Tanay, Philippines

by | Mar 20, 2025 | Property Investment

Let’s pivot to a more budget-friendly plan that prioritizes profit generation first, using a 1,000 sqm lot in Tanay, Philippines. Your new focus is to allocate ground space for parking and maneuvering for 20 cars, a perimeter wall around the property, and the remaining area as the footprint for a multi-level structure. The structure will have a restaurant, bakery, and event space across three floors, each with seating, restrooms, a staff office, and a kitchen to serve its clients independently. Here’s how we can make this work.
1. Space Allocation Breakdown
Starting with your 1,000 sqm lot, we’ll allocate space for parking, the perimeter wall, and the building footprint.
  • Parking for 20 Cars:
    • A standard parking space in the Philippines is 2.5m × 5m = 12.5 sqm per car. For 20 cars, that’s 20 × 12.5 = 250 sqm.
    • Maneuvering space (aisles, turning radius) typically doubles the area needed. A common rule is 25–30 sqm per car total, including circulation:
      • At 25 sqm per car: 20 × 25 = 500 sqm.
      • At 20 sqm per car (tighter design, e.g., angled parking): 20 × 20 = 400 sqm.
    • Let’s assume 500 sqm for a comfortable layout with perpendicular parking and clear driveways, as this aligns with practical use for customers in a commercial setting.
  • Perimeter Wall:
    • A 1,000 sqm lot’s dimensions could vary (e.g., 20m × 50m or 25m × 40m). For simplicity, assume a rectangular 25m × 40m lot (25 + 40 + 25 + 40 = 130m perimeter).
    • A typical perimeter wall (e.g., 2m high concrete hollow block) occupies a narrow strip, about 0.2m–0.3m wide. At 0.25m wide:
      • Perimeter area = 130m × 0.25m = 32.5 sqm.
    • This is along the edge, so it slightly reduces usable interior space. Rounding up for gates and setbacks, call it 40 sqm total impact.
  • Remaining Space for Structure Footprint:
    • Total lot: 1,000 sqm.
    • Parking: 500 sqm.
    • Perimeter wall impact: 40 sqm.
    • Remaining: 1,000 – 500 – 40 = 460 sqm.
    • Building Footprint: 460 sqm. This is the ground-floor area for your structure, which can extend vertically over three floors.
2. Multi-Level Structure Design
With a 460 sqm footprint, a three-story building gives you 460 sqm per floor, totaling 1,380 sqm across all levels. Each floor will include seating, restrooms (male/female/staff), a staff office, and a kitchen, designed to operate independently. Let’s break down the space and seating capacity per floor, ensuring comfort (not too tight) with tables, chairs, and booths.
Space Allocation Per Floor (460 sqm)
  • Seating Area:
    • For comfortable seating (tables, chairs, booths), allow 1.5–2 sqm per person. This includes space between tables for movement and a relaxed feel:
      • At 1.5 sqm/person, 100 sqm seats ~67 people.
      • At 2 sqm/person, 100 sqm seats 50 people.
    • Let’s target 2 sqm per person for comfort, avoiding a cramped feel.
  • Restrooms (Male/Female/Staff):
    • Commercial restrooms need ~20–30 sqm total for male (2 stalls, 2 urinals, 2 sinks) and female (3 stalls, 2 sinks), plus a small staff restroom (1 stall, 1 sink). Assume 30 sqm per floor.
  • Staff Office:
    • A small office for management/paperwork needs ~15–20 sqm (e.g., 3m × 5m). Assume 20 sqm.
  • Kitchen:
    • Each floor needs a kitchen to serve its clients. Size depends on the business:
      • Restaurant: Full-service kitchen (cooking, prep, storage) needs ~80–100 sqm.
      • Bakery: Production + small prep area needs ~60–80 sqm.
      • Event Space: Prep kitchen (warming, plating, minimal cooking) needs ~50–70 sqm.
    • Let’s allocate an average of 80 sqm per floor, adjustable per use.
  • Circulation (Hallways, Stairs, Elevator):
    • Stairs, an elevator (for accessibility), and hallways take ~10–15% of the footprint. For 460 sqm, that’s 50 sqm.
  • Remaining for Seating:
    • Total per floor: 460 sqm.
    • Restrooms: 30 sqm.
    • Staff office: 20 sqm.
