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 1
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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
1
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
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
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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.
MARKETING PROGRAMS:
PRICING STRATEGY:
We will offer two sizes of our coffee drinks, 12 ounce and 20 ounce.
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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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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.
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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
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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
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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:
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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.
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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.
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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.
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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:
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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
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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
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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
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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:
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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:
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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:
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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
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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:
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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:
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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:
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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.
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.
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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
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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:
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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.
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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
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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
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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.
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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.
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.
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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:
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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
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Disposable spoon, fork and breadknife Torani Syrup Cinnamon