FEASIBILITY STUDY:
(Raysipi)
Elaina Nichole V. Toledo
Chabelita Juat
Mary Jane Mendoza
John Lloyd Dela Cruz
Micaela Valero
Ara Leila Castillo
Bachelor of Science in Business Administration Major in
Marketing Management, Jesus Is Lord Colleges Foundation, Inc.
Course Code, Course Description
Felicidad A. Dy Kam, DBA
December 2022
1
CERTIFICATION
This feasibility study entitled (TITLE OF FEASIBILITY STUDY) prepared
and submitted by (students’ names [First name, M.I., Family Name]) in partial
fulfilment of the requirements for the degree (Researchers’ Academic Program
and major) has been examined and recommended for ORAL EXAMINATION.
(FIRST NAME, M.I., FAMILY NAME)
Adviser
APPROVAL
Approved by the Panel for Oral Deliberation on (Date of Defense)
ENGR. WENIFREDA R. TEMPLONUEVO, PhD.
Chairman
PANELIST
Member
PANELIST
Member
PANELIST
Member
Accepted and approved as partial fulfillment of the requirements for the
degree Bachelor of Science in….
ENGR. WENIFREDA R. TEMPLONUEVO, PhD.
College Dean
2
TABLE OF CONTENTS
Title
Page
Title Page
i
Certification/ Approval Sheet
ii
Acknowledgement
iii
Table of Contents
iv
List of Figures
List of Tables
Executive Summary
Chapter 1
Introduction
Chapter 2
Management Study
2.1
Mission and Vision Statement
2.2
The Proponents / Owners
2.3
Type of Ownership
2.4
Business and Organizational Structure
2.5
Job Description and Job Specification
2.6
Compensation
2.7
Sources of Personnel
Chapter 3
1
Market Study
3.1
Product Description
3.2
Uses / Benefits of the Product
3.3
Target Market
3.4
Demand Analysis
3.5
Supply Analysis
3
3.6
Demand and Supply Analysis
3.7
Factors Affecting Demand and Supply
3.7.1
Demographic Environment
3.7.2
Economic Environment
3.7.3
Natural Environment
3.7.4
Technological Environment
3.7.5
Political Environment
3.7.6
Socio-Cultural Environment
3.8
Marketing Program
3.9
Product Decision, Product Mix, Product Feature
3.10 Product Logo
3.11 Pricing Decision
3.12 Distribution Channels
3.13 Marketing Communication Strategies
3.13.1 Promotional Objectives
3.13.2 Promotional Tools / specifications
3.13.3 Communication Channel
Chapter 4
Technical Study
4.1
Technical Product Description
4.2
Raw Material Requirements
4.3
Manpower Requirements
4.4
Manufacturing Overhead
4.5
Manufacturing Process
4.6
Machine Tools and Equipment
4.7
Store Location
4.8
Store Layout
4
4.9
Utilities
4.10
Production Capacity
4.11
Production Schedule
4.12
Waste Disposal
Chapter 5
Financial Study
Chapter 6
Socio-Economic and Environmental Desirability
References
Appendices
Curriculum Vitae
5
ACKNOWLEDGEMENT
6
TABLE OF CONTENTS
7
LIST OF FIGURES
8
LIST OF TABLES
9
EXECUTIVE SUMMARY
The goal of the supporters’ feasibility study for Raysipi Chicken is to investigate the methods,
strategies and initiatives that over the next five years will put vision into practice. Filipinos really
loves eating rice as their comfort food. It is also a commonly served dish in Filipino cuisine and
they are familiar with cooking many different types of rice-based dishes because rice is a very
inexpensive food that can be found in the Philippines. Many Filipinos eat rice every breakfast,
lunch and dinner because it really makes them full.
During the pandemic, everyone was obliged to stay at home and discover different dishes for
rice like rice toppings. Rice toppings have been popular to many Filipinos because of its
affordability and people can eat just one dish that has rice and other toppings. The rice is not
just plain rice like people usually eat, it has seasoning and meats mixed in rice. The number of
Filipinos who desire to try those trendy rice recipes has also increased by watching TikTok
videos and other social media platforms that have content in cooking.
The advocates needed to apply their innovative ideas, environmental scanning, and research to
make this effort effective. The advocates were successful in coming up with a solution that may
address the growing consumer need for a safe, filling, and cost-effective meal product. Everyone
should have their needs addressed, but this is never completely possible because everyone’s
wants continue to grow and change through time. Additionally, the proponents tested a number
of concepts before approaching the market. The partnership determined what was required to
maximize customer satisfaction after the proponents analysis of the current market situation.
This feasibility study is made up of a management approach that evaluates the elements of
effective management and organization, a market study that depicts the business market, a
production feasibility study that details the manufacturing process’ flow, and a financial study
that looks at the financial presumptions.
10
Chapter 1
Introduction
The Filipinos are known as food lovers, and this is probably the reason why many
delectable dishes appeared in the market. Filipinos love eating rice and have different foods to
offer in markets. Rice toppings or bowls are the fastest and easiest way to eat on the go. One of
the most popular foods here in the Philippines is tapsilog, chaofan ,and unli rice etc,.
Sinangag has ties to contemporary Filipino beliefs in practicality mentioned beforehand. While
Chinese-style fried rice tends to consist of cut meat, seafood, and/or vegetables, Filipinos fry
leftover rice with oil, rock salt, and garlic in order to mask any stale flavour, making use of every
grain they have available while still making it palatable. (Estrella, pg.33 2019)
The last two years have seen a radical transformation in how individuals think and
behave thanks to COVID-19. Additionally, the pandemic has changed how consumers view the
restaurant industry. More than ever, individuals are dependent on technology thanks to
contactless payment options and online orders. Due to the pandemic and government
shutdowns, many customers migrated to ordering through websites or apps, so restaurants had
to offer increased discounts to attract new business. However, many patrons still anticipate that
restaurants will offer discounts, additional reward incentives, and other initiatives that link to
their preferred eateries in 2022. (Gary Occhiogrosso , 2022) .
Filipino culture also incorporates the idea of fast food in its cuisine. American
soldiers, who eventually became residents, brought fast food to the Philippines during their
occupation there in the early 1900s, which is where the country's fast food culture was born.
Filipino immigrants who went to nations with a high concentration of fast food chains, like the
United States and China, and then brought the systems back to the Philippines where they were
integrated into the country's food culture, had a significant impact on and expanded upon fast
food production and/or consumption. (CNBC, April 2019)
The goal of the company is to gain more customers and retain those that patronize
our service by giving them an excellence and quality products, by supporting local businesses
because most of the Filipinos around us are eating in tapsilogan because it is more affordable
1
compare to other food stalls/ shops which caused you to see every tapsi every corner of the
places. This kind of business has a high risk because you need to have a lot of equipment and
materials to use and you must ensure that every meal is fresh and tender. Tapsilogan is
considered as a fast growing type of business in the Philippines. In handling the business, there
are different circumstances that you will be needing to deal with. Having a tapsilogan has many
benefits. It can help entrepreneurs to earn more.
