UNIVERSITY OF THE IMMACULATE CONCEPTION

Bonifacio Street, Davao City

FEASIBILITY STUDY

The Nook

In Partial Fulfillment for the Requirements in

HRM011- Feasibility Study

Duarte, Elyza Mae

Lacsam, Maurielle Sylviand
Muralla Jr., Eldibrando
Rafal, Troilus

May 2022
 I. Executive Summary

A. Type of Business 1

a. Nature 1

b. Name 1

c. Products/Services 1

B. Management, Marketing & Financial Highlights 2

a. Management 2

b. Marketing 2

c. Financial Highlights 2

C. Socio-Economic Contributions

II. Marketing Plan 4

A. Product/Service to Sell 11

B. Target Market 11

a. Area Coverage 11

b. Customers 12

C. Demand and Supply Analysis 13

a. Present Competition 15

D. Projected Sales 15

E. Marketing Strategies 15

a. Practices of Competitors 16

b. Own Marketing Strategy 16

F. Marketing/Selling Expenses 17

III. Production/Operation Plan

A. Technical Production Description 18

B. Production/Operation Process 18

a. Operational Process 18

b. Production Process 19

C. Production Schedule 20

D. Labor Requirement 21

E. Machinery & Equipment Requirement 22

F. Raw Materials Requirement 25

G. Store Location 25

H. Store Layout 26

I. Waste Disposal System 26

J. Quality Control System 27

K. Production Cost 28

IV. Organizational Plan

A. Legal Form of Business 29

B. Organizational Structure 29

C. Qualifications of Officers and Personnel 30

D. Store Equipment 30

E. Gantt Chart of Activities 31

F. Administrative Expenses 31

V. Financial Plan

A. Total Start-Up Cost 33

B. Financial Assumption 34
C. Financial Position 36

D. Financial Performance 37

E. Statement of Partner’s Equity 38

F. Cash Flow Statement 39

G. Revenue and Direct Cost 40

H. Selling and Administration Expenses 42

I. Financial Ratios 44

J. Financial Appendices 45

VI. Appendices

Materials & Supplies 45

Demand and Supply Analysis 47

Store Location 49

Store Layout 50

Survey Questionnaire 51

Results and Discussions 58

Resume 91
 I. Executive Summary

A. Type of Business

a. Nature

The Nook is a combination of a coworking space, a study hub, and a coffee

shop. This venue is for individuals who want to study in a pleasant, air-conditioned,

and well-lit environment. There are also printing & photocopy services and meeting

rooms on the premises. The Nook also provides high-speed internet access and a

welcoming environment for everyone.

b. Name

The name we have decided on is “The Nook”. The Nook comes from its

literal meaning, “a cozy little corner or a small and safe area”. We chose this name

because we wanted to create a venue for individuals who want to read, study,

work, eat, drink coffee, and hang out in a cozy, safe, and pleasant space. The

Nook is a pleasant study hub and cafe that aspires to be everyone's little corner.

c. Products & Services

The Nook will offer cold drinks, hot drinks, fruit blends, breakfast meals, rice

meals, pasta, sandwiches, and appetizers. The business also offers conference

rooms for groups who want to hold a meeting in a secluded place. In addition, the

services that the business will provide are printing service, free wifi, free charging

stations, and air-conditioned rooms.

B. Management, Marketing, and Financial Highlight

a. Management

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 The Nook will employ 2 kitchen staff and 2 all-around employees who will

take client orders, serve as a cashier, and assist the kitchen staff in making orders.

The kitchen staff will be handling food and drinks preparations. All of the

employees are expected to clean and sanitize the place before shifts, during

operations, and after each shift. Employees will work for 8 hours, from 10 AM to 6

PM for the first shift, and 6 PM to 2 AM for the second shift, from Monday to

Wednesday, and Friday to Sunday. Thursday will be the employees' rest day.

b. Marketing

The business caters to college students and young adults ages 18 to 35

years old, within the Bonifacio St., which covers the areas of Barangay 34D,

Barangay 35D, and Barangay 36D. The company's marketing strategy would

concentrate on social media. Customers may also buy our products through our

social media pages which will be delivered to their doorsteps.

c. Financial Highlights

The Nook has a capital of P600,000, with each partner contributing

P150,000 for the business's start-up costs. Permits and licenses, marketing

expenditures, rent, kitchen tools and supplies, equipment and furnishings, rent,

working capital, and other fees are among the initial costs. In the next five (5) years,

the profit is expected to be P1,122,107, P1,311,307, P1,519,407, P1,748,550, and

P2,000,854, respectively. The net profit margin for the first to fifth year is 29%,

31%, 33%, 34%, and 35%. In addition, the return on investment will be 30% for the

first year, 33% for the second year, 35% for the third year, 37% for the fourth year,

and 38% for the fifth year. Hence, the payback period will be in 7 months.

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C. Socio-Economic Contributions

The major contribution of The Nook is to provide job opportunities and to

enable employees to have a better life by offering them equitably and appropriate

compensation and benefits. Aside from that, the business will be paying for correct

taxes on time which will eventually aid in the improvement of the country's

economy, as a result, the people who live there have a better quality of life.

Furthermore, the business will be using local coffee beans to support our

agricultural sector.

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 II. Marketing Plan

A. Products/Services to Sell

The Nook is a combination of a co-working space, study hub, and coffee

shop. Cold drinks, hot drinks, and fruit blends will all be available at The Nook. The

business will also offer rice meals, breakfast meals, appetizers, and pasta.

Furthermore, the business will provide conference rooms for group meetings as

well as printing services for people who need them.

Products

a. Cold Drinks

i. Chocolate Chip

This drink is made with mocha sauce, chocolate chips, milk,

and ice. Served with sweetened whipped cream and mocha drizzle.

Chocolate chip comes in three different sizes: 12 ounces, 16 ounces,

and 24 ounces. The cost of 12 ounces is 120 pesos, the price of 16

ounces is 130 pesos, and the cost of 24 ounces is 140 pesos.

ii. Cookies n' Cream

This drink is rich in flavor mixed with vanilla and chunks of

cookies in it. It is made by combining java chips, oreo cookies, milk,

and ice. It's finished with whipped cream. Cookies n' Cream is

available in 12oz, 16oz, and 24oz sizes. Twelve ounces cost 120

pesos, sixteen ounces cost 130 pesos, and twenty-four ounces cost

140 pesos.

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b. Hot Drinks

i. Cafe Latte

This coffee-based drink is made with espresso and steamed

milk. Lattes are made with one shot of espresso, steamed milk, and

topped with a thin coating of foam. There are two sizes of Cookies n'

Cream available: 12 ounces and 16 ounces. Twelve ounces cost 65

pesos, and sixteen ounces cost 85 pesos.

ii. Cafe Mocha

A cafe mocha is hot chocolate with espresso shots. It's a mix

of coffee, chocolate, milk, and foam on top. There are two sizes of

Cafe Mocha available: 12 ounces and 16 ounces. Twelve ounces

cost 65 pesos, and sixteen ounces cost 85 pesos.

iii. Cappuccino

Many coffee lovers enjoy a light cappuccino. A cappuccino is

made with double espresso, steamed milk, and steamed milk froth.

