KRISTHAL KAYE APRECIO

ALVIE JOY FAGCAYANG

JELLY MARCH SABOY

TABLE OF CONTENTS
CHAPTER 1:INTRODUCTION
Name and Address of Business………………………………………………………………………….1
Name and Address of Principle…………………………………………………………………………1
Mission, Vision and Objective of the Business………………………………………………………...1
CHAPTER 2:EXECUTIVE SUMMARY
History of the Business……………………………………………………………………………………2
Overview of the Product………………………………………………………………………………..2
Business Canvass Model…………………………………………………………………………………2
CHAPTER 3:INDUSTRIAL ANALYSIS
SWOT………………………………………………………………………………………………………3
CHAPTER 4: DESCRIPTION OF VENTURES
Products…………………………………………………………………………………………………..4
Personnel………………………………………………………………………………………………….5
Background of Entrepreneurs…………………………………………………………………………6-7
CHAPTER5: MANUFACTURING PLAN
SIPOC analysis……………………………………………………………………………………………8
Physical Plant……………………………………………………………………………………………..8
Machines and Equipment…………………………………………………………………………….9
CHAPTER 6: MARKETING PLAN
Capitalization……………………………………………………………………………………………10
Marketing Strategies……………………………………………………………………………………10
CHAPTER 7: ORGANIZATIONAL PLAN
Forms of ownership ……………………………………………………………………………………..11
Management team…………………………………………………………………………………….11-15
CHAPTER 8: FINANCIAL PLAN
Sales Projection………………………………………………………………………………………….16-17

CHAPTER 1: Introduction

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NAME AND ADDRESS OF BUSINESS
Sunflower Coffee Shop
123, Lower Session Road, Baguio City, Benguet, Philippines
Name and Address of Philippines

Aprecio, Kristhal kaye

#159 San Vicente, Bayoya St., Bguio City Phillipines

Fagcayang, Alvie Joy

OD-190 Banig-Tawang, La Trinidad,Phillipines

Saboy, Jelly March

#24,Upper Brookside, Roxas St., Baguio City, Philippines

MISSION
To provide customers the world’s best, freshly roasted brewed coffees with excellent service at a
price that is fair to the producers and our customers. Our community to best practices towards customers
service, our employees, the community and our community defines as the Sunflower Coffee shop.
TAGLINE
“The Best Part of Waking Up.”
MANTRA
“A Coffee-drinking Experience Tailored Just For You.”
VISSION
To position ourselves as a premier coffee shop with global presence and to provide top quality
beverages, especially coffee at an affordable cost.
OBJECTIVES
-Serves the best quality and most interesting varieties of coffees, teas, espresso
drinks and accompaniment at all times to everyone
-Provides pleasant, calming environment and will maintain a clean and
attractive coffee house at all times.
-Offer discount coupons.
-Maintain and use a customer’s mailing list.
-Reach profitability within the first year of operations.

Chapter 2: Executive Summary

History of the business
The journey of Sunflower Coffee Shop was founded by Alvie Fagcayang, Jelly March Saboy and
Kristhal Kaye Apprecio opening it’s first store in 2020 located at 123, Lower Session Road, Baguio City,

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Philippines. The journey begun when these 3 founders decides to group together for the last task in their
subject entrepreneurship. Their Business was just a small coffee store serving brewed coffee to the
students, teachers and ordinary workers of their school. Since then it has expanded into artistic
approaches to coffee making and service. The 3 founders had 1 thing in common, they were all coffee
lovers and that’s what makes their business grow and foster.

Overview of the product

The Sunflower coffee shop offerings is classic and all-time favorite brews and gourmet freshly
roasted coffees. These are hot and iced espresso beverages, iced coffee, cold brew, nitro, Frappuccino
coffees and non-coffee blended beverage. The sunflower coffee shop also added refreshers beverages,
teas and deserts. The Sunflower Coffee Shop begin to expand because of their best seller brewed roasted
coffee that cost only for 55 pesos/cup.

