Jempé

CaféGARCIA, ERIC JOHN

UNGAB, JUSTINE DAVE
BALAJADIA, PHYRRA JANUS
MONTON, MARIANNE KARL
OWEBAR, EUNICE
NATURE OF BUSINESS AND
BUSINESS MODEL
Jempé Café is a Manufacturing type of
business creating drinks made from non-dairy
and healthy ingredients. The business is under
sole proprietorship.
Jempé Café is under the food industry, for
producing vegan style frappe.
ORGANIZATIONAL
STRUCTURE
 MISSION AND VISION
Jempé Café Vision
• To satisfy the cravings of the vegan and non-vegan customers
through serving the healthy drinks and promoting healthy
lifestyle to a large market
• To provide better service to customers by building competitive
coffee shops in the future
Jempé Café Mission
Jempé Café promotes a variety of vegan style drinks without
compromising the delicious taste of the frappe and the
accessibility of it to customers especially those who are in a vegan
lifestyle.
PRODUCT INFORMATION AND
DISTRIBUTION

The products of Jempé Café will

be distributed through the
physical store located at LSCA
and the store will also entertain
orders outside the school within
the City of Antipolo
TARGET MARKET AND DEMAND
ANALYSIS
Jempé Café target market is the Students of La
Salle College Antipolo specifically the JHS and
SHS
COSTING AND PRICING STRATEGY
Jempé Café is Cost based as Pricing Strategy
Ingredients Price Cost/Serving Price a Month Cost/Serving a
month
Mango Php 100 10 Php 750 75
Strawberry Php 100 10 Php 750 75
Chocolate Php 30 5 Php 450 75
Coffee Php 10 2 Php 375 75
Sugar Php 60 20 Php 840 280
Soy Milk Php 60 20 Php 840 280
Ice Php 20 5 Php 1,120 280
Whipped Cream Php 500 140 Php 1,000 280
Pearls Php 80 25 Php 1,120 280
Cups Php 400 50 Php 1,200 300
Straws Php 50 50 Php 300 300
TOTAL     Php 8,745  
x 12
Php 104,940
cost/year
OPERATIONS FLOW
PRODUCTIONS FLOW
FINANCIAL STATEMENTS
SOCIAL RESPONSIBILITY