Café Avenue (1-9)

STI COLLEGE CUBAO
CAFÉ AVENUE
A Feasibility Study Presented to the

Faculty of Tourism and Hospitality Management
STI College Cubao
P. Tuazon Boulevard corner 5th Avenue, Cubao, Quezon City
In Partial Fulfillment of the Requirements in

Ergonomics and Facilities Planning
for the Hospitality Industry
for the Degree in
Bachelor of Science in Hospitality Management
Achero, Kyla Mae

Arestoza,Allen Edward
Basalio, Roselyn
Ebreo, Michael Jhon
Jose, Ronniel Cris
Montaño, Kristalyn
Reyes, Arbee Lander
Salamoding, Julius
Yap, Ianna Marie
June 2021
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TABLE OF CONTENTS
Section 1: EXECUTIVE SUMMARY 5-13
CONCEPT BRIEF 5
POTENTIAL CUSROMERS 5
ECONOMIC FACTORS AND LOCATION 6
PLANNED CONCEPT 6
INDUSTRIAL DEVELOPMENT 6
VACCANCY RATE 6
PROPERTY WORTH 7
CRIME RATE 7
TRAFFIC PATTERN 9
DEMAND GENERATORS 9
COMPETITVE ANALYSIS 10
SALES PROJECTION 11
SALES PROJECTION TABLE 12
PROJECTED PROFIT AND LOSS STATEMENT TABLE 12
PROJECTED BALANCE SHEET TABLE 13
Section 2: INDUSTRY 14
BACKGROUND OF THE INDUSTRY 14
Section 3: PRODUCT 15
PRODUCT DESCRIPTION 15
PRODUCT DEVELOPMENT 15
PRODUCT COMPETITIVENESS 15
FUTURE PRODUCT DEVELOPMENTS 16
FINANCIAL CONSIDERATIONS 16
PRODUCT MENU 17
INGREDIENTS AND COSTING OF THE PRODUCTS 18
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Section 4: MARKET 34
TARGET CUSTOMERS 34
MARKET 34
BUSINESS COMPETITOR 34
SALES GOALS 35
Section 5: OPERATIONS 37
PRODUCTION PROCESS 37
PERSONNEL REQUIREMENTS 37
PLANT & EQUIPTMENT NEEDS 38
NEEDS FOR THE PREMISES 41
PROCESS FLOW 42
KITCHEN & DINNING AREA 42
Section 6: MANAGEMENT 43
ORGANIZATION STRUCTURE 43
KEY MANAGEMENT PERSONNEL AND THEIR BACKGROUNDS 44
PERSONNEL DETAILS 49
INCENTIVES FOR EMPLOYEES 51
Section 7: IMPLEMENTATION SCHEDULE 55

TIMETABLE 55
INTERPRETATION OF TIMETABLE 55
Section 8: FINANCE 57
ANNUAL BALANCE SHEET 57
ANNUAL PROJECTED PROFIT AND LOSS STATEMENT 58
Section 9: APPENDICES 59
FLOOR PLAN 59
3D LAYOUT 60
EXTERION DESIGN 60
INTERIOR DESIGN 61
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SAMPLE PROMOTIONAL MATERIALS 62
MONTHLY BALANCE SHEET 63
MONTHLY PROFIT AND LOSS STATEMENT 71
LABOR COST TABLE 79
RESUME 85
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Section 1: Executive Summary

CONCEPT BRIEF
Café Avenue is an establishment that started and is owned by a group of friends who aims to provide
that space where people could hang out and chill while enjoying the overlooking view of Taal Lake
or a place where tourists could spend their time to rest or to relax after a long day of touring around
Tagaytay. The Café Avenue is an establishment that serves beverages like Coffee, Milk tea, Frappe,
and such. Other than serving beverages, we also offer food like rice meals, pasta, pastries, and
snacks. The Café wants to offer high-quality products without having our consumers overspending
to relax or satisfy their wants/ cravings. The café has a Mission to provide and maintain a high-quality
standard on the products we serve and be able to ensure a friendly and comfortable ambiance not
only for our consumers but also for our employees. And a Vision to be able to expand our cafe and
offer our products to a larger market. Along with our mission and vision, our cafe have a tagline
which is to “ Reconnect through every sip.” which supports one of our main goal which is to provide
give space for a group of people to hang out or a place where tourist could spend their time to rest
or to relax after a long day of touring around Tagaytay.
Café Avenue is a café based in Tagaytay-Calamba Rd, Tagaytay, Cavite. The current product lines
offered are Milk tea, Fruit Tea, Coffee, Frappe, Pasta, Rice Meals, Snacks, Pastries, and Sandwiches.
Every day we would do quality checks on our supplies especially those that are perishable. The
beverages we’ll offer are always made upon order and some meals like the rice meals and pasta that
would be served are always pre-cooked every before operating hours, which would be assembled
after every order and some of the products like the pastries would be changed daily to ensure the
freshness and the quality of the products that we are serving.
For our promotional strategies, we could also provide stamped reward cards to customers who
purchase any of our beverages and once they accumulate 10 stamps on their card, they get a free
large drink of their choice. We would also give out sale coupons during special occasions like New
Year promos in January, Valentines' discounts and promos in February, Graduation/Moving up
discounts in March, and so on. Competition within businesses is important as it allows each business
to create or formulate new products that could give the market better goods than what was already
present. We have a Direct competitor which is Starbucks, Indirect competitor would be Krispy Kreme
and for our substitutional competitor, it would be McDonald's
The cafe’s target market includes all people of all ages, genders, and social statuses. Since the cafe is
along the road, our target consumers are customers who are passers-by, on the road, and are people
who are looking for a place to relax and enjoy the overlooking view of Taal Lake.
POTENTIAL CUSTOMERS
The cafe’s target market is consisting of men, women residing in a place that is accessible to Tagaytay,
Cavite. These are people of all ages that belong in the upper, middle, and lower class. These
consumers are the usual customers who chose Café Avenue in indulging their cravings. They are
those who are price conscious and do not want to overspend on satisfying themselves with their
wants. To reach our consumers, our store is located strategically in a place that is accessible to
highways in rural and urban places. Our target consumers are those who are on the road and want
to grab some drinks or want some snacks or meals along their way.
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ECONOMIC FACTORS AND LOCATION

This part includes all details about our site which is Café Avenue from the street, public accessibility
to the driveway or parking lot, availability of parking, city parking ordinances or restrictions and
proximity to bus or rail transport lines. New housing developments are also important to indicate
the economic growth especially when they are located on the borders of existing communities.
▪ Can the location support the planned concept?
Café Avenue is located strategically in Tagaytay - Calamba Rd, Tagaytay, Cavite City. The location
itself supports our concept since Tagaytay is known for its outstanding scenery and cooler climate
provided by its high altitude and also it is one of the country's most popular tourist destination that
overlooks Taal Lake in Batangas and provides one of the iconic views of the Philippines, the view of
Taal Volcano Island in the middle of the lake, viewable from several vantage points in the city. We
chose this place because of its ambiance which signifies cleanliness, lightness, and peacefulness. Our
café aims to provide that peaceful environment for the consumers to give each one of them the
peace of mind they needed and just relax and enjoy the scenery and the breeze in the city. The Café
Avenue Team wanted to give comfort, coziness, and warmth with a touch of its simplicity and its
nature to the consumers. Our Café can reach easily because we are accessible to highways.
▪ How much industrial, office or retail development is going on?
Café Avenue is located in a place wherein numerous industrial, office and retail development are
well intact. Since our café is located within the vicinity of Calamba Rd, Tagaytay, a two to four-lane,
secondary, and tertiary road that connects the city of Calamba in Laguna and the city of Tagaytay in
Cavite, it has a direct link to various tourist attractions, restaurants, hotels and also residential
developments. In Tagaytay segment, the road starts at the Tagaytay Rotonda, a four-way roundabout
with Aguinaldo Highway, Tagaytay - Nasugbu Highway, and Tagaytay - Talisay Road in Tagaytay City,
various restaurants, hotels, residential developments, and tourists attractions could be found along
this road. It then intersects the Santa Rosa - Tagaytay Road, which provides access to the South Luzon
Expressway (SLEX) and Ligaya Drive, where N421 turns and the road transitions from a secondary
road to a tertiary road. It then climbs Mount Sungay and terminates at the People's Park in the Sky.
In the Calamba segment, the road continues at the southwestern boundary of Calamba, Laguna,
running east from the gate to Tagaytay Highlands. Entirely a tertiary road, it is divided and locally
known as Burol Road, Lawa - Punta Road, and Barandal Road, after the barangays those roads
traverse through, respectively. It runs beneath the South Luzon Expressway (SLEX) before
terminating at Manila South Road (Old National Highway) in barangay Parian.
▪ In what shape are nearby houses and apartments, and what is their vacancy rate?
Since our café is along the highway and has a direct link to various tourist attractions, restaurants,
and hotels, we've expected residential sites nearby to our business. Based on the 2015 Census
Report, Tagaytay has a total population of 71,181 people and 16,095 households. The figure equals
a density of 1,100 inhabitants per square kilometer. Calculated against the 2010 census, it shows an
annual population growth rate of 2.79%. On weekends and holidays, the population doubles because
of the influx of tourists and residents who have a second or vacation home in Tagaytay City. That is
the reason why we chose to put up a business in Tagaytay, not just because of its scenery and climate,
as well as we can attract more consumers with different personalities aside from the people living
nearby the area. In terms of its vacancy rate, Tagaytay has a low vacancy rate however due to the
current disaster that had happened, the Taal Volcano Eruption, and the current pandemic, their
vacancy rate went very high since some of the people were forced to leave their homes and
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properties because the elderly, children and people with pre-existing conditions are the most
vulnerable to ashfall caused by Taal Volcano because of their weakened immune system.
▪ How much is a property worth?
The commercial property has a capacity of 100 to 150 people, can adapt more if so and well big
enough with its 500 square meter worth Php 8.3 million.
▪ What's the crime rate?
Tagaytay is a generally safe place to live in. The neighborhood of Metro Tagaytay has relatively low
levels of crime, to begin with. As a popular tourist destination, the local government has also stepped
up its police presence not just as a crime deterrent, but also to assist visitors and locals alike. Even
as commercial establishments and private subdivisions have their security personnel and measures
in place, there’s a strong sense of community among residents and locals in such a way that
everybody helps each other out and you will make feel like you’re part of the neighborhood.
To get a better idea of what the actual crime statistics are for Tagaytay compared to other
metropolitan centers in the country, turn to these figures:
The key takeaways from looking at these crime stats for Tagaytay:
• The overall level of crime within Tagaytay is significantly lower than that of the City of Manila
with 25.00 for Tagaytay compared to the 73.49 for Manila.
• You’re a lot less likely to get mugged, robbed, or have your car stolen in Tagaytay compared to
when you’re in Manila.
• You feel a lot safer walking down the streets of Tagaytay compared to when you do so in Manila.
Those numbers alone prove that the general crime rate in Tagaytay is very low when compared to
Manila. Although, the two cities aren’t that much apart from when it comes to the problem of
corruption and bribery within their boundaries.
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Even when compared to the rest of Cavite province, Tagaytay also does quite well:
As much of Tagaytay’s businesses rely on its steady flow of tourists, the local Philippine National
Police (PNP) has increased their presence and the level of security in Tagaytay, setting up Tourist
Assistance Centers to help both local citizens and tourists alike in maintaining peace and order.
Even on regular days, you will notice the presence of police in areas that will most likely have the
highest concentration of travelers and everyday folk going about their daily lives: transportation
hubs, public markets, and strategic =intersections in and around public parks, shopping districts,
and other tourist destinations. As for other available emergency services, Tagaytay City has a
police station (with outposts placed strategically around the city), a fire department, and a
hospital. Tagaytay Medical Center (TMC) has its dedicated hotline number of 483-1826 for
emergencies and urgent patient concerns.
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TRAFFIC PATTERN
Calamba -
Tagaytay Rd
“ Café Avenue ”
DEMAND GENERATORS
Tagaytay is considered to be the second Summer capital of the Philippines with the first being Baguio
due to its cool climate thus is a favored destination from those relatively more humid areas of the
Philippines. Tagaytay is also a destination for tourists seeking views of Taal Volcano and the
surrounding lake. The Department of Tourism cited Tagaytay as the top tourist destination in the
Calabarzon region. The most visited sites in Tagaytay are the SM Sky Ranch, Ayala Malls Serin,
Robinsons Summit Ridge, Picnic Grove Complex, People's Park in the Sky, Halfway Zoo, and different
choices of restaurants known for serving the famous bulalo and crispy tawilis. Fresh beef and
vegetables are sold at Mahogany Market. The fruit stands are across the Tagaytay City Market where
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the fresh tilapia from Taal Lake are marketed. Tagaytay's proximity to Metro Manila is attributed to
the tourism in the city. Tagaytay receives a seasonal influx of tourists during the Christmas season
and Holy Week, and the city is a pilgrimage destination with churches, shrines, and retreat houses.
Most tourist chooses to visit Tagaytay because other than the overlooking-view of the Taal Volcano,
Tagaytay is only 59 kilometers or 37 miles away from Manila, which means it can provide tourist and
accessible escape away from the heat in the Metro.
COMPETITIVE ANALYSIS
Coffee which is our main product in Coffee Avenue is a drink that is made from freshly roasted beans
ground with the proper grinding setting for us to achieve the perfect coffee taste with us of proper
equipment. Coffee beans came from the seeds of coffee trees or tropical shrub of the genus Coffea.
These coffee trees grow coffee cherries which are then processed for us to get our coffee bean. As
time goes by coffee has gained popularity among people around the world as either a warm soothing
drink or a refreshing and invigorating drink as an alternative to refreshing drinks, such as juices.
Because of that coffee avenue came up with an idea, an idea that would lift or raise our coffee shop
in terms of sales and foot traffic in stores. In a business, Competition is always present and is in the
air and always be on the top of a business. Coffee avenue owners know that building this kind of
business has a competitor. In Tagaytay, most people prefer sipping a warm cup of a deliciously
prepped coffee because of the weather and such perfect scenery and view but aside from that, we
also know that coffee avenue will be having a lot of competitors in which we are going divide into
three namely; direct competitor, indirect competitor and substitutional competitor. As we all know
Starbucks Company is one of the most popular and strongest brands of coffee in the food and
beverage industry. Its size, volume, and many loyal customers have kept growing over time. Due to
its premium blends and delicious drinks, Starbucks has extended globally. It offers excellent quality
and consistently standardized products in all its locations Aside from that Starbucks has its owns
weaknesses. Starbucks doesn’t own the most unique products in the market. This makes the
imitability of products quite easy for other companies rather than for us. That is the reason why
Starbucks Coffee became our direct competitor.
Second is we have our indirect competitor which is Krispy Kreme. As we all know Krispy Kreme is
one of the most famous Donut Shops known not only in the Philippines but also worldwide. They are
known to sell quite a several such instagramable and mouthwatering freshly made donuts. Aside
from their donuts, they are also visited by their customers because of the drinks they offer which are
juices, chocolates, and coffee which are also available in frappe versions. This makes Krispy Kreme
our indirect competitor for their coffee perfectly match their donuts which makes them have lots of
satisfied customers.
Last on the list is our substitutional competitor which is the very well known fast-food chain
worldwide namely "Mcdonalds". Mcdonald's is a well-known fast food that serves fried chicken, fries,
burgers, and desserts for their main menu. But with their rapid growth also in sales, Mcdonalds also
find ways to innovate their company by adding new items to their menu. This makes Mcdonalds our
substitutional competitor because of the coffee they serve. They have about 3 to 5 different varieties
of coffee available in all their core stores but are limited to, hot brewed coffee, iced original coffee,
iced vanilla coffee, and their new iced caramel coffee. These offerings they have might also somehow
affect our sales and might consider them as a substitutional competitor. Aside from this, they also
have some stores which have cafes which are known as Mc Cafe which serves different varieties of
coffee and frappes.
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Despite having these competitors Coffee Avenue has its capability and uniqueness to serve those
coffee lovers. Besides, developing products as per customer preferences in the specific target market
is also a profitable opportunity, coffee avenue is growing their customer base rapidly by offering
regular and premium coffee to cater to different classes. We offer products at an affordable rate.
SALES PROJECTIONS
1. Determining Customer Count (Projected or Forecast)
Café Avenue: 30 seats
Breakfast turnover:1
Lunch turnover: 4
Dinner turnover: 6
Breakfast 30 seats x 1 seat turnover = 30 covers

