Financial Statement Essay

Custom Student Mr. Teacher ENG 1001-04 1 April 2016

Financial Statement

Restaurants, bars and party places are like food, they are indispensable. With the advent of technology, innovations and industry evolution, the market’s (consumer) needs and wants also elevate. Our CHILL LUX’S RESTOBAR is perfectly created to suit market demands. All our marketing strategies, promotions and other business related aspects are all based from the conservative results of our survey. As new entrants, we provide affordable prices in our healthy and delicious dishes as well as beverages. Our venue
is comfortable, safe and friendly-oriented to both family and friends. CHILL LUX’S, as the name implies, is a very good place whether to dine, to hang-out or to chill, to relax or whatever you want to do to make up your day. You can choose between our air-conditioned area located at the ground floor and if you want to smoke, we have a smoking area at the second floor so others won’t be bothered by the smoke. In addition, we will have acoustic band as part of promotions. CHILL LUX’S RESTOBAR is the result of combined efforts, Analysis and researches to achieve the ideal outcome that the industry will adopt. The restaurant industry is quite competitive in nature of the changes in life style created by modern living continue to fuel its steady growth. People spend most of their time away from home. Going to school or work, visiting places, doing business transactions and even hanging out are just inevitable reasons for this kind of life style. More people have less time, and ability to cook for themselves. That’s why we decided to open a restobar near downtown urban setting. It is an area where people go out to eat, chill lux’s, a name that seems an expensive place to hear but will touch your curiosity and open your mind once you experience it. We will be giving you a new taste and learn that nutritious can be tasty, fun, convenient and inexpensive.

Logo:

The word “Chill” is designed with an icy and freezing effect and colored it blue that signifies the COOLING FACTOR for the service that will provide our customers through entertainment like free Wi-Fi and live band on stage. The customers will be given a “King and Queen” treatment and that is the crown stands for.

We chose the color black and white for the background because black stands for elegance and sophistication while white stands for purity. Red signifies the big letter “E” However it has special meaning. It means EXCELLENCE. As we go on with our business, we want to provide our customer a wowing experience through customer’s visitation just like other restobar.

Chapter I

1.1 Statement of the Problem
To enable the researchers to reach a conclusive analysis, answers to the following questions are in order:
1.What is the demographic profile of the respondents when grouped according to:
1.1Age,
1.2Gender,
1.3 Marital Status
2. What are the factors that the customers consider before going to restobars and grill according to: 2.1Companion
2.2 Budget
2.3 Occupation.
2.4Employment Status
2.5Income Status
3.What are the strategies to be use in establishing a restobar and grill that will easily attract customers in terms of:
3.1Ambience,
3.2Type of Music Genre
3.3Food Preparation,
3.4Facilities

1.2 Significance of the Study
“Managing a state is like a business, it takes a long study, patient and strategies to be able to succeed. “ The importance of this study to the researcher is to learn them to discover the business world more deeply. The researchers must know how to listen and give their own opinion to one another that will surely benefit them in the field that they are taking. Putting up a business is not that easy it takes more time to study. Entrepreneurs. This feasibility study would help contribute additional knowledge for the entrepreneurs who are also planning to establish a business, like restaurants, and bars. The styles and strategies used in this study would help them in the foundation and success of their business. Most especially to the young entrepreneurs who lack in knowledge the field of business establishment and administration. Future Researchers. For the
future researchers this study will serve as a guide and as a background reference if ever they will be conducting a study in the future that could be related with this study. The result of the study may motivate future researchers in conducting studies that will also help them determine what kind of business will suit their personality and the kind of strategies to be use. Government. This study would be beneficial to the government, especially the local government where this business resides. This would help the local government by giving an additional employment to the people, making them more productive. Second, with the taxes that till be contributed to the municipality. And lastly, to the additional food and grill spot that could serve as an attraction to other people from other places. Proponents. To the proponents, this study would make them realize the real world of business. They could also be an entrepreneur soon. They can apply all the information and findings in this feasibility study. 1.4 Scope and Limitation

This study focused on the strategies and factors that could motivate the customers in patronizing the restobar and grill. Respondents were identified according to age, gender, and marital status. The researchers gathered data from respondents living at Barangay Silangan I, Salinas, Cavite. Selection of respondents will make use of simple random sampling technique. Since the study will be pursued employing the descriptive method of research design, data will be gathered utilizing a survey questionnaire as the research instrument.

Chapter II
(Review of Related Literature and Studies)

2.1 REVIEW OF RELATED LITERATURE AND STUDIES
This chapter presents various relevant resource materials, foreign and local, lifted from books, journals and other printed documents as well as articles filed with the world-wide-web and other electronic sources. They are secondary data that supports the feasibility study. Local Literature

Restaurant – Bar
Starting a business can be a rewarding undertaking, but it comes with its
challenges. Before starting a business, it is wise to do your research. You should also make sure you are suited for entrepreneurship, and understand that significant effort may be required. As such, you should thoroughly enjoy the field you are getting into, and you must believe in your product or service as it may consume much of your time, especially during the start-up phase. There are many issues to consider such as regulations, financing, taxation, managing your business, advertising, and much more. (Alberta, 2013)

Deciding what type of restaurant you want to open will depend of a variety of things. Often times people who want to open their own restaurant want to serve food they like to cook, in an atmosphere they feel comfortable in. Other people are interested in Franchising. Restaurant franchises offer a number of benefits, including instant name recognition and built-in marketing. However, many restaurant franchises don’t come cheap and owners must be willing to follow a stringent set of rules. (Mealy, 2011) Restaurant management involves many different aspects, including public relations, inventory, dealing with staff, customer service and the list goes on and on. Here are ten 10 things you should know about restaurant management: (1) The customer is always right (the golden rule of business) – the customer is always right. Even if you don’t agree with a customer’s complaint, how you handle it will determine if the customer comes back to your restaurant; (2) Restaurant job expectations should be clear to staff – rom the wait staff to the house kitchen staff, each person needs to be the best at their job, in order for a restaurant managment to run smoothly; (3) Restaurants need advertising – a big part of restaurant management is advertising. Restaurant advertising has come a long way from newspaper ads and radio spots. Social networking offers a low to no cost way of promoting your restaurant; (4) restaurant management should watch cash flow closely – cash flow is the amount of cash coming in versus the amount of cash going out of your business on a daily, weekly and monthly basis. If you don’t understand this basic concept of restaurant finances, you put yourself at great financial risk; (5) there are many types of different restaurant promotions. Promotions can range from a nightly happy hour to prix fixe menus, to two-for-one dinner specials; (6) Restaurant catering can expand
sales. Restaurants have a built in catering clientele in their customer base and have all the resources – food, equipment, staff- for catering large and small events; (7) a daily business review can help you track restaurant sales – a daily business review report allows restaurant management to build a history of business. It can help analyze sales trends, payroll costs, customer counts and predict future sales. (8) A POS system help restaurant management – Point Of Sale systems allow restaurant owners to track sales, cash flow, food inventory. This can greatly simplify day-to-day restaurant management, helping trim food cost and payroll, as well as track the popularity of menu item; (9) a restaurant menu should be updated regularly – the price of food changes and the cost of running a business changes as well. Therefore it’s important that restaurant menus have prices that keep food cost low and profits high; (10) small steps can save restaurants money – switching to energy efficient light bulbs and low flow faucets are just two ways that restaurants can save money (and the environment Restaurant Advertising

New restaurants need advertising to get customers in the door. Before you begin placing newspaper ads and building a fan page on Facebook, decide who your target audience is. Are you hoping to lure in families, business people, the after-hours crowd? Once you’ve decided who you want to attract, decide how much money you have to spend on your initial advertising campaign. Advertising for a new restaurant is not the place to be tripping over pennies. It is essential, so don’t skimp on it. (Mealy, 2011) Raising Market Awareness

The primary benefit of advertising from the perspective of businesses is that it has the potential to increase the consumer awareness about a product or service. Consumers will not buy a company’s products or services if they do not know the company exists or if they are not aware of how a company’s offerings can benefit them. Businesses advertise to generate demand for their goods and services, which has the potential to increase revenue. False Advertisements

Perhaps the biggest disadvantage of advertising from the perspective of
consumers is that ads can be misleading or make false statements about products and services. Ads sometimes overstate the usefulness or effectiveness of products and services, which can lead consumers to make decisions based on bad information. In some cases ads may be a part of scams aimed at defrauding consumers out of money. Restaurants Require Insurance and Licenses

Running a restaurant involves far more than just serving food and drink. Restaurant owners and managers are responsible for everything from employee safety to liquor liability. Insurance, licenses and safety procedures are just a few of the areas that restaurant owners should be familiar with. Business License

Contact your city’s business license department to find out about getting a business license, which essentially grants you the right (after you pay a fee, of course) to operate a business in that city. When you file your license application, the city planning or zoning department will check to make sure your area is zoned for the purpose you want to use it for and that there are enough parking spaces to meet the codes. You can’t operate in an area that is not zoned for your type of business unless you first get a variance or conditional-use permit. To get a variance, you’ll need to present your case before your city’s planning commission. In many cases, variances are quite easy to get, as long as you can show that your business won’t disrupt the character of the neighborhood where you plan to locate. Fire Department Permit

You may need to get a permit from your fire department if your business uses any flammable materials or if your premises will be open to the public. In some cities, you have to get this permit before you open for business. Other areas don’t require permits but simply schedule periodic inspections of your business to see if you meet fire safety regulations. If you don’t, they’ll issue a citation. Businesses such as restaurants, retirement homes, day-care centers and anywhere else that lots of people congregate are subject to especially close and frequent scrutiny by the fire department. Air and Water Pollution Control Permit

Many cities now have departments that work to control air and water pollution. If you burn any materials, discharge anything into the sewers or waterways, or use products that produce gas (such as paint sprayers), you may have to get a special permit from this department in your city or county. Environmental protection regulations may also require you to get approval before doing any construction or beginning operation. Check with your state environmental protection agency regarding federal or state regulations that may apply to your business.

