1

YEES BURGER HOUSE

EXECUTIVE SUMMARY

1. Brief Description of the Project

We all know that we are now in an imposing and demanding time for all business
owners; this business sector A burger house could change week-by-week and all
entrepreneurs like me have to accept these alterations, or they may, in the very near
future. The YEE Burger House business plan is the business that isnt planning to
succeed, as my business is not performing suitably.
What could be simpler than a hamburger? Take a ground beef patty, throw iron a
grill, wait a few minutes as the fat sizzles ,maybe add some cheese .Its thoroughly
Filipino operation that takes place countless times a day all around the country.
At tummy Friend, House our burger are not frozen, never cook in a microwave
oven and guaranteed fresh, juicy and delicious. YEE Burger House is a unique experience
one you feel good about. YEE Burger House is changing the way we think of a burger.
The store is located inside the campus of University of Northern Philippines and it is built
according to environmentally sustainable best practices, and earth-friendly elements.
For the future years to come, the business is a continuously seeks for
opportunities that will lead to success. Many business establishments try imitating the
business but still the success remains. Opportunity on employment will be uprising due to
expansion and establishment of branches.
2. Project/Business Contributions to the Local, National, and International Economy
Food stand can provide daily income to a family. It serves as a livelihood and can
provide the needs and wants of a customer. Thus, the role of this business has a great
impact to the lives of people and to the economy. Food stand vendors provide direct
sales. These sales, in turn, generate additional sales in the state economy. It will also
create employment which includes full-time and part time jobs.

The main contribution of this proposed project is to create job to the people in the
community. And one thing more is that this business may lessen the unemployment rate
of our country.

MARKETING PLAN
1. Product Description
a. Name of the Products
Burger

A hamburger (also

burger, hamburger
is

called

a beef

sandwich, burger or hamburg)

a sandwich consisting

cooked patties of ground

of

one

or

more

meat (usually

beef)

usually placed inside a sliced hamburger bun.

Hamburgers

are

often

served

with lettuce, bacon, tomato, onion, pickles, cheese

and condiments such
as mustard, mayonnaise, ketchup and relish.
Fries - French fries (American English)
or chips, fries, finger

chips, or French-fried

potatoes are batons of deep-fried potato. In the

United

States

and

most

of

Canada,

the

term fries refers to any elongated pieces of fried

potatoes,

while

in

the United

Kingdom, Australia, Ireland and New

Zealand,

long, thinly cut slices of fried potatoes are

sometimes called fries to distinguish them from the
more thickly cut strips called chips.
Hotdog

A hot

dog is

cooked sausage,

traditionally grilled or steamed and served in a

sliced bun as a sandwich. Hot dog variants include

the corn dog dipped in corn batter and deep

fried, pigs in blankets wrapped in dough, baked,
and

served

as hors

d'oeuvres,

and Beanie

Weenies chopped and mixed with baked beans.

Typicalhotdog garnishes includemustard, ketchup,
onions, mayonnaise, relish, cheese, chili,
and sauerkraut.

b. Properties of the products(physical and chemical)

Burger buns-a flattish soft white bread roll in which a hamburger is typically

served.
Burger patties-is a flattened, usually disc-shaped, serving of ground meat or

meat alternatives.
Cheese-is a food derived from milk that is produced in a wide range of

flavours, textures, and forms by coagulation of the milk proteincasein

Sauce-is liquid, creaming or semi-solid food served on or used in preparing
other foods. Sauces are not normally consumed by themselves; they add

flavour, moisture, and visual appeal to another dish.

c. Uses of the products( as finished commodity, as an input to other production
activities)
To satisfy human needs(food)
d. Major uses/customers of the product(individual and/or firms- who and where are
the market)
The student, instructors and employees of the University of Northern
Philippines
e. Geographical areas of dispersion(where the product mostly found)
Tummy Friend, Burger House is found inside the campus of the University of
Northern Philippines located at Tamag, Vigan City.
f. Comparisons of the product to its competitors

YEE, Burger House is more delicious, the price is affordable and the crews
are friendly and we aim to the customers satisfaction than the others.

