SWAB-TASTE BBQ HAUZ

A Feasibility Study
Presented To:

The Business Administration Program

Of Saint Mary’s College of Labason, Inc.
Imelda, Labason, Zamboanga del Norte

In Partial Fulfillment
Of the Requirements for the Course:
BACC 8: Thesis or Feasibility Study

CATHERINE BITCO BANNISTER

November 16, 2021

ACKNOWLEDGEMENT
 I would like to acknowledge and express my earnest gratitude to
my wonderful and exquisite teacher of this subject, Ma’am Jasmine S.
Maca-ambac for giving us the chance to explore and discover the
essence of this Feasibility Study towards us graduating students of this
course.

I would like to acknowledge also the administration of Saint Mary’s

College of Labason, staff and teachers for generously giving mehints and
guides on how to make this output remarkable.

I owe and respectfully offer my thanks to my noble parents for their

constant moral support and mellifluous affection which helped me to
accomplished success in every sphere of life and without their kind
devotion this undertaking would have been a sheer dream.

I would like to acknowledge also the helping hand of my

respondents in this study for their productive contributions,
perseverance, and trust during the making of this study.

I sincerely acknowledge the efforts of all those who have directly

and indirectly helped me in completing the course requirement
successfully.

I am overwhelmed with gratefulness to every one of you. May the

good Lord reward you always.

DEDICATION
 I would like to humbly dedicate all my efforts and success on this
kind of undertaking I have gone through to my parents and siblings for
their unending support financially and morally, and for the unconditional
love they’ve always bestowed upon me.

I also wish to dedicate this accomplishment to my only daughter,

Lilian Ymres Bitco Bannister whom I rooted my strength and
determination to do better each day and to keep moving forward despite
all odds.

It is my earnest desire to bestow this achievement to my departed

husband Mike whosewords of wisdom and loveinculcated deeply in my
heart and taught me to keep chasing my dreams no matter how tough
life is.

Above all, I heartily devote this completion to our Almighty Father

in heaven. With His blessings, grace and guidance, the fruit of my
struggles are indeed so sweet and rewarding.It is because of Him that
this feasibility study of mine sees the light of the day.

Thank you so much!

 TABLE OF CONTENTS
TITLE-------------------------------------------------------------------------I
ACKNOWLEDGEMENT---------------------------------------------- II

DEDICATION------------------------------------------------------------III
TABLE OF CONTENT--------------------------------------------------IV

EXECUTIVE SUMMARY

INTRODUCTION
 Nature and Background of the study
 Objectives
 Business Concept
 Overview of the Industry

PART 1.TECHNICAL COMPONENT

A. Product Description
B. Purchasing and/or Production Process
 Product 1
 Product 2
 Product 3
C. Distribution Process
D. Plant Lay-Out
E. Machineries and Equipment
F. Proper Waste Disposal
G. Quality Control System

PART 2.ORGANIZATIONAL COMPONENT

A. Legal Form of Business

B. Organizational Structure

B.1 Key Management Team

B.2 Organizational Chart

C. Qualifications of Officers and Employees

C.1 Duties and Responsibilities

C.2 Skills and Experiences of the

Management Team

PART 3.MARKETING COMPONENT

A. Target Market
B. Current and Potential Demand
C. Socio-Cultural Characteristics of the Market
D. Ecological Implications
E. Competitor Analysis
F. SWOT Analysis
G. Company’s Marketing Programs/Strategies

G.1 Pricing Strategy

G.2 Distribution Strategy

G.3 Promotion Strategy

G.4 Positioning Statement

PART 4.FINANCIAL COMPONENT

A. Financing Sources
B. Start-up Costs
1. Plant Costing
2. Product Costing
3. Others
C. Demand and Sales
D. 3-year Projected Statement of Financial
Performance
E. 3-year Projected Statement of Cash Flows
F. 3-year Projected Statement of Financial
Position

PART 5.RISKS CONTROL MANAGEMENT

A. Personal Risks Control Management

B. Production Risks Control Management
C. Financial Risks Control Management

CONCLUSIONS AND RECOMMENDATIONS

Appendices

References

Curriculum Vitae
 EXECUTIVE SUMMARY

Swab-Taste BBQ is a small restaurant that offers variety of

recipes and flavours of chicken, pork, squid and Isaw (Chicken Intestine)
as its core. The restaurant is a casual dine – in and take out restaurant
that serves delish BBQ from 10:00 AM until 10:00 PM daily.

Swab-Taste BBQ is a 12-hour restaurant, a friendly restaurant, and

a home of finger-licking-sauce people will love and crave. The restaurant
will give the best to make customers meet their satisfactions, and
provide the highest quality of food in a very affordable price.

The business is generated and owned by a general partnership of 5

individuals where in the owners have equal shares in the restaurants.
The initial investment of the proposed business is approximately One
Million Pesos (₱1000, 000.00) divided by the partnership equally which
means that each individual will invest Two Hundred Thousand Pesos
(₱200, 000.00) for the initial investment of the restaurant.

The business will be open approximately on the 8 th month of the

year 2023. It will be located at the heart of Labason, specifically in the
new built establishments at Barangay Imelda, Labason, Zamboanga del
Norte. The proposed business will be feasible and successful because our
restaurant offers the best variety of Chicken and Pork Barbecue in which
our customers will fall in love.

Return on investment (ROI) is estimated to gain by the first quarter

of the 2nd year in business.

Based on the project cash flows, payback period is 1.5years to

cover all the investments put in the proposed restaurant.

Therefore, it is indeed feasible.

INTRODUCTION
Nature and Background of the study
Barbecuing is usually done by smoking the meat, which
comes in different types such as pork, chicken, squid, and isaw
over wood or charcoal. Other barbecuing techniques include
roasting or baking, braising and grilling.

Swab-Taste BBQ is a restaurant designed to satisfy our

cravings for meat, especially for barbecue by roasting or baking
the meat. The unique factor of our business is that our barbecue
comes not only with one but two flavors. The original BBQ that we
all grow to love and Buttered BBQ.

