Kape De Prutas

A Feasibility Study

In Partial Fulfillment of the Requirements for the Degree of

Bachelor of Science in Business Administration

The proponents:

Abellanosa, Sweet Leoniza Ann

De Mesa, Ann Marie

Francis, Chenny

Hugo, Joseph Ean

Jamal, Mustapha

Lee, Alyx

Rivera, Jhonny

Sabillo, Vibrose
 Verano, Mary Mae

January 31, 2022

BUSINESS LOGO
 ACKNOWLEDGEMENT

The researcher would indebted to so people who have suggested and shared their ideas

to the conceptualization of this research.

This Feasibility Study has been made possible by the guidance, supervision.

cooperation and participation of the following: Abellanosa, Sweet Leoniza Ann, De

Mesa, Ann Marie, Francis, Chenn, Hugo, Joseph Ean, Jamal, Mustapha, Lee, Alyx,

Rivera, Jhonny, Sabillo, Vibrose, Verano, Mary Mae.

To our Almighty God who always look up and secure the safety of the proponents in

doing this project

To our parents for the financial assistance and who always guide and give words of

wisdom to inspire us in doing our best in preparing the Feasibility Study.

To our beloved intelligent Mrs. Marilyn Tangon, who has greatly instructed and

shared her knowledge with us with patience and diligence in helping us meet the

necessary work for the completion of our feasibility study.

Sincere Gratitude is also extended to our respondents, the residents of Poblacion in

Tagoloan, Misamis Oriental, for the time, cooperation, and hospitality they showed

during the market survey.

 Together, we sincerely acknowledge and give thanks the person/s mentioned above

who have brought the success of doing this Feasibility Study. We are very grateful for

this wonderful accomplishment.

Dedication

It is with deepest gratitude and warmest affection

that we dedicate the study

for our ever supportive and loving

families and friends

the completion of this study

THE PROPONENTS
Approval Sheet

The feasibility study entitled, “Kape de prutas” prepared and submitted by

Abellanosa, Sweet Leoniza Ann, De Mesa, Ana Marie, Francis, Chenny, Hugo,

Joseph Ean, Jamal, Mustapha, Lee, Alyx, Rivera, Jhonny, Sabillo, Vibrose, Verano,

Mary Mae. in partial fulfillment of requirements for the degree of Bachelor of

Science in Business Administration has been examined and is recommended for

approval and acceptance.

Mrs. Marilyn Tangon

Adviser

PANEL EXAMINERS

Approval by the committee on Oral Examination with the grade of ______.

Chairman
 Member Member

Accepted and approved in partial fulfillment of the requirements for the degree of

BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION.

 CHAPTER 1

Executive Summary

Kape de Prutas is a business established at the year 2021. The business offers fruit coffee

at a very friendly budget for everyone. The business caters the millennials, school staffs,

office workers and people who loves coffee.

Kape de Prutas is one of the newest coffee shops in Poblacion Tagoloan. The proponent’s

business is a specialty beverage shop. It provides its customers ability to order and take-

out their choice of custom-blended iced fruit coffee drink, freshly brewed coffee or

another beverage. Our business offers its patrons the finest hot and cold beverage,

specializing in specialty fruit coffees, and other custom drinks. In addition, Kape de

Prutas will offer soft and fresh-baked pastries.

Business Name

Kape de Prutas

Type of Business Organization

We are into limited partnership since our business is run by a small group of

entrepreneurs. Each partner involves in operation and management of the business.

Marketing Strategy

Years in Industry

Every business matter to their customer satisfaction and standard services. The

consistency and commitment are keeping the business in the long run. Kape de Prutas

will give the feeling of comfort and relaxation as a form of duty, commitment and

passion.

Start Up Business to Successful Business

With the use of social media platforms, the name and offers can easily be spread. Kape de

Prutas will have its Facebook page that is accessible by everyone. In the facebook page,

posted the contact number, address, menu, offers and discounts. It will always update and

post the happenings inside the shop.

Local Employment

As Kape de Prutas caters numbers of customers a day. Right number of employees need

to be employed with shifting to be followed as well. These employees should undergo

trainings and orientations about the type of business they are part with. Proper handlings

of customer during rush and peak busy hours. The kape de prutas is in process of

welcoming part timers sooner.

Kape de Prutas will use the 4p’s in the following marketing strategy:
Price - Cost leadership in such a way that we will constantly provide customer friendly

prices and make sure that the quality and presentation of final output is maintained and

observed.

Promotion- Proponent’s plan to spend moderately on advertising and promotion.

