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La Comida Primero Restaurant
Maharlika Highway, Barangay Balogo, East District, Sorsogon City

CP NO: 09125517330/ 09257938789
Email: [email protected]
Fb: La Comida Primero Restaurant
Twitter: @lacomidaprimero
Instagram: lacomidaprimerorestaurant
October 2021
Julei Angelica Andes

Aubrey R. Aranel
Christine Joy V. Bunoan
Claire D. Deocareza
Mary Joy F. Entac
Jenifer E. Estinor
Eloisa G. Gabion
Ellora Jay E. Gonzales
Quennie Vargas
I
EXECUTIVE SUMMARY
The paper includes the business plan proposal of the fourth-year BS Hospitality
Management students, with a business name of La Comida Primero Restaurant. The business is a
new venture which was formed to introduce the first fine dining restaurant in Sorsogon City and
be the first restaurant in the Province to offer Spanish - Filipino cuisine. The form of business
that La Comida Primero Restaurant will be a partnership type of business. It will be located at
Maharlika, Highway Brgy. Balogo East District Sorsogon City. The products will be cooked and
served at the restaurant's premises, also they can be purchased for take-out and delivery.
The La Comida Primera Restaurant has a mission to provide fresh, high-quality cuisine
and service to the community in a welcoming, attractive setting, also to be the finest in the multi-
cuisine restaurant business. This business aims to provide premium quality products and
services, targeting customers who value quality, promoting products in ways that help to build
the right image, increase customers lifetime value, increase positive products review, launch
products and services in new markets, increase profitability and reduce the percentage of lost
deals and sale.
La Comida Primero restaurant delivers high-quality cuisine that was modified by upper-
class Filipinos and is also Spanish inspired. The restaurant tagline is "Share Moments, Share
Food History," referring to the Filipino practice of sharing food. Filipinos adore sharing every
moment while eating delicacies that tell the tale of the past. As a result, this would be an ideal
dine-in restaurant for tourists, family, friends, and couples who'd like to talk about things and
stories. With its wonderful ambiance, modern peaceful environment, plus it has the best,
nutritious and tasty quality food. Almost all of the menu choices are meals consumed at
celebrations and fiestas, as well as special occasions. Each meal undergoes product innovation in
order to stand out in the market. Those are expertly prepared by the restaurant cook, who has
advanced culinary abilities and knows how to develop creativity, and the restaurant also has
professional operators and employees who always ensure the clients’ satisfaction with the
cravings and service that the restaurant provides.
II
TABLE OF CONTENTS
PART 1: THE ORGANIZATIONAL PLAN
A. SUMMARY DESCRIPTION OF THE BUSINESS . . . . . . . . . . . . . . . . . . . . . . . . . . .1-4
B. PRODUCTS OR SERVICE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5-7
C. INTELLECTUAL PROPERTY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8-14
D. LOCATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..15
E. LEGAL STRUCTURE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
F. MANAGEMENT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17-22
G. PERSONNEL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23-26
H. ACCOUNTING & LEGAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
I. INSURANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27-29
J. SECURITY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30-32
PART II: THE MARKETING PLAN
A. OVERVIEW AND GOALS OF YOUR MARKETING STRATEGY. . . . . . . . . . . . . . 33

B. MARKET ANALYSIS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33-38
C. MARKETING STRATEGY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38-43
D. CUSTOMER SERVICE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43-46
E. IMPLEMENTATION OF MARKETING STRATEGY. . . . . . . . . . . . . . . . . . . . . .47-68
F. ASSESSMENT OF MARKETING EFFECTIVENESS. . . . . . . . . . . . . . . . . . . . . . . 68-72
PART III : FINANCIAL DOCUMENTS
A. SUMMARY OF FINANCIAL NEEDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .73

B. LOAN FUND DISPERAL STATEMENT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73-74
C. PRO FORMA CASH FLOW STATEMENT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74-75
D. THREE – YEAR INCOME PROJECTION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
E. PROJECTED BALANCE SHEET. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
F. BREAK EVEN ANALYSIS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78
PART IV:
III
A. RESUME. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80-100
IV
PART 1: THE ORGANIZATIONAL PLAN
A. SUMMARY DESCRIPTION OF THE BUSINESS

This business was formed to introduce the first fine dining restaurant in Sorsogon City
and be the first restaurant in the province to offer Spanish-Filipino cuisine.
La comida Primero Restaurant is a fine dining restaurant located in Maharlika Highway,
Barangay Balogo, East district Sorsogon City. As a fine dining establishment, it offers upscale
menu items along with elegant and discrete atmosphere and of course premier service. It will be
the first restaurant to offer Spanish-Filipino cuisine that makes it different to any other restaurant
in Sorsogon city. Our target market will be the upscale diners who want high quality food and
service wherein they’re willing to pay more money for a class experience from a restaurant
ambience to its top shelf specialty cocktails. We also offer wine list and sommeliers to help you
with your food and wine pairing.
MISSION
To provide fresh, high-quality cuisine and service to the community in a welcoming,
attractive setting. Also, to be the finest in multi-cuisine restaurant business.
BUSINESS MODEL
The restaurant La comida Primero is a fine dining establishment that offers a subscale
menu, as well as an exquisite and discreet ambiance and, of course, premier service. It would be
the first restaurant in Sorsogon City to provide Spanish-Filipino food, setting it apart from other
restaurants in the province.
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Key partners Key activities Value preposition Customer Channels
Relationship
1. Restaurant Platform to Equipping Get/Keep: Brand
equipment incubate and physical restaurant Loyalty awareness
supplier accelerate FD space programs: campaigns
concepts via food
2. Restaurant Connecting the Keep: Quality blogs,
consultants Provide concept teams with product newspapers
training and an experienced Get/Keep/Grow: and
3. "Celebrity" resources to support network Network/ magazines
chefs and entrepreneurs Success /
notable Cutting edge Success
restauranteurs Host consumer restaurant concepts
Food forum for real- and high quality.
suppliers time feedback dining
and interaction experiences.
4. Lawyers
Hold taste Providing a
5. Restaurant tests and platform for key
designers investor events feedback, allowing
patrons to feel a
6. Food part of the
bloggers development
process
7. Investors
Vetting and testing
concept teams that
have a higher
likelihood of
success
Key Resources
Human: Skilled restaurant operators and employees.

: access to restaurateur network
Financial: Equipment lease line
Intellectual: Brand/track record
STRATEGIC RELATIONSHIP
2
SERVICE PROVIDER/PARTNERSHIP PRIORITIES
1. Restaurant equipment supplier Will be the one to supply the company with
high-quality products at a reasonable price
2. Restaurant Consultants Is the in charge in aassessing the situation in
the restaurant, developing plans, scheduling
training, reviewing restaurant records, and
assisting personnel in implementing the
improvement plan
3. Food Supplier Will be the one to put together a special
selection of products that they know will go
perfectly with our menu.
4. Restaurant Designer They are crucial to the branding strategy of
our restaurant
5. Celebrity Chef’s and Notable In the food service industry, celebrity chefs
Restauranteur have long been a popular marketing tactic.
6. Investors Will enable the firm to obtain the best possible
share price that reflects the company's
underlying worth
SWOT ANALYSIS
STRENGHTS
 The La Comida Primero Restaurant has a good location, it is very accessible, and it has a
big parking area that can accommodate a lot of vehicles.
 The La Comida Primero Restaurant offers best, nutritious and tasty quality food.
 It offers excellent customer service, staff are well trained, hospitable and polite.
 The restaurant has a good ambiance. It has a modern and relaxing environment.
 The restaurant offers nutritious and localize taste of food.
 The restaurant has good external and external communication among its employees and
staff.
 It also has excellent sales staff with strong knowledge of existing products.
 The La Comida Primero Restaurant is always clean, organize and tidy.
 The restaurant has a great financial management and doesn’t experience irregular cash
flow.
 The La Comida Primero Restaurant is well lighted and ventilated.
 Products have a distinct market position
WEAKNESSES:
 Exposure to COVID-19 and following strict safety and health protocols.
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 Many emerging new restaurants and strong existing competitors.
 Some employees have weak technical knowledge.
 New in the Industry.
 Products and services with higher price.
 Competitors offering the same product with lower cost.
OPPORTUNITIES:
 They can improve and innovate the menu and add some trendy dishes.
 The restaurant can also join in the upcoming events / festivals in our locality / city to
increase sales and promote their restaurant as well.
 They can also have their branches or stall in different location.
 They offer some nutritious food and by that they will be patronized by health-conscious
customers.
 Further develop sales, products and services.
 Partnership, Innovation, New Market and Supply Chain.
 Attract new customers through special offers and promos
 Develop relationships with online influencers to help promote the restaurant.
 Engage more and be more active in online marketing and promotion to attract more
customers.
 Create and implement a customer loyalty program
THREATS:
 It has a lot of existing competitors and arising future competitors.
 Competitors offer the same products and services which is located nearby.
 Some competitors offer cheaper price.
 Rising operating and market costs.
 Decreasing and falling demand
 Uncertain economic environment
 Rising cost of ingredients, water and electricity.
 Consumers become more price conscious
 Competitors introducing better and improved products
 Inconstant market trends
 Inconstant government regulations and policies
 Circumstances beyond one’s control; like natural disaster and pandemic
B. PRODUCTS AND SERVICE

La Comida Primero Product
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La Comida Primero restaurant is a fine dining Restaurants with a Static Menu that offers
Filipino and Spanish cuisine. Our restaurant will serve a freshly cooked food to the customers
and we assure that all of them will love the food that we serve for the reason that it’s delicious
and a worthwhile kind of food. Product innovations are applied to each dish so that the final
product stands out from the competitors in the market.
RESTAURANT RESOURCES
Jeannes Supermarket
Address: X294-FCM, Sorsogon City, Sorsogon
 Condiments, canned goods, starches and dry goods, herbs and spices, butter or margarine,
mayonnaise, milk, wrapper, eggs and beverages.
 Paper bag, paper meal box, cups and cup holder for takeout.
Carlo meat shop whole sale and retail

Address: X294+XFG, Sorsogon City, Sorsogon
 Supplier of all the necessary meat of the restaurant.
Sorsogon sea food dealer

Address: Magallanes Sorsogon
 Squid, fish and shrimps.
Bahnhof17 variety store

Address: XXPV+Q28 Sorsogon City
 Supplier of Vegetable, root crops and fruits.
LA COMIDA PRIMERO CUISINE

The restaurant will offer a Filipino dish like:
APPETIZER
This type of appetizer is supposed to whet the appetite and makes the customer even hungrier for
their Main course.
 Empanadas
 Lumpia Mullica
 Queso Bacon
 Coconut Shrimp
 Crispy Calamaris
5
SOUP
The soup that we offer is served in a warm or hot depends on the request of the customers.
 Gachas de Sinigang
 Puchero
 La Salmorejo
 Almendras Soup
 Batchoy
 Noodle Soup
MAIN COURSE
In the Philippines this is served during special occasion or events like fiestas. La Comdida
Primero Restaurant will make your day extra special because of the food that they offer.
 La Relleno
 La Paella
 La Embutido
 La Callos
 La Morcon
 La Escabeche
SALAD
We offer a different type of salad; green salad, fruit salad and dessert salad
 Victorias Salad
 Ensaladang Mais
 Creamy and Sweet Fruit Salad
 Chicken Macaroni Salad
 Ensalada Murciana
 Ensadilla Ruza
DESSERT
La Comida Primero restaurant will offer sweet tooth dessert; it’s thick and creamy or soft and
cheesy
 Con Leche
 Tarta De Queso
 Crema Catalana
 Chocolate Con Churros
 Mel i Matows
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 Manjar Blaco
BEVERAGES
 Sago’t Gulaman
 Buko Juice
 Fruit Juice
 Smoothie
 Soda
 Ice tea
 Mojito de Sorsogon
 Classic old Fashioned
 Calamansi and Mango Mojito
 Sunshine Sorsogon
 Mango Martini
La Comida Primero Service

We offer different service for the convenience of the customers. We offer a comfortable
place with a great accommodation.
Types of Service
 Delivery around Sorsogon province; partnership with food panda.

 Dine- in
 Take-out orders
 Catering
 A conference room for the people who want to talk about their business or meeting.
 A Restaurant hall for customer’s events.
 Tray service style.
 Evening acoustic live band
FUTURE PRODUCT AND SERVICE
 Food innovations and additional French Cuisine

 Add coffee, tea and cakes in the menu.
 New branch opening In Legazpi City.
 Restaurant Buffet every Tuesday and Sunday
 Adding a Gueridon service style
C. INTELLECTUAL PROPERTY
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TRADEMARK
Chef’s Hat, Wire Whisk, Spatula

and Knife Portray the
Expertise of Chefs
Chef’s Hat Color:

Brown Symbolizes
Warmth and Home
Blue, Yellow and Red

Represents the Philippine
flag
Address: Maharlika, Highway, Brgy, Balogo, East District, Sorsogon City

CP NO: 09125517330/ 09257938789
Email: [email protected]
Fb: La Comida Primero Restaurant
Twitter: @lacomidaprimero
Instagram: lacomidaprimerorestaurant
This Logo represents the La Comida Primero, signifying the expertise of Chefs (Chef’s
hat, Spatula, knife, Wire Whisk) in cooking and baking, as well as the promising food quality of
the restaurant. The three colors (Yellow, Blue and Red) below of the Chef’s hat represent the
Philippine flag. The Brown color of chef’s hat symbolizes warmth and home, our motherland,
Philippines is the home of Filipino. Food is one of the reasons why Filipino gather with their
family and friends, who warm their hearts.
The Restaurant’s name, La Comida Primero from Spanish means Food First because,
Filipino loves food and it is one of the basic needs of people and it tells stories, history and
culture. La Comida Primero will serve the Philippine’s food history from the nineteenth century
when many greatest heroes were born, so does our national hero, Jose Rizal.
Share Moments, Share Food History is the Tagline of La Comida Primero because
sharing food is a tradition and culture of Filipino. As Filipino loves to gather, they share every
moment while enjoying the foods that flow the story of the past.
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Registration of the La Comida Premida Trademark in the Philippine Intellectual
Property Office (IPO)
La Comida Primero will file an application for trademark in the Philippine Intellectual Property
Office (IPO) with the following requirements:
 Application Form
 Trademark Specimen
 Special Power of Attorney
La Comida Primero will pay 2, 592.00 pesos for government fee for trademark
application in 1 class and additional 600 pesos for trademark color. La Comida Primero must
respond to the reports of Intellectual Property Office, Trademark Examiners within 2 months
from its mailing date to avoid abandonment of the application. Then, La Comida Primero will
pay another 3, 151. 60 pesos for publication and issuance within two months only.
After the fees have been paid, the application shall be published in the e-gazette of the
IPO. If no opposition on the application during the publication, then the application will be
deemed registered and corresponding certificate of registration issued approximately 3-5 months.
COPYRIGHT RELEASE FORM

FOR LOGO DESIGN
9
RE:
TO:
FROM:
ADDRESS:
EMAIL:
LOGO DESIGN DESCRIPTION/ID:
TO WHOM IT MAY CONCERN: By receipt of this letter, I, Jenifer Estinor, designer and
original copyright owner of this logo design, do hereby release and grant permission to the La
Comida Primero to use this logo design for the purpose of advertising and promoting the La
Comida Primero. Also, I grant permission to reproduce this logo design by any printing service
of the La Comida Primero’s choice for prints, enlargements and any type of product to advertise
and promote the La Comida Primero
This includes Internet or commercial printing services. In addition, this release allows the use of
this logo design to be used on the La Comida Primero website and any social media site of their
choice for advertisements and promotions.
I also hereby release and grant permission and ownership of the logo copyright to the La Comida
Primero.
Signed: ___________________________
(LOGO DESIGNER)
Date: ____________________
TRADEMARK APPLICATION FORM
10
11
12
TRADEMARK SPECIMEN
GENERAL POWER OF ATTORNEY

