“The Tea House” Business Plan

The teahouse

(Milk Tea Shop)

Serrano Street, Cabatuan, Iloilo

Owned By:

Group 3 12- Athena

ABM B

Cabatuan National Comprehensive High School

Teacher: Rana Hartini Tomulto

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I. INTRODUCTION

Milk tea refers to several forms of beverage found in many cultures,

containing some combination of tea and milk. Beverages vary based on the
amount of each of these key ingredients, the method of preparation, and the
inclusion of other ingredients varying from sugar or honey to salt. The milk tea
craze has been one of the most talked about food trends in the Philippines for the
past years. Originating from Taiwan, Milktea also known as Pearl tea, Boba tea,
or Bubble tea is a tea-based drink with milk served with toppings, such as white
or black tapioca balls, grass jelly, agar jelly, and puddings. It is so famous that it
became the go-to drink for millennials, and a lot of milk tea places have emerged
all over the country.

II. BUSINESS DESCRIPTION

The teahouse is a milk tea business located at Serrano Street in front of

Cabatuan National Comprehensive High School. The teahouse focuses on
excellent quality of milk tea and most especially an outstanding customer service.
A tea rich in swirls of cream, milk and a mix of varying, tasty and delectable
flavors that will make you sizzle, sweet like a caramel drizzle and the result is a
milk tea twice as rich and twice as delicious. A milk tea that reduces stress,
enhances mood and good for the heart.

III. MISSION, VISION, OBJECTIVES FOR THE BUSINESS

a. Mission

We aim to bring the milk tea experiences closer to each home and to
provide our customers with a one of a kind tea experiences by ensuring that we
use only fresh ingratiated in the making of our drinks with the best quality tasting,
most innovative and reasonable priced products in the milk tea businesses in
Cabatuan. To continuously generate awareness, interest and desire for our
products resulting in frequent/repeated purchase.

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 b. Vision

To establish “The teahouse” as the country’s leading purveyor of the finest

milk tea through promoting integrity, quality, service, and relationships as guiding
values while adhering to our unwavering beliefs as we expand.

c. Objectives
 To run a successful milk tea shop in Cabatuan for the first year,
employing one to two people.
 In the first year of operation, attract at least 175 regular clients in
the Cabatuan market.
 Achieve 100,000 pesos in first-year sales.
 Maintain a 58 percent gross margin on average.
 By the end of the third year of business, the company should have
a reasonable net profit.

IV. TECHNICAL PLAN

A. Production Process

Soak theSupplies
B. Materials, Equipment, tea bags with
and freshly
Furnitureboiled
andwater.
Fixture
Let it sit until it cools off entirely.
TEA

Add water and sugar to the sauce pan.

Mix it well.
Set in medium-high temperature until the water reaches its
SYRUP boiling point and the sugar dispates.
Turn off the heat and let the syrup cool.

Heat 4 cups of water before adding the tapioca pearls.

Stir the pearls until floats up to ensure if its well-cooked.
TAPIOCA Transfer to bowl and mix with syrup.
PEARLS
Strain the tea into a pitcher.
Allocate pearls on a desired cup size based on customer's
preference.
MILK TEA
Add ice cube and 1 1/2 tablespoon of milk
MAKING Add 1 1/2 flavor based on customer's choice.
Add toppings and add-ons if requested. 3
Materials

 Strainer

Rinsing and draining the water from the cooked tapioca requires the use
of a strainer. This is the same strainer that is used to make pasta.

 Tapioca container

Once the tapioca is manufactured and before it is served, it is usually

stored in a plastic container.

 Measuring scoop

Each order comes with pre-sized measuring scoops for convenience and
consistency.

 Milktea shaker

A plastic shaker or a stainless steel shaker can be used instead of

purchasing a shaker machine. Because it does not change temperature
with the liquid poured in, the plastic shaker is a popular choice. The
stainless steel shaker becomes quite chilly to grasp, or warm enough to
require "hot pads or warming gloves" on occasion.

 Milktea takeout carrier bag/tray

Perfect for deliveries or storing numerous drinks in one convenient

package. Our cup holders, unlike other flimsy trays, are sturdy and will not
fold or collapse. Strong enough to last and not easily torn, and can be
used in direct contact with food. They're great for transporting cold drinks
like ice cream, coffee and even milk tea.

 Powder scooper

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 A scooper with a long handle that may be used to scoop various
condiments from huge containers. Approximately 10g per scoop, excellent
for powdered substances such as milk, fruit, chocolate powder, etc.

 Tapioca scooper

To avoid slimy or scorching surfaces, this tapioca scooper is composed of

stainless steel and has a rubberized grip. It can be used to drain moist or
oily foods. Perfect for tapioca or pearls in milk tea.

 Cups and lids

Disposable plastic cups have a wide range of applications in everyday life.

