Chic-Boy™ is a new trademark and business model of Pier One Bar and Grill Holdings Corporation, the company behind the successful Pier One Bar and Grill restaurant chain in the Philippines. It is a quick-service restaurant that is a “cut above” fast food, with a cult-like following. Our concept focuses on quality, variety and service. Chic-boy’s pride is its Cebu Lechon Manok and Cebu Lechon Liempo marinated and stuffed with her band spices and charcoal broiled to juicy and tasty perfection.
* Objectives
The main objective of Chic-Boy is to provide people/ their customers with great foods at affordable prices, provide convenience by allowing family reunions and get together. And last but not the least, one of their objectives is to expand the business by providing and allowing franchise.
* THE FRANCHISOR-FRANCHISEE RELATIONSHIP
Franchisor shall provide Franchisee with specifications for brands and types of any equipment, fixtures and furniture required for the Franchised Facility, The Franchisor will provide supplies such as products, equipment and materials previously designed and provided by the Franchisor to be used in the Franchised Facilities and “services” that includes, but is not limited to, consistent innovation and renovation of products and processes, in-store audit checks related to the consistent practices of hygiene, safety, and proper implementation of pre-defined pharmacy practices and methods, also training and assistance program will be given.
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* Responsibilities of the Franchisee
The responsibility of the franchisee will focus on the continuing services and royalty fees, accounting and records, standards of quality and performance.
* PRODUCTS AND SERVICES
The company offers a wide variety of meals such as Chiquito Meals, Chibog-Busog Meals, Cebu Lechon, Magandand Umaga Meals, Sphagetamis, Japanese, Appetizers, Merienda, Desserts, Soup, Sizzling Specials and etc. Most meals are served with house soup and unlimited rice, they also offer
bottomless iced tea. They also give customers fried garlic for free.
* MANAGEMENT , STAFFING, STRATEGIC PARTNERS, ANG PROFESSIONAL SUPPORT
* Management Team
The owner is considered as the General Manager of one store. In every store the highest position that is handling the daily production is their respective Supervisors. .
* Staffing
The newly franchised Chic-Boy outlet will be hiring 11 staffs consisting of the cooks, crews, cashiers and security guard.
* Strategic Partner and Professional Support
As for strategic partner, the company will be provided with general contractors will be responsible for the store equipments, maintenance and physical attributes and design of the store, and as for professional support, an accountant to head the accounting and financial side of the company.
* Gantt Chart
As for the schedule of activities of the company, Chic-Boy will have a one year preparation before it will formally open. The given month will be from September 2012- September 2013.
* OPERATIONS
* Hours and Days of Operation
The proposed Chic-Boy outlet will be operating for seven (7) times a week, sixteen (16) hours a day. The store hours will be from 7:00 am up to 10:00 pm
* Layout and Facilities
The store will be at least 200sqm. It will have a second floor to accommodate the number of customers. The chairs and tables will be arranged as to allow the customers to still walk in between the them even if ther are a lot of customers.
* Licensing, Permitting & Other Regulatory Issues
Getting the required business license and permits for Chic-Boy is a necessary step to ensure that the business is abiding the bylaws. It needs some kind
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of business license or permit to run the business legally. Chic-boy will get first clearance and permit before heading to the Securities and Exchange in Commission.
* Operating Procedures
The procedure will be a simple process starting from the entrance of the customer followed by the purchasing of the food, consumptions of the ordered item and then leaving of the customer once done and satisfied. Then as a new customer arrives, the process starts again.
* Inventory Management
The products of Chic-Boy will be ordered from the commissary in a daily need basis. It will be stored in the kitchen chillers to preserve good quality and freshness and to satisfy customers’ standards.
* MARKETING
* Target Location
The franchise will be located at Dr. C. A. Aguila St. inside Mendiola, Manila. Its approximate square footage is 200 sqm. , it is a well traversed path leading jeepney’s and vehicles coming from recto heading to Pandacan, Sta. Ana, Makati and Pasay, vice versa. It is also surrounded by at least six (6) schools.
* Marketing Targets
The target market of Chic-boy will be students, employees and famiies. There are no age limit as to who are their target market, as long as they can still eat the meals offered by the establishment.
* Distribution
Since the entity proposed is not in the manufacturing industry, the distribution described in the plan will be the location where the outlet will be put up thus serving the customers within the vicinity.
* Competitive Environment and Positioning
The primary competitors of the Chic-Boy will be the fast food chains such as Jollibee, McDonald’s and KFC that are within the same vicinity of the proposed franchise. The other food plaes are considered as secondary competitors because since both offer food, the service and type of food served is different.
* Marketing Tactics and Support
The marketing tactics and support that Chic-Boy are already offering are simple flyer giving and posting of tarpaulins and posters. And the Chic-Boy radio they have in their own stores and outlets.
* CAPITAL PLAN
* Sources of Funds
The P 6,069,000 total investment will be funded by the 5 investors with the distribution as follows: P 3,069,000 for the managing director and P 750,000 for the remaining 4 investors.
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* Use of Funds
The total investment of P 6,069,000 will be used in the payment of rent for the land/property, Working Capital, Furniture, Fixtures, Equipments, Construction and Renovation. A fund shall be allotted for the payment of rent, because the property is leased; for the furniture, fixture and equipments, this includes the aircon units, signage, tables & chairs, grillers, range hood, freezers & chillers, plates, utensils kitchen and restaurant supplies; another allocation for the construction & renovation which includes civil works, plumbing, electrical, lighting, mechanical, exhaust and fresh air; and last but not the least, funds to be used as commissary deposit, franchise fee and working capital.
