mobile cuisine / food truck

7/29/2019 Mobile Cuisine / Food Truck

1/62

1

HYPERIONMOBILE KUSINA

A Feasibility Study presented to the

College of Tourism and Hospitality Management

University of Santo Tomas

In partial fulfillment of the requirements of the course

TOUR 128: Entrepreneurship and Business Planning in Hospitality and Tourism

Submitted by:

Antonio, Jose Louis

Babina, Justin Lorenz

Cabiles, Lorenz

Cruz, Angelyn

Cuerdo, Julienne

Doinog, Vittori Jeremy

Rellama, John Resty

Soriano, Vin Angelo

28February2013


2/62

2

CERTIFICATE OF ORIGINALITY

The author hereby declares that the contents of his submitted thesis are

free from any material already published by another author nor does it contain

statements lifted without due acknowledgement of the sources. He similarly

attests that materials taken from other sources are properly quoted.

Thus, except those which have been duly acknowledged, recognized and

quoted in the text, the content of this thesis has been authentically produced by

the author himself though he may have received assistance from others on style,

presentation and language expression.

HYPERION MOBILE KUSINA

NAME SIGNATURE

Doinog, Jeremy __________________

Babina, Justin __________________

Rellama, John __________________

Cuerdo, Julianne __________________

Cruz, Angelyn __________________

Antonio, Louis __________________

Cabiles, Lorenz __________________

Soriano, Angelo __________________


3/62

3

I. EXECUTIVE SUMMARY ........................................................................................ p.6

a. Highlights of Chapters II to VII

II. PROJECT CONCEPTUALIZATION ........................................................................ p.6

a. Concept Development

a. Menu (Name / Logo Products/ Services)

b. Market (Target and Secondary Market)

c. Money (Initial Capitalization breakdown in the Financial Components)

d. Management (Legal Form of Business indicate the reasons why it was

chosen)

e. Method(Method of Execution of the concept / Control Systems)

b. Site Identification

a. Location (with picture of the establishment / indicate the reasons for the

chosen location / boundaries)

b. Zoning Requirements

c. Drainage and Sewerage Hook-ups

d. Establishment Cost and Taxes (tax if applicable only)business permits

e. Growth Pattern in Geographical Area

f. Parking Availability

g. Government Laws Applicable to the Proposed Business

III. MARKET ANALYSIS .......................................................................................... p.24

a. Demographic Data

a. Population Growthb. Household Size, Occupation, Age, Sex, Income Level

b. Traffic Pattern

a. Accessibility

b. Street Routings

c. Visibility from Nearby Roads (attach a map)

c. General Area Evaluation

a. Climate

b. Commercial Development

c. Transportation

d. Utilities

i. Water Supply

ii. Power Electricity

iii. Communications

iv. Drainage and Garbage Disposal

v. Fire Protection

d. Local Area Evaluation

a. Visual Appeal/Attractions


4/62

4

b. Demand Generators (indicate the distance from the site up to 2 kms. only)

i. Shopping Centers

ii. Business and Entertainment Centersiii. Restaurants, Food Establishments

iv. Schools, Colleges, Universities or Academic Institutions

v. Hospitals, Clinics

vi. Churches

vii. Drugstores

viii. Transportation (such as terminals)

ix. Government Agencies

x. Under Construction Establishments

c. Competitors Analysis (direct and indirect competitors)

d. SWOT Analysis

e. Survey Analysis (prepare a narrative description of the charts / should have

a summary and conclusion on the survey)

f. Marketing Strategies with Cost-Benefit Analysis (different promotions both

traditional and non-traditional marketing strategies with corresponding

costing)

IV.FINANCIAL COMPONENTS Pro forma Financial Statement (for 3 years only)

a. Income Statement

Note: Assumptions shall be explicitly indicated in the paper.

b. Initial Capitalization

a. Breakdown for the Initial Capitalization Neededi. Machineries and Equipment

ii. Furniture and Fixtures

iii. Renovation Cost / Construction Cost (whichever is applicable)

iv. Other Expenses

v. Working Capital

c. Source of funds

d. Sales Projection

e. Break-Even Analysis

f. Selected Percentages

a. Cost of Sales Percentage

b. Gross Profit Percentage

c. Net Income Percentage

d. Return On Investment

V. TECHNICAL COMPONENTS .................................................................................p.46

a. Physical Components (faade)

b. Electrical Layout


5/62

5

a. Space Allocation

b. Interior Design

c. Bubble Diagram (can also indicate the program statement)d. Acoustics

e. Motif

f. Furniture and Fixtures (may also include the costing)

g. Lighting

h. Decibels

i. Uniforms

d. Floor Plan

e. Equipment Layout and Specifications (may also include the costing)

f. Establishment Layout

VI. OPERATIONAL COMPONENTS..........................................................................p. 54

a. Mission Vision Statement

b. Organizational Chart (qualifications, roles and responsibilities / salaries and wages)

c. SOP and Control Policies (operating procedures / employee schedule)

VII. SOCIO-ECONOMIC BENEFITS .........................................................................p. 60

VIII. APPENDIXES

Note: If needed only


6/62

6

I. EXECUTIVE SUMMARY

Hyperion Mobile Kusina serves a concessionary catering menu dishes

inspired by different cuisines both locally and internationally. Operating hours will

be from: 06:30AM-04:00 PM, 7 times week. Dishes will be served from breakfast to

lunch and in between AM/P snacks only. The primary targets which are include

government, city/civil workers while students from grade school to college students

are part of the secondary market. The business will be located right in the

booming, rapidly developing city of Marikina.

Financial success is important and this can be achieved by offering high

quality service and food with a unique twist. With an initial capitalization of P744,

000, the business can generate to an estimated P250,000 and provide 6.9% net

profits by the end of the year. In the sales projection of the business, it would

exactly take at least 3 years for any return of investment will be applicable.

II. PROJECT CONCEPTUALIZATION

A. Concept Development

a. Menu

The name Hyperion, derived from Greek mythology, is one of the 12 titans

and considered as the master of light. In relation of this to the business, it aims to

be the master pioneer of its kind here in Marikina specifically as this kind of

nature of cafeteria service is still not well known to the market.

The name also is inspired by the Space Age wherein the world is exposed

to a new and different perspective of the universe. This is the age of explorationwhich is also interrelated to discovery and thus, innovation. The researchers aim

to show and expose our target markets here in Marikina an innovative way of

serving cafeteria style of service.


