. Then add the egg whites that you had reserved and stir gently to incorporate them into the dough but
without letting them go down too much.
6. The next step in this Biscocho recipe is to put butter and flour in the tray you will use for your sponge cake.
Pour the mixture into the tray, spread it evenly, and put it in the preheated oven at 200ºC.
7. Cook for 30-45 minutes, checking with a toothpick or other pointed utensil to see if it’s done. When it is
ready and reaches room temperature you can remove the sponge cake from the tray.
59
Recipe title Halo-Halo Category Dessert

2.5 Size 0.06
Price Costs
Shaved ice 250 grams 30 1000 grams 0.03 7.50
Evaporated milk 127 ml 34 360 ml 0.09 11.99
Sugar 4 grams 35 500 grams 0.07 0.28
Sweetened Saba 0.6 grams 10 20 grams 0.50 0.30
Sweetened sweet potatoes 0.6 grams 20 30 grams 0.67 0.40
Sweetened red munggo 0.6 grams 10 30 grams 0.33 0.20
Sweetened chickpeas 0.6 grams 30 50 grams 0.60 0.36
Fresh sweetened jack fruit 0.6 grams 50 200 grams 0.25 0.15
Coconut strips 0.6 grams 50 30 grams 1.67 1.00
Natata de coco 0.6 grams 62 340 grams 0.18 0.11
Sago 0.6 grams 71 500 grams 0.14 0.09
Leche flan 0.6 grams 100 100 grams 1.00 0.60
Ube jam 0.6 grams 108 340 grams 0.32 0.19
Procedure:
1. In a tall glass, add a teaspoon of each of your selected ingredients. Add sugar if you like.
2. Fill the glass with shaved ice up to the brim.
3. Drizzle with milk
4. Add the toppings of choice.
5. Serve with a long spoon to mix ('halo') and enjoy.
60
Recipe title Ensaymada Category Dessert

2.5 Size 0.93
Price Costs
Milk 240 ml 91 500 ml 0.18 43.68
Shortening 95.5 grams 80 500 grams 0.16 15.28
Active dry yeast 9 grams 48.50 125 grams 0.39 3.49
Egg yolk 2 pcs 24 2 pcs 12.00 24.00
Salt 5.7 grams 13 150 grams 0.09 0.49
Butter 58 grams 60 200 grams 0.30 17.40
Powdered sugar 60 grams 40 250 grams 0.16 9.60
Kraft cheese 106 grams 225 430 grams 0.52 55.47
Procedure:
1. In a mixing bowl, mix together milk, shortening, sugar and salt.
2. Add half of the flour and the bloomed yeast and mix for 3-5 minutes at medium speed until a paste-
like consistency is achieved.
3. Add the egg yolks and the rest of flour and mix for another 3 minutes. Add more flour if the mixture
is too liquid or too sticky but not too much.The dough is supposed to be sticky.
4. Scrape the sides while folding the dough in the middle of the bowl and then cover with kitchen towel.
Let it rest and rise in a warm place for 2-3 hours or until it doubled its size.
5. Scrape the sides of the bowl while tipping the sticky dough over to the thinly floured working
surface.
6. Roll the dough into a log and cut into 2. Roll each log again and cut into 2. Repeat this process until
you end up with 16 slices.
7. Using a rolling pin, roll a slice into a rectangle (about 8x4 inch) and brush the surface with softened
butter. Roll it from one end of the long side to the other end, creating a long, thin log then shape it into a
coil (spiral) with the end tucked under.
8. Place each coiled dough in a greased mold and let it rest in a warm place for about 30 minutes to 1
hour until it has risen to almost double its size.
9. Bake them in a preheated oven at 300°F /150°C for 20-25 minutes. Once baked let them cool down
for a few minutes before removing from molds.Then let them cool completely.
10. Meanwhile, prepare the buttercream by creaming ½ cup of softened butter and ½ cup powdered
sugar.
11. Using a knife or spoon, cover the top of the ensaymadas with buttercream and lastly with a generous
amount of grated cheese.
61
Recipe title Yema Category Dessert

2.5 Size 1.18
Price Costs
Egg yolk 3 pcs 36 6 pcs 12.00 36.00
Condensed milk 396.89 ml 88 780 ml 0.11 44.78
Unsalted Butter 42.52 grams 60 200 grams 0.30 12.76
Walnuts 37.5 grams 130 250 grams 0.52 19.50
Procedure:
1. Combine egg yolks and condensed milk. Mix well.
2. Add chopped walnuts. Whisk until well blended.
3. Melt butter in a cooking pot or pan. Pour the egg yolk mixture into the pan.
4. Continue to cook until the consistency becomes very thick to the point that it can easily form a shape
when molded. Transfer the mixture to a bowl. Let it cool down.
5. Cut the cellophane into 3x3 inch pieces. Scoop 1 tablespoons of mixture and place at the middle of the
cellophane.
6. Wrap the yema while molding to form a pyramid shape piece (note: watch the video for details).
Continue to wrap the yema until all the mixture are consumed. Then serve.
62
Recipe title Churros con chocolate Category Dessert

2.5 Size 0.39
Price Costs
Eggs 2 pcs 12 2 pcs 6.00 12.00
Vegetable oil 101 ml 63 500 ml 0.13 12.73
Baking powder 4.8 grams 18 59 grams 0.31 1.46
Milk 240 ml 104 1000 ml 0.10 24.96
Vanilla essence 8.67 ml 86 40 ml 2.15 18.64
Procedure:
The churros.
1. In a small saucepan, heat the water, salt, sugar, and butter. Meanwhile, in a bowl, sift the flour.
2. When water reaches a rolling boil, add the sifted flour and stir continually until you get a dough
and it unsticks from the sides.
3. Remove from heat and transfer the dough to a bowl. Let it cool for few minutes (but only for
few, it should still be warm).
4. Beat the eggs and add to the dough while stirring. Now transfer the dough into a piping bag
with a star nozzle.
5. Heat the oil in a deep frying pan until it reaches 360°F (180°C). Squeeze strips of dough into
the oil and fry, turning once, until golden brown. Do not overcrowd the pan.
6. When done, drain on paper towels. Mix sugar and cinnamon together and roll your churros in
this mixture.
The hot chocolate.
1. Dissolve the cornstarch in 1 cup of the milk. Set aside.
2. Place the remaining cup of the milk in a saucepan together with the chocolate.
3. Cook on a low heat, stirring continuously, until the chocolate has melted.
4. Add the cornstarch and milk mixture and whisk well.
5. Add the sugar. Cook for 5 minutes more, whisking, until the mixture has thickened. If it's not
smooth, whisk a little bit more.
6. Pour the hot chocolate into a cup or a bowl and dip your churros into it. Enjoy!
63
Recipe title Ube Halaya Category Dessert

2.5 Size 0.65
Price
Purple yam 453.59 grams 91 500 grams 0.18 82.55
Coconut milk 473.17 ml 115 800 ml 0.14 68.02
Granulated white sugar 150 grams 35 500 grams 0.07 10.50
Cheese 80 grams 56.50 160 grams 0.35 28.25
Procedure:
1. Pour the coconut milk in a cooking pot. Bring to a boil.
2. Once the coconut milk start to boil, add the sugar. Stir until the sugar dilutes completely.
3. Put-in the grated purple yam. Continue to cook while stirring (using low to medium heat) until the
texture gets thick. Note: It will take around 20 to 30 minutes. Please be patient.
4. Grease the llanera with cooking oil. Transfer the ube halaya to the greased llanera to mold it into
shape.
5. Let it cool down to room temperature. You can serve it immediately of place it in the refrigerator
(covered with cling sap).
6. Share and enjoy!
64
Recipe title Goxua Category Dessert

2.5 Size 1.08
Price Costs
Milk 236 ml 104 1000 ml 0.10 24.54
Cinnamon 2.6 grams 18 50 grams 0.36 0.94
Lemon 58 grams 25 58 grams 0.43 25.00
Unsalted butter 15 grams 60 200 grams 0.30 4.50
Egg 1 pc 12 1 pc 12.00 12.00
Whip cream 103 ml 282 250 ml 1.13 116.18
White sugar 50 grams 35 500 grams 0.07 3.50
Rum 10 ml 78 375 ml 0.21 2.08
Procedure:
1. Heat milk with lemon and cinnamon.
2. Mix cornstarch, sugar, reserved milk, and egg.
3. Combine hot milk with cornstarch mixture, heat until thick, then add butter and strain. Cool and
refrigerate.
4. Whip cream and sugar to stiff peaks, cover, and refrigerate.
5. Prepare liqueur by dissolving sugar in water, add rum, bring to boil, then remove from heat.
6. Layer whipped cream in bowls, dip ladyfingers in the liqueur, and place over the cream.
7. Add a layer of chilled custard over ladyfingers, sprinkle sugar, and caramelize with a torch or
caramelized sugar.
65
Recipe title Arroz con Leche Category Dessert

Portion Size Portion Cost Yield
215 35.14
2.5 Size 0.33
Price Costs
Grain rice 30 grams 15 250 grams 0.06 1.80
Water 59 ml 15 500 ml 0.03 1.77
Cinnamon stick 2.5 grams 69.35 12 grams 5.78 14.45
Milk 236 ml 104 1000 ml 0.10 24.54
Procedure:
1. Rinse the rice in some water to remove some of the starchiness (the water should start a little cloudy
then clear up).
2. Put the rice in a small pan with the water, cinnamon stick and strip of lemon zest. Place over a
medium-low heat and warm so the water simmers and is absorbed.
3. Add the milk, around ½ cup at a time to the rice and bring to a simmer but don't let it boil - reduce
the heat if needed. Cook, stirring gently relatively frequently, so it doesn't stick to the bottom of the
pan but also doesn't splash up the sides too much. Add more of the milk as the milk in the pan is
almost absorbed.
4. As the last of the milk is almost absorbed, check that the rice is cooked. If needed, add a splash more
milk. Let the rice absorb to a little drier-looking than you would want it then remove the heat.
5. Remove the cinnamon stick and strip of lemon zest then stir in the sugar so that it dissolves. If you
prefer it sweeter, you can add a little more.
6. Serve either warm or let it cool to serve chilled, in both cases with a sprinkle of cinnamon on top.
66
Recipe title Crema Catalana Category Dessert

2.5 Size 0.39
Price
Cornstarch 30 grams 28.50 200 grams 0.14 4.28
Milk 400 ml 104 1000 ml 0.10 41.60
Cinnamon stick 2.5 grams 69.35 12 grams 5.78 14.45
Egg yolk 6 pcs 12 6 pcs 2.00 12.00
White sugar 120 grams 35 500 grams 0.07 8.40
Strawberry 20 grams 109.50 125 grams 0.88 17.52
Procedure:
1. Heat the milk, citrus peels, and cinnamon stick until it begins to simmer, then remove it from the
heat.
2. Dissolve the cornstarch in a splash of water to make a slurry. Whisk the cornstarch slurry into the
egg yolk mixture.
3 Pour in a splash of the warm milk, whisking constantly.
4Get out your blowtorch (or a traditional iron rod like in Catalonia) and burn the sugar until
caramelized. Some people prefer a darker crust, others lighter -- it's up to you!
5 Serve alone or with fresh strawberry(and a strong café con leche of course!).
67
Fruit Shake
Recipe title Banana smoothie Category Smoothie

2.5 Size 0.33
Price Costs
Banana 250 grams 74 500 grams 0.15 37.00
Greek yogurt 50 ml 65 125 ml 0.52 26.00
Milk 50 ml 104 1000 ml 0.10 5.20
Ice cubes 10 grams 30.00 2000 grams 0.02 0.15
Procedure:
1. Place all ingredients in a blender. Blend until smooth, adding more milk if needed to reach desired
consistency.
2. Serve immediately.
68
Recipe title Watermelon smoothie Category Smoothie

2.5 Size 0.42
Price Costs
Watermelon 150 grams 60 1000 grams 0.06 9.00
Vanilla Greek Yogurt 50 ml 65 125 ml 0.52 26.00
Honey 10.6 ml 180 455 ml 0.40 4.19
Unsweetened almond 30 grams 162 250 grams 0.65 19.44
Mint leaves 5 grams 100 60 grams 1.67 8.33
Ice cube 10 grams 30.00 2000 grams 0.02 0.15
Procedure:
1. Place all of the ingredients in a high-powered blender: watermelon, yogurt, honey, water, and mint.
2. Blend until smooth, adding more water as needed if the smoothie is too thick.
3. Taste and add additional honey if you'd like the smoothie sweeter
4. Enjoy immediately, with an additional spring of mint or basil as desired.
69
Recipe title Blueberry smoothie Category Smoothie

2.5 Size 0.74
Price Costs
Apple juice 50 ml 95 1000 ml 0.10 4.75
Banana halved 15 grams 50 500 grams 0.10 1.50
Frozen blueberries 50 grams 375 400 grams 0.94 46.88
Vanilla Greek yogurt 20 ml 65 125 ml 0.52 10.40
Mint sprigs 10 grams 100 60 grams 1.67 16.67
Ice cube 10 grams 30.00 2000 grams 0.02 0.15
Procedure:
1. Place the apple juice, banana, blueberries and Greek yogurt in a blender.
2. Blend until completely smooth.
3. Pour into glasses and serve, topped with blueberries and mint if desired.
70
Recipe title Tropical Mango Smoothie Category Smoothie

2.5 Size 0.38
Price Costs
Ripe Mangoes 250 grams 25 1 grams 0.15 36.75
Coconut milk 20 ml 50 350 ml 0.14 2.86
Honey Greek yogurt 35 ml 65 125 ml 0.52 18.20
TB Agave nectar 15 ml 681.86 660 ml 1.03 15.50
Ice cubes 10 grams 30 2000 grams 0.02 0.15
Procedure:
1. Combine all ingredients in blender. Blend until desired consistency or smoothness is reached. Serve
immediately.
71
Recipe title Strawberry smoothie Category Smoothie

2.5 Size 0.58
Price Costs
Low Fat Milk 20 ml 107 1000 ml 0.11 2.14
Strawberry Greek 75 ml 65 125 ml
yogurt 0.52 39.00
Frozen Strawberries 80 grams 100 250 grams 0.40 32.00
Ice cube 10 grams 30 2000 grams 0.02 0.15
Procedure:
1. Place ingredients in blender in the order written.
2. Puree until smooth, adding a bit more milk or water if smoothie is too thick to blend. Taste, and add a bit
of honey if desired to sweeten.
72
Recipe title Avocado Shake Category Smoothie

2.5 Size 0.09
Price Costs
Avocado 100 grams 107 1000 grams 0.11 10.70
Evaporated Milk 59.14 ml 58.25 360 ml 0.16 9.57
Lemon juice 1.23 ml 25 58 ml 0.43 0.53
Procedure:
3. With a knife, halve avocados and remove pit. Using a spoon, scoop flesh and cut into cubes.
4. In a blender, combine avocados, milk, sugar, lemon juice, and ice. Process until smooth and blended.
Do in batches as needed to make processing easier.
5. Serve.
73
Recipe title Creamy Tomato Shake Category Smoothie

2.5 Size 0.11
Price Costs
Tomato 100 grams 46.58 350 grams 0.11 10.7
Evaporated Milk 60 ml 58.25 360 ml 0.16 9.57
Procedure:
1. In a blender, combine tomatoes, evaporated milk, and sugar and blend.
2. Add the ice cubes and blend.
3. Then Serve!
74
Recipe title Peanut Butter Banana Smoothie Category Smoothie

2.5 Size 0.41
Price Costs
Milk 70 ml 104 1000 ml 0.10 7.28
Peanut butter 90 grams 179.5 340 grams 0.53 47.51
Honey 25 ml 150 455 ml 0.33 8.24
Procedure:
1. Place bananas, milk, peanut butter, and ice cubes in a blender.
2. Blend until smooth, about 30 seconds
3. Serve and enjoy!
75
Recipe title Strawberry Chocolate Smoothie Category Smoothie

2.5 Size 0.47
Price Costs
Frozen strawberry 50 grams 100 250 grams 0.40 20.00
Chocolate syrup 29 ml 144.5 350 ml 0.41 11.97
Yogurt 100 ml 94 250 ml 0.38 37.60
Procedure:
1. In a blender, combine banana, strawberries, chocolate syrup, yogurt, and ice cubes.
2. Blend until smooth.
3. Drizzle a chocolate syrup in a glass and transfer the blended fruits and serve!
76
Recipe title Kiwi Smoothie Category Smoothie

2.5 Size 0.83
Price Costs
Kiwi 69 grams 332 300 grams 1.11 76.36
Medium banana 15 grams 25 250 grams 0.10 1.50
Pineapple 15 grams 20 250 grams 0.08 1.20
Spinach 15 grams 70 180 grams 0.39 5.83
Yogurt 15 ml 47 127 ml 0.37 5.55
Water 20 ml 15 500 ml 0.03 0.60
Honey 7.39 ml 184.50 320 ml 0.58 4.26
Procedure:
1. Add the kiwi, banana, pineapple, spinach, yogurt, honey, water and ice cube into the blender.
2. Blend until smooth.
3. Transfer in a glass and serve.
77
Soft Drinks
Recipe title Mt. Dew Category Soft Drinks

2.5 Size 0.09
Price Costs
Mt dew 330 ml 175 1980 ml 0.09 29.17
78
Recipe title Coke Category Soft Drinks

2.5 Size 0.07
Price Costs
Coke 320 ml 129.95 1920 ml 0.07 21.66
79
Recipe title Coke Zero Category Soft

Drinks
Mark up Factor 2.5 Cost Portion Size 0.11
WMC UM APC APQ Weight Unit Price Actual
Costs
Coke zero 325 ml 176.95 1950 ml 0.11 35.75
80
Recipe title Royal Category Soft Drinks

2.5 Size 0.09
Price Costs
Royal 320 ml 689.00 7680 ml 0.09 28.71
81
Recipe title Tropicana Category Soft Drinks

2.5 Size 0.05
Price Costs
Tropicana 320 ml 101.95 2000 ml 0.05 16.31
82
Recipe title Sprite Category Soft Drinks

2.5 Size 0.09
Price Costs
Sprite 325 ml 176.95 1950 ml 0.09 29.49
83
Recipe title Pepsi Category Soft Drinks

2.5 Size 0.19
Price Costs
Pepsi 330 ml 175.00 1980 ml 0.09 29.17
84
Coffee
Recipe title Barraquito Category Coffee

2.5 Size 0.36
Price Costs
Espresso 30 ml 89.50 220 ml 0.41 12.20
Condensed milk 15 ml 72.50 300 ml 0.24 3.63
Licor 43 15 ml 949 700 ml 1.36 20.34
Milk 60 ml 104 1000 ml 0.10 6.24
Procedure:
1. Pour 15-30 ml of sweetened condensed milk into the bottom of a glass.
2. Gently pour 15-30 ml of Licor 43 over the back of a spoon to layer it on top of the condensed milk.
3. Prepare 30 ml of espresso.
4. Slowly pour the hot espresso over the back of a spoon to create a distinct layer on top of the liqueur.
5. Froth 60 ml of milk using a milk frother or by heating and whisking until frothy.
6. Carefully spoon or pour the frothed milk on top of the espresso layer.
7. Add a small piece of lemon peel for garnish.
8. Sprinkle a pinch of ground cinnamon on top.
9. Then serve.
Recipe title Cortado Coffee Category Coffee