Proponents intend to advertise in a social networking site such as Facebook, Instagram

and twitter. We will do have flyers and leaflets to promote our business.

Product - Kape de Prutas will offer its customers the best tasting Filipino fruit coffee-

based beverages in the area. This will be achieved by using high-quality locally-grown or

made ingredients while strictly following preparation guidelines. The cafe's layout, menu

listings and marketing activities will be focused on maximizing the sales of fruit coffee.

The business will also offer its customer classic pastries.

Place - Since this study is primarily focused on the market of students, young

professionals, office workers and school staffs, the proximity to the university campuses

around Municipal and Tagoloan Community College is the target place of the business

which provide favorable access to the targeted potential customers of the business.

Loyalty Card, Kape de Prutas will offer loyalty card to their valued consumer. If the

consumers will reach 1000 points on the card, they can redeem it with our coffee

beverages and pastries.

Socio-Economic Feasibility

Benefit to the Employment Contributions

This chapter discusses about socio-economic aspect of the business on how the project

will affect to the public market This study shows the contribution of the study to be

customer, community, employment environment and government to the society. This

area proves that the business existed not only for the profit purpose, but also for the

improvement of the welfare of the people, development of the economy and safety

environment in the Philippines.

CUSTOMER

Kape de Prutas will offer an affordable price and will bring satisfaction to the customers,

who are looking for good flavor of fruit coffees, pastries, and meals. Some students and

employees use coffee as their companion to energize and relax despite stressful days, and

to avoid getting sleepy while studying and working. The business will provide the

customers a variety of choices that will ensure contentment to the users not just having a

best tasting foods and unique flavor of our fruit coffees. Kape de prutas will also provide

a place where they reminisce, appreciate the beauty of like, and take away all the

negativities in life.

COMMUNITY

Kape de prutas will generate employment and income for be community and at the same

time, cultivate the creativity of the Filipino people. When members of the community are

employed at the productive jobs, the person employed has income and recognition, and

the community gets better and more goods and services .The business will also actively

participate in some different livelihood program, seminars, and other community

development related activities to gain market. awareness. By these practices, Kape de

Prutas is expecting to establish good public relations with the community.

EMPLOYMENT

Kape de prutas will hire persons who are qualified for the respective positions and who

are flexible in any kinds of work, and will help the goals and objectives of the business.

The business can also offer jobs to a lot of unemployed citizens especially for those

working students because Café Tab can give flexible schedules. The Café Tab will also

build good relationships between the manager and employees to attain the main goal of

the business which is to have an income.

ENVIRONMENT

The facilitation of a clean environment and effective environment protection is a

fundamental aspect of good business operations. Kape de Prutas recognizes that its

business activities have an impact on the environment, both globally and locally. The

business is committed to pollution prevention and proper waste management through

protection of environment and natural resources, and proper controlling of those

significant environmental impacts associated with our activities such as water and light

consumption. Kape de Prutas will implement the policy by setting objectives and targets,

and developing environmental programs. The proponents will educate and train our

employees and workers in business operations to help them consider the environment in

all aspects of their work. The proponents will also encourage, guide, and support our staff

to act in accordance with environmental policy to minimize harmful effects to the

environment Kape de Prutas will also produce economic friendly products and is one

with the promotions of green environment.

GOVERNMENT

Since Kape de Prutas generates employment and income, the business is expected to give

a great contribution to the government in the form of taxes which will be the income of

the government gained from taxation. The tax payment from the business would help

increase the government revenue that can be used in improving and repairing damaged

public property and will help also the localities as well as the economy in its future

projects and expenditures for the development of the municipality as well as the whole

country.
 Chapter 2

HISTORICAL BACKGROUND

Kape de Prutas was founded by a group of business entrepreneurs that is undergrad in

Tagaloan Community College they established their business on August 18, 2022. The

business is a new fruit coffee shop venture located in a commercial space along 52 M.H.

Del Pilar Street Tagoloan, right in the middle of the vicinity of Tagoloan Community

College. A newly renovated section of city with computer shops, schools and colleges

along the main street of M.H Del Pilar. We specialize coffee made up of corn, tea,

cappuccino, frappes and pastries. Our target markets are young professionals, students,

employees and those who love to drink coffee.

Business Profile

Business Name: Kape de Prutas

Complete Address:

Contact Number: 09052157221/kapedeprutas@gmail.com

Social Media: https://www.instagram.com/kapedeprutas/

https://www.facebook.com/kapedeprutas/

Management: Joseph Ean Hugo, 09052157221, josepheanhugo@gmail.com

Business Logo:

Vision
 To be the leading Coffee Roaster and purveyor of gourmet coffees and food service

products locally by offering the guiding principles of integrity, quality, service and

relationship.

