ATENEO DE MANILA UNIVERSITY

JGSOM STUDENT ENTERPRISE CENTER

Partners:Mariano Higino Francisco Yap II

Michael Patrick Francisco CruzFrancesca Susana Francisco Luna

Jesus Mario Francisco Yap Jr.

INTRO

DU

CTION

HISTORY

I. Food ConceptIn the Philippines, nearly everyone loves burgers.It can be seen not only in the abundant fast foodrestaurants that offer burgers to the public butalso through the positive feedback of itsconsumers. This is probably the reason behind thefact that for the past 3 years, there has alwaysbeen a stall in JSEC that cater to burger eaters.With this said, the group used burgers as the mainviand the whole menu revolves around. The groupaims to satisfy the taste buds and the appetite ofeach and every customer. This will be possiblethrough the mouth-watering, juicy, and bigburgers, a recipe that has been in the family foryears. Every Atenean deserves a treat every timethey eat, especially with all the stress schoolbrings. In doing so, it will be a main priority tokeep the customers satisfied and well-fed. It isonly right that each customer will get theirmoney’s worth from the food that will be served.Moreover, the group would like to provide amemorable and worthwhile experience to eachcustomer in every bite they will take which willkeep them coming back for more.

The foundation of thiscollaboration revolves aroundfamily. The group consists of 4cousins whose mothers are veryclose and, with much conviction,are the best cooks in the city.This led to the group gainingthe interest to not only eatingbut also to the art behind it. Theidea of serving burgers is rootedto a very simple reason. It allbegan when the group decidedto apply for a JSEC stall. At first,the group wanted to have aconcept revolving around homecooked meals: family specialtieswhich are truly one of a kind totheir family. When everythingwas final, all four membersinformed their relatives aboutthe plan and in the end, acommon consensus lead to thesuggestion of serving burgers.As simple as it is, it struck thegroup with a brilliant idea. Themembers knew that the familyhad the best burger recipe andwhat better to do than to sharethis blessing to the Ateneocommunity. To function as aheritage; a legacy that has beenpassed on to generations, andwill cease to continue doing so.

BACKGROUND

I. Food Concept

Alongside the fact that the members are made up of 1st degreecousins, it is only fitting that the stall concept revolve around thesame foundation. The group thought of basing the menu on theconcept of family and came up with the “burger family” theme.This theme is represented through the way the menu wasconceptualized. The menu is made up of the Daddy Burger, theMommy Burger, the Brother Burger, the Sister Burger, and theKiddie Burger which all consist of different ingredients thatappeal to the Filipino sense of taste. Not only will these burgersbe served with buns, but it can also be served with rice,depending on the customer’s preference.The name of the stall was also based on the concept of family. Apopular television sitcom from the 60’s, The Brady Bunch, inspiredthe group in the naming as well as the layout of the stall. The stallwill be named “The Burger Bunch” and the overall aesthetic willbe inspired by that of the mentioned tv series. Just like in the TVseries, the group’s extended family also consists of numerousmembers, with almost 60 cousins coming from 11 siblings.Growing up in this kind of environment, one gets to encounterdifferent types of personalities and still find a common groundamong each other, specifically the love for food. Through havinga stall in JSEC, not only will the group be able to share the foodthat has been a family gem for a long time, but will also share theroot source behind the passion for food of each member.

MISSIONTo provide one of the best experiences an Atenean can get by making their money worth the pay through large servings and delicious taste.To provide high-quality burgers worth every customer’s value.

VISION

To group envisions a community of Ateneans who will get a chance to experience what the group has been experiencing their whole lives; their passion for food.

II. Menu

SAMPLE MENU

Daddy Burger For those who have a large appetite and an audacious taste bud, this burger will suit you perfectly.  Consists of a double patty,  caramelized onions , cheese square, and mushroom sauce, a sure 

recipe to satisfy one’s hunger!

Brother Burger A variety of flavours all combined in one, this burger will surely hit the 

spot. Made up of a single patty, bacon strips, shoestring potatoes, and 

barbeque sauce, a sure hit to all food enthusiasts and bacon lovers alike!

Mommy BurgerFor the more health‐conscious individual, be prepared to taste 

something fresh with the traditional TLC. A single patty topped with tomatoes, 

lettuce, and cheese, which caters to the more conservative eater.

