CocoBano Ice Cream: A feasibility study

A Research Proposal submitted to the Faculty Members of

Senior High School Department,
Accountancy Business and Management
Of Manuel S. Enverga University Foundation, Candelaria, Inc.

In partial fulfilment of the requirements for the

Accountancy, Business and Management

Submitted by

Adona Carolyn
Atienza Diseree Amor
Caalam Cassandra
12-Antares
December 2019
B. DEMAND ANALYSIS

Ice cream consumption usually peaks during the hot summer months. It is also stimulated

by festivities, be it town fiestas or birthday parties, making ice cream very much a part of every

celebration. As such, consumption of ice cream remains significant even during the rainy season.

According to Marketing Insights (2019), the global Ice Cream market is valued at 57900 million

US$ in 2018 and will reach 84900 million US$ by the end of 2025.

OLVENIA’S

MAGNOLIA ICE CREAM SELECTA ICE CREAM ICE CREAM

Gallon Gallon

Size (1.5L) Cup Cone (1.5L) Cup Cone Gallon (1.5L)

Average ₱230- ₱22- ₱10.00- ₱10.00-

Price ₱260 ₱25 ₱20.00 ₱350 ₱89 ₱20.00 ₱230

Table 1.2 Prices of Magnolia Ice Cream, Selecta Ice Cream and Olvenia’s Ice cream.
E. FACTORS AFFECTING THE MARKET

The factors that affect the real market are the offer and demand, when we talk about offer,

the offer refers to the amount of products and services produced by an economy in a given time

and the demand is the number of people who are willing to buy a product at a certain price.

Strategies that encourage buying:

Advertising:

1) Print Media – Traditional Print Media providing tarpaulins.

2) Online Advertising – Utilizing Social Networking Sites especially Facebook to provide online

advertisements (within the first year of operation).

3) School “Celebrity” Advertising – To minimize advertising expenses, CocoBano would use

famous students within schools to bring the product hype onto the group market (especially the

target market)
 H. SWOT ANALYSIS

Figure no. 1

Strengths Weaknesses
 The product is made with  Seasonal sales of the
fresh ingredients product
 Advance technologies were  High cost of equipment
used resulting to large scale
 Limited workforce
of production
OPPORTUNITIES  Newly established business
 Availability of raw THREATS
having less market.
materials
 Skilled workforce
SWOT
MATRIX

Opportunities Threats
 Increase of students
population  Seasonal demand
WEAKNESSES
 Use of social media  Competition from near
 Lower prices of raw stores and other businesses.
materials  Loss of capital/ bankruptcy
 Uniqueness of flavor
C. PLANT SIZE AND PRODUCTION SCHEDULE
The table below shows the daily and weekly production schedule of CocoBano Ice cream. The
total size of the business area is 120 sq. meters. It will be divided into the manufacturing and selling
place. The office hours will begin at 8 am and ends at 8 pm in weekdays, while in weekends, it
will start at 10 am to 10 pm.
Table 1.1
Daily Activity

Time Activity

5:00-7:00 am Cleaning and organizing the store

7:00-8:00 am Delivering the product

8:00 am Opening of the store

8:00 pm Store closing

Weekly Activity

Weekdays (Mondays to Fridays)

Time Activity

5:00-7:00 am Cleaning and organizing the store

7:00-8:00 am Delivering the product

8:00 am Opening of the store

8:00 pm Store closing

Weekends (Saturdays and Sundays)

Time Activity

5:00-7:00 am Production of the ice cream mixture

7:00-8:00 am Cleaning and organizing the store

8:00-9:00 am Delivering the product

9:00 am Opening of the store

10:00 pm Store closing

C. PLANT SIZE AND PRODUCTION SCHEDULE
Table 1.1

The table below shows the daily and weekly production schedule of CocoBano Ice cream.
The total size of the business area is 120 sq. meters. It will be divided into the manufacturing and
selling place. The office hours will begin at 8 am and ends at 8 pm in weekdays, while in weekends,
it will start at 10 am to 10 pm.
Daily Activity

Time Activity

Production of the 15360 ounce of ice cream

4:00 am- 8:00 am
mixture (120 gallons)

8:00 am-8:00 pm Hardening of the ice ream

Weekly Activity

Weekdays (Mondays to Fridays)

Time Activity

Production of the 15360 ounce of ice cream

4:00 am- 8:00 am
mixture (120 gallons)

8:00 am-8:00 pm Hardening of the ice ream

Weekends (Saturdays and Sundays)

Time Activity

Production of the 15360 ounce of ice cream

6:00 am- 10:00 am
mixture (120 gallons)

10:00 am-10:00 pm Hardening of the ice ream

L. LABOR REQUIREMENTS
Table 1.7
Position Quantity Job Description Qualification

 She/he must have the

He/she should be the one to receive ability to handle
the payment from the customers and transactions accurately
issues receipts, refunds, credits, or and responsibly.
change to them. He/she should also be  She/he must have a
Cashier 1 responsible for counting the money in strong customer service
skills.
cash drawers at the beginning of shifts
 She/he must know
to ensure that amounts are correct.
basic math and
computer skills.

 Able to multi-task in a
They are responsible for meeting the fast-paced
production of the manufacturing environment.

Production product. They could also do tasks  Capable of lifting 50

2 such as cleaning the raw materials, pounds unassisted.
staffs
equipment and the production area.  Able to work on foot
for extended periods of
time.

 Have the ability to use

GPS or a map for
Responsible for loading, transporting, deliveries.
and delivering items to clients or  The delivery driver has
Delivery businesses in a safe, timely manner. to be able to lift a
1 He/she must review orders before and
driver certain amount of
after delivery to ensure that orders are weight to load and
complete, the charges are correct, and unload the goods.
the customer is satisfied.  The driver must be a
male.
 Table 1.8

Salaries and Wages

Salary per Salary per Salary per Salary per Salary per
Job
hour day week month year

Cashier ₱25 ₱300 ₱2,100 ₱7,200 ₱86,400

Production
₱22 ₱352 ₱2,464 ₱8,448 ₱101,376
staff

Delivery
₱20 ₱240 ₱1,680 ₱5,760 ₱69,120
driver