MOOD CAFÉ

A Business Plan Presented to The

Faculty of Goldenstate College of Koronadal City, Inc. Bachelor Of Science
in Hospitality Management

Submitted by:
Villaluz, Ashe’sha Kate
Gonzales, Kezelle Joy S.
Argonillo, Elaisa Joy E.
Bedrejo, Melody M.
Casir, Jalica B.
Ampatua, Fahad B.
Cathedral, Michelle S.
Daras, Aleah B.
Gumban, Kimberly P.
Galamay, Ryan Josh B.
Ariola, Mae G.
Ladiong,Jan Mark
Bacaricas, Daniela G.
Escuadro, Christine Mae
Gabayan, Shahoney

Submitted to:
Janjan P. Gadugdug
December 08, 2022
Table of Contents
LOGO OF THE BUSINESS..................................................................................................................3
Figure 1.1: Logo of the Firm.........................................................................................................3
EXECUTIVE SUMMARY.....................................................................................................................4
Company Mission, Vision and Goals................................................................................................5
SWOT Analysis.................................................................................................................................6
Organizational Structure..................................................................................................................7
Figure 1.2: Organizational Chart..................................................................................................7
Manpower, their Duties and Responsibilities.................................................................................8
Product with Description...............................................................................................................16
Sample Menu.............................................................................................................................16
Figure 1.3: Sample Menu...........................................................................................................16
Products with descriptions and corresponding prices..............................................................17
Table of Raw Materials, with Brand specification and Unit/Price, Suppliers/Availability and
Coffee Shop Equipment List...........................................................................................................28
Financial Plan and Analysis............................................................................................................34
Inventory Policies...........................................................................................................................39
Purchasing Policies........................................................................................................................40
Production Process........................................................................................................................41
Dining room and Kitchen Picture...................................................................................................42
Figure 1.4: Perspective Interior Design of the Café...................................................................42
Marketing Activities.......................................................................................................................43
Advertising and Sales Plan.............................................................................................................44
Figure 1.5: Facebook Page.........................................................................................................44
LOGO OF THE BUSINESS

Figure 1.1: Logo of the Firm

The logo depicts the product of the business, which is simple but has a
unique coffee flavor and puts you in a good mood when you taste it.
EXECUTIVE SUMMARY

This page represents the business plan of MOOD Cafe. MOOD Cafe
proposed to operate in which will operate in Conclair Point, Gensan Drive,
Koronadal City (Infront of City Mall beside BDO) which will operate 8 hours
from 9:00am to 4:00pm every Monday to Saturday. MOOD Cafe provides
an excellent different kind of Meals and offers unique coffee flavor with
affordable pricing for students, workers and individual customers.

MOOD Cafe provides a relaxing dining and refreshing ambiance, also it will
be establishing for all customer who wanted to visit MOOD Cafe to fulfill
their craving foods. And it is comfortable design to make our customer feel
as if they enjoying world class service to themselves, the decoration and
the theme is based on a unique and modern Philippines Coffee Shop like
any of our customer will recognize as authentic for their travels.
Company Mission, Vision and Goals
MISSION

Our mission is to deliver a unique experience to our customers through

delivering great food, friendly, attentive service, excellent price and a
welcoming presence. We provide the best quality with the best cost for
coffee while allowing every customer to input their charm and uniqueness
to their plate and mugs. We also provide a satisfying experience while
maintaining our customer’s health and wellness.

VISSION

We want to provide quality with average price to our valued customers

especially to student. We want to put good mood when tasting our
products. Our vision is to create a comfortable, destressing environment
and convenient dining area with our array of the most simple but unique
coffee flavor and in the coffee industry.

GOALS
The goals for our Coffee business is to maximize profit because it is
ensuring that we become a successful food server.
: to achieve to a maintain target profit
: to provide quick food where ever you want it, whenever you want it.
: to keep a consistent food quality and most importantly to increase dine in
sales.
SWOT Analysis
Strength

 Unique Coffee Flavor

 The location is within the city. It is easy to find the establishment.
 The ingredients has high quality to ensure good quality product.

Weaknesses

 Start-up cost and other fees are expensive in starting up a business.

