Chief Cave MKTG Research

Chief Cave’s Marketing Research for
Establishing a Distinct and Delectable Food Truck Business In Paete,

Laguna
Marketing research submitted in partial fulfillment
Of the requirements for the course subject of
MM223 – Marketing Research
Submitted by:
PAEZ, MELVIN JOHN M.

Bachelor of Science in Business Administration
Major in Marketing Management
Submitted to:
DR. ALELI I. MAGTIBAY

(Professor)
May 2, 2021
Paete Science and Business College, Inc.
J.P. Rizal St. Paete, Laguna
Approval Sheet
This research entitled “ESTABLISHING A DISTINCT AND
DELECTABLE FOOD TRUCK BUSINESS IN PAETE, LAGUNA” prepared
and submitted by PAEZ, MELVIN JOHN M. In partial fulfillment of the
requirement for the degree of BACHELOR OF SCIENCE IN BUSINESS
ADMINISTRATION (Major in Marketing Management) has been examined
and hereby recommended for approval and acceptance.
Dr. Aleli I. Magtibay

Adviser
_____________________________________________________________
Approved by the COMMITTEE OF ORAL EXAMINATION with the degree

of____
Judge Nicolas V. Fadul, Jr.

President and Administrator
Dr. Sonia S. Cadawas

Dean of College
Dr. Aleli I. Magtibay

Department Head and Adviser
Dedication
This Research paper is dedicated wholeheartedly to my beloved parents, who
have always been my inspiration, strength, and provider of unconditional love,
understanding, and support.
To my friends and classmates who have been with me when I was having a
hard time, for sharing their words of encouragement, and for constantly
reminding me of my purpose to keep my fire burning to be able to finish this
Marketing research
And lastly, I dedicate this research to almighty God. Thank you for all your
words that give me the power to find the way and life. Thank you for the
guidance, protection, and talents that you had given me. I offer this all to you.
Acknowledgement
The completion of this Research could not have been possible without
the cooperation and guidance of so many people whose names may not all be
enumerated. Their contributions are sincerely appreciated and gratefully
acknowledged. However, I would like to express my sincere appreciation and
indebtedness, particularly to the following :
Dr. Aleli I Magtibay for her endless support, kind, and understanding spirit
during the process of completion of this Research
To all friends, classmates, and family who in one way or another shared their
support, either morally or financially. Thank you
Above all, to the almighty God, the author of wisdom and knowledge, for his
immeasurable love.
I thank you
TABLE OF CONTENTS
Title Page
Approval Sheet
Dedication
Acknowledgement
I. Introduction……………………………………………………………………1
II. Business Description………………………………………………………...2
Company Logo and Tagline………………………………………………...4
Products and Services………………………………………………………4
Pricing Structure……………………………………………………………15
Business Structure…………………………………………………………17
Mission and Vision Statement…………………………………………….17
SWOT Analysis…………………………………………………….………18
Organization Structure………………………………………………….…19
III. Target Market…………………………………………………………………20
IV. Marketing Research survey/questionnaire………………………..……….21
V. Results, Findings, and Analysis…………………………………..…………30
VI. Projected Demand……………………………………………………………49
VII. Projected Supply……………………………………………….…………….58
VIII. Marketing and Promotion……………………………………………………68
IX. Conclusion…………………………………………………………………….69
X. Recommendation……………………………………………………………..70
INTRODUCTION:
The food industry is continuously showing tremendous growth over the
past few years and will continue to expand on the back of our strong
consumer lead economy. The Food services truck is currently one of the
booming around the metro. It has evolved from chauffeuring and selling on
small food carts into jeeps, vans, small buses, and light trucks then converted
to mobile food stalls that offer a round-the-world gastronomic selection in the
market such as pizza, rice in a box, baked products, Mexican tacos, American
Burger, Lebanese Shawarma, Fries, including Filipino cuisine such as Siomai,
Sisig, and a lot more food formats and peculiar services to gain an advantage
in the growing competition.
The continuous growth and innovation in the mobile food industry
outdo the Traditional restaurants for making 7.5% of growth yearly.
Unfortunately, COVID-19 reduced food truck development in 2020. However,
it is predicted to increase in market size by 2.4% this year. This industry’s
growth kept up its upward trend even with setbacks caused by the pandemic.
According to Bontella Food Truck Builders Philippines, a truck body
fabrication company that has expertise in food trucks and other mobile
business, one of the primary concern for many food truck owners is the heavy
traffic, in order for chief cave company to gain an advantage over its
competitors, have more lax regulations, and to achieve its main objective
which is to provide distinct and delectable food/services to customers, Chief
1
cave will establish its very first food truck business in the City of Paete
province of Laguna and is expected to expand to nearby provinces and gain
an average annual gross revenue of P590,000 on its first year in the market
with 3-5 employees upon establishment. The company will start campaigning
through social media to create brand awareness and gain customer
engagement.
BUSINESS DESCRIPTION:
Chief Cave is a start-up company that offers global-inspired food
selection to promote cuisines of different countries. Raw ingredients such as
beef, meat, flour, sugar, vegetables, and spices are imported. To provide a
support system for local agricultural raw materials, the company will also
serve Filipino cuisine and use locally owned products. Chief Cave’s innovative
dishes include Po’boy, a traditional sandwich from Louisiana, Cuban
sandwich, Yuca Fries, Burrito, and Mexican Tacos, Alcoholic beverages,
carbonated drinks, juice, Fruit teas, sizzling sisig, silog meals, siomai rice,
fried/steamed siomai, shawarma rice and chaofan with different selection of
toppings such as sausage, roast beef, fried/glazed chicken, hams, and glazed
pork. The company will be using Barbequed Brisket, seafood, French bread,
corn flour, and Filipino Cassava to make sandwiches and tortillas and serve
as part of its Unique Selling Proposition. Aside from its exemplary ingredients,
Chief cave will also provide catering services as part of its USP to exceed
customer satisfaction. The business will also be adding a particular station for
entertainment purposes like arcade games, Live band sessions, and a free
2
wifi connection for customer to share their moments online or enjoy their free
time during food preparation. It will also add s particular area where
customers can customize their own orders where they can choose their own
preferences when it comes to design, flavor, toppings, etc. The price will
depend on the quantity and the ingredients use by the customers upon its
preparation, other than that is a vending machine that will be available 24/7.
The company will hire talented individuals with equal and extraordinary
proportions of industry expertise, problem-solving ability, and inclination.
Those that enter the food kiosk scene selling international and local cuisine
will be clobbered by mega-chains who have carved their army of loyal
customers. The company will also make sure to follow the safety protocols
upon its establishment for the sake of its employees and prospective
customers. The food truck will have its flexible schedule in chauffeuring
around its nearby town, usually one week per city, to raise brand awareness,
and gain engagement online or offline. This benefits the customer and the
company itself as it recognizes opportunities for which location is better for
day-to-day business transactions. Chief Cave will start establishing at
Madrinan St. Brgy. Ibaba Del Sur (front of Plaza, nearby municipality) Paete,
