yee's burger house

8/9/2019 YEe's BUrger House

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1

YEES BURGER HOUSE

EXECUTIVE SUMMARY

1. Brief Description of te !ro"ect

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. he !"" #urger $ouse business plan is the business that isn%t planning to

succeed, as my business is not performing suitably.

What could be simpler than a hamburger& ake a ground beef patty, throw iron a

grill, wait a few minutes as the fat si''les ,maybe add some cheese .(t%s thoroughly

)ilipino operation that takes place countless times a day all around the country.At tummy )riend, $ouse our burger are not fro'en, never cook in a microwave

oven and guaranteed fresh, *uicy and delicious. !"" #urger $ouse is a uni+ue eperience

one you feel good about. !"" #urger $ouse is changing the way we think of a burger.

he store is located inside the campus of niversity of orthern /hilippines and it is built

according to environmentally sustainable best practices, and earth-friendly elements.

)or the future years to come, the business is a continuously seeks for

opportunities that will lead to success. 0any business establishments try imitating the

business but still the success remains. 1pportunity on employment will be uprising due to

epansion and establishment of branches.

#. !ro"ect$B%siness Contri&%tions to te 'oc()* +(tion()* (n, Intern(tion() Econo-

)ood stand can provide daily income to a family. (t serves as a livelihood and can

provide the needs and wants of a customer. hus, the role of this business has a great

impact to the lives of people and to the economy. )ood stand vendors provide direct

sales. hese sales, in turn, generate additional sales in the state economy. (t will also

create employment which includes full-time and part time *obs.


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he main contribution of this proposed pro*ect is to create *ob to the people in the

community. And one thing more is that this business may lessen the unemployment rate

of our country.

MAR/ETI+G !'A+

1. !ro,%ct Description

(. +(-e of te !ro,%cts

B%r0er 2 A hamburger 3also called a beef

burger, hamburger sandwich, burger or hamburg4

is asandwichconsisting of one or more

cookedpattiesof ground meat3usually beef4

usually placed inside a sliced hamburger bun.

$amburgers are often served

withlettuce,bacon, tomato,onion,pickles, cheese

andcondimentssuch

as mustard, mayonnaise, ketchupand relish.

ries 2 )rench fries 3American "nglish4

or chips, fries, finger chips, or )rench-fried

potatoes are batons of deep-friedpotato.(n the

nited 5tates and most of 6anada, the

term fries refers to any elongated pieces of fried

potatoes, while in the nited

7ingdom,Australia,(relandandew 8ealand,

long, thinly cut slices of fried potatoes are

sometimes called fries to distinguish them from the

more thickly cut strips called chips.