 A lot of coffee shop that are competitive.

Opportunities

 The booming economy of Koronadal City makes the Mood Café sales
increased.
 Its open opportunity to gain more sales and customers.
 More opportunities for Mood Café to create innovative products

Threats

 It can easily copied by the order competitors.

 The market taste will change.
 New Coffee Shop will rise with innovative products.
Organizational Structure
The Organizational Structure

Figure 1.2: Organizational Chart

Manpower, their Duties and Responsibilities

POSITION FUNCTIONS and REQUIRED

RESPONSIBILITIES QUALIFICATION

 Ensure customer  Must have wide

MANAGER satisfaction through understanding of
kitchen flow
promoting excellent service,  Must have at least 1
respond to customer year experience
complaints tactfully and   College graduate
professionally  Knows how handle a
 Conduct orientation to the team
 Can work under
newly hired crews pressure
regarding with the  Must have a
Company Rules, Food Professional attitude
Safety Policies and Safety  Must know how to
and Security communicate with
other people
 Handling the recruitment  Must be 24-35 years
process of the company old
and its hiring and selection
process
 Maintain quality control for
all food served
 Analyze staff evaluations
and feed back to improve
the customer's experience
 Train new employees and
provide ongoing training for
all staff
 Organizing monthly
meetings in the team
  Perform food production
duties or serve customers
KITCHEN CREW at the cash register
following standard
operating procedures
 Ensure operations
excellence by adhering to
the systems and standards
of the store
 Maintain a clean and
organized workstation and
ensures a clean guest area
 Assist in the delivery and
monitoring of quality
products by checking
product shelf-life, product
temperature, equipment
assembly, and temperature
setting
 Perform food production
duties or serve customers
CASHIER at the cash register
following standard
operating procedures
 Ensure operations
excellence by adhering to
the systems and standards
of the store
 Maintain a clean and
organized workstation and
ensures a clean guest area
 Take the orders accurately
while using point of sale
(POS) accordingly and
process bills for the
customer and issue them
receipts
 Must have an
experience
running a kitchen
 Knows how to
handle the kitchen
staff
  Can work under
pressure
 Leadership skills
 Must know how to
purchase
 Must be at least
23-35 years old
 College graduate
 Perform basic
math function to
collect payments
and make change
 Handle exchanges
and refunds in a
quick, efficient
manner
 Keep the checkout
place clean and
order
 Take a tally of the
funds in the cash
register when
required during a
shift and
  High Schhol
or College
Ensure that customers always graduate
DINING CREW have a great time when dining at
the cafe  Proven work
experience as a
 Setting the table in Crew Member or
preparation for customers similar role.
and clearing tables after  Friendly, reliable,
customers have finished and punctual.
dinning  Strong
 Ensure customers are communication
always satisfied before skills.
leaving the cafe  Physically fit and
 Furnish customers with able to work on
helpful information your feet for long
regarding service time and periods.
special deal offers  Ability to work
irregular hours
(day and night
shifts)
 Enjoy working
with people.
 Must be at least
18-25 years old
BARISTA  Preparing and serving hot  To land a job as a
and cold drinks such as Barista you will
coffee and juice need to show
 Cleaning and sanitising some previous
work areas, utensils and experience in a
equipment retail or hospitality
 Cleaning service and role such as
seating areas waiter/waitressing,
 Describing menu items and front of house,
suggesting products to coffee shop or
customers café experience.
 mjjServicing customers and  Alongside some of
taking orders these more
 Ordering, receiving and general skill, good
distributing stock supplies Baristas should
possess:
 Great
communication
skills
 A happy, friendly
personality
 Customer service
skills and
knowledge
 Good level of
literacy and
numeracy
 Ability to work
unsupervised and
deliver quality
work
 Positive and
approachable
manner
 Team player
qualities
  Maintains a clean kitchen,  Verbal
properly washes and sorts communication
DISWASHER soiled dishes, and preps  Customer Service
foods as needed. Keeps  Planning and
dish area free of clutter and Multi-tasking
organized  Self-motivated
 Sets up dish stations, with a high energy
including dish machines level
and sinks
 Maintains clean / dry floors
throughout the shift
 Properly washes, stacks,
and stores china,
glassware, silverware,
cookware, and storage
containers
 Properly washes, stacks,
and stores china,
glassware, silverware,
cookware, and storage
containers
 Assists in the timely storing
of food deliveries