Sign Permit

Some cities and suburbs have sign ordinances that restrict the size, location and sometimes the lighting and type of sign you can use outside your business. To avoid costly mistakes, check regulations and secure the written approval of your landlord (if you rent a house or apartment) before you go to the expense of having a sign designed and installed. County Permits

County governments often require essentially the same types of permits and licenses as cities. If your business is outside any city or town’s jurisdiction, these permits apply to you. The good news: County regulations are usually not as strict as those of adjoining cities. State Licenses

In many states, people in certain occupations must have licenses or occupational permits. Often, they have to pass state examinations before they can get these permits and conduct business. States usually require licensing for auto mechanics, plumbers, electricians, building contractors, collection agents, insurance agents, real estate brokers, repossessors, and anyone who provides personal services (i.e., barbers, cosmetologists, doctors and nurses). Contact your state government offices to get a complete list of occupations that require licensing. Federal Licenses

In most cases, you won’t have to worry about this. However, a few types of businesses do require federal licensing, including meat processors, radio and TV stations, and investment advisory services. The Federal Trade
Commission can tell you if your business requires a federal license. Sales Tax License

There are two reasons you need a certificate of resale (in other states, this may be called a “seller’s permit” or a “certificate of authority”). First, any homebased business selling taxable goods and services must pay sales taxes on what it sells. The definition of a taxable service varies from state to state. Depending on individual state rulings, both the parts and labor portions of your bill may be taxable. Sales taxes vary by state and are imposed at the retail level. It’s important to know the rules in the states and localities where you operate your business because if you’re a retailer, you must collect state sales tax on each sale you make. Before you open your doors, be sure to register to collect sales tax by applying for each separate place of business you have in the state. A license or permit is important because in some states it’s a criminal offense to undertake sales without one.

Health Department Permits

If you plan to sell food, either directly to customers as in a restaurant or as a wholesaler to other retailers, you’ll need a county health department permit. This costs about $25 and varies depending on the size of the business and the amount and type of equipment you have. The health department will want to inspect your facilities before issuing the permit. Restaurant Location is Very Important

Choosing the right restaurant location is vital for success. It won’t matter how good your food is, or how stellar your service is, if the location is bad. So what makes a good location? Visibility, parking, foot traffic are all important. Read on for more about how to choose a great restaurant location. If you like to cook and like to entertain, a self-catering business may be the ideal career for you. Starting a self-catering business requires small start-up costs and can be a step toward one day opening your own restaurant. In exploration, we find new techniques, new knowledge, even develop new substances, gadgets, equipment, processes or procedures,
imagination and skill is employed by the researcher. The commodities, new devices, services, in technology are needs of man for a better fuller life which is the concern of the research. These useful arts are the products of the technological environment and the end-user is society in general. The fast growing trend and innovation in technologies today prompts researchers to conduct studies about the fast food chain advertisement to patronize their products and modern technologies in every aspect of our daily living. This Chapter presents a brief review of literature and studies, both local and foreign that is related to these studies.

Local Literature
According to Department of Trade and industry (2011), there are 820,255 business enterprises operating in the Philippines. Of these, 99.6% (816,759) are micro, small, and medium enterprises (MSMEs) and the remaining 0.4% (3,496) are large enterprises. Of the total number of MSMEs, 91.0% (743,250) are micro enterprises, 8.6% (70,222) are small enterprises, and 0.4% (3,287) are medium enterprises. Geographically, majority of the MSMEs in operation in 2011 can be found in the National Capital Region (NCR), with 211,974 business establishments; Region 4-A (CALABARZON) with 122,562; Region 3 (Central Luzon) with 83,279; Region 7 (Central Visayas) with 50,078; and Region 6 (Western Visayas) with 47,166. These top five (5) locations accounted for about 63.1% of the total number of MSME establishments in the country. Starting and Managing a Restaurant

A restaurant business must be well-planned and well-executed in order to be successful. It is not enough that the food is excellent, but the same must be said about the service, or else the customer is unlikely to return. But more importantly, you must learn business skills besides the culinary arts. The truth is a restaurant is far from a simple business because it combines both a retailing and a manufacturing component. Here are some tips to get you started: (1) Identify and focus your planning on the target market. Everything will depend on who you want to cater to. Having a clear picture of the market will guide you in selecting a location. The market will also determine what food you should offer, the ambiance of the place, and the kind of service. Everything must be as desirable as possible to your
consumer; (2) Selection of an ideal and affordable location. Make sure to comply with the zoning rules specified in your location permit when putting up a restaurant. Compute if your potential profits will more than offset the cost of the location. In the case of restaurants, do not be afraid of locating beside other food establishments, because people prefer going to places where there are lot of choices.

Furthermore, do not believe that location won’t matter as long as your food is great. Those who managed to be successful despite having a poor location are very rare exceptions; (3) Register your business. Start your business right by getting a business name at DTI (if sole proprietor) or SEC (if a corporation or partnership); and then after getting a barangay clearance, obtain a mayor’s permit. There are many things to comply with, like the sanitation permit, fire, and the BIR; (4) Estimate sales targets. This is important in order to buy the equipment of the right capacity, to know the manpower needed as well as to design the layout and capital needed, among many other things. You cannot expect the same sales as those of well-known brands like Jollibee or Mc Donald’s even if your facility is similar. Use an establishment that is not well known in projecting your sales since your store is just new; (5) Do not spend too much on renovation. The best option is to have leased a place that requires minimal renovation. If you have to do a major renovation, try to make do with the least cash outlay. You must not buy materials designed to last for decades as it will lock in too much capital; (6) Hire and train before opening. Make sure your staff is well-trained before you start operations. It would be best if you will hire experienced people so that there will be minimal adjustment. Since you are new to the business you must have an expert to conduct the training. At this point, you must establish an employee and operations manual to instill discipline and to manage the operations; (7) Plan your menu. Care must be taken to cost and price the items properly. Often there is a failure to take into account the preparation time for a dish. Mechanisms must be in place to track the popularity of the items; (8) Continuously market your restaurant. Never stop thinking of gimmicks to promote your establishment. Some of the most effective selling tactics are giving out flyers with promos. A restaurant business means more than just cooking and serving good food. In fact, it is far easier to hire a good cook than to run a restaurant business properly.
To have a better idea on how to run a restaurant, it is best to attend a seminar first. (Anlacan, 2011)

Chapter III
(Research Methodology)

This chapter deals primarily with the research procedure that was used in the study. This was presented in the following sections: (a) research design; (b) sources of data; (c) research locale; (d) research instrument; (e) statistical treatment. 3.1 Research Designs

For this study the researchers feel that the most applicable research design is the non-experimental descriptive method. A descriptive research involves collecting data by the use of survey or interview in order to test hypotheses or answer questions concerning the current status of the subject of the study. On the other hand, it is considered non –experimental research design because the researchers did not took any treatment with the target respondents. The researchers uses descriptive qualitative study, because the researchers uses words, sentences or pictures to represent the data that are going to be analyzed to make general conclusion. The research design employed in the study belongs to a descriptive methodology. The descriptive study is designed to obtain information concerning a particular issue and then describe it. Descriptive research is to represent a broad range of, In this research, the researcher collects, identifies, analyzes, and interprets the data.

3.2 Source of the Data
The respondents of the study consisted of adults who often go to restobars and grill as customer. Specifically, the inclusion criteria to the respondents are: (a) male or female (b) with ages at least 18 years old and above (c) they should be interested, coherent, and could read or understand, either English or Tagalog language or both (d) are willing to participate and answer the given question

3.3 Research Local

The site will be located on Tejero’s Convention Drive Rosario, Cavite. It is near in different establishments including Salinas market, SM Rosario mall, Novo hotel and etc.

The company considered the place because target market/potential target market readily available. It can accommodate approximately 100 persons. It has no lease of contract. It is accessible to market because buses are always available or just a bare walk to Salinas market. RENTAL FEE 75,000/month

[5 months security deposits (Refundable)]
SIZE:
120 sqm – ground floor
100 sqm – second floor

3.4 Research Instrument
The main tool that was used in the study was formulated by the researchers. This is a questionnaire that will measure the respondent’s preferred type of restobar and grill in order to build a strategic planning for the success of the launch of the business. Part I includes the demographic profile of the respondents particularly their age, gender, and marital status, Part II includes the factors that the customers consider before going to restobars and grill. Part III includes the strategies to be used in establishing a restobar and grill that will easily attract customers. The said tool was translated into Tagalog, since it was adapted and was tested by 100 respondents to find out whether the respondents understood, accepted, or encountered difficulties in answering the questionnaire. Each respondent took about ___ minutes to answer the given questionnaire. The respondents which were included in the pre – testing were excluded in the final sampling pool.

3.5 Statistical Treatment
Hereunder are the statistical measure that was used to treat the raw data generated by the survey.
Using the formula below:
P=F/Nx100%
Where:
P= Percentage of interest and expectation
F= The number of frequency of the respondent answer
N= The number of respondent

100 = 100/100 x 100
100 = 1 x 100
100 = 100

Chapter IV
(Presentation, Analysis, and
Interpretation of Data)

Chill & Lux’s Restobar
TALLY OF SURVEY
Age :
18-22 = 35%
23-27= 42%
28-32 = 12%
33-37= 10%
28-above =1%
Out of 100 respondents, majority of them are 23-27 which is 43%. Individuals who are in this age typically hang out in restobar after work or celebrating an occasion. The ability to buy is high compared to others because they are willing to spend. At these ages, they love hanging out and consequently drink beers.

Gender:
Female – 29%
Male – 71%

Majority of them are Male because, as part of market analysis, male totally love beers and can drink 2-3 bottles of beer or even more. Whilst, females,
which is 29% of 100, are preferably drinks cocktail or just 1 bottle of beer.

Marital Status:
Single = 78%
Married = 21%
Separated = 1%
Widowed = 0%
In terms of status, Single got the highest percentage. Because they have lot of time to hang out, shop, watch movie in a movie house. Unlike married, they must spend their time to wife/husband and kids although they can still hang out in restobar but very limited in terms of time.

Employment Status:
Student = 13%
Employed = 70%
Unemployed = 2%
Self- Employed = 15%
When it comes to Employment Status, employed person got 70% because they are capacitated and have the willingness to spend.

Income Status:
Below 5,000 = 28%
5,001-8,000 = 29%
8,001-10,000 = 16%
10,001-15,000 = 18%
15,001 and above = 9%
Majority of the respondents earn 10,001-15,001 which is described as above minimum earner. How frequent do you visit a Restobar?
Twice a week = 13%
Once a week = 22%
Once a month = 65%
When it comes to frequency of visitation in restobar, they preferred to spend their time once a month many because of work, hectic schedules or even the budget.

Preferred Ambiance:
Island/beach theme = 19%
Garden Theme = 14%
Modern Type = 29%
Gang type = 6%
Due to modernization, people preferred a modernized ambiance instead of previous theme we typically have seen in different restobar.