    • Kitchen: 80 sqm.
    • Circulation: 50 sqm.
    • Total non-seating: 30 + 20 + 80 + 50 = 180 sqm.
    • Seating area: 460 – 180 = 280 sqm.
Seating Capacity Per Floor
  • At 2 sqm per person (comfortable spacing):
    • 280 sqm ÷ 2 = 140 people per floor.
  • This assumes a mix of tables (4–6 seats) and booths (6–8 seats), with aisles for servers and guests. It’s not packed—think a pleasant dining or event experience.
Floor-Specific Adjustments
  • Ground Floor (Restaurant):
    • Kitchen: 100 sqm (full cooking facilities).
    • Seating: Adjust to 260 sqm (460 – 100 – 30 – 20 – 50).
    • Capacity: 260 ÷ 2 = 130 people.
  • Second Floor (Bakery):
    • Kitchen: 80 sqm (baking + prep).
    • Seating: 280 sqm.
    • Capacity: 140 people.
  • Third Floor (Event Space):
    • Kitchen: 60 sqm (prep-focused).
    • Seating: 300 sqm (460 – 60 – 30 – 20 – 50).
    • Capacity: 300 ÷ 2 = 150 people (or more standing, ~300, if cocktail-style).
3. Total Capacity
  • Ground Floor (Restaurant): 130 people seated.
  • Second Floor (Bakery): 140 people seated.
  • Third Floor (Event Space): 150 people seated (or 300 standing).
  • Total Seated Capacity: 420 people across all floors at once, comfortably.
4. Practical Notes
  • Parking Fit: 20 cars (500 sqm) suits initial operations. As profits grow, you could add a parking structure or basement later.
  • Profit Potential: The restaurant and bakery can generate daily revenue, while the event space targets higher-margin bookings (e.g., weddings, parties). In Tanay, near tourist spots, this mix could thrive.
  • Design: Use an open layout for flexibility, with partitions if needed. Elevators ensure accessibility, especially for events.
  • Construction Cost: A three-story building (1,380 sqm) at ₱22,000–₱35,000/sqm in Tanay = ₱30M–₱48M, plus parking/paving (~₱1M–₱2M), totaling ₱31M–₱50M. This is far more affordable than the basement plan.
Summary
  • Building Footprint: 460 sqm.
  • Seating Capacity:
    • Restaurant: 130 people.
    • Bakery: 140 people.
    • Event Space: 150 people (seated).
  • This plan maximizes your 1,000 sqm lot with 20 surface parking spaces, a perimeter wall, and a profit-focused structure. Reinvesting earnings could fund future expansion (e.g., more parking).
Want to tweak this further—say, adjust parking or add cost estimates?

To estimate the potential revenue for your 1,000 sqm property in Tanay, Philippines, on a Saturday, we’ll consider the three businesses—restaurant, bakery, and event space—operating at full capacity as outlined in your plan: 20 surface parking spaces and a three-story structure with a 460 sqm footprint. Each floor (restaurant: 130 seats, bakery: 140 seats, event space: 150 seats) operates independently with its own kitchen, restrooms, and staff office. I’ll base this on realistic assumptions for pricing, customer turnout, and spending behavior in a semi-rural tourist-friendly area like Tanay as of March 20, 2025. Revenue will vary by business type, so let’s break it down.
Assumptions
  • Location Context: Tanay is near Metro Manila (1–2 hours’ drive) and attracts tourists (e.g., Daranak Falls, hiking) and locals, especially on weekends. Saturday is a peak day for dining and events.
  • Operating Hours: Restaurant and bakery run 8 AM–10 PM (14 hours); event space hosts one major booking (e.g., 6-hour event).
  • Currency: Philippine Peso (₱), with pricing reflecting mid-range commercial rates in a semi-rural setting.
1. Restaurant (Ground Floor: 130 Seats)
  • Capacity and Turnover:
    • 130 seats, with a turnover rate of 2–3 seatings on a busy Saturday (e.g., breakfast/brunch, lunch, dinner). Assume 2.5 turnovers (some linger, some quick meals).
    • Total customers: 130 × 2.5 = 325 people.
  • Average Spend:
    • Mid-range restaurant in Tanay: ₱300–₱500 per person (main dish + drink, e.g., Filipino favorites like adobo, sinigang, or grilled items).