(For Trademarks)
We, ____________________________________, do hereby appoint Ms. Anna Liza B. Saet,

registered patent attorney of Sorsogon. To be our lawful attorney with full power of substitution
and revocation, and hereby authorized her to:
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1. File any trademark application we entrust to them and withdraw or abandon the
applications.
2. Take all procedures necessary to maintain trademark applications.
3. Take any and all necessary procedures for any trademark right and any trademark
registration and abandon any trademark right or withdraw the procedures.
4. Take any and all procedures for any International Trademark Registration we entrust to
them.
5. Demand a trial against rejection of any trademarks application and withdraw the trial.
6. File an opposition against any other’s trademark registration and withdraw the
opposition.
7. Demand a trial for invalidation of any another’s trademark registration and withdraw the
trial.
8. Demand a trial for cancellation of any another’s trademark registration and withdraw the
trial.
9. Do and conduct any and all acts and things necessary and proper in the premises under
Article 8 of the Patent Law. Article 2 quinquies of the Utility Model Law, Article 68 of
the Design Law and Article 77 of the Trademark Law of Japan before and after
completion of registration.
Dated this 12th day of October 2021

______________________________
By:
D. LOCATION
The business location of La Comida Primero Restaurant will be in Maharlika Highway,
Barangay Balogo, East District, Sorsogon City. The owners decided to buy a land since the
restaurant is for long-term business. This will be positioned near at SM Sorsogon as for the
customers will easily recognize the restaurant while they are way to or from work or on a
shopping spree. In addition, it is established due to the population density of an area. Locating on
this street makes it easy for our customers to reach by any type of transportations.
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The restaurant has approximately 20 m2 x 40 m2 (8,611 ft2), it costs of ₱3,000,000.00 for
the overall startup expenses for location, ₱1,800,000.00 for the property/land, 1,200,000.00 for
the construction of the restaurant together with the labor costs and for the utility costs. It has 30%
(2,583.3 ft2) for kitchen area, 55% (4,736.05 ft2) for the dining area, this area will provide freezer
space in this room for on-site frozen product storage. An oven, counter, and serving area, as well
as environmental display cases, cold beverage display, an eating area, and a restroom. The
remaining 15% (1,291.65 ft2) is for parking area for those customers who have cars or any
transportation they have. As well as, there are securities to observe the area, so the customers
will nothing to worry in parking their transportation. To operate the restaurant excellently, the
owners also secured all the licenses and permits to build up and manage the restaurant legally. It
costs ₱5,000.00 for the process of the requirements needed by the restaurants as well as the
owners.
UTILITIES FORECASTS
(Overall Startup Restaurant Location Expenses)
PARTICULARS AMOUNT
1. Land Costs ₱1, 800, 000.00
2. Water installation ₱5,000.00
3. Gas costs ₱15,000.00
4. Transport costs ₱25,000.00
5. Labor costs ₱160,000.00
6. Construction costs of restaurant ₱800,000.00
7. Licensing/ permit fees ₱5,000.00
8. Marketing cost ₱155,000.00
9. Electricity installation ₱35,000.00
TOTAL UTILITIES EXPENSES ₱3,000,000.00
E. LEGAL STRUCTURE
La Comida Primero Restaurant is a start-up restaurant that needs capital and resources.
Choosing the legal structure must take into consideration for the benefit of the people involved in
the business. There are many forms of legal enterprises: Sole proprietorship, Partnership,
Corporation, Limited Liability Company (LLC) and Professional Company/Professional Limited
Liability Company (PC/PLLC).
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 Partnerships involve two or more individuals who own the business together. The
business partners will have their contribution through money and expertise and share
rewards, profit, and losses together.
 Partnership will be the business legal structure of “La Comida Primero Restaurant”.
 Advantage to our restaurant:
o Easy and not expensive for start-up Business
o Sharing the Burden with Co-owners for the Business to run smoothly.
o Shared Management with the co-owner’s knowledge, skills, experience, and
contacts.
o Share finances
o Better decision making
List of Owners:
o Julei Angelica Andes
o Aubrey Aranel
o Christine Joy V. Bunoan
o Claire Deocareza
o Mary Joy F. Entac
o Jenifer E. Estinor
o Eloisa Gabion
o Ellora Jay E. Gonzales
o Quennie Vargas
F. MANAGEMENT
RESTAURANT ADMINISTRATOR POSITIONS
1. General Manager
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Salary per month: P 45, 000 for 30 days
Also known as managing directors or chief operating officers, general managers are tasked with
overseeing daily business activities, improving overall business functions, training heads of
departments, managing budgets, developing strategic plans, creating policies, and
communicating business goals.
General Manager Duties & Responsibilities:
 Overseeing daily business operations.

 Developing and implementing growth strategies.
 Training low-level managers and staff.
 Creating and managing budgets.
 Improving revenue.
 Hiring employees.
 Evaluating performance and productivity.
 Analyzing accounting and financial data.
 Researching and identifying growth opportunities.
 Generating reports and giving presentations.
2. Assistant Manager
An Assistant Manager, or Associate Manager, is responsible for implementing workflow

procedures based on direction from the company’s General Manager. Their duties include
supervising employees during day-to-day tasks, providing customer support in escalated
situations and managing the overall workflow of a workplace.
Assistant Manager Duties & Responsibilities

 Schedule and coordinate meetings.
 Conduct employee performance reviews.
 Develop good customer relationships.
 Participate in recruitment and dismissal processes.
 Smooth out problems within the workplace.
 Address employee and customer concerns.
 Develop strategies for better workplace efficiency and goal achievement.
 Email and phone correspondence.
 Liaise between managers, customers and employees.
 Provide direction to staff.
 Monitor spending patterns and budget.
 Fill in for General Manager (GM) in times of absence.
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 Make executive decisions, hold meetings and provide accountability
MANAGEMENT
RESTAURANT BACK OF THE HOUSE STAFFS
1. Executive Chef
This position only goes to cooks with a high level of practical experience. In addition,
they usually have some type of complementary education, such as a diploma in culinary
arts, among others.
The executive chef is one of the first positions to consider even before starting the
restaurant. His experience can help organize it from the get-go.
Executive Chef Duties & Responsibilities:

 Plan and direct food preparation and culinary activities
 Modify menus or create new ones that meet quality standards
 Estimate food requirements and food/labor costs
 Supervise kitchen staff’s activities
 Arrange for equipment purchases and repairs
 Recruit and manage kitchen staff
 Rectify arising problems or complaints
 Give prepared plates the “final touch”
 Perform administrative duties
 Comply with nutrition and sanitation regulations and safety standards
 Keep time and payroll records
 Maintain a positive and professional approach with coworkers and customers
2.Kitchen Manager
Kitchen Manager responsibilities include supervising the food prep and cooking,
maintaining a fully-stocked kitchen inventory and complying with safety and cleanliness
standards. To be successful in this role, you should be able to manage our kitchen staff
and guide them to deliver quality food on time. Ultimately, you will ensure all plates are
properly cooked and served and our customers have a pleasant dining experience.
Kitchen Manager Duties & Responsibilities:
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 Responsibilities
 Manage kitchen staff and coordinate food orders
 Supervise food prep and cooking
 Check food plating and temperature
 Establish portion sizes
 Schedule kitchen staff shifts
 Price menu items in collaboration with the Restaurant Manager
 Order food supplies and kitchen equipment, as needed
 Train kitchen staff on prep work and food plating techniques
 Store food products in compliance with safety practices (e.g. in refrigerators)
 Keep weekly and monthly cost reports
 Maintain sanitation and safety standards in the kitchen area
MANAGEMENT
RESTAURANT BACK OF THE HOUSE STAFFS
3.Food & Beverage Manager

Food and Beverage Manager is a hospitality and tourism professional specialized in forecasting,
planning and controlling the ordering of food and beverages for a hospitality property. He also
manages the finances related to the whole process of purchasing food and drink for the hotel
premises.
Food & Beverage Manager Duties & Responsibilities:

 Plan, forecast and execute food and beverage orders
 Process customer complaints patiently
 Plan alternative recipes for customers with special dietary needs
 Check food and beverage supplies and place orders when needed
 Track and order shipments
 Communicate and build strong relationships with vendors
 Adhere to food, health and safety standards
 Plan, hire, train, oversee and manage the members of staff
 Oversee and supervise the welcoming of customers
 Always strive towards an exceptional customer experience
4.Kitchen Cooks
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Responsible for preparing ingredients at an establishment that serves food, processing customer
orders, producing meals and cleaning their workspace throughout the day to follow health and
safety guidelines. Cooks follow recipes consistently, make adjustments based on customer
requests, communicate with wait staff and prepare garnishes to make an attractive presentation
for each meal.
Kitchen Cooks Duties & Responsibilities:

 Ensure ingredients and final products are fresh
 Follow recipes, including measuring, weighing and mixing ingredients
 Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
 Present, garnish and arrange final dishes
 Occasionally serve food
 Maintain a clean and safe work area, including handling utensils, equipment and
dishes
 Handle and store ingredients and food
 Maintain food safety and sanitation standards
5. Assistant Cooks
An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare
and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and
ensuring that the Cook has everything required to run the kitchen efficiently.
Assistant Cooks Duties & Responsibilities:

 Kitchen Assistant Responsibilities:
 Properly cleaning and sanitizing all food preparation areas according to
established standards of hygiene.
 Washing and appropriately storing all cooking appliances, instruments, utensils,
cutting boards, and dishes.
 Assisting the Cook with the preparation of meal ingredients, which includes
washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and
meat.
 Sweeping and mopping the kitchen floors as well as wiping down kitchen walls.
 Assisting with the unloading of delivered food supplies.
 Organizing and correctly storing food supplies.
 Promptly transferring meal ingredients from storage areas to the kitchen as per the
Cook's instructions.
 Stirring and heating soups and sauces as well as preparing hot beverages.
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MANAGEMENT
RESTAURANT FRONT OF THE HOUSE STAFFS
6. Waiter
Waiter/Waitress responsibilities include greeting and serving customers, providing detailed

information on menus, multi-tasking various front-of-the-house duties and collecting the bill.
Should be polite with our customers and make sure they enjoy their meals. Should also be a team
player and be able to effectively communicate with our Kitchen Staff to make sure orders are
accurate and delivered promptly.
Kitchen Cleaning Staffs Duties & Responsibilities:

 Greet and escort customers to their tables & provide excellent customer service to
guests
 Present menu and provide detailed information when asked (e.g. about portions,
ingredients or potential food allergies)
 Prepare tables by setting up linens, silverware and glasses
 Inform customers about the day’s specials
 Offer menu recommendations upon request
 Up-sell additional products when appropriate
 Take accurate food and drinks orders, using a POS ordering software,order slips
or by memorization
 Check customers’ IDs to ensure they meet minimum age requirements for
consumption of alcoholic beverages
 Communicate order details to the Kitchen Staff
 Serve food and drink orders
 Check dishes and kitchenware for cleanliness and presentation and report any
problems
 Arrange table settings and maintain a tidy dining area
 Deliver checks and collect bill payments
 Carry dirty plates, glasses and silverware to kitchen for cleaning
 Meet with restaurant staff to review daily specials, changes on the menu and
service specifications for reservations (e.g. parties)
7. Restaurant Runner
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Restaurant Runner is a takeout and delivery service that works with the best local restaurants.
We have every type of food available for takeout or delivery.
Kitchen Cleaning Staffs Duties & Responsibilities:

 Deliver food orders from the kitchen to customers’ tables rapidly and accurately
 Act as the contact point between Front of the House and Back of the House staff
 Communicate food orders to chefs, paying attention to priorities and special
requests (e.g. food allergies)
 Assist the wait staff with table setting by fetching and placing appropriate
tableware, eating utensils and napkins
 Serve welcome drinks and hors d’oeuvres, upon guests’ arrival
 Ensure food is served in accordance with safety standards (e.g. proper
temperature)
 Check in with customers and take additional orders or refill water, as needed
 Remove dirty dishes and utensils
 Answer guests’ questions about ingredients and menu items
 Inform restaurant staff about customers’ feedback or requests (e.g. when they ask
for the check)
 Make sure families with young children get kids menus and special silverware
sets
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G. PERSONNEL
1. General Manager
8 – 12 hours and with a wage of P 1, 500
Restaurant General Manager Requirements/ Qualifications:

A degree in business management.
Prior experience in the restaurant industry.
Excellent communication skills.
Ability to work long hours.
Knowledge of bookkeeping software.
Excellent customer service skills.
Success with customer service
Training in food safety
Experience with long shifts
Financial literacy
Ability to keep inventory organized
2. Assistant Manager
Restaurant Assistant Manager Requirements/ Qualifications:

Assistant Restaurant Manager Requirements:
High school diploma, GED, or equivalent.
Previous supervisory experience, preferably within a restaurant.
Prior experience using payroll software.
Intermediate accounting and arithmetic skills.
Strong leadership skills with an affinity for capacity development.
Excellent conflict resolution abilities.
Innovative, trustworthy, and impartial.
Ability to work evenings, weekends, and holidays.
3. Executive Chef
Restaurant Executive Chef Requirements/ Qualifications:

2+ years of culinary education.
5+ years of experience in a similar position.
Advanced knowledge of food professional principles and practices.
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Proficient knowledge of human resources management.
Excellent knowledge of BOH systems, ordering and inventory.
Excellent communication skills.
Ability to meet deadlines.
Available to work on-call, shifts, after hours, over weekends, and on public holidays.
4. Kitchen Manager
Restaurant Kitchen Manager Requirements/ Qualifications:

Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef
Hands-on experience with planning menus and ordering ingredients
Knowledge of a wide range of recipes
Familiarity with kitchen sanitation and safety regulations
Excellent organizational skills
Conflict management abilities
Ability to manage a team in a fast-paced work environment
Flexibility to work during evenings and weekends
Certification from a culinary school or degree in Restaurant Management is a plus
5. Food and Beverage Manager

Restaurant Food and Beverage Manager Requirements/ Qualifications:

Proven food and beverage management experience
Working knowledge of various computer software programs Ability to spot and resolve
problems efficiently
Mastery in delegating multiple tasks
Communication and leadership skills
Up to date with food and beverages trends and best practices
Ability to manage personnel and meet financial targets
Guest-oriented and service-minded
Culinary school diploma or degree in food service management or related field
6. Kitchen Cooks
Restaurant Kitchen Cook Requirements/ Qualifications:

Proven experience as cook
Experience in using cutting tools, cookware and bakeware
Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
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Ability to follow all sanitation procedures
Ability to work in a team
Very good communication skills
Excellent physical condition and stamina
High school diploma or equivalent; Diploma from a culinary school will be an advantage
7. Assistant Cooks
Restaurant Kitchen Assistant Cook Requirements/ Qualifications:

High school diploma or GED.
Proven experience assisting in kitchens.
A food handler's license.
Sound knowledge of food health and safety regulations.
The ability to stand for extended periods.
The ability to work in a fast-paced environment.
The ability to work in a team.
Excellent organizational and time management skills.
Effective communication skills.
8. Waiter
Restaurant Head Waiter Requirements/ Qualifications:

Proven work experience as a Waiter or Waitress
Hands-on experience with cash register and ordering information system (e.g. Revel POS
or Toast POS)
Basic math skills
Attentiveness and patience for customers
Excellent presentation skills
Strong organizational and multitasking skills, with the ability to perform well in a fast-
paced environment
Active listening and effective communication skills
Team spirit
Flexibility to work in shifts
High school diploma; food safety training is a plus
9. Runner
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Restaurant Runner Requirements/ Qualifications:

Experience as a Food Expeditor or similar entry-level role in a restaurant
Understanding of hygiene and food safety rules
Physical ability and stamina to carry heavy trays and stand for long hours
Availability to work various shifts, including weekends
Multi-tasking abilities
Good oral communication skills
Ability to remain calm and professional in a fast-paced work environment
Degree in hospitality or restaurant management is a plus
ORGANIZATIONAL CHART
GENERAL MANAGER
Aubrey R. Aranel
ASSISTANT
MANAGER
Christine Joy V. Bunoan
F&B
KITCHEN EXECUTIVE MANAGER RUNNER
MANAGER CHEF ELLORA JAY E.
QUENNIE
Eloisa G. Gabion Jenifer E. Estinor VARGAS GONZALES
KITCHEN COOKS
WAITER
JULEI ANGELICA
ANDES Claire D. Doecareza
ASSISTANT COOKS
MARY JOY F. ENTAC
H. ACCOUNTING & LEGAL
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La Comida Primero Restaurant is a small restaurant that will be using a double entry
system for our daily accounting. We have been chosen this type of system to help us accurately
and properly monitor our accounting base from our everyday profit, sales and other supplemental
reports that are needed in our business. The double-entry system of accounting or bookkeeping
means that for every business transaction, amount must be recorded in a minimum of two
accounts. The double-entry system also requires that all transactions, the amounts entered as
debits must be equal to the amounts entered as credits.
La Comida Primero Restaurant will be using the Intuit Quickbooks as its accounting
software. This software produces several types of financial and bookkeeping reports to go along
the balance sheet, income statement and the cash flow records. We will be hiring one tax account
that will be responsible in helping our business regulate well in the industry. They will be
responsible for the data management, financial analysis and the generation of our financial report
to keep us on-track of how our business is going. In terms of our legal aspect we will be hiring
on attorney, even though small business owners should have a legal person beside it to ensure the
safety of the business.
I. INSURANCE
Being in the food and beverage business can come with great risks. That's why it's
important to protect our business with the best kind of coverage of insurance. Philippines AXA
Life Insurance Corporation was chosen by La Comida Primero Restaurant to provide asset
protection for the company and employees. The insurance policy can be simply tailored to meet
the demands of the company and as we achieve our company’s goal to success. Philippines AXA
Life Insurance Corporation provides coverage with a variety of options at an affordable cost.
Philippines AXA Life Insurance Corporation Coverage

PROPERTY INSURANCE – this pays for the loss or damage to property, building
improvements, equipment, furniture, fixtures and fittings, and stocks in trade caused by fire and
lightning and allied perils including acts of nature. This also includes:
o Alternative Accommodation – this pays the insured the reasonable costs of alternative
accommodation incurred while the premises is untenantable.
 Fire Fighting Expense - in the event of fire, this reimburses costs incurred to minimize
fire damage.
 Debris Removal Compensation – this reimburses cleaning costs after a fire and their
insured peril.
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 Professional fees – this will respond to the additional expenses of hiring professionals
such as architects, interior designers and/or surveyors to renovate or reconstruct the
damaged property.
 Robbery & Burglary – this provides indemnity in respect of loss or damage of the
insured premises as a direct result of burglary or robbery.
COMPREHENSIVE GENERAL LIABILITY – gives protection from possible legal liabilities

brought about by accidents related to the basic premises’ operation of your business. This will
provide compensation for expenses incurred from legal liabilities as a result of: (1) bodily injury
to third parties; (2) property damage of other people’s properties; (3) defense and litigation
expenses.
This is also includes:
 Fire Legal Liability – this is your coverage for property loss liability as the result of
negligent acts and/or omissions of the Insured that allows a spreading fire to damage
other’s property.
 Tenant’s Liability – this coverage will pay in behalf of the Insured all sums which the
Insured shall become legally obligated to pay as compensatory damages because of
property damage caused by accident to structures or portions thereof rented to or
occupied by the Insured, including fixtures permanently attached thereto.
 Premises Medical Payment – this covers medical costs of persons injured on an
Insured’s property, regardless of whether the Insured was at fault in causing those
injuries.
 Money, Securities and Payroll – his feature pays for the loss of money as a result of
robbery or any attempt to such act occurring within the premises of the business.
 Fidelity Guarantee – this coverage is your protection against theft of money during the
period of insurance by employees in connection with their employment in your business.
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COVERAGE SUM INSURED
PROPERTY INSURANCE
Loss or damage to property, building

improvements, equipment, furniture, fixtures
PHP.500, 000.00
and fittings, and stocks in trade caused by fire
and lightning and allied perils
Alternative Accommodation PHP.25, 000.00
Fire Fighting Expense PHP.30, 000.00
Debris Removal Compensation PHP.35, 000.00
Professional fees PHP.40, 000.00
Robbery & Burglary PHP.20, 000.00
COMPREHENSIVE GENERAL LIABILITY
Fire Legal Liability PHP.300, 000.00
Tenant’s Liability PHP.500, 000.00
Premises Medical Payment PHP.500, 000.00
Money, Securities and Payroll PHP.500, 000.00
Fidelity Guarantee PHP.350, 000.00
TOTAL PHP.2, 800, 000.00
J. SECURITY INVENTORY CONTROL
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Inventory- weekly inventory of all stocks
1. Raw materials- ingredients in food preparation
2.Non-perishable items (dried goods)
 Cups
 Spoon and fork
 Straws
 Hand gloves
 Liquid dishwashing soap
 Paper bags
 Paper plates
 Tissues
 Other chemicals use in cleaning
 Fragile item like glasses and plates
3. Tools and equipment in food and Beverage department

4. Cleaning and maintenance tools and equipment
5. Inventory of chairs and tables
6.Inventory of displays, fixtures and furniture.
Inventory Management Software
- La Comida Premiro restaurant uses inventory management software it enables the business to
easily record all the stocks, the Software automatically tracks the real-time product availability in
stock and generates an order for good sales items.
- Inventory management software has barcoding systems which speed up processing and
recording the software will print and read barcodes from your computer.
Inventory Staff
-The one who is responsible in inventory of all the items in store
-The management will setup clear policy and make sure the staffs are trained in dealing with
thieves
-Regular change the stock controlling staff to avoid the theft caused by the internal employees.
Employees Security
- Having a locker for each employee
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- Checking of bags after duty in store
Store Establishment Security

- Haring a security guard
-Security guard can actively watch and detect if there's a theft
- He is the one who is responsible for the security of the people inside the establishment.
CCTV in a store
-The store will acquire 13 CCTV in different areas in establishment including the parking area,
the installed CCTV is camera smart HD 1080P with night vision that are connected to wi-fi and
can monitor anytime anywhere.
4 waterproof CCTV + 9 ordinary CCTV = 13 CCTV
=4x (2547) + 9x (1190)
= 10,188+10,710
= 20,898 cost of all CCTV's
Management flow to maintain the security and safety of a products

1.Receiving of supply goods record or delivered goods
2.Storing the goods in a stock room good for 1 month
- Record and arranging the items in regards of their classification
-Labeling and putting identification codes like barcodes.
-Weekly inventory in stock room
3. Processing of goods to make a new product
4. Record all the finished products.
Rules and inventory management of La Comida Premiro Restaurant

Observe JIT
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- Just-in-time or JIT is one of the inventory management method of La Comida Premiro
Restaurant in which goods are received from suppliers only as they are needed the main
objective of this method is to reduce inventory holding costs and increase inventory turnover.
Observe FiFo
- First in first out or FiFo is a method of inventory management where in the earliest purchase or
produced goods are sold or removed it is also applied to the stocks, the first in stock would be the
first to use.
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PART II: THE MARKETING PLAN
A. OVERVIEW AND GOALS OF YOUR MARKETING STRATEGY
The restaurant used marketing strategies for the identification of the restaurant as well as
to promote the products and service they offered since it is new from the eye of the customers at
the same time to achieve the goal of the establishment. There are also teams or people behind to
support the operation and analyzation of what the best marketing strategy to be used in order to
achieve the objectives of the business. In that way, it is easy to return the investment and other
expenses used by the owners related in establishing the restaurant. In addition, marketing
strategies helped the restaurant to gain much profit more than they expected.
This business aims to provide premium quality products and services, targeting customers
who appreciate quality, promoting the products in ways that help to build the right image,
increase the customer lifetime value, increase positive products reviews, launch product and
service in new market, increase profitability and reduce percentage of lost deals and sales.
B. MARKET ANALYSIS
Target Market
As of now, Sorsogon Province population is , therefore, there is a large potential market. For La
Comida Primero Restaurant having four target market.
1. TOURISTS. Sorsogon Province is known as “The Land of Kasanggayahan” from its
amazing Tourist destinations to its heart-warming and friendly Sorsoganons . There are
various ways to promote a place for a tourist to be attracted and personally visit and
experience it. Hot and cold Springs, old houses, ruins can be the reasons for the tourist to
enjoy but it can be a used for the business to have customers. Tourists are curious to local
restaurants what will be the ambiance of the place, taste of the food and service quality of the
business.
2. LOCAL. Sorsoganons, specifically who live in Sorsogon City and nearby municipalities will
be the regular customers which are accustomed to Restaurant products. Although for some of
it will be a waste of money to eat in a restaurant but it can be a new experience in terms of
ambiance, taste, and how they serve the customers.
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3. WHITE COLLARS. They often visit restaurant since they are les price-sensitive especially
when they are thrilling and dining on a company expense account. The restaurant provide a
hall for business meetings and conventions.
4. COLLEGE STUDENTS. There are eight college schools located in Sorsogon city. They
often seek for new experiences and love to gather. The new building, Supermarket (SM) will
attract most of the college students which is near to La Comida Premiro Restaurant. Students
who are far away from their home may miss the home cooks, we offer Filipino-Spanish
cuisine which often cooked at home.
Competition
 Casa Dominga
A restaurant that offers Filipino and Asian cuisines. Having features such as; takeout,
reservations, seating, and wheelchair accessible. Nice Ambiance, Appetizing food, but
food preparation needs more attention and it is costly. The staffs need to be trained for
service improvement and the restaurant location affects the number of customers. Lack of
Marketing Strategy and have versatile menu but no stock take regularly and no standard
of hygiene and cleanliness.
 Jane’s Fastfood
A restaurant that offers Filipino and Asian cuisines. Appetizing and affordable menu,
crowded at peak hours, convenient location, no parking area, Good service but the staff
need to be trained.
 Rosario’s Café and Restaurant

A restaurant that offers several types of cuisine. Offers takeout and delivery orders. Lack
of Marketing Strategy
 Mango Grill
A restaurant that offers wide variety of food choices. Have features such as; takeout,
reservations, outdoor seating, seating, and table service. Nice atmosphere, good food,
good service and accessible location. No parking space, and the price was too high for its
worth.
 Victoria’s Grill
A bar, grill and Filipino Restaurant. Restaurant has a good location but no parking
area.They have great food and ambiance however restaurant has a poor customer service,
long wait times for food and seating and don’t follow standard procedure. Staffs are not
well trained
.
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 Balay Sugbahon Nan Pahuwayan
Offers Native food, native ambiance, food are served traditionally , quaint presentation.
The restaurant needs in regards to serving and the preference of the target market.
 La Fhang Resto Grill

The restaurant is a cozy place, have affordable menu, great service, good place for kids
and for groups. Have service options of takeaway, dine-in, wheelchair accessible. The
restaurant needs improvement in terms of the interior design and exterior design.
 First Colonial Grill

A restaurant b that offers Filipino and asian cuisines. Features such as takeout , seating ,
and wheelchair accessible. Staffs were accommodating, good service. offers bicolano
foods and it is known for its sili ice cream and unique menu that makes target customers
to taste their foods. The menu is a bit pricy.
Market Trends
 Transparency Triumphs
People are getting more conscious on what they will eat. They often want to know first
what products are made of and how it is processed before purchasing. The ingredients
and methods of preparation will serve as the basis for customers of La Comida Primero
Restaurant. Customer is seeking for nutritional and organic foods, while having concern
in the environment. More and more restaurant creating their brand visible to catch the
attention and gain trust from the customers
 Plant-forward
Plant-based products are growing rapidly on the market. Consumers are considering
plant-based alternatives for health, diet variety, sustainability, and taste, according to
Innova, which has tracked the trend from its inception in 2019 to its revolution in 2020.
 Tailored to Fit
The personalized nutrition is getting on the trend since people seek for food and beverage
that will fit their lifestyle. Restaurant creates personal products to fit in the customizable
lifestyle such as the individual style, beliefs and needs of their customers.
 Omnichannel Eating
The need of people for accessible food and beverages anywhere and anytime gets boom
in the foodservice industry since the pandemic started. A multiple ways of approaching
the guest from ordering, paying and getting the food through online, text or call are very
popular to teenagers and office workers since they are the most familiar with digitization
and don’t have enough time to go on the actual store. As of now the most popular apps in
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ordering foods in the Philippines are Grabfood, Foodpanda, LalAFood, Zomato, Booky,
Ordermo, Mangan.ph, DeliRush, Angkas and Central Delivery.
 In Tune with Immune

Due to Covid-19 consumers were encourage to prioritize their health. According to
Innova, 60 percent of consumers were looking for food and beverage options that would
help their immune health. According to William this trend traverses categories and is
interwoven with other trends “With plan-based, we’re seeing increased interest in
botanical ingredients in the wake of COVID 19 – they’re functional, they give flavor,
taste and color as well as health benefits.”
 Nutrition Hacking
Technology is driving functional food understanding, nutrition advice, and
environmentally conscious product design is being more popular. Consumers are
increasingly turning to technology to find balanced formulations and improved nutrition-
based products, as well as those that make claims about sustainability or ethical impact.
 Mood
As customer place a greater emphasis on their overall health and well being, new goods
and technology applications will focus on how food and beverages affect the physical,
mental, and emotional elements of health. New mood-based products creation is
exploding, as are on-pack labeling promises
 Product Mashups
The non-stop innovation, where trends collide to catch the interest of customers in trying
new sensory experience is getting popular. To make the products more appealing
businesses try to collaborate ideas from one product to another, as well as the service.
 Modern Nostalgia
According to Innova, worldwide trends will be given a local twist in order to provide the
familiar simultaneously providing a heightened sensory delivery through new and
unexpected flavors, textures and formats. “So it’s about local trends that get a local
makeover or something that makes us feel safe and secure but has been modernized by
looking at exotic ingredients in familiar products”, William says.
 Age of the Influencer

Costumer’s interest is very difficult to get so businesses make use of influencer to
promote their products or services such as celebrities, bloggers, youtuber,
instagrammers. Influencer is the most effective marketing strategy, as people will search
and scroll or watch the influencer comments or videos first before buying products or
services. Digital transformation is a source of widest information where consumers can
find and compare the products and services through influencer. Influencer culture does
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changing over time since the business changing rapidly and as well as the human
behavior and perspective.
Market research
The La Comida Restaurant will conduct a survey by using random sampling to gather
information. The information will be used to know the preference of the target market.
Gender: Female Male
Age : 15-25 26-35 36-45 46-60 above 60
Occupation: Student Businessman Professional Others _____________
1. How frequently do you dine out?