Hot,o0 2 A hot dog is a cooked sausage,

traditionally grilled or steamed and served in a

slicedbunas asandwich. $ot dog variantsinclude
http://en.wikipedia.org/wiki/Sandwichhttp://en.wikipedia.org/wiki/Sandwichhttp://en.wikipedia.org/wiki/Pattyhttp://en.wikipedia.org/wiki/Ground_meathttp://en.wikipedia.org/wiki/Ground_meathttp://en.wikipedia.org/wiki/Lettucehttp://en.wikipedia.org/wiki/Lettucehttp://en.wikipedia.org/wiki/Baconhttp://en.wikipedia.org/wiki/Baconhttp://en.wikipedia.org/wiki/Tomatohttp://en.wikipedia.org/wiki/Onionhttp://en.wikipedia.org/wiki/Onionhttp://en.wikipedia.org/wiki/Pickled_cucumberhttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Condimenthttp://en.wikipedia.org/wiki/Condimenthttp://en.wikipedia.org/wiki/Mustard_(condiment)http://en.wikipedia.org/wiki/Mayonnaisehttp://en.wikipedia.org/wiki/Ketchuphttp://en.wikipedia.org/wiki/Relishhttp://en.wikipedia.org/wiki/Comparison_of_American_and_British_Englishhttp://en.wikipedia.org/wiki/Deep_fryinghttp://en.wikipedia.org/wiki/Deep_fryinghttp://en.wikipedia.org/wiki/Potatohttp://en.wikipedia.org/wiki/Potatohttp://en.wikipedia.org/wiki/United_Kingdomhttp://en.wikipedia.org/wiki/United_Kingdomhttp://en.wikipedia.org/wiki/Australiahttp://en.wikipedia.org/wiki/Australiahttp://en.wikipedia.org/wiki/Republic_of_Irelandhttp://en.wikipedia.org/wiki/Republic_of_Irelandhttp://en.wikipedia.org/wiki/New_Zealandhttp://en.wikipedia.org/wiki/Sausagehttp://en.wikipedia.org/wiki/Hot_dog_bunhttp://en.wikipedia.org/wiki/Sandwichhttp://en.wikipedia.org/wiki/Sandwichhttp://en.wikipedia.org/wiki/Hot_dog_variationshttp://en.wikipedia.org/wiki/Pattyhttp://en.wikipedia.org/wiki/Ground_meathttp://en.wikipedia.org/wiki/Lettucehttp://en.wikipedia.org/wiki/Baconhttp://en.wikipedia.org/wiki/Tomatohttp://en.wikipedia.org/wiki/Onionhttp://en.wikipedia.org/wiki/Pickled_cucumberhttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Condimenthttp://en.wikipedia.org/wiki/Mustard_(condiment)http://en.wikipedia.org/wiki/Mayonnaisehttp://en.wikipedia.org/wiki/Ketchuphttp://en.wikipedia.org/wiki/Relishhttp://en.wikipedia.org/wiki/Comparison_of_American_and_British_Englishhttp://en.wikipedia.org/wiki/Deep_fryinghttp://en.wikipedia.org/wiki/Potatohttp://en.wikipedia.org/wiki/United_Kingdomhttp://en.wikipedia.org/wiki/United_Kingdomhttp://en.wikipedia.org/wiki/Australiahttp://en.wikipedia.org/wiki/Republic_of_Irelandhttp://en.wikipedia.org/wiki/New_Zealandhttp://en.wikipedia.org/wiki/Sausagehttp://en.wikipedia.org/wiki/Hot_dog_bunhttp://en.wikipedia.org/wiki/Sandwichhttp://en.wikipedia.org/wiki/Hot_dog_variationshttp://en.wikipedia.org/wiki/Sandwich


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the corn dogdipped in corn batter and deep

fried,pigs in blanketswrapped in dough, baked,

and served ashors d9oeuvres, and #eanie

Weenieschopped and mied withbaked beans.

ypicalhotdog garnishesincludemustard,ketchup,

onions, mayonnaise,relish, cheese, chili,

andsauerkraut.

&. /roperties of the products3physical and chemical4

#urger buns-a flattish soft white bread roll in which a hamburger is typicallyserved.

#urger patties-is a flattened, usually disc-shaped, serving of ground meator

meat alternatives.

6heese-is a food derived from milk that is produced in a wide range of

flavours, tetures, and forms by coagulationof the milk proteincasein

5auce-is li+uid, creaming or semi-solidfood served on or used in preparing

other foods. 5auces are not normally consumed by themselves; they add

flavour, moisture, and visual appeal to another dish.c. ses of the products3 as finished commodity, as an input to other production

activities4

o satisfy human needs3food4

d. 0a*or uses:customers of the product3individual and:or firms- who and where are

the market4

he student, instructors and employees of the niversity of orthern

/hilippines

e. eographical areas of dispersion3where the product mostly found4

ummy )riend, #urger $ouse is found inside the campus of the niversity of

orthern /hilippines located at amag,


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!"", #urger $ouse is more delicious, the price is affordable and the crews

are friendly and we aim to the customer%s satisfaction than the others.

#. De-(n, An()sis

T(&)e 1

he =emand Analysis

Ye(r !(st Do-estic

De-(n,

!(st orei0n

De-(n,

Tot() !(st De-(n,

>??@ B? ? B?

>?? C? ? C?

>? D? ? D?

>?> E? ? E?

>?B @? ? @?

Ye(r %t%re Do-estic

De-(n,

!(st orei0n

De-(n,

Tot() !(st De-(n,

>?C >? ? >?

>?D >C? ? >C?

>?F >D? ? >D?

>?G >G? ? >G?

3. S%pp) An()sis

T(&)e #

he 5upply Analysis

Ye(r !(st Do-estic

De-(n,

!(st orei0n

De-(n,

Tot() !(st De-(n,

>??@ F? ? F?

