Coffee and Hamburger

Republic of the Philippines
NUEVA ECIJA UNIVERSITY OF SCIENCE AND

COLLEGE OF MANAGEMENT AND BUSINESS TECHNOLOGY
San Isidro Campus, San Isidro, Nueva Ecija, Philippines
A Feasibility Study of Café y Hamburguessa
Introduction
One of the most consumed beverages in the world is coffee. Aside from
water, some people assert that it is the liquid that is consumed most globally. But
coffee is more than just a drink. It is woven into our lives as a memory, an
expectation, and a lifetime of solace-inducing moments of minor pleasure.
Coffee's popularity as a beverage is unquestionably due to the caffeine it contains
as well as to its enjoyable taste. Coffee drinkers have come to equate the richness
and scent of the cup with the invigorating boost that caffeine provides. More
than most people understand, coffee has played a much more significant role in
the world for decades. Of fact, it's one of the most well-liked drinks in various
civilizations all over the world. In fact, coffee is the main agricultural export in
dozens of regions throughout the Equatorial Belt and supports the livelihoods of
millions of people who work in its cultivation, processing, and distribution.
Coffee is also a highly valued commodity and an important component of
the economies of many nations. The seeds of a little red or yellow fruit that
grows on plants that are halfway between a shrub and a tree are used to make
coffee. The
process that transforms these seeds into beverage is protracted and intricate,
possibly the most intricate process connected with any significant beverage.
The researchers developed this business since many people enjoy eating
and drinking. Nowadays, people want something new and delicious foods.
You'll enjoy the food that the Cafè y Hamburguesa serves as well as the relaxing
music that sets the mood. Cafè y Hamburguesa would like to introduce our
distinctive coffee variants that customers would typically taste. We made this
product proposal with the intention of providing our valued consumers with a
coffee aroma that they may enjoy not just by students but also by adults or by
everyone.
Statement of the problem
The purpose of this study is to determine the new business coffee
Hamburguessa in San Isidro Nueva Ecija is feasible in term of liability.
This study focus to sought answer the following.
1. What is the demographic profile of the respondent’s in terms of;

a. Gender
b. Age
c. Income
2. Who is the target Market?
3. What are the best marketing tactics to employ?
4. What are the impact of coffee in the market?
5. What are the potential business issues exits when introducing new business to
the market?
Significance of the Study
This study is anticipated to contribute additional information and
knowledge to serve the following individuals and organizations.
Business Owners. This study will allow the business owners to gain relevant
and new information that will enable them to come up with strategies and
techniques to efficiently use digital marketing as a medium for business
operation.
Customers. Customers can determine factors and information that influences
their behavior in terms of purchasing products and services. They will also learn
to identify ways how to efficiently use and cope with the digital environment of
commerce.
Local Government. The government can attain relevant information on how to
be effective and helpful towards businesses and customers in the environment in
order to create healthy relationships between people and businesses.
Researchers. Future researchers can use this study as a basis of future research
that deals connected to this study, it will serve as a guide for them to conduct
innovative and updated studies about digital marketing.
Methodology
In this section, the researchers state the design and method, the data
gathering procedure, and the financial analytical tools used by the researchers in
determining a project feasibility of establishing Caféy Hamburguessa in San
Isidro, Nueva Ecija.

Method of the Research
In order together data, the researchers will use the descriptive method. It
is a type of quantitative study that aims to collect measurable data samples. It is a
widely used market research instrument that allows us to do statistical analysis
on a population, collect and define the characteristics of a demographic category
(Bhat, 2021). As mentioned above, this research employs quantitative research
design. This technique uses objective assessments and statistical, mathematical,
or numerical analysis of data obtained by surveys and questionnaires, or by
modifying pre-existing statistical data using computing techniques.
The researchers found this method to be very helpful in describing the
market conditions where the proposed project is intended to belong and in
identifying the marketing, technical, management, and financial requirements
prior and during the operation of the project in the future.
Research Locale
This study will be conducted in Brgy Poblacion, San Isidro, Nueva Ecija
because this place is booming now with a lot of business and it is suitable for the
respondent cause the location surrounded with a lot of hardworking farmers,

teachers, tricycle drivers, etc. It was mention on PhilAtlas (2020) Poblacion is a
barangay in the municipality of San Isidro, in the province of Nueva Ecija. Its
population as determined by the 2020 Census was 7,464. This represented 13.73%
Of the total population of San Isidro.
Scope and Delimitation
This proposed business aims to discover and discuss the project
feasibility study of establishing Café y Hamburguessa in San Isidro, Nueva Ecija
to the following aspects. Marketing Aspect The study will identify a successful
marketing strategy for growing coffee. Technical Aspect The production of the
designs and specifications, layout, and other amenities are the only things
covered by the requested budget. Management Aspect This show the
responsibility and duties as well as the qualifications and sub description of the
business personnel. Financial Aspect Along with the sources of funding and
necessary return on investment, it also contains the project's operating expenses
and capital requirements.
Statistical Treatment of Data

The researchers used the Slovin’s Formula for computing the sample size.
Slovin’s Formula
n= N
1 + Ne²
Where:
n = number of samples
N = total population
e = margin of error
Financial Treatment of Data
To test the viability of the project, the following indicators and parameters
used by the researchers.
Payback Period. It tells the number of years needed by the business to fully
recover the initial cash investment. It is ratio of the initial investment to the
annual cash flow for the recovery period.