Once a week
Twice a week
Thrice a week
Everyday
2. What is your preferred type of food?
Filipino Food
Spanish Food
Italian cuisine
Korean Food
Others ___________________
3. What kind of taste you like?
Sweet
Spicy
Sour
Neutral
4. When considering the convenience of a restaurant, which ones do you think are the
most important?
Food Quality
Ambience
Value of Money
Variety of Food
Accessibility
Service Quality
5. Which meal you are to dine-in?
Breakfast
Brunch
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Lunch
Dinner
Evening Snacks
6. What type of restaurant do you prefer?
Fine Dining
Diner
Café
Fast Casual Restaurant
Casual Dining
Family Style Resaturant
Bistro
Buffet
Fast Food Restaurant
7. How much do you spend on your visit to restaurant?
Less than 100
100-200
200-400
More than 400
C. MARKETING STRATEGY
General Description
La Comida Primero Restaurant is a small business that has just started to run in the industry
of food business. As it is still new towards the eyes of people there should be strategies to be
done in order to gain more profit and more potential customers. Strategies must be taken is a way
of allowing business owners to be able to concentrate with only few resources to open up great
opportunities and great way of having an increase in sales to sustain its place in the market and
take advantages over time.
The market allocations schemes are also known as market division schemes. The market
allocation scheme is generally a type of agreement in which the market is divided by the
competitors among themselves. Also, they all simultaneously agree on to some specific terms
and conditions which are usually related to restricting the activities associated with the business.
Since our business is barely new in this industry our budget for allocations would be; 30% of it
will be on our stock market which will help gain back our capital and have potential investors
and 20% of it on commercials through technnologies and even on papers just to promote our
products more, and so that we could have a 60-90% increase in sales and revenue.
Method of Sales and Distribution
Sales refers to the exchange of goods/ commodities against money or service. It is the only
revenue generating function in an organization. It has formed an important part in business
throughout history. Even prior to the introduction of money, people used to exchange goods in
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order to fulfill the needs, which is known as the barter system. While distribution is the process
of making a product or service available for use or consumption to the end consumer or business
by the help of other people to increase in sales.
Supposedly our business has boomed in the market and had gained a certain profit. The
profit that we have made from a month, supposed will be used to build our own kiosks and to
already have our own website. Our kiosks would be a great way to spread and increase our sales.
Also, having a website for a business is very beneficial because some people, as we know,
doesn't want to be embarrassed and they would want to order directly without even asking how
to order a specific dish this will help people understand more about what we are serving to the
public including the different dishes or the menu, the price range and the picture of the dishes
itself. By this, people would be entice and intrigue to buy and taste our dishes resulting to an
increase in revenue and increase in the number of customers per day.
Packaging
Factors in considering package design of La comida restaurant
1. Budget
It determine the scope of Business budget. This will determine what kinds of materials can use,
and what you can spend making your design as enticing as possible.
La Comida restaurant will use Food-grade cardboard it is a relatively inexpensive material that
offers reasonable crush protection and interesting design opportunities.
La Comida restaurant will also use high quality utensils and plate wares Where in customers can
really feel Dining in to the 5 star restaurant with affordable prices in its menus.
Finding the right balance of what you want to spend on creative and in production versus what
you’ll need to spend on materials will largely affect the success of Restaurant business
2. Transportation
Considering the function. No matter how amazing the design, if the package doesn’t function
properly, it will do you no favors.
An amazing design that tells consumers it was made for them but can’t travel from your facility
to the shelves without being damaged is a package that is worthless.
La Comida Restaurant decided to have a well-designed take out bags that will help the customers
to carry their foods in easy way. Holding bags for the drinks and a Eco friendly paper plates.
3. Materials and Sustainability
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Carded options are flexible and ideal for produce, fragile or items that need to be seen to assist in
a sale. They are also an excellent option for hang-tab displays in the retail environment.
The following list is a Different Packages strategies of Lacomida Primero Restaurant:
Blister Packs
Blister Pack is the name associated with several types of pre-formed plastic packages which are
commonly used in the process to package products such as consumer goods, perishables, and
pharmaceuticals.
Clamshells
Clamshells are perhaps the easiest to use. Clamshells look a bit like their namesake as they are
made from two identical "shells" that are connected on one side with the other having small
hinges that allow it to lock shut.
Skin Packs
Skin packs are containers that place the product contained within on a piece of skin board (also
called a backer). A slim sheet of surlyn or skin poly will cover the product before the backer is
applied.
E-Commerce packages are all about ease of use from the consumer standpoint. There are
excellent flexible bagging options available today that can protect a product in transit while
being easy to open and dispose of.
4. Size
Being creative in this way and incorporating cost saving measures such as this can ensure the
integrity of the product when it is ship. As an added bonus, it will save both time and money,
and will also ensure consistency throughout products.
Pricing strategy
The following is a Pricing Strategy of La comida Restaurant:
This strategy is being implemented to be able to gain customers.
1. PRICE SKIMMING
Skimming involves setting high prices when a product is introduced and then gradually lowering
the price as more competitors enter the market.
3. PREMIUM PRICING
Premium pricing is for business that create high quality products and market them to high-
income individuals.
4. ECONOMY PRICING
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An economy pricing strategy involves targeting customers looking to save as much money as
possible on whatever good or service they’re purchasing.
5. BUNDLE PRICING
La comida restaurant will pair a several products together and sell them for less money than each
would be individually, it’s known as bundle pricing. Bundle pricing is a good way to move a lot
of inventory quickly. A successful bundle pricing strategy involves profits on low value items
outweighing losses on high value items included in a bundle.
Branding
When it comes in branding, La comida restaurant will have it's tag line and logos that very
catchy and Easy to Remember
This Logo represents the La Comida Primero, signifying the expertise of Chefs (Chef’s
hat, Spatula, knife, Wire Whisk) in cooking and baking, as well as the promising food quality of
the restaurant. The three colors (Yellow, Blue and Red) below of the Chef’s hat represent the
Philippine flag. The Brown color of chef’s hat symbolizes warmth and home, our motherland,
Philippines is the home of Filipino. Food is one of the reasons why Filipino gather with their
family and friends, who warm their hearts.
The Restaurant’s name, La Comida Primero from Spanish means Food First because,
Filipino loves food and it is one of the basic needs of people and it tells stories, history and
culture. La Comida Primero will serve the Philippine’s food history from the nineteenth century
when many greatest heroes were born, so does our national hero, Jose Rizal.
Share Moments, Share Food History is the Tagline of La Comida Primero because
sharing food is a tradition and culture of Filipino. As Filipino loves to gather, they share every
moment while enjoying the foods that flow the story of the past.
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Sales Strategies
DIRECT SALES
La comida restaurant will have its direct sales where in every time that theres a customer who
will order, we will ensure that all of the menus would be well presented to them.
At the heart of direct sales is the power of storytelling, leading with value and building
relationships with the customers.
Sales Incentives/Promotions
La Comida Primero Restaurant will give a Free samples, it is effective direct selling strategy
because they allow customers to try your product or service before they buy it.
La Comida Primero restaurant will use free samples to:

Introduce the product to new audiences who are unfamiliar with brand.
Create loyalty with existing customers and develop relationships.
Expand prospective customers’ knowledge about the products you provide.
Establish repeat customers to generate more salary participants sell the company’s products or
services and earn a commission.
Free samples can have a strong effect on your business and revenue. It develops trust and
connection between your business and consumers. Not only do you have the opportunity to turn
these customers into long-term clients, but the business can also benefit from word-of-mouth
referrals if the trial period is a success.
Additionally, offering free samples enables you to collect feedback and identify possible issues
in product development.
Advertising Strategies
The La Comida Primero Restaurant will use the print advertisement. The products, services and
facilities will be featured in some magazine, newspapers, flyers and brochures. The management
will be partnering with printing company for the flexibility to push creative limits in our
marketing. This will also include a wide range of products from the partnered company. Products
like stickers, vehicle wraps and building wraps. In addition, with the broadcast advertisement,
we’ll be collaborating with the local radio station, all the process will be done by the radio
company itself. The restaurant management will just provide the information needed for the
advertisement. Lastly, the online advertisement, the management will create website, video adds
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for mobile apps and through social media. The digital platforms will be utilize for the
advertisement of the restaurant business.
Public Relations
The goal of La Comida Primero Restaurant is to have a quarterly interview with a local
broadcasting firm for the restaurant's brand image. And it aspires to have a province-wide and/or
regional participation in a food exposure. During and after important events in food exposure,
new partnerships and investors are expected. In order to focus on the hospitality component of
our business, we are also looking for a collaboration with a hotel group or a restauranteur.
Networking
La Comida Primero Restaurant hopes to partner with famous entrepreneurs, restaurant and
hospitality associations, food bloggers, and celebrity chefs in order to expand its network and
increase sales.
D. Customer Service
Customer service is the support you offer your customers both before and after they buy and use
your products or services that helps them have an easy and enjoyable experience with you. Offering
amazing customer service is important if you want to retain customers and grow your business.
Restaurant customer service is the service and care provided by restaurants to diners. This can include
everything from the actual dining experience to the long-term relationship building today's restaurants
accomplish with loyalty programs and other strategies. Good customer service typically means providing
timely, attentive, upbeat service to a customer, and making sure their needs are met in a manner that
reflects positively on the company or restaurant.In the restaurant industry, good customer service means
being friendly, available, attentive and quick to take care of customers' needs.
Great customer service means following best practices like valuing customers' time, having a
pleasant attitude, and providing knowledgeable and resourceful resources, but that you also take things a
step further to exceed rather than just meet expectations.
La Comida Primera Restaurant Meeting Guest Expectations

When customers walk into our restaurant, La Comida PrimeraRestaurant will provide customers
with:
 A warm welcome
 Focused attention by the staff
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 Quick service at all fronts: from being seated to receiving the cheque & everything in
between
 A pleasant and comfortable atmosphere without unwanted disturbances
 High-quality food that sits with the standards of the restaurant
 Kind & cordial treatment by the restaurant staff throughout the dining experience
 Easy payment methods
Here areLa Comida Primera’s Eleven Ways to Provide Excellent Customer Service
and the Expected Outcomes:
1. Be friendly
The most important rule in providing excellent customer service is to be friendly. Greet customers with a
smile and always be courteous and respectful. Be proactive by paying attention to the customer’s needs
and offering help or recommendations before they ask. It is important to always remain kind and
empathetic to our customers, even through stressful or contentious situations when customers appear
disappointed or angry.
2. Respond promptly
Another factor in good customer service involves the timeliness of our responses. Customers appreciate a
speedy response to their inquiries, especially when they have a time-sensitive request. For good customer
service, We try to return all phone calls and emails within 24 hours.We also let customers know how long
it will take us to assist them.
3. Know your product or service
To offer our customers excellent service, we know every aspect of the product or service
we are selling. Ideally, we will be able to discuss it, we show our customers the uses, nutritional
facts, ingredients advantages they get from using/ buying our product or service.
4. Listen to your customers
Listening is one of the simplest ways to provide excellent customer service. Sometimes
customers just need to be heard, so La Comida Premira Restaurant makes sure to actively listen to
what customers have to say. They might have a valid point that you can use to make your product
or service even better. By listening attentively, we can understand exactly what our customer
needs from us.
5. Say thank you
A simple “thank you” can go a long way when providing customer service. Customers often
remember sincere gratitude, Saying thank you after every transaction is an easy way to provide
excellent customer service.
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6. Get to know your customers
Providing great customer service means knowing who your customers are and what they
want. When you have a better understanding of your customers and what drives them, you’ll find
it easier to offer them the personalized customer service they need.
Here are a few tips on how you can get to know your customers better:
 Ask questions. Asking your customers a few simple questions is the easiest way to get to
know them. This is also a great way for you to find areas where you can stand out from
your competition.
 Use social media. Many social media platforms provide insights into what your customers
like, their habits and what they are buying. You can also use posts on your own social
media pages to get to know your customers better and to find out what they like and do
not like about your products or services.
 Conduct a survey. Surveys are a good way to get honest feedback from your customers
and gain specific information about their wants and needs.
7. Ask for feedback
Asking your customers for feedback shows them you care about their opinion and want to
be helpful. Allowing them to provide feedback can make them feel appreciated. You can use
feedback forms, customer surveys, questionnaires or first-hand feedback when customers are
completing their orders to find out what they need and what they think of your business, products
or service.
8. Use the feedback you receive
Once you have feedback from your customers, you should make use of it to improve your
customer service process. You can take time regularly to review the feedback you are getting so
you can identify areas where you can improve and note any specific changes you can make.
9. Focus on relationship
A positive relationship with your customers will help you to ensure their return business.
Showing that you care about them may inspire their loyalty and appreciation. You could offer
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personalized service, greet them by name and make notes of previous conversations so you can
reference that information the next time you meet.
10. Keep your promises
Keeping promises to your customers will help you build a strong relationship with them
to show you respect them and that you’re worthy of their trust. It’s important to remember that
any commitment is a promise, whether it’s written on the company website, mentioned in an
online customer service ticket or remarked upon in a service call over the phone.
Customers remember when a company or representative commits to something, and they
trust that whatever is committed will be delivered. If a mistake happens and a promise is broken,
make sure to offer something to make up for the broken promise and to rebuild the trust between
you and the customer.
11. Follow up with customers at a later date
If you want to go above expectations with your customer service, follow up with
customers at a later date to check up on how their experience has been with your product and
service. Taking the time to connect with customers who have been silent or out-of-touch can
make them feel appreciated and special.
Reaching out to customers after a long absence can also remind them that your product or
service exists and how excellent the customer service is. Following up could even trigger an old
customer to make another purchase or provide a word-of-mouth reference to someone else.
Expected Outcomes of Achieving Excellence

Greater Profits and Higher Revenue
Greater Customer Experiences
Greater Employee Motivation
Loyal Customer & Repeat Purchases
Reduces Employee Turnover
Increased Referrals
Advantage over Competitors
Brand Awareness and Promotion
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Enhanced Public Image
More Effective & Productive Workplace
Customer Satisfaction
Employee Motivation and Morale
Reduce Risk of Business Failure
E. IMPLEMENTATION OF MARKETING STRATEGY
In-house Responsibility
The management will be in responsible of contracting out various marketing strategies

for our business such as print advertising, online advertising and local radio station to other
companies.
Outsourced Functions
The following are essential to engaging in our marketing strategies to make our
business known and boost our market positioning:
1. Print Advertising – to used physically printed media to reach our customers
on a broad scale. Ads are printed in hard copy across different types of
publications such as flyers, magazines, brochures and newspaper.
2. Online Advertising – their task is to promote our business products through
digital platforms such as social media, mobile apps, and websites.
3. Local Radio Station – the job provided to a local radio station is to give at
least 30 seconds to 1 minute of exposure three times a day. They will also
write the script and once it is accepted, the management will set the tone that
will entice the customers to pay attention.
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Standard Terms and Conditions for Print Production and Advertising Services
AGREEMENT DETAILS
ORDERS FOR ADVERTISEMENTS:
These Standard Terms and Conditions, together with the preceding quote (collectively, the
"Agreement") govern the terms under which Madden Media (“MM”; “PUBLISHER”) may
provide print and advertising services for the ADVERTISER. References to
"ADVERTISER" in these Standard Terms and Conditions means the "ADVERTISER" as
specified in the preceding quote.
Terms: This offer for contract remains binding if Agreement is signed and returned within
seven days to the postal address, email address or fax number shown below.
Credit Card: Payments made by credit card are subject to a processing fee.
Approvals: All contents of all advertisements are subject to PUBLISHER’s approval.