Laguna. As the food truck moves around nearby towns, the company will
consider the most appropriate location on public street to gain more
accessibility and to avoid obstruction. .
3
Company Logo and Tagline
Products and Services
Chief cave will be selling sandwiches originated from Cuba and
louisiana which is made up of different ingredients and available in different
sizes, it will also offer drinks specifically Fruit tea with variety of flavors and
sizes. As part of company’s unique selling proposition, it will cater services
and provide free wifi, arcade station, and live band session. Chief Cave will be
the very first Food truck Services to be established in Paete, Laguna and
offers an exceptional products and services which any food truck businesses
around metro can’t offer
4
Po’boy - A Traditional Sandwich of Louisiana. Usually stuff with roast beef
and Seafood such as shrimps, crabs, lobster fish, and oyster. It’s price will
vary on stuff and sizes. See the figure below for price list.
STUFF SMALL MEDIUM LARGE
ROAST BEEF P75 P125 P175
SHRIMP P87 P175 P250
FISH P62 P112 P162
OYSTER P100 P187 P262
LOBSTER P112 P225 P325
CRAB P100 P187 P262
5
Cuban Sandwich
sandwich inspired from Cuba. It was made of Ham, roasted pork,
swiss cheese, pickles, mustard and sometimes salami. It’s price will depend
on the available sizes. For small the price will be P118, medium P168 and
Large P243
Tacos
6
a traditional Mexican dish consisting of a small hand-sized corn or
wheat tortilla topped with roasted beef, mustard, lettuce, carrots and cheese.
The price would be P112 per order
Yuca fries
A Filipino snack food made of Cassava partnered with Cilantro lime
mayonnaise. The price will set to P75 per order.
7
Burrito
A Mexican dish consisting of flour torilla wrapped into a sealed
cylindrical shape around various ingridients. The price would be P75 per order
and the available flavors are Grilled chicken, glazed chicken, shawarma, and
crispy chicken
8
Hamburger
it consist of
one
cooked patties of gril
led ground beef,
placed inside a
sliced b un. It is
served
with cheese, lettuce, tomato, onion, pickles, bacon,
or chiles; condiments such as ketchup, mustard, mayonnaise, relish, or a
"special sauce", often a variation of Thousand Island dressing; and are
frequently placed on sesame seed buns. The price would be set to P60 per
order
Alcoholic Beverages
9
We will also be selling different liquors such as beers (Heineken-P99,
San Miguel Light-P44, Pale Pilsen-P42, Redhorse-P44) which will be
available in a 330 ml can , Another is cocktails with a price starting from P138
per glass, we will also have whiskey (Andy player- P159 500 ml, Jack daniels-
P230 50ml, Chivas Regal- P150 50 ml, Red label- P320 200 ml) and laslty
wine (Yellow tail Shiraz - P219 200 ml, Moet& Chandon Imperial - P1,249
200 ml, Bottega Gold Prosecco - P422- 200 ml)
Fruit Tea
10
an infusion made from cut pieces of fruit and plants which can be either
be fresh or dried. It is a tea like beverage which processed is not the same as
the traditional method for normal teas. The available flavors are, mango,
avocado, lychee, strawberry, and lemon. The price will depends on the sizes,
for small, the price would be P50,medium P85, and large P125.
Carbonated drinks
The food truck business will also offer carbonated drinks such as coke,
sprite, royal, merinda, and pepsi. The price will be set according to its
suggested retail price
11
Silog Meals
A class of Filipino breakfast dishes containing sinangag (Fried rice) and
egg. They are served with various viands such as tapa, longganisa, tocino,
hotdog, fried chicken, and pork. The price will depend on the viands. For tapa
the price would be set to P80, same price with chicksilog, and porksilog and
for process meat such as longganisa, hotdog, and tocino, the price will be set
to P70. we will also offer combo meals. For meat and poultry the price would
be P150 and for process food, the price would be P130.
12
Chaofan
is a popular Filipino Chinese fried rice dish prepared with day-old left-
over rice stir fried with meats like pork, together with vegetables such as
spring onions, green peas, and corn. It is usually serve with toppings like
dumplings, chicken, roast beef. Etc. The price of Chaofan depends on its add
ons. For Pork, the price would be P75, for beef the price will be P118, for
chicken, ham, and sausage, the price would be P55 and for dumplings, the
price would be P38
Shawarma rice
13
a Filipino dish inspired by the Middle eastern Kebab where tapa style
grilled beef is served with a sufflower and margarine seasoned rice together
with lettuce, cucumber, and tomatoes. The price would be P118
Siomai Rice
A Filipino dish inspired by Chinese. It is a combination of Rice and
siomai on different formats such as pork,chicken and seafood. The price
would be set to P85 per 6 pcs
14
Fried and steamed Dumplings
a Filipino Chinese dish like siomai but has a different wrapped style. It
comes with different contents like pork and seafood. The price would be P60
for 6 pieces
Sizzling sisig
Sisig is a popular
Filipino dish. It can be
15
considered as a main dish or an appetizer. The composition of our dish is
mainly of pig’s parts such as minced pork meat, ears, and face. Chicken liver,
onions, and chili peppers are also added. The price would be P90 per
servings
Arcade station
The company will provide an arcade area consisting of 2-3 coin-
operated machine as a part of its Unique Selling proposition to give them time
enjoy their moment while waiting for their orders
16
Live Band Session
Chief cave will also provide live band sessions on weekdays starting
from 10:00 pm - 2:00 am. This will give them the vibes and a great
atmosphere while having their snacks, or dinner
Pricing structure
The company will be using Food-cost percentage menu pricing . It is
one of the most widely used method for menu pricing. It is simply plug into this
formula: Food cost divided by target food cost percentage = menu price. For
example, Cuban Sandwich food cost is P100 and the target food-cost
percentage is 8% The calculation of Cuban Sandwich is as follows:
Small - P95 / 0.8 = 118
Medium - P135 / 0.8 = 168
Large - P195 / 0.8 = 243
17
Business Structure
Chief Cave is a sole proprietorship type of business entity owned and
run by Mr. Melvin John Paez. The owner himself will be the one who’s
responsible for their own record keeping and payments for IRS and is held
liable for company’s debts and financial obligation.
Mission and Vision Statements
OUR MISSION
Chief Cave mission is to provide customers a unique buying
experience by catering services at a convenient area and offers distinct
selection of food formats to promote and support international and local
cuisine. Our food truck will be available at the most convenient times for
travelers as well as locals.
OUR VISION
The company envisions creating a sustainable food truck business in
mobile food industry by continuously providing trendy and unique products
and services and support system for international and local products. We will
create an impact in the minds of our customers, to the industry, and the world
18
as we create a global brand by providing innovative dishes and distinct
catering services to exceed customer satisfaction and strive to be a global
leader in the Mobile food industry
SWOT ANALYSIS
Strengths
 Quick, fast service
 Reasonable price
 Quality food
 Flexible Time Frame
 Personal customer service
 Extensive advertising for brand awareness and engagement
 Unique sevice features
 Well-trained and experienced staffs
6Weaknesses
19
 Only in local areas
 Lack of established reputation
 Costs rising due to increases in food costs
 Importation of supply can be cost inefficient
 Limited accommodation capacity
Threats
 Restraints Other food trucks
 Dining in restaurants
 Competition from similar businesses operating either in the same location