Return on Investment (ROI). Foremost among investors is the rate that this
business would give. This is the significant rate of return promised by the
investment project when the investors consider the time value of the
consideration.
Net Present Value (NPV). It is the difference between the present value of cash
inflows and cash outflows. It is used to determine the profitability of an
investment.
NPV = PV of Inflows – PV of Investment
Return on Asset (ROA). Shows the percentage of how profitable a company's
assets are in generating revenue.
Marketing Aspect
Market Description
A Coffeehouse that specializes in serving coffee of all varieties, most
notably original coffee, latte, cappuccino and frappe, is known as a coffeehouse,

coffee shop, or café. There are several coffee shops that offer non-caffeinated
drinks and hot coffee. Coffee is the second-largest commodity market, and
growth is anticipated to remain robust for the foreseeable future. The market for
speciality beverages is expanding at a similar rate, with some categories of sales
expected to grow at rates exceeding 40% annually.
The proponents chose the households of San Isidro, Nueva Ecija as its
market of potential customers since it is rural. Proponents claim that many
customers in that area will be able to afford the products that "Cafè y
Hamburguesa" has to offer. The number of households is based on information
from the 2020 Census. The total household population is also established as the
target market, as shown in table.
Year Total Household of San Isidro Nueva Ecija
2023 80,418
2024 85,001
2025 89,846
2026 94,968
2027 100,381
The STP Process
80,418 Total population
41,017 Those individual with an average income of 10,001 and above

19,787 Having an average age of 31 years old and above
17,401 fond for drinking coffee
1,312 individuals who drinks coffee more than thrice a day
158 those customers that are not satisfied/fond for drinking coffee
1,153 Supply
141 actual market/ actual demand/ effective demand
Year 1 80,418 41,017 19,787 17,401 1,312 158 1,153 141
Year 2 85,001 43,355 20,915 18,393 1,386 167 1,219 150
Year 3 89,846 45,826 22,107 19,441 1,465 177 1,289 158
Year 4 94,968 48,438 23,367 20,549 1,549 187 1,362 167
Year 5 100,381 51,199 24,699 21,720 1,637 197 1,440 177
The Supply
Year 1
once a day 365 0.31 1,153 362 132,224
twice a day 730 0.35 1,153 400 291,950
thrice a day 1,095 0.14 1,153 162 1,257
Morethan 1,460 0.08 1,153 87 126,935
total number of
transaction per year 552,366
Tall (12 ounces) 0.51 552,366 278,959
Grande (16ounces) 0.23 552,366 124,907
Venti (24ounces) 0.10 552,366 56,902
Trenta (31ounces) 0.05 552,366 24,981
Demand for tall (12

Tall (12ounces) ounces)
a. Original coffee 0.49 278,959 135,975
b. Cappucino coffee 0.13 278,959 35,045
c. Latte coffee 0.11 278,959 30,840
d. Sugar free coffee 0.07 278,959 20,326
e. Frappe 0.08 278,959 23,130
Demand for
Grande (16ounces) Grande (16ounces)
c. Latte coffee 0.11 124,907 13,809
e. Frappe 0.08 124,907 10,357
Demand for Venti

Venti (24 ounces) (24ounces)

c. Latte coffee 0.11 56,902 6,291
e. Frappe 0.08 56,902 4,718
Demand for Trenta

Trenta (31ounces) (31ounces)
c. Latte coffee 0.11 24,981 2,762
e. Frappe 0.08 24,981 2,071
Year 2
once a day 365 0.31 1,219 383 139,761
twice a day 730 0.35 1,219 423 308,591
thrice a day 1,095 0.14 1,219 172 1,267
Morethan 1,460 0.08 1,219 92 134,170
total number of
Tall (12 ounces) 0.51 583,789 294,828
Grande (16ounces) 0.23 583,789 132,012
Venti (24ounces) 0.10 583,789 60,139
Trenta (31ounces) 0.05 583,789 26,402

Demand for tall (12

c. Latte coffee 0.11 294,828 32,594
e. Frappe 0.08 294,828 24,446
Demand for
c. Latte coffee 0.11 132,012 14,594
e. Frappe 0.08 132,012 10,946
Demand for Venti

c. Latte coffee 0.11 60,139 6,649
e. Frappe 0.08 60,139 4,986

Demand for Trenta

c. Latte coffee 0.11 26,402 2,919
e. Frappe 0.08 26,402 2,189
Year 3
once a day 365 0.31 1,289 405 147,727
twice a day 730 0.35 1,289 447 326,181
thrice a day 1,095 0.14 1,289 181 1,276
Morethan 1,460 0.08 1,289 97 141,818
total number of
Tall (12 ounces) 0.51 617,002 311,602
Grande (16ounces) 0.23 617,002 139,523
Venti (24ounces) 0.10 617,002 63,561
Trenta (31ounces) 0.05 617,002 27,905
Demand for tall (12

c. Latte coffee 0.11 311,602 34,448
e. Frappe 0.08 311,602 25,836
Demand for
c. Latte coffee 0.11 139,523 15,425
e. Frappe 0.08 139,523 11,568
Demand for Venti

c. Latte coffee 0.11 63,561 7,027
e. Frappe 0.08 63,561 5,270
Demand for Trenta


c. Latte coffee 0.11 27,905 3,085
e. Frappe 0.08 27,905 2,314
Year 4
once a day 365 0.31 1,362 428 156,147
twice a day 730 0.35 1,362 472 344,773
thrice a day 1,095 0.14 1,362 192 1,287
Morethan 1,460 0.08 1,362 103 149,901
total number of
Tall (12 ounces) 0.51 652,109 329,331
Grande (16ounces) 0.23 652,109 147,462
Venti (24ounces) 0.10 652,109 67,177
Trenta (31ounces) 0.05 652,109 29,492
Demand for tall

Tall (12ounces) (12 ounces)
c. Latte coffee 0.11 329,331 36,408

e. Frappe 0.08 329,331 27,306
Demand for
c. Latte coffee 0.11 147,462 16,302
e. Frappe 0.08 147,462 12,227
Demand for Venti

c. Latte coffee 0.11 67,177 7,427
e. Frappe 0.08 67,177 5,570
Demand for Trenta

c. Latte coffee 0.11 29,492 3,260
e. Frappe 0.08 29,492 2,445

Year 5
once a day 365 0.31 1,440 452 165,048
twice a day 730 0.35 1,440 499 364,425
thrice a day 1,095 0.14 1,440 203 1,298
Morethan 1,460 0.08 1,440 109 158,446
total number of
Tall (12 ounces) 0.51 689,217 348,072
Grande (16ounces) 0.23 689,217 155,853
Venti (24ounces) 0.10 689,217 71,000
Trenta (31ounces) 0.05 689,217 31,171
Demand for tall (12

c. Latte coffee 0.11 348,072 38,480
e. Frappe 0.08 348,072 28,860
Demand for

c. Latte coffee 0.11 155,853 17,230
e. Frappe 0.08 155,853 12,922
Demand for Venti