85

2.5 Size 0.22
Price Costs
Espresso 30 ml 89.50 220 ml 0.41 12.20
Milk 30 ml 104 1000 ml 0.10 3.12
Procedure:
1. Prepare a shot of espresso using an espresso machine.
2. Steam the milk until it is hot but not frothy. The milk should be smooth and velvety.
3. Pour the steamed milk into the espresso in a 1:1 ratio. The espresso and milk should be equal parts.
4. If desired, add sugar to taste and stir to combine.
5. Serve immediately in a small glass or cup. Enjoy your cortado!
86
Recipe title Iced Spanish Latte Category Coffee

Mark up Cost Portion
Factor 2.5 Size 0.16
Price Costs
Espresso 30 ml 89.50 220 ml 0.41 12.20
Condensed 30 ml 72.50 300 ml
milk 0.24 7.25
Cold milk 120 ml 104 1000 ml 0.10 12.48
Ice cubes 29.5 grams 30 2000 grams 0.02 0.44
Procedure:
1. Brew a shot of espresso using an espresso machine. Allow it to cool slightly.
2. In a glass, add the sweetened condensed milk.
3. Pour the brewed espresso into the glass and mix well to combine.
4. Add 120 ml of cold milk to the glass and stir to combine with the espresso and condensed milk
mixture.
5. Fill the glass with ice cubes.
6. If desired, add a dash of cinnamon or a few drops of vanilla extract for extra flavor.
7. Stir well and serve immediately. Enjoy your iced Spanish latte!
87
Recipe title Spanish Carajillo Category Coffee

2.5 Size 0.30
Price Costs
Espresso 30 ml 89.5 220 ml 0.41 12.20
Licor 43 30 ml 76.5 375 ml 0.20 6.12
Sugar 8.4 grams 35 500 grams 0.07 0.59
Procedure:
1. Brew a shot (30 ml) of espresso using an espresso machine.
2. In a small heatproof glass, combine the hot espresso with 30 ml of brandy, rum, or Licor 43.
3. Add teaspoons of sugar to the mixture and stir until dissolved.
4. For extra flavor, add a strip of lemon peel and a cinnamon stick to the glass.
5. Serve while still hot. Enjoy!
88
Recipe title Cafe con Leche Category Coffee

(Coffee with milk)
2.5 Size 0.14
Price Costs
Espresso 30 ml 89.50 220 ml 0.41 12.20
Milk 150 ml 104 1000 ml 0.10 15.60
Procedure:
1. Brew a shot of espresso using an espresso machine.
2. Heat 150 ml of milk in a small saucepan over medium heat until it is steaming hot. Be careful not to
boil the milk.
3. Pour the hot espresso into a cup.
4. Add the steamed milk to the espresso, adjusting to your taste preference for coffee strength.
5. Add sugar to taste and stir until dissolved.
6. Serve and enjoy!
89
Recipe title Manchado Category Coffee

(Stained Milk)
2.5 Size 0.15
Price Costs
Espresso 30 ml 89.50 220 ml 0.41 12.20
Milk 120 ml 104 1000 ml 0.10 12.48
Procedure:
2. Heat 120 ml of milk in a small saucepan over medium heat until it is hot but not boiling.
3. Pour the hot espresso into a cup.
4. Add the hot milk to the espresso.
5. Add sugar to taste and stir until dissolved.
6. Serve and enjoy!
90
Recipe title Cafe Bombon Category Coffee

(Chocolate Candy Coffee)
2.5 Size 0.32
Price Costs
Espresso 30 ml 89.50 220 ml 0.41 12.20
Condensed milk 30 ml 72.50 300 ml 0.24 7.25
Procedure:
2. In a small saucepan or microwave-safe bowl, heat 30 ml of sweetened condensed milk until it is
warm and pourable.
3. Pour the sweetened condensed milk into a clear glass or cup.
4. Slowly pour the espresso over the back of a spoon into the glass, creating a distinct layer on top of
the milk. This helps to maintain the visual appeal of the drink.
5. Serve and enjoy.
91
Recipe title Cafe con Hielo Category Coffee

(Coffee with Ice)
2.5 Size 0.14
Price Costs
Espresso 30 ml 89.50 220 ml 0.41 12.20
Ice cubes 50 grams 30 2000 ml 0.02 0.75
Procedure:
2. Add sugar to taste to the hot espresso and stir until dissolved. This step ensures that the sugar is well
incorporated into the drink.
3. Fill a tall glass with ice cubes.
4. Pour the hot espresso directly over the ice cubes in the glass. This will let the ice cool down the
coffee quickly.
5. Stir briefly to combine the coffee and ice.
6. Serve and enjoy the refreshing café con hielo!
92
Recipe title Dalgona Coffee Category Coffee

2.5 Size 0.12
Price Costs
Instant coffee 20 ml 20.05 25 grams 0.80 16.04
Hot water 30 ml 15 500 ml 0.03 0.90
Sugar 25 ml 35 500 ml 0.07 1.75
Milk 240 ml 104 1000 ml 0.10 24.96
Ice cubes 50 grams 30 2000 grams 0.02 0.75
Procedure:
1. In a mixing bowl, combine the instant coffee, hot water, and sugar in a 1:1:1 ratio (2 tablespoons each).
You can adjust the amount of sugar based on your preference for sweetness.
2. Using a hand mixer, stand mixer, or whisk, whip the mixture vigorously until it becomes thick, and creamy,
and forms stiff peaks. This can take about 2-5 minutes depending on your method and tools. The whipped
coffee mixture should hold its shape when you lift the whisk.
3. Pour the milk into a glass or mug. You can use hot or cold milk depending on your preference.
4. Spoon the whipped coffee mixture on top of the milk in the glass. You can spoon it neatly or swirl it for a
marbled effect.
5. Add ice cubes. Stir the whipped coffee into the milk before drinking to combine the flavors.
6. Serve and enjoy.
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Recipe title Barako Coffee Category Coffee

2.5 Size 0.07
Price Costs
Barako Coffee beans 10 grams 260 250 grams1.04 10.40
Water 240 ml 15 500 ml 0.03 7.20
Sugar 25 grams 35 500 grams0.07 1.75
Procedure:
1. Measure out 2 tablespoons of ground Barako coffee beans. The grind should be medium-coarse for
best results.
2. Heat water in a kettle or saucepan. The amount of water depends on how strong you want your
coffee.
3. Add the ground Barako coffee directly into the boiling water.
4. Let it boil for about 2-3 minutes. Stir occasionally.
5. Remove from heat and let it steep for an additional 2-3 minutes.
6. Strain the coffee using a fine mesh sieve or a cloth filter to remove the grounds.
7. Serve hot and enjoy with sugar to taste.
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Section IV
MARKETING ASPECT
In this section it tackles about its marketing aspect on how it would reach its
target market. As well as creating a marketing strategy to convey its customers to try its
product and services. Creating a marketing strategy helps the business in attracting target
and potential customers to try out their products and services offered in the market. And
in this section it also identifies the customer’s needs and wants in order to provide them
the satisfaction they need in this way by giving the customers the satisfaction they need
that would build a strong relationship between the business and the customers.
Objectives
1. Strengthen brand positioning
2. Training the staffs to continually provide exceptional service to customers
3. Collaborate with local suppliers
4. Enhance customer engagement
Market descriptions
Javellesa Culinaria, located in the vibrant city of Bacolod, is a warm and inviting
dining establishment that caters to families, students, and professionals alike. The
extensive menu showcases a delightful fusion of Spanish and Filipino culinary traditions,
ensuring a diverse range of options to satisfy various palates and dietary preferences. This
makes it an ideal choice for casual gatherings, family outings, as well as formal business
meetings.
Goals
By 2030, Javellesa Culinaria aims to be the top dining destination in Bacolod
City, known for consistently excellent food, innovative menus, and exceptional service.
The restaurant will focus on menu innovation, improved marketing, operational
excellence, and employee training to achieve this goal. Additionally, Javellesa Culinaria
plans to strengthen its relationship with patrons and become a key player in Bacolod
City's culinary scene through partnerships and community activities.
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Table 2
SWOT Analysis of Marketing Aspect
STRENGTHS WEAKNESSES
1. Well-trained and skilled employees 1. Poor marketing strategy
2. Strong brand identity 2. Company cash flows
3. Flexible and adoptable employees 3. Limited staff
OPPURTUNITIES THREATS
1. More investor 1. Intense competition
2. On trend business 2. Changing consumer preferences
3. Good for expansion 3. Economic downturns
PROPOSED POTENTIAL CUSTOMERS
Entrepreneurs. This was the first potential customers of Javellesa Culinaria.

Javellesa Culinaria also targeting an entrepreneur who wants to dine-in as a group or
doing a business meeting. Since some entrepreneurs are doing their business in a
restaurant or coffee shop.
Tourists. This was the second potential customers of Javellesa Culinaria. Since
the location of the restaurant is at the center of Bacolod City it is a great opportunity for
the business to attract these customers since it is very accessible to all.
DEMAND GENERATORS
The latest population of Bacolod City is estimated to 600,000 or half a million
which is approximately 25% of the total population of Negros Occidental. The business is
near the school, BPO company, banks, department store, grocery store, central market,
malls, and church. It is near from all the essential needs of the citizens of Bacolod. This is
an opportunity to gain potential customers from all those establishments.
Figure 1. Distribution of Survey Questionnaire in accordance of Sex
Out of 100 respondents 44 participants answered male and 56 participants answered

female.
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Figure 2. Distribution of Survey Questionnaire in accordance of Marital Status

The overall survey for marital status consists of 59 singles, 30 married, and 11
live-in. This are the answers out of the 100 respondents.
Figure 3. Distribution of Survey Questionnaire in accordance of Employment Status

Out of 100 respondents, 82 answered as employed from the survey, 1 answered as
unemployed, also 1 answered as a part-timer, 11 answered as self-employed, and 3
answered as retired, and lastly 2 answered as probationary.
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Figure 4.Distribution of Survey Questionnaire in accordance of Occupation

From the survey questionnaire in the occupation question, 4 respondents
answered that they are working in an agriculture field, 8 in finance, 3 in utilities, 7
answered as licensed professionals, 6 answered as health workers, 1 in information
service, 23 answered as a customer service representative, 5 in food and hotel service, 14
answered as government employees, and lastly 29 answered in others
Figure 5.Distribution of Survey Questionnaire in accordance of Educational Attainment

The educational attainment are tallied as 6 respondents answered as high school,
16 respondents answered as senior high school, 11 in technical vocational, 24
respondents are bachelors graduate, 8 respondents are mastered degree holder, 33 are
post-graduate, and 1 participant answered in others.
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Figure 6. If there’s a Spanish-Filipino cuisine type of restaurant established here how

often will you dine-in?
In question 1 it states “if there’s a Spanish-Filipino cuisine type of restaurant
established here how often will you dine-in?” 56 respondents answered once a week, 19
respondents answered in twice a week, while 2 respondents answered in thrice a week,
and 22 respondents answered once a month, and lastly 1 respondent answered others.
Figure 7. How long does it take you, when you dine-in?

In question 2 it questions the respondents if “how long does it take you, when you
dine-in?” The 59 respondents answered 2 hours, while 35 respondents answered 3 hours,
and 5 respondents answered 4 hours, and lastly the 1 respondent answered others.
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Figure 8.How often do you typically dine-in a week?

In question 3 it asked the respondents “How often do you typically dine-in a
week?” 3 respondents answered daily, 51 respondents answered 1-3 time a week, wile 11
respondents choose 4-5 time a week and lastly 35 respondents chooses rarely.
Figure 9.What type of dining experience do you prefer?

Question 4 is “what type of dining experience do you prefer?” And 60
respondents answered casual dining, while 15 respondents answered 15, and 19
respondents answered fast-food, and lastly 6 respondents chooses buffet.
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Figure 10.What are the reason why you are eating in a restaurant?
Question 5 is “What are the reason why you are eating in a restaurant?” 76
respondents answered family gathering, while 13 respondents chooses birthday, 1
respondent in anniversary, 1 respondent answered in business meeting, 4 respondents in
exploring new different cuisine, and lastly 5 respondents answered cravings.
Figure 11 If you dine in a restaurant,, how many are you?

Question 6 is “If you dine in a restaurant,, how many are you?” 42 respondents
answered 2-3 persons, while 50 respondents chooses 4-5 persons, and lastly 8
respondents answered 6 and above.
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Figure 12.Who is usually your companion in dining in a restaurant?

Question 7 is “Who is usually your companion in dining in a restaurant?” Out of
100 respondents 81 respondents chooses family, while 14 respondents answered friends,
the 1 respondent chooses colleagues, and the 3 respondents answered partners. And
lastly the remaining 1 respondent chooses co-workers.
Figure 13.How much are you willing to spend dining in a restaurant?

Question 8 is “How much are you willing to spend dining in a restaurant?” The 17
respondents answered below 500 pesos, while the 36 respondents chooses 500-700 pesos,
and the 20 respondents answered 750-900 pesos, and 26 respondents chooses 950-1000
pesos. And lastly the 1 respondent chooses others.
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Figure 14.What factors are you looking when dining in a restaurant?

Question 9 is “What factors are you looking when dining in a restaurant?”Out of
100 respondents 17 responders answered multiple choices on the menu, while the 70
respondents answered quality of food, the 3 respondents answered quality of service, 7
respondents answered menu pricing and lastly the 3 respondents chooses accessible
location.
Figure 15.What facilities do you prefer in a restaurant?

Question 10 is a question of “What facilities do you prefer in a restaurant?”. The
67 respondents answered Wifi availability, the 25 respondents chooses outdoor setting,
the 5 respondents answered private dining room, and lastly the 3 respondents answered
parking area.
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Figure 16. What type of ambiance are you looking in in a restaurant?

Question 11 is “What type of ambiance are you looking in in a restaurant?”. The
45 respondents answered cozy, while the 26 respondents chooses warm, the other 26
respondents answered casual, and lastly the 3 respondents chooses elegant.
Figure 17. What time do you prefer when dining in a restaurant?

Question 12 is “What time do you prefer when dining in a restaurant?”. Out of
100 respondents 6 responders answered breakfast, while 38 participants chooses lunch,
the other 55 respondents answered dinner, and lastly the 1 respondent chooses snacks.
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Figure 18. Rank the following choices on what do you prefer when acquiring about the
product and services offered by Javellesa Culinaria? (5 is the highest 1 is the lowest).
Question 13 is “Rank the following choices on what do you prefer when acquiring
about the product and services offered by Javellesa Culinaria? 5 is the highest 1 is the
lowest.” The responders chooses pricing as the highest with the total rank with a total of
383 votes, while the telephone is the lowest in rank with a total of 215 votes, the second
to the highest rank is the take-out with a total of 325 votes, while the third on the highest
rank is Facebook with a total of 317 votes, and the second lowest rank is website with a
total of 260 votes.
Figure 19. Ranking the factor that you consider in a restaurant. (1 is the lowest 7 is the
highest).
Question 14 is “Ranking the factor that you consider in a restaurant. (1 is the
lowest 7 is the highest). The highest on the rank is the food quality with a total of 575
votes, while in the second highest rank is the service with a total votes of 487 votes, the
third highest rank is the pricing with a total votes of 477, while on the fourth spot is menu
variety with a total of 438, and the last three lowest rank is the location with a total of 322
votes, ambiance with a total of 296 votes, and the lowest is the theme with a total votes of
203.
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Figure 20. What marketing strategies would be most effective in enticing you to try a new
restaurant with a fusion of Filipino-Spanish cuisine? (Select as many as you like).
Question 15 is “What marketing strategies would be most effective in enticing
you to try a new restaurant with a fusion of Filipino-Spanish cuisine? (Select as many as
you like)”. Out of 100 respondents 55 respondents answered social media advertisement,
while 37 respondents chooses word of mouth referrals, and lastly the 8 respondents
answered print advertisement (flyer, brochure, signage, and tarpaulin).
Figure 21. What factors motivates you to choose Javellesa Culinaria over the fusion
restaurants in the area? (Select all that applies).
The question 16 is “What factors motivates you to choose Javellesa Culinaria over
the fusion restaurants in the area? (Select all that applies)”. The 100 respondents already
answered and base on their response. The 53 respondents chooses authenticity of Spanish
cuisine, while 33 respondents chooses unique menu offerings, and the 11 respondents
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answered accessible location, while 2 respondents choose competitive pricing, and last is
the 1 respondent that chooses ambiance and atmosphere.
Figure 22. What mode of transport do you use when dining in?
The question 17 is “What mode of transport do you use when dining in?”. the 100
respondents answers are different, the 53 respondents answered they are using a public
vehicle, while the 33 respondents answers their using a private vehicle and the 14
respondent remaining answers motorcycle.
Figure 23. What is your preference when ordering a food and beverage in a restaurant?
Question 18 is “What is your preference when ordering a food and beverage in a
restaurant? The 100 respondents answered and the 15 respondents choose reservation
when ordering food and beverage in a restaurant, while 14 respondents choose take-out,
and lastly the 71 respondents preferred to walk-in.
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Figure 24. What type of restaurant do you prefer?

