UNIVERSITY OF SAINT ANTHONY

(Dr. Santiago G. Ortega Memorial)

City of Iriga

COLLEGE OF CRIMINAL JUSTICE EDUCATION

Every Tea
BUSINESS PLAN

Consocep, Tigao , Camarines Sur Naga City

09566113576
Business Email: EveryTea@gmailcom

KIM LOURENCE M. ORTINERO

JOEL A. BAROTELLA
MARY GRACE I. DACUBA
MA.THALIA P. LIBARDO
 UNIVERSITY OF SAINT ANTHONY

(Dr. Santiago G. Ortega Memorial)

City of Iriga

COLLEGE OF CRIMINAL JUSTICE EDUCATION

INTRODUCTION
Kim Lourence M. Ortnero, Joel A. Barotella, Thalia P. Libardo, and Mary Grace I.
Dacuba lead the Partnership under a formal agreement. The firm now employs 5 full-time
staff and 2 part-time employees in order to deliver satisfying and tasty cuisine and snacks as
well as high-quality service. Every tea is located in Consocep Tigaon, Camarines Sur, Naga
City, and will open in January. This company EVEY TEA was founded on the shares of Kim
Lourence M. Ortnero, Joel A. Barotella, Thalia P. Libardo, and Mary Grace I. Dacuba.
 UNIVERSITY OF SAINT ANTHONY

(Dr. Santiago G. Ortega Memorial)

City of Iriga

COLLEGE OF CRIMINAL JUSTICE EDUCATION

EXECUTIVE SUMMARY
Every Tea referred to from hereon in as the “Company” and was established as a
Partnership at Consocep, Tigaon, Camarines Sur, Naga City.
Every Tea shop is a place to a different types of Milk Tea, Coffee, and Desserts
which aims to provide quality and affordable price. Our Company Targets Tourist ,
Youngsters , Retires ,and Professionals .As a newcomer which provide variety of Milk Tea ,
Coffee and Desserts we want to provide them with quality and in an affordable price even
though we are the only big Tea Shop here we always make sure to provide the best service
and in an affordable price.
VISION
To serve our consumers with the highest quality tea experience possible.
MISSION
Every Tea strives to give our clients with a comfortable, relaxed atmosphere in which to
enjoy a variety of high-quality services and delectable tea, smoothies, and desserts at a fair
price.
Every Tea is referred to as the "Company" from now on and was founded as a Partnership in
Consocep, Tigaon, Camarines Sur, Naga City.
SERVICE AND PRODUCT LINE: Every Tea delivers delectable yet reasonably priced Tea,
Smoothies, and Dessert from our menus.
GOALS
We must maintain a high level of food quality and service. Make a delectable dessert.
Maintain a welcoming and pleasant environment. Make a budget for advertising. Distribute
monthly fliers across Camarines Sur. Coupons are available in Bicol.
 UNIVERSITY OF SAINT ANTHONY

(Dr. Santiago G. Ortega Memorial)

City of Iriga

COLLEGE OF CRIMINAL JUSTICE EDUCATION

BUSINESS MODEL

BUSINESS MODEL TEMPLATE

BUSINESS MODEL

Partner Key activities Offer Customer Customers

Network relationship segments
Our team is
Facebook need a Sending out a A customer
business thank you when a segment may
Instagram customer makes also be
development
a purchase. defined
and building Upsell or cross-
Twitter relationships through
sell a client if they
with customers. demographics
What’s app purchase a
Market research particular such as age,
product. Offering ethnicity,
– learning about
a birthday profession,
customer’s
greeting with a gender, etc.
motivations, promo code. or on their
problems, and Sending a psychographi
your potential discount to a c factors such
competitors. customer that
as spending
hasn't made a
Sales – going out behavior,
purchase
and finding recently. interests, and
customers. motivations.

Key resources Distribution

channels
In delivery we
have partnership We posted
with Food Panda. thru online to
get more
customers.