1.2 History of Rice Toppings
As a nation that has always been a mash-up of cultures and cuisines, the Filipinos
were also influenced by Chinese traders as early as the 11th century.In addition to their goods,
witchcraft beliefs, and traditional healing methods, Chinese traders also contributed to the
robust flavors of tapsilog, one of the most well-known Filipino breakfast dishes, which consists
of tapa (beef slices), sinangag (fried garlic rice), and itlog (fried egg). Filipinos learn to marinate
their beef in soy sauce before drying it to give it a deeper, stronger flavor, thanks to the use of
soy sauce that Chinese traders introduced to the country. In Chinese cuisine, there is "no excuse
to throw away leftover rice, because there are so many wonderful things to do with it," because
there are so many delicious things you can make with it. (Gonzales, 2017)
Due to the fact that during the Spanish conquest of the Philippines, parts of harvested
rice were distributed to local leaders as "tributes," rice has also long been associated with social
power structures and inequalities. In the Philippines, rice did not become a staple food for the
ordinary populace until relatively recently since, like the Japanese, it was a food enjoyed and
prized by the elite. Because different types of rice grains have distinct desired flavors and
textures, rice finally gains prestige in the Philippines. In addition, it is simpler to pound than
millet, which has a tough husk, making it easier to grow even before advancements in
production technology under the Spanish colonizers. The dismantling of power structures is
demonstrated in the frequent and common dispensary of (white) rice from a large bowl, where
eaters seated at a table can easily take their own shares rather than have it served in set portions
by a host or authority figure, as done in Japan or China, making Filipino meals feel more
intimate and adjustable to personal dietary needs or preferences. (Aguilar Jr., 2020)
2
Chapter 2
Management Study
2.1
Mission and Vision Statement
Mission
To provide our customers with a one-of-a-kind experience by delivering great food at an
affordable price. The Raysipi business serves only warm, high-quality products that are
produced in hygienic conditions to ensure the safety of every customer.
Vision
To become one of the most popular restaurants in the food industry while promoting Filipino
traditional dishes through high-quality food and service and to expand more branches in the
future.
2.2
The Proponents / Owners
The proponents of RAYSIPI are six (6) members namely Toledo Elaina Nichole
(General Manager) responsible for leading and managing restaurants. Dela Cruz John Lloyd
(Production manager) responsible in the kitchen for making the product and planning
production schedules. Juat Chabelita (Service Manager) manages the service department team
and handles customer service interactions, reports, and repairs. Mendoza Mary Jane (Cashier)
responsible for collecting payments by accepting cash. Castillo Arra Leila (Service Crew) is
responsible for taking orders and answering questions on meal items. And lastly Valero Micaela
(Maintenance) responsible to maintain a clean kitchen/dining area properly wastes. The interest
of the proponents to create a new delicacy of rice with toppings is the reason why the business is
created to people and proposing it to the business entity.
3
2.3
Type of Ownership
The enterprise is operated by Raysipi, a general partnership in which the partners will
collaborate and share responsibility for all of the partnership's assets and liabilities. Internal
tracking of revenues, expenses, and cash flow management is supplemented by outside
assistance from other qualified accountants. A tax return is not necessary because each partner
is taxed separately on his or her portion of partnership income.
2.4
Business and Organizational Structure
A business structure is a plan that specifies how certain tasks are carried out in order
to accomplish the objectives of a firm. Activities contain the guidelines, obligations, and roles
that apply to every individual inside the company. Additionally, it controls the flow of
information within the organization between levels.
ORGANIZATION STRUCTURE
For the following reasons, the partnership modifies the Line organizational structure of its line
staff:
1. acts as a supplemental link between the various management levels.
2. effective when the personnel are well coordinated.
3. easier workloads with the right help from the people concerned.
4. In every situation, be prepared to "speed up" the solutions.
4
RESTAURA
NT
GENERAL
PRODUCTI
ON
MANAGER
SERVICE
MANAGER
MAINTENA
NCE
CASHIER
(MARY
SERVICE
CREW
Figure 1. RAYSIPI’s Organizational Chart
Figure 1 represents the organizational chart of RAYSIPI. The company employed a horizontal
chart type with a line structure. By giving each person a distinct task to complete, it
demonstrates how the organization works, from the general manager to maintenance.
Additionally, cooperation helps to expedite and improve decision-making.
2.5
Job Description and Job Specification
General Manager (Toledo, Elaina Nichole )
- General Manager is responsible for leading and managing restaurants. She has the
responsibility of coordinating, planning, and making decisions that are in the best interest of the
business.
Specification
5
- Ensure restaurants run smoothly and efficiently
- Have a good verbal and written communication skills
- Be proactive
- Have a good understanding of inventory management system
Production Manager (Dela Cruz, John Lloyd )
- Production manager is responsible for planning production schedules and ensuring that the
production process is carried out within budget and on time. He is also responsible for ensuring
that equipment is functioning correctly and that health and safety protocols are adhered to.
Specification
- Purchasing the required materials
- Scheduling regular maintenance for equipment.
- Creating a production schedule
Service Manager (Juat, Chabelita )
- A service manager manages the service department team and handles customer service
interactions, reports, and repairs. The service manager ensures excellent customer service,
maintains strong relationships with customers and third-party vendors, and ensures repeat
business.
Specification
- Processing orders and transactions.
- Responding to customer reviews.
- Resolving issues and troubleshooting technical problems.
- Collecting and analyzing customer feedback.
Cashier ( Mendoza, Mary Jane)
- is responsible for collecting payments by accepting cash, checking or charging payment from
customers and making change for cash customers.
Specification
6
- Provides pricing information by answering questions.
- Uses a cash register to record sales by scanning items, itemizing, and totaling customers'
purchases.
- Handles return transactions.
- Collecting payments from customers.
Service Crew ( Castillo, Arra Leila)
- is responsible for taking orders, answering questions about meal items, assisting customers
with their needs, making recommendations, and serving food and beverages to customers.
Specification
- Strong communication skills.
- Friendly, reliable, punctual.
- Proven work experience as a crew member or similar role.
- Enjoy working people.
- Ability to work irregular hours (day and night shift).
Maintenance ( Valero, Micaela)
- is responsible for keeping the kitchen and dining area clean, properly wasting and sorting
soiled dishes, and preparing foods as needed.Maintain clean/dry floors throughout the shift.