+ Lunch 30 seats x 4 seat turnover = 120 covers
+ Dinner 30 seats x 6 seat turnover = 180 covers
Total guests per day = 330 covers
Total guests per week: 330 covers x 7 days (per week) = 2,310 covers
Total guests per year: 2,310 covers x 52 weeks (per year) = 120,120 covers
2. Determine Average check (Estimated)

Breakfast: P80
Lunch: P110
Dinner: P130
3. Calculate Sales Estimates

Breakfast 30 covers x P80 = P2,400
Lunch 120 covers x P110 = P13,200
Dinner 180 covers x P130 = P23,400
= P39,000 Daily Sales Estimate
x 7 days = P273,000 Weekly Sales Estimate
4. Prepare a Sales Projection for the Year

Summer Season (March to May)
3 months/12 weeks = 65% Potential Income
*P273,000 x 65% potential income = P177,450 potential income (per week)
P273,000 x 52 weeks (normal operation) = P14,196,000

+ P177,450 x 12 weeks (summer operation) = P2,129,400
Sales projection for the year = P16,325,400
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CAFÉ AVENUE
SALES PROJECTION – TYPICAL WEEK
Daily Sales
Number of seats: 30 Table Turns Covers Daily Total
Food Beverage
Breakfast 1 30 P900 P1,500 P2,400
Monday Lunch 4 120 P5,800 P7,400 P13,200
Dinner 6 180 P14,200 P9,200 P23,400
Breakfast 1 30 P900 P1,500 P2,400
Tuesday Lunch 4 120 P5,800 P7,400 P13,200
Dinner 6 180 P14,200 P9,200 P23,400
Breakfast 1 30 P900 P1,500 P2,400
Wednesday Lunch 4 120 P5,800 P7,400 P13,200
Dinner 6 180 P14,200 P9,200 P23,400
Breakfast 1 30 P900 P1,500 P2,400
Thursday Lunch 4 120 P5,800 P7,400 P13,200
Dinner 6 180 P14,200 P9,200 P23,400
Breakfast 1 30 P900 P1,500 P2,400
Friday Lunch 4 120 P5,800 P7,400 P13,200
Dinner 6 180 P14,200 P9,200 P23,400
Breakfast 1 30 P900 P1,500 P2,400
Saturday Lunch 4 120 P5,800 P7,400 P13,200
Dinner 6 180 P14,200 P9,200 P23,400
Breakfast 1 30 P900 P1,500 P2,400
Sunday Lunch 4 120 P5,800 P7,400 P13,200
Dinner 6 180 P14,200 P9,200 P23,400
WEEKLY TOTAL SALES P273,000
ANNUAL TOTAL SALES P273,000 x 52 weeks (per year) P14,196,000
CAFÉ AVENUE
PROJECTED PROFIT AND LOSS STATEMENT
December 2021
SALES:
Food P 633,967
Beverage P 549,033
Total Sales: P1,183,000
COST OF SALES:
Food (29%) P 343,070
Beverage (13%) P 71,374.29
Total Cost of Sales P414,444.29
GROSS PROFIT:
Food P 290,897
Beverage P 477,658.71
Total Gross Profit P768,555.71
CONTROLLABLE EXPENSES:
Labor Cost (salaries, wages, and benefits) P 135,000
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Utilities P 6,800
Repair and Maintenance P 10,000
Replacement of chinaware and glassware P 2,500
Administrative and General P 3000
Total Controllable Expenses P157,300
FIXED EXPENSES:
Real Estate Monthly Tax or Amilyar P 5,000
Total Fixed Expenses P 5,000
Total Controllable and Fixed Assets P 162,300
Net Profit Before Taxes (Gross Profit – Total Expenses) P 606,255.71
Income Taxes (30% of Net Profit before Taxes) P 181,876.71
Net Income (Net Profit before Taxes – Income Taxes) P 434,379.00
CAFÉ AVENUE
PROJECTED BALANCE SHEET
January 2022
ASSETS
Current assets
Cash P 23,000
Inventory P 7,200
Cheques P 58,000
Total Current Assets P 88,200
Fixed assets
Machineries and Kitchen Tools P 150,000
Building P 9,450,000
Furnitures and Fixtures P 500,000
Land improvements P 10,000
Government Licenses and Permits P 150,000
Total Fixed Assets P 10,260,000
Total Assets P 10,348,200
LIABILITIES:
Current Liabilities
Accounts Payable P 3,000
Real Estate Monthly Tax or Amilyar P 5,000
Total Current Liabilities P 8,000
OWNER’S EQUITY:
Capitalization P 10,340,200
Total Liabilities and Equity P 10,348,200
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Section II – Industry
BACKGROUND OF THE INDUSTRY
The growing demand for convenience has led to the expansion of the Philippine food service industry
in the form of fast-food restaurants and casual dining restaurants. Full-service restaurants are also
growing, especially in fashionable shopping or dining areas in Metro Manila. Competition in this
segment is keen, with restaurant operators always interested in new and exciting menu ideas to
attract customers. Based on the 2012 nationwide Census of Philippine Business and Industry (CPBI),
the Philippines food service industry amounts to roughly US$7.2 Billion with an estimated 15% to
20% annual growth over past decades. Driven by the increasingly hectic lifestyle of urban consumers,
sales of the Philippine food service sector rose to an estimated $14.9 billion in 2019. Dining out was
an important aspect of Filipino family bonding and celebrations, but since the start of the COVID-19
outbreak, consumers have shifted away from dining out and prefer to cook food at home. The
Philippines foodservice market is a highly competitive market.
The majority of the share is held by some of the leading players, including McDonald's, Starbucks
Corporation, Jollibee Foods Corporation, Domino’s Pizza Inc.,Yum! Brands RSC (KFC).The key
foodservice brands in the Philippines are embarking on market expansion and innovations in terms
of online delivery of food service as some of their key strategies to achieve consolidation and
optimize their offerings, respectively. For instance, the Indian online foodservice company Zomato
has also made inroads in the Philippines for online food delivery.
According to Deloitte’s report titled “The Future of Food,” the food industry is facing a tremendous
challenge right now: how to balance the need to provide a growing global population with sufficient,
healthy nourishment with the imperative to ensure the long-term liveability of the planet. By 2050,
the global food supply chain will need to feed a population of about 10 billion people, which means
expanding food supply by a full 50 percent. But even now, agricultural activity already has a dire
impact on the environment. If we continue with the current trajectory, Deloitte estimates that the
environmental impact from food production will increase from 50 percent in 2010 to 90 percent in
2050. More specifically, greenhouse gas emissions will increase from 80 percent in 2019 to 92
percent in 2050; crop land use will go up to 67 percent; and freshwater use will increase to 65
percent. The coronavirus disease 2019 (Covid-19) pandemic has only served to highlight these global
food issues. Closed borders and shelter-at-home orders have made us more keenly aware of just
how far produce travels to get to our tables. The need for nutritious food as we all work to build up
our strength and immune systems has served as a reminder of how many people are hungry,
malnourished or obese. And even in these difficult times, food waste continues to be a problem.
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Section III – Product
PRODUCT DESCRIPTION
The Café Avenue is a café serves beverages like Coffee, Milk tea, Frappe and Tea. Other than serving
beverages, we also offer food like rice meals, pasta, pastries, and snacks. The café’s products aims to
fulfill the cravings or hunger and thirst of our consumers who are touring around Tagaytay or people
who resides around Tagaytay and near-by areas. What makes our products unique from others is
that our products are made from high quality ingredients, which are all supplied by local farmers
around the country and the coffee beans to be used are supplied by coffee farmers from
Batangas, Tagaytay, Apayao, Kalinga Abra, Benguet and Ifugao. And also these products would
have this distinct taste which can differ us from every establishment that offers the same
products. The perception we want our products to be perceived in the industry is to be one of
the best café which offers coffee, milk teas and other beverages.
PRODUCT DEVELOPMENT
Café Avenue’s products were developed because of our love for beverages like Coffee and Milk teas.
We wanted to turn that love for Coffee and Milk Tea to something which we can let consumers with
the same preferences to be able to taste a different blend of beverages which they would just be
able to experience through visiting our café. Our products aims to provide the same or even better
experience on the products that the consumers were able to try. The coffee beans that our café uses
are ensured to be at the highest quality possible and are made from freshly roasted beans ground
with the proper grinding setting for us to achieve the perfect coffee taste with the use of proper
equipment. And the café’s goal of product design is to develop coffee flavor profiles, images, and
other product factors that will appeal to almost every segments of our consumers. Through
consumer testing, we can identify these segments and how consumers within the segment intend to
prefers the product.
As the food industry continues to experience change, so does the consumers preferences. That is
why with the products we would be offering we still see the opportunity for our products to develop
or expand the products we will be offering. Some possibility that the café is looking at is offering
options for our consumers to select plant-based and non-dairy alternatives and pastries and other
food items with no sugar alternatives, saturated fats, artificial coloring, GMO free, and fewer
preservatives.
PRODUCT COMPETITIVENESS
Products which are offered by other cafés and coffee shop that are available in the market has a
huge difference from Café Avenue’s products. They differ from the quality of the ingredients we use
to make our beverages up to the taste of the product itself which we offer. Another difference of
Café Avenue’s products from the one others offer is that the products which we offer can be very
much adaptable depending of what our consumers preference are. In terms of the food unlike other
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establishments wherein they only offer specific products that could possibly not fit every consumers
they have, our café offers options for our consumers like those who are on Keto diet and such. Not
only we would offer vegan friendly food choices but also changeable types of food which could allow
our products to fit the preferences of our consumers. Pricing wise, other cafés and coffee shop has
a higher pricing range compared to ours since some of their supplies are imported from other
countries, which is unlike Café Avenue’s pricing, it is more affordable for all classes from the lower
class up to the higher class because all of the supplies we would use on our products are all locally
supplied.
FUTURE PRODUCT DEVELOPMENTS
The future developments that consumers could possibly look forward from our products are more
healthier choices which they can substitute on their food and beverages and a wider scope of options
they can choose from the menu. Eventually, we would also be applying as a partner merchants of
ordering applications like Grab Food and Food Panda. In this way, our we could offer our products to
a much wider market and in this way, consumers who wants to avail our products not longer need
to visit our store whenever they want to purchase our products. The resource that our product
developments needed are the raw materials or supplies, which would make our products to be more
fluid with each customer’s preferences, our employees, the one who would be producing the
products that would be offered to our consumers and would be coming up with new products we
could offer to our consumers, the machineries which we would be using to make our raw materials
to products and lastly the income that our café would producing. Without these things, these product
developments wouldn’t be possible.
Along with these product developments, it also faces technical risks like if we introduce products too
quickly which can cause it to flop or start slow. Markets now come and go quickly. Assuming that
demand windows have been accurately forecasted and that enabling emerging developments have
been adopted early enough in the process to allow for enough production time to reach commercial
volumes, monitoring the implementation of technological readiness becomes essential.
FINANCIAL CONSIDERATIONS
Café Avenue aims consumers that belong from all social classes, so the pricing strategy that we
would be using would be implementing are Market Penetration Pricing, where we aim to offer
our products with an affordable selling price compared to other businesses that offers the same
products as ours, Product Bundling, where we would offer food bundles for group of people and
these food bundles would cost a little lesser compared if bought separately, and Psychological
Pricing, where our prices would be lower than whole numbers.
The required levels of stock of our raw materials must be at least maintained not below 40%
every week for the first 3 months of production but would eventually change to every 2 weeks.
An employee would be required to check the stock levels every day. In that way for the first 3
months would be our adjustment period to how our consumers would be react with our café’s
products.
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MENU:
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PRODUCT COSTINGS:
COFFEE
Espresso
Ingredients Conversion Market Price Conversion Factor New Market Price
Ground coffee 30g Php440/250g 1.76/g Php52.8
Hot Water 25ml
PRICE PER PIECE Php52.80/serving
French Vanilla Coffee

