Feasibility Study Franchise

Paradigm Colleges of Science and Technology
1|
ACKNOWLEDGEMENT
This feasibility study may not be possible without the unwavering support and
guidance, and never get tired for checking our manuscript and for all the pieces of advice that
we received from our adviser Ms. Rhona Martinez.
We would like to give our appreciation also to Mr. Hernan Erorita and Mrs. Susan
Erorita for inspiring us, where not getting through this, because of all encouragement we have
heard. Being a part of Paradigm Colleges of Science and Technology was a great privileged.
We give thanks to our parents for their unconditional understanding and for sharing
their wisdom that motivate us to push beyond our limits as well as giving their financial and
moral support.
Also, we are grateful to our friends and colleagues that spend their time and effort to
help and make this feasibility study success.
Above all we give our sincerest gratitude to our Almighty God in securing our safety
to furnishing us the necessary resources that leads for the accomplishment of this study.
We indeed proud as a Paradigmians.
2|
INTRODUCTION
Over the years, Lechon Manok is one of the most popular meals in the Philippines.
Pinoy’s always seem to find a reason to eat lechon manok. This is why starting a lechon
manok business is a great idea. Once you have situated yourself in a residential area it is easy
to get regular buyers.
Baliwag Lechon is one of the more popular brands when it comes to selling lechon
manok and lechon liempo.
3|
HISTORICAL BACKGROUND
The coffee plant is native to Ethiopia. According to legend coffee was discovered by an
Ethiopian goatherd called Kaldi. He noticed that goats who ate certain beans became very
lively. Coffee was drunk in Yemen by the 15th century. By the 16th century, coffee had
spread to Persia (Iran) and Turkey. There were many coffee houses where people could drink
and also socialize.
Coffee reached Europe in the late 16th century through trade. Coffee was introduced into
Italy first. (Today coffee is still a very popular drink among Italians). Coffee really became
popular in Europe in the 17th century. In the 1600s coffee houses opened across Europe. The
first coffee house in England opened in Oxford in 1651 and by the late 17th century there
were many coffeehouses in English towns where merchants and professional men met to
drink cups of coffee, read newspapers, and chat.
The first coffee house in London opened in 1652 and by the end of the 17th century, there
were hundreds of them. Lloyds Coffee House opened in London in the 18th century and soon
became a center of marine insurance. However, by the mid-18th century coffee houses were
past their heyday in England. Merchants met to do business in specialist exchanges and
gentlemen’s clubs took over as the places where well-to-do men met to socialize and chat.
Meanwhile, the first coffee house in America opened in Boston, Massachusetts in 1689.
Merchants Coffee House opened in New York in 1737 and it became an important meeting
place.
Instant coffee was invented by New Zealander David Strang in 1889. Freeze-dried coffee was
invented in 1938. Meanwhile, decaffeinated coffee was invented by Ludwig Roselius in
1903. Melitta Bentz invented the coffee filter in 1908. Achille Gaggia invented the modern
4|
espresso machine in 1946. The first pump-driven espresso machine was made in 1960.
Meanwhile, in the early 20th century, the coffee table became a popular item of furniture.
Today coffee is still one of the world’s most popular drinks. Brazil is still the world’s largest
producer of coffee.
SURVEY GRAPH RESULT
70%
60%
50%
40%
30%
20%
10%
0%
1 2 3 4 5
5|
SURVEY QUESTIONAIRES AND RESULT:
1. What is your ideal place for coffee shop?