Specification
- Wash and sanitize all pans, utensils, and dishes.
- Empty trash containers regularly.
-Maintain a clean work area and kitchen by sweeping and mopping as needed.
2.6
Compensation
Profit and loss sharing
7
Each partner is entitled to an equal share of the company's starting capital, profits, and losses,
whether those losses are financial or other types. Under this type of agreement, each partner
receives an equal share of the profits and losses of the company. The agreement details the
responsibilities of each partner, general partnership guidelines, and profit and loss allocation
among partners.
Table 1 Capitalization
Partners
Asset invested
Ratio
Value of invested
Capital
Elaina Toledo
Cash
16.67%
11,125.17
John Loyd Dela Cruz
Cash
16.67%
11,125.17
Chabelita Juat
Cash
16.67%
11,125.17
Mary Jane Mendoza
Cash
16.67%
11,125.17
Arra Leila Castillo
Cash
16.67%
11,125.17
Micaela Valero
Cash
16.67%
11,125.17
Total
Cash
100%
66,751
Work Pay - is the payment for work agreed between an employee and his/her employer. In
terms of salary, it is given every 15th and last day of the month.
Overtime Pay - is an additional pay for the employees of 25% of a covered employees hourly
rate for work performed beyond eight (8) hours a day or for overtime pay.
Holiday - is an additional pay during regular holidays whether or not work was rendered by a
covered employee.
Day Off - An employer shall provide a rest period of not less than 24 consecutive hours after
every 6 consecutive normal workdays. However, the employee shall consider the employee's
preference as to their weekly rest day.
8
BENEFITS
Philhealth - Provide benefits for the hospitalization of the employees.
Social Security System - is a mandatory social insurance program that provides various
benefits to all income earners or workers in the private sector.
Pag IBIG - is a secure and convenient savings facility that gives you high annual dividend
earnings to help secure your future.
Promotion Opportunity - this is offered to employees who are excellent performers. High
rates of pay are given for these extra responsibilities.
13th Month Pay - employees are entitled 13th month pay and bonuses one year after the has .
JOB TITLE
General Manager
NO. OF
EMPLOY
EES
1
MONTHLY
SALARY
SSS
PAGIBIG
PHILHEA
LTH
44,000
2,600
500
250
Production
Manager
Service Manager
1
22,500
1,310
270
135
1
22,500
1,310
270
300
Cashier
1
11,000
800
180
120
Maintenance
1
11,000
800
180
120
Service crew
1
11,000
800
180
120
7,620
1,580
1,045
82,640
18,960
12,540
TOTAL
MONTHLY
TOTAL YEARLY
122,000
1343,000
Table 2 Labor cost and Contribution
9
2.7
Sources of Personnel
Social Media - It offers our potential customers an easy and low commitment way to express
interest in our business and products. It also helps the business to boost our sales and promote
the business around the world.
Advertising - It is to inform the customers the new offerings, reminds them of existing
products and updates them on any modifications and changes that may increase their urge to
buy
Networking - It helps the business to increase brand by sharing ideas and strategies with other
professionals and can help them understand a business' mission and values. It also helps the
business to identify key trends.
Chapter 3
Market Study
Raysipi offered Filipino fried rice with different variant dishes like pork, beef, chicken, and
shrimp. The target market of the business includes students, commuters, and employees. The
business is located at Wakas, Bocaue, Bulacan; this area is considered a downtown location
because it is visible and accessible. The area is close to several schools, offices, hospitals, and
10
other facilities. The proponent established the business to produce and serve many Filipinos and
provide quality and affordable foods.
3.1
Product Description
The Raysipi fried rice mix comes in a variety of flavors, including pork, chicken, beef, and
shrimp. It also comes with homemade siomai and Shanghai as toppings. The company created
an extraordinary and cost-effective rice recipe for customers who want to eat a delicious and
affordable meal that will satisfy them because of the high-quality ingredients that are healthy for
our bodies.
Raysipi Beef- is a Filipino fried rice recipe that is mixed with ground beef, chopped vegetables,
onion, and garlic, and it is seasoned with soy and oyster sauce.
Raysipi Pork - is essentially a one-of-a-kind Filipino fried rice. This flavorful and filling meal
consists of delicious pork belly, carrots, green peas, and green onions; this dish is practically a
meal in itself.
Raysipi Shrimp - It is a fried rice recipe with fresh shrimp, green peas, carrots, and butter.
Raysipi Chicken - a fried rice chicken with carrots, spring onions, and peas.
3.2
Uses / Benefits of the Product
Raysipi offered fried rice with different flavors including chicken, beef, and seafood with
homemade siomai or shanghai. We make sure it's delicious and we serve it with as many
additional ingredients as we can to keep the presentation of the fried rice interesting. This will
give the impression that the fried rice is filling and hearty. We serve hot fried rice Also we are
assured that the products are affordable prices. Our fried rice contains Antioxidants. It also
contains a variety of vegetables, which are rich in antioxidants and aid the body's defense
against numerous hazardous microorganisms. Antioxidants in fried rice can strengthen
immunity. Dogra, (2021). It’s quick and simple to make customizable with any of your favorite
mix-ins. This dish is full of healthy fiber, protein, good fat, and good carbs, and is loaded with
vitamins, minerals, and antioxidants
Description of 4 flavor
- A Filipino fried rice dish called raysipi beef is made with ground beef, chopped vegetables,
onion, and garlic, and is seasoned with soy and oyster sauce. It is inspired by Chinese cuisine.
11
-Raysipi Pork is essentially the equivalent of fried rice in China but with a uniquely Filipino
twist. Pork belly is a wonderful and filling component of this dish. This dish is really a meal in
and of itself, including carrots, green peas, eggs, and green onions.
-A fried rice recipe called raysipi shrimp uses tiny frozen shrimp. Additionally, frozen carrots,
green peas, and butter are used.
-This recipe for Raysipi chicken is essentially a stir-fried rice dish made using leftover rice. You
can include ingredients and any type of protein you choose, such as chicken.
3.3
Target Market
The target market of Raysipi in Wakas Bocaue, Bulacan, consists of students, workers,
commuters, and tricycle drivers. RaySipi defines its target market as people with low to
moderate incomes who are looking for a fast but filling meal. This place is near to the areas
where businesses, employees of Bocaue churches, and schools are located. Due to this, the
company has set up the shop in Bocaue, Bulacan, as well as in every other location where we
plan to open chains of fried rice restaurants to serve the locals there. The proponents also
offered delivery for our product within the target market location, and with the help of Toktok
delivery service, Raysipi will be available in selected areas of Bocaue, Bulacan. Also, the delivery
service of the company, with the assistance of our production and service manager.
