MAIZE CAFE’ SHOP

A Feasibility Study Presented to the

Faculty of the College of Business Administration

LYCEUM OF THE PHILIPPINES UNIVERSITY

In partial fulfillment

Of the requirements for the degree of

Bachelor of Science in Business Administration Major in Marketing Management

By

Farhana N. Alawi

Jerica Mae T. Aquino

Albert C. Bonina

Kimmi Rei T. Gragas

Kimberly C. Paladin

October, 2011

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Approval Sheet

The research paper attached hereto, entitled “ MAIZE CAFE’ SHOP ” prepared and

submitted by FARHANA N. ALAWI, JERICA MEA T. AQUINO, ALBERT C. BONINA,

KIMMI REI T. GRAGAS and KIMBERLY C. PALADIN in partial fulfillment of the

requirements for the degree of Bachelor of Science in Business Administration Major in

Marketing Management, is hereby accepted.

_______________________ ______________________ NORBERTO V. CASTILLO ROMEO D. ABELLON

Panelist Panelist

__________________ _________________ Date Signed Date Signed

________________________ MRS. ELVIRA ANDAL

Adviser

_________________ Date Signed

Approved as partial fulfillment of the requirements for the degree of Bacelor of Science inBusiness Administration Major in Marketing Management.

DR. MARIA VICTORIA M. AC-AC Dean

College of Business AdministrationLyceum of the Philippines University, Manila

______________________Date Signed

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ACKNOWLEDGEMENT:

First and foremost among the others, we would like to thank our Almighty

God for all this blessings, for our healthy body, sound mind and stable emotions

which enhanced our ability to pursue this daunting task, to prepare this feasibility

study.

Secondly, we would like to extend our deepest gratitude to our adviser in

this subject, Mrs. Elvira Andal for her guidance and support for this matter.

Lastly, we would like to express appreciation to our family who gave us

moral and financial support. And to our friends who stood firmly on our side while

we were doing this study.

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INTRODUCTION:

Coffee is a brewed beverage with a dark, slightly acidic flavor prepared from

the roasted seeds of the coffee plant, colloquially called coffee beans. The beans

are found in coffee cherries, which grow on trees cultivated in over 70 countries,

primarily in equatorial Latin America, Southeast Asia, South Asia and Africa.

Green (unroasted) coffee is one of the most traded agricultural commodities in the

world. Coffee can have a stimulating effect on humans due to its caffeine content.

It is one of the most-consumed beverages in the world.

Coffee has two main varieties or species, coffee Arabica and coffee

canephora or more popularly known Robusta. Coffee Arabica was originally

cultivated in the Arabian Peninsula while coffee canephora is grown in many

regions. Coffee canephora has fewer flavors and contains more caffeine than the

coffee Arabica. However coffee canephora contains more antioxidants than coffee

Arabica.

Today, coffee is the second largest traded commodity in the world; most

espressos blends use good quality of coffee canephora beans because it produces

more foamy heads and are cheaper than Arabica coffee.

Coffee, for so many generations had been a vital thing in household. It had

been, for some addiction that their day wouldn’t be complete without multiple cups

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of coffee a day. Coffee nowadays had attained a slot in the world most wanted

beverages and due to consistent demand, it had evolved into several mixes.

Our pioneer produce is the Sumilao Corn Coffee, which is made from

carefully selected organic sida-sida kernels, the local name of the native yellow

corn in Bukidnon, Sumilao. Traditionally prepared by local farmers into a flavorful

drink, Sumilao Corn Coffee is meticulously roasted to perfection.

The health benefits of Sumilao Corn Coffee come from its “untouched”

organic corn, ensuring you that no harmful chemicals from fertilizers, pesticides, or

gene enhancers enter your body with every cup.

Each cup of Sumilao Corn Coffee is a commitment to a healthier self, to

support our local Filipino farmers, and to promote sustainable and natural farming

for a better planet.

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EXECUTIVE SUMMARY:

Maize Café Shop (meyz-ka-fe) is one of the newest coffee shops in the

Philippines. Maize Café comes from combined words of Maize which is a Spanish

word for “corn” and café a Greek Latin word for “coffee”.

Our business is a specialty beverage shop. It provides its customers ability to

order and take-out their choice of custom-blended espresso drink, freshly brewed

coffee or other beverage.

Our business offers its patrons the finest hot and cold beverage, specializing

in specialty coffees, blended teas and other custom drinks. In addition, Maize Café

Shop will offer soft and fresh-baked pastries.

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DEFINITION OF COFFEE SHOP:

An informal restaurant, as in a hotel, where light refreshments or meals are

served. A small restaurant in which coffee and light meals are served. Beverages at all, focusing instead on coffee and perhaps tea and hot

chocolate. Other food may range from baked A coffeehouse, coffee shop, or

café shares some of the characteristics of a bar, and some of the

characteristics of a restaurant. In the United States, it does not emphasize

alcoholic beverages; typically, it does not offer alcoholic goods to soups and

sandwiches, other casual meals, and light desserts that complement their

caffeine-centric fare.

EXECUTIVE SUMMARY:

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Maize Café Shop (meyz-ka-fe) is one of the newest coffee shops in the

Philippines. Maize Café comes from combination words of Maize which is a

Spanish word for “corn” and café a Greek Latin word for “coffee”.

Our business is a specialty beverage shop. It provides its customers ability to

order and take-out their choice of custom-blended espresso drink, freshly brewed

coffee or other beverage.

Our business offers its patrons the finest hot and cold beverage, specializing

in specialty coffees, blended teas and other custom drinks. In addition, Maize Café

Shop will offer soft and fresh-baked pastries.

BUSINESS HISTORY:

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The business is a new coffee shop venture located in front of Far Eastern

University- Manila. A newly renovated section of city with computer shops,

schools and colleges along the main street of Nicanor. We especialize coffee made

up of corn, tea, cappuccino, frappes and pastries.

Our target markets are young professionals, students, employees and those

who love to drink coffee.

MISSION:

The Maize Café Shop will become the foremost coffee shop in the area. We

will serve a perfect product at very reasonable price. We will also be a meeting

place for young professionals, students and employees, and a place for them to

show off their work and to hang out with their colleagues and peers. We will create

an atmosphere with decoration to create expression and promote creative process.

PRODUCT MISSION- provides customers the finest quality beverage in the

most efficient time.

ECONOMIC MISSION- operates and grows at a profitable rate through sound economic decision.

VISION:

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To become a well known progressing and efficient coffee shop along

Nicanor Reyes Street

OBJECTIVES:

Our primary goals:

1. Secure financing for start-up expense, for space and equipment from our

capital P1, 050, 000.