The proposed restaurant ensures to provide the ease and

convenience of fast food with a more inviting sit-down atmosphere.
It offers a higher quality of food which is made fresh unlike from
the other fast food where the foods are often pre-assembled. Its
interior is designed with low lighting and furnished with wooden
seats that adds a more comfortable and at-home ambiance for the
customers.

Objectives
Swab-Taste BBQ aims to achieve the following goals:

1. To promote a quality yet affordable and healthy food to the

customers while helping the community by providing
employment to the people.
2. To serve freshly cooked meal with your chosen flavour and
beverage accompanied with a warm and excellent service from
our crew.
3. Intends to satisfy your preferences and expectations every time
you choose to buy your meal from us.
4. To be a go-to restaurants in terms of barbecue.
Business Concept
The partners of the business are conscious of the thriving
industry on the food business and also the demand of people
looking for a unique and different kind of food. That is the reason
the business partnership came up with the business concept of
offering new flavour of barbecues that everyone would love. Swab-
Taste BBQ would definitely suffice the needs and wants of
customers’ appetite with a savoury flavour in every bite.

The restaurant wants to deliver the passion and love for food
that the owners have in pieces of every barbecue made. The food
will be served to the clients with assurance that each food is fresh,
clean, and has a great value of money.

Overview of the industry

People all over the world probably loves to eat. In each

country, people created different types of cuisine. Food doesn’t
only fill up our stomach but also introduces an identity of the
country it is made. There are a lot of similar foods all over the
world yet it’s different with the style and the flavour that was used.
Just like barbecue, a food that is famous all over the world but was
given different twist wherever you go, had attracted a lot of people
mainly because of its delicious taste and affordable price and also
because it is a good choice of food for any occasions.

Barbecue is definitely one of our favourites. It has a sweet

and savoury flavour which every Filipino love. Most of the time, it is
eaten as a main course or simply just a snack which you can buy at
a very affordable price. Seeing the affection that barbecue
receives, we came up to the idea of establishing restaurant to
meet the demand of the consumer.
PART 1. TECHNICAL COMPONENT
A. Product Description
Swab-Taste BBQ Hauz offers flavourful and
best-tasting products with proper food handling
and food safety that everyone would really love
and enjoy.Our products come with two flavours,
Original and Buttered Dish with four choices of
meat. Instead of grilling, our barbecue will be oven-
cooked that will make our product healthier and
cancer-free.

PORK
ORIGINAL TASTE BUTTERED

CHICKEN
ORIGINAL TASTE BUTTERED

STUFFED SQUID
ORIGINAL TASTE BUTTERED
 ISAW/ CHICKEN INTESTINE
ORIGINAL TASTE BUTTERED

Our barbecues are garnished with our

special, savory, and mouth-watering sauce
everyone will crave.

B. Purchasing and/or Production Process

Swab-Taste BBQ Hauz will purchase its meat

and other supplies from various suppliers of Zamboanga City
and Cagayan de Oro wherein they deliver quality and
affordable products. Other emergency purchases will be from
nearby grocery stores.

1. Original Pork BBQ

Ingredients:
 1 kg Pork
 1 cup soy sauce
 ½ cup ketchup
 2 tbsp Worcestershire
 6 pcs calamansi
  6 cloves garlic
 ¼ cup sugar
 1 tsp salt
 1 tsp pepper

Procedures:

 Slice the Pork into thin sizes.

 Combine soy sauce, ketchup,
Worcestershire sauce, calamansi,
garlic, sugar, chilli powder, salt and
pepper for marinating.
 Marinate the pork for 4 hours or
overnight for better result.
 Skewer the pork into bamboo sticks.
 Pre-cooked skewered pork to preheated
oven for about 20 minutes. Apply the
remaining marinade once in a while.
 Preheat the pork barbecue for another
5 minutes before serving.

2. Buttered Pork BBQ

Ingredients:
 1 kg Pork
 100 grams butter
 1 cup soy sauce
 ½ cup ketchup
 2 tbsp Worcestershire
 6 pcs calamansi
 6 cloves garlic
 ¼ cup sugar
 1 tsp salt
 1 tsp pepper
 1 tsp chilli powder

Procedures:

 Slice the Pork into medium sizes.

 Melt the butter in the pan and sauté
garlic on it.
  Combine sautéed butter, soy sauce,
ketchup, Worcestershire sauce,
calamansi, garlic, sugar, chilli powder,
salt and pepper for marinating.
 Marinate the pork for 4 hours or
overnight for better result.
 Pre-cooked sliced pork to preheated
oven for about 20 minutes. Apply the
remaining marinade once in a while.
 Preheat the pork barbecue for another
5 minutes before serving.

3. Original Chicken BBQ

Ingredients:
 1 kg Chicken
 1 cup soy sauce
 ½ cup ketchup
 2 tbsp Worcestershire
 6 pcs calamansi
 6 cloves garlic
 ¼ cup sugar
 1 tsp salt
 1 tsp pepper

Procedures:

 Slice the chicken into thin sizes.

 Combine soy sauce, ketchup,
Worcestershire sauce, calamansi,
garlic, sugar, chilli powder, salt and
pepper for marinating.
 Marinate the chicken for 4 hours or
overnight for better result.
 Skewer the chicken into bamboo sticks.
 Pre-cooked skewered chicken to
preheated oven for about 20 minutes.
Apply the remaining marinade once in a
while.
 Preheat the chicken barbecue for
another 5 minutes before serving.
4. Original Chicken BBQ

Ingredients:
 1 kg Chicken
 100 grams butter
 1 cup soy sauce
 ½ cup ketchup
 2 tbsp Worcestershire
 6 pcs calamansi
 6 cloves garlic
 ¼ cup sugar
 1 tsp salt
 1 tsp pepper

Procedures:

 Slice the chicken into thin sizes.

 Melt the butter in the pan and sauté
garlic on it.
 Combine soy sauce, ketchup,
Worcestershire sauce, calamansi,
garlic, sugar, chilli powder, salt and
pepper for marinating.
 Marinate the chicken for 4 hours or
overnight for better result.
 Skewer the chicken into bamboo sticks.
 Pre-cooked skewered chicken to
preheated oven for about 20 minutes.
Apply the remaining marinade once in a
while.
 Preheat the chicken barbecue for
another 5 minutes before serving.