7/62

7

Figure 2.1 Logo

The logo above consists of a cartoon version of the mobile food truck

resembling that of a rocket ship with a blue vapour trail-like comets tail

symbolizing the business mobility. The comet's tail emphasizes the quick service

the mobile kusina aims to give its customers. The researchers chose bright colors

such as red, blue and yellow. Basically red and yellow are colors which bring out

appetite of a person who sees it, this is a proven fact based on gastronomic

researches.

The menu that the Mobile Kusina offers is of the cafeteria type adapting a

unique style of packed meals from Japan called Bento. Its theme, the Bento, is a

single portion takeout or packed meal common on traditional Japanese cuisine.

Placed in disposable box or rectangular boxes depending on what dish it would be.

Bento meals are packed in such a manner that the food inside is arranged

creatively for the purpose of entertaining those who would eat them. As for the

business is concerned, Bento meals are arranged in a way that the customers

would have ease of eating the food as it would be more organized and compacted.

Cycle type menu is still what the business use, the traditional menu style

used by cafeterias. The menu comprises of the same set of menu daily and only


8/62

8

changes on a weekly basis. This kind of menu is common for schools, hospitals

and offices, where the number of choices must be kept to a minimal. The

researchers limit its menu offerings by having only one of the following: beef,

chicken, pork, and fish dish per breakfast and lunch menu of the weekly cycle,

making it a total of four menu choices to choose from. Costing would be of greater

advantage for the business as it would be easier on a day to day basis. The crew

could use a fixed report scheduling for the goods sold as well as the beginning and

ending inventories. Through this type of service, getting stocks from suppliers

would not be much of a problem since for the rest of the days of the week the

suppliers will be expected to give the business the exact same items needed as for

the week. Though, customer satisfaction rates will most likely tend to decrease as

the days would pass due to lack of change in the menu setting. Cycle menu

provides the crew valuable time for getting used to preparing the Bento dishes for

the whole week or so. The business currently has a four-week cycle menu

prepared. And at the end of the four-week cycle, the menus are then repeated.

Found on the table is the complete set of breakfast starting from lunch, AM and

PM snack meals for the menu of the four-week cycle:

BREAKFAST

(with omelette rice & egg)

Picture Week 1 Price

ANDROMEDA

Burger Steak

P75

ARIES

LongganisaP78


9/62

9

GEMINI

Shanghai RollsP51

Week 2

TAURUS

Beef HashP48

ARAGround Chicken

P54

URSA

Pork TocinoP56

PISCES

Cardillong Bangus P71

Week 3

CENTAURUS

TapaP60

CARINA

Tortang GinilingP68


10/62

10

CANIS

Spanish Style SardinesP50

CEPHEUS

Chicken Ala KingP61

Week 4

LEO

Tomato, Lettuce, Tuna, CheeseP58

SERPENS

DumplingsP51

COLUMBA

Prinsec PritoP58

LIBRA

Spam MusubiP48

AM SNACK

Picture Week (fixed) Price

NEPTUNE

NachosP43


11/62

11

MARS

TacosP40

URANUS

BurritosP47

GALACTIC

Quesadillas

P63

GRAVITY

Goto CongeeP49

PM SNACK

Picture Week 1 Price

E.T

Pansit BihonP67

Wicked ORION Pancakes P32

ASTEROID

SpaghettiP70

Week 2


12/62

12

GREEN LANTERN

Pansit CantonP62

NEBULA

Arroz CaldoP65

NOVA

Baked Mac & CheeseP59

Week 3

MARTIAN

CorndogP24

BLACKHOLE

Fried DonutP30

GALAXY

BatchoyP51

Week 4

POLARIS Sotanghon P61


13/62

13

MOON CRUST

Bacon & Cheese PizzaP59

BLAST

CanneloniP55

OZONE LAYER

Ham Club SandwichP39

Lunch

Week 1

CENTAUR Beef Salpicao P65

AQUARIUS

Daing na Bangus BellyP70

Chicken ROCKET Shots P44

KRYPTONITE

Pork SisigP62

Week 2


14/62

14

YODAS

Creamy Beef SteakP61

THE KRAKEN

CalamaresP64

APHELION

Chicken PandanP66

AEROLITE

Pork SkewersP61

Week 3

ERIHELION

Beef CalderetaP68

CALYPSO

Tilapia Fish CroquetteP56

GALATEA

Chicken Sisig

P46

BELATRIX

Garlic Pork AdoboP60


15/62

15

Week 4

SIRIUS

Chili Con Carne

P57

POSEIDONS

Bangus SisigP54

VIRGOChicken Kiev

P65

APOLLO

Cheesy LiempoP70

Figure 2.2 Menu

The whole menu is comprised of mixed international cuisines both locally

and internationally that is to give our target market an opportunity to experience

each one without the need to go to any fancy restaurants. The name of the dish

has given a unique twist that is somewhat relevant to the space theme that the

business is proposing to give it more of a creative and innovative approach in

catering the dish.

Breakfast meals are expected to be served around 06:30 AM to 09:00 AM

which is usually the time workers are on their way to their jobs. AM snacks are

expected to be served around 09:00 AM to 10:30 AM. This is the time wherein

grade school to high school students takes their recess breaks. Lunch meals are

expected to be served at around 11:30 AM to 1:30 PM which is the usual time

range for breaks here in the Philippines. The business would want to maximize


16/62

16

profit gain and sales through this meal break that is why lunch is served 2 hours.

PM snacks to be served at 2:30 PM to 4:00 PM.

b. Market

Strategically located right in the middle of the City Hall and City Jail of

Marikina, the Mobile Kusina targets mostly its city government and district office

workers, city/civil workers and laborers. The menu offered is specifically tailored,

adapted and adjusted to the needs of the workers, to cater to them food that

would satisfy their appetite. There are a lot of laborers and city workers along the

target location. One which can be classified as a laborer could be the tricycle

drivers by the side of the city hall. Their work is usually on-the-go and always

unscheduled, similar to taxi drivers job, thus, catering them with packed meals is

the best strategy of the business as well to provide them the meals they want

and when duty calls. It will not be that of a problem finishing their meal as they

could just pack it again and deal with it later. With the target location being near a

city jail, people who would be visiting someone who are in jail can also buy

Mobile Kusinas products in which the visitor can give to them as a sort of

pasalubong, a traditional Filipino custom, served always fresh and packed with

nutrients.

The secondary target market includes students, specifically grade school

(grades 1-7), high school (from 1st-4

thyear) and college students (from 1

st-4

th

year). The Mobile Kusina is situated also near a number of public schools and

colleges that would most likely be high potential markets of the business

especially during break and dismissal times. The business offers a number of

selections of AM and PM snacks considering that students of ages 6-17,according to the survey conducted by the researchers, usually prefer buying

snacks rather than full rice meals. Teenagers, in relation to the food industry,

prefer buying goods which can be eaten right away with ease where they would

usually consume while walking or being with their social companions. It is also of

great importance to provide and offer students service and food as its age group


17/62

17

is the second largest population, next to the working class with ages 30-50, that

can be a great contributor for the sustainability of the business.