There are two sizes of Cappuccino available: 12 ounces and 16

ounces. Twelve ounces cost 65 pesos, and sixteen ounces cost 85

pesos.

iv. Hot Chocolate

Hot chocolate is a thick beverage made of 2pcs of tablea

blended with milk, cream, or water. There are two sizes of Hot

Chocolate available: 12 ounces and 16 ounces. Twelve ounces cost

65 pesos, and sixteen ounces cost 85 pesos.

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c. Fruit Blends

i. Mint Lemon

This is made up of lemons, granulated sugar, ice cubes and

water. This fruit mixture comes in at 16 ounces and costs 85 pesos.

ii. Orange Sunrise

This is made up of orange juice, banana, peach, honeydew

melon, yogurt, sugar, and ice. This fruit mixture comes in at 16

ounces and costs 85 pesos.

iii. Tropical Wave

This is made up of pineapple chunks, mango, pears, juice

from lime, soya milk and banana. This fruit mixture comes in at 16

ounces and costs 85 pesos.

iv. Passion Fruit

It's a fantastic summer drink that combines a tropical fusion of

citrus with the distinct flavor of passion fruit. It contains passion fruit

juice and ice cubes. This fruit mixture comes in at 16 ounces and

costs 85 pesos.

d. Others

i. Mineral Water

Mineral water is for customers who wish to quench their thirst.

It is served in a bottle. Mineral Water 500mL cost 25 pesos.

ii. Coke Original in a Can

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 Coke Original is a carbonated soft drink. It is served in a can

and the business will provide a cup, ice, and straw for the customer.

A can of Coke Original set you back forty (40) pesos.

e. Breakfast Meals

i. Egg and Bacon

A breakfast dish made up of fried bacon, fried egg, and rice.

This dish cost 130 pesos.

ii. Longsilog

Longganisa sausage, sinangag (garlic rice), and itlog are the

three components that come together to form the dish and give it its

name (fried eggs). Longsilog cost 155 pesos.

iii. Tapsilog

A breakfast dish made up of beef tapa, garlic fried rice, and

egg. Tapsilog cost 155 pesos.

iv. Tocilog

A breakfast dish that's a combination of fried tosino (cured

meat), sinangag (fried rice) and itlog (egg, fried) served on one plate.

Tocilog cost 155 pesos.

f. Rice Meals

i. Beef Brisket

Brisket is often regarded as one of the least tender cuts of

beef. This is cooked with potatoes, carrots, and onions, as well as a

variety of veggies and seasonings. The brisket comes out tender and

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 juicy after being slow-cooked in its sauce. This is served on plain

white rice. The price of the beef brisket was 150 pesos.

ii. Chicken Adobo

This dish is the most famous Filipino dish that every Filipino

adores. It is made up of chicken meat braised in a sauce of vinegar,

soy sauce, garlic, and black pepper. The sauce slowly simmers the

chicken, making it flavorful and tender. This is served on plain white

rice. Chicken Adobo cost 150 pesos.

iii. Fried Chicken

This is made with chicken drumsticks that have been soaked

in buttermilk, then dredged in seasoned flour and fried in a deep

fryer. This is served on plain white rice. Fried Chicken cost 150

pesos.

iv. Sizzling Pork Sisig

Sisig is a popular dish among Filipinos. This dish is mostly

made of minced pork belly, white onion, chili, and mayonnaise, and

topped with a fried egg. It is served with plain white rice on a metal

plate. Sizzling Pork Sisig cost 150 pesos.

g. Pasta

i. Aglio Olio

This dish is prepared by sautéing sliced garlic in olive oil; anchovies

or red pepper flakes may also be added at various points during the cooking

process. Pasta, such as spaghetti, linguini, or fettuccine, should be added

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 and then thoroughly tossed after it has been added. Aglio Olio cost 150

pesos.

ii. Bolognese

A sauce that is served with pasta and is prepared using ground beef,

onions, tomatoes, and fresh herbs. Bolognese cost 150 pesos.

iii. Carbonara

This dish is a creamy pasta made with cheese, all-purpose cream,

milk, and fettuccine pasta. It is served by adding parmesan cheese and basil

leaves on top. Carbonara cost 150 pesos.

h. Sandwiches

i. Chicken Sandwich

This sandwich is made up of boiled shredded chicken mixed in mayo

sauce, toasted bread, and lettuce. The chicken mayo sauce is spread on

the bread and is sliced in half. Chicken Sandwich cost 80 pesos.

ii. Ham Sandwich

This sandwich is made up of sliced bread, sliced cheese, and sliced

cooked ham. The toppings including cheese and vegetables like lettuce,

tomato, onion or pickle slices. Ham Sandwich cost cost 80 pesos.

iii. Tuna Sandwich

A sandwich made from canned tuna. Usually made into a tuna salad

by adding mayonnaise, and sometimes other ingredients such as celery or

onion—as well as other common fruits and vegetables used to flavor

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 sandwiches. It is commonly served on sliced bread. Tuna Sandwich cost 80

pesos.

i. Appetizers

i. French Fries

A 3–4-inch-long potato is deep-fried until golden brown and crisp on

the outside, drizzled with salt. It is then served with tomato ketchup and

mayonnaise on the side. French Fries cost 90 pesos.

ii. Onion Rings

A type of snack food consisting of large white onions that have been

sliced into rings, dipped in a batter and/or bread crumbs, and then deep

fried. These onion rings are typically served with a dipping sauce such as

ketchup, barbecue sauce, or mayonnaise. Onion Rings cost 90 pesos.

Services

a. Conference Room

Conference rooms are designed for group gatherings. This is intended for

smaller groups of people who want to collaborate or brainstorm together. Students,

young professionals, and teams can use this room to brainstorm ideas. The

conference room is available for an hourly rate of 200 pesos.

b. Printing Services

This service includes printing and photocopying colored and non-colored

papers. Printing in color will cost 10 pesos for short and it will cost 20 pesos for

long.

B. Target Market

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 a. Area Coverage

The Nook will be in Bonifacio St., Davao City. The business's coverage area

will include Barangays 34D, 35D, and 36D. Bonifacio Street is a great and

accessible location because it is close to establishments, offices, schools, and

universities such as the University of Mindanao - Main, the University of the

Immaculate Conception, and the Ateneo de Davao University, as well as numerous

neighboring barangays. Aside from that, the business will be able to expand

beyond its current area coverage by utilizing social media platforms to reach many

possible customers both within and outside of Davao City.

b. Customers

The Nook’s target customers are students and young professionals

between the ages of 18 to 55 who enjoy visiting a coworking space, a study hub,

and a coffee shop. Because of its location on Bonifacio Street, the establishment

is easily accessible to its target customers.

C. Demand and Supply Analysis

Total Potential Demand

PROJECTED DEMAND FIGURES

Year of Operation Total Projected Population

Year 1 32,807

Year 2
34,424

Year 3 36,121

Year 4 37,903

Year 5 39,774

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 Table 1. Projected Demand Figures
*Assumption: 91.5% are willing to avail of the services, but the business assumed that 10% will be the target market buying
from the industry.

Table 1 shows that the projected demand is increasing every year. The

assumption is the business will be in a good state and will continue to grow. If the

projected demand will increase continuously, then there is a huge possibility that

the proposed business is feasible.