Entertainment Type:
Live band = 66%
Disco = 34%

Mostly ordered food in Chill & Lux Restobar
Pulutan and beers =74%
Pasta and juice/softdrinks = 12%
Only alcoholic drinks = 6%
Seafood = 19%
Sizzling dishes like sisig with rice = 13

As part of their lifestyle, respondents preferred beers with pulutan wherein it got 60% of total percentage.

Companion upon visiting:
Family = 5%
Relative = 5%
Workmates = 71%
Friends = 19%

Respondents preferred workmates as companion because hanging out in restobar or beer house happens after work.

Preferred facilities:
Wi-fi- 52
Parking lot- 10
Smoking area- 37
Lounge area- 18
Amusement area- 20

Nowadays, Wi-fi accessibility is trending to our society and as part of innovation, companies install a wifi ready software. Therefore, majority of it got 38% of the total percentage. Secondly, they preferred a smoking area because some of the respondents are smokers.

How much budget you want to spend?
500-750php = 40%
751-1,000php = 25%
1,001-1,500 = 23%
1,501 and above = 5%

Out of 100 respondents, 40 of them preferred to spend 500-750 pesos upon visitation. Economic stability affects the capacity of consumer to buy and consequently fluctuates. Therefore, they tend to budget their money and minimize their spending.

When do you usually go out and visit a restobar?
Weekdays = 10%
Weekends = 44%
Holiday = 26%
Payday = 37%

Respondents preferred to spend their time in restobar during weekends because these are the days people have free time and off duty.

Survey Matrix
Ages|
18-22| IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII| 35|
23-27| IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-II| 42| 28-32| IIIII-IIIII-II| 12|
33-37| IIIII-IIIII| 10|
38- Above| I| 1|

Sex|
Female| IIIII-IIIII-IIIII-IIIII-IIIII-IIII| 29|
Male| IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-I| 71|

Status|
Single| IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-III| 78| Married| IIIII-IIIII-IIIII-IIIII-I| 21|
Separated| I| 1|
Widowed| | 0|

Employment Status|
Student| IIIII-IIIII-III| 13|
Employed| IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII| 70| Self Employed| IIIII-IIIII-IIIII| 15|
Unemployed| II| 2|

Income Status|
Below 5,000| IIIII-IIIII-IIIII-IIIII-IIIII-III| 28|
5,001- 8,000| IIIII-IIIII-IIIII-IIIII-IIIII-IIII| 29|
8,001- 10,000| IIIII-IIIII-IIIII-I| 16|
10,001-15,000| IIIII-IIIII-IIIII-III| 18|
15,001- Above| IIIII-IIII| 9|

How frequent customers visit bars|
Twice a week| IIIII-IIII-III| 13|
Once a week| IIIII-IIIII-IIIII-IIIII-II| 22|
Once a month| IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII| 65|

Ambience want in a restobar|
Garden| IIIII-IIIII-IIIII-IIII| 19|
Island| IIIII-IIIII-IIII| 14|
Modern| IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII| 50| Gang| IIIII-IIIII-IIIII-II| 17|

Preference in a Band|
Live Band| IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-I| 66| Disco| IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-I| 36|

Mostly ordered food|
Pulutan and beers| IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIII| 74| Pasta and juice/soda| IIII-IIIII-II| 12|
Alcohol drinks only| IIIII-I| 6|
Seafoods| IIIII-IIIII-IIIII-IIII| 19|
Sizzling foods (sisig w/rice)| IIIII-IIIII-IIIII-III| 13|

Companions|
Family| IIIII| 5|
Relatives| IIIII-IIII| 5|
Workmates| IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-I| 71| Friends| IIIII-IIIII-IIIII-IIII| 19|

Amount willing to spend|
500- 750| IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII| 40| 751- 1,000| IIIII-IIIII-IIIII-IIIII-IIIII| 25|
1,001- 1,500| IIIII-IIIII-IIIII-IIIII-III| 23|
1,501- 2,000| IIIII-II| 7|
2,001- Above| IIIII| 5|

Facilities|
WI-FI| IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-II| 52| Parking lot| IIII-IIII| 10|
Smoking area| IIIII-IIIII-IIIII-IIIII-IIIII-IIII-IIIII-II| 37| Lounge area| IIIII-IIII-IIIII-III| 18|
Amusement area| IIIII-IIIII-IIIII-IIIII| 20|

When customers visit bar|
Weekdays| IIIII-IIIII| 10|
Weekends| IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIII| 44| Holidays| IIIII-IIIII-IIIII-IIIII-IIIII-I| 26|
Paydays| IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-IIIII-II| 37|

SURVEY QUESTIONAIRE:
Part I
1. Age
18- 22
23- 27
28- 32
33- 37
38- above
2. Gender
Male
Female
3. Status
Single
Married
Separated
Widowed

Part II
1. How frequent do you visit a restobar?
Twice a week
Once a week
Once a month
2. What ambiance would you prefer to have in a restobar?
Garden Theme
Island / Beach theme
Modern type
Gang type
3. Which do you prefer?
Live band
Disco
4. What food do you usually order in a restobar?
Pulutan and Beers
Pasta and Juice/softdrinks
Only alcohol drinks
Seafoods
Sizzling foods like sisig with rice
5. To whom would you want to be with while having fun in a restobar? Family
Relatives

Workmates
Friends
6. How much budget you want to spend in a restobar?
500- 750php
751- 1,000php
1,001- 1,500php
1,501- above

7. What facilities would you prefer to install a bar?
WIFI
Parking lot
Smoking area
Lounge area
Amusement area

8. When do you usually go out and visit a restobar?
Weekdays
Weekends
Holidays
Pay Day

Chapter V
(Business Planning)

5.1 Management Aspects
5.1.1 Product name
Chill and Luxs offers the customers a range of menu which includes an authentic Filipino cuisines and beverages like beers and cocktail for ladies. Since we are near in schools, we include rice meals that suit the budget of student and office workers since the location of the business is closely near to school and offices and might as well in residential areas.

Beer:Rice MealDessert
Red HorseJuicy Fried Chicken with riceLeche Plan
San Miguel LightSizzling SisigHalo-Halo
San Miguel Pale PilsenSteamed Tilapya Buko Pandan Antonov Chicken Inasal Banana Split Tanduay Ice Chicken with Pineapple

San Miguel Flavored Beer

Soup: Main Dish: Cocktail:
Batchoy Crispy Pata Jack Rose
Sinigang na Baboy Grilled Liempo Margarita
Tinola Pork Sisig Platter Martini
Stupped Squid Zombie
Grilled Tilapia/ Bangus Bloody Mary
Crunchy Calamari
Lechon Kawali
Cheesy Fries
Spicy Wings

Soda Others:
Coca-cola in can Del Monte
Sprite in can Pineapple juice
Sarsi in can Nestea
Coke Zero in can C2
Coke light in can Fit n’ right
Royal in can Bottled Water
Nescafe 3 in 1 Lipton Green
Tea

In addition to the list, a band will perform on stage during Fridays and Saturdays. Instead of disco, we came with live music due to target market preferences 5.1.2 Form of Business

Corporation
A legal entity that is separate and distinct from its owners. Corporations enjoy most of the rights and responsibilities that an individual possesses; that is, a corporation has the right to enter into contracts, loan and borrow money, sue and be sued, hire employees, own assets and pay taxes. The most important aspect of a corporation is limited liability. That is, shareholders have the right to participate in the profits, through dividends and/or the appreciation of stock, but are not held personally liable for the company’s debts. Corporations are often called “C Corporations.”

5.13 Business Objectives
Objectives:
Long-term| Short-term|
To build different branches within Metro manila and other Rural areas for the next seven years and beyond.| To ensure that the business is operating accordingly.| To establish a good image in the Restobar industry.| To
paint a BIG SIMLE on customer’s faces.| To build strong long term relationship with customer.| To give our customer a way of “buying their time” thru perfect chilling venue .| To acquire the highest percentage in the market share and be the market leader in Restobar industry.| To achieve and exceed daily sales target versus sales budget.| | To achieve zero complaint throughout the day.|

5.1.4 Mission, Vision Statement
Vision:
“To be one of the most favorite and visited Restobar in the Philippines that provide every customer the best value for money and memorable experience.” Mission:
“To provide customers a relaxing and enjoyable dining experience and groovy leisure time in friendly-oriented atmosphere.” 5.1.5 Project schedule

5.1.6 Organizational Structure

Owner
Owner
Organizational Chart:

Accounting Staff

Operations
Manager

Waiter 3

Waiter 2
Cashier

Security Guard
Safety & Security personnel
Cook 2
Head Cook
Kitchen Personnels
Bar Personnel
Waiter 1
Guest Relation Staff
Head Service Staff
Front Personnels
Supervisor

Cook 3
Cook 1

Steward

5.1.7 Organizational Policy
Chill & Lux wants to encourage a safe and pleasant work atmosphere. This can only happen when everyone cooperates and commits to appropriate standards of behavior. The following is a list of behaviors that the company considers acceptable. Any employee found engaging in any misdemeanors will be subject to disciplinary actions including reprimand, warning, layoff, or dismissal. 1. Be at workplace 15 minutes before your shift to preparation. 2. Cautious using of property belonging to fellow employees or the company. 3. Be attentive to any instructions of a supervisor.

4. Ask permission (except for reasonable personal needs) from your supervisor when leaving your work station. 5. Completion of work duties and not loafing during working hours. 6. Coming to work well-conditioned (not under the influence of alcohol or any drug. 7. Honestly giving of information to obtain employment or a leave of absence. 8. Calling fellow employee by their proper name.

9. Do not punch another employee’s time card or falsifying any record. 10. Smokers are allowed only at designated smoking area during their breaks hours. 11. Wear proper uniform set by the company.

12. Being tardy or taking unexcused absences from work.
13. Company equipment and tools should be use and dispose in authorized manner. 14. Bringing of any deadly weapons of firearms inside company premises is not allowed.