c. Latte coffee 0.11 71,000 7,849
e. Frappe 0.08 71,000 5,887
Demand for Trenta

c. Latte coffee 0.11 31,171 3,446
e. Frappe 0.08 31,171 2,584
The Effective Demand
Year 1
once a day 365 0.31 141 44 16,220
twice a day 730 0.35 141 49 35,814

thrice a day 1,095 0.14 141 20 1,115
Morethan 1,460 0.08 141 11 15,571

total number of
Tall (12 ounces) 0.51 68,720 34,705
Grande (16ounces) 0.23 68,720 15,540
Venti (24ounces) 0.10 68,720 7,079
Trenta (31ounces) 0.05 68,720 3,108
Demand for tall (12

c. Latte coffee 0.11 34,705 3,837
e. Frappe 0.08 34,705 2,878
Demand for
c. Latte coffee 0.11 15,540 1,718
e. Frappe 0.08 15,540 1,288
Demand for Venti

b. Cappucino coffee 0.13 7,079 889
c. Latte coffee 0.11 7,079 783
d. Sugar free coffee 0.07 7,079 516
e. Frappe 0.08 7,079 587
Demand for Trenta

e. Frappe 0.08 3,108 258
Year 2
once a day 365 0.31 150 47 17,144
twice a day 730 0.35 150 52 37,855
thrice a day 1,095 0.14 150 21 1,116
Morethan 1,460 0.08 150 11 16,459
total number of
Tall (12 ounces) 0.51 72,574 36,652
Grande (16ounces) 0.23 72,574 16,411

Venti (24ounces) 0.10 72,574 7,476
Trenta (31ounces) 0.05 72,574 3,282
Demand for tall (12

c. Latte coffee 0.11 36,652 4,052
e. Frappe 0.08 36,652 3,039
Demand for
c. Latte coffee 0.11 16,411 1,814
e. Frappe 0.08 16,411 1,361
Demand for Venti


e. Frappe 0.08 7,476 620
Demand for Trenta

e. Frappe 0.08 3,282 272
Year 3
once a day 365 0.31 158 50 18,122
twice a day 730 0.35 158 55 40,013
thrice a day 1,095 0.14 158 22 1,117
Morethan 1,460 0.08 158 12 17,397
total number of
Tall (12 ounces) 0.51 76,649 38,709
Grande (16ounces) 0.23 76,649 17,333
Venti (24ounces) 0.10 76,649 7,896
Trenta (31ounces) 0.05 76,649 3,467
Tall (12ounces) Demand for tall

(12 ounces)
c. Latte coffee 0.11 38,709 4,279
e. Frappe 0.08 38,709 3,210
Demand for
c. Latte coffee 0.11 17,333 1,916
e. Frappe 0.08 17,333 1,437
Demand for Venti

e. Frappe 0.08 7,896 655
Demand for Trenta

e. Frappe 0.08 3,467 287
Year 4
once a day 365 0.31 167 52 19,155
twice a day 730 0.35 167 58 42,294
thrice a day 1,095 0.14 167 24 1,119
Morethan 1,460 0.08 167 13 18,388
total number of
Tall (12 ounces) 0.51 80,955 40,884
Grande (16ounces) 0.23 80,955 18,306
Venti (24ounces) 0.10 80,955 8,340
Trenta (31ounces) 0.05 80,955 3,661
Demand for tall (12

c. Latte coffee 0.11 40,884 4,520

e. Frappe 0.08 40,884 3,390

Demand for
c. Latte coffee 0.11 18,306 2,024
e. Frappe 0.08 18,306 1,518
Demand for Venti

e. Frappe 0.08 8,340 691
Demand for Trenta

e. Frappe 0.08 3,661 304

Year 5
once a day 365 0.31 177 55 20,246
twice a day 730 0.35 177 61 44,704
thrice a day 1,095 0.14 177 25 1,120
Morethan 1,460 0.08 177 13 19,437
total number of
Tall (12 ounces) 0.51 85,507 43,183
Grande (16ounces) 0.23 85,507 19,336
Venti (24ounces) 0.10 85,507 8,809
Trenta (31ounces) 0.05 85,507 3,867
Demand for tall

Tall (12ounces) (12 ounces)
c. Latte coffee 0.11 43,183 4,774
e. Frappe 0.08 43,183 3,581
Demand for

c. Latte coffee 0.11 19,336 2,138
e. Frappe 0.08 19,336 1,603
Demand for Venti

e. Frappe 0.08 8,809 730
Demand for Trenta

e. Frappe 0.08 3,867 321
The table shows the STP Process in five years as well as the supply and
effective demand. Also, projected sales of each flavors of coffee per year
including the sizes such as Tall, Grande, Venti and Grande. The schedule of
pricing is also shown on the table.
Marketing Strategy
Product or Service
The Café y Hamburguesa team for Long-term product strategy will
continuously innovate the products and services by (1) improving and make
unique trends (2) maintaining customer’s satisfaction. The benefits and features
of Café y Hamburguesa will offer a calm environment for customers, particularly
for a group of people, group discussion or lessons. Having a freebies that entitles
a customers to give a 5% discount after availing the total of 500 pesos for single
purchase of going with the coffee shop. The difference with the competitors of
Café y Hamburguesa is proudly to say that they highest quality coffee items at
competitive prices. The cost is 69 pesos less than the competition, but the quality
is unaffected.
Pricing
The prices were based on the expenses for doing the product and by
checking the competitor’s product pricing.
Position
The Coffee store located at the poblacion San Isidro Nueva Ecija. Students,
Government Employees and others are around in the vicinity. Café y
Hamburguesa tie ups to the online delivery where they can easily found and
order.
Promotion
Café y Hamburguesa promote using Social media to reach more
customers avail the products and services offered.
Demand Determinants
San Isidro aims to be included in the rural municipalities in the
Philippines and is considered a center of trade and commerce in the province of
Nueva Ecija. As such, infrastructural development in the industry and business
sector is widely seen in the streets and avenues of the municipalities. With over 4
districts which composed of 9 barangays, the population of San Isidro in the year
2020 rest around 54,372. With an estimation of a 1.10% annual population growth
rate, San Isidro population in 2027 would be 100,381
The cost of the living site showed that the average monthly salary in the
municipality is PHP 32,755.00 in which the minimum monthly salary is PHP
10,920.00. The municipality government is also seen as optimistic as they provide
prospective investors fast business application processing, low business tax, and
other incentives that attract potential business or investors. These indicators
translated the economic achievement of the municipality. In 2018, annual
business registrations in the city grew 4.63%.
Throughout the years, the continuous development, expansion of
businesses, and the optimistic support of the local government to provide
potential investors ease of doing business in the municipality are the key
determinants in the viability of the Cafè y Hamburguesa. In addition, what has
been consistently adding up in the existence of demand for the alternative Cafe is
the growing population in the areas nearby the location of the store Also, the
occurrence of COVID-19 significantly changes buying behaviors of consumers
who opted for a safe and convenient way of buying.