PROJECTED SUPPLY FIGURES

Year of Operation Total Projected Demand

Year 1 128,231

Year 2 134,542

Year 3 141,168

Year 4 148,122

Year 5 155,422

Table 2. Projected Supply Figures

Table 2 shows that the supply will increase every year. The assumption is when

the projected supply will improve continuously, then the demand for the product will also

increase.

Demand-Supply Analysis
Year Demand (D) Supply (S) D-S GAP Percent

Unserved
-1 -2 -3 (4)=(2)-(3)
(5)=(4)/(2) x 100%

Year 1 128,231 81,125 47,106 36.74%

Year 2 134,542 85,181 49,361 36.69%
Year 3 141,168 89,440 51,727 36.64%
Year 4 148,122 93,912 54,210 36.60%

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 Year 5 155,422 98,608 56,814 36.55%
Table 3. Demand-Supply Analysis
Market Share
28,216
Year 1 = 37%
67,446

31,038
Year 2 74,101
= 38%

34,141
Year 3 76,339
= 40%

37,555
Year 4 81,282.18
= 41%

41,311.05
Year 5 = 30%
128,387.86
a. Present Supplier/Competition

Competitors

● A study hub and a coworking space

The Hub Davao ● Offers affordable rates
● Free Unlimited Brewed Coffee

● Offers a place to relax and at the same time focus to

finish a lot of work piling up to be done
Meek Coworking Cafe ● The business has a library, free parking within premises,
and 24hrs member access

● A co-working space established to provide a modern

Rainmakers' Co-Working Space Davao
conducive working environment in a communal space
● It rents out a work-ready office or co-working space
available by day and night
● With super-fast fiber Internet connection to plug into,
printing facilities, lounge, and kitchenette

● Offers affordable food

Kopi 82 ● Great environment with aesthetic ambiance perfect for
students, employees, and people who just want to chill
● Offers delivery

Student Pod Study Hub ● Offers tranquility of a rustic campus library

● Available in food panda

● Provide comfortable space for business people and

students
Svalbard Coworking Hub
● Offers a space to lease for 20 pax with free use of aircon,
water dispenser, fast fiber connection, and secured with
CCTV.

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 ● Has affordable rates
● Offers high-speed connectivity where you can use wifi and
Diaskepsi Co-Working Hub LAN connection
● They offer food and beverages you can enjoy and not to
mention their free cookies

● Offers food and beverages to calm your stressful week

● You have the opportunity to play with their cute and
Coffeecat
lovable cats
● Has a vintage ambiance that offers free arcade games
● Place is well maintained and sanitized

● One-stop shop for great coffee, mouth-watering food, and

hard-to-find art & craft supplies
● Available for dine-in, pick-up, and delivery
SPARK Cofee + Crafts
● Place is small but can accommodate a range of 15-20
people at the same time
● Holds various art, calligraphy and photography workshops
in collaboration with local artists and photographers

● Includes unli wings on their menu

Space Munchies Cafe Co. ● Affordable price rates
● Offers delivery

● Offers frappes and snacks you can munch

Cafe Tribu ● Affordable prices
● Free use of board games

● Perfect place to hangout with your friends and family

Cafe Demitasse ● have the right ambiance, great coffee, cakes to satisfy
your sweet tooth and good food

Club Coffee ● Perfect for coffee lovers, offers delicious and freshly
brewed coffees you can choose

● Their coffees are made with Korean touch and mouth-

Tom N Toms
watering snacks
● Offer delivery

Snap Bites ● Perfect ambiance for your stressful week

● Has a variety of frappes, cold coffee, and hot drink

Table 4. Competitors

D. Projected Sales

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 Table 5. Projected Sales

E. Marketing Program/Strategies

a. Practices of Competitors

Customers may prefer the following potential competitors of The Nook:

The Hub Davao - The Hub Davao is a study space for college students,

medical students, and young professionals who want to study in a private and

peaceful environment. They also offer snacks, drinks, and printing services. The

business has a Facebook page where they promote their products and services.

They also utilize this platform to respond to client inquiries. They have also paid to

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be highlighted on popular Facebook blog accounts such as Davao Food Guide

and Inside Davao City.

Diaskepsi Co-Working Hub - The company provides a coworking space

in the heart of Davao City, notably on Bonifacio St., with fast internet connections

and safe parking spots, ideal for young professionals. They promote their services

mainly through Facebook alone where they post important information about their

operations.

Kopi 82 - Kopi 82 is a coffee shop located in Wheels N’ More Drive, Jose

P. Laurel, Bajada, Brgy 13-B (POB), Davao City. They sell coffee, tea, pastries,

etc. They market their products through social media platforms, mainly Facebook.

They also contact bloggers to feature their products on their official social media

platforms.

b. Own Marketing Programs/Strategies

Social Media - The increasing number of social media users has created

several opportunities for company owners. As a result, the business will use social

media to promote itself and expand its market reach. The primary means of

promotion will be Facebook and Instagram. The business will publish regularly and

be active in order to answer all of the potential clients' questions. Social media

advertisements are another option for the business to reach more people around

the city, and it plans to utilize them. Customers may also make purchases via the

official social media accounts, which will be delivered directly to their doorsteps.

Bloggers - The recommendation of food bloggers can have an important

and decisive impact on customers and businesses and owners and with that, The

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 Nook will be collaborating with local food bloggers in Davao City as part of its

marketing strategy. Davao Food Guide and Barato Blog are one of the few local

food bloggers that The Nook will be collaborating with.

F. Marketing/Selling Expenses

Advertising Expenses

Monthly Advertising Expenses Prices

Facebook Advertising P5,000

Instagram Advertising P5,000

Blogger P3,000

Total: P13,000

Table 6. Monthly Advertising Expenses

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 III. Production/Operational Plan

A. Technical Production Description

The Nook will offer cold beverages, hot beverages, fruit blends, breakfast

meals, rice meals, pasta, sandwiches, and appetizers. The company also provides

conference rooms for groups looking to have a meeting in a private setting. In

addition, the company will offer printing services, free internet, free charging

stations, and air-conditioned rooms. The store is open six days a week from

Mondays to Wednesdays and Fridays to Saturdays, 10 AM until 2 AM.