The primary purpose of this study is to cater commissary service

also, to offer an alternative cafeteria experience and to give a different

perspective of the traditional setting of cafeteria. The business aims optimize

money usage and budget for customers and at the same time providing them

with quality food and exceptional service.

c. Money

The initial capital used for starting up the Mobile Kusina is P670, 000. Themajor contributor in the capital is the mobile food truck which costs P520, 000,

customized specifically for the business. Exactly P27696 is needed for the

business permits, and P76675 for the furniture, tools and equipments and lastly,

marketing costs P5217. Considering the opening week of the business, P38733

is added in the initial capital. Refer to the Initial Capitalizations table under the

appendix for a more detailed breakdown.

d. Management

The researchers agreed to have a sole proprietorship over the business.

Partnership involves all the members, but only for one main account and all the

other members acting out as shareholders. Each member has equal power and

authority in the business same as the other. Fewer burdens maintaining the

business is one of the great advantages of having a partnership over the

business. This may also give a leeway in maximizing the growth potential of the

mobile food truck. The researchers decided this type of management for it is stilla small scale, new and uprising business comprising of 8 members, still open for

greater improvement and change.


18/62

18

III. Method

This study was conducted as part of idealizing a mobile food truck

establishment to the market for the intention of providing and engaging

concessionary services to industrialized offices both public and private sectors.

The focus of this study was primarily on gathering information which can be a

useful tool for progress and development and also sustainability. Descriptive and

Observational method of research were used in this study. Photos were also

taken on the layout and the physical appearance of the proposed location for the

establishment.

The original concept of the business is to have different locations for different

time frames but then decided to stick to only one location, directly beside the

Marikina City hall. It is the perfect and ideal location for the business as the

primary purpose of the business is to serve traditional lunch fare, and act as the

concessionaire for the government office.

The researchers are getting the business main supplies and ingredientsneeded from the nearest affordable market in Marikina, this will help the

employees of the food truck to prepare the food and all necessary tools and

equipments for the operation.

Listed on the next page are the suppliers that the researchers made an

agreement with to provide the business with the products, ingredients and all

other necessary items that are needed to run the production of the business:

AUTOVEYOR PHIL. CORP. Brg. Tunasan Muntinlupa City


19/62

19

Contact Number/s: (02)897-5770 loc 205 / 09173148253

Food Truck supplier

Refer to the Appendix to view the quotation made specifically for the

business.

San Miguel Purefoods Hormel Plant Brgy. San Roque, Marikina

Contact Number/s: Fax: (632) 914-8751

Processed meat cured meat pieces

Cured meat includes ham, longanisa, sausages, tocino, hotdogs.

Jadd Zedric Packaging and General Merchandise

Unit 1-5 Edsa Central Greenfield District, Mandaluyong City

Contact Details: (02)710-78-51 /09052855338

Eco-friendly bag (for bulk orders)

Biodegradable Meal box

Paper Cups Black Trash bags

Plastic Chairs

Plastic Tables

Jason Manufacturing Philippines Corp.


20/62

20

100 Old Samson Road, Balintawak, Quezon City

Contact Number/s: (02) 361-5636

Eco-Friendly bags

Biodegradable Meal box

Jason Manufacturing acts as the back-up supplier should the one listed

above would not be able to meet the demand of the business for the products.

Marikina City Public Market W. De La Paz St, Brgy. Sta Elena

- Boy Mariano Fruit Stand Stall

# 8

- Sweete FruitstandStall #: 7

- Santiagos Store

Stall A-13

- Citas Veggie Store S-43

- Linda Vegetable Store

- Boy Nitas Bangus-Tilapia- Litas Store S-43

- Edwin Coconut and

Condiments Store S-42


21/62

21

Marikina City Public Market is to be considered the central business

trading center for the establishment.

DCresto Trading Corporation

61 J. Changyungko St., Marikina Subd.

Contatct Details: (02) 646-6397/98

Rice grain

DCresto Trading Corp is located very near the location of the businessas it would be of much ease to get rice grain supplies.

B. Site Identification

a. Location

The researchers had chosen the location mainly because Marikina, also

known as the Shoe Capital of the Philippines, is one of the greater uprising and

growing city not only in Metro Manila but throughout the country. Also, the city is

considered one of the most populous, multi-awarded metropolitan cities in the

world. The researchers took this as a great opportunity in establishing the

proposed mobile food truck business. Lauded for its vibrant business life, Sta.

Elena is where the proposed business would be. This is strategically located right

in the middle of the Marikina City Hall and Bureau of Jail and Penology along Mc

Donalds Avenue corner Mayor Juan Changyungco Street also recognized as

the center point of marketing and exchange and all other business related

industries of the city.


22/62

22

Figure 2.3 Figure 2.4




23/62

23

The figures above represents the 360 degree view from the actual site,

covering a very wide area around the city hall and justice hall and visibility to the

public.

Marikina is noted as one of tourism and cultural hub in Metro Manila.

Many places in the metro are now recognized for its eco-friendly points, balance

of industry, people and nature, as the Mobile Kusina highly supports movements

to promote a greener and cleaner environment. Basically, the city itself has

plenty of room for development that would be of greater advantage to the

business. Marikinas topography is generally characterized by flat terrain, with

mildly sloping portion. These topographic characteristics have rendered the city

to be suitable for urban settlements and establishments. Demographically

speaking at present, the number of barangays in Marikina is 16 in total, upon

which at least 2 of the largest are covered by the business namely, Santo Nino

and San Roque.

Boundaries for the location of the establishment would only cover the

municipality of San Mateo, Rizal to the Northern, Pasig City or Municipality of

Cainta to the Southern, Antipolo and Quezon City both on the Eastern and

Western sides respectively. In summary, the jurisdiction of the business is only

limited to the city of Marikina itself.

b. Zoning Requirements

Marikina city Planning and Development office is responsible for

coordinating the overall growth and physical development of the city. In addition

to preparing long range plans for the citys future growth, the office also oversees

the review of development applications such as zoning map amendments and

commercial and industrial development. Its spearheaded the completion of the

exhibit hall, which provide an easy reference for tourists, visitors, businessmen,

prospective investors, as well as Marikina residents to learn about the citys

transformation.


24/62

24

Services offered of the office that would be beneficial to the business

would be listed below:

Information or reference materials to researchers, investors, visitors, and

others, as well as access to exhibits that depict Marikinas past, present,

and future scenarios, e.g., Socio-economic profile, development plans,

zoning ordinances and comprehensive land use plan.