2. Make agreement with coffee distributor and bakery vendors

3. Create a cozy, artist friendly environment

4. Open for business and become the foremost coffeehouse in the area

5. Succeed in coffee business, to gain profit and maintain quality of service

6. Maintain a financially healthy business by exceeding target at least 10 %

7. Achieve monthly and yearly sales target

8. Begin marketing to new customer and competitors

9. Provide a product/service faster and more reliable than those of the

competitors.

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MANAGEMENT HIGHLIGHTS:

OWNERSHIP:

The Maize Café Shop is partnership formed by Albert Bonina, Farhana

Alawi. Kimmi Rei Gragas, Jerica Aquino and Kimberly Paladin. Each partner

involve in operation and management of the business.

OUR TEAM:

The ultimate aim of our coffee shop is customer satisfaction. The partners

are energetic professionals with proven skills and with the required expertise. By

our team, we never lack efforts to make every single deal a resounding success.

Working together as well-knit team with a common goal to satisfy customer

by providing quality products at competitive prices, our team consists of the

experienced and dedicated staffs, who work in a team spirit to achieve common

goals. In pursuit for overall excellence, we have evolved pro-active mechanisms and

work culture in introducing new food and beverages to satisfy our customer and

attract new ones.

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The success of organization will always depend on knowledge, experience

and skills of the promoters, so it is necessary that the owners of the company must

pour their “blood” to build image of the company.

KEYS TO SUCCESS:

GREAT LOCATION: visibility, traffic pattern and convenient access.

BEST PRODUCTS: freshest coffee, clean equipment and consistent flavors.

They must be of the high quality and value.

SERVICE: Our patrons are paying to have a good time. Their experience

will suffer if service is not of the highest caliber. Each member of the staff

will be courteous, efficient, and attentive. cheerful, skilled and articulate

MANAGEMENT: We will need to have a steadfast control on food,

beverage, and labor costs. The dining at coffeehouse experience must be

delivered in a fashion that will not only inspire repeat business, but

encourage word-of-mouth recommendations to others. Proper inventory,

employee management, and quality.

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RISK:

Market Risk

The main risk is monetary and our target market may not patronize our

product because it is locally made.

MANAGEMENT ASPECT:

• The best organizational structure to adopt in the same manner,

communication will be facilitated from top to bottom and vice versa.

• Democratic atmosphere will always prevail in the business to ensure

hormones interpersonal relationship between managers and employees.

• We will develop the service activity to satisfy the need of customer.

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MARKETING HIGHLIGHTS:

MARKET RESEARCH:

Industry Overview

There are no any businesses that serve specialty coffee in front of Far

Eastern University-Manila

MARKETING ASPECT:

• We will be very positive in offering a service to satisfy customer needs,

accept suggestion and criticism to improve our business.

• We will always be open-minded to those other competitors and will seek

only the best.

MARKET ANALYSIS:

1. Segment rivalry: At present, coffee businesses have high competitors. There are

so many productions and coffee shops, most of which present different quality,

taste and decoration to be factors of choice for customers. Therefore, Maize Café

Shop would emphasize on quality, taste and image of coffee shop following sales

point. Giving customers more value when compared with their money is ensured

by incorporating good- to-excellent products, which attributes at a lower cost than

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rivals. The best target is lowest (best) costs and prices compared to rivals offering

products

2. Bargaining power of buyers: Bargaining power of buyers is high because

there are so many products such as several beverages, several food sets and others.

Therefore, it can attract customer to buy products from Maize Café shop, because

it can respond customer need in variety.

3. Threat of substitute products: For the coffee -drinking lover, in their

opinion, they cannot find some products to substitute coffee. While, other

customers, fruit beverages would be the other choice.

4. Threat of new entrants: Entrants in coffee business or other competitors is

easily done, because investment would be low budget to high budget. Therefore,

coffee businesses have high competitors.

To sum up, coffee business is high in competition. Therefore, it should use

market strategies for establishing brand loyalty. The results of brand loyalty

include buyers’ repeat in buying and would be an important factor to expand new

market. Therefore, they should emphasize on quality of products, deeply

understand customer insight and approach their customer needs.

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PRESENT SUPPLIER:

The main supplier of our corn coffee will be the SUMILAO CORN

COFFEE it is located at Cubao Expo they have their small shop. The supplier for

the coffee ingredients will be the EQUILIBRIUM located along Muntinlupa and

for the other types of coffee would be BOYD and they are located along Shaw

Blvd. For our sugar which is “mascuvado sugar” the supplier would be Mr. Romeo

Abellon.The schedule for buying the raw materials is every month. Baked goods

will be from the bakery of Sweet Mind located at Multinational Paranque, the

schedule of getting baked goods is every day to make sure that we will offer the

customer fresh pastries, sandwich and cookies

MARKETING STRATEGIES:

Target Markets

Our target markets are young professionals, students and employees who

need a nice, quiet, unique place to relax and do their work and socialize with

friends.

BEST-COST PROVIDER STRATEGY

PRODUCT R AND D ACTIVITIES

PACKAGING STRATEGY

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WIRELESS ZONE

LOYALTY CARD

A BEST- COST PROVIDER STRATEGY

Giving customers more value when compared with their money by

incorporating good-to-excellent products, which attributes at a lower cost than

rivals. The best target is lowest cost and prices compared to rivals offering

products.

PRODUCT R AND D ACTIVITIES

The aim of product R and D activities is improvement of product designs and

performance features, increased end product and applications. Maize coffee shop

business has to develop and create new products for responding to customer each

season.

PACKAGING STRATEGY

Maize coffee has two types of cups for hot and ice beverages.

HOT BEVERAGE:

Maize has two pattern of hot beverages cup. One is for drinking inside the store

and another is for on the go or the take-out. Both of these have the logo of Maize in

the skin of cups. This strategy establishes brand awareness.

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COLD BEVERAGE:

For the cold beverage Maize coffee shop will be using plastic cups whether on

the go or drinking inside the store.

WIRELESS ZONE:

Customer target groups are various types such as student, employees, young

professionals and etc. especially student and employees usually use internet

therefore wireless zone at Maize can attract customers.

LOYALTY CARD:

The Maize Café Shop will offer loyalty card to their valued consumer. If the

consumers avail worth of P200 on our product he can use free one hour internet in

our tablet.

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MARKETING PROGRAMS:

PRICING STRATEGY:

We will offer two sizes of our coffee drinks, 12 ounce and 20 ounce.

Our pastries and cookies will range from P25-P75

ADVERTISING AND PROMOTION:

We plan to spend moderately on advertising and promotion. We intend to

advertise in a social networking site such as face book and twitter. We will do have

flyers and leaflets to promote our business and will also offer loyalty card program

to our valued customer.

