Cheesecake Emporium

LYCEUM OF THE PHILIPPINES UNIVERSITY CAVITE
CHEESECAKE EMPORIUM
A Business Proposal
Submitted to the International School
Lyceum of the Philippines University Cavite
In Partial Fulfillment
of the requirements of Grade 12 Senior High School
BAÑARES, LORENZ JAMES B.
DANTES, FERNANDO IV C.
MONILLA, PHOEBE G.
NAVARRO, CHRISTINE JOYCE I.
PALERMO, MARC LOUIE C.
SEVERO, JOHN MIKKO DE GUZMAN
SONIDO, JUSTINE ANNE O.
TAN, KYLA MAE M.
TOLENTINO JR., ROLANDO L.
May 2019
INTERNATIONAL SCHOOL, SENIOR HIGH SCHOOL PROGRAM i

TABLE OF CONTENTS
Page
I. INTRODUCTORY PAGE
A. Logo and its Interpretation..........................................................................................1
B. Business Name............................................................................................................2
C. Name and Addresses of Business Owners/Entrepreneurs...........................................2
D. Nature of Business.......................................................................................................2
E. Statement of Financing Needed...................................................................................2
II. EXECUTIVE SUMMARY.............................................................................................3
III. ENVIRONMENT AND INDUSTRY ANALYSIS

A. Condition of the General Environment.......................................................................4
B. Condition of the Specific Environment.......................................................................4
IV. DESCRIPTION OF THE BUSINESS

A. Products and/or Services.............................................................................................5
B. Size of the business......................................................................................................6
C. Mission Statement and Core Values............................................................................6
D. Location of the Business and its Major Assets............................................................7
V. PRODUCTION PLAN
A. Manufacturing Process................................................................................................8
B. Physical Plant..............................................................................................................8
C. Machinery and Equipment...........................................................................................9
D. Suppliers of Raw Materials.........................................................................................9
E. Future Capital Equipment Needs...............................................................................11
INTERNATIONAL SCHOOL, SENIOR HIGH SCHOOL PROGRAM ii

VI. OPERATION PLAN

A. Description of the Company’s Operations................................................................12
B. Flow of Orders for Goods and Services....................................................................13
VII. MARKETING PLAN

A. Pricing.......................................................................................................................14
B. Distribution................................................................................................................18
C. Promotion..................................................................................................................18
VIII. APPENDICES
A. Curriculum Vitae......................................................................................................20
INTERNATIONAL SCHOOL, SENIOR HIGH SCHOOL PROGRAM iii

LIST OF TABLES
Table Page
1.1 Business Owners................................................................................................2

1.2 Financial Statement ...........................................................................................2
2.1 SWOT Analysis ................................................................................................4
2.2 PEST Analysis...................................................................................................4
3.1 Capital Equipment Need .................................................................................11
4.1 Pricing: Original Cheesecake ..........................................................................14
4.2 Pricing: Chocolate Chip Cheesecake...............................................................15
4.3 Pricing: Oreo Cheesecake................................................................................16
4.4 Pricing: Strawberry Cheesecake......................................................................17
INTERNATIONAL SCHOOL, SENIOR HIGH SCHOOL PROGRAM iv

LIST OF FIGURES
Figure Page
1.1 Logo ..................................................................................................................1

2.1 Nutrition Facts ..................................................................................................5
2.2 Location Map ....................................................................................................7
3.1 Manufacturing Process ......................................................................................8
3.2 Physical Plant.....................................................................................................8
4.1 Measuring Cup ..................................................................................................9
4.2 Measuring Spoon ..............................................................................................9
4.3 Electric Hand Mixer ..........................................................................................9
4.4 Oven ..................................................................................................................9
4.5 Refrigerator .....................................................................................................10
4.6 Cupcake Liner .................................................................................................10
4.7 Molder .............................................................................................................10
5.1 Company’s Operation .....................................................................................12
5.6 Flow of Orders for Goods and Services ..........................................................13
INTERNATIONAL SCHOOL, SENIOR HIGH SCHOOL PROGRAM v

LIST OF APPENDICES
Appendix Page
1 Curriculum Vitae: Banares, Lorenz James B. ....................................................20