PUBLISHER reserves the right to reject or cancel any advertisement, insertion order, space
reservation, or position commitment at any time.
Positioning: Positioning requests will be considered but not guaranteed unless position is
paid for and specified in the Agreement. The ultimate position of each advertisement is at
discretion of PUBLISHER. Space reservation deadline for premium positions is four weeks
prior to published rate card deadlines.
Deadlines & Materials: If the ADVERTISER does not submit acceptable ad copy and/or
production materials by materials due date, the PUBLISHER reserves the right to use prior
ad materials or fill the space with a non-revenue ad. If the ADVERTISER does not return
any provided proofs with all required changes by the proof deadline, PUBLISHER reserves
the right to use provided proof with editorial modifications deemed appropriate in editing
process. The ADVERTISER is still liable for the full cost of the ad space. Ad materials must
conform to specifications in PUBLISHER’s Electronic Ad Specifications form and/or rate
card.
Ad Production & Changes: Please see Production Rate Card for applicable production,
change and ad submission rates. ADVERTISER agrees to accept the terms of the Production
Rate Card as part of this Agreement.
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Print Method: Body and cover are printed web offset. Final reproduction quality is
contingent on materials furnished. Due to the nature of web offset and sheet-fed printing,
color reproduction may vary from proofs and originals provided.
Commissions: A 15% commission is available to recognized agencies. No agency

commission is allowed if payment is not received within 60 days of invoice date.
Payment: Amounts due are invoiced upon delivery of publication. Some advertisement
contracts may be required to be accompanied by a 50% deposit. Any balance not paid within
30 days of invoice date will be subject to a 1.5% monthly (18% per annum) finance charge,
unless payment plan option is approved. PUBLISHER may order a client credit report at any
time.
PUBLISHER may hold ADVERTISER and its advertising agency, jointly and severally,
liable for all sums due and payable to PUBLISHER. Any collection expense or legal fees
incurred in collecting payment will be paid for by the ADVERTISER/agency.
Cancellations: The ADVERTISER shall have the right to cancel this Agreement at any time
within three days of the date of this Agreement by written notice to PUBLISHER. Any
cancellation made after three days and up to and including the closing date shall be billed
30% of the amount of the original charge. No cancellations shall be accepted by the
PUBLISHER after the closing date.
Covenant Not to Divert: During the term of this Agreement and for a period of one (1) year
thereafter, the parties will not directly or indirectly solicit, induce, attempt to induce, or
endeavor to entice away any employee of the other party, whether for their own account or
for the account of a third party.
Frequency Discounts: Apply only to advertising on written contracts. Repeat ads may be
run the same as previous issue unless changes are received two weeks prior to closing date.
If frequency contract is not fulfilled, ADVERTISER agrees to pay short rate. Short rate is
difference between rate contracted for and issue rates per rate card. Any frequency contract
cancellations must be made in writing two weeks prior to closing date.
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Omissions/Errors: PUBLISHER will exercise every care to prevent an error or omission in
each advertisement. ADVERTISER has 15 days from publication date to notify
PUBLISHER of any omissions or errors. ADVERTISER is responsible for making all
required changes to any proof provided. The publication shall not be responsible for an
omission or error if a proof of an ad has been provided to the ADVERTISER. The
PUBLISHER is not liable for failure to publish an ad or for typographical errors in
publication. Adjustments for errors are limited to the cost of that portion of the ad wherein
the error occurred. Advertising corrections of changes taken over the telephone are accepted
only at the ADVERTISER’s risk. Advertisements not received by advertising production
department by material closing date will not be entitled to the privilege of approval or
revision by the ADVERTISER or its agency.
PUBLISHER/ADVERTISER: All advertisements are accepted and published upon

Agreement that the party placing such materials is authorized to publish any and all such
materials. In consideration of the acceptance, ADVERTISER and/or agency agree to
indemnify and hold the PUBLISHER harmless from and against any loss or expense on
claims based on the subject matter of such advertisements.
Responsibility for Digital Advertisements: For any digital advertising related to an

Agreement, ADVERTISER represents and warrants to PUBLISHER that it is fully
authorized to deliver, and authorizes PUBLISHER to deliver on its partners’ behalf, content
through advertisements (including, without limitation, all content such as text, graphics,
URLs, and sites to which URLs are linked), and that all content complies with all applicable
laws and regulations. If an agency is entering into this Agreement on behalf of an
ADVERTISER, Agency agrees to the foregoing representations and also represents and
warrants that it is the authorized agent of ADVERTISER, and ADVERTISER is not, as of
the date of this Agreement, in material breach of any agreement with or in default with
respect to any amount owed to Agency. It is the responsibility of ADVERTISER or
ADVERTISER to inform PUBLISHER of removed or relocated web content that may
adversely affect the advertisements’ ability to deliver appropriate content to visitors. MM
will not be held liable for any clicks delivered to removed or relocated web content, such as
those resulting in an HTTP 404 error response code.
Entire Agreement: This writing contains the entire Agreement of the parties. No
representations are made or relied upon by either party other than those expressly set forth
herein. No agent, employee, or other representative of either party is empowered to alter any
of the terms set forth unless done in writing and signed by the PUBLISHER and the
ADVERTISER.
ADVERTISER and its agency will be presumed to have read this Agreement and agreed to
its conditions.
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Online Advertising Agreement for Website-Hosted Ads
This online advertising agreement (this “Agreement”) is hereby entered into on this [insert day]
day of [insert month], 20[__] (the “Effective Date”), by and between [name of hosting provider],
with its offices located at [insert address] (the “Host Provider”), and “you” meaning the
applicant, with your offices located at [insert address] (the “Customer”), on the following terms
and conditions:
1. General Undertaking/Services.
The Host Provider operates an Internet website located at: http://www.[_____________].com

(the “Host Site”) which [describe contents of site, e.g., provides up-to-date U.S. news stories,
etc.], and is configured to support third party advertisements. Customer wishes to purchase
advertising space (each, an “Advertisement” or “Ad”) on the Host Site to display either text-
based descriptions or banners/buttons of its advertising based website (the “Advertised Site”),
coupled with hypertext pointers or “hotlinks” which, when one is clicked on by a mouse,
transports visitors from the Host Site to the Advertised Site. Customer hereby engages the
services of Host Provider to run Advertisement(s) on the Host Site pursuant to the terms and
conditions set forth herein.
2. Submission of Advertisement(s).
The Customer will submit any and all Advertisements to the Host Provider according to Host
Provider’s advertising submission specifications provided to Customer in writing. Host Provider
may, in its good faith and reasonable judgment, reject any Advertisement which is not in the
proper format, and/or reject any link to an Advertised Site which is not materially functional
and/or which Host Provider considers unsuitable for linking to the Host Site; provided, however,
that Host Provider shall first provide Customer with a detailed description of any non-
compliance along with a reasonable opportunity to cure any such defect(s) (subject to all
applicable deadlines as set forth herein). If Host Provider rejects an Advertisement and the
Customer is unable or unwilling to comply with Host Provider’s submission guidelines, then
placement and hosting of the applicable Ad shall be deemed cancelled and Section 10., below,
shall apply with respect thereto.
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3. Fees & Payment Terms/Metrics.
(a) Advertising Fee.
An advertising fee (the “Fee”) will be paid by Customer to Host Provider as compensation for
setting up, placing, and operating a specific Advertisement on the Host Site pursuant to the terms
hereof. The Fee shall be set forth in the applicable Insertion Order (attached hereto as Exhibit
“A” and incorporated herein by this reference), and due upon execution thereof by the parties.
(b) Click-Through Commission/Third Party Auditor.
In addition to the Fee, Customer agrees to pay to Host Provider [___] cent(s) ($0.[__]) per online
click made by a consumer who reaches the Advertised Site via Host Provider’s placement of the
applicable Advertisement on the Host Site, and an additional [___] cent(s) ($0.[__]) per online
purchase made as a result of any such online click (individually and collectively, the
“Commission”). The Commission shall be set forth in the applicable Insertion Order, and due
within [thirty (30)] days’ of Customer’s receipt of a detailed invoice in connection therewith. [A
[two percent (2%)] discount shall apply in connection with pre-payments made by Customer at
least [ten (10) days] in advance of the applicable due date.] In connection with calculating the
click-thru and purchase rates referred to herein, a professional, third-party online advertising
analytics tracker (the “Third Party Tracker”) shall be selected and hired by the Host Provider (the
choice of which shall be subject to Customer’s good faith pre-approval in writing, not to be
unreasonably withheld). The Third Party Tracker will be compensated in full by the Host
Provider, and shall have the following responsibilities to the parties:
(i)
The Third Party Tracker shall track the information reasonably requested by the parties hereto,
and report its findings (in sufficient detail and in writing) to Host Provider and Customer on a
monthly basis. Such information shall include, without limitation, the number of unique
users/visitors referred to the Advertised Site by the Ad, along with the exact percentage of such
visitors that actually made a purchase of goods and/or services from the Advertised Site.
(ii)
Host Provider shall cooperate in all reasonable respects with the Third Party Tracker should the
Third Party Tracker require the Host Provider to install software on its web servers hosting the
Host Site to implement the duties of the Third Party Tracker. Host Provider shall not endeavor to
alter the software once the Third Party Tracker has fully installed it.
(iii)
Customer shall cooperate in all reasonable respects with the Third Party Tracker should the Third
Party Tracker require Customer to install software on its web servers hosting the Advertised Site
52
to implement the duties of the Third Party Tracker. Customer shall not endeavor to alter the
software once the Third Party Tracker has fully installed it.
(c) Host Site Metrics.
Additionally, Host Provider will provide to Customer, on a monthly basis, accurate information
with respect to the number of Host Site visitors in general. To the extent that the number of
visitors, for any given month, is at least [five percent (5%)] less than as stated in Exhibit “A,”
than notwithstanding anything set forth herein to the contrary, Customer shall be entitled to a
[twenty percent (20%)] discount on its Commission for the applicable month. To the extent that
this [5%+] deficit exists for at least [two (2) consecutive months], Customer shall be entitled to
terminate this Agreement (as a material breach hereunder by Host Provider) pursuant to the
termination provisions set forth herein.
(d) Payments & Taxes.
Customer shall be responsible for interest on all [undisputed] amounts overdue by more than
[thirty (30) days] at a rate of the lesser of [one and one-half percent (1.5%)], or the maximum
rate allowable by applicable law, along with all of Host Provider’s [reasonable and necessary]
collection costs, including without limitation [outside] attorneys’ fees and expenses, incurred in
connection therewith.
4. Operational Matters/Ad Positioning/Exclusivity.
The Host Provider reserves the right in its sole discretion to determine all matters concerning the
configuration of hardware, software, telecommunications, system components, advertising
categories, and other administrative or operational issues for the Host Site as it deems necessary
or helpful in the normal course of business.
(a) Ad Positioning.
Host Provider is not providing a guaranteed position to Customer in connection with the Ad(s)
placed hereunder, yet agrees to use reasonable efforts (subject to Host Provider’s standard
business practices) to accommodate Customer’s written requests in connection therewith.
(b) Exclusivity.
Host Provider agrees not to publish any third party advertisement and/or a link to any third party
advertised website on the Host Site if the entity in question is a direct competitor of Customer
during the Term (as defined herein). For the purposes hereof, the term “direct competitor” shall
include the following entities:
[_______________________________________________________________________].
5. Proprietary Rights.
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Each party (or identified third party) owns its respective websites and all material and content
contained in it. Nothing herein grants the other party any right, title, or license in a party’s
intellectual property rights, except only that Customer grants to Host Provider the limited, non-
exclusive, non-transferable license to setup and display Advertisements (including any
identifying marks contained therein) on the Host Site pursuant to the terms hereof and any
applicable Insertion Order. Upon termination or expiration of this Agreement, the Host Provider
shall promptly deactivate the Advertisement(s). Nothing herein grants either party the right to
publish or use any trademark, service mark, logo, and/or other identifying mark of the other party
in any advertisement, sales promotion, press release, and/or other publicity or marketing
materials without such other party’s prior written consent in each instance [not to be
unreasonably withheld]. Notwithstanding the foregoing, a brief, non-defamatory mention by one
party of the existence of the arrangement set forth herein (without the provision of details of any
kind and/or the use of any identifying marks of the other party) shall not be deemed a breach
hereof and/or the confidentiality provisions set forth below.
6. Confidentiality.
(a) Ad Positioning.
Neither party (each, a “receiving party”), along with its directors, officers, employees, agents,
advisors, subcontractors, independent contractors, subsidiaries, and affiliates (collectively its
“Representatives”) shall, during the term hereof and for a period of [two (2) years] thereafter,
without the other party’s (each, a “disclosing party”) prior written approval in each instance [(not
to be unreasonably withheld)], disclose or otherwise make available to any other person or entity
(whether acquired on the Effective Date or during the continuance of this Agreement) any
information relating to the disclosing party's business plans, products, advertising, innovations,
fees, advertising or product concepts, customers, technology, computer software, computer
systems, marketing methods, sales margins, cost of goods, cost of materials, capital structure,
operating results, or other business affairs (including without limitation, Host Provider’s fees), or
any other proprietary or confidential information of the disclosing party (the “Confidential
Information”).
The foregoing shall not apply to Confidential Information which: (i) is or becomes known to the
general public (other than as a result of the disclosure, directly or indirectly, by the receiving
party or its Representative); (ii) was or is made available to the receiving party on a non-
confidential basis from a source other than the disclosing party or any affiliate, provided that
such source is not, and was not, to the receiving party’s [actual / constructive] knowledge, bound
by a confidentiality agreement with the disclosing party or any affiliate or otherwise prohibited
from transmitting such information by contract, legal or fiduciary obligation to the disclosing
party, any affiliate, or any third party; or (iii) is required to be disclosed by law, provided the
receiving party gives disclosing party notice and an opportunity to seek an appropriate protective
order at its own expense.
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It is understood that the information required to be held in confidence as herein provided may be
disclosed by the receiving party only to Representatives who need to know such Confidential
Information for the purposes of fulfilling its obligations hereunder. Such Representatives, prior
to any such disclosure, shall be informed of the confidential nature of such Confidential
Information, and shall agree [in writing] to be bound by the terms hereof. The confidentiality
provisions set forth herein shall also apply separately to each subcontractor or independent
contractor selected by Host Provider, and Host Provider shall be responsible for informing any
such subcontractor of any confidential and proprietary information included in any work
subcontracted for hereunder. Host Provider shall have such person agree to be bound [in writing]
by confidentiality terms no less stringent than those set forth herein.
(b)
All Confidential Information furnished to the receiving party by the disclosing party or any third
party at the request of the disclosing party shall be and remain the property of the disclosing
party. All copies of such Confidential Information in written, graphic, or other tangible form
shall be returned to the disclosing party at any time upon the advance written request of the
disclosing party or upon the termination of this Agreement for any reason whatsoever, subject to
the terms hereof.
7. Force Majeure.
Each party is excused from any failure or delay in performance of responsibilities otherwise
imposed by this Agreement for any cause beyond its reasonable control. Such causes include,
without limitation, fires, floods, storms, earthquakes, civil disturbances, disruption of
telecommunications, transportation, utilities or necessary supplies, governmental action,
computer viruses, and incompatible or defective equipment, software or services not supplied by
the excused party. Notwithstanding the foregoing, the affected party shall promptly provide
written notice thereof to the other party, which notice shall include a detailed description of the
event of force majeure along with the affected party’s best estimate of the length of time such
event will delay or prevent performance hereunder. Additionally, the affected party shall use all
reasonable efforts to limit the impact of the event of force majeure on its performance hereunder.
[If an event of Force Majeure continues for at least [______ (_)] consecutive weeks, Customer
shall have the right to immediately terminate this Agreement pursuant to the terms hereof.]
8. Legal Compliance with Advertising Laws, Rules, and Regulations.
Customer acknowledges that it is Host Provider’s business policy to conduct advertising

campaigns in general in a manner so as not to: send unsolicited (i.e., spam) email to recipients
(unless authorized by federal law); promulgate advertising that is, in any way, false or
misleading; misuse or misappropriate another party’s intellectual property and/or other third
party rights of any kind; send obscene messages to any recipients; and/or use email or other
forms of messaging to conduct illegal or immoral activities of any kind as per current, applicable
law. Customer and Host Provider each agree not to take any actions inconsistent with this policy,
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and to make all of each of its employees and agents aware of such policy in order to ensure
compliance herewith. A breach of this Section shall be considered a material breach of this
Agreement, giving rise to immediate termination rights. Each party further agrees that it will
cooperate with the other party in all reasonable respects in its efforts to respect any user’s
privacy wishes and requests to be unsubscribed from receiving email. Additionally, in
connection with any and all tracking services (i.e., of online users’ personal information and web
searching history), the parties hereto acknowledge and agree that the protection of consumer
privacy is a priority of Customer and Host Provider. Each of Customer and Host Provider
pledges its commitment to protecting the privacy of consumers, taking all commercially
practicable steps to maintain such privacy, and adhering to fair information collection practices
with respect to each of its performances under this Agreement. Accordingly, each party
represents and warrants that it will act in full compliance with all Federal Trade Commission
guidelines and any other applicable laws, rules and regulations then in existence with respect to
the collection, use, and sharing of information gathered from consumers.
9. Regulation of Certain Content.
The Host Provider may, in its sole good faith discretion, refuse to assist in the publication of any
advertising provided by Customer to Host Provider hereunder if: (i) it does not comply with Host
Provider’s specific formatting, editorial, and/or publishing guidelines; (ii) it believes in good
faith that the Advertised Site, and/or the publication of an Advertisement, violates any applicable
law, rule, or regulation (including, without limitation, any federal advertising regulations such as
the Truth in Advertising regulations, Children’s Online Privacy Protection Act, and/or the CAN-
SPAM Act); and/or (iii) it believes in good faith that such Ad copy does not comply with
reasonable moral standards promulgated by Host Provider and/or society in general. Without
limitation on the foregoing, the following will not be accepted by Host Provider: (aa)
information deemed detrimental to the Host Site and/or any individual or entity; (bb) information
deemed abusive, profane, incendiary, defamatory, and/or harassing; (cc) any materials or
information taking the form of, or linking to, a “chain letter,” or pornographic or obscene movies
or graphic images; or (dd) excessive hotlinks. [Notwithstanding the foregoing, Host Provider
shall, prior to any such refusal, provide Customer with written notification detailing the reason(s)
associated therewith in order to provide Customer with a reasonable opportunity to conform the
Ad in question.]
10. Cancellations/Default.
If an Insertion Order is not fulfilled as a result of Customer’s cancellation, or if Customer does

