ATENEO DE MANILA UNIVERSITY

FOOD STALL PROPOSAL

PARTNERS:

Ariel Ann Bucsit

Efgee Curameng

Cheska Nadine Fernandez

Katrina Danielle Leongson

Francesca Susana Luna

Estelle Aleli Salac

INTRODUCTION

HISTORY The group is composed of six Assumption Antipolo graduates who

have had a tight-knit bond since high school Their passion for

eating good food at affordable prices have brought them together

to take part in this project.

Initially, the main plan was to serve to-go sandwiches of sweet and

savory choices, but in order to veer away from the ordinary, the

group opted for the idea of bagel sandwiches.

The desire to provide quality, healthier and light meal options for

the Ateneo community has prompted the group to offer bagel

sandwiches of different varieties. This unique approach will cater to

both the discriminating taste of the health conscious and at the

same time, satisfy the cravings of those with a sweet tooth.

I. Food Concept

An Atenean’s schedule is typically busy -- juggling academics, org

work and extracurricular activities. While JSEC offers heavy meals

for lunch and breakfast wherein they can sit down and relax, there’s

a clear need for more light and easy-to-go snacks that are

affordable, worth their money and equally delicious. Afternoon

Delight offers a variety of bagel sandwiches made with the freshest

ingredients straight from the quality suppliers. These dishes were

created to fulfill the satisfaction of each customer’s appetite. Not

only do we offer irresistible bagel sandwiches, but refreshments of

tea, juice and coffee are also available to make the perfect

combination. For the health conscious, fresh salads are prepared

daily; while those who crave for sweets can instantly satisfy their

cravings with our scrumptious mini cheesecakes, all ready to go.

Afternoon Delight is the one-stop shop for everyone looking for a

light yet satisfying and affordable snack.

For Afternoon Delight to be part of the Ateneo

community’s lifestyle as a one-stop deli that would provide quality food and

refreshments

To be able to serve fresh and delicious products that are perfect for a

student-friendly budget and are prepared in good

service

Vision

Bearing in mind the desire of the Ateneo community for the

availability of healthier food choices at an affordable cost, the group

decided to push through with the concept of making sandwiches

with a twist, by using bagels.

The group wanted to cater to a variety of possible customers whose

preference may range from the health conscious to those with a

sweet tooth. Hence they came up with a savory menu consisting of

Tuna Bagel and Salami Bagel while there is also a Cream Cheese and

Nutella Bagel for the latter. 3 Cheese Bagel will also be served for

those who want a light alternative.

The name of the stall, “Afternoon Delight,” is brought about by the

initiative of the group to come up with a Deli in school serving fast

food but with quality and perfect for on the go students who have a

fast-paced lifestyle. The bagel sandwiches promise to be light and

fulfilling, promoting guilt-free satisfaction by serving healthy food

choices.

A retro-vintage theme will be carried by the stall to elicit a light and

feel-good atmosphere all throughout the dining experience.

Mission

I. Food Concept

BACKGROUND

II. Menu 3-CHEESE BAGEL

a light snack composed of three

classic cheese varieties grilled to

perfection: Parmesan, Mozzarella,

and Cheddar Cheese

TUNA BAGEL tuna flakes mixed with mayonnaise

and paired with lettuce, tomatoes

and cucumbers – a treat for the

health conscious

SALAMI BAGEL a healthy dose of meaty goodness

infused with lettuce, tomatoes and

cream cheese topped with

mozzarella

MANGO CHEESECAKE a delectable, no-bake mango

cheesecake that melts in your

mouth, satisfying your sweet tooth.

A perfect meal ender!

BLUEBERRY CHEESECAKE a delectable, no-bake blueberry

cheesecake that melts in your mouth,

satisfying your sweet tooth. A perfect

meal ender!

II. Menu

CREAM CHEESE &

NUTELLA BAGEL the title says it all; this bagel is the

perfect choice to satisfy your sweet

tooth!

II. Menu

VINAIGRETTE SALAD fresh lettuce paired with oranges, potato

crisps, and crab sticks topped with the

classic Vinaigrette Salad dressing

Photo Source: http://google.com

CAESAR SALAD fresh lettuce paired with bacon,

croutons, and cheese topped with the

classic Caesar Salad dressing

Photo Source: http://google.com

CHOCOLATE FRAPPUCINO iced coffee mixed with chocolaty

goodness enough to jumpstart your day

II. Menu

BREWED COFFEE freshly brewed coffee available

any time of the day

STRAWBERRY SHAKE a smooth and creamy drink made of

Arce Dairy Ice Cream and Milk topped

with whipped cream and cherry

Photo Source: http://google.com

Photo Source: http://google.com

Photo Source: http://google.com

II. Menu PRICE BREAKDOWN

Ingredients Price

Bagel 20.33/pc

Ham 4.4/pc

Tuna 7.11/50g

Cucumber 0.50

Tomato 0.40

Lettuce 1.00

Mozzarella 6.00/6g

Parmesan 6.00/3.3g

Cheddar 1.84/10g

Cream Cheese 5.25/10g

Mayonnaise 5.00

Nutella 6.00

Wax Paper 2.00

DRINKS

Sola 30.00

Bottled Water 10.00

Brewed Coffee 325.00/pack

Fresh Milk 70.00/pack

Ice to be used 150.00/pack

Iced Coffee 8.00

Chocolate Syrup 6.00

Strawberry Ice Cream 10.00

Cherry 2.00

Whipped Cream 10.00

Straw 1.00

BYOB PRICE REDUCTION

Plate 5.00

Glass 3.00

II. Menu

Main Dish Ingredients Total Cost SRP Bagel with

Plate BYOB

With

Deposit

3-Cheese Bagel Bagel, Mozzarella, Parmesan,

Cheddar 36.17 59.00 n/a n/a

Tuna Bagel Bagel, Tuna, Mayonnaise,

Lettuce, Tomatoes, Cucumber 36.34 65.00 n/a n/a

Salami Bagel

Bagel, Salami, Cream Cheese,

Mozzarella, Lettuce,

Tomatoes

39.38 65.00 n/a n/a

Cream Cheese &

Nutella Bagel Bagel, Cream Cheese, Nutella 33.58 59.00 n/a n/a

Meal Price

Without Deposit

Meal Price

With Deposit

Meal With

Complete BYOB

Meal With

Glass BYOB

Meal With

Plate BYOB

74.00 