To develop or package project proposals, project studies, project briefing

manuals, et. Al., for the city government.

c. Drainage and Sewerage Hook-up

Due to the uniqueness of the business as being mobileS, it does notsupport any drainage and sewerage hook-ups.

III. MARKET ANALYSIS

A. Demographic Data

The researchers gathered the present total population in the City of

Marikina 513,371. Every year there is an increase in population of 1.14 % growth

rate. Marikina has exactly 16 Barangays, and the most populated is Barangay

Sta. Elena.

a. Population Growth


25/62

25

Figure 3.1

The research based the current year population size in the formula to

2012 since it is only the 1st quarter of the current year 2013. Thru which the

population increases by 1.14% annually. Population size will be affecting the

overall target market and sales projection of the business.

a. Household Size


26/62

26

Figure 3.2

Household size capacity of the target barangay is less than 2,000 because

primary offices and business centers are located in the barangay itself. So the

primary population Sta. Elena has comprises mostly of employees and all other

work-related occupancies.

b. Age


27/62

27

Figure 3.3 Projected Population by Age Group and by Sex

The table above shows the overall age population of Marikina.

B. Traffic Pattern

a. Accessibility

The food establishment is very accessible for all government offices,

hospitals, and landmarks nearby. The researchers set their food establishment in

the center of the Marikina City Hall which is the landmark of Marikina City. The

City is 20 kilometers from Metro Manila. From Quezon City, it can be accessed

via the Aurora Boulevard. Public transportation like jeepneys and air-conditioned

FX has terminals located at Cubao and in Katipunan Avenue. Inter-citys public

transportation is provided by tricycles, shuttles and jeepneys. These are the most

popular form of transportation within the city.


28/62

28

a. Street Routings

The streets where the food mobile is located is near tricycle and jeepney

terminal where public transportation pass by or directly taking the route near the

location. The location of the Mobile Kusina is just a block away from the City Hall,

Justice Hall, Marikina Sports Center where the target market is just a few steps

away from the place. There are various treet routings going to the site: by private

vehicles, customers could take Mayor Gil Fernando Ave going to Sumulong hi-

way using the sports park as their landmark which is near the site; by tricycles,

customers could already direct or instruct the drivers the exact location or just by

stopping right in front of the city hall or justice hall; lastly, by jeepneys or mega

taxis (FX) , customers could ride an SSS village route when going from from

Cubao, Katipunan or Aurora Boulevard then drop by directly in front of the sports

park where customers would walk a short distance going to the city hall, which is

very visible from the drop-off point.

b. Visibility

The Mobile Kusina is situated right in the middle of the city hall and city

jail. Therefore, the business is very visible to people from all sides. There are no

other obstructions of view from the sites point of view, though he site location is

ideally located on a parking lot where in if it is full, it could cause a little

obstruction of view depending on the number of cars parked in the lot. The

location can only be accessed by mostly private vehicles and tricycles. Jeepneys

and mega taxis is a short walking distance away from the site. The table below

shows a 2-km radius road map the site has cover and ease of accessibility on.

.


29/62

29

Figure 3.4 2km Radius Map

Figure 1: Road map

C. General Evaluation

a. Climate

Marikina features a tropical monsoon climate. The city lies entirely within

the tropics. However, humidity levels are usually very high which makes it feelwarmer. It has a distinct, relatively short dry season from January to May, and a

relatively lengthy wet season from June up to December. This is due because

Marikina is a valley composing of mountains on the sides and it is near Marikina

river. Strong rains are of great treat to the city itself as the location becomes

easily flooded especially when continuous rain falls. Depending on the degree of

rainfall, business may or may not hold if it cannot really be helped.


30/62

30

b. Commercial Development

Commercial Establishments Hospitals Schools

Blue Wave

Dry Market

Riverbanks Mall

Marikina City Hall

Marikina Sports Park

City Hood Park

Marikina Public Bingo

Marikina Shoe Museum

Teatro Marikina Krung Thai Restaurant

Pao Pao Xiao Chi

Hungry Juan RoastBarbecue

Sushinology

1850 Restobar

Pizzas Smile Bayan

Former Dalays Kantina

Johnnys Fried Chicken

Qasa 61: The Dining

Studio Maxs Restaurant

Isabelo Garden Place

Yellow Cab Pizza Co.

Starbucks Coffee

Lydas Lechon

Caf Kapitan

Padis Point

Red Ribbon Bake Shop

Johnnys Fried Chicken

Kusina ni Kambal

Amang RodriguezMemorial Medicalcenter

Marikina Valley MedicalCenter

Marikina OrthopedicSpecialty Clinic

Immaculate Concepcion

Hospital Victoria Hospital

Marikina CatholicSchool

Marikina PolytechnicCollege

Sta. Elena HighSchool

IETI College ofScience and

Technology Marikina Elementary

School

Algers College ofTechnology andScience

Ama ComputerLearning Center

Kidstech LearningCenter

Integrated School forYoung Children

Future Kids Tree ofKnowledge

Child-Parent LearningCenter

Ace Montessori

Foundation to UpliftChildrens Education

San Rouque LearningCenter

Stated above is a full list overview of growing and developing commercial

establishments Sta. Elena currently have.


31/62

31

c. Transportation

Public transportation within the city, like in most of the urban areas, it is

facilitated mostly using inexpensive jeepneys and buses. Tricycles are the usual

transportation used for short distances. Inter-citys public transportation is

provided by tricycles, shuttles and jeepneys. Tricycles and jeepneys are the

popular form of transportation within the city since landmarks are close to each

other.

d. Utilities

i. Water supply

For the water supply, Manila Water is the citys supplierof running clear

water. Manila Water is Marikinas top water supplier. It had helped the city by

creating new water lines for each barangays or other commercial entities in

Marikina.

ii. Fuel for the food truck and gas for cooking

For the fuel, the researchers chose Power Gas as suppliers. For the LPG,

the researchers chose Petron Gasul since it is most trusted among household

families.

iii. Communications

iv. Drainage and Garbage disposal

The waste management office (WMO) handles waste segregation on the city

itself.

ForBiodegradable products procedures and schedules are as follows: Tie

a green ribbon on the garbage bag and are expected to be picked up by

WMO trucks every Tuesdays and Fridays between 7:00am-11:00 am and

3:00pm- 5:00pm only.