DISTINCTIVE SPACE:

Maize Café Shop is using a diner style space. The space is easy to recognize

and functional. The space has comfortable atmosphere where our consumer can

relax and enjoy their drinks.

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FINANCIAL HIGHLIGHTS:

The financial need of our business shall be sourced from partner’s equity. Each of

the members shall contribute an initial amount of P210, 000 in cash. Half of the

capital will be used for all expense to be incurred during the pre-operating period

and during the half of the year of normal operation. All purchases shall be on cash

basis.

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SOCIO-ECONOMIC:

• Partners will make sure of the observance and God-fearing to all of them.

• Will be very much responsible in promoting environmental clean air act and

proper waste disposal.

• Taxes assured for the city government.

• Provide a relaxing place where customers can spend their free time drinking

coffee after a long tiring day.

• Provide jobs to midget to lessen the rate of unemployed

• Supports Filipino products

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SERVICE TO OFFER:

The Maize Café Shop will offer high quality coffee, tea, cappuccino, frappes

and pastries at very reasonable price. An important part of coffee shop is service

mind. All employees are trained about manner.

Products are produced locally. The distributor of corn coffee is the Sumilao

Corn Coffee from Bukidnon.

• Types of coffee such as hot beverage and cold beverage.

• Soft and fresh-baked pastries.

• Maize Café Shop is a full service shop.

Services include:

relaxed atmosphere, wireless zone, magazines and newspaper

We will only use purified water and brew coffee in commercial coffee maker

that will be thoroughly clean between use and we also offer soft and delicious

pastries.

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MENU:

25

MENU 12oz. 20 oz.

HOT BEVERAGESCafé Latte P70 P80

Café Mocha P85 P95Caramel Café Latte P85 P95

Cappuccino P75 P85Hot Chocó P90 P100Espresso P60 P70

Steamed Milk P65 P75Brewed Coffee P25 P35

ICED BEVERAGESChocó Chiller P80 P90Mocha Chiller P85 P95

Caramel Chiller P85 P95

TEAGreen Tea P60 P65

Chamomile Tea P55 P95

OTHER BEVERAGEIced Tea P30 P45

Bottled water REGP15

LARGEP20

MENUSANDWICHES

Clubhouse P110Tuna Sandwich P95Egg Sandwich P75

Chicken Sandwich P80

COOKIES SINGLE P25HALF DOZEN P130

CUPCAKES SINGLE P28HALF DOZEN P148

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DEMAND AND SUPPLY ANALYSIS:

students; 50%

professional; 30%

passersby; 20%

Sales

The figure shows that our target market would like to try our corn coffee, 50% for

the students, 30% for young professional and 20% for people who pass by.

FEU UST UE OTHERS0

2

4

6

8

10

12

12

34

12

34

13

6

2

9

The figure shows the universities that respond to our question if they will try our corn coffee.

*the figures shown above are based on questionnaire given to the target

market in order to evaluate the feasibility of this study.

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GENERAL MARKET DESCRIPTION:

The researcher chose the near target market which are the students from Far

Eastern University and University of the East, young professionals and passers by.

POPULATION SEGMENTATION:

The researcher had an interview to the said target market to come up with

the aggregate population as tabulated below:

TARGET MARKET POPULATIONFAR EASTERN UNIVERSITY 10,329UNIVERSITY OF THE EAST 8,735

Since the whole population cannot be considered as a target market, the

researchers conducted a survey to get the percentage of those who are willing to

avail our products. Through the said survey, the researchers come up with 79% as

the percentage of the willingness of our target market in availing the products.

TARGET MARKET % OF WILLINGNESS TARGET MARKETFAR EASTERN UNIVERSITY

79% 8160

UNIVERSITY OF THE EAST

79% 6900

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PROJECTED SUPPLY:

To compute the projected supply, the researchers interviewed the prospect

competitors of the business to be established regarding the number of operating

hours, price of the coffee they offer, the type of coffee they offer and their number

of years in business.

COMPETITOR

NO. OF HOURS

PRICE TYPE OF COFFEE

NO. OF YRS. IN BUSINESS

McDonalds 15hrs 25 Coffee w/ cream

3yrs.

Jollibee 15hrs 28 Coffee w/ cream

6yrs.

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PROJECTED TOTAL SUPPLY IN PESO VALUE:

To come up with the projected revenue, the researchers multiplied its

number of seats with an assumption of 5% as number of consumers per day

multiplied with the business operating hours.

Total average number of consumer per day of Maize Café Shop;18seatsx 5%=0.9x 17hours= 15 consumers per day

2011 ANNUAL GROWTH OF 3% :

competitors

price Ave. consumers day

Ave. revenue

No. of months

Monthlyrevenue

No. of months

Annual revenue

McDonalds 25 125 2,300 24 55,200 12 662,400Jollibee 28 150 3,150 24 75,600 12 907,200

2012

competitors

Price Ave. consumes per day

Ave. revenue

No. of months

Monthly revenue

No. of months

Annual revenue

McDonalds 25 129 3,225 24 77,400 12 928,800Jollibee 28 154 4,312 24 103,488 12 1,241,85

6

2013competitor Price Ave.

consumer per day

Ave. revenue

No. of months

Monthlyrevenue

No. of months

Annual revenue

McDonalds

25 133 3325 24 79800 12 957600

Jollibee 28 158 4424 24 106176 12 1274112

30

2014competitor price Ave.

consumer per day

Ave. revenue

No. of months

Monthlyrevenue

No. of months

Annual revenue

McDonalds

25 137 3425 24 82200 12 986400

Jollibee 28 162 4536 24 108864 12 1306368

2015Competitor Price Ave.

consumer per day

Ave. revenue

No. of months

Monthly revenue

No. of months

Annual revenue

McDonalds

25 141 3525 24 84600 12 1015200

Jollibee 28 166 4648 24 111552 12 1338624

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ProductsNo. .ofconsumersperday

% ofwillingnessaccordingto survey

PriceProjectedsalesperday

No. of daysper month

Projectedsales permonth

No. ofMonth/year

Projected salesper year

Brewed CornCoffee

18 10% 25 45 24 1080 12 12,960

Café latte 18 30% 70 378 24 9,072 12 108,864Café Mocha 18 10% 85 153 24 3672 12 44,064CaramelLatte

18 5% 85 76.5 24 1,836 12 22,032

Cappuccino 18 10% 75 135 24 3,240 12 38,880Hot Choco 18 2% 90 32.4 24 7,776 12 93,312Espresso 18 5% 60 54 24 1296 12 15,552Steamed Milk 18 5% 65 58.5 24 1,404 12 16,848Choco Chiller 18 35% 80 504 24 12,096 12 145,152MochaChiller