5. Original Stuffed Squid BBQ

Ingredients:
 Filling:
o 1 kg Squid
o 2 tomatoes
o 1 onion
o 1 green bell pepper
 Marinade:
  ½ cup honey
 1 tbsp sugar
 ½ cup vinegar
 6 cloves garlic
 ½ ginger
 1 tsp salt
 1 tsp pepper
 1 tsp chilli powder

Procedures:

 In a bowl, combine tomatoes, onion,

garlic, and bell pepper. Season with
salt and pepper to taste.
 For the marinade, combine honey,
sugar, vinegar, garlic, ginger and chilli
powder, still together until salt and
sugar are dissolved.
 In a bowl, place prepared squid and
marinade. Cover and marinate for at
least 1 hour. Drain squid, reserving
liquid.
 In a saucepan, boil reserve marinade
for about 7-10minutes or until reduced.
 Divide tomato-onion mixture and stuff
each of the squid.
 Pre-cooked stuffed-squid to preheated
oven for about 20 minutes. Apply the
marinade once in a while.
 Preheat the stuffed squid for another 5
minutes before serving.

6. Buttered Stuffed Squid BBQ

Ingredients:
 Filling:
o 1 kg Squid
o 2 tomatoes
o 1 onion
o 1 green bell pepper
 Marinade:
 ½ cup honey
 1 tbsp sugar
  ½ cup vinegar
 6 cloves garlic
 ½ ginger
 1 tsp salt
 1 tsp pepper
 1 tsp chilli powder

Procedures:

 In a bowl, combine tomatoes, onion,

garlic, and bell pepper. Season with
salt and pepper to taste.
 Melt the butter and sauté garlic on it.
 For the marinade, combine honey,
sugar, vinegar, garlic, ginger and chilli
powder, still together until salt and
sugar are dissolved.
 In a bowl, place prepared squid and
marinade. Cover and marinate for at
least 1 hour. Drain squid, reserving
liquid.
 In a saucepan, boil reserve marinade
for about 7-10minutes or until reduced.
 Divide tomato-onion mixture and stuff
each of the squid.
 Pre-cooked stuffed-squid to preheated
oven for about 20 minutes. Apply the
marinade once in a while.
 Preheat the stuffed squid for another 5
minutes before serving.

7. Original Isaw BBQ (Chicken Intestine)

Ingredients:
 1 kg Isaw (Chicken Intestine)
 1 cup soy sauce
 ½ cup vinegar
 3tbsp cooking oil
 ½ cup ketchup
 2 tbsp Worcestershire
 6 pcs laurel leaves
 1tbsp sugar
  6 cloves garlic
 ¼ cup sugar
 1 tsp salt
 1 tsp pepper

Procedures:

 Boil water in a cooking pot and put the

salt, pepper and laurel leaves.
 While boiling, combine cooking oil, soy
sauce, sugar, and ketchup for
marinating
 Add the intestines on the boiling water
then simmer for a few minutes.
 Add vinegar then simmer up to 30
minutes or until the intestines are
tender.
 Allow to cool before skewering it on the
bamboo sticks.
 Cooked the skewered chicken intestines
to preheated oven until brow and not
burned. Apply the marinade once in a
while.

8. Buttered Isaw BBQ (Chicken Intestine)

Ingredients:
 1 kg Isaw (Chicken Intestine)
 100 grams butter
 1 cup soy sauce
 ½ cup vinegar
 3tbsp cooking oil
 ½ cup ketchup
 2 tbsp Worcestershire
 6 pcs laurel leaves
 1tbsp sugar
 6 cloves garlic
 ¼ cup sugar
 1 tsp salt
 1 tsp pepper
 Procedures:

 Boil water in a cooking pot and put the

salt, pepper and laurel leaves.
 While boiling, melt the butter in a pan
and sauté garlic on it.
 Add the intestines on the boiling water
then simmer for a few minutes.
 Combine cooking oil, soy sauce, sugar,
and ketchup for marinating.
 Add vinegar then simmer up to 30
minutes or until the intestines are
tender.
 Allow to cool before skewering it on the
bamboo sticks.
 Cooked the skewered chicken intestines
to preheated oven until brow and not
burned. Apply the marinade once in a
while.

C. Distribution Process
The distribution process of the product will be done
inside the restaurants for Dine-In and Take-Out Process. Home
delivery is not available for the first year of the business.

The graphic organizer below shows the workflow of the

distribution process of the restaurants for Dine-In and Take-Out
orders.

DISTRIBUTION WORKFLOW

Dine-In

GREETINGS TAKING PREPARATION SERVING OF

ORDERS ORDERS

PAYMENT

TAKE-OUT
GREETINGS ORDERING PAYMENT PREPARATION

CLAIMING PACKAGING

D. Plant Lay-Out
Swab-taste BBQ Hauz is a classy and cosy
restaurant that can accommodate 25-30 people. It can
cater a simple family gathering or an intimate dinner
for anniversary, and any events with limited guests.
 E.Machineries and Equipment
NAME QUANTIT UNIT COST TOTAL
Y
SOLID TOP FREEZER 1 15,950.00 15,950.00
RICE COOKER 1 3698.00 3698.00
(23CUPS
BUILT-IN OVEN 2 22,998.00 45,996.00
PREMIUM INVERTER 1 37,598.00 37,598.00
RANGE HOOD 1 3,500.00 3,500.00
CASH REGISTER 1 12,394.00 12,394.00
FIRE EXTINGUISHER 1 1,932.00 1,932.00
CCTV 4 CHANNEL 1 9,999.00 9,999.00
LAPTOP 1 13,999.00 13,999.00
TOTAL 145,066.00