>?? E? ? E?

>? ?? ? ??

>?> >? ? >?

>?B C? ? C?

Ye(r %t%re Do-estic

De-(n,

!(st orei0n

De-(n,

Tot() !(st De-(n,

>?C F? ? F?


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>?D E? ? E?

>?F >?? ? >??

>?G >>? ? >>?

4. De-(n,$S%pp) An()sis

T(&)e 3

he =emand and 5upply Analysis

Ye(r !ro"ecte,

De-(n,

!ro"ecte,

S%pp)

De-(n,$s%pp)

Difference

>??@->?? >D? >>? B?

>?->?> >G? >C? B?

>?B->?C >@? >F? B?

>?C->?D B? >G? B?>?D->?F BB? B?? B?

>?F->?G BD? B>? B?

5. !ro"ecte, S(re of te M(r6et

T(&)e 4

he /ro*ected 5hare of the 0arket

Ye(r !ro"ecte,

M(r6et S(re

!ro"ecte,

De-(n,$S%pp)

Difference

!ropose,

!ro,%ction 7s()es8

Vo)%-e

>?C ?H B? B,???

>?B >?H B? F,???

>?C B?H B? @,???

>?D CDH B? B,D??

>?F F?H B? E,???

9Te tot() pop%)(tion of te -(r6et is 1:::7st%,ents* te(cers* (n, oters8 -%)tip)ie, &

te pro"ecte, -(r6et s(re ten te pro,%ct -%)tip)ie, & te pro"ecte, ,e-(n,$s%pp)

,ifference.

;. !rice St%,


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T(&)e 5

he /rice 5tudy

!ro,%cts !rices of te Co-petitors

Co-petitors

A?.?? >D.?? >?.?? >?.??

5ingle

w:egg

>?.?? >D.?? B?.?? >D.?? >D.??

#uytake >D.?? B?.?? BD.?? B?.?? B?.??#uytake

w: egg

B?.?? BD.?? C?.?? BD.?? C?.??

)ries

Iarge D.?? >?.?? >D.?? >?.?? E.??

$otdog

*umbo D.?? E.?? >?.?? G.FG D.??

5oftdrink

s

E o' G.?? E.?? ?.?? E.BB ?.??

Iitro >D.?? >E.?? B?.?? >G.FG >E.??

>. Definition of T(r0et M(r0et

T(&)e ;

he =efinition of arget 0arket

!ro,%cts E?istin0 M(r6et T(r0et M(r6et 'oc(tion$Dispers()

#urger

Jollibee, 0c=onalds,

7arinderia K )ood 5tools

within / 6ampus

6#AA, 6A5, 6ech,

66(, 6", 1ffices

6#AA, 6A5, 6ech,

66(, 6", 1ffices

$otdog 5upermarkets, 5tores, /ublic 6#AA, 6A5, 6ech, 6#AA, 6A5, 6ech,


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0arket, 7arinderia K )ood

5tools within / 6ampus

66(, 6", 1ffices 66(, 6", 1ffices

)ries 5upermarkets, 5tores, /ublic

0arket,7arinderia K )ood

5tools within / 6ampus

6#AA, 6A5, 6ech,

66(, 6", 1ffices

6#AA, 6A5, 6ech,

66(, 6", 1ffices

@. (ctors Affectin0 te M(r6et

he =emand maybe affected by the population, income changes, taste, rural:urban

development, substitute products and marketing tools. 5upply influenced by development

of substitute products, entry:eit of firms and prices maybe affected by production costs,

price control and inflation. hus, these factors have significantly affecting the demands

and supply of the products.

. M(r6etin0 !ro0r(-

(. !ro,%ct Concept%()i=(tion$De


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"very order will be entertained and absolutely meets the customer%s

satisfaction $ustle free and fast delivery for customers who ordered through tet

or phone.

,. !ricin0 Str(te0

he price of the products like fries, hotdog and popcorn are based on the

si'e like small or large while the burger is based if it is a single order or buy one

take one. (n the hand, combos are any combination of three products 3hotdog,

fries, kikiam, fishball4 with the burger as the main snack.

T(&)e >

/rices of /roducts

!ro,%cts Use$s Si=es Se))in0 !rice

#urger )ood:5nack 5ingle ordinary >?.??