(61%) A place overlooking the sea
(10%) Along the highways
(29%) Green and windy place
2. When do you drink coffee?
(51%) Morning
(0%) Noon
(43%) Afternoon
(0%) Evening
(6%) Midnight
3. Where do you drink coffee most often?
(60%) Home
(10%) Coffee Shop
(5%) Food Court
(25%) Office
4. For what reason would you drink coffee?
(48%) Released Stress
(23%) Refreshing
(10%) Social Occasion
(11%) Drinking Habit
5. On Average, how many times a month do you visit a coffee shop/ café?
(10%) Daily
(23%) Twice a week
6|
(15%) Twice a month

(42%) Several times a month/year
(10%) Never
CUSTOMERS SUGGESTION AND FEEDBACK:
Do you have any suggestion that could make our coffee shop better?
 Make the coffee and other products so good but not high in price, to make the
consumer back in your coffee shop again.
 Relaxing Place with Sofa and Photo Booth.
 Free Wifi
 Have promo like buy 1 take 1, free coffee or other products in first customers.
What factor influence your choice of coffee shop/café to make your purchases?
 Location
 Quality of Service
 Quality Food/Coffee
 Shop environmental awareness
What attributes are important to you when consuming coffee at coffee shop? -3 = not
important, +3 = extremely important.
-3 -2 -1 0 +1 +2 +3
Taste
Variety of coffee flavors
Quality of coffee beans
Price
Friendly services
Speed of services
Sales promotion
7|
Convenient locations
Spacious environment
Cleanliness of the shop
Enjoyable atmosphere
LIST OF PRODUCTS
COFFEE
 Hot Brewed Coffee
 Cold Brewed Coffee
 Nutri Milk Tea’s
 Ice Cream Coffee Float
 Irish Coffee
 Dalgona Coffee Hot/Cold
BREAD
 Toasted Bread with Honey Filling
 Banana Bread
 Pandesal
 Chicken Sandwich
 Cheese Burger
KAKANIN
 Special Biko
 Creamy Maja
 Botchi
 Palitaw
 Suman Malagkit
 Sapin-Sapin
 Caramelised Pilipit
 Bibingkang Kanin
8|
TARGET MARKET:
Population
BULALACAO
NO. OF TOTAL NO. OF TOTAL
AGE
POPULATION POPULATION PERCENTAGE
18-55 49,911 34,937.7 70%
18-55 49,911 14,911.3 30%
MANSALAY
AGE
18-55 69,599 48,719.3 70%
18-55 69,599 20,879.7 30%
ROXAS
AGE
18-55 67,899 47,529.3 70%
18-55 67,899 20,369.7 30%
BONGABONG
AGE
18-55 93,261 65,282.7 70%
18-55 93,261 27,978.3 30%
BANSUD
AGE
18-55 52,317 36,621.9 70%
9|
18-55 52,317 15,695.1 30%
10 |
EXECUTIVE SUMMARY
If you love drinking, smelling the incense, or even thinking about coffee, you’ve come to the
right place. Aside from coffee we also have “kakanin” the best partner for your coffee.
We provide a place to gather and also create a space in which they’ll saves their coffee and
food as experience the best spot for you.
Overview:
We aim to serve the best quality and most interesting varieties of coffee and entertainment at
a reasonable price.
Objectives:
 Give a high standard quality of food and service with affordable prices.
 Ensure a friendly comfortable atmosphere.
 Provide proper internet service.
Goals:
 To provide the substantial income and to create a business and working environment
where both the customer and employee are treated with dignity and respect.
Mission:
 To provide and inspire our customers, give the best feeling and nurture their human
spirit.
Vission:
 To be one of the best Coffee Shop in town.

 To encourage more customers, and show them that they are valuable every day.
 To improve the lives of our guests and support the communities we serve.
 To promote our common humanity.
11 |
MARKET STRATEGY
LAYMJAS “KOPI” COFFEE
To be based on serving its market well by offering them sustainable and quality coffee. It will
also aim to satisfy the customer’s needs and expectation.
PROMOTION STRATEGY
It is significant experience of millions of customers. In promotion Laymjas “Kopi” Coffee

will be using the following forms:
 Usage of e-commerce i.e launching of website on web advertising.

 Usage of different social media sites, such as facebook, Instagram, twitter etc.
 Usage of tarpaulins
 Usage of radio broadcasting
Problem Summary:
 How widespread we want the service to reach?