B. Production/Operation Process

a. Operation Process

Figure 1. Operations Process Flow

Figure 1 illustrates the business's production and operation process, beginning
with the customer's arrival and ending with the cleaning up procedure.
b. Production Process

Step by Step Procedure Duration Labor and Machinery Requirements

Preparation of coffee beans 5mins 1 kitchen staff/coffee

beans/cup/measuring spoon

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Grinding of Coffee beans 5mins 1 kitchen staff/coffee beans/cup/coffee
grinder/measuring spoon/bowl/coffee
grinder/Coffee Knock Box

Brewing 5mins 1 kitchen staff / Coffee tamp set /

Espresso Machine Cleaner & Grouphead
Brush / Espresso Shot Glass /

Adding other ingredients 3mins 1 kitchen staff/creamer / sugar /

coffee/ice / whipped cream/milk

Serving 3mins 1 kitchen staff/serving board

Figure 2. Production Process for Hot Drinks

Step by Step Procedure Duration Labor and Machinery Requirements

Preparation of ingredients 5mins 1 kitchen staff/coffee beans/cup / /

measuring spoon

Making of the drink 5mins 1 kitchen staff / Coffee tamp set /

Espresso Machine Cleaner &
Grouphead BrushEspresso Shot Glass

Serving 3mins 1 kitchen staff/serving board

Figure 3. Production Process for Cold Drinks

Step by Step Procedure Duration Labor and Machinery Requirements

Preparation of ingredients 5mins 1 kitchen

staff/stove/fryer/strainer/plates/utensils/
bowls/chopping board/tongs

Cooking 15mins 1 kitchen staff/stove/fryer/spatula /

tongs

Serving 3mins 1 kitchen staff/serving board

Figure 4. Production Process for Food
C. Production Schedule

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 PRODUCTS MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

Cold Drinks:
-Cookies N
15 15 15 15 15 15
Cream
-Chocolate Chip

Hot Drinks:
-Hot Chocolate
-Cappuccino 17 17 17 17 17 17
-Cafe Mocha
-Cafe Latte

Fruit Blends
-Passion Fruit
-Mint Lemon 5 5 5 5 5 5
-Orange Sunrise
-Tropical Wave

Others
-Bottled Water
10 10 10 10 10 10
-Original Coke in
Can

Appetizers
-French Fries 10 10 10 10 10 10
-Onion Rings

Breakfast Meals
-Egg and Bacon
-LongSilog 10 10 10 10 10 10
-TapCilog
-ToSilog

Pasta
-Carbonara
15 15 15 15 15 15
-Aglio Olio
-Bolognese

Rice Meals
-Sizzling Pork
Sisig
10 10 10 10 10 10
-Beef Brisket
-Fried Chicken
-Chicken Adobo

Sandwiches
-Chicken
Sandwich 10 10 10 10 10 10
-Ham Sandwich
-Tuna Sandwich

From Mondays to Wednesdays and Fridays to Sundays. Thursdays will be the rest

day for the employees. The Nook will provide twelve (12) beverages and sixteen (16)

meals. To maintain the freshness of the drinks and meals it will be made as soon as a

customer orders them.

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D. Labor Requirement

The Nook will employ 2 kitchen staff and 2 all-around employees who will

take client orders, serve as a cashier, and assist the kitchen staff in making orders.

Employees will work for 8 hours, from 10 AM to 6 PM for the first shift, and 6 PM

to 2 AM for the second shift, from Monday to Wednesday, and Friday to Sunday.

On Thursday, the store will be closed and will be the employees’ rest day.

E. Machinery & Equipment Requirement

These are the specifications that will be used in the creation and preparation

of the foods and making hot and cold beverages.

Kitchen Equipments Units Price (₱) Total (₱)

Frying Pan 2 600 1,200

Tong 4 45 180

Knife Set 1 960 960

Chopping Board 2 51 102

Spoons (20 pcs) 5 150 750

Forks (20 pcs) 5 150 750

Spatula 2 250 500

Strainer 2 300 600

Apron 4 48 192

Hairnet 8 50 400

Nitrile Gloves (100 pcs/box) 5 300 1,500

Spice Container Set 2 450 900

Gas Stove 2 1, 200 2, 400

Deep Fryer 1 1,300 1,300

Rice Cooker 1 1,500 1,500

Porcelain Plates (5 pcs) 10 150 1,500

Glass (5 pcs) 10 50 500

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 Mug (5 pcs) 10 50 500

12oz Cups 50 19 950

16oz Cups 50 22 1,100

24oz Cups 30 25 750

Measuring Cup 2 30 60

Measuring Spoon 2 30 60

Rags 5 10 50

Dishwashing Soap 3 43 129

Dishwashing Sponge 3 12 36

Total 16,469

Table 7. Kitchen Utensils

Machinery and Equipments Units Price (₱) Total (₱)

Coffee Grinder 1 1,800 1,800

Coffee Tamp Set 1 230 230

Coffee Knock Box 1 228 228

Espresso Machine Cleaner &

1 420 840
Grouphead Brush

Espresso Shot Glass 1 160 320

Chest Freezer 1 10,000 10,000

Chiller 1 10,000 10,000

Blender 2 1,700 3,400

Total 26,238

Table 8. Machinery and Equipments

F. Raw Materials Requirement

These are the raw materials that will be used in the manufacturing of the

products that the company will be offering.

Ingredients Units Price (₱) Total (₱)

White Onion 4 kg 50/kg 200

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Red Onion 4 kg 30/kg 120

Garlic 5 kg 30/kg 150

Soy Sauce 5 58 (1L) 290

Salt 5 kg 15/kg 75

Cooking Oil 3L 90/L 270

Black Pepper 1kg 173/g 346

Short-grain rice 1 sack 2,500 2,500

French Fries 4kg 130 520

Eggs 3 trays 195/tray 585

Bacon 2kg 750/kg 1,500

Pork Belly 5kg 399/kg 1,995

Chicken 5kg 233/kg 1,165

Beef 5kg 264/500g 2,640

Butter 2kg 178/kg 356

Fettuccine 5kg 164/400g 2,045

Potatoes 5kg 40/500g 400

Mushroom 6 59 in Can 354

Carrots 2kg 75/500g 300

Vinegar 2 gallon 143 276

Buttermilk 4 80/500g 320

All-purpose Cream 2 dozen 348/dozen 696

All-Purpose Flour 4kg 50/kg 200

Chili Pepper 0.7g 47/0.7g 47

Mayonnaise 6 105/220ml 630

Parmesan Cheese 2kg 320 640

Grated Cheese 3 195 585

Basil Leaves 2 149/250g 298

Lettuce 2 kg 200/kg 400

Tomato Ketchup (1kg) 3 85 255

Chocolate Chips (1kg) 2 288 576

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Tablea (500g) 2 245 490

Chocolate Syrup (1L) 5 150 750

Fresh Milk (1L) 10 70 700

Vanilla Ice Cream (1.4L) 3 230 720

Sugar (1kg) 10 70 700

Coffee Beans (1kg) 5kg 300 1,500

Chocolate Powder (500g) 5kg 143 715

Ice (1kg) 20kg 80 1,600

Whipped Cream (250 grams) 5 248 1,240

Oreo Cookies 6 packs 89 534

Java Chips 2 kg 260 520

Passion Fruit Concentrate (2.5kg) 3 539 1,617

Original Coke in Can 10 dozen 34/pc (320ml) 4,080

Bottled Water 10 dozen 12/pc(500ml) 1, 440

Long Bond Paper (500pcs/box) 1 260 260

Short Bond Paper (500pcs/box) 1 200 200

Printer Ink Set 2 469 938

Orange Concentrate (2.5kg) 3 539 1,617

Lemon Concentrate (2.5kg) 3 539 1,617

Pineapple Concentrate (2.5kg) 3 539 1,617

Mango Concentrate (2.5kg) 3 539 1,617

Mint Extract 2 364 728

Longganisa 2kg 89.75 (250g) 718

Lemon 2kg 90 (500g) 360

Orange Juice 4 119 1L 476

Banana 2 95 190

Peach 2kg 180 (500g) 720

Honeydew Melon 2 171 (1kg) 342

Yogurt 2 249 (1kg) 498

Pineapple Chunks 1 82.75 (850g) 82.75

24
 Mango 4 160 (1kg) 640

Pears 15pcs 36 (3pcs) 180

Soya Milk 2 67 (1kg) 134

Tosino 2 249 (1kg) 498

Anchovies 1 170 (1.5oz) 170

Spaghetti 2kg 71 (500g) 284

Bread 4 75 (600g) 300

Ham 2 184 (1kg) 368

Pickles 1 399 (3.78L) 399

Canned Tuna 2 149 (95g) 298

Celery 2 150 (1kg) 300

Bread Crumbs 2 175 (1kg) 350

Table 9. Raw Materials Requirement

G. Store Location

The Nook will be located in Bonifacio St., Davao City. The location is

accessible to the target market, college students, in the city as it is near universities

like the University of the Immaculate Conception, Joji Ilagan Career Centre, iChef,

