Alicia National High School Business Plan

Republic of the Philippines
Department of Education
Region 02 (Cagayan Valley)
SCHOOLS DIVISION OFFICE OF ISABELA
Alicia East District
300500 – ALICIA NATIONAL HIGH SCHOOL
Paddad, Alicia, Isabela 3306
CHAPTER I
Logo of the Business
Description of the Logo and Business Name
Bistro Expresso is a cafe that offers a variety of drinks and food. The word
“Bistro” is French in origin that represents the cafe itself since it is defined as a place
that serves a mix of food and drinks and it takes the idea of a cafe. The term
“Expresso” was combined word ‘express’ and ‘espresso’ that implies customers can
rest and express their thoughts, feelings and emotion through visiting the cafe. The
1
brown background represents coffee offered by the shop as it is the specialty of the
business and the orange-themed cafe signifies that it is a place where people can rest
and express their emotions since orange means joy, encouragement, happiness, fun,
enjoyment, balance, freedom and expression. The figure on the center of the cafe
which is the cup, spoon and fork manifest the products offered by the business, the
cup for drinks and the spoon and fork for food
Introduction
Food & beverage business is one of the most lucrative and profitable businesses
with a high potential for expansion and growth especially if the owner has already the
knowledge to run a business. It is one of the oldest industries on the planet, but still
full of innovation. According to Statistics Canada, the food and beverage sector
comprises “establishments primarily engaged in preparing meals, snacks and
beverages to customer order, for immediate consumption on and off the premises”
( Government of Canada, 2012).
Today, coffee is known worldwide and according to research coffee is one of the
healthiest beverages in the world. And with the massive spread of COVID-19, it can
significantly help us maintain our health in various ways. It can also help us cope up
with isolation, stress and pandemic anxiety. Every normally constituted adult has
already had a cup of coffee at least once because they consider coffee as the key of
their productivity. There are many benefits of being part of the majority of the
population drinking coffee every day. Coffee contains vitamin B1, vitamin B3,
2
vitamin B2, vitamin B5, magnesium, calcium, potassium, and manganese-all the
nutrients that are part of the recommended daily allowance for a healthy diet.
In view with this, the proponents want to serve the valued customer an enterprise
that will create a warm, homely feel, yet at the same time create spaces where people
can sit and work in relative privacy. The proponents want to provide a product that
customers can enjoy and can help their body becomes healthier through the nutrients
that the coffee contains. Lastly, the proponents want to give the valued customers a
place where they can start their dawn, spend their leisure hours, and end their stressful
day.
General Objectives
 To serve the best quality and most interesting varieties of foods and drinks alltime
to everyone.
 To provide a friendly, comfortable atmosphere where the customer can rest and
receive entertainment at a reasonable price
 To provide an excellent service to our customers especially to the online
consumers that is prompt, efficient, friendly, and relaxed.
 To establish a good image and gain customers loyalty by prevailing a socially
responsible business enterprise
 To generate income to maximize the value of the business
 To have an expansion in other areas of the community within the first five (5)
years of operation
3
Vision
To constantly attain high customer satisfaction by providing the best quality of
foods, drinks and services with an enjoyable and comfortable environment.
Mission
To provide the best quality of foods, drinks, convenient, clean, an enjoyable and
comfortable atmosphere to the customers. To become a place where people can relax
and enjoy their snacks at an affordable price and in a safer place by following the
protocols
Nature of Operation
The operation of Bistro Expresso starts at 8 o’clock in the morning until 5 o’clock
in the evening from Monday to Saturday. Bistro Expresso is operated by skillful
young entrepreneurs, meaning all the responsibilities are divided to each of them. It
offers a variety of drinks and food that will surely attract the customers and includes
delivery services with the minimum amount depending on how far their location is.
The shop will only allow 20 customers to enter since there are health protocols but
will allow everyone to avail delivery services.
Location of the Firm
Bistro Expresso will be located at Alicia, San Mateo Road in the vacant lot beside
Red Ribbon considering factors such as availability of resources, the potential for
growth and accessibility to potential customers. The proponents chose this location to