Mission

To satisfy our customers with our innovative fruit coffee. To be flexible with any

circumstances that will be coming our way. To offer our customers a reasonable and

justifiable price.

Goals: At Kape de Prutas, we aspire for quality, character and excellence in all we do.

Community – Kape de Prutas is committed to furthering the spirit and well-being of our

neighborhood and the overall Tagaloan community.

Product – We aim to serve the best quality and most interesting varieties of fruit

coffees, pastries, espresso drinks and accompaniments at all times to everyone.

Service – We strive to treat our customers respectfully as our guests; we intend to offer

our guests service that is prompt, efficient, friendly, and relaxed.

Atmosphere – We will provide a pleasant, welcoming environment, and will maintain a

clean and attractive coffee house at all times.

Work Environment – We want Kape de Prutas to be a great place to work. We aim to

create a positive, respectful workplace and to empower our staff to be themselves and to

achieve their fullest potential.

Location/Business Map

Kape de Prutas would be located in a commercial space along 52 M.H Del Pilar Street

Tagoloan, in front of belle store. And 500 meters away from Tagoloan plaza and 200

meters away from the school of Tagoloan Community College. The place is in good

location to put up a business-like coffee shop as it is located in close proximity in the

Tagoloan Municipality, Tagoloan National Highschool and Tagoloan Community

College. Proponents target market are young professional, student and employees which

are most likely to be found in this place.

Lay-out/Business Floor Plan
The store has a 95 square meters floor area. The operating area where fruit coffees are

being prepared by the baristas and where the counter is located has a dimension of 3

meters by 33. meters. The kitchen and storage room where the meals are being prepared

and the used dishes are being washed, has a dimension of 3 meters by 2 meters. The

comfort room of each female and male has a dimension of 2 meters by 1.5 meters. And

the dining area has a dimension of 8.45 meters by 8.2 meters.

PROPOSE
D
BUSINESS
PERSPECT
IVE
Business Policies

Management Policies

1. Proper business active is expected for all employees.

2. Outside employment must not be engaged in during the employee’s regularly schedule

working hours.

3. Employees are responsible for their performance.

4. Employees are expected to come to work in a condition fit to perform their duties.

Operational Policies

1. The business open from 6:30 AM till 9:00 PM, Monday to Saturday

2. Maintain cleanliness inside and outside the store promises at all time.

3. Additional training and safety awareness.

4. staff will act professionally and treat other, including clients, with respects.

Business Process

Brewing coffee with fruit flavors and serving it with pastries is a business that can be

handled. The following are the steps involved in the business processCoffee, fruits

(durian, watermelon, pears, dragon fruits), cups, fresh milk, and even ingredients in
pastries such as bread, cheese, garlic, olive oil, butter, and all other ingredients must be

obtained from prospective providers.

A computer system will keep track of all of the transactions. This is to determine the

accurate status of the business by recording current sales, purchases, and weekly

inventory of the business in order for management to determine whether the business is

gaining or losing money.

Business Flow

1. Create a fruit coffee concept

2. Gather ingredients needed

3. Extract the coffee bean into brew

4. Blender the fruit to extract the juices

5. Prepare the ice cube tray to pour the juices to create fruit ice cube

6. Wait until the fruit ice cube become solid

7. Combine the cold brew and fruit ice cube

8. Prepare for finishing touches

9. Ready to be served
Figure 1: service flow chart to order coffee ‘s
SWOT Analysis

STRENGTHS 

Accessibility & Location 

The business is located in close proximity in the Tagoloan Municipality, Tagoloan

National Highschool and Tagoloan Community College and is accessible to everyone
strolling around the area. The location is also closer on public transport and is noticeable
from its commercial space. Therefore, Easy to locate and accessible by everyone. 

Ambiance & Environment 

The theme of the coffee shop matches its surroundings which improves the overall mood
of the environment. The coffee shop also caters a unique theme which includes different
kinds of books that are accessible within the business' vicinity.

Competitive Pricing 

All products will be produced locally, the cost will be cheaper than those of competitors
which will also be favorable to student's' budgets. 

Variety & Unique Combination of

It is locally inspired; the menu of the business will also promote the Filipino food culture
and flavors perfect for the Filipinos preference. 

Availability of raw ingredients of coffee and fruits.

Weaknesses

The company is just starting and is yet to establish its name on the market and its position

in the industry.

