I.

PROJECT SUMMARY

NAME OF THE PROJECT Eatik of L.E. Company is engaged in serving dishes with Itik as its main ingredient. It is an excellent alternative to the typical dishes that most people used to eat like chicken, pork beef or even fish. It provides its customers with a new food to crave for and a food to get familiarize with. Eatik s dishes that will be serving to its customers will be of the same with the all time favourite of the Filipinos. It is really an odd food to eat and what makes it different is that the company would be introducing another tasty food made with Itik at the most economical cost compare to that of the usual meat dishes.

PROJECT LOCATION The store location will be at Riverbanks Marikina City, a shopping center. The company chose this place because of its accessibility for the consumers and potential customers have a fair tax rate and rental fees. The location is in the commercial zone because it is near to establishments that people preferred most like market and malls. The business is included in Food Industry. The first 3 outlets will be along the bars located at Riverbanks Marikina, in malls foodcourt, the other unit can be beside Andoks Manok, Senior Pedro Manok, Baliwag Manok, Chooks to Go or beside Selling Store at Concepcion Market.

NATURE OF THE INDUSTRY EaTIK will be a product business. We will serve our potential customer a variety of dishes made from duck. EaTIK will introduce a new dish which is not commonly available in any affordable food chain and seldom prepared at home. The business will try to satisfy the craving of its customer a variety of duck dishes from the traditional meat such as chicken, beef , pork and can be an alternative for the known sisig as pulutan/ulam . Initially our menu will include whole fried Itik (duck), calderetangitik, and the fried laman-loob. Fried duck and laman- loob will come out with a tasty sauce.

DESCRIPTION OF THE PROJECT The food industry, particularly in meat foods is common. The study desire to promote consumption of duck, researcher differentiate it s product as a Philippine duck. Philippine duck comes from the family of chicken. It is not a common retail in the market and to the Filipinos. Philippine duck is known as ITIK a brown duck with black beak. Because of differentiated product the L.E company decided to come up to a product that not particularly in the taste of the Filipino, unlike to the traditional taste of chicken, beef and pork. And also offer the different delicacies duck made.

CONTEXTUAL FRAMEWORK

Product innovation has been the name of the game of what the industries are trying to do in order to survive the future trends in business. But as the proponents go along in finding new products, the group decided to find substitutes for meat from
2

chicken, pork and beef. At present there were numerous existing competitors of Eatik such as Andoks Manok, Senior Pedro, Baliwag, Chooks to Go, Chiknoy and other small Fried chicken. Since the business is targeting alcoholic drinkers, Sisig selling outlet such as Sisig Hoorey, Sisig Avenue are also considered as competitor for being known for pulutan . The said existing company serves as major competitor of Eatik. The proponents came up with the substitute product for meat products for meat lovers and alcohol drinkers and arrived to call the project Eatik .The reason behind this project is because people are being conscious with their health and the food that they eat. Duck is high in protein, iron, selenium, and niacin; and, lower in calories than many cuts of beef, duck is a great alternative for individuals interested in weight loss or weight management. With only about half the saturated fat of a boneless, skinless chicken breast, duck breast also has much less saturated fat than even lean beef selections. And, with more than 20 percent of the daily recommended allowance for both niacin and selenium, duck meat also provides more iron per serving than chicken, turkey, Cornish game hens; and yes, even some cuts of beef, all in all, a great addition to a healthy diet.

PROJECT VISION The company vision is to reach at least 75% of return on investment in its 3rd year of operation. Expect bigger market share the product being a novelty.Be the premier duck store with delivery express service.

y Expansion to second location within 12 months, y Open additional locations in other neighbouring towns y Have a strong community involvement In a long term run of the business, it aims to have branches from different barangay in Marikina City and continuously expand its location from Marikina City to all over Metro Manila.

L.E Partnership also intends to have its own poultry in order to lessen the cost in ordering the Itiks and serves to be its own resources.

DEMAND GIVING RISE TO THE PROJECT The demand giving rise to the project some several factors are: Products have different sensitivity to changes in price. Income, when an individual s income goes up, their ability to purchase goods and services increases, and this causes demand to increase. When incomes fall there will be a decrease in the demand for most goods. Consumer tastes and preferences, changing tastes and preferences can have a significant effect on demand for different products. Persuasive advertising is designed to cause a change in tastes and preferences and thereby create an increase in demand. Competition, competitors are always looking to take a bigger share of the market, perhaps by cutting their prices or by introducing a new or better version of a product. Fashions, when a product becomes unfashionable, demand can quickly fall away.