WAITRESS
 Greet and escort
customers to their tables
 Present menu and provide
detailed information when
asked (e.g. about portions,
ingredients or potential
 Proven work
experience as a
Waiter or
Waitress
 Hands-on
experience with
cash register and
 food allergies) ordering
 Prepare tables by setting information
up linens, silverware and system (e.g.
glasses Revel POS or
 Inform customers about Toast POS)
the day’s specials  Basic math skills
 Offer menu  Attentiveness and
recommendations upon patience for
request customers
 Up-sell additional products  Excellent
when appropriate presentation skills
 Take accurate food and  Strong
drinks orders, using a POS organizational
ordering software,order and multitasking
slips or by memorization skills, with the
 Check customers’ IDs to ability to perform
ensure they meet well in a fast-
minimum age paced
requirements for environment
consumption of alcoholic  Active listening
beverages and effective
 Communicate order details communication
to the Kitchen Staff skills
 Serve food and drink  Team spirit
orders  Flexibility to work
in shifts
 High school
diploma; food
safety training is
a plus
 Check dishes and 
kitchenware for
cleanliness and
presentation and report
any problems
 Arrange table settings and
maintain a tidy dining area
 Deliver checks and collect
bill payments
 Carry dirty plates, glasses
and silverware to kitchen
for cleaning
 Meet with restaurant staff
to review daily specials,
changes on the menu and
service specifications for
reservations (e.g. parties)
 Follow all relevant health
department regulations
 Provide excellent
customer service to guests
CLEANING STAFF  Vacuuming,  High school
sweeping, and diploma or
mopping floors of equivalent is
various types advantages
 Dusting ceilings,  Proven
light fittings, experience in a
countertops, and similar role.
loose furniture  Able to use a
 Scrubbing and variety of
sanitizing toilets, cleaning products
sinks, and kitchen and equipment
fixtures  Able to stand for
 Emptying trash extended periods
cans of time
 Washing and  Excellent
drying windows organizational
 Liaising with the skills
line manager to  Able to complete
ensure that you tasks on time with
have sufficient minimal
cleaning products supervision
at all times.  Available to work
 Reporting any mornings and
breakages that evenings, plus
occur during the weekends, as
cleaning process needed
 Informing the line
manager of
repairs that need
to be done.
Product with Description

Sample Menu

Figure 1.3: Sample Menu

Products with descriptions and corresponding
prices
COFFEE

Hot and Cold Americano/ 70php-90php

An Americano is made by pouring hot or cold water over one or two
espresso shots, resulting in a drink of similar volume and strength to
regular coffee.

Hot and Cold Cafe Latte/80php-100php

A latte or café latte is a milk coffee that is a made up of one or two shots of
espresso, steamed milk and a final, thin layer of frothed milk on top

Hot and Cold Café mocha/80php-100php

Café mocha is simply a caffe latte with chocolate added to create a rich
and flavorful blend of chocolate, milk, and espresso.

Hot and Cold Mocha Latte/110php-130php

A mocha latte is simply a coffee latte with the addition of chocolate. The
flavors of the coffee and chocolate meld almost seamlessly. You can get
that chocolate flavor by adding either cocoa powder or a chocolate syrup.
Cappuccino/110php-130php
A cappuccino is the perfect balance of espresso, steamed milk and foam.

Caramel Macchiato/120php-140php
Caramel Macchiato is an espresso-based beverage sold in Starbucks. It is
made with vanilla syrup, steamed milk, espresso, and caramel sauce.
NON-COFFEE

Hot Choco/50php-70php
Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated
drink consisting of shaved chocolate, melted chocolate or cocoa powder,
heated milk or water, and usually a sweetener like whipped cream or
marshmallows.

Matcha Latte/50php-70php
A matcha latte is a tea latte made with green tea powder and steamed milk.
Matcha replaces the espresso in a traditional cafe latte, giving it a brilliant
green color and lightly bitter flavor. Most coffeeshops offer a hot and iced
version of this drink.