not provide Host Provider with the requisite advertising material on or before the day it is due (as
set forth in Exhibit “A”) and pursuant to Host Provider’s reasonable specifications in connection
therewith, the space purchased shall be deemed forfeited. In such event, Host Provider shall be
entitled to the full charge for such space (i.e., as if the Ad ran). [Notwithstanding the foregoing,
no payment obligation shall apply: (i) in connection with any cancellation or missed deadline by
Customer due to an event of force majeure (i.e., an event beyond the control of the parties,
including without limitation, weather, strikes, etc.); or (ii) in connection with any cancellation or
56
missed deadline due to or arising out of the breach by, or negligence of, Host Provider.
Additionally, the parties hereto agree to negotiate in good faith with respect to the replacement of
any such Ad.]
11. Liability for Materials.
Host Provider agrees that it will use all commercially reasonable efforts to protect any and all
materials supplied to Host Provider hereunder by or on behalf of Customer. Notwithstanding the
foregoing, Host Provider will not be liable for any loss, cost or damage thereto [, but only to the
extent that any such loss, cost or damage is not due to the negligence or willful misconduct of
Host Provider (or its employees or agents). In the event that any such loss, cost or damage arises
out of Host Provider’s (or an employee or agent of Host Provider’s) actions or inactions, Host
Provider shall promptly reimburse Customer for all reasonable costs associated with the
replacing or fixing such materials].
12. Mutual Representations & Warranties.
Each party represents and warrants that it is duly organized, validly existing and in good standing
in its State of incorporation, and has full power and authority to enter into this Agreement and
fulfill its obligations hereunder. Customer further represents and warrants to Host Provider that
the contents of all final information and materials provided by Customer to Host Provider
hereunder (without modification by Host Provider and when used specifically as authorized by
Customer) [to the best of Customer’s [actual or constructive] knowledge]: (i) are true and
accurate in every respect; (ii) do not violate any applicable law, rule or regulation (including any
and all applicable advertising regulations) and/or the terms hereof; and (iii) do not violate the
third party rights of any person or entity (including, without limitation, intellectual property,
privacy, or publicity rights). Host Provider further represents and warrants to Customer the
following: (i) Host Provider shall not make any changes to Customer’s finally submitted Ad
copy without Customer’s prior written approval in each instance, and shall only use any and all
such information and materials specifically as authorized by Customer and in no other manner
and for no other purpose; and (ii) The Host Site (in whole and in part), and any materials or
information provided to Customer by or on behalf of Host Provider hereunder, [to the best of
Host Provider’s [actual or constructive] knowledge]: (aa) are true and accurate in every respect;
(bb) do not violate any applicable law, rule or regulation (including any and all applicable
advertising regulations) and/or the terms hereof; and (cc) do not violate the third party rights of
any person or entity (including, without limitation, intellectual property, privacy, or publicity
rights).
13. Indemnity.
Each party shall indemnify, defend, and hold the other party harmless from and against any and
all costs, damages, loss, or expenses, including, without limitation, [outside] attorney's fees and
related costs, to the extent arising out of a breach by such party hereunder (including, without
limitation, its representations and warranties), and/or the negligence or willful misconduct of
57
such party. The indemnified party shall provide the indemnifying party with prompt written
notice of any claim and give complete control of its defense and settlement to the indemnifying
party, and shall cooperate in all reasonable respects with the indemnifying party, its insurance
company and its legal counsel in its defense of such claim, at the indemnifying party’s expense.
This indemnity shall not cover any claims in which there is a failure to give the indemnifying
party prompt notice, but only to the extent such lack of notice prejudices the defense of the
claim. The indemnifying party may not settle any potential suit hereunder without the
indemnified party’s prior written approval (not to be unreasonably withheld, conditioned, or
delayed).
14. Limitation of Liability.
The parties hereto acknowledge and agree that the following provisions are material conditions
of this Agreement and reflect a fair allocation of risk between the parties:
(a)
Host provider makes no express or implied warranty or representation to customer that operation
of the host site will be uninterrupted, have full functionality at all times, or be error free. Host
provider will not be liable for consequences resulting from any interruption of service,
malfunction, or error.
(b)
Customer makes no express or implied warranty or representation to host provider that operation
of the advertised site will be uninterrupted, have full functionality at all times, or be error free.
Customer will not be liable for consequences resulting from any interruption of service,
malfunction, or error.
(c)
Except as expressly provided for in this agreement, host provider makes no warranty, express or
implied, and disclaims all implied warranties of merchantability, title, accuracy, integration, and
fitness for a particular purpose with respect to the host site.
(d)
Except for the parties’ respective i
dentification obligations hereunder, in no event shall either party by liable under this agreement
to the other party for any incidental, consequential, indirect, statutory, special, exemplary or
punitive damages, including, but not limited to, lost profits, loss of use, loss of time,
inconvenience, lost business opportunities, damage to good will or reputation, and costs of cover,
58
regardless of whether such liability is based on breach of contract, tort, strict liability or
otherwise, and even if advised of the possibility of such damages.
(e)
Each party’s aggregate liability for any claims relating to this agreement will be limited to an
amount equal to the sum of the amounts paid by customer to host provider hereunder.
(f)
Any claims made pursuant to this section must be made within one year of the incident to which
they relate or forever be barred.
15. Insurance.
Each party shall maintain, at its own cost and expense, the following insurance coverage: (i)
Comprehensive Commercial General Liability Insurance with minimum limits of not less than
[$1,000,000] per occurrence; (ii) Worker’s Compensation Insurance in limits not less than
required by applicable law; and (iii) Employer’s Liability Insurance in limits not less than
[$1,000,000] per employee per accident. Said policies shall be issued in the United States and
written by a recognized insurance company with an A.M. Best Company rating of “A-“ or better
in the latest edition of Best’s Insurance Guide and Key Ratings, and name the other party as an
additionally insured party.
16. Term & Termination.
(a) Term.
The term (the “Term”) of this Agreement shall commence as of the Effective Date and continue
through and including any period of time that an Insertion Order is in effect (subject to
termination as set forth below).
(b) Termination.
This Agreement may be immediately terminated by either party without further liability or
obligation to the other party if: (i) the other party violates any applicable U.S. state or local laws,
rules, regulations, or ordinances (including, without limitation, any applicable advertising
regulations); (ii) the other party otherwise materially breaches any provision, warranty, or
representation of this Agreement (and/or violates the non-breaching party’s fair and reasonable
“morals clause,” as such term is commonly understood in common law) and, if such breach or
violation is curable, it remains un-remedied for a period of [seven (7) days] following receipt of
written notice thereof detailing such breach or violation; or (iii) the other party becomes
insolvent, makes a general assignment for the benefit of its creditors, suffers or permits the
appointment of a receiver for its business, or becomes subject to any proceeding under
bankruptcy laws or any other statute or laws relating to the insolvency or protection of the rights
59
of creditors. Termination shall have no effect on the parties’ rights and obligations hereunder
with respect to those provisions which, by their very nature, are intended to survive any
termination or expiration hereof, including, without limitation, representations & warranties,
indemnifications, accrued payment obligations, limitations on liability, export regulations, and
confidentiality.
(c) Following Termination.
In the event of any termination hereunder, [with the exception of a termination by Customer for
material breach by Host Provider,] Customer shall pay Host Provider all amounts due to Host
Provider up through the effective date of termination. Additionally, upon termination of this
Agreement, Host Provider shall transfer to Customer all of Customer’s materials in Host
Provider’s possession or control.
17. Disputes, Choice of Law.
The parties hereto agree that any disputes between them respecting the terms hereof shall be
submitted to a single arbitrator under proceedings conducted in accordance with the Commercial
Arbitration Rules of the American Arbitration Association. The award of the arbitrator shall be
limited to remedies otherwise available in Court, shall include a written explanation of the
decision and shall be binding upon the parties and enforceable in any court of competent
jurisdiction. this agreement shall be governed by and construed in accordance with the
substantive laws of the united states and the state of [insert state] without regard to such state’s
conflict of laws principles, and any action shall be initiated and maintained in a forum of
competent jurisdiction in such designated state.
18. Export Regulations.
The transfer of technology across national boundaries is regulated by the U.S. Government. The
parties hereto agree not to export or re-export (including by way of electronic transmission) any
data or technology derived from its own website(s) without first obtaining any required export
license or governmental approval. Neither party shall directly or indirectly export or re-export
(including by electronic transmission) any regulated technology to any country to which such
activity is restricted by any applicable U.S. regulation, rule, or statute, without the prior written
consent, if required, of the Bureau of Export Administration of the U.S. Department of
Commerce. This provision and the assurances made herein shall survive termination of this
Agreement.
19. Independent Contractors.
The parties hereto are independent contractors with respect to each other and with respect to all
matters arising under this Agreement. Nothing herein establishes a partnership, joint venture,
association, or employment relationship between the parties and/or any exclusive course of
60
dealing. Without limitation on the foregoing, neither party shall have the right to bind the other
party to any agreement, covenant, or obligation of any kind without the prior written consent of
such other party in each instance.
20. Assignment.
Neither party shall assign or otherwise transfer this Agreement, in whole or in part, without the
prior written consent of the other party in each instance [such consent not to be unreasonably
withheld, conditioned, or delayed]. [Notwithstanding the foregoing, either party may be free to
assign this Agreement to any [(a) affiliate of such party; or (b)] successor entity of such party
that assumes all, or a majority of, such party’s assets in writing.]
21. Miscellaneous.
This document and any attachments incorporated herein by reference constitute the entire
agreement between the parties with respect to the subject matter hereof and supersede all other
communications, whether written or oral. This Agreement may be modified or amended only by
a writing signed by the party against whom enforcement is sought. Any provision hereof found
by a tribunal of competent jurisdiction to be illegal or unenforceable shall be automatically
conformed to the minimum requirements of law and all other provisions shall remain in full
force and effect. Waiver of any provision hereof in one instance shall not preclude enforcement
thereof on future occasions. Headings are for reference purposes only and have no substantive
effect.
IN WITNESS WHEREOF, the parties hereto have caused this Agreement to be executed by their
duly authorized representatives as of the Effective Date. This Agreement may be executed in
counterparts, each of which will be deemed an original, but all of which together will constitute
one and the same original.
[CUSTOMER’S FULL LEGAL NAME]
By: ____________________
Its: [____________________]
Print Name: [_____________________]
[HOST PROVIDER’S FULL LEGAL NAME]
By: ____________________
Its: [____________________]
Print Name: [_____________________]
61
EXHIBIT “A” – FORM OF INSERTION ORDER
HOST SITE: Host Provider’s website located at the following URL: [_________________]
HOST SITE’S AVERAGE MONTHLY VISITORS: [____________________]
ADVERTISED SITE: Customer’s website located at the following URL:

[_________________]
DESCRIPTION (INCLUDING DIMENSIONS) OF THE ADVERTISEMENT:

[____________________________________________]
TERM OF AD PUBLICATION: (i) START DATE: [_________] (ii) END DATE:

[__________]
FREQUENCY OF PUBLICATION/TOTAL NUMBER OF PUBLICATIONS:
Daily [___] weekly [__] monthly [__]; OR
Number of publications (total) [______] (to be run on a daily/weekly/monthly basis)
FEE: [_________________________________________]
COMMISSION (PER CLICK): [___________________________________]
COMMISSION (PER PURCHASE): [____________________________________]
SPECIAL INSTRUCTIONS (including Ad placement information and/or Ad copy due

date(s), if and as applicable):
[_____________________________________________________________________________
_______________]
The parties hereto agree to the terms set forth in this Insertion Order as evidenced by their
signatures, below. This Insertion Order may be executed in counterparts.
[CUSTOMER’S FULL LEGAL NAME]
By: ______________________
Its: [______________________]
62
Print Name: [______________________]
Date: [______________________]
[HOST PROVIDER’S FULL LEGAL NAME]
By: ______________________
Its: [______________________]
Print Name: [______________________]
Date: [______________________]
LOCAL RADIO CONFIRMATION/ CONTRACT

Date
Advertiser Station/Market
Product Salesperson/Office
Contract Year Contract Number

Type of Order
Attn: Buyer
 New  Modification Modification No.
Schedule Dates Billing Month Rate Card No.
Start End Broadcast Calendar
SCHEDULE*
1. 2. 3. 4. 5. 6.7.8. 9. 10.11.
Day Time Comm’l Effective Date SpotsTotalCost PerNo. No. of Weekly Total 63
Length ofPer Week SpotsSpot Weeks CostCost
From To
Total Number Anncts. In Schedule Total Cost of Schedule:
Flights: Rate Information:
Signed for Agency: Date: Signed for Station: Date:
CONDITIONS
1. PAYMENT AND BILLING
(a) The Station will bill the Agency monthly, using the standard broadcast month, unless
otherwise provided on the face of this contract.
(b)Invoices shall contain advertiser/product, date, time and length of commercial

announcement, cost, and, if commercial code identifying each commercial announcement
is supplied by the Agency, such code for each commercial announcement.
The Station warrants that all information shown on this invoice is true and correct and
(c)
was taken from the commercial record produced and maintained at the Station, and will
be made available, as will other records adequate to verify performance of conditions of
sale, on request, for inspection by the Advertiser or the Agency for a minimum of twelve
(12) months from the month of broadcast. This statement shall evidence proof of
performance.
Payment by the Agency is due within thirty (30) days after receipt of invoice and
(d)
affidavit of performance by the Agency.
Unless otherwise set forth by the Agency on the face of this contract, the Station agrees
(e)
to hold the Agency solely liable for payment to the extent proceeds have cleared from the
Advertiser to the Agency for advertising broadcast in accordance with this contract. For
sums owing but not cleared to the Agency, the Station agrees to hold the Advertiser
solely liable.
2. TERMINATION
Announcements: Contracts of two consecutive weeks or less are not cancelable.
(a)
Contracts are subject to cancellation upon two weeks prior notice, but no such
cancellation shall be effective until two Broadcast weeks have run.
(b) Programs: Programs of five minutes or more in duration may be cancelled by the
64
Station or the Agency upon such prior notice as stated on the face of the Program
Sponsorship Agreement.
If the Agency cancels this contract, earned rates will apply. If the Station cancels this
(c)
contract, the Agency shall have the benefit of the same discounts which it would have
earned had it been allowed to complete the contract.
3. RENEWAL
(a) Commercial announcements or programs may be renewed upon fourteen (14) days
notice prior to expiration.
4. EFFECT OF BREACH
(a) The Station reserves the right to cancel this contract upon default by the Agency in the
payment of bills or other material breach of the terms hereof at any time upon prior
notice. Upon such cancellation, all charges for broadcasts completed hereunder and not
paid shall become immediately due and payable. If the Station cancels by reason of the
Agency’s material breach, the Agency’s only liability shall be to pay for broadcasts
completed hereunder prior to cancellation by the Station.
In the event of a material breach by the Station in performing this contract, the Agency
(b)
reserves the right to cancel this contract at any time upon prior notice.
5. FAILURE TO BROADCAST
(a) If, due to public emergency or necessity, force majeure, restrictions imposed by law,
acts of God, labor disputes or for any other cause, including mechanical or electronic
breakdowns, beyond the Station’s control, there is an interruption or omission of any
commercial announcement or program contracted to be broadcast hereunder, the Station
may suggest a substitute time period or make good for the broadcast of the interrupted or
omitted commercial announcement or program. If no such substitute time period or make
good is acceptable to the Agency, the Station shall allow the Agency (1) with respect to a
program, a pro rata reduction in the time and/or program charges hereunder in the amount
of money assigned to the time and/or program charges at time of purchase and (2) with
respect to a commercial announcement, a reduction in the time charges equal to the
amount of money assigned to the commercial announcement at time of purchase. The
Agency shall have the benefit of the same discount which would have been earned if
there had been no interruption or omission in the broadcast.
6. SUBSTITUTION OF PROGRAMS OF PUBLIC SIGNIFICANCE