 Who is the target audience?
 What do people with this problem do now?
Solution Summary:
 We are conducting survey to find out our possible customer who want to patronize
our business Laymjas “Kopi” and Services want to recognize in different places.
 Our target market was 18-55 years old, includes coffee shop lovers and whole bean
buyers.
 Active listening to give attention and trying to understand the need of our target
audience.
Critical Thinking – to analyze and evaluate the problem to make a better solution.
Motional Intelligence – you know how to approach your client and employees.
12 |
MARKET FEASIBILITY
1. Laymjas Kopi and Services focus on expansion in developing market is one of the
smart strategies which are helping to speed up the growth of business in the market.
2. We are presenting our coffee shop business proposal and its planned area of operation
to identify the viable service scheme technical and operational.
3. Looking for possible supplier to support the needs of shop to have speed up and
smooth production conducting survey to determine whether the business plan should
go ahead.
4. And, checking the products before buying and selling.
PRICELIST - Liberica (Barako)
Retail Wholesale Bulk Order
Dark Roast 340/kl 300/kl 280/kl
Medium Roast 350/kl 330/kl 320/kl
Arabica 340/kl 380/kl 360/kl
Robusta 280/kl 260/kl 250/kl
Excelsa 310/kl 310/kl 290/kl
Kapeng Barako in a 100/pack minimum of 5

120/kl 90/pack
tea bags 10pcs/pack packs
Barako in a Drip bag 90/pack minimum of 5

110/kl 80/pack
5pcs/pack packs
180/pack minimum of 5
10pcs/pack 200/kl 170/pack
packs
13 |
SOCIOECONOMIC CONTRIBUTION
 Providing Benefits
 Creates a Social Ambience
 Make the world a little bit greener
 Friendly Café
PROVIDING BENEFITS - in our survey we have 70% respondent out of 100% who enjoy
coffee production and consequently Laymjas “Kopi” Coffee aims to be able to provide
employment without discrimination to reduce unemployment so that we can provide benefits
to our economy.
CREATES A SOCIAL AMBIENCE – today Coffee has become important part of our
social norms and it’s a focal point for entertaining you during breaktime it helps to sustain the
energy throughout the day and while you are drinking, you can accompany it with bread or
kakanin that are really delicious. Make the world a little bit greener we used a product and
equipment that do not harm our environment whether in their production use or disposal.
FRIENDLY COFFEE – we offer a fair price for everyone because Laymjas “Kopi” Coffee
wants everyone to be welcome especially our countryman who don’t have enough money to
buy an expensive product to treat themselves.
NAME OF THE FIRM – The proposed named of our firm is Laymjas “Kopi” and Services
it is simple but promote a healthy products and good services for everyone. Laymjas “Kopi”
provide a friendly comfortable place where the customer can receive quality service.
Laymjas – these are our names initial which gives inspiration to stay and pursue this
challenge. Kopi - beans a traditional coffee it just sounds general and indiscriminate and
because of this combined name this coffee shop just introduces that part from traditional
kakanin and coffee all are welcomed without discrimination and equal service.
14 |
LOCATION – Catalina beach Roxas, Oriental Mindoro according in our survey results the
70% respondents they want a drink coffee while looking at the sea, seeing a beautiful beach
because it is closer to the town and it just needs renovation to become a tourist spot.
TARGET AREA – 1000 sq. meters