Number of Personnel and Equivalent Salaries:
# of position| Position| Per Hour| Per day| Mos.|
1| Manager| 81.73| 653.84| 17,000|
1| Supervisor| 67.30| 538.46| 14,000|
1| Accounting Staff| 62.50| 500| 13,000|
1| Cashier| 53.25| 426| 11,076|
1| Head Service Staff| 56.25| 450| 11,700|
1| Head Cook| 59.37| 475| 12,350|
5| Assistant Cook| 266.25| 2,130| 55,380|
1| Steward/Utility| 38.46| 307.69| 8000|
1| Security| -| -| 10,556|

Benefit and Welfare:
A) Personal Insurance- Every employee is entitled for personal insurance regardless of death or accident happen inside or outside the workplace wherein Php 10,000 is provided. B) Value Card- If employee is in six months of service, value card is given to them. It is inclusive of Php 2,500 Medical fees per year C) Maternity leave

D) Sick/Vacation leave
Mandatory Contribution:
a) Social Security System (SSS) The SSS was created to provide private employees and their families with protection against disability, sickness, old age and death. b) Home Development Mutual Fund(HDMF)- The HMDF is a provident savings system providing housing loans to private and Philippine government employees and to self-employed persons who elect to join the fund. Also known as Pag-ibig fund. c) Philippine Health Insurance Corporation(PHILHealth)- PhilHealth is administered by the Philippine National Health Corporation, which is designed to provide employees with a practical means of paying for adequate medical care in the Philippines. d) Income Tax is a tax on a person’s income, emoluments, profits arising
from property, practice of profession, conduct of trade or business or the pertinent items of gross income specified in the Tax Code of 1997 (Tax Code), as amended, less the deductions and/or the personal and additional exemption, if any, authorized for such types of income, by the Tax Code, as amended, or other special laws.

5.1.8 Legal Requirement
PhilHealth

Bureau Of Internal Revenue

Application form for Business permit

Business Profile Form

Registration Form

Pag-Ibig Overseas Program Form

Sanitary Permit

5.2 Marketing Aspect
5.2.1 General Market Description
5.2.2 Current Market Analysis
Demand
Demand for food and recreation never subsided. With the advent of technology and innovation, consumers preferences also changes. In our survey, target market ages 23-27 mostly male earning 5,000 to 8,000, answered they want a modern type restobar followed by Island or Beach Type. What we plan up is a combination of both modern and Island theme with the use of modern technology like Led TV, use of computer, and adds- on of plants darts board and billiard as for chilling time. Supply

Restaurant and Bars are in the maturity level if we are to talk about the product life cycle, which is why lots of existing alike businesses are
altering their strategies to capture potential markets and creates existing customer’s retention and loyalty. Apparently, it is a huge challenge for us, new entrepreneurs to keep up with the strict competition of our chosen business. With regards to our supply, we will make sure that we can cater our market’s demand and continuously improve our services in whatever possible way.

5.2.3 Swot Analysis
(Strengths, Weaknesses, Opportunities and Threats)

S * Chill n’ Lux offers every customer a menu that suits their budget without spending too much.| W * New entrant * Place is quietly secluded * Near to residential areas| O * Psychological factor: customers who are indulged and fond of hanging out in Bar and Grill. * Newly innovated machineries/ equipments * Opportunity to build long term relationship with customers. * Accessible to market| T * Surrounded by competitors * Effect of Inflation * Calamities- Flood * Economic stability * Government Tax * Health consciousness|

5.2.4 Market Potential
Market demands for food, a perfect venue to dine and a place to spend leisure time never subdue. With this idea, we came up to give them an option to choose from. The company came up with the survey to capture what exactly our target market wants. The primary target market covers both female covers both female and male whose age is 23 to 27 years old, married or single. Target market is described as an employed and self- employed individual whose income is ranging to 8000 to 15,000 pesos. Regardless of religion and citizenship, there are no specific descriptions on it.

5.2.5 Marketing Program
Main Dish
Product Name| Total Price|
Crispy pata| 355|
Pork sisig| 195|
Grilled tilapia| 135|
Grilled bangus| 150|
Grilled liempo| 145|
Tuna sisig| 165|
Grilled squid| 255|
Crunchy calamari| 135|
Cheesy fries| 75|
Buffalo wings| 175|
Lechon Kawali| 160|

Rice Meal
Product Name| Total Price|
Juicy Chicken Rice| 65|
Sizzling Sisig| 70|
Steamed Tilapia| 45|
Chicken Inasal| 75|
Chicken with Pineapple| 75|

Soup
Product Name| Total Price|
Batchoy| 80|
Sinigang na Baboy| 90|
Tinolang Manok| 80|

Dessert
Product Name| Total Price|
Banana Split| 75|
Buko Pandan| 50|
Leche flan| 45|
Halo-halo| 50|

Alcoholic Drinks
Product Name| Total Price|
Red Horse| 50|
Tanduay ice| 45|
San Miguel Light Beer| 60|
San Miguel Pale Pilsen| 65|
Antonov| 45|

Cocktail Drinks
Product Name| Total Price|
Jack Rose| 65|
Bloody Mary| 80|
Martini| 60|
Zombie| 80|
Margarita| 65|

Others Drinks
Product Name| Total Price|
Coca Cola in can| 30|
Sprite in can| 30|
Sarsi in can| 30|
Coke zero in can| 30|
Coke light in can| 30|
Royal in can| 30|
Del Monte Pineapple juice | 35|
Nestea| 30|
C2| 25|
Fit n right| 30|
Bottled Water| 25|
Nescafe 3 in 1| 10|
Lipton Green Tea| 8.00|

Promotion:
External
Promotional Tool| Activity|
Prints Ads| FlyeringsTarpaulin Display|
Online Advertisement| Create and promote Chill Luxs facebook and twitter accountFormulating a websitewww.chilllux.com|

Internal Activity
1) Unlimited rice promo- customer can upgrade their chosen rice meal into unlimited rice by just adding Php.25 2) Barkada Treats- group packages that offer customer a discounted package that fits their budget without spending too much. 3) Live Band on stage for free- every Friday and Saturday night. 4) 7th visit treat Blowout- hang out in Chill Lux’s for the 7th time, and your 7th time will be free. Note: Maximum of Php.300

5) VIP card: Loyalty Card- Chill & Lux be chilled card (Cardholders are entitled for 10% off for dine in. For every 100 pesos, it shall be considered as 1pt. points can be redeemed and used as payment. Lastly, they are also entitled for birthday blowout wherein one barkada treat is absolutely free. Php200 6) Birthday Blowout: Birthday Blowout celebrant is entitled for a birthday blowout by which free sisig platter or 2 bottles of alcoholic drinks any of their choice except for cocktails, provided that one valid ID must be presented.

5.2.6 Product Concept
Main Dish
Crispy Pata| |
Grilled Liempo| |
Sisig Platter| |
Stuffed Squid| |
Grilled tilapia & grilled Bangus| |

Crunchy calamari| |
Letchon Kawali| |
Cheesy fries| |
Buffalo wings| |

Rice Meals
Juicy Fried chicken with rice| |
Sizzling Sisig with rice| |
Steamed tilapia| |
Chicken Inasal| |
Chicken with Pineapple| |

Soups
Tinolang Manok| |
La Paz batchoy| |
Sinigang na Baboy| |

Dessert
Leche Plan| |
Banana split| |

Buko Pandan| |
Halo-Halo| |

Jack rose| |
Bloody mary| |
Martini| |
Zombie| |
Margarita| |

Red horse beer| |
San Miguel Pale Pilsen| |
San Mig light| |

San Miguel Flavored Beer| |
Tanduay Ice| |
Tanduay ice blue| |
Tanduay ice yellow| |

Soda:
Coca Cola in Can| |
Sprite in can| |
Royal in can| |
Coca cola zero light| |

Other Drinks:
Del Monte pineapple Juice| Del Monte pineapple juice| C2| Fit N’ right|
Lipton Green Tea| Nescafe 3 in 1|
Wilkins Mineral Water|
5.3 Technical Aspects
5.3.1 Service or Product line
Main Dish:
Crispy Pata- Enjoy the “Crispy-licious pata” with flavourful soy sauce. Grilled Liempo- Marinated in soy sauce, calamansi and seasoning. Grilled at its best is a must try dish! Sisig Platter- Authentic Filipino cuisine made of pig’s head, liver and ear, sautéed in onion and garlic and seasoned with black pepper, oil vinegar and beef stock in a partner. Stuffed Squid- Delicious grilled squid stuffed with tomatoes and onions you mouth will enjoy! Grilled Tilapia/ Bangus- Stuffed with tomato and onion plus flavorful seasoning. Grilled fish should be included in your list! Crunchy Calamari- Breaded-squid, deeply-fried to achieve the crunchiness outside and soft-t-bite in the inside! Lechon Kawali- A deep-fried crispy liempo served with toyomansi and chili, giving it extraordinary crispyness to taste. Cheesy Fries- Deep-fried potatoes in cheese sauce flavor added with chopped gree and mayo toppings. Buffalo Wings- Fried chicken wings sauté in marinara sauce added with mild-spicy flavor to give a sweet-chili taste of Buffalo wings. Rice Meals:

Juicy Fried chicken with rice- A deep fried chicken breaded in unique seasoning and spices. Serve with rice and house soup. Sizzling Sisig with rice- An authentic Filipino cuisine made of Pig’s head, liver and ear, sautéed in onion and garlic and seasoned with black pepper, oil vinegar and beef stock. Also available in tuna and chicken sisig. Serve with rice. Steamed Tilapia- Not just a plain steamed fish but with all the herbs and spices that makes it special. Best for health conscious! Serve with rice. Chicken Inasal- A grilled chicken dish and one of the well known Ilonggo dishes, marinated chicken in a unique blend of spices and grilling them until done. Serve with rice. Chicken with Pineapple- The tropical flavors of pineapple combined with delicious chicken. Experience Hawaii! Serve with rice. Soups:

Tinolang Manok- Is a soup-based dish that is cooked with chicken, wedges of green papaya and leaves of the siling labuyo, chili pepper. La Paz Batchoy- Batchoy is a noodle soup made with pork organs, crushed pork cracklings, chicken stocks, beef loin and round noodles. Sinigang Na Baboy- Sinigang is a Filipino soup characterized by its sour and savory flavor most often associated with tamarind. Dessert:

Leche Plan- This sweet and delicious Leche Plan made up of fresh eggs and milk will make you feel everyday Christmas at Chill & Lux’s Restobar. Banana Split- Fresh Del Monte Banana added with smoky ice cream and a 3pcs of cherries bringing out the kid in you! Buko Pandan- Be chilled at green with bicol-originated dessert. Shredded soft coconut with buko pandan flavored gelatin, cream and milk served cold then enjoy. Halo Halo- Favorite summer dessert! Add with scoop of ice cream for additional indulgence! Cocktail Drinks:

Jack Rose- Is the name of a classic cocktail, popular in the 1920’s and 1930’s containing applejack, grenadine and lemon or lime juice Bloody Mary- is a popular cocktail containing vodka, tomato juice and usually other spices or flavoring such Worcesteshire sauce, Tabasco sauce, piri-piri sauce, celery, olive, salt, black pepper, cayenne pepper, lemon juice and celery salt. Martini- Is a cocktail made with gin and vermouth and garnished with an olive or a lemon twist. Zombie- Is a cocktail made of fruit juices, liqueurs and various rums. Margarita- Is a Mexican Cocktail consisting of tequila mixed with Cointreau or similar orange flavored liqueur and lime or lemon juice, often served with salt on the glass rim. Beers:

Red Horse Beer- Is a beer with a distinctive, full flavored taste and extra satisfying strength of a world class premium strong beer. San Miguel Pale Pilsen- Has a slight hoppy note with a distinct bitter hop character. It has a well-balanced medium body and is smooth on the palate with a pleasant clean finish. San Mig Light- Is the low-calorie beer that gives you the full beer flavor, the same beer alcohol, yet less filling. The perfect balance between right and light. San Miguel Flavored Beer- Delicious vibrant red
fruit punch made from tropical fruits like guava, pineapple, watermelon, orange, mango juices and triple distilled vodka. Tanduay Ice- Is a premixed, vodka based drink that is made from triple distilled spirit blended with natural citrus flavors. Tanduay Ice (Blue)- Delightful turquoise-blue island cocktail of white rum, pineapple, orange and coconut juice. Tanduay Ice (Yellow)- The newest addition to Tanduay Ice’s color series. Yellow Paradise comes in flavorful Citrus Fusion, a mix of your favorite citrus fruits- orange, lemon and pineapple and triple distilled vodka. Soda:

Coca cola in can
Sprite in can
Royal in can
Coca Cola Zero in can
Other Drinks:
Del Monte Pineapple juice
Nestea Iced Tea
C2
Fit n’ Right
Lipton Green Tea
Nescafe 3 in 1
Wilkins Mineral Water
5.3.2 Manufacturing Process
The guest relation staff greets the OPENING GREETING customer. (e.g “Good morning, welcome to Chill & Lux. Table for how many? Take customer to their seats

GRS endorses the customer to
Service Staff to take them to their
seats and provide menu.

ORDER TAKING Waiter takes the order of the
customer. Use suggestive selling Repeat the order. Orders take standard time: 2 minutes

DELIVERY OF FOODS 5 minutes for drinks 15 – 20 minutes for foods (made to order) Note: Drinks must be served first BILL – OUT 2 minutes billing out time. 2 minutes for change. Pre – bussing

CLOSING GREETING Customers must be greeted tenderly And ask for repeat business. Bussing out (5 minutes

(eg. Thank you Ma’am/Sir, Visit us Again”)

5.3.6 Machineries/Equipment/Fixtures/Furnitures/Tools
Bar| Name| Unit Cost| Quantity| Subtotal|
| Margarita Glass| 40| 10| 400|
| High ball Glass| 40| 10| 400|
| Zombie glass| 45| 10| 450|
| Shot Glass| 35| 20| 700|
| Old-fashioned glass| 45| 10| 450|
| Cocktail Glass| 40| 10| 400|
| Jigger| 55| 4| 220|
| Speed Pourer| 30| 15| 450|
| Ice scooper| 135| 3| 405|
| Ice bucket| 50| 24| 1,200|

| Can Opener| 289.75| 2| 579.50|
| Squeezer| 99.75| 2| 199.50|
| Shaker| 120| 3| 360|
| Round Tray| 115| 10| 360|
| Stirrer| 20| 5| 100|
| Bar strainer| 99.75| 3| 299.25|
| Ice Machine| 26,800| 1| 26,800|

| Ice Tong| 20| 30| 600|
| Regular Glass| 350/ dozen| 60| 1,750|
Sub total| 36,913.25|
[[===
Kitchen| Name| Unit Cost| Quantity| Sub total|
| Fork| 200/dozen| 60| 1,000|
| Spoon| 200/dozen| 60| 1,000|
| Measuring cups| 150| 2| 300|
| Measuring spoon| 100| 1| 100|

| Weighing Scale| 500| 1| 500|
| Strainer| 99.75| 2| 199.50|
| Colander| 329| 1| 329|
| Mixing Bowl| 250| 2| 500|
| Peeler| 135| 2| 270|
| Turner| 140| 2| 280|
| Tong (Large)| 109.75| 2| 219.5|

| Wok| 475| 3| 1,425|
| Frying Pan| 349.75| 3| 1,049.25|
| Mortar and pestle| 109.75| 2| 219.50|
| Sizzling plate| 129.50| 15| 1,942.50|
| Pitcher| 170| 3| 510|
| Chopping Board| 140| 3| 420|
| Pasting Brush| 75| 3| 225|

| Salt and pepper shaker| 35| 26| 910|
| Ketchup and Hot sauce container| 40| 26| 1,040|
| Plate| 35| 50| 1,750|
| Sauce Plate| 15.75| 20| 315|
| Refrigerator| 21,200| 1| 21,200|

| Reach in freezer| 24,000| 1| 24,000|
| Gas range in oven| 23,700| 1| 23,700|
| Rice Cooker| 3,800| 2| 7,600|
| Blender| 835| 1| 835|
| GrillerKitchen scissor| 3,500150| 22| 3500300|

| Kitchen Timer| 175| 2| 350|
| Kitchen towel| 200/dozen| 12| 200|
| Knife| 1,200/set| 1| 1,200|
| Mixing Bowl| 200| 1| 200|
| Potholder| 70/3pcs| 6| 140|
| Sauce Pan| 910| 1| 910|

| Spatula| 175| 3| 525|
| Stock Pot| 325| 2| 650|
| Utility Tray| 200| 2| 400|
|
| Gas hose| 450| 1| 450|
| Sink| 4,900| 1| 4,900|
Sub Total| 105,564.25|

Sanitation| Name| Unit Cost| Quantity| Sub Total|
| Tissue holder|
| For Cr:| 110| 2| 220|
| For dining:| 15| 25| 375|
| Trash bins|
| For Dining:| 1,305| 4| 5,220|
| For Cr, kitchen, Office purposes| 259.75| 6| 1,558.5| | Broom and dust pan| 119| 2| 238|
| Mop| 299| 3| 897|
| Sponge| 18.25| 5| 91.25|
| Liquid Soap| 77| 3| 231|
| Black Bag| 87| 5| 435|
| Disposable bag| 89.50| 3| 268.50|
| Bathroom Tissue| 130(8rolls)| 3| 390|
| Table Napkin| 27/3pcs| 18| 162|

| Mop Squeezer| 265| 1| 265|
| Detergent soap| 79| 3| 237|
| Kitchen cleaner| 110| 120| 240|
| Glass panel| 110| 1| 110|
| Rugs| 3| 30| 90|
| Paper Towel| 65| 2| 130|

| Hand soap| 159| 4| 636|
| Pail| 35| 3| 105|
| Tabo| 20| 2| 40|
| Spray Bottle| 24.50| 2| 49|

| Toilet brush cleaner| 64.50| 1| 64.50|
| Broom stick| 15| 1| 15|
| Air freshener| 249.50| 3| 748.50|
| Mirror| 550| 2| 1,100|
| Toilet Bowl| \4,900| 2| 9,800|

| Washing sink| 4,900| 2| 9,800|
| Male urinal| 4,900| 2| 9,800|
| Hand dryer| 2,800| 1| 2,800|
Sub Total| 46,116.25|

Office| Name| Unit Cost| Quantity| Sub Total|
| Computer desk| 3,390| 1| 3,390|
| Stapler| 60| 2| 120|
| Stapler wire| 35| 2| 70|
| Brown Envelope|
| Long:| 5| 5| 25|
| Short| 2.50| 2.50| 12.5|
| Staple Remover| 42.50| 1| 42.50|

| Puncher| 75| 1| 75|
| Regular Folder|
| Long:| 4.75| 20| 95|
| Short:| 3.50| 20| 70|
| Paper Clips| 24.50| 1| 24.50|
| Bond paper| 129| 1| 129|
| Newsprint| 118| 1| 118|

| Rubber band| 54.25| 1| 54.25|
| Scissor| 42.50| 3| 127.50|
| Vault| 7,990| 1| 7,990|
| Ink| 50| 4| 200|
| Document File| 169| 10| 1,690|
| Ruler| 18.75| 2| 37.50|

| Calculator| 90| 2| 180|
| Clip Board| 42.50| 5| 212.50|
| Computer set| 27,000| 1| 27,000|
| Printer| 5,795| 1| 5,795|
| Office Table| 4,925| 1| 4,925|

| Time card| 1| 36| 36|
Sub Total| 52,419.25|

Other Equipments| Name| Unit Cost| Quantity| Total Cost| | Centralized Aircon| 27,890| 3| 83,760|
| LED Television| 32,900| 1| 32,900|
| Emergency Light| 1,050| 4| 4,200|

| Generator| 32,500| 1| 32,500|
| Fire extinguisher| 1,800| 2| 3,600|
| Billiard| 20,000| 1| 20,000|
| CCTV| 12,000/set| 1set| 12,000|
| Buddy Clock| 595| 1| 595|

| Bulb| 116| 5| 580|
| LED lights| 220| 12| 2,640|
| Painting| 350| 3| 1,050|
| Cash Register| 49,500| 1| 49,500|
Sub Total| 484,302|

5.3.11 Labor Requirement:
Job Description:
Manager is a person who heads the office and who organizes and controls office and operation activities to ensure accomplishment of the desired objective of the entire enterprise. He oversees all operations at the bar and grill including staffing, employee schedules and staff function and responsibilities. Reviews the inventory, manages the cash control and staff and ensures that the bar and grill meets legislative directives, Keeps record of supplies and cash and replenishes the bar and cash drawer. Interview job applicant, conduct regular performance reviews and train all staff. Manager is responsible for the reporting security and disciplinary breaches to their supervisors.

Qualifications:
Good academic credentials
Pursue a bachelor degree related to Business/Management/Marketing Must have strong interpersonal and communication skills.
Has the willingness to be a team leader
Must have a human touch and quality of leadership.
21- 30 years old
Male or Female

Accounting Staff
Job description
Take care of things such as tax matter, budgeting, cost management and asset
management. Perform clerical duties such ad typing, filing forwarding mail and light bookkeeping. Work includes journal entries, ledger confirmations and bank reconciliations. Qualifications:

Possess strong written and verbal communication skills.
Analytical and organized.
Graduate of BS Accounting or any related course.
Male\Female
21-30 years old
Positive attitude towards work.