Limited number of Employees There are a limited number of workers per shift and it may

be a setback to the business during peak I busy hours.

Opportunities

Market Growth

The growing number of coffee drinkers and the corresponding demand and interest for

food establishments nowadays favors the business especially the youth which takes part

in the majority of the target market.

Constant search of a relaxing environment close to the university

Since there's limited space inside their universities, students are searching for place to

stay, to study, or to meet -up with their acquaintances.

Expansion There's an opportunity for the business to expand market locally.

Increase in purchasing power

Market in general, nowadays has changing lifestyle and has more PW chasing power than

before.

Ability to hire part-time workers

Since it is close to the universities, the business can employ students as their pan-time

workers.

Tourism Promotion

Since it promotes local products and environment, the business can be more known not

only to the target customers of the business but in the general market which caters to

tourists, organizations, and other third-parties that may be interested.

Threats

Competitor in the area

There are already established competitors around the area and it might cause a tight

competition for the customers.

Changing market taste Shifts in consumers' tastes away from the business's products can

cause a decrease in the demand of the products.

PESTEL Analysis

Political

The reformation of Philippine Tax Laws may be considered as an opportunity for Kape

de Prutas to expand locally.

The decreasing unemployment rate can also positively impact the business.

Consequently, there would be a higher number of people earning salary which would lead

to having more potential customers

Economic

The increasing employment rate in the Philippines could be translated as having more

prospective customers.
The roughly changing worker income may be a threat to the business because there might

be customers who won’t be able to afford the products in the long run. This would result

to having lower patronizing customer

Social

The growth of coffee culture in the Philippines is clearly evident in the increasing

demand for specialty coffee.

The ever-changing lifestyle of Filipinos may pose a problem for the business. The

location of the business is not considered a problem as most local branches are found in

high visible areas with many middle-class high-class individuals

Technological

The increasing number of social media users could be a great opportunity for Kape de

Prutas to advertise their products.

Having a high Smartphone usage rate also gives the company an opportunity to improve

their mobile apps and digital services.

Environmental

The environment laws and regulations in the Philippines give the business a chance to

increase customer participation by aligning their business to eco protection.

The long dry season in the Philippines may be a problem for the company. According to

National Coffee Association (2016), people tend to drink coffee for energy boost,

relaxation and for waking up. However, due to the high humidity (from 71% to 85%)
here in the Philippines, customers may feel uncomfortable.

Legal

Kape de Prutas has the chance to improve their performance and customer satisfaction

rates by following the rules and regulations on product safety, consumer protection and

advertising.

Purpose of the Document

Proponents make this product proposal for the purpose that proponents want to serve our

valued customers in a new product dish that we give them a healthy fruit coffee that will

enjoy not only for adults but also for the young ones, we add especial ingredients for our

product such as fruit and mint, We would like to introduce varieties of flavors that

consumers that would not normally taste of the coffee. Nowadays people would choose

an artificially made coffee product that has a less healthy nutritional content over the

conventional coffee that is said to be "good for our health lifestyle" that is available in the

market. Promoting a healthy and convenient way of drinking by introducing varieties of

Fruit Coffee to the public consumers would also benefit not just the consumers with the

healthy nutrition content it has but also helps the Filipino farming industries in the

country as well.
Benefits/Significant of the Proposed Business

This feasibility study would be beneficial to different groups of people, as this study

provides them with careful and rigorous analysis that contains profitable and pragmatic

information that can be helpful in different ways.

This section will provide a brief description on the various significance of the study.

Consumers/Community - the proposed business will benefit the consumers by providing

them a satisfying coffee experience by treating them with respect, and giving them

prompt, welcoming, and professional service while assuring the high-quality of the

locally procured products with cheaper prices that will satisfy their demands and

preferences.

Students and Future Researchers - as the primary market of this proposed study, it aims to

provide students with delicious beverages and foods without losing the nutrients

necessary for their health. It also ensures the availability of space where they can reduce

the day-to-day stress and spend a leisurely time with friends, family or a peaceful

solitude.

Future Entrepreneurs and Investors - investors will have a definite guide on accessing the

specialty coffee industry as this study provides valuable analysis in evaluating the

probability of success and risk associated with this start-up project. It also provides a

detailed description of the desirability of location and other vital factors in ensuring the

profitability of the proposed business, as well the costs to be incurred.

Existing Companies - numerous multinational companies and other larger competitors are

present in the coffee industry, however trends continuously change. This study provides

an up-to-date analysis of the consumer demand, and innovative ways on how to procure

more consumers.