Ingredients Conversion Market Price Conversion factor New Market price
Hot Water 25ml
Milk 65ml Php124/1000ml 0.124/ml PHP 8
Vanilla syrup 29ml Php229/375ml 0.6/ml Php 17
Cappucino
Ingredients Conversion Market Price Conversion Factor New Market
Milk 113ml Php124/1000ml 0.124/ml Php 14
Hot Water 25ml
PRICE PER PIECE PHp 66.80/Serving
Café latte
Milk 28ml Php124/1000ml 0.124/ml Php 3.5
Hot Water 25ml
PRICE PER PIECE Php 56.30 /serving
Café Mocha
Hot Water 25ml
Unsweetened
14g Php 150/160g 0.9375/ml Php 13.13
cocoa powder
White sugar 14g Php50/1000 0.05/ml Php 7
Milk 28ml Php124/1000ml 0.124/ml Php 3
PRICE PER PIECE Php 75.93/Serving
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White Mocha
Milk 44ml Php124/1000ml 0.124/ml Php5.47
White chocolate
20ml Php890/740ml 1.2/ml Php 24
syrup
Hot Water 25ml
Sweetened
14ml Php388/1000ml 0.388/ml Php5.43
Whipped cream
Hazelnut Espresso
Hot Water 25ml
Hazelnut syrup 10ml Php229/375ml 0.61/ml Php 6.1
White sugar 14g Php50/1000 0.5/g Php7
Ground
5g Php45.51/30g 1.52/g Php 7.6
cinnamon
Whipping cream 14ml Php 388/1000 0.388/ml Php5.43
Nutella 14g Php 510/500g 1.02/g Php14.28
PRICE PER PIECE Php 93.21/serving
Caramel Machiato
Ice 25ml
Unsalted butter 20g Php140/240g 0.58/g Php11.6
White sugar 14g Php50/1000g 0.5/g Php7
Dark corn syrup 10ml Php450/473ml 0.95/ml Php9.5
Vanilla extract 10ml Php 50/120ml 0.42/ml Php4.2
TEA
MILK TEA
Classic Milk Tea
INGREDIENTS CONVERSION MARKET PRICE CONVERSION FACTOR NEW MARKET PRICE
Tapioca Pearl 100g P99/1000g 0.1/g Php 10
Black Tea Leaves 50g P221/1000g 0.22/g Php 11
Glycerin Syrup 50mL P48/1000mL 0.05/mL Php 2.5
Whole Milk 150mL P94/1000mL 0.09/mL Php 13.5
Ice Cubes 20g
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Water 80mL
PRICE PER PIECE Php 37 / serving
Wintermelon Milk Tea

Wintermelon Syrup 34mL P300/1500mL 0.2/mL Php 6.8
Ice Cubes 5pcs
Water 80mL
PRICE PER PIECE Php 43.8 / serving
Okinawa Milk Tea

Okinawa Syrup 34mL P352/1300mL 0.27/mL Php 9.2
Ice Cubes 5pcs
Water 80mL
Hokkaido Milk Tea

Hokkaido Syrup 34mL P390/2500mL 0.16/mL P5.4
Ice Cubes 5pcs
Water 80mL
Taro Milk Tea

Taro Powder 50g P200/1000kg 0.2/g Php 10
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Ice Cubes 5pcs
Water 80mL
Chocolate Milk Tea

Chocolate Powder 50g P140/500kg 0.28/g Php 14
Ice Cubes 5pcs
Water 80mL
Matcha Milk Tea

Matcha Powder 50g P265/1000kg 0.27/g P13.5
Ice Cubes 5pcs
Water 80mL
Banana Milk Tea

Banana Syrup 70 mL P192/1000mL 0.19/mL Php 13.3
Ice Cubes 5pcs
Water 80mL
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Strawberry Milk Tea

Strawberry Syrup 100mL P360/2500mL 0.14/mL Php 14
Ice Cubes 5pcs
Water 80mL
FRUIT TEA
Lychee Fruit Tea

Lychee Syrup 100mL P289/2500mL 0.12/mL Php 12
Green Tea Leaves 35g P188/500g 0.38/g Php 13.3
Fructose Syrup 50mL P245/1500mL 0.16/mL Php 8
Ice Cubes 10pcs
Green Apple Fruit Tea

Green Apple Syrup 100mL P200/1000mL 0.2/mL Php 20
Ice Cubes 10pcs
Blueberry Fruit Tea

Blueberry Syrup 100mL P165/1000mL 0.17/mL Php 17
Ice Cubes 10pcs
Strawberry Fruit Tea

Strawberry Syrup 100mL P360/2500mL 0.14/mL Php 14
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Ice Cubes 10pcs

Mango Fruit Tea

Mango Syrup 100mL P310/1600mL 0.19/mL Php 19
Ice Cubes 10pcs
Peach Mango Fruit Tea

Peach Mango Syrup 100mL P179/1000mL 0.18/mL P5.37
Ice Cubes 10pcs
FRAPPE
Chocolate Frappe
Php 350 /1400
Chocolate Syrup 100 ml 0.25/g Php 25
ml
Sweetened Cocoa 10 g Php 275/226g 1.22/g Php 12.17
Glycerin 30 ml Php 48/1000ml 0.05/g Php 1.44
Whipping cream 50ml Php 390/1000ml 0.39/g Php 19.5
Full Cream Milk 100ml Php 78.8/1000ml 0.08/g Php 7.88
Ice 100 g
Vanilla Frappe
Vanila Bean
30g Php 195 /1000 g 0.195/g Php 5.85
Powder
Vanilla Syrup 30ml Php 350/ 375ml 0.93 / ml Php 27.9
Glycerin 30 ml Php 48 / 1000ml 0.05/g Php 1.44
Php 390 /
Whipping cream 50ml 0.39/g Php 19.5
1000ml
Full Cream Milk 100ml Php 78.8/1000ml 0.08/g Php 7.88
Ice 100 g
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Cappucino Frappe
Php 390 /
1000ml
Php 78.75 /
Full Cream Milk 100ml 0.08/g Php 7.88
1000ml
Water 25ml
Ice 100 g
Java Chip Frappe

Php 350 /1400
Chocolate Syrup 70 ml 0.25/g Php 17.5
ml
Chocolate Chips 20g Php 244/ 340g 0.72/g Php 14.4
Php 390 /
1000ml
Php 78.75 /
1000ml
Water 25ml
Ice 100 g
Mocha Frappe
Php 350 /1400
ml
Php 390 /
1000ml
Php 78.75 /
1000ml
Water 25ml
Ice 100 g
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Cookies and Cream Frappe

Oreo Cookies 70 g Php 148 /500 g 0.30/g Php 21
Php 390 /
1000ml
Php 78.75 /
1000ml
Ice 100 g
Strawberry Frappe
Strawberry Syrup 80ml P360/2500mL 0.14/mL Php 11.2
Php 660/ 1000
Strawberry Puree 30ml 0.66/g Php 19.8
ml
Php 390 /
1000ml
Php 78.75 /
1000ml
Ice 100 g
PRICE PER PIECE Php 89.44/ serving
Caramel Frappe
Ground coffee 10g Php 440/250g 1.76/g Php17.6
Php 910 /
Caramel Sauce 50ml 0.46/g Php 23
2000ml
Php 390 /
1000ml
Php 78.75 /
1000ml
Water 25ml
Ice 100 g
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Matcha Frappe
Matcha Powder 40g P265/1000kg 0.27/g Php 10.8
Php 390 /
1000ml
Php 78.75 /
1000ml
Ice 100 g
White Mocha Frappe

White chocolate
20ml Php890/740ml 1.2/ml Php 24
syrup
Php 390 /
1000ml
Php 78.75 /
1000ml
Ice 100 g
Water 25ml
PRICE PER PIECE Php100.04 / serving
Double Dutch Frappe

Php 350 /1400
ml
Sweetened Cocoa 20 g Php 275 / 226g 1.22/g Php 24.4
Chocolate Chips 30g Php 244/ 340g 0.72/g Php 21.6
Php 390 /
1000ml
Php 78.75 /
1000ml
Ice 100 g
Water 25ml
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Dark Chocolate Frappe

Dark Chocolate
30 g Php 229/340 g 0.67/g Php 20.21
chips
Dark Chocolate
30ml Php 845/1900 g 0.44 /g Php 22.24
Syrup
Php 390 /
1000ml
Php 78.75 /
1000ml
Ice 100 g
Water 25ml
Red Velvet Frappe

Raspberry Syrup 30 ml Php 490 /750 g 0.65/g Php 19.5
White chocolate
20ml Php890/740ml 1.2/ml Php 24
syrup
Php 390 /
1000ml
Php 78.75 /
1000ml
Ice 100 g
Water 25ml
STARTERS
Sweet Potato Fries

Sweet potatoes 100 g Php 68 /450 g 0.15/g Php 15
Olive Oil 30g Php 155/250ml 0.62 / g Php 18.6
Garlic Powder 10g Php 16/ 50g 0.32/g Php 3.2
Paprika 10g Php 24/ 50g 0.48/g Php 4.8
Salt 8g Php 10/500g 0.02 /g Php 0.16
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Pepper 5g Php 10 / 250 g 0.04 /g Php 0.2

Flavored Fries
French Fries 200g Php110 / 1000g 0.11/g Php 22
Flavorings(Cheese
Powder/Sour 10g Php 25/ 50g 0.5/g Php 5
Cream/BBQ)
Salt 8g Php 10/500g 0.02 /g Php 0.16
Onion Rings
White Onion 10g ₱ 28/300 g 0.09/g Php 0.93
All Purpose Flour 200 g Php 85 / 1000g 0.09/g Php 18
Baking Powder 5g Php144 /1000 g 0.14/g Php 0.7
Egg 50g Php 120 /500 g 0.24 / g Php 12
Milk 237ml Php 92/ 1000ml 0.09/ml Php 21.33
Bread Crumbs 100g Php 127/1000 g 0.13/g Php 13
Php 133 / 1000
Oil 5 mL 0.133 /mL Php 0.665
mL
Salt 8g Php 10/500g 0.02 /g Php 0.16
Nachos Overload
Ground Beef 100 g Php 252 /1000 g 0.252/g Php 25.2
Butter 25g Php 142/227 g 0.63/g Php 15.75
White Onion 9.6 g Php 40 /250 g 0.16/ g Php 1.54
Garlic 25 g Php 36 / 250g 0.14/ g Php 3.5
Cheese 50g Php129/430 g 0.3/g Php 15
Soy Sauce 20ml Php 49/ 1000ml 0.5/g Php 10
Salt 8g Php 10/500g 0.02 /g Php 0.16
Green Bell Pepper 20 g Php 95 /250 g 0.38/g Php 7.6
Mayonnaise 70 g Php 353/ 1000g 0.35/g Php 24.5
Cheese Pimiento 70 g Php 153/ 450g 0.34/g Php 23.8
Nacho Chips 150 g Php 284/ 1000g 0.28/g Php 42
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PASTAS
Carbonara Pasta
Flat Spaghetti
100 g Php 75 /1000 g 0.08 /g Php 8
Pasta
Bacon 40g Php 214 /400 g 0.535 /g Php 21.4
Sliced mushroom 40 g Php 50/400 g 0.13 /g Php 5.2
Cream of
7g Php 43 /70 g 0.61 /g Php 4.27
Mushroom Mix
White Onion 25 g Php 56 / 500 g 0.11 /g Php 2.75
Garlic 25 g Php 72 /500 g 0.14 /g Php 3.5
Butter 10 g Php 54 / 200 g 0.27 /g Php 2.7
All-purpose
50 mL Php 110 / 500 mL 0.22 /mL Php 11
cream
Salt 8g Php 10/500g 0.02 /g Php 0.16
Parmesean
20 g Php 185 / 350g 0.53 /g Php 10.6
cheese
Grated
Mozzarella& 20 g Php 130 / 350g 0.37 / g Php 7.4
Cheddar Cheese
Water 100 mL
TUNA PESTO
Spaghetti Pasta 200g Php 65/1000g 0.065 / g Php 13
Olive Oil 30g Php 155/250ml 0.62 / g Php 18.6
Onion 25g Php 20/120g 0.17 / g Php 4.17
Garlic 25g Php 20/120g 0.17 / g Php 4.17
Canned Tuna 77g Php 45/155g 0.29 / g Php 22.35
Sliced Mushroom 50g Php 50/400g 0.125/ g Php 6.25
Basil Leaves 55g Php 300/500g 0.6/ g Php 33
Ground Pepper 4g Php 10/250g 0.04/ g Php 0.16
Salt 8g Php 10/500g 0.02/ g Php 0.16
Parmesan Cheese 20g Php 185/350g 0.53 / g Php 10.57
Roasted Cashew 20g Php 65/120g 0.54/ g Php 10.83
PRICE PER PIECE Php 110.83/Servings
SPAGHETTI BOLOGNESE
Ground Pork 50g Php 298/1000g 0.32 /g Php 15
Olive Oil 10g Php 55/50ml 1.1/g Php 11
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Garlic 60g Php 20/120g 0.167/g Php 10.02

Onion 50g Php 20/120g 0.167/g Php 8.35
Spaghetti Pasta 200g Php 65/1000g 0.065/g Php 13
Canned Diced tomatoes 50g Php 91 / 800g 0.114/g Php 5.7
Tomato Paste 25g Php 28/150g 0.187/g Php 4.675
Dried Oregano 5g Php 62/25g 2.48/g Php 12.4
Dried Basil 20g Php 120/100g 1.2/g Php 24
Salt 8g Php 10/500g 0.02/g Php 0.16
Pepper 5g Php 10/250g 0.04/g Php 0.2
Parmesan Cheese 50g Php 180/275g 0.654/g Php 32.7
PRICE PER PIECE Php 138/ Servings
Cheesy Beef Macaroni