For Non-biodegradable products procedures and schedules are as

follows: Tie a pink or red ribbon on the garbage bag which to be picked up
http://en.wikipedia.org/wiki/Jeepneyhttp://en.wikipedia.org/wiki/Jeepney


32/62

32

by WMO trucks every Saturdays between 7:00am-11:00 am and 3:00pm-

5:00pm only

v. Fire Protection

According to the Marikina Fire Protection office, the Fire protection has threemajor goals to meet by the business:

Continuity of operations - on a public scale, this is intended to prevent theinterruption of critical services necessary for the public welfare (e.g., a 911emergency call center).

Property protection - on a public scale, this is intended to prevent area

wide conflagrations. At an individual building level, this is typically an(e.g., a requirement for financing), or a regulatory requirement.

D. Local Area Evaluation

a. Visual Attractions

Stated below is a list of the visual attractions and landmarks in Marikina.

i.

Shoe Museum

ii.

Teatro Marikina

iii.

Marikina River Park

iv.

Marikina Sports Park

v.

RiverBanks

vi.

Doll Museum

vii.Largest Pair of Shoes in

the World


33/62

33

b. Demand Generators

Listed below are the various demand generators at an estimated 2-

kilometer radius from the site. Each are specifically clustered into groups

depending on which industry it belongs to:

Shopping Centers:

1) Blue Wave Mall

2) Marikina Public Dry Market

3) Riverbanks Mall

Though there are plenty of shopping centers and malls across Marikina, the

stated shopping centers above are the ones very near the business. Blue Wave

Mallis the nearest from the business which can be accessed through means of

walking along Sumulong Ave. going to the direction of Mayor Gil Fernando Ave.

Riverbanks Mall, on the other hand, is just a short jeepney ride starting from the

site to the going south bound (Cubao).


34/62

34

Table ii.Business and Entertainment Centers:

Marikina City Hall Main Offices

Employment Services Office N/A

Marikina Cultural, Tourism, Trade and

Investment Promotions Office

Workers Affairs Office

Marikina Justice Hall

Marikina Public Market Office

Waste Management Office

Marikina Public Bingo N/A

Marquinton Residences

Sentrong Pangkulturang Marikina


35/62

35

Table iii. Restaurants and Food Establishments

Name Logo Name Logo

Krung ThaiRestaurant

Kusina niKambal N/A

PaoPaoXiao Chi Tres Pares N/A

HungryJuan RoastBarbecue

JollibeeFood Chain

SushinologyGreenwichFood Chain

1850Restobar N/A

ChowkingFood Chain

Pizza'sSmileBayan

McdonaldsFood Chain

MexuinaRestobarand Grill N/A

KentuckyFriedChicken

FormerDalay'Kantina N/A

Red RibbonBake Shop

Johnny'sFriedChicken Padi's Point

Qasa 61:The DiningStudio N/A

CafKapitan

Max'sRestaurant

Lydia'sLechon

IsabeloGardenPlace N/A

StarbucksCoffee


36/62

36

Listed on the table above are the food establishments located near the

Mobile Kusina. Jollibee and McDonalds food chain is the most popular food

establishment nearest to the location of the business. These food chains were

already internationally renowned in the food chain industry. The researchers can

consider them as the biggest competitor.They also serve a variety of value meals

like french fries, burgers and chickens. But they are still considered as an indirectcompetitor because they do not share the same style of business compared to

the mobile food truck. Tres Pares and Kusina ni kambal can be considered as

another possible threat for the food truck because the researchers can classify

them as a direct competitor, they share the same food style of business as the

mobile food truck and they also served varieties of food like beef and rice

products.

Yellow Cab

Pizza Co.

Table iv. School, Colleges, University, Academic Institutions

Name Logo Name Logo

Marikina CatholicSchool

Integrated Schoolfor Young Children N/A

MarikinaPolytechnicCollege

Future Kids TreeKnowledge N/A

EITI College ofScience andTechnology

Child-ParentLearning Center N/A


37/62

37

The schools Marikina Polytechnic College and International Electronics and

Technical Institute are the most nearest school to the food establishment. The

advantage of being nearest to food business is to generate more people to

patronize the mobile food truck. But the disadvantages are the researchers can

consider the schools nearest to the mobile food truck as a direct competitor

because the school has its own cafeteria. The students can purchase food products

from their own cafeteria because it is within the premises.

Hospitals, Clinics

Name Logo Name Logo

Amang

Rodriguez

Memorial

Medical

Center

Victoria

Hospital

Marikina

Valley

Medical

Center

Immaculate

Conception

Hospital

Marikina

Orthopedic N/A

Marikina

ElementarySchool Ace Montessori N/A

KidstechLearning Center N/A

Foundation to UpliftChildrensEducation N/A

Division ofMarikina CitySchool N/A

San RouqueLearning Center N/A

Golden ArchSchool N/A

Asian Institute ofComputer Studies N/A


38/62

38

Center

The hospitals as detailed in the table above, near the food Mobile Kusina

can generate potential customers to dine in, Doctors, nurses, staffs, and visitors.

All the professional doctors and nurses observe time consciousness because

they need to attend to their patients needs and the Mobile Kusina can give them

fast and accurate service. For the visitors they can make use the food products

as pasalubong for their relatives confined in the hospital.

Table vi. Churches

Every Sunday the churches nearest to the establishment can be a good

demand generator because every after the Sunday mass they can dine in the

Mobile Kusina. Most passer bys coming from these churches will pass by near

the moving Mobile Kusina. All the church-goers who pass by the moving food


39/62

39

truck are mostly group of families. It can attract them whenever they pass by the

food truck after hearing mass

Table vii. Drugstores

These drugstores scattered around the Mobile Kusina can become one of

the least demand generators from the moving food truck. All the employees can

have their own food with them.

The researchers can consider the transportation segment as the

establishments greatest demand generator because the terminals are very near

the Mobile Kusina. The advantage of the food establishment is they serve

packed lunch which is very appropriate for the drivers convenience of eating.

Table viii. Transportation Terminals


40/62

40

There are many government agencies around the vicinity of the food

establishment. The advantage of these government agencies can become a

great demand generator for the Mobile Kusina. It is only a walking distance away

from these government agencies and they can receive their packaged meal fast.

With all these information at hand, the preparation of the business will be

made easier through the eyes of the researchers - as to know what to expect for

the potential markets would be like, the advantages and disadvantages of the

business to the market, as well as the possible competitors the business would

have.

c. Competitors Analysis

Guided by a vision of creating a modern and liable city, Marikina has

successfully laid the foundation of a flourishing community. Marikina is very

populated and is a center of business, trading and exchange. It is wildly known

for the being noted as one of the tourism and cultural hub in metro manila. It is a


41/62

41

multi-awarded city, often lauded for its vibrant business life, highly skilled

workforce, and a responsive local government that puts a premium on

governance, sustainable urban development and public service, it is very

advisable to put up a business in Marikina City.