2. Demand Analysis
Table 1
The Demand Analysis
Year

Past Domestic

Past Foreign

Total Past Demand

2009
2010
2011
2012
2013

Demand
130
140
150
180
190

Demand
0
0
0
0
0

130
140
150
180
190

Year

Future Domestic

Past Foreign

Total Past Demand

2014
2015
2016
2017

Demand
210
240
250
270

Demand
0
0
0
0

210
240
250
270

3. Supply Analysis
Table 2
The Supply Analysis
Year

Past Domestic

Past Foreign

Total Past Demand

2009
2010
2011
2012
2013

Demand
60
80
100
120
140

Demand
0
0
0
0
0

60
80
100
120
140

Year

Future Domestic

Past Foreign

Total Past Demand

2014

Demand
160

Demand
0

160

2015
2016
2017

180
200
220

0
0
0

180
200
220

4. Demand/Supply Analysis
Table 3
The Demand and Supply Analysis
Year

Projected

Projected

Demand/supply

2009-2010
2011-2012
2013-2014
2014-2015
2015-2016
2016-2017

Demand
250
270
290
310
330
350

Supply
220
240
260
270
300
320

Difference
30
30
30
30
30
30

5. Projected Share of the Market

Table 4
The Projected Share of the Market
Year

2014
2013
2014
2015
2016

Projected

Projected

Proposed

Market Share

Demand/Supply

Production (sales)

10%
20%
30%
45%
60%

Difference
30
30
30
30
30

Volume
3,000
6,000
9,000
13,500
18,000

*The total population of the market is 1000(students, teachers, and others) multiplied by
the projected market share then the product multiplied by the projected demand/supply
difference.
6. Price Study

Table 5
The Price Study

Products

Prices of the Competitors

Competitors

Selling

Average

Price

Price
Sizes
Burger

Competitor

Competitor

Competitor

Single
Single

1
15.00
20.00

20.00
25.00

25.00
30.00

20.00
25.00

20.00
25.00

w/egg
Buy1take1
Buy1take1

25.00
30.00

30.00
35.00

35.00
40.00

30.00
35.00

30.00
40.00

w/ egg
Fries

Softdrink

Large

15.00

20.00
Hotdog

25.00

20.00

18.00

jumbo
8 oz

15.00
7.00

18.00
8.00

20.00
10.00

17.67
8.33

15.00
10.00

Litro

25.00

28.00

30.00

27.67

28.00

7. Definition of Target Marget

Table 6
The Definition of Target Market
Products

Existing Market
Jollibee, McDonalds,

Target Market
CBAA, CAS, CTech,

Location/Dispersal
CBAA, CAS, CTech,

Burger

Karinderia & Food Stools

CCIT, CTE, Offices

CCIT, CTE, Offices

Hotdog

within UNP Campus

Supermarkets, Stores, Public

CBAA, CAS, CTech,

CBAA, CAS, CTech,

Fries

Market, Karinderia & Food

CCIT, CTE, Offices

CCIT, CTE, Offices

Stools within UNP Campus

Supermarkets, Stores, Public

CBAA, CAS, CTech,

CBAA, CAS, CTech,

Market,Karinderia & Food

CCIT, CTE, Offices

CCIT, CTE, Offices

Stools within UNP Campus

8. Factors Affecting the Market

The Demand maybe affected by the population, income changes, taste, rural/urban
development, substitute products and marketing tools. Supply influenced by development
of substitute products, entry/exit of firms and prices maybe affected by production costs,
price control and inflation. Thus, these factors have significantly affecting the demands
and supply of the products.

