ESTABLISHING A SHARED USER COMMUNITY KITCHEN IN LILIW LAGUNA KITCHEN UTILITY PROJECT FOR ALL


Mr. Bayani A. Guia, Dr. Gina E. Virina
Instructor, Laguna State Polytechnic University-Liliw Extension Classes
Abstract
The study aims to analyze the financial feasibility of establishing a shared-use community/ commercial kitchen as an economic development tool. The study was intended to reveal other potential opportunities that could exist with a viable community kitchen concept to enhance workforce training in the food service industry, culinary arts and help the local food manufacturers who do not have their kitchen facility. A 700 square meter, including areas for processing, storage, shipping, warehousing, etc and areas for culinary training, shared user community kitchen facility is needed in Liliw Laguna according to the fifty (50) respondent’s. The volume of responses and their consistent support of the shared – use concept of community kitchen facility provide sufficient basis for a positive feasibility determination. The strength of the anecdotal information drawn from in – depth interviews simply verifies the survey and provides a high degree of confidence in the study result. The needed facility design and equipment should match ethnic foods, local delicacies/snack foods, meat products and catered meals production. Freelance cooks wanted to use the facility regularly. Ninety-eight percent of the facility schedule could be absorbed by the potential users. The number of caterers without a kitchen in Liliw Laguna area seems to provide a sufficient base to provide a steady revenue stream, for the facility. Specialty food producers accounted for majority of all intended users (60% of respondents) with caterers the second most likely users (23% of respondents). Survey results indicated that there is a potential “hour lease” estimated at 166/168 revenue hours per week. Both groups would utilize the proposed facility. Liliw Senior High School – TVL strand within the vicinity desire to utilize the kitchen as a training facility. The capital budget needed is Php 9, 401, 981. The internal rate of return of the project is 23% at 20% cost money hurdle cost. The Return – on – Investment is 43% using DuPont’s Model and has positive net present value Php 1, 597, 649 assuming project life of eight years. The project can generate sufficient revenue to achieve breakeven point at 3, 173 rental services of Php 850 per hour. Has the ability to pay for itself within three and half (3.5) years with two employees – a facility General Manager on full time employment basis and a Facility General Manager on full time employment basis and a Facility General Affairs Assistant as soon as the revenue permits. The survey result indicated that the facility site is preferred at Mh. Del Pilar Bgry Pagasa Liliw Laguna. Many catering institutions need to be located in close proximity to their catering sites and clientele. A variety of collaborations is possible in developing the project and operating the facility. Potential structures include choices as Liliw Laguna as sole sponsor, owner, operator and administrator of the project transforming the kitchen as Government Owned and Controlled Corporation.
Keywords: Shared-User, Community Kitchen, Kusina ng Bayan, Kitchen Utility for All
Journal Name :
EPRA International Journal of Economics, Business and Management Studies (EBMS)

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Published on : 2022-01-15

Vol : 9
Issue : 1
Month : January
Year : 2022
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