I.

Introduction

Jus de Barista is a company offering sweet & refreshing product.

Cherry Bubble is a product that gives customer their instantly identifiable
character which is due to the presence of one ingredient, cherry. The company
wants to establish a distinctive brand name and arouse interest in its target
customers.

Jus de barista's primary goal is to provide a product that is both high-

quality and budget friendly for each target customer. The company's next
objective is to locate 50 customers who will be happy with our product and
develop into committed patrons who will purchase cherry bubble from us again.

To reward the first five customers who purchase the product in a day,
the business will grant a two pesos discount per person. Once they buy seven
pieces in ten days, which we will sign on a loyalty card provided by the
business, they will receive a free one with each subsequent purchase. Through
the website social media pages, and school campus, we intend to draw in and
interact with potential customers.

II. Executive Summary

 III. Management Section

Logo and Logo Representation:

The background colors symbolizes the refreshing sensation of drinking Cherry

Bubble. The circle indicates the shape of the transparent cups for packaging and
the dots indicates the bubbles found in the product since it is a sparkling water.
The major ingredient, cherry syrup, is represented by the viscosity design.

Vision
 To be recognized by many people.
 To be the best beverage business for our customer
 To grow responsibly and profitability within our market.

Mission
Jus De Barista will give you refreshing drinks that meet your preferences to
keep you cool for your sizzling day. To serve with sustainability, consistency,
and create an environment where customer satisfaction is our top priority.
Ashte Paris Samijon is the Manager of Jus de Barista, who makes sure the
company is adequately staffed and supplied, complies with quality and service
standards, boosts sales and market share, and assists in the achievement of the
company's objectives.

Stephanie Tok, the Finance Manager distributes the financial resources of a

company, is responsible for the budget planning, and supports the executive
management team by offering insights and financial advice that will allow them
to make the best business decisions for the company.

Claire Reyes is the Sales Manager that leads team by providing guidance,
setting sales quotas and goals, creating sales plans, analyzing data, assigning
sales territories and building their team.

Kyla Salvacion is the Marketing Manager who will undertake market research,
understand the trends and customer preferences, create marketing strategy and
budgets, oversee the creation of marketing materials and content, and perform
all other relevant tasks essential for increasing the business's sales.
Khrizzhaniel Callos the Operation Manager who is directly responsible for the
day-to-day operations of Jus de Barista and that unit’s decision-making. Ensures
that the business functions without operational bottlenecks that can cost
valuable time and money.

Rainier Nataño Jus de Barista’s Agent that will establish relationships with new
customers. maintain and grow relationships with existing customers. strive to
improve customer satisfaction through excellent customer service. Identify and
respond to client needs.

IV. Marketing Section

TARGET MARKET
Jus de Barista aimed the following demographic profile:
 Age range: 12-40
 Gender: 50% Female, 50% Male
 Students in Dr. Maria D. Pastrana National High School
Cherry Bubble is a drink that is high quality yet affordable that suits for
every student’s budget.
 Teachers in Dr. Maria D. Pastrana National High School
Cherry Bubble is ideal in the sweltering weather to relieve stress and
revive teachers' freshness.
 Staffs
To reduce the tiredness that they feel, Cherry Bubble is perfect drink for
them.
PRODUCT DESCRIPTION

Cherry Bubble is a Sparkling Water mixed with Cherry-flavored Syrup with s

hint of Nata de Coco as toppings. When combined, they will tase somewhat
magically like bubble gum. That’s why it is called Cherry Bubble. It is
packaged with a transparent cup, to see the miscibility of the product. Because
Cherry Syrup's viscosity does not combine with Sparkling Water quickly, the
mixture creates a miscible effect.
Promotional Activities
Jus de Barista plans to reward the first five customers who purchase the product
in a day, the business will grant a two pesos discount per person. The company
will also supply a Loyalty card, which will be distributed to everyone who buys
our goods. And with each transaction, we will sign their loyalty card, which has
limits such as if they buy 7 pieces in 10 days, they will receive a free Cherry
Bubble drink.
 V. FINANCIAL SECTION
The business requires ₱900.00 initial capital which will be allocated to the following

The 74% of P 900.00 capital the will be allotted in ingredients/ raw materials which is P 670.00. The
packaging will be P 151.00 which is 17% of the capital. 3% of the capital will be allotted in
transportation which is P 24.00. P 55.00 which is 6% of the capital will be allotted for petty cash.

Each member will contribute ₱150.00 to accumulate the required capital.

Product Costing
Quantity Unit Ingredients Unit Cost Total Cost
1 700 ml Cherry Syrup 360.00 360.00
2 Jar Nata De Coco 65 130.00
2 Pack Ice cubes 20 40.00
2 1000 ml Sparkling water 70 140.00
₱
½ Pack Cups 150 75.00
½ Pack Cup cover 100 50.00
 ¼ kilo Straw(88 pcs.) 45 26.00
TOTAL: ₱821.00

Product Mark-Up
Total Cost 821.00
Number if product produce 50
Cost per Unit 16.42
Mark Up 10 %
Price per Unit 18.06

The unit price of the product is P 20.00. For students who depend on their daily allowances,
the price is affordable. The price can produce a profit of about 15.5%, which is in line with
the desired markup of at least 10%. The target product to produce each day is 50 servings.

Projected Financial Statement

The forecasted financial statement is based on a daily operation with 50 servings sold with a
P20.00 selling price.
Jus De Barista
Income Statement
As of December 2022
Sales Revenue P 1000.00
Cost of Goods Sold 821.00
Gross Sales 179.00
Less:Expenses 24.00
Net Income 155.00

Jus De Barista
Statement of Changes in Equity
As of December 2022
Beginning Inventory P 900.00
Add:Net Income 155.00
Jus De Barista,Capital 1055.00

Jus De Barista
Statement of Changes in Equity
As of December 2022
Asset
Cash P234.00
Inventory 821.00
Total Asset P 1055.00
Liabilities
 Accounts Payable 0.00
Owner’s Equity
Jus De Barista ,Capital P 210.00
Total Liabilities and Owner’s Equity P 1055.00

Income Distribution
The generated profit will be distributed to the members according to the percentage of their
contributions to the initial capital if there is an unequal distribution of shares.As for the alloted days
comes the profit will be gain we be distributed with pair divide since the group has has equally shared
in term of contribution.
VI. PRODUCTION SECTION

The production area is where we will make our product. Since cherry bomb is a
drink, it’s necessary that the area is clean and accessible to the sink and fridge.
Moreover, this area is where we will put our supplies.
Tools and Equipment
Tools and Equipment Brand Specification
Measuring Cup KitchenAid It is used in scooping the
ice.
Tablespoon Kitchenware For measuring the Cherry-
flavored syrup.
Knife Hoffmayro The knife will be used for
the Nata de Coco which will
be cutted into 4 pieces each
Chopping Board Eurochef Used for cutting the Nata de
Coco
Jar Yorkshire Where the Sparkling water
will be placed.

Ingredients
Ingredients Brand Description
Cherry-flavored Syrup Sweet Serenity A red liquid syrup with the
bright aroma and delicate
sweetness of fresh ripe
cherries perfect for hot or
cold beverages.
Sparkling Water Sprite lemon and lime-flavored
soft drink created by The
Coca-Cola Company
Nata de Coco CDO made from fresh coconut gel
that was cooked to attain
smooth and tender gel and
was packed with extra heavy
syrup.
Ice Cube Local The primary ingredients for
cooling and to achieve the
miscibility of our product.