9. Marketing Program
a. Product Conceptualization/Development
The development of food stand products are came out due to its high
demand. Many people especially Ilocanos love to eat snacks and street foods. The
products are served as the customer ordered. The business will be developing the
combo style were the products of the business will served in combinations. All
products served by the business are clean and affordable.
b. Promotion
For the introduction of the products, there will be choices for combos, buy
1 take 1 promos, and discounts for selected products.
c. Distribution Program

Every order will be entertained and absolutely meets the customers

satisfaction Hustle free and fast delivery for customers who ordered through text
or phone.
d. Pricing Strategy
The price of the products like fries, hotdog and popcorn are based on the
size like small or large while the burger is based if it is a single order or buy one
take one. In the hand, combos are any combination of three products (hotdog,
fries, kikiam, fishball) with the burger as the main snack.
Table 7
Prices of Products
Products

Use/s

Sizes

Selling Price

Burger

Food/Snack

Single ordinary
Buy1take1 ordinary
Single w/ egg
Buy1take1 w/ egg

20.00
25.00
30.00
40.00

Fries

Food/Snack
Large

15.00

hotdog

Food/Snack

softdrinks

Drinks

Large
8 oz

15.00
10.00

Litro

25.00

10. Marketing Personnel

Table 8
Marketing Personnel
Number

Positions

Duties and Responsibilities

Manager

Manage all the internal and external

operation

of

the

business

and

responsible for the overall decision

1

Cook

making process.
Prepares all the food and manage the

Service Crew

cooking area.
Giving/Serving the order/s of customers
and rendering the work assigned by the
manager.

11. Marketing Budget

Table 9
Marketing Budget
Marketing Expense
Promotions
-

discount

Year 1

Year 2

Year 3

Year 4

4,500.00

4,000.00

3,500.00

3,000.00

500.00

500.00

500.00

500.00

Advertising
- tarpaulins
Selling
-

gas

3,750.00

7,500.00

11,200.00

15,000.00

supplies & materials

50,000.00

55,000.00

60,000.00

65,000.00

salaries

14,400.00

14,400.00

14,400.00

14,400.00

1,000.00
74,150.00

2,000.00
83,400.00

3,000.00
92, 700.00

4,000.00
101,900.00

- others
Total Marketing Expense

2. Production Process
a. List of Production Activities

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Table 10
List of Production Activities
Products
1. Burger

Activities
Purchasing

Sauce Making
Cooking
Serving
Purchasing

2. Hotdog

Duration

Output

Responsible

Every morning at

Raw Burger

Person
Cook/manager

6-8 oclock in

patties, buns,

the morning
5-8 minutes
4-6 minutes
30 seconds
Every morning at

sauce & Others

Burger sauce
Burger
Fast Service
Raw Hotdog

Cook
Cook
Service crew
Cook/manager

Grilled Hotdog
Fast Service
Raw Fries

Cook
Service Crew
Cook/manager

Fried Fries
Fast Service
Fried Kikiam
Fast service

Cook
Service Crew
Cook
Service Crew

6-8 oclock in
Grilling/Cooking
Serving
Purchasing

3. Fries

the morning
5-8 minutes
30 seconds
Every morning at
6-8 oclock in

Cooking
Serving
Cooking
Serving

the morning
5-6 minutes
30 seconds
5-6 minutes
30 seconds

b. Process Flow Chart

BURGER, FRIES,& HOTDOG PRODUCTION

PURCHAS
ING

SAUCE
MAKIN
G

4. Plant Size and Production Schedule

a.

Plant/Equipment Capacity

COOKI
NG

SERVI
NG

11

Table 11
Plant/Equipment Capacity
PRODUCTS

Minimum Rated

Maximum

Planned

Future Capacity

Burger

Capacity
12x16 burger grill

Rated Capacity
12x16 burger

Capacity
12x18 burger

12x16 burger

for 10burger patties

grill for 10

grill for 10

grill for 10

patties

patties

patties

Hotdog
French Fries

C. Daily Operation
Table 12
Daily Operation
Working Days per Year
252 days

Working hours per Shift

8 hours

Shifts per Day

none

3. Machinery and Equipments

a. List of Machinery, Number, Specifications and Purpose
Table 13
List of Machinery, Number, Specifications and Purpose
Machines, Tools &
Fixture
2in1 Fryer with