Chicken, beef and pork substitute It is noted that Philippine ducks have stronger resistance to disease than chicken broilers and layers. According to the Philippine Council for Agriculture, Forestry and Natural Resources Research, ducks have high resistance against common avian diseases and that there is very low mortality in most duck farms. Duck meat is also relatively cheaper than chicken meat. In 2009, the average farm gate price of ducks was only P54.37 a kilo, compared to P62.10 a kilo of chicken. Prices of duck meat even softened by 2.44 percent from P55.73 a kilo in 2002. Ducks are not only safe for human consumption, but they are also rich in proteins. Anything you can cook chicken with, you can cook with ducks. Among the recipes where duck meat reportedly tastes good are fried whole duck and its internal organ, caldereta, adobo, estofado, and patotim.

Pulutan Substitute It has been in the culture that alcohol drinking is part of every celebration of most Filipino families. Drinkers commonly have their celebration inside the house or go to bars, and in any establishment who offers alcohol / liquor. If there is a drinking session, there is one thing drinkers will not missed, it is none other than their choice of dish to be the what we called PULUTAN . Fried duck is already famous in Angono Rizal and in Laguna as pulutan or ulam and also being bought by bakasyonista fom the place. Because not all are familiar with duck dishes the project will offer and avail it to places where drinkers usually buy pulutan".

ORGANIZATIONAL CHART

The proponent Organizational Structure is departmentalized to obtain organization proponent units of manageable size, and to utilize managerial ability. The function of the manager involves the grouping of functions and activities necessary to attain the goals of the business.

ORGANIZATIONAL CHART The company will follow a typical hierarchical structure with the management team discussed below as the co-owners., who will be responsible for all operations and management duties early on. Additional staff will be needed for cooking duck dishes, delivery, and wait staff. Once the company has expanded operations, a general manager will be hired to take the duties of the owners.

PERSONNEL REQUIREMENTS AND JOB QUALIFICATION Cook y Male y 20-35 years old y Cooks need a great deal of knowledge and experience working with food. y The minimum requirement is a high school education plus on-the-job training. High schools, vocational or technical schools, two-year and four-year college. y Cooking diploma. y Restaurant experience.

Duties and Responsibilities y Plan, collect, organise food and commodities for menus y Prioritise menus, recipes and task sheets y Read recipes, menus, and orders y Prepare and use specialised kitchen equipment for use y Plan and organise logical work sequences within time restraints
7

y Communicate with other staff members of the kitchen team and food service staff y Work cooperatively with other members of the kitchen team y Maintain product, service and market knowledge y Ensures high standards of sanitation and cleanliness are maintained throughout kitchen area y Assemble and prepare ingredients for menu items y Skills in a wide range of cookery methods to produce a range of menu items including: y boil, blanch, simmer, poach, steam, stew, braise, roast, bake, grill, shallow fry and deep fry y Plan and sequence the timing of food and preparation of tasks Cashier y Female y 18-25 years old y Pleasing personality y Trustworthy y At least highschool graduate and 1 year working experience Knowledgeable in basic arithmetic. Has skill in handling and counting cash. Has skill in communications with public.

Cashier Duties: y Enters purchases into cash register to calculate total purchase price y Accepts cash y Counts money, gives change and issues receipt for funds received. Calculates discounts or references; requests customer identification for certain discounts and receipts as required. Maintains sufficient amounts of change in cash drawer. Balances cash drawer and receipts; documents discrepancies. Keeps register area neat and stocked with necessary supplies. Service Crew y Male y 18-25 years old y At least high school graduate diploma or less. y Flexible y Have little work experience Specific duties Clearing off and setting tables, stocking supplies, cleaning dishes and occasionally dropping off food, beverages and condiments. Service Crew Job Description A food service crew is made up of variety of workers who provide customer service, assist in kitchen processes and generally ensure customers have an enjoyable dining experience. Taking orders, serving food and often handling payments and also responsible for taking reservations, welcoming and seating guests.

