Cocoa Connoisseur Chocolate Bar Company

Business Proposal
#3 Magsaysay Drive, 2200 Olongapo City, Philippines
E-Mail Address: cocoaconnoisseurcbc@gmail.com

Submitted by:
Airish V. Dayson
HUMSS 12- St. Theodore
 TABLE OF CONTENTS

I. Cover Page ……………………………………………………………………. 1

II. Executive Summary …………………………………………………………... 2

III. Product Description …………………………………………………………... 3

IV. Marketing Plan ……………………………………………………………….. 4

V. Organizational Plan ……………………………………………………………8

VI. Operational Plan ……………………………………………………………...10

VII. Financial Plan ………………………………………………………………...12

VIII. Appendix ……………………………………………………………………..18

II. Executive Summary

Filipino pastries and desserts have been improving and evolving. As we became part

of that change, Cocoa Connoisseur Chocolate bar offers the most popular and

common Filipino delicacy with a twist. We provide a unique and improved quality

Filipino chocolate bar that a lot of people will surely enjoy. Cocoa Connoisseur

Chocolate is an invitation, a voyage into passion, addiction, and the art of

connoisseurship. Yet, they are normal, affordable, totally middle class, they rank from

chocolate bar to confectionery, appeal to an age variety of 4 to 99, and fit occasions

ranging from running off to work to anniversaries. Cocoa Connoisseur expects to

catch the interest of the people in the community of Olongapo City, which is where

Cocoa Connoisseur Chocolate bar is producing. Our target market is the whole of

Olongapo City. The customers to whom our products will be supplied are retailers,

wholesalers, and traders in Olongapo City, Metro Manila, and Baguio City. We will

serve more variety of flavors in our Chocolate bar with a twist. Our mission is to

produce and deliver one-of-a-kind and unique product that would give an absolute

satisfaction to our customers and to serve our customers well.

III. Product Description

Filipino pastries and desserts have been improving and evolving over. As we became

part of that change, Cocoa Connoisseur Chocolate bar offers the most popular and

common Filipino delicacy with a twist. We provide a unique and improved quality

Filipino chocolate bar that a lot of people will surely enjoy. Cocoa Connoisseur

Chocolate Factory is going to run a standard chocolate factory whose products will

not only be sold in Olongapo City but also throughout the Philippines. These are

some of the products that we will be offering;

 Chocolate molded with candy, fruit, nut, or granola

 Chocolate bars, plain

 Chocolate coatings

 Cocoa powder

 Cocoa butter, liquor, and syrup

 Chocolate Milk

Product Unique Features

The flavoring systems of the Cocoa Connoisseur Chocolate bar are proprietary.

The product’s tastiness is due to extra care lavished upon the ingredients during

production. The ingredients used are of unusually high quality.

IV. Marketing Plan

Chocolate is extremely popular in cooking and is very widely used as gifts. The

chocolate industry is highly competitive with many large-scale market leaders who

own the majority of the market shares. However potential growth into the industry is

highly possible with the help of creating a new trend, or unique specialty products.

The customer dynamics have very few limits; this is because of the wide range of

chocolate products. Kids usually love chocolate, young teens and adults love

chocolate isn’t any less, Valentine’s Day gifts and housewarming gifts usually

involve chocolate, most celebrations from birthday parties to weddings also require

chocolate. Cocoa Connoisseur products are our innovative chocolate mixture that is

produced to work as a substitute for all health-conscious people that limit themselves

from their chocolate consumption not because they don’t love chocolate but because

of their concerns regarding the health and obesity issue that is a side effect of

consuming too much chocolate they stray away from purchasing chocolate products.

Pricing

Set prices based on what they think the consumer is prepared to pay. If they don’t

then they won’t sell as well as they thought. If they do sell at the customer’s price,

they will have a good reputation and an output of more customers.

Market Trends

 The range and variety of chocolates available in malls seem to be growing

day by day, which leads to a lot of impulse sales for chocolate companies.