or surrounding areas
 New entrants to the market
8Opportunities
 Trendy Menu
 Expanding number of Food trucks services
 Expand Location
 Strong brand image
Organization Structure
The pattern of Chief Cave Company's organizational structure is
vertical-based, as shown in the figure below. The critical departments
including Chief Operating Officer (owner),Chef / Caterer /Cooks, Kitchen
Assistant / Utility Staff, Sales Girl, Cashier, Driver, and Office Administrator
20
COO
Office administrator
Chef/Caterer/Cooks Kitchen Staff Sales man Cashier Driver
TARGET MARKET
The demographics, psychographics, and behavioral aspects of the Chief
Cave customer are as follows:
Demographics
21
 18 – 50 years old Male, Female, LGBT, PWD
 Teenagers, College Students, Young Professionals
Psychographics
 Highly reliant on technology
 Extroversion
 Foodies
Behavioral aspects
 Spend their free time going outside
 Keeps up with the latest trend,
 Seeks unique services
CUSTOMER PROFILE
Our customer is between the ages of 18 – 50, composed of men,
women, and LGBTQ+ and PWD. Some are teenagers, college students,
young professionals who have joined the workforce, persons with disabilities,
and senior citizens. They usually spend their time going out with friends,
family or acquaintance and usually tries new trends of food in the market.
MARKETING RESEARCH SURVEY QUESTIONNAIRE
Introduction
Good day! I am a BSBA MM Student of Paete Science and Business College
Inc. And conducting a survey for my research entitled “Establishing a Distinct
22
and Delectable Food Truck Business in Paete, Laguna” I would appreciate
your participation in this survey. Rest assured that your information will be
kept confidential and used exclusively for academic purposes only. Thank
you!
I. Demographic Profile
Direction: Please make tick mark in circles for selection of options.
Name: (Optional)
1. What is your sex?
■ Male
■ Female
2. What is your age range?
■ 15-24
■ 25-34
■ 35-44
■ 45-54
■ 55+
23
3. What is your marital status?
■ Single
■ Married
■ Separated
■ Widowed
4. What is your monthly family income?
■ P5,000 or less
■ P5,001 - P10,000
■ P10,001 – P20,000
■ P20,001 - P30,000
■ 30,001 or more
5. What is your employment status?
■ Employed full time
■ Employed part-time
24
■ Self-employed
■ Unemployed
■ Student
6. What is the highest level of education you have completed?
■ Elementary
■ High school
■ Senior High School
■ College Level
■ College Graduate
■ Graduate Studies
I. Market acceptance, 4 Ps of Marketing and Unique Selling Proposition.
Direction: Please make tick mark in circles for selection of options.
1. Where do you mostly prefer to eat?
25
■ Home
■ Stall/Kiosk
■ Cafeteria
■ Fast Food
■ Restaurant
■ Other
2. How often do you eat out on a weekly basis?
■ 1-2 times
■ 3-4 times
■ 5-6 times
■ 7 times or more
3. What time of the day are you most likely to purchase food?
26
■ Morning (6:00am - 9:00am)
■ Mid- Morning Merienda (9:00 am - 11:00 am)
■ Lunch time (11:00am - 1:00pm)
■ Afternoon Merienda (2:00 pm - 4:00 pm)
■ Dinner (6:00pm - 8:00pm)
■ Late Night (8:00pm - 11:00pm)
4. How would you like your food to be served?
■ Craft box
■ Paper wrapped
■ Stackable Containers
■ Microwaveable containers
27
■ Other
5. What do you consider when purchasing a food?
■ Vegetarian
■ Lactose free
■ Gluten-Free
■ Vegan
■ None
6. What do you prefer the most when buying food?
■ Imported source produce
■ Locally sourced produce
■ Locally sourced meat and seafood
■ Organic
28
■ Gluten-free
■ No artificial growth hormones
■ No preservatives
■ Other please specify:
7. Which types of food and drinks would you be most likely to purchase?
■ Hamburgers
■ Cold/Hot Sandwiches
■ Burrito
■ Fries
■ Tacos
■ Chaofan with toppings: roast beef, sausage, glazed chicken, ham,
pork
29
■ Shawarma Rice
■ Fried/Steamed dumplings
■ Siomai Rice
■ Silog meals (Tapsilog, Hotsilog, Porksilog, Chicksilog, Tocilog,
longsilog)
■ Sizzling sisig
■ Alcoholic beverages (Beer, Wine, Brandy, Cocktail, Whiskey)
■ Carbonated drinks (Coke, Sprite, Royal, Merinda and Pepsi)
■ Fruit Tea
8. What is the most you would be willing to spend at a food truck for a
meal including the side dish and drink?
■ P100 and below
■ P101 - P200
30
■ P201 - P300
■ P301 - P400
■ P401 and above
9. What factors would you consider in patronizing food truck business?
 How it looks
■ Customer Service
■ Quality of Food
■ Quantity of Food
■ Type of Food
■ Price
■ Speed of Service
31
■ Proximity
10. Where do you think food trucks should be allowed to locate in the
town?
■ On any public street
■ On public streets only in certain locations
■ At private scheduled events only
■ At specific off street locations in partnership with the property owner
■ At special events sponsored by the Town
11. . What media platforms do you usually use when locating Food stalls?
 Facebook
 Instagram
 Twitter
 Youtube
 Pinterest
32
 Other
12. Do you prefer customizing your own food order?
■ Yes
■ No
13. How likely are you to recommend live band session and arcade station
on Food truck business?
■ Extremely Likely
■ Likely
■ Not at all likely
Comments and Suggestion
______________________________________________________________
______________________________________________________________
_____________________________________________________________
33
Market Research Results, Findings, and Analysis
The researcher conducted the survey through Google form with a total
number of 132 respondents residing in Paete and nearby areas. The data
captured from the target audiences was analyzed, evaluated and converted
into percentages and collated in the form of graphs to make the data
presentation meaningful. The data was analyzed according to the research
questions posed earlier in the research.
Section I: Demographic Profile
In this section, the sex distribution, age distribution, marital status,
monthly family income, employment status, and educational attainment of the
research population is discussed.
Sex Distribution
34
The figure above illustrates the classification of sex of the respondents,
the Y axis indicates male and female while on the x axis presents the number
of respondents.
With the reference to the graph it was indicated that, the majority of the
respondents who take the survey were females with 90 (68.2%) and the rest
are males with 42 (31.8%). The results can be used by Chief Cave to
conclude that most of its prospective customers were possibly females.
Age Distribution
Meanwhile, the graph shows the age group of the respondents and
are presented on the in chronological order starting from the lowest age
group 15-24, 25-34, 35-44 down to the highest age group of 45-54 and 55+
35
The majority of the respondents presented 93 (70.5%) were in the age
group of 15-24 years, followed by 27 (20.5%) in the 25-34 age group and 9
(6.8%) in the 35-44 age group. Only 2 (1.5%) of the respondents were in the
age group of 45-54, the same with the age group 55+ with only 2 (1.5%).
Customers from different age group have a significant difference in perception
of satisfaction and price of the food bought from various stores and based on
the graph, most of the target market of the company is in the age group of 15-