Delivery Driver y Male y 20 35 years old y At least high school graduate y Must have valid driver s license/Professional license Duties and Responsibilities y Familiarize in all the location nearby the store or in the area of Metro Manila. y Responsible for keeping excellent inventory of all foods at certain locations to prevent food waste. y Responsible for cleanliness and maintenance of company vehicles. y Able to communicate verbally, and understand and follow written and verbal instructions.

ORGANIZATIONAL POLICIES The organization establish rules regarding the employee conduct, attendance and other areas related to the terms and condition of employment, and also to protect the rights of employee as well as the business interests of employers.

10

Neatness and Attire Policy y Expected to be in complete and clean attire. y Must be wear hairnet to cover hair from the forehead down to nape. y Accessories are not allowed. y Should have clean hands and short fingernails. Nail polish is not allowed. Medical Check-up All employees are required to undergo the medical examination and secure health certificate, to safeguard the safety and health of the employees and customer.

Operation Operations will be managed by the three managing partners. This will include all marketing activities, financial and accounting activities, and operational activities. The business will employ a small staff cooks, cashier and delivery drivers. Staff will be trained by the management team to ensure quality and consistency of food preparation.

11

Finances The management will implement financial policies that will guide the organization in achieving its defined objectives. Monitoring and controlling expenditures, recording all financial transactions and applying satisfactory statutory reporting requirements to the organization. y Daily Sales Report y Daily inventory of stocks Report y Daily Expenses Report

Employee Conduct An employee conduct policy establishes the duties and responsibilities each employee as a condition of employment. Employee conduct policies are in place as a guideline for appropriate employee behaviour, and also for proper dress code, workplace safety procedures. Equal Opportunity Equal opportunity is the rules that promote fair treatment in the workplace. It indicates the anti-discrimination and affirmative action policies. These policies discourage inappropriate behavior from employees, supervisors and independent contractors in regard to the race, gender, sexual orientation or religious and cultural beliefs of another person within the organization.

12

Attendance and Time Off Attendance policies set rules and guidelines surrounding employee adherence to work schedules. Attendance policies define how employees may schedule time off or notify superiors of an absence or late arrival. This policy also sets forth the consequences for failing to adhere to a schedule. Ethics Ethics policies address issues such as honesty, fairness, integrity and respect. Customer Service Customer service policies address issues such as employee attitude toward customers All employees deal with our customers . Evaluating the Organization's Performance Monitoring current performance of day-to-day operations, analyzing the workflow of the organization, monitoring staff performance and determining the flosses to come up with a solution in solving it.

13

Phone-in-service and Delivery Policies The business also accepts orders over the telephone. Customers have to do is send the payment to the business bank account, and customer can have their order delivered at their convenience, customer who buy in bulk may also be entitled to free delivery, depending on the location and quantity of the order, the normally require order is 150 or more would no longer require any delivery charges from the customer. If the client is base outside Metro Manila, the business charges a reasonable door-todoor delivery fee. MARKETING ASPECT

Target Market Segment

Meat lovers Alcohol Drinkers Health Concious

Eatik targets60% Meat lovers, 30% Alcohol Drinkers and 10% health conscious people.

14

STRUCTURAL FACTORS Particular market forces affect the ability of the Eatik to succeed. These forces are identified below: Buying Power With the continuous growth of population each year, there is ample demand for food industry services. Threat of Conventional Competitors There is alreadyconventional competitor who owns business like Eatik mostly in Laguna and in Angono Rizal. By beginning our efforts in the City of Marikina,Eatik will exploit an area that has a very strong potential and be known to any other places. Supplier Power Suppliers have maximum power over Eatik. When price of supplies increases or decreases it will affect the operation and affect the performance of the business. Threat of Substitutes Potential substitutes are a very real threat. Other Food establishments may offer a much affordable and quality product that will definitely attract more customers. Threat of New Entrants This threat is significant as there are very few barriers to entry in a food industry. Food industry do not actually require a diploma of business related course for you to be able to run the business , although the requirements for starting this
15

businessis a little bit hard due to lots of permits to comply. Fortunately, the size of the business market should sustain a number of stores. Eatik will focus on gaining ownership of the idea "Best alternative meat dish" in the mind of the market. Owning this idea is an expensive task that will have to start locally and move from one city to another as the company expands.