Local Farmers - the proposed study will help Filipino farmers by ensuring that the raw

materials used by the employees and suppliers are locally grown and will help promote

the local delicacies of the Philippines, thereby increasing the demand for products

produced by local farmers.

Filipino tourism -as the main theme of this business idea is "all-things Filipino", it boosts

the patronization of individuals to local products and also becomes the gateway to

increasing the popularity of the colorful Filipino Culture.

Justification/Rationale

The study aims to assess the feasibility of establishing a fruit coffee shop in M.H. Del

Pilar Street Tagoloan and serves as a venue for socialization and at the same time

provides employment for the Tagoloan people. Also, the study aims to promote the native

delicacies in the area. To be able to provide the customers with the best coffee. To be

able to make the price of coffee affordable for the customers. To deal with honesty and

fairness To ensure that our customers get the best service from us.

Scope and Limitation

The study aims to prove the feasibility of establishing a locally-inspired fruit coffee shop

that offers innovative fruit coffee and pastries along Poblacion Tagaloan. The business is

restricted to Marcelo, M.H. Del Pilar St, Tagoloan, Misamis Oriental and will be based

on management, mediating, technical, socioeconomic, and financial aspect of business.

The product will be disseminated through direct selling, online selling and orders are also

accepted from the customer within in Tagoloan Misamis Oriental from those who are

willing to purchase our product.

 CHAPTER 3

PROJECT ASSESSMENT

A market survey was conducted to assist the proponents in determining the viability of

the proposed business. The proponents of the business distributed questionnaires to 800

individuals in Tagoloan Misamis Oriental, primarily in the Poblacion Tagoloan Misamis

Oriental and Baluarte.

RESULTS

The following are the results of the market survey undertaken by the proponents:

Table 01

Distribution of respondents in terms of Gender

Gender Frequency Percentage

Male 359 44.9%

Female 441 55.1%

Total 800 100%

Table 01 represent the distribution of respondents in terms of Gender. The table shows

that the majority of our respondents are female with the frequency of 441 (55.1%) while

the remaining 359(44.9%) are male.

Table 02

Distribution of respondents in terms of Age

Age Frequency Percentage

17-20 yrs. Old 276 27.6%

21-25 yrs. Old 323 32.3%

26-30 yrs. Old 184 18.4%

31-35 yrs. Old 115 11.5%

36 above 86 10.2%

Total 800 100%

Table 2 represents the distribution of respondents in terms of ag. As shown in the table,

323 out of 800 respondents, or 32.3%, are aged 21–25 years old. 276 out of 800

respondents, or 27.6%, were 17-20 yrs. old, 184 out of 800, or 18.4%, were 26-30 yrs.

old, 115 out of 800 respondents, or 11.5%, were 31-35 yrs. old, and lastly, 86 out of 800

respondents, or 10.2%, were 36 above.

It can be found in the findings that most of the respondents to Poblacion and Baluarte,

Tagoloan are young people aged 21–25 years old. They have more capacity to spend
money and quality time compared to the other groups above. They spend the majority of

their time and money on having a good time.

Table 03

Distribution of respondents in terms of working status

Working status Frequency Percentage

Student 398 49.8%

Employed 144 17.9%

Unemployed 103 12.9%

Self- employed 155 19.4%

Total 800 100%

Table 3 represents the distribution of respondents in terms of working status. The table

shows that the highest rate is 49.8%, with 398 of the respondents are students. followed

by employed individuals who numbered 144 or (17.9%) respondents. Then there are self-

employed people, who make up 155 or 19.4% of the respondents, and finally,

unemployed people, who make up 103 or 12.9% of the respondents. It shows that
students make up the majority of our potential customers, followed by employed

individuals.

Table 04

Distribution of respondents in terms of monthly Income

Monthly Income Frequency Percentage

100 to 1,000 287 35.9%

1,001 to 3,000 176 22%

3,001 to 6,000 99 12.4%

6,001 to 9,000 58 7.3%

9,001 to 12,000 36 4.5%

12,001 to 15,000 24 3%

15,001 above 120 15%

Total 800 100%

Table 04 represent the distribution of respondents in terms of monthly Income. The table

shows that highest rate, 287 out of 800 respondents or 35.9% earned 100-1,000. Followed

by 176 out 800 respondents or 22% earned 1,001 -3,000, 120 out of 800 respondents or

15% earned 15,001 above. 99 out of 800 respondents or 12.4% earned 3,001-6,000 ,58

out of 800 respondents or 7.3% earned 6,001-9,000, and 36 out of 800 respondents or

4.5% earned 9,001- 12,000. And lastly 24 out of 800 respondents or 3% gained the
lowest rate, earnings 12,001-15,000. This show’s that respondents are able to spend their

money for coffee and snacks.