FURNITURES AND FIXTURES

TABLES AND 5 6,995.00 34,975.00
CHAIRS
KITCHEN CABINET 1 4500.00 4,500.00
DISH RACK 1 450.00 450.00
STAINLESS TABLE 1 18,000.00 18,000.00
TOTAL 57,925.00
KITCHEN TOOLS
PAN SET 1 1,299.00 1,299.00
TONG SET 1 461.00 461.00
12 PCS. CUTLERY 1 3,200.00 3,200.00
SET
MEASURING CUP 1 209.75 209.75
SQUEEZE BOTTLES 1 200.00 200.00
CHOPPING BOARD 2 149.00 298.00
STAINLESS BOWL 3 100.00 300.00
POT HOLDER 2 99.75 199.50
WEIGHING SCALE 1 289.00 289.00
BBQ BRUSH 2 69.75 139.50
FOOD TRAY 5 70.00 350.00
COOKING UTENSILS 1 450.00 450.00
SET
APRON 5 235.00 1175.00
HAIRNET 12 PCS 3 100.00 300.00
PLASTIC GLOVES 5 24.00 120.00
100PCS
SPOON& FORK 24 2 328.00 656.00
PCS.SET
1 DOZEN PLATES 2 1000.00 2,000.00
SET
GLASSWARE SET 4 250.00 1,000.00
OF 6 PCS.
TOTAL 12,646.00
OFFICE SUPPLIES
BOND PAPER 1 RM 219.75 219.75
TAPE 5 9.00 45.00
TAPE DISPENSER 1 130.00 130.00
STAPLER 1 89.75 89.75
STAPLE WIRE 3 9.00 27.00
SCISSORS 3 22.00 66.00
LEDGER 1 32.75 32.75
BALLPEN 20 8.25 165.00
STICKY NOTES 2 36.75 73.50
FILE ORGANIZER 1 385.00 385.00
MARKER 2 32.75 65.50
CORK BOARD 1 309.75 309.75
RECEIPT ROLL 10 18.00 180.00
TOTAL 1,789.00
CLEANING SUPPLIES
TISSUE 12 ROLLS 10 151.75 1517.00
BROOM & DUSTPAN 1 225.00 225.00
MOP WITH RINSING 1 650.00 650.00
BUCKET
SPONGE & 10 19.00 190.00
SCOURING PAD
DISHWASHING 5 95.00 475.00
LIQUID 500 ML
RAGS BY 10 2 29.75 59.50
RUBBER GLOVES 3 59.75 179.25
TRASH CAN 3 100.00 300.00
GARBAGE BAG 3 150.00 450.00
100PCS
HAND SOAP 2 45.50 91.00
TOTAL 4,137.25
PACKAGING SUPPLIES
PAPER BAG (1K 5 400.00 2,000.00
PCS)
FOOD BOX(600PCS) 10 2,000.00 20,000.00
TOTAL 22,000.00
LEASEHOLD IMPROVEMENT

STAINLESS ACRYLIC 1 1,000.00 1,000.00

PANAFLEX SIGNAGE
STANDEE MENU 1 250.00 250.00
BOARD
WHITE PAINT 1L 1 2,123.00 2,123.00
ROYAL BLUE PAINT 3 219.00 657.00
1L
YELLOW PAINT 1L 2 250.00 500.00
RED PAINT 1L 3 229.00 687.00
PAINT BRUSH 3 75.00 225.00
PAINT ROLLER 1 191.00 191.00
CEILING LAMP 3 999.00 2,997.00
WOOD CEILING 30 252.00 7,560.00
PANELS
GLASS DOORS 1 40,138.50 40,138.50

TOTAL 56,328.50
OVER-ALL TOTAL 299, 891.75

F.Proper Waste Disposal

In order to maintain cleanliness and good sanitary

conditions of the restaurant, the management should
implement a proper waste disposal.One of the ways to put
that implementation into action is through the 3 Rs of waste
management — Reduce, Reuse, Recycle.

a. Reduction/Prevention- reduces waste by using less

material in the first place. Reducing waste can be as simple
as using both sides of a sheet of paper, using ceramic mugs
instead of disposable cups, or buying in bulk rather than
individually packaged items.
b. Reuse- find new ways to use things that otherwise would
have been thrown out.
c. Recycle- turn something old and useless (like plastic milk
jugs) into something new and useful (like picnic benches,
playground equipment and recycling bins).
 The restaurant should have a proper segregation of
waste to prevent any foul smell within the vicinity.

In the waste management process, the wastes are

collected from different sources and are disposed of. This
process includes collection, transportation, treatment,
analysis and disposal. It needs to be monitored so that strict
regulations and guidelines are followed. With proper waste
disposal, the restaurant could help the community becoming
clean and green.

G. Quality Control System

The food industry deals with highly sensitive products. When

it comes to food items, most of us tend to repeatedly buy the
same brand which we perceive is of good quality and matches
our expectations. Also, in the case of companies in this industry,
even a small incident where the quality of products has been
compromised could tarnish the brand. This makes having
appropriate quality control measures highly necessary for
brands dealing in food products.

Quality control (QC) is a reactive process and aims to identify

and rectify the defects in finished products. It can be achieved
by identifying and the sources of problem to ensure customer’s
requirements are continually met.

 Reduced Production Cost

By undertaking effective inspection and control in the
production processes and operations, companies in the
food industry can reduce their production costs
considerably. Wastages and poor product quality further
increase production costs. Quality control keeps tabs on
the production of inferior products and wastages thereby
bringing down the cost of production significantly.

 Better Goodwill
By producing goods of better quality and satisfying
customer’s needs, quality control gives a boost to
the goodwill of the company in the minds of people. This
consequently results in a good brand reputation and
positive word-of-mouth on both offline and online
channels. A reputed concern can easily raise finances
from the market. Furthermore, when a company has
enhanced goodwill, the chances of its survival in the
highly competitive market are also high.

 Facilitates Pricing
By employing quality control measures, food industry
companies can ensure that uniform products of the same
quality are produced. This greatly facilitates the problem
of price fixation for food products. This also eliminates the
worry of constantly changing the prices of commodities.

 Increase Sales
Quality control ensures the production of good quality
products which is immensely helpful in attracting more
customers to the product thereby increasing sales. It is
 significantly beneficial in maintaining the existing demand
and also creating new demand for the company’s
products. Also, the rise in the use of social media has
made it more essential for brands to be on their toes. Any
negative comment or review by a customer could affect
the brand image.