3.4
Demand Analysis
The computed standard deviation of each method to get the one which yields the
smallest value. Therefore, the Arithmetic Geometric Curve method will be used from
historical values to projecting the demand and supply analysis. The proponents
performed surveys and asked questions to determine how frequently respondents
purchased and consumed mango grahams throughout a day, as well as which target
customers would be interested in the products. Furthermore, the proponents obtained
the historical supply values of the competitor business by multiplying the quantity of sold
12
that can be provided daily. Also, the proponents examined demand and supply to see if
there was a disparity between the two.
Historical Demand Values
Sources: Wakas, Bocaue , Bulacan respondents
13
Table:1 Projected Demand Analysis
5 YEARS
Yi+1
X
(1+r)
=
Yc
2023
142,261.32
X
1.13
=
160,755.29
2024
160,755.29
X
1.13
=
181,653.48
2025
181,653.48
X
1.13
=
205,268.43
2026
205,268.43
X
1.13
=
231,953.33
2027
231,953.33
X
1.13
=
262,107.26
Table 1 presents the projected demand for 5 years from 2023 to 2027. The projection states
that for the year 2023, the projected demand is 160,755.29; for 2024, the projection is
181,653.48; for 2025, the projection shows 205,268.43 demand. In 2026, the demand
projection is 231,953.33; and the last year demand projection is in 2027 amounting
to262,107.26.
3.5
Supply Analysis
Historical Supply Values
14
Source: TABO Bagumbayan, Bocaue, Bulacan
Table:2 Projected Supply Analysis
Yi+1
X
(1+r)
=
Yc
2023
142,000.00
X
1.13
=
160,460.00
2024
160,460.00
X
1.13
=
181,319.80
2025
181,319.80
X
1.13
=
204,891.37
2026
204,891.37
X
1.13
=
231,527.25
2027
231,527.25
X
1.13
=
261,625.80
15
Table 2 illustrates the projected supply for the five years from 2023 to 2027. Based on the
forecast, the estimated supply for 2023 is 160,460; for 2024, the projection is 181,319.80;
and for 2025, the forecast is 204,891.37. The supply prediction for 2026 is 231,527.25; and
261,625.80 is the supply for 2027, which is the final year of the estimate.
3.6
Demand and Supply Analysis
Table:3 Demand and Supply Analysis
Demand and Supply Gap of RAYSIPI
Year
Demand
2023
160,755.29
160,460.00
295.29
2024
181,653.48
181,319.80
333.68
2025
205,268.43
204,891.37
377.06
2026
231,953.33
231,527.25
426.08
2027
262,107.26
261,625.80
481.46
1,041,737.79
1,039,824.22
TOTAL
Supply
Gap
1,913.57
Table 3 shows the demand and supply gap during the next five years, from 2023 to 2027. As
shown in the gap, the predicted disparity for 2023 is 295.29; for 2024, the gap is 333.68; and
for 2025, the gap is 377.06 demand and supply and the last year in 2027 demand and supply
gap is 481.46.
16
;
Past Supply and Demand
Table 6:
Past Annual Domestic Supply of Ingredients
Ingredients:
2018 (MT)
2019 (MT)
2020(MT)
2021 (MT)
2022 (MT)
Rice¹
13,390
12,472
12,354
12,862
13,459
Chicken¹
381,247
409,506
416,719
492,406
491,920
Beef¹
56,314
63,966
54,783
60,989
61,538
17
Pork¹
218.09
272.4
223.6
198.7
210.38
Shrimp¹
56,659
56,723
56,556
50,527
54,328
Onion¹
290,683
280,747
245,672
317,065
314,863
Carrot¹
65,987
64,911
65,228
63,526
60,2487
86,966
92,732
95,276
93,387
84,876
Garlic
Source:
¹: Philippine Statistic Authority
Past Annual Domestic Demand of Ingredients
Ingredients:
2018 (MT)
2019 (MT)
2020(MT)
2021 (MT)
2022 (MT)
Rice¹
11,390
12,659
14,563
13,432
14,741
Chicken¹
231,335
258,558
251,077
248,072
287,371
18
Beef¹
51,443
45,832
Pork¹
200,000
386,000
Shrimp¹
58,904
Onion¹
Carrot¹
Garlic
49,272
49,748
47,099
460,000
510,000
498,000
60,178
60,693
59,022
65,809
134,239
203,651
181,208
122,594
184,247
68,111
68,342
67,026
65,987
65,219
112,463
127,986
125,753
2123,080
122,434
19
20
21
22
23
3.7
Factors Affecting Demand and Supply
24
3.7.1
Demographic Environment
This is a study of demographic and analysis of data on the possible market for the proposed
business, including information about age, gender, education, monthly income, and other
factors that might affect how well-liked and easily accessible the supplied product is in the
Wakas, Bocaue , Bulacan. The Age of consumers is specified in this age range .The Data about
the potential market for the proposed firm are being studied demographically and analyzed.
Age, gender, education, monthly income, and other details about the potential market for the
proposed business. Consumers' ages are listed in this age range. (16-40) men and women and
the target market with low to moderate incomes that are looking for a fast but filling meal. .
Raysipi caters to customers of all ages, including older people and children the proposed
business raysipi offers to those people who are low in moderate income who look for fulling and
on the go meals. Raysisi have 4 varieties of flavor including chicken, pork, beef and seafood,
specifically shrimp. A business can boost sales and profits by concentrating on customers that
have similar demographic characteristics. A business can increase sales and profits.
3.7.2
Economic Environment
-Environmental factors could potentially affect consumer food preferences. A few examples of
environment elements include climate, weather, cost, and availability. These elements of an
environment, ambiance, or location influence a person's decisions. Given that Wakas, Bocaue
Bulacan doesn't flood, the business is located in a very suitable spot, and since there isn't any
flooding in the area, it won't affect customers' decisions or the business. However, since it floods
in that area, the Wakas People's Market, where we get our supplies, is affected by the weather
and could affect our business by interrupting a supply.
3.7.3 Natural Environment
3.7.3 Natural Environment
A natural environment analysis evaluates the practicability of a proposed development from an
ecological and social point of view, drawing attention to any possible problems and threats to the
achievement of the goal of successfully completing the project. Raw materials, ingredients, and
the components required for packaging can all be found with relative ease in Bocaue, the town in
which the proponents firm is situated, as well as in some of the towns in the surrounding area. In
point of fact, there are a large number of possible providers, a large number of which are either
accessible or from which to pick. Ingredients that are easily available and/or not difficult to get
will be used to make fried rice. In recent times, it has not been difficult to get the necessary
components. Nevertheless, they need to be eaten right away, particularly the veggies. The
packaging that the product comes in, according to the proponents, is advantageous to the
environment in an ecological sense. People that support this idea are well aware of the
environmental and resource problems that exist, and they desire to prevent natural resources
25
from becoming an additional burden for society. In addition, they want to achieve the aim in realworld retail establishments.
