Feasibility Study

10 October 2016

Be honest in your assessment because investors won’t just look at your conclusions they will also look at the data and will question your conclusions if they are unrealistic. VII. SUMMARY Feasibility studies contain comprehensive, detailed information about your business structure, your products and services, the market, logistics of how you will actually deliver a product or service, the resources you need to make the business run efficiently, as well as other information about the business. I. Description Daaar’s Resto is a restaurant that will be located at Fd. Rd. 4 Sto.

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Tomas, Davao del Norte specializing lunch and dinner meals. Prioritizing our customers especially those college students and having their night classes, the restaurant is located 40 meters away from the school. Students that are far from their home may eat at the restaurant with a budget of 30php. The business has acquired its sanitary permit; the costumers will know that the facilities and the equipment’s our using is clean. The inside of the restaurant is relaxing, tables and chairs are clean and placed properly, music for the costumers are always playing, and the workers are friendly and nice. II. Market Feasibility

A medium scale restaurant is established for the purpose of providing, serving cheap but nutritious lunch and dinner chicken meals to the people for an affordable price. College students mostly are the costumer. Objectives of restaurant * To provide high quality but affordable food to the costumers. * To provide better services to the costumers. * To provide better sitting facility to the costumers. * To provide better environment to the costumers. * To provide better waiting facility to the costumers. The mission of our restaurant is – * “Every employee strives to provide 100 percent customer satisfaction – for every costumer – every visit.

This includes fast, friendly and attentive service, accuracy in order taking and filling and anticipation of costumer’s needs. ” * To achieve the economies of scale to minimize cost while maximizing value to customers. * To achieve leadership, core and functional competencies restaurant business. The ultimate aim of our restaurant is to remain the customer satisfaction and we have an energetic professional with proven required expertise. Working together as a well-united team with a common goal to satisfy customers by providing quality food at competitive price. III. Financial Data

Total Food Cost for 1 day= menu cost – 40% mark-up price x projected sales Projected sales = 100 pax (pack per person) Food cost = 1480 – 545(40%) = 888×100= 88, 800 V. Organizational *Product Characteristics* * Restaurant – A new concept of restaurant in the city – Special facilities: Membership card -Special discounts on holidays -Wide range of varieties in menu and quality foods * Banquets – Capacity: Lawn side: 60 persons – Inside : 50 persons Promoter’s Profile Name: Daryl Ortiz Address: Fd. Rd. 3 RPJ Village, Sto. Tomas, Davao del Norte Age: 20 Name: Eric James Tang-o Address: Fd. Rd 3 Sto. Tomas, Davao del Norte

Age: 22 VI. Conclusion I conclude that establishment of any organization is really a crucial task. The promoters have to deal with many circumstances which require high involvement in decision making and strategic planning regarding proper innovations. The only thing that we have to keep in my mind that as the market potential for restaurant is increasing, we have to maintain our reputation by maintaining the quality of the services and customer relationship also. We will always try our best in providing best service and tasty foods. We have tried our level best to prepare this entrepreneurship & management of innovation report.

If any mistake is there in preparing this report, please excuse me. VII. Summary The Daaar’s Resto is obviously a restaurant that will provide the residents of Sto. Tomas, Davao del Norte with heart healthy meals. It is operated by Daryl Ortiz and Eric James Tang-o. The partners are actively involved in the everyday running of the restaurant and will collect a salary after 3 months of the launch of the business. Leaving the money to grow in the business, although we have employees they will be getting their weekly pay, this will not affect the business.

After the three months the owners will then be receiving their salary that will be included as part of the expenses. This way the profits will be re-invested into the business to enhance gradual expansion. This is so businesses tend to take up to three years to make a profit however; we plan to make profits after 6 months of opening. Meals will be prepared with special ingredients. It is Rich in health-promoting nutrients and provides a percentage of daily value (DV) for different vitamins and minerals. Juices are made from fresh vegetables and fruits.

A combination mixture in drinks will also be provided that is delicious and also specialized for the alleviation and prevention of certain illness. In addition the cost of our food is very reasonable. The building of customer’s relationship with the business will be emphasized. We plan to gather information about our customers and will be flexible in making arrangements for special food based on their requirement. For example we accept reservations, catering, and events depend on what the customer wants.

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