24. This could help the company understand the different perception of
customers to provide and meet their expectations.
Marital Status
The respondent marital status is depicted in the graph above. The
status of the respondents are classified as: single, married, separated, and
widowed.
The figure show that 117 (88.6%) of the respondents were single and
14 (10%) were married. There is no separated from the respondents as it
shows 0 (0%) and only one 1 (0.8%) is widowed. Satisfaction is vital and is a
36
key to the survival and profit to the performance of the business and the
status of the respondents has a great influence on the company’s growth and
success.
Monthly Income
The researcher also include the monthly income from the demographic
profile of the respondents and is categorized into different ranges starting
from P5,000 or less, P5,001 - P10,000, P10,001 - P20,000, P20,001 -
P30,000, and P30,000 or more.
This is an important finding in the understanding of the demographics
of the respondents and the result highlights that 41 (31.1%) of the total
population of respondents monthly family income were less than P5,000 and
then followed by 36 (27.3%) for P5,001 - P10,000 monthly income, 25
(18.9%) for P10,001 - P20,000 monthly income, 19 (14.4%) for P20,001 -
P30,000 monthly income and lastly, 16 (12.1%) for P30,001 or more monthly
income. This results allows the business to analyze the buying capacity and
behavior of its prospective customers based on their monthly family income
Employment Status
37
Evidently, one of the important factor to consider is the employment
status of the respondents to gain deeper insight of their profile and as it may
help the company in segmentation and decision making process . The
employment status are classed into: employed full time, employed part-time,
self-employed, unemployed, and student.
From these result, it is clear that most of the respondents were student with
90 (68.2%) followed by employed full time with 20 (15.2%) and employed
part-time with 9 (6.8%). Only 8 (6.1%) are self-employed, the same with
unemployed with 8 (6.1%). The company may therefore conclude that the
majority of its market is mostly students so their preferences will be given
more value as a customer.
Educational Attainment
38
To further evaluate the demographics of the target market, the
company also included the educational attainment of the respondents that is
classed from Elementary, High School, Senior High School, College Level,
College Graduate, and Graduate Studies.
According to the graph, College level has the highest number of
percentage garnering a total number of 60 (45.5%) followed by Senior High
School with 35 (26.5%), while there are 21 (15.9%) for College Graduate
High School with 13 (9.8%), Graduate studies with 4 (3%), and the remaining
3 (2.3%) are from respondents who attain Elementary. The results confirms
that most of the target audience has attain College level which could help the
company to conclude and assess their profiles as a potential customer.
Section II: Market acceptance, 4 Ps of Marketing and Unique Selling
Proposition
In this section, the questions are arranged carefully and classified into
three categories: Market Acceptance, Product, Price, Place, Promotion, and
the Unique Selling Proposition
Question no. 1. Where do you mostly prefer to eat?
39
The company would like to gain insights on customers, they include
question about dining location preferences and behavior. These locations
were categorized as Home, Stall/kiosk, Cafeteria, Fast Food, and Restaurant.
Since Chief cave is going to be the very first Food truck in town. It is important
to conclude the preferred location of customers for dining.
The majority of the respondents indicated that they prefer to eat on
their Homes as it gain 117 (88.6%) total responses and is followed by Fast
food with 41 (31.1%) while Cafeteria has gained 18 (13.6%) and Restaurant
with 17 (12.9%). However, Only 11 (8.3%) of the total responses has gained
by Stall/Kiosk. 1 (0.8%) specify that they prefer to eat anywhere beased on
their mood. These results can help the company assess the needs and wants
of customers and evaluate the perfect schedule for moving to other nearby
towns.
Question no. 2. How often do you eat out on a weekly basis?
40
In relation to the first question, the company also include the question
about their pattern of eating out in a weekly basis and is classed into four: 1-2
times, 3-4 times, 5-6 times, and 7 times or more. This further helps the
company to assess and evaluate the buying pattern of customers which could
be beneficial for the food truck schedule, inventory and other services.
According to the graph, the respondents manifested that 78 (59.1%)
eat out 1-2 times on a weekly basis, followed by 3-4 times with 45 (34.1%), 5-
6 times with 6 (4.5%) and lastly 5 (3.8%) for 7 times or more. These results
can be used to further conclude the demand and supply of the company.
Question no. 3. What time of the day are you most likely to purchase
food?
41
Meanwhile, to better understand the buying behavior of customers, the
company also included the question about their preferred purchasing
schedule in a day and this is categorized as : Morning, Mid-Morning
Merienda, Lunch time, Afternoon Merienda, Dinner and Late Night.
Based on the result from the graph, it can be seen that their buying
pattern varies. Most of the respondents prefers to purchase every afternoon
merienda (2:00 pm-4:00 pm) with 71 (53.8%) of responses followed by Lunch
time with 32 (24.2%). while Mid-Morning Merienda has gained 27 (20.5%) of
responses and 26 (19.7%) for Dinner, however, late night has gained 23
(17.4%) of responses and only 16 (12.1%) for Morning. This could help the
company evaluate not only the buying behavior of customer but its schedule
also to be able to gain fair profit margin.
Question no. 4. How would you like your food to be served?
The materials used to serve foods plays a vital role in the food industry
as it helps not only the preservation of food quality but also the environment.
The company then included the question that ask about their food packaging
42
preferences and is classified as : Craft box, paper wrapped, stack-able
containers, and microwavable containers.
From the results in the graph above, it is clear that the Microwaveable
containers got the most responses with 51 (38.6%) followed by Craft Box with
48 (36.4%) while Stackable containers gained 36 (27.3%) of total responses
and 28 (21.2%) for Paper Wrapped. However, 1 (0.8%) indicated that they
prefer to eat in actual or ceramic plates with spoon and fork and also 1 (0.8%)
specified that they prefer any of the choices. This does not only help the
company to consider the preference of customers when it comes to food
packaging but also helps build and be part for creating a sustainable
environment.
Question no. 5. What do you consider when purchasing a food?
Taken into consideration are the factors that may affect the customers
dietary restrictions. The company included the question about considerations