Cost structure Revenue statements

 UNIVERSITY OF SAINT ANTHONY

(Dr. Santiago G. Ortega Memorial)

City of Iriga

COLLEGE OF CRIMINAL JUSTICE EDUCATION

THE BUSINESS'S OBJECTIVES

In EVERY TEA BUSINESS, we have a capital of 500 thousand pesos. Our expected daily
income is 10,000 pesos, and our monthly income is 300,000 pesos. After one year, we will
have a total of 3,600,000 pesos. Our aim is to expand into Iriga City and leverage and
double our business. We operate as a team, and I am aware of my business partner's new
proposal to expand the menu and include any delectable dessert.
PARTIES SUPPORTING THE BUSINESS
 Consumers
 Creditors
 Suppliers
 Employees and staff
 Family and friends
 UNIVERSITY OF SAINT ANTHONY

(Dr. Santiago G. Ortega Memorial)

City of Iriga

COLLEGE OF CRIMINAL JUSTICE EDUCATION

ENVIRONMENTAL ANALYSIS
SWOT ANALYSIS
STRENGTH:

 Bargaining power of buyers are low

 We only have few small competitors
 The product we offer are perfect for any weather conditions
 Skilled and Experienced Workers

WEAKNESS:

 Start up

OPPORTUNITIES:

 Variety of Products

THREATS:

 Possible Entry of Bigger Competitors

 Stiff Government Regulations

Services:
Quality and First rate of service is intended to be the focus of the Company and a
Cornerstone of the brands success. All clients will receive conscientious one on one timely
service in all capacities, be they transactions, conflicts or complaints.
 UNIVERSITY OF SAINT ANTHONY

(Dr. Santiago G. Ortega Memorial)

City of Iriga

COLLEGE OF CRIMINAL JUSTICE EDUCATION

BUSINESS DESCRIPCTION
Every TEA is a partnership company run by Kim Lourence M. Ortnero, Joel A. Barotella,
Thalia P. Libardo, and Mary Grace I. Dacuba, with 5 full-time staff and 2 part-time
employees. Every TEA provides satisfying beverages made from high-quality components.
Every tea has the vitamins and organic ingredients to produce a healthy, tasty, and delicious
dessert, and drinks for the customer, and the target of Every Tea is the Tourist, Youngster,
Male/Female Retired, and the worker's Every Tea mission is to work and provide our
customers with comfort, relaxing environment while enjoying various quality service and
delicious Tea, Smoothie, and dessert at a reasonable price. Every tea wishes to provide
necessary snacks and delectable desserts such as Piza, milktea, coffee, cake, and fries.
Every tea will begin operations in January at Consocep, Tigaon, Camarines Sur, Naga. The
company anticipates accurate gross sales of P15,000 at the end of the year and P150,000
at the end of the 5 (five) years.
EQUIPMENT/MATERIALS NEEDED
Pizza
Pizza deck ovens, refrigerators, pizza peels, dough Dockers, pizza cutters, bough sheeters,
and pizza pans.
Cake
Tube center pans, muffin pans, pop over pans, custard cups, griddle pans, biscuit and
doughnut cutters, cutting tools, electric mixer, flour sifter, grater, measuring cups.
Fries
Washing and peeling potatoes, cutting, blanching machines, dewatering machines, frying
machines, defiling machines, and flavoring machines.
Coffee
Commercial Espresso Machine, Automatic Drip Coffee Maker, Industrial Grinder,
Refrigeration System, Pump and Containers, Toaster Oven, Freezer, Commercial Blenders,
Display Case, Mugs and espresso cups, Plates, Scales, Thermometers, Measuring spoons
and timers, Creamers.

Milk Tea
Cocktail milk tea stirrer, Dome lids, Flat lids, hard cups, Milk tea barrel, Milk tea shaker,
Powder scooper, Tea leaves net, U-cups, Y-cups.

PERSONNEL REQUIREMENTS
Manager
 Graduate of 4 years course.
 At least with 1 year experience 21 years old
 UNIVERSITY OF SAINT ANTHONY

(Dr. Santiago G. Ortega Memorial)

City of Iriga

COLLEGE OF CRIMINAL JUSTICE EDUCATION

 PSA (Birth Certificate)

 Barangay Clearance
 Resume
 NBI Clearance
Manager qualifications
 Physical and Mentality fit.
 Leadership mentality
 Problem-solving capability
 Decision making skill
 Communication Ability to work under pressure
 Team oriented mindset.