Elbo Macaroni 200 g Php 69 /1000 g 0.069/g Php 13.8
Ground Beef 100 g Php 252 /1000 g 0.252/g Php 25.2
Garlic 9.6 g Php 40 /250 g 0.16/ g Php 1.54
Onions 25 g Php 36 / 250g 0.144/ g Php 3.6
Green Bell Pepper 20 g Php 95 /250 g 0.38/g Php 7.6
Canned Diced tomatoes 50g Php 91 / 800g 0.114/g Php 5.7
Tomato sauce 30 g Php 69/1000mL 0.069/g Php 2.07
Tomato Paste 25g Php 28/150g 0.187/g Php 4.675
Dry Basil 2g Php 100/ 18g 5.56/g Php 11.11
Salt 8g Php 10/500g 0.02 /g Php 0.16
Parmesean cheese 20 g Php 185 / 350g 0.53 /g Php 10.6
Grated Mozzarella&
20 g Php 130 / 350g 0.37 / g Php 7.4
Cheddar Cheese
PRICE PER PIECE Php 93.66 / Serving
SANDWICH
Clubhouse Sandwich
Loaf Bread 55g ₱80/550g 0.14/g ₱8
Bacon 40g ₱305/400g 0.76/g ₱30.5
Chicken 50 g ₱138/1000g 0.138/g ₱6.9
Ham 25g ₱107/250g 0.43/g ₱10.7
Tomato 30g ₱14/300g 0.05/g ₱1.4
Mayonnaise 75g ₱148 /300g 0.49/g ₱37
Romaine Lettuce 30g ₱47/300g 0.16/g ₱4.7
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Ham and Cheese

Loaf Bread 55g ₱80/550g 0.14 /g ₱8
Mayonnaise 75g ₱148 /300g 0.49 /g ₱37
Ham 25g ₱107/250g 0.43 /g ₱10.7
Cheese Slices 15g ₱155 /150g 1.03/g ₱15.5
Dijon Mustard 18 g ₱138/185g 0.75/g ₱13.42
Honey 10 g ₱132/500g 0.26/g ₱2.64
Ham and Egg Sandwich

Loaf Bread 55g ₱80/550g 0.14 /g ₱8
Mayonnaise 75g ₱148 /300g 0.49 /g ₱37
Ham 25g ₱107/250g 0.43 /g ₱10.7
Tomato 30g ₱14/300g 0.05/g ₱1.4
Butter 15g ₱ 140/225 g 0.62/g ₱ 9.33
White Onion 10g ₱ 28/300 g 0.09/g ₱ 0.93
Egg 50g ₱ 90/600g 0.15/g ₱ 7.5
Egg Sandwich
Loaf Bread 55g ₱80/550g 0.14 /g ₱8
Mayonnaise 75g ₱148 /300g 0.49 /g ₱37
Egg 50g ₱ 90/600g 0.15/g ₱ 7.5
Salt 8g Php 10/500g 0.02 /g ₱ 0.16
Pepper 5g Php 10 / 250 g 0.04 /g ₱ 0.2
Sugar 5g ₱45 /1000 g 0.05/g ₱ 0.23
Mustard Powder 5g ₱ 29/100 g 0.29/g ₱ 1.45
Grilled Cheese Sandwich

Loaf Bread 55g ₱80/550g 0.14 /g ₱8
Mayonnaise 75g ₱148 /300g 0.49 /g ₱37
Pepper 5g Php 10 / 250 g 0.04 /g ₱ 0.2
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Tuna and Cheese Sandwich

Loaf Bread 55g ₱80/550g 0.14 /g ₱8
Mayonnaise 75g ₱148 /300g 0.49 /g ₱37
Pepper 5g Php 10 / 250 g 0.04 /g ₱ 0.2
Canned Tuna 20 g ₱ 82/420 g 0.20/g ₱4
Lemon 5g ₱ 82/132 g 0.62/g ₱ 3.1
Romaine Lettuce 30g ₱47/300g 0.16/g ₱4.8
RICE MEALS
Beef Tapa w/ Egg

Beef Sirloin 200 g Php 675/ 1500 g 0.45 /g Php 90
Soy Sauce 3 mL Php 49 / 1000 mL 0.049 / mL Php 0.147
Calamansi Juice 8 mL Php 13 / 80 mL 0.163 / mL Php 1.304
Salt 2g Php 10/500g 0.02 / g Php 0.04
Pepper 2g Php 10 / 250 g 0.04 / g Php 0.08
Sugar 1.2 g Php 25 /500 g 0.05 / g Php 0.06
Garlic 15 g Php 40 /250 g 0.16 / g Php 2.4
Oyster Sauce 7.6 g Php 74 / 430 g 0.172 / g Php 1.3072
Rice 200 g Php 75 / 1500 g 0.05 / g Php 10
Oil 5 mL Php 133 / 1000 mL 0.133 /mL Php 0.665
Egg 50g Php 120 /500 g 0.24 / g Php 2.5
Corend Beef with Potatoes and Egg

Corned Beef 200 g Php 280 / 1000 g 0.28 / g Php 28
Potatoes 50 g Php 55/ 500 g 0.11 / g Php 5.5
Onions 25 g Php 36 / 250g 0.144/ g Php 3.6
Rice 200 g Php 50 / 1000 g 0.05/ g Php 10
Egg 50g Php 80 /500 g 0.16 /g Php 8
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Longganisa with Egg ( Garlic and Sweet & Spicy)

Longganisa 200 g Php 220 /1000 g 0.22/g Php 18
Rice 200 g Php 50 / 1000 g 0.05/ g Php 10
Salt 10 g Php 10/500g 0.02 / g Php 0.04
Egg 50g Php 80 /500 g 0.16 /g Php 8
Boneless Bangus with Egg

Boneless Bangus 150g Php 370 / 1000 g 0.37/g Php 74
Rice 200 g Php 50 / 1000 g 0.05/ g Php 10
Salt 10 g Php 10/500g 0.02 / g Php 0.04
Egg 50g Php 80 /500 g 0.16 /g Php 8
Tocino with Egg ( Chicken / Pork)

Tocino 200 g Php 250 / 1000 g 0.2 /g Php
Rice 200 g Php 50 / 1000 g 0.05/ g Php 10
Salt 10 g Php 10/500g 0.02 / g Php 0.04
Egg 50g Php 80 /500 g 0.16 /g Php 8
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Section IV – Market
TARGET CUSTOMERS
The Cafe Avenue's target market includes all people of all ages, genders and social statutes. Since
our cafe is located strategically along the road, our target consumers are the customers who are
passers-by, on the road and people who are looking for a place to relax and enjoy. Our cafe is a price
conscious business that aims to give a good experience to the consumers in terms of its services and
quality of each products in such a way that we do not want them to overspend that much just to feel
the moment wherein they can relax, enjoy and seize the moment while they indulge their cravings.
MARKET
Cafè Avenue is an establishment that started and owned by a group of friends who aims to provide
a place where people could hang out, chill, spend their time for some relaxation or to reminisce some
memories while looking out with the view of the Taal Lake. In regards of the survey that are given,
the development within the market can captured by months or by year. In regards for our prediction
within the market is that we will be able to maximize all the branches and to be known as one of the
famous café in the city or in the whole country. Another thing is all about the weather, we are not
sure if it will be good or not and due to this reason, the supplies couldn't immediately be delivered
in the correct date and time. We're also predicted that our consumers will not be able to go out for
vacation if the weather is not good, the safety of the consumers is our top most priority after all. And
since we are still in the midst of a pandemic and some of the establishments, businesses rather are
facing a crisis since a lot of them chose to stop their operations because of lacking of consumers,
suppliers and so on, we're predicted that our cafe will not be an exemption to that crisis.
Nevertheless, we are the brain of this business, the team who analyze, criticize and making changes
of all the products and services so that we will be able to develop everything not just our knowledge
and experience on the business.
BUSINESS COMPETITION
As time goes by, competition in business industry is always there and a lot of challenges may occur
anytime and as the owners, we had known that building this kind of business has a lot of competitors
in which we are going to divide into three namely; direct competitor, indirect competitor and
substitutional competitor. Starbucks is one of the most popular and strongest brand of coffee in the
food and beverage industry. Its size, volume, and the number of loyal customers has kept growing
over time. Due to its premium blends and delicious drinks, it has extended globally. It offers excellent
quality and consistently standardized products in all its locations. But every business has its own
weaknesses and Starbucks is not an exemption to that, they do not own the most unique products
in the market. This makes the imitability of products quite easy for other companies rather for us,
that is why they became our direct competitor. Krispy Kreme is known worldwide and a trusted brand
because of its famous donuts. They sell a quite number of such mouthwatering freshly made donuts
that paired with juices, chocolates and coffees which are also available in frappe versions that their
customers can consume and be satisfied on what they purchased. But on the other hand, they had
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lack of continuity in advertising, that is why they became our indirect competitor.
Mcdonalds is a well known and valuable brand fast food chain that serves fried chicken, fries, burgers
and desserts, even though they are more dependent on its franchises but with their rapid growth,
they find ways to innovate their company by adding new products to their menu. They have about 3
to 5 different varieties of coffee namely; hot brewed coffee, iced original coffee, iced vanilla coffee
and their new iced caramel coffee, available in all of their core stores. Those offers somehow affect
our sales and might consider them as a substitutional competitor. As our competitors are under food
and beverage industry, they made an impact because of their strategies when it comes to market
that is somehow profitable to the business. They used social media platforms to be recognized.
Despite of having old and new competitors, our café has the capability and uniqueness to approach
and serve our consumers, truthfully and legally in such a way that we are making a progress of
developing new products based on our customer preferences that is profitable opportunity for us.
We are growing our customer base rapidly by offering regular and premium products at a low cost
that caters to different classes.
SALES GOALS
Our café has a mission to provide and maintain a high-quality standard on the products we serve to
our consumers at a low cost and be able to ensure a good quality service and approach not only to
our consumers but also for our employees and a vision to be able to expand our cafe and offer our
products to a larger market. To be able to recognized us, we should leverage our marketing strategies
in a way that we should and need to know where our audiences, mainly our target consumers is. One
of the most effective ways to know our potential consumers and to attract customers away from
our competitors is to not only offer something unique and different from others but something that
we will know and identify what is missing from the market. We will going to employ eleven (11)
strategies that will help our business to be recognized and for us to be able to identify our potential
customers and to attract customers away from our competitors, as it is listed below.
1. We should claim our business online. Through this, when people do a search online, our
information comes up and provides a fast and simple way to contact us by phone, email or
URL, in this way, people will know that our business is extremely exist.
2. We should optimize our business information very well so that problems may not occurred.
3. We should make an impact in all social media platforms to be engage with others, participate
in the social community and talk to our potential consumers when they start to talk about
our business.
4. We should get in front of people. Digital marketing efforts can cast a net that travels far and
wide, there is no comparison for shaking someone’s hand and giving them a favorable
impression of our business. We're going to have a representative out there to do marketing,
two things that we must to remember are to allocate time and resources to make it work.
5. We should dont forget our business email and information since with social media
marketing, only a small percentage of our consumers will sees our message. When we send
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out an email campaign, we can be certain that the vast majority of our consumers actually
sees the email in their inbox, in that way our information will going to be disseminate.
6. We should create gated content. It is a major content piece like an white paper or guidebook
that potential consumers can only access by first giving us their information. Its purpose is
to provide something of value to our consumers for free, in return, they will give to us their
contact information as a potential lead.
7. We should do paid online advertising that will serve as a boost to our business.
8. We should build our reputation on quality. We should not be consistent on selling our
consumers a good quality products and services, we need to make sure it is the best quality
for the price.
9. We should be better at customer service. Since the customers are the reason why we are in
this business. If they don’t feel respected and appreciated, they’ll take their money
somewhere else since its their money. The thing that we should never forget is this: as long
as the quality is right and the prices are fair, customers usually return where they feel
welcome, valued, respected and appreciated.
10. We should be faster and much faster. For some customers, time is of utmost importance.
Speed is one of the most interesting ways to outdo our competition in the industry. Big
companies can be very slow. Some small businesses are often lazy. But if we can provide the
same service in less time, there’ll be customers who will be specifically interested in our
business.
11. Packaging makes a big difference, an effective way to influence perception of our business.
It will show how different our products will be look like, what our consumers will going to
say about our products and services, how professional our staffs are and other stuff that are
some things that really matter to our business.
12. With this strategies, our business can constantly assess the market and we will be able to
identify what goods or services our consumers would love to see become available in our
store.
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Section V – Operations
PRODUCTION PROCESS
Critical elements such as bottlenecks, quality, delivery, and the like would be controlled by not
getting caught up in overproduction, Increasing the process capacity and examining the whole
production process. Overproduction only happens when each process is forced to function as fast as
possible without considering the ability of other procedures in the process to keep up. Through not
letting overproduction caught up our employees, it would allow us to still maintain and provide high
quality products. We would make sure that even if there would be instances where in our café would
experience a lot of customers ordering, the quality wouldn’t be sacrificed just to keep up with the
number of orders. Once the production becomes too heavy already for the current staffs, then we
would be adding more laborers on our production process.
We will be depending on our suppliers for as long as our business runs, for materials we will be
depending on when we need to do repairs on our establishment, and for skilled labor we will be
depending on it until we have skilled employees and for when we need to hire more when we need
more hands or when an employee gets promoted, quit, or relieved. Make or buy decisions involved
will mainly be for pastries since we will be producing our food and beverages in-house. These pastries
would be supplied by a local small business since our cafe is one of those establishments which
supports small business and give them the opportunity to grow. Some of the raw materials required
for our production would be coffee beans, teas, dairy products(Milk, Whipcreams,etc. ), sugar,
tapioca pearls, and such which our products are consists of. Our production capacity will be 2130 on
food and drinks per week.
PERSONNEL REQUIREMENTS
The employees that we would be needing on our cafe would be those who have first, a good
customer service skills , second would be has the ability to work independently as well as with a team
in a fast-paced environment. The third skill they should have would be they must have attention to
detail since in every café/coffee shops, customers make very specific drink requests. It is up to the
barista to accurately measure and mix all of the ingredients, and create the drink the customer wants.
This requires high attention to detail, as well as some general measuring and math skills. You will
also need this attention to detail when working the cash register. Fourth skill they must have would
be can do multi-tasking. Baristas must be able to do some things at once. They might be making
multiple drinks while also working the register and answering a customer’s question. All of this can
cause stress, especially in a busy café. Baristas have to be able to handle the pressure of a busy work
environment and must be able to calmly complete multiple duties at one time. Fifth skill would be
they must be responsible. We want our baristas would show up to work on time and be professional,
responsible employees. And lastly has technical skills. This skill wouldn’t be much of a requirement
but if we would have candidate who posses this skill, then it would be better but if not, then we
would still be accepting their application. Our labor costs including all of the salaries wages, benefits,
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additional pays and taxes would be approximately Php135,000 per month. Each employees would
have around Php 11,000 – 21,000 salary per month including benefits like food allowance,
transportation allowance, etc.
PLANT AND EQUIPMENT NEEDS
The equipment that the café needs are automatic drip coffee makers, a high-quality espresso
machine, espresso grinder, an industrial coffee grinder, coffee brewers, decanters, airpots, and
satellite servers, pos system and website, curbside pickup supplies, milk and water, frappe and
smoothie blenders, iced tea brewers and iced tea dispensers, hot water dispenser, countertop
convection ovens and high speed ovens and toasters, refrigerator, ice machine, sandwich prep table,
display case, shelving, containers, underbars sink, commercial dishwasher, pumps and storage, mugs
and espresso cups, espresso tampers, frothing pitchers, knock boxes, measuring cups and spoons,
silverware, scales, syrup pumps, creamer, sugar pourers, condiment organizers, frothing
thermometers, timers, and security systems like CCTV cameras to ensure the safety of our customers
and staffs.
EQUIPMENT QUANTITY UNIT PRICE TOTAL COST