The milk tea cup is constructed of PP material and may be used for both
cold and hot liquids. Plastic cups can resist temperatures ranging from -20
to +110 degrees Celsius. Customers   can choose plastic cups with varied
characteristics based on their demands during the selection process
thanks to the diverse specifications of the plastic cups. The plastic cup can
also be customized with a logo. It has also been warmly accepted by a
large number of customers. We have the ability to customize multiple cup
styles to meet our individual needs.

 The teahouse oversized straws

Tapioca must be consumed with the drink, which necessitates the use of
fat and slant cut straws.

 Cup sealing film

Cup sealing film is used to cover the cup's leads.

 Cocktail milk tea stirrer

This stirrer is required to remove extra tea leaves from its liquid.

 Double jigger

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 A double-headed jigger is used to measure the components in milk tea.

 Utensils

This is used to prepare each component so that the end product, milktea,
can be produced.

Equipment

 Cup sealing Machine

The milktea presentation is enhanced by the sealer machine. The

machine takes the plastic cup in and closes a thin plastic film called seal-
tape over the top by placing it into the designated slot.

 Blender

A blender is frequently utilized, although the business owner has the

option of not using one. Fruits can be added to milk tea using a blender,
which also gives it a beautiful mushy feel. Customers enjoy seeing
blended beverages being created, so they can command higher rates.
Blending appears to be beneficial.

 Standing Freezers and Deep freezers

Ingredients must be stored well and must have enough ice cubes to be
added in our milktea

 Pots and pans

Tapioca should be cooked in a big pot (at least 5 gallons is

recommended).

Supplies

 Syrup
 Dark chocolate
 Fresh milk
 Tea

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  Milk
 Milktea flavors (matcha, mango, lychee, buko pandan, taro, ube,
strawberry, rocky road, brown sugar, etc.)
 Coffee jelly
 Toppings (sprinkles, mallows, pinipig,)
 Add-ons ( pearls and fruits)
 Sugar
 Tapioca pearl
 Non-dairy creamer
 Ice cubes

Depending on the preferences of our consumers, these are the ingredients of our
milk tea.

Furnitures and fixtures

 Tables and chairs

 Soft furnishing such as a tablecloths, napkins and rugs.
 Miscellaneous items like artwork and decorative objects.
 Sofa
 Milktea bar shelves
 Celling fan
 Bulbs, Ambient light and pendant light

This adds a pleasant touch to our milk tea shop's environment, encouraging
visitors to come in and buy our goods. A nice decoration allows to create an
atmosphere where employees feel good.

C. Plant Location

“The teahouse” is located near 7/11, in front of Cabatuan National

comprehensive High School along the way of Serrano Street at Cabatuan, IIoilo.

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Because the area is located in front of the school, it may draw a large number of
people, including kids and instructors, the site is ideal for customer awareness.
The teahouse milktea beverages will receive a lot of publicity and visibility among
the target clientele.

The teahouse's exact position is depicted in the image below.

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 A. Plant Layout

22’97”

9’84”

16’40”

6’56”
4’92”

18’04”

B. Store Design

Our milktea shop is ranging an area of 25m2 inside the shop aside from the
shop's front area, which has chair and table extensions for customers. Paintings and

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other decorations are added to give color and mood to the environment along with
ambient lights and plants on it.

V. MARKETING PLAN

a. TARGET MARKET

People who enjoy milk tea, particularly teenagers, are our target market.
Individuals aged 7 and up. People in Cabatuan, Iloilo, and even people from
other municipalities that would like to try our milktea including couples, singles,
young adults, and millennials. This is our target audience for the milktea business
we're starting since many people of all ages in this generation are yearning for it.

b. COMPETITION

In the vicinity of “The teahouse”, are six visible competitors, all of which
bearing similar products that our business sells as well. Cabrew is an excellent
business located at a favorable spot in which people can easily find and thus
easily accumulate customers. It is an exquisite two story place that can occupy
many customers, and the ambiance and choice of decorations evoke a
welcoming and alluring feeling. In regards to its products, they serve satisfactory
milktea drinks that satisfy customers repeatedly.

Grace in a cup is located near 7/11, a place in which people nowadays

frequent. Due to the proximity, it also exposes the business and thus allow it to
be more known by prospective customers. The place is set in a cute setting, with
mostly pink and other girly colors dominating the room. Nonetheless it is still very
inviting, and it sets the place in a lovely mood. In regards to its products,
however, the milkteas are undoubtedly satisfactory, although there seems to be
lacking or missing in their ingredients that can’t quite satisfy their customers fully.