University of Mindanao, and Ateneo de Davao University. (See Appendix III)

H. Store Layout

The Nook welcomes you to two separate conference rooms that can

accommodate up to 6 people. Outside of the conference room will be the regular

area. It has five circular tables with chairs that can accommodate two people per

table, six square tables with chairs that can accommodate two people per table, a

long table with 10 bar stools, a counter area, a kitchen, and a bathroom. (See

Appendix IV)

I. Waste Disposal System

25
 The Nook intends to use the standard type of waste management. There

will be a designated area for trash bins inside the store that is properly segregated

as biodegradable, non-biodegradable, and recyclable. Kitchen staff will be in

charge of disposing waste. It is scheduled to be disposed of daily to maintain a

clean environment.

J. Quality Control System

The business will provide quality products and services that will exceed

customers' expectations. To maintain quality and consumer safety, ingredients

must be kept in the freezer when not in use to avoid spoilage. The food must be

always served at a warm temperature. Aside from that, employees must also

provide quality service and are required to undergo production training, customer

service, and proper food handling. Lastly, workspace, utensils, and equipment are

cleaned regularly to guard against bacteria to avoid food contamination. To ensure

quality standards and safety, the business must follow safety protocols and

procedures for sanitation. The business will also utilize the FIFO (First In, First Out)

method to enhance quality control. In this method, the frequency of incidents will

be minimized because the products offered to the customers are not expired/soon

to expire items that are not properly circulated while still in the storage.

K. Production Cost

2022 # of Times of Purchase Total Price/Unit

Unit Per
Food and Drinks Per Month Yearly Price/Unit Per Week Per Month Yearly
Purchase Week

Chocolate Chip
1 6 24 288 120 720 2880 34560
12oz

Chocolate Chip
1 6 24 288 130 780 3120 37440
16oz

26
Chocolate Chip
1 6 24 288 140 840 3360 40320
24oz

Cookies N Cream
1 6 24 288 120 720 2880 34560
12oz

Cookies N Cream
1 6 24 288 130 780 3120 37440
16oz

Cookies N Cream
1 6 24 288 140 840 3360 40320
24oz

Cafe Latte 12oz 1 6 24 288 65 390 1560 18720

Cafe Latte 16oz 1 6 24 288 85 510 2040 24480

Cafe Mocha 12oz 1 6 24 288 65 390 1560 18720

Cafe Mocha 16oz 1 6 24 288 85 510 2040 24480

Cappuccino 12oz 1 6 24 288 65 390 1560 18720

Cappuccino 16oz 1 6 24 288 85 510 2040 24480

Hot Chocolate
1 6 24 288 65 390 1560 18720
12oz

Hot Chocolate
1 6 24 288 85 510 2040 24480
16oz

Passion Fruit 16oz 1 6 24 288 85 510 2040 24480

Mint Lemon 16oz 1 6 24 288 85 510 2040 24480

Orange Sunrise
1 6 24 288 85 510 2040 24480
16oz

Tropical Wave
1 6 24 288 85 510 2040 24480
16oz

Mineral Water
1 6 24 288 25 150 600 7200
500mL

Coke Original in
1 6 24 288 40 240 960 11520
Can

Egg and Bacon 1 6 24 288 130 780 3120 37440

LongSilog 1 6 24 288 130 780 3120 37440

TapCilog 1 6 24 288 130 780 3120 37440

Tosilog 1 6 24 288 130 780 3120 37440

Beef Brisket 1 6 24 288 150 900 3600 43200

27
Chicken Adobo 1 6 24 288 150 900 3600 43200

Fried Chicken 1 6 24 288 150 900 3600 43200

Sizzling Pork Sisig 1 6 24 288 150 900 3600 43200

Carbonara 1 6 24 288 150 900 3600 43200

Aglio Olio 1 6 24 288 150 900 3600 43200

Bolognese 1 6 24 288 150 900 3600 43200

French Fries 1 6 24 288 90 540 2160 25920

Onion Rings 1 6 24 288 90 540 2160 25920

Chicken Sandwich 1 6 24 288 80 480 1920 23040

Chicken Sandwich 1 6 24 288 80 480 1920 23040

Ham Sandwich 1 6 24 288 80 480 1920 23040

Total 22,650 90,600 1,087,200

28
 IV. Organizational Plan

A. Legal Form of Business

The Nook is a business partnership between Elyza Mae Duarte, Maurielle

Sylviand Lacsam, Eldibrando Muralla Jr., and Troilus Rafal. The four owners will

be the source of financing for the business.

B. Organizational Structure
Managing
Partner

Bookkeeper

Kitchen Staff All-Around Personnel

(2) (2)
C. Qualifications of Officers and Personnel
JOB TITLE RESPONSIBILITIES JOB QUALIFICATIONS

● Clean and sanitize food ● Food handler's permit

preparation areas, as well as
the dishes and other equipment,
Kitchen Staff used
● Food preparation such as
cutting, chopping, slicing, and
● At least high school
graduates or attained
college-level
● Male or Female
● 18 - 25 years old

29
 washing vegetables, meats, and
other ingredients
● Follow all food safety and health
regulations
● Inform supervisors about
ingredients equipment request
● Prior restaurant
experience is preferred.
● Physical ability to stand
for the duration of a shift
and lift 50 pounds or
more
● Willingness to work nights
and weekends
● Excellent teamwork and
communication abilities

● At least high school

● The general staff is in charge of
graduate or attained
taking orders and assisting
college-level.
customers, ensuring a pleasant
● Male or Female
customer experience through
● 18 - 25 years old.
honest, friendly, and courteous
● Prior restaurant
service. personnel will also act
All-Around experience is preferred.
as a cashier, scanning items,
Personnel ● Has experience working
itemizing, and total customers'
as a cashier or in
purchases on a cash register.
customer service
Finally, if needed, the
● Working knowledge of a
personnel will assist the kitchen
cash register is required
staff in the preparation of the
● Efficient and capable of
orders.
multitasking