Table 05

Results in terms of the respondents fond of drinking coffee

Answer Frequency Percentage

Yes 744 93%

No 56 7%

Total 800 100%

Table 5 presents that 744 out of 800 respondents or 93% were the most inclined to drink

coffee. and the remaining 56 of 800 respondents or 7% often do not drink coffee.

Table 06

Results in terms of the respondents in what kind of drinks they like

Answer Frequency Percentage

Hot 368 46%

Cold 432 54 %

Total 800 100%

Table 6 shows that cold coffee is preferred by 432 out of 800 respondents (54%), whereas

hot coffee is preferred by 368 out of 800 respondents (46%). It describes potential coffee

buyers, both hot and cold.

Table 07

Results in terms of respondents whether they tried fruit flavored coffee

Answer Frequency Percentage

Yes 286 35.9%

No 513 64.1%

Total 800 100%

Table7 presents that 513 out of 800 respondents or 64.1% answered NO. While 286 out

of 800 respondents or 35.9% have never tried drinking fruit flavored coffee. This means

that most of our respondents have not yet tried to buy this fruit flavored coffee which is

the opportunity for them to buy and taste fruit flavored coffee where we will open a

coffee shop in Del Pilar Street Tagoloan Poblacion,

Table 08

Results in terms of the respondent’s view’s if they will patronize the business.

Answer Frequency Percentage

Yes 727 90.9%

 No 73 9.1%

Total 800 100%

Table 08 presents that 727 out of 800 respondents or 90.9% are willing to patronize our

proposed business if ever it will establish in Tagoloan.

The findings also indicate that the business has a better chance of succeeding in .Del Pilar

Street Tagoloan Poblacion.

Table 09

Distribution of respondents in terms of frequency on how often they visit coffee shop

No. of times Frequency Percentage

Never 89 11.1%

Once a week 356 44.5%

2-4 times a week 263 32.9%

Everyday 92 11.5%

Total 800 100%

Table 09 shows the result of the survey in terms of the number of times respondents go to

coffee shop. It shows that majority 356 out of 800 respondents or 44.5% go to coffee

shop once a week, 263 out of 800 respondents or 32.9% go 2-4 times a week, 92 out of
800 respondents or 11.5% go every day and 89 or 11.1% of the respondents who said

they don’t never go to coffee shops.

This implies that majority of our respondents visit coffee shop at least 2-3 times a week.

Table 10

Distribution of respondents in terms of what time they usually buy coffee at the coffee

shop

No. of times Frequency Percentage

6:00 to 7:00 am 153 19.1%

7:01 to 8:00 am 235 29.4%

2:30 to 3:30 pm 234 29.3%

3:31 to 4:30 pm 178 22.2%

Total 800 100%

Table 10 illustrates the findings of the survey in terms of how often they buy coffee at the

proposed business. It shows that, 235 out of 800 respondents (29.4%) shop between 7:01

and 8:00 a.m., 234 out of 800 respondents (29.4%) shop between 7:01 and 8:00 a.m., 178

out of 800 respondents (22.2%) shop between 3:31 and 4:30 p.m., and 153 out of 800

respondents (19.1%) shop between 2:30 and 3:30 p.m. This shows that there are more

potential buyers between the hours of 6:00 to 7:00 am and this is an opportunity for our

proposed business.
Table 11

Results in terms of the respondents what sizes they want to buy based on price

(watermelon iced fruit flavored coffee)

Sizes Frequency Percentage

Small 356 44.5%

Medium 235 29.4%

Large 209 26.1%

Total 800 100%

Table 11 shows the result of the survey in terms of the sizes they buy based on the price

of flavored watermelon. The table shows that 356 out of 800 respondents, or 44.5%, of

the respondents, preferred the small size. Then, followed by 235 out of 800 respondents,

or 29.4%, who preferred medium size and 209 (26.1%) of the respondents who said they

preferred large size. This implies that the majority of our respondents prefer the small

size of flavored watermelon iced coffee. 

