IV.

TECHNICAL ASPECTS

A. Product and Service Description

 ESPRESSO

1) Espresso - is coffee brewed by forcing a small amount of nearly boiling water under
pressure through finely ground coffee beans.
2) Espresso macchiato - is an espresso coffee drink with a small amount of milk, usually
foamed.
3) Espresso con panna - is a single or double shot of espresso, topped with whipped cream.
4) Caffe americano - is a style of coffee prepared by brewing espresso with added hot
water, giving it a similar strength to, but different flavor from drip coffee.
5) Cappuccino - is an Italian coffee drink that is traditionally prepared with double
espresso, hot milk, and steamed milk foam.
6) Caffe latte - is a coffee drink made with espresso and steamed milk.
7) Caramel macchiato - is a coffee beverage; the name literally means stained milk. This
refers to the method of preparation, wherein the milk is "stained" by the addition of
espresso.
8) Caffe mocha - is a chocolate-flavored variant of a caffè latte.

 TEA
1) Full – leaf brewed tea - refers to tea that consists of whole, intact leaves. Often, whole
leaf tea consists of more than one leaf attached together; the standard picking consists
of the end bud and two leaves. High grades of tea will consist of buds and a leaf or
leaves, attached by a stem. Whole leaf tea contrasts with broken leaf tea, fannings, and
dust, which are considered lower grades.
2) Full – leaf latte – is equal parts hot tea and steamed milk.
3) Green tea latte – typically made with steamed milk and tea/matcha green tea.
4) Chai latte – a flavoured tea beverage made by brewing black tea with a mixture if
aromatic Indian spices and herbs.
5) Iced tea – sweetened or not, a mixture of flavored syrup, multiple common flavors
including lemon, raspberry, lime, passion fruit, peach, orange, strawberry, and cherry.

 CHOCOLATE
1) Hot Chocolate - a hot drink made with milk or water and chocolate or powdered
chocolate.
2) White hot chocolate – a hot drink with milk, vanilla and melted white chocolate.
 CALENDAR OF EVENTS

JANUARY FEBRUARY MARCH APRIL

NEW
YEAR’S Valentine’s Graduation SUMMER
MONTH
DAY
day BEGINS

MAY JUNE JULY AUGUST

MOTHER’ FATHER’S RAINY The Coffee

House
S DAY DAY SEASON anniversary

SEPTEMBER OCTOBER NOVEMBER DECEMBER

CHRISTMA
HALLOWEE
N S DAY
B. Location

 ADDRESS
a) Ayala triangle gardens, Salcedo village, Makati city

 COMPETITORS
1. Toby’s Estate
2. Cartel Coffee and Deli
3. Narrative Coffee Co.
4. Where’s Marcel?
5. Caffe bene
6. DiCoffi Vietnamese Café
7. Wildflour Café and Bakery

 TOTAL POPULATION (RESIDENTS) AROUND THE AREA

1. Total: 18,280
2. Adults (includes workers): 8,895
3. Teens(includes students): 6,362
4. Kids(includes students): 1,810
5. Infants: 1,213

 PIE CHART

1. Total Population
- The pie chart shows the total population within the area, it seems that there are a
lot of adults than the teens because of the workers. The population is believed to be over
1,000,000 because of the numbers of individuals who go to the city to work, play and shop,
particularly in the cbd / central business district.
 TOTAL Population

Infants
Kids (includes students)

Adults (includes
workers)

Teens (includes
students)

 ABOUT THE LOCATION

a) A 2-hectare (4.9-acre) landscaped urban park in Makati, Metro Manila,

Philippines. It is a triangular public garden and courtyard in the center of the
Makati Central Business District. It was named after its owner and developer
Ayala Land, and opened to the public in November 2009.[1] Inspired by Hyde
Park in London, the park, which is dotted with palms, acacia trees, and tropical
foliage, is considered as one of the few "green" areas in Makati.

b) The land of the present-day Ayala Triangle Gardens was once the 42-hectare
(100-acre) Nielson Field, Manila's pre-World War II airport, located in the vast
Hacienda de San Pedro de Macati of the Zóbel de Ayala family. When the
airport was decommissioned in 1948 and transferred its present site in Nichols
Field, the site was returned to the Ayalas and redeveloped as a commercial
district.[3] The runways were converted into roads which now form the
Triangle's boundaries: Ayala Avenue along its southwest; Paseo de Roxas along
the north-northeast; and Makati Avenue to the east-southeast. Only the airport's
control tower was preserved, and has since been converted into the Filipinas
Heritage Library.