establish a store in order for the business to become profitable
4
Target Market
The primary target market of the business is composed of five (5) Barangays near
where the business is located. These are the Barangay of Antonino, Aurora, Calaocan,
Magsaysay and San Antonio. The shop will also cater online and walk-in customers
that are not in the Barangays stated above.
5
Definition of Terms
Advertising- the techniques and practices used to bring products, services, opinions,
or causes to public notice for the purpose of persuading the public to respond in a
certain way toward what is advertised.
Barista-An employee that prepares and serves coffee or other beverages
Beverage- any potable liquid, especially one other than water, as tea, coffee, beer, or
milk
Bistro- a French in origin which is defined as a place that serves a mix of food and
drinks
Brochure- part of promotional activity of the business that contains the product
description and products offered by the business
Cafe- a social interaction place where customers can relax and take coffee as they
read a magazine and have a discussion with friends.
Coffee - prooduct offered by the business; it is brewed drink prepared from
roasted coffee beans
Customer – the one who will buy the produced product and will be the one who gives
feedback to the proponents that can give an idea on how to improve the business.
Promotion- refers to the advancement of an employee's position, creating awareness
around certain product deals, or creating buzz around little known stocks
Supplier- a person or business that provides a product or service to another entity.
The role of a supplier in a business is to provide high-quality products from a
manufacturer at a good price to a distributor or retailer for resale
6
CHAPTER II
MARKETING ASPECT
Marketing plays a vital role in promoting the business and mission of an
organization, it involves all the activities inside and out in a business. It aims to
establish good customer relationships and a strong brand image. The function of
marketing is to communicate the value of a product or service through proper brand
positioning
Thus, this chapter discusses the expected target market and the description of the
different services offered is explained further. It contains the marketing aspect of this
study which determines the market share dominated by the business and its
competitor. Lastly, This chapter also includes the proper pricing and promotion
strategy to be implemented.
Objectives of the Study
 This marketing aspect intends to meet the following objectives:
 To dentify the potential customers and competitors of the business
 To know the market share of the business
 To determine the annual projected demand and supply of the service offered
by the business
 To interpret and analyze the gathered and presented data
7
Total Population of the Target Market
Barangay Total
Antonino 3,469
Aurora 3,386
Calaocan 2,815
Magsaysay 788
San Antonio 1,776
TOTAL 12,234
Source of Data
The data that the proponents gathered came from the consumers in the said target
market specifically in Barangay Antonino, its competitors; Din’s Cafe, Hugot Cafe,
and AffiniTea by interviewing how much their expenses and sales in every product
that is being sold
8
Advertisement and Promotion
Advertising and promotion are essential components of a successful business.
Their effects include brand establishment, growth within your target market segment,
the discovery of new secondary markets, the development of customer loyalty and
defense against competition. It is a key element in putting across the benefits of your
product or service to the customers. Well-designed marketing and promotional
strategies ensure long-term success, bring in more customers and ensure profitability
for businesses.
To enhance customer awareness, the coffee shop will distribute brochures that
will show the services and products offered by the business. It also indicates the
promos that the coffee shop is willing to give to its customers. Part of the business
promo is to provide a loyalty card for each regular customer to earn points in order for
them to receive a reward, discount, or an incentive.
Projected Market Share
9
The table described the market share of Din’s Cafe, Hugot Cafe, AffiniTea and
Bistro Expresso. The proponents get the market share through interviewing the
owners of each business and ask them who are their target customers and how many
customers are availing their business every year. After that, the proponents estimate
the gathered data and convert it to percent.
Price
The prices of the Bistro Expresso products will depend on how the market price
of the main ingredients, any change in the price of the Bistro Expresso products will
be taken into consideration to the factor that measures the consumers' capability to
purchase the product.
10
Supply Analysis
Supply Resources Alternatives
Raw Materials Shop n Bake Shopwell