Table 12
Results in terms of the respondents what sizes they want to buy based on price (Durian

iced fruit flavored coffee)

Sizes Frequency Percentage

Small 222 27.8%

Medium 359 44.9%

Large 219 27.3 %

Total 800 100%

Table 12 shows the result of the survey in terms of the sizes they buy based on the price

of flavored durian. The table shows that 359 out of 800 respondents, or 44.9%, of the

respondents, preferred the medium size. Then, followed by 222 out of 800 respondents,

or 27.8%, who preferred small size and the remaining 219 (27.3%) of the respondents

who said they preferred large size. This implies that the majority of our respondents

prefer the medium size of flavored Durian iced coffee

Table 14

Results in terms of the respondents what sizes they want to buy based on price (Dragon

fruit iced fruit flavored coffee)

Sizes Frequency Percentage

Small 289 36.1%

Medium 259 32.4%

 Large 252 31.5 %

Total 800 100%

Table 14 shows the result of the survey in terms of the sizes they buy based on the price

of flavored dragon fruit. The table shows that 289 out of 800 respondents, or 36.1%, of

the respondents, preferred the small size. Then, followed by 259 out of 800 respondents,

or 32.4%, who preferred medium size and remaining 252 (31.5%) of the respondents who

said they preferred large size. This implies that the majority of our respondents prefer the

small size of flavored dragon fruit iced coffee. 

Table 15

Results in terms of the respondents what sizes they want to buy based on price (Pears

iced fruit flavored coffee)

Sizes Frequency Percentage

Small 292 36.5%

Medium 257 32.1%

Large 251 31.4%

Total 800 100%

Table 15 shows the result of the survey in terms of the sizes they buy based on the price

of flavored pears. The table shows that 292 out of 800 respondents, or 36.5%, of the

respondents, preferred the small size. Then, followed by 257 out of 800 respondents, or

32.1%, who preferred medium size and the remaining 251 (31.4%) of the respondents

who said they preferred large size. This implies that the majority of our respondents

prefer the small size of flavored pears fruit iced coffee.

Table 16

Results in terms of respondents what pastries they want to pair with coffee

Answer Frequency Percentage

Garlic cheese bread 409 51.1%

(Spicy or regular)

Clubhouse sandwich 391 48.9%

Total 800 100%

Table 16 shows the survey findings in terms of the pastry’s respondents

prefer. The majority of respondents prefer garlic cheese bread (spicy or

regular) 409 out of 800 respondents, or 51.1%, 391 or48.9%prefer clubhouse sandwich.

This implies that the garlic cheese bread gained the majority of the answers to the paired

pastries from the respondents of Poblacion, Tagoloan, with the above data gathered. The

proponents can use this information to make the proper selection of pastries to be sold in

the proposed business, including quantities to be purchased. 

Table 17

Results in terms of respondent’s recommendation to our business

Product Frequency Percentage

Yes 727 90.9%

No 73 9.1%

Total 800 100%

Table 17 shows the results of the survey in terms of recommendation of our business. The

table shows the majority of answers are yes with the frequency of 727 out of 800

respondents or 90.1% while the remaining 73 9(9.1%) didn’t want to recommend our

propose business. This shows that majority of the respondents are willing to recommend

our proposed business and even add it to potential customers.

Market Share
 CHAPTER 4

FEASIBILITY AND OPERATION MANAGEMENT

MANAGEMENT APPROACH
 Kape De Prutas is a type of business which suits the needs and wants of the coffee

drinkers. It provides a good quality and affordable iced fruit coffee. In this type of

business, limited will be using the consumer’s approach.

This approach will offer and produce the quality product that will satisfy the consumer’s

need. It will focus on the customers and provide their needs in terms of the product. A

friendly, hospitable, and approachable entrepreneur is what the business will offer them.

It is not just profit oriented but also a customer-oriented business that will provide the

customer a good quality of coffee with healthy benefits, because in every business the

customer is the reason of its existence.

CHART ORGANIZATIONAL

General Manager
Joseph Hugo
 Cashier Staff Kitchen Staff Barista
Mary Mae Verano Sweet Abellanosa Vibrose Sabido Jhonny Rivera
Alyx Lee Jamal Mustapha
Ana Marie De mesa Chenny Francis

JOB DESCRIPTION

General Manager
-Overall leader of the company and is responsible for the implementation of the firm,

policies, rules and regulations

-Primary decision-maker of the firm

-Formulates a strategic plan for the development of the business

-Supervises and makes sure that the daily operations of the business are carried out

efficiently and effectively

-Directs authority who assigns the right personnel to specific tasks

-Guides the staff in achieving customer satisfaction

-Acts as a bookkeeper who records all the financial transactions of the business

Cashier

-Cheerfully welcomes customers as they arrive the order counter

-Provides customers with the menu and suggest food kerns as per their preferences

-Takes over die customer's orders Responsible for safekeeping of cash

-Shall be in charge of all cash collections

-Balances cash drawer by counting cash at beginning and end of work shift

Kitchen Staff

-Manages the customer's orders

-Prepares food and sets the menu for customers

-Responsible for the food and beverage task

-Washes and disinfects the dishes and utensils

-Responsible for the sanitation of the kitchen area

Service Crew

-Maintains a clean environment for customers

-Responsible for die sanitation of the vicinity

-Helps in the washing of dishes and utensils

-Responsible for proper waste disposal

-Acts as a waiter who is always available for customer demands

Barista

-Took coffee, food, and other beverage orders and prepared them for customers quickly

and effectively.