Commercial Automatic
2 P13,148 P26,296
Drip Coffee Makers
Barsetto High-Quality
2 P11,599 P23,198
Espresso Machines
Gamilai 1 Espresso
1 P14,753 P14,753
Grinder
Itop Industrial Coffee
1 P8,898 P8,898
Grinder
Curtis Satellite Coffee
1 P6,822 P6,822
Servers
2 POS System 2 P18,097 P36,194
PC Set 2 42,443.75 P84,887.50
Samsung laptop 1 P22,000 P22,000
Blitzwolf Frappe and
2 P9,622 P19,244
Smoothie Blenders
Takeya Iced Tea
2 P1,099 P2,198
Brewers
Baoblaze Iced Tea
4 P1,160 P4,640
Dispensers
Bloomfield Commercial
1 P9,643 P9,643
Hot Water Dispenser
Longyu Commercial
1 P25,649 P25,649
Oven
Tough Mama Double
2 P1,599 P3,198
Burner European Stove
Bokni Refrigerator 1 P52,355 P52,355
Koolmore Countertop
1 P20,409 P20,409
Refrigerator
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Peixu Ice Machine 1 P10,045 P10,045

Topeakmart Heavy
6 P9,598 P57,588
Duty Shelving
Storage Containers, 50 P30 P1,500
Durasteel Underbars
1 P30,876 P30,876
Sink,
Elba Commercial
1 P46,800 P46,800
Dishwasher,
Pumps for Syrups 10 P30 P27,120
Squeeze Bottle 10 P36 P360
Ceramic Plate 8” 20 P49.50 P990
Ceramic Plate 10” 20 P59.50 P1,190
Ceramic Plate 9” 100 P65 P6,500
Acacia Wood Plate
20 P79.50 P1,590
1x10.80x5.25Wood
Inox Rice Bowl 4.3, " x
60 P29.50 P1,770
2.1"
Inox Bread Plate 6"
50 P30 P1,500
Chinawhite Round Rim
Ceramic Big Soup Bowl
30 P32.50 P975
9 Inches
Hypo Household New
Natural Wooden Round 60 P34.50 P2,070
Plate Tea
Mugs 50 P29 P1,450
Espresso Cups, 50 P46 P2,300
Espresso Tampers 5 P414 P2,055
Frothing Pitchers, 5 P120 P600
Knock Boxes, 10 P288 P2,880
Measuring Cups 2 Sets P142 P284
Coffee Spoons, 20 P50 P1,000
Serving Spoon 20 P15 P300
Regular Spoon 150 P10.75 P1,612
Regular Fork 150 P10 P1,500
Wire Whips 5 P59.50 P297.50
French Whip 2 P70 P140
Offset Spatula 5 P49 P245
Pancake Turner 5 P60 P300
Pie Server 4 P89 P356
Strainers 3 P105 P315
Colander 2 P209 P418
Utility Knife 3 P267 P801
French Knife 2 P390 P780
Cook’s Knife 2 P490 P980
Bread Knife 5 P189 P945
Paring Knife 1 P135 P135
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Boning Knife 1 P170 P170

Slicer Knife 1 P190 P190
Cleaver Knife 1 P240 P240
Cutting Boards 3 P267 P801
Spring Platform Scales 1 P1,590 P1,590
Digital Portion Scale 1 P5,699 P5,699
Volume Measure 2 P180 P360
Ladle 2 P49 P98
Syrup Pumps 3 P1,590 P4,770
Hhihi Sugar Pourers 5 P60 P300
Condiment Organizers 5 P105 P525
Timers 5 P103 P515
ThermoWorks
ThermoPop 4 P899 P3,596
Thermometer
Saucepot 3 P1,399 P4,197
Stockpot 3 P2,099 P6,297
Cook N Home 2 Quartz
2 P2,499 P4,998
Double Boiler
Saucepan 3 P1,899 P5,697
T-Fal Saute Pan 8” 2 P1,699 P3,398
T-Fal Saute Pan 9.5”, 4 P1,899 P7,596
T-Fal Sauté Pan 11” 4 P2,499 P9,996
Chicago Metallic 10” X
4 P3,099 P12,396
7” Roasting Pan
Nordicware Sheet Pan 7 P480 P3,360
Masflex 18cm
3 P269 P807
Springform Pan
Masflex 20cm
3 P289 P867
Springform Pan
Masflex 22cm
3 P309 P927
Springform Pan
Masflex 24cm
3 P359 P1,077
Springform Pan
Masflex 26cm
3 P409 P1,227
Springform Pan
Masflex 28cm
3 P467 P1,401
Springform Pan
Eurofrench 12 Cups
3 P299 P897
Muffin Tin
Cylindrical Drinking
60 P39.75 P2,385
Glass
Crysalis Stemware
30 P80 P2,400
Glass
Littala Drinking Footed
60 P130 P7,800
Glass
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Mug 60 P40 P2,400

Huayang Chair 30 P1,899 P56,970
Table 50 P1,305 P65,250
Customized 8 Meters
1 P22,600 P22,600
Sofa
Dog Oil Painting Canvas
by Lendon Chua 24x48 3 P1,500 P4,500
Inches
Nordic Iron Cage
Pendant Lights 3 P750 P2,250
Chandelier
Blackboard
1 P821 P821
450x300mm
Plants 30 P160 P4,800
Vase 50 P80 P4,000
Misecu CCTV’S 8 P8,610 P68,880
TOTAL P900,000
Well-maintained plants cheer up any room they’re in and create a cozy atmosphere. From an
evolutionary standpoint, green helps us relax and feel at peace. And with the availability of
houseplants, it’s also an affordable way to decorate a commercial space. The following are the plants
we will be needing.
1. String of dolphins (Senecio peregrinus) – this will be trailing down a back wall or in front of
our shop window.
2. Sedum Burro’s Tail (Dasyphyllum Major) – this type of succulents is compact, so it works
perfectly as a centerpiece or in a succulent bowl.
3. Monstera adansonii and Monstera deliciosa – Monstera deliciosa is one leafy showstopper,
so we will display it by itself in a corner where its leaves have enough room to unfurl and
shine. Monstera adansonii has smaller leaves than the Monstera deliciosa, so we can
incorporate it into a plant corner or display it as a hanging plant.
4. Regular ZZ plant – we will place it in a plant corner or by itself on a shelf.
5. Variegated Hoya Hindu rope - Hoyas look beautiful as trailing plants, so we will hang it or
place it on a high shelf.
6. Echeveria bittersweet – Echeverias look spectacular in succulent arrangements, but as soon
as the plant grows larger, we will use it as centerpiece by itself.
NEEDS FOR PREMISES
Café Avenue is located strategically in Tagaytay - Calamba Rd, Tagaytay, Cavite City. With its size of
500 square meter, our desired and needed layout of the premises, structure and appearance (both
internally and externally) any special structural requirements (such as high ceilings), facilities and
comfort for employees and visitors (including lighting, toilets and kitchen facilities), utilities (such as
power and drainage, and any special requirements - for example, three-phase electricity), permission
(including planning permission, to use the premises for our type of business), access and parking
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space (for deliveries or customers, including disabled customers) are well planned and are suitable
to our premises.
PROCESS FLOW
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SECTION 6 – MANAGEMENT
ORGANIZATION STRUCTURE
CEO
Ianna Yap
Assistant COO COO

Roselyn Basalio Kyla Achero
Head of Head of Sales Head of Head of Head of Head of HR

Finance Allen Supply Chain Training Marketing Julius
Kristalyn Arestoza Operations Arbee Reyes Ronniel Jose Salamoding
Montaño Michael
Ebreo
Store Manager Store Employee

2 Managers 6 Baristas
• Mission
“ To provide quality experiences for the members of community through giving them the best quality
food and beverage products that we offer in sensible prices.” Our priority is to provide our consumers
the best possible service, our team will continously improve all aspects of our business.
• Vision
“ To become a superior in terms of providing high quality food and beverage products, excellent
customer service and value in such manner that we will be able to grow profitably.” Our team will
effectively begin it with probity, innovation, hardwork, integrity and caring at all levels to be flourished
and trustworthy in food and beverage industry.
• Goals
▪ To provide a serene, social and communal environment for the members of community.
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▪ To be one of the known cafe in the country.

▪ Maintain a high standard of food quality and service.
• Objectives
▪ To provide and maintain a high-quality standard on the products we serve
▪ To ensure a friendly and comfortable ambiance
▪ To provide quality services to our customers
▪ To develop our café and make it an empire
▪ To offer our products to a larger market.
KEY MANAGEMENT PERSONNEL AND BACKGROUNDS

• CEO
The Chief Executive Officer (CEO) is the highest-ranking executive and being the public face of the
business, whose primary role and responsibilities include making major decisions, managing the
overall operations and resources of the café, acting as the main point of communication between
the board of directors and corporate operations that is generally making an impact to the entire
café. In view of the fact that the Cafe Avenue is a small business, the CEO often are more hands-on
and involved with day-to-day functions as well as can set the tone, vision and culture of the whole
organization.
▪ Qualifications
In addition to the educational and experience requirements, the CEO must typically
have these skills.
- Good communication skills
- Problem-solving skills
- Leadership skills
- Time management skills
- Decision-making skills
- Prioritization and delegation skills
• COO
The Chief Operating Officer (COO) handles the day to day administration and operation of the café.
With the proper training, experience and skills, the COO typically has overall supervisory
responsibility for all of the entity's operations. As it may alternatively be called Vice President of
Operations, as second in command to the CEO, the COO is tasked with providing leadership,
management and vision to ensure that the business has effective people, operational controls and
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administrative and reporting procedures in place that will effectively assist the café to grow and to
ensure its financial strength and its operating efficiency.
▪ Qualifications
In addition to the educational and experience requirements, the COO must typically
have these soft skills.
- Leadership
- Strategy
- Completion-oriented
- Understands finance
- Decision-making skills
- Delegation
- Communication
• Executive Assistant to Chief Operating Officer (COO)
The Executive Assistant will provide executive level support to the Chief Operating Officer
(COO). The primary responsibilities of this role are to maintain the COO’s schedule, coordinate with
internal and external stakeholders, provide logistical and travel support and work on operations
related projects. The Executive Assistant will report directly to the COO.
▪ Qualifications
In addition to the educational and experience requirements, the Executive Assistant to
the COO must typically have these skills.
- Interest, comfort, and strength working in a dynamic “start-up” environment.
- Excellent analytical and problem-solving skills with the ability and desire to help
create a thought-leading, world-class philanthropy.
- Familiarity with financial documents and previous exposure to the operational
activities of an organization (IT, HR, Finance).
- Ability to represent the Café Avenue professionally; maintaining confidentiality and
handling sensitive matters with discretion and diplomacy.
- Excellent interpersonal skills and the ability to build relationships with anyone.
- Self-starter; highly motivated and resourceful team-player able to manage multiple
projects and conflicting priorities under deadline in a fast-paced environment.
- Strong judgment; able to think and work independently, multi-task, prioritize and
follow through to effectively manage work flow.
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- Strong organizational skills with attention to detail, accuracy, protocol and a

commitment to high quality work.
- High fluency with Microsoft Office software and proficiency using online databases.
- Forward-looking thinker who actively seeks opportunities and proposes solutions.
- Flexibility and sense of humor.
▪ Head of Finance
The Head of Finance or also known as Finance Director oversee the financial activities of Café
Avenue. It forecast financial results, manage budgets and conduct risk management that includes
managing financial tasks and ensuring that finances are used beneficially to ensure that investments
and finances comply with regulations. The Head of Finance should maintain the finances of the Café
Avenue effectively and increase profitability.
▪ Qualifications
In addition to the educational and experience requirements, the Head of Finance must
typically have these skills.
- Solid understanding of financial management and accounting.
- Knowledge of accounting software.
- Strong analytical and decision-making abilities.
- Effective leadership qualities.
• Head of Marketing
The Head of Marketing or also known as the Marketing Director will be in charge of leading the Café
Avenue's marketing efforts. He will be responsible for evaluating and developing marketing
strategies, planning and coordinating marketing efforts, communicating the marketing plans to
those involved and building awareness and positioning for the business brands. He will also be
working closely with the Head of Sales to develop a pricing strategy that will help the Café Avenue
maximize profits and market share and also he will be in charge of organizing company conferences,
trade shows and major events.
▪ Qualifications
In addition to the educational and experience requirements, the Head of Marketing
must typically have these skills.
- Proven marketing campaign experience.
- Effective time management skills and the ability to multitask.
- Strong copywriting skills.
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- Attention to detail.
- Proven ability to manage budgets.
- Professional and proactive work ethic.
- High competence in project and stakeholder management.
- Excellent interpersonal, written and oral communication skills.
- Experience with digital marketing forms such as social media marketing and content
marketing.
- Competency in Microsoft applications including Word, Excel, and Outlook.
• Head of Sales
The Head of Sales or also known as Sales Director is responsible for managing all sales operations for
Café Avenue. It includes drafting sales reports, meeting sales targets, estimating sales profit for
products, designing strategic sales plans and assessing costs and competition. As a Sales
Director, negotiation and marketing are also a priority.
▪ Qualifications
In addition to the educational and experience requirements, the Head of Sales must
- In-depth knowledge of marketing techniques and best practices.
- Capacity to manage various projects and work to tight deadlines.
- Excellent negotiation and leadership skills.
- Outstanding written and verbal communication skills.
• Head of Supply Chain Operations
The Head of Supply Chain Operations or also known as Supply Chain Manager are responsible for
overseeing and managing the Café Avenue's overall supply chain, logistics strategy and operations
in order to maximize the process efficiency and productivity. In addition, he play a crucial role in
developing and maintaining good relationships with vendors and distributors.
▪ Qualifications
In addition to the educational and experience requirements, the Head of Supply Chain
Operations must typically have these skills.
- Sense of ownership and pride in performance and its impact on the business's success.
- Critical thinker and problem-solving skills.
- Team player.
- Good time-management skills.
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- Great interpersonal and communication skills.