when purchasing a food and is classifies as: vegetarian, Lactose Free,
Gluten-free, Vegan and None.
43
According to the results, Most of the respondents doesn’t really
consider any of the other choices when purchasing a food as the response
“none” gained a total number of 71 (54.5%) however, 51 (38.6%) of the
respondents are vegetarian, followed by 14 (10.6%) for lactose free and 10
(7.6%) for gluten-free. On the other hand, Only 5 (3.8%) of the respondents
consider vegan when purchasing a food. This data of information can help the
company evaluate the things that need to consider when it comes to dietary
restriction of customers to be able to provide quality produce foods and
services as it may affect the demand and supply of the business
Question no. 6. What do you prefer the most when buying food?
In relation to the previous question, the company ask the preference of
customers in regards with the type of raw materials used in the process of
food preparation and is classified as: imported source produce, locally source
produce, locally sourced meat, and seafood, organic, gluten-free, no artificial
growth hormones, and no preservatives.
44
Apparently, the result from the graph stated that 63 (47.7%) of the
respondents prefer Locally source produce and followed by locally sourced
meat and seafood with 48 (36.4%), moreover, the organic has gained a total
number of 42 (31.8%) responses while 35 (26.5%) of response has gained by
no preservatives option, however, the imported source produce also get a
higher response rate with 26 (19.7%) while no artificial growth hormones got
14 (10.6%). the remaining 4 (3%) goes with Gluten-free. On the other hand,
some of the respondents specified that they prefer any from the said options
having 1 (0.8%) and also 1 (0.8%) responses for taste and deliciousness. As
the company promotes and support locally owned materials, having an
imported source produce could be a great advantage in the market as it may
provide different quality and could be a part of the company’s unique selling
proposition. The respondents preference can greatly help to the company’s
success so it is important to conclude which type of raw materials is best for
the company.
Question no. 7. Which types of food and drinks would you be most likely
to purchase?
45
As a part of marketing mix, the company provides an insight of the
different food and drink formats which the company may offer to the
respondents and this are as follows: Hamburgers, Cold/hot sandwiches,
Burrito, Fries, Tacos, Chaofan with toppings, Shawarma Rice, Fried/steamed
dumplings, Siomai Rice, Silog Meals, Sizzling Sisig, Alcoholic beverages,
carbonated drinks, and Fruit Tea.
Base on the graph, it is clear that customers food and drink
preferences varies and it can be seen that the majority of the respondents
prefer Hamburgers having 77 (58.3%) of responses followed by Silog Meals
with 75 (56.8%), and Fries with 69 (52.3%), Meanwhile, 66 (50%) has gained
by Chaofan with toppings and 56 (42.4%) for Sizzling sisig. The graph further
stated that 54 (40.9%) of the respondents preferred Carbonated Drinks and
53 ( 40.2%) for Fruit tea. While other food formats such as siomai rice has
gained a total number of 50 (37.9%), Shawarma rice with 38 (28.8%),
Cold/hot sandwiches with 34 (25.8%), while Burrito got 32 (24.2%) and 29
(22%) for Tacos. Moreover, fried/steamed dumplings and alcoholic beverages
got the same total of responses which is 24 (18.2%). hence, this result allows
the company to create efficiency by having the right amount of supply based
on the demand and preference of customers.
Question no. 8. What is the most you would be willing to spend at a food
truck for a meal including the side dish and drink?
46
In line with the company’s objective which is to provide a delectable
food selection, the company also aims to introduce and offer products and
services with fair prices to be able to create more brand awareness to gain
advantage and outgrew its competitors. The company included a question in
the survey that ask the total amount of money they are willing to spend for a
meal including side dish and drink, the options ranges from P100 and below,
P101-P200, P201- P300, P301-P400, and P401 and below.
The result of the survey shows that large number of respondents expressed
that their buying capacity ranges from P101-P200 by having 56 (42.4%) of
total responses followed P100 and below garnering a total of 55 (41.7%)
responses, while the amount ranging from P201-P300 has gained 24 (18.2%)
and 6 (4.5%) for P301-P400. Only 1 (0.8%) responded for P401 and above.
This result could help the company conclude the buying capacity of the
customers which may affect the sales and profit of the company.
47
Question no. 9. What factors would you consider in patronizing food
truck business?
It is important to consider all the factors that could help with the survival
of the business and the company further evaluate the features or attributes
that a business needs to be able to capture the minds and loyalty of
customers and this are classed as: how it looks, customer service, quality of
food, quantity of food, type of food, price, speed of service and proximity.
Consequently, in respect with the reference in the graph, most of the
respondents expressed that the most important factor for patronizing Food
truck business is the Quality of food as it gained 117 (88.6%) of total
responses and then followed by Price having a total number of 75 (56.8%),
while Customer Service has gained 70 (53%) total responses. Moreover, the
looks of the food truck seems to have a great impact on customers as it
gained 42 (31.8%) responses and then followed by Speed of service having
41 (31.1%), Quantity of Food with 40 (30.3%), Type of Food with 37 (28%)
and lastly Proximity with 21 (15.9%). Through continuous innovation from
these factors, the company will likely to achieve maturity and gained customer
loyalty which could greatly affect its success.
48
Question no. 10. Where do you think food trucks should be allowed to
locate in the town?
Food truck businesses can be obstructing as it consume too much
space along the road which can cause heavy traffic. The company then
included question that could help analyze the appropriate location for food
truck business and this are classified as : on any public street, on public street
only in certain location, at private scheduled events only, at specific off street
location in partnership with the property owner, and at special events
sponsored by the town.
The majority of the respondents stated that food truck should be
allowed on public street only in certain location with a total number of 71
(53.8%) followed by On any public street with 52 (39.4%) of total responses,
while there are 22 (16.7%) responded that it should be at specific off street
location in partnership with the property owner and 16 (12.1%) for at special
events only sponsored by the town. However, only 3 (2.3%) responded that it
should be allowed at private events scheduled only. Location has a significant
role and is one of the most important to consider when establishing a food