Purchasing behavior with onset of Covid-19 pandemic
Food and coffee accounted for just 11% of the Philippines' e-commerce
business segments as of the beginning of 2020. However, coronavirus pandemic
and initiatives such as lockdown and social distancing being implemented,
Coffee became the leading product bought on e-commerce platforms by Filipino
customers, according to a recent survey conducted in May. Coffee were the most
frequently purchased food items from e-commerce platforms, followed by goods,
improving the country's online Coffee industry.
The occurrence of COVID -19 had an impact on the volume of supply in
the area, particularly in the municipalities. During the pandemic, local
implementation of logistic controls created supply chain bottlenecks in the
municipalities that could not be adequately serviced by existing coffee stores
nearby. Furthermore, municipal transit units in the places have been suspended,
making it difficult for customers to visit physical retailers. As change is made in
the country's desperate situation, the economy is beginning to open and flourish
again. Supply chains, working effectively to satisfy the demand of customers in
the municipalities and surrounding areas. The operation of the project "Cafè y
Hamburguesa" is intended to cater to shortages of goods considered necessary
by customers. In its current state, the proposal is projected to meet the needs of 5-
10% of the municipality’s population and families.
Sales Forecast
Sales Forecast of Café y Hamburguesa

Product 2023 2024 2025 2026 2027
Total Population 80,417.50 85,001.30 89,846.38 94,967.62 100,380.77
Those individual with 18,184.86 19,221.40 20,317.02 21,475.09 22,699.17
average income of more
than 10,000
Having an age 31 years old 5,711.33 6,036.87 6,380.97 6,744.69 7,129.14
Fond for drinking coffee 5,022.52 5,308.81 5,611.41 5,931.26 6,269.34
Spending more than pesos 378.58 400.16 422.97 447.08 472.56
for drinking coffee and
burger
Those customers that are 45.66 48.26 51.01 53.92 56.12
not satisfied to the taste
Supply 332.92 351.90 371.96 393.16 415.57
Coffee lover 40.15 42.44 44.86 47.42 50.12
Actual market/actual 35.91 37.96 40.13 42.41 44.83
demand/effective demand
Proposed Marketing Program
Café y Hamburguesa will execute or introduce a variety of marketing
programs, including joint promotions with students, corporate social
responsibility actions, theme-based promotions such as rainy season Valentine's
Day, Carabao festival Araw ng San Isidro, Nueva Ecija Day, which is tailored to
specific segments, a big celebration at the start of the year, and sponsorship of
municipality activities. Café y Hamburguesa also has a customer loyalty scheme
called "Coffee lover Card." Customers can save money, get bonus promotions,
and win awards by participating in a reward program. To maintain the project's
success, Café y Hamburguessa will begin implementing new initiatives in the
future, such as attempting to target young entrepreneurs in the area and,
hopefully, around the country as a new tier for Café y Hamburguesa franchise
and forming a cooperative operation with local institutions to recruit employees.
These techniques are intended to become a part of the organization. Apart from
that, the most critical approach is to begin enforcing decentralization and to open
stores outside of municipality.
Technical Aspect
Services
Creating a traditional menu of the goods that are offering, such as specialty
coffee, espresso drinks and other food items. When applicable, services like
catering, delivery, or custom baking are included.

Cafè y Hamburguesa is a store that sells Coffee like Cappuccino, Latte,
and Frappe.
Product Classification of Cafè y Hamburguesa
Product Classification
COFFEE Original
(Tall, Grande, Venti, Trenta) Cappuccino
Latte
Sugar Free
Frappe
Process Flow
Sell the best products while maintaining client satisfaction across all of his
product categories, from food to customer service. Ensure complete customer
happiness while maintaining a 100% standard of excellence compared to other
businesses.
Encourage brand image and customer satisfaction, as these are the two
aspects of the coffee shop industry that are most crucial to its success. Promote
good values of company culture and business and philosophy. Create a unique,
innovative, entertaining menu that will differentiate him from the rest of the
shop. Control cost at all times, in all areas and implements a conservative
approach to growth policy. Cafè y Hamburguesa will strive to be the premier
local coffee shop brand in the local marketplace. We would want his customers
to have the total experience when visiting our shop and website as they will
learn about this fascinating new culture. We will sell merchandise from Coffee,
all with his official menu attached to them. Our main focus will be serving high-
quality coffee at a great value.
Project Site
The right location draws a broad customer base to the company and
makes the business successful. In selecting the project site, the owners considered
several factors. Café y Hamburguesa will be located in Poblacion, San Isidro,
Nueva Ecija, along with Municipal Hall and NEUST.A good location also
supports the establishment of a brand and image. Busy area can cost more in rent
and leasing costs than a location in a more remote area. The advantages to a busy
location can outweigh the extra costs. Because the advantages to a busy location
can outweigh the extra costs, a busy area offers retailers a ready-made customer
base that will decide to enter your store out of curiosity at first, but then
eventually become longtime customers. A busy location offers a wide variety of
potential customers. Cross sections of many different marketing demographics
pass by our retail location every day and give us the chance that can offer of our
products that can improve of our profit margin. For small businesses like us the
advantages to opening a retail store in a busy area can include improved revenue
and increased marketing exposure.
Project Layout
Wood and glass were the only materials used in the construction of the
structure because their low-maintenance and environmentally friendly features.
Although, it was read more about glass doors, windows, and walls. It raises the
store's aesthetic attractiveness. It allows for more natural light to reduce the need
for electricity and associated costs. The order area is visible outside the store
when you enter the gate. Then comes Customers will pass through the payment
area on the coffee shop. The rest area and receiving area were then created and
landscaped.
The store layout is enough to accommodate some of our customers to dine
in. The place of the store we plan to organize is a small area. So the store layout
that we design is very save space and organized by then the flow of customer is
on their own will. Beside the dining area we insert the kitchen for easy access in
the cashier area and the food. The kitchen area is well organized and safe.
Facilities
Labor 25,000
Lighting 15,000
Plumbing 13,200
Total 53,000
Facilities Description
Office The office is where people conduct all

