Feasib Outline

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A Business Feasibility Study Proposal Presented to the

Faculty of the Department of Finance

College of Business Administration

University of Makati

West Rembo, Makati City, Philippines

As Final Requirement in Feasibility Study Subject and

In Partial Fulfillment of the Requirements for the Degree

Bachelor of Science in Finance

By

Aljelo B. Basada

Robert B. Diaz

Justine Kimberly R. Gacura

Pamela Jane S. Manzo

Marissa E. Marcelo

Jhovy S. Mateo

Marvin V. Salvoro

Micah C. Taguibao

Carlo M. Villanueva

UNIVERS ITY OF MAKAT I

August 2013

INTRODUCTION

Background

Food is a basic necessity, and not all people are cooking for

themselves. With this, they tend to purchase outside in order for them to eat.

Some of the people eat in restaurants, fast food chains, eateries, while some

are on the streets. According to Food and Agriculture Organization, street food

is defined as a ready-to-eat foods and beverages prepared and sold by vendors

or peddlers in the streets or in other similar public places.

According to F.G. Winarno of Food Technology Development Centre, a

variety of street foods began around the world, but has variations within the

regions and cultures such as in Greece, China, and America etc. The world is

becoming rapidly more urban. According to a study of 2007 from Food and

Agriculture Organization, 2.5 billion people eat street foods every day. Thus,

estimates that vendors make up to 6-25% of the entire labor force in developing

countries such as Philippines. Street food vending continues to expand as a

source of affordable food and beneficial economic activity in the Philippines.

Today, people are fond of trying new dishes regardless of knowing its

safety and its content. Being so adventurous leads them to be unconscious with

the food they eat and the place where they buy it. However, health issues

concerning about street foods do not affect how the consumers react. They

College of Business Administration Department of Finance

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continue to patronize and demand more of these products considering its

hazardous effect, because of its unsafe practices such as insufficient hand

washing, improper cleaning of cooking utensils and inadequate food storage. In

accordance to this matter, the proponents come up with the idea to change the

perception of the people about street foods.

The Business Idea

Considering street food’s popularity and demand, the proponents

proposed ‘Streetwise’. Streetwise is a self-service eatery that offers a variety

of food that you’ve always seen in the street. It assures that even an ordinary

food is safe and clean yet affordable and tasty. This is to change the

perception of the customers about street foods being hazardous to their

health.

Customers will experience street foods like they never did before. It’s

like eating in a fast food chain, because aside from safe and clean, this

business is a relaxing store. They can eat freely without competing to eat in

the crowd. The business will comply with all the necessary rules and

regulations that are needed.


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Chapter I

THE BUSINESS CONCEPT

A. Industry and Market Environment

1. General Business Conditions

The industry which deals with preparing food items or products refers

to food service industry. This industry includes Bistro, Braserrie, Coffee shop,

First Class Restaurant, Restaurants such as Ethnic, Themed, International

Destination, Vegetarian, Cafeteria, Fast food outlets, Wine Bars, Public

Houses, and Street foods stalls. They differs on what type of food service

industry they are going to used, how they served their customers in terms of

speed and accuracy such as fast food chains, in terms of quick selling. But

most people likely to eat in the street where stalls are placed that offer easily

to prepare and ready to eat products, yet affordable and inexpensive.

Street foods are very heterogeneous in food category, such as meals,

drinks and snacks. It also shows great variance in terms of ingredients,

methods of vending, processing, and eating. According to Food and

Agriculture Organization, Street foods are defined as ready-to-eat foods and

beverages prepared and sold by vendors or peddlers especially in the streets

or similar other public places. The essential characteristic of this street food in

this definition is their vending location that is “on the street”. According to


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Equity Policy Center (EPOC), the qualifications of the street foods sold in the

street are sold from “Pushcarts, baskets or balance poles, stalls or shops

having fewer than four permanent walls. This differentiates street vendors

from formal food service industry, such as cafeteria, takeaways, and

restaurants. Another distinguishing is the street foods production; it is either

processed centrally by a food sector industry or processed in the street by a

small scale business processor or the vendor her/himself.