#uytake ordinary >D.??

5ingle w: egg B?.??

#uytake w: egg C?.??)ries )ood:5nack

Iarge D.??

hotdog )ood:5nack

Iarge D.??

softdrinks =rinks E o' ?.??

Iitro >D.??

1:. M(r6etin0 !ersonne)

T(&)e @

0arketing /ersonnel

umber /ositions =uties and Lesponsibilities


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0anager 0anage all the internal and eternal

operation of the business and

responsible for the overall decision

making process.

6ook /repares all the food and manage the

cooking area.

5ervice 6rew iving:5erving the order:s of customers

and rendering the work assigned by the

manager.

11. M(r6etin0 B%,0et

T(&)e

0arketing #udget

M(r6etin0 E?pense Ye(r 1 Ye(r # Ye(r 3 Ye(r 4

!ro-otions

- discount C,D??.?? C,???.?? B,D??.?? B,???.??

A,,???.??

,>??.??

F?,???.??

C,C??.??

B,???.??

D,???.??

FD,???.??

C,C??.??

C,???.??

Tot() M(r6etin0 E?pense >4*15:.:: @3*4::.:: #* >::.:: 1:1*::.::

#. !ro,%ction !rocess

(. 'ist of !ro,%ction Acti


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PURCHASING

SAUCE

MAKIN

G

COOKING

SERVI

NG

10

T(&)e 1:

Iist of /roduction Activities

!ro,%cts Acti


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T(&)e 11

/lant:"+uipment 6apacity

!RODUCTS Mini-%- R(te,

C(p(cit

M(?i-%-

R(te, C(p(cit

!)(nne,

C(p(cit

%t%re C(p(cit

#urger >F burger grill

for ?burger patties

>F burger

grill for ?

patties

>E burger

grill for ?

patties

>F burger

grill for ?

patties

$otdog

)rench )ries

C. D(i) Oper(tion

T(&)e 1#

=aily 1peration

or6in0 D(s per Ye(r or6in0 o%rs per Sift Sifts per D(

>D> days E hours none

3. M(ciner (n, E%ip-ents

(. 'ist of M(ciner* +%-&er* Specific(tions (n, !%rpose

T(&)e 13

Iist of 0achinery, umber, 5pecifications and /urpose

M(cines* Too)s

i?t%re

+%-&er Specific(tions !%rpose

>in )ryer with

#urger

riddle3includes

>F inches se to cook burger,

fries, kikiam K

)ishball


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tongs, 5creener,

6hansey, egg ring,

burger slicer4

/lates >? ?D inches se to place the food

for serving7nife D inches, stainless

steel

se for cutting

5cissor D inches 5tainless

steel

se for cutting

5auce

5+uee'er3ordinary4

> >D? ml capacity se to place 5auce

=rinking cups:glasses >? >D? ml capacity se for drinking

6art F ft > ft G ft se to place the

e+uipments

as tank w: hose K

regulator

.? kg ank for the gas use

in cooking the

products

6hairs:stools > > feet high se by customers for

seating

ables B BB feet 3s+uare4 se by customers for

dining

6ooler se to cool drinks and

supplies like burger

patties.

6an 1pener se to open cans

&. )ist of M(ciner* S%pp)iers (n, !rice

T(&)e 14

Iist of 0achinery, 5uppliers and /rice

M(cines* Too)s

i?t%res

S%pp)iers !rice per

Unit

+%-&er of

Units

Tot() Cost Ter-s of

!%rc(se

riddle rill with

deep fryer

B,G?? B,G?? 6ash


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/aper /lates wo #rothers D? D? 6ash

5cissor 0arket >? >? 6ash

5auce

5+uee'er3ordinary

4

ovo >? > C? 6ash

/lastic 6ups ovo ? >? >?? 6ash

6art -------------------- >,??? >,??? 6ash

as tank w: hose

K regulator -------------------

GD? GD? 6ash

6an 1pener ovo B? B? 6ash

1ffice e+uipment

3ballpen,logbook4 wo #rothers D? D? 6ash

TOTA' COST ! ;*@:4.::

c. Cost Sce,%)e of Usef%) 'ife (n, Depreci(tion R(te

T(&)e 15

6ost 5chedule of seful Iife and =epreciation Late

M(cines* Too)s

i?t%res

Cost Usef%) 'ife Depreci(tion

riddle rill with deep

fryer >MF inches

B,G??.?? D years ,ED?.??