The question 19 is about “What type of restaurant do you prefer?”Out of 100
respondents the 42 responds by choosing live music, and the 57 preferred to just have
background music, while the remaining 1 respondent prefers to have a television as an
entertainment.
Figure 25. When making a payment at a restaurant, what type of payment do you prefer?
The question 20 is “When making a payment at a restaurant, what type of
payment do you prefer?”The 100 respondents answers are. 90 respondents or the majority
has chosen cash as a mode of payment, on the other hand 4 respondents prefers to pay
through debit card, while the remaining 6 respondents answered they prefer to use credit
card as a mode of payment.
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Menu Selection
Figure 26
Out of 100 respondents in each food category 94 respondents are in favored to
price the lumpia shanghai below 200, 2 respondents answered it should be priced above
200, while the remaining 4 did not answer. While the beef empanada 96 respondents
answered below 200, 1 respondent answered above 200, while the remaining 3
respondents left it blank. In ukoy-ukoy 92 respondents preferred it should be priced
below 200, 2 respondents choose it should be above 200, while the 6 respondents did not
answer. In the selection of crispy tenga, 81 respondents prefers it should be below 200,
10 respondents answered above 200, while the remaining 9 respondents did not answer.
In simple patatas brava 82 respondents chooses it should be price below 200 while 5
respondents answered above 200 the remaining 13 respondents did not choose. In tomato
butter bean dip 71 respondents preferred it should be prices below 200, 3 respondents
choose it should be priced above 200, the 26 respondents did not answer. In the selection
of tortilla española 70 answered below 200, 9 respondents preferred above 200, the 21
respondents did not choose any of the choices. In morcon 68 respondents preferred below
200, 7 preferred above 200, while the remaining 25 did not answer. The avocado and tuna
tapas selection the 79 respondents answered below 200, while the 9 respondents preferred
above 200, the 12 respondents left it empty. And last the espinacas con garbanzos
selection, 80 respondents answered below 200, 9 respondents answered above 200, while
the 11 respondents left it empty.
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Figure 27
In the soup category the first is pamplina, 74 respondents answered it should be
below 200, 4 respondents said it should be above 200, the remaining 22 did not answer.
In the cocido selection of price 76 respondents preferred below 200, 5 answered above
200, the 19 respondents left it empty. The sopa de ajo result is 90 respondents choose
below 200, 3 respondents answered above 200, the 7 respondents remaining did not
answer any of the choices. 80 respondents preferred salmorejo should be priced below
200, 7 answered above 200, and there are 213 respondents who did not answer. In
Ajoblanco selection 82 respondents answered below 200, 5 respondents choose above
200, the 13 respondents left did not answer. In chicken sopas 79 respondent it should be
below 200, 12 preferred above 200, and there are 9 respondents who did not answer any
of the choices. In sinigang pricing 70 respondents preferred below 200, 20 answered
above 200, 10 respondents left it blank. In Molo soup there are 80 respondents that
choose below 200, 11 respondents in above 200, and 9 did not answer. The chicken tinola
pricing result is 57 respondents answered below 200, 33 respondents preferred above
200, the remaining 10 left it empty. Last is the bulalo in which 56 respondents preferred it
to be priced below 200, 33 are in favor of above 200, and 11 respondents did not answer.
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Figure 28
The selection of price in ensalada de cangrejo is 85 respondents preferred it to be
priced below 300, 2 respondents answered above 300, while 13 respondents did not
answer any of the choices. The Summer Spanish salad pricing is 81 respondents
answered below 300, 4 respondents answered above 300, 15 respondents preferred not to
answer. The prices for Simple Spanish green salad is 80 respondents preferred 300 below
should be the price, but the 5 respondents answered above 300, the remaining 15 choose
not to answer. In ensalada rusa, 87 respondents answered below 300, 6 respondents
answered above 300, 7 preferred not to answer. In pipirrana 61 respondents are in favor
of below 300, 10 preferred above 300, while the 29 respondents reaming did not answer.
In ensaladang talong 85 respondents preferred below 300, 5 respondents answered above
300, 10 did not answer any of the choices. In ensaladang lato 84 respondents are in favor
of below 300, but there are 5 respondents that choose above 300, the remaining 11
preferred not to answer. In ampalaya salad the selection of price are 83 respondents
answered below 300, 4 respondents answered above 300, 13 respondents did not answer.
In Pinoy chili tuna salad 77 chooses below 300, 12 answered above 300, while there are
11 who did not answer any of the choices. And last is ensaladang mangga, 85 of the
respondents preferred it to be price below 300, while 4 respondents answered above 300,
and 11 respondents left it empty.
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Figure 29
In the selection of prices in main dish first is the tortilla de patata in which 65
respondents answered it should be price below 500, but 21 respondents answered above
500, while 14 respondents prefer not to answer. In corquetas de jamon 62 respondents
answered below 500, while 33 respondents are in favor of above 500, and there are 5
respondents who did not answer. In Spanish pork secreto 56 respondents answered below
500, 40 preferred above 500, while 4 respondents left it blank. In Spanish style spicy
salmon, 48 respondents answered below 500, while 46 answered above 500, the
remaining 6 preferred not to answer. In pollo al ajillo 54 respondents answered below
500, 37 answered above 500, while 9 respondents did not answer. In chicken adobo 69
respondents are in favor of below 500, while the 29 respondents preferred above 500, the
9 respondents left did not answer. While in kare-kare 72 respondents prefers below 500,
while the 22 respondents answered above 500, and the 6 left it empty. In Caldereta
selection 68 respondents answered below 500, while 21 preferred above 500, the
remaining 11 did not choose any of the choices. The result of Bicol express are 73
respondents are in favor below 500, the 18 respondents preferred above 500, the
remaining 9 did not answer. In bagnet kare-kare 73 respondents are in favor of below
500, while the 18 respondents choose above 500, the 9 respondents left choose not to
answer.
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Figure 30
The selection of prices in churros con chocolate results to, 93 respondents
answered that the churros con chocolate should be priced below 500, 4 respondents
answered above 500, the remaining 3 respondents did not answer. In Spanish sponge
cake 89 respondents are in favor of pricing the cake below 500, while 4 answered above
500, while 4 preferred not to answer. In crema catalana 87 respondents answered below
500, 4 respondents prefers above 500, while 9 respondents did not answer. In arroz con
leche, 67 respondents are in favor of below 500, 5 respondents answered above 500, and
28 respondents choose not to answer. In goxua pricing 75 respondents preferred below
500, 4 respondents choose above 500, the remaining 21 left it blank. In halo-halo 89
respondents are in favor of below 500, 3 answered above 500, while the 8 respondents
left did not answer. In leche flan pricing selection, 91 respondents answered below 500,
while 5 respondents choose above 500, the 4 respondents remaining choose not to
answer. In ensaymada 86 respondents prefers below 500, while 4 respondents prefers
above 500, the remaining 10 choose not to answer. In yema pricing selection 86
respondents answered below 500, 3 respondents answered above 500, the 11 did not
choose any of the choices. Lastly in ube halaya 87 respondents answered below 500,
while4 respondents answered above 500, the remaining 9 respondents left it empty.
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Figure 31
In fruit shake selection the first on the selection is banana smoothie and the result
is, 84 respondents choose below 200, 1 respondent answered above 200, while 15
respondents preferred not to answer. In watermelon smoothie 88 respondents answered
below 200, 2 respondents answered above 200, while 10 respondents, and did not answer.
In blueberry smoothie 84 respondents are in favor of below 200, 6 respondents choose
above 200, 10 respondents choose not to answer. In tropical mango smoothie 87
respondents answered below 200, 4 respondents answered above 200, while the 9
respondents left it black. In strawberry smoothie 87 respondents answered below 200, 3
respondents choose above 200, 10 respondents preferred not to answer. In kiwi smoothie
77 choose below 200, while 2 respondents choose above 200, and 21 respondents did not
answer. In avocado shake 83 respondents are in favor of below 200, 2 respondents
answered above 200, while 15 choose not to answer. In creamy tomato shake, 59
respondents answered below 200, while 2 respondents choose above 200, the 39
respondents did not choose any of the choices. In peanut butter banana smoothie, 56
respondents answered below 200, 3 respondents answered above 200, and 41 respondents
preferred not to answer. And lastly strawberry chocolate smoothie in which 72 of the
respondents choose below 200, while 4 respondents choose above 200, and the 24
respondents did not answer.
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Figure 32
In selection of prices in soft drinks the mt. Dew have a result of 93 respondents
that chooses below 100, while there are 7 respondents who did not answer. In coke, 94
respondents preferred it to be priced below 100, but there are 6 respondents who did not
answer. In coke zero, 90 respondents choose below 100, and there are 1 respondents who
choose above 100, and there are 9 respondents who prefer not to answer. In royal there
are 89 respondents who choose below 100, while 1 respondent choose above 100, and
there are 10 respondents who prefer not to answer. In tropicana juice 87 respondents
answered below 100, while 2 respondents answered above 100, and there are 11
respondents who choose not to answer. In sprite 86 respondents choose below 100 while
14 respondents did not answer. Lastly in pepsi 86 respondents answered below 100,
while 14 preferred not to answer
Figure 33
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In coffee selection of prices the barraquito results are 82 respondents choose

below 200, while 2 respondents choose above 200, and the 16 respondents left did not
answer. In cortado coffee 87 respondents answered below 200, while 2 respondents
answer above 200, and the remaining 11 choose not to answer. In Iced Spanish latte 87
respondents choose below 200, while 5 respondents choose above 200 and 8 respondents
prefer not to answer. In Spanish carajillo 87 respondents answered below 200, while 4
answered above 200, and 9 respondents did not answer. In cafe con leche 74 respondents
answered below 200, while 4 respondents answered above 200 and the remaining 22 did
not choose. In manchado 73 answered below 200, I respondent in above 200, and 26
respondents did not answer. In cafe bombon 66 respondents answered below 200, 2
respondents answered in above 200, while 32 respondents prefer not to answer. In cafe
con hielo 68 respondents answered below 200, while 1 respondent answered above 200
and 31 respondents did not answer. In dalgona coffee 73 respondents choose below 200,
1 respondent in above 200, while 26 respondents choose not to answer. And last is the
barako coffee in which 88 respondents are in favor of below 200, while 1 respondent
choose above 200, and the remaining 11 choose not to answer
Here's the list of suppliers needed to establish the business and make it a reality.
Table 3
Supplier of Javellesa Culinaria
AMENITIES FOOD BEVERAGE
Mandaue Foam MCR Bles Food Training Coca-Cola Bottlers
Co. Philippines
Amjolce Fine fur Interior Island Merchants Philippines Spring Water
Corporation Resources INC.
Nelson’s Furniture CGM Corporation Bacolod Coffee Distribution
Unitop Bacolod Libertad Market Pepz Beverage Trading
Demand and Supply Analysis

Analyzing the demand and supply analysis of Javellesa Culinaria is crucial in
order to have a successful business. In terms of demand analysis, the restaurant should
prioritize and understand the customers preference such as taste preference and trends in
the food industry. The restaurant should maintain its affordable price for the customer to
keep on coming back to build customers loyalty, and also strengthening its marketing
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advertisement to be effective in attracting customers. Also the competitive landscape can

affect the demand that’s why it is important for Javellesa Culinaria to understand its
competitors strengths and weakness and what they offer to know what strategies should
Javellesa Culinaria will implement. In terms of supply analysis it is important for
Javellesa Culinaria to have a sufficient supply of ingredients for the business in order to
provide its products but if there’s supply but still ensuring the quality of product. And
lastly offer specials to maximize the use of the ingredients the restaurant has on hand to
keep up with the supply shortage.
The Direct competitors of Javellesa Culinaria are Competitor A, Competitor B,
and Competitor C, which offers a variety of Spanish and Filipino cuisine. Competitor A
is known for its delicious food in a competitive pricing. Some of the dishes you can find
in their menu are tapas, soups and salads, pasta, pizza, and more. While Competitor B
also offers a Spanish foods like tapas, ensalada, sopas, pasta, cochinillo, paella, and more.
While competitor C are offering Filipino cuisine like sisig, spareribs, adobo flakes,
buffalo chicken, and more
Table 4
SWOT Analysis of Direct Competitors
Direct Strengths Weakness Opportunity Threat
Competitors
Competitor A 1. Accessible 1. Far from the city. 1. Train staff to 1. Risk of
location. 2. Some staffs is not learn the menu negative
2. Competitive knowledgeable about offered. feedback.
pricing. the menu. 2. Develop the 2. Changing
3. Comforting 3. Boring interior interior design to customers
place and design. make it more preferences
accommodating appealing. that requires
staff. to adaptation.
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Competitor B 1. Has a well 1. Slow service. 1. Address the 1. Negative

established 2. Poor delivery issue of slow online
brand already. service. service. reviews.
2. Accommodati 3. Poor 2. Improve the 2. Shortage of
ng staff and communication skill. delivery schedule. seasonal
excellent 3. Improve ingredients.
service. communication 3. Price
3. Affordable skill by having a increase due
price. seminar on how to to inflation.
be effective.
Competitor C 1. Strong 1. Small dining space 1. Renovate the 1. Intense

branding name. for customers. dining area to competition
2. Excellent and 2. Lack of parking accommodate in the
affordable price space. more customers. industry.
of food. 2. Consider adding 2. Pricing
3. Welcoming a parking space for competition.
staff. customers. 3. Changing
customer
preference.
While the indirect competitors of Javellesa Culinaria are Competitor A,

Competitor B, Competitor C. Competitor A focuses on Japanese cuisines and it offers
sushi, sashimi, donburi, and more. While competitor B is an Italian cuisine that offers
antipasto, pizza, pastas, and more. Lastly Competitor C offers a Indian cuisine like
biryani, curries, and other Indian dishes.
Table 5
SWOT Analysis of Indirect Competitors
Indirect Strengths Weakness Opportunities Threat
Competitors
Competitor A 1. Strong brand 1. Slow service 1. Improve the 1. Changing
name. 2. Staff not service to meet customer
2. Excellent knowledgeable in customers needs. preference.
quality of food terms of menu. 2. Location is 2. Strong
and service. situated in one of competition.
3. Accessible the major street in
location. Bacolod.
Competitor B 1. Situated 1. Not budget 1. Collaboration 1. Strong
inside a mall. friendly. with local supplier competition.
2. Wide range 2. Limited seating 2. Space 2. Changing
of menu capacity. expansion. customer
selection 3. Attract potential preference.
3. Delicious customers. 3. Seasonal
food and Fluctuations.
excellent
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service.
Competitor C 1. Delicious 1. Limited 1. Online presence 1. Fierce
food in an parking space. and delivery competition
affordable 2. Limited staff services. around the
price. 2. Hire additional area.
2. Accessible employee. 2. Supply
Location. shortage.
COMPETITIVE ANALYSIS
Table 6
Competitive Analysis of Direct Competitors
Direct Competitors Products Number of Years of Location
Operation
Quedan Lechon kawali 7 years Paseo Verde, Lacson Street Unit
Tortilla de patatas 10-11, Bacolod, Negros Occidental
6116 Philippines
Azucarera Paella 7 years C. L. Montelibano Avenue,
Croquettas De Jamon Bacolod, Negros Occidental 6100
Philippines.
21 restaurant Batchoy 13 years Lacson St, Bacolod, Negros
Crispy pata Occidental 6100 Philippines
Table 7
Competitive Analysis of Indirect Competitors
Indirect Competitor Products Number of Years of Location
Operation
L'Kaisei Chicken Teriyaki 10 years 9th Lacson Street Lourdes
Pork Tonkatsu C. Building, Bacolod,
Negros Occidental 6100
Philippines.
Italliani's Homemade Meatballs 28n years Ground Level, North Wing
Expansion, SM City
Bacolod, 062 Poblacion,
Reclamation Area, Bacolod,
Negros Occidental
Indian food Bacolod Chicken biryani 3 years Brgy Villamonte, BS
Chicken Masala Aquino drive.
Buttered chicken
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Table 8
Comparative pricing of Direct Competitors
Product Competitor A Competitor B Competitor C Javellesa Culinaria
(APPETIZERS)
Lumpia shanghai 136.485
Beef empanada 153.947
Simple patatas bravas 180 99.369
Tomato Butter Bean Dip 88.058
Avocado tuna tapas 176.434
Morcon 221.028
Ukoy-ukoy 180.483
Espinacas con Garbanzos 104.249
Tortilla Española 245.882
Crispy tenga (crispy pork ears) 150.691
(SALAD )
Ensalada de Cangrejo 283.255
Pipirrana 325.754
Summer Spanish Salad 252.704
Simple Spanish Green Salad 335.839
Ensalada rusa 143.172
(Spanish Potato Salad)
Ensaladang talong 245.511
(Eggplant Salad)
Ensaladang lato 46.960
Ampalaya salad 60.985
Pinoy chili tuna salad 107.609
Ensaladang mangga 325.754
(SOUP)
Bulalo 397.225
Chicken tinola 218.024
Molo soup 283.896
Ajoblanco (Chilled Garlic and 360.374
Almond Soup)
Salmorejo (Chilled Tomato Soup) 156.566
Sopa de Ajo (Garlic Soup) 480 410 96.547
Sinigang 175.790
Chicken Sopas 175.790
Cocido 358.411
Pamplina 380.492
(MAIN DISH )
Tortilla de patata 143.632
Croquetas de jamon 135 281.730
Spanish pork secreto 614.441
Spanish style spicy salmon 265.134
Pollo al ajillo (garlic chicken) 124.182
Chicken adobo 260 154.079
Kare –kare 638.627
Caldereta 357.098
121
Bicol express 128.657

Bagnet kare - kare 549.676
(DESSERT)
Churros con chocolate 110.534
Spanish sponge cake 281.841
Cream catalana (Spanish cream 154.054
brulee)
Arroz con leche (rice with milk) 87.860
Goxua (basque cream) 160.787
Halo – halo 57.924
Leche flan 90 251.538
Ensaymada 124.071
Yema 56.517
Ube halaya (purple yam Jam ) 118.717
(FRUIT SHAKE)
Banana smoothie 170.875
Watermelon smoothie 100 167.792
Blueberry smoothie 200.854
Tropical mango smoothie 183.635
Strawberry smoothie 185.725
Kiwi smoothie 238.638
Avocado shake 54.998
Creamy tomato shake 53.675
Peanut butter banana smoothie 182.966
Strawberry chocolate smoothie 194.307
(SOFT DRINKS)
Mt.dew 55.781
Coke 60 56.484
Coke zero 60 56.484
Royal 60 58.906
Tropicana juice 43.281
Sprite 60 58.906
Pepsi 57.955
(COFFEE)
Baraquito 55.781
Cortado coffee 56.484
Iced Spanish latte 56.484
Spanish carajillo 58.906
Café con leche 43.281
Manchado (stained milk) 58.906
Café bombon (chocolate candy 57.955
coffee)
Café con heilo (coffee with ice) 55.781
Dalgona 56.484
Barako coffee 56.484
122
Table 9
Comparative Pricing of Indirect Competitors
Product Competitor A Competitor B Competitor C Javellesa Culinaria
(APPETIZERS)
Lumpia shanghai 136.485
Beef empanada 153.947
Simple patatas bravas 99.369
Tomato Butter Bean Dip 88.058
Avocado tuna tapas 176.434
Morcon 221.028
Ukoy-ukoy 180.483
Espinacas con Garbanzos 104.249
Tortilla Española 245.882
Crispy tenga (crispy pork ears) 150.691
(SALAD )
Ensalada de Cangrejo 283.255
Pipirrana 325.754
Summer Spanish Salad 252.704
Simple Spanish Green Salad 335.839
Ensalada rusa 143.172
(Spanish Potato Salad)
Ensaladang talong 245.511
(Eggplant Salad)
Ensaladang lato 46.960
Ampalaya salad 60.985
Pinoy chili tuna salad 107.609
Ensaladang mangga 325.754
(SOUP)
Bulalo 397.225
Chicken tinola 218.024
Molo soup 283.896
Ajoblanco (Chilled Garlic and 360.374
Almond Soup)
Salmorejo (Chilled Tomato Soup) 156.566
Sopa de Ajo (Garlic Soup) 96.547
Sinigang 175.790
Chicken Sopas 175.790
Cocido 358.411
Pamplina 380.492
(MAIN DISH )
Tortilla de patata 143.632
Croquetas de jamon 281.730
Spanish pork secreto 614.441
Spanish style spicy salmon 265.134
Pollo al ajillo (garlic chicken) 124.182
Chicken adobo 154.079
Kare –kare 638.627
Caldereta 357.098
123
Bicol express 128.657

