A. NAME OF THE ENTERPRISE
RAYSipi
-RAYSipi comes from the word "rice" and "recipe". The main ingredient is rice and this dish has
four variants (pork, beef, chicken and seafoods).
it is a type of food that can be compared to sinangag and chaopan and it also has toppings such
as homemade siomai and Shanghai. all meals come with soup made from boiled meat.
B. LOCATION
We are located at Wakas, Bocaue, Bulacan.
This area is considered a downtown location, it is visible and accessible. The area is close to
several schools and offices, hospitals, gyms and other facilities.
C. DESCRIPTIVE DEFINITION OF THE PROJECT
How did the project come about?
We come up with this business idea, inspired by the food chao fan from a chinese recipe. We all
know that many Filipino love eating this kind of food, although we really appreciated the taste
of Chao fan, we decided to make it more special. Our team decided to create our own version
of chao fan and we call it Raysipi. This Raysipi has four variant and two optional toppings with a
savory soup. We made an extraordinary and budget-friendly rice recipe for those customers
who wants to eat a delicious and affordable meal.
D. LONG RANGE OF OBJECTIVES
Mission
To deliver a unique experience to our customers through delivering great food with an
affordable price. Serve only the highest quality product, made in a clean environment and
always warm.
Vision
To become one of the most popular in food industry serving people with good food while
supporting Filipino local dishes.
E. FEASIBILITY AND CRITERIA
Product - is this product the best option available and worth the price.
Profitable - Does the profit level meet or exceed goals?
Quality control and safety program - reduction of risk injury or harm to customers.
Overall satisfaction - Can our product satisfy the needs of the customer?
Location - Will our location/place affect how people perceive our product?
F. HIGHLIGHTS OF THE PROJECT
HISTORY- Most Filipinos find it impossible to eat without rice because rice has been a part of
Filipino culture and history, many Filipinos now eat it. Early Filipinos adopted it as the standard,
and it has been handed down the generations. Most Filipinos refer to it as "staple food" since
they match it with a variety of foods, including noodles and pasta. It is a grain crop that is
important historically and culturally. In reality, it has been intricately woven into Filipino culture
for years in various parts of Luzon, Visayas, and Mindanao and is frequently associated with
many rites, traditions, and cultural activities in the nation. Without rice, a Filipino meal isn't
complete.
PROJECT SCHEDULE AND STATUS- The business will take 2 months to be fully operational. We
are planning to operate our business in the 1st week of December 2022.
NATURE OF THE INDUSTRY- A simple and unique restaurant that offers different kinds of fried
rice with a special topping made from us.
MODE OF FINANCING- As a business partner, we decided to divide the starting capital equally
from our own money and take a loan from the bank.
Investment Cost
Cooking Oil
300
A. Starting Capital - 23,500
B. Allocation
Equipment:
• Rent
Gasul
• Utilities
Double Burner Stove 500
• Equipments
Heavy Duty Burner
500
• Ingredients
Wok
200
420 units
Knifes
300
Trays
Raw materials
1500
500
Bowl
300
Rice
1200
Chopping board
300
Meat
4000
4 Kaldero
1500
Wrapper
600
Sandok
350
Garlic
60
Lamesa
1500
Onion
60
Spring Onion
100
Packaging
Carrots
70
Meal box
325
Spork.
285
Bay leaves
50
Water
Oyster Sauce
150
Business permit/licenses
Seasoning
100
Brgy clearance
500
Mayor's permit/
Business permit
2000
BIR.
500
DTI.
500
Fixed cost
Electricity
1500
Water
Rental space
250
3500
Starting Capital 23,500