Table 1: Direct competitors

Direct Competitors Indirect Competitors

Name Logo Name Logo

1. Tres

Pares

N/A 1.Jollibee

2.Kusina ni

Kambal

N/A 2.Mcdonalds

3. Dalays

Kantina

N/A 3.Greenwich

4.Hospital

Cafeteria

N/A 4.Kentucky Fried

Chicken

5. School

Cafeteria

N/A 5. Max Restaurant

The list above showed the top competitors of the business. On the other

hand, the table below lists a more detailed overview of the specific details

relevant to the Mobile Kusina.


42/62

42

d. SWOT ANALYSIS

STRENGTHS

Latest type of food establishment

Flexible to the market and

location

High quality of food and service

but affordable

WEAKNESSES

Competitors with cheaper food

value around the area

Lack of experience

Limited accommodation

OPPORTUNITIES

Has room for improvement to

compete with other large food

business

Trend-setter

Easy to widen and branch-out or

franchise the business

THREATS

Diversity of customer food

preference

Idea of the Mobile Kusina is still

limited or foreign to the market

Natural Calamities

e. Survey Analysis

a. Demographic Data

Particulars#(100) (%) 100

Age

18 27 37 37%

28 37 22 22%

38 47 20 20%

48 57 13 13%

58 and above 7 7%

Civil Status

Single 53 53%

Married 43 43%

Other 4 4%

Employment Status

Student 21 21%


43/62

43

Employed 41 41%

Self employed 20 20%

Retired 8 8%Unemployed 10 10%

Educational Attainment

High school Graduate 33 33%

College Graduate 57 57%

Undergraduate 5 5%

Others 5 5%

Monthly Household Income

10,000 - 20,000 63 63%

20,001 - 30,000 23 23%

30,001 - 40,000 7 7%

40,001 and above 3 3%

b. Core Data

ParticularsMenuRating

VerbalInterpretation

Attractiveness of having a

mobile truck 3.68

Strongly

AgreeIdea of buying packed meals forlunch 3.78

StronglyAgree

Recommendation to co-workers 2.73 Agree

Convenience of the location 3.75StronglyAgree

Eating at the food truck 3.12 Agree

Particular # (100)(%)100

Preferred price range for a fulllunch meal

40 - 45 pesos 30 30%

46 - 50 pesos 20 20%

51 - 55 pesos 11 11%

56 - 60 pesos 17 17%

61 - 65 pesos 13 13%

66 and above 9 9%


44/62

44

Particular # (100) (%)100

Expected dishes to find in amobile kusina

Beef 26 26%

Chicken 31 31%

Pork 23 23%

Fish 20 20%

a. Marketing Strategies

The researchers carefully set plans for strategic marketing for Hyperion

Mobile Kusina to ensure its success for the long runtime of business. The heart

of every business depends on the customer on how the company promotes and

advertise to the public their products and services and how the business will gain

the customers trust and loyalty. The researchers came up with different

marketing strategies suited for the business.

Since the business is a Mobile Kusina, the researchers make use of its full

strength and opportunity to attract the public to buy the products. Marketing

strategies of the researchers are as follows:

Internet

Newspaper ads/ Flyers

Through advertising online, it is advisable to campaign online if your

business is still new. Campaigns through Facebook, Twitterand other websites

are the priority of the business. Providing the website with pictures, menus,

information and Services offered. In this way the customers can receive every

detail of your company and possibly attract them even without seeing the

company in person. No money is spent in this kind of advertisement, which is


45/62

45

good for new business with low funds for promotions .Maximizing the use of

website allows the business to spread and become visible to the public.

A seasonal rotation of promotions of flyers is also one factor the

researchers came upon to update the market from time to time.

IV. FINANCIAL COMPONENTS

A. Pro-forma Statement

a. Income Statement

For the Mobile Kusina, the sales revenue has a steady value rate of 89.29%

which shows that the gross sales and net sales are stable And like any other

business the first year is the struggling year, it is shown on the data that the first

year is a decline but it would fluctuate and the business would show increase for

our income.

B. Initial Capitalization

a. Breakdown for the initial captialization

C. Source of Funds

D. Sales Projection

The sales projection depends on lean and peak months of one whole operational

year; Hyperion Mobile Kusina has 8 months of peak season from June-late January

primarily because these are the month that the target market would likely be present

around. The business has 4 lean months; these months include the rainy season

from late March till April.

The business has 51% cost of sales on year 1 and declined on year 2 but

increased on the next coming year same goes for the gross profit. The return of

investment at the end of the year was -130.50% because every pioneering business

since it is new to the public

E. Selected Percentages

a. Cost of sales


46/62

46

b. Gross Profit

c. Net income

d. Return on Investment

.

V. TECHNICAL COMPONENTS

A. Physical Components

Table 5.1 Side view

of the mobile food

truckTableTable


47/62

47

Table 5.2: Front and back view of the mobile food truck

A Volkswagen Kombi Microbus 1987 model is the choice of van due to its

high convertibility aspects. The microbus is not the cheapest the business can

choose, but it is economically justified in comparison to a new commercial

vehicle. The overall dimensions are indicated into the quotation the researchers

got from Autoveyor Company, stating that the microbus is intended to be sold asone-lot meaning the necessary equipments are included and the expenses are

covered as a whole. (refer to the appendix for the quotation). The disadvantage

of the model of the microbus is maintenance. The availability of the parts is

limited and this is due to the out-datedness of the model.

B. Electrical Layout

I. Space Allocations

Basing from the floor plan, the total interior size is 4280mm. An

approximate of 1420mm is allocated for the workspace of the crew. 450mm is

allotted for the storage of perishable goods containers. Another 300 mm is

allotted for vegetable sink and the cupboard Interior Design. The remaining


48/62

48

700mm from the back is specifically designed to be an extendable service table

in which customers could also dine. At the same time, either the table is

extended or not, the space will be used as an additional room for storing mostly

dried goods and ingredients. At the end of the day, the space is then cleared for

the table to be brought back inside the truck. The picture below

II. Interior Design


49/62

49

The interior design is specifically adjusted to the nature of the mobile

kusina. The breakdown of the appliances is inscribed explicitly on the quotations

which the researchers could use as the reference.

III. Acoustics

The mobile kusina produces the stereotype engine sound produced by

any Volkswagen car.

IV. Motif

Physical theme

The researchers chose dark and bold blue colors to give emphasis on the

truck especially when under direct sunlight. Its contrasting color to the sunlight

will give it more emphasis as it stands out


50/62

50

V. Furniture and fixture

Furniture in the Mobile Kusina is minimal because most of the allottedspace is for the equipments and appliances needed for the operation. The table

and chairs that are used are portable so it takes less space for storage and less

time for preparation.