Bagnet kare - kare 549.676
(DESSERT)
Churros con chocolate 110.534
Spanish sponge cake 281.841
Cream catalana (Spanish cream 154.054
brulee)
Arroz con leche (rice with milk) 87.860
Goxua (basque cream) 160.787
Halo – halo 57.924
Leche flan 251.538
Ensaymada 124.071
Yema 56.517
Ube halaya (purple yam Jam ) 118.717
(FRUIT SHAKE)
Banana smoothie 170.875
Watermelon smoothie 167.792
Blueberry smoothie 200.854
Tropical mango smoothie 183.635
Strawberry smoothie 185.725
Kiwi smoothie 238.638
Avocado shake 54.998
Creamy tomato shake 53.675
Peanut butter banana smoothie 182.966
Strawberry chocolate smoothie 194.307
(SOFT DRINKS)
Mt.dew 55.781
Coke 56.484
Coke zero 56.484
Royal 58.906
Tropicana juice 43.281
Sprite 58.906
Pepsi 57.955
(COFFEE)
Baraquito 55.781
Cortado coffee 56.484
Iced Spanish latte 56.484
Spanish carajillo 58.906
Café con leche 43.281
Manchado (stained milk) 58.906
Café bombon (chocolate candy 57.955
coffee)
Café con heilo (coffee with ice) 55.781
Dalgona 56.484
Barako coffee 56.484
124
Marketing Strategies
Product
Javellesa Culinaria, a food business, is all set to offer a unique culinary experience to its
customers. The products that Javellesa Culinaria will serve are based on a fusion of
Spanish and Filipino cuisine, which is a reflection of the rich history and culture of the
Philippines. The fusion cuisine is a nod to the Spanish colonizers, whose influence has
played a significant role in shaping Filipino cuisine. The unique blend of flavors, spices,
and cooking techniques promises to entice the taste buds of food enthusiasts and take
them on a gastronomic journey like no other.
Price
Javellesa Culinaria is a remarkable restaurant that takes pride in its reasonable
pricing strategy, which is in line with the high-quality and fresh ingredients used in every
dish. The restaurant's attention to detail and commitment to using only the freshest
ingredients ensure that every customer is satisfied with the taste of their food. The
combination of delicious food, reasonable pricing, and top-notch ingredients makes
Javellesa Culinaria a must-visit restaurant for anyone looking for a unique culinary
experience.
Place
Located in the heart of Bacolod City, Javellesa Culinaria boasts a prime location
that offers great visibility to passersby. Its strategic placement along the main road makes
it easily accessible and noticeable to anyone in the area. Whether you're strolling around
the city or driving by, you won't miss the restaurant's prominent spot that invites you to
come in and enjoy their delicious culinary creations.
Promotion
In order to reach a wider range of customers, Javellesa Culinaria plans to launch
a social media campaign as part of its promotional strategy. This move is highly
appropriate since a large number of people nowadays spend a significant amount of time
on social media platforms. By leveraging the power of social media, Javellesa Culinaria
aims to effectively advertise its business to the market, thereby increasing its visibility
and attracting more customers to its products.
125
People
Javellesa Culinaria is committed to hiring employees who share the same vision
and mission of the restaurant. Before hiring, potential employees will undergo training to
determine if they are a good fit for the job. The main objective of the business is to
provide the best quality service that exceeds customers' expectations. Additionally, the
business will invest in team building activities to foster strong relationships with
employees and create an environment where they can express their thoughts and opinions
freely, ultimately contributing to the success of the business.
Process
The employees of Javellesa Culinaria are highly trained to offer the best quality
service to their customers, ensuring that their dining experience is worth it. The staff is
knowledgeable and goal-oriented, which has contributed to the business's success. When
it comes to asking questions or making inquiries, the staff ensures that the customers are
well accommodated, helping them with their inquiries to satisfy them and establish a
good rapport with them. Each employee has rotating shifts, ensuring that there will
always be someone available to assist customers with their orders and table placement
when they arrive. Overall, Javellesa Culinaria is a well-organized and systematic
company, which makes the pay worth it.
Physical Evidence
Javellesa Culinaria serves a fusion of Filipino and Spanish cuisine, and its
interior and exterior designs are inspired by the old structures from the Spanish colonial
era in the Philippines. As soon as customers enter the establishment, they will be greeted
by a warm and cozy atmosphere that will remind them of the old lifestyle during that
time. The comfortable setting will enhance their dining experience
Factors Affecting the Market
Seasonality and Weather Factors. Sales in restaurants are subject to variation
with respect to seasons and weather conditions. The flow of customers can either remain
stable, increase significantly, or decrease drastically based on the region and season. It
also affects the quality o the products.
Quality of Service. The level of satisfaction a customer experiences and the
likelihood of them returning in the future can heavily rely on the proficiency of the staff
126
and the quality of service they offer. A well-trained and attentive team can make all the
difference in creating a positive customer experience and fostering brand loyalty.
Menu and Pricing. The menu of a restaurant plays a crucial role in influencing
the food choices of its customers. It is a powerful tool that can significantly impact the
overall revenue generated by the restaurant. The choice of dishes and their corresponding
prices, along with the way they are presented on the menu, can make or break the dining
experience for the customers. Therefore, it is important for a restaurant to carefully
consider and curate its menu to cater to the preferences of its target audience while also
maintaining a profitable business model.
Location. A restaurants location can play a crucial role in attracting customers of
different demographics and preferences. This can directly impact the revenue generated
by the establishment.
Restaurants Experience and Branding. The overall ambiance of a restaurant,
including its interior design, branding, and atmosphere, plays a crucial role in attracting
specific customers and influencing their loyalty towards the establishment.
Capacity and Diner Turnover. The rate at which you are able to serve
customers at your establishment, also known as table turnover rate, can have a significant
impact on your sales. It essentially refers to the number of times you can seat new
customers at a particular table over a given period of time. This is an important metric to
consider as it directly affects the number of customers you can serve and the revenue you
can generate.
The Economy. The spending habits of customers and their desire for restaurant
services are often influenced by a variety of economic factors such as inflation, which
can cause prices to rise and reduce purchasing power; interest rates, which can affect
borrowing costs and impact disposable income; and disposable income itself, which can
increase or decrease depending on employment rates, wages, and other financial
circumstances. These factors can play a significant role in shaping the demand for
restaurant services and the overall health of the industry.
In order to make more profitable and sales-oriented decisions, restaurant operators
need to have a deep understanding of various aspects of their business. For instance, they
need to have a clear idea of their target customers, their preferences, and their behavior
127
patterns. This can be achieved by analyzing data on customer demographics, order

history, and feedback. Additionally, operators need to monitor their inventory levels,
pricing strategies, and menu offerings to ensure they are optimized for profitability and
sales. A comprehensive understanding of these factors can help restaurant operators make
informed decisions that drive revenue growth and customer satisfaction.
Table 10
Marketing Collateral
Company Marketing ads Duration Time Budget
Facebook Online ad 15 seconds Prime time 20, 000

Collab with showcasing unique 2 months
local influencers dishes
YouTube Online ads 15 seconds Prime time 20,000

1 month
GMA TV ads 20 seconds Prime time 50,000
commercials 1 month
focusing on unique
dining experience
TikTok Collab Online ads 20 seconds Prime time 20,000

with local 1 month
influencers
Billboard Eye-catching 80,000

designs promoting
products
Total Cost 190,000.00

128
Flyers Sample (5 months advertisement)

129
130
131
132
133
Flyers Sample (5 months promotions)

134
135
136
137
138
Section V
OPERATION/TECHNICAL ASPECT
This section provides a comprehensive overview of the business's operations,
starting with a detailed analysis of the logo and its significance. It also delves into the
menu cycle, the flow of operations, and the overall functionality of the establishment.
Furthermore, it includes detailed depictions of the establishment's floor plan and
schematic. Additionally, it offers insights into the external and interior layouts of the
establishment, providing a thorough understanding of its physical design and layout.
Objectives
1. Shows how the business operates and what are its roles
2. Increased the retention of customers supporting the development of the establishment.
3. Achieve and maintain customers satisfaction and loyalty to the business.
4. Enhancing the establishment depending on the trend to keep the customers coming
back and to stay on trend
5. Planning an atmosphere where customers can feel relaxed and accommodated.
Elements of Logo
Figure 34
139
Javellesa Culinaria is a cozy restaurant the restaurant’s name is derived from the
surnames of its four founders: Mr. Marlon Jagolina, Ms. Camela Galve, Ms. Angel
Villeran, and Mr. Xyris Genre G. Pedrosa. The decor is sophisticated and stylish,
reflecting the fusion of Spanish and Filipino cultures that is at the heart of the restaurant’s
inspiration. Javellesa Culinaria aims to provide its customers with a unique dining
experience that blends the old and new, creating an unforgettable culinary journey. This
is a Filipino-Spanish logo design incorporates aspects from both cultures to symbolize the
blending of Filipino and Spanish cuisines. The design often contains symbols, colors, and
themes that are iconic of both the Philippines and Spain. The colors of the logo will chose
to be black and brown, symbolize Spain’s civilizations. Overall, the logo is intended to
express the distinct blend of flavors and traditions found in Filipino-Spanish food.
Menu Cycle
Figure 35
140
Menu Classification. This is where the chef and the manager decide which
dishes to include on the menu based on the chef's recommendations.
Purchasing of Ingredients. The cook and the other members of the service staff
should make the purchases so that the management can quickly determine which menu
items could be swapped out. The management was able to come up with a substitute that
would still produce the desired results and flavor.
Quality Check. When the staff purchases ingredients and other necessary
supplies, management must ensure that the goods are accurate and of high quality. The
kitchen crew is responsible for ensuring that the food provided by the staff is always of
high quality and has a pleasing taste for every guest.
Cleaning. Staff members should ensure that all necessary ingredients are
completely clean and free of microbes that could contaminate food that they are
responsible for serving once management has completed the inspection procedure.
Setting Aside. The company needs to ensure that the management has adequate
storage space for both perishable and non-perishable goods, particularly the latter.
Keeping meat and poultry cold helps to extend the shelf life of the food.
Pre-preparation. The restaurant's kitchen crew should prepare all ingredients in
advance to ensure optimal results for the operation, including sliced meat, poultry, and
vegetables.
Cooking. This section involves preparing food for the chef and kitchen staff. The
menu and the preferences of the customers determine what the staff will prepare. Since
the guests expect appetizing dishes, the staff should also consider the appearance of the
food.
Food Dividing. Before serving food to customers, the kitchen staff had to portion
it according to serving sizes.
Serving. The following section provides food to the customer.
Maintenance. Making sure that each concept in the menu cycle is consistently
practiced to prevent delays or issues.
141
Flow of Operation
Figure 36
The flow of operations in a restaurant begins with welcoming guests upon arrival.
The host or hostess ensures smooth seating arrangements, guiding guests to their tables
and ensuring their comfort. The waiter introduces the menu, takes orders, and serves
meals while offering desserts or coffee to conclude the dining experience. The cashier
prepares and presents the bill, and once settled, the waiter expresses gratitude to the
guests for choosing the restaurant. The table is swiftly cleared and cleaned, ensuring
readiness for the next diners.
142
Inventory Process
Figure 37
The inventory process is critical for restaurants to run smoothly, reduce expenses,
maintain quality, and adhere to rules. Restaurants can enhance their bottom line by
applying best practices and employing technology for inventory management. The
inventory process assists the restaurant in assuring efficient monitoring of item
utilization, minimizing expenses, and maintaining ideal stock levels for seamless
operations. Together, these components constitute a comprehensive foundation for
effective inventory management. Businesses in the food industry can reduce costs,
optimize inventory levels, and increase profitability by applying food costing
methodologies, using a vendor management system, and leveraging inventory tracking
and management technologies.
143
Schematic design
Figure 38
144
a. Kitchen Lay out
Figure 39
145
b. Dining Lay out
Figure 40
Figure 41
146
c. Front Elevation
Figure 42
d. Rear Elevation
147
Figure 43
e. Left side Elevation
Figure 44
f. Right side Elevation
Figure 45
148
g. Aerial View
Figure 46
Figure 47
149
Figure 48
h. Lightning lay out
150
Figure 49
i. Septic Vault and Grease Trap Detail
Figure 50
j. Plumbing isometric
151
Figure 51
k. Interior Layout
Figure 52
Figure 53
152
Figure 54
List of Materials
Table 11
Kitchen Supplies
Items Quantity Unit Price Total
Frying Pan 3 P 800.00 P 2,400
Non-Stick Frying Pan 3 1,566.00 4,698
Large Pot 3 1199.00 3,597
Serving Tray 10 1,500.00 15,000
Skillet Bowl 7 139.00 973.00
Dinner Plate 12” 293 200.00 58,600
Large Soup Bowl 293 150.00 43,950
Square Plate 293 210.75 61,749.75
Bowl 293 79.00 23,147
Toledo coppeta 293 150,00 43,950
Dessert plate 293 60.00 17,580
Salad plate 293 70.00 20,510
Griller 2 1,500.00 3,000
Slim jim glass 90 90.00 8,100
Goblet 293 79.00 23,147
Pitcher 25 99.00 2,475
Coffee Cup 90 90.00 8,100
Smoothie Glass 90 180.00 16,200
Cobbler Glass 90 150 13,500
Cleaver Knife 2 699.00 1,398.00
Butcher’s knife 2 499.00 998.00
Grater 3 79.00 237.00
Peeler 3 99.00 297.00
Kitchen Sheers 3 350.00 1,050.00
Stainless Spatula 4 259.00 1,036.00
Stainless Soup Ladle 4 179.00 716.00
Knife 5 1,000.00 5,000.00
Tongs 7 45.00 315.00
Can Opener 3 99.00 297.00
Meat Tenderizer 2 139.00 278.00
Ice Cream Scoop 2 109.00 218.00
Whisk 3 49.00 147.00
Mortar and Pestle 1 229.00 229.00
Torch 2 250.00 500.00
Ice Bucket 10 129.00 1,290.00
Measuring Cup 2 85.00 170.00
Stainless Mixing Bowl 5 179.00 895.00
Stainless Tray 10 119.00 1,190.00
Food Warmer 2 26,500 53,000
Sauce Bowl 20 15.00 300.00
Paring Knife 3 55.00 165.00
Stainless Turner 5 99.00 495.00
Big Strainer 2 350.00 700.00
Small Strainer 3 59.00 177.00
153
Spoon 150 57 8,550.00

Fork 150 57.00 8,550.00
Serving spoon 50 99.00 159.00
Ladle 15 19.00 285.00
Thermos 2 299.00 598.00
White chopping board 2 850.00 1,700
Yellow chopping board 2 850.00 1,700
Red chopping board 2 850.00 1,700
Blue chopping board 2 850.00 1,700
Green chopping board 2 850.00 1,700
Serving tray stand 3 4,400 13,200
TOTAL: P 481,556.75
Table 12
Utilities
Electricity Bill 1 20,000 20,000
Wi-Fi and Telephone Bills 2 4,000 4,000
Water Bill 1 3,500 3,500
Gas Bill 5 6,000 30,000
Total P 57,500
Table 13
Cleaning Materials
Items Quantity WMC Unit Price Total
Floor Map 5 pcs P 500.00 P 2,500.00
Floor Polisher 1 pcs 900.00 900.00
Squeegee 3 pcs 159.00 477.00
Trash Bin 5 pcs 219.00 1,095.00
Cleaning Agent 4 gal 300.00 1,200.00
Sanitizer 2 gal 300.00 600.00
Vacuum Cleaner 4 pcs 1,900.00 3,800.00
Dishwashing Soap 2 gal 144.00 288.00
Laundry Detergent 10 kg. 170.00 1,360.00
Brush 4 pcs 25.00 100.00
Toilet Brush 10 pcs. 78.00 780.00
Door Mat 20 pcs. 45.00 900.00
Total P 14,000.00
154
Table 14
Furniture
Items Quantity Price Total
Dining Table 13 6,000 78,000.00
Large dining table 3 30,000 90,000.00
Chairs 85 1,050.00 89,250.00
High chair 5 1,500 7,500.00
Total: P 306,622.38
Table 15
Food and Beverage Tools and Equipment
Electric Kettle 2 P 599.00 1,198.00
Meat Grinder 2 699.00 1,398.00
Kettle 2 199.00 398.00
Rice Cooker 3 1099.00 3,297.00
Stand Mixer 2 6599.00 13,198.00
Blender 3 999.00 2,997.00
Electric Stove 2 1599.00 3,198.00
Pressure Cooker 3 1,599.00 4,797.00
Food Steamer 3 2,599.00 7,797.00
Water Dispenser 5 1,699.00 8,496.00
Industrial electric deck Oven 1 70,359.71 70,359.71
Commercial Stove 1 35,599 35,599.00
Gasul Tank 2 899.00 1,798.00
Commercial 4 door refrigerator 2 36,314.83 72,629.66
Freezer 3 35,950 107,850
Chiller 2 26,500 53,000
Salad Work Table 2 5,250 10,500
Total P 398,483.37
Table 16
Safety Equipment
Items Quantity WMC Unit price Unit cost

Gloves 1 Box P 299.00 P 299.00
Apron 6 Pcs 199.00 1,194.00
Fire Extinguisher 4 Pcs 1,900.00 7,600.00
Oven glove (pair) 5 Pcs 170.00 850.00
Fire blanket 10 Pcs 299.00 2,990.00
Smoke Detector 4 Pcs 109.00 520.00
Fire Sprinklers 5 Pcs 365.00 1,825.00
155
CCTV Camera 5 Pcs 1,495.00 7,475.00