truck business, with the help of the result from the graph, the company can
49
assess the possible condition of the area to be able to provide excellent
service to customers.
Question no. 11. What media platforms do you usually use when
locating Food stalls?
As a part of the promotional strategy of the company and to create
brand awareness and gain more customer engagement, the company
included the question about which media platforms the customers will be
using to locate the food truck and this are classified as: Facebook, Instagram,
Twitter, Youtube, and Pinterest.
Subsequently, the graph shows that a large part of the respondents
expressed that they will be using one of the biggest media platform nowadays
which is the Facebook as it gained 128 (97%) of total responses followed by
Instagram with 39 (29.5%) and then Youtube having 18 (13.6%), meanwhile,
8 (6.1%) responded for twitter and only 4 (3%) for pinterest. As the company
aims to reach more people by moving from town to town, it is also important to
be known on media platforms as it is one of the tools that most of the people
used today and it could greatly help the company for further innovations and
can be use to recognize its competitors.
50
Question no. 12. Do you prefer customizing your own food order?
In relation to the company’s unique selling proposition, one of it’s
unique features to be offer is the customization of their food orders. The
company added a question about the perception of respondents towards food
order customization which is answerable by yes or no.
Base on the result from the graph, it is clear that the majority of the
respondents is in favor nor preferred their food orders to be customize by
themselves as it gained a total number of 100 (75.8%) responses while 32
(24.2%) for no. The company want the customer to have the best and
memorable experience as they purchase on the food truck and this results
can help the company further analyze its proposition for further improvements
which could be beneficial not only for customers but also for the company.
Question no. 13. How likely are you to recommend live band session
and arcade station on Food truck business?
51
Apparently, the company would also like to know more about the
perception of customers in regards to its another unique selling proposition
which is having a live band session and an arcade station on the food truck to
be able to understand if this extras can help the company boost its sales and
engagements.
Thus, the result shows that the greater number of prospective
customers responded extremely like with 68 (50%) while likely has gained a
total number of 59 (44.7%) responses, meanwhile not all likely has gained 9
(6.8%) total responses. The result can be concluded that live band session
and arcade station is a great idea since it is a rare experience to have in a
food truck business and it creates a more comfortable and unique ambience
for the business.
Comments and Suggestions
After the compilation of all the comments and suggestions of the
respondents from the survey, the researcher determined that 35% of the
respondents gave comments and suggestions,Thus, most of their comments
and suggestions pertains to Location and food packaging. This can be used
52
for further improvements of concepts and ideas for the company to exceed
the satisfaction of customers.
Projected Demand
Table 1. Projected Demand for Cold/Hot Sandwiches
Projected Demand for Cold/Hot Sandwiches
Projected Demand (Per Piece)
Products Daily Weekly Monthly Yearly
Po'Boy Sandwich 19 133 532 6384
Cuban Sandwich 15 105 420 5040
Total 34 238 952 11424
Table 2. Projected Demand for Burrito
53
Projected Demand for Burrito
Shawarma 14 98 392 4704
Crispy Chicken 6 42 168 2016
Grilled Chicken 8 56 224 2688
Glazed Chicken 4 28 112 1344
Total 32 224 896 10752
Table 3. Projected Demand for Chaofan
Projected Demand for Chaofan
Projected Demand (Per order)
Pork 11 77 308 3696
54
Ham 13 91 364 4368
Beef 8 56 224 2688
Sausage 11 77 308 3696
Dumplings 12 84 336 4032
Chicken 9 63 252 3024
Total 64 448 1792 21504
Table 4. Projected Demand for Hamburgers
Projected Demand for Hamburgers
Hamburger 77 539 2156 25872
Total 77 539 2156 25872
55
Table 5. Projected Demand for Sizzling Sisig
Projected Demand for Sizzling Sisig
Sizzling Sisig 56 392 1568 18816
Total 56 392 1568 18816
Table 6. Projected Demand for Alcoholic Beverages
Projected Demand for Alcoholic beverages
Beers 7 49 196 2352
Cocktails 6 42 168 2016
Whiskey 6 42 168 2016
WIne 5 35 140 1680
Total 24 168 672 8064
Table 7. Projected Demand for Carbonated Drinks
56
Projected Demand for Carbonated Drinks
Coke 14 98 392 4704
Pepsi 9 63 252 3024
Royal 10 70 280 3360
Sprite 14 98 392 4704
Merinda 7 49 196 2352
Total 54 378 1512 18144
Table 8. Projected Demand for Fruit Tea
Projected Demand for Fruit Tea
Mango 11 77 308 3696
Avocado 8 56 224 2688
Lychee 13 91 364 4368
Strawberry 14 98 392 4704
Lemon 7 49 196 2352
57
Total 53 371 1484 17808
Table 9. Projected Demand for Shawarma Rice
Projected Demand for Shawarma Rice
Shawarma Rice 38 266 1064 12768
Total 38 266 1064 12768
Table 10. Projected Demand for Siomai Roce
Projected Demand for Siomai Rice
Pork 16 112 448 5376
Chicken 21 147 588 7056
Seafood 13 91 364 4368
Total 50 350 1400 16800
Table 11. Projected Demand for Fries
58
Projected Demand for Fries
Yuca Fries 69 483 1932 23184
Total 69 483 1932 23184
Table 12. Projected Demand for Fried/Steamed Dumplings
Projected Demand for Fried/Steamed Dumplings
Pork 15 105 420 5040
Seafood 9 63 252 3024
Total 24 168 672 8064
59
Projected Demand for Silog Meals
Tapa 9 63 252 3024
Longganisa 6 42 168 2016
Tocino 12 84 336 4032
Hotdog 7 49 196 2352
Fried Chicken 16 112 448 5376
Pork 10 70 280 3360
Combo Meals 1 9 63 252 3024
Combo Meals 2 6 42 168 2016
Total 75 525 2100 25200
Table 14. Projected Demand for Tacos
60
Projected Demand for Tacos
Tacos 29 203 812 9744
Total 29 203 812 9744
Projected Supply
Table 15. Projected Supply for Cold/Hot Sandwiches
Projected Supply for Cold/Hot Sandwiches
Projected Supply (Per Piece)
Po'Boy Sandwich 8 56 224 2688
Cuban Sandwich 9 63 252 3024
Total 17 119 476 5712
Table 16. Projected Supply for Burrito
Projected Supply for Burrito
Shawarma 6 42 168 2016
61
Crispy Chicken 4 28 112 1344
Grilled Chicken 2 14 56 672
Glazed Chicken 4 28 112 1344
Total 16 112 448 5376
Table 17. Projected Supply for Chaofan
Projected Supply for Chaofan
Projected Supply (Per order)
Pork 6 42 168 2016
Ham 8 56 224 2688
Beef 4 28 112 1344
Sausage 4 28 112 1344
Dumplings 6 42 168 2016
Chicken 5 35 140 1680
Total 33 231 924 11088
62
Table 18. Projected Supply for Hamburgers
Projected Supply for Hamburgers
Hamburger 39 273 1092 13104
Total 39 273 1092 13104
Table 19. Projected Supply for Alcoholic Beverages
Projected Supply for Alcoholic beverages
Beers 5 35 196 2352
Cocktails 2 14 56 672
Whiskey 3 21 84 1008
WIne 2 14 56 672
Total 12 84 392 4704
63
Table 20. Projected Supply for Carbonated Drinks
Projected Supply for Carbonated Drinks
Coke 7 49 196 2352
Pepsi 5 35 140 1680
Royal 5 35 140 1680
Sprite 6 42 168 2016
Merinda 4 28 112 1344
Total 27 189 756 9072
Table 21. Projected Supply for Fruit Tea
64
Projected Supply for Fruit Tea