Barista
 A high school diploma or general education degree (GED)
 18 years old
 PSA (Birth Certificate)
 Barangay Clearance
 Resume
 NBI Clearance
Qualifications
 Retail, hospitality, and/or customer service experience preferred
 Ability to read and speak English proficiently
 Strong ability to multi-task
 Strong customer service and communication skills
 General employees At least High School Graduates
 18 years old. PSA (Birth Certificate)
 Barangay Clearance
 Resume
 NBI Clearance
Tasks
 Accompanies the guest to the table when they arrive, takes their orders, and serves
food and beverages.
 Familiarizes guests with the menu and recommends dessert, drinks and snacks
when taking orders.
Skills and Competencies
 A good memory to avoid confusing customers’ orders and to recall faces, names, and
preferences of frequent patrons.
 Need to be quick at arithmetic especially in cases where they may have to total bills
manually.
 Knowledge of a foreign language (English) is also helpful since the employees have
 UNIVERSITY OF SAINT ANTHONY

(Dr. Santiago G. Ortega Memorial)

City of Iriga

COLLEGE OF CRIMINAL JUSTICE EDUCATION

to communicate with diverse clients.

Physical Attributes and Characteristics
 Must be able to communicate well with people.
 Must be tactful and courteous at all times; neat, tidy and smartly dressed.
 Must possess a good service attitude and approachable.
 Must have good physical health as they spend most of their working hours on their
feet.
 Manual dexterity is also required when serving food to customers and guests.
 Must be always smiling, personal life or personal interest will be separated from
work.
 UNIVERSITY OF SAINT ANTHONY

(Dr. Santiago G. Ortega Memorial)

City of Iriga

COLLEGE OF CRIMINAL JUSTICE EDUCATION

ORGANIZATION PLAN
Kim Lourence M. Ortnero, Joel A. Barotella, Thalia P. Libardo, and Mary Grace I. Dacuba,
like any other business, has areas that must be efficiently managed in order to prosper and
control business operations while sharing profits and liabilities.
Organizational structure

MA.THALIA P. LIBARDO
MARY GRACE I. DACUBA
KIM LOURENCE ORTINERO
JOEL A. BAROTELLA
(OWNER)

MANAGER

EMPLOYEE 1 BARISTA EMPLOYEE 2

EMPLOYEE 3 EMPLOYEE 4
 UNIVERSITY OF SAINT ANTHONY

(Dr. Santiago G. Ortega Memorial)

City of Iriga

COLLEGE OF CRIMINAL JUSTICE EDUCATION

Role of the owner

Operate a business that engages in commercial, industrial, or professional activity with the
goal of profiting from its success. Identifying, analyzing, and assessing products and
services. The essential survival duty of a firm is to take care of physical and financial assets
and ensure that they are used effectively. A company owner's resources include more than
just money; he or she must also manage human resources and other tangible assets.
Proposed salary
The management is paid P 600 per day, for a total of 18.000 pesos per month, while the
staff and barista are paid P 350.00 per day, for a total of 10,500 pesos per month. Overtime
is paid at the rate of 50 pesos per hour.
 UNIVERSITY OF SAINT ANTHONY

(Dr. Santiago G. Ortega Memorial)

City of Iriga

COLLEGE OF CRIMINAL JUSTICE EDUCATION

BUSINESS SUMMARY
Industry Overview
The food and beverage sector is developing quickly, and there are still a lot of regions where
this industry hasn't been developed, which is why we chose to start this business, which will
help us make sales of around $50,000 per month.
According to research, there are a lot of potential customers in the area of Consocep,
Tigaon, Camarines, Sur they are Tourist, Youngsters, and Retirees and purchasing decision
of that target market are not a problem since it is pandemic a lot of us become more
conscious to our health age from 15 to 50s are the same they both want to be healthy and
the road going up to the some Famous Destination like Hibiscus Camp and Consocep Falls
and of course the other will be ours in the next days.