18 20% 85 306 24 7,344 12 88,128

CaramelChiller

18 15% 85 229.5 24 5,508 12 66,096

Green Tea 18 5% 60 54 24 1,296 12 25,920ChamomileTea

18 5% 55 45 24 1,080 12 12,960

Cookies 18 30% 25 135 24 3,240 12 38,880Cupcakes 18 25% 28 54 24 3,024 12 36,288TOTAL SALES: P761,684

PROJECTED SALES OF MAIZE CAFÉ SHOP

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MAIZE CAFÉ SHOPINCOME STATEMENT

AS OF 2011-2015 2011 2012 2013 2014 2015

DR CR DR CR DR CR DR CR DR CRSALES 761,684 1,149,552 3,273,893.5

53,568,544.16 3,925,39

8.57COST OF SALES

81,605 122,407.5 183,611.25 275,416.88 316,729.41

GROSS PROFIT

680,079 3,293,127.28 3,608,669.16

LESS OPERATING EXPENSE:LEGAL EXPENSE

21,200 21,200 21,200 21,200 21,200

MKTG. EXPENSE

9,300 9,300 9,300

RENT EXPENSE

35,000 35,000 35,000 35,000 35,000

REMODELING 55,000SHOP MACHINERIES

33,054.5

SHOP SUPPLIES

99,485 99,485 99,485 99,485 99,485

SHOP EQUIPMENT

150,125.7

OFFICE EQUIPMENT

125,117.5

SALARIES EXPENSE

1,456,128

1,456,128

1,456,128

1,456,128

1,456,128

UTILITIES EXPENSE

34,000 34,000 34,000 34,000 34,000

DEPRECIATION EXPENSE

43,488.65

43,488.65

43,488.65

43,488.65

43,488.65

TOTAL OPERATING EXPENSE

2,062,699.35

NET PROFIT/NET LOSS:

1,382,620.30

62,156.50 1,391,680.80

1,901,446.48 1,900,067.51

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MAIZE CAFÉ SHOPBALANCE SHEET

FOR THE YEAR 2011-2015 2011 2012 2013 2014 2015

DR CR DR CR DR CR DR CR DR CRASSETS:CASH 761,684 1,149,

5523,273,893.55

3,568,544.16

3,925,398.57

SHOP SUPPLIES 99,485 99,485 99,485 99,485 99,485SHOP EQUIPMENT

150,125.7

OFFICE EQUIPMENT

125,117.5

SHOP MACHINERIES

33,054.5

LIABILITIES AND EXPENSES:UTILITIES EXPENSE

34,000 34,000 34,000 34,000 34,000

SALARIES EXPENSE

1,456,128 1,456,128 1,456,128 1,456,128

1,456,128

RENT EXPENSE 35,000 35,000 35,000 35,000 35,000LEGAL EXPENSE 21,200 21,200 21,200 21,200 21,200MRKTG. EXPENSE

9,300 9,300 9,300 9,300 9,300

REMODELING EXPENSE

55,000

OWNER’S EQUITY

1,050,000 1,050,000 1,050,000 1,050,000

1,050,000

GENERAL MARKET DESCRIPTION:

The researcher chose the near target market which are the students from Far

Eastern University and University of the East, young professionals and passers by.

POPULATION SEGMENTATION:

34

The researcher had an interview to the said target market to come up with

the aggregate population as tabulated below:

TARGET MARKET POPULATIONFAR EASTERN UNIVERSITY 10,329UNIVERSITY OF THE EAST 8,735

Since the whole population cannot be considered as a target market, the

researchers conducted a survey to get the percentage of those who are willing to

avail our products. Through the said survey, the researchers come up with 79% as

the percentage of the willingness of our target market in availing the products.

TARGET MARKET % OF WILLINGNESS TARGET MARKETFAR EASTERN UNIVERSITY

79% 8160

UNIVERSITY OF THE EAST

79% 6900

PROJECTED SUPPLY:

To compute the projected supply, the researchers interviewed the prospect

competitors of the business to be established regarding the number of operating

hours, price of the coffee they offer, the type of coffee they offer and their number

of years in business.

COMPETITO NO. OF PRICE TYPE OF NO. OF YRS.

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R HOURS COFFEE IN BUSINESS

McDonalds 15hrs 25 Coffee w/ cream

3yrs.

Jollibee 15hrs 28 Coffee w/ cream

6yrs.

ROJECTED TOTAL SUPPLY IN PESO VALUE:

To come up with the projected revenue, the researchers multiplied its

number of seats with an assumption of 5% as number of consumers per day

multiplied with the business operating hours.

Total average number of consumer per day of Maize Café Shop;18seatsx 5%=0.9x 17hours= 15 consumers per day

2011 ANNUAL GROWTH OF 3% :

competitors

price Ave. consumers day

Ave. revenue

No. of months

Monthlyrevenue

No. of months

Annual revenue

McDonalds 25 125 2,300 24 55,200 12 662,400Jollibee 28 150 3,150 24 75,600 12 907,200

2012

competitors

Price Ave. consumes per day

Ave. revenue

No. of months

Monthly revenue

No. of months

Annual revenue

McDonalds 25 129 3,225 24 77,400 12 928,800Jollibee 28 154 4,312 24 103,488 12 1,241,85

36

6

2013competitor Price Ave.

consumer per day

Ave. revenue

No. of months

Monthlyrevenue

No. of months

Annual revenue

McDonalds

25 133 3325 24 79800 12 957600

Jollibee 28 158 4424 24 106176 12 1274112

2014competitor price Ave.

consumer per day

Ave. revenue

No. of months

Monthlyrevenue

No. of months

Annual revenue

McDonalds

25 137 3425 24 82200 12 986400

Jollibee 28 162 4536 24 108864 12 1306368

2015Competitor Price Ave.

consumer per day

Ave. revenue

No. of months

Monthly revenue

No. of months

Annual revenue

McDonalds

25 141 3525 24 84600 12 1015200

Jollibee 28 166 4648 24 111552 12 1338624

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SURVEY ANALYSIS:

YES; 63%

NO; 37%

1. The data shows the result regarding the number of willingness in availing the

product that our coffee shop wants to offer. There are 63% of respondents who

answered yes and 37% respondents who answer no. therefore there is a sure

demand that the chosen target market will prefer to avail the services of our

establishment

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once; 29%

twice; 37%

thrice; 34%

2. The data shows the result regarding the number of times the consumer drink

coffee. There 29% percent who said they drink coffee once a day, there are 37%

respondents who answer they drink coffee twice a day and 34% who answer they

drink coffee thrice a day.