Head Cook
Job description:
Plans and organizes the preparation and cooking of food in a number of settings. Plans menus and work out food labor costs, staff rosters and supervise the work of assistant cooks. Prepare and cook the food.

Trains newly hired assistant cooks.

Qualifications:
Male/Female
25 to 40 years old
Pursue a Bachelor Degree in Hotel and Restaurant Management, Major in culinary arts. Has the willingness to be a team leader.
Two- year experience as a cook is a must.
Positive attitude towards work.
Assistant Cook
Job Description
Prepare, cook assemble a wide variety of foods including short order grill. Preparing and cooking complete meals or individuals dishes.
Helps plan menus.
Help the Chef prepare the foods.
Maintain personal cleanliness.
Qualifications:
Male/Female
25 to 40 years old
Can work under pressure.
Graduate of HRM course.
Efficient and quick.

Head Service Staff
Job description:
Assist supervise, coordinate and train junior waiters.
Inform patrons of special menu items and keep the dining area and organized. Lead the waiter working on their shift.
Train newly hired waiter and monitor staff duties through completion. Smile and greet customer warmly.
Maintain a neat appearance, possess excellent interpersonal skills and easily build rapport with customers. Qualifications
Male/Female
At least 5’5 for male; 5’2 female
18 to 25 years old
At least two years in college level preferably HRM course
With pleasing personality
Positive attitude towards to work.
Guest Relation Staff
Job Description:
Handle all aspects of front desk at a Bar and Grill..
Smile and greet customer warmly.
Thank the customer and ask for repeat visit.
Answer any question relating to menus and other concerns of customer. Organize waiting list during shift.
Qualifications:
Female
18- 25 years old
Al least 5’2” in height
At least High school level
Good communication Skills.
Positive attitude towards work.
Waiter/Waitress
Job Description:
Take orders of the customer.
Smile and greet customer.
Thank the customers and ask for repeat business.
Keep the table clean and organize.
Maintain a neat appearance, possess a excellent interpersonal skills and easily build rapport with customer. Inform patrons of special menu items and keep the dining area clean and organized. Should be knowledgeable about the various drinks and appetizers to the customer. Deliver the order to the customer.

Qualifications:
Male/Female
18 to 25 years old
At least 5’2” in height (Female)
At least 5’5” in height (Male)
College Level
With pleasing personality.
Positive attitude towards work.
Cashier
Job Description:
Receives payment by cash or credit
Issue official receipts, refunds and change to the customer. Count money in cash drawers at the beginning of shift to ensure that amounts are correct and that there is adequate change. Pleasing Personality.

Bar Personnel
Job description:
Mix and serve drinks in bar and grill.
Keep track of bar stock.
Remain clean and organized bar station.
Filling drinks order requires knowing how much too properly pour pints, mix cocktails, recommend drinks and remembers multiple order.

Qualifications;
Male
5’5 in height
At least two year college level, preferably HRM major in Bartending. Two years experience in bartending.
With pleasing personality
Positive attitude towards work.
Utility
Job description;
Wash dishes, using dishwashing machine or by hand and place it in a clean and orderly storage areas. Clean garbage can.
Maintain kitchen work area, equipment and utensils in clean and organized condition. Sweep and scrub the floor.
Perform other duties as my assign from time to time.
Qualifications:
At least 18 years old
High school graduate
Male
Possess positive atttitude towards work

Security Guard
Job description:
Protect property, assets or people.
Qualifications:
Male
25 to 40 years old
With two year experience.
At least 5’5” in height.
Must be a tough person.

| | | | | |
| | | Chill & Lux’s Restobar| | |
| | | Income Statement| | |
| | | For the Year Ending| | |
| | | December 2014| | |
| | | | | |
Revenue| | | | |
Sales revenue| | | 8,160,144.00| |
(Less: Cost of Good Sold)| | 2,284,081.60| |
Total Revenues| | | 5,876,062.40|
| | | | | |
Expenses| | | | |
Salaries and Wages| | 2,501,304.00| |
13th Month| | | 243,344.00| |
SSS| | | | 52,000.00| |
Philhealth| | | 29,390.00| |
Pag-ibig| | | 21,930.00| |
Rent| | | | 420,000.00| |
Utilities(light,water and comm.)| 240,000.00| |
Renovation Expense| | 420,000.00| |
Repair and Maintenance| | 30,000.00| |
Taxes and License| | 87,034.00| |
Promotional Expense| | 20,000.00| |
Professional fee| | | 80,000.00| |
Depr. Expense-Tools,Equip| 114,465.00| |
Depr. Expense-Furni&Fixt| 12,280.50| |
Depr. Expense-Kitchen tools| 7,290.00| |
Depr. Expense-Bar Tools| | 3,154.01| |
Depr.Expense-Office Tools| 657.75| |
Depr.Expense- Sanitation Tools| 11,631.15| |
Total Expenses| | | 4,294,480.41|
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Income Before tax| | | 1,581,581.99|
Income tax| | | 506,106.24|
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Net Income| | | | 1,075,475.75|
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| | | Chill & Lux’s Restobar| | | |
| | | Balance Sheet| | | |
| | | For the year ending| | | |
| | | Dec-14| | | |
| | | | | | |
| | | Assets| | | |
| | | | | | |
Current Assets| | | | | |
Cash| | | | 713,522.75| | |
Inventory| | | 1,313,299.92| | |
Store Supplies| | | 68,960.00| | |
Prepaid expenses| | 500,000.00| | |
Accounts Receivable| | 10,323.44| | |
Total Current Assets| | | 2,606,106.11| |
Fixed(Long-Term) Assets| | | |
Tools and Eqipment| | 382,595.00| | |
(Less: acc Dep-Tools and Equip)| 114,465.00| 268,130.00| | | | | | | | |
Kitchen Tools| | | 68,279.00| | |
(Less:Acc. Dep-Kitchen Tools)| 7,262.70| 61,016.30| | Furniture and Fixtures| | 40,995.00| | |
(Less:Acc. Dep.-Furn&Fix)| 28,714.50| | |
Bar Tools| | | 10,513.00| | |
(Less:Acc. Dep.-Bar Tools)| 3,154.01| 7,358.99| |
Office Tools| | | 2,192.50| | |
(Less:Acc. Dep.-Off. Tools)| 657.75| 1,534.75| |
Sanitation Tools| | 38,770.50| | |
(Less:Acc. Dep.-Sanitation Tools)| 11,631.15| 27,139.35| | Total Non Current Assets| | 393,893.89| |
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Total Assets| | | | 3,000,000.00|
| | | | | | |
| | Liabilities And Owner’s Equity| | |
| | | | | | | |
Stockholder’s Equity| | | | | |
| Owner’s Equity| | | 3,000,000.00| | |
| | | | | | | |
Total Liabilities and Owner’s Equity| | 3,000,000.00|

| | Chill & lux’s Restobar| | |
| | Cash Flow| | | |
| | For the year ended December 2014| |
| | | | | | |
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Cash Flow Operating Activities:| | | |
Net Income| | | | | |
Payments| | | | 1,075,475.75| |
Salaries and wages| | | 2,501,304.00| |
Contribution| | | | 103,320.00| |
Rent| | | | | 420,000.00| |
Utilities| | | | 240,000.00| |
Renovation Expense| | | 420,000.00| |
Repair and Maintenance| | | 30,000.00| | Taxes abd Licenses| | | 87,034.00| |
Promotional fee| | | 80,000.00| |
Depreciation Expense| | | 149,478.41| |
Net cash provided by Operating activities| 2,826,182.25| | | | | | | |
Cash Flow Investing Activities:| | | |
Purchase of Furniture and Fixture, | 543,345.00| |
Tools and equipment| | | | |
Net cash Provided by Investing Activities| | 539,705.00| | | | | | | |
Cash Flow Financing Activities| | | |
Payment of Capital Stock| | | |
Ms. Adaya, Trysha| | | 500,000| |
Ms.Asilum, Rudylyn| | | 500,000| |
Ms. Cafiur, Shella Marie| | 500,000| |
Ms.Nones, Abegail| | | 500,000| |
Ms.Sanone, Sarah| | | 500,000| |
Ms. Vergara, Pamela| | | 500,000| |
Net Cash Provided by Investing Activities| 3,000,000.00| | | | | | | |
Cash and Cash Equivalent for the year 2014| 713,522.75|

Five- Year Sales Projection
20 % increase in Projected Sales Per annum|
Category| 2014| 2015| 2016| 2017| 2018|
Main Dish| 6,908,640| 8,290,368| 9,948,441.60| 11,938,129.92| 14,325,775.90| Rice Meal| 205,920| 247,104| 296,524.80| 355,829.76|
426,995.71| Soups| 12,000| 14,400| 17,280| 20,746| 24,883.20|

Dessert| 10,560| 12,672| 15,206.40| 18,247.68| 21,897.22| Alcoholic Drink| 905,760| 1,086,912| 1,304,294.40| 1,565,513.28| 1,878,183.94| Other Drink| 16,464| 19,756.80| 23,708.16| 28,449.79| 34,139.75| Cocktail Drinks| 100,800| 120,960| 145,152| 174,182.40| 209,018.88| Total| 8,160,144| 9,792,172.80| 11,750,607.36| 14,100,728.83| 16,920,874.60|

Salaries and Wages
Basic Salary and WagesMandatory Deductions’
# of Position| Position| Monthly| Annually| 13th mo.| Pag-ibig| Phil health| SSS| Tax| 1| Manager| 17,000| 204,000| 17,000| 212.50| 340| 500| 2,180.80| 1| Supervisor| 14,000| 168,000| 14,000| 175.00| 280| 466.70| 1,186.33| 1| Accounting Staff| 13,000| 156,000| 13,000| 260| 162.50| 433.30| 952.00| 1| Cashier| 11,076| 132,921| 11,076| 137.50| 221.52| 366.70| -| 1| Head Service staff| 11,700| 140,400| 11,700| 137.50| 234| 383.30| 712.81| 5| Waiter| 55,380| 664,560| 55,380| 687.50| 1,107.60| 1,833.50| -| 1| Head Cook| 12,350| 148,200| 12,350| 150| 247| 416.70| 1,061.81| 5| Steward Utility| 8,000| 96,000| 8,000| 100| 160| 266.70| -| 1| Security| 10,556| 126,672| 10,556| 125| 211.12| 350| -|