 Improved Techniques of Production

Quality control ensures that commodities are produced at
reasonable rates and the desired standards. By supplying
technical and engineering data for the product and
manufacturing processes, better methods and designs of
production are ensured by quality control.

 Higher Employee Morale

An effective quality control system is greatly useful in
increasing the morale of employees. When employees
start to feel that they are working in a concern producing
good and higher quality products their willingness and
motivation to work towards the company’s objectives tend
to increase. Also, these employees are more likely to keep
up with the company’s standards of quality control in their
operations.
 PART 2.ORGANIZATIONAL COMPONENT

A. Legal Form of Business

 General Partnership–Swab-Taste BBQ Hauz is a
partnership business owned and generated by general
partnership of five individuals who contributed equal
amount for the capitalization needed. The projected
income or loss will also be divided equally among the five
partners.

B. Organizational Structure

1. Key Management Team

Swab-Taste BBQ Hauz will directly run and generated by the

five partners of the proposed business.

OWNERS

CATHERINE MERCY RIZA ROWENA JENNIFER HEIDELYN

Financial Planning is done by all the owners as well as

the checking and reviewing all the financial statements and
all transactions on cash or cheque basis.
 2. Organizational Chart

Store Supervisor

Cook 1 Cook 2

Cashier/Book
Keeper

Service Crew 1

Service Crew 2

C. Qualifications of officers and

employees

The restaurant will be hiring 6 employees which include

a restaurant supervisor, two cooks, one cashier and two
service crews. Employees must be one hour early of their
duty before the opening time of the restaurant.

Qualifications:

Restaurant Supervisor

 Must be a college graduate of relevant course

 With excellent communication skills and
customer service skills
 With the ability to motivate and manage staff to
keep calm under pressure
 Passionate towards work

Cook
 At least a graduate of 2-year course
 Excellent skills in cooking
 Ability to work under pressure
 Should be good at multi-tasking

Cashier
 At least a graduate of 2-year course
 Must be knowledgeable in operating cash
register
 Must be computer literate
 Must have a good communication skills and
 Possess honesty at all times

Service Crew
 At least high school graduate
 Has good hospitality skills
 Has a pleasing personality
 Able to do multi-tasking jobs

C.1 Duties and Responsibilities

 Supervisor

The Restaurant Supervisor will be assigned to oversee

and direct the activities of the restaurant, manage and
supervise the over-all activities in the restaurant.

Cook

The Cook is responsible for preparing and making sure

that the dishes are well-served. Inspect food and
preparation and serving area to ensure the observance
of safe, sanitary food handling services.

The Cashier

The cashier is responsible for the cashiering tasks such

as receiving payments and issuing receipts to the
customers. In addition, he/she shall prepare daily
inventory and report daily sales to the Supervisor.

The Service Crew

The waitress is responsible for providing services to the

customers. Perform general cleaning duties including
sweeping, mopping, and cleaning tables. Welcome and
assist the customers in a very friendly manner.

C.2 Skills and Experiences of the Management

Team
The five business partners who generated the
restaurants are all professionals from different field of
expertise. All of them are not just business minded but
also critical and creative thinkers. They possess good
planning skills and strategies on how to run a business
efficiently and successfully. They also personal
attributes that surely help make the restaurant arise
from any difficulties it may encounter.
PART 3. MARKETING COMPONENT

A. Target Market

Our target markets are the residents of Labason as well as

the passers-by from other neighbouring municipality. The target
consumers can either be student, employee, business owner, or
a member of the household with a capacity to buy our product.

B. Current and Potential Demand

Barbecue is a well-known Filipino food that is perfect

with rice and can be eaten anytime you want. It is one of the all-
time home foods of every Filipino regardless of age. It is always
present in every Filipino’s table either on simple lunch, dinner or
any occasions.
The business has great market acceptability with an
average of approximately 85-90% of those who buy and love
barbecue. The prices of our product are within the average
accepted range of potential customers to make sure that
anyone who loves barbecue can afford and have a taste of our
delicious product.

C. Socio-Cultural Characteristics of the Market

 Filipino loves to eat which cause the demand for food
grows. Rice is always part of every Filipino meal; it wouldn’t be
complete without rice. For this reason, our product is always
accompanied with rice in every serving as well as cold
beverages that will make the customers meet satisfaction with
their needs.
The raw materials needed in our products are
accessible and can be purchased from nearby markets and
grocery stores, thus it minimize the risk of food spoilage before
it is being sold to the customers. This support the fact that the
business can stand and compete on the current industry of
barbecue restaurants and has a bigger possibility for a growing
market.

D.Ecological Implications
Swab-Taste BBQ Hauz would have positive implications
on the community. It would help promote healthy living for it will
provide healthy way of cooking the usual barbecue. This would
be beneficial to the people because it would affect their eating
habits in a good way.

E. Competitor Analysis

Competitors in the business include the following

mentioned below:

1. Ivynn’s Bar
2. Hanna’s Snack Hauz
3. Paps ‘N Chill
4. Lumboyan Restobar
5. Datdot’s Inasal
6. Other fastfood and restaurants establishments
nearby.
 The said competitors have established clients with their
Pork and Chicken menu and other dishes. They are also well-
known food establishments in Labason and even in the
neighboring municipalities. In this case, Swab-Taste BBQ Hauz
should work harder on how to attract customers, gain their
trust and interest and to establish good relationships towards
them.
The management should create more innovative ways
to make the products appealing and make the customers
experience the best- tasting, oven-roasted BBQ in town.

F. SWOT Analysis
Barbecue business is a very profitable venture. People eat to
live and they live to eat. But in very business, it is a best
practice to know the high and low tide of it no matter how
profitable it is.