Fire Alarm 1 Pcs 680.00 680.00
Total P23,433.00
Table 17
Office Materials/Supply
Items Quantity Price Total
Point of Sale System (POS) 1 29,599 29,599.00
Cash register 1 42,287 42,287
Printer 1 5,623.22 5,623.22
Computer 2 59,849 119,698
Generator 1 87,000 87,000
3 lateral filling cabinet 1 11,495 11,495
Office supplies 10,000 10,000
Total: P 252,801.04
Table 18
Construction Materials
Items Quantity WMC Price Total
Wood 300 Pcs 240 72,000
Hollow blocks 5,000 Pcs 30 75,000
Cement 2,000 Sack 192.85 385,700
Wires 250 Meter 150 37,500
Sanitary & fitting 200 Box 1,000 30,000
Steel bar 1,500 Pcs 193 289,500
Plywood 300 Pcs 400 120,000
Tiles 3,000 Pcs 61 183,000
Gravel 1,000 Sack 130 130,000
Sand 1,000 Sack 65 65,000
Diode bulb 50 pcs 399 19,500
Total P 1,455,200.00
Table 19
WIFI Installation Cost
Item Cost (PHP)
ISP Plan (Mid-range, monthly) 4,000
Professional Installation 12,000
Total Initial Setup Cost 16,000
156
Table 20
Electricity Installation Cost
SERVICE COST
Materials 30,000
Labor 40,000
Permits and Fees 5,000
Total Cost 75,000
Table 21
Water Installation Cost
SERVICE/ITEM COST RANGE
Water Connection 20,000
Water Tanks 30,000
Water Filtration 30,000
Water Heaters 20,000
Water pump 30,000
Plumbing Installation 100,000
Total Estimated Cost 230,000.00
Table 22
Aircon Installation Cost
Item Cost per Unit Total Cost for 2 Units (PHP
Split-type Air Conditioner 35,000 70,000
Professional Installation 5,000 10,000
Electrical Work 10,000 20,000
Ductwork 5,000 10,000
TOTAL 110,000
TOTAL: 3,404,612.54
157
Projected Summary
Utilities 57,500.00
Safety Equipment 68,058.00
Furniture 306,662.38
Kitchen Supplies 249,390
Cleaning Materials 14,000
Food and Beverage Tools and Equipment 398,483.37
Office Materials/Supplies 252,801.04
Total Utilities Cost 1,346,894.79
Construction Materials 1,455,200
Investment Cost
Investor 1 1,500,000
Project Cost
Construction Labor 250,000
Kitchen Supplies 106,362.75
Acquisition of Land 570,000
Total Project Cost 926,362.75
158
Section VI
MANAGEMENT ASPECT
This section of the paper the proponents discussed about more on its management
aspect and how the establishment run the business. The paper includes the management
SWOT, management chart and forms of business that was essential component when
having this section. Another this includes the job description and specification, key
measure to retain employee, employee benefits, key personnel, company policies and
recruitment process to ensure that the employees were being taken and that the
management had proper method in entering the business. Also, the chapter includes the
training and development process, training matrix, incentives, rules and policies and
employee schedule so that the employees could handle the work property and with proper
incentives to take.
Specific Objectives
1. Fostering the connections between the employees and employer to create a safe
space for everyone to suggest ideas.
2. Making the management more synchronized and appropriate to make the flow run
smoothly.
3. Providing trainings for the employees to enhances their communication skills.
159
SWOT Analysis
Table 23
SWOT Analysis of Management Aspect
Strength Weakness
1. Experienced Leadership 1. Succession Planning
2. Effective Team Communication 2. Adaptability to Change
3. Strategic Planning and Decision 3. Work –Life Balance
4. Employee Development
Opportunity Threats
1. Expansion and Growth 1. Competitive Pressure
2. Technology Integration 2. Economic Uncertainty
3. Sustainability Initiatives 3. Labor Challenges
The management team at Javellesa Culinaria possesses significant strengths in

experienced leadership, effective communication, strategic planning, and employee
development. These strengths have contributed to the restaurant's success in delivering
high-quality dining experiences and maintaining a competitive edge in the market.
However, challenges such as succession planning gaps, adaptation to rapid changes, and
maintaining work-life balance need to be addressed to sustain long-term growth and
resilience.
Opportunities in expansion, technology integration, and sustainability initiatives
present avenues for further enhancing operational efficiency and customer satisfaction.
Meanwhile, threats from competitive pressures, economic uncertainties, and labor
challenges underscore the importance of proactive management strategies and continuous
innovation.
By leveraging strengths to capitalize on opportunities, addressing weaknesses,
and mitigating threats, the management team aims to navigate challenges effectively,
drive sustainable growth, and reinforce Javellesa Culinaria's position as a leader in the
local dining scene. This narrative provides a strategic framework for understanding how
the management aspect of the restaurant can leverage its internal strengths and external
opportunities while addressing weaknesses and mitigating threats to achieve long-term
success and profitability.
160
Organizational Chart
Figure 55
The proponents created a diagram that depicts a company's internal structure by

outlining the roles, duties, and relationships between personnel within an organization.
Organizational charts, often known as hierarchy charts, are graphical representations of
an organization's structure. Its objective is to depict the organization's reporting links and
chains of command. Employee names, titles, and/or job roles are typically shown in
boxes or circles, with lines connecting them to other employees and departments. People
may quickly comprehend how the organization is structured, how many levels there are,
and where each person fits into the system by reviewing the corporate organizational
chart.
The proponents need to create an organizational structure so they know who to
contact. Business leaders utilize organizational charts for a variety of purposes, including
presentations, justifying the addition or reduction of personnel, and determining where an
employee may be able to move job duties. For a new employee, the organizational chart
can be a lifeline, assisting them in learning names and titles and better understanding
where they belong into the company structure. New hires are continually bombarded with
161
names, and the organizational chart may be a valuable resource for determining who all
of those people are. Any employee can benefit from having their coworkers' names,
photographs, and professional and personal profiles readily available.
Form of Organization
An organization is a framework or backbone that supports the activity of a firm,
whether managerial or otherwise, by providing the necessary channels, margins, and flow
of management direction and control. The appropriate kind of company organization that
best meets the needs of the business must be considered. The proponents had assessed
and analyzed the merits and disadvantages of each type of business organization,
including sole proprietorship and corporation.
Corporate partnership is often defined as a legal arrangement between two or
more corporations to work together on a specific project, endeavor, or ongoing business
activity. This sort of cooperation enables businesses to pool their resources, knowledge,
and market presence to achieve common goals and objectives. Here are some important
characteristics and types of corporate partnerships. These partnerships involve firms
collaborating to use one others assets, such as technology, distribution networks, or
market access, without necessarily forming a new entity. Strategic alliances are
frequently created to improve competitiveness, innovate, or enter new markets together.
The proponents decided to join a corporation under the name Javellesa Culinaria.
A corporation is formed when a business is incorporated by group of shareholders with a
common goal. The shareholders of Javellesa Culinaria are the 4 owners along the three
investors.
ADVANTAGES
Resource Pooling
Corporations can combine their financial resources, expertise, technology, and
other assets to undertake projects that may be beyond their individual capabilities.
Risk Sharing
Partners can share financial risks associated with new ventures or projects. This
can reduce the overall risk exposure for each participating corporation
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Complementary Strengths
Partnerships allow corporations to leverage each others strengths, such as
technology, distribution networks, market knowledge, and brand reputation, to achieve
mutual objectives more effectively.
Access to New Markets
By partnering with another corporation, companies can gain access to new
geographic markets, customer segments, or industry sectors that they may not have been
able to penetrate on their own.
Innovation
Collaborating with another corporation can foster innovation through the
exchange of ideas, technologies, and best practices. This can lead to the development of
new products, services, or processes that benefit both partners.
Cost Efficiency
Sharing resources and operational costs can lead to cost savings for both partners,
improving overall profitability and efficiency.
DISADVANTAGES
Unlimited Liability
In a general partnership, each partner is personally liable indefinitely for the debts
and liabilities of the company. This implies that partners' personal assets may be utilized
to pay off business debts.
Possibility of Conflict
Relationships may suffer and corporate operations may be disrupted by
disagreements between partners about management approaches, financial objectives, or
points of view.
Divided Profits
The partners split the profits, which may not be ideal if one of them feels they are
making a greater contribution than the others.
Limited Continuity
Absent a written agreement allowing for business continuity, the partnership may
dissolve upon the death, withdrawal, or bankruptcy of a partner.
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Difficulty in Raising funds

Because partnerships are unable to issue shares, they may have greater difficulty
raising funds than corporations. This may reduce prospects for growth and expansion.
General partnership is a group of two or more business partners who co-own a business
for profit. In a general partnership, the partners share the business's assets, obligations,
and profits in accordance with the terms of the agreement. The proponents as partners
chose the general partnership form of business, in which all partners contribute equal
capital and are personally liable for the business's debts and obligations. It has a legal
identity that is separate and distinct from the persons who comprise it.
Prospective employees may be drawn to the company if offered the opportunity to
become partners. A general partnership may profit from the complementing abilities of
two or more individuals. There is a broader range of knowledge, skills, and contacts.
JOB DESCRIPTION AND SPECIFICATION
Job title
OPERATIONS MANAGER
Job Specification
1. Bachelor’s Degree in Hospitality and Tourism Management
2. 2 years experience in the field
3. Knowledge of organizational effectiveness and operations management
4. Excellent communication skills and Leadership ability
5. Experience budgeting and forecasting
Job Description
The specific duties of an Operations Manager include formulating strategy, improving
performance, procuring material and resources and securing compliance. You should be
ready to mentor your team members, find ways to increase quality of customer service
and implement best practices across all levels.
Job Title
HEAD CHEF
Job Specification
1. 4 year course in Culinary
2. Minimum of 2 years experience in hotel or restaurant
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3. Experience of kitchen equipment

4. NC2 Cookery Passer
Job Description
Controlling and directing the food preparation process and any other relative
activities.
Job Title
ASSISTANT F&B MANAGER
Job Specification
1. Bachelors degree holder in Hospitality and Tourism Industry
2. Minimum of 2 years experience in restaurant or in the industry
3. Organizing and task management skills
4. Up-selling skills
Job Description
Responsible for supervising the restaurant, room service and bar team in a
rotational basis as well as for ensuring that guest receive fast, friendly and efficient food
and beverage service during their stay.
Job Title
SOUS CHEF
Job Specification
1. College diploma or equivalent.
2. 2 years experience in restaurant or hotel.
3. Knowledgeable of basic kitchen equipments.
Job Description
Work closely with the Head Chef to oversee all aspects of our kitchen
productivity, from menu development to the budget and schedule.
Job Title
PASTRY CHEF
Job Specification
Job Description
1. College graduate in Culinary course
2. 2 years work experience in food industry as a pastry chef, or baker.
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3. Working knowledge in baking techniques and pastry making process,

4. Keen attention to detail
Job Description
Skilled professional responsible for preparing a wide variety of delicious desserts,
pastries, and sweet goods.
Job Title
BUTCHER
Job Specification
1. 1-2 years experience as a butcher
2. High School diploma
3. Knowledge of food safety
Job Description
Cutting, grinding and preparing meats for sale. Cleaning and maintaining tools
and equipment and ensuring displays and signage are accurate and attractive.
Job Title
HEAD STEWARD
Job Specification
1. High school diploma
2. 2 years experience in restaurant or hotel
3. Good communication skills.
Job Description
Responsible for tending to customers’ needs such as welcoming patrons, seat
them at tables or in the lounge, and help ensure the quality of facilities and service.
Job Title
DISHWASHER
Job Specification
1. High School Diploma
2. Ability to multi-task
3. Strong organizational skills
4. Attention to details and sanitation rules
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Job Description
Dishwashers is responsible for cleaning dishes in a food service environment to
ensure that there is always plenty of clean tableware at hand.
Job Title
BARTENDER/BARISTA
Job Specification
2. 2 years experience in restaurant or hotel
3. Exceptional interpersonal skills
Job Description
Greet customers, take orders, prepare and serve hot and cold beverages, and
maintain a clean and organized workspace.
Job Title
CASHIER
Job Specification
2. Basic math and computer skills
3. 6 months experience as a cashier
4. Strong communication skills
Job Description
A cashier’s responsibilities are engaging with customers to issuing receipts and handling
cash registers.
Job Title
SERVER/WAITER
Job Specification
1. High school graduate
2. 1 year experience as waiter
3. Effective communication and active listening skills for conversing with guests
4. Physical stamina to stand for long periods of time
Job Description
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Works in restaurants, bars, hotels and other food-serving and drinking

establishments. They ensure guests have an excellent dining experience by providing
stellar customer service. They greet guests, take meal orders and ensure smooth
communication between the dining area and kitchen.
Key measures to retain employees
Long hours, grueling work, and high turnover rates all make it difficult to retain
personnel in the restaurant industry. By prioritizing these measures, restaurants may
foster a friendly and pleasant work environment that attracts and keeps great people,
resulting in long-term success and profitability. However, applying successful tactics can
dramatically increase staff retention. Here are crucial strategies to retain employees at a
restaurant:
Emphasis on teamwork and teaching.
Your front of house, back of house, and management teams are all working to
boost your restaurant's income, but does your dishwasher understand what a profit and
loss statement is? Do your bussers understand their personal impact on the business? Do
your servers understand the industry profit margins?
Become a supportive leader.
This is a demanding industry. Staff enjoy seeing their bold leader arrive before
them, depart after them, and work at least as hard, if not harder, than they do. They want
their manager to be able to do anything they can do, as well as provide feedback. Instead
of telling people what to do, sell them on why they should do it. This will make your
business far more productive.
Offer work-life balance.
Compassion is essential in managing your workers' personal life outside of work.
People become ill, have babysitters who cancel at the last minute, or have other outside
obligations such as school or a second, third, or fourth job. Recognize this and strive to
be flexible when your business allows it. This communicates to your employees that you
are also concerned about their personal needs and well-being.
Create a supportive working environment.
If you don't already have a harassment policy in place, you should consider
implementing one. Make it clear that your establishment will not accept any type of
168
harassment. Provide rules, situational examples, and HR and/or crisis support contact
information, and educate your employees that they are encouraged to speak up if they see
harassment without fear of retaliation. When your managerial team is still on boarding,
train them on how to properly respond to a harassment report.
Provide competitive perks and pay.
Consider providing paid time off or health care benefits. It may appear out of
reach, but the financial benefits of keeping the same crew for years on end are
worthwhile.
Hospitality extends to your staff, too.
The essence of hospitality is to put others first. Make sure your team members
understand how important they are to your restaurant's survival and sustainability, just as
your customers. Help them develop as individuals and employees. Give them opportunity
and appreciate their work. They'll stick with you.
EMPLOYEES BENEFITS
Employee benefits in a restaurant, like Javellesa Culinaria, may include:
Health Insurance
Many restaurants provide health insurance to their employees, which may include
medical, dental, and vision care.
Paid Time Off (PTO)
This may include vacation days, sick leave, and personal days, allowing
employees to take time off with pay as necessary.
Meal discount
Employees may receive lunch discounts or complimentary meals throughout their
shifts.
Flexible Scheduling
Restaurants frequently provide flexible scheduling to meet their employees'
demands, such as school, other employment, or family duties.
Employee Assistance Programs (EAPs)
EAPs can offer resources and help to employees dealing with personal or work-
related concerns, such as counseling.
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TRAINING AND DEVELOPMENT

Restaurants may provide possibilities for training and promotion within the firm,
such as workshops, seminars, or tuition reimbursement for continuing education.
Retirement Plans
Some restaurants have retirement plans, such as 401(k) plans, which allow
employees to save for the future.
Employee Recognition Programs
Bonuses, employee of the month awards, and other incentives can be used to
recognize and reward hard work and dedication.
Uniforms and Equipment
Some restaurants supply employees with free uniforms or job-related equipment.
Transportation Assistance
In places where transportation may be difficult, some restaurants provide
transportation advantages such as bus passes or compensation for commuting costs.
These advantages may differ according on the restaurant's size, location, and restrictions.
Javellesa Culinaria may provide a combination of these advantages to recruit and retain
skilled staff.
KEY PERSONNEL
Owner
The owner is at the top of the restaurant's hierarchy. Obviously, this isn't a
position you employ for, but it's important mentioning because owners are accountable
for the whole running of the business, including: Hiring ,Developing training packages,
Executing marketing plans, Managing finances, Ensuring the restaurant adheres to all
health and safety standards Payroll The owner may also play a role in creating
relationships with suppliers, vendors, and customers.
Operations Manager
The operations manager is in charge of the company's day-to-day operations and
supervises all of the other restaurant roles on this list (except the owner, of course). In
some situations, the general manager may also be responsible for some or all of the
higher-level tasks that the owner would normally handle, such as payroll and overtime
approvals.
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Assistant F&B Manager

An Assistant F&B Manager supports the F&B Manager, supervises staff, ensures
customer satisfaction, oversees daily operations, assists with budgeting, ensures
compliance with health and safety standards, helps develop menus, coordinates events,
aids in marketing, and maintains quality control.
Kitchen manager/Head Chef
A kitchen manager is in charge of everything at the back of the house. Typically,
they are responsible for ensuring that the kitchen (and its workers) function as smoothly
and effectively as possible.
In many situations, the kitchen manager will also assist in coordinating front-of-house
activities to ensure that food and beverages are supplied in accordance with the
company's high standards.
Sous Chef
In terms of kitchen restaurant employment, the sous chef or assistant chef reports
to the executive chef and ensures that all food is cooked accurately, on schedule, and to
the company's high standards. In most situations, they will also be in charge of
overseeing other members of the kitchen staff to ensure that everyone is performing their
duties effectively.
Pastry chef
The pastry chef works with the sous chef and executive chef to create, produce,
and execute all of the restaurant's desserts. In larger establishments, the pastry chef will
also be responsible for overseeing a team of assistants.
Butcher
A butcher’s responsible is to process and prepare meat to cook, ensuring proper
cutting, trimming, and packaging, while maintaining hygiene and safety standards.
Head Steward
A Head Steward oversees the cleanliness and organization of a hospitality
establishment's dining and kitchen areas, manages stewarding staff, and ensures
compliance with health and safety regulations.
171
Line cook.
The line cook is responsible for a variety of responsibilities, such as; preparing
ingredients, cooking according to the restaurant’s recipe, plating dishes and
communicates with other chefs and kitchen personnel.
Bartender
A bartender is responsible for preparing and serving drinks, maintains the bar
area, manages inventory, and ensures excellent customer service and adherence to safety
and hygiene standards.
Dishwasher
The dishwasher has a number of responsibilities that go beyond simply operating
the cleaning equipment. Their major responsibility is to guarantee that all dishes,
flatware, and glasses are clean, sterilized, and ready to use. Secondary responsibilities
frequently include stocking clean dishes for cooks and servers, as well as cleaning up
spills or accidents in the kitchen.
Cashier
The cashier is the responsible in running the cash register ensuring a smooth and
efficient process checkout for customers. They handle transactions by operating cash
registers, accepting payments, and providing change and receipts.
Waiter
The waiters are responsible in greeting the customers and seating them, they are
the one who are getting the order, serving the orders, as well as processing the payment.
A waiter ensures that customers would be satisfied.
COMPANY POLICIES
Rules and regulations are crucial factors for maintaining order, safety, and
efficiency in a fast-paced and dynamic setting like a restaurant. They set the norms and
expectations for employees and contribute to the overall success of the business.
Understanding the significance of rules and regulations at a restaurant is critical for
fostering a positive work environment, guaranteeing food safety and hygiene, and
providing exceptional service.
By implementing and enforcing rules and regulations for employees in
restaurants, establishments can create a professional, safe, and customer-centric
172
environment. These guidelines contribute to the overall success and reputation of the
restaurant, ensuring both employee satisfaction and customer loyalty.
Creating a Safe Work Environment
One of the most important reasons for having rules and regulations in a restaurant
is to create a safe working environment for employees. These standards ensure that all
relevant safety practices are followed to avoid accidents, injuries, and risks. Adherence to
these laws provides a safe working environment for all employees, from adequate
equipment and chemical handling to maintaining cleanliness and organization. These
laws and regulations must be published in an employee handbook, as examples.
Maintaining food safety and hygiene
Maintaining food safety and hygiene is critical in a restaurant setting. Rules and
regulations specify how food should be handled, stored, and prepared to reduce the risk
of food borne illness. Employees must adhere to particular rules for temperature control,
cleanliness, personal hygiene, and sanitation to guarantee that the food delivered to
consumers is safe and of good quality. To make the procedure easier, restaurants might
use an employee handbook builder when writing these standards.
Ensuring customer satisfaction
Rules and regulations play an important part in guaranteeing customer happiness.
Establishing norms for employee behavior, appearance, and professionalism allows
restaurants to create a consistent and favorable customer experience. These standards
help to create a pleasant and customer-centric environment by requiring courteous
greetings and timely responses to inquiries and issues. Using the best employee handbook
software can help restaurants organize and convey these rules and regulations more
effectively.
Common Rules and Regulations for Restaurant Employees
Personnel must follow a number of common norms and regulations. These
requirements cover personal cleanliness and appearance, uniform and dress code,
timekeeping and punctuality, food handling and service, and health and safety measures.
Each of these areas helps to maintain a high level of service and professionalism in the
restaurant.
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Job-specific rules and regulations