Street food business is commonly operates by a family or one person

without licensing, that become a part of an informal sector. It is an informal

sector because of its characteristics: (a) ease of entry, (b) dependence on

local resources and (c) family or household ownership business. Since it is a

part of informal sector, the significance of street food vending has often been

ignored, because it symbolizes lack of economic development that would and

should disappear in modernization. However, the awareness of limited

employment generated by the formal sector and have difficulty in obtaining

jobs, planners begins to acknowledge the importance of informal sector since

it is rapidly growing. As the world is becoming more urban, the demand of

street food vending is increasing that vendors are attracted to this occupation

because of the possibility of earning relatively high incomes. Aside from that,

most of the people prefer ready-to-eat, not all of them are cooked for

themselves and some do not have enough time in preparing their own food.

According to the 2007 study of FAO, about 2.5 billion people eat street foods


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every day. . Thus, estimates that vendors make up to 6-25% of the entire

labor force in developing countries such as Philippines.

Street food vending also creates employment though generally small in

size, requires relatively simple skills, basic facilities and small amounts of

capital, yet they are very numerous and have considerable potential for

generating income and employment. According to Food Development

Technology Centre survey, about 90 % of the enterprises in the Philippines

women involved in this business.

Despite of the implications of street foods to food security and local

economies, several outbreaks of food borne diseases have been traced to

consumption of unhygienic foods. This is cause by lack of necessary storage,

refrigeration, cooking facilities, not sanitized tools and equipment, improper

food handlings, Limited access to clean water and waste disposal increases

hazard of contamination being passed to customers. But, According to FAO

investigation, it have shown that street foods are to be a good sources of

energy and protein available at a lower cost than pre-packaged processed

foods. And according to Bogor street food project, street foods made a

significant contribution to the nutrient intake of adults and children by

providing an average of 30 percent of their total energy intake, 26 percent of

their protein intake, and 44 percent of their iron intake, but only 5 percent of

their vitamin A intake. Even children under a year old were consuming

significant quantities of street foods. It is also traditionally known as an


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important and significant form of the whole diet. As a challenge to the health

issue of the street food , government has strategies to improved street food

safety such as; Implementing rules and regulation policy, Business

registration and Licenses, Infrastructure, services, vending unit design and

construction, training of food handlers, and Education of vendors and

consumers.

Since the world has becoming more urban, there are lots of street food

vending found everywhere. But they only have one or two products focused to

be vended, not all are licensed, and hygienic. In accordance to this,

Streetwise is an establishment offers a variety of street foods that are

affordable, inexpensive, and ensures safety of the food. Considering its

methods of preparation, presentation of food, quality of the products, sanitary

procedures and friendly service accommodation will be the key factors to

achieve the trust and loyalty of the customers.

2. Competitive Conditions

Street food vending nowadays is vastly increasing as the world becoming

more urban, and there are number of street food outlets you have seen in the

street, malls, schools, and churches. There are different ways on how people

vend their products such as using bicycles, push carts, baskets, and stalls or

kiosk or shops. In the Philippines, Street food outlets are found especially on

malls, in MRT/LRT stations and some are on the street. Like Master Siomai,

food cart franchising business developed by Masterrific Foods, an 11-year-old


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company specializing in the production and distribution of processed meat such

as ham, bacon, and burger patties established to vend siomai that has its place

in market. Dr. Kwek-kwek, the egg specialist that vend Tokneneng, Balut,

Penoy, and kwek-kwek. FrendsFries, vends French fries in different flavors and

different sizes such as cheese, and barbecue and they also have hash brown.

Midnight Mercato- the place for street food in Manila vends a variety of street

foods and beverages at night only. Henlin vends Dimsum, Congee, Siomai,

Chicken AsadoMami, Wanton Mami, Beef Mami, Lomi, Pancit Canton,

ArrozCaldo, Barbeque Rice Meal, Steamed Fish Fillet Meal, Lumpia Shanghai,

Peking Style Chicken, Sharksfin with Soup, Chopsuey, Fried Tofu, Vegetables

with Oyster. Master Juicers, vends variety of juices and sago’t gulaman such as

Melon, Halo-Halo, Pineapple, Buko Pandan, Black gulaman, and Buko salad.

However, they are some of the known street food vendors you have

always seen everywhere. Despite of that, this study offers that Streetwise will

vend a combination of all products they have.

B. Product/Service Description

1. Name of the Product/Service

Streetwise is a variety of street foods. Its products are namely: Fish

ball, Squid ball, Kikiam, Cheese stick, French fries, Kwek-kwek, Tokneneng,

Banana cue, Turon, Kalamares, HiniMais, Chicken skin, Isaw, Siomai,

Siopao, Potato chips, Balut and Penoy. There are also Beverages namely:


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Buko juice, and a variety of Sago’t Gulaman such as; Black gulaman, Buko

pandan, and Halo-halo.