COST OF LAND – 1000 sq. meters x 2500 = 2,500,000.00
15 |
FLOOR PLAN
16 |
MARKET ANALYSIS
We actually look and see competitors how they have their establishments set up, what kind of
menu they have. A Coffee Shop is more than just coffee they have more competition we need
to check out.
And study their and comparing’s to get a feel for their market plan.
Look for those similarities and apply something new and convey in our target market and
include in our coffee shop business plan. We need to learn from wheel. That’s why Laymjas
Kopi and Services is creating a plan that really help to start up our business plan to get a
better idea if how to compete.
FINANCIAL PLAN
Start-up fund. To open our Coffee Shop, we must invest to cover all the expenses for our
business plan for the company to operate normally.
This particular plan is focused on a strategy or strategies that the company should employ for
growth opportunities. Basically, the more people you reach, the more opportunity for growth.
17 |
FINANCIAL PLAN
START-UP FUNDING
INVESTOR FUNDING
Owner 1 1,000,000.00
Owner 2 1,000,000.00
Owner 3 1,000,000.00
Owner 4 1,000,000.00
Owner 5 1,000,000.00
Owner 6 1,000,000.00
Owner 7 1,000,000.00
Owner 8 1,000,000.00
Owner 9 1,000,000.00
Owner 10 1,000,000.00
Owner 11 1,000,000.00
Owner 12 1,000,000.00
Total Investment 12,000,000.00
EXPENSES
Land 2,500,000.00
Renovation of Work 3,000,000.00
Furniture 100,000.00
Tools and Equipment 200,000.00
Business License 50,000.00
Total Expenses 5,850,000.00
Beginning Cash Balance 6,150,000.00
TARGET SALES
18 |
PCS. DAILY WEEKLY MONTHLY

COFFEE 30 11,940 71,640 310,440
BREAD 50 9,250 55,500 240,500
KAKANIN 50 4,850 29,100 126,100
Total Sales 26,040 156,240 677,040
WAGES
REGULAR
DAILY HOURS WORKING OT DEDUCTIONS
DESIGNATION (SSS,PHILHEALTH, NET PAY
RATE (2shifts) DAYS PAY PAG-IBIG)
16hrs.
Manager 1 500 8 26 50/hour 350 12650

Asst. Manager 450 8 26 50/hour 350 11350
Barista 1 350 8 26 30/hour 350 8750
Barista 2 350 8 26 30/hour 350 8750
Crew 1 320 8 26 25/hour 350 7970
Crew 2 320 8 26 25/hour 350 7970
Baker 1 320 8 26 30/hour 350 7970
Baker 2 320 8 26 30/hour 350 7970
Cashier 1 320 8 26 30/hour 350 7970
Cashier 2 320 8 26 30/hour 350 7970
Admin Personnel 350 8 26 30/hour 350 8750
Accounting Staff 350 8 26 30/hour 350 8750
19 |
MANAGEMENT QUALIFICATION AND DESCRIPTION
Manager
The manager is responsible for overseeing and leading the work of a group of people in
many instances. Has a good heart and passion.
 Bachelor's degree in business management, or related field.

 More education or experience may be preferred or required.
 Strong understanding of business management, financial, and leadership principles.
 Excellent communication, leadership, coaching, and conflict resolution skills.
Barista
The manager is responsible for overseeing and leading the work of a group of people in
many instances.
 Bachelor’s Degree in Hotel and Restaurant Management.

 Must be NCII holder and have the ability to prepare a variety of beverages.
 Ability to effectively communicate with patrons and employees.
 Self-motivated and inspiring.
Crew
They may perform any of the duties necessary for preparing food, processing orders for
customers, and keeping the location operating smoothly.
 Education: High School Diploma.

 Possess complete information regarding all approved hygiene policy and standards.
Baker
A Baker, or Pastry Chef, is in charge of preparing baked goods for sale to customers.
Their duties include creating recipes, ordering ingredients and coordinating baking schedules
to produce breads and other goods.
 Associate's degree in culinary arts or baking and pastry arts is advantageous.

