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Business Address: SM City Davao, Ecoland Contact number: +639232760562 Email Address: <a href=jmsanoy012@gmail.com C O N C E P T P A P E R Prepared by: Vanessa Yee Jezzreel Sanoy Charlize Rivera Hannah Manigo Danielle Molina Prepared for: Mr. Alvin John M, Aligato, LPT EAPP Teacher <10/12/2018> " id="pdf-obj-0-2" src="pdf-obj-0-2.jpg">

Business Address: SM City Davao, Ecoland Contact number: +639232760562 Email Address: jmsanoy012@gmail.com

C O N C E P T

P A P E R

Prepared by:

Vanessa Yee

Jezzreel Sanoy

Charlize Rivera

Hannah Manigo

Danielle Molina

Prepared for:

Mr. Alvin John M, Aligato, LPT EAPP Teacher

<10/12/2018>

Introduction

The entrepreneurs want to have a new and improved version of a dessert with crushed

ice using ice, milk and a variety of toppings. There are three to be exact, mango, graham,

cookies and cream. Stacking it with the ice and milk layer by layer adding to be more

appealing and attracting to the customers to buy our product.

Rationale and background

It all started with the idea of selling snow cones because it is not quite popular in the Philippines

but then we decide to add more ingredients to increase the flavor by adding toppings and milk

inspired by the number 1 dessert of the Pilipino which is halo halo. And then we have our

planning, our testing, our experimented and failed attempts and then we made it. The advantage

of this is that our product doesn’t require any unaffordable ingredients such as processed food

and processed powder for our toppings so that it would be easier to make and affordable to our

customers such adults, children and it is affordable for the students. We decided to make this

cold dessert because of the hot weather here in the Philippines and for those who crave for

something sweet. The significance is this project can help people decrease the heat from a

person’s body to make them relived from the scorching sun, to satisfy the customers with a sweet

tooth and to provide a sense of sweetness in their everyday lives.

Project Description

The project COHLER’s objective is to provide a cool threat that will fight off the scotching heat of the sun by the end of November 12. According to Dr. Marie Bernard, deputy director of NIH’s (National Institute on Aging), “High temperatures can cause various organs within the body not to

function optimally.” It may also stress the heart and harm the brain. It may also lead to a coma, in

where the patient might remain asleep for a few weeks or even years. We will know that if we succeded if our customer is satisfied with our project. If our product is also delicious then we know that it has succeded our expectations. We will evaluate our success everytime we achieve a specific goal or phase in our business.

5. Project Needs and Costs

The main budget for our Product, Cohlers, would be Php 3, 340.00 to be used for a week below are the

ingredient’s description and the amount we have to use to be able to serve a cup

Ingredients and prices for the crushed ice:

Magnolia Fresh Milk Php 75.00/ 1 Liter

-It will be used as the base of our crushed ice to achieve the smooth, and soft texture of our product Liberty Condensada Php 28.00/168 ml -This product is to make the base of our product sweet and flavorful to go along with our toppings or flavorings

Ingredients and prices for the toppings to be used along the crushed ice:

Mango Php 20.00/Piece -This fruit is one of the ingredients to complete one of our flavors, Mango Float

M.Y San Crushed Honey Graham Crackers Php 35.00/200g

-The purpose of the graham is to partner along with the fruit, the mango, so that we can achieve the flavor we want to serve Cream-O Vanilla Cream Filled Php 63.50/300g

-This is the special ingredient for our flavor, Cookies and Cream, Milo Actigen E Instant Drinks Php 88.00/300g -Milo, as well as the other is also part of our flavors named Milo Buster

The budget, Php 3, 340.00, will be used solely for our product’s ingredients so that we can cater our

customer’s orders and demands for the time the bazaar is going to take place, this budget also lasts for a week depending on how many customers are willing to buy from our booth.

The following list below are the personnel and equipment to be used for the making of cohlers:

Personnel:

Chef

Dishwashers

Cashier

Manager

Equipment:

Mixing Bowl Measuring Cup

Ice Cube Tray

Spatula

Whisks

Can Opener