/aper /lates D?.?? D.??

5cissor >?.?? Byears F.??

5auce 5+uee'er3ordinary4 >?.?? B years F.??

/lastic 6ups ?.?? .??

6art >,???.?? D years ,???.??

as tank w: hose K

regulator

GD?.?? D years BGD.??

6an 1pener B?.?? D years D.??

TOTA' !;*51>.:: ! 1*4:@.::

9Ori0in() cost -%)tip)ie, & 1:F ten -%)tip)ie, & %sef%) )ife is e%()s to ,epreci(tion.

4. B%i),in0 (n, (ci)ities


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14

T(&)e 1;

#uilding and )acilities

)acilities =escription (tem 6ost otal 6ost

6ooking Area he cooking area is the place

wherein the fryer and griddle

located. he e+uipments are

placed in the cart. 6ook is

comfortably doing the task

because there is enough space

provided.

3since the

location is at the

business center,

there is no

corresponding

amount for the

item4

3since the location

is at the business

center, there is no

corresponding

amount for the

item4

5ervice K 6ustomers

Area

he customer area is located

in front of the cooking

area:food cart provided with

>tables and C chairs for

valued customers.

3since the

location is at the

business center,

there is no

corresponding

amount for the

item4

3since the location

is at the business

center, there is no

corresponding

amount for the

item4

6ooling:)ree'ing

Area

he area wherein the drinks

and supplies to be fro'enwhere place in the cooler.

3since the

location is at thebusiness center,

there is no

corresponding

amount for the

item4

3since the location

is at the businesscenter, there is no

corresponding

amount for the

item4

5. R( M(teri()s (n, S%pp)ies

T(&)e 1>

Law 0aterials and 5upplies

R( M(teri()s (n, Unit !rice of %(ntit Tot() Cost So%rce


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15

S%pp)ies M(teri()s +ee,e,

A. Direct

M(teri()s

-#urger #un D.??:pc D packs >D.?? J6 0AL7"

-#urger /atty B.??:pc D packs >D.?? J6 0arket

-6atsup DE.??: gal I >.?? J6 0arket

-0ayonnaise DG.??:>. gal I B>.?? J6 0arket

-$otdog G.??:pc B packs BF?.?? 0arket:store

-6ooking oil F>.??: gal gals F>.?? 0arket:store

-/aper bags >G.??:bundle > bundles DC.?? 0arket:store

-6heese powder BD.??:pack pack BD.?? 0arket:store

-/aper /late D?.??:pack pack D?.?? 0arket:store

-)rench )ries >?.??:pack pack >?.?? J6 0arket

-issue ?:roll > rolls >?.?? J6 0arket

B. In,irect

M(teri()s

TOTA' MATERIA'S COST ! 1*:;:.::

;. (ste Dispos() 7%(ntit* -(nner (n, cost* (s e)) (s possi&i)ities of f%rter (ste

%s(0e8

he disposal of waste is properly managed through maintaining the area clean,

safe and free from unwanted smells. he service crew is responsible for cleaning up the

customer area. 6leaning the area is done before and after the opening hours. he manager

sees to it that there is always available trash bin in the customer area. (n the other hand,

the cook is responsible for any waste that is found in cooking area. rash bin is also

found not too near the area and the trash bin has a cover for a more safety and clean

cooking area.

>. o& Re%ire-ent

T(&)e 1@

Job Le+uirement


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16

o& Tit)e %()ific(tions E?perience

- 6ook (nterest of cooking,

hardworking and $ealthy

6ook in a restaurant or fast-

food chains

- 5ervice 6rew 6ustomer 1riented,$ardworking, and with

pleasing personality

=eal:interact withcustomers

@. '(&or Cost

T(&)e 1

Iabor 6ost

Tpe of '(&or +%-&er of

or6ers

Tot() S()(r

per Mont

Tot() rin0e

Benefits per

Mont

Tot() '(&or

Cost !er Ye(r

Direct '(&or

- 6ook ,>??.?? C,C??.??