D. Store Equipment
Office Equipment Unit Cost Total

Security Camera 4 ₱1,100 ₱4,400

Split type aircon 3 ₱21,000 P63,000

Printer 1 ₱5,000 ₱5,000

Projector 2 ₱1,500 ₱3,000

Projector screen 2 ₱800 ₱1,600

Big circle table (good for 6) 2 ₱5,000 ₱10,000

Small table (good for 2) 5 ₱1,800 ₱9,000

High table 1 ₱8,000 ₱8,000

Barstools 10 ₱700 ₱7,000

Square table (good for 2) 6 ₱1,800 ₱10,800

Chairs 43 ₱500 ₱21,500

TOTAL ₱143,300

Table 10. Store Equipment

E. Gantt Chart of Activities

Activities 2022

30
 May June July Aug Sep Oct

Business Conceptualization

Taste test/quality test

Surveying the location

Processing of business permits

Canvassing of equipment,
furniture, supplies, and
ingredients

Renovation of the store location

Purchasing of equipment,
furniture, supplies, and
ingredients

Recruitment and screening of

employees

Training of employees

Business promotion

Launching of business

F. Administrative Expenses
Salaries & Wages Unit Price (Monthly) Total

Kitchen Staff (First Shift) 1 P10,800 P10,800

All-around Employee (First

1 P10,800 P10,800
Shift)

Kitchen Staff (Second Shift) 1 P11,430 P11,340

All-around Employee (Second

1 P11,340 P11,340
Shift)

Utilities

Internet 1 P1,599 P1,599

Electricity 1 P7,000 P15,000

Water 1 P2,000 P3,000

Rent

Prepaid Rent 1 P25,000 P25,000

31
TOTAL P88,879.00

Table 11. Administrative Expenses

32
 V. Financial Plan

The data included in the reports' financial statements and notes examine the

company's financial status and execution over a five-year period. The Nook will have a

beginning capital of P600,000, with each partner contributing P150,000. Furthermore,

according to the forecasts, the company capital has a payback time of six (6) months.

A.

*Please see the appendix H (page 42-43) for reference.

*For the computation Supplies Expense, please see the appendix H (page 43, note 12) for reference.

33
B.

*Please see the appendix G (page 40-41) & appendix H (page 42-43) for reference.

34
C.

*Please see the appendix H (page 42-43) for reference.

35
D.

*Please see the appendix G (page 40-41) & appendix H (page 42-43) for reference.

36
E.

37
F.

38
G.

Note 1

39
Note 2

40
H.

*For the computation of Machinery and Equipment, please see the appendix J (page 44) for reference.
Note 3,4,5

41
Note 8,9,10,11,12

42
 Note 13 & 14
I.

43
J. Appendices

44
 VII. Appendices
Appendix I. Demand and Supply

45
46
Appendix II. Store Location

47
Appendix III. Store Layout

48
Survey Questionnaire

49
50
51
52
53
54
55
Results and Discussions
This chapter includes the presentation, analysis, and interpretation of the results.
Data generated from the questionnaire are presented in tables.
I. Demographic Profile

Graph 1
This graph shows that there 60 of the respondents are male and 48 are female.
This means that the male population is more likely to try purchasing the business’
products and services compared to the female population.

Graph 2
This graph shows that most of the respondents are ages 18-25 years old which
has 81 responses followed by ages 26-35 years old who have 22 responses. Ages above
35 years old only have a response of 5. This indicates that 18-25 years olds are willing to
try purchasing the business’ products and services.

56
 Graph 3
This graph shows that most of the respondents are College Students with a total
of 74 responses followed by Private Employees with a total of 17 responses and
Government employees with 9 responses. Self Employed has 6 responses, Business
Person has 3 responses, and Highschool Student has 2 responses. This means that the
college students residing in Davao City are more willing to try purchasing the business’
products and services.

Graph 4
The graph 4 shows that 34 respondents answered Above P4,000 for their monthly
allowance followed by 24 respondents for P1,500 and below, 21 respondents for N/A
which are nonstudent respondents, 10 respondents for P3,501-P4,000, 6 respondents
for both P1,501-P2,00 and P2,001-P2,500, 4 respondents for P3,001-P3,500, and lastly
2 respondents for P2,501-P3,000.

57
 Graph 5
This graph shows that 60 respondents answered N/A which indicates that they
are still students or unemployed. It is then followed by P20,001-P30,000 which has 17
respondents, P10,001-P20,000 with 10 respondents, Above P40,000 with 9
respondents, P30,001-P40,000 with 7 respondents, and lastly, P10,000 and below with
only 4 respondents.

Graph 6
This shows that 79 respondents go to school/work/live near Bonifacio St. Davao
City and 29 respondents do not.

II. Preferences & Marketability

58
 Graph 7
Graph 7 shows that 65 respondents go to Coworking Cafes and Study Hubs while
there are 43 respondents who do not go to Coworking Cafes and Study Hubs.

Graph 8
Graph 8 shows that there are 99 respondents who are willing to try to visit
Coworking Cafes and Study Hubs while there are 9 respondents who are not willing.

59
 Graph 9
Friends has a number of 79 respondents which means that the respondents would
usually go to Coworking Cafes and Study Hubs with their friends. It is followed by going
alone with 55 respondents, classmates with 54 respondents, acquaintances with 24
respondents, officemates with 16 respondents, and family with 13 respondents.

Graph 10
Saturday gathered 75 respondents, followed by Friday with 64 respondents,
Sunday with 29 respondents, Wednesday with 24 respondents, Monday with 16
respondents, and both Tuesday and Thursday with 12 respondents. This means that the
respondents often visit Coworking Cafes and Study Hubs from Fridays to Sundays.

60
 Graph 11
Graph 11 shows the time the respondents prefer when they visit Coworking Cafe
and Study Hubs. In this graph, 6PM onwards gathered 65 respondents, followed by 4PM-
6PM with 38 respondents, 2PM-4PM with 34 respondents, 12PM-2PM with 16
respondents, 9AM-10:30PM with 10 respondents, and 10:30AM-12PM with 7
respondents. This means that the respondents prefer to visit Coworking Cafes and Study
Hubs 6PM onwards only.

Graph 12
The Graph 12 shows that there are 105 respondents who are willing to try to visit
Coworking Cafes and Study Hub within Bonifacio St., Davao City while there are only 3
respondents who are not willing.

61
 Graph 15
Comfortability ranked the highest among all the other choices as it gathered 57
respondents. It is followed by Free charging outlets and Free internet connection with 56
respondents, Quality of Customer Service and Convenient Location with 51 respondents,
Quiet Space with 54 respondents, Reasonable Price with 49 respondents,
Ambience/Aesthetic with 48 respondents, and Variety of Drinks/Foods choices with 42
respondents, Meeting Rooms with 39 respondents, and both Collaborative Space and
Parking Space gathered 35 respondents.
III. Marketing Mix

Graph 16
The products and services that the respondents would most likely to avail are
Drinks and Food. Drinks gathered 95 respondents while Food gathered 93 respondents.
Conference Room has 37 respondents and Printing & Photocopy has 36 respondents.

62
 Graph 17
This graph shows that N/A has the most respondents with 58 which means that
the respondents didn’t choose to avail conference room. It is followed by once a month
with 19 respondents, every 2 months with 12 respondents, once every 3 months with 8
respondents, once every 6 months with 6 respondents, and once a year with 1
respondent.

Graph 18
This graph shows that N/A has the most respondents with 58 which means that
the respondents didn’t choose to avail conference room. It is followed by 2 hours with 23
respondents, 3 hours with 10 respondents, 1 hour with 9 respondents, and 4 hours with
8 respondents.