In addition to the general standards, job-specific rules and regulations may differ
depending on the positions and duties inside the restaurant. Front-of-house staff, such as
waiters, hosts, and bartenders, may be subject to customer contact, order taking, and table
service requirements. Back-of-house employees, such as chefs and kitchen workers, may
be subject to laws about food preparation practices, sanitation, and equipment handling.
Management and supervisory personnel may have additional responsibility for staff
monitoring, scheduling, and overall operations
Consequences of Breaking Rules and Regulations
Violating restaurant laws and regulations can lead to harsh repercussions.
Employees may face disciplinary sanctions such as verbal or written warnings,
suspension, or termination of work, depending on the severity of the infraction. To
maintain a healthy work atmosphere and the establishment's integrity, employees must
appreciate the importance of following these principles.
Employee training and communication of rules and regulations
Proper training and communication are essential for ensuring that personnel
understand and are aware of the restaurant's rules and regulations. New staff should
receive thorough training to become acquainted with the guidelines. Regular meetings
and reminders can also be used to emphasize the necessity of adhering to these
regulations. Clear communication channels should be developed to address any questions
or issues employees may have about the rules and regulations.
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Recruitment Process
Figure 56
The restaurant recruitment process is a structured journey designed to attract,
assess, and onboard qualified candidates who align with the restaurant's values and
operational needs. It begins with identifying staffing requirements based on current
workforce analysis and anticipated demand. Job descriptions are meticulously crafted to
outline responsibilities, skills required, and expectations for each role, ensuring clarity for
potential applicants.
Once job openings are advertised through various channels, resumes and
applications are screened to shortlist candidates who possess relevant qualifications and
experience. Initial screenings via phone or video interviews help gauge candidates'
interest and availability, while in-person interviews delve deeper into assessing
interpersonal skills, problem-solving abilities, and cultural fit within the restaurant
environment.
Skills assessments and reference checks further validate candidates' capabilities
and work ethics, providing insights crucial for final decision-making. Final interviews
allow for detailed discussions on job specifics, career goals, and mutual expectations,
culminating in job offers extended to the most suitable candidates.
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Following acceptance of offers, new hires undergo comprehensive on-boarding

and training programs, ensuring they are equipped with the knowledge and skills
necessary to excel in their roles. Integration into the restaurant team is facilitated through
mentorship and ongoing support, fostering a smooth transition and promoting a positive
work environment.
Regular follow-ups and performance evaluations enable continuous improvement
and adjustment, ensuring that new hires thrive and contribute effectively to the
restaurant's success. This structured approach not only enhances the recruitment process's
efficiency but also reinforces the restaurant's commitment to attracting and retaining top
talent in a competitive industry landscape.
Table 24
Recruitment Cost
Recruitment Materials Quantity Cost Total
Laptop 2 24,999.00 49,998.00
Binder Note 3 85 255.00
1 box of Pencil 1 70 70.00
1 box of Ballpen 2 90 180.00
1 rim of bond paper 2 185 370.00
File Folder 7 126 882.00
Printer 2 8,759.00 17,158.00
Flyers 150 10.00 1,500.00
Chair 20 325 6,500.00
Table 3 1,430.00 4,290.00
Total 81,203.00
Training and Development Process

A method that assists the establishment in improving the skills, knowledge, and
abilities of its employees. It is a structured procedure for improving individual
performance, professional development, and dealing with a variety of scenarios. Javellesa
Culinaria must take the following steps to give exceptional service to its clients and
improve the performance of all employees.
Assessment
The first step that management must take is to identify skill and knowledge
shortages within the organization or individual divisions. This step can be completed
through performance assessments and interviews. This allows management to decide
176
which areas of the employee's performance need to be improved, such as communication

skills and etiquette's.
Determining Training Methods
Since it has previously identified the gaps and produced a training plan, this step
requires the staff to choose the appropriate approach to perform the training development.
These may include workshops, team building, OJT, e-learning, and other ways.
Training Delivery
Implement the recommended training methods. Make sure the training sessions
are well- planned, coordinated, and presented efficiently. Trainers or facilitators lead the
training, ensuring that participants understand and assimilate the material properly. The
methods of delivery can vary based on the nature of the training, the audience size, and
the resources available.
Evaluation
After the training session, management must review and assess the efficacy of the
training to determine which areas need to be focused on and improved further.
Follow-up and Reinforcement
Training and growth should not stop with the finish of a training session. It is
critical to reinforce newly acquired knowledge and abilities to ensure their practical
application in the job. This can be accomplished by regular coaching, mentorship, job
assistance, follow-up meetings, or refresher courses. Employees receive regular contact
and support to help them apply what they've learned into their daily work.
Continuous improvement
The organization must encourage people to continue working on their weaknesses
and developing their talents.
Training Matrix
Javellesa Culinaria uses it as a tool to track and monitor staff development. It
identifies the skills, knowledge, and abilities that individuals must acquire and outlines a
systematic growth path.
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Table 25
Training Matrix
Activity Objective Personnel in Equipment /materials Budget Time
charge Frame
Restaurant 1.Prepare 1.Kitchen 1.Whiteboard or flip chart P 3 days

Safety employees for 2.staff 2.Video projector or large 20,000
Hazards various factors 3.Chef screen
Seminar that they may 4.Steward 3.Projection screen
experience in 4.Good internet
the kitchen connection
5.Computer or tablet
6.Electrical outlet
Safety 1.To know 1.Housekeepin 1.Safety equipment P 2 weeks
protocol areas of g 2.Whiteboard or flip chart 15,000
improvement 2.Food and 3.Video projector or large
in the beverage screen
restaurant 4.Projection
2.To give
immediate
action to the
problems
being checked
Managerial Add additional Manager of 1.Whiteboard or flip chart P 1 week

training knowledge in different 2.Video projector and 20,000
handling the department large screen
establishment Projection screen
for continuous Good internet connection
improvement Computer or tablet
and success. Electrical outlets
English Enhance the Sales and 1.Whiteboard or flip chart P 3 days
language employee’s marketing 2.Video projector or large 10,000
training English Food and screen
pronunciation beverage 3.Projection screen
And grammar. Accounting 4.Good internet
Boast Purchasing connection
employees’ 6.Computer or tablet
confidence and 7.Electrical outlets
interaction
with other
people.
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Incentives
Monetary Incentives. Financial reward programs are probably one of the most
well- known employee incentives. For example, some employers may use a profit-
sharing plan where if workers achieve certain milestones, their shares increase. Other
businesses may set specific goals, like sales quotas, where if achieved, workers receive
cash bonuses or other financial rewards.
Employee Recognition. Employee recognition goes further than you might think.
While it might not seem like an employee incentive, recognition wields incredible power
when it comes to engagement and productivity. Employees peers nominate their
colleagues who are living our high-impact behaviors and core values. As a result, our
leadership team evaluates all nominations and publicly recognizes top performers. Not
only does it help to recognize some of our best employees, but it also feels good. It’s a
great way to get employees engaged in recognizing some of their own peers and
colleagues. It also contributes to the company culture. (Miles, 2022)
Professional Development. Hard work and good work are worth rewarding. And
when your employees put in the good work to better themselves, your business reaps the
benefits. (Miles, 2022).
Well-being and Work-life Balance. Another type of employee incentive
program is wellness and work-life balance. Some work environments promote employee
well-being through initiatives such as gym memberships, wellness discounts, and other
programs. (Miles, 2022)
Rules and Policies
The proponent designed these policies and procedures at Javellesa Culinaria to
promote a decent working environment for employees and a pleasant eating experience
for our guests. As a result, you must strictly adhere to these policies rules. Although the
work relationship can be terminated by you or the firm, with or without cause. At any
time, the following activities are violations of restaurant policies and rules, and may also
result in disciplinary action, including termination.
Down payment
Javellesa Culinaria required at least half of the unique bundles. It should be
delivered once the client has reserved a specified dates.
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GENERAL CONDUCT ITEMS:

1. Discrimination against fellow employees or guests.
2. Dishonesty or discourtesy.
3. Not cooperating with coworkers or management, or insubordination (failing to follow
directives).
4. Fighting or threatening to injure another employee or guest.
5. Any form of horseplay.
6. Verbal or physical altercation with another employee or a guest.
7. Violation of the Company's drug and alcohol policy.
8. Having a firearm or weapon on the premises, unless approved by law.
9. Eating, chewing gum, using a mobile phone, or taking a break in food service areas.
10. Smoking is permitted anywhere on the JACK IN THE BOX property.
11. Unethical behavior, including but not limited to forging time cards, altering VOG
results and parking cars.
12. Behavior that the Company reasonably believes to be harassment or otherwise
Cash Control
1. Unauthorized removal of money, food, or property from the restaurant or from another
employee.
2. Eating food that has not been paid for or providing free food or beverages to others.
3. Failure to ring up the complete sale.
4. Failure to follow restaurant cash handling procedures.
5. Coming up short or over in a cash drawer.
6. Vandalism or damage to company property.
7. Leaving the restaurant's rear door open or unlocked: departing and entering through the
back entrance at the beginning or conclusion of
Shift or after dark.
8. Permitting visitors in the work area or dining room after closing, without the
agreement of the Assistant Manager, or Restaurant manager.
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FOOD SAFETY/SANITATION
1. Failure to follow proper hand-washing and sanitizing protocols.
2. Failure to employ timers while cooking meals.
3. Serving, eating, or consuming expired food.
4. Failure to record or store destroyed food items in the designated location.
5. Failure to ensure that the product is cooked to proper standards. Not complying with
specified security, safety, or health procedures.
Attendance, Scheduled Working Hours and Timekeeping
Your attendance is critical to the success of the company. We want employees to
strive for perfect attendance and come at work on time. We understand that you may be
unable to come to work or require additional time before arriving. Sickness and other
situations are unpredictable and may cause you to miss all or part of your workday.
If you are unable to report to work as scheduled, please tell your manager as soon
as possible. If you know you'll need time off, give as much warning as possible. If your
need for time off is not foreseeable, you must provide as much warning as possible, but
no less than Attendance, Scheduled Working Hours and Timekeeping.
Your attendance is critical to the success of the company. We want employees to
strive for perfect attendance and come at work on time. We understand that you may be
unable to come to work or require additional time before arriving. Sickness and other
situations are unpredictable and may cause you to miss all or part of your workday. If you
are unable to report to work as scheduled, please tell your manager as soon as possible. If
you know you'll need time off, give as much warning as possible. If your need for time
off is not foreseeable, you must provide as much warning as possible, but no less than
If you are absent due to illness for three (3) days or longer, you must notify your
immediate supervisor and provide an estimated return date or arrival time. Generally, you
must present a document from your doctor or another approved health care practitioner to
justify your absence. Similarly, you will need to produce documents to support your
return to work. Excessive absenteeism or tardiness might result in disciplinary action,
including termination. If you are away from work for two consecutive days without
notice, the firm will assume you have voluntarily quit.
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1. Failure to report for work on a planned day or time without prior notification.
2. Walking off the job or abandoning an assigned work position or assignment without
adequate justification and prior permission.
3. Conducting personal business without authority during work hours, including using the
phone for personal purposes except in an emergency.
4. Taking breaks other than at scheduled times or without authorization from the shift
supervisor.
5. Failure to record all time spent on the timekeeping system.
6. Working off-the-clock.
Javellesa
Culinaria
Employees Monday Tuesday Wednesday Thursday Friday Saturday
In Out In Out In Out In Out In Out In Out
Operations 8:00am 5:00pm 8:00am 5:00pm 8:00am 5:00pm 8:00 am 5:00pm 8:00 am 5:00pm
Manager
Table 26
Assistant F&B 8:00am 5:00pm 8:00am 5:00pm 8:00am 5:00pm 8:00am 5:00pm 8:00am 5:00pm
Manager
Head Chef 8:00am 5:00pm 8:00am 5:00pm 8:00am 5:00pm 8:00am 5:00pm 8:00am 5:00pm
Sous Chef 8:00am 5:00pm 8:00am 5:00pm 8:00am 5:00pm 8:00am 5:00pm 8:00am 5:00pm
Employee schedule
Pastry Chef 8:00am 5:00pm 8:00am 5:00pm 8:00am 5:00pm 8:00am 5:00pm 8:00am 5:00pm
Butcher 11:00am 7:00pm 11:00am 7:00pm 11:00am 7:00pm 11:00am 7:00pm 11:00am 7:00pm 11:
Head Steward 11:00am 7:00pm 11:00am 7:00pm 11:00am 7:00pm 11:00am 7:00pm 11:00am 7:00pm 11:
Bartender 11:00am 7:00pm 11:00am 7:00pm 11:00am 7:00pm 11:00am 7:00pm 11:00am 7:00pm 11:
Cashier1 8:00am 5:00pm 2:00pm 10:00pm 8:00 am 5:00pm 8:00am 5:00pm 2:00pm 10:00 pm
Waiter1 2:00pm 10:00pm 8:00am 5:00pm 8:00am 5:00pm 8:00am 5:00pm 8:00am 5:00pm
Waiter2 8:00am 5:00pm 8:00am 5:00pm 2:00pm 10:00pm 8:00am 5:00pm 2:00pm 10:00pm
Dishwasher1 8:00am 5:00pm 2:00pm 10:00pm 8:00am 5:00pm 8:00am 5:00pm 8:00am 5:00pm
Dishwasher2 8:00am 5:00pm 8:00am 5:00pm 8:00am 5:00pm 2:00pm 10:00pm 8:00am 5:00pm
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183
Section VII
GANTT CHART
Table 27
Gantt chart year 2024-2025

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
Develop business
plan
Acquisition of land
Design restaurant
layout
Obtain permits and
licenses
Secure funding and
investment
Set up accounting
systems
Select and
negotiate with
suppliers
Recruit chefs and
staff
Train staff
Finalize menu
items
make adjustments
soft opening
Gather feedback
from soft opening
Make adjustments
to operations and
menu
Plan and execute
grand opening
Launch initial
marketing
campaigns
Introduce loyalty
program
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Table 28
Gantt Chart year 2025-2026
Optimize kitchen work
flows and processes
Implement inventory
management systems
Launch seasonal
promotions
Increase social media
presence
Participate in local events
and festivals
Review and update menu
based on feedback
Provide advanced staff
training
Implement robust
feedback system
Improve restaurant
ambiance and decor
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Table 29
Gantt chart year 2026-2027
Conduct market analysis
for expansion
Form partnerships with
local businesses
enhance delivery services
Implement technology
upgrades
Use CRM tools for
customer relationships
Secure funding for
expansion
Develop strategic plan for
next 3-5 years
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Section VIII
FINANCIAL ASPECT
In this section is all about financial it narrows the financial aspect of Javellesa
Culinaria from employees salary, employees benefits, sales forecast, the 5 years income
statement, as well as the overall sales of the products of the restaurant. It also shows the
projected profit and loss statement. It also shows the weekly forecast of the food and
beverage offered by Javellesa Culinaria. The entire process requires good financial
planning, control, and budgeting. Among the steps listed, financial planning has been
considered the most crucial. The major purpose of running a business is profit
maximization and cost reduction, which will contribute to the restaurant's success. This
additionally takes over the financial assumptions, employee wage schedule, weekly sale
forecasting, food and beverage weekly forecasting (lunch and dinner), total food and
beverage sales, projected profit and loss statement, and projected balance sheet.
Financial Assumptions
The projected sales and financial figures are indicated by the financial
assumption. Since these presumptions were made cautiously, any modifications might not
be relevant. The following are the list of assumptions used in developing the estimated
financial statements.
a. ) Javellesa Culinaria is a business corporation entity.
b. ) The business adopt a calendar year
c. ) The business operates 6 days per week including holidays.
d. ) The business will have a soft-opening by January 2026 and will start to fully operate
by March 2026
e. ) The initial capital needed is 60,500,000.00
f. )The work schedule of the business is 8 hours per day with a guest capacity of 75 per
day.
g. ) The business will operate as the same for the next 5 years.
h. ) For the next 5 years, there would be a 5% yearly sales increase.
i. ) For the next 5 years, there would be a 2% yearly increase in the cost of sales.
j. ) For the next 5 years, there would be a 3% yearly increase in the Gross profit.
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k. ) Salaries represent the cost of salaries of the employees of Javellesa Culinaria. Details
are displayed below.
l. ) Employees benefits expenses on workers are directly allocated to the manager.
m. ) The utilities including the electricity, Wifi, water of the restaurant are estimated
5,763,282.97 and increasing 3% annually.
n. ) The estimated rent per month is 570,000 the rate is fixed over the projection period.
o. ) Purchasing of raw materials is cash basis. The purchasing schedule is the end of the
month.
p.) The net income profit before tax in 2024 is 1,775,576.01 and is reaching up to
6,922,942.61 in 2029.
q.) Income tax represents the 25% corporate income tax under train law. Due to the
changing laws on taxation, the highest tax rate is used.
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Employees Salary
189
Employee Benefits
190
Food and Beverage Weekly Forecast (Lunch)

191
192
193
Food and Beverage Weekly Forecasting (Dinner)