- 5ervice crew ,>??.?? C,C??.??

In,irect '(&or

A,-inistr(ti? burgers:day >??.?? ?.??

$otdog >? hotdog :day F?.?? E.??

)ries ? trays:day ??.?? ?.??


17/22

Manager

Cook

Service

Crew

17

Section 3

ORGA+IATIO+A'

MA+AGEME+T !'A+

1. or- of B%siness (n, Onersip

!ee%s, #urger $ouse is a partnership #etween B persons.

#. Or0(ni=(tion() Str%ct%re

3. Officers (n, /e !ersonne)

/resented below are the officers and key personnel specifying their duties and

responsibilities in the operation of the pro*ect.

T(&)e #1

1fficers and 7ey /ersonnel

Desi0n(tion Responsi&i)ities

0anager 0anages all the operations of the business. ake charge of the


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18

entire environment and decision making.

6ook 0anages the operations under the cooking area. Lesponsible for

the cooking of every order and keep assured that the products are

all clean, safe and delicious.

5ervice 6rew 0anages the operation under the customer%s area. ake charge inthe communicating to customers regarding with orders and

others.

3. St(ffin0 !(ttern

/resented below are the manpower needs of the proposed pro*ect and their

corresponding salary rates.

T(&)e ##

0anpower Le+uirements

umber =esignation:/osition 5alary:0onth 1ther #enefits

0anager ,>??.?? one

6ook ,>??.?? one

5ervice 6rew ,>???.?? one

4. (0e (n, S()(r A,-inistr(tion

he mode of payment of salaries to employees is given at B? thday. here is a

corresponding overtime payment in which the rate of payment is based on the time.

T(&)e #3

antt 6hart of /re-operating Activities

Acti B C D F G

./urchasing #urger

$otdog


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>.mAking 5auces

fries

#urger

)ries

B.6ooking:rillin

g

#urger

$otdog

fries

C./acking:plating #urger

$otdog

fries

D. 5erving #urger

$otdog

fries

Section 4

I+A+CIA' !'A+

3/resent the overall financial picture in terms of operating cash re+uirements, profitability and

cash flow. (t will also assess the pro*ect%s commercial profitability and capability to service its

obligations.4

1. C(pit() Re%ire-ent 7!ro"ect Cost8

T(&)e #4

6apital Le+uirement

InD?.??

>. ools:"+uipments ,CF?.??

B. )urniture @,D@?.??

C. 1ffice e+uipments F?.??

S%&2tot() #@*3;:.::

!re2oper(tin0 e?penses

. /reparing the business plan >??.??


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>. 6onstructing:installing ,???.??

B. $iring of personnel D?.??

C. /urchase of raw materials F?.??

S%&2tot() 1*31:.::

or6in0 C(pit()

. Law 0aterials ,@>F.??>. Work in process CD?.??

B. )inished goods ,D??.??

C. Accounts receivable >??.??

D. /ermanent working capital >,???.??

S%&2tot() ;*:>;.::

TOTA' 35*>4;.::

A,,Jnforeseen costs 3DH of all the above pro*ections4 1*>@>.3:

Tot() !ro"ect Cost 3>* 533.3:

#. in(ncin0 !)(n (n, 'o(n Re%ire-ent

T(&)e 3:

)inancing /lan and Ioan Le+uirement

Ite-s Cost

AMOU+T

B(n6

'o(n

E%it Oter

Cre,itor

s

Tot()

i?e, Assets

. 0achinery G,>D?.?? ?,???.?? D,???.?? >,???.?? G,???.??

>. ools:"+uipments ,CF?.?? ,???.?? D??.?? ?.?? ,D??.??

B. )urniture @,D@?.?? D,???.?? >,???.?? ,???.?? E,???.??

C. 1ffice e+uipments F?.?? ?.?? ?.?? ?.?? ?.??

!re2oper(tin0 E?penses

D. /reparing the business

plan

>??.?? ?.?? ?.?? ?.?? ?.??

F. 6onstructing:installing ,???.?? ?.?? ?.?? ?.?? ?.??

G. $iring of personnel D?.?? ?.?? ?.?? ?.?? ?.??

E. /urchase of raw

materials

F?.?? ?.?? ?.?? ?.?? ?.??

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