2 Curriculum Vitae: Dantes, Fernando IV C.........................................................21
3 Curriculum Vitae: Monilla, Phoebe G. ..............................................................22
4 Curriculum Vitae: Navarro, Christine Joyce I. ..................................................23
5 Curriculum Vitae: Palermo, Marc Louie C. .......................................................24
6 Curriculum Vitae: Severo, John Mikko D. ........................................................25
7 Curriculum Vitae: Sonido, Justine Anne O........................................................26
8 Curriculum Vitae: Tan, Kyla Mae M. ................................................................27
9 Curriculum Vitae: Tolentino Jr., Rolando L. .....................................................28
INTERNATIONAL SCHOOL, SENIOR HIGH SCHOOL PROGRAM vi

CHAPTER 1
LOGO AND ITS INTERPRETATION
Figure 1.1 Logo
Cheesecake is a pastry that is either baked or chilled. Our logo is based on what
we'll sell which is mini cheesecake or more like cup cheesecake. Consist of cup
cheesecake in the middle with a frosting to add balance. Below the logo is our business
name with bold letters so that it can be easily noticed by the naked eye.
1
INTERNATIONAL SCHOOL, SENIOR HIGH SCHOOL PROGRAM
2
BUSINESS NAME: Cheesecake Emporium

ADDRESS: Cheesecake Emporium is located at, Congressional Avenue/Gov. Mangubat
Dasmariñas, Cavite near UMC.
BUSINESS OWNERS/ENTREPRENEURS
Name Address
LORENZ BAÑARES Block 174 Lot 24 Phase 1 Mabuhay city
Paliparan 3 Dasmariñas, Cavite
FERNANDO DANTES West Capipisa Tanza, Cavite
PHOEBE MONILLA Block 7 Lot 14 Phase 3 Vallejo Place Pasong
Buaya 2 Imus, Cavite
CHRISTINE NAVARRO Block 24 Lot 18 Phase 2 Tierra Nevada
General Trias, Cavite
MARC PALERMO Block 96 Lot 7 Phase 4 Mabuhay city
Paliparan 3 Dasmariñas, Cavite
MIKKO SEVERO Brgy Elises, GMA Cavite
JUSTINE SONIDO Sunny Brooke 2 Section 1 Block 16 Lot 2
KYLA TAN Block 24 Lot 9 Villa Luisa Homes Phase 3
Dasmariñas, Cavite
ROLANDO TOLENTINO Block 127 Lot 12-A Phase 4 Tierra Nevada
Table 1.1 Business Owners
STATEMENT OF FINANCING NEEDS: FINANCIAL STATEMENT

LORENZ BAÑARES ₱1,000
FERNANDO DANTES ₱1,000
PHOEBE MONILLA ₱1,000
CHRISTINE NAVARRO ₱1,000
MARC PALERMO ₱1,000
MIKKO SEVERO ₱1,000
JUSTINE SONIDO ₱1,000
KYLA TAN ₱1,000
ROLANDO TOLENTINO ₱1,000
Total Capital Needs: ₱9,000
Table 1.2 Financing Needs
NATURE OF THE BUSINESS: The nature of our business is to offer

affordable and uniquely flavored cheesecakes in bite sizes.
3
CHAPTER 2: EXECUTIVE SUMMARY
Cheesecake Emporium is a partnership type of business that is owned by nine
people. Cheesecake Emporium is located at, Congressional Avenue/ Gov. Mangubat
Dasmariñas, Cavite near UMC wherein a lot of student is passing by. The reason why the
owners decided to have this business because cheesecake is very easy to make. The
ingredients that are used in making cheesecake can be found anywhere. The ingredients
include cookie crumbs, cheese cream, eggs, butter and other common own. And
nowadays, people use to spend their free time eating or relaxing. So, the owners come up
with this idea to have small cheesecake business. The owners locate their business near
the school so that many students may enjoy eating and relaxing during their leisure time.
Cheesecake is a kind of rich dessert cake made with cream and soft cheese on a
graham cracker, cookie, or pastry crust, typically topped with a fruit sauce. It is a sweet
dessert consisting of one or more layers. The main, and thickest layer consist of a mixture
of soft, fresh cheese (typically cream cheese or ricotta), eggs, and sugar. If there’s a
bottom layer, it often consists of a crust or base made from crushed cookies, graham
crackers, pastry, or sometimes sponge cake. It may be baked or unbaked (usually
refrigerated). The things that made our product unique is we make sure to keep the
authentic taste of the cheesecake and also, we offer bite size cheesecake unlike the
normal one. It keeps the original flavor of what people craving for. There are many
varieties of cheesecake like cherry cheesecake, celebration cheesecake and many more
but the unique flavor that Cheesecake Emporium will offer, is Chocolate Chip Cookie
4
Cheesecake. Since chocolate chip is popular here in Philippines and much attracted to
many students.
CHAPTER 3: ENVIRONMENTAL AND INDUSTRY ANALYSIS
Strength Weakness Opportunities Threats