Mango 6 42 168 2016
Avocado 4 28 112 1344
Lychee 7 49 196 2352
Strawberry 6 42 168 2016
Lemon 4 28 112 1344
Total 27 189 756 9072
Table 22. Projected Supply for Shawarma Rice
Projected Supply for Shawarma Rice
Shawarma Rice 19 133 532 6384
65
Total 19 133 532 6384
Table 23. Projected Supply for Siomai Rice
Projected Supply for Siomai Rice
Pork 8 56 224 2688
Chicken 10 70 280 3360
Seafood 7 49 196 2352
Total 25 175 700 8400
Table 24. Projected Supply for Fries
Projected Supply for Fries
Yuca Fries 35 245 980 11760
Total 35 245 980 11760
66
Table 25. Projected Supply for Fried/Steamed Dumplings
Projected Supply for Fried/Steamed Dumplings
Pork 7 49 196 2352
Seafood 5 35 140 1680
Total 12 84 336 4032
Table 26. Projected Supply for Tacos
Projected Supply for Tacos
Tacos 15 105 420 5040
Total 15 105 420 5040
67
Table 27. Projected Supply for Silog Meals
Projected Demand for Silog Meals
Tapa 7 49 196 2352
Longganisa 3 21 84 1008
Tocino 6 42 168 2016
Hotdog 4 28 112 1344
Fried Chicken 6 42 168 2016
Pork 5 35 140 1680
Combo Meals 1 4 28 112 1344
Combo Meals 2 3 21 84 1008
Total 38 266 1064 12768
I. Demand and Supply Analysis
With reference to the statistical data from the research survey, The
company further concludes the short-term forecasting of demand and supply
for each product. The number of responses from the survey conducted is to
68
set as the basis for actual and daily market demand and supply to be able to
project the time series. According to the estimation process, Po'boy
Sandwich and Cuban sandwiches' projected demand has gained 34 pcs daily,
238 weekly, 952 monthly, and 11424 annually, the supply would be 17 for
daily,119 weekly, 476 monthly, and 5,712 annually
Meanwhile, the projected quantity demanded and supplied for a burrito
will have 32 pcs daily, 224 weekly, 896 Monthly, 10,752 yearly and 16 pcs
daily, 112 weekly, 448 monthly, and 5,376 annually for supply. The company
further assumes that the demand for Chaofan has 64 per order daily, 448
weekly, 1,792 monthly, and 21,504 annually while 33 daily, 231 weekly, 924
monthly and 11,088 yearly for supply . However, the hamburger has gained
the highest percentage from the survey research as it garners 77. The
company, therefore, concludes that the market demand will be 77 pcs daily,
539 weekly, 2,156 monthly, and 25,872 yearly, the supply would be 39 daily,
273 weekly, 1,092 monthly, and 13,104 annually. Moreover, the daily
projected demand and supply for Sizzling Sisig is 56 per order, 392 for
weekly, 1,568 for monthly, and 18,816 for yearly and for the supply would be
28 daily, 196 weekly, 784 monthly, and 9,408 annually and for Alcoholic
Beverages would be 24 pcs daily 168 weekly, 672 monthly, and 8,064 yearly
while the estimated supply would be 12 for daily, 84 weekly, 392 monthly, and
4,704 yearly. For Carbonated drinks, the forecasted demand would be 54 pcs
daily, 378 weekly, 1,512 monthly, and 18,144 annually, and the forecasted
supply would be 27 daily, 189 weekly, 756 monthly, and 9,072 yearly and for
69
fruit tea, the daily market would be 53 pcs, 371 weekly, 1,484 monthly, and
17,808 yearly while the supply would be 27 daily, 189 weekly, 756 monthly,
and 9,072 yearly. Other than that, the possible quantity demanded Shawarma
rice would be 38 orders daily, 266 weekly, 1,064 monthly, and 12,768
annually and the quantity supplied would be 19 daily, 133 weekly, 532
monthly, and 6,384 annually and for Siomai rice would be 50 orders daily, 350
weekly, 1,400 monthly, and 16,800 yearly while the estimated supply is 25
daily, 175 weekly, 700 monthly, and 8,400 yearly. In addition, the demand for
fries would be 69 orders daily, 438 weekly, 1,932 monthly, and 23,184
annually and the supply would be 35 daily, 245 weekly, 980 monthly, and
11,760 yearly . The estimated market demand for fried/steamed dumplings
would be 24 orders daily, 168 weekly, 672 monthly, and 8,064 yearly and the
estimated supply would be 12 daily, 84 weekly, 336 monthly, and 4,032
yearly. The total forecasted demand for Silog meals would be 75 orders daily,
525 weekly, 2,100 monthly, and 25,200 annually and the estimated supply
would be 38 daily, 266 weekly, 1,064 monthly, and 12,768 annually, and
finally, for tacos, the projected demand would be 29 orders daily, 203 weekly,
812 monthly 9,744 annually while the projected supply would be 15 daily, 105
weekly, 420
70
monthly, and 5,040 annually. This projection for demand can help the
company further analyze and evaluate the market's changing condition, which
could affect the growth and success of the business.
Marketing and Promotion
The company will be using various media platforms such as Facebook,
Instagram, Twitter, and Youtube to advertise the products and the services it
offers, the company will also create valuable contents as a part of its
marketing strategy with the help of content creators and influencers to be
able to create a stronger brand image. Aside from that, the company will also
offer referral program as we believes that the word-of-mouth is the strongest
promotion strategy. On the other hand, as a part of its promotional strategy,
the company will be creating a contest and will include reward cards for
discounts. This could help the company gain customer loyalty and for its
growth and success.
71
Conclusion
The continuous innovation of Food truck businesses leads to growth
and success over the past centuries as the food sector had faced an increase
in competition due to the never ending changes in customers preferences.
This research presented the establishment of a food truck in Paete and
nearby towns with its primary objective: to provide distinct services and a wide
variety of delectable food that caters to the needs and wants of customers.
Also, by promoting local and international cuisine and being part of the
movement for a sustainable environment through eco-friendly packaging.
The analysis of survey data obtained in this research shows that one of
the crucial parts that need to consider is the appropriate location for food
trucks as it may obstruct the road and affect the flow of traffic in the area and
other factors which serve as the weaknesses of any food truck businesses. As
a result, the company included a question that asks which specific and
appropriate location is best for a food truck to be able to provide better
services and address the possible worst-case scenario and meet the
preferences of customers.
The company hopes that this research could help the business in
creating brand image, awareness, and impact to the minds of the customers
as it provides their needs and wants and by sharing its values and aims in
making a better society and for contributing to the economy.
72
Recommendation
The survey results showed that a wide variety of products or services
may require huge spaces for a food truck business and might affect the
inventory of supply and lead to a decrease in sales. The company, therefore,
concludes to lessen the amount of supply which is seen from the analysis and
have additional space for food storage to be able to maintain and meet the
demand of prospective customers and target market.
73

