Café Chill and Go

Business Plan

I. Introduction
Café Chill & Go is a fast food restaurant that offers variety of good quality products to the
customers. The design and concept of the place is a classical style and cool ambiance, a stress
free relaxing experience. A place to gather friends and have fun. To serve to the local of the area,
the community of Sariaya town proper.

Vision

To establish a café and trend-style fast food restaurant that will cater to the students in
particular and likewise the millennial. Also, to become a sustainable and profitable business
offering quick, clean and quality food products to its customers.

Mission
To achieve the vision:
 To provide honest ingredient yet affordable food items.
 To ensure food safety standards at all times
 To acquire standard and quality equipment for maximum production efficiency.
 To provide outstanding service by giving relevant food and beverage service trainings to
the staff
Objectives
The main objectives of Café Chill and Go are:
 To establish a presence as a successful local fast food outlet and gain a market share in
Region 4-A’s fast food industry.
 To make Café Chill & Go a destination spot for chilling and bonding of friends
 To increase return of sales and ensure high quality products
 To impart employee training and experience

To achieve the Objectives:

 Market share in Region 4-A’s Fast Food Industry.

 Awards and recognition given by the community or the government for excellent
service.
 Number or customer commendations or complaints.
 Percentage of repeat customers in every outlet.
 Growth in sales per outlet.
 Amount of net profits realized for the next five years

II. Executive Summary

The business is partnership type of business and the capital investment is P640,000.00.
The name of the business is Café Chill & Go, fast food restaurant that aims to offer trend style
food and serve an outstanding service. The goal of the business is to spread the market all over
Region 4-A and increase profit every year. The target ROI of the business is 2 years after the
start of operation of the restaurant.
Mr. Pineda will be the President of the business, Ms. Pabillar, the head marketing officer
and Mr. Desquitado and Contreras for the operation of the entire business. The needed man
power for the business are 6 employee, consist of: cashier, waiter, cooks and assistant manager.
The target customers ranging 15yrs. Old – 40 yrs. Old usually students and professional.
 The product of the business are burgers, fries, chicken and milkshakes. It will be the
offers products as it is the trend foods of year 2019 and expecting to have a big market. Café
Chill & Go has the potential and capacity to spread and be successful business. It will be a new
style and great impact on the local food chain industry.

III. The Business Proponents

Joseph Angelo Pineda -President. Graduate of Business Administration in De La Salle
University in Cavite. Graduated as a valedictorian of their batch. Undergo many leadership and
business hands-on training and have the competency to organise the whole business.

 Responsible for decision making of the entire business

 The major shareholder and invertor
 Provides business development and direction
 Responsible of signing contracts, bank deals and business deals

Reilyne S. Pabillar - Head of Marketing and Sales. Graduate of BS in Accountancy in Far

Eastern University. Top notcher of CPA board exam. Specialist with vast experience in book
keeping and accounting. She is the book keeper of the business and holder of records.

 Responsible for the Profit and Loss Record

 Records all the cash flow, payroll and market Sales
 Estimation of expenses and costing
 Provide financial report and budgeting
 Responsible for taxes, permits and legislation

Mark Louigie Desquitado- Head Chef/Kitchen Manager. Graduate of BS in Hotel and

Restaurant Management. Many culinary trainings and cookery and holder of many NCII
Certificate related to culinary.

 Responsible for the production of the business

 Provide presentation and creation of the product
 Head officer for the production
 Cooks the food
  Ensure the safety of the product

Rafael Contreras- Head Manager. Graduate of BS in Hotel and Restaurant Management

in Lyceum of the Philippines University. He attended different leadership trainings and seminars.
He is the head supervising chief for the entire activity and operations of the business.

 Responsible for the entire operation of the restaurant

 Manage the staffs for the operation
 Ensure consistent service
 Must know the technicalities and needed improvements of the business

The needed staff of the operation:

- 2 waiter/waitress
- 1 cashier
- 2 assistant cooks
- 1 assistant manager

IV. The Target Customers and the Main Value Propositions

The target customers of the business are all types of gender and ages ranging 15 yrs. old -
40 yrs. old. The scope of the range are students as they fits the offerings of the business. The
business offers fast food and trend foods as they are preferred food of the customers. Also
professionals can be customer cause our food are quickly to produce and have a convenient
dining area.

The target customers are:

 Students
 Professional
 Adults

The main value proposition of the business are the good quality accommodations of the
staffs, also the good and cool ambiance of the restaurant. The customers will gain the satisfaction
and high quality convenient price foods, they will taste a never before tasty and different style
cooking of foods that are available in local market.
V. The Market

The business market is the fast food products that will be offered first to the local market.
The market is expected to be successful as there are no leading competitors in fast food industry
except Jollibee Corp. The business will be establish on the corner of Magdami St. and Maharlika
Highway. It is located on the center of the Municipality of Sariaya. The expected customers are
the students of Sariaya Institute Inc. and Saint Joseph’s Academy.