2. Features of the Product/Service

Streetwise will be serving common street foods known to Filipinos but

the eatery is also committed to give these commonly known street foods a

twists so that people will have a more delightful experience while eating their

favorite street food products.

Streetwise’ products are as follows: (a) Fish ball, clumped formed

from flaked fish mixed with flour, deep fried and served with sweet-sour,

spicy vinegar, or sweet thick brown sauce; (b) Squid ball, balls formed from

squid mixed with flour, deep fried and served with sweet-sour, spicy vinegar,

or sweet thick brown sauce, (c) Kikiam, a mixed of ground pork and

vegetables rolled in thin bean curd wrapper (tapwe) that is deep fried and

served with sweet-sour sauce; (d) Cheese stick, deep-fried snack

composed of sliced cheeses in spring roll wrapper, French Fries, deep-fried

sliced potatoes usually mixed in cheese or barbecue sprinkle, usually dipped

combination of ketchup and mayonnaise; (e) Kwek-kwek, boiled chicken

eggs dipped in a flour-and-egg batter then fried. Tokneneng,boiled quail

eggs dipped in a flour-and-egg batter then fried; (f) Bananacue, skewered

saba bananas sprinkled with sugar and deep fried; (g) Turon,sliced saba

bananas( plantains) and sliced jackfruit wrapped in lumpia wrapper, dipped

in sugar and deep fried; (h) Kalamares, fried breaded squids usually dipped


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in vinegar; (i) Hinimais, composed of boiled sweet corn bits, mixed with

cheese powder and margarine; (j) Chicken Skin, deep-fried chicken skin

breaded with flour, usually dipped in vinegar; (k) Isaw, deep-fried chicken

intestine breaded with flour, usually dipped in vinegar; (l) Siomai, steamed

ground pork mixed with minced onion and carrots in a wanton wrapper,

dipped in soy sauce and lemon with chili sauce; (m) Siopao, steamed

dumplings filled with sweet pork, usually dipped in a sweet thick sauce; (n)

Potato chips, deep-fried twisted potato, mixed with cheese or barbecue

sprinkle; (o) Balut, boiled fertilized duck eggs with fetus inside; (p) Penoy,

boiled duck eggs.

There’s also beverages and these are as follows: Sago’t gulaman (a)

Black gulaman, composed of purified water, sugar, cubed black gulaman,

cooked sago and crushed ice; (b) Buko pandan, composed of purified

water, evaporated milk, crushed iced, coconut juice, coconut meat, and

cubes of pandan-flavored pudding; (c) Halo-halo, composed of variety of

sliced gulaman, such as red, green, orange, and yellow, cooked small pink

sago, milk, sugar, and crushed iced; (d) Buko juice, composed of coconut

juice, coconut meat, purified water, crushed iced, and milk.

All products will be in the pre-cooked process that will depend upon the

customers preferences and it will conduct a “Product Control System” guide,

wherein every hour, there are a specific number of items to be cooked,


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depending on the demand analysis. It will apply to avoid lapse or over

production products.

3. Uses of the Product/Service

Given that Streetwise is using the “Product Control System” the foods

are served hot that is easily served and ready to consume.

4. Users of the Product/Service

The target markets will be those of the white collar and blue collar jobs,

walk-ins, and those who are engaged in private educational institutions.

5. Geographical Areas of Dispersion

Streetwise is a stand-alone business that will operate in a high profile

community surrounded by institutions, firms, and establishments.

C. The Business Models

1. Review of Related Business Models

2. The Final Business Model


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D. Socio-Economic Impacts

E. Regulations and Environmental Considerations

In order to prove to the customers that the products are safe and

hygienic, this business will be comply all the rules and regulation of a licensed

establishment should have such as sanitary permit and business permit.

Customers are the most important in business to generate income. In

order to attract customers, this store will give a hundred percent of total

customer satisfaction by means of maintained cleanliness, and foul odor free.

So, Streetwise will comply with the environmental factors particularly with

proper disposal of wastages.


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This business will going to provide a labeled number of pair trash bins

that will placed in kitchen, counter, and dining area. The employees are the

one who is liable in segregation of bio-degradable and non-biodegradable

products. The accumulated garbage will be place in a utility room to avoid foul

odor and it will disposed upon the garbage collector comes. This will be

observed in day to day operation.

