Pick and cook

• Main Authors: Alipio, Danny Alzul, Cabrera, Katherine, Go, Elaine, Limsico, Nancy, Lu, Irene, Tagle, Christopher, Yuson, Victoria
• Format: text
• Language: English
• Published: Animo Repository 1992
• Subjects: Restaurant management; Fast food restaurants
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/9943
• Institution: De La Salle University

Executive SummaryPick and Cook is a fastfood restaurant located along Taft Avenue right across De La Salle University. The rationale behind the project comes from the basic business concept of meeting a demand in the market. It is obvious that there are much more students in the area than the existing restaurants' capacities, and this has been proven in surveys. The restaurant in actuality does not only offer food as a product but also convenience. Lunch hour traffic which peaks at around twelve noon causes a lot of students to waste time just to be able to get seats or to get serviced. An additional restaurant can help ease this situation. Especially a restaurant that is highly accessible and designed to minimize waiting time furthermore, the restaurant not only emphasizes on its quick-cooked meals but also on an entirely new food offering in the area. Market research indicates that there are around 7,677 members of the population that find the restaurant appealing. Rate estimates based on market share of existing similar restaurants, in terms of style or size, which range from 1.4 to 3.5 percent were used to determine patronage levels. Getting the lowest rate which is 1.4 percent, gives the restaurant a guaranteed turnover rate of 1.9 a day which exceeds breakeven customers per day by around 30 on an average P50 expenditure per customer. The restaurant's market share is most likely pegged at 2.2 percent of the population that favors Pick and Cook. Actual patronage may be lower, or higher but will definitely be limited by seating capacity. The biggest factor may be perhaps the restaurants' food offering itself, and its capacity to deliver its promises, that is, good food served hot in the shortest possible time. The most likely estimate of net profit margin for the first year of operations is 16.6 percent, which is relatively low. This may be attributable to the restaurant's pricing policy that tailors itself to students' budgets and thus a low net profit margin. The most likely return on equity estimate comes to about 40 percent in the same year which is acceptable since the venture is on its pilot run. The payback period for the project is only a little more than a year. Based on the above results, the group is in the opinion that the project is feasible.