of their business activities, such as
research, reporting, and other
computer work.
Order Area Customers placed their orders in the

order area. Customers can view all of
the items that have been added to
their cart, as well as their prices, in
this section.
Payment Area Customers' purchases are paid for at

the payment area. Online customers,
on the other hand, may skip this
section if they have previously paid
using other methods.
Service Area Service area is where the customers

waiting for their orders.
Emergency Area In the event of a problem or disaster,

an emergency exit provides a clear
and safe exit from the store.
Description of Various Machineries and Equipment
Machineries Illustration NO. Cost Total Supplier

and Cost
Equipment
Cashier 1 Php. Php. Abenson

Machine Gapan
14,500.00 14,500.0
(POS) City
0
Nueva
Ecija
Glass top 1 Php. Php. Unitop

display
18,050.00 18,050.0 Gapan
freezer
0 City,
Nueva
Ecija
Coffee 2 Php. Php. Unitop

Maker 7,108.00
3,599.00 Gapan
City,
Nueva
Ecija
2 Php. Php. Legasco

2,000.00 4,000.00 Sapang,
Jaen
Nueva Eija
LPG GAS
Saucer 50 pcs Php. Php. Unitop

plate 2,500
50.00 Gapan
City,
Nueva
Ecija
Bowl 50 Php. Php. Unitop

2,500
pcs 50.00 Gapan City,
Nueva Ecija
Ceiling 1 Php. Php. Unitop

mounted
52,300.00 52,300.0 Gapan City,
air
0 Nueva Ecija
condition
er
Stainless 3pcs Php. Php. Unitop

Steel 40.00 120.00
Gapan City,
Turner
Nueva Ecija
Tong
Food 5pcs Php. Php. Unitop

Tray 75.00 375.00
Gapan City,
Nueva Ecija
Spoon 50 Php. Php. Unitop

and Fork pairs 25.00 1,250.00
Gapan City,
Nueva Ecija
Apron 5pcs Php. Php. Unitop

60.00 300.00
Gapan City,
Nueva Ecija
Hairnet 10pc Php. Php. Unitop

s 100.00
10.00 Gapan City,
Nueva Ecija
Knife 3pcs Php. Php.150. Unitop
50.00 00
Gapan City,
Nueva Ecija
Utilities Consumption
Utilities Description Source Unit Cost Consumption

Monthly Rate
(Annually)
Electricity Used for NEECO I Php Php 180,000.00

Supply lighting 15,000.00
purposes and
for electronic
equipment
Water Used for basic San Isidro Php Php 36,000.00

Supply hygiene Water 3,000.00
District
Telephone Used for PLDT Php Php 24,000.00

and communication 2,000.00
Internet and interaction
Connection with customers
Furniture and fixture

Furnitur No. Cost Total Supplier
e and
Cost
Fixture
Bar 4 Php Php All Home

Tables pcs 3,399.00 13,596.0
0
Chairs 16 Php Php All Home

829.00 13,264.0
pcs
0
Bar 1 Php Php All Home

Counter pc 3,999.00 3,999.00
Café 5 Php Php Shopee

Furnitur 500.00 2500.00
e
Accessor
ies
Total Operational Cost
Title Annual Cost
Rent Php 144,000.00
Labor Php 53,000.00
Machineries and Equipment Php 103,253.00
Furniture and Fixtures Php 33,359.00
Utilities Php 240,000.00
Salaries Php 739,440.00
Total Php 1,313,052.00
II. MANAGEMENT AND PERSONNEL FEASIBILITY
Organizational Structure
In this Figure, shows the organizational chart used by Cafè y
Hamburguesa. It uses a functional organizational structure wherein it gives
every member of staff control over a particular role and purpose. The structure
reveals that the Restaurant Manager wields the most authority. The Restaurant
Manager/Owner is a professional who specializes in or supervises all business
activities as well as improving and managing basic operations within the
organization to achieve business vision, mission, goals and objectives. There are
different managers under the supervision of the Restaurant Manager. These are
Baristas, Cashier, Waiter, Chef, Griller, and Dishwasher. RM Generalist is
responsible for human resources practices and disciplines such as training and
development, employee relations, administering pay, benefits, and leave, and

hiring and interviewing staff. Owner oversees the planning, management, and
supervision of the overall corporate budgeting process. A Restaurant Manager is
responsible for an organization's long-term financial and investment goals, as
well as overseeing the accurate preparation of financial reports, directing
investments, and directing financial strategies to ensure the organization's
financial health. Under the supervision of the Restaurant Manager are Financial
Officers and Accountants. A Manager is responsible to strategize business goals
and objectives. They are in charge of overseeing a company's financial
transactions, which includes assisting with budget preparation, managing
documents and receipts, reconciling daily, monthly, and annual transactions,
preparing balance sheets, and handling invoices. Meanwhile, Accountant is in
charge of a variety of financial activities, such as keeping, recording, reporting,
and interpreting financial records. The Restaurant manager is in charge of
leading and coaching a group of salespeople. Assigning sales territories, setting
quotas, mentoring members of the sales team, assigning sales training,
developing a sales strategy, and recruiting and firing salespeople are all common
responsibilities of a sales manager. Under the supervision of Restaurant
Managers are the Cashier, Barista, Chef, and Crew.
Cashier is in charge of delivering product and service information to
consumers as well as addressing product and service issues and queries. Cashier
responsibilities include receiving payments and issuing receipts to ensure that
prices and quantities are correct. They also often assists the customers by
clarifying or suggesting products as well as answering questions, and processing
exchanges or refunds.
The Crew is in charge of keeping track of and arranging inventory. A barista is a
person who prepares and serves espresso-based coffee drinks. They are typically
coffee shop employees. They make sure that goods in a stockroom are moved to
the right location.
The manager is in charge of developing technical vision and plans,
focusing on technology that will improve the ordering process. Managers are in
charge of managing various advertising projects, activities, and platforms for
reaching consumers. Meanwhile, the Online Store Manager is in charge of
managing regular activities as well as all that occurs on the store's website. The
manager is responsible for overseeing the implementation and planning of
services strategies. This includes the ordering process, forecasting inventory
demands and patterns, and negotiating with suppliers.
Manpower Requirements
Manpower Requirements
Manpower Job Description Job Specification