63
 Graph 19
This graph shows that twice a week gathered 30 respondents, followed by once a
week with 27 respondents, once a month with 20 respondents, twice a month with 15
respondents, and N/A with 7 respondents.

Graph 20
This graph shows that twice a week gathered 32 respondents, followed by once a
week with 30 respondents, once a month with 22 respondents, N/A with 11 respondents,
and twice a month with 10 respondents.

64
 Graph 21
This graph shows that N/A has the most respondents with 54 which means that
the respondents didn’t choose to avail of printing & photocopy services. It is followed by
once a week with 18 respondents, twice a week with 14 respondents, once a month with
14 respondents, and twice a month with 4 respondents

Graph 22
This graph shows that N/A has the most respondents with 57 which means that
the respondents didn’t choose to avail conference room. It is followed by 5 with 27
respondents, 8 with 12 respondents, 6 with 10 respondents, and 7 with 1 respondent.

65
 Graph 23
This graph shows that chocolate chip gathered 41 respondents, followed by
cookies n cream with 36 respondents, vanilla with 14 respondents, and mango cream
with 13 respondents.

Graph 24
This graph shows that passion fruit gathered 37 respondents, followed by mint
lemon with 21 respondents, both tropical wave and orange sunrise with 19 respondents,
and N/A with 12 respondents.

66
 Graph 25
This graph shows that hot chocolate gathered 28 respondents, followed by
cappuccino with 22 respondents, cafe latte with 17 respondents, both brewed coffee &
cafe mocha with 14 respondents, N/A with 10 respondents, and mint tea with only 3
respondents.

Graph 26
This graph shows that bottled water gathered 73 respondents, followed by original
coke in can with 40 respondents, coke zero in can with 17 respondents, royal in can with
11 respondents, and N/A with 8 respondents.

67
 Graph 26
This graph shows that french fries gathered 84 respondents, followed by onion
rings with 16 respondents, and N/A with only 4 respondents.

Graph 27
This graph shows that egg and bacon gathered 47 respondents, followed by both
tapsilog and tocilog with 20 respondents, N/A with 15 respondents, and longsilog with 6
respondents.

68
 Graph 28
This graph shows that carbonara gathered 58 respondents, followed by both
bolognese and aglio olio with 21 respondents, and N/A with only 8 respondents.

Graph 29
This graph shows that sizzling pork sisig and beef brisket gathered 22
respondents, followed by fried chicken with 21 respondents, chicken adobo with 16
respondents, N/A with 10 respondents, pork adobo with 9 respondents, and pork chop
with 8 respondents.

69
 Graph 30
This graph shows that the chicken sandwich gathered 49 respondents, followed
by the ham sandwich with 27 respondents, the tuna sandwich with 26 respondents, and
N/A with 6 respondents.

Graph 31
This graph shows that color printing gathered 42 respondents, followed by N/A
with 36 respondents, B&W printing with 22 respondents, and B&W copying with 8
respondents.

70
 Graph 32
This graph shows that N/A has the most respondents with 50 which means that
the respondents didn’t choose to avail printing & photocopying. It is followed by once a
week with 22 respondents, once a month with 16 respondents, twice a week with 13
respondents, and twice a month with 5 respondents.

Graph 33
This graph shows that N/A has the most respondents with 54 which means that
the respondents didn’t choose to avail printing & photocopying specifically B&W Copying
- Short.

71
 Graph 34
This graph shows that N/A has the most respondents with 54 which means that
the respondents didn’t choose to avail printing & photocopying specifically B&W Copying
- Long.

Graph 35
This graph shows that N/A has the most respondents with 51 which means that
the respondents didn’t choose to avail printing & photocopying specifically B&W Printing
- Short.

72
 Graph 36
This graph shows that N/A has the most respondents with 51 which means that
the respondents didn’t choose to avail printing & photocopying specifically B&W Printing
- Long.

Graph 37
This graph shows that N/A has the most respondents with 55 which means that
the respondents didn’t choose to avail printing & photocopying specifically Color Printing
- Short.

73
 Graph 38
This graph shows that N/A has the most respondents with 55 which means that
the respondents didn’t choose to avail printing & photocopying specifically Color Printing
- Long.
IV. Price

V. Price

VI. Promotion
VII. Place

Graph 39
Graph 39 shows the price the respondents are willing to pay for use of the
conference room. In this graph, P200/hr gathers 47 respondents, followed by N/A with 34
respondents, P250/hr with 15 respondents, and P300/hr with 12 respondents. This means
that respondents prefer to pay P200/hr for a conference room.

74
 Graph 40
Graph 40 shows that the majority of the reported respondents prefer to pay P100-
P120 for a 12oz cold beverage. In this graph, 64 respondents were gathered for
Chocolate chip, 62 respondents for Cookies N’ Cream, 63 respondents for Mango Cream,
and 60 respondents for Vanilla.

Graph 41
Graph 41 shows that the majority of the reported respondents prefer to pay P120-
P130 for a 16oz cold beverage. In this graph, 40 respondents were gathered for
Chocolate chip, 39 respondents for Cookies N’ Cream for both P100-P120 and P130-
P140, 42 respondents for Mango Cream, and 39 respondents for Vanilla.

75
 Graph 42
Graph 42 shows that the majority of the reported respondents prefer to pay P130-
P140 for a 24oz cold beverage. In this graph, 35 respondents were gathered for
Chocolate chip, 36 respondents for Cookies N’ Cream, 36 respondents for Mango Cream,
and 37 respondents for Vanilla.

76
 Graph 43
Graph 43 shows that the majority of the reported respondents prefer to pay P80-
P85. for a 16oz cold beverage fruit blend. In this graph, 57 respondents were gathered
for Mint Lemon, 55 respondents for Orange Sunrise, 61 respondents for Passion Fruit,
and 52 respondents for Tropical Wave.

Graph 44
Graph 44 shows that the majority of the reported respondents prefer to pay P55-
P65. for a 12oz hot beverage. In this graph, 49 respondents were gathered for Brewed
Coffee, 46 respondents for Cafe Latte, 47 respondents for Cafe Mocha, and 45
respondents for Cappuccino, 49 for Hot Chocolate, and 45 respondents for Mint Tea.
Graph 45

77
 Graph 45 shows that the majority of the reported respondents prefer to pay P85-
P95. for a 16oz hot beverage. In this graph, 41 respondents were gathered for Brewed
Coffee, 39 respondents for Cafe Latte, 37 respondents for Cafe Mocha, and 40
respondents for Cappuccino, 39 for Hot Chocolate, and 40 respondents for Mint Tea.

Graph 46
Graph 46 shows the price the respondents are willing to pay for a 500mL Bottled
Water. In this graph, P25 gathers 88 respondents, followed by 30 with 14 respondents,
and N/A with 12 respondents. This means that respondents prefer to pay P25 for a 500mL
Bottled Water.

Graph 47

78
 Graph 47 shows the price the respondents are willing to pay for a Coke Zero in
can. P40 gathers 62 respondents, followed by N/A with 29 respondents, and P50 with 17
respondents. This means that respondents prefer to pay P40 for a Coke Zero in can.