Sister BurgerAs simple as it seems, this burger is still equipped with an unexpected boost of 

flavour. A combination of a single patty, mushrooms, caramelized onions and cheese sauce, be ready to taste a 

burger with a different twist!

II. Menu

II. MenuHashbrown

All‐american shredded potatoes fried to a perfect golden crisp.

Onion RingsOnions dipped in a special batter, 

guranteed to turn crisp in the outside but tender within.

French FriesA classic favorite seasoned with different aromatic flavors, deep 

fried to perfection.

Photo Source: http://google.com

II. Menu

Photo Source: http://google.com

Ice Cream ShakeMade with Arce Dairy Ice Cream, this shake is sure to satisfy customers. Contains just the right amount of sweetness to fulfill one’s delight.

Cake PopsMoist cake balls covered with 

delectable chocolate, this is truly a perfectly balanced dessert. Savor each bite as you satisfy your sweet tooth.

II. MenuPRICE BREAKDOWNIngredients PriceBurger Patty 20.00Burger Bun 4.25Tomato 0.40Letuce 1.00

Bottle Water 8.00Bacon 5.63

Potato Strings 2.00Mushrooms 3.00Hashbrown 14.00

Caramelized Onion 2.00Onion Rings 5/100g

Fries 6/100gRice 3.00

Cheese 3.00Cheese Sauce 4.00

Mushroom sauce 1.33BBQ sauce 3.05Wax Paper 2.00

Average Price of Side dish Per 150 grams 8.25

Ice to be used 150.00DRINKS (240ml)

Merry Mango 12.34Delightful Strawberry 5.18

Classic Lemon 5.73Bubbly Blue Lemonade 8.50Average Price of Drink 7.94

SRP OF ADD ONSBacon Per Strip 15.00Square Cheese 10.00Choice of Sauce 10.00Tomato and Lettuce 5.00

SRP OF SIDE DISHFries 40/300gOnion Rings 40/300gHash Brown 25.00

SRP OF DESSERTSCake pops 18.00Ice Cream Shake 40.00

BYOB PRICE REDUCTION

Plate 5.00Glass 3.00

II. Menu

Main Dish Ingredients Total Cost Total Cost of Meal SRP Burger with

Plate BYOBWith

DepositBurger Bun

Daddy Burger Burger Bun, 2x Burger Patty, Cheese, Caramelized

Onions, Mushroom Sauce

52.58 68.77 90.00 n/a n/a

Mommy Burger Burger Bun, Burger Patty, Tomato, Lettuce, Cheese

Sauce

31.65 47.84 70.00 n/a n/a

Brother Burger Burger Bun, Burger Patty, Bacon Strips, Potato Strings,

Barbeque Sauce

36.93 53.11 70.00 n/a n/a

Sister Burger Burger Bun, Burger Patty, Mushrooms, Caramelized

Onions, Cheese Sauce

35.25 51.44 70.00 n/a n/a

Kiddie Burger Burger Bun, Burger Patty 24.25 40.44 50.00 n/a n/a

Meal Price Without Deposit

Meal Price With Deposit

Meal With Complete BYOB

Meal With Glass BYOB

Meal With Plate BYOB

Burger Bun120.00 140.00 112.00 127.00 125.00

100.00 120.00 92.00 107.00 105.00

100.00 120.00 92.00 107.00 105.00

100.00 120.00 92.00 107.00 105.00

80.00 100.00 72.00 87.00 85.00

Combo Meal  Small Drink + Half Side Dish + Dish

II. Menu

Main Dish Ingredients Total Cost Total Cost of Meal SRP Burger with

Plate BYOBWith

DepositBurger Rice

Daddy Burger 1 Cup of Rice, 2x Burger Patty, Cheese,Caramelized Onions, Mushroom Sauce

49.33 65.52 90.00 85.00 110.00

Mommy Burger 1 Cup of Rice, Burger Patty, Tomato, Lettuce, Cheese

Sauce

28.40 44.59 70.00 65.00 90.00

70.00

Brother Burger 1 Cup of Rice, Burger Patty, Bacon Strips, Potato Strings,

Barbeque Sauce

33.68 49.86 70.00 65.00 90.00

Sister Burger 1 Cup of Rice, Burger Patty, Mushrooms, Caramelized

Onions, Cheese Sauce

32.00 48.19 70.00 65.00 90.00

Kiddie Burger 1 Cup of Rice, Burger Patty, Choice of sauce

23.00 39.19 50.00 45.00 70.00

Meal Price Without Deposit

Meal Price With Deposit

Meal With Complete BYOB

Meal With Glass BYOB

Meal With Plate BYOB

Burger Rice120.00 150.00 112.00 137.00 135.00

100.00 130.00 92.00 117.00 115.00

100.00 130.00 92.00 117.00 115.00

100.00 130.00 92.00 117.00 115.00

80.00 110.00 72.00 97.00 95.00

Combo Meal  Small Drink + Half Side Dish + Dish

III. Trade Secret

Coming from a Family of people who have minimal training in the field of culinary arts, what sets the group apart is the withstanding passion for