Requirements
Promotes organization’s Must have a degree in
vision, mission, goals, and Business Administration,
objectives. Management and alike
Sustain a peaceful (preferably Master’s
workplace. Degree)
Manage the overall Must have an effective
executive operation of the leadership, organizational,
organization supervisory,
Measure and ensure the communication skills.
success of every Familiar in all areas in
department. Business operation
Manages and measures Must have industry
Restaurant Manager
employees’ productivity experience.
and efficiency. Must possess strategic
Partake leadership role in planning, financial
decision making process. planning, interpersonal
Formulates overall planning skills.
strategy and establishes
organization’s policies.
Manage the daily
operation of the
organization.
Ensures organization’s
profits are on the rise.
Plan and supervise the Must have a degree in

organization’s employee Business Administration,
benefit programs. Management, or other
Manages the fields. (Preferably Master’s
responsibilities of the Degree in Human
Restaurant organization's workforce. Resource, Labor Relations,
Manager Advises human resource or Business
issues from different Administration)
departments. Must have several years of
Plan and supervise the related work experience.
recruitment, interview, Must possess decision-
selection, and hiring making, interpersonal,
processes of the leadership, organizational,
organization. communication skills.
Handle employees’ issues Certifications, Licenses, or
and disciplinary Registration are just
procedures. additional credibility.
Supervise subordinate Must have a degree in
staff’s schedule, Accountancy, or other
assignments, and daily accounting field.
workflow in the Must have communication,
department. organizational, analytical,
Assist constructive and problem solving, and
timely performance interpersonal skills.
evaluation. Proficient in information
Facilitate the recruitment technology.
and hiring processes. Must have Licenses and
Store Evaluate employees' Certification.
Manager background and Must have at least 2 years
eligibility. of experience.
Conducts employee
recognition programs,
and orientation
Attends employee
investigations,
disciplinary meetings and
termination.
Prepare financial reports
or statements, budgets
and accounts
Conduct financial
strategic analysis and
planning.
Create a long term
business plan.
Controls income, cash
flow, expenditures, and
budgets.
Develop and supervise
the financial system.
Conduct risk assessment.
Predict future financial
trends.
Prepare accounts and tax
returns.
Control payroll, income
and expenditures.
Audit financial
information.
Conduct forecasting and
risk analysis.
Report business plan,
budgets, financial
statement.
Prepare accounts and tax Must have a degree in
returns. Accountancy, or other
Control payroll, income accounting field.
and expenditures. Must have communication,
Audit financial organizational, analytical,
Store information. problem solving, and
Manager Conduct forecasting and interpersonal skills.
risk analysis. Proficient in information
Report business plan, technology.
budgets, financial Must have Licenses and
statement. Certification.
Must have at least 2 years
of experience
Construct and enforce Must have a Bachelor’s
financial policies. degree in Finance,
Accounting, or other
Keep daily records and
related fields.
receipts.
Must possess at least 2
Participate in planning the
years of experience with
budget.
relevant training.
Keep financial
Cashier Must have excellent
information updated.
analytical, time
Record all bank management,
transactions organizational,
communication skills.
Participate in preparing
financial statements, Must have a
balance sheets and comprehensive knowledge
invoices. in financial regulations and
accounting processes.
Analyze to respond to the Must have a degree in

current sales trend. Marketing or Business
Administration.
Communicate to
advertising agencies for Must have a relevant
negotiation of contracts. experience to the position.
Coordinate to different Must possess

departments for business communication, creative,
needs to develop marketing research,
marketing campaigns. analytical, problem solving
Cashier
and organizational skills.
Plan and conduct a new
marketing campaign. Must have knowledge in
industry-related data
Identifies industry needs
analysis tools.
and interests through
industry research or Familiar with editing
analysis. equipment and software.
Respond to customer At least a senior high
inquiries through various school graduate.
channels.
Must possess
Accept and resolve communication – verbal
customer complaints. or written,
Cashier interpersonal, problem
Process orders, requests,
solving skills.
applications and forms
Able to use a computer.
Accept feedback from
customers Must have experience in
customer support.
Keep transaction records,
and everyday interactions At least high school
to customers. graduates.
Process and collect Must possess

Cashier
payments through cash, communication,
credits, or check interpersonal, time
transactions. management,
mathematical, and
Responsible for issuing
technical skills.
change, receipts or
refunds.
Monitor and respond to At least high school

inquiries, or transactions graduates.
online or on websites.
Must possess interpersonal,
Supervise the communication, technical,
procurement of the time management and
Waiter products and deliveries. creative skills.
Update products being Must be able to use

sold and its price. computer software
programs.
Ensure the information in
the websites are correct. Must have a relevant
experience for the job.
Keep and perform online
transaction reports
monthly.
Carefully bag grocery At least high school

items. graduates.
Load purchased items into Must have a strong

the cars or give to the physical strength.
Waiter
customers.
Must possess
Responsible for retrieving organizational,
unpurchased items. interpersonal skills.
Responsible for
maintaining the
cleanliness and
orderliness of the store.
A commitment to Must have a degree in