Annaliza Chong Mariane Jade Caramat
09175555942/09171139087 09178079457
(37 Lino C Barrera St., Centro (Solano Nueva Viscaya)
East Santiago City, Isabela
3311) Kuya Son’s Icee Cream
Mavel Gonzales
Shop Brew n Drink 09954298733
Emerson Balicoco (423 Purok 7 brgy. Kaingin
09175041552/09451959792 Bongabon Nueva Ecija)
(Tuguegarao City) Gonzalez.mavel@yahoo.com
shopbrewndrink@gmail.com
Equipments, Easy Brand Yahps Food Product

Appliances, and Ruperto A Pradez Jr
Kitchen Ware 09356656905
09178752117
(Roxas, Isabela)
218 Capinpin st.Poblacion Binan
City Laguna
Brown Sugar Cafe Ph
Adelfos3@gmail.com
Diana Bjerner
09173281187
(Batangas)
brownsugarcafe.ph@gmail.com
11
Sample Size of Each Barangay
To accurately obtain a more acceptable figure result, sample size will be
computed for each Barangay.
The proponents used the Slovin’s formula, the computation is as follows:
�
�=
1 + ��2
12, 234
=
1 + 12, 234(0.01)²
12, 234
=
123.34
n=99
Wherein:
n= number of sizes
N= total population of the 5 Barangays of Alicia, Isabela
e= error of margin
12
Total Sample Size Per Barangay
ANTONINO
3, 469
�= �99
12,234
� = 28
AURORA
3, 386
�= 12,234
�99
� = 27
CALAOCAN
2,815
�= 12,234
�99
� = 23
MAGSAYSAY
788
�= �99
12,234
� =6
SAN ANTONIO
1776
�= �99
12,234
� =14
13
Interpretation and Analysis of Data
To fully understand and analyze the problem, the proponents conducted a
survey to collect pertinent data. The survey was conducted via google form and
messenger, where we asked fifty (50) people to answer a number of questions in the
form of questionnaire. Relevant questions were prepared to obtain the needed
information. The results of the survey are as follows:
Figure 1. Survey on target market’s willingness to avail the products
Based on the survey,95% expressed willingness to avail the product while 5% did
not show interest. Therefore, there is a sure demand that the chosen target market will
prefer to avail the products of Bistro Expresso
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Figure 2. Survey on how often do the target market go to a Cafe.
Based on the survey, 66% of the target market were going to a cafe trice a week
while 30% of the target market were going twice a week and the remaining 4% of the
target market were going only once a week. This results imply that Bistro Expresso
has the chance of being viable to the target market due to the respondents’ response
on how often they go to a cafe
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Figure 3. Survey on what kind of of drinks the consumers preferred
Based on the survey, 50% of the target market prefers coffee while 45% prefers
tea and the remaining 5% prefers frappe. Therefore, the survey shows that most of the
target market prefers coffee which is the main course of the business
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Figure 4. Survey on how often the respondents drink coffee
According to the pie graph the proponents found out that 87% of the target
market are drinking coffee everyday, while 10% of them drinks occasionally and
lastly the remaining 3% often drinks coffee. . The result implies that Bistro Expresso
has the chance of being viable to the target market due to the respondents’ response
on how often they drink coffee
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Figure 5. Survey on target market’s preference of price if they are going to avail
the product offered
Based on the survey, 97% of the target market are willing to pay Php 40-95 to
avail Bistro Expresso products while 3% of the target market prefers 100 and
above.Hence, consumers would prefer low prices of coffee depending on what coffee
they would like to drink.These results also gave the respondents idea on what will be
the pricing for Bistro Expresso products
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Table 1
List of Competitors
Name of Competitors Daily Sales
Hugot Cafe 35L
Affinitea 33L
Din’s Cafe 27L
TOTAL 95L
Table 2
Total Demand
Target Market Potential Number of Market

Customer Potential
5 Baranggays of Alicia, Isabela 12,234 1,835
Market Potential= Potential No. of Customers x 15%

=12, 234 x 15%
= 1,835
Table 3
Demand and Supply
Target Market Total Demand Total Supply
5 Baranggays of Alicia, Isabela 1,835 95
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Table 4
Market Share
Demand and Supply Gap Target Market Share
1,740 95%
Demand and Supply Gap= Total Demand- Total Supply

= 1,835-95
= 1,740
TMS= Target Market Share
DSG= Demand and Supply Gap
TD= Total Demand
TS= Total Supply
��
TMS= ��
× 100
1740
TMS= × 1oo
1835
TMS= 95
20
Table 5
Projected Demand and Supply
Year Total Demand Total Supply Demand and Supply Gap
2021 2,019 105 1,914
2022 2,221 116 2,105
2023 2,443 128 2,315
2024 2,687 141 2,546
2025 2,956 155 2,801
2026 3,252 171 3,081
FORMULA:
TOTAL DEMAND (2021) = T.D x 10% + T.D

= 1,835 x 10% +1,835
= 2,019
TOTAL SUPPLY (2021) = T.S x 10% + T.S
= 95 x 10% + 95
= 105
TOTAL DEMAND AND SUPPLY GAP= T.D - T.S

= 2,019 - 105
= 1,914
21
Table 6
Projected Sales
Product Rate Unit sales per day Unit Sales per Unit Sales per
month year
Cappuccino 55 30 cups/15L 1,650 49,500 594,000
Cafe Latte 50 18 cups/9L 900 27,000 324,000
Macchiato 45 16 cups/8L 645 19,350 232, 200
Americano 15 cups/7.5L 720 21,600 259,200

40
TOTAL 79 cups/39.5L Php 3,915 Php 117,450 Php 1,409,400
FORMULA:
Rate x Unit Sales per day x Unit sales per month (30) x Unit sales per year (12)
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CHAPTER III
MANAGEMENT ASPECT
This part of the study aims to achieve the following objectives:
 to create a clear and precise identification of the employee's duties and