Number

Specifications

12x16 inches

Purpose
Use to cook burger,

Burger

fries, kikiam &

Griddle(includes

Fishball

12

tongs, Screener,
Chansey, egg ring,
burger slicer)
Plates

20

10x5 inches

Knife

5 inches, stainless

for serving
Use for cutting

steel
5 inches Stainless

Use for cutting

Sauce

steel
250 ml capacity

Use to place Sauce

Squeezer(ordinary)
Drinking cups/glasses
Cart

20
1

250 ml capacity
6 ft x 2 ft x 7 ft

Use for drinking

Use to place the

Scissor

Gas tank w/ hose &

11.0 kg

Use to place the food

equipments
Tank for the gas use

regulator

in cooking the

Chairs/stools

12

2 feet high

products
Use by customers for

Tables

3x3 feet (square)

seating
Use by customers for

Cooler

dining
Use to cool drinks and
supplies like burger

Can Opener

patties.
Use to open cans

b. list of Machinery, Suppliers and Price

Table 14
List of Machinery, Suppliers and Price
Machines, Tools
& Fixtures
Griddle Grill with
deep fryer

Suppliers

Price per

Number of

Unit
3,700

Units
1

Total Cost

Terms of

3,700

Purchase
Cash

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Paper Plates
Scissor
Sauce

Two Brothers
Market
Novo

50
20
20

1
1
2

50
20
40

Cash
Cash
Cash

10
2,000
750

20
1
1

200
2,000
750

Cash
Cash
Cash

30

Cash

Squeezer(ordinary
)
Plastic Cups
Cart
Gas tank w/ hose

Novo
--------------------

& regulator
Can Opener
Office equipment

------------------Novo

30

(ballpen,logbook)
TOTAL COST

Two Brothers

50

50
P 6,804.00

Cash

c. Cost Schedule of Useful Life and Depreciation Rate

Table 15
Cost Schedule of Useful Life and Depreciation Rate
Machines, Tools &

Cost

Useful Life

Depreciation

Fixtures
Griddle Grill with deep

3,700.00

5 years

1,850.00

fryer 12X16 inches

Paper Plates
Scissor
Sauce Squeezer(ordinary)
Plastic Cups
Cart
Gas tank w/ hose &

50.00
20.00
20.00
10.00
2,000.00
750.00

3years
3 years
5 years
5 years

5.00
6.00
6.00
1.00
1,000.00
375.00

regulator
Can Opener
30.00
5 years
15.00
TOTAL
P6,517.00
P 1,408.00
*Original cost multiplied by 10% then multiplied by useful life is equals to depreciation.
4. Building and Facilities

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Table 16
Building and Facilities
Facilities
Cooking Area

Description
The cooking area is the place

Item Cost
(since the

Total Cost
(since the location

wherein the fryer and griddle

location is at the

is at the business

located. The equipments are

business center,

center, there is no

placed in the cart. Cook is

there is no

corresponding

comfortably doing the task

corresponding

amount for the

because there is enough space amount for the

item)

Service & Customers

provided.
The customer area is located

item)
(since the

(since the location

Area

in front of the cooking

location is at the

is at the business

area/food cart provided with

business center,

center, there is no

2tables and 4 chairs for

there is no

corresponding

valued customers.

corresponding

amount for the

amount for the

item)
(since the location

Cooling/Freezing

The area wherein the drinks

item)
(since the

Area

and supplies to be frozen

location is at the

is at the business

where place in the cooler.

business center,

center, there is no

there is no

corresponding

corresponding

amount for the

amount for the

item)

item)

5. Raw Materials and Supplies

Table 17
Raw Materials and Supplies
Raw Materials and

Unit Price of

Quantity

Total Cost

Source

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Supplies
A. Direct
Materials
-Burger Bun
-Burger Patty
-Catsup
-Mayonnaise
-Hotdog
-Cooking oil
-Paper bags
-Cheese powder
-Paper Plate
-French Fries
-Tissue
B. Indirect

Materials

5.00/pc
3.00/pc
58.00/1 gal
157.00/2.1 gal
7.00/pc
162.00/1 gal
27.00/bundle
35.00/pack
50.00/pack
120.00/pack
10/roll

Needed

5 packs
5 packs
1L
1L
3 packs
1 gals
2 bundles
1pack
1 pack
1 pack
2 rolls

125.00
125.00
12.00
32.00
360.00
162.00
54.00
35.00
50.00
120.00
20.00

JTC MARKET
JTC Market
JTC Market
JTC Market
Market/store
Market/store
Market/store
Market/store
Market/store
JTC Market
JTC Market