3.7.4 Technological Environment
The concept of Fried Rice will be able to stay up with what is trending in the world today if new
technology is taken into account. Although Bocaue is a very tiny town, there are a significant
number of customers, particularly for rice dishes. And since the epidemic that we are now
experiencing is still being considered, the proponents have thought of contacting delivery apps in
order to ensure that the pandemic will not be a barrier for the company that the proponents are
running. The technical aspect of a feasibility study assists you in determining whether or not your
proposed project is viable by analyzing the particulars of your intended process. These particulars
include the resources and labor, logistics, and technology related to
producing, delivering, and tracking the products or services you intend to develop. If you are
unsure as to whether or not your project is viable, the technical aspect of a feasibility study can
help. For the sake of convenience, backers will do business with the organization using its
computers, smartphones, and tablets. When making queries and scheduling delivery, use the
phone or your smartphone. The iPad will be used in the process of making transactions with Grab
Food and Food Panda. The computer will have new software installed on it that is tailored to the
specifications of the company.
3.7.5 Political Environment
According to the findings of the inquiry into the advocates, it is possible to assert that Bocaue is
no longer impacted by the pandemic. However, as a result of the impossibility of avoiding the
dread of other customers, this is also in conformity with the policy that the administration of
Bocaue has put into effect. The number of patrons who will be able to eat nearby will not increase
much. It will continue to be completely forbidden to do business with customers who do not wear
facemasks. In addition, there will be a sanitization room that must be passed through before
entering the actual shop. This area will require customers to consume alcohol and submit to a
temperature test. When it comes to the sanitation of foods and the cleanliness of the shop, the
company that is being suggested by the proponents will also adhere to cleanliness and the rules
that govern the industry. In this day and age, starting a business may be rather difficult.
Considering all of the sudden shifts, not just in the economy but also in health. The launch of a
new company is fraught with potential risks. The supporters are required to comply with any and
all regulations and processes that are in line with the standards set by the government. The
required steps will be taken to satisfy the requirement that the proponents of the company must
fulfill in order for the process of legalizing the business to go forward. The IATF regulations, the
cleanliness of products, and the sanitation of the physical store will all be given a high priority in
order to benefit both the owners of businesses and their consumers. When it comes to delivery
26
and picking up orders, there will be less of a need for direct interaction. The proponents will
contribute to the reduction of the health problem while simultaneously delivering benefits to the
economy and new possibilities.
3.7.6 Socio-Cultural Environment
In its most general use, the term "socio-cultural environment refers to the social structure
and cultural norms that are prevalent in a particular country. According to the statement, the
system is an inevitable force that has the potential to influence an individual's chances of
surviving, social presence, conduct, relationships, beliefs, and ways of living. In point of fact, fried
rice is a fundamental component of the Filipino culinary canon. There is a selection of tasty snacks
and hot and cold drinks available. It is available to be used at any time of the day. People who are
in favor of the project believe that Bocaue has the potential to be an excellent commercial site due
to the fact that it is also an upmarket town. There are a lot of brand-new restaurants that have just
opened, and there are going to be a lot more of them in the near future. However, a great number
have ceased operations because of the epidemic. But now that it is possible to get out of the way,
the proponents believe that it will be able to sell products of a new variety to the residents of
Bocaune if a new company is established and it sells such products. Since there are now face-toface lessons being assigned at three big colleges, the proponents of regarded this as
an excellent chance to conduct business with a product that can be consumed at any time of the
day. The advocates point out that there is a market for fried rice in Bocaue, where the dish has a
particularly strong following due to its popularity. In addition, the advocates researched the
lifestyle of the Bocauno community in order to come up with a price that, hopefully, would be
equitable.
3.8
Marketing Program
The marketing program for the business will implement a customer satisfaction program to
provide the ability to diagnose and strengthen relationships with the consumer. The main goal
of this program is to provide a customer experience that meets expectations by collecting
feedback through surveys using different channels to understand how the customers interact
with the company brand
3.9
Product Decision, Product Mix, Product Feature
27
A business that offers an overall plan for reaching prospective customers has a marketing
strategy that describes the value proposition and key messages and it has information about
maintaining cleanliness , accessible service channels, and what drives them to make a purchase.
●
Raysipi is available in different channel, such as take out, dine In , and delivery in
selected area to serve Raysipi product in a convenient way.
●
The enterprise uses social media marketing and makes the online presence strong.
●
Raysipi’s store offers a good and hygienic dining space.
●
For the bulk orders the company will give deals to local offices and workplaces.
●
The company can offer some deals and discounts for the loyal customer.
3.10 Product Logo
28
This logo has a gray background that represents success. The yellow color is used to attract
customer’s attention and provide clarity for the marketing strategy. The red color in the logo
represents food industry businesses, as seen in the well- known and popular Fast food chains,
where the logo has the color red since red is a marketing color for food. The fire in the logo
indicates that the product is used with flames to illustrate how the product is cooked. And the
man in the logo represents a man who enjoys cooking with a heart, which is why this type of
product was created. The pan or Wok pan demonstrates that this is one of the important
equipment in this product. The “SARAP NA PANG MASA” is the company tagline as our product
is affordable and has a taste that will attract future customers.
3.11 Pricing Decision
For the product price we use Cost-plus pricing, this is the most common pricing strategy around.
This strategy provides a solid guideline for how we price our food items, and it's very easy to do.
All we have to do is to compute all the expenses that go into making a dish and add the desired
profit margins.
Total Cost for month
Ingredients
Utility
Equipment
Business
permit/licenses
34,290
10,300
18,661
3,500
29
Flavors/
Ingredients Utility
Equipm
420 units
ent
each
Busine
ss/li
Total
Desired
Product
cost
profit
Price
cens
es
Raysipi
Beef
8,572.5
2,575
4,665.25
875
16,687.75
75%
69.5
8,572.5
2,575
4,665.25
875
16,687.75
75%
69.5
8,572.5
2,575
4,665.25
875
16,687.75
75%
69.5
shrimp
8,572.5
2,575
4,665.25
875
16,687.75
75%
69.5
TOTAL
34,290
10,300
18,661
3,500
66,751
Raysipi
Pork
Raysipi
Chicken
Raysipi
COST
Cost plus Pricing
Price= Total cost for each unit + desired profit
Total cost expenses = 16,687.75 /420 units = 39.73
Price= 39.73 +75% of 39.73 = 39.73 + = 69.5
Total price per unit is 69.5 or 70 pesos per unit
30
3.12 Distribution Channels
Raysipi business will be using a direct channel for distribution. The company will sell directly to
the consumers, where the producer controls all aspects of distribution. Through this, RAYSipi
can get more profit that goes directly to the company from the consumer.