194
195
Overall Food and Beverage Sales

196
Projected Profit and Loss Statement

197
Balance Sheet
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Section IX
ENVIRONMENTAL ASPECT
This section elaborates the usage of water waste disposal as well as recycling and
how it will affect the business. This section also tackles about waste management and the
proper garbage disposal to protect the environment from harmful effect. It also tackles
about the proper drainage system to help maintain the cleanliness and to have a proper
drainage to avoid clogs. And lastly the ethical consideration to keep the staff and
customer from any possible illness and food-borne contamination.
Solid waste:
Proper waste management helps maintain cleanliness and spread of diseases. By
properly sorting and disposing of waste, restaurants can minimize pollution and it can
reduce cost associated with waste disposal. Managing waste effectively can improve
overall operational efficiency.
Food waste
is a serious global issue that has an impact on the environment, the economy, and
society. From production to consumption, every stage of the food supply chain results in
significant food loss or waste. Food waste contributes to greenhouse gas emissions and
the wasteful use of resources like water and electricity since it decomposes in landfills.
Enhanced farming methods, state-of-the-art equipment, consumer education, and food
redistribution programs are a few strategies employed to combat food waste. By
addressing these problems, we can create a food system that is more equitable and
sustainable.
Garbage disposal
Having proper waste disposal methods available supports recycling and saves
precious materials. With the help of bio-remediation, it is removing contaminants,
pollutants, and toxins from soil, water, and other environments.
Recycling
The process of gathering, preparing, and turning waste materials into new
products is known as recycling. Reducing the amount of waste sent to landfills can be
achieved by putting in place a recycling program that separates recyclable items like
metal, plastic, and glass.
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Composting
Nutrient-rich compost for gardening and landscaping can be produced with the
help of an installation of a composting system for organic waste, such as food scraps and
kitchen trimmings. And we constructed them a compost, and we created a recycling
container for our plants out of our plastic garbage.
Waste Reduction
Encourage the staff to reduce waste generation by exercising portion
management, proper food storage, and using reusable containers and utensils.
Partnering with Local agencies
Working with local waste management agencies or recycling facilities to ensure
proper waste disposal and environmental compliance.
Educating Staff and consumers
Training and educating employees and consumers about the importance of waste
management and how they may help to reduce environmental impact.
To reduce environmental impact, restaurant should properly dispose of waste by
dividing it into recyclables, compostables, and landfill trash. Regular pickups guarantee
that waste is removed quickly, reducing odors and bug infestations. Adhering to
municipal trash disposal legislation is critical for maintaining cleanliness standards and
avoiding penalties. However, others have distinguished between the two, where “food
loss” represents food waste at the start of the value-add chain, while “food waste” refers
to food lost at the end of the chain (Partfitt et al., 2010).
Food and safety
RA 10611 is an act to strengthen the food safety regulatory system in the country
to protect consumer health and facilitate market access of local foods and products, and
for other purposes” otherwise known as the “FOOD SAFETY ACT OF 2013.”
Fire Management
The Philippine Jurisprudence case establishes rules and regulations for the
sanitation and health requirements of ports, airports, vessels, and aircraft, including
provisions for drinking water, food sanitation, sewage disposal, and emergency medical
services, to ensure the safety and well-being of personnel and passengers.
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Employees
The Implementing Rules and Regulations (IRR) of Chapter XVI of Presidential
Decree No. 856 outlines the requirements and guidelines for urban pest control operators
and establishments in the Philippines, including the need for sanitary permits, health
certificates, proper disposal of pesticides, and the implementation of vermin abatement
programs
Fire safety act
Republic Act 9514 The Fire Code establishes uniform fire safety standards. It
promotes the use of protective devices in buildings and structures. Emphasizes the
importance of fire prevention and fire safety, giving them equal importance as fire
suppression. Employees: In the Philippine republic, in 1987 the constitution’s thirteenth
article and a labor code, under the name of Republic Act No. 6715 were enacted so as to
be able to change the Labor Code of the Philippines. This legislation is meant to
safeguard labor rights, guarantee harmony at work places and give an outline on how
collective bargaining and conflicts can be solved.
Ethical consideration
PD 856 Food safety The Implementing Rules and Regulations (IRR) of Chapter
III of Presidential Decree No. 856 in the Philippines outlines the necessary guidelines for
the operation and maintenance of food establishments, including sourcing food from
approved sources, preventing vermin infestation, maintaining cleanliness, and ensuring
proper hygiene practices.
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Section X
SOCIO ECONOMIC ASPECT
This part would cover information regarding the socioeconomic factors that
would benefit the people in the surrounding area in terms of government,
society/community, and employment in the establishment’s human resources industry. It
also discusses the benefits and revenue that the locality would get if the restaurant
became well-known and attracted more people not only locally but also worldwide.
Government
It can help both the government and society. Having a restaurant can boost
economic growth because both parties work together to attract local and international
tourists. Tax money is also one of the benefits that the government would receive because
restaurants generate tax revenue for governments through a variety of avenues, including
sales taxes, occupancy taxes, and business taxes. This revenue can be utilized to support
public services, infrastructure development, education, health care, and other critical
sectors. Furthermore, work opportunities will assist the government in lowering or
reducing the unemployment rate in the Philippines, as the majority of people in the
province region do not have permanent jobs, making this useful. Furthermore, contribute
to place branding and tourism development since with the help of government it can
enhance the image and reputation of the destination, attracting more tourists and
increasing overall tourism revenue. This can lead to positive word-of-mouth, increased
media coverage, and long-term economic benefits.
Society /Community
Restaurants benefit communities, especially the local area, in several ways.
Having a restaurant in the neighborhood often leads to improvements such as better
transportation and roads, which contribute to a higher standard of living for the
community. The restaurant provides opportunities for employment, especially for women
and young people. When evaluating the impact of a restaurant, it's important to consider
its profits and the quality of its products or services, which in turn gives the management
confidence in their workforce. Additionally, the restaurant contributes to the community
by providing jobs, making operational expenditures, paying taxes, and purchasing
supplies from nearby businesses. It's important to consider the positive impact that these
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contributions have on the community, no matter how big or small. Overall, there are
many ways that restaurants can support those in need.
Employment
The community would gain since the restaurant would create jobs and revenue for
the locals. It would provide the establishment with the necessary workforce as well as aid
the community in lowering unemployment. Since both would gain and benefit, the
situation is reversed. People in the neighborhood would have jobs thanks to the renovated
restaurant. To develop the restaurant and get it ready for business, a number of
professionals including architects, designers, and construction workers would be needed.
Additionally, jobs as lifeguards and waiters/waitresses in restaurants would be available
to those who work there when they first open. Because the workers in our neighborhood
need a place to stay, these jobs generate revenue for our community.
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Section XI
SUMMARY OF FINDINGS CONCLUSIONS AND RECOMMENDATIONS
This section contains a comprehensive summary of the study conducted for the
proposed restaurant. It includes conclusions for each section, which are important for
determining the overall outcome of the study. Additionally, this part provides
recommendations aimed at improving the restaurant's operations and marketing strategies
in order to retain and cultivate customer loyalty.
SUMMARY
Marketing Aspect
This section is focused on marketing. It puts an increased concern of getting the
proper target market and subsequently developing an approach that can entice the
customers to try out the products and service offered. It notices that understanding the
wants and needs of customers is a very important step toward giving them satisfaction
and building a healthy relationship.
Operational/Technical Aspect
This section extensively details the activities associated with the restaurant, from
a study of the logo to the menu cycle. Beyond the descriptions of the outside and interior
layouts, it discusses the functionality of the establishment, floor plan, schematic, and
operational flow.
Financial Aspect
This section elaborates upon the financial aspects of Javellesa Culinaria and
provides details of: staff remuneration and benefits, income statements, product sales,
profit and loss statements, and weekly food and beverage projections. The success of the
restaurant is wholly dependent on sound financial planning and management;
importantly, budgeting with the major objectives of containing costs and maximizing
profits. Forth right management also calls for the structuring of salary plans for the
employees of the organization, financial assumptions and forecasting of sales.
Management Aspect
This is the aspect of the section looking into the running of the business. It looks
into administration, detailing management SWOT analysis, a chart on management, and
the structure that this business shall put in place. Job analysis has also been carried out
204
with the proper job description and job specification highlighted in a bid to make sure
that the business is clear on the job description of its employees. The mechanisms to
retain the employees have also been elaborated including company benefits to the
employees, the key personnel and the company policies. The company procedures have
thus been documented while the procedures of recruiting have formalized too. Training
on the job, incentives, rules, and schedules have.
Environmental Aspect
This section emphasizes businesses to get rid of their garbage, recycling, and
waste management. Solid and food waste can impact the environment, economy, and
society as a whole. Besides reducing pollution and the minimum amount of money usage
in getting rid of trash, safety is assured as protective equipment is worn waste
management aims to end food waste and a purpose of sustainability ways of composting,
recycling, and reduction of waste are discussed.
Socio- Economic Aspect
This section implies that opening a restaurant can bring an economic benefit to
the government, the community, and the jobs of the human resources sector. From the
government's perspective, the restaurant can foster economic development by attracting
both domestic and international tourists, which can be translated into an increased tax
return to be given to the public services and refurbishing infrastructure. It can also help
lower the unemployment rate of the area by opening employment opportunities to local
residents. By enhancing the reputation of the place and attracting more tourists, it can
facilitate the branding of a place and the development of tourism.
CONCLUSIONS
Marketing Aspect
In conclusion, Javellesa Culinaria's marketing approach is centered on connecting
with its target market by building a strong brand positioning, offering outstanding
customer service, working with regional suppliers, and increasing consumer involvement.
The company strives to establish a solid rapport with its clients by fully understanding
and satisfying their requirements and desires. Situated in Bacolod, Javellesa Culinaria is a
great option for a variety of occasions because of its varied menu that appeals to
professionals, families, and students alike.
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This section, which offers a thorough overview of the business's operations, ends
with the company's logo and menu cycle. Additional modification is applied to the
establishment's sequence of operation, floor design, schematic, and functionality. The
objectives are to illustrate the company's duties, improve customer satisfaction and
loyalty, create a welcoming environment for customers, and establish the institution in
line with contemporary trends. It makes an effort to draw in new customers and stay
current with market developments.
Financial Aspect
In conclusion, Javellesa Culinaria's financial picture is shown in the income
statement that includes the sales projection, employee benefits, and total product sales.
Effective financial planning is essential for optimizing earnings, cutting costs, and
preserving the restaurant's ability to turn a profit. This week's food and beverage forecast
is equally significant. A profitable business requires careful financial planning, control,
and budgeting.
Management Aspect
This section of the article concludes with a discussion of business management,
including a discussion of SWOT analysis, management structure, and various company
models. It assesses the functions of occupations, retention strategies, and employee
benefits. It provides information about hiring procedures, company policies, and key
personnel. Describe the work schedules, policies, rules, incentives, and training. The
major objectives will be to improve the rapport between workers and their employers,
facilitate management operations, and simplify the training process for improved
communication.
In conclusion to this section, proper waste disposal, recycling, and management
help businesses save money, preserve cleanliness, and save the environment. Business
establishments could set up a more Livable and sustainable operation by putting into
practice of ideas such as composting, reusing, reducing wastes, and interacting with local
organizations. Employee and client education on waste disposal procedures on the site
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helps prevent contamination and sickness. The procedure does not only help to reduce
pollutants but also increases the efficiency of operations.
In conclusion, starting a restaurant can be advantageous for the neighborhood, the
government, and employment prospects. The government is able to increase tax revenue
from tourism and promote economic expansion. The general public will be able to see
improvements in community development and a proliferation of work opportunities,
particularly for the underprivileged segments of society. There will be a decrease in
unemployment and the creation of job possibilities, which will help the community.
Ultimately, the establishment of a well-known restaurant may benefit the neighborhood
and spark development on several levels.
RECOMMENDATIONS
Marketing Aspect
Launch a fun and engaging social media campaign targeting younger
demographics on Instagram and TikTok, create visually appealing and informative
product videos for YouTube and other video platforms highlighting key features and
benefits, and implement a referral program rewarding existing customers for referring
friends and family to try the product, leveraging word-of-mouth marketing.
Design a visually appealing info graphic illustrating the significance and
evolution of the logo, launch a social media campaign sharing fun facts about the
establishment's floor plan and external layout to engage followers, and develop a series of
behind-the-scenes videos highlighting daily operations and showcasing the flow of
activities within the establishment.
Financial Aspect
Implement a loyalty program to increase customer retention and encourage repeat
business, offer seasonal menus to attract new customers and keep regulars interested, and
collaborate with food influencers or bloggers for reviews and social media exposure.
Management Aspect
Implement a mentorship program pairing new employees with experienced staff
for on-the-job learning, organize team-building activities and social events to foster
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community and camaraderie among staff, and offer flexible work schedules or remote
work options to improve employee work-life balance and job satisfaction.
Introduce a composting program for organic waste to minimize landfill
contributions and support environmentally-friendly practices, conduct regular training
sessions for staff on proper waste segregation and disposal methods to ensure adherence
to waste management protocols, and utilize biodegradable packaging materials to reduce
environmental impact and promote eco-friendly practices.
Implement a community outreach program to provide job training and resources
for local residents, fostering a skilled workforce in the restaurant industry, partner with
local farmers and suppliers to source ingredients locally, promoting sustainability and
supporting the regional economy, and host charity events and fundraisers to give back to
the community and support local causes, building a positive reputation for the restaurant.
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Section XII
REFERENCES
Arrow Up Training. (n.d.). How to become a great leader in a restaurant. Retrieved June
19, 2024, from https://arrowuptraining.com/how-to-become-a-great-leader-
in-a-restaurant/
Atlassian. (n.d.). 7 ways to improve employee retention. Retrieved June 19, 2024, from
https://www.atlassian.com/blog/leadership/ways-to-improve-employee-
retention?utm_source=gdn&utm_medium=paid-
display&campaign=21252494340&adgroup=&device=m&devicemodel=&pl
acement=&aceid=&creative=&adtype=&gclid=Cj0KCQjw4MSzBhC8ARIs
APFOuyWPLoRNao-
xyobJaubdf6F5T28UD5Cpro6KVq9clj0gWAhRz3RCrN8aAqrCEALw_wc
B&country=&network=x&targetid=&gad_source=1
Business Amazon. (n.d.). Get your restaurant up and running with this list of essential
resources. Retrieved June 19, 2024, from
https://business.amazon.com/en/find-solutions/simplify-buying/selection/
restaurant-supplies/get-your-restaurant-up-and-running-with-this-list-of-
essential-r
Indeed. (n.d.). Job specification. Retrieved June 19, 2024, from

https://www.indeed.com/career-advice/career-development/job-
specification
Investopedia. (n.d.). Corporation. Retrieved June 19, 2024, from

https://www.investopedia.com/terms/c/corporation.asp#:~:text=A
%20corporation%20is%20created%20when,a%20profit%20to%20their
%20shareholders.
LinkedIn. (n.d.). Restaurant menu matrix: A quick guide. Retrieved June 19, 2024, from
https://www.linkedin.com/pulse/restaurant-menu-matrix-quick-guide-
derek-smith
Loganix. (n.d.). Restaurant citation building lists. Retrieved June 19, 2024, from
https://loganix.com/citation-building-lists/restaurants/
PSA (Philippine Statistics Authority). (n.d.). Annual survey of Philippine business and
industry (ASPBI) - Hotels and restaurants. Retrieved June 19, 2024, from
https://www.psa.gov.ph/statistics/hotels-resto/aspbi
Rewards Network. (n.d.). Teamwork in the restaurant workplace. Retrieved June 19,
2024, from https://www.rewardsnetwork.com/blog/teamwork-restaurant-
workplace/
209
Studocu. (n.d.). VMO sample of a vision, mission, and objectives of a restaurant business.
Retrieved June 19, 2024, from
https://www.studocu.com/ph/document/university-of-baguio/financial-
management-i/vmo-sample-of-a-vision-mission-and-objectives-of-a-
restaurant-business/31615485
Tech Pilipinas. (n.d.). Pag-IBIG contribution table and payment schedule. Retrieved June
19, 2024, from https://techpilipinas.com/pag-ibig-contribution-table-
payment-schedule/
TouchBistro. (n.d.). Restaurant competitive analysis: Everything you need to know.

Retrieved June 19, 2024, from https://www.touchbistro.com/blog/restaurant-
competitive-analysis/
TouchBistro. (n.d.). Restaurant employee benefits: A comprehensive guide. Retrieved

June 19, 2024, from https://www.touchbistro.com/blog/restaurant-employee-
benefits/
TripAdvisor. (n.d.). 21 restaurant reviews, Bacolod. Retrieved June 19, 2024, from
https://www.tripadvisor.com.ph/Restaurant_Review-g298464-d825550-
Reviews-21-Bacolod_Negros_Occidental_Negros_Island_Visayas.html
TripAdvisor. (n.d.). L Kaisei Japanese Restaurant reviews, Bacolod. Retrieved June 19,
2024, from https://www.tripadvisor.com.ph/Restaurant_Review-g298464-
d4563217-Reviews-L_Kaisei_Japanese_Restaurant-
Bacolod_Negros_Occidental_Negros_Island_Visayas.html
TripAdvisor. (n.d.). Quedan restaurant reviews, Bacolod. Retrieved June 19, 2024, from
https://www.tripadvisor.com.ph/Restaurant_Review-g298464-d13485292-
Reviews-Quedan-Bacolod_Negros_Occidental_Negros_Island_Visayas.html
210
Section XIII
APPENDICES
211
212
213
214
215
Summary of Validation Instrument

216
Summary of Reliability Instrument

217
Individual of Reliability Instrument

218
219
220
221
Letter of authorization letter to conduct study

222
Sample Survey Questionnaire
SURVEY QUESTIONNAIRE
Dear Respondents,
Greetings!
We, as Hospitality Management majors, are required to conduct a feasibility study

titled "JAVELLESA CULINARIA". The study aims to determine the feasibility of
Javellesa Culinaria in the City of Bacolod. To achieve our objectives, we will gather
relevant data through a survey questionnaire. We plan to conduct the survey among 400
respondents aged 18 years old and above. We are pleased to inform you that you have
been selected to participate in this study. However, participation is voluntary, and it is up
to you to decide whether or not you want to take part. If you choose to participate, you
will be required to sign a consent form, which you can withdraw from at any time
without reason. If you choose to withdraw before the data collection is completed, your
data will either be returned to you or destroyed. Attached is the survey questionnaire for
your reference. If you have any questions or concerns, please feel free to reach out to us.
Your anonymity is guaranteed, and all the information you provide will be treated with
utmost confidentiality. However, please note that the study will be presented to a panel of
evaluators for approval and grading. Thank you.
Proponents,
RESPONDENT’S CONSENT
I have read and understand the provided information and have had the opportunity
to ask questions. I understand that my participation is voluntary and that I am free to
withdraw at any time, without leaving reasons and without cause. Fully understanding the
purpose of this study and the importance of my participation to attain its objective, I
voluntarily agree to take art of this study.
Participants Name and Signature: ______________________ Date: ____________
Part I. RESPONDENTS PROFILE
Directions: Please fill in the following information in the space provided and check the
box √ that matches your response.
Name (Optional): ________________________________________

Age:_____________________
Sex: Male Female Prefer not to say

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Marital Status:
Single Married Separated Widow Annulled Live-in
What is your Employment Status?
Employed Unemployed Part-time Self- employed Retired
Probationary Others please specify:
Occupation:
Agriculture Finance Utilities Entertainment Licensed
Professionals
Health Care Information Services Customer Service Representative
Food and Hotel Services Legal Services Government employees
others please specify
Educational Attainment:
Elementary High School Senior High School Technical Vocational
Master’s Degree Post-Graduate Others please specify
Part II. SURVEY QUESTIONNAIRE

Directions: Please check the line √ that matches your response, check as many as you like
if necessary.
1. If there’s a Spanish - Filipino cuisine type of restaurant established here how often
will you dine-in?
Once a week Twice a week Thrice a week Once a month
2. How long does it take you, when you dine in?

2 hours 3 hours 4 hours others please specify
3. How often do you typically dine-in a week?

Daily 1-3 times a week 4-5 times a week Rarely Never
Others please specify
4. What type of dining experience do you prefer?

Casual dining Fine dining Fast-food Buffet
5. What is the reason why you are eating in a restaurant?
Family Gathering Birthday Reunion Anniversary
Business Meeting Exploring new and different cuisine Cravings
6. If you dine in a restaurant, how many are you?

2-3 persons 4-5 persons 6 and above others please specify
7. Who is usually your companion in dining in a restaurant?

Family Friends Colleagues Partners Co-workers
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8. How much are you willing to spend dining in a restaurant?
Below 500php 500 - 700php 750 - 900php 950-1000php
9. What factor are you looking when dining in a restaurant?

Multiple choices on the menu Quality of food Quality of Service
Menu pricing Accessible Location others please specify
10. What facilities do you prefer in a restaurant?