F. Critical Risk Factors

SWOT ANALYSIS

STRENGTH

The business location will be easily notice by its nearby establishments

and can be center of attraction as this type of food industry adopted by some

of the characteristics of others. It is made up of symmetrical walls. But the

uniqueness of the business comes in upon entering of consumers; the walls

are already built of bamboo pieces which became a semi-formal and ethnic

room for eating. Products offered will be fitted to their food budget and are

always affordable. The ambiance inside the store will give them a relaxing

experience.

WEAKNESSES

Street foods are defined in some disadvantages factors that can

influenced some people on how to respond to this type of foods sold. Most


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consumers thinks that street foods are unhygienic that is why vast number of

them are not interested to buy.

OPPORTUNITIES

By food handling regulations and procedures in preparing foods these

simply attract consumers to come and buy as they have an assurance that

these products taken are safe. Streetwise may prove that it caters products

that can give a nutritional value as well as energy for the body.

THREATS

Most places are mainly consists of different fast food chains and

eatery. All those enterprise are being recognized as threats to the business.

Definitions given by some researchers about the negative contents are also

considered as it may cause in reducing the future profit of the store.


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Chapter II

THE MARKET VIABILITY PLAN

A. Market Research and Analyses

1. Analysis of Demand

The operation in every business does not only focus in the

production of its products. Entrepreneurs must consider how its consumers

react to the availability of goods produced. If consumers have a positive

outlook about it and willing to spend considering its price, that’s when the

business studies demand analysis comes in.

Analyzing the demand in keen to details will help the projection

of the total number or quantity of each product that are going to produce in

daily operation. The target markets are those individuals who are engaged in

a private educational institutions, walk-ins, and wears blue collar or white

collar job. The target place is surrounded by a firms, and private educational

institutions.

2. Analysis of Supply

There are factors to consider in avoiding surplus of productions,

such that you need to determine; (a) when will be the demand increases and

decreases, (b) which are your competitors and (c) what are the quality of the

products being sold.


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B. Price and Pricing Study

1. Price Analysis of Related Products/Services

Streetwise business offers a variety of street foods, mainly known to

have a cheaper price. In order to prove to the customers that they are wise to

purchase in this establishment and to gain profit, the prices will be based on

the selling prices of all similar and substitute products.

2. Product/Service Pricing Strategy

There are different types of pricing strategy, to make it easy, Streetwise will

be using the simplest pricing strategy. This is the Cost-plus pricing. The firm

calculates the cost of producing the product and adds on a percentage (profit)

to that price to give the selling price. It is likely shown as:

Purchase Cost + Operating Cost + Mark-up = Selling Cost

C. Marketing Program and Design

1. Product/Service Sales Plan

Streetwise stands in a high profile community and most of the

customers are very meticulous on the food that they eat. In preparing the

products, the staff should wear hair net and uses hand gloves to show that

the foods they are eating are safe and hygienic. The products are going to be

pre-cooked with the use of PCS guide to serve it hot to the customers. For

take-out products, it will be packed in a paper cups with a stick.


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2. Channel Distributions Plan

Streetwise products will be come from suppliers then down to

the consumers.

3. Advertising and Sales Promotions

To enable to catch the attention of the customers, Streetwise will going

to use; Tarpauline or poster, to give information to the customers that this

business is vending a variety of streetfoods. Flyers, it can pass on to other

possible buyers that it will bring to the store to eat. Facebook page, since

today is modern world and surfing is the best way to have a quick access. It is

the best way for them to know the whole concept behind Streetwise and Gift

Certificate will be use on the first day or opening of the business and it will

only be good in that day. It is worth of Php50.00.Streetwise will be giving gift

certificate before it will opens then the first 50 customers who will use it can

redeemed their free meal.

4. Marketing and Promotions Budget

The budget for the marketing and promotion will be based on how

many pieces will be going to produced. In tarpaulin or poster, it will have two

copy good for 4 months. In Flyers, it will going to have 1000 pieces good for

two months. It will be distributed twice a month until it will get the interests of

the customers. The gift certificates to be produced will be 200 pieces to

attract more customers on the day it will be opens.


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Chapter III

THE TECHNICAL VIALBILITY PLAN

A. The Detailed Product/Service Description

Streetwise offers a variety of foods commonly seen in the street.