JUICE

Lemonade/39php
Lemonade is a sweetened beverage made from lemons, sugar, and water.
Lemon Blend Iced Tea/39php
Lemon Tea is a refreshing tea where lemon juice is added in black or green
tea.

ICE BLENDED FRAPPE

OREO
MILO
VANILLA
COFFEE
MOCHA
MATCHA/60php-80php
A frappe is an iced beverage that has been shaken, blended or beaten to
produce a tasty, foamy, and refreshing drink. It is served cold, often with
whipped cream and toppings. You can add ice before or after beating the
coffee and custom additives such as sugar, milk, vanilla, and sweet
sauces.

BREAD

Ham and Cheese Sandwich/70php

Not just your ordinary ham & cheese sandwich! It's the perfect mouthful of
sweet and salty taste of ham layered with a mild, tasty cheese and stacked
with fresh crisp slices of cucumber, all in a slice of bread.

Grilled Cheese Sandwich/70php

Cheese sandwich is a simple & basic sandwich made by placing cheese in
between 2 buttered slices of bread. These sandwiches are either grilled or
toasted until the cheese melts.

Cheesy Egg Sandwich/70php

An egg sandwich is a sandwich with some kind of cooked egg filling. Fried
eggs, scrambled eggs, sliced boiled eggs and egg salad (a mix of chopped
cooked egg and mustard and mayonnaise) are popular options
Tuna Sandwich/90php
A tuna fish sandwich is usually made with canned tuna mixed with
mayonnaise and other additions, such as chopped celery, pickles or pickle
relish, hard-boiled eggs, onion, cucumber, sweetcorn, and/or black olives

ClubHouse Sandwich/100php
A club sandwich, also called a clubhouse sandwich, is a sandwich
consisting of bread (traditionally toasted), sliced cooked poultry, ham, fried
bacon, lettuce, tomato, and mayonnaise.
BURGER

Classic Burger/60php
A burger is a flat round mass of minced meat or vegetables, which is fried
and often eaten in a bread roll.

Cheese Burger/60php
A cheeseburger is a hamburger topped with cheese. Traditionally, the slice
of cheese is placed on top of the meat patty. The cheese is usually added
to the cooking hamburger patty shortly before serving, which allows the
cheese to melt.
B.L.T./70php
A BLT is a type of sandwich, named for the initials of its primary
ingredients, bacon, lettuce, and tomato. It can be made with varying
recipes according to personal preference. Simple variants include using
different types of lettuce, toasting or not, or adding mayonnaise.

FRIES
Plain
Cheese
BBQ
Sour Cream and Onion
Sour Cheese
Cheesy Cheese/40php-60php-80php
French fries, also called chips, finger chips, fries, or French pommes frites,
side dish or snack typically made from deep-fried potatoes that have been
cut into various shapes, especially thin strips. Fries are often salted and
served with other items, including ketchup, mayonnaise, or vinegar.

Table of Raw Materials, with Brand

specification and Unit/Price,
Suppliers/Availability and Coffee Shop
Equipment List
INGREDIENTS BRAND UNIT/PRICE
OF THE RAW SPECIFICATON
MATERIALS
Espresso Pinoy Espresso 167/1kilo
Skimmed Milk Dairy Best 185/1 kilo
Cocoa Powder Rich 147/500g
Chocolate Bar Beryl’s 260/1 kilo
Whole Milk (fresh milk) Magnolia 103/1L
Vanilla Syrup Monin 855/1L
Caramel Sause Giffard 1,080/2L
Marsh Mallows Markenburg 149/283g
Whipped Cream Alaska 260/250g
Matcha Powder Urban Green 1,600/100g
Almond Milk Blue Diamond 160/946ml
Instant Coffee Nescafe 369/210g
Cookies Oreo 145/133g
Vanilla Extract Mc Cormick 425/475ml
Milo Milo 369/1kg
White Sugar Victoria’s 550/5kg
Chocolate Syrup Hershey’s 379/48oz
Matcha Green Powder Ta chung ho 600/1kg
Ice Tea Nestea 239/350g
Bread Gardenia 90/600g
Mayonnaise Lady’s Choice 1,1887/3.5L
Mustard French’s 350/850g
Honey Capilano 809/1kg
Swiss Cheese Emborg 199/200g
Sliced Ham Pure Foods 595/1kg
Butter Magnolia 90/200g
Cheddar Cheese Kraft 180/220g
Cheese Eden 245/30pcs.
Tuna Flakes in Oil Century 42/180g
Bacon Pure Foods 709/1kg
Black pepper Mc Cormick 803/530g
Patty CDO 248/1kg
Bread Crums Ram 166/1 kg
Salt Mc Cormick 56/1kg
Ketchup Mother’s Best 254/1 Gal.
Burger Bun Baker Square 35/8pcs
Vegetable Oil Golden Fiesta 156/950ml
Fries Virginia 158/1kg
Parsley Mc Cormick 340/80g
Egg 280/tray
Vegetables:
Galic Cucumber
Lemon Lettuce
Onion Tomato