responsibilities
 to identify what form of business ownership is being used
 to know the capital that will be needed for starting the business
 to determine the person assigned to each task
 to know how much will be the monthly compensation of employees
 to enumerate the organizational policies inside and outside of the business
Form of Business Ownership
Bistro Expresso is owned, operated and sustained by Three (3) young skillful
entrepreneurs. The form of business ownership of the proposed business is a
partnership. It is a form of business between two or more persons contractually having
equal rights and responsibilities with a view of making a profit. It will be owned and
managed by the owners. The owners decided to use a partnership for it is easy to
establish, profits will flow directly to the owners and will benefit from partners with
complementary skills
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Organizational Structure
General Manager
Delivery Boy Cashier Barista
Crew
Roles
 General Manager- they are tasked with overseeing daily business activities,
improving overall business functions, training heads of
departments, managing budgets, developing strategic plans, creating policies,
and communicating business goals
 Cashier- responsible for processing cash, debit, credit and check transactions
using a cash register or other point-of-sale system in a retail environment.
 Barista- responsible for preparing and serving coffee and other beverages to
customers in a coffee house or cafe. Their duties include working with
other Baristas to help take orders, make drinks and provide timely service to
customers.
 Crew- responsible for taking customer order, assist customers and maintain
restaurant cleanliness
 Delivery Boy- Deliver products on time.
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Manpower Requirements
General Manager- the manager must have strong leadership qualities, excellent
communication skills, highly organized, strong work ethic and good interpersonal
skills. Must also know how to handle and conduct interview, hire and properly
supervise the employees
Cashier- a cashier must know how to collect and hold money properly. Has also the
ability to handle transactions accurately and responsibly, high level of energy with
strong customer service skills and basic math with computer skills.
Barista- barista must have a vast knowledge of different types of coffee and makes,
decorates, and serves drinks
Crew- crew members must be prepared for various scenarios, from routine
order-taking to complaint resolution. To address inquiries properly, they should also
be knowledgeable about menu items and the restaurant as a whole
Delivery Boy- the delivery boy must have to be familiar with local streets,
neighborhoods and routes.
Capitalization
The business starting capital is estimated to Php 1,500,000 that will come from
the contribution of the partners. The primary source of business capital will through the
owners equal contributions amounting to Php 500,000. The owners may also avail
business loan or borrow funds from relatives to supplement the needed capital. The
materials needed in the business are the following:
MATERIALS PRICE QUANTITY TOTAL PRICE
Spoon 8 100pcs. 800
Bread Knife 15.50 85pcs. 1,317.5
Fork 8 100pcs. 800
Cup 5 100pcs. 500
25
Tray 95 30pcs. 2,850
Straw 10 350pcs. 3,500
Dome Cold Cup 13.75 1500pcs. 20,625
Hot Cups 16.50 1500pcs. 24,750
Sugar Packets 2.25 1500pcs. 3,375
Cream Packets 3.75 1500pcs. 5,625
Coffee Beans 100/kilo 5kilo 500
Caramel 270 4btl. 1,080
Cinnamon Powder 375 3btl 1,125
Purified Water 20 50gal. 1,000
Cup Shape Chair 990 20pcs. 19,800
Shell Light 3,000 2pcs. 6,000
Beam Light 520 8pcs. 4,160
4Seat Table 450 4pcs. 1,800
2Seat Table 450 2pcs. 900
Long Table 1500 2pcs. 3,000
Exhaust Fan 595 4pcs. 2,380
Electric Fan 500 2pcs. 1,000
Air con Stand 11200 1pc. 11,200
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Air con Beam 7200 2pcs. 14,400
Air con (1 HP) 18000 2pcs. 36,000
Pastry Display 18655 1pc. 18,655
Refrigerator 14635.95 1pc. 14,635.95
Wifi 2500 2pcs. 5,000
Bookshelf 6328.75 1pc. 6328.75
Books 500 10pcs. 5,000
Paintings 1500 5pcs. 7,500
CCTV 3500 1pc. 3,500
Blender 5718.25 1pc. 5,718.25
Espresso Machine 12000 1pc. 12,000
Ice Machine 57,725 1pc. 57,725

Coffee Brewer 7,867 1pc. 7,867
Commercial 30000 1pc. 30000
Dishwasher
Total Php 342,417.45
Cash on hand= 1,157,582.55
Total Capital= 1,500,000
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Compensation
The employees compensation will be based to the generated profits of the