Streetwise’s products will base on the top 10 street food in demand in the

Philippines. These are Fish ball, Squid ball, Kikiam, Cheese stick, French

fries, Kwek-kwek, Tokneneng, Banana cue, Turon, Kalamares, HiniMais,

Chicken skin, Isaw, Siomai, Siopao, Potato chips, Balut and Penoy. There are

also Beverages namely: Buko juice, and a variety of Sago’t Gulaman such as;

Black gulaman, Buko pandan, and Halo-halo.

Majority of the costumers are aware that this type of foods contains a

not so high nutritional value for the body as well as how it is prepared and

cooked by street vendors. The proponents came up with the conclusion on

how to manage proper food handling by implementing right procedures.

The business will follow the PCS guide. Here, the products are being

to be pre-cooked to serve hot and quickly to the customers and ready to

consume, given that most of the target markets have ample of time to eat.

Streetwise is a “pay as you order” process when it comes on how

customers can buy. They will be fall in line to order directly to the counter to

have an organized procedure in paying products that they want to consume.


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After this, there will be another line for waiting and getting their orders by

showing their receipts.

The business considers consumers who don’t have ample time to eat

especially those who are busy, thus preferring take- out orders. But when

consumers have the willingness to wait and to spend their time to experience

the culture/ ethnic of being a Filipino will be offered to eat freely in dine – in

orders.

B. Pre-Manufacturing/Production Requirements

1. Plant Location

The location of the business is in a high profile community wherein lots

of buildings and private educational institutions are found across to one

another and sited for quick and convenient access. The unique design of its

environment will entice those of white collar and blue collar jobs, walk-ins and

those who are engage in a private educational institution to come and buy the

products being offered as it fits to their budget.

The raw materials are supply by a small- scaled business in terms of

an agreement with a fixed cost, inclusively nearby its delivery. The

comfortable surroundings are supported by the most complete range of well-

planned utilities. The business will have its own utility line that will have the

assurance of continuous operations over time as well as consumption

management.


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2. Plant Layout

LEGEND:

COLORS DESCRIPTION

Cooking Area Chairs

Storage Area Restroom/Wash Area

Counter Area Utility room

Door Tables


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3. Plant Capacity

This business offers to the customer a small seating area where they

can enjoy their food. This turnkey operation could seat around approximately

not more than 20 customers at any given time and not more than 10 chairs. It

has also provide restroom consist of wash area that is available for personal

necessity of staff and buyers. The size of street vending operations must also

have storage room because this is one of the aspects that a food business

considers. Storage area is for foods and condiments.

4. Building and Facilities

Streetwise is a stall comprising of kitchen, storage and counter area.

The storage area will have the raw materials good for the production

depending on the demand and shelf life of the products that will affect too

much in the inventory. The kitchen will probably have the largest space

among the two other areas since it will contain equipments and materials

necessary in preparing and cooking street food products. The land will be

lease at the beginning time of operation ad will soon own after the business

gained an adequate amount to buy the land.

The stall will be owned by the business and is not as typical like what

is usually seen in the street. This will be customized according to facilities.

The business also has dine-in tables for convenience purposes of the

customers with a sound system for their relaxation.


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5. Machinery and Equipment

6. Raw Materials and Supplies

7. Utilities and Waste Disposal

C. Manufacturing/Production Costs

1. Cost of Direct and Indirect Materials

2. Cost of Labor

The business has its operating time of 18 hours. It requires a two

(2) shifting of schedule of workers. The employees must be

available to work with a minimum of eight (8) hours- with additional

of one hour for their break time. Employees will be provided a

minimum salary according to the law.

3. Manufacturing Overhead

4. Cost of Equipment

5. Utilities Calculation

D. Manufacturing/Production Process

1. Process Flow Diagram

2. Production Schedule


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Chapter IV

THE FINANCIAL VIABILITY PLAN

A. Initial Capital Requirements

1. Fixed Assets

A long-term tangible piece of property that a firm owns and uses

in the production of its income and is not expected to be consumed or

converted into cash any sooner than at least one year's time. This includes;

2. Current Assets

Current asset is a balance sheet account that represents the

value of all assets that are reasonably expected to be converted into cash

within one year in the normal course of business. This includes; cash,

accounts receivable, inventory, prepaid expenses and other liquid assets that

can be readily converted to cash. These assets are very important in the

company’s day-to-day funding operations and for the ongoing expenses.