COFFEE SHOP EQUIPMENT LIST

Automatic drip coffee makers

A high-quality espresso machine
An industrial coffee grinder
POS system and website
Curbside pickup supplies
Milk and water
Industrial blenders
Ovens and toasters
Refrigerators and freezers
Shelving
Containers, pumps and storage
A security system

1. Automatic drip coffee makers

Since standard black coffee will account for a good portion of your store’s
sales, you’ll want the first item on your coffee shop equipment list to be a
coffee maker that pulls its weight. Your coffee maker should be durable
enough to produce a high quantity of coffee per day, quick enough to meet
demand at the busiest times of the day (usually mornings) and large
enough to produce sizable batches of coffee (so that you aren’t always
brewing coffee throughout the day).

Coffee shops often have multiple coffee makers making different blends at
the same time, but be careful not to stretch yourself too thin. Most
successful coffee shop owners suggest keeping three or four blends
available at a time.

Not sure where to start? Here’s a list of the highest rated automatic drip
coffee makers to compliment your coffee shop equipment list.

2. A high-quality espresso machine

Many typical coffee drinks contain espresso, so you’ll need an excellent
espresso machine. Unfortunately, the industrial espresso machine market
is sprawling and some of the higher quality machines might give you sticker
shock. It’s important to understand what makes a good espresso machine
and how to get the best value when you find the right one.

Here’s a guide on how to shop for espresso machines, which explains what
high-quality espresso equipment should have and what to look for when
buying.

3. An industrial coffee grinder

Since most coffee shops use unground beans to make the freshest coffee
possible, you’ll want to add an industrial coffee grinder to your coffee shop
equipment list. Investing in the right grinder can make all the difference in
the flavor profiles and the aroma of your coffee or espresso.

Check out this in-depth analysis of the best commercial coffee grinders to
find one that you can add to your coffee shop equipment list.

4. POS system and website

A POS system does more than just ring up sales. A coffee shop POS can
help you keep track of your inventory, monitor your business’s analytics
and profits, manage employees and take payments anywhere.

As a modern-day coffee shop, you’ll need a POS that will let you sell
across channels. Whether that means integrations with third-party delivery
platforms, a restaurant ecommerce store or online ordering capabilities,
you’ll want a solution that’s flexible for customers. Your POS should
streamline online, phone and in-person orders so that you’ll never miss an
opportunity for a sale.

Even better, a good POS system will come with easy-to-use tools to set up
your coffee shop website and build an email list, so that you can start
growing your digital presence.

5. Curbside pickup supplies

59% of consumers are more likely to use curbside pickup following the
pandemic. That means you’ll need to have plenty of drink holders and
paper bags on hand to make sure your customers can carry their orders
home.

6. Milk and water

We cheated a little on this one. While they’re not technically “equipment,”
the right liquids can make a huge difference in the quality of your drinks.

Milk: Different types of milk can drastically change the taste of your coffee.
You’ll also want to consider stocking dairy-free alternatives like almond or
oat milk for those with dietary restrictions.

Water: You may need to add a good filtration system to your list in order to
extend the life of your espresso machine and improve the taste of your
coffee (which, by the way, is 98% water). If your water’s mineral content is
too high, it can ruin your equipment.