Wifi Availability Outdoor Setting Private Dining Room
Parking Area Others please specify
11. What type of ambiance are you looking in a restaurant?

Cozy Warm Casual Elegant others please specify
12. What time do you prefer when dining in a restaurant?

Breakfast Lunch Dinner Snacks others please specify
13. Rank the following choices on what do you prefer when acquiring about the product
and services offered by Javellesa Culinaria? 5 is the highest and 1 is the lowest.
Walk-in Telephone Take-out Website Facebook
14. Rank the factor that you consider in a Restaurant. (1 is the lowest 7 is the highest)
Pricing Menu variety Food quality Ambiance Location
Service Theme others please specify
15. What marketing strategies would be most effective in enticing you to try a new
restaurant with a fusion of Filipino-Spanish cuisine? (Select as many as you prefer)
Social Media Advertisement Word of mouth referrals
Print advertisement (Flyers, Brochure, Signage, and Tarpaulin)
Influencer Collaborations Others please specify
16. What factors motivates you to choose Javellesa Culinaria over other fusion
restaurants in the area? (select all that apply)
Authenticity of Spanish cuisine Unique Menu Offerings Accessible
Location Competitive Pricing Ambiance and atmosphere others please
specify
17. What mode of transport do you use when dining in?
Public Vehicle Private Vehicle Motorcycle Other please specify
18. What is your preference when ordering food and beverage in a restaurant?
Reservation Take-out Walk-in other please specify
MENU SELECTION PROPOSED PRICES

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Rice
 How much are you willing to spend on a rice?
Plain Rice [] below 100 [] above 100
Java Rice []below 100 []above 100
Garlic Buttered Rice []below 100 [] above 100
APPETIZERS
 How much are you willing to spend on an appetizer?
Lumpia Shanghai []below 200 []above 200
Beef Empanada []below 200 []above 200
Ukoy -okoy []below 200 []above 200
Crispy Tenga (Crispy Pork Ears) []below 200 []above 200
Simple Patatas Brava []below 200 []above 200
Tomato Butter Bean Dip []below 200 []above 200
Tortilla Española (Spanish Tortilla) []below 200 []above 200
Morcon []below 200 []above 200
Avocado and Tuna Tapas []below 200 []above 200
Espinacas con Garbanzos (Spinach and Chickpeas) []below 200 []above 200
SOUP
 How much are you willing to spend in ordering a soup?
Pamplina []below 200 []above 200
Cocido []below 200 []above 200
Sopa De Ajo (Garlic Soup) []below 200 []above 200
Salmorejo (Chilled tomato soup) []below 200 []above 200
Ajoblanco (Chilled garlic and almond soup) []below 200 []above 200
Chicken Sopas []below 200 []above 200
Sinigang []below 200 []above 200
Molo Soup []below 200 []above 200
Chicken Tinola []below 200 []above 500
Bulalo []below 200 []above 500
SALAD
 How much is your price range in ordering a salad?
Ensalada De Cangrejo []below 300 []above 300
Summer Spanish salad []below 300 []above 300
Simple Spanish green salad []below 300 []above 300
Ensalada Rusa (Spanish Potato Salad) []below 300 []above 300
Pipirrana []below 300 []above 300
Ensaladang Talong (Eggplant Salad) []below 300 []above 300
Ensaladang Lato (Sea grape Salad) []below 300 []above 300
Ampalaya Salad []below 300 []above 300
Pinoy Chili Tuna Salad []below 300 []above 300
Ensaladang Mangga (Mango Salad) []below 300 []above 300
MAIN DISH
226
 How much is your price limit in terms of ordering a main dish?

Tortilla De Patata []below 500 []above 500
Croquetas De Jamon []below 500 []above 500
Spanish Pork Secreto []below 500 []above 500
Spanish style Spicy Salmon []below 500 []above 500
Pollo al Ajillo (Garlic Chicken) []below 500 []above 500
Chicken Adobo []below 500 []above 500
Kare-kare []below 500 []above 500
Caldereta []below 500 []above 500
Bicol Express []below 500 []above 500
Bagnet Kare-kare []below 500 []above 500
DESSERT
 How much are you willing to spend in a dessert in dining in a restaurant?
Churros Con Chocolate []below 500 []above 500
Spanish Sponge Cake []below 500 []above 500
Crema Catalana (Spanish Cream Brulee) []below 500 []above 500
Arroz con Leche (Rice with milk) []below 500 []above 500
Goxua (Basque Cream) []below 500 []above 500
Halo-halo []below 500 []above 500
Leche Flan []below 500 []above 500
Ensaymada []below 500 []above 500
Yema []below 500 []above 500
Ube Halaya (Purple Yam Jam) []below 500 []above 500
FRUIT SHAKE
 How much will you willing to spend in a fruit shake?
Banana Smoothie []below 200 []above 200
Watermelon Smoothie []below 200 []above 200
Blueberry Smoothie []below 200 []above 200
Tropical Mango Smoothie []below 200 []above 200
Strawberry Smoothie []below 200 []above 200
Kiwi Smoothie []below 200 []above 200
Avocado Shake []below 200 []above 200
Creamy tomato shake []below 200 []above 200
Peanut Butter Banana Smooth []below 200 []above 200
Strawberry Chocolate Smoothie []below 200 []above 200
SOFT DRINKS
 How much are you willing to spend in a soft drinks?
Mt. Dew []below 100 []above 100
Coke []below 100 []above 100
Coke Zero []below 100 []above 100
Royal []below 100 []above 100
Tropicana Juice []below 100 []above 100
Sprite []below 100 []above 100
Pepsi []below 100 []above 100
COFFEE
 How much are you willing to spend in a coffee whether it’s hot or cold coffee?
227
Barraquito []below 200 []above 200

Cortado Coffee []below 200 []above 200
Iced Spanish Latte []below 200 []above 200
Spanish Carajillo []below 200 []above 200
Cafe Con Leche (Coffee with Milk) []below 200 []above 200
Manchado (Stained Milk) []below 200 []above 200
Cafe Bombon (Chocolate Candy Coffee) []below 200 []above 200
Cafe con Hielo (Coffee with ice) []below 200 []above 200
Dalgona Coffee []below 200 []above 200
Barako Coffee []below 200 []above 200
19. What type of entertainment do you prefer?

Live Music Background Music Television Others please specify
20. When making a payment at a restaurant, what type of payment do you prefer?
Cash Debit Card Credit Card cashless (Gcash, Maya, Go-tyme)
Business permit
228
229
SANITARY PERMIT
230
Security Exchange Commission

231
BIR
232
DTI
233
BUREAU OF FIRE PERMIT

234
HOME DEVELOPMENT MUTUAL FUND

235
SSS
236
SAMPLE RECEIPT
Javellesa Culinaria
The Company Name Inc.

27 Rosario St, Bacolod City
www.javellessaculinaria.com
Item Name 1 0.00

Item Name 2 0.00
Item Name 3 0.00
Item Name 4 0.00
Total 0.00
Bank Card
****************************************9871
Date/Time 06-07-2024/
Thank you for choosing Javellesa Culinaria

237
RESTAURANT RECEIPT
ORDER: Table 01
Cashier :
07- June -2024 1:49 pm
Transaction
1 Crispy Tenga 250
1 Spanish Latte 200
Subtotal 450
Tax 1.25
Total 451.25
CREDIT CARD 451.25
_______________
_______________
238
INVENTORY FORM
INVENTORY FORM
JAVELLESSA CULINARIA
Company : _________________ Address : _________________________________

Counted By: _________________________________ Date:____________________
Food type Unit of Inventory Cost per Total cost

measurement amount unit
Total :
239
RESERVATION FORM
Reservation Form
Reservation Name ______________________________________________________
Telephone __________________________ cellphone__________________________
Email ________________________________________________________________
Date of Reservation _____/_____/______ Time of Reservation _____AM_______PM
Number of person Adults _______________ Children _________________
Special request ________________________________________________________
_____________________________________________________________________
Credit Card Details (Please fill in all blanks)
Name of card holder ____________________________________________________
Type of card American Master card Visa Discover
Card No. ___________ - _________ - __________ - __________ exp. Date___/___
Credit Card Security ID No. _______*for Visa and Master card – the last 3 digits on the
signature panel.
*for AMEX –the 4 digits on the
face of the card, at the top right.
Note : The above credit card is used to secure your reservation only and you will not be
charged at the time of making this booking. The actual payment may be made on the day
itself.
Cancellation Terms
The following fees will apply upon notification of cancellation:

Restaurant Set
Lunch? Dinner
48 hours before: No charge no
charge
24 hours 250 net 50 % of the
confirmed number plus taxes
No show 350 net full amount of the
confirmed number plus taxes
240
BOOKING FORM
RESTAURANT BOOKING FORM
BOOKING DATE : _____________________________________________________
TIME OF ARRIVAL: _____________________________________________________
NAME OF GUESTS:_____________________________________________________
MENU SELECTION ___ MAINDISH ____ APPETIZER ________ DESSERT
_______ SOUP
EVENT NAME: _________________________________________________________
CUSTOMER NAME:_____________________________________________________
CONTACT NUMBER:____________________________________________________
EMAIL ADRESS:________________________________________________________
CREDIT CARD GUARANTEE

{ } VISA { }MASTER CARD { }
AMERICAN EXPRESS
CARD HOLDERS NAME:
________________________________________________________________
CARD
NUMBER:_____fee__________________________________________________
EXPIRY DATE:_________________________________________________________
CONMFIRMATION AND ACCEPTANCE

A credit card number is required to secure the booking. A cancellation fee of 150.00 per
person will be charged if the booking does not show or if it is canceled with less than 48
hours notice. We require confirmation of final numbers 48 hours prior to the booking and
this is the minimum amount that will be charged.
SERVICE CHARGE
Please be advised that a discretionary 10% service charge will be added to restaurant
groups of 12 or more.
CARD HOLDER SIGNATURE ____________________________________________
DATE ________________________________________________________________
241
ORDER SLIP
ORDER SLIP
TABLE NO _______________ Date
Customers Name
QTY DESCRIPTION PRIC AMOUNT
E
OS# TOTAL
SERVED BY
242
REGISTRATION FORM
RESTAURANT REGISTRATION FORM
JAVELLESSA CULINARIA
27 Rosario St, Bacolod City
MONDAY, MAY 10, 2024 10:AM – 9:00 p.m.
Name : _______________________________________________________________
Address : ______________________________________________________________
City : ______________________________________ ST: ____________Zip: ________
Telephone : _________________________________________ Fax : ______________
Contact : ______________________________________________________________
Title :_________________________________________________________________
Email : ________________________________________________________________
______________________________________________________________________
SPECIALTIES TO BE SERVED,LIST CHOICES:MAINDISH,APPETIZER,ETC.
______________________________________________________________________
______________________________________________________________________
I agree to abide by the enclosed instructions established by the taste of our restaurant.
DATE:_______________________________ SIGNED __________________________
PLEASE RETURN COMPLETED AGREEEMENT NO LATER THAN MAY 05, 2024
Send completed agreement via email to javellessaculinaria@gmail.com fax 901-166-20
243
PURCHASE ORDER FORM

(DATE)
(VENDOR NAME)
(COMPLETE ADRESS)
(CITY)(ZIP CODE)
(PHONE NUMBER)
(FAX NUMBER)
ORDER BY :
(RESTAURANT MANAGER NAME)
(COMPANY NAME)
(COMPLETE ADRESS)
(CITY)(ZIP CODE)
(PHONE NUMBER)
(FAX NUMBER)
UNIT DESCRIPTION UNIT PRICE TOTAL

QUANTITY
______________________________________________________________________
27 Rosario St, Bacolod City (6100)
244
REPAIR FORM
Equipment Name Model #
Brand Serial #
Warranty Period Warranty - Labor
Purchased Form Purchase Date
Alt. Service Co.
Primary Service Vendor
Service date Equipment issue Serviced by Cost &invoice # notes

245
Company Uniform
General Manager
Head Chef Sous Chef

246
Cashier Line Cook
Dishwasher Waiter
Waiter Dishwasher
247
Guard
248
COMPANY ID
COMPANY NAME PLATE

249
CURRICULUM VITAE
CAMELA GALVE
Brgy. , Bata Bacolod City, Negros Occidental
# 09289902344|| camelagalve17@gmail.com
OBJECTIVES:
To apply the knowledge and skills that I have acquired in any opportunities that could
help the organization’s future.
PERSONAL PROFILE
Age: 22 years old
Birthday: October 21, 2001
Gender: Female
Religion: Roman Catholic
SKILLS
Time Management
Culinary Skills
Customer service
EXPERIENCES
Working committee
STI West Negros University May 18,202 Catering Activity
STI West Negros
University February 02, 2023
SEMINARS ATTENDED
Dine and Learn Seminar at Vikings
Hotel Immersion at Park Inn by
Radisson Conquering barriers in
Hospitality Industry
Wine and talk at D’RACI
EDUCATIONAL HISTORY
Junior High School: Bata National High School
Senior High School: Don Hilario G. Gonzaga Memorial High School (HUMMS SHS)
College: STI – West Negros University – Bachelor of Science in Hospitality
Management
250
Marlon M. Jagolina R.
Villa Angela, Vista Alegre Bacolod City, Negros Occidental

09513447226 marlonjagolina14@gmail.com
OBJECTIVES:
Embraced a continuous improvement mindset, always seeking ways to refine and elevate
my culinary abilities with each competition experience.
PERSONAL PROFILE
Age: 23 years old
Birthday: January 14, 2001
Gender: Male
Religion: Seventh Day Adventist
SKILLS
Communication
Multitasking
Customer service
Critical Thinking
Creative Problem Solving
EXPERIENCES
Working Student
Food Carving Competition
Organizing Event
SEMINARS ATTENDED
Dine and Learn Seminar at Vikings
Hotel Immersion at Park Inn by
Radisson Conquering barriers in
Hospitality Industry
Wine and talk at D’RACI
Hotel immersion Planta Hotel
EDUCATIONAL ATTAINMENT
PRIMARY: Goshen Adventist Elementary School
SECONDARY: Gil Montilla National High School
251

Male
23 years old
January 25,2001
Purok Malapitan Barangay Alijis, Bacolod City
Negros Occidental, 6100
09201347831
xyrispedrosa7@gmail.com
OBJECTIVE:
Dedicated and considerably experience in events, and hospitality. Professional
with a focus on quality and consumer satisfaction who thrives at maximizing cooperation
and satisfaction. Follows directions with a positive, optimistic attitude.
SKILLS:
 Active Listener
 Fast Learner
 Hard working
 Attention to details
 Flexible
 Responsible
 Multitasker
EXPERIENCES:
CM & SONS FOOD PRODUCT INC. (MERCZI)
- Pasalubong Helper (Oct. 2020 - April 2021)
I work there as a pasalubong helper in their warehouse. We prepare the orders of our
branches, wholesalers, and resellers. We crates the packed goods and also place them in
boxes for orders from our wholesalers, who are from outside the Negros. All we do is
prepare the packed goods that are ready to be sorted out and distributed to the branches,
resellers, and wholesalers.
On The Job Training (OJT)
- Business Inn Hotel (Dec. 2019 - Feb 2020)
Our role is to help in the kitchen since our chosen track was TVL- Culinary Arts. So we
were assigned in the kitchen to help with the cutting and preparing the foods to serve at
every events that’s been held in the hotel. And also we help with the cleaning after the
event as well as preparing the table set-up for the upcoming events.
AWARDS AND ACKNOWLEDGEMENT:

Conducted Catering Services
NCII Cookery Passer
252
PERSONAL DETAILS
Date of Birth: January 23, 2003
Place of Birth: Bacolod City
Gender: Female
Nationality: Filipino
Civil Status: Single
Hobbies: Watching Movies Travelling listening to music cooking or Baking
QUALIFICATION
Passionate Hard Working Creative Optimistic
CAREER OBJECTIVE
To be employed by a company that offers me lots of chances to grow professionally and
to contribute to the expansion of the company.
EDUCATION
 ELEMENTARY
ANDRES BONIFACIO ELEMENTARY SCHOOL II SY: 2009-2013
MARIANO G.MEDALLA INTEGRATED SCHOOL SY: 2013-2015
 JUNIOR HIGH
CHRISTIAN VENTURE ACADEMY SY: 2015-2019
 SENIOR HIGH
STI WESNEGROS UNIVERSITY SY:2019-2021
 TERTIARY
STI WESNEGROS UNIVERSITY SY:2021-2025

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JAVELLESA CULINARIA

(A Proposed Feasibility Study)

In Partial Fulfillment of the Course Requirements in

Presented to the Faculty of

Marlon M. Jagolina Jr.

Xyris Genre G. Pedrosa

Section 3 PRODUCTS AND SERVICES 13

Section 4 MARKSTING ASPECT 93

SWOT Analysis of Direct and Indirect Competitors 115

Section 5 OPERATION/TECHNICAL ASPECT 136

Section 6 MANAGEMENT ASPECT 156

Section 7 GANTT CHART 181

Section 8 FINANCIAL ASPECT 184

Financial Assumption 184

Section 9 ENVIRONMENTAL ASPECT 197

Section 10 SOCIO-ECONOMIC ASPECT 200

Section 11 SUMMARY OF FINDINGS CONCLUSIONS AND 202

Section 12 REFERENCES 207

Section 13 APPENDICES 209

Restaurant Receipt 236

Curriculum Vitae 248

2 SWOT Analysis of Marketing aspect 94

3 Suppliers List 114

4 SWOT Analysis of Direct Competitors 115

5 SWOT Analysis of Indirect Competitors 116

6 Competitive Analysis of Direct Competitors 117

7 Competitive Analysis of Indirect Competitors 117

8 Comparative Analysis of Direct Analysis 118

9 Comparative Analysis of Indirect Analysis 120

10 Marketing Collateral 125

11 Kitchen Supplies 150

13 Cleaning Materials 151

14 Furniture List 152

15 Food and Beverage Tool and Equipment 152

16 Safety Equipment 152

17 Office Materials/Supply 153

18 Construction Materials 153

19 WIFI Installation Cost 153

20 Electricity Installation Cost 154

21 Water Installation Cost 154

22 Aircon Installation Cost 154

23 SWOT Analysis of Management Aspect 157

24 Recruitment Cost 173

25 Training Matrix 175

26 Employees Schedule 180

27 Gantt Chart Year 181

2 Distribution of Survey Questionnaire in accordance of Marital 95

3 Distribution of Survey Questionnaire in accordance of 95

4 Distribution of Survey Questionnaire in accordance of 96

5 Distribution of Survey Questionnaire in accordance of 96

6 QI. If there’s a Spanish-Filipino cuisine type of restaurant 97

7 Q2. How long does it take you, when you dine-in? 97

8 Q3. How often do you typically dine-in a week? 98

9 Q4. What type of dining experience do you prefer? 98

11 Q6. If you dine in a restaurant,, how many are you? 99

12 Q7. Who is usually your companion in dining in a restaurant? 100

15 Q10. What facilities do you prefer in a restaurant? 101

16 Q11. What type of ambiance are you looking in a restaurant? 102

17 Q12. What time do you prefer when dining in a restaurant? 102

19 Q14. Ranking the factor that you consider in a restaurant. (1 is 103