2. Supply
- The chart shows the monthly supply of the shop. The highest supply is the
Ghirardelli sauces and Espresso beans. The reason why is because Espresso could be
the best seller rather than the Green tea.
 MONTHLY SUPPLY
10%

30%

20%

40%

Espresso beans Ghirardelli sauces Tazo tea Sugar

3. Demand
-As it is shown in the chart, the highest percentage of demand are the Workers. The
reason why, based from our feasibility study, a lot workers opt to have a coffee
especially in the morning before going to work, rather than the residents who already
have in their home.

MONTHLY SALES

20% 20% Residents (Adults)

Residents (Teens)
Workers
Students
20%

40%

 CAMPAIGN MATERIAL/TOOLS

1. Billboard
 Relax and
unwind with the
finest coffee in
town.
VISIT US AT
AYALA TRIANGLE GARDENS, SALCEDO VILLAGE, MAKATI CITY

C. Concept
“A COFFEE SHOP THAT OFFERS NOT ONLY A WIDE VARIETY OF DRINKS FROM HOT TO COLD
BEVERAGES BUT ALSO BOOKS TO READ AND ENJOY. YOU WOULD FEEL RELAXED AND AT
PEACE WHILE READING YOUR CHOICE OF BOOK AND SIPPING YOUR DRINK. THIS BOOK CAFÉ
IS PERFECT FOR BOOK LOVERS, COFFEE LOVERS OR EVEN PEOPLE WHO JUST WANT TO SPEND
THEIR “ME” TIME BECAUSE OF THE PEACEFUL AMBIENCE OUR CAFÉ CAN OFFER”

D. Production

 PRODUCTS SUPPLIED

1. Espresso beans – Php 10,800 per month

2. Ghirardelli caramael sauce – Php 3,600/month
3. Ghirardelli black label chocolate sauce – Php 3,600/month
4. Ghirardelli white chocolate sauce – Php 3,000/month
5. Tazo assorted tea – Php 1,400/month
6. Tazo organic chai tea – Php 1,400/month
7. Sugar – Php 500/month

 TOTAL EXPENSES – Php 24,300 monthly

 NAME AND CONTACT OF SUPPLIERS

1. Nestle Choice, 833-77-55, nestlechoice.com.ph

2. Maldita, 551-32-76,malditacorporations.com.ph

E. Machinery and other Equipment

  Espresso Machine – Php 5,000
 Espresso Grinder – Php 1,000
 Airpot Brewers – Php 7,000
 Hot tea urns – Php 1,000
 Coffee Brewer – Php 2,000
 Water Dispenser – Php 1,500
 Cash Machine – Php 68,000
 Coffee Decanter – Php 1,500
 Teapot – Php 1,500
 Drip Tray – Php 7,000
 Sofas/Chairs – Php 80,000
 Tables – Php 75,000
 Signs/Easels – Php 2,000
 Water filtration systems and cartridges for coffee, espresso, and tea brewers –
Php 35,000
 Underbar Equipment – Php 550,000
 Coffee/Espresso Machine Cleaner – Php 10,000
 Water Appliance Connectors- Php 3,500
 Air Conditioner – Php 25,000

 TOTAL EXPENSES: Php 876,000

F. Waste and Disposal

 WASTE MANAGEMENT DISPOSAL

Waste management is the process of treating solid wastes and offers variety of solutions for
recycling items that don’t belong to trash. It is about how garbage can be used as a valuable
resource. Waste management is something that each and every household and business owner in
the world needs. Waste management disposes of the products and substances that you have use in
a safe and efficient manner.

1. Recovery and Recycling

Resource recovery is the process of taking useful discarded items for a specific next use.
These discarded items are then processed to extract or recover materials and resources or
convert them to energy in the form of useable heat, electricity or fuel.

Recycling is the process of converting waste products into new products to prevent
energy usage and consumption of fresh raw materials. Recycling is the third component
of Reduce, Reuse and Recycle waste hierarchy. The idea behind recycling is to reduce
energy usage, reduce volume of landfills, reduce air and water pollution, reduce
greenhouse gas emissions and preserve natural resources for future use.

2. Composting
 Composting is an easy and natural bio-degradation process that takes organic wastes i.e.
remains of plants and garden and kitchen waste and turns into nutrient rich food for your
plants. Composting, normally used for organic farming, occurs by allowing organic
materials to sit in one place for months until microbes decompose it. Composting is one
of the best method of waste disposal as it can turn unsafe organic products into safe
compost. On the other side, it is slow process and takes lot of space.