Selling Price Determination Scheme:
Main Dish|
Product Name| Unit cost (%)| Mark up (30%)| 12% VAT| | Total Price| Crispy Pata| 234| 81.90| 37.91| 353.81| 355|
Pork sisig| 130| 45.50| 21.06| 196.56| 195|
Grilled Tilapia| 90| 31.5| 14.58| 136.08| 136|
Grilled Bangus| 100| 35| 16.2| 151.20| 150|
Grilled Liempo| 95| 33.25| 15.39| 143.64| 145|
Tuna sisig| 110| 38.50| 17.82| 166.32| 165|
Grilled Squid| 170| 59.5| 27.54| 257.04| 255|
Crunchy Calamari| 90| 31.5| 14.58| 136.08| 135|
Buffalo wings| 118| 41.30| 19.12| 178.42| 175|
Lechon kawali| 105| 36.75| 17.01| 158.76| 160|
Cheesy Fries| 50| 17.50| 8.10| 75.60| 75|

Rice meal|
Product name| Unit cost (%)| Mark up (35%)| 12% VAT| | Total Price| Juicy Fried Chicken with rice| 43.57| 15.25| 7.60| 66.42| 65| Sizzling Sisig| 44.50| 15.28| 7.21| 67.29| 70|

Steamed Tilapya| 30.75| 10.76| 4.98| 46.49| 45|
Chicken Inasal| 48.50| 16.98| 7.86| 73.34| 74|
Chicken with Pineapple| 50.50| 17.68| 8.18| 76.36| 75|

Soup|
Product name| Unit cost(%)| Mark up(35)| 12% VAT| | Total Price| Batchoy| 52.25| 18.29| 8.46| 79| 80|
Sinigang na Baboy| 60.75| 21.26| 9.48| 91.85| 90|
Tinolang manok| 54.75| 19.16| 8.87| 82.78| 80|

Dessert|
Product Name| Unit cost (%)| Mark up (35%)| 12% VAT| | Total Price| Banana split| 50| 17.5| 8.1| 75.6| 75|
Buko Pandan| 35| 12.25| 5.67| 52.92| 50|
Leche Flan| 30| 10.5| 4.86| 45.36| 45|
Halo-halo| 30| 10.5| 4.86| 45.36| 50|

Alcoholic Drinks|
Product Name| Unit Cost| Mark up (35%)| 12%VAT| | Total Price| Red Horse| 35| 12.25| 5.67| 52.92| 50|
Tanduay ice| 22| 7.7| 3.56| 33.26| 35|
San Miguel Light| 30| 10.50| 4.86| 45.36| 45|
San Miguel Pale Pilsen| 42.50| 14.88| 6.89| 64.27| 65| Antonov| 26| 9.1| 4.21| 43.52| 45|

Other Drinks|
Product name| Unit Cost| Mark up (35%)| 12% VAT| | Total Price| Coca
Cola in can| 19.75| 6.91| 3.20| 29.86| 30|
Sprite in Can| 19.75| 6.91| 3.20| 29.86| 30|
Sarsi in Can| 19.75| 6.91| 3.20| 29.86| 30|
Coke zero in can| 19.75| 6.91| 3.20| 29.86| 30|
Coke Light in can| 19.75| 6.91| 3.20| 29.86| 30|
Royal in can| 19.75| 6.91| 3.20| 29.86| 30|
Del Monte Pineapple Juice| 23.75| 8.13| 3.76| 35.14| 35| Nestea| 19.50| 6.83| 3.16| 29.49| 30|
C2| 18.00| 6.3| 2.92| 27.22| 25|
Fit ‘n’ right| 21.50| 7.53| 3.48| 32.51| 30|
Wilkins| 16.50| 5.78| 2.67| 24.95| 25|
Nescafe 3 In 1| 6.00| 2.1| .97| 9.07| 10|
Lipton Green Tea| 5.00| 1.75| .81| 7.56| 8.00|

| 2014| 2015| 2016| 2017| 2018| 2019| 2020|
Margarita Glass| 28| 19.6| 13.72| 9.60| 6.60| 4.62| 3.23| High Ball Glass| 28| 19.6| 13.72| 9.60| 6.60| 4.62| 3.23| Zombie Glass| 31.50| 22.05| 15.44| 10.81| 7.57| 5.30| 3.71| Shot Glass| 24.50| 17.15| 12.01| 8.41| 5.89| 4.12| 2.88| Old Fashioned Glass| 31.50| 22.05| 15.44| 10.81| 7.57| 5.30| 3.71| Cocktail| 28| 19.6| 13.72| 9.60| 6.60| 4.62| 3.23|

Margarita Glass| 28| 19.6| 13.72| 9.60| 6.60| 4.62| 3.23| Jigger| 38.50| 26.95| 18.87| 13.21| 9.25| -| -|
Speed Pourer| 21| 14.70| 10.29| 7.21| 5.05| -| -|
Ice Scooper| 94.50| 66.15| 46.31| 32.42| 22.70| 15.89| 11.12| Ice bucket| 35| 24.50| 17.15| 12.01| 8.41| -| -|
Can Opener| 202.82| 141.97| 99.38| 69.57| 48.70| 34.09| 23.86| Squeezer| 69.82| 48.87| 34.21| 23.95| 16.76| 11.73| 8.21| Shaker| 84| 58.80| 41.16| 28.81| 20.17| 14.12| 9.88| Round Tray| 80.5| 56.55| 39.64| 27.75| 19.42| 13.59| 9.51| Stirrer| 14| 9.80| 6.86| 4.80| 3.36| -| -|

Bar Strainer| 68.82| 48.87| 34.21| 23.95| 16.76| 11.73| 8.21| Ice Tong| 14| 9.80| 6.86| 4.80| 3.36| -| -|
Regular Glass| 245| 171.50| 120.05| 84.03| 58.82| 41.17| 28.82ss|

Kitchen Tools:
Name| Qty| Unit Cost| Total Cost| Life Span| Dep. Rate/year| Depreciation Cost| Total Depreciation Cost| Fork| 60| 200/dozen| 1,000| 3| 30%| 60| 300|
Spoon| 60| 200?dozen| 1,000| 3| 30%| 60| 300|
Measuring cups| 2| 150| 3000| 3| 30%| 45| 90|
Measuring cups| 1| 100| 100| 3| 30%| 30| 30|
Weighing Scale| 1| 500| 500| 3| 30%| 150| 150|
Strainer| 2| 100| 200| 3| 30%| 30| 60|
Colander| 1| 329| 329| 3| 30%| 98.7| 98.7|
Mixing bowl| 2| 250| 500| 3| 30%| 75| 150|
Peeler| 2| 135| 270| 3| 30%| 40.5| 81|
Turner| 2| 140| 280| 3| 30%| 42| 84|
Tong(Large)| 2| 110| 220| 3| 30%| 33| 66|
Wok| 3| 475| 1,425| 3| 30%| 142.5| 427.50|
Frying pan| 3| 350| 1050| 3| 30%| 105| 315|
Mortar pestle| 2| 110| 220| 3| 30%| 33| 66|
Sizzling Plates| 15| 130| 1950| 3| 30%| 39| 585|
Pitcher| 3| 170| 510| 3| 30%| 51| 153|
Chopping board| 3| 140| 420| 3| 30%| 42| 126|
Salt and pepper shaker| 26| 40| 910| 3| 30%| 10.5| 2.73|

Ketchup and Hot sauce container| 26| 40| 1,040| 3| 30%| 12| 312| Plate| 50| 35| 1,750| 3| 30%| 10.5| 525|
Sauce plate| 20| 16| 320| 3| 30%| 4.8| 96|
Kitchen scissor| 2| 150| 300| 3| 30%| 45| 90|
Kitchen timer| 2| 175| 350| 3| 30%| 52.5| 105|
Knife| 1| 1,200/set| 1,200| 3| 30%| 360| 360|
Mixing bowl| 1| 200| 200| 3| 30%| 60| 60|
Sauce pan| 1| 910| 910| 3| 30%| 273| 273|
Spatula| 3| 175| 525| 3| 30%| 52.5| 157.50|
Stock pot| 2| 325| 650| 3| 30%| 97.5| 195|
Utility Tray| 2| 200| 400| 3| 30%| 60| 120|
Gas hose| 1| 450| 450| 3| 30%| 135| 135|
Kitchen washing sink| 1| 4,900| 4,900| 3| 30%| 1,470| 1,470| | 68,279| | 7,262.70|

| 2014| 2015| 2016|
Fork| 140| 98| 60.6|
Spoon| 140| 98| 60.6|
Measuring cups| 105| 118.5| 82.95|
Measuring cups| 70| 49| 34.3|
Weighing scale| 350| 245| 171.5|
Strainer| 70| 49| 34.3|
Colander| 230.3| 161.21| 112.85|
Mixing bowl| 175| 122.5| 85.75|
Peeler| 94.5| 66.15| 46.305|
| 2014| 2015| 2016|
Turner| 98| 68.6| 48.02|
Tong(Large)| 77| 53.9| 37.73|
Wok| 332.5| 232.75| 162.925|
Frying pan| 245| 171.5| 120.05|
Mortar & pestle| 77| 53.9| 37.73|
Sizzling plates| 62.70| 43.89| 30.73|
Pitcher| 119| 83.3| 58.31|
Chopping Board| 98| 68.60| 48.02|
Salt&pepper shaker| 24.50| 17.15| 12.01|
Ketchup and hot sauce container| 28| 19.6| 13.72|
Plate| 24.50| 17.15| 12.01|
Sauce Plate | 11.2| 7.84| 5.49|
Kitchen scissor| 105| 73.50| 51.45|
Kitchen timer| 122.5| 85.75| 60.03|
Knife| 840| 588| 411.60|
Mixing bowl| 140| 98| 68.6|
Sauce pan| 191.10| 133.77| 98.64|
Spatula| 122,50| 85.75| 60.03|
Stock pot| 227.5| 159.25| 111.47|
Utility tray| 140| 98| 68.60|

Office Tools:
Office Tools| Qty| Unit Cost| Total Cost| Life span| Dep. rate/year| Dep. Cost| Total Dep. Cost| Stapler| 2| 60| 120| 5| 30%| 18| 36|
Stapler Remover| 1| 42.50| 42.50| 5| 30%| 12.75| 12.75| Puncher| 1| 75| 75| 5| 30%| 22.50| 22.50|
Scissor| 2| 42.50| 85| 5| 30%| 12.75| 25.5|
Document File| 10| 169| 1,690| 5| 30%| 50.70| 507|
Calculator| 2| 90| 180| 5| 30%| 27| 54|
| 2,192.50| | 657.75|

| 2014| 2015| 2016| 2017| 2018|
Stapler| 42| 29.40| 20.58| 14.41| 10.01|
Stapler Remover| 29.75| 20.82| 14.57| 10.00| 7|
Puncher| 52.50| 36.75| 25.72| 18.00| 12.60|
Scissor| 29.75| 20.83| 14.58| 10.21| 7.15|
Document file| 118.30| 82.81| 57.91| 40.58| 28.41|
Calculator| 63| 44.1| 30.87| 21.61| 15.12|

