In Partial Fullfillment
Of the Requirements for the Subject
Entrepreneurship
By:
Kim Jeriel Agner Jherome Given Makabenta
Riz Rey Darantinao Abraham Philip Parena
Seth Wilson Egano Adam Peñolbo
Aldrin Gobaliza Eunil Ponferada
Michael Cruzhine Guisalta Lyster John Quintela
Luigi Hanopol Neje Roy Rabuya
Edward Jamile John Vincent Ramada
Vincent Layson Mark Lorenz Rivera
Wowie Mark Lenzo Tryzler Sean Tolosa
Jhon Lloyd Makabenta Darlene Mae Garce
Honey Rose Seblante
Date:
March 22, 2019
1
APPROVAL SHEET
This Business Plan is entitled: “ICT Hugot Café” has been prepared and
submitted by:
Kim Jeriel Agner, Jherome Given Makabenta, Riz Rey Darantinao, Abraham
Philip Parena, Seth Wilson Egano, Adam Peñolbo, Aldrin Gobaliza, Eunil Ponferada,
Michael Cruzhine Guisalta, Lyster John Quintela, Luigi Hanopol, Neje Roy Rabuya,
Edward Jamile, John Vincent Ramada, Vincent Layson, Mark Lorenz Rivera, Wowie
Mark Lenzo, Tryzler Sean Tolosa, Jhon Lloyd Makabenta, Darlene Mae Garce and
Honey Rose Seblante.
APPROVAL
Approved by the Committee on Oral Examination on 22nd day of March 2019 with
a grade of ______,
EVALUATION COMMITTEE
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ACKNOWLEDGEMENT
The Grade 11-ICT would like to extend their gratitude to all the people
who help us to accomplish this business plan. This would not have been possible
without the help of the following:
First, to our Almighty God for the blessing and courage that He gave us.
Second, to our parents who are always there to give us courage and
support needed.
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DEDICATION
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TABLE OF CONTENTS
APPROVAL SHEET - - - - - - - - - - 3
ACKNOWLEDGEMENT - - - - - - - - - 4
DEDICATION - - - - - - - - - - 5
TABLE OF CONTENTS - - - - - - - - - 6
LIST OF TABLES - - - - - - - - - - 7
LIST OF FIGURES - - - - - - - - - - 8
CHAPTER 1 INTRODUCTION
EXECUTIVE SUMMARY - - - - - - - - 9
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COST OF LABOR - - - - - - - - 24
SKETCH PLAN - - - - - - - - 24
MACHINERY AND EQUIPMENTS - - - - - 25
BALANCE SHEET - - - - - - - - 30
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LIST OF TABLES
7
LIST OF FIGURES
8
Section 1
THE EXECUTIVE SUMMARY
A. Introduction
Millennial’s are always curious about new things. They want to experience
different things that are opposed to what they already knew, that’s why to come
up to the idea to serve them Coffee Jelly.
The product is made of coffee, creamer, sugar and jelly. The product which
is Coffee Jelly is very affordable and it is tasty that it will be worth the customer’s
money.
B. Executive Summaries
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Adam Peñolbo
Aldrin Gobaliza
Eunil Ponferada
Luigi Hanopol
Edward Jamile
Vincent Layson
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Type of Business:
Our business is a coffee shop that produces variety of coffee’s that are
affordable and available for all ages.
Marketing Plan
Our product are coffees which are innovative and unique. We provide
service such as organizing an events and special ordering during store hours.
We will sell our products and services in a community of a high shopping area
particularly in Brgy. Baybay, Carigara Leyte. We will promote our
products/services by posting tarpaulins outside the business location, and by
posting it online.
We plan to produce/sell 500 pieces of our product every month with a cost
of P 40.00 per pieces. And we plan to produce more once our business products
will be patronized by our customers.
Production Plan
MATERIALS EQUIPMENTS
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Knife
Mixing Bowl
Plastic Cups 10 oz
Plastic Cups 6 oz
Barbeque Stick
Frying pan
Spatula
Our materials and equipment will come from trustworthy suppliers from
Tacloban City. In the production process we will be needing 11 persons; 2 lay
out artist, 5 cooks, 2 quality control personnel and 2 packaging staff.
Organizational Plan
Financial Plan
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SECTION 2
BUSINESS DESCRIPTION
A. VISION Statement
To be established and trusted as the perfect coffee business partner.
To be a leader in innovation, service and quality.