17%

22%50%

11%

Espresso Cappuccino Frappuccino Corn coffee

3. The data shows the result pertaining to what kind of coffee the consumers

preferred to drink. There 50% who preferred frappuccino, 22% for cappuccino,

17% for espresso and 11 % for corn coffee. Therefore the survey shows that there

are customers willing to try our product which is corn coffee.

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YES; 67%

NO; 33%

Sales

4. The data shows that 67% of respondents are aware of corn coffee and 33%

respondents are not aware of corn coffee.

70-80; 45%

85-95; 33%

100-120; 22%

5. The data shows the result regarding the question on what they would like their

coffee to cost. P70-80 amounts to 45%, 85-95 got 33% and 22% for 100 above.

Hence, consumers would prefer low prices of coffee depending on what coffee

they would like to drink.

PRESENT SUPPLIER:

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The main supplier of our corn coffee will be the SUMILAO CORN

COFFEE it is located at Cubao Expo they have their small shop. The supplier for

the coffee ingredients will be the EQUILIBRIUM located along Muntinlupa and

for the other types of coffee would be BOYD and they are located along Shaw

Blvd. For our sugar which is “mascuvado sugar” the supplier would be Mr. Romeo

Abellon.The schedule for buying the raw materials is every month. Baked goods

will be from the bakery of Sweet Mind located at Multinational Paranque, the

schedule of getting baked goods is every day to make sure that we will offer the

customer fresh pastries, sandwich and cookies

MARKETING STRATEGIES:

Target Markets

Our target markets are young professionals, students and employees who

need a nice, quiet, unique place to relax and do their work and socialize with

friends.

BEST-COST PROVIDER STRATEGY

PRODUCT R AND D ACTIVITIES

PACKAGING STRATEGY

WIRELESS ZONE

41

LOYALTY CARD

A BEST- COST PROVIDER STRATEGY

Giving customers more value when compared with their money by

incorporating good-to-excellent products, which attributes at a lower cost than

rivals. The best target is lowest cost and prices compared to rivals offering

products.

PRODUCT R AND D ACTIVITIES

The aim of product R and D activities is improvement of product designs and

performance features, increased end product and applications. Maize coffee shop

business has to develop and create new products for responding to customer each

season.

PACKAGING STRATEGY

Maize coffee has two types of cups for hot and ice beverages.

HOT BEVERAGE:

Maize has two pattern of hot beverages cup. One is for drinking inside the store

and another is for on the go or the take-out. Both of these have the logo of Maize in

the skin of cups. This strategy establishes brand awareness.

42

COLD BEVERAGE:

For the cold beverage Maize coffee shop will be using plastic cups whether on

the go or drinking inside the store.

WIRELESS ZONE:

Customer target groups are various types such as student, employees, young

professionals and etc. especially student and employees usually use internet

therefore wireless zone at Maize can attract customers.

LOYALTY CARD:

The Maize Café Shop will offer loyalty card to their valued consumer. If the

consumers avail worth of P200 on our product he can use free one hour internet in

our tablet.

MARKETING PROGRAMS:

PRICING STRATEGY:

We will offer two sizes of our coffee drinks, 12 ounce and 20 ounce.

43

Our pastries and cookies will range from P25-P75

ADVERTISING AND PROMOTION:

We plan to spend moderately on advertising and promotion. We intend to

advertise in a social networking site such as face book and twitter. We will do have

flyers and leaflets to promote our business and will also offer loyalty card program

to our valued customer.

DISTINCTIVE SPACE:

Maize Café Shop is using a diner style space. The space is easy to recognize

and functional. The space has comfortable atmosphere where our consumer can

relax and enjoy their drinks.

44

PRACTICES OF COMPETITION:

STARBUCKS COFFFEE:

Foundation: Founded in 1971

Target Group: Ages between 22-50 yrs. old and high income

It has variety of products, several coffee tastes including spin ice coffee, toppings,

cakes and etc.

45

STRONG POINT WEAKNESS POINT

Leader in premium fresh coffee business and they have already make consumer loyalty.

They have more selling experiencein coffee all over the world

Cost of toasted bean transport from U.S.A, cost of fresh bean from Kenya and Costarica

High cost of management

Indirect competitor- who sells product in a different way, that is alternating choice

to purchase In this case, indirect competitor is fruit beverage shop nearest to Maize

Café Shop. However, that shop is small and sells only juice, shakes or refreshment.

Therefore, it does not affect the coffee shop so much.

STRONG POINT WEAKNESS POINT They have already have brand

image to the customer. They offer breakfast meal

They only serve coffee and hot chocolate during breakfast time

McDonaldsSTRONG POINT WEAKNESS POINT

They also offer breakfast meal and some establishment have Mc

Slow service

46

Café inside

SWOT ANALYSIS OF MAIZE CAFÉ SHOPSTRONG POINTS WEAKNESS POINTS

Good place located near at schools review centers, banks andoffices.

Other services for consumer such as magazine, newspaper and wireless zone

Promote to patronize local products

Modern equipment Up-scale ambiance

The shop may not attract consumer because of its local product.

Doesn’t have business experience

47

OPPORTUNITIES THREATS No same competitor near the shop Growing population of coffee

drinkers

New entrant High competitor like Starbucks

TECHNICAL ASPECTS:

Raw materials will be obtained during its freshness from the source Management will provide cleanliness of the shop especially the products for

the satisfaction of our consumer.

OPERATION PROCESS:

48

ORDERINGGREETINGS

PAYMENT

SERVING

1. When the customer enters our shop, he/she will be greeted by our staffs politely.

2. The customer will choose to our different coffee variants.

3. The customer will pay the amount

4. After paying, the customer will wait, sit back and relax and the order will be

served.

5. When the customer leaves the shop, he/she will be greeted by our staffs. “Have

an a-maize-ing day”

STEP BY STEP PROCEDURES:

ESPRESSO

1. Clear the counter space for your cappuccino machine. Make sure all controls are

off before plugging in.

2. Fill the water reservoir to its maximum fill point, which should be labeled on the

reservoir.

3. Turn the machine on.

49

GREETING

4. Remove the machine's port filter and place ground espresso into the port filter

cup.

5. Press the grounds using a built-in tamper or a hand tamper. Tap the side to

release lodged grounds and repeat the process.

6. Put the filled port filter back into the machine, sliding and locking it into place.

Place a demitasse cup or shot glass, or two for a double shot, under the filter.

7. Turn on the brew button to begin pulling espresso. A double shot normally takes

15 to 25 seconds but you can turn the brew off once the cup is full.

FROTH MILK

1 Fill chilled metal pitcher with milk about 1/3 to 1/2 full. We use whole milk for

best result.

2. Turn on the frothier

3. Pour the espresso into a mug. Pour the milk on top, concentrating on holding the

foam back with a spoon until the mug is 1/2 full. Spoon the foam onto the espresso

and milk mixture.