    • Assume ₱400/person (tourists may spend slightly more, locals less).
  • Revenue:
    • 325 customers × ₱400 = ₱130,000.
2. Bakery (Second Floor: 140 Seats)
  • Capacity and Turnover:
    • 140 seats, with higher turnover (e.g., coffee/pastry customers stay shorter). Assume 3 turnovers (breakfast, midday, afternoon snacks).
    • Total customers: 140 × 3 = 420 people.
  • Average Spend:
    • Bakery/café: ₱150–₱250 per person (e.g., coffee ₱80, pastry ₱100, or a combo deal).
    • Assume ₱200/person (mix of quick snacks and dine-in).
  • Additional Sales:
    • Takeout (bread, cakes): Assume 50 extra customers (walk-ins, no seating) at ₱150 each = 50 × ₱150 = ₱7,500.
  • Revenue:
    • Dine-in: 420 × ₱200 = ₱84,000.
    • Takeout: ₱7,500.
    • Total: ₱84,000 + ₱7,500 = ₱91,500.
3. Event Space (Third Floor: 150 Seats)
  • Capacity and Usage:
    • 150 seated (or 300 standing). On a Saturday, assume one major booking (e.g., wedding, birthday, corporate event). Let’s use 150 seated for a banquet-style event.
  • Pricing Models:
    • Venue Rental: ₱20,000–₱50,000 for 6 hours, including basic setup (tables, chairs). Assume ₱30,000 (mid-range for Tanay).
    • Catering: In-house kitchen serves a set menu at ₱500–₱800 per head. Assume ₱600/person (appetizer, main, dessert, drink).
    • Total per guest: Rental spread across attendees (₱30,000 ÷ 150 = ₱200) + ₱600 food = ₱800/person.
  • Revenue:
    • 150 guests × ₱800 = ₱120,000.
    • Optional add-ons (e.g., decor, sound system): Assume ₱10,000 extra.
    • Total: ₱120,000 + ₱10,000 = ₱130,000.
Total Revenue Estimate (Saturday)
  • Restaurant: ₱130,000.
  • Bakery: ₱91,500.
  • Event Space: ₱130,000.
  • Grand Total: ₱130,000 + ₱91,500 + ₱130,000 = ₱351,500.
Range of Possibilities
  • Low-End Scenario:
    • Restaurant: 2 turnovers (260 customers) × ₱350 = ₱91,000.
    • Bakery: 2.5 turnovers (350 customers) × ₱180 + ₱5,000 takeout = ₱68,000.
    • Event Space: Smaller event (100 guests) × ₱700 = ₱70,000.
    • Total: ₱229,000.
  • High-End Scenario:
    • Restaurant: 3 turnovers (390 customers) × ₱450 = ₱175,500.
    • Bakery: 3.5 turnovers (490 customers) × ₱220 + ₱10,000 takeout = ₱117,800.
    • Event Space: Larger event (200 guests) × ₱900 = ₱180,000.
    • Total: ₱473,300.
Average Range: ₱229,000–₱473,000, with ₱351,500 as a realistic midpoint for a busy Saturday.
Factors Affecting Revenue
  • Seasonality: Peak tourist seasons (e.g., dry season, November–April) boost numbers; rainy seasons may lower turnout.
  • Marketing: Social media, partnerships with Tanay tour operators, or event planners could drive traffic.
  • Competition: Nearby eateries or venues might split the market—unique offerings (e.g., local cuisine, scenic views) help.
  • Parking: 20 spaces may limit peak-hour customers (e.g., 40–60 people arriving by car). Carpooling or nearby overflow parking could mitigate this.
Profit Potential
Revenue isn’t profit—costs (labor, ingredients, utilities, rent/loan payments) take a chunk. Assuming a 20–40% profit margin (typical for food/event businesses):
  • ₱351,500 × 0.3 (30% average margin) = ₱105,450 profit on a Saturday.
  • Range: ₱229,000 × 0.2 = ₱45,800 to ₱473,300 × 0.4 = ₱189,320.
Reinvesting this weekly (e.g., ₱50,000–₱150,000) could fund expansion (like basement parking) within 2–5 years, depending on consistency and growth.
Would you like me to adjust this for specific menu prices, cost breakdowns, or a reinvestment timeline?