VI. Lighting

Lighting is not given much importance as for the operating hours are from

the morning until afternoon only. The sunlight or daylight is the pirimary source of

lighting of the mobile kusina. Exceptions would be if the climate is raining or

having a nimbus clouds wherein visibility and sunlight is reduced.

VII. Decibels

The sound produced by the mobile kusina is very minimal. The engines,

when operating hours, is turned off and the only sound produced will be basically

the searing of the stoves when cooking.

VIII. Uniforms

The uniform is a polo shirt that gives an impression of a more presentable

service to the costumers. It is colored white which symbolizes neatness. It has

black stripe with the business name printed on it which symbolizes uniqueness

among other business around the area and definitely stands out with other

establishments. The logo is located at the back of the shirt and name printed on


51/62

51

the left side of the polo shirt. It comes with a black cap printed with logo, and long

apron for the kitchen staffs and short apron for the service staff. The researchers

have chosen a polo shirt instead of a regular shirt because the researchers

wanted their target market to notice the staffs cleanliness and neatness and the

business as a formal eating establishment.

Apron, Pants and clogs protection form dirt and stains caused by food

preparation and cooking. It is also used for sanitation purposes against food

contamination. The importance of using the apron is to protect the uniform of the

crew from food spillage like sauces, oil and the like, also to avoid physical

contamination to the food and to observe safety to the service crew. The use of

black pants and kitchen clogs as a standard uniform for the crew is to observe

safety in the kitchen while doing multiple tasks. Like working inside the kitchen,

the use for kitchen clogs is to avoid accidents like slipping. As well as using a

black pants to avoid cuts, insect bites and bruises.

The cap represents as a protection of the head to avoid physical contaminants to

the food like hair and parasites.

Relevance of the uniform to the business the relevance of uniformity to

the business is to promote cleanliness and neatness when it comes to food

service. It also shows that uniformity reflects on how serious the business is

when it comes to sanitation and operation.

C. Floor Plan

The Mobile Kusina Floor plan indicates all the appliance, tools and

equipment that would be placed inside the Mobile Kusina. It shows how much

space the Mobile Kusina has inside for the researchers will have an idea on what

type of materials to be used. It also gives an idea to the researchers on how


52/62

52

much space is allotted on every tools and equipment is used. It gives the

researchers the opportunity to experiment on the arrangement and placement of

the equipment on the truck. The floor can be a reference for the researchers in

the near future for their placement of the equipment.

D. Equipment Layout and specifications

AA.

AUTOVEYOR PHILIPPINES CORP. Bgy. Tunasan, Muntinlupa CityEmail add:[email protected]/Mobile: 09152974488 QUOTATION REF: 33-2013

Date: January 28, 2013

Prepared for: Mr. Vittorio Jeremy J. Doinog

31 Hereford St., Rancho Estate 1, Concepcion Dos,

Marikina City

Telefax: 948-7479, email:[email protected]_____________________________________________________________________________

_______

Greetings!

With reference to the above subject requirement, we hereby submit to you our quotation for the

supply and installation as per given technical specification. Please find the attached herewith

following price schedules for your kind approval.

One (1) Lot: 1982 VW VANAGONKOMBI, WOLFSBURG EDITION, WESTFALIA

CAMPER, COMPLETE_______________________________________P520,000.00

(negotiable)

Greetings!

1. Flood free, always garaged;2. 2ltr (1970cc) MANUAL, 4SPEED, AIR-COOLED, FUEL INJECTED ENGINE,

100% ORIGINAL , TOTALLY GERMAN (INCLUDING MUFFLER); U.S.AFTERMARKET AUXILIARY OIL COOLER & FAN INSTALLED (OEM VDOGAUGES, oil-temp and cylinderhead-temp, installed for peace of mind);3. This Concession van contains the following:
mailto:[email protected]/mailto:[email protected]/mailto:[email protected]/mailto:[email protected]:[email protected]:[email protected]://www.sulit.com.ph/index.php/classifieds+directory/q/kombi?x=2http://www.sulit.com.ph/index.php/classifieds+directory/q/kombi?x=2http://www.sulit.com.ph/index.php/classifieds+directory/q/kombi?x=2http://www.sulit.com.ph/index.php/classifieds+directory/q/kombi?x=2mailto:[email protected]:[email protected]/


53/62

53

Espresso Machine w/built-in Espresso Grinder(frothing pitcher,thermometer,2-shot cups , spoons), 2 Blenders, Bunn Coffee Brewer, 3 2.9L Coffee Airpots, 3

Micro-waves, 2 Door Coke Merchandiser, Samsung Cash Register, Water Heater,Lots of Counter Space, Stainless Steel Sinks, Evaporative Cooler, Back of HouseFencing, 100 of 100 Amp Power Cord, 50 Fresh Water Hose, 50 Grey WaterHose;4. WORKING SINK & FAUCET W/ ONBOARD 50ltr WATER TANK5. 2 BURNER LPGSTOVEW/ UNDERBODY LPG TANKORIGINAL ELECTROLUX REFRIGERATOR POWERED BY LPG, 12VOLTS OR110AC (w/ original outside power cable)6. ORIGINAL PRIVACY CURTAINS FOR ALL WINDOWS, INCLUDINGWINDSHIELD, PLUS ORIGINAL DETACHABLE BUG SCREENS FOR 2 REARWINDOWS, SLIDING DOOR & TAILGATE

FULL KTICHEN ACCESSORIESBRANDING SERVICESFULL BODY PAINTINGSTICKERING BASED ON CLIENT'S BRAND/CAMPAIGN THEMELICENSE AND REGISTRATIONOrder Options

Option 1:

50% downpayment, 50 upon delivery. Leadtime 90days.

Option 2:

Financing thru AMA bank, with monthly add-on rate of 1.20%.

Note: Please contact seller thru email only, address will be given on formal meeting only to avoid bulk

inquiries.

Sincerely yours,

WJJ

Inside appearance of the Kusina Mobile
http://www.sulit.com.ph/index.php/classifieds+directory/q/stove?x=2http://www.sulit.com.ph/index.php/classifieds+directory/q/stove?x=2http://www.sulit.com.ph/index.php/classifieds+directory/q/stove?x=2http://www.sulit.com.ph/index.php/classifieds+directory/q/stove?x=2


54/62

54

E. Establishment Layout

VI. OPERATIONAL COMPONENTS

A. Mission Vision Statement Mission

Our Company will inspire its employees to be the best they can be. We

will engage in sustainable practices and anticipate the needs of our customers.