50

4. Add any flavoring syrup with the espresso and dress the top of the finished

cappuccino with cinnamon or nutmeg for extra flavor.

FRAPUCCINO

1 Brew a pot of double-strength dark roast coffee in your coffee maker or ½ Cup of

Espresso in your espresso machine/maker

2 Chill the coffee or espresso in your fridge or freezer before putting it in your

blender.

3 Blend all ingredients, with the exception of ice, on high speed until the sugar or

sugar alternative has dissolved. Include any flavored syrups as well. Blend for

approximately 20-30 seconds.

4 Add ice and blend until the mixture is smooth and thick in its consistency.

5 Finish with any toppings and enjoy.

51

LABOR REQUIREMENT:

All employees that will be hired in our establishment must present all legal

papers.

NBI CLEARANCE

SSS

OTHER ID such as VOTERS I.D and POSTAL I.D

BARANGAY CLEARANCE MEDICAL CERTIFICATE

STAFFING:

52

We will hire FOUR midget 2 boys and 2 girls. We will also hire 2 barista either

a boy or a girl

SUPPLIES / MACHINERY/EQUIPMENT REQIUREMENT:

SHOP SUPPLIES QTY. PRICE TOTAL

SPOON 85pcs. 13 1105

BREADKNIFE 85pcs. 15.50 1317.5

FORK 85pcs. 14.50 1232.5

SAUCER 85pcs. 10 850

CUP 85pcs. 15 1,275

TISSUE 1500pcs. 300

TRAY 30pcs. 95 2,850

STRAW 350pcs. 220

53

DOME COLD CUPS 2ooz.

1500pcs. 13.25 19,875

DOME COLD CUP 12oz.

1500pcs. 11.75 17,625

HOT CUPS 2o oz. 1500pcs. 16.50 24,750

HOT CUPS 12 oz. 1500pcs. 8 12, 000

SUGAR PACKETS 1500pcs. 2.25 3,375

CREAM PACKETS 1500pcs. 3.75 5,625

SUMILAO CORN COFFEE

4kilo 85 510

TORONY SYRUP 2btl. 350 700

BOYD COFFEE 4 kilo 225 900

CHOCOLATE 4btl. 270 1,100

CARAMEL 4btl. 250 1,000

CINNAMON POWDER 3btl. 375 1,125

PURIFIED WATER AGUA BEST

50gal. 30 1,500

TOTAL SHOP SUPPLIES:

P99,485

SHOP EQUIPMENT QTY. PRICE TOTAL

54

CUP SHAPE CHAIR 6pcs. 990 5,880

CUSHION CHAIR 4pcs. 950 3,800

STOOL CHAIR 6pcs. 1,360 8,160

3 SEATER CHAIR 4pcs. 4,198 16,792

SPOTLIGHT 2pcs. 240 480

SHELL LIGHT 1pc. 7,564

BEAM LIGHT 4pcs. 520 2,080

4SEAT TABLE 2pcs. 450 900

LONG TABLE 2pcs. 1500 3,000

2 SEAT TABLE 4pcs 450 1,800

EXHAUST FAN 4pcs 595 2,380

ELECTRIC FAN 2pcs. 500 1,000

AIRCON STAND 1pc. 11,200

AIRCON BEAM 2pcs 7,200 14,400

AIRCON (1HP) 2pcs. 4,260

PASTRY DISPLAY 1pc. 18,655

REFRIGERATOR 1pc. 14,635.95

WI-FI 1pc. 2,500

BOOKSHELF 1pc. 6,328.75

MAGAZINES 10pcs 85 850

55

BOOKS 10pcs. 500 5000

COLORED CHALK 2pcs. 30 60

BLACKBOARD 2pcs. 100 200

PAINTINGS 8pcs. 1,300 10,400

AD SIGNAGE W/ LIGHT

1pc. 4,300

CCTV CAMERA 1pc. 3,500

TOTAL SHOP EQUIPMENT:

P 150,125.7

SHOP MACHINERIES

QTY. TOTAL

CAPPUCCINO 1pc 6,384.50

BLENDER 1pc. 5,718.25

ESPRESSO MACHI 1pc 8,940

FRAPPUCCINO 1pc 12,011.75

TOTAL SHOP MACHINERIES:

33, 054.50

RAW MATERIALS:

SOURCE OF MATERIALS:

56

We are proud to say that our products are locally made because we want to

show our support for Filipino products.

ORGANICALLY-grown coffee made from sun-dried native yellow corn

grains by the celebrated farmers of Sumilao, Bukidnon has invaded and captured

the upscale cafes at the heart of the nation's capital. Corn coffee isn’t even brewed

but it really tasted like real coffee and it is healthier alternative because Corn

Coffee has NO caffeine and No preservatives.

BUSINESS LOCATION:

57

The Maize Café Shop is in front of Far Eastern University, along Nicanor Reyes

Street.

The place is in a good location to put up a business like coffee shop as it is located

at the university belt which is surrounded by a lot of schools, colleges and

universities. Our target markets are young professional, student and employees

which are most likely to be found in this place.

WASTE DISPOSAL SYSTEM:

58

A: Far Eastern University

B: Maize Café shop

The various waste materials produced by industries maybe classified

generally as solids, gaseous or liquid. Solid wastes are directly related to a loud

pollution, gas liquid to air and water pollution, although all of them have combined

and interrelated effects on pollution.

1. Eliminate the source

2. Recovery of waste products, before deciding how to discard waste materials should always

think for recycle, reuse or for sale.

3. Regulate how to fit dilution

4. Divert waste to other points

5. Segregate the materials to non-biodegradable and biodegradable

Disposal of solid waste materials on land is always complicated problem,

incineration and burying are possible solution but the best is to recycle.

QUALITY CONTROL AND MAINTENANCE FOR COFFEE:

Correct process of maintaining quality of raw materials is essential because

it will still be fresh for a long time.

The important factors to maintain coffee beans are several such as temperature,

light, air and humidity.

Keep coffee in closed container

59

Don’t store coffee near hot places or sunlight because it will lose its aroma

quickly. Don’t keep coffee in refrigerator because coffee will absorb food odor,

taking coffee container in and out from refrigerator several times will lead to

humidity. Grinding coffee beans to stock should not exceed more than one month; the

shop should grind suitable quantity of coffee beans for consumers.