(a) The Station shall have the right to cancel any broadcast or portion thereof covered by
this contract in order to broadcast any program which, in its absolute discretion, it deems
to be of public significance. In any such case, the Station will notify the Agency in
advance if reasonably possible, but where such notice cannot reasonably be given, the
65
Station will notify the Agency within one business day after such scheduled broadcast has
been cancelled.
If the Agency and the Station cannot agree upon a satisfactory substitute day and time,
(b)
the broadcast time so preempted shall be deemed cancelled without affecting the rates,
discounts, or rights provided under this contract, except that the Agency shall not have to
pay the cancelled Station charges. However, in such a case, if the program substituted by
the Station is a sponsored program, the Station shall pay to the Agency, the Agency’s
actual non- cancelable live talent cost incurred by the Agency for the production of a live
program (not taped nor recorded) in the cancelled time, and the reasonable allocated
rental cost of tapes or recordings scheduled for the cancelled broadcast and not usable
for future scheduling.
7. RATES AND CHARGES

(a)The Station reserves the right to increase rates, but no such increases shall be applied to
broadcasts under this contract, or renewal thereof, until three months after notification in
writing to the Agency and acceptance by the Agency including specific rate revisions
affecting this contract.
(b) Broadcasts of a parent and/or its subsidiary company (ies) may be combined for
discounts.
8. PROGRAM AND COMMERCIAL MATERIAL

(a) Unless otherwise noted on the face of this contract, all program material, excluding
commercial announcements, shall be furnished by the Station, and all commercial

announcement material shall be furnished by the Agency. All expenses connected with
the delivery of commercial announcements to the Station, and with return therefrom if
return is directed, shall be paid by the Agency. The Station shall retain commercial
material for sixty
(60) days after last broadcast and may destroy such material thereafter, unless otherwise
instructed by the Agency in writing.
The Station is required to advise the Agency broadcast operations desk by telephone
(b)
and subsequently by written confirmation, if the Agency furnished program or

commercial material and scheduling instructions do not arrive three business days in
advance of broadcast date. If such material and instructions do not arrive at the Station
within two business days after the Station has notified the Agency, the Station may either
make good, or bill the Agency for the time reserved. The Station will exert all reasonable
effort to broadcast material received from the Agency despite late receipt.
(c)
66
9.
If, due to public emergency or necessity, force majeure, restrictions imposed by law,
(a)
acts of God, and labor disputes or for any other cause beyond the Agency's control, the
Agency cannot provide commercial and/or program material prior to scheduled
broadcast hereunder, the Agency shall not be liable to the Station. In such event, the
Station shall suggest a make good for broadcast of said commercial and/or program
material. If no such make good is mutually agreed upon, the Station shall credit the
Agency for the time and/or program changes hereunder in the amount of money assigned
to the time period and/or program at time of purchase. The Agency shall have the benefit
of the same rates, which would have been earned if the commercial announcement
and/or program had been broadcast.
Broadcast program and commercial material provided by the Agency is subject to the
(b)
Station’s approval and the Station may exercise a continuing right to reject such material,
including a right to reject for unsatisfactory technical quality. In the event the program
material is unsatisfactory, the Station shall notify the Agency by telephone within forty-
eight
(48) hours of receipt of program material and subsequently by written confirmation.
Unless the Agency furnishes satisfactory material by three business days in advance of
broadcast, the Station shall have the right to substitute its own program at no penalty to
the Agency. In the event the commercial material within the program is unsatisfactory,
the Station shall notify the Agency by telephone and subsequently by written
confirmation, and unless the Agency furnishes satisfactory material two (2) business
days prior to broadcast date, this contract may be terminated by either party without
penalty to either party.
10. BROADCAST LIABILITIES

(a) The Station agrees to hold and save the Agency and the Advertiser harmless against all
liability resulting from the broadcast of (1) program material except program material
furnished by the Agency and (2) musical compositions licensed for broadcasting by a
music licensing organization of which the Station is a licensee. The Agency agrees to
hold and save the Station harmless against all liability resulting from the broadcast of
commercial material or program material furnished by the Agency except musical
compositions licensed as stated above.
11. STREAMING OF ADVERTISING

(a) The Station may not, by streaming or otherwise, disseminate any commercial
announcement governed by this contract on any Internet Web site without the prior
written approval of the Agency.
12. GENERAL
(a) The Station shall exercise normal precautions in handling of property and mail, but
assumes no liability for loss of or damage to program or commercial material and other
67
property furnished by the Agency prior to receipt. The Station will not accept or process
mail, correspondence, or telephone calls in connection with broadcasts except after the
Station's prior approval.
This contract, including the rights under it, may not be assigned or transferred without
(b)
first obtaining the consent of the Station in writing; nor may the Station be required to
broadcast hereunder the benefit of any Advertiser other than the one named on the face
of this contract.
Failure of the Station or the Agency to enforce any of the provisions herein shall not be
(c)
construed as a general relinquishment or waiver as to that or any other provision.
The Station’s obligation hereunder are subject to the terms and conditions of licenses
(d)
held by it and to applicable Federal, state and local laws and regulations.
This contract contains the entire agreement between the parties relating to the subject
(e)
matter herein contained, and no change or modification of any of its terms and
provisions shall be effective unless made in writing.
F. ASSESSMENT OF MARKETING EFFECTIVENESS

In every organization, assessing of marketing effectiveness is important since it allow the
entrepreneur to determine whether their marketing plan is effective or not. Entrepreneurs can
also assess whether their firm will be successful in the future or whether the techniques they have
devised for promoting their service and product will be beneficial.
Periodic table will be used to assess the La Comida Primero Restaurant. The entrepreneur
can review if the employees are following or completing their jobs properly, if the customers are
happy with the service and product, and if the business strategy is suitable for the public or
industry. As a result, the entrepreneur can assess whether the marketing strategies they’ve
developed are adequate for promoting their product or services, but if they’re not, they can
develop new marketing strategies based on the evaluation findings.
Below is an example of a restaurant evaluation, which includes a kitchen staff evaluation
form, customers perception of the product and service, and whether the entrepreneur’s business
plans are effective.
68
Kitchen Staff Evaluation form
Name of Employee:
Position:
Evaluator:
Date:
Using the scale 1-5; 5 is the highest and 1 as the lowest, if the section does not apply for the
individuals, please select N/A
1 2 3 4 5 N/A
Arrives at work on time
Time management
Professionalism
Proper uniform, hygiene, and sanitation
Follows food guidelines
Cleanliness
Able to control the production
Aware of the product being served
Communication
Teamwork
Comments, suggestion, recommendation.
69
Restaurant Survey
Please help us learn
Fill up this form to tell us
what we’re doing well and
where we need to improve.
Name (optional):
Date:
Dine in: Take out:
Breakfast: Lunch: Dinner:
Food ordered:
Food Quality: Poor Fair Adequate Good Excellence
Menu Variety: Poor Fair Adequate Good Excellence
Atmosphere: Poor Fair Adequate Good Excellence
Service: Poor Fair Adequate Good Excellence
Cleanliness: Poor Fair Adequate Good Excellence
Overall Value: Poor Fair Adequate Good Excellence

What drew you to us?
v Social Media TV Radio Friends/ Family Newspaper

Comments and suggestion:
Business Plan Evaluation Form
70
Business Name:
Business Address:
Type of Business:
Evaluator:
Date:
Please evaluate the form based on the following criteria 1= Poor, 2= Fair, 3= Adequate,
4= Good, 5= Excellence.
Presentation Style (35%)

1 2 3 4 5
o Presented in a clear, logical, and sequential manner.
o Confident and professional
o Industry was well presented
o In response to the query
o Critical plan difficulties were supplemented with visual aids.
o Ability to keep the judge’s interest.
Comment, suggestion, and recommendations:
Business Plan Summary (35%)

o Products and service details are well stated
o Vision, objectives, and goal are clearly stated.
o The product and service marketability has been proven
o Sales, profit and cashflow are all clearly presented
o Capital requirements are specified explicitly
o Identify significant risk
o Very specific in every description
o Ability to connect the company requirements
Viability of a Group Venture (30%)
71
o Vision: The chief entrepreneur explains how the product
and service opportunity was discovered and evaluated.
o Skills: The chief entrepreneur demonstrate the essential
skills and ability to run the business.
o Leadership: the chief entrepreneur exemplifies the human
qualities required to start and run a business.
o Venture Fit: The team present the necessary capabilities for
the business.
o Team Fit: The team demonstrate the necessary cohesion to
handle key venture top management risk.
o Investment Potential: The business run by this team, is a
legitimate financial opportunity in which you should
consider investing.
72
PART III : FINANCIAL DOCUMENTS
.
A. SUMMARY OF FINANCIAL NEEDS
La Comida Primero Restaurant will be having a loan from the bank to reach the desired
capital in establishing the restaurant. The owners’ decided to have 40% loan funds, 20% for
investors and 60% come from the owners’ fund to start up the new restaurant with the total
amount of ₱10,000,000 for the overall capital. These funds will help the restaurant for working
capital, to buy machinery, to hire more staff, or even re-finance existing loans to reduce monthly
costs. Since it is a new business that is still in the development stage requires funding to get off
the ground and to have a good cash flow that is essential in a business.
B. LOAN FUND DISPERSAL STATEMENT
Dispersal of Loan Funds
The company will utilize anticipated loan funds in the amount of ₱4, 000, 000.00 to start up the
new restaurant. The cash will need to be funded by December 2022 in order to start construction on
schedule
Management, _________________and _________________, and investor, ________________,

will provide the down payment combined total of ₱6, 000, 000.00
Source of Funds
Contribution Ownership %
SME Loan ₱ 4, 000, 000.00 -
_______________ ₱ 3, 000, 000.00 50%

_______________ ₱ 1, 500, 000.00 25%
_______________ ₱ 1, 500, 000.00 25%
Company Total ₱ 6, 000, 000.00 100.0%
BACK-UP STATEMENT
The main start-up costs are broken down into 7 categories: Property land cost, construction,
facility, equipment, administrative, insurance and marketing cost. Each individual cost is broken down in
Exhibit H
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Property/ Land ₱ 1, 800, 000.00
Construction (includes water and electricity
₱ 1, 460, 000.00
installation)
Facility ₱ 900, 000. 00
Equipment ₱ 825, 000. 00
Administrative (For 6 months) ₱ 1, 935, 000. 00
Insurance ₱ 2, 800, 000. 00
Marketing Cost ₱ 280, 000.00
Total ₱ 10, 000, 000.00
C. PRO FORMA CASH FLOW
The Cash flow of La Comida Primera is categorized into three parts; the cash from the operating activites,
the cash from the investing activities and the cash from the financing activities. The cash from the
operating activities includes the cash sales of our business, accounts receivable, our inventory, payroll and
payments used to suppliers of goods and services for our production.We've made over 70.6% of our
income from cash or sales of our business and also from the money that lies on our accounts receivable
which is estimated 7,600,000 for the first four (4) quarter. In the inventory it is stated there on what are
our purchases like food & beverages, perishable stock and as well as the non- perishable stocks.On our
money spent under utilieties such as gas, water, electricity and wifi. The payroll and taxes under money
spent is also included in the cash from operating activities as well as the other bills to be paid. The cash
investing activities includes the loans we need to support our business. The funds that are included in the
cash investing activities are; the loan we got which 40% which is 4,000,000 pesos, the second one came
from our investors which is 20% of the funds which is 2,000,000 pesos and lastly the funds that came
from the owners itself which is 40% around 4,000,000 pesos. The cash paid to shareholders or repay
loans which 400,000 pesos each quarter.
74
MONEY RECIEVED START Q1 Q2 Q3 Q4
JAN- APRIL-JUNE JULY - OCT-DEC.
MARCH SEPT.
CASH SALES 0 337,500 587,500 675,000 1,100,000
PAYMENTS RECEIVE ON 0 612,500 1,225,000 1,500,200 1,526,500
ACCOUNTS
NEW LOANS 4,000,000 0 0 0 0
NEW INVESTMENTS 6,000,000 0 0 0 0
*2 M for investors
*4 M for owner
SUB TOTAL 10,000,000 950,000 1,812,500 2,157,000 2,626,500
MONEY SPENT START Q1 Q2 Q3 Q4

JAN- APRIL-JUNE JULY – OCT-DEC.
MARCH SEPT.
BUILDING 3,000,000, 0 0 0 0
CONSTRUCTION
UTILITIES 100,000 80,000 85,100 95,000 105,000
*Gas
*Water
*Electricity
*Wi-Fi
PAYROLL AND TAXES 0 250,000 250,300 380,000 400,000
PURCHASE INVENTORY 800,000 600,000 700,000 650,000 880,000
*Food and Bev. Perishable
stocks
*Non-Perishable stocks
OTHER BILLS 50,000 50,000 50,200 45,000 47,000
*Machine Maintenance
*Pest control Maintenance
*Cleaning Products
Repay loans 0 400,000 400,000 400,000 400,000
PURCAHSE ASSETS 1,550,000 0 0 0 0
*Machines
*Furnitures (chairs and tables)
*Fixtures
*Tools and equipment’s in
kitchen
*Cleaning tools and equipment
TOTAL 5,500,000 1,380,000 1,485,600 1,570,000 1,832,000
CASH FLOW 4,500,000 -430,000 326,900 587,000 794,500

CASH BALANCE 4,500,000 4,070,000 4,396,900 4,983,900 5,778,400
75
D. THREE- YEAR INCOME PROJECTION
76
E. PROJECTED BALANCE SHEET
ASSETS
Current Assets
Cash 6,000,000
Accounts Receivable 4,864,200 LIABILITIES AND CAPITAL
Inventory 3,630,000 Current Liabilities
Long Term Liabilities 4,000,000
Other 242,200
Total Liabilities 4,000,000
Subtotal 14,736,400
Long-term Assets Capital 6,000,000
Purchase Assets 1,550,000 Earnings 2,119,200
Subtotal 1,550,000 Retained Earnings 2,119,200
Less Accumulated Depreciation 48,000 Paid-in Capital 2,000,000
Subtotal 1,502,000 Total Capital 12,238,400
Total Liabilities and Capital 16,238,400
Total Assets 16,238,400
77
F. BREAK EVEN POINT ANALYSIS
FIXED COSTS
Depreciation Expense P 48, 000
Loan Payment P 400, 000
Fixed Cost P 448, 000
VARIABLE COST
Wages P 327, 500
Utilities P 100, 000
Inventory P 800, 000
Other Bills/ Maintenance P 50, 000
Variable Cost P 1, 277, 500
Unit Variable Cost = Variable Cost / Quantity Produce per Year