3.13 Marketing Communication Strategies
3.13.1
Promotional Objectives
*PROVIDE PRODUCT INFORMATION - Give all the information of our business so
that the customers will give their trust especially that our business is related to the food
industry. Providing accurate information to the customers is really a must in the business, it
must be true and with no lies.
*DIFFERENTIATE PRODUCT AMONG COMPETITORS - Telling the customers the
uniqueness of our product among the competitors will make them buy your product more
than others. Giving them information about your product's features that other businesses
don’t have without damaging the reputation of other businesses.
*INCREASE DEMAND - Giving them the best food and ingredients will increase the
demand of people to buy our products. This will be on demand especially since we all know
that Filipinos really love eating rice every meal. They will always want to buy our product
because they can eat just rice that is tasty without any other viand.
31
*INCREASE SALES - All businesses focus on their sales or how much they will earn in
doing or selling a product. You will know that the business will be long term if the profit you
earn will increase as time goes by.
3.13.2
Promotional Tools / specifications
*CELEBRITY INFLUENCER - Some of the celebrity influencers will endorse the
product in public or in their social media accounts so that their followers or supporters will
be curious about the product and try the product. One of the requirements of being the
endorser has thousands of followers. One of our influencers is Psalms David who joined
“The Clash” in GMA 7 and now is one of the artists of GMA Network. He has 297.4 thousand
followers in Tiktok. One of the owners of the business has a connection to this artist so the
cost of promotion would not be a problem.
*BUY 1 TAKE 1 PROMO - With this kind of promo customers will be enticed in buying
more of the products due to the extra product that they will receive with the same price
spend. This promo will run for the first 2 months of business operation.
*FREE DELIVERY PROMO - Our business offers free delivery for a minimum purchase
of our product. We deliver it for free in selected locations near our store.
*ELECTRONIC MARKETING - Our business will be having different social media
platforms like Facebook Page, Instagram business suite and tiktok for us to promote our
product without paying any cents. This also will reach a wide target audience and a million
people will discover our business.
32
*LOYALTY CARD - Our business will be giving our customer a loyalty card so that they
will pursue to buy our product so that they can fill their loyalty card and get a free meal
from us. We will also be giving a discount once they finish filling the stars on their loyalty
card.
3.13.3
Communication Channel
*SELLER TO SOCIAL MEDIA - Seller must control their words before posting it or
communicate through social media because not any post or message that are deleted is
considered as deleted because sometimes even if you posted it then delete it, some people
must saw it already and they must save a screenshot of it. Communicating or posting in
social media platforms has a wide number of people or market, so you must think first
before you click.
Chapter 4
Technical Study
4.1 Technical Product Description
Raysipi is dedicated to continually delivering high levels of customer satisfaction for its
customers who want to experience something new with various ingredients and spices. It will
serve for both men and women of any age. At a reasonable price it will be selling delicious chao
fan spices. A single purchase will satisfy the customers needs to feel full. Raysipi offered fried
rice with four variant dishes like pork , beef, chicken and seafood. We would like to put add-ons
like siomai or shanghai. For those customers who want to eat delicious meals at an affordable
price, this raysipi is cost effective. Also, these on the go meals that would be perfect for busy
33
people hassle free dining experience you can eat anywhere. Raysipi gives the customers a
nutritious meal that includes vitamins, minerals and everything from carbohydrates and
protein. Rice and butter provide energy while pork and egg are high in protein and calcium. The
vegetables’ provide essential vitamins and minerals for healthy skin.
4.2 Raw Material Requirements
Raw
material
s
Rice
Picture
Description and uses
Sources
Unit
cost
Quantit
y
needed
-Fried rice is pretty much a
miracle meal. It leans on
leftovers and pantry staples
Rice mill
2,500
2 sacks
Public
market
280
20 kilo
-Rice is a rich source of
carbohydrates, the body’s
main fuel source.
Carbohydrates can keep you
energized and satisfied, and
are important for fueling
exercise.
Chicken
This recipe is basically a stir
fried rice dish using leftover
rice. You can add any kind of
protein you fancy like chicken
with ingredients of carrots,
spring onions and peas.
-Protein-rich foods include
meat and poultry. They also
supply a variety of additional
nutrients that your body
requires.
34
Beef
is a Chinese inspired Filipino
fried rice recipe that is mixed
with ground beef, chopped
vegetables, onion and garlic,
and is seasoned with soy and
oyster sauce.
Public
market
500
15 kilo
Public
market
380
20 kilo
Public
market
400
10 kilo
-Beef can be prepared in
different ways, cuts are
frequently used for steak
which can be cooked to
different levels of doneness,
while trimmings are
frequently ground or minced;
it contains protein iron and
vitamin B12 are all present in
beef.
Pork
-One of the most adaptable
meats is affordable tender
when prepared properly and
dripping with flavor. Also
healthful meat it is still
frequently thought of as a
particularly fatty style of meat.
-High in protein and good
source of iron, zinc and
vitamin B.
Shrimp
-makes use of little frozen
shrimp. It also use frozen
green peas, carrots and butter.
-It adds flavor to the dishes.
Shrimp antioxidants are
beneficial to health. These
compounds have the ability to
shield your cells from harm.
-It’s fairly low in calories and
provides a high amount of
protein and healthy fats, as
well as a variety of vitamins
and minerals.
35
Wrapper
-Food items are wrapped
when their shelf life, safety,
quality or mobility can be
increased by doing so.
Public
market
20
30
packs
Public
market
80
4 kilo
Public
market
70
4 kilo
- Calories, carbs, fat, protein,
fiber, cholesterol, and more
for lumpia wrappers
Garlic
-It helps reduce your risk for
heart disease. · It packs an
antioxidant punch
-Garlic is used in cooking and
has a potent flavor and aroma.
onion
-Onions are a flavor power
house. They are sweet, savory
and pungent all at once
adding extra depth to any
dish.
-Are packed with disease and
free radical fighting
antioxidants which can help to
repair and protect damaged
cells in your body.
36
Spring
onion
-used vegetable and seasoning
ingredient
Public
market
10
50
Public
market
60
5 kilo
Public
market
140
1 kilo
Public
market
20
30
gallon
-It adds a wonderful fresh
flavor. They are rich in sulfur
compounds and antioxidants.
- It might act as an
antioxidant and anti-cancer
potential
Carrots
-Carrots are rich in vitamins,
minerals, and antioxidant
compounds
-Fundamental ingredients in
culinary recipes used in raw
cooked form for both sweet
and savory recipes also add
flavours to dishes.