Increased ability to Lack of Entering new Similar business has
keep up with the marketing markets loyal customer
trends and so on experience
Provide more Customers might not
Product may include Lack of financial security and return
strong brands, loyal supplier database
customer and high- environment
quality products.
Table 2.1 SWOT Analysis
Political Economic Social Technological

The common Products used are Social media can be Technology can be
political issue can affected by train law used to spread the used to lessen the
affect the business in our time. information stress and money
by their terms and regarding the which is efficient
conditions. business so it can to the business.
help the business to
grow and be talked
about.
Table 2.2 PEST Analysis
5
CHAPTER 4: DESCRIPTION OF THE BUSINESS
PRODUCT/SERVICES OFFERED: Cheesecake emporium offers freshly made and
uniquely flavored cheesecakes, like our current chocolate chip cheesecake flavor. Since
our product is bite sized, it will be more affordable and cheaper than the regular
cheesecakes.
NUTRITION FACTS
Serving Size: 1 serving ( 1 mini/bite sized cheesecake )
Amount Per Serving
Calories 119.3
Total Fat 4.4 g
Saturated Fat 2.1 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.3 g
Cholesterol 37.4 mg
Sodium 212.4 mg
Potassium 73.4 mg
Total Carbohydrate 14.5 g
Dietary Fiber 0.1 g
Sugars 10.1 g
Protein 6.0 g
Vitamin A 8.5 %
6
Vitamin B-12 4.4 %
Vitamin B-6 1.7 %
Vitamin C 0.0 %
Vitamin D 1.3 %
Vitamin E 0.8 %
Calcium 6.7 %
Copper 1.1 %
Folate 4.7 %
Iron 2.1 %
Magnesium 1.4 %
Manganese 1.6 %
Niacin 1.2 %
Pantothenic Acid 1.0 %
Phosphorus 15.7 %
Riboflavin 6.3 %
Selenium 3.3 %
Thiamin 2.2 %
Zinc 2.7 %
Figure 2.1 Nutrition Facts
SIZE OF BUSINESS: Cheesecake Emporium is a small partnership type of Business
owned by 9 people.
MISSION STATEMENT: The Cheesecake Emporium's aim is to satisfy customers by
offering our uniquely flavored bite sized cheesecakes in an affordable price.
7
CORE VALUES: Our objective for our clients, is to ensure that we keep on working in
a great way to make sure that they receive what is best for them. We also aim to make
sure they come back to us.
LOCATION OF THE BUSINESS AND ITS MAJOR PHYSICAL ASSETS: Since
our business uses equipment, cash and furniture’s. The major physical assets of our
business are fixed and tangible assets, however, information about the company’s assets
is the key component of accurate financial reporting, business valuation, and through
financial analysis.
Our business is located at Congressional Avenue/ Gov.Mangubat Dasmariñas,
Cavite near UMC. The reason why we are located there is because a lot of students and
families are passing by that area.
Location in the Map:
8
Figure 2.2 Location Map
CHAPTER 5: PRODUCTION PLAN
MANUFACTURING PROCESS:
Mixing Main
Production Plan Raw Materials Ingredients
(Cheesecake)
Mixing/Cooking
Baking Quality Production
Sub Ingredients
Storage Product Transfer
Figure 3.1 Manufacturing Process
PHYSICAL PLANT
HALLWAY
DISPLAY
AD
R
CASHIE
9 PREPARATION AREA
Figure 3.2 Physical Plant