Graph 48
This shows the price the respondents are willing to pay for a Coke Original in can. P35-
P40 gathers 70 respondents, followed by P50 and N/A with both 19 respondents. This
means that respondents prefer to pay P35-P40 for a Coke Original in can.

Graph 49
Graph 49 shows the price the respondents are willing to pay for a Royal in can.
P35-P40 gathers 63 respondents, followed by N/A with 30 respondents, and P50 with 15
respondents. This means that respondents prefer to pay P35-P40 for a Royal in can.

79
 Graph 50
This graph shows the price the respondents are willing to pay for Appetizers in
platter. Reported respondents prefer to pay for P75-P90 which gathers 55 respondents
for French Fries and 54 respondents for Onion Rings.

Graph 51
This graph shows the price the respondents are willing to pay for Breakfast Meals.
Reported respondents prefer to pay for P125-130 which gathers 27 respondents for Egg

80
and Bacon, 58 respondents for LongSilog, 56 respondents for Tapsilog, and 58
respondents for TociLog.

Graph 52
This graph shows the price the respondents are willing to pay for Pastries.
Reported respondents prefer to pay for P130-150 which gathers 52 respondents for Aglio
Olio, 49 respondents for Bolognese, and 53 respondents for Carbonara.

Graph 53
This graph shows the price the respondents are willing to pay for Rice Meals.
Reported respondents prefer to pay for P130-150 which gathers 27 respondents for
Breakfast Brisket, 28 respondents for Chicken Adobo, 60 respondents for Fried Chicken,
81
54 respondents for Pork Adobo, 14 respondents for Pork Chop, and 54 respondents for
sizzling Pork sisig.

Graph 54
This graph shows the price the respondents are willing to pay for Sandwiches.
Reported respondents prefer to pay for P50-60 which gathers 56 respondents for Chicken
Sandwich, 54 respondents for Ham Sandwich, and 54 respondents for Sizzling Pork sisig.

Graph 55

82
 Graph 55 shows the price the respondents are willing to pay for a Short Bondpaper
B&W Printing. P5 gathers 64 respondents, followed by N/A with 35 respondents, P7 with
6 respondents, and P6 with 3 respondents. This means that respondents prefer to pay
P5 for a Short Bondpaper B&W Printing.

Graph 56
Graph 56 shows the price the respondents are willing to pay for a Long Bondpaper
B&W Printing. P7 gathers 62 respondents, followed by N/A with 34 respondents, and P8
with 12 respondents. This means that respondents prefer to pay P7 for a Long Bondpaper
B&W Printing.

Graph 57

83
 Graph 57 shows the price the respondents are willing to pay for a Short Bondpaper
B&W Copying. P2 gathers 59 respondents, followed by N/A with 37 respondents, P4 with
7 respondents, and P3 with 5 respondents. This means that respondents prefer to pay
P2 for a Short Bondpaper B&W Copying.

Graph 58
Graph 58 shows the price the respondents are willing to pay for a Long Bondpaper
B&W Copying. P3 gathers 58 respondents, followed by N/A with 37 respondents, P5 with
8 respondents, and P4 with 5 respondents. This means that respondents prefer to pay
P3 for a Long Bondpaper B&W Copying.

84
 Graph 59
Graph 59 shows the price the respondents are willing to pay for a Short Bondpaper
Color Printing. P10 gathers 64 respondents, followed by N/A with 36 respondents, and
P12 with 8 respondents. This means that respondents prefer to pay P10 for a Short
Bondpaper Color Printing.

Graph 60
Graph 60 shows the price the respondents are willing to pay for a Long Bondpaper
Color Printing. P12 gathers 64 respondents, followed by N/A with 36 respondents, and
P14 with 10 respondents. This means that respondents prefer to pay P12 for a Long
Bondpaper Color Printing.

85
 VI. Promotion

Graph 61
Graph 60 shows the respondents answered yes if promos and discounts would
entice them to buy. It gathered 105 responses while no gathered only 3.

Graph 62
Graph 62 shows the respondents answered yes if they will refer people they know
to come and visit the coworking cafe. It gathered 106 responses while no gathered only
2.

86
 Graph 3
Graph 63 shows that the respondents are usually informed about coworking cafe
in town through social media. It gathered 96 responses followed by word of mouth with
63 responses, flyers and posters with 37 responses, and official website with 30
responses.

Graph 64
Graph 64 shows that the respondents prefer to have air conditioned rooms, free
charging stations, comfort rooms, and free wifi on the premises. Free wifi gathered 104
responses followed by both air-conditioned rooms and free charging stations with 100
responses, comfort room with 92 responses, and free parking space with 51 responses.

87
 V. Place

Graph 65
Graph 65 shows that the respondents live within 1-3 miles from downtown as it
gathered 38 responses. Responses in downtown are 35, 5-10 miles away have 18
responses, and more than 10 miles away have 17 responses.

Graph 65
Graph 65 shows that the respondents would like to order from the store through
social media as it gathered 42 responses. Grab have 32 responses and foodpanda have
27 responses.

88
Resume

Elyza Mae M. Duarte

B 17 L 29 Gallera de Oro Subd. Davao City
elyzamaeduarte@gmail.com
09422750806

Educational Background:

College Level 2019 - Present

University of the Immaculate Conception
Bonifacio St., Davao City

2018 – 2019
University of Mindanao
Matina, Davao City

Senior High School 2016-2018

Philippine Women’s College of Davao
Juna Subd., Davao City

Highschool 2014-2016
San Lorenzo College of Davao
Talomo, Davao City

Elementary 2006-2012
Davao Central College
Toril, Davao City

89
 Maurielle Sylviand D. Lacsam
B10L3 Manuela St., Villa Senorita, Davao City
maulacsam99@gmail.com
09569017294

Educational Background:

College Level 2019 - Present

University of the Immaculate Conception
Bonifacio St., Davao City

2018 – 2019
Ateneo de Davao University
Roxas, Davao City

Senior High School 2016-2018

Ateneo de Davao Universiy – SHS
Roxas, Davao City

Highschool 2012-2016
Durat Al Sharq International School
Jeddah, Saudi Arabia

Elementary 2006-2012
Holy Child College of Davao
Mintal, Davao City

90
 Eldibrando D. Muralla Jr.
3rd Floor, PJC Building, Road 2, Sigma St., Dona Vicenta Drive
emgmuralla@gmail.com
09958853950

Educational Background:

College Level 2019 - Present

University of the Immaculate Conception
Bonifacio St., Davao City

2011 – 2014
STI College – Cotabato
Don Rufino, Cotabato City

High School 2006 - 2010

Camp Siongco National High School
Awang, Engineering Brigade, 6th Infantry Division

Elementary 2005 - 2006

Camp Siongco National High School
1st Block, Awang, DOS, Maguindanao

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 Troilus Rafal
Lanang, Davao City
troirafal@gmail.com
09177221400

Educational Background:

College Level 2019 - Present

University of the Immaculate Conception
Bonifacio St., Davao City

Senior High School 2016-2018

University of the Immaculate Conception
Bonifacio St., Davao City

High School 2006 - 2010

University of the Immaculate Conception
Bajada St., Davao City

Elementary 2005 - 2006

University of the Immaculate Conception
Bajada St., Davao City

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