7. Industrial blenders
In 2019, a consumer survey found that 38% of cafe customers are ordering
blended drinks more often. You’ll need at least one blender to capitalize on
this trend.

Here is a buyer’s guide for purchasing a high-quality blender for a coffee

shop. Don’t be shocked if the best blenders run up your budget and add to
your coffee shop equipment costs. It’s better to buy equipment that won’t
break when your store starts making hundreds of frozen drinks daily.

8. Ovens and toasters

If your coffee shop has a small selection of hot food, which one survey
found is the case with at least 60% of coffee shops, you’ll need a reliable
way to prepare your food quickly.

Most coffee shops serve breakfast sandwiches, or at least bagels and

pastries, which means you’ll need either a conveyor toaster or a pop-up
toaster. A full commercial toaster buying guide can be found here.

If you have frozen breakfast sandwiches, similar to big chains like

Starbucks, you’ll want a quick but compact oven (or two) that baristas have
easy access to. Here are a few of the fastest ovens on today’s market.

9. Refrigerators and freezer

Availability
KCC MALL OF MARBEL
ACE CENTERPOINT
Financial Plan and Analysis

1. Initial Start Up cost

 First Month Rent:

Php 10,000/-Month

 Modernize Fee
Php 5,000/- (Impression: calm, comfortable, soft mood, light music,
and painting make guest feel at home)

 Furniture Fee: About 50,000

Coffee machine, Air Conditioning, Stereo Cash Registers, Water
Treatment Etc.

 Suppliers Fee
Coffee Snack Coffee cups Napkin Forks and knives etc. Php 20,000

 First Month Utensils Fee: Water and Electricity Fee Php 10,000

Cost of Labor
Name Days per week Salary per Day Total
Manager 6 400.00 php 9,600.00 php
Kitchen Crew 6 385.00 php 9,240.00 php
Cashier 6 350.00 php 8,400.00 php
Barista 6 350.00 php 8,400.00 php
Dining Crew 6 350.00 php 8,400.00 php
Diswasher 6 330.00 php 7,920.00 php
Waitress 6 330.00 php 7,920.00 php
Cleaning staff 6 330.00 php 7,920.00 php
 2. Table of Start-up Expenses and Capitalization

PARTICULAR TOTAL COST

A. Capital expenditure

Machineries Php 50,000

Tools and Utensils Php 20,000
SUB-TOTAL: Php 70,000
B. Pre-operating expense

Permit and wedges Php 20,000

Raw Materials Php 50,000
Miscellaneous Php 10,000
SUB-TOTAL: Php 80,000
TOTAL: Php 150,000
 3. Pie Graph for Monthly Sales, Expences and Profit

Percentage

20%

33% Manpower Labor Cost

Food Beverages
Fix Cost
Overhead Cost
Profit/income

23%

13%

10%

3.1 Description of the Applied Graph

In the pie graph shows that 34% for the Profit/Income sales. Food and
Beverages at 23%, Manpower Labor Cost has 20%, Overhead Cost 13%
and for 10% the Fix Cost. Listed below are the Monthly Total, Less
Expenses and Profit.
3.2 Monthly Total, Less Expenses and Profit

Monthly Total, Less Expenses

and Profit TOTAL
Daily target Sales
8,000x24 operating Days 192,000 php
Food and Beverages 45,000 php
Manpower Labor Cost 35,000 php
Fix Cost 20,000 php
Overhead Cost 13,000 php
Profit/Income 79 ,000 php
Inventory Policies
1. Classify the stock
 Classify based on the purpose
 Classify inventory based on storage
 Manage inventory by classifying them based on the inventory cycles

2. Complete stock data as to manage inventory in café.

 Record the inventory database as complete as possible

3. Try to forecast your inventory

 Check the database forecast what is needed the most
 This will help to get insight into how big is the stock quantity you will
need in the next period

4. Do not mix the stock as you manage inventory in the café

 Avoid mixing the stock as you manage inventory

5. Assign the same Employee to Track Inventory

 Employees consistently take inventory

6. Maintain a consistent schedule

 Following a schedule enables to accurately understand how much of
ingredients and supplies are utilized in a specific time period

7.Implement the FIFO and FEFO

 FIFO means First in-First out and FEFO means First expire-First out
8.Note Sheet for Food Waste
 Sheets that can record raw materials that come out because they are
wasted (not counted as raw materials that occur in sales.)
 Food Waste records can be created by including
 Time and Date
 Goods
 Quantity or weight
 Reason for wasting
 Employee Initial
Purchasing Policies

Buy only as much as it is anticipated will be needed until

next purchasing.