Bay
leaves
- rich in antioxidants,
minerals and fibres, giving it
the ability to promote overall
health
-commonly used in cooking it
can be used whole , dried or
fresh in which case it is
removed from the dish before
consumption
Water
-It helps minerals, sugars, and
salts in your dish to dissolve.
-helps dissolve minerals and
nutrients, making them more
accessible to the body. It also
helps remove waste products.
37
Oyster
sauce
-Sauces, glaze and marinades
for stir frying. Chicken, beef,
veggies including broccoli,
noodles and rice dishes are all
flavoured with oyster sauce
Public
market
24
50
sachet
Public
market
5
30 pcs
Public
market
100
5 bottles
-They are rich in iron, Vitamin
B12 and zinc
Seasonin
g
-Bringing out or enhancing
the food's original flavour
without altering it.
-It develops complex flavours
and combines various
components to produce well
rounded flavour cuisine.
- help in reducing various
illnesses, strengthening blood
vessels and reducing blood
clotting
Cooking
Oil
-frying, where it functions as a
heat transfer medium and
contributes flavour and
texture to foods
-They can improve blood
cholesterol levels, ease
inflammation and stabilize
heart rhythms.
-
-
-
-
-
38
TOTAL
4.3 Manpower Requirements
Restaurant general managers
are in charge of running and overseeing eateries. They could be in charge of many duties include
producing menus, interacting with and serving restaurant patrons, developing restaurant
marketing plans, employing and training restaurant workers, and ensuring the quality of the
cuisine.
•Good in communication skills
•Strategic thinking skills
•Knowledge of bookkeeping software.
•Excellent customer service skills.
Production manager
will control the food preparation and cooking, as well as staff supervision and coordination.
responsible for menus and recipes, schedule and arrange food preparation. Place food and
supply orders.
•communicate production plan
• Apply requirements concerning manufacturing of food and beverages
• Plan food plant production activities
•Manage resources in food manufacturing
Service manager
in charge of running restaurants or other businesses that prepare and serve food and beverages
on a daily basis. They manage the company to maintain profitability while directing workers to
ensure that diners have a positive eating experience.
• communication skills
• budget tracking
• effective team training
Cashier
should have prior experience working in customer service and have a solid understanding of
how cash registers operate in order to succeed in this position. ensuring smooth transactions
would help to increase client satisfaction.
39
•Strong communication and time •management skills
•Customer satisfaction-oriented
Service Crew
knowledge of the standards and procedures for offering personalized services to customers.
•time management
•excellent customer service
•communication skills
•problem-solving
•proper food handling methods,
Maintenance
Knowledge of various cleaning products and when to use them. responsible for maintaining a
clean facility by completing a variety of cleaning tasks.
•Time management
•Familiar with basic cleaning
•Multitasking
4.4 Manufacturing Overhead
The total indirect costs incurred throughout the production process are referred to as
manufacturing overhead. As an illustration, consider the following expenses that are
incorporated into manufacturing overhead:
• utilities(water, electricity and gas)
• supplies
• Rent for the manufacturing facility
• Repair and Maintenance
Expenses incurred
Month of January 2023
Utilities (water, electricity, gas)
7,413.12
40
Internet connection
Rent for manufacturing facility
1,500
4,000
Repair and maintenance
2,500
Total manufacturing overhead
15,413.12
Computation for the Expense incurred of the Manufacturing Overhead
On the expense of utilities( Electricity )
• The business will consume 17kWh per day, according to the Meralco rates, 1 kWh is
equivalent to ₱ 9.9365. 17 kWh x ₱ 9.9365 = 159.2135 or ₱ 159.00
₱ 159.00 (15 kWh consume per day )
x 31 ( number of days use )
1 month electricity cost = 4, 929
Utilities (water)
The business will consume 30 cubic meters per a month, according to Manila Water, 1 cubic
meter is equivalent to 28.52 in peso.
₱ 28.52 ( per cubic meter )
X 30 cubic meter (1 month water consumption )
1 month water cost = 884.12
Utilities (gas)
The business will consume 2 gas for a whole month of business operation.
₱ 800.00 (price lpg tank) x 2 (number of lpg tank use) =₱ 1,600.00
To calculate the overall total expense of utilities, add the total of each utility to get the total
amount of ₱ 7,313.12
2. Internet connection 1,500
41
3. The rent of the whole facility is ₱ 4,000.00
4. Repair and maintenance
- Labor for repairing the equipment - Parts that is damage or need to maintainTotal
₱ 500.00
₱ 2,000
₱ 2,500.00
4.5 Manufacturing Process
The production process of our product, Raysipi Variant fried rice shown in the figure. The
four flavor variants of this fried rice that give our product its deliciousness are pork, chicken,
beef, and seafood. This is exactly how our product is made.
1. Prepare the shredded rice.
2. Chop all the necessary ingredients into small pieces.
3. Prepare the main ingredient of your choice, whether it's pork, chicken, beef, or seafood.
4. Generate heat from the WOK pan.
5. Cook the Shanghai or Siomai side dish on the other cooker.
6. Heat with a small amount of oil.
7. Stir in the sliced onion and garlic when it's hot.
8. Then add the main ingredient of choice and stir well.
42
9. When the main ingredient is cooked, add other ingredients such as carrot, kangkong, and
onion leaves.
10. Add the Sauce and stir.
11. Then add the shredded rice and continue to stir until you achieve the desired cooking time or
the smoky flavor from the Wok pan.
12. Prepare the Side Dish and strain it by using a strainer.
13. Prepare the packaging and place it inside.
14. Garnish with the side dish
15. Serve and enjoy your meal.
4.6 Machine Tools and Equipment
Machine Tool
and
Equipment
Picture
Quantity
Unit Price
Total
2
800
1600
1
800
800
1
1350
1350
Gasul
Double Burner
Heavy Duty
43
Kalderos
4
350
1350
6
80
480
1
1500
1500
5
80
400
6
60
360
6
93
558
Trays
Lamesa
Chopping Board
Sandok
Bowl
44
Knifes
5
129
645
2
360
720
840pcs.
6.50
5,460
840
5.70
4,788
WOK pan
Meal Box
Spork
18,661
45
4.7 Store Location
Location address: Along MacArthur Highway, Wakas, Bocaue, Bulacan
4.8 Store Layout
Figure 1: Store Size
46
Figure 2: Store Floor Plan
Figure 3: Store Top View
47
Figure 4: Actual Store Layout
Figure 5: Uniform
48
4.9
Utilities
Water - is a must for our business. From a health and safety perspective, it is important to have
access to water for first aid and basic hygiene. Consider where your business can find a water
source before you decide on a business location
Electricity - is another essential utility requirement that our business needs. Without it, our
business can run or operate. Where our business uses considerable amounts of electricity, such
as where we have lots of equipment and machinery running.