ORGANIZATIONAL PLAN:

60

LEGAL FORM OF BUSINESS:

The management will apply from the local government unit concerned

pursuant to Executive Order No. 71 and 72 for the approval of plans for coffee

shop establishments of the following

Department of Trade and Industry Mayor and Business Permit Barangay Clearance Bureau of Internal Revenue Social Security System Fire Permit Sanitation Permit

BUSINESS STRUCTURE (ORGANIZATION CHART)

There are several legal forms of organizing and operating business. Coffee

shop requires a small capital therefore a financially stable form of business is

necessary. Thus the group decided to structure the business as a partnership and

shall be called, “MAIZE CAFÉ SHOP”

Our organizational structure will be a single pyramid style with the owners putting

in as much work as the employee.

SOCIO-ECONOMIC:

• Partners will make sure of the observance and God-fearing to all of them.

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• Will be very much responsible in promoting environmental clean air act and

proper waste disposal.

• Taxes assured for the city government.

• Provide a relaxing place where customers can spend their free time drinking

coffee after a long tiring day.

• Provide jobs to midgets to lessen the rate of unemployed

• Supports Filipino products

ORGANIZATIONAL PLAN:

LEGAL FORM OF BUSINESS:

62

The management will apply from the local government unit concerned

pursuant to Executive Order No. 71 and 72 for the approval of plans for coffee

shop establishments of the following

Department of Trade and Industry Mayor and Business Permit Barangay Clearance Bureau of Internal Revenue Social Security System Fire Permit Sanitation Permit

BUSINESS STRUCTURE (ORGANIZATION CHART)

There are several legal forms of organizing and operating business. Coffee

shop requires a small capital therefore a financially stable form of business is

necessary. Thus the group decided to structure the business as a partnership and

shall be called, “MAIZE CAFÉ SHOP”

Our organizational structure will be a single pyramid style with the owners putting

in as much work as the employee.

ORGANIZATION CHART:

63

GENERAL MANAGER

There are functioning groups within the company; production, sales and marketing and general and administrative.

Production involves the barista and the staffs or crews.

General and Administrative involves the Store manager. Manage the facilities,

equipment, inventory, payroll and other basic operation process.

This chart shows that Maize Coffee Shop’s organization chart, which presents

procedure of duty, evaluate and control quality in business.

RESPONSIBILITIES/ROLES:

STORE MANAGER- ultimately responsible for the day-to-day operations (or

management) of a retail store. All employees working in the store report to the

store manager. A store manager reports to a district or general manager.

64

STORE MANAGER ACCOUNTANT

CASHIERRR

CREW

STAFF- full-time employee but they work in period in time; can be a cashier or

assists the customer.

ACCOUNTANT- records the account and any financial transaction of the business.

QUALIFICATION OF STAFF/SERVICE CREW:

MALE/FEMALE MIDGET 18YRS.-25YRS. OLD HAS 1YEAR EXPERIENCE IN SAID JOB WOULD BE AN

ADVANTAGE WILLING TO BE TRAINED

QUALIFICATION OF BARISTA:

MALE/FEMALE 18YRS.-25YRS. OLD HAS 2 YEARS EXPERIENCE IN SAID JOB

SECURITY GUARD:

MUST BE AN EXPERIENCE SECURITY GUARD MUST BE A LICENSED SECURITY

MANAGEMENT TEAM:

We will share management and supervisory responsible equally.

65

LABOR MARKET ISSUE:

There are midgets looking for a work not part time but full time, we want to

fill that need and help them to build confidence in their selves.

OPERATION OF BUSINESS :

Our business will operate till 12 in the midnight. The store will open at 7 in

the morning

LABOR BENEFITS

• SSS

• PHILHEALTH

• 13TH MONTH PAY

ADMINISTRATION EXPENSE:

DESCRIPTION MONTH YEAR

SECURITY GUARD 30,000 720,000

66

BARISTA1 426 10,224 122,688

BARISTA2 426 10,224122,688

CREW1 426 10,224122,688

CREW2 426 10,224122,688

CREW3 426 10,224122,688

CREW4 426 10,224122,688

TOTAL1,456,128

*P426.00 is the basic salary of the employee per day based on the regulatory board of Department of Labor and Employment (DOLE).

OFFICE EQUIPMENT:

MATERIALS QTY. PRICE

OFFICE CHAIR 1 1,375

OFFICE TABLE 1 1,920

OFFICE CABINET 1 2,415

COUNTER CABINET 1 1,830

COMPUTER 1 18,500

CASH REGISTRY 1 6,397.5

TABLET 6 13,000 78,000

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TRASH BIN 4 250 1,000

SOFA 2 3,250 6,500

FIRE EXTINGUISHER 2 1,200 2,400

MANAGERS UNIFORM

5 250 1,500

STAFF UNIFORM 6 150 9,00

EXHAUST FAN 4 595 2,380

TOTAL OFFICE EQUIPMENT

P 125,117.5

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LABOR REQUIREMENT:

All employees that will be hired in our establishment must present all legal

papers.

NBI CLEARANCE

SSS

OTHER ID such as VOTERS I.D and POSTAL I.D

BARANGAY CLEARANCE MEDICAL CERTIFICATE

STAFFING:

We will hire FOUR midget 2 boys and 2 girls. We will also hire 2 barista either

a boy or a girl

RULES AND REGULATION:

69

1. Verbal Reprimand - document version with an erring employees censuring

him for the commission of an offense defined and penalized in the rules and a

warning that a repetition of the same commission of similar offense will be dealt

with more severely.

2. Written Reprimand - is a memorandum to an erring employee censuring him

for the commission of a offense and penalized in the rule and the stern warning that

a repetition of the same commission or a similar offense will be dealt with more

severely.

3. Suspension - is a temporary detachment of an employee from service without

pay.

4. Preventive Suspension - is an on - the - spot suspension prior to and or during

an investigation, were the employee presence within the company premises would

pose a serious imminent threats or danger to life and property to his co-employee,

his employer or to the company property.

70

5. Dismissal - is an involuntary separation from service. A dismissal employee

forfeits all his benefits and privileges without prejudices to whatever legal action

that the company may take against him.

6. Restitution Operation of the Damage Caused - in addition to the appropriate

penalty in case involving loss of or damage of property the offender will be

required to place or pay to the loss/damaged.

MANAGEMENT TEAM:

We will share management and supervisory responsible equally.

LABOR MARKET ISSUE:

There are midgets looking for a work not part time but full time, we want to

fill that need and help them to build confidence in their selves.