NEEDS AND WANTS ANALYSIS This analysis is the answers the question on why did our group chose to produce a pulutan that made from duck meat (itik) instead of using chicken, pork, or beef meat or making new product that will fit for the competition nowadays. The proponents chose this study because they know that people are health conscious for the fats and cholesterol that meat made to their body so the business provide to the potential customers and consumers a meat that will not give them cholesterol and can give nutrients by eating it. It is the goal of L.E. Company to provide a healthy way without even spending too much money and also eat a meat that can give nutrients. PRODUCT DESCRIPTION Nowadays people are being conscious for the food that they eat, if it s healthy or not. By this factor they always finding an alternative for the usual food they eat especially into meats that all Filipino wants. Many Filipino are currently watching for their weight, as well it gives a cholesterol levels that can be associated with the risk for heart attack and stroke.

16

For this aspect EaTIK find out alternatives that the Filipino people can enjoy their appetite while having a healthy lifestyle. EaTIK offers usual foods with a twist, because instead of using a meat of usual like chicken, beef, and pork, it uses a duck meat. Duck meat is not an everyday food for most Filipino. It's harder to find in stores, but often served at upscale restaurants. In general, duck meat is fattier than other fowl meat, with an oilier taste. According to the study, duck meat contains no carbohydrates, fiber or sugars, but it is rich in protein, iron and B vitamins, which are essential for the metabolism. EaTIK offers Caldereta, Roasted duck, and many more that it can be alternative not just for the usual meat use but also for the appetite that some people always eat and for the people that has a diet, duck meat has a lower percentage of saturated fats that for Dietary cholesterol, it also has a higher percentage of mono-unsaturated fat than saturated fat. Mono-unsaturated fats can help to lower levels of blood cholesterol, it also has a polyunsaturated fats that contains Omega-6 and Omega-3 that body cannot produce by itself that this essential oils can help reduce cholesterol especially Omega-3 because it helping hearts to stay healthy and reduce the chances to cancers. For this aspect the products for Eatik are not only delicious but, also healthier to other foods. MARKET SIZE The full-time permanent population of Riverbanks Mall is slightly more than 16,000 people, growing at an annual rate of 6%. However, the population doubles during the Sundays and holidays. It is estimated that 90% of the population eat meat, with 40% eating meat at least 10 times per month.

17

PRICING o Fried Itik o Calderetang Itik o Fried Lamang Loob o Balut o Penoy Php140.00 80.00 60.00 13.00 11.00

PROJECTED SALES Particulars Unit Price Projected Total unit Sales Projected per day Sales per day 30 4200 15 10 1,200 600 Total Projected Sales per month 126,000 3,6000 6,000 Total Projected Sales per year 1512000 432,000 72,000

Fried Itik Caldereta Fried laman loob Balut Penoy TOTALS

pc order order

140 80 60

pc pc

13 11

15 15

195 165 4,960

5,850 4,950 86,400

70,200 59,400 2145600

18

PROMOTIONAL PROGRAM The owners want to promote the eaTIK products with different promotional activities that will get the attention of the prospective consumer. The promotion will concentrate in the area of Marikina City and some portion of Cainta, Rizal and Pasig City. The promotional program is putting informational and directional material; it will remain the proponent prospective consumers all about the product to locate it. The number one option is tarpaulin; it cost Php 1,500.00 and addition of acceptance fees to post our tarpaulin in designated area. The proponent will choose ten areas along Marikina City which is better to post our tarpaulin; the cost is Php 7, 500.00. On the other hand the proponents will also give fund for the flyers; the cost is Php 750.00 The business will also have free taste launching to promote the product in the first week of operation. Using Social Networking Site The Business use Social Networking Sites like Facebook, Multiply and Twitter. Using social media is one of a best idea/strategy on promoting the business. Just taking pictures, tag your friends, and announce its sale on your facebook album, instant advertising. According to Philippine statistics, there are currently 25.3 million Filipino facebook users. The business intend to capture this market, facebook is a good place to start.

19

Location Map Fiesta Villa, San Roque, Marikina City

The store will be located at Fiesta Villa, San Roque Marikina City, the location is a commercial zone because it is near to establishments that people preferred to go most like malls and bars. The location was preferred because it has a more affordable rent cost than with the other malls. Another advantage that could attach thereto is that it is a usual place for drinkers and a place for those people with a hungry appetite. IN addition, the location of the store is near with the tricycle terminals and with those people who play billiards. Thus, such location will bring an of opportunity of getting a huge number of customers.