Gas - is also needed for our business where a power system is used. It is specifically vital and
essential for food and cooking businesses such as restaurants, hotels etc.
49
Table 1. Utilities expenses
Utility
Consumption Rate
Total Consumption
Water
Monthly
P500
Electricity
Monthly
P2,500
LPG Gas
Monthly
P1,800
Internet
Monthly
1,500
Rental Space
Monthly
4,000
10,300
4.10
Production Capacity
Monthly Basis
Month
Chicken
Pork
Beef
Shrimp
Total
Production
Serve
January
420
420
420
420
1,680
February
840
840
840
840
3,360
March
840
840
840
840
3,360
April
840
840
840
840
3,360
May
840
840
840
840
3,360
June
840
840
840
840
3,360
July
840
840
840
840
3,360
August
840
840
840
840
3,360
September
840
840
840
840
3,360
October
840
840
840
840
3,360
November
840
840
840
840
3,360
December
840
840
840
840
3,360
Total Units
per Year
9,660
9,660
9,660
9,660
38,640
50
This table shows the production capacity of each flavor per month.
4.11
Production Schedule
The business will operate every Monday to Sunday 7:00 am in the morning to 7:00pm in the
evening since the target market of this business are the citizens of Bocaue, Bulacan. The people
within the vicinity such as students, employees, commuters, tricycle drivers within the vicinity is
our target market. The business will close at 7:00pm in the evening since there is a peak of
customers at night.
Table 1. Production Schedule
Days
5:30 am
Monday
Tuesday
PM
7:00
7:00
7:00
Wednesday 7:00
7:00
Thursday
7:00
7:00
Friday
7:00
7:00
Saturday
7:00
7:00
Sunday
7:00
7:00
4.12
Waste Disposal
In order to help the environment, the business will place trash cans in every area. In this
business, waste segregation and management are key elements in day to day operations. Those
in the food business should take extra care to ensure that their establishments are always up to
code for waste disposal in their kitchen. Proper waste segregation is an essential aspect of daily
life. The business revolves around serving quality food and service to customers. Safe and clean
food goes hand in hand with proper sanitation standards, especially in areas where the food is
51
being prepared. It must be started in proper segregation of biodegradable and non
biodegradable and since this is a food business, the team will take responsibility for the safety of
the customers. And all the disposed garbage will be collected twice a week according to the
schedule of Municipality of Bocaue garbage truck collector.
52
Chapter 5
Financial Study
FINANCIAL ASSUMPTIONS
ASSETS
1
The amount of Petty Cash set amounts to PHP 5000 and accounted under imprest system.
2
The 5% of Net Revenue will still be uncollected at the end of each year.
3
The 1% of Accounts Receivable will be equal to the total allowance for bad debts at the end
of each year.
4
The 5% of Direct Materials will be equal to the unused inventory at the end of each year.
5
The Fixed Assets will be depreciated using Straight-line method.
6
The Fixed Assets except Building will have a useful life of 5 years.
LIABILITIES
1
The 10% of Direct Materials will be equal to the Accounts Payable to Suppliers at the end of
each year.
2
The 1/12 of other annual expenses will be equal to the unpaid expenses at the end of each
year.
EQUITY
1
The Profit or Loss will be distributed Equally.
53
2
In the event of Profit, the 0% will be retained for any possible expenditures.
3
In the event of Loss, Additional Investment will be made.
EXPENSES
1
The inflation rate will be 5% yearly.
2
Salaries will increase by 5% yearly.
REVENUE
1
The Selling Prices will increase by 10% yearly.
2
The Maximum Volume Capacity will be 38640 units.
54
RAYSIPI
Statement of Financial Position
As of the years 2023-2027
55
RAYSIPI
Statement of Comprehensive Income
For the years 2023-2027
56
RAYSIPI
Statement of Changes in Equity
As of the Years 2023-2027
57
RAYSIPI
Statement of Cash Flows
For of the Years 2023-2027
58
RAYSIPI
Notes to Financial Statement
As of the Years 2023-2027
59
RAYSIPI
Notes to Financial Statement
As of the Years 2023-2027
60
RAYSIPI
Notes to Financial Statement
As of the Years 2023-2027
61
RAYSIPI
Notes to Financial Statement
As of the Years 2023-2027
62
RAYSIPI
Payroll Details - General and Admin Employees
As of the Years 2023-2027
63
RAYSIPI
Payroll Details - General and Admin Employees
As of the Years 2023-2027
64
RAYSIPI
Payroll Details - Direct Labor
As of the Years 2023-2027
65
RAYSIPI
Payroll Details - Direct Labor
As of the Years 2023-2027
66
RAYSIPI
Financial Ratio
For the Years 2023-2027
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RAYSIPI
Financial Ratio Analysis
For the Years 2023-2027
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RAYSIPI
Payback Period
As of the Years 2023-2027
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RAYSIPI
Cost Volume Profit Analysis
As of the Years 2023-2027
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Chapter 6
Socio-Economic and Environmental Desirability
This chapter of the feasibility study would address how the functioning of the business will affect
and influence these socioeconomic including social, economic,environmental and governmental
sides. The Raysipi Chicken exists in the business world not just by having profit but to make
people discover many different tastes that plain rice can be. Its presence benefits both the
proponents and entities outside of the business. In this section of the feasibility, it will be
indicated how the proposed business and product would affect society and the general public.
For the Employee
The management of human resources is one of the most important company operations. The
enterprise must assist all the employees in improving their work by offering them fair
compensation and incentive, ensuring that it becomes the reason for them to work hard. The
better the workforce and workplace is, the more successful the business will be.
For the Environment
The business must consider proper trash disposal, which will include separating biodegradable
and non biodegradable garbage, as well as the waste must be recycled. We are very concerned
about our surroundings and will not allow it to ruin the environment, which is why our business
will maintain and practice right segregation of trash and prepare safe and secure procedures,
especially that our business is food. We will consider proper waste management in order to
minimize the possibility of food contamination and negatively impacting the environment.
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For the Government
The aim is to ensure that all required taxes and legal documents are submitted to the authorities
in an honest and timely manner. Each establishment will make a major contribution to the
expansion and development of the Philippine government. This might only be achievable if
every company is responsible enough to uphold its obligations to its clients and government.
The Raysipi Chicken business will give additional revenue to the country by paying the proper
taxes.
For the Economy
Raysipi Chicken business will help the government to lower the state’s unemployment rate.
Those who paid taxes and fees will benefit the citizens, particularly the economy. As the business
grows larger, it might encourage more investors to invest and trust what our business can do
more.
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REFERENCES
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APPENDICES
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CURRICULUM VITAE
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