To be among the most admired and respected companies in our industry.
B. MISSION Statement
To provide our consumers with a comfortable and relaxing environment
while enjoying food and service at reasonable price.
C. OBJECTIVES
To provide customers with a convenient way of reviewing the products
even when physical stores are unavailable.
To keep customers updated with recent products or upcoming promos
and events.
To promote products, promos and events in order to appeal to a wider
market.
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DEMAND AND SUPPLY ANALYSIS
MARKET ANALYSIS
TARGET MARKETS
Table 1.0
Data: 2018-2019
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TARGET MARKET
Figure 1.0
Grade 7
Grade 8
Grade 11, 30% Grade 8, 10% Grade 9
Grade 10
Grade 11
Grade 9, 15% Faculty and Staff
Grade 10, 10%
Table 1.1
RESPONSE RATING
QUESTIONS
YES NO YES NO
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Interpretation: Based on the conducted survey, most of the respondents what
the proposed products to be sold.
PLACE
PRODUCT
Our product is Coffee Jelly, and Street Foods such as fishball, kikiam, and
hotdog with innovative ingredients. The jelly flavoured with coffee. Fishball,
kikiam, and hotdog will be available in ICT Hugot Café.
PROMOTION
Before the grand opening of our shop we will put up tarpaulins in the real
street in Carigara to create awareness of the new shop near ICT Hugot Café.
PRICE
Our price at Hugot Café is quite and affordable: one coffee jelly for a price
of one at forty pesos (P 40.00) can satisfy the wants of our customers.
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D. PRODUCT DESCRIPTION
Our product, coffee jelly is such a quick and easy treat to make, it’s all a
matter of dissolving the gelatin in very hot strong coffee, allowing it to cool and
firm up, and drizzling the set gelatin with sweetened cream.
Coffee Jelly is a unique dessert that consists of coffee flavored gelatin that
is served with cream. There are different variations of coffee jelly and different
ways to serve it. Some like to have it with a scoop of vanilla ice cream and some
like it with whipped cream. Also, some like the gelatin in cubes while some like
the gelatin in a bigger mold. No matter how it is prepared or served, one thing
is certain.
MARKETING STRATEGY
TABLE 1.1
COMPETITIVE EDGE
Innovative and reliable packaging
Enthusiastic and friendly staff
Our Fishball, kikiam, and hotdog are made of 100% fresh.
Our coffee jelly are made up of coffee beans.
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SWOT ANALYSIS
Strengths
Weakness
Opportunities
• Stability of consumers
Threat
• High competition
• Calamities/Disasters
MARKETING PROGRAMME
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Other strategies are:
Table 1.2
Business Permits
SELLING EXPENSES
Table 1.3
Tarpaulin P 120.00
TOTAL P 820.00
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COSTING PER DAY AND SELLING PRICE
Coffee Jelly
Coffee P 20. 00
Sugar P 30.00
Mark-Up P 31.22
PACKAGING COST
Table 1.4
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SECTION III
ORGANIZATIONAL PLAN
Form of Business
Figure 1.1
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C. Business Experience and Qualifications of the Entrepreneurs
Table 1.5
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D. SCHEDULE OF ACTIVITIES
GANTT CHART
Table 1.6
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SECTION IV
PRODUCTION PLAN
A. PRODUCTION OBJECTIVES
To produce good quality and healthy Coffee Jelly and side dish also to give
satisfaction to the costumers.
COOKING PROCESS
COFFEE JELLY
COFFEE JELLY
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PRODUCTION FLOW CHART
COFFEE JELLY
Figure 1.2
BUILDING STRUCTURE
We will have a building structure that will last for about 10-15 years. It will
be made by 5 laborers and would cost P 300,000.00
LABOR
The café labor, are the carpenters who built the canteen. The carpenters
are the one who follow the design created by the engineer in the place where
we will build the café.
COST OF LABOR
P 500 per carpenter per day (4 carpenter)
P 800 per day for Engineer.
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SKETCH PLAN
Table 1.7
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SECTION V
FINANCIAL PLAN
Fixed Asset 0
Pre-Operating P 1150.00
SOURCE OF FUNDS:
Total P 500,000
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INCOME STATEMENT
Less: Expenses
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BALANCE SHEET
ASSETS:
CURRENT ASSET:
CASH P160,000.00
NON-CURRENT ASSET:
LIABILITIES: 0
OWNER’S EQUITY
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