 Proven experience managing a bakery.
20 |
Cashier
Cashiers are usually responsible for receiving payment by cash, check, credit cards,
vouchers, or automatic debits. The also count money in cash drawers at the beginning and
end of their shifts to ensure that amounts are correct and that there is adequate change.
 Associate Graduate
 Customer service or cashier experience.
 Ability to handle transactions accurately and responsibly.
 High level of energy with strong customer service skills.
Admin Personnel
Their duties include supervising staff, facilitating communication throughout a company
and developing procedures to make a workplace more efficient.
 Bachelor’s Degree or Associate in Management

 Basic bookkeeping experience, especially in accounts payable/receivable.
 Experiencing using office management software.
Accounting Staff
Prepare and review financial documents, reports, and statements. They oversee
all accounting procedures
 Bachelor's degree in accounting or finance required.

 At least one year experience in accounting
 Strong mathematical and analytical skills.
 Proficient in Microsoft Word and Excel.
MANAGEMENT ASPECT
To conduct a refresher training who previously assessed as competent in this field

with the intention of updating skills and knowledge to a changed standard, or providing the
opportunity to ensure that no important skills or knowledge have been lost due to lack of use.
21 |
SWOT ANALYSIS
STRENGTHS
HIGH SERVICE CULTURE

The environment is neat and clean and smiling staff, then customers would love to
visit the shop and drink coffee. It’s not just a coffee, it’s the place to make you feel good and
change your mood.
TEAM WORK
A team worker uses strong communication skills, is an active listener, and develops
and maintains credibility with colleagues. Cooperate with one another and apply their
individual skills toward completing a common project or meeting a goal to improve. People
work together towards the common goal, productivity multiplies.
WEAKNESSES
LESS MARKET DATA

When you skip out on market research, customer data or commercial transactions, you
miss valuable opportunities that will help the business in the long run.
Solution: To understand the competitors and customers wants and needs, and gather all the
information necessary for their businesses to be competitive.
HIGHLY COMPETITIVE
Opening a coffee shop, is not something that people can’t copy and create the same
product. Competitors can easily enter the market.
Solution: Learn how to handle competition in business and highlight the difference.
22 |
OPPORTUNITIES
DEVELOPING A DIRECT RELATIONSHIP WITH CUSTOMERS
The good thing coffee shop business provides you an opportunity to establish a direct
relationship with customers faces to face.
DEVELOP BRAND LOYALTY BY OFFERING REWARDS
Offer a discount to regular customers. Such offers would help not only increase brand
loyalty but also to attract new customers and retain old ones.
ADVERTISEMENT TO BUILD BRAND AWARENESS
You can also use a paid social media advertising tool to target a new market if you’re
opening a new franchise in the new region.
MINI LIBRARY WITH FREE WIFI ACCESS
Customers would love to drink coffee while reading magazines or books and some of
them using their gadgets enjoying the free WiFi access.
THREATS
PRICE SENSITIVE MARKET/LOW PRICE OF COMPETITOR
Coffee is such a product that you can’t raise the price at a certain limit. If you do that,
people would stop coming to your shop for coffee at being too expensive.
Solution: Encourage the customers for benefits of products rather than features.
23 |
LOCKDOWN DUE TO PANDEMIC
It has a great impact in the business as they had to take drastic measures such as
closing down and selling all the equipment.
Solution:
 We are taking the advantage of “online sales” or working from home and some or our
wholesale clients are still ordering coffee.
 Home delivery flatform for all our local customers can get our products.
 New website launch to make it easier for people to order online.
COMPETITORS IN OUR AREA
 Hidden cup
 Serge cafe
 Infinitea
ADVANTAGES OF LAYMJAS KOPI AND SERVICES
 Scalability - capacity to be change our size.