20

Equipment

21

Projected Income Statement and Balance Sheet

L.E. Company INCOME STATEMENT As of December 2012 Net Sales Less: Cost of Sales Gross profit from sales Less: Operating and Administrative Expenses: Purchase Salaries and Wages Marketing Expense Electricity Expense Water Expense LPG Expense Maintenances and repairs Expense Communication Expense Medical Supplies Expense Other Supplies Expense Office Supplies Expense Kitchen Supplies Expense Cleaning Supplies Expense Depreciation Expense: Furniture and Fixtures Depreciation Expense: Store and Kitchen Equipment Total Operating and Administrative Expenses Income before income tax Provision for income tax Net income

2,145,600
103500 2,042,100.00

99,000 560,640.00 50,255.00 60,000.00 48,000.00 48,000.00 10,000.00 36,000.00 100.00 8,000.00 1,000.00 4,000.00 1,000.00 3,040.00 12,750.00 863,705.00 1,178,395 359794.5 839,520.50

22

L.E. Company Balance Sheet As of 2012 ASSETS Current Assets: Cash Purchases Office Supplies Kitchen Supplies Other Supplies medical supplies Cleaning Supplies Prepaid Rent

1,907,630.00 45,000.00 1160.00 10,165.00 5,530.00 80.00 180.00 180,000.00

Non Current Assets: Store and kitchen Equipment Accumulated depreciation Furnitures and fixtures Accumulated depreciation

37,000.00 12,750.00 7,440 3,040.00

Total Assets LIABILITIES AND OWNERS EQUITY Liabilities: Total Liabilities Owners Equity Berado, Capital Evidor, Capital Gabarda, Capital Manievo, Capital Millare, Capital Net Income Total liabilities and Owners Equity: 2,194,185.00 0

200,000.00 200,000.00 200,000.00 200,000.00 200,000.00 1,178,395 2,194,185.00

23

NOTE 1 PURCHASES (RAW MATERIALS) Item/s tomato cooking oil garlic onions soy sauce vinegar fish sauce tomato sauce ketchup bell pepper pickles carrots sugar salt reno potato rice itik beverages TOTAL cost per day

QTY 2 2 1 3 3 5 5 3 3 2 3 5 5 5 3 5 1/2 30

unit kilo galon kilo kilo pack pack pack pack bottle kilo container kilo kilo kilo 230g kilo sack pc

Cost Per Unit Total Cost 20.00 40.00 1,250.00 2,500.00 13.00 13.00 50.00 150.00 120.00 360.00 105.00 525.00 45.00 225.00 80.00 240.00 52.00 156.00 50.00 100.00 62.00 186.00 70.00 350.00 40.00 200.00 20.00 100.00 35.00 105.00 28.00 140.00 1,700.00 850.00 55.00 1,650.00 4,965.00 12,855.00

NOTE 2: Office Supplies Item/s Calculator Pencil Ballpen Stapler Staple wire Paper clips Folder Envelop TOTAL QTY. 2 10 10 2 10 boxes 5 boxes 3 bundles 3 bundles Cost Per Unit 350.00 8.00 12.00 100.00 6.00 20.00 150.00 150.00 Total Cost 700.00 80.00 120.00 200.00 60.00 100.00 450.00 450.00 2,160.00

24

NOTE 3: Kitchen Supplies Item/s Spoon Fork Glass Plates Cooking Wares TOTAL

QTY. per pc 72 72 15 20 -

Cost Per Unit 10.00 10.00 75.00 80.00 -

Total Cost 720.00 720.00 1,125.00 1,600.00 10,000.00 14,165.00

NOTE 4: Medical supplies Item/s Alcohol betadine cotton band aid

QTY. per pc 1 -500ml 1 60ml 1-250 g 1 box

Cost Per Unit 35.00 50.00 20.00 75.00

Total Cost 35.00 50.00 20.00 75.00

NOTE 5: cleaning Supplies Item/s All purpose cleaner floor map Trash bag Trash bin total

QTY. per pc 2 bottles 1 pc 5 pack 2 pcs.