food that has been present for generations. This is seen in Sunday cooking turns held together on a weekly basis, as well as annual food festivals where everyone has to contribute an own dish. With a family

whose sole business is a real estate company, the group became motivated to test the waters of the food industry. The group sought to merge the best of both worlds: a business-oriented family with a food

business. Alongside with this, the mother of two of the group members run a catering service. Ms. Regina Yap has been exposed to the food

industry for years now, which gives the group an edge in terms of gaining professional advice. All three mothers of the members do not only cook well, but also have the passion and love for it as well. With all of these

contributing factors, the group became more inspired to enter the Food Industry through the rare opportunity the JSEC challenge offers.

THE BURGER BUNCH

IV. InvestmentThe group agreed upon on an initial investment of P100,000

wherein each member will provide P25,000 from personal savings. The funds collected will be used for fixed costs such as employee wage, stall rent, and initial inventory as well as

P25,500 for the group’s needed equipment. The afixed investment will also be used for the reconstruction of the

assigned JSEC stall. The finance officer will then deposit the remaining balance in the group’s bank account to be used as

a contingency fund for daily operations.

VI. LogisticsOFF-CAMPUS PREPARATIONS

SOURCE OF RAW MATERIALS

•All raw materials will be stored at the Yap’s for the groups convenience as they live in Loyola Grand Villas•The marinating of the meat will be done also at the Yap’s residence during weekend, or when needed.•Inspection and accessment of inventory will be done weekly to make sure that there will be no shortage of products for the costumers.•The group will also insure that there will be atleast a week s worth of supply to prevent shortage of products.•All raw materials needed for the day’s operations will be delivered to school by suppliers and the group.

•Ice - Shoppersville will deliver every morning•Burger patty - Garcia’s Meat shop will deliver it to Yap’s residence weekly and/or when needed•Other ingredients and products - Will be purchased in nearby supermarkets preferably in Katipunan (eg. Savemore, Shopperville, Rustan’s)•Bottled water - Will be supplied by Aqua 2000 and delivered to Yap’s residence weekly and/or when needed

VI. LogisticsCONSISTENCY OF SUPPLY

CONSISTENCY OF QUALITY

The group believes of the imporance of four guidlines to ensure consistency of supply:1. Twice a week assessment of inventory to prevent lack

of supply2. Single source of supply for raw meat3. Constant brands for all other ingredients4. Storage of family recipe patties into a chest freezer and

removed only when needed for grilling

The group believes of the importance of four values to ensure consistency of quality:1. Proper Sanitation Procedure - The group values the

importance of cleanliness by instilling SOPs required to keep the stall clean and serviceable; the group also requires employees to wear proper uniform and to sanitize before preparing the food regularly.

2. Service - The group values costumer service as well as taking care of the employees because they are the face of the stall.

3. Efficient Inventory Management - The group will instill a twice a week, Monday and Wednesdays assessment of inventory as well as once every two weeks replenishing of inventory to ensure organization.

4. Use of equipment that have standardized measurements - This will ensure proper serving of our products and prevent inconsistency in tastes at the same time.