 Chocolates that use to be unaffordable are now considered mid-priced.

 Branded chocolates have become more popular.

Also, the introduction of healthier chocolate products has helped producers

secure growth. Latté Connoisseur offers different kinds of chocolate and healthy

chocolate that will surely be loved by kids, adults, and senior citizens.

Marketing Strategy

The target market of Cocoa Connoisseur would consist of all the chocolate lovers

world-wide the product wouldn’t just be a niche product; rather its target group

would ideally consist of a broad group of demographics from young to old as

well as crossing between different nationalities. Furthermore, the plan is to target

health-conscious chocolate lovers. Our marketing strategy targets the middle

class and normal people. For us, chocolates are luxurious normality, common

luxuries easily affordable even if they are exquisite. The 200g small size

confectionery box symbolizes accessibility to a world of normality. Thus, the

comfort and nourishment of chocolates associate with security and success.

Marketing Collaterals

The team will be using media material, Instagram Account, B

Website and print materials that include brochure and business card to reach our

target market.

Business Card

Instagram Account
Brochure
V. Organizational Plan

Company Name: Cocoa Connoisseur Chocolate Bar

Owner: Airish Dayson

Mission: "Our mission is to produce and deliver one-of-a-kind and unique products

that would give absolute satisfaction to our customers.”

General Manager: Jacob Mashburn

 Increasing management’s effectiveness by recruiting, selecting, orienting,

training, coaching, counseling, and disciplining managers.

 Accomplishes subsidiary objectives by establishing plans, budgets, and results

from the measurements; allocating resources; reviewing progress; making

mid-course corrections.

 Maintains quality service by establishing and enforcing organization

standards.

Finance and Marketing Manager: Airish Dayson

 Developing financial management mechanisms that minimize financial

risk;
  Managing a company’s financial accounting, monitoring, and reporting

systems.

 Manage and coordinate all marketing, advertising and, promotional staff

and activities.

 Conduct market research to determine market requirements for existing

and future products.

 Manage the productivity of the marketing plans and project.

Operation Manager: Aiyah D. Lui

 Responsible for managing its resources, developing and implementing an

operational plan and, ensuring that procedures are carried out properly.

 Assesses the needs of the company and finds ways to contribute to the

big picture by ensuring daily operations run smoothly and as efficiently

as possible.

Sales Manager: Arkisha C. Dayson

 Analyze financial information to recommend or develop efficient use of

resources and procedures, provide strategic recommendations and

maintain solutions to business and financial problems.

 Responsible for managing all sales operations for an organization or

business.
VI. Operational Plan

Production

The product will be manufactured by fully Automatic Chocolate Production Line

with this system, baking the molds, depositing, forming, etc. series procedure can be

achieved automatically. It’s available to depositing all shapes of chocolate. such as

double color filled-inside, nuts, etc. chocolate. Since our products are plain as well as

nut are added this machine is appropriate.

Manufacturing Process

Chocolate production is a highly sophisticated computer-controlled process with

much of the new specialist machinery. Machines like chocolate cooling tunnels,

enrobing machines, coating machines, molding machines.

Chocolate processing: Production flow of chocolate

Cleaning

When sees arrive at the factory they are carefully selected and cleaned by passing

through a bean cleaning machine that removes extraneous materials. Different bean
varieties are blended to produce the typical flavor of chocolate of a particular

producer.

Roasting

The beans are then roasted to develop the characteristic chocolate fla1or of the bean

in large rotary cylinders. The roasting lasts from 30 minutes to 2 hours at very high

temperatures.

Mixing and Refining

Ingredients, like cocoa mass, sugar, cocoa butter, flavorings, and powdered or

condense milk for milk chocolate are blended in mixers to a paste with the

consistency of dough for refining. Chocolate refiners, a set of rollers, crush the paste

into flakes that are significantly reduced inside.

Conching

Conching is a flavor development process during which the chocolate is put under

constant agitation. The conching machines, called “conches" have large paddles that

sweep back and forth through the refined chocolate mass anywhere from a few hours

to several days.