 Franchise Support - to strengthen our business both the franchisee and the franchisor.
 Multiple locations - we ensure that no one is behind of all important information
regarding the business we also create a sense of community
24 |
INGREDIENTS COSTING PRICING

RECIPE
COFFEE
Hot brewed coffee
6 oz (1cup) water P 1.00 P 15.00
w/honey
1 tbsp (5g) ground coffee P 3.00
Honey P 10.00
Total 14.00
12 oz water (regular mug size) P 2.00 P 25.00
2 tbsp (10g) ground coffee P 6.00
Honey P 10.00
Total 18.00
Cold brewed coffee
6 oz (1cup) water P P 20.00
w/honey 1.00
1 tbsp. (5g) ground coffee P 3.00
Ice cube (6pcs) P 1.00
Honey P 10.00
Total 15.00
12 oz water (regular mug size) P 2.00 P 30.00
2 tbsp. (10g) ground coffee P 6.00
Ice cubes (12 pcs) P 2.00
Honey P 10.00
Total 20.00
Dalgona Hot Coffee 2 tbsp of instant coffee P 6.00 P 55.00
2 tbsp of sugar P 4.00
2 tbsp of boiling water P 0.00
400ml hot milk (whole milk) P 35.00
Total 45.00
Dalgona Cold Coffee 2 tbsp of instant coffee P 6.00 P 55.00

2 tbsp of sugar P 4.00
2 tbsp of boiling water P 0.00
400ml hot milk (whole milk) P 35.00
Ice cubes P 1.00
Total 46.00
Irish Coffee 16 oz of very hot water P 5.00 P 150.00

12 oz strong brewed coffee P 10.00
2 tsp granulated sugar P 3.00
2 tsp light brown sugar P 2.00
2 oz Irish whiskey (jameson) P 82.00
Total 102.00
25 |
Nutri Milk Tea cup (12oz) P 3.00 P 40.00

Disposable straw P 2.00
150ml brewed tea (jasmine) P 5.00
Black pearls P 5.00
Milk (soy) P 10.00
Ice cubes P 1.00
Sugar syrup P 2.00
Total 28.00
cup
(16oz) P 4.00 P 55.00
225ml brewed tea (jasmine) P 8.00
Black pearls P 8.00
Milk (soy) P 13.00
Ice cubes P 2.00
Sugar syrup P 3.00
Total 40.00
cup (22oz) P 5.00 P 65.00
225ml brewed Tea (jasmine) P 10.00
Black pearls P 13.00
Milk (soy) P 15.00
Ice cubes P 2.00
Sugar syrup P 3.00
Total 50.00
Ice cream coffee float 12 oz cup P 3.00 P 30.00

1 scoop vanilla ice cream P 10.00
Chocolate syrup P 5.00
Ice cubes P 1.00
Total 19.00
16 oz cup P 4.00 P 45.00
Ice cubes P 2.00
Total 34.00
22 oz cup P 5.00 P 60.00

Ice cubes P 3.00
Total 48.00
26 |
RECIPE INGREDIENTS COSTING PRICING

KAKANIN
Suman Malagkit 1kg. Glutinous rice P 65.00 P 10.00
1tbsp salt P 1.00
500 ml coconut milk P 24.00
40 pcs. Banana leaves P 15.00
1/4 white sugar P 15.00
Total 120.00 /40 pcs.
P 3.00 each
Sapin-Sapin 1/2 kg. glutinous rice P 32.50 P 12.00
1 cup coconut cream P 11.00
2 cup coconut milk P 24.00
1 can condensed milk P 32.00
1/4 wash sugar P 11.00
Ube flavour extract P 5.00
Langka flavour extract P 5.00
Total 120.50 24 pcs.
P 5.02 each
Palitaw 1/2 kg. Glutinous rice P 32.50 P 10.00
2 cups grated coconut P 24.00
1/2 sugar P 22.50
1/2 cup sesame seeds P 20.00
Total 99.00 30 pcs
P 3.30 each
Caramelised Pilipit 1/2 kg. Glutinous flour P 32.50 P 10.00
1 tbsp. baking powder P 10.00
2 eggs P 14.00
1 cup milk P 20.00
oil P 25.00
3/4 brown sugar P 33.75
Total 135.25 24 pcs
P 5.64 each
Bibingkang Kanin 1/2 Rice flour P 24.00 P 10.00
1/2 Cup baking powder P 10.00
3 tbsp butter P 12.00
1/4 sugar P 11.00
1 cup coconut milk P 11.00
1 cup fresh milk P 25.00
1 pcs salted duck egg P 15.00
cheese P 20.00
1 buko P 15.00
Pre-cut banana leaf P 10.00
Total 153.00 48 slice
P 3.81 each
27 |
Biko 1/2 Brown sugar P 22.00 P 15.00