Business Canvass Model

CHAPTER3: Industrial Analysis

STRENGTHS, WEAKNEASES, OPPORTUNITIES, AND THREATS ANALYSIS.
SWOT:
-We treat our customers - Products are high with -Science is quite -There are a lot of
with warm hospitality sugars which can lead fascinating to other competitors out there
and we consider them to health problems people; incorporating that have the same
as the most important when eaten often. molecular gastronomy product with us which

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 thing in the world. -It will cost us a lot of to food is very unique can lead to loss of
-We understand well time to master the that it can trigger the costumers.
the meaning of good recipe of the products. people’s curiosity. This -Product’s raw
manners and right - Most of our products can be a great materials price varies
conduct. are aesthetically opportunity for us to depending on seasons.
-We lean our ear to our beautiful so people can get more customers. There might be time
customer’s comments have the idea that it is -People who are tired that the normal price of
and suggestions to our expensive causing them usually crave caffeine the raw material will be
business. not to try our products and there are a lot of hit by inflation.
-We can work pretty out. people who are tired
well under pressure. out there. A cheap cup
-We prioritize the needs of coffee for them to
of our customers. suppress their tiredness
- Our product satisfies and a customer for us is
the aesthetic needs of definitely a win-win
youngsters and at the situation
same time it can satisfy
all your cravings with
caffeine and sweets.

CHAPTER 4:Description of Ventures

A. PRODUCTS

Dalgona ice cream

sandwich combo
A
Iced coffee combination of warm dalgona
A freshly brewed coffee mixed coffee and two slices of mocha ice
with foamy heavy cream and cream sandwiches.
crashed ice.

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Different warm cup of coffees Strawberry and chocolate panna cotta
-Different warm cup of freshly brewed
coffees varying from long black camero,
magnificent macchiato, never-latte, and capital
cappuccino.

-An Italian dessert of sweetened strawberry and

chocolate cream and molded with gelatin. It is also
topped with large pieces of strawberry and
chocolates.

Mermaid tea
-A cold tea that comes with different aesthetic
pastel color topped with whipping cream and
different kind of sprinkles.

Bursting apple
-A 3d apple cake filled with apple pieces and jam.

PERSONEL
Jelly March Saboy
-The owner and founder of Sunflower coffee shop. She had been planning the shop for almost 4 years and
finally gained success when they first opened the shop. She has graduated bachelor of science in medical
technology but she was being drawn to business due to her burning passion and positive spirits toward
entrepreneurship.

Alvie Joy Fgcayang

-Co-owner and co-founder of sunflower coffee shop. She graduated bachelor of science in accounting.
She had been an accountant for almost 3 years and she is the one who prepares business activity reports,
financial statements and financial forecast of the shop.

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Kristhal Kaye Aprecio
-Co-owner and co-founder of sunflower coffee shop and also the head cashier of the shop. She had been a
cashier for almost 2 years who assist customers providing an excellent customer’s service.

BACKGROUND OF ENTREPRENEURS

#24, Upper Brookside, 09559339092 Saboyjellymarch@gmail.com

Roxas St. Baguio city

SABOY, JELLY MARCH (BUSINESS OWNER)

Professional Summary
A woman with great leadership skills, excellent communication skills and burning
passion toward entrepreneurship. She graduated bachelor of science in medical
technology and currently she is professional medical technology with an
experience for almost 6 years. Aside from great leadership skills and other skills
that was stated above she also has an excellent laboratory skill with commended
performance of conducting laboratory assays and resolving complex clinical

Work Experience
(2012-2018) Professional Medical Technologist
Executed and analyzed test in various areas including chemistry, hematology, urinalysis, serology,

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histology and bacteriology to aid doctors or physicians in treating and diagnosing a disease and
consistently commended for high-quality completion of both routine and special laboratory assays of
patient specimens.
Education
(2008-2012) BS Medical Technology
Saint Louis University

OD-190, Banig- 09271643764

Tawang, La Trinidad,
Benguet
alviejsuluen@gmail.com

FAGCAYANG, ALVIE JOY (BUSINESS OWNER)

Professional Summary
An accountant that has great analytical skills. She’s a very enterprising
individual which means she’s adventurous, ambitious, assertive, enthusiastic
confident and optimistic. She graduated Bachelor of science in accounting
and has almost 3 years of experience. She’s involved in preparing, analyzing
and maintaining complex financial transactions.

Work Experience
(2015-2019) Certified Public Accountant
Ensuring payroll reporting and payments are compliant with company policy and implementing wage
garnishments, adjusting payroll records and transmitting withholdings.