business. It will be given every 15th and 30th day of the month. Absences will be
equivalent to salary deduction
Position Salary/month No. of Employees Number of Hours
General Manager ₱ 20,000 1 8
Cashier ₱ 11,800 1 8
Barista ₱ 10,000 1 8
Crew 1 8
₱ 7,385
Delivery Boy 6,900 1 8
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Organizational Policies
Organizational policies are being set by the business to have an standard and
organized operation. Employees should be properly educated and familiarized
into various rules, conditions, rights and obligations inside and outside the
establishment. These organizational policies are as follows:
 The employees should always look neat and clean
 The employees should always attend work on time which starts at 8 o’clock
in the morning. Three consecutive lates are equivalent into salary deduction
 Absences yields in the salary deduction
 Employees will be given benefits such as SSS, PAG-IBIG and PhilHealth
 Hanging of clothes or other items outside the window is not allowed
 Any kind of illegal behavior is highly prohibited
 Smoking is not allowed inside the room and public areas
 Employees should wear their color -coding uniform
 Employees should communicate to customers with proper manners.
 Employees should maintain the cleanliness inside and outside of the business
establishment.
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CHAPTER IV
TECHNICAL ASPECT
The technical aspect is one of the essentials of this study because this factor
responds to the technicalities and basic structure of the proposed study. This includes
the equipment, materials, structure plan and also the source of the supplies use in the
proposed project. Technical aspect determines the technical requirements of the
business.
The researchers aims to achieve the following objectives
 Give a brief description about the service offered by the business and it’s
uses
 Provide when and where the service is available
 Identify the machines, equipments and supplies needed in the operation
 Identify the utilities acquired for the business operation
 Identify how the business applied proper waste management
Product
Bistro Expresso provides its customers ability to order and take-out their choice
of custom-blended espresso drink, freshly brewed coffee or other beverage. The
business offers its patrons the finest hot and cold beverage, specifically in coffees,
blended teas and other custom drinks. In addition, Bistro Expresso will offer soft and
fresh-baked pastries
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Description of the Product
Bistro Expresso offers a variety of foods and beverages but the business’ main
course is coffee. The coffee offered by the business is made from
freshly roasted beans that came from it’s different suppliers.
The main product will come in four types and will be sold on differentiated
price. Below are the specific descriptions of the four proposed type of coffee.
 Cafe Latte
-it is a shot of espresso steamed milk lightly topped with foam
 Cappuccino
-it is a shot of espresso topped with a deep layer of foamed milk
 Americano
-shots of espresso and filtered hot water
 Macchiato
-foamed whole milk marked with shots of espresso
Manufacturing Process
STEP 1: THE CUP
It’s important to warm the cup before using it. Rinse it with hot water so that the
porcelain or glass won’t cool down the beverage on impact.
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STEP 2: THE PORTAFILTER & BASKET
Next, check the portafilter handle to ensure it’s clean and dry. Remember, old coffee
residue will affect the taste of the new espresso that will be made. A wet basket will
affect extraction, as it will make the coffee moist.
STEP 3: GRIND & DOSE
Dose the ground coffee into the portafilter. Pay attention to the grind size as well as
the dose to make sure it will not be over or under-extract the shot. (Remember that
under-extracted coffee will taste sour; over-extracted coffee will be bitter.)
STEP 4: DISTRIBUTE GROUNDS
Tap the portafilter handle gently on the tamp mat to distribute the ground coffee
evenly. This is a very important step, as it will ensure that you don’t have any air
pockets in the coffee. The presence of air pockets means water will channel, i.e. it will
take specific routes through the ground coffee rather than spreading evenly. In turn,
this means that some grounds will extract more than others.
STEP 5: TAMP
The next step is to tamp. Take the tamper and press it down onto the ground coffee,
making sure you both tamp straight and use sufficient pressure. The pressure is
important as this will ensure the coffee is adequately compressed and that the puck
will retain its shape
STEP 6: POLISH
Finally, using the tamper, polish the surface of the ground coffee. To do this, place the
tamper on top of the puck and spin. This will smooth out any small ridges, ensuring
the surface of the coffee really is smooth and flat.
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STEP 7: CLEAN
Make sure to clean any excess dry coffee off the top, ears, and spouts of your
portafilter.
STEP 8: RINSE
Rinse the group head before inserting the portafilter (brush the group head if it needs
to). This will remove any old coffee particles from the shower head. If any of those
particles did make it into the espresso, it is expected to taste inconsistent or stale.
STEP 9: PULL THE ESPRESSO
Finally, it is ready to insert the portafilter handle into the group head and start brewing
the espresso. Make sure to begin brewing immediately, otherwise the heat might
cause the surface of the coffee to burn.
STEP 10: SERVE
Once the machine stops – either automatically or because you’ve manually stopped it
at 25 seconds – remove the cup from the machine tray. You can now either serve the
espresso or start steaming milk for a latte or cappuccino.
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Coffee, Espresso, and Beverage Equipment
Espresso Machine Espresso Grinder
Espresso Grinder
Coffee Brewers Decanters/Airpots
Frappe and Smoothie Blenders Iced Tea Brewers and Iced Tea
Dispensers
34
Coffee shop Cooking Equipment
Cooking Equipment
Coffee Shop Refrigeration and Warewashing Equipment
Reach-In Refrigerator Undercounter or Worktop Refrigeration
Sandwich Prep Table Display Case
35
Underbar Sink
Commercial Dishwasher Underbar Sink
Coffee Smallwares and Beverageware
Espresso Tampers Measuring Cups and Spoons
36
Frothing Pitchers Portion Scales
Knock Boxes Syrup Pumps
Coffee Mugs and Tea Cups Espresso Cups
Espresso Cups
37
Creamers Condiment
Condiment Organizers
Sugar Pourers Cup, Lid, and Straw Organizers
Coffee Shop Consumables
Coffee and Espresso Milk
38
Milk Flavoring Syrup Sweeteners
Disposable Coffee Shop Supplies Plastic Cups and Lids Straws and
Stirrers
Custom Coffee Sleeves Napkins Coffee Filters
Take-Out Cup Carriers Coffee To Go Boxes Plastic Flatware
39
Coffee Equipment Cleaning and Maintenance Supplies
Cleaners and Coffee Pot Cleaners Beverage Equipment Cleaning Brushes
Espresso Equipment Cleaners Espresso Machine Maintenance Kit
Milk Frother / Steam Wand Cleaners Trash Cans and Recycling Bins
40
Coffee Shop Water Filtration
41
42
43
Business Location
The key in operating a successful cafe or any business venture has to do with its
location because it directly impacts vend prices, store traffic, profits and more that is
why Bistro Expresso will be located at Alicia, San Mateo Road in the vacant lot
beside Red Ribbon considering factors such as availability of resources, the potential
for growth and accessibility to potential customers. The proponents chose this
location to establish a store in order for the business to become profitable
Waste Disposal
Proper disposal of waste materials will be properly implemented and observed.