3. Avoidance/Waste Minimization

The easiest method of waste management is to reduce creation of waste materials thereby
reducing the amount of waste going to landfills. Waste reduction can be done through
recycling old materials like jar, bags, repairing broken items instead of buying new one,
avoiding use of disposable products like plastic bags, reusing second hand items, and
buying items that uses less designing.

Recycling and composting are a couple of the best methods of waste management.
Composting is so far only possible on a small scale, either by private individuals or in
areas where waste can be mixed with farming soil or used for landscaping purposes.
Recycling is widely used around the world, with plastic, paper and metal leading the list
of the most recyclable items. Most material recycled is reused for its original purpose.

 WE MAKE OUR EFFORT IN MAKING OUR BUSINESS ECO-FRIENDLY. HERE ARE

SOME OF THE THINGS WE DO REGULARLY TO REDUCE WASTE:

1. When we order from our suppliers we request for reusable packaging.

2. Have developed a composting program.
3. Implemented a comprehensive recycling.
4. We recycle not only bottles and cans but also old cracked equipment, broken materials and
anything make of at least 75% metal which can usually be put in the metal recycling bin.
Use compostable products for items that are normally discarded in-house such as straws,
stir sticks and drink skewers, then compost them.
5. Find products that come in less packaging, and also more recyclable packaging.
6. Use reusable options with everything possible. Coffee filters, coffee cups, drink coasters,
etcetera.
7. Developed a relationship with a food donation program in your area.
8. Donate old tableware, kitchen utensils and equipment to a church, school or soup kitchen
9. Buy in bulk - while this is standard operation for most foodservice facilities, it is still very
important.
10. Discontinue use of any non-essential products like paper place mats, frilly toothpicks and
practices that needs excess materials when not needed.
11. Have staff distribute disposable items like napkins and plastic forks rather than placing
them in self-serve stations.
12. Use napkin dispensers that dispense one napkin at a time.
13. Invest in nice wood tables rather than using linens or other table covers. This small
upfront cost saves thousands of dollars in linen services every year.
14. Buy cleaning chemicals in concentrated form and reduce the number of chemicals on site
by using multi-purpose cleaners.
 15. Have employees use reusable cups for their own drinks.
16. Offer discounts to customers that bring a reusable coffee mug.
17. Reduce the amount of excessive takeout packaging - a sandwich wrapped in paper inside a
paper bag worked just fine up until the 80's, it can work again.
18. Have clear labels on each bins, “biodegradable” or “non-biodegradable”.

G. Utilities

 Electricity – Php 10,000 per month

 Water – Php 2,000/month
 Internet and phone – Php 2,000/month

 TOTAL EXPENSES: Php 14,000 per month

H. Maintenance of the Building

 Exterior painting and plastering – Php 7,000 every three months

 Landscaping and gardening – Php 2,000 quarterly
 Paving repairs – Php 2,000 quarterly
 Debris/rubbish removal and clearance – Php 1,500 quarterly
 Jet washing w/ chemical cleaning agents to remove fungal stain or mould – Php
2,000 quarterly
 Carpentry – Php 3,500 quarterly
 Re-plastering and plaster repairs – Php 1,500 quarterly
 Rendering – Php 1,000 quarterly
 Tiling – Php 2,000 quarterly
 Repairing cracking or leaning walls – Php 2,500 quarterly
 Repairing decayed floorboards – Php 2,000 quarterly
 Repainting – Php 1,500 quarterly

 TOTAL EXPENSES: Php 28,500 quarterly

I. Maintenance of the Installation

 Plumbing – Php 2,500 every three months

 Window and door repairs – Php 3,000 quarterly
 Gutter clearance and repair – Php 2,800 quarterly
 Lighting repairs – Php 1,600 quarterly
 Carpeting and flooring – Php 2,800 quarterly
 Air-conditioning – Php 1,500 quarterly
  TOTAL EXPENSES: Php 14,200 quarterly

J. Schedule of Building Cost

 BUILDING COSTS

1. Stage 1: Carpentry – Php 3,500

2. Stage 2: Rendering – Php 1,000
3. Stage 3: Plumbing – Php 2,500
4. Stage 4: Tiling – Php 2,000
5. Stage 5: Exterior painting and plastering – Php 7,000
6. Stage 6: Carpeting and flooring – Php 2,800
7. Stage 7: Landscaping and gardening – Php 2,000

K. Project Layout