LEGAL ISSUES
The company affirms that its promoters have acquired all legality trademarks and patents.
 UNIVERSITY OF SAINT ANTHONY

(Dr. Santiago G. Ortega Memorial)

City of Iriga

COLLEGE OF CRIMINAL JUSTICE EDUCATION

PRODUCTION PLAN
PIZZA
The products to be produced pizza. The production process are as follows;
1."Bloom"the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10
minutes, until bubbles form on the surface.
2. In a large bowl, combine the flour and salt Make a well in the middle and add the olive oil
and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
3. Once the flour is mostly hydrated, turn the dough out onto a clean work surface and
knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough
into a taut round.
4. Grease a clean, large bowl with olive oil and place the dough inside, timing to coat with
the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
5. Punch down the dough and tum it out onto a lightly floured work surface. Knead for
another minute or so. Then cut into 4 equal portions and shape into rounds.
6. Lightly flour the dough. Then cover with a kitchen towel and let rest for another 30
minutes to an hour while you prepare the sauce and any other ingredients.
7. Preheat the oven as high as your oven will allow. Between 450-500'F (230-260'℃) Place a
pizza stone, heavy baking sheet (turn upside down so the surface is flat).or cast iron skillet in
the oven.
8. Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with
an immersion blender, or transfer to a blender or food processor, and puree until smooth.
9. Once the dough has rested, take a portion and start by poking the surface with your
fingertips. Until bubbles form and do not deflate.
10. Then, stretch and press the dough into a thin round. Make it thinner than you think it
should be. As it will slightly shrink and puff up during baking.
11. Sprinkle semolina onto an upside down baking sheet and place the stretched crust into
it. Add the sauce and ingredients of your choice.
12. Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the
crust and cheese are golden brown.

MILK TEA
The milk tea frenzy may have passed, but it remains a popular beverage. Whether you're a
lover of the drink just when the sun shines or have been a long-time fan of milk tea, it's a
drink that's simple to appreciate.
What's great about it is that it's quite simple to replicate because the most basic recipe is
straightforward. It's what you put in that makes each variation delicious and unique. The
most critical aspect is that you use tea that you enjoy. To make it really special, you can
 UNIVERSITY OF SAINT ANTHONY

(Dr. Santiago G. Ortega Memorial)

City of Iriga

COLLEGE OF CRIMINAL JUSTICE EDUCATION

easily add milk, flavor powders, and even plain sugar syrup (which is also quite easy to
create!).
First, if you're wondering how to create simple syrup, here's how:
Recipe for Simple Syrup
In a saucepan, combine 1 cup water and 1 cup white sugar. Bring to a boil over medium
heat, stirring constantly, until all of the sugar granules have dissolved. Remove from the heat
and pour into a squeeze bottle to cool entirely.
If you wish to flavor it with extracts, swirl it in after it's been removed from the heat before
putting it into the squeeze bottle.
It's time to prepare some milk tea now that you have your simple syrup! Plan a trip to a
baking supply store, an internet store, or your local supermarket to get some specialist milk
tea powders, tea bags of you’re choosing, and tapioca pearls.

Basic Milk Tea Recipe

 2 bags black tea
 1 cup hot water
 2 tablespoons non-dairy creamer or powdered skim milk
 Simple syrup, to taste
 1/2 cup ice, more as needed
 Tapioca pearls**, cooked, as needed
1 In a large bowl, steep the tea bags in the hot water for 5 minutes. Remove the tea bags
and discard. Add the creamer and simple syrup to taste, and stir to mix and dissolve.

2 Add and stir in ice to cool off mixture then transfer to a serving glass filled with tapioca
pearls. Serve immediately.

Winter Melon Milk Tea Recipe

Winter melon is a sweet melon that is native to Japan. It's sweet and makes a fantastic flavoring
to creamy milk tea. 
 1/4 cup winter melon milk tea powder*  
 1 1/4 cups cold water
 Ice, as needed
 Tapioca pearls**, cooked, as needed
 1 In a blender, mix winter melon milk powder and cold water until dissolved. Pour into
a tall glass with pearls and ice. Serve immediately. 
 UNIVERSITY OF SAINT ANTHONY

(Dr. Santiago G. Ortega Memorial)