MACHINERY AND EQUIPMENTS:
Measuring Cups- is a kitchen utensil used primarily to measure

the volume of liquid or bulk solid cooking ingredients such as
flour and sugar, especially for volumes from about 50 mL (2 Fl
oz) upwards.
Figure 4.1 Measuring Cups
Measuring Spoon- spoon used to measure an amount of an

ingredient, either liquid or dry, when cooking. Measuring
spoons may be made of plastic, metal, and other materials.
They are available in many sizes, including the teaspoon and
tablespoon.
Figure 4.2 Measuring Spoon
Electric Hand Mixer- is a kitchen device that uses a gear-

driven mechanism to rotate a set of "beaters" in a bowl
containing the food or liquids to be prepared by mixing
them. Mixers help automate the repetitive tasks of stirring,
whisking or beating. When the beaters are replaced by a
dough hook, a mixer may also be used to knead.
Figure 4.3 Electric Hand Mixer
Oven- is a thermally insulated chamber used for the

heating, baking, or drying of a substance, and most
commonly used for cooking
Figure 4.4 Oven
10
Refrigerator- used for storage. We store here the ingredients

we bought and also the finished product that we made.
Figure 4.5 Refrigerator
Cupcake liner- are papers used to contain our

product. It is Made of paper or foil, they are usually
corrugated and are often decorative. Most store-bought
muffins and cupcakes come in liners
Figure 4.6 Cupcake liner
Tart Mold- it is used to mold the tart shell. It is made

from steel.
Figure 4.7 Tart Mold
SUPPLIERS OF RAW MATERIALS: Suppliers of raw materials is Baked Craft
Gen. Merchandise Food Machine and Bakery Equipment, in Cavite.
11
FUTURE CAPITAL EQUIPMENT NEEDS:
CAPITAL EQUIPMENT NEEDS
Measuring cups 80
Measuring spoons 80
Electric hand mixer 700
Oven 3,000
Refrigerator 3,500
Cupcake Liner 100
Tart Mold 150
TOAL: 7,610
Table 3.1 Capital Equipment
12
CHAPTER 6: OPERATONAL PLAN
COMPANY’S OPERATIONS:
General Manager
Phoebe Monilla
Sales and Finance and HR Purchasing and

Marketing Manager Manager Production manager
Justine Sonido Christine Navarro Kyla Mae Tan
Production Team
Administrative assistant Leader
Rolando Tolentino Fernando Dantes
Production team
Mikko Severo
Louie Palermo
Lorenz James
Bañares
Figure 5.1 Company Operation
13
FLOW OF ORDERS FOR GOOD AND SERVICES:
MANUFACTURE
INVENTORY  The
production
 A place where DISTRIBUTION
of the
the ingredients
product will
will be kept.  This is the
be done and
make it into process in
its best which the
PROCUREMENT product from
quality and
delicious the
 Getting the
taste. manufacturer
ingredients from
will be
the suppliers.
distributed to
the customer
and other
SUPPLIER business.
 Provides the
best quality of
ingredients for
our business. CUSTOMER
 They are the

buyer of the
product and
they are the
target market of
the business in
which the
product are
made to be in
its best quality
and delicious to
make them buy
the product
more.
Figure 5.2 Flow of Orders and Goods
14
CHAPTER 7: MARKETING PLAN
PRICING
Name of Recipe: Original Cheesecake Number of Servings: 12
Quantity Item Cost Total Cost
120g Graham crackers, crushed ₱45/200g ₱27.03
40g White sugar ₱57/kl ₱2.28
45ml Butter, melted ₱45/225g ₱9.00
225g Cream cheese ₱480/1.4kl ₱77.05
75g Sour cream ₱90/240ml ₱28.09
5g Vanilla extract ₱344/475ml ₱3.62
2pcs. Eggs ₱7/pc ₱14.00
₱164.78
Total Cost Per Serving = ₱13.73
Mark Up (45%) = ₱6.18
Selling Price = ₱19.91
Final Selling Price = ₱25.00
Table 4.1 Pricing: Original Cheesecake
15
Name of Recipe: Oreo Cheesecake Number of Servings: 12
18pcs Oreo ₱65/27pcs ₱42.86
75g Sour cream ₱90/240ml ₱28.09
2pcs. Eggs ₱7/pc ₱14.00
₱175.33
Mark Up (45%) = ₱6.57
Table 4.2 Pricing: Oreo Cheesecake
16
Name of Recipe: Chocolate Chip