STRENGTH WEAKNESSE OPPORTUNITIE THREATS

S S
Offers new and Unfamiliarity New and fresh in Saturated
different way with the brand the market fast food
of cooking the markets
usual barbecue
Different External factors Uniquely different Established
variety with affecting the local brands
new flavours business
Price is There is a tight Growing consumer Rising cost
cheaper but is competition in interest in what’s of raw
bigger, better, the market new in the market. materials
and of good which has the and other
quality same product ingredients
Open for all Structuring and Potential for Intensifying
suggestions restructuring partnership to cater competition
and may bring different events from Paps
recommendati burden to the ‘N Chill and
on newly-opened Lumboyan
business. Restobar
Customer’s It would be a Potential growth External
satisfaction is challenge for with food delivery factors
top priority the owners to
find and
maintain the
best employees

G.Company’s Marketing Programs/Strategies

The barbecue restaurantwill offer free salad to

every first 10 customers during weekend and will give
1 bottle of Swab-taste Special Sweet and Spicy BBQ
Sauce for take home in every purchase of not less than
750.00 Pesos. During Holidays or any special day, the
restaurant will also offer family holiday treat in a very
special price every family will love.

G.1 Pricing Strategy

Food prices fluctuate all the time due to a bunch

of factors, both natural and artificial. Sometimes it’s
because of some kind of natural disaster or poor
season for the crop in question while other times it’s
for regulatory reasons. As a restaurant, however,
you are expected to keep your prices stable to
maintain consistency and a sense of trust in your
customer. This leaves you in a bit of a dilemma. How
do you keep the price of the end product stable when
the prices of its raw materials are constantly changing
like the tides?
 The answer is to factor in the contingent
fluctuations in the prices of the raw materials. The
menu price should be set fairly high so that it acts as a
cushion for the bad times. During these times your
items will fetch a large profit. During the harsh times,
the prices of the items will be able to absorb the
unfortunate fluctuations while still giving you a profit,
no matter how small. The idea is to set your
restaurant menu prices such that your restaurant
never goes at a loss as big as to warrant the closing
down of the restaurant .

It is also important to consider the clients of the

business and to know what kind of customers are
frequently visiting the restaurant and purchasing the
product. The prices should set to the standard of the
established consumers. Prices should have three
ranges: high, mid, low. The restaurant should also
provide a loyalty card to frequent customers with a
benefits of 15% discount in every purchased of above
500 pesos and 5% discount in every purchased of 500
below. This will make the customers anticipate their
value.

G.2 Distribution Strategy

Distributions of products are done in three ways:

1. Direct selling from the restaurant.

2. Online booking and reservations through Facebook
page.
3. Ordering by calling the restaurant mobile numbers.
Payments on online booking and on-call reservations
should be made between the hours of transactions
through G-cash payments.
G.3 Promotion Strategy

The proposed restaurant will utilized low-cost

promotion techniques. Such techniques include the following:

a. Posting tarpaulins and banners in front of the shop and

within the location to help attract more customers.
b. Distributing flyers to passers-by, church-goers, students
and other people near our location.
c. Creating a Facebook page to post information about the
business and the services offered.

These strategies will be a great help to build stronger

relationship with customers.

G.4 Positioning Statement

For individuals looking for a quick-service restaurant

with an exceptional customer experience, Swab-Taste Hauz
is the perfect BBQ restaurant with its friendly service and
consistency. Swab-Taste Hauz ‘s dedication to improving
operations and customer satisfaction sets it apart from other
fast food restaurants.

The partners chose the location, because the area is

a resident, commercial, and business center where business
establishments were located and it is near to the public
market and the called “Tabuan”.

The restaurant got the name Swab-Taste BBQ Hauz

because the product will undergo special examination from
the quality of the raw products, the cleanliness of handling
 the food, and the quality of the finish product which made
ensure to be delish and best-tasting BBQ every customer will
fall in love.

PART 4. FINANCIAL COMPONENT

A. Financing Sources

Capitals use to finance the proposed coffee business

come from the shared investments of the partners.

MERCY RIZA OCOL CATHERINE BANNISTER

₱200, 000.00 ₱200, 000.00

JENNIFER CAPITAL ROWENA

DESCALLA RELUYA
R
₱1000, 000.00 ₱200,
000.00
₱200,
000.00

HEIDELYN DACLES

₱200, 000.00
 B. Start-up Costs

B.1 Plant Costing

Each of the five business partners invested the initial

amount of 200,000.00 with the total of 1,000,000.00 Pesos
for the cost and expenses of the proposed business coffee
shop.

Projected costs can be seen in Appendix 1.

B.2 Product Costing

The quantity of the product per serving is

equivalent to 3 people.

PRICE OF THE PRODUCT PER SERVING

PORK BBQ
ORIGINAL BUTTERED

₱210.00 ₱250.00
CHICKEN BBQ
ORIGINAL BUTTERED

₱159.00 ₱199.00
STUFFED SQUID
ORIGINAL BUTTERED
 ₱300.00 ₱359.00
ISAW(CHICKEN INTESTINES)
ORIGINAL BUTTERED

₱99.00 ₱129.00
Other Products
RICE DRINKS
1 CUP = 10.00 COKE/SPRITE
1 PLATTER = 59.00 12OZ =15.00
1 L = 45.00
1.5 L= 75.00
ICED TEA 1 JAR = 59.00
LEMONADE 1 JAR = 69.00
SALAD
COLESLAW CEASAR SALAD
45.00 45.00

C. Demand and Sales

The Demand and Sales Forecast shown in Appendix 3.

D. 3-year Projected Statement of Financial

Performance

Projected Income Statement Table 1 presents the Projected

Income Statement of Swab-Taste BBQ Hauz for a 3 year
period.
 Table 1. PROJECTED INCOME STATEMENT

SWAB-TASTE BBQ HAUZ

SALE OF PRODUCTS YEAR 1 YEAR 2 YEAR 3
ORIGINAL CHICKEN 228, 960.00 232,140.00 235,320.00
BBQ
BUTTEREDCHICKEN 284,570.00 296,510.00 298,500.00
BBQ
ORIGINAL PORK 283, 500.00 298,000.00 300,000.00
BBQ
BUTTEREDPORK 325,000.00 330,000.00 340,000.00
BBQ
ORIGINAL STUFF 375,000.00 381,000.00 387,000.00
SQUID
BUTTEREDSTUFF 466,700.00 484,650.00 499,010.00
SQUID
ORIGINAL ISAW 148, 500.00 156,420.00 157,410.00
BBQ
BUTTEREDISAW 212,850.00 232,200.00 270,900.00
BBQ

RICE 565,000.00 578,800.00 600,500.00

BEVERAGES 232,500.00 236,975.00 246,355.00

SALAD 382,500.00 402,750.00 434,250.00

TOTAL SALES 3,505,080.0 3,629,445.00 3,769,245.00

0

E. 3-year Projected Statement of Cash Flows

Table 2 presents the Projected Cash Flow Statement of Swab-
Taste BBQ Hauz for the next 3 years.