City of Iriga

COLLEGE OF CRIMINAL JUSTICE EDUCATION

Coconut Milk Tea

Coconut is a fantastic flavor for milk tea! It's a wonderfully warm nutty flavor that complements
and adds creaminess to the herby tea.
 2 bags black tea
 1 cup hot water
 2 tablespoons coconut cream
 Simple syrup, to taste
 1/2 cup ice, more as needed
 Tapioca pearls**, cooked, as needed
 1 In a large bowl, steep the tea bags in the hot water for 5 minutes. Remove the tea
bags and discard. Add the coconut cream and simple syrup to taste, and stir to mix and
dissolve.
 2 Add and stir in ice to cool off mixture then transfer to a serving glass filled with
tapioca pearls. Serve immediately.

COFFEE
Perfect in the morning, as a midday pick-me-up, or alongside a sweet dessert, there's no
bad time for a coffee break!
How to Make Pour over Coffee

Arguably the best method for a delicious, aromatic and complex cup of coffee, the pour-
over coffee maker won't disappoint.

1. First, bring cold water to a boil in a kettle.

2. If using whole beans, grind the beans to a uniform consistency similar to
granulated table salt.
3. Meanwhile, put a filter in the brewer and rinse with hot water. This removes the
papery residue on the filter and warms up the brewer, keeping your coffee hot
for longer. Discard the water used for rinsing.
4. Add the grounds to the filter, making sure the surface is level. When the water
is between 195°F and 205°F (about a minute after removal from the heat),
slowly and steadily pour just enough water over the grounds to saturate them
completely, starting from the middle and working your way outward. Stop
pouring before the coffee begins to drip through. This is called the "bloom"
pour, which allows the coffee to de-gas.
 UNIVERSITY OF SAINT ANTHONY

(Dr. Santiago G. Ortega Memorial)

City of Iriga

COLLEGE OF CRIMINAL JUSTICE EDUCATION

5. Slowly pour in the remaining water, keeping the water in the dripper between
half and three-quarters full. This should take 3 to 4 minutes. Carefully remove
the filter, then serve and enjoy.

CAKE
The materials you need: flour, water, oil, baking soda, vanilla, vinegar, sugar, salt,
measuring cup, bawl, and eggs, cocoa.

INGREDIENTS:

1 1/2 cup flour

1 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
3 tablespoons cocoa
1 tablespoon vinegar
6 tablespoons oil
1 teaspoon vanilla extract
1 cup water
2 eggs
Step 1: Get a Clean Bawl

Step 2: Simply Place All the Ingredients in the Bawl

Step 3: Then Mix All the Ingredients

Step 4: Get a Clean Pan

Step 5: Pure the Mixture into a Pan.

Step 6: Bake at 350 Degrees F. (175 C.) for 30 Minutes.

Step 7: Let the Cake Cool for 5 Minutes. ENJOY.

FRIES
Ingredients:
Potatoes
A dash of salt
4 cups cooking oil
Instructions
 UNIVERSITY OF SAINT ANTHONY

(Dr. Santiago G. Ortega Memorial)

City of Iriga

COLLEGE OF CRIMINAL JUSTICE EDUCATION

 Peel the potatoes. Use a vegetable peeler to save time.

 Slice the potatoes into long thin pieces.
 Soak the potatoes in ice water for 30 minutes.
 Drain the water and dry the potatoes using a paper towel.
 Deep fry the potatoes for 10 minutes or until the color turns light brown. Do not put
too many potatoes in a batch as it will take more time for it to be cooked.
 Remove the potatoes from the deep fryer or cooking pot and allow to cool for 5
minutes.
 Put the fried potatoes back in the fryer and fry for another 3 minutes.
 Remove the fried potatoes and transfer to a plate with paper towels. Sprinkle some
salt to taste.
 Serve. Share and enjoy!
 UNIVERSITY OF SAINT ANTHONY

(Dr. Santiago G. Ortega Memorial)