MLKT is located in the heart of the town pf Cabatuan, just mere footsteps
away from the main road on which people walk most of the time. Its location is
certainly much favorable in increasing exposure, popularity, and consequently,

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 customers although, it falls short when it comes to size, especially in comparison
to other milktea shops here in Cabatuan. The place is rather narrow and lacks
space for customers to wind down or relax. For their products, they deliver
excellent quality of milktea, although, based on the demography of its purchases,
it seems to be lacking some ingredients, resulting in generic flavors.
Only a few of our company competitors offer budget-friendly and great-
tasting milktea, which we have as an ideal milktea shop with a large enough area
to accommodate a significant number of clients. Furthermore, The Teahouse
offers discounts and a teacard that none of its competitors provide. The only
milktea shop in Cabatuan with a lot of ambient lights and bookshelves to bring
color and atmosphere to the shop's environment, attracting more customers over
time.
c. MARKETING MIX
INTRODUCTION

The group 3 students of grade 12 section Athena of Cabatuan National

Comprehensive High School namely Paulyn Sadava, Karylle Cris Bagaforro, Christine
Trishia Buñol, Carl Simoun Barios, Richmond Dave Elvis Llado, Glimmy Camral and
Kenneth Pangantihon formed "The teahouse" a milktea shop at Cabatuan, Iloilo in
2022. It’s origin is said to be inspired by the milktea lover and milktea store owner. Due
to out of curiosity on how management and promotions run in a milktea business, group
3 students have come up with the idea of putting their own milktea store.

1. Product

The teahouse is not based on advanced technology; rather, it is a very simple

beverage (tea) to which we add little tapioca bubbles or other fruity flavors. Making the
proper ingredient is the only phase of the procedure that will necessitate the use of
technological devices. When it comes to the design of our bubble tea, there are two
things to consider. The first is concerned with the vessel or container (most of the time,
it will be a cup that we aim to personalize), and the second is concerned with the actual
components. This product is a beverage that is consumed in the same way as other hot
and cold beverages such as coffee, various sodas, tea, smoothies, etc.

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 The teahouse's quality is largely determined by the quality of the ingredients, both
for the tea and the tapioca pearls. Many freshly founded stores utilize extremely sweet
and sugary substances in their pearls since a sweet flavor attracts more customers,
however tapioca of high quality is not overly sweet; rather, it has a balanced flavor and
is low in sugar, making it ideal for pairing with any milktea flavor.

2. Price

The pricing of our beverages are influenced by customers demand, ingredients

quality and price added based on customers preference. It has been balanced for
excellent taste, benefit, and cost, resulting in a reasonable price.

CLASSIC PREMIUM
SIZE SIZE
FLAVOUR S M L FLAVOR S M L
Avocado P 35 P 50 P70 White Rabbit P 45 P 60 P 80
Strawberry P 35 P 50 P70 Sakura Strawberry P 45 P 60 P 80
Dark Chocolate P 35 P 50 P70 Salted Caramel P 45 P 60 P 80
Okinawa P 35 P 50 P70 Cookies and Cream P 45 P 60 P 80
Wintermelon P 35 P 50 P70 Red Velvet P 45 P 60 P 80
Taro P 35 P 50 P70 Uji Matcha P 45 P 60 P 80
Mongo P 35 P 50 P70 Mango Cheesecake P 45 P 60 P 80
Chocolate mousse P 35 P 50 P70 Choco Nutela P 45 P 60 P 80
Black Forest P 45 P 60 P 80
BROWN SUGAR SERIES Hazelnut Cheese P 45 P 60 P 80
SIZE
FLAVOR M L COFFEE SERIES
Brown Sugar MIlktea P 70 P 80 SIZE
W/ Fresh Milk P 70 P 80 FLAVOR S M L
W/ Almond Milk P 70 P 80 Caramel Macchiato P 45 P 70 P 80
Hazelnut Macchiato P 45 P 70 P 80
FRUIT TEA Coffee Macchiato P 45 P 70 P 80

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 SIZE Cappuccino P 45 P 70 P 80
FLAVOR M L
Honey Poach P 65 P 75 SINKERS/ ADD ONS
Strawberry P 65 P 75 PRICE
Kiwi P 65 P 75 Nata de Coco P 10
Passion Fruit P 65 P 75 Coffee Jelly P 10
Blueberry P 65 P 75 Cheesecake P 10
Fruit Jelly P 10
pearls P 10

3. Place

The goods will be sold directly to customers in the store through the direct channel.
The majority of the jobs will be completed within the distribution route, with few
intermediaries. The shop will be located on Serrano Street in Cabatuan, Iloilo, where the
neighborhood will be more popular due to its proximity to the school. Furthermore there
will be more competitors nearby, but also more people looking for a place to sit down
and have a drink.