Number of Servings: 12
Cheesecake
17pcs Chocolate Chip Cookie ₱70/36pcs ₱33.33
75g Sour cream ₱90/240ml ₱28.09
2pcs. Eggs ₱7/pc ₱14.00
120g Chocolate Chips ₱250/kl ₱30.00
₱207.8
Mark Up (45%) = ₱7.82
Table 4.3 Pricing: Chocolate Chip Cheesecake
17
Name of Recipe: Strawberry Cheesecake Number of Servings: 12
240g Graham cracker, crushed ₱45/200g ₱54.06
75g Sour cream ₱90/240ml ₱28.09
2pcs. Eggs ₱7/pc ₱14.00
240g Strawberry, halved ₱400/kl ₱96.00
₱285.95
Mark Up (45%) = ₱10.72
Table 4.4 Pricing: Strawberry Cheesecake
18
19
DISTRIBUTION: Cheesecake emporium is a good quality food; it provides delivery to
customers if they ordered 2-3 boxes of cheesecake. In delivery or order quality we ensure
the quality and condition of our selling product.
PROMOTION: Cheesecake emporium will post in our social media accounts such as
Facebook, Instagram and Twitter. We would also put up some banner and advertisements
on streets to promote our business. Flyers would be given too. If they have any concern
contact us 09474849398
20
CHAPTER 8: APPENDICES
21

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LYCEUM OF THE PHILIPPINES UNIVERSITY CAVITE

BAÑARES, LORENZ JAMES B.

NAVARRO, CHRISTINE JOYCE I.

PALERMO, MARC LOUIE C.

SEVERO, JOHN MIKKO DE GUZMAN

SONIDO, JUSTINE ANNE O.

TAN, KYLA MAE M.

TOLENTINO JR., ROLANDO L.

INTERNATIONAL SCHOOL, SENIOR HIGH SCHOOL PROGRAM i

II. EXECUTIVE SUMMARY.............................................................................................3

III. ENVIRONMENT AND INDUSTRY ANALYSIS

IV. DESCRIPTION OF THE BUSINESS

INTERNATIONAL SCHOOL, SENIOR HIGH SCHOOL PROGRAM ii

VI. OPERATION PLAN

VII. MARKETING PLAN

INTERNATIONAL SCHOOL, SENIOR HIGH SCHOOL PROGRAM iii

1.1 Business Owners................................................................................................2

INTERNATIONAL SCHOOL, SENIOR HIGH SCHOOL PROGRAM iv

1.1 Logo ..................................................................................................................1

INTERNATIONAL SCHOOL, SENIOR HIGH SCHOOL PROGRAM v

1 Curriculum Vitae: Banares, Lorenz James B. ....................................................20

INTERNATIONAL SCHOOL, SENIOR HIGH SCHOOL PROGRAM vi

LOGO AND ITS INTERPRETATION

Figure 1.1 Logo

BUSINESS NAME: Cheesecake Emporium

STATEMENT OF FINANCING NEEDS: FINANCIAL STATEMENT

NATURE OF THE BUSINESS: The nature of our business is to offer

CHAPTER 2: EXECUTIVE SUMMARY

Cheesecake Emporium is a partnership type of business that is owned by nine

people. Cheesecake Emporium is located at, Congressional Avenue/ Gov. Mangubat

crackers, pastry, or sometimes sponge cake. It may be baked or unbaked (usually

CHAPTER 3: ENVIRONMENTAL AND INDUSTRY ANALYSIS

Strength Weakness Opportunities Threats

Table 2.1 SWOT Analysis

Political Economic Social Technological

Table 2.2 PEST Analysis

CHAPTER 4: DESCRIPTION OF THE BUSINESS

PRODUCT/SERVICES OFFERED: Cheesecake emporium offers freshly made and

Total Fat 4.4 g

Saturated Fat 2.1 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 1.3 g

Total Carbohydrate 14.5 g

Dietary Fiber 0.1 g

Vitamin B-12 4.4 %

Vitamin B-6 1.7 %

Pantothenic Acid 1.0 %

SIZE OF BUSINESS: Cheesecake Emporium is a small partnership type of Business

MISSION STATEMENT: The Cheesecake Emporium's aim is to satisfy customers by

offering our uniquely flavored bite sized cheesecakes in an affordable price.

sure they come back to us.

LOCATION OF THE BUSINESS AND ITS MAJOR PHYSICAL ASSETS: Since

Our business is located at Congressional Avenue/ Gov.Mangubat Dasmariñas,

families are passing by that area.

Location in the Map:

Figure 2.2 Location Map

CHAPTER 5: PRODUCTION PLAN

Storage Product Transfer

Figure 3.1 Manufacturing Process

Figure 3.2 Physical Plant

MACHINERY AND EQUIPMENTS:

Measuring Cups- is a kitchen utensil used primarily to measure

Figure 4.1 Measuring Cups

Measuring Spoon- spoon used to measure an amount of an