1 klo. Glutinous rice P 65.00
Coconut milk P 60.00
1 Condensed milk P 30.00
P 8.85
Creamy Maja 1 Cheese 165g. P 55.00 P 20.00

1 Whole Corn P 45.00
1 Cream Corn P 45.00
Coconut milk P 50.00
Cornstarch P 40.00
1 Condensed milk P 30.00
1/2 Sugar white P 25.00
P 14.50
Botchi 1 klo. Glutinous Rice P 65.00 P 10.00

Sesame seeds P 40.00
1.5 oil P 100.00
1/2 sweet potato P 30.00
1/2 white sugar P 15.00
P 6.25
BREAD
Toasted bread w/ honey 6 pcs. Slice bread P 12.50 P 20.00
filling
3 tbsp. butter P 11.17
50 ml honey P 20.00
Total 43.67 /3
P 14.56
Banana bread 2 cups all purpose flour P 9.50 P 10.00

1 tbsp. Baking soda P 1.30
1/4 tsp. salt P 1.00
1/2 cup butter P 15.00
3/4 cup brown sugar P 6.00
2 eggs P 18.00
2 pcs. Banana P 5.00
Total 55.80 /12
P 4.65
28 |
RECIPE INGREDIENTS COSTING PRICING

Bread
Pandesal w/ honey filling 1/4 cup warm water P 0.00 P 20.00
1 pack active yeast P 10.00
1 cup milk P 20.00
2 oz butter P 14.80
2 eggs P 18.00
1/2 cup of sugar P 4.00
1 1/2 tsp salt P 2.00
4 1/2 cup flour P 20.00
honey P 200.00
Total 288.80 24 pcs
P 12.03
Chicken Sandwich 24 slice white bread P 40.00 P 50.00

Chicken breast fillet P 128.00
1 1/2 mayonnaise P 40.00
1 1/2 pcs of cucumber P 30.00
bunches of curly lettuce P 120.00
1/2 cup bread crambs P 16.20
Total 374.20 /12
P 31.17
Cheese Burger 1 1/2 pounds ground beef P 272.40 P 50.00

Salt pepper P 1.01
1 tbsp vegetables oil P 3.60
6 slice cheddar chees P 43.36
6 burger buns P 24.00
1/4 cup ketsup P 4.80
1/4 cup mayonnaise P 11.73
2 bunches lettuce leaves P 30.15
3 pcs. Tomato big P 15.00
Total 406.05 /6
P 67.66
29 |
MENU FOR COFFEE PRICE
Hot brewed coffee w/ honey

6 oz P 15.00
12 oz P 25.00
6 oz P 20.00
Cold brewed coffee w/ honey
12 oz P 30.00
Nutri Milk Tea 12 oz P 40.00
16 oz P 55.00
22 oz P 65.00
Ice Cream Coffee float

12 oz P 30.00
16 oz P 45.00
22 oz P 60.00
Dalgona Hot/Cold Coffee P 55.00
Irish Coffee 16 oz P 102.00
30 |
MENU FOR KAKANIN PRICE
Suman Malagkit
P 10.00/pc.
Sapin-Sapin P 12.00/pc.
Palitaw P 10.00/pc.
Caramelized Pilipit
P 10.00/pc.
Bibingkang Kanin
P 10.00/pc.
Biko P 15.00/pc.
Creamy Maja
P 20.00/pc.
Botchi
P 10.00/pc.
31 |
MENU FOR BREAD PRICE
Toasted Bread w/ honey filling

P 20.00
2 slice
Banana Bread
P 10.00
per slice
Pandesal w/ honey filling P 20.00/pc.
Chicken Sandwich
P 50.00
Cheese Burger P 85.00
32 |
EQUIPMENT
Expresso Machine
Oven
33 |
34 |
Blender
Water Refiller
35 |
Refrigerator
36 |
Sealer Machine
37 |

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Feasibility Study Franchise

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Paradigm Colleges of Science and Technology

We indeed proud as a Paradigmians.