Waste such as disposable cups, straws and plastic containers will be disposed every
noontime and after the business working hours. There will be person assigned into it.
Proper segregation will be also executed for the business will provide waste bins for
biodegradable and non- biodegradable materials
44
Utilities
Electricity- electricity is the prime utility needed most at home, office, school or any
establishment. Bistro Expresso will used high electricity consumption since the
machines and equipments used are powered by electricity. The business source of
electricity will be provided by the Isabela Electric Cooperative (ISELCO
Emergency Fire Extinguisher- Fire extinguishers will be installed inside the

building to avoid large amount of damage if a certain fire occurs since the business
has lots of equipment that has been generated by electricity and is subject to overheat.
Water Supply- Water is important to the employees to clean the machines every day
after using them. The business will also be needing a supply of water from the
ALWAD (Alicia Water District)
45
CHAPTER V
FINANCIAL ASPECT
The financial aspect of this study seeks to achieve the following objectives:
 Identify how much will be the total project cost
 To determine various assumptions that the owners foresee for the business
 Prepare for the projected financial statements
Assumptions
 The business expected more customers everyday since perimeter of the target
market covers five (5) barangays
 Gain higher profit
 Bistro Expresso will grow and expand after five (5) years. From one branch
to another
 Employees compensation will increase up to 5% per year
 Purchase new and globally competitive equipments for the business
 To give special promos for loyal customers
 To be a successful, well known cafe in the food industry in the philippines
 To help in the progress of the Philippine economy through giving jobs and
employment
 Employee benefits such as SSS, PAGIBIG and PhilHealth will be given to

the employees and will increase up to 5% per year
46
Total Projected Cost
Machinery and Price per Quantity Total Amount

Equipment Quantity
Cup Shape Chair 990 20pcs. 19,800
Shell Light 3,000 2pcs. 6,000
Beam Light 520 8pcs. 4,160
4Seat Table 450 4pcs. 1,800
2Seat Table 450 2pcs. 900
Long Table 1500 2pcs. 3,000
Exhaust Fan 595 4pcs. 2,380
Electric Fan 500 2pcs. 1,000
Air con Stand 11200 1pc. 11,200
Air con Beam 7200 2pcs. 14,400
Air con (1 HP) 18000 2pcs. 36,000
Pastry Display 18655 1pc. 18,655
Refrigerator 14635.95 1pc. 14635.95
Wifi 2500 2pcs. 5,000
Bookshelf 6328.75 1pc. 6328.75
Books 500 10pcs. 5,000
47
Paintings 1500 5pcs. 7,500
CCTV 3500 1pc. 3,500
Blender 5718.25 1pc. 5,718.25
Espresso Machine 12000 1pc. 12,000
Ice Machine 57,725 1pc. 57,725

Coffee Brewer 7,867 1pc. 7,867
Commercial 30000 1pc. 30000
Dishwasher
Total Php 247,569.95
Supplies Price per Quantity Total Amount

Quantity
Spoon 8 100pcs. 800
Bread Knife 15.50 85pcs. 1,317.5
Fork 8 100pcs. 800
Cup 5 100pcs. 500
Tray 95 30pcs. 2,850
Straw 10 350pcs. 3,500
Dome Cold Cup 13.75 1500pcs. 20,625
Hot Cups 16.50 1500pcs. 24,750
Sugar Packets 2.25 1500pcs. 3,375
Cream Packets 3.75 1500pcs. 5,625
Coffee Beans 100/kilo 5kilo 500
48
Caramel 270 4btl. 1,080
Cinnamon Powder 375 3btl 1,125
Purified Water 20 50gal. 1,000
Total P 67,847.50
Cleaning Supplies
Cleaning Supplies Quantity Price per Total Amount