Chief Cave MKTG Research

Uploaded by

Copyright:

Available Formats

Chief Cave MKTG Research

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Chief Cave MKTG Research

Uploaded by

Copyright:

Available Formats

Chief Cave’s Marketing Research for

Establishing a Distinct and Delectable Food Truck Business In Paete,

Marketing research submitted in partial fulfillment

Of the requirements for the course subject of

MM223 – Marketing Research

PAEZ, MELVIN JOHN M.

DR. ALELI I. MAGTIBAY

This research entitled “ESTABLISHING A DISTINCT AND

DELECTABLE FOOD TRUCK BUSINESS IN PAETE, LAGUNA” prepared

and submitted by PAEZ, MELVIN JOHN M. In partial fulfillment of the

requirement for the degree of BACHELOR OF SCIENCE IN BUSINESS

ADMINISTRATION (Major in Marketing Management) has been examined

and hereby recommended for approval and acceptance.

Dr. Aleli I. Magtibay

Approved by the COMMITTEE OF ORAL EXAMINATION with the degree

Judge Nicolas V. Fadul, Jr.

Dr. Sonia S. Cadawas

Dr. Aleli I. Magtibay

This Research paper is dedicated wholeheartedly to my beloved parents, who

have always been my inspiration, strength, and provider of unconditional love,

understanding, and support.

reminding me of my purpose to keep my fire burning to be able to finish this

enumerated. Their contributions are sincerely appreciated and gratefully

acknowledged. However, I would like to express my sincere appreciation and

indebtedness, particularly to the following :

during the process of completion of this Research

support, either morally or financially. Thank you

The food industry is continuously showing tremendous growth over the

to mobile food stalls that offer a round-the-world gastronomic selection in the

Burger, Lebanese Shawarma, Fries, including Filipino cuisine such as Siomai,

in the growing competition.

The continuous growth and innovation in the mobile food industry

outdo the Traditional restaurants for making 7.5% of growth yearly.

Unfortunately, COVID-19 reduced food truck development in 2020. However,

it is predicted to increase in market size by 2.4% this year. This industry’s

According to Bontella Food Truck Builders Philippines, a truck body

which is to provide distinct and delectable food/services to customers, Chief

province of Laguna and is expected to expand to nearby provinces and gain

through social media to create brand awareness and gain customer

Chief Cave is a start-up company that offers global-inspired food

selection to promote cuisines of different countries. Raw ingredients such as

dishes include Po’boy, a traditional sandwich from Louisiana, Cuban

sandwich, Yuca Fries, Burrito, and Mexican Tacos, Alcoholic beverages,

fried/steamed siomai, shawarma rice and chaofan with different selection of

proportions of industry expertise, problem-solving ability, and inclination.

will be clobbered by mega-chains who have carved their army of loyal

company itself as it recognizes opportunities for which location is better for

day-to-day business transactions. Chief Cave will start establishing at

consider the most appropriate location on public street to gain more

accessibility and to avoid obstruction. .

Company Logo and Tagline

Products and Services

Chief cave will be selling sandwiches originated from Cuba and

louisiana which is made up of different ingredients and available in different

sizes. As part of company’s unique selling proposition, it will cater services

around metro can’t offer

Po’boy - A Traditional Sandwich of Louisiana. Usually stuff with roast beef

STUFF SMALL MEDIUM LARGE

ROAST BEEF P75 P125 P175

SHRIMP P87 P175 P250