4. Promotion
 Sales Promotion

When a consumer makes their first purchase, they are given a teacard checklist.
Each time a consumer purchase something from Teahouse, they will receive one
stamp. They'll receive a complimentary medium Classic Milktea of their choice after
collecting ten stamps on their checklist. When a consumer makes their first purchase,
they are given a teacard checklist. Each time a consumer purchase something from
Teahouse, they will receive one stamp. They'll receive a complimentary medium Classic
Milktea of their choice after collecting ten stamps on their checklist.

 Social Media Platforms

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 Teahouse will create accounts and pages on social media platforms like Facebook
and Messenger in order to get more followers and clients. Due to its  widespread
coverage among individuals, particularly millennials, will surely attract a lot of
customers. Through encouraging post, reals photos and videos which contains our
products, customers and some promotional discounts during special days will increase
Brand awareness of our Products.

5. People

Paulyn Sadava is the owner of The teahouse.

Carl Simoun Barrios General manager of The teahouse

Christine Trishia Buñol the bartender

Karylle Cris Bagaforro- cashier

The following are the employees:

Richmond Dave Elvis Llado

Glimmy Camral

Kenneth Pangantihon

6. Positioning

Every cup contains a generous amount of tea goodness, which is essential for a
decent cup of milk tea. Teahouse is a must-visit milk tea shop in town. It is a
common fact that Filipinos enjoy milktea. Teahouse Milk Tea expands your options
for experimenting with milk and your taste buds to provide you with the greatest and
most affordable tea in town.

Teahouse offers you a high quality milktea with a perfect balance of flavors and a
perfect balance sweetness. Teahouse don't just serve good quality milktea it also
prioritize good customer service to make customers happy, feel special and valued.

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 Teahouse aim to maintain the great service and should still be serving
customer’s favorite milktea and expanding it's branches to reach more people and to
satisfy their cravings for an affordable and good quality milktea.

7. Packaging

Our logo will appear on the cups. Depending on the quantity of purchases, plastic
bags and trays will be supplied for individuals who want to take their milkteas at home.
Cups are created from a great variety of plastics that can withstand both cold and hot
beverages. Lids are sealed off to prevent waste of products. We'd also like to suggest
some gift boxes for the "DIY Teahouse Box."”

VI. ORGANIZATIONAL PLAN

A. Organizational Structure

PAULYN SADAVA
Business owner

CARL SIMOUN
BARRIOS
General Manager

CHRISTINE KARYLLE CRIS RICHMOND DAVE KENNETH

TRISHIA BUÑOL BAGAFORO ELVIS LLADO GLIMMY CAMRAL PANGANTIHON
Bartender Cashier Employee Employee Employee

B. Roles and Responsibilities

1. Business Owner

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 Business owner is the one who will utilize the project results in their business and
responsible for the costs incurred during the implementation of the project. She also the one
who maximize revenue, profit, cash flow, income and long-term net worth.

2. General Manager

General Manager overseeing the daily operations of a business segment, department or

standalone retail location. He also the one who ensure the strategic goals met by setting
operational policies, creating, maintaining budgets and managing employees.

3. Barista

Barista is the one who warmly welcomes the customers into their establishments. She is
also responsible for making quality beverages, cleaning and stocking the store, clean and
sanitize their work areas.

4. Cashier

Cashier is responsible for processing and receiving payments and issuing receipts to
customers as they leave with their purchases. She also answers questions about products for
potential buyers, suggest option for items the shopper has selected and address customer
concerns when they return an item.

5. Employee

Employees’ responsibility is welcoming guests, taking guest orders, communicating

them effectively to the kitchen and in addition, memorizing the menu and offering
recommendations to upsell drinks.

VII. MANAGEMENT PLAN

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 The teahouse management consists of two full-time employees, one cashier,
one bartender and the general manager . Detailed descriptions are found in the
following section.

A. Staffing and Cost

Additional employees will also be added to increase administrative and

accounting support in accordance with the need of our business as we continue to grow
and develop.

POSITION AVG NUMBER HOURS OF LABOR COST

WAGE/HR OF STAFF WORK
General Manager P 100.00 1 8 P 800.00
Bartender P 85.00 1 8 P 680.00
Cashier P 50.00 1 8 P 400.00
Employees P 43.75 3 8 P 1,050.00
TOTAL 6 P 2,930.00

B. Staffing Requirements

Store work hours would be between 9:00am-5:00pm. The minimum staff on duty
will be 2-3 persons to maintain the satisfactory during hours and to avoid slow serving of
orders. Labor start week will be Monday to Sunday and each staff can have 2 days day
off in each week depending on their choice with their discussion to their co-workers to
maintain the minimum staff on duty. Teahouse agrees to maintain the following staffing
ratios: Teahouse agrees that the manager shall be full-time Teahouse employee.
Subject to section 21.1, teahouse will ensure that each person assigned to a function
has the necessary functional attributes and training to successfully perform the job.

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