Quantity
Walis Tambo 2 150 300
Dustpan 2 25 50
Trash Bins 3 120 360
Total Php 710
Utilities
Utilities Expense per Month
Electricity 20,000
Internet 1,500
Gas 1,000
Total Php 22,500
49
ESTIMATED COST OF INVESTMENT
2021
BISTRO EXPRESSO
ESTIMATED COST OF INVESTMENT
2021
ESTIMATED COST IN ESTABLISHING THE BUSINESS
Fixed Assets Cost Total
Land 211,000.00 211,000.00
Building
Construction materials 400,000.00
Labor 45,00.00 445,000.00
Delivery Motorcycle 30,000.00
Espresso Machine 18,655.00
Ice Machine 57,725.00
Pastry Display 18,655.00
Air con 36,000.00
Coffee Brewer 7,867.00
Blender 5,500.00
Table 5,718.25
Chair 19,500.00
TOTAL FIXED ASSETS 199,620.25
TOTAL BUILDING AND FIXED 855,620.25

ASSETS
WORKING CAPITAL
Cash on hand 1,157,582.55
TOTAL INVESTMENT COST Php 2,013,202.80
50
REVENUE SCHEDULE
FOR THE YEAR ENDED DECEMBER 31, 2021-2025
BISTRO ESPRESSO
Projected 2021 2022 2023 2024 2025

Revenue
Annual Sales 1,409,400 1,691,280 2,029,536 2,435,443.2 2,922,531.84
Product Rate Unit sales per day Unit Sales per Unit Sales per
month year
Cappuccino 55 30 cups/15L 1,650 49,500 594,000
Cafe Latte 50 18 cups/9L 900 27,000 324,000
Macchiato 45 16 cups/8L 645 19,350 232, 200
Americano 15 cups/7.5L 720 21,600 259,200

40
TOTAL 79 cups/39.5L 3,915 117,450 Php 1,409,400
51
INCOME STATEMENT
BISTRO EXPRESSO
FOR THE YEAR ENDED 2021-2025
2021 2022 2023 2024 2025
Sales 1,409,400 1,691,280 2,029,536 2,435,443.2 2,922,531.84
Less: cost of Revenue
Depreciation expense 39,924.05 39,924.05 39,924.05 39,924.05 39,924.05
Supplies Expenses 67,847.50 81,444.00 97,732.8 117,279.36 140,735.232
Utilities expenses 22,500.00 27,000.00 32,400.00 38,880.00 46,656.00
Cleaning Materials 710.00 745.50 782.48 829.93 863.02
TOTAL COST OF 130,981.55 149,113.55 170,842.33 196,916.34 228,181.302

REVENUE
GROSS INCOME 1,278,418.45 1,542,166.45 1,858,693.67 2,238,526.86 2,694,350.53
Less: Admin and

other Expenses
Employees benefits 58,329.60 61,246.08 64,308.38 67,523.80 70,899.99

expense
Salaries Expenses 462,480.00 485,604.00 509,884.20 535,378.41 562,147.34
Taxes and Licenses 5,850.00 17,506.5 18,381.84 19,300.91 20,265.9

Expense
Total Admin and 526,659.60 564,356.58 592,574.42 622,203.12 653,313.23

other Expenses
NET INCOME 751,758.85 977,809.87 1,266,119.25 1,616,323.74 2,041,037.30
52
STATEMENT OF CHANGES IN EQUITY
STATEMENT OF CHANGES IN EQUITY
BISTRO EXPRESSO
2021 2022 2023 2024 2025
Capital, Beginning 1,157,582.55 2,251,758.85 3,229,568.72 4,495,687.97 4,495,687.97
Add: net income 751,758.85 977,809.87 1,266,119.25 1,616,323.74 2,041,037.30
Add: Additional 342,417.45

Investment
Capital, Ending 2,251,758.85 3,229,568.72 4,495,687.97 6,112,011.71 8,153,049.01
53
CHAPTER VI
SOCIO ECONOMIC FACTORS
To be able to attain the business goals, businesses must contribute to the welfare
of the welfare of the people and economy. Awareness regarding to this matter proves
that the business concerns not only profit maximization but also its internal and
external environment.
Contribution to the Philippine Economy
Bistro Expresso will accomplish the following:
 Provide the best quality of food, drinks and services to the customers
 Uplift the standard of living within the municipality through giving job
opportunities and employment
 Will obediently pay its taxes
 Proper waste management is implemented to lessen pollution
Social Desirability
 It will provide a convenient and accessible service
 It will be a venue of employment where managerial and technical skills are

being developed
 It will be a source of taxes for the Local Government of the municipality
54
REFERENCES
Kenworthy, K. (2017, June). 10 Facts about healthcare in the Philippines. Retrieved