• Head of Human Resources
The Head of Human Resources or also known as Director of Human Resources or Chief Human
Resources Officer, are tasked with overseeing Human Resources systems, handling employee
relations, ensuring compliance with regulations, managing budgets, assessing staffing needs, hiring
employees, designing training programs and developing compensation plans to ensure that the Café
Avenue's human resources programs and initiatives are effective, efficient and aligned to
the overall business objectives.
▪ Qualifications
In addition to the educational and experience requirements, the Head of Human
Resources must typically have these skills.
- Excellent communication skills.
- Highly organized.
- Superior interpersonal skills.
- Detail-oriented.
- Good problem-solving skills.
- Budget management experience.
- Strong people skills.
- Knowledge of labor laws and regulations.
- Computer literacy.
• Head of Training
The Head of Training or also known as Training Manager and Specialist are tasked to help Café
Avenue by developing, facilitating and supervising training programs for its employees. He will
assess the needs of the business, implement training and development plans and facilitate a wide
variety of training programs that enhance the effectiveness of the workforce.
▪ Qualifications
In addition to the educational and experience requirements, the Head of Training must
- Excellent written, verbal and interpersonal communication skills.
- Superb track record in developing and executing successful training programs.
- Critical thinker with innovative problem solving skills.
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- Highly computer literate with proficiency in MS Office and related business and
communication tools.
- Familiar with traditional and modern training processes.
- Fantastic organizational and time management skills.
- Strategic and creative mindset.
- Meticulous attention to detail.
PERSONNEL DETAILS
• QUALIFICATIONS AND SKILLS REQUIRED
❖ Barista
➢ Responsibilities for Barista
▪ Prepare and serve coffee and tea drinks that meet quality standards
▪ Properly handle and maintain all equipment
▪ Respond to orders, questions, concerns, and complaints in a polite and
efficient manner
▪ Accurately handle cash and credit card payments, following appropriate cash-
handling procedures
▪ Serve customers quickly and efficiently
▪ Demonstrate a thorough understanding of all the menu offerings
▪ Observe relevant health and safety standards
➢ Qualifications for Barista

▪ A high school diploma or general education degree (GED)
▪ Retail, hospitality, and/or customer service experience preferred
▪ Ability to read and speak English proficiently
▪ Strong ability to multi-task
▪ Basic mathematical skills
▪ Ability to problem solve quickly
▪ Strong customer service and communication skills
▪ Ability to follow directions
➢ Number of Employees
▪ Our cafe would be hiring 6 Baristas who would work full-time and could be
flexible to any task assigned.
➢ Salary
▪ Every barista we would be hiring would be receiving a total of Php 11,500
compensation which is consists of Php 10,000 basic pay and additional to that
would be allowances such as Php 500 Laundry allowance, Php 500 Rice
Allowance and Php 500 Transportation Allowance.
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➢ Working Hours
▪ All Baristas would only work for a total of 8 hours plus 1 hour unpaid lunch
break and two paid 15 minutes breaks in between their shifts. Each employee
would be given a work schedule weekly indicating the time of their shift and
their breaks.
• Cafe Manager
➢ Responsibilities for Cafe Manager

▪ Budgeting the weekly expenses of the restaurant
▪ Solve any customer complaints or issues
▪ Follow all food safety regulations
▪ Schedule staff and cover for any shifts
▪ Hire and train new employees
▪ Set long term goals for the restaurant
▪ Ensure high quality food comes from the kitchen
▪ Develop a menu for the restaurant
➢ Qualifications for Cafe Manager
▪ Bachelor's degree or culinary degree preferred
▪ Ability to juggle multiple tasks at once
▪ Ability to forecast supplies as needed
▪ Ability to manage a budget
▪ Excellent interpersonal skills
▪ Ability to give constructive criticism to employees
▪ Ability to create restaurant policies for employees to follow
▪ Amazing leadership abilities
➢ Number of Employees
▪ Our cafe would be hiring 2 Cafe Managers who would work full-time and could
overlook and mangage the operations everyday.
➢ Salary
▪Both Cafe Managers we would be hiring would be receiving a total of Php
20,900 compensation which is consists of Php 19,000 basic pay and additional
to that would be allowances such as Php 500 Laundry allowance, Php 900 Rice
Allowance and Php 500 Transportation Allowance.
➢ Working Hours
▪ Both Cafe Manager would only work for a total of 8 hours plus 1 hour unpaid
lunch break and two paid 15 minutes breaks in between their shifts. Both of
them would be given a work schedule monthly indicating the time of their shift
and their breaks.
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• OTHER INCENTIVES ISSUED TO STAFF

1. OVERTIME
Minimum wage is based on a work week of 40 hours or 8 hours per day. The daily 60
minute mandatory lunch break is not included in the 8 hour work day and is not
compensated. Overtime pay rates vary depending on when the overtime work takes
place: regular work day, holiday, rest day, or night (between the hours of 10pm to 6am).
Overtime Rates:
– Regular work day: plus 25% of the hourly pay rate.
– Rest day, regular/special holiday: plus 30% of the hourly rate on said day.
2. HOLIDAY PAY (LEGAL HOLIDAYS AND SPECIAL NON-WORKING HOLIDAY)
The Labor Code requires the payment of an employee’s daily basic wage for all non
working regular holidays.
There are 12 regular and 3 special non working holidays (see above) in the Philippines.
National Regular Holidays
▪ New Year’s Day – January 1, 2021 (Friday)

▪ Maundy Thursday – April 1, 2021 (Thursday)
▪ Good Friday – April 2, 2021 (Friday)
▪ Araw ng Kagitingan – April 9, 2021 (Friday)
▪ Labor Day – May 1, 2021 (Saturday)
▪ Eid’l Fitr – May 13, 2021 (Thursday)
▪ Independence Day – June 12, 2021 (Saturday)
▪ Eidl Adha - July 20, 2021 (Tuesday)
▪ National Heroes’ Day – August 30, 2021 (Monday)
▪ Bonifacio Day – November 30, 2021 (Tuesday)
▪ Christmas Day – December 25, 2021 (Saturday)
▪ Rizal Day – December 30, 2021 (Thursday)
Compensation for National Regular Holidays
a. If it is an employee’s regular workday
• If unworked, employee shall be paid 100% of his/her daily rate – (Daily Rate x 100%)
• If worked, employee shall be paid 200% of his/her daily rate for the 8 hours – (Daily
Rate x 200%)
Excess of 8 hours – plus 30% of hourly rate on said day
b. If it is an employee rest day
• If unworked – 100%
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• If worked – 1st 8 hours – plus 30% of 200%
Excess of 8 hours – plus 30% of hourly rate on said day
Special (Non-Working) Holidays
▪ Chinese New Year – February 12, 2021 (Friday)

▪ EDSA Revolution Anniversary – February 25, 2021 (Thursday)
▪ Black Saturday – April 3, 2021 (Saturday)
▪ Ninoy Aquino Day – August 21, 2021 (Saturday)
▪ All Saints’ Day – November 1, 2021 (Monday)
▪ Feast of the Immaculate Conception of Mary – December 8, 2021 (Wednesday)
▪ Last Day of the Year – December 31, 2021 (Friday)
Special Days
▪ All Souls’ Day – November 2, 2021 (Tuesday)

▪ Christmas Eve – December 24, 2021 (Friday)
Compensation for Special Non-Working Holidays:
a. If unworked
• No pay, unless there is a favorable company policy, practice or collective bargaining

agreement (CBA) granting payment of wages on special days even if unworked
b. If worked
• First eight (8) hours – plus 30% of the daily rate of 100%
• Excess of eight (8) hours – plus 30% of hourly rate on said day
c. Falling on the employee’s rest day and if worked
• First eight (8) hours – plus 50% of the daily rate of 100%
• Excess of eight (8) hours – plus 30% of hourly rate on said day
3. LEAVE BENEFITS:
A. 5 days service incentive leave with pay for employee who has rendered at
least 1 year of service. (Article 95 of the Labor Code, as amended)
B. Maternity Leave with pay of 60 days for normal delivery and 78 days for
caesarian section delivery for every pregnant employee in the private sector,
whether married or unmarried. A female employee should be an SSS member
and must have paid at least 3 monthly contributions within the 12-month
period. (RA 1161, as amended by RA 8282)
C. 7 days Paternity Leave with pay for all married male employees in the private
sector regardless of status of employment, to allow the husband to lend
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support to his wife during her period of recovery and/or in nursing her
newborn child, provided he is: (RA 8187)
1. An employee at the time of the delivery of his child;
2. Cohabiting with his spouse at the time that she gives birth or suffers
a miscarriage;
3. Applied for paternity leave with his employer within a reasonable
period of time; and
4. His wife has given birth or suffered a miscarriage.
4. 7 days Solo Parent Leave with pay is granted to a solo parent to enable
him/her to perform parental duties and responsibilities where physical
presence is required provided he/she has: (RA 8972)
1. Rendered at least 1 year of service, whether continuous or broken
which includes authorized absences and paid regular holidays;
2. Notified his/her employer that he/she will avail himself/herself of it,
within a reasonable period of time; and
3. Presented Solo Parent Identification Card, which may be obtained from
the DSWD office of the city or municipality where he/she resides.
5. 10 days Leave with pay for Victims of Violence Against Women and their
Children (VAWC) is granted to women employees who are victims of
physical, sexual, psychological harm or suffering, or economic abuse. The
leave benefit shall cover the days that the woman employee has to attend
to medical and legal concerns, provided that: (RA 9262)
The victim woman employee presents to her employer a certification
from the barangay chairman (Punong Barangay) or barangay kagawad
or prosecutor or the Clerk of Court that an action relative to the matter is
pending.
6. Special Leave for Women of maximum 2 months with full pay who have
rendered continuous aggregate employment service of 6 months for the last
12 months, following surgery caused by gynecological disorders. (RA 9710)
2. 13th MONTH PAY
Each year, a 13th month pay is given to all rank-and-file employees. By law, this benefit must
be paid before December 24th and is mandatory. Employees who have resigned or have been
severed from the company before the payment of the 13th month pay are still entitled to it in
proportion to the length of time they worked for during that year.
The 13th month pay must be at least 1/12th of the total basic salary of each employee earned
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STI COLLEGE CUBAO
during that calendar year.
3. SEPARATION PAY
Following the labor code of the Philippines, articles 283 and 284 state that an employee can claim
separation pay if his contract is ended under authorized causes. According to article 282 an
employee terminated for just cause (neglect of duties, fraud, crime…) is generally not entitled to
separation pay.
A separation pay of ½ month pay for every year of service can be claimed under the following
authorized causes:
▪ Retrenchment of person for loss prevention.

▪ Cessation of operation of a branch not due to serious losses or financial difficulties.
▪ If the employee has contracted a disease not curable within 6 months and that his
presence at work can be harmful to himself or his co-workers.
A separation pay of 1 month pay for every year of service can be claimed under the following
authorized causes:
▪ Labor-saving devices installed by the employer.