OPERATION OF BUSINESS :

Our business will operate till 12 in the midnight. The store will open at 7 in

the morning

71

Schedule of Employees

Morning Schedule

Employees Midget 1 Midget 2 Barista 1

Time In 6:00 am 6:00 am 6:00 am

Time Out 2:00 pm 2:00 pm 2:00 pm

Break 10:00 - 10:30 am 10:30 - 11: 00 am 9:30 - 10: 00 am

Evening Schedule

Employees Midget 3 Midget 4 Barista 2

Time In 2:00 pm 2:00 pm 2:00 pm

Time Out 11:00 pm 11:00 pm 11:00 pm

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Break 5:30 - 6:00pm

6:00 - 6:30pm

6:30 - 7:00 pm

LABOR BENEFITS:

• SSS

• PHILHEALTH

• 13TH MONTH PAY

• SERVICE INCENTIVE LEAVE

• PATERRNITY LEAVE

• MATERNITY LEAVE

*Service Incentive Leave, Paternity and Maternity Leave are based on Article

95 of the Labor Code of the Philippines.

ADMINISTRATION EXPENSE:

DESCRIPTION MONTH YEAR

SECURITY GUARD 30,000 720,000

73

BARISTA1 426 10,224 122,688

BARISTA2 426 10,224122,688

CREW1 426 10,224122,688

CREW2 426 10,224122,688

CREW3 426 10,224122,688

CREW4 426 10,224122,688

TOTAL1,456,128

*P426.00 is the basic salary of the employee per day based on the regulatory board of Department of Labor and Employment (DOLE).

GANTT CHART OF ACTIVITIES:

*the figure shows the step by step procedure of the business.

74

ACTIVITIES OCT NOV DEC JAN FEB 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

BUSINESS PLANNING RENOVATING THE SPACE REGISTRATION OFBUSINESS RECRUITMENT OFEMPLOYEE ORDERING FROM DISTRIBUTORS START OF BUSINESS OPERATION PROMOTION OF MAIZE CAFÉ SHOP

*the figure shows the pre-operating expense of the business from registration of the business until ordering of the first month business operation.

PRODUCTION COST:

LEGAL EXPENSEBusiness Permit P15,500DTI Requirments P2,400Barangay Clearance P400BIR Registration P1,700Fire Perit P500Sanitary Permit P600 P 21,000

Marketing/Promotion Expense

P9,300

Rent Expense 55, 000x3 P165,000

75

Remodeling P45,000

PURCHASING EXPENSEMilk 980Robusta Coffee 700Corn Coffee

510Vanilla Syrup 1,100Chocolate Syrup 1,100Whipped Cream 1,850Sugar 350

Torony Syrup 700

Boyd Coffee 900

Caramel Syrup1,000

Cinnamon Powder1,125

EQUIPMENTS/TOOLS

SPOON 1105

BREADKNIFE 1317.5

FORK 1232.5

SAUCER 850

CUP 1,275

TISSUE 300

TRAY 2,850

STRAW 220

DOME COLD CUPS 19,875

76

2ooz.

DOME COLD CUP 12oz. 17,625

HOT CUPS 2o oz. 24,750

HOT CUPS 12 oz. 12, 000

SUGAR PACKETS 3,375

CREAM PACKETS 5,625

PURIFIED WATER AGUA BEST

1,500

CUP SHAPE CHAIR 5,880

CUSHION CHAIR 3,800

STOOL CHAIR 8,160

3 SEATER CHAIR 16,792

SPOTLIGHT 480

SHELL LIGHT 7,564

BEAM LIGHT 2,080

4SEAT TABLE 900

LONG TABLE 3,000

2 SEAT TABLE 1,800

EXHAUST FAN 2,380

ELECTRIC FAN 1,000

AIRCON STAND 11,200

77

AIRCON BEAM 14,400

AIRCON (1HP) 4,260

PASTRY DISPLAY 18,655

REFRIGERATOR 14,635.95

WI-FI 2,500

BOOKSHELF 6,328.75

MAGAZINES 850

BOOKS 5000

COLORED CHALK 60

BLACKBOARD 200

PAINTINGS 10,400

AD SIGNAGE W/ LIGHT

4,300

CCTV CAMERA 3,500

CAPPUCCINO 6,384.50

BLENDER 5,718.25

ESPRESSO MACHI 8,940

FRAPPUCCINO 12,011.75

OFFICE CHAIR 1,375

OFFICE TABLE 1,920

78

OFFICE CABINET 2,415

COUNTER CABINET 1,830

COMPUTER 18,500

CASH REGISTRY 6,397.5

TABLET 78,000

TRASH BIN 1,000

SOFA 6,500

FIRE EXTINGUISHER 2,400

MANAGERS UNIFORM 1,500

STAFF UNIFORM 9,00

EXHAUST FAN 2,380

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SUMMARY ASSUMPTION:

If our supplier increases their price, we will have other supplier which is

the Sunrise Coffee and can be bought at Robinson Ermita. If the price

still increase, we will be the one to produce the corn coffee and engage

on how corn coffee is made. The area coverage of the shop is along FEU, R.Papa St Nicanor Avenue. We chose midget to be our staff/crew because we want to give

opportunities to them and it is unique style of shop because there is no

coffee shop who’s staff/crew are midget. Our shop will not operate during Sundays because there are no students

and employees during that day. Our security guard will come from the agency of Sikap Security Service The furniture and fixtures of our shop are bought at Mandaue Foam The shop will always follow the government regulation when it comes to

sanitation and fire inspection, business permit and taxes. Our shop supplies will be ordered well for 1 month to our supplier

which is the Philex Paper located at Muntinlupa. If they tend to increase

their price our substitute supplier will be Pinoy Papel located at

Alabang. After 5years if sales continuously increase the management will done a

free delivery service to reach out more customer.

80

Expense on labor cost remain the same for the first 3years then due to

increase sales it is necessary to hire 2 more staff to maintain quality and

fast service. To ensure the safety of the shop we have the security and we will install

CCTV camera.

EQUIPMENTS:

81

Cake Display Cups and saucer spoon and fork 20 oz. plastic cup

12 oz. plastic cups 12oz. hot paper cup 20 oz. hot paper cup sugar and cream packet

82

Disposable spoon, fork and breadknife Torani Syrup Cinnamon

MACHINERIES:

83

Frappuccino Machine Blender Cappuccino Machine Espresso Machine

FURNITURES:

LONG CHAIR STOOL BAR BUBBLE CHAIR

84

CUP CHAIR CUSHION CHAIR

2SEAT TABLE LONG TABLE

FIXTURES:

Ball Light Spotlight Shell Light

BLACKBOARD BOOKSHELF AIRCON

85

BEAM AIRCON STAND AIRCON CCTV CAMERA

OFFICE EQUIPMENT:

CASH REGISTRY TELEPHONE OFFICE CHAIR

86

TABLET PC OFFICE TABLE AND CABINET FIRE EXTINGUISHER

OUR PRODUCTS:

Cupcakes cookies

Sandwich Coffee Brownies

87

UNIFORM:

EMPLOYER EMPLOYEE

88

SLACKS FOR MEN SLACKS FOR WOMEN

89

90