DEPRECIATION RATE:
Machineries| Qty| Unit Cost| Total Cost| Life Span| Dep. Rate/year| Depreciation Cost/UNIT COST| Depreciation Cost (Total Cost)| Ice Machine| 1| 26,800| 26,800| 10| 30%| 8,040| 8,040| Refrigerator| 1| 21,200| 21,200| 7| 30%| 6,300| 6,300| Reach in Freezer| 1| 24,000| 24,000| 10| 30%| 7,200| 7,200| Gas Range with Oven| 1| 23,700| 23,700| 10| 30%| 7,110| 7,110| Rice Cooker| 2| 3,800| 7,600| 7| 30%| 1,140| 2,280| Blender| 1| 835| 835| 7| 30%| 250.50| 250.50|

Griller| 2| 3,500| 7,000| 7| 30%| 1,050| 2,100|
handryer| 1| 2,800| 2,800| 7| 30%| 840| 840|
Computer Set| 1| 2,700| 27,000| 5| 30%| 8,100| 8,100| Printer| 1| 5,795| 5,795| 5| 30%| 1,738.50| 1,738.50| Centralized Aircon| 3| 27,890| 83,670| 7| 30%| 8,367| 25,101| LED| 1| 32,990| 32,990| 7| 30%| 9,897| 9,897|

Sound system| 1| 15,000| 15,000| 5| 30%| 4,500| 4,500| Touch Screen Cash Register| I| 49,500| 49,500| 7| 30%| 14,850| 14,850| Generator| 1| 32,500| 32,500| 10| 30%| 9,750| 9,750| CCTV| 1| 12,500/SET| 12,500| 7| 30%| 3,750| 3,750|

Exhaust Fan| 2| 845| 1,690| 5| 30%| 253.50| 253.50| EMERGENCY LIGHT| 4| 1,050| 4,200| 5| 30%| 315| 1,260| Buddy Clock| 1| 595| 595| 5| 30%| 178.50| 178.50|
Bulb| 5| 116| 580| 3| 30| 66| 792|
LED Lights| 12| 220| 2,640| 3| 30| 66| 792|
Total| 382,595| | 114,465|
| 2014| 2015| 2016| 2017| 2018| 2019| 2020| 2021| 2022| 2023| Ice machine| 18,760| 13,132| 9,192.40| 6,434.68| 4,504.28| 3,153| 1,745.91| 1,222.14| 855.50| 598.85| Refrigerator| 14,900| 10,430| 7,301| 5,110.70| 3,577.49| 2,504.24| 1,752.97| -| -| -| Reach in Freezer| 16,800| 11,760| 8,232| 5,762.40| 4,033.68| 2,823.58| 1,976.51| 1,383.56| 968.49| 677.94| Gas range with oven| 16,590| 11,613| 8,129.10| 5,690.37| 3,983.26| 2,788.28| 1,951.80| 1,366.26| 956.38| 669.47| Rice Cooker| 2,660| 1,862| 1,303.40| 912.38| 638.67| 447.07| 312.95| -| -| -| Blender| 584.50| 409.15| 286.40| 200.48| 140.34| 98.24| 68.77| -| -| -| Griller| 2,450| 1,715| 1,200| 840.35| 588.24| 411.77| 288.24| -| -| -| handryer| 1,960| 1,372| 960.40| 672.28| 470.60| 329.42| 230.59| -| -| -| Computer set| 18,900| 13,230| 9,261| 6,482.70| 4,537.89| 3,176.52| -| -| -| -| Printer| 4,056.5| 2,839.55| 1,987.68| 1,391.38| 973.97| 681.78| -| -| -| -| Centralized Aircon| 19,523| 13,230| 9,561.17| 6,692.82| 4,684.97| 3,279.48| 2,295.64| -| -| -| LED| 23,093| 16,165.10| 11,315.57| 7,920.90| 5,544.63| 3,881.23| 2,716.86| -| -| -| Sound System| 10,500| 7,350| 5,145| 3,601.50| 2,521.05| 1,764.73| -| -| -| -| Touch screen cash register| 34,650| 24,255| 16,978.50| 11,884.97| 8,319.48| 5,823.64| 4,076.54| 2,853.58| 1,997.51| 1,398.26| Generator| 22,750| 15,925| 11,147.50| 7,803.25| 5,462.25| 3,823.57| 2,676.50| 1,873.55| 1,311.48| 918.04| CCTV| 12,500| 8,750| 6,125| 4,287.50| 3,001.25| 2,100.88| 1,470.62| * |
* | * | Exhaust fan| 591.50| 414.05| 289.84| 165.62| 115.93| -| -| -| -| -| Emergency Light| 735| 514.50| 360.15| 252.11| 176.48| -| -| -| -| -| Buddy clock| 416.50| 291.55| 204.10| 142.87| 100.10| -| -| -| -| -| Bulb| 81.20| 56.84| 39.79| -| -| -| -| -| -| -|

LED lights| 154| 107.80| 75.46| -| -| -| -| -| -| -|

BAR TOOLS:
BAR TOOLS| QTY| UNIT COST| TOTAL COST| LIFE SPAN| DEP.RATE/YEAR| DEPRECIATION COST| TOTAL COST| Margarita Glass| 10| 40| 400| 5| 30%| 12| 120|
High Ball Glass| 10| 40| 400| 5| 30%| 12| 120|
Zombie Glass| 10| 40| 400| 5| 30%| 13.5| 135|
Shot Glass| 20| 35| 700| 5| 30%| 10.5| 210|
Old-fashioned Glass| 10| 45| 450| 5| 30%| 13.5| 135| Cocktail Glass| 10| 40| 400| 5| 30%| 12| 120|
Margarita Glass| 10| 40| 400| 5| 30%| 12| 120|
Jigger| 4| 55| 220| 5| 30%| 16.50| 66|
Speed Pourer| 15| 30| 450| 5| 30%| 9| 135|
Ice Scooper| 3| 135| 405| 7| 30%| 40.5| 121.50|
Ice Bucket| 24| 50| 1,200| 5| 30%| 15| 360|
Can Opener| 2| 289.75| 579.50| 7| 30%| 86.93| 173.86| Squeezer| 2| 99.75| 199.50| 5| 30%| 29.93| 59.86|
Shaker| 3| 130| 360| 7| 30%| 36| 108|
Round Tray| 10| 115| 1,150| 7| 30%| 34.50| 345|
Stirrer| 5| 20| 100| 5| 30%| 6.00| 30|
Bar Strainer| 3| 99.75| 299.25| 7| 30%| 29.93| 89.79| Ice Tong| 30| 20| 600| 5| 30%| 6.00| 180|
Regular Glass| 60| 350/dozen| 1,750| 7| 30%| 105| 525| | 10,513.25| | 3,154.01|

SANITATION TOOLS:
| QTY| UNIT COST| TOTAL COST| LIFE SPAN| DEP.RATE/YEAR| TOTAL DEPRECIATION COST| Tissue Holder| 2| 110.00| 220.00| 5| 30%| 66.00|
| 25| 15.00| 375.00| 5| 30%| 112.50|
Trash Bin| 4| 1,305.00| 5,220.00| 5| 30%| 1,566.00|
| 6| 259.75| 1,558.50| 5| 30%| 467.55|
Mop| 3| 299.00| 897.00| 5| 30%| 269.10|
Mirror| 2| 550.00| 1,100.00| 10| 30%| 330.00|
Toilet Bowl| 2| 4,900.00| 9,800.00| 10| 30%| 2,940.00| Wash Sink| 2| 4,900.00| 9,800.00| 10| 30%| 2,940.00| Male Urinal| 2| 4,900.00| 9,800.00| 10| 30%| 2,940.00| | | | 38,770.50| | | 11,631.15|

| 2014| 2015| 2016| 2017| 2018| 2019| 2020| 2021| 2022| 2023| Tissue Holder| 154.00| 107.580| 75.46| 52.82| 36.98| 25.88| 18.12| 12.68| 8.88| 6.21| | 262.50| 183.75| 128.63| 90.04| 63.03| 44.12| 30.88| 21.62| 15.13| 10.59| Trash Bin| 3,654.00| 2,557.80| 1,790.46| 1,253.32| 877.33| 614.13| 429.89| 300.92| 210.65| 147.45| | 1,090.95| 763.67| 534.57| 374.20| 361.94| 183.36| 128.35| 89.84| 62.89| 44.02| Mop| 627.90| 439.53| 307.67| 215.37| 150.76| 105.53| 73.87| 51.71| 36.20| 25.34| Mirror| 770.00| 539.00| 377.30| 264.11| 184.88| 129.41| 90.59| 63.41| 44.39| 31.07| Toilet Bowl| 6,860.00| 4,802.00| 3,361.40| 2,352.98| 1,647.09| 1,152.96| 807.07| 564.95| 395.47| 276.83| Wash Sink| 6,860.00| 4,802.00| 3,361.40| 2,352.98| 1,647.09| 1,152.96| 807.07| 564.95| 395.47| 276.83| Male Urinal| 6,860.00| 4,802.00| 3,361.40| 2,352.98| 1,647.09| 1,152.96| 807.07| 564.95| 395.47| 276.83| | 274,139.35| 18,997.55| 13,298.28| 9,308.80| 6,516.16| 4,561.31| 3,192.92| 2,235.04| 1,564.53| 1,095.17|

FIXTURES/FURNITURES:
FIXTURE/FURNITURE| QTY| UNIT COST| TOTAL COST| LIFE SPAN| DEP.RATE/YEAR| DEP.COST| Computer disk| 1| 3,390| 3,390| 10| 30%| 1,017|
Vault| 1| 7,990| 7,990| 10| 30%| 2,391|
Office Table| 1| 4,925| 4,925| 10| 30%| 1,477.50|
Fire Extinguisher| 2| 1,800| 3,600| 10| 30%| 1,080|
Billiard| 1| 20,000| 20,000| 10| 30%| 6,000|
Paintings| 3| 350| 1,050| 5| 30%| 315|

Free Financial Statement Essay Sample

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  • Type of paper: Thesis/Dissertation Chapter

  • Date: 1 April 2016

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