SURVEY GRAPH RESULT

SURVEY QUESTIONAIRES AND RESULT:

1. What is your ideal place for coffee shop?

(15%) Twice a month

CUSTOMERS SUGGESTION AND FEEDBACK:

18-55 52,317 15,695.1 30%

 To be one of the best Coffee Shop in town.

LAYMJAS “KOPI” COFFEE

It is significant experience of millions of customers. In promotion Laymjas “Kopi” Coffee

 Usage of e-commerce i.e launching of website on web advertising.

 How widespread we want the service to reach?

PRICELIST - Liberica (Barako)

Retail Wholesale Bulk Order

Dark Roast 340/kl 300/kl 280/kl

Medium Roast 350/kl 330/kl 320/kl

Arabica 340/kl 380/kl 360/kl

Robusta 280/kl 260/kl 250/kl

Excelsa 310/kl 310/kl 290/kl

Kapeng Barako in a 100/pack minimum of 5

Barako in a Drip bag 90/pack minimum of 5

TARGET AREA – 1000 sq. meters

PCS. DAILY WEEKLY MONTHLY

Manager 1 500 8 26 50/hour 350 12650

MANAGEMENT QUALIFICATION AND DESCRIPTION

 Bachelor's degree in business management, or related field.

 Bachelor’s Degree in Hotel and Restaurant Management.

 Education: High School Diploma.

 Associate's degree in culinary arts or baking and pastry arts is advantageous.

 Bachelor’s Degree or Associate in Management

 Bachelor's degree in accounting or finance required.

To conduct a refresher training who previously assessed as competent in this field

HIGH SERVICE CULTURE

LESS MARKET DATA

DEVELOPING A DIRECT RELATIONSHIP WITH CUSTOMERS

DEVELOP BRAND LOYALTY BY OFFERING REWARDS

ADVERTISEMENT TO BUILD BRAND AWARENESS

MINI LIBRARY WITH FREE WIFI ACCESS

PRICE SENSITIVE MARKET/LOW PRICE OF COMPETITOR

LOCKDOWN DUE TO PANDEMIC

COMPETITORS IN OUR AREA

ADVANTAGES OF LAYMJAS KOPI AND SERVICES

 Scalability - capacity to be change our size.

INGREDIENTS COSTING PRICING

Dalgona Cold Coffee 2 tbsp of instant coffee P 6.00 P 55.00

Irish Coffee 16 oz of very hot water P 5.00 P 150.00

Nutri Milk Tea cup (12oz) P 3.00 P 40.00

Ice cream coffee float 12 oz cup P 3.00 P 30.00

22 oz cup P 5.00 P 60.00

RECIPE INGREDIENTS COSTING PRICING

Biko 1/2 Brown sugar P 22.00 P 15.00

Creamy Maja 1 Cheese 165g. P 55.00 P 20.00

Botchi 1 klo. Glutinous Rice P 65.00 P 10.00

Banana bread 2 cups all purpose flour P 9.50 P 10.00

RECIPE INGREDIENTS COSTING PRICING

Chicken Sandwich 24 slice white bread P 40.00 P 50.00

Cheese Burger 1 1/2 pounds ground beef P 272.40 P 50.00

MENU FOR COFFEE PRICE

Hot brewed coffee w/ honey

Nutri Milk Tea 12 oz P 40.00

Ice Cream Coffee float

Dalgona Hot/Cold Coffee P 55.00

Irish Coffee 16 oz P 102.00