B. Sources of Financing the Business

Every business requires financing to support its operations. In line with

this, there are several sources of funding, both short-term and long-term. The

proponents will acquire funds on investments and bank credits. Sixty percent

(60%) will come from investments and the other forty percent (40%) from

bank credits.


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C. Major Financial Assumptions

Every business establish is looking for a possible net profit and

minimize cost. And every year there will be an increase of sales and company

can expand there business and recruit more employees for its operation. Cost

of production, equipment, labor, utilities, tend to increase to sustain the

demands of every costumers and payment for the VAT increase. There will

be a renovation for the future expansion for good condition and ambiance of

the place that attract more buyers.


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D. Preparation of Financial Statements

1. Income Statement

Year 1 Year 2 Year 3 Year 4

Net sales xxx xxx xxx xxx

Cost of goods sold (xxx) (xxx) (xxx) (xxx)

Gross profit on sales xxx xxx xxx xxx

Operating expenses

Permits and licenses (xxx) (xxx) (xxx) (xxx)

Utilities expense (xxx) (xxx) (xxx) (xxx)

Rent expense (xxx) (xxx) (xxx) (xxx)

Administrative and selling expense (xxx) (xxx) (xxx) (xxx)

13 month pay (xxx) (xxx) (xxx) (xxx)

Salaries and wages expense (xxx) (xxx) (xxx) (xxx)

Supplies expense (xxx) (xxx) (xxx) (xxx)

Depreciation expense (xxx) (xxx) (xxx) (xxx)

Total operating expense (xxx) (xxx) (xxx) (xxx)

Net income before tax xxx xxx xxx xxx

Income tax expense (xxx) (xxx) (xxx) (xxx)

Net income xxx xxx xxx xxx


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2. Cash Flow Statement

Year 1 Year 2 Year 3 Year 4

Cash Flow for Operating Activities xxx xxx xxx Xxx

Cash xxx xxx xxx Xxx

Receipt of Output VAT from sales (xxx) (xxx) (xxx) (xxx)

Cash Outlay of input VAT (xxx) (xxx) (xxx) (xxx)

Purchase of inventories (xxx) (xxx) (xxx) (xxx)

Payment of supplies (xxx) (xxx) (xxx) (xxx)

Payment of permits and licenses (xxx) (xxx) (xxx) (xxx)

Payment of utilities (xxx) (xxx) (xxx) (xxx)

Payment of rent (xxx) (xxx) (xxx) (xxx)

Payment of administrative and selling (xxx) (xxx) (xxx) (xxx)

Payment 13 month pay (xxx) (xxx) (xxx) (xxx)

Payment of salaries (xxx) (xxx) (xxx) (xxx)

Payment of income tax (xxx) (xxx) (xxx) (xxx)

Payment of withholding tax (xxx) (xxx) (xxx) (xxx)

Payment of VAT (xxx) (xxx) (xxx) (xxx)

Net cash by operating activities (xxx) (xxx) (xxx) (xxx)

Cash flow for investing activities

Purchase of machineries and equipment (xxx) (xxx) (xxx) (xxx)

Purchase of furniture and fixture (xxx) (xxx) (xxx) (xxx)

Purchase of utensils (xxx) (xxx) (xxx) (xxx)


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Net cash flow use for investing activities (xxx) (xxx) (xxx) (xxx)

Cash flow for financing activities

Investment of partners xxx xxx xxx Xxx

Net cash flow use for financing activities xxx xxx xxx Xxx

Net cash flow xxx xxx xxx Xxx

Beginning balance of cash xxx xxx xxx Xxx

Ending balance of cash xxx xxx xxx Xxx

3. Balance Sheet

E. Financial Analyses

F. Decision Criteria

G. Break-even Analysis

H. Other Approaches in Evaluating the Business


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Chapter V

THE ORGANIZATION AND MANAGEMENT PLAN

A. The Business Identity

1. Mission & Vision

MISSION

To be the first business that will cater great tasting and sterile street

foods to the customers with a hospitable and friendly service in comfortable

and well-organized vicinity.

VISION

To become a prestigious and highly successful business in the

Philippines that provides customers an affordable and quality street food. To

be competitive in today’s consumers’ preferences until the next succeeding

years.

2. Business Objectives

B. Form of Business Ownership


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C. Organizational Structure

D. The Management and Key Personnel

E. The Project Schedule


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Feasib Outline

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