VII. ManpowerTime Cashier Cook Server

8:00-8:30 Open the stall

8:30-9:00

Put Petty Cash into Cashier

Wash hands prepare appliances needed for

servingEnsure inventory is

completePrepare Plates, Utencils

and Start Mixing of Drinks Begin Grilling

Monitor arrival of Ice and Other goods; Help

Cashier and cook9:00 Opening of JSEC stall

9:00-11:00

Take orders and tally orders Continue Grilling Take orders

Serve Meals Serve Meals

Make sure plates/utensils are

available

11:00-2:00 ( Peak Hours) Help Cook and Server

Continue Cooking/Food Replenishing

Check intentory and replenish mixed

beverages

During Idle timesContinue tally count

moneyMake sure all raw

materials are in place. Clean Stall

2:00 OnwardsTake orders and tally

orders Food Replenishing

Make sure plates/utensils are

available

5:30-6:00

Count and tally money and Inventory with

MauiStore unused Raw

Materials. Start Cleaning Stall Hand money to Maui

6:00 Close/Lock JSEC Stall

The table above shows the employees daily work task. The group has decided to give the workers the liberty to choose what to eat from our menu given they eat them during off‐peak or the ideal time.  All workers are expected to wear uniform and hairnets  so as to look presentable. This will be provided by the group. Workers are also required to submit health 

certificates and a bio‐data before hired.

OVERVIEW:

VIII. Equipment

Equipment Cost Power ConsumptionElectric Grill 5,000 3000 WDeep Fryer 4,000 1,200 W

Refrigerator + Freezer 12,000 1500 WRice Cooker 2,000 495 WCrock Pot 1,000 180 W

Food Processor 1,500 500 W

Initial Investment: 25000 x 4 members = Php 100,000

Total cost: Php 25,500Power Consumption: 6875 W

3rd year BS Management 66 Nova Scotia Loyola Grand Villas, Quezon CityHead of Finance - Will be tasked to handle cash flows, financial statements, and the bank account

Michael F. Cruz3rd year BS Legal Management

Major in Management127 Aquarius St. Cinco

Hermanos, Marikina City Head of Operations – Will be

responsible of heading andmonitoring the daily function

and operations of the stall

1st year BS Management Engineering66 Nova Scotia Loyola Grand Villas, Quezon CityHead of Logistics - Will be in charge of making sure that all things needed in the stall are ready for daily operations such as inventory and equipment accessment

Mariano F. Yap II

Jesus F. Yap

Francesca F. Luna

IX. Partnership

2nd year AB Communication99 Dapitan St., Quezon CityHR and Marketing – Will be

supervising and handling the workers as well as monitoring

the overall “look” of the company to be publicized

X. Daily Roles

Time Maui Yap Mio Yap Mike Cruz Chessy Luna8:00

In charge of Bringing the Raw Food to

stall

Prepare Petty Cash

2000

Monitors Stall opening and

delivery of raw materials

9:00 Make sure stall is ready for the opening9:00-5:30

Take Turns in ensuring stall operation goes smoothly; Replenish Goods if needed

5:30

In charge of Accounting,Check Cash

Takes note of things

needed for the next

day

Check Final Inventory and take note of things needed for the

next day

6:00Take home Left overs

Take home left overs

XI. Marketing Strategy

XII. Accounting Strategy

There will be a Facebook page for the stall in order to further inform the public about promotions and

other information regarding the stall.

FACEBOOK PAGEThrough the use of our connections

with organizations the group plans to promote by applying to be part of

different org’s privilege cards.

ORG TIE-UPS

The ever popular burger challenge will be used to launch the opening of the stall. Where in if the challenger can finish a certain burger (to be decided upon by the group) in a certain time, the costumer’s payment will be waived. There will also be a competition for the fastest eater, where the winner will get discount coupons.

BURGER CHALLENGE

Meals consists of the combination of a burger (with rice or with bun), a drink and sidings or dessert. Of course there will be a decrease in 

the price when buying combo meals.

COMBO MEALS

The group plans to open a back account that will hold the initial investment. This

back account will be updated throughout the year when revenues and

expenses comes into place.

BANK ACCOUNT

The group will set up a petty cash fund of P2000 every morning in

preparation as change for costumers.

PETTY CASH

The group has assigned Mariano Yap II to take care of financial statements,

they expect him to give the group this every weekend.

FINANCIAL STATEMENTS

The group plans to use the first in first on method in deciding which raw

materials to use.

FIRST IN FIRST OUT

XIII. StallsSTALL PREFERENCE:

STALL LAYOUT:

Sink

Counter AreaSet‐up Area

Electric Stove

Deep Fryer

With Sink Without Sink

Chest Freezer

Storage and Prep Area

Counter AreaSet‐up Area

Storage and Prep Area

Chest Freezer

Electric Stove

Deep Fryer

1st

2nd

3rd

#8 - P 19,425.00 

#3- P 19,425.00 

#6– P 22,850.00 

STALL PREFERENCE LAYOUT:

XIII. Stalls