Table 2. PROJECTED CASH FLOWS

SWAB-TASTE BBQ HAUZ

CASH INFLOW YEAR 1 YEAR 2 YEAR 3 TOTAL
 BEGINNING 5, 046.00 3,095,991.0 3, 101,037.00

BALANCE 0

INITIAL 1,000,000.0 1,000,000.00

INVESTMENT 0
SALES OF 3,505,080.0 3,629,445.0 3,769,245. 10,903,770.00
0
PRODUCTS 0 00
TOTAL CASH 4,505,080.0 3,634,491.0 6, 15, 004,
0 865,236.00
INFLOW 0 807.00

CASH
OUTFLOW
TOOLS & 145, 066.00 --------- --------- 145,066.00
EQUIPMENTS
-
FURNITURE & 57, 925.00 ------------- -------------- 57, 925.00
FIXTURE
SALARIES AND 333,000.00 333,000.0 333,000.0 333,000.00
WAGES 0 0
LEASEHOLD 299,891.75 ---------------- ---------------- 299, 891.75
IMPROVEMENTS -

PERMITS 6,500.00 6,500.00 6,500.00 19, 500.00

&LICENSES
RENT 54,000.00 54,000.00 54,000.00 162, 000.00
EXPENSES
ADVERTISING 10,000.00 5,000.00 5, 000.00 20,000.00
EXPENSES
SUPPLIES AND 38, 572.00 40, 000.00 45, 000.00 123,572.00
MATERIALS
RAW 50,000.00 100,000.00 105,000.00 175,000.00
INGREDIENTS
TOTAL CASH 994, 954.00 458, 598, 000.00 2,051.454.00
OUTFLOW 500.00

Based on the figures in the cash flow statement, the

payback period will take over 1.5 years to cover up all the
investments. Each of the five owners will enjoy their share of 10%
in the first year and almost multiplied by two in the next year. By
the third year, the business is ready for expansion or ready to add
another establishment.
 F. PROJECTED 3 YEARS FINANCIAL POSITION
STATEMENT

Table 1. PROJECTED INCOME STATEMENT

SWAB-TASTE BBQ HAUZ

INCOME YEAR 1 YEAR 2 YEAR 3 TOTAL
SALE OF 3,505,080. 3,629,445.0 3,769,245. 10,903,770.0
0
PRODUCTS 00 00 0

TOTAL INCOME 3,505,080. 3,629,445.0 3,769,245. 10,903,770.0

0
00 00 0

EXPENSES
START-UP COST 994, --------------- --------------- 994, 955.00
955.00
MISCELLANEOUS 106,000.00 150,000.00 180,000.00 436,000.00
MAINTENANCE 50, 000.00 60,000.00 110,000.00
TOTAL EXPENSES 1, 200,000.00 240,000.00 1,540,000.00

100,955.00

NET INCOME 2,404,125. 3,429,445.00 3,529,245.00 9,362,815.00

00
RETURN ON 52% 94.1% 93.2% 239.3%
INVESTMENT
ROI PER 10.4% 18.82 18.64 47.86%
PARTNER
% %
PROJECTED 480,825. 685,889. 705, 1,
DIGIT 00 00 849.00 872,563.0
0
PART 5.RISKS CONTROL MANAGEMENT

A. Personal Risks Control Management

PARAMETER RISK CAUSE CONTROL

Serious Work First Aid in

Human Injuries, Accident accidents,

Death, Hospitalization
Resource
Disability and Insurance
The high Lack of Giving an annual

Turnover level of compensatio bonus and

Turnover n given by rewards for
the outstanding
management employees.
Human Job analysis Inappropriat Evaluation of

Resource Cost e job employees’

analysis work.
Dysfunction, Natural Insurance

Nature Serious Disaster

Injuries,
Phenomena
Death,
Disability
 B. Production Risks Control Management

PARAMETER RISK CAUSE CONTROL

Brand Unfamiliar by Lack of Introducing the
the public marketing and shop through the
Awareness
introducing use of social
that does not activities of the media.
develop shop.

The risk of The sales target Unsatisfactory Management

is not sufficient. service to the complaint ,
losing old
customers. evaluation to
customers customer
satisfaction

The The marketing Evaluating

activity is less customer
unattainable
Loss charter active in satisfaction.
target market offering and
promoting the
product.
Periodical
checking to the
The stoppage of Damage to equipment,
Asset the production Improvement
equipment
process Planning to the
damage
equipment, New
Equipment

C. Financial Risks Control Management

PARAMETER RISK CAUSE CONTROL
 Limited Lack of Providing free
distance in vehicles delivery with a
product delivery and minimum order
delivery. difficulties in of 3 items.
maintaining
Income the quality of

leakage far journey.

Losses from Lack of Ensuring that

fraud employee employees
supervision adhering to a
standard
operating
procedure
properly.
Inability in A mistake in Taking into
meeting the cash account the
Cash needs of exact requirement income and

Calculation cash flow calculation expenditure of

the cash flow in
the future.

Loss or the Delays in the Ensuring

appearance of payment of sufficient cash
the likely cost the current balance for the
resulting from debt payment of the
Liquidity the failure of current debt.
Managemen counter-parties
payment
t
Failure to The delay in Adhere to
comply with the financial report
the national presentation
Adherence and local law of the financial

to financial and statements.

regulations
report
that are
associated with
the business
 process.

For each project, risk management is very essential to avoid

loss of project costs, quality and schedule. It is an approach
needed towards the risks by understanding, identifying, and
evaluating the risks of any project or business.

