MASIDA CAFÉ

Location 4th floor CHTM building

Target Market UC Community
Capacity 30 pax
Service 7:00 am – 5:00 pm

GENERAL BUSINESS
POLICIES

A. SERVICE HOURS
OPENING MID CLOSING
 Assistant Manager  Restaurant Manager  Assistant manager
 Cashier  Cashier  Service staffs
 Service staffs  Service staffs  Kitchen staffs
 1 kitchen staffs  Kitchen staffs

B. MENU
BREAKFAST LUNCH SNACKS
Tapsilog ₱ 80.00 Pork Sisig ₱ 100.00 Nachos ₱ 65.00
Hamsilog ₱ 80.00 Pastil ₱ 70.00 Sandwhich Ham ₱ 45.00
Chiksilog ₱ 80.00 Fried Chicken ₱ 85.00 Chicken Strips ₱ 60.00
Cornsilog ₱ 80.00 Porkchop ₱ 80.00 Clubhouse Sandwhich ₱ 85.00

COMBO PLATTER
SET A SET B
Fries, Pork Shanghai, Fish Fillet Chicken Strips, Bisuto, Fries
With Lemonade with lemonade
DRINKS
JUICES HOT COLD
Orange Local Coffee Ice tea
Mango Green Tea Fruit Milk Shakes
Pineapple Ginger Tea Milk teas
Lemonade Hot Choco Smoothies

II. VMO
MISSION
We strive to continuously innovate, providing an
exceptional dining experience that leaves our
consumers delighted and eager to return
1. Human Resource
VISSION
We envision our café as an unrivaled symbol of
excellence where patrons can enjoy delicious
foods and high-quality service

HR structure Basic Qualifications Job Profile Salary

 Restaurant  Bachelor’s Degree
Manager  2-5 years of experience
Head chef  With a culinary degree
 5-10 years of experience
Assistant chef  Culinary Degree
 Competent skills
Cashier  Bachelors’ degree on
accounting
 At least graduate of high
school
Waitstaffs At least Graduate of Bachelor
of science in hospitality
management
Interns At least Graduate of Bachelor
of science in hospitality
management
Responsible for overall
operation financial
management and strategic
planning, staff management and
customer service and quality
control
In charge of the kitchen
menu planning food quality
and inventory management
Supporting and helping the
head chef to ensure smooth
operations
Handles payments, issues
receipt and provides a final
point of contract for
customer leaving the
restaurant
Takes customers’ orders,
serves food and drinks and
provide excellent customer
service
Takes customers’ orders,
serves food and drinks and
provide excellent customer
service

2. DEVELOPING SERVICE CULTURE

HIRING PROCESS TRAINING PROCESS DEPLOYMENT PROCESS

 Advertise job operations  Orientation- introduce new
through various channels hires to the restaurants
 Collect resumes and VMO and policies
applications  Job specific training-
 Conduct initial screenings provide training on specific
to shortlist candidates roles, responsibilities and
 Hold interviews to assess tasks
skills, experience and  Customer service training
cultural fit focus on interpersonal
 Check references and skills, handling customers
background of selected interaction
candidates  Safety and hygiene train
 Extend job offers to staff on health and safety
successful candidates
protocols, food handling
and hygiene
 POS system Training
instruct on the use of
restaurants POS.
 On going training offer
continuous skills learning
opportunities for skill
 Schedule: determining
work schedules based on
employee availability and
restaurant needs
 Uniform and equipment
provide necessary uniform
and equipment for
designated roles
 Station assignment: assign
specific roles and
responsibilities to each
staff members
 On the job support: offer
guidance and support
during initial shift
 Performance monitoring:
Regularly assess employee
performance and address
any issues
 Feedback and
improvement: provide

 development and career
How to assess employee performances?
- Conduct regular performance reviews to evaluate individual contributions, setting clear
operations and providing constructive feedback
III. MARKETING
SEGMENTATION
Demographic Segmentation
Age: Students, faculty, and staff all
ages
Gender: No specific gender
preference.
Psychographic Segmentation:
Lifestyle: Students looking for
quick and affordable meals;
faculty/staff seeking a comfortable
place for meetings or relaxation.
Personality: Varied, as the
university community includes
people with diverse interests and
preferences.
Behavioral Segmentation:
Usage Rate: Frequent visitors
(students looking for a study spot,
meetings, or casual gatherings).
Brand Loyalty: Targeting both
those who are loyal to existing
places and those open to trying
something new.
Geographic Segmentation:
Location: Proximity to the
University of the Cordilleras
campus.
development feedbacks for continuous
improvement
TARGETING POSITIONING
Considering the Masida Cafe - Your Study Haven:
segmentation, the Emphasize the cafe as a haven for
primary target students to study, offering a quiet and
conducive environment.
audience for
Promote Masida Cafe as the go-to spot
Masida Cafe would for quality study time.
be university
students, faculty, Affordable Delights at Masida Cafe:
and staff. Highlight Masida Cafe's commitment
to providing affordable and delicious
meals and snacks.
Showcase student discounts and meal
combos to enhance affordability.
Masida Cafe - Where Flavor Meets
Comfort:
Emphasize the comfortable and
relaxing atmosphere for faculty and
staff, making it an ideal meeting or
relaxation spot.
Incorporate local Cordilleran flavors
into the menu for a unique culinary
experience.
Masida Cafe - Fueling Campus
Connections:
Promote Masida Cafe as a hub for
community gatherings, fostering
connections among students and staff.
Encourage clubs or study groups to
meet at Masida Cafe.
2. BUDGET ALLOTMENT and START UP EXPENSE (P 100,000.00)

CATEGORY ALLOCATIO CATEGORY ALLOCATION:

N
 Food cost 30 % Interior Design ₱ 20,000.00
 Décor and Ambiance ₱ 10,000.00
 Labor costs 25 %  Furniture & fixtures ₱ 8,000.00
 Lightning ₱ 2,000.00

 Utilities 20 % Kitchen Equipment ₱ 25,000.00

 Cooking appliances ₱ 15,000.00
 Marketing 10%  Refrigerator ₱ 7,000.00
 Utensils & cookware ₱ 3,000.00

 Maintenance 5% Marketing Promotion ₱ 15,000.00

 Social Media Campaigns ₱ 5,000.00
 Contingency 5%  Flyers & Printed ₱ 4,000.00
 Overhead Material ₱ 6,000.00
expense 5%  Opening Event
100 % Initial Food Supplies ₱ 20,000.00
 Ingredients &Stock ₱ 15,000.00
 Packaging ₱ 5,000.00

Miscellaneous ₱ 10,000.00
 Contingency ₱ 5,000.00
 Licensing & Permits ₱ 3,000.00
 Initial Staff Uniforms ₱ 2,000.00

Total ₱ 100,000.00

3. MANNING OPERATIONS COST

CATEGORY COSTS