Education
(2008-2012)
Saint Louis University

APRECIO, KRISTHAL KAYE (BUSINESS OWNER)

Professional summary
Graduate of Bachelor of arts in communication with almost 4 years of experience in
marketing. She possesses 6analytical mindset and great communication skills
contributing to the creation of strategies and techniques used to attract customers to
business.
 159 San Vicente 09184177710 kayecchan123@gmail.com
Bayoya st. Baguio
City

Work Experience
(2014-2018) Marketing Professional

Identify the strategies and techniques used to attract customers to a business. She helps in determining
price based on product demand and supply and helps in maximizing firm’s profits and grow market
share for a business.
(2008-2012)
Education
Saint louis University

CHAPTER 5. Manufacturing Plan

A. SIPOC

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B. PHYSICAL PLANT

C. Machines and Equipment

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Espresso Machine Display Case Regular Coffee Grinder Decanters, Air pots, and
Satellite Servers

Under counter or 3-Compartment Sink

Worktop Refrigeration Ice Machine Commercial
Dishwasher

CHAPTER 6: Marketing Plan

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CAPITALIZATION:
In order for the business to stand, the young entrepreneurs need to provide and earn enough money
to start their desired business.
Kristhal Aprecio together with Jelly Saboy and Alvie Fagcayang has managed to build their dreams
by establishing their own café named SUNFLOWER COFFEE SHOP. With their will to continue and
make progress with their business, they were able to hire staffs and employees who are legible and fit for
the positions or responsibility that was appointed to them.

MARKETING STRATEGIES:
Struggling from the start, we were able to recover by putting up posters and online advertisements.
Posters are really effective as it catches the eyes and interest of bypassers.
However, using online advertisement or social media to promote the café like Facebook and
Instagram gives of more advantages and chances for the coffee shop to be visited. It is effective and
convenient to promote a business, other than that, people can view information about the coffee shop or
read reviews about other customers’ experiences during their visit in the Sunflower Coffee Shop.
Our marketing strategy is accompanied by effort, love, patience, and joy to what we are doing. We
made sure that the prices are reasonable and affordable; we also made sure to hire the best employees
who can do their job well. Our café also has a free Wi-Fi that for sure, people uses daily.

CHAPTER 7: Organizational Plan

SUNFLOWER COFFEE SHOP
Owners: Kristhal Apprecio, Jelly Saboy, Alvie Fagcayang

A. Form of Ownership: PARTNERSHIP

*Management Team:
1. Manager
~What do they do?

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-Accomplishes department objectives by managing staff; planning and evaluating department activities.
-Maintains staff by recruiting, selecting, orienting, and training employees.
-Ensures a safe, secure, and legal work environment.
-Develops personal growth opportunities.
-Accomplishes staff results by communicating job expectations; planning, monitoring, and appraising job
results.
-Coaches, counsels, and disciplines employees.
-Develops, coordinates, and enforces systems, policies, procedures, and productivity standards.
-Establishes strategic goals by gathering pertinent business, financial, service, and operations information.
~Job Requirements:
-High school diploma, GED, or equivalent
-Bachelor’s degree in business administration or management a plus
-Three years’ experience in an office setting
-Proficiency with office software

2. Cashier
~What do they do?
The Cashier will scan the customer’s selections, ensure that prices and quantities are accurate, accept
payments, issue receipts, and answer inquiries. You will also respond to complaints, process refunds or
exchanges of items, and maintain a clean workspace.
~Job Requirements:
-High School Diploma or equivalent.
-Customer service or Cashier experience.
-Ability to handle transactions accurately and responsibly.
-High level of energy with strong customer service skills.
-Basic math and computer skills.
-Ability to stand, walk, lifts heavy items, and work with other team members in a fast-paced environment
to provide excellent service.
-Attention to detail.
-Helpful, courteous approach to resolving complaints.