Materials
TOTAL MATERIALS COST

P 1,060.00

6. Waste Disposal (quantity, manner and cost, as well as possibilities of further waste
usage)
The disposal of waste is properly managed through maintaining the area clean,
safe and free from unwanted smells. The service crew is responsible for cleaning up the
customer area. Cleaning the area is done before and after the opening hours. The manager
sees to it that there is always available trash bin in the customer area. In the other hand,
the cook is responsible for any waste that is found in cooking area. Trash bin is also
found not too near the area and the trash bin has a cover for a more safety and clean
cooking area.
7. Job Requirement
Table 18
Job Requirement

16

Job Title
- Cook
-

Service Crew

Qualifications
Interest of cooking,

Experience
Cook in a restaurant or fast-

hardworking and Healthy

Customer Oriented,

food chains
Deal/interact

Hardworking, and with

customers

with

pleasing personality

8. Labor Cost
Table 19
Labor Cost
Type of Labor

Number of

Total Salary

Total Fringe

Total Labor

Workers

per Month

Benefits per

Cost Per Year

Month
Direct Labor
- Cook
- Service crew
Indirect Labor
Administrative
- Manager
TOTAL

1
1

1,200.00
1,200.00

14,400.00
14,400.00

P2,400.00

P 28,800.00

9. Direct Labor Cost

Table 20
Direct Labor Cost
Product
Burger
Hotdog
Fries

Production Time per

Product Unit
20 burgers/day
20 hotdog /day
10 trays/day

Direct Labor Rate

(Cost)
200.00
160.00
100.00

Direct Labor Cost

per Product Unit
10.00
8.00
10.00

17

Section 3
ORGANIZATIONAL &
MANAGEMENT PLAN
1. Form of Business and Ownership
Yees, Burger House is a partnership Between 3 persons.
2. Organizational Structure

Manage
r

Cook

Service
Crew

3. Officers and Key Personnel

Presented below are the officers and key personnel specifying their duties and
responsibilities in the operation of the project.
Table 21
Officers and Key Personnel

Designation
Manager

Responsibilities
Manages all the operations of the business. Take charge of the

18

entire environment and decision making.

Manages the operations under the cooking area. Responsible for

Cook

the cooking of every order and keep assured that the products are
all clean, safe and delicious.
Manages the operation under the customers area. Take charge in

Service Crew

the communicating to customers regarding with orders and

others.
3. Staffing Pattern
Presented below are the manpower needs of the proposed project and their
corresponding salary rates.
Table 22
Manpower Requirements
Number
1
1
1

Designation/Position
Manager
Cook
Service Crew

Salary/Month
1,200.00
1,200.00
1,2000.00

Other Benefits
None
None
None

4. Wage and Salary Administration

The mode of payment of salaries to employees is given at 30 th day. There is a
corresponding overtime payment in which the rate of payment is based on the time.
Table 23
Gantt Chart of Pre-operating Activities
Activities

Products

Cost
(Amount
)

1.Purchasing

Burger
Hotdog

Hours
4

19

fries
Burger
Fries
2.mAking Sauces
3.Cooking/Grillin

Burger

g
4.Packing/plating
5. Serving

Hotdog
fries
Burger
Hotdog
fries
Burger
Hotdog
fries
Section 4
FINANCIAL PLAN

(Present the overall financial picture in terms of operating cash requirements, profitability and
cash flow. It will also assess the projects commercial profitability and capability to service its
obligations.)
1. Capital Requirement (Project Cost)
Table 24
Capital Requirement
Investment Item
Fixed Assets
1. Machinery
2. Tools/Equipments
3. Furniture
4. Office equipments
Sub-total
Pre-operating expenses
1. Preparing the business plan

Amount
17,250.00
1,460.00
9,590.00
60.00
28,360.00
200.00

20

2. Constructing/installing
3. Hiring of personnel
4. Purchase of raw materials
Sub-total
Working Capital
1. Raw Materials
2. Work in process
3. Finished goods
4. Accounts receivable
5. Permanent working capital
Sub-total
TOTAL
Add: Unforeseen costs (5% of all the above projections)
Total Project Cost