The macro environment of the business covers all types of environment. The
demographics of Sariaya town proper is consist of students, professionals and neutral people.
With a population the of 148,980 as of year 2015. There are no strict laws and rules in terms of
business and establish and Sariaya is a first class municipality as it prioritize investments and
economic growth of the Municipility. In ecological environment, the location of the business will
not affect the environment as the location is set by LGU as a business and commercial zone of
the town. There is available equipment on the area that can be needed and can supply the
business. Nonetheless, the public market and the Sentrong Pamilihan ng Sariaya can supply the
business.

The SWOT of the Market:

 Strength – The strength of the business is the location as there only limited number of
restaurants in the area that the customers can chose. Café Chill & Go are able to produce
good quality and offers outstanding service. Also has the right equipment and utilities for
the safety and comfort of the customers.
 Weakness – One weakness of the market is that it is new on the area that the other
restaurant has trusted customers. Has limited capacity to sustain and support our
expenses, payments and rotating capital.
 Opportunities – There opportunities that can help the business to achieve their goal. The
customers had only a limited choices of restaurant. Also newly opened stores are usually
trend for customers. The business can also be expand as it is fast food chain and simple to
manage.
  Threat – The threats that can be encounter by the business is engaging of other business
into restaurant industry that can be competitors of the business. One of the threats also os
the economical happenings as there are inflation or the increase price of goods that can
affect the price of products. Lastly, it is a new business and there is a possibility that the
business can collapse and lose its investments.

VI. The Product and Service Offerings

The business’s product is easy to produce foods and consist of burgers, chicken, fries,
and milkshakes. There are three categories that the customers can choose. The customers can
choose rice meals on chicken, when they want snacks there are burgers and fries and the
milkshakes for those milk tea lovers. The product is trend foods especially on millennial. The
presentation of food is presentable and Instagram friendly for those who like to capture their
moments with us.
The building is fully air-conditioned for the convenience and comfort of the customers.
The design is classical and cool ambiance in the inside.

Burgers Fries Chicken with Rice Milk Shakes

Smog Style Cheesy Classic Honey Glazed Wintermelon
Cheesy Overload Sour and Cream Buffalo Wings Okinawa
Quarter Pounder Cheesy Bacon Cheesy Frenzy Taro
*with further improvements of menu for pork meat dishes, fruit tea and coffee frappe
Company Description

Day Time
Monday - Thursday 9:00 am – 7:00 pm
Friday - Sunday 9:00 am – 8:30 pm

VII. Business Competitiveness

The owners conduct studies for the business. It gathers and makes strategy for the growth
and increase sales of the business.

The business are not planning to avail advertisements for the business but instead it will
focus to give an outstanding service and good and clean quality products so that the customers
will be satisfied by the service they experience. The customers will be the one to suggest our
products to their friends and relatives. Also the business will make sure the comfort of the
customers and always ask for suggestion for more improvements. Nonetheless, one of the
strategy is that the supplies needed by the business will be directly get from the farmers so that
they also benefit and earn the right price of their goods.

The Keys to Success

 Show our gratitude to the customers
 Show that we accommodate and always thank them
 Enough equipment
  Clean and quarantined foods and building
 Consistent Accommodation
 Good character and well trained crews
 Always have good presentation
 Ensure customer return
 Hire of professional cooks to produce good quality products
 The accessibility of the location

IX. Environmental and Regulatory Compliance

Submission of the needed papers and permits of the business as it is mandatory for
establishing business. First, the building plan and construction of the business will be submitted
to the Municipal Engineer to check the speculations and structure of the establishment. Bureau of
Fire Protection will also inspect the establishment to check other hazard. BIR will also be
needed.
As the business is a restaurant, Food and Drugs Administration will conduct pre-
operating test to check the safety of the products. Also Department of Trade and Industry to help
us to maintain and increase he growth of the business.
As the requirements are approved, the Business Permit will be mandated and the license
to operate will be issued. The business should pass all the requirements so that the business is a
legal business.

X. The Capital Structure and Financial Offerings

The total capital and investment of the business is P640,000.00 as each one of four
business investors will give P160,000.00. Every month the investors will have P5,000.00 every
month until the ROI is get. The expected return on investment of the business is two years after
start of operations.
SOURCES OF FUNDS: COST:
Rafael Contreras 160,000.00
Mark Lougiue Desquitado 160,000.00
Joseph Angelo Pineda 160,000.00
Reilyne Pabillar 160,000.00
TOTAL: Php 640,000.00

USES OF FUNDS: COST:

Land & Building 60,000.00
Leasehold Improvements 50,000.00

Kitchen Equipment 250,000.00

Organizational & Development 38,500.00
Interior Finishes & Development 49,200.00
Exterior Finishes & Equipment 53,000.00
Pre-Operating Cost 49,700.00

Total: Php 550,400.00

REVOLVING CAPITAL Php 89,600.00
 Café Chill & Go
Sariaya, Quezon
August 2019

Prepared by:
Rafael Contreras
Mark Louigie Desquitado
Reilyne Pabillar
Angelo Joseph Pineda