3. Cleaner
~What do they do?
-Responsible for all basic cleaning in and around residences or office buildings.

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-Cleans floors of place including dust mopping, damp mopping, sweeping, vacuuming, dusting, picking
up larger objects off the floor, and spot cleaning glass and windows.
-Cleans restrooms, including restocking dispensers, emptying trash, cleaning and sanitizing fixtures,
cleaning mirrors, spot cleaning partition doors and walls, sweeping and mopping tile floors, and cleaning
toilets and urinals.
-Sets up, stocks, and maintains cleaning equipment and supplies.
Monitors and maintains sanitation and organization of assigned areas.
-Transports dirty linens to correct area to be cleaned and restocks areas with clean linens.
-Assists other departments when needed to ensure optimum service to guests.
-Performs additional duties as needed.
~Job Requirements:
-Excellent communication and organizational skills
-Strong interpersonal and problem-solving abilities
-Highly responsible & reliable
-Ability to work cohesively as part of a team
-High school diploma, GED, or equivalent
-Previous cleaning experience is a plus

4. Service Crew
~What do they do?
Service crew members prepare and serve food, and provide customer service. Service crew members
work in a team-oriented environment with other service crew staff members, and typically report to the
shift manager, assistant manager, and manager. Service crew members work within the restaurant itself,
and do not travel outside the property to perform their regular work duties.
~Job Requirements:
-Customer service – service crew members work in service-based businesses, so employers seek
professionals with strong customer service skills to fill this role.
-Sales – because service crew members interact with customers and take orders, employers look for
professionals with excellent sales skills for this job.
-Communication – service crew members frequently interact with customers and other crew members,
which require excellent verbal communication skills.
Physical ability – service crew members spend hours walking and standing, and must lift heavy stock
items, which requires physical ability.
 

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5. Barista
~What do they do?
Baristas make and serve beverages, such as coffee and tea, and foods, such as sandwiches, muffins, or
cookies. They package coffee blends, make coffee and tea, and explain menu items to customers.
~Job Requirements:
-High School Diploma or equivalent.
-Experience in food and beverage preparation or customer service preferred.
-Training and willingness to continue learning about food and beverage preparation.
-Exceptional listening and communication skills.
-Ability to walk, bends, and stand for extended periods.
-Availability to work around peak hours, including nights, early mornings, weekends, and holidays.
-A polite, engaging personality.
-Commitment to customer satisfaction and service excellence.
-Willingness to work as part of a high-energy, efficient team in a fast-paced environment.

6. Pastry Chef
~What do they do?
Pastry chefs are responsible for the creation, decoration, and presentation of desserts such as cakes,
pastries and pies. General duties include ordering ingredients and supplies for the restaurant to hiring
employees to assist in the production of pastry goods and other aspects of the business. 
~Job Requirements:
- Proven experience working as a pastry chef in a fast-paced kitchen environment
-Able to follow recipes and instructions accurately
-Good knowledge of pastry arts and ingredients
-Confident culinary techniques and skills
-Good sense of planning and preparation for the day ahead
-Diligent and meticulous in making and receiving orders
-Strong organizational and time management skills
-Punctual and discipline to ensure optimal work performance
-Physically able to stand for long hours every day in a hot kitchen

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B. Management Team

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 CHAPTER 8: FINANCIAL PLAN

Sales at P55/cup Cost of Sales: P38/cup

Quantity per month: average of 1500/month Marketing expenses: P6,025/month
Operating Expenses: P8,342/month

Year 1 - 2020 Year 2 - 2021 Year 3 - 2022 Year 4- 2023 Year-2024

Sales/bot. 55 60.5 72.6 94.38 103.818

Quantity per Month 1,500 1,650 1,980 2,574 2,831.4

Cost of Sales 38 41.8 50.16 65.208 71.7288

Marketing 11372.79
6,025 6,627.5 7,953 10,338.9
Expense/mo.

Operating 15746.3592
8,342 9,176.2 11,011.44 14,314.872
Expense/mo.

Year 1 Year 2 Year 3 Year 4 Year 5

Percent of Increase ---- 10% 20% 30% 10%

Sales at P 55 per 3,527,403.422

990,000 1,197,900 1,724,976 2,915,209.44
pack

Less: Cost of sales 2,437,115.092

684,000 827,640 1,191,801.6 2,014,144.704
at P38

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Gross profit 306,000 370,260 533,174.4 901,064.736 1,090,288.33

Less: Marketing 136,473.48

72,300 79,530 95,436 124,066.8
Expenses

Less: Operating 188,956.3104

100,104 110,114.4 132,137.28 171,778.464
Expenses

Net Income Before 764,858.5396

133,596 180,615.6 305,601.12 605,219.472
Tax

Less: Income Tax 0 0 11,120.224 63,543.8944 95,471.70792

NET INCOME 133,596 180,615.6 294,480.896 541,675.5776 669,386.8317

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