 This will ensure that foods stay fresh and will create a high inventory
turnover. All foods deteriorate in time, some more quickly than others.
It is the job of the purchaser to ensure that only those quantities that
will be used immediately or in the near future are purchased.
Perishables

 Perishable items include fruits, vegetables, fresh fish and shellfish,

fresh meats, poultry, and dairy products. As a rule, perishables are
bought frequently to ensure freshness. Frozen foods, such as
vegetables, fish and meat products, have a longer lifespan and can
be ordered less frequently and stored in a freezer.
Non-perishables

Non-perishable items include dry goods. These can be buy on a weekly or

monthly basis.
Production Process

Purchasing of Inspection of Storage of Raw

Raw Materials Raw Materials Materials

Prepare and
Selling the
Cook the
Product
Product
The manager will purchase the ingredients before the day of operation at
KCC Mall of Marbel, and Ace Centerpoint. The kitchen crew is responsible
in checking the raw materials needed and storing the ingredients. The
kitchen supervised by the kitchen crew and make sure the raw materials
are good quality for cooking. The Barista is assigned to do the coffee and
helping by the staff for food preparation. The kitchen crew will do the
expediting of ticket after the order is made and maintains the flow of the
kitchen as possible. The food is then assembled by the Staff, before
serving to the customer, the kitchen crew will inspect the contents of the
food before it gets out of the kitchen. After preparation for 9 hours, the
Cleaning staff and Dishwasher will have to clean and sanitize the kitchen
for the next operating day. In purchasing the ingredients, two supermarket
that can be trusted which is KCC Mall of Marbel, and Ace Centerpoint.
Which you can buy fresh ingredients.
Dining room and Kitchen Picture

KITCHEN AREA

DINING AREA (16 Capacity seats)

Figure 1.4: Perspective Interior Design of the Café
Marketing Activities
SALES STRATEGY

 Our Sales Strategy requires consistently high quality food, service

and atmosphere.
 Hiring employee who genuinely love their jobs.
 Interacting with customers personally so they know that their
feedbacks goes directly to the owner.
 Evaluating food choices for popularity
 Creating pleasant environment and ambiance.

SALES FORCAST

We anticipate the highest peak of the months on July, December and

January in Sales forecast due to festival celebration and Holiday season. In
July, there is a Celebration of T'nalak festival where all the people of South
Cotabato, nearby Provinces and other tourist comes and celebrate with.
Also in December, we anticipate more tourist will come and visits
Koronadal City because of the beautiful Christmas structure in Koronadal
City Hall and in Provincial Capitol, Malls, Rizal park and other places that is
nearer the City. Then in January, there is also a festival that the City of
Koronadal Celebrates. Therefore, this explains the jumped of sales in these
three months in a year.
Advertising and Sales Plan
Internet

The internet or specifically the social media like facebook, twitter and
instagram is definitely a good choice of advertising because it is free and
effective by posting good photo of the product and ambiance that is catchy
like our product almost free since it is affordable and has a positive effect to
consumers for the reason that it has a good quality.

----Keep in Touch-----
09352626914
Facebook: Mood Café
Intagram: Mood Café
Twitter:mood.cafe01

Figure 1.5: Facebook Page

Tarpaulin
 We show our product so that the people would see what Mood Café is
about. They can also see that it looks delicious and it have many flavors we
can offer.

Word of Mouth

The word of mouth also helps because some people who taste it also says
that our product is delicious and affordable.
Having a “Word of the mouth” strategy is also essential. The personnel in-
charge or the dining crew who assign within that day will having small talk
to the satisfies customer to advertise the product as well.