Chicc Boy Research Paper

CHIC-BOY stack To become the premiere franchisee of Chic-boy by the course of study 2020. Mission To be the high hat Chic-boy franchisee in the Philippines by providing the most appetizing Filipino f be at very competitive prices. Will consistently maintain the highest standards in nutrition preparation and service. Not only profit-oriented plainly is service-oriented as well. Surplus food that atomic number 18 not served will be donated to our less fortunate brothers and sisters at the end of the day.Goals and Objectives 1st Objective conduct a soft-opening of the franchise by December 2011 and to be fully operational by the start of year 2012 Our specific objectives are the following To conduct daily inspections on the blast and restaurant equipment Strictly implement the specifications set by Chic-boy and the Food and do drugs Administration (FDA). To hire prospective employees with the ample amount of experience both(prenominal) 6 months. To review employee skills and knowledge of Chic-boy operating procedures every 2 months.To strictly comply with the requirements set by Chic-boy through punctual payment of royal line honorariums and other related payables. To achieve an ROI in a span of devil years. To establish a minimum of 5 branches by 2020. Chicken at Baboy Brief history of the business A group of BM studens from DLSU-M see a great potential in franchising and they were encouraged by their prof to pursue the venture. A few of them started to notice Chic-boy in a commercialized center in Alabang. It was a relatively new innovation, yet a lot of customers were entering it.This made the group curious and later on any(prenominal) research, they have finally decided to get a franchise of Chic-boy. They approximation that it was a good opportunity for them, because they can put the franchise in more desirable locations in Metro Manila. Definition of the Market spendthrift Food Restaurant (aka Quick Service Restaurant) limited menu esta blishment which lends itself to production line techniques of producing food that is served packaged for immediate consumption, on or off the restaurant premises. (Franchise Direct. com, n. d. , para. 3).Fast Food Industry can be assessed as oerly saturated because of the countless establishments competing for dominance Established brands make it impenetrable for prospective entrepreneurs to enter the industry with a new product or service Chic-boy provides a new fantasy which whitethorn tap the unknown portion of the fast food industry as it still holds somewhat potential growth and success for newcomers. Its concept integrates the best qualities of the guide fast food chains today The franchise will target the B, C, and D commercialize of the Philippine population.Students and employees with a strict calculate for food but still crave for rich-tasting Filipino food that will fill their bellies to the beach will find what they are looking for in Chic-boy. A budget of arou nd PhP 50 to PhP 100 will surely satisfy ones hunger Currently, Chic-boy has no significant overlap in the fast food market but it is slowly gaining foothold with 4 take-out stores and 10 dine-in stores, 9 of which are franchises. 10 more are infra construction all over Metro Manila, and 4 of these will be serving 24/7.Description of Products function Product Chic-boy Started on 2008 and became franchisable November the year after, Chic-boy is relatively new in the market. Registered under the Philippine Franchise Association (PFA) which certifies that it is legal and all its documents are complete. Chic-boys concept is integrating into one fast food restaurant the best qualities of the leading fast food chains today such as the best-selling(predicate) chicken inasal, lechon manok and liempo together with the ever everyday unlimited rice. It highlights the most popular Filipino dishes that is best suitable for a fast food setting.Cebu Lechon Manok Cebu Lechon Liempo Chibog Bus og Meals Chiquito Meals Magandang Umaga Meals voluptuous Specials Soup Merienda Side Orders Extras Desserts Drinks Chic-Boy Menu Organization and Management Company bodily structure Organizational chart of Partnership and the Chic-boy franchise Partnership consists of 5 partners devil general partners oversees the overall operations of the franchise Three limited partners are consulted by general partners from time to time Partners receive equal share of earnings As an incentive, general partners receive salaries for their time, effort and resource played out in the operations Company Structure Business Permit city managers permit BIR permit SEC registration Form (for partnership) indemnity bandingangay Permit DOLE permit DOH-BFAD Accreditation Special Licenses and Permits Brief Bio of Key Managers Shekinah Bonite A current pupil of De La Salle University-Manila under the Business Management programme Born September 21, 1991 Eldest among quaternary siblings Noel Aguilar A current student of De La Salle University-Manila under the Business Management program Born November 14, 1989 Youngest among four siblings Marketing and gross revenue B,C,D market Young and old Filipino food one to 3 years of operations - exponential Growth after the third year - Gradual increase this is due to the ecline in requi localize of the customers Growth and Projection Channels of Distribution Main supplier Franchisor Provides all raw materials Start up cost 3,500,000 to 5,000,000 Inclusive of the ff trade wee-wee and propriety marks chic boy business model site assessment, design and construction service management manual training programs procural program IT support Marketing and Pre and Grand and Post opening assistance Term of the franchise 7 years Franchise fee 500,000 transition of the contract 50% of the prevailing franchise fee Royalty fee 5% of gross sales Marketing and advertising fee 2% of the gross sales ROI 2 to 2. 5 years Aguilar. Araneta. Bonite. Piad. Ve rgara THANK YOU bran-new business model developed by Pier One Bar and Grill Holdings Corp. Combination of the Lechon Manok and Liempo from Cebu and the Chicken Inasal from Bacolod. Opened its first branch in Marikina on September 2008. Currently has Four branches of Chic-Boy take-out stores. company-owned, 1 franchised. Ten dine-in branches. 1 company-owned, 9 franchised. Business Description and Vision About Chic-Boy Marketing and Sales Price Prices are very affordable. Because the target market is the B, C and D the prices that are set will fit in their budget. The class A market can also afford it if they wish to try it out. Prices stretch from P49 to P99 for individual meals. P100 to P200 for Lechon Manok and Liempo. Product Offers a variety of Filipino cuisine, with a varied kind of flare. Can quickly be served. Menu is diverse, customers can admit from a wide range of dishes. Quality and value for the customers money.Place Most of the franchises are located in other places of NCR, such as Las Pinas and Mandaluyong. There is only one Chic-boy branch in Paranaque as of now. Owners strategically chose Sucat as the location where they will put their establishment because of the foot traffic. furtherance Reliant on word of mouth for advertising since Chic-boy is new to the market. Franchisor may opt to launch print, TV, and radio advertisements soon, none as of now. SoruceChic-Boy Chicken at Baboy. (2010). About Chic-Boy. Retrieved February 22, 2010 from http//www. chic-boy. com. ph/about. hypertext mark-up language SoruceChic-Boy Chicken at Baboy. (2010). Chic-Boy Menu. Retrieved February 22, 2010 fromhttp//www. chic-boy. com. ph/about. html Financial Management