= P 1, 277, 500 / 28, 000
= P 46. 63
Unit Selling Price = P 60. 00

Contribution Margin = Unit Selling Price - Unit Variable Cost
= P 60. 00 - P 46. 63
= P 13. 38
BREAK EVEN POINT = Fixed Cost / Contribution Margin

= P 448, 000 / P 13. 38
= P 33, 4
78
PART IV
RESUME
79
Name: Julei Angelica Andes
Address: Monte Carmelo Castilla, Sorsogon
Contact Information: 09669001238
Email Address: [email protected]
OBJECTIVE
To gain experience and knowledge to your good company to any related position that would
develop my qualification and to be part of your working group and competently achieves your
expectations.
PERSONAL INFORMATION
Age: 21 years’ old
Date of Birth: December 7, 1999
Place of Birth: Alegria Barcelona, Sorsogon
Sex: Female
Civil Status: Single
Nationality: Filipino
Religion: Protestant
Height: 1.52 cm.
Weight: 49 kg.
EDUCATIONAL BACKGROUND
COLLEGE
Sorsogon State University
Bachelor of Science in Hospitality Management
Sorsogon City Main Campus
2018-2022
80
HIGH SCHOOL
Senior High School (2016-2018)
San Rafael National High School
San Rafael Castilla Sorsogon
Junior High School (2012 – 2016)

San Rafael National High School
San Rafael Castilla Sorsogon
ELEMENTARY (2006-2012)
Monte Carmelo School
Monte Carmelo Castilla Sorsogon
2006-2012
SKILLS AND QUALIFICATIONS

 Good in Communication
 Time Management
 With knowledge related to
Bread and Pastry production
Ms word, power point, and excel
 Can speak English and Filipino language
 Have knowledge in the Field of Hospitality and Tourism Management
 Bartending skills
PROFESSION AFFILIATION
 HATS Organization
SEMINARS/ TRAINING ATTENDED
 Bread and pastry production training (2018)
 DTI seminar and training for pili production (2018)
 1 week On the job training in Mitsuba Philippines corp. as production operator
 9th National Hospitality & Tourism Annual Convention
September 28, 2019
Albay Astrodome, Legazpi City
81
 3rd Regional Food and Travel Expo (ReFTex)
October 25, 2019
 Hospitality & Tourism Convention
March 7, 2020
EXPERIENCES:
 OJT (out campus)

Cumadcad bakery (Cumadcad Castilla sorsogon) 2017
 I had been worked in SPES or Special Program Employment for Students in our local
government unit in municipality of Castilla, Sorsogon for the whole summer year 2018
 Production operator in Mitsuba Philippines corporation for 3 months at Dasmariñas
Cavite -Service Crew in McDonalds Sorsogon (September 2019-March 2020)
REFERENCES
1. Mrs. Bella Llosala
Bray. Captain
Monte Carmelo Castilla Sorsogon
2. Mrs. Irene Adela Rama

Bread and pastry teacher
San Rafael Castilla sorsogon
3. Ruby Pontigon
Restaurant Manager at McDonald's Sorsogon
McDonalds LKY food Group Inc.
____________________________________________________________________________
I hereby certify that all the said information written above is true and correct to the best
of my knowledge and recollection.
____ ________________________
JULEI ANGELICA ANDES
82
Name: Aubrey R. Aranel
Address: Madlawon, Bulusan, Sorsogon
OBJECTIVE
 Open for any job position that fits my skills and qualification which I can improve my
skills and gain knowledge.
Age: 21 years old
Date of Birth: November 20, 1999
Place of Birth: Dinalungan, Aurora
Sex: Female
Religion: Roman Catholic
Height: 1.53 cm.
Weight: 38 kg.
COLLEGE
2021-2022
HIGH SCHOOL
Bulusan National High School
83
Looban, Bulusan, Sorsogon

Dinalungan Elementary School
Dinalungan, Aurora
2006-2012
WORK EXPERIENCE
 Work Immersion
Bulusan Local Government Unit- Local Civil Registry Office
November 6-17, 2017
 SK Kagawad
Brgy. Madlawon, Bulusan, Sorsogon
2018-2022

 Computer Literate
 Multi-Tasking
 Time Management
 HATS Organization- Member
 SK Federation

 SK Mandatory Training
May 20, 2018
84
Villa Celeste Resort, Dancalan, Bulusan, Sorsogon

September 28, 2019

October 25, 2019

March 7, 2020
REFERENCES
1. Mrs. Joan M. Enaje
Work Immersion Teacher
2. Mr. Pepe E. Mendizabal

Municipal Civil Registrar
Bulusan Local Government Unit
3. Mr. Jude M. Gabotero

SK Chairman
Brgy. Madlawon, Bulusan, Sorsogon
____________________________________________________________________________
______________________________
AUBREY R. ARANEL
85
Name: Christine Joy V. Bunoan
Address: Burabod, Poblacion Bacon, Sorsogon
OBJECTIVE
Age: 22 years old
Date of Birth: July 1, 1999
Place of Birth: Macabog, Sorsogon
Sex: Female
Height: 1.59 cm.
Weight: 74 kg.
COLLEGE
2018-2022
HIGH SCHOOL
86
The Lewis College
Magsaysay St. Sorsogon Sorsogon City
Rawis National High School
Rawis, Bacon District Sorsogon City
Bacon East Central School
Poblacion, Bacon District Sorsogon City
2006-2012
WORK EXPERIENCE
 40 DAYS Working in SPES
 Sales Attendant at Bakery

 Leadership and Management Skills
 Strong Ability to Multi-tasks
 Strong Passion for the Hospitality Under Pressure
 Quality Writing and Communication Skills
 Interpersonal Skills
 Adaptability and Flexibility
 Kasanggyahan Rabbit Breeders Association
 Sorsogon United Rabbit Raiser Enthusiasts
 Sorsogon Rabbit Organization

September 28, 2019
87

October 25, 2019

March 7, 2020
REFERENCES
1. Mrs. Maria Emelda B. Tayo
Head of SPES Program
2. Mr. Pepe E. Mendizabal

Owner of Pan Pedro Bakery
3. John Lagman Barquilla

Admin of Sorsogon United Rabbit Raisers Enthusiasts
____________________________________________________________________________
___________________________________
CHRISTINE JOY V. BUNOAN
88
Name: Claire D. Deocareza
Address: Poblacion Bacon District Sorsogon City
OBJECTIVE
To gain experience and knowledge to your good company to any related position that would
develop my qualification and to be part of your working group and competently achieves your
expectations.
Place of Birth: Trece Martirez, Cavite
Sex: Female
Religion: Christian
Height: 1.50 cm.
Weight: 54 kg.
COLLEGE
2018-2022
89
HIGH SCHOOL
St. Loiuse De Marillac College of Sorsogon

Sorsogon National High School
Magsaysay Street Sorsogon City
Bacon East Central School
Poblacion Bacon Sorsogon
2006-2012

 Time Management
 Bread and Pastry production
 Ms word, power point, and excel
 have knowledge in the Field of Hospitality and Tourism Management

September 28, 2019
90
October 25, 2019

March 7, 2020
REFERENCES
1. Ms. Ela Salazar Correa
TVL Strand Instructor
Saint Louise de Marillac College of Sorsogon
2. Ms. Jenny Rose Bailon

TVL Strand Instructor
Saint Lousie de Mariilac College of Sorsogon
____________________________________________________________________________
_______________________________
CLAIRE D. DEOCAREZA
91
Name: Mary Joy F. Entac
Address: Lago Barcelona, Sorsogon
OBJECTIVE
Date of Birth: January 26, 2000
Place of Birth: Lago Barcelona, Sorsogon
Sex: Female
Height: 1.55 cm.
Weight: 50 kg.
COLLEGE
2018-2022
92
HIGH SCHOOL
Barcelona National Comprehensive High School
Barcelona Sorsogon TVL Strand - ICT

Barcelona Sorsogon
Barcelona Central School
Poblacion Central Barcelona Sorsogon
2006-2012
WORK EXPERIENCE
 Work Immersion
Registry of Deeds
Capitol Compound, Sorsogon City
 SPES or Special Program Employment for Students in our local government unit in
municipality of Barcelona, Sorsogon (2021)

 Time Management

93
September 28, 2019

October 25, 2019

March 7, 2020
REFERENCES
1. Eden Robles
2. Marcelina Hagos
3. Sherly Hapa
____________________________________________________________________________
__________ ________________________
MARY JOY F. ENTAC
94
Name: Jenifer E. Estinor
Address: Lago Barcelona, Sorsogon
OBJECTIVE
Date of Birth: September 9, 1999
Place of Birth: Lago Barcelona, Sorsogon
Sex: Female
Height: 1.55 cm.
Weight: 48 kg.
COLLEGE
2018-2022
95
HIGH SCHOOL
St. Lousie de Marillac College of Sorsogon
Talisay. Sorsogon Sorsogon City

Barcelona Sorsogon
2006-2012
WORK EXPERIENCE
 Work Immersion
Casa Dominga
Sorsogon City
November 6-17, 201
 NCII passer in Bread and Pastry production, Food and beverage, Cookery
 Organize
 Time Management
96
September 28, 2019

October 25, 2019

March 7, 2020
REFERENCES:
1. Jenny Rose Bailon
St. Louise de Marillac College of Sorsogon
2. Eden Robles
3. Marcelina Hagos
4. Sherly Hapa
____________________________________________________________________________
_________ ________________________
JENIFER E. ESTINOR
97
Name: Eloisa G. Gabion
Address: Brgy. 3 Poblacion Sta. Magdalena Sorsogon
OBJECTIVE
Age: 21 years old
Date of Birth: September 12, 2000
Place of Birth: Sta. Magdalena, Sorsogon
Sex: Female
Height: 1.55 cm.
Weight: 48 kg.
COLLEGE
2021-2022
98
HIGH SCHOOL
Sta. Magdalena National High School
Sta. Magdalena National High School
2006-2012
WORK EXPERIENCE
 Specialized Program of Employment for Student (SPES) Year 2017-2018
 Work Immersion

 Multi-Tasking
 Time Management
 Parish Youth Ministry-Coordinator
 LYDC-Sta. Magdalena

October 25, 2019

September 28, 2019
99

March 7, 2020
REFERENCES
1. Salvacion G. Maestrado - Sta. Magdalena, Municipal Civil Registrar
2. Rona F. Fungo - Admin Aide
3. Edgar Ballesteros Cleofe - St. Mary Magdalene, Parish Priest
____________________________________________________________________________
_____________________________
ELOISA G. GABION
100
Name: Ellora Jay E. Gonzales
Address: Alegria Barcelona, Sorsogon
OBJECTIVE
Place of Birth: Trece Martirez, Cavite
Sex: Female
Religion: Christian
Height: 1.50 cm.
Weight: 53 kg.
COLLEGE
2018-2022
101
HIGH SCHOOL
St. Loiuse De Marillac College of Sorsogon

Barcelona Sorsogon
2006-2012

 Time Management
 Bread and Pastry production
 Ms word, power point, and excel
 Have knowledge in the Field of Hospitality and Tourism Management

September 28, 2019

October 25, 2019
102

March 7, 2020
REFERENCES
4. Eden Robles
5. Marcelina Hagos
6. Sherly Hapa
____________________________________________________________________________
___________________________________
ELLORA JAY E. GONZALES
103
Name: Quennie Vargas
Address: San Francisco, Bulusan, Sorsogon
OBJECTIVE
Age: 22 years old
Date of Birth: July 30, 1999
Place of Birth: San Francisco, Bulusan, Sorsogon
Sex: Female
Height: 1.53 cm.
Weight: 43 kg.
COLLEGE
2021-2022
HIGH SCHOOL
104
San Francisco Elementary School
San Francisco, Bulusan, Sorsogon
2006-2012
WORK EXPERIENCE
 Work Immersion
Bulusan Local Government Unit- Local Civil Registry Office
November 6-17, 2017

 Multi-Tasking
 Time Management
 4H Club Bulusan- Member
 Peer Educator- Member
Training on Organic Swine and Free-Range Chicken Production
July 29-31, 2019
Boracay Resort, Dancalan, Bulusan, Sorsogon
9th National Hospitality & Tourism Annual Convention

September 28, 2019
Hospitality & Tourism Convention

March 7, 2020
105
Sexually Healthy and Personally Effective (SHAPE) Training and Orientation Gender
Identity and Expression (SOGIE)
December 28-29, 2020
The Life Skills on Public Speaking Training under Sexual Health Empowerment (SHE)
Project
June 22-23, 2021
Seminar- Workshop on Journal Writing under Sexual Health Empowerment (SHE)

Project
July 29-31, 2021
Villa Celeste Resort, Dancalan, Bulusan, Sorsogo
REFERENCES
1. Mrs. Joan M. Enaje
2. Mrs. Jennet B. Broqueza

MHRMO/PESO
Bulusan Local Government Unit
3. Mrs. Nenita D. Bagadiong

School Partnership Focal Person
____________________________________________________________________________
____________________________
QUENNIE VARGAS
106
107

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La Comida Primero Restaurant

Maharlika Highway, Barangay Balogo, East District, Sorsogon City

Julei Angelica Andes

PART II: THE MARKETING PLAN

A. OVERVIEW AND GOALS OF YOUR MARKETING STRATEGY. . . . . . . . . . . . . . 33

PART III : FINANCIAL DOCUMENTS

A. SUMMARY OF FINANCIAL NEEDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .73

A. SUMMARY DESCRIPTION OF THE BUSINESS

Human: Skilled restaurant operators and employees.

Financial: Equipment lease line

Intellectual: Brand/track record

B. PRODUCTS AND SERVICE

Carlo meat shop whole sale and retail

Sorsogon sea food dealer

Bahnhof17 variety store

LA COMIDA PRIMERO CUISINE

La Comida Primero Service

 Delivery around Sorsogon province; partnership with food panda.

FUTURE PRODUCT AND SERVICE

 Food innovations and additional French Cuisine

Chef’s Hat, Wire Whisk, Spatula

Chef’s Hat Color:

Blue, Yellow and Red

Address: Maharlika, Highway, Brgy, Balogo, East District, Sorsogon City

COPYRIGHT RELEASE FORM

TRADEMARK APPLICATION FORM

GENERAL POWER OF ATTORNEY

We, ____________________________________, do hereby appoint Ms. Anna Liza B. Saet,

Dated this 12th day of October 2021

RESTAURANT ADMINISTRATOR POSITIONS

General Manager Duties & Responsibilities:

 Overseeing daily business operations.

An Assistant Manager, or Associate Manager, is responsible for implementing workflow

Assistant Manager Duties & Responsibilities

RESTAURANT BACK OF THE HOUSE STAFFS

Executive Chef Duties & Responsibilities:

Kitchen Manager Duties & Responsibilities:

RESTAURANT BACK OF THE HOUSE STAFFS

3.Food & Beverage Manager

Food & Beverage Manager Duties & Responsibilities:

Kitchen Cooks Duties & Responsibilities:

Assistant Cooks Duties & Responsibilities:

RESTAURANT FRONT OF THE HOUSE STAFFS

Waiter/Waitress responsibilities include greeting and serving customers, providing detailed

Kitchen Cleaning Staffs Duties & Responsibilities:

Kitchen Cleaning Staffs Duties & Responsibilities:

Restaurant General Manager Requirements/ Qualifications:

Restaurant Assistant Manager Requirements/ Qualifications:

Restaurant Executive Chef Requirements/ Qualifications:

Restaurant Kitchen Manager Requirements/ Qualifications:

5. Food and Beverage Manager

Restaurant Food and Beverage Manager Requirements/ Qualifications:

Restaurant Kitchen Cook Requirements/ Qualifications:

Restaurant Kitchen Assistant Cook Requirements/ Qualifications:

Restaurant Head Waiter Requirements/ Qualifications:

Restaurant Runner Requirements/ Qualifications:

H. ACCOUNTING & LEGAL

Philippines AXA Life Insurance Corporation Coverage

COMPREHENSIVE GENERAL LIABILITY – gives protection from possible legal liabilities