providing service quality HRM or Culinary.
and expertise in food and Associates degree or
drink. higher preferred.
Knowledge of Recipes Good math and
Chef Verify that the places calculation skills.
where food is prepared Self-motivated and
and served adhere to safe organize.
and hygienic food- Serve Safe Certified.
handling procedures and Ability to work in a team
practices. environment.
Food is portioned, Culinary Experience or
arranged, and garnished catering.
before being served to Communication skills
wait staff or customers.
Regulate the temperature
of ovens, broilers, grills,
and roasters.
Fill in for or help out other
cooks at crunch times or
emergencies.
Estimate the amount of
food and coffee that will
be consumed, then order
supplies, buy food, or
both from the storage.
Make coffees, burgers,
and fries.
Proposed Salary Rates and Benefits
Hours of Work
Café y Hamburguesa will follow the regular working hours stated
in Article 83 of the Labor Code in the Philippines wherein the normal
hours of any employee shall not exceed eight hours a day. Café y
Hamburguesa will be open from nine thirty o’clock in the morning (9:30
A.M) up to five thirty o’clock in the afternoon (5:30 P.M). It means that
daily operating hours are eight hours a day for six days a week.
Employees must spend 8 hours of work a day and must be present six
times a week. There will be a reserved one hour allotted for the rotational
meal periods of each employee and the remaining day in a week must be
spent for their day off.
Table 3 shows the work week schedule of all the employees of Café
y Hamburguesa. All employees will be given 24 hours day-off that falls on
Sunday.
Schedule of Permanent Employees
WORK WEEK
EMPLOYEE
Wednesda Sunda
Monday Tuesday Thursday Friday Saturday
y y
Off Day 1 Day 2 Day 3 Day 4 Day 5 Day 6

Chef
Waiter Day 1 Day 2 Off Day 3 Day 4 Day 5 Day 6
Dishwasher Day 1 Day 2 Day 3 Day 4 Off Day 5 Day 6
Barista Day 1 Off Day 2 Day 3 Day 4 Day 5 Day 6
Store Manager Day 1 Off Day 2 Day 3 Day 4 Day 5 Day 6
Cashier Day 1 Day 2 Day 3 Off Day 4 Day 5 Day 6
Meal Period
Café y Hamburguesa will follow the Labor Code of the Philippines
wherein all employees and staff shall be given at least a 60-minute or 1-hour
rotational meal break to finish their meals.

Night Shift Differential
Employees of Café y Hamburguesa will not be subjected to a night shift
differential (NSD) payment because the regular office time will be between eight
o’clock in the morning (8:00 A.M) to five o’clock in the afternoon (5:00 P.M). It is
not covered by a night shift differential which starts at ten o’clock in the evening
(10:00 P.M) to six o’clock in the morning (6:00 A.M).
However, if Café y Hamburguesa their employees to work at night
between ten o’clock in the evening (10:00 P.M) and six o’clock in the morning
6:00 (A.M) they must be paid a minimum of 10% more than his daily salary for
each hour worked according to the Philippine Labor Code.

This example only shows how to get Night Shift Differential. The
additional ₱15.75 will be added to the minimum wage. Then, it will be
₱435.75 disregarding the Overtime payment.
Overtime Work
Overtime compensation is provided to employees or workers who operate
outside normal operational or working hours. Since the Philippines' maximum
work hours are eight hours, if an employee works longer, they must be
compensated. This provides a bonus above 25% of regular work wage.
If Café y Hamburguesa ordered the employees to work beyond 8 hours
on a holiday or rest day, they are liable to pay an extra compensation equal to the
normal 8-hour pay, plus 30% more. Working on a rest day could be necessary in
the event of an emergency, urgent job, business failure, or as decided by the
Secretary of Labor and Equipment.

Total wage when NSD and OT
are present. Using the same
figures. So disregarding the
NSD, minimum wage plus the
OT will be ₱525.
Rest Period
All employees are permitted a rotational 15-minute rest break in the
morning and afternoon. Café y Hamburguesa will be closed on Sundays, which
will serve as the day off for the staff and workers. To offset arrival and departure
times, breaks are not allowed at the beginning or end of the workday. Employees
who work through their rest periods willingly will not be compensated in any
way
Holiday Pay
List of Regular Holidays
This computation shows how to get the Overtime payment only.
Holidays Date
New Year’s Day January 1
Araw ng Kagitingan April 9
Maundy Thursday April 13
Good Friday April 14
Labor Day May 1
Independence Day June 12

Eid’l Fitr Movable Date
National Heroes Day August 28
Eidul Adha Movable Date
Bonifacio Day November 30
Christmas Day December 25
Rizal Day December 30
Employees who did not work on a regular holiday are required to be paid
by 100% of the salary for that day. If their employees to work on a regular
holiday, they are entitled for a 200 percent or double payment of their regular
pay
List of Special Holidays
Holidays Dates
Additional special (non-working day) January 2
Chinese New Year January 28
EDSA Revolution Anniversary February 25
Black Saturday April 15
Ninoy Aquino Day August 21
All Saints Day November 1