▪ Redundancy of the employee’s services for the company.
▪ Impossibility to reinstate the employee to his former position or to an equivalent position,
for reasons outside of the employer’s power.
The employer has the right to terminate the contract of an employee following any of the above
authorized causes through a written notice to both the employee and the Department of Labor
and Employment of the Philippines at least one month before the contract cessation date.
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SECTION 7 - IMPLEMENTATION SCHEDULE

JANUARY JANUARY
TASKS FEBRUARY MARCH APRIL MAY JUNE JULY AUGUST SEPTEMBER OCTOBER NOVEMBER DECEMBER
(2021) (2022)
Planning
Conducting Study and Creating a
Business Plan
Finding and Purchasing of Location
Construction of the Store

Purchasing Lightings, Fixtures &
Large Equiptments
Creating of Product Menu
Planning and Purchasing of Exterior
& Interior Design
Settling of Business Permits
Creating Product Design and
Promotional Materials
Finalization of Interior and Exterior
Design & Store Construction
Launching of Social Media Platforms
Posting of Promotional Materials
Hiring and Training of Employees
Purchasing of Small Equiptments

and Product Supplies
Store Soft and Grand Opening
INTERPRETATION OF TIMETABLE:
MONTH 1 (January 1-31)
▪ January 1 to 31 - Business Planning

▪ January 16 to 31 – Conduct a Business and Industry Research
MONTH 2 (Febuary 1-28)
▪ February 1-15 - Conduct a Feasibility Study

▪ February 16-28 - Create a business plan
MONTH 3 (March 1-31)
▪ March 1-15 – Scouting for the location of the store

▪ March 16-31 – Purchasing of the Property
MONTH 4 (April 1-30)
▪ April 1-30 – Start of Construction of the store

▪ April 15-30 – Searching for fixtures,large equpitments and lightings for the store
MONTH 5 (May 1-31)
▪ May 1-31 – Month 1 of construction of the store

▪ May 15 -31 – Purchasing of fixtures,large equpitments and lightings for the store
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STI COLLEGE CUBAO
MONTH 6 (June 1-30)
▪ June 1-31 – Month 2 of construction of the store

▪ June 1-15 – Intallation of fixtures,large equpitments and lightings for the store
▪ June 15-30 – Creation of Product Menu
MONTH 7 (July 1-31)
▪ July 1-31 - Month 3 of Construction of the store

▪ July 1-31 – Planning of Interior & Exterior Design
▪ July 15-31 – Settling of Business Permits and other Requirements
MONTH 8 (August 1-31)
▪ August 1-31 – Finishing of the construction of the store

▪ August 1-31- Creating of Product Design and Promotional Materials
▪ August 1-15 – Purchasing of Interior and Exterior Materials
▪ August 1-15 – Finalization of Businsess Permits and other Requirements
▪ August 16-31 – Finishing of Interior and Exterior Design
MONTH 9 (September 1-30)
▪ September 1-15 - Finalization of Product Design and Promotional Materials

▪ September 16-30 – Launching of Socila Media Platforms
MONTH 10 (October 1-31)
▪ October 1-31 – Posting of Promotional Materials

▪ October 1-31 – Hiring of Employees
MONTH 11 (November 1-30)
▪ November 1-31 – Start of Training of the Employees
MONTH 12 (December 1-31)
▪ December 1-15 – Finalization of Training

▪ December 1-15 - Purchasing of Small Product Equipments
▪ December 16-31 - Purchasing of Product Supplies
MONTH 13 (Januarry 1-31)
▪ January 1-6 – Finalization of Inventory Supplies

▪ January 7-9 – Cafe Avenue Soft Opening
▪ January 10 – Cafe Avenue Grand Opening
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STI COLLEGE CUBAO
SECTION 8 – FINANCE
CAFÉ AVENUE
ANNUAL BALANCE SHEET
(January-December 2022)
ASSETS
Current assets
Cash on Hand 1,248,130
Cash on bank 5,000,000
Supplies & Inventory 327,346
Total Current Assets 6,575,476
Fixed assets
Machineries and Kitchen Tools 900,000
Building 9,400,000
Furnitures and Fixtures 700,000
Land improvements 100,000
Government Licenses and Permits 50,000
Total Fixed Assets 11,150,000
Total Assets 17,725,476
LIABILITIES:
Current Liabilities
Accounts Payable 543,283
Total Current Liabilities 543,283
Total Liabilities 543,283
OWNER’S EQUITY:
Capitalization 8,850,755
Net Income 8,331,438
Total Equity 17,182,193
Total Liabilities and Equity 17,725,476
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CAFÉ AVENUE
ANNUAL PROFIT AND LOSS STATEMENT
January-December 2022
SALES:
Food 8,134,043
Beverage 9,400,359
Total Sales: 17,534,402
COST OF SALES:
Food (30%) 2,446,212.9
Beverage (12%) 1,128,043
Total Cost of Sales 3,574,256.0
GROSS PROFIT:
Food 5,687,830.1
Beverage 8,272,315.9
Total Gross Profit 13,960,146.0
Labor Cost (salaries, wages, and benefits) 1,462,750
Utilities 572,353
Repair and Maintenance 3,000
Replacement of chinaware and glassware 9,400

Administrative and General 34,600
Total Controllable Expenses 2,082,103
FIXED EXPENSES:
Establishment Insurance 1,000
Total Fixed Expenses 1,000
Total Controllable and Fixed Expenses 2,083,103
Net Profit Before Taxes (Gross Profit – Total Expenses) 11,877,043.0
Income Taxes (30% of Net Profit before Taxes) 1,296,609
Net Income (Net Profit before Taxes – Income Taxes) 10,580,434.0
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SECTION 9 – APPENDICES
FLOOR PLAN:
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STI COLLEGE CUBAO
3D LAYOUT:
• Exterior:
➢ FRONT VIEW
➢ SIDE VIEW
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➢ BACK VIEW
• INTERIOR :
➢ GROUND FLOOR
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➢ 2ND FLOOR
SAMPLE PROMOTIONAL MATERIALS:
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MONTHLY BALANCE SHEET
CAFÉ AVENUE
(January 2022)
ASSETS
Current assets
Cash 50,000
Total Current Assets 75,000
Fixed assets
Building 9,400,000
LIABILITIES:
Current Liabilities
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OWNER’S EQUITY:
Retained Earnings 540,995
CAFÉ AVENUE
(Febuary 2022)
ASSETS
Current assets
Cash 60,890
Fixed assets
Building 9,400,000
LIABILITIES:
Current Liabilities
OWNER’S EQUITY:
CAFÉ AVENUE
( March 2022 )
ASSETS
Current assets
Cash 70,475
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Fixed assets
Building 9,400,000
LIABILITIES:
Current Liabilities
OWNER’S EQUITY:
Retained Earnings 1,012,505
CAFÉ AVENUE
( April 2022 )
ASSETS
Current assets
Cash 80,876
Fixed assets
Building 9,400,000
LIABILITIES:
Current Liabilities
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STI COLLEGE CUBAO
OWNER’S EQUITY:
CAFÉ AVENUE
( May 2022 )
ASSETS
Current assets
Cash 92,680
Fixed assets
Building 9,400,000
LIABILITIES:
Current Liabilities
OWNER’S EQUITY:
CAFÉ AVENUE
( June 2022 )
ASSETS
Current assets
Cash 104,045
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STI COLLEGE CUBAO

Fixed assets
Building 9,400,000
LIABILITIES:
Current Liabilities
OWNER’S EQUITY:
CAFÉ AVENUE
( July 2022 )
ASSETS
Current assets
Cash 113,651
Fixed assets
Building 9,400,000
LIABILITIES:
Current Liabilities
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OWNER’S EQUITY:
CAFÉ AVENUE
( August 2022 )
ASSETS
Current assets
Cash 118,528
Fixed assets
Building 9,400,000
LIABILITIES:
Current Liabilities
OWNER’S EQUITY:
CAFÉ AVENUE
(September 2022 )
ASSETS
Current assets
Cash 125,967
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STI COLLEGE CUBAO

Fixed assets
Building 9,400,000
LIABILITIES:
Current Liabilities
OWNER’S EQUITY:
CAFÉ AVENUE
( October 2022 )
ASSETS
Current assets
Cash 132,547
Fixed assets
Building 9,400,000
LIABILITIES:
Current Liabilities
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OWNER’S EQUITY:
CAFÉ AVENUE
( November 2022 )
ASSETS
Current assets
Cash 141,673
Fixed assets
Building 9,400,000
LIABILITIES:
Current Liabilities
OWNER’S EQUITY:
CAFÉ AVENUE
( December 2022 )
ASSETS
Current assets
Cash 156,798
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STI COLLEGE CUBAO

Fixed assets
Building 9,400,000
LIABILITIES:
Current Liabilities
OWNER’S EQUITY:
PROFIT AND LOSS STATEMENT
CAFÉ AVENUE
January 2022
SALES:
Food P647,900
Beverage P561,100
Total Sales: P 1,209,000
COST OF SALES:
Food (30%) P194,370
Beverage (12%) P67,332
Total Cost of Sales P261,702
GROSS PROFIT:
Food P453,530
Beverage P493,768
Total Gross Profit P947,298
Labor Cost (salaries, wages, and benefits) P121,848
Utilities P43,000
Repair and Maintenance P3,000
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Replacement of chinaware and glassware P2,000

Administrative and General P3,600
FIXED EXPENSES:
Establishment Insurance P1,000
Total Fixed Expenses P1,000
Total Controllable and Fixed Expenses P174,448
Net Profit Before Taxes (Gross Profit – Total Expenses) P772,850
Income Taxes (30% of Net Profit before Taxes) P231,855
Net Income (Net Profit before Taxes – Income Taxes) P540,995
CAFÉ AVENUE
February 2022
SALES:
Food P585,200
Beverage P506,800
COST OF SALES:
Food (30%) P175,560
GROSS PROFIT:
Food P409,640
Beverage P445,984
Utilities P38,159
Replacement of chinaware and glassware P450
FIXED EXPENSES:
Net Profit Before Taxes (Gross Profit – Total Expenses) P699,822
Income Taxes (30% of Net Profit before Taxes) P209,946.60
Net Income (Net Profit before Taxes – Income Taxes) P489,875.40
CAFÉ AVENUE
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March 2022
SALES:
Food P753,653
Beverage P1,241,197
COST OF SALES:
Food (30%) P226,095.90
Beverage (12%) P148,943.64
GROSS PROFIT:
Food P527,557.10
Beverage P1,092,253.36
Total Gross Profit P1,619,810.46
Utilities P49,749
FIXED EXPENSES:
Net Profit Before Taxes (Gross Profit – Total P1,446,436.46
Expenses) P433,930.94
Income Taxes (30% of Net Profit before Taxes) P1,012,505.52
Net Income (Net Profit before Taxes – Income Taxes)
CAFÉ AVENUE
April 2022
SALES:
Food P632,586
Beverage P1,297,914
COST OF SALES:
Food (30%) P189,775.80
Beverage (12%) P155,749.68
GROSS PROFIT:
Food P442,810.20
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Utilities P44,279
FIXED EXPENSES:
CAFÉ AVENUE
May 2022
SALES:
Food P681,904
Beverage P1,142,418
COST OF SALES:
Food (30%) P204,571.20
Beverage (12%) P137,090.16
GROSS PROFIT:
Food P477,332.80
Utilities P46,923
FIXED EXPENSES:
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CAFÉ AVENUE
June 2022
SALES:
Food P409,000
Beverage P690,300
COST OF SALES:
Food (30%) P122,700
GROSS PROFIT:
Food P286,300
Beverage P607,464
Utilities P39,459
FIXED EXPENSES:
Net Profit Before Taxes (Gross Profit – Total P733,014
CAFÉ AVENUE
July 2022
SALES:
Food P520,000
Beverage P700,550
COST OF SALES:
Food (30%) P156,000
GROSS PROFIT:
Food P364,000
Beverage P616,484
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Utilities P42,189
FIXED EXPENSES:
CAFÉ AVENUE
August 2022
SALES:
Food P502,000
Beverage P660,000
COST OF SALES:
Food (30%) P156,600
GROSS PROFIT:
Food P345,400
Beverage P580,800
Utilities P41,859
FIXED EXPENSES:
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CAFÉ AVENUE
September 2022
SALES:
Food P729,000
Beverage P510,000
COST OF SALES:
Food (30%) P218,700
GROSS PROFIT:
Food P510,300
Beverage P448,800
Utilities P49,179
FIXED EXPENSES:
CAFÉ AVENUE
October 2022
SALES:
Food P740,000
Beverage P490,000
COST OF SALES:
Food (30%) P222,000
GROSS PROFIT:
Food P518,000
Beverage P431,200
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Utilities P49,079
FIXED EXPENSES:
CAFÉ AVENUE
November 2022
SALES:
Food P810,000
Beverage P640,000
COST OF SALES:
Food (30%) P243,000
GROSS PROFIT:
Food P567,000
Beverage P563,200
Total Gross Profit P1,130,200
Utilities P53,479
FIXED EXPENSES:
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CAFÉ AVENUE
December 2022
SALES:
Food P1,122,800
Beverage P960,080
COST OF SALES:
Food (30%) P336,840
Beverage (12%) P115,209.60
GROSS PROFIT:
Food P785,960
Beverage P844,870.40
Utilities P74,999
FIXED EXPENSES:
LABOR COST
LABOR COST
(January 2022)
Position Number of person Hours per day Daily Rate Total Daily Cost
Barista 6 8 357 2,142
Café Manager 2 8 613 1,226
TOTAL DAILY COST 3,368
Monthly Labor Cost Php 3,368 x 31 days 104,408
Overtime Pay Barista (3) 4 hrs 223.13 669.39
Total Overtime Pay 669.39
Holiday Pay
Barista ( 6 ) 8 hrs 357 2,142
Legal Holiday
Manager ( 2 ) 8 hrs 613 1,226
Total Holiday Pay 3,011
BENEFITS
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SSS 8,320
Philhealth 2,200
Pag-Ibig 3,240
Total Benefits 13,760
Overall Total 121,848
LABOR COST
(Febuary 2022)
Barista 6 8 357 2,142
Monthly Labor Cost Php 3,368x 28 days 94,304
Barista ( 2 ) 2 hrs 111.56 223.12
Overtime Pay
Manager ( 1 ) 2 hrs 191.56 191.56
Holiday Pay
Special Non Working Barista ( 5 ) 16 hrs 464.1 2,320.50
Holidays Manager ( 2 ) 16 Hrs 796.9 1,593.80
Total Holiday Pay 3914.3
BENEFITS
SSS 8,320
Philhealth 2,200
Pag-Ibig 3,240
LABOR COST
(March 2022)
Barista 6 8 357 2,142
Barista ( 3 ) 3 hrs 167.34 502.02
Overtime Pay
Manager ( 1 ) 3 hrs 287.34 574.68
Total Overtime Pay 1,076.70
BENEFITS
SSS 8,320
Philhealth 2,200
Pag-Ibig 3,240
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STI COLLEGE CUBAO
LABOR COST
(April 2022)
Barista 6 8 357 2,142
Barista ( 2 ) 2 hrs 111.56 223.12
Overtime Pay
Manager ( 1 ) 2 hrs 191.56 298.84
Holiday Pay
Special Non Working Barista ( 6 ) 8 hrs 464.1 2,784.60
Holidays Manager ( 2 ) 8 hrs 796.9 1,593.80
Barista ( 6 ) 24 hrs 357 6,426
Legal Holiday
Manager ( 2 ) 24 hrs 613 3,678
Total Holiday Pay 14,482.40
BENEFITS
SSS 8320
Philhealth 2200
Pag-Ibig 3240
Overall Total 129,804.36
LABOR COST
( May 2022 )
Barista 6 8 357 2,142
Barista (3 ) 3 hrs 167.34 502.02
Overtime Pay
Manager ( 1 ) 2 hrs 191.56 191.56
Holiday Pay
Barista ( 6 ) 16 hrs 357 4,284
Legal Holiday
Manager ( 2 ) 16 hrs 613 2,452
BENEFITS
SSS 8,320
Philhealth 2,200
Pag-Ibig 3,240
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LABOR COST
( June 2022 )
Barista 6 8 357 2,142
Overtime Pay Barista ( 2 ) 2 hrs 111.56 223.12
Holiday Pay
Barista ( 6 ) 8 hrs 357 2,142
Legal Holiday
Manager ( 2 ) 8 hrs 613 1,226
BENEFITS
SSS 8,320
Philhealth 2,200
Pag-Ibig 3,240
LABOR COST
( July 2022 )
Barista 6 8 357 2,142
BENEFITS
SSS 8,320
Philhealth 2,200
Pag-Ibig 3,240
LABOR COST
(August 2022 )
Barista 6 8 357 2,142
Holiday Pay
Barista ( 6 ) 8 hrs 357 2,142
Legal Holiday
Manager ( 2 ) 8 hrs 613 1,226
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Special Non Working Barista ( 6 ) 8 hrs 464.1 2,785