-Maintained a clean and professional appearance and dining area for guest satisfaction. -

Delivered excellent customer service and prompt food and beverage delivery.

-Washed dishes and restocked the bar line for continued fast service capabilities.

MARKET FORECASTING

FEASIBILITY AND OPERATIONAL SCHEDULE

WORK SCHEDULE

The store hours will be from 7:00AM to 6:00PM, however more specifically the store

will be opened by the first shift of staff at 6:00AM and will be given one (1) hour to

make the necessary preparations before the store opens for customers at 7:00AM. The
store will then close on 6:00PM but the staff will be given one (1) hour to clean and

senile valuable materials until 7:00PM. This schedule will continue during weekdays. On

weekends, operating hours will only include one shift which will start at 9:00 AM to

6:00PM. The general manager is not required to be present in the store every day as long

as he is able to perform his duties and responsibilities accordingly, oversee the operations

with close scrutiny and is able to manage the business based on his planned strategies.

The employees under the supervision and authority of the general manager will follow

Me implemented shifting schedule below:

Shifting Schedule of Employees

Days Pre-Operationg 1st Shift 2nd Shift Post-Operating

Hour Hour

Monday 6:00AM- 6:00AM- 2:00PM- 6:00PM-

7:00AM 3:00PM 6:00PM 7:00PM

Tuesday 6:00AM- 6:00AM- 2:00PM- 6:00PM-

7:00AM 3:00PM 6:00PM 7:00PM

Wednesday 6:00AM- 6:00AM- 2:00PM- 6:00PM-

7:00AM 3:00PM 6:00PM 7:00PM

Thursday 6:00AM- 6:00AM- 2:00PM- 6:00PM-

7:00AM 3:00PM 6:00PM 7:00PM

 Friday 6:00AM- 6:00AM- 2:00PM- 6:00PM-

7:00AM 3:00PM 6:00PM 7:00PM

Saturday 9:00AM- 9:00AM- NONE 5:00PM-

10:AM 6:00PM 6:00PM

Sunday 9:00AM- 9:00AM- NONE 5:00PM-

10:AM 6:00PM 6:00PM

From the table above, it is illustrated that there are two (2) working shifts for We three

(4) employees composed of the following: Cashier, Service Crew, Barista and the

Kitchen Staff. During the first shift, all three (4) will be present and will be replaced by

the second shift where the other set of employees (cashier, barista,service crew and

kitchen staff) will all be present as well. The employees will be allotted one (1) hour for

break time per day and will be taken on duty in a way that the store will not be left in an

unproductive situation and someone is always present to attend to the customers. The

scheduled rest day per week for all employees is on Sunday, where the store will be

closed for the whole day; however, in the event of an emergency, the general manager

shall be notified.

Morning-Afternoon Shift (6:00am-3:00pm): 3 staff members

Afternoon-evening Shift (2:00pm-11:00pm): 3 staff members

 Working Schedules of Employees

Employe Monday Tuesday Wednes Thursda Friday Saturday Sunday

e day y

Cashier 1st Shift 1st Shift 1st Shift 2nd 2nd 1st Shift Off

1 Shift Shift

Cashier 2nd 2nd 2nd 1st Shift 1st Shift Off 1st Shift

2 Shift Shift Shift

Service 1st Shift 1st Shift 1st Shift 2nd 2nd 1st Shift Off

Crew 1 Shift Shift

Service 2nd 2nd 2nd 1st Shift 1st Shift Off 1st Shift

Crew 2 Shift Shift Shift

Kitchen/ 1st Shift 1st Shift 1st Shift 2nd 2nd 1st Shift Off

Barista Shift Shift

Crew 1

Kitchen 2nd 2nd 2nd 1st Shift 1st Shift Off 1st Shift

/Barista Shift Shift Shift

Crew 2
As illustrated in the table above, the shifts of the employees are consistent and easy to

follow. The two sets of employees will switch shifts starting on Wednesdays, and

Mondays to give them a chance to experience both time schedules.