We will maximize return to the stockholders while still maintaining quality in our

products. Our company intends to provide excellent service and unforgettable

experience from the beginning to end, with a friendly and extraordinary service

from our staff with unique dishes to satisfy our customers. To constantly focus on

innovating and participate in markets we can make specific contribution. And

frankly, we dont settle for anything less than excellence in providing quality food

and service to our dear customers. To improve all aspects of te world we operate


55/62

55

Vision

Our vision is to expand our locations both domestic and abroad by being

the leading and most profitable food mobile company to realize and exceed the

customer expectations. And to be a food company that employs the most

industrious and dynamic work force to guarantee that only the best food and

service are delivered to its customers. Consequently, we endeavor to be one of

the top food companies known and patronized by many, and to become a

globally competitive food company that will truly showcase its unique

characteristic and its potential to be successful in the food industry.

B. Organizational Chart

Owner

Management

Tournant Cook Service


56/62

56

Mobile Kusina follows a single 3-branched organizational structure which

best fits the business. The crew or staff should consist of 4 employees with each

of its own responsibilities and duties.

The management is in charge of all cash and other transactions as well as

keeping track of the supplies and ingredients of the business. Billings, reports,

plans, requisitions and all other paper works are also being handled by the

management. He/she has all the authority to run the business on site from its

opening and closing times, and may directly contact the owner if there would be

the need. An important role the management should have is the ability to comply

or handle the task supposedly assigned to the crew member should one of them

is unable to perform the task or is physically unavailable for the day. He/she

should possess the knowledge and skills in running the business. The

management also is the only one responsible for maneuvering the vehicle on and

off the site at all times.

Under the Management, the crew is then divided into 3 basic cluster

tournant, service and cook.

The tournant is in charge of the entire mise en place referring to

organizing and preparing all the ingredients and all other necessary things the

cook will require for the menu items. They are also responsible for marketing all

the necessary ingredient and or other supplies needed in preparing the dish to

our nearest suppliers.

The cook is responsible for providing good quality dishes and ensuring

that the food which is to be served is at the right portion size. The tournant would

then gather all the necessary cooked dishes per meal and organize them to each

box containers in a Bento style of the meal. If the business has little or no

customers, meals that are prepared and finished are then stored to a cupboard

shelf and then preheated when needed to be served. Preheat time and

temperature may vary depending on what type of dish it would be. Both the


57/62

57

tournant and the cook are in charge of food handling. The whole crew is

responsible as for the marketing of the ingredients and other supplies on the day

before the opening times.

The service is responsible for maintaining the cleanliness of the whole

establishment from washing all the tools and equipment used in preparing the

bento meals to sweeping the grounds around the area of the establishment.

Their task is to bus out the tables after the customers are done eating

should they decide to dine in the establishment.

Listed below are the Qualifications that the crew should possess in

working in the said business establishment..

Overall Qualifications:

Should be 18 years old or above

Pleasing personality and good communication skills

At least a High school diploma and College degree

Knowledge on proper food handling Familiarity with all kitchen tools, utensils and equipments

Basic knowledge on cooking

Ability to work independently and within a team

Ability to work under pressure

Physical effort

Health certificate approved by Marikina city health office


58/62

58

Below is a list of specific qualifications for each crew member:

Tournant:

Ability to work fast and accurate

Familiarity with all kitchen tools, utensils and equipments

Demonstrated ability to

Cook:

Familiarity with basic cooking procedures

Able to cook foods simultaneously

Demonstrated ability to cook foods simultaneously and

accurately

Familiarity with all kitchen tools, utensils and equipments

Management:

Valid drivers license

Planning and organizing skills for weekly and monthly

reports.

Knowledge on and ability to preparing day to day supply

and/or requisition reports.

Advanced knowledge in accounting.

Overall knowledge on to run the business.

Salaries are to be given twice a month on the 15

th

and 30

th

day of themonth and salary deduction imposed depending on the number of absences the

employee had incurred during the 15 th and end date of the month basis and

follow Per Wage Order# NCR-17 of the National Wages and Productivity

Commission (NWPC). A basic wage of PHP389.00 according to NWPC is the


59/62

59

minimum, but basing from the work to be done in the business, the researchers

have decided to give each crew a salary based on their work allocation.

PHP450.00 for the service and for the management this is to compensate for the

work to be done and a 2-hour break schedule.

C. SOP and Control Policies

Proper food handling is a safety and health measure that any food service

or business needs to follow in order for them to serve their customers the best

way possible. Proper food handling is also how any food . Prepares the dishes

and meals in a way that it is not prone to bacteria and it would not cause harm to

the person eating the food.

Proper menu knowledge is a vital concept to any food service business. It

pertains to how menus are design depending on the target market of the

business. This is very important because it will serve as a framework where

everything else in the business would be based.

Listening to customer complaints is a very efficient way to gain knowledge

about the services of the business. Customer complaints are very helpful in

pointing out the flaws in the services or products. These are the things that

employees and owners were not able to determine prior to their complaint.

Though it is regarded as a complaint, it is crucial for further improvements of the

services and products of the food business.

Providing customer needs is the main idea of a food business. A business

would always want to please their customers hence the saying customers

always right.. It is the main aim of the business to provide what the customers

want and what the customers need. Owners and employees should be very


60/62

60

attentive to what their customers need to be able to formulate an effective

strategy that would make other people avail of their service.

VII. Socio-Economic Benefit

The researchers planned to establish the mobile kusina around the vicinity

of Marikina, this step would help not only the researchers but also the people

residing within the area. The mobile kusina's target market are the people around

marikina consisting of employees, students and the people living there thus

making the mobile kusina support the essential needs of that target market.

Hyperion mobile kusina supports environment friendly materials and non-

hazardous methods which would help maintain the cleanliness of Marikina and to

set an example for other food establishments within the area. Hyperion mobile

kusina's staff and employees are trained to be filled with Filipino culture of

courtesy partnered with respect towards other people, customer or non

customer, staff are also trained to bring about excellent and quality service to

attract customers and in return customers would carry out vocal advertisement

for Hyperion mobile kusina. Another is we serve food bento style or packed food

style so that our customers particularly the employees and student would be able

to use their short time for eating, the idea is to give them less hassle due to their

busy schedule. Still, Hyperion mobile kusina accommodates customer who wants

to eat beside the establishment we provide chairs and tables for them intended to

provide them time to talk with their friends while they eat.


61/62

61

The researchers gave time to study the behavior of the target market of

Hyperion mobile kusina, this make the researchers fully understand the

importance of giving service and food which would highly give satisfaction to the

people.


62/62

mobile cuisine / food truck

Documents