Holiday Manager ( 2 ) 8 hrs 796.9 1,594
BENEFITS
SSS 8,320
Philhealth 2,200
Pag-Ibig 3,240
LABOR COST
(September 2022 )
Barista 6 8 357 2,142
Barista ( 3 ) 2 hrs 111.56 334.68
Overtime Pay
Manager ( 1 ) 2 hrs 191.56 191.56
BENEFITS
SSS 8,320
Philhealth 2,200
Pag-Ibig 3,240
LABOR COST
(October 2022 )
Barista 6 8 357 2,142
Barista ( 2 ) 2 hrs 111.56 223.12
Overtime Pay
Manager ( 1 ) 2 hrs 191.56 191.56
BENEFITS
SSS 8320
Philhealth 2200
Pag-Ibig 3240
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STI COLLEGE CUBAO
LABOR COST
(November 2022 )
Barista 6 8 357 2,142
Barista ( 3 ) 2 hrs 111.56 334.68
Overtime Pay
Manager ( 1 ) 2 hrs 191.56 191.56
Holiday Pay
Barista ( 6 ) 8 hrs 357 2,142
Legal Holiday
Manager ( 2 ) 8 hrs 613 1,226
BENEFITS
SSS 8320
Philhealth 2200
Pag-Ibig 3240
LABOR COST
(December 2022 )
Barista 6 8 357 2,142
Barista ( 3 ) 2 hrs 111.56 334.68
Overtime Pay
Manager ( 1 ) 2 hrs 191.56 191.56
Holiday Pay
Barista ( 6 ) 16 hrs 357 4,284
Legal Holiday
Manager ( 2 ) 16 hrs 613 2,452
BENEFITS
SSS 8320
Philhealth 2200
Pag-Ibig 3240
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RESUME:
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Roselyn Abalos Basalio
EDUCATIONAL BACKGROUND
PRIMARY:
Balara Elementary School Quezon City
2006-2012
OBJECTIVES
SECONDARY:
Positive and details-oriented
Balara High School Quezon City
Seeking to have more experience
2013-2016
From your company, and to
SENIOR HIGH SCHOOL:
Improve my professional skills.
Gates Professional School Quezon City
I can be most efficient and effective
Accountancy and Business Management
Employee I can possibly be.
2017-2018
CONTACTS
SKILLS
096-125-248-43
 Innovative mind
Abalosrose970@gmail.com
 Fast learner
014 N Perez St. Brgy Pansol  Communication skills
 Flexibility
Quezon City  Honesty
P E R S O N A L I N F O R M AT I O N C H A R A C T E R R E F E R E N C E S:
Age: 21
Birthdate: May 23 1999 Victor Kim De Luna

Birthplace: BRB Maternity Katipunan Avenue Quezon Asian Collage
City
Contact# 099-976-988-669
Gender: Female
Civil status: Single

Edzel P. Romulo
Nationality: Filipino
Staff Nurse
Fathers Name: Felix P. Basalio
Aram Medical Complex
Occupations: Guard
Contact# 053-656-70
Mothers Name: Teresa A. Basalio
Occupations: Sewer
I hereby certify that all information above was done to my best of my ability and knowledge.
-----------------------------
Roselyn A. Basalio
Applicant
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STI COLLEGE CUBAO
MICHAEL
JHON 09154505287
EBREO rhorocyrus@gmail.com
42, Columbia St. Cubao
OBJECTIVES ACHIEVEMENTS
To obtain employment with a company that offers a positive
5/2018
National Certiﬁcate 2
atmosphere to learn and implement new skills and technologies for From Tesda
the betterment of the organization. professional in cooking and knowlegeable
SKILLS
QUALIFICATIONS
Technical Skills
Bachelor of Science in Hotel
3/2021 - Present physical working
and Management
90%
From Sti College
Management Skills
PERSONAL INFORMATION responsible in time management.
Father's Name Rustom Ebreo adaptability.
Date Of Birth 10/27/1999 pleasing personality.
Nationality Filipino
collaboration.
Religion Catholic
Marital Status Single
Communication Skills
international language
Basic
INTERESTS
help your company to grow
REFERENCES
Request On Demand
88
STI COLLEGE CUBAO
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STI COLLEGE CUBAO
Montaño, Kristalyn B.
INFORMATION OBJECTIVE
ADDRESS I would like to apply in your respective company and be part of your
391 Catolos St. Brgy. success. Willing to learn and undergo training under your people’s
Immaculate Conception supervision.
Cubao, Quezon City
PERSONAL INFORMATION
PHONE
+63938-343-3716
(02) 8292 7829 Height: 5" Weight: 62 kgs.
Civil Status: Single Gender: Female
EMAIL Birth Date: July 30, 1997 Birthplace: Manila
krstldequito3@gmail.com Religion: Roman Catholic Citizenship: Filipino
Mother’s Name: Bernadette B. Montano
SKILLS Father’s Name: Crizaldo G. Montaño
Fast learner EDUCATIONAL ATTAINMENT:

Your people don’t have
to spend longer time Primary: Crossing Tanduay Elementary School Sy: 2009 - 2015
training me. Secondary: LPENHS-TVA Sy: 2015 - 2016
SHS: Kennedy International School Sy: 2016 - 2018
Multitasker College: Arellano University (Manila) Sy: 2018 – 2019
Can do multiple things Course: Bachelor of Secondary
at a time but making Education Major in English
sure to accomplish STI (Cubao, Quezon City) Sy: 2019 – 2021
them with quality. Course: Bachelor of Science in
Hospitality Management
Meticulous
Showing great
CHARACTER REFERENCES:
attention, very careful,
and precise to every
Name: Edna Ebuenga Occupation: Registered Nurse
detail.
Cavite City Contact No. +63999 443 0018
Name: Candace Alzate Occupation: Call Center Agent
Quezon City Contact No. +63966 748 3048
Kristalyn B. Montaño
Applicant
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STI COLLEGE CUBAO
Arbee Lander C. Reyes

Phone: 0975-087-2038 / (02) 7538344
Email: arbeelander@gmail.com
#304 B Yakal Street, Agapito Subdivision, Santolan, Pasig City
Date of Birth: December 19,1999
OBJECTIVE -To be able to apply my knowledge and skills related to the field that
I’ve taken and to be a part of the company’s success by giving the best
service that I could.
TECHNICAL SKILLS -Can run and work on various applications and equipment such as
computer, Microsoft Office, photocopy machine and other office
equipment.
PERSONAL SKILLS -Ability to shop, prepare, cook, plate and serve food
-Highly organized and efficient
-Ability to work independently or as part of a team
-Proven leadership skills
EDUCATION Elementary level - National Christian Life College

Secondary level - National Christian Life College
ACHIEVEMENTS/ -Guested at “Umagang Kay Ganda” to demo cooking my

RESPONSIBILITIES own recipe of Chinese style fried rice.
- Won 3rd place in the “knife skills competition” at a Junior
Chef’s Workshop in Crowne Plaza Manila Galleria.
-Elected as President, Supreme Student Government
Organization, National Christian Life College (S.Y. 2015-
2016, S.Y. 2016-2017 and S.Y. 2017-2018)
-Senior Crew Leader, Boy Scouts of the Philippines (2014-
2017)
- President, WeRGC Dance Guild (2016-Present)
- Graduated Senior High School (Tech-Voc H.E. Strand)
JOB EXPERIENCE -Computer scorer (karate tournament events) (seasonal)
-Uber Driver
REFERENCES: -Ms. Camille Fernandez
Teacher at the National Christian Life College /
09368118796
-Ms. Jennifer Umadhay
Teacher at the National Christian Life College /
09213107552
-Mr. Ric Maanao
National Karatedo Team Coach /
09277518218
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STI COLLEGE CUBAO
JULIUS O. SALAMODING
2B P. Tuazon street Barangay Tagumpay Project 4 Quezon City
juliussalamoding@gmail.com
EDUCATION
College STI Cubao (2018-2022)
Bachelor of Science in Hospitality Management
Senior High School STI Cubao (2017-2018)
IT in Mobile Application and Web Development
PERSONAL INFORMATION
Date of Birth: July13,1999
Gender: Male
Nationality: Filipino
Civil Status: Single
CHARACTER REFERENCES
Moises Muñez Magsaysay Careers
Waiter
850489
Onin Villafuerte Magsaysay Careers
Supervisor
898405
92
STI COLLEGE CUBAO
I A NNA M A R I E Y A P
Career Objective:
A Hospitality Management graduate with proven skills in
customer service, communication, multi-tasking, and cultural
awareness. Seeking a position as a Hotel Front Desk at Novotel
Manila Araneta City, to provide an excellent customer service
experience to all guests.
C O N T A CT
E X P E R I E NCE
0926-133-2307
Teleperformance - Masinag January 2018 - April 2018
ianna.yap25@gmail.com
Customer Service Representative
9-C Stanza St., Village East
Assists customers about their Prepay concerns Executive Homes, Cainta,
Answers Prepay related inquiries Rizal
Do basic troubleshooting about prepaid issues
Top-up prepaid accounts
E D U CA T I ON
September 2017 - January 2018
Assists students with enrolling in their online courses .

Answers inquiries about their LMS (Learning Management System) STI College - Cubao
Assist students with technical issues about their course or LMS 2018 - 2020
Contacts instructors about student's concerns like inaccessible BS Hospitality Management
assignments/quizzes, overdue assignments, unavailable activities, 3rd Year
or missing activities.
Faith Christian School
2011 - 2015
Concentrix - Eastwood,Libis March 2017 - August 2017 Cainta, Rizal
Communicate with customers to increase loyalty and retain their SKILLS

monthly subscription.
Answers inquiries about their make-up kit subscription.
Assist customers with customizing their monthly kit subscription Customer Service
Answers inquiries about their charges coming from us. Communication
Multi-tasking
Cultural Awareness.
Teletech - Cainta September 2016 - March 2017
Self-motivated
MS Office
Help employees with enrolling with their yearly employee benefits Time Management
like Medical Plan, Dental Plan, Accidental and Death insurances Oragnized
and etc.
Answers inquiries about their employee benefits.
Answers employee payroll inquiries ,
93
STI COLLEGE CUBAO
P E R S ONA L
R E F E R E NCE S :
I NF OR M A T I ON
Joyce Ann C. Alupay, RPm Age: 22

09776850489
Tertiary Instructor Date of Birth: May 25,1998
STI Academic Center - Cubao
Marital Status: Single
Christian Ruben C. Farrales Religion: Roman Catholic

09264945760
Previous Colleauge
Teleperformance - Masinag
Jennilyn Marinas
09493382650
Previous Colleauge
Concentrix - Eastwood,Libis
94

Café Avenue (1-9)

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Café Avenue (1-9)

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STI COLLEGE CUBAO

A Feasibility Study Presented to the

In Partial Fulfillment of the Requirements in

Achero, Kyla Mae

ECONOMIC FACTORS AND LOCATION 6

SALES PROJECTION TABLE 12

PROJECTED PROFIT AND LOSS STATEMENT TABLE 12

PROJECTED BALANCE SHEET TABLE 13

FUTURE PRODUCT DEVELOPMENTS 16

INGREDIENTS AND COSTING OF THE PRODUCTS 18

PLANT & EQUIPTMENT NEEDS 38

NEEDS FOR THE PREMISES 41

KITCHEN & DINNING AREA 42

KEY MANAGEMENT PERSONNEL AND THEIR BACKGROUNDS 44

INCENTIVES FOR EMPLOYEES 51

Section 7: IMPLEMENTATION SCHEDULE 55

ANNUAL PROJECTED PROFIT AND LOSS STATEMENT 58

SAMPLE PROMOTIONAL MATERIALS 62

MONTHLY BALANCE SHEET 63

MONTHLY PROFIT AND LOSS STATEMENT 71

LABOR COST TABLE 79

Section 1: Executive Summary

ECONOMIC FACTORS AND LOCATION

Breakfast 30 seats x 1 seat turnover = 30 covers

2. Determine Average check (Estimated)

3. Calculate Sales Estimates

4. Prepare a Sales Projection for the Year

*P273,000 x 65% potential income = P177,450 potential income (per week)

P273,000 x 52 weeks (normal operation) = P14,196,000

Section III – Product

FUTURE PRODUCT DEVELOPMENTS

French Vanilla Coffee

Wintermelon Milk Tea

Okinawa Milk Tea

Hokkaido Milk Tea

Taro Milk Tea

Glycerin Syrup 50mL P48/1000mL 0.05/mL Php 2.5

Chocolate Milk Tea

Matcha Milk Tea

Banana Milk Tea

Strawberry Milk Tea

Lychee Fruit Tea

Green Apple Fruit Tea

Blueberry Fruit Tea

Strawberry Fruit Tea

Ice Cubes 10pcs

Mango Fruit Tea

Peach Mango Fruit Tea

Java Chip Frappe

Cookies and Cream Frappe

White Mocha Frappe

Double Dutch Frappe

Dark Chocolate Frappe

Red Velvet Frappe

Sweet Potato Fries

Pepper 5g Php 10 / 250 g 0.04 /g Php 0.2

Garlic 60g Php 20/120g 0.167/g Php 10.02

Cheesy Beef Macaroni

Ham and Cheese

Ham and Egg Sandwich

Grilled Cheese Sandwich

Tuna and Cheese Sandwich

Beef Tapa w/ Egg