CONCLUSIONS AND RECOMMENDATIONS

The result of the research on the proposed business shows

that Swab-Taste BBQ Hauz is profitable and viable in the field of
business industry. The said business is already accepted in the
market which gives a higher perspective of sustainability and
growth. Although, there are some weaknesses and threats that are
foreseen and cannot be avoided in the field of business, still the
status of the business can cope up and be able to withstand all the
hindrances there may be in the future.

With the high market sustainability and possible growth,

hence, it is recommended that Swab-Taste BBQ Hauz proceed with
operating the restaurant by the 8th month of year 2022.

Recommendation and suggestion to have further studies is

also encouraged to help ensure that the taste and production will
maintain its consistency and efficiency.
 Even though the business can generate well in the market,
the partners of the business should have to be very keen in
observing and analysing on how competitors move because the
said business is highly competitive in the industry.

Appendices

Appendix 1:

PROJECTED START- UP COST OF THE

PROPOSED BUSINESS

PROJECTED COST
MACHINERIES & EQUIPMENT 145, 066.00
FURNITURE & FIXTURE 57, 925.00
LEASEHOLD IMPROVEMENTS 299, 891.75
PERMITS & LICENSES 6, 500.00
SALARIES EXPENSES 333, 000.00
RENT EXPENSES 54, 000.00
ADVERTISING EXPENSES 10,000.00
OFFICE SUPPLIES 1,789.00
KITCHEN SUPPLIES 12,646.00
CLEANING SUPPLIES 4,137.25
UTILITIES EXPENSES 5,000.00
MAINTENANCE EXPENSE 15,000.00
RAW INGREDIENTS 50,000.00
OVER-ALL TOTAL 994, 955.00
MARGIN OF SAFETY 5, 045.00
 TOTAL INVESTMENT 1,000,000.00

Appendix 2: COMPENSATION OF THE EMPLOYEES

Projected Salary and Wages of the

Employees

Position Daily Monthly TOTAL IN A

Compensati Compensation YEAR
on
Restaurant
Supervisor 300.00 9,000.00 108, 000.00
Cook 250.00 7,500.00 90, 000.00
Cashier 200.00 6,000.00 72, 000.00
Service
Crew 175.00 5,250.00 63, 000.00
TOTAL 333, 000.00
 Appendix 3: DEMAND and SALES FORECAST

DEMAND SALES DEMAND SALES DEMAND SALES

ORIGINAL UNIT YEAR SUB YEAR SUB YEAR 3 SUB

TASTE PRICE 1 TOTAL 2 TOTAL TOTAL
210.0 1350 283, 1420 298,000 1430 300,000.
PORK 0 500.00 .00 00
159.0 1440 228, 1460 232,140 1480 235,320.
CHICKEN 0 960.00 .00 00
300.0 1250 375,000. 1270 381,000 1290 387,000.
SQUID 0 00 .00 00
99.00 1500 148, 1580 156,420 1590 157,410.
ISAW 500.00 .00 00
1, 035, 1,067,5 1,079,73
TOTAL 960.00 60.00 0.00
UNIT
BUTTERED PRICE
TASTE
250.0 1300 325,000. 1320 330,000 1360 340,000.
PORK 0 00 .00 00
199.0 1430 284,570. 1490 296,510 1500 298,500.
CHICKEN 0 00 .00 00
359.0 1300 466,700. 1350 484,650 1390 499,010.
SQUID 0 00 .00 00
129.0 1650 212,850. 1800 232,200 2,100 270,900.
ISAW 0 00 .00 00
1,289,12 1,343,3 1,408,41
TOTAL 0.00 60.00 0.00
UNIT
RICE PRICE
10.00 9,300 93,000.0 9,50 95,000. 9,900 99,000.0
PER CUP 0 0 00 0
 59.00 8,000 472,000. 8,20 483,800 8,500 501,500.
PER 00 0 .00 00
PLATTER
565,000. 578,800 600,500.
00 .00 00
TOTAL
UNIT
DRINKS PRICE
15.00 900 13,500.0 910 13,650. 930 13,
COKE/ 0 00 950.00
SPRITE
12OZ
45.00 800 36,000.0 805 36,225. 815 36,675.0
COKE/ 0 00 0
SPRITE 1 L
75.00 950 71,250.0 960 72,000. 970 72,750.0
COKE/ 0 00 0
SPRITE
1.5 L
59.00 900 53,100.0 910 53, 950 56,
ICED TEA 0 690.00 050.00
1 JAR
69.00 850 58,650.0 890 61,410. 970 66,930.0
LEMONADE
1 JAR 0 00 0

232,500. 236,975 246,355.

TOTAL 00 .00 00
UNIT
SALAD PRICE

45.00 4,500 202,500. 4,55 204,750 4,900. 220,500.

COLESLAW
00 0 .00 00 00

45.00 4,000 180,000. 4,40 198,000 4,750 213,750.

CEASAR 00 0 .00 00
SALAD
382,500. 402,750 434,250.
TOTAL 00 .00 00
3,505,08 3,629,4 3,769,24
TOTAL 0.00 45.00 5.00
SALES PER
YEAR
TOTAL 292,090. 302,453 314,103.
SALES 00 .75 75
PER
MONTH
References
https://www.profitableventure.com

https://www.researchgate.com

https://www.coursehero.com

https://referenceforbusiness.com

https://uwstout.edu

https://www.academia.edu

https://www.kupdf.net

https://www.intechopen.com

https://www.taskle.com

https://monitorqa.com

https://www.spendedge.com

https://elixirphil.com

https://www.nature.org

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 APPROVAL SHEET

This undergraduate feasibility entitled “Swab-Taste

BBQ Hauz” in Labason, Zamboanga del Norte, prepared and submitted

by Catherine Bitco Bannister, in partial fulfilment of the requirements

of the Degree of Bachelor of Science in Business Administration has been

examined and its recommended for the acceptance and approval for oral

examination.

JASMINE S. MACA-
AMBAC
Subject Teacher

Date: _______________
 Approved by the committee on oral examination held

on _________________ at Saint Mary’s College of Labason with a grade of

___________.

__________________________ _________________________
Panel Member Panel Member

__________________________ _________________________
Panel Member Panel Member

___________________________
Department Dean/Chairman