City of Iriga

COLLEGE OF CRIMINAL JUSTICE EDUCATION

OPERRATIONAL PLAN

Supplier Name: BOBA BUZZ

Registered location: NAGA CITY
Business Type: Manufacturer, Distributor, Importer and Exporter.
Number of Years Operated: 5 years
Communication: Responsive
 Product or Material produced :
 Tea Brewing Machine
 Stove or Table Burner
 Cooking Pot
 Blender
 Strainer
 Tapioca Container
 Measuring Scoop
 Cup Sealing Machine
 Shaking Cups
 Water Dispenser
 Refrigerator
 Cash Register
 Cups and Lids
 Dome Lids
 Oversized Straws
 Utensils

Production Capacity: 5000 unit per day

Consistency: Good
 UNIVERSITY OF SAINT ANTHONY

(Dr. Santiago G. Ortega Memorial)

City of Iriga

COLLEGE OF CRIMINAL JUSTICE EDUCATION

PHYSICAL INVENTORY

INVENTORY ITEM PURCHASE QUANTITY LOCATION

NAME DESCRIPTION PRICE
CUPS AND LIDS  Comfy 27PHP 1000 NAGA
Package
100 sets
(100 cups
&100 lids) of
16 oz.
plastic clear
cups with
flat lids is
great for
cold drinks
like Ice
coffee,
smoothies,
bubble/buba
tea,
milkshakes,
frozen
cocktails,
water,
sodas, and
juices.

 Measurin Enjoy Better 27PHP 500 NAGA

g Scoop Tasting Dishes
- Accurate
measurements
help you make
recipes more
exactly and get
a better end
result. It's
important
when
measuring
food for weight
loss too. These
are engineered
for precision so
you can
achieve the
consistency
with your food
prep that
you've always
wanted
12 oz Clear  1, be a 13PHP 1000 NAGA
 UNIVERSITY OF SAINT ANTHONY

(Dr. Santiago G. Ortega Memorial)

City of Iriga

COLLEGE OF CRIMINAL JUSTICE EDUCATION

Plastic Cups with hit at party:

Dome Lids No The dome
Hole lid is tall
enough to
put
decorations
on the
dessert top,
and it
provides
plenty of
room for the
creative
work.
Perfect for
parfait,
dessert,
cupcake,
yogurt, ice
cream,
mousse,
fruit,
snacks,
popcorn,
sundae,
jello shot,
cookies,
trifle, salad.
 UNIVERSITY OF SAINT ANTHONY

(Dr. Santiago G. Ortega Memorial)

City of Iriga

COLLEGE OF CRIMINAL JUSTICE EDUCATION

MARKETING PLAN
Every Tea offered snack, dessert and drinks like, pizza, cake, milk tea, coffee and fries to
satisfy the need of every people who wants to eat and drink. Every Tea is made with high
services with the skillful, humble, and approachable employees we had. The ingredients
used is with high quality to satisfied the need, wants and desires of every people especially
they offered products with vitamins and nutrients, Every Tea had. Every Tea can be found in
Tigaon. It was built because it has the opportunity to open business with the people, close to
the city but you feel the fresh air, the silence that the costumer is looking for, the ambiance.
There is a lack of business in that area and only Every Tea has such a product given to
people. And also it is close to the road so it is easy for people to go. Every Tea products
known for the use of organic and full of nutrients ingredients. It is known by the consumer
because of its delicious and exactly to the taste of the people, and also "EVERY TEAing you
want is here". The snacks, dessert and drinks we offered to the consumer.

MARKETING SUMMARY
TARGET MARKETS:

 Tourist
 Youngsters
 Male/Female
 Retired
The estimate potential customers within the Company’s Geographic scope is 5000

Pricing Strategy:
The Company has completed a thorough analysis of its competitors pricing. Keeping in mind
our competitors pricing and the costs of customer acquisition, we have decided on the
following pricing strategy:

 We can sell our product and services without getting far from our Competitor prices.
 We can still lower the prices.
 We provide quality product and services.
 They are just few competitors who is in a small stand.
 We provide variety of Milk tea, Coffee and Desserts.
PROMOTIONAL STRATEGY
The Company will promote sales using the following method:

 Social Media and Ads

 Discount
 Exclusive Offers
 Events
 Email Marketing
 UNIVERSITY OF SAINT ANTHONY

(Dr. Santiago G. Ortega Memorial)

City of Iriga

COLLEGE OF CRIMINAL JUSTICE EDUCATION