Tempering and Moulding

The chocolate then undergoes a tempering melting and cooling process that creates

small, stable cocoa butter crystals in the fluid chocolate mass and is deposited into

molds of different forms. Properly tempered chocolate will result in a finished

product that has a glossy, smooth appearance.

 Inventory

The basic raw material required for making chocolate is sugar, full Cream Milk

powder, Cocoa Butter, Cocoa Mass, Vegetable Fat, Emulsifiers, and, Flavors.

VII. Financial Plan

VIII. Business transactions for January:

IX. Jan. 7 - Latté Connoisseur Capital, P300,000 cash
X. 10 – paid monthly rent for warehouse worth
P10,000
XI. 12 – found and paid the supplier worth P15,000
XII. 14 – paid equipment in cash worth P25,000
XIII. 15 – paid furniture on account worth P35,000
XIV. 17 – earned revenue on account worth P50,000
XV. 18 – partial payment of furniture worth P15,000
XVI. 22 – paid utilities in cash worth P15,000
XVII. 24 – paid salaries in cash worth P15,000
XVIII. 25 – earned revenue on account worth P50,000
XIX. 28 – owner withdrawals money worth P15,000
Date Particulars ASSETS ASSETS LIABILITY LIABILITY OWNER’S EQUITY
Dr Cr Dr Cr Dr Cr
Jan. 7 Initial Investment 300,000 300,000
Jan. 10 Monthly rent for 10,000 10,000
warehouse
Jan.12 Found a supplier 15,000 15,000
Jan. 14 Paid Equipment in 25,000 25,000
Cash
Jan.15 Paid furniture on 35,000 35,000
account
Jan. 17 Earned revenue on 50,000 50,000
account
Jan. 18 Partial Payment of 15,000 15,000
 Furniture
Jan. 22 Paid Utilities in Cash 15,000 15,000
Jan. 24 Paid Salaries in Cash 15,000 15,000
Jan. 25 Earned revenue on 50,000 50,000
account
Jan. 28 Owner Withdraw 15,000 15,000
money
Totals: 475,000 100,000 15,000 35,000 45,000 400,000
Net Totals: 375,000 20,000 355,000
375,000 375,000

Business transactions for February:

Feb. 7 - Cocoa Connoisseur Capital, P150,000 cash

10 – paid monthly rent for warehouse worth

P10,000

12 – found and paid the supplier worth P15,000

14 – paid equipment in cash worth P20,000

15 – paid furniture on account worth P40,000

17 – earned revenue on account worth P60,000

18 – partial payment of furniture worth P15,000

22 – paid utilities in cash worth P10,000

24 – paid salaries in cash worth of P10,000

25 – earned revenue on account worth P40,000

28 – owner withdraw money worth P10,000

Date Particulars ASSETS ASSETS LIABILITY LIABILITY OWNER’S EQUITY

Dr Cr Dr Cr Dr Cr

Feb. 7 Initial Investment 150,000 150,000

Feb. 10 Monthly rent for 10,000 10,000
warehouse

Feb.12 Found a supplier 15,000 15,000

Feb. 14 Paid Equipment in 20,000 20,000

Cash

Feb.15 Paid furniture on 40,000 40,000

account

Feb. 17 Earned revenue on 60,000 60,000

account

Feb. 18 Partial Payment of 15,000 15,000

Furniture

Feb. 22 Paid Utilities in Cash 10,000 10,000

Feb. 24 Paid Salaries in Cash 10,000 10,000

Feb. 25 Earned revenue on 40,000 40,000

account

Feb. 28 Owner Withdraw 10,000 15,000

money

Totals: 325,000 90,000 15,000 40,000 45,000 250,000

Net Totals: 235,000 25,000 205,000

235,000 235,000

Business transactions for March:

Mar. 7 - Cocoa Connoisseur Capital, P200,000 cash

10 – paid monthly rent for warehouse worth P10,000

12 – found and paid the supplier worth P20,000

14 – paid equipment in cash worth P30,000

15 – paid furniture on account worth P40,000

17 – earned revenue on account worth P60,000

18 – partial payment of furniture worth P15,000

 22 – paid utilities in cash worth P15,000

24 – paid salaries in cash worth P15,000

25 – earned revenue on account worth P40,000

28 – owner withdraws money worth P20,000

Date Particulars ASSETS ASSETS LIABILITY LIABILITY OWNER’S EQUITY

Dr Cr Dr Cr Dr Cr
Mar. 7 Initial Investment 200,000 200,000
Mar. 10 Monthly rent for 10,000 10,000
warehouse
Mar.12 Found a supplier 20,000 20,000
Mar. 14 Paid Equipment in 30,000 30,000
Cash
Mar.15 Paid furniture on 40,000 40,000
account
Mar. 17 Earned revenue on 60,000 60,000
account
Mar. 18 Partial Payment of 15,000 15,000
Furniture
Mar. 22 Paid Utilities in Cash 15,000 15,000
Mar. 24 Paid Salaries in 15,000 15,000
Cash
Mar. 25 Earned revenue on 40,000 40,000
account
Mar. 28 Owner Withdraw 20,000 20,000
money
Totals: 390,000 125,000 15,000 40,000 60,000 300,000
Net Totals: 265,000 25,000 240,000
265,000 265,000
 Cocoa Connoisseur

Income Statement

For the Month Ended December 31, 2019

Revenues

Quicks, Capital 2,000,000

Merchandise Sales 300,000

Total Revenues 2,300,000

Expenses

Costs of Goods Sold 440,000

Depreciation Expense 190,000

Wage Expense 200,000

Rent Expense 150,000

Interest Expense 80,000

Supplies Expense 90,000

Utilities Expense 140,000

1,290,000

1,010,000
 Cocoa Connoisseur
Capital Statement
For the Month Ended December 31, 2019
Quicks, Capital, December 31, 2019 2,000,000
Investment During the Month 100,000
Net Income 500,000
SUBTOTAL 2,600,000
Withdrawals During the Month 1,590,000
Net Loss for Period 0.00
Quicks, Capital, December 31,2019 1,010,000

Cocoa Connoisseur
Cash Flow Statement
For the Month Ended December 2019
Cash, Beginning of Period 2,000,000
Cash Flow from Operating Activities
Net Income 500,000
Depreciation 190,000
Increase in Accounts Payable 800,000
Net Cash from Operating Activities 1,490,000
Cash Flow from Investing Activities
Purchase of Equipment (500,000)
Cash Flow for Month Ending December 31, 2019, 990,000
Cash, End of Period 1,010,000

VII. Appendix

FREQUENCY DISTRIBUTION TABLE FOR AGE

AGE FREQUENCY PERCENTAGE

1-10 0 0.0%
11-20 8 33.3%
21-30 10 41.7%
31-40 MEAN 5 21
16.7%
40- Above MODE 2 21-30
8.3%
TOTAL MEDIAN 22 21
100.0%

FREQUENCY DISTRIBUTION TABLE OF SATISFACTION

SATISFACTION FREQUENCY PERCENTAGE

YES 20 83.33%
NO 2 16.67%
TOTAL 22 100.00%
 FREQUENCY DISTRIBUTION TABLE OF SEX

SEX FREQUENCY PERCENTAGE

FEMALE 11 50%
MALE 11 50%
Total 22 100%

FREQUENCY DISTRIBUTION TABLE OF ASSESSMENT

ASSESSMENT
QUESTIONNAIRE 1 2 3 4 5 TOTAL
1 0 5 2 5 10 22
2 0 2 5 3 12 22
3 0 4 4 4 10 22
4 0 0 4 3 15 22
5 0 1 2 10 9 22
6 5 1 2 6 9 22
7 3 2 4 3 10 22
8 3 3 6 2 8 22
9 10 5 0 5 2 22
10 5 1 5 8 3 22