1,000.00
50.00
60.00
1,310.00
1,926.00
450.00
1,500.00
200.00
2,000.00
6,076.00
35,746.00
1,787.30
37, 533.30

2. Financing Plan and Loan Requirement

Table 30
Financing Plan and Loan Requirement

Items

Cost

Bank

AMOUNT
Equity
Other

Loan

Total

Creditor
s

Fixed Assets
1. Machinery
2. Tools/Equipments
3. Furniture
4. Office equipments
Pre-operating Expenses
5. Preparing the business
plan
6. Constructing/installing
7. Hiring of personnel
8. Purchase of raw
materials
Working Capital
9. Raw Materials

17,250.00
1,460.00
9,590.00
60.00

10,000.00
1,000.00
5,000.00
0.00

5,000.00
500.00
2,000.00
0.00

2,000.00
0.00
1,000.00
0.00

17,000.00
1,500.00
8,000.00
0.00

200.00

0.00

0.00

0.00

0.00

1,000.00
50.00
60.00

0.00
0.00
0.00

0.00
0.00
0.00

0.00
0.00
0.00

0.00
0.00
0.00

1,926.00

1,000.00

500.00

0.00

1,500.00

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10. Work in process

11. Finished goods
12. Accounts receivable
13. Permanent working
capital
TOTAL

450.00
1,500.00
200.00
2,000.00

0.00
1,500.00
0.00
1,000.00

35,746.00

19,500.00

0.00
0.00
0.00
1,000.00
9,000.00

0.00
0.00
0.00
0.00

0.00
0.00
0.00
2,000.00

3,000.00

30,000.00

3. Four-year Projected Profit and Loss Statement

YEES BURGER HOUSE
Financial Statements
For the Month of September to March, 2015
Particulars
Sept
8,700

Oct
9,430

MONTHS
Nov
Dec
Jan
10,200 11,500 12,100

1,526
2,500
250

2,100
2,500
300

2,200
2,500
350

2,300
2,500
400

2,400
2,500
450

2,540
2,500
500

2,600
2,500
550

4,424

4,530

5,150

6,300

6,750

8,110

9,150

EXPENSES
Administrative
1,500
1,500
1,500
Selling
230
250
270
Net Profit:
2,694
2,760
3,370
4. Four-Year Projected Cash Flow Statement

1,500
280
4,510

1,500
290
4,960

1,500
300
6,310

1,500
310
7,340

SALES
Less: COST OF
GOODS SOLD
Direct materials
Direct labor
Depreciation
(Equipment)
GROSS PROFIT
Less:
OPERATING

YEES BURGER HOUSE

Financial Statements
For the Month of September to March, 2015

Feb
13,650

Mar
14,800

22

Particulars

MONTHS
Nov
Dec
Jan
3,100.00 3,240.00 3,560.00

Sept
2,467.70

Oct
2,650.00

Beginning
Add: Cash

250.00

270.00

280.00

299.00

Receipts
Sale
Total Cash

8,700.00
11,417.7

9,430
12,350.0

10,200
13,580.0

Inflow
Less: Cash

0
5,670.00

0
5,960.00

2,500
8,170.00

2,500
8,460.00

Cash

Feb
4,090.00

Mar
4,899.00

310.00

350.00

377.00

11,500

12,100
15,970.0

13,650
18,090.0

14,800
20,076.0

0
6,329.00

15,039.00
6,587.00

0
6,921.00

0
7,446.00

0
7,320.00

2,500
8,829.00

2,500
9,087

2,500
9,421.00

2,500
9,946.00

2,500
9,820.00

10,256.0

Balance,

Disbursement
Cost of Good
Sold
Salaries
Total
Disbursemen

.00

t
Net Cash

3,247.70

3,890.00

4,751.00

5,952.00

6,549.00

8,144.00

Inflows
Cash

3,247.70

3,890.00

4,751.00

5,952.00

6,549.00

8,144.00

Balance,
Ending

0
10,256.00