from https://borgenproject.org/healthcare-in-the-philippines/ .
Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2015a). An attribute prioritization-based
segmentation of the Chinese consumer market for fruit juice. Food Quality and
Preference, 46, 1-8. http://dx.doi. org/10.1016/j.foodqual.2015.06.016.
Tuorila, H. M., Andersson, A., Martikainen, A., & Salovaara, H. (1998). Effect of
product formula, information and consumer characteristics on the acceptance of a new
snack food. Food Quality and Preference, 9(5), 313-320.
http://dx.doi.org/10.1016/S0950-3293(98)00015-9.
Tacio, H. (2018, December). 8 Health Issues that Made Headlines in 2018. Retrieved
from
https://businessmirror.com.ph/2018/12/13/8-health-issues-that-made-headlines-in-201
8/ .
For SSS contribution table:

https://sssinquiries.com/contributions/sss-contributions-table-and-payment-deadline-2
020/
For PhilHealth contribution table:

https://filipiknow.net/philhealth-contribution/
For Pag-Ibig contribution table:

https://techpilipinas.com/pag-ibig-contribution-table-payment-schedule/
55
Appendix A
Curriculum Vitae
Name: John Ray E. Molo

Birthday: October 24, 2002
Age: 18
Address: Paddad alicia, Isabela
Nationality: Filipino
Religion: Adventist
Email Address: molojohnray@gmail.com
Mother:
Father:
Educational Background
Primary:
Secondary: Alicia National High School
56
Curriculum Vitae
Name: Elaise N. Eblacas

Birthday: December 05, 2002
Age: 18
Address: Salvacion, Alicia Isabela
Religion: Born Again
Email Address: eblacaselaisa@gmail.com
Mother: Father: Marissa Eblacas
Primary: Alicia North Central School
57
Curriculum Vitae
Name: Mary Grace Balancio

Birthday:
Age:
Address: Salvacion, Alicia Isabela
Religion: Catholic
Email Address:
Mother:
Father:
Primary: Alicia Central School
58

Alicia National High School Business Plan

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Republic of the Philippines

Description of the Logo and Business Name

comprises “establishments primarily engaged in preparing meals, snacks and

( Government of Canada, 2012).

receive entertainment at a reasonable price

 To provide an excellent service to our customers especially to the online

consumers that is prompt, efficient, friendly, and relaxed.

 To establish a good image and gain customers loyalty by prevailing a socially

responsible business enterprise

 To generate income to maximize the value of the business

To constantly attain high customer satisfaction by providing the best quality of

foods, drinks and services with an enjoyable and comfortable environment.

in the evening from Monday to Saturday. Bistro Expresso is operated by skillful

will allow everyone to avail delivery services.

Location of the Firm

establish a store in order for the business to become profitable

that are not in the Barangays stated above.

certain way toward what is advertised.

Barista-An employee that prepares and serves coffee or other beverages

description and products offered by the business

read a magazine and have a discussion with friends.

Coffee - prooduct offered by the business; it is brewed drink prepared from

roasted coffee beans

Promotion- refers to the advancement of an employee's position, creating awareness

Supplier- a person or business that provides a product or service to another entity.

The role of a supplier in a business is to provide high-quality products from a

manufacturer at a good price to a distributor or retailer for resale

Marketing plays a vital role in promoting the business and mission of an

marketing is to communicate the value of a product or service through proper brand

Objectives of the Study

 This marketing aspect intends to meet the following objectives:

 To dentify the potential customers and competitors of the business

 To know the market share of the business

 To interpret and analyze the gathered and presented data

Total Population of the Target Market

San Antonio 1,776

that is being sold

Advertisement and Promotion

Advertising and promotion are essential components of a successful business.

product or service to the customers. Well-designed marketing and promotional

them to receive a reward, discount, or an incentive.

Projected Market Share

the gathered data and convert it to percent.

purchase the product.

Supply Resources Alternatives

Raw Materials Shop n Bake Shopwell

Equipments, Easy Brand Yahps Food Product

Sample Size of Each Barangay

To accurately obtain a more acceptable figure result, sample size will be

computed for each Barangay.

The proponents used the Slovin’s formula, the computation is as follows:

N= total population of the 5 Barangays of Alicia, Isabela

Total Sample Size Per Barangay

Interpretation and Analysis of Data

To fully understand and analyze the problem, the proponents conducted a

form of questionnaire. Relevant questions were prepared to obtain the needed

information. The results of the survey are as follows:

Figure 1. Survey on target market’s willingness to avail the products

Figure 2. Survey on how often do the target market go to a Cafe.

Figure 3. Survey on what kind of of drinks the consumers preferred

Figure 4. Survey on how often the respondents drink coffee

Target Market Potential Number of Market