Cost Per Unit

Total Cost 80.00 160.00 250.00 250.00 124.00 620.00 75.00 150.00 1,180.00

NOTE 6: Other Supplies Item/s Uniforms Fire Extinguisher Mask Hairnet Apron Gloves TOTAL

QTY. per pc 14 3 5 5 7 7

Cost Per Unit 600.00 1,500.00 20.00 15.00 40.00 25.00

Total Cost 8,400.00 4,500.00 100.00 75.00 280.00 175.00 13,530.00

25

NOTE 7: Rent Expense

Rent per day Mothly cost Annual rent expense

500 TOTAL

15,000

180,000 180,000

NOTE 8: Store and Kitchen Equipments

Item/s Freezer Gas Range Cash Register depp fryer TOTAL Life Span 5 2 4 2 QTY. 1 2 1 1 Cost Per Unit Total Cost 15,000.00 15,000.00 1,000.00 2,000.00 5,000.00 5,000.00 15,000.00 15,000.00 37,000.00

NOTE 9: Salaries and wages Gross monthly rate SSS 11,076.00 11,076.00 22,152.00 22,152.00 Monthly No. of Annual Phil Health rate Months Rate 100.00 10,276.00 12 123,312.00 100.00 10,276.00 12 123,312.00 100.00 21,352.00 12 256,224.00 100.00 21,352.00 12 256,224.00 560,540.00

Position Rate per day Cashier 320.00 Diswasher 320.00 Waiter (2) 640.00 Cook (2) 640.00 TOTAL

700.00 700.00 700.00 700.00

26

NOTE 10: Marketing Expense Item/s Tarpaulines Flyers Description 10x12 size print xerox Marketing Agent wage TOTAL 14 days of work QTY 5 1 1000 10 agents Cost per unit 1,500.00 5.00 0.75 300 per day Total Cost 7,500.00 5.00 750.00 42,000.00 50,255.00

NOTE 8 Business License Permits: Licence Fee Permit fee Garbage Charge Sanitary Inspection Fee BIR DTI TOTAL

12,500.00 2,400.00 320.00 300.00 250.00 150.00 15,920.00

27

Depreciation Table- straight line method (Chairs) Year 1 2 Particulars Acquisition Cost of 16 chairs Depreciation for first year Depreciation for second year Depreciation Expense 1,680.00 1,680.00 Accum. Depr. Book Value 3,360.00 1,680.00 1,680.00 3,360.00 0.00

Depreciation Table- straight line method (Tables) Year 1 2 3 Particulars Acquisition Cost of 4 chairs Depreciation for first year Depreciation for second year Depreciation for third year Depreciation Expense 1,360.00 1,360.00 1,360.00 Accum. Depr. Book Value 4,080.00 1,360.00 2,720.00 2,720.00 1,360.00 4,080.00 0.00

28

Depreciation Table- straight line method (Freezer) Year 1 2 3 4 5 Particulars Acquisition Cost Depreciation for first year Depreciation for second year Depreciation for third year Depreciation for fourth year Depreciation for fifth year Depreciation Expense 3,000.00 3,000.00 3,000.00 3,000.00 3,000.00 Accum. Depr. 3,000.00 6,000.00 9,000.00 12,000.00 15,000.00 Book Value 15,000.00 12,000.00 9,000.00 6,000.00 3,000.00 0.00

Depreciation Table- straight line method (Gas Range) Year 1 2 Particulars Acquisition Cost of 2 Gas Range Depreciation for first year Depreciation for second year Depreciation Expense 1,000.00 1,000.00 Accum. Depr. Book Value 2,000.00 1,000.00 1,000.00 2,000.00 0.00

Depreciation Table- straight line method (deep fryer) Year 1 2 Particulars Acquisition Cost of 2 Gas Range Depreciation for first year Depreciation for second year Depreciation Expense 7,500.00 7,500.00 Accum. Depr. Book Value 15,000.00 7,500.00 7,500.00 15,000.00 0.00

Depreciation Table- straight line method (Cash Registers) Year 1 2 3 4 Particulars Acquisition Cost Depreciation for first year Depreciation for second year Depreciation for third year Depreciation for fourth year Depreciation Expense 1,250.00 1,250.00 1,250.00 1,250.00 Accum. Depr. 1,250.00 2,500.00 3,750.00 5,000.00 Book Value 5,000.00 3,750.00 2,500.00 1,250.00 0.00

29