Last Day of the Year December 31
On a special holiday, a “no work, no pay” will be the rule. When an
employee does not work, he or she will not be paid. In addition, if an employee
works on a special holiday, he or she will be paid 100% of his or her normal
salary plus 30% of the daily wage.
Service Incentive Leave
Any employee with at least one (1) year of service in the business is
entitled to five (5) days of paid service incentive leave. Article 95 of the Labor
Code, titled "Right to Service Reward Leave," establishes this as a required
privilege.
Maternity Leave
Republic Act No. 11210 increases the Maternity Leave Period for Female
Workers to One hundred five (105) days, with the option to extend for an
additional thirty (30) days without pay, and grants an additional fifteen (15) days
for Solo Mothers. State's proclaimed policy under Article XIII, Section 14 of the
1987 Constitution that aims to protect and promote the rights and welfare of
working women, taking into account their maternal responsibilities, and to create
an enabling atmosphere in which they can reach their full potential. Regardless
of
civil status or the legitimacy of her child, all covered female employees in the
public and private sectors, including those in the informal economy, will be
given one hundred five (105) days of paid maternity leave, with the option to
extend for an additional thirty (30) days without pay. Provided that if the worker
identifies as a single parent under Republic Act No. 8972, also known as the "Solo
Parents' Welfare Act," the worker will be given an additional fifteen (15) days of
paid maternity leave. Maternity leave cannot be deferred; it must be taken in a
continuous and uninterrupted manner, not exceeding one hundred five (105)
days, before or after the actual date of delivery, as the case may be.
Remuneration
The following table shows the regular pay of each employee regarding
their positions. Café y Hamburguesa will follow the average salary in the
Philippines for the year 2021 according to Salary Explorer and Wage Order No.
RBIII-22 of the Department of Labor and Employment.
Proposed Salary of Café y Hamburguessa Employees
Number
Of Total Of Total Of
Number Of Working Daily Rate
Position Of Monthly Annual
Employees
Days Per Salary Salary
Employees
Week
Store Manager 1 6 ₱ 520 ₱ 13,520 162,240
Cashier 1
6 ₱ 390 ₱ 10,140 ₱ 121,680
Barista 1 6 ₱ 370 ₱ 9,620 ₱ 115,440
Chef 1 6 ₱ 390 ₱ 10,140 ₱ 121,680
Dishwasher 1 6 ₱ 350 ₱ 9,100 ₱ 109,200
Waiter 1 6 ₱ 350 ₱ 9,100 ₱ 109,200
₱
TOTAL
739,440.00
6 days x 4 weeks = 26 days per month
Daily salary x 26 days = Monthly Salary
Monthly salary x 12 months = Annual Salary
Annual Salary of all employees = Annual Salary Expense
Recruitment and Selection Process

FIGURE. Recruitment and Selection Process of Cafè y Hamburguesa
An effective recruitment and selection process not only fulfils job
requirements, but also ensures that an organization maintains its commitment to
providing equal opportunity to employees. For a business to prosper and be
successful, the organization should be careful in selecting employees
This Figure shows the recruitment and selection process of Cafè y
Hamburguesa. The process starts with identifying vacancies and assessing the
organization's needs in order to fill open positions and respond to the
organization's needs. After recognizing the following vacancy and needs, Cafè y
Hamburguesa will develop Job Descriptions and Specializations that will be
sufficient in placing advertising and promotion in the appropriate locations to
attract qualified employees. Applicants may submit their resumes and
applications in person or via email, and they will be screened by the Restaurant
Manager. Those who are chosen will go through a preliminary interview, while
those who are not will be rejected. The restaurant manager at Cafè y
Hamburguesa will conduct employment testing for those who have passed
preliminary interviews, which will include the physical, IQ, medical, and
psychological tests. Qualified applicants will advance to the next round, while
those who do not will be rejected. After passing the necessary exams, the
applicants will proceed to the final interview, which will be conducted by the
restaurant manager. If the interview is a pass, the applicant/s will wait for the
final decision from the managers. Now, the managers will conduct background
checks to confirm the information written on the form and stated by the
applicants, and they will contact those who passed the final interview for final
compliance. The final step in the recruitment and selection process is a job offer,
in which Cafè y Hamburguesa will present the terms of the contract, including
the salary range, and if the applicant accepts it, he is now an official employee of
Cafè y Hamburguesa

Coffee and Hamburger

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Coffee and Hamburger

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Republic of the Philippines

NUEVA ECIJA UNIVERSITY OF SCIENCE AND

A Feasibility Study of Café y Hamburguessa

expectation, and a lifetime of solace-inducing moments of minor pleasure.

Coffee's popularity as a beverage is unquestionably due to the caffeine it contains

millions of people who work in its cultivation, processing, and distribution.

Coffee is also a highly valued commodity and an important component of

Statement of the problem

The purpose of this study is to determine the new business coffee

Hamburguessa in San Isidro Nueva Ecija is feasible in term of liability.

This study focus to sought answer the following.

1. What is the demographic profile of the respondent’s in terms of;

2. Who is the target Market?

3. What are the best marketing tactics to employ?

4. What are the impact of coffee in the market?

Significance of the Study

This study is anticipated to contribute additional information and

knowledge to serve the following individuals and organizations.

techniques to efficiently use digital marketing as a medium for business

Local Government. The government can attain relevant information on how to

be effective and helpful towards businesses and customers in the environment in

order to create healthy relationships between people and businesses.

innovative and updated studies about digital marketing.

determining a project feasibility of establishing Caféy Hamburguessa in San

Isidro, Nueva Ecija.

is a type of quantitative study that aims to collect measurable data samples. It is a

widely used market research instrument that allows us to do statistical analysis

on a population, collect and define the characteristics of a demographic category

(Bhat, 2021). As mentioned above, this research employs quantitative research

design. This technique uses objective assessments and statistical, mathematical,

or numerical analysis of data obtained by surveys and questionnaires, or by

modifying pre-existing statistical data using computing techniques.

The researchers found this method to be very helpful in describing the

market conditions where the proposed project is intended to belong and in

identifying the marketing, technical, management, and financial requirements

prior and during the operation of the project in the future.

respondent cause the location surrounded with a lot of hardworking farmers,

Of the total population of San Isidro.

Scope and Delimitation

This proposed business aims to discover and discuss the project

feasibility study of establishing Café y Hamburguessa in San Isidro, Nueva Ecija

covered by the requested budget. Management Aspect This show the

necessary return on investment, it also contains the project's operating expenses

and capital requirements.

Statistical Treatment of Data

Financial Treatment of Data

used by the researchers.

annual cash flow for the recovery period.

inflows and cash outflows. It is used to determine the profitability of an

NPV = PV of Inflows – PV of Investment

Return on Asset (ROA). Shows the percentage of how profitable a company's

assets are in generating revenue.

A Coffeehouse that specializes in serving coffee of all varieties, most

notably original coffee, latte, cappuccino and frappe, is known as a coffeehouse,

speciality beverages is expanding at a similar rate, with some categories of sales

expected to grow at rates exceeding 40% annually.

market of potential customers since it is rural. Proponents claim that many

Hamburguesa" has to offer. The number of households is based on information

target market, as shown in table.

Year Total Household of San Isidro Nueva Ecija

The STP Process

80,418 Total population

41,017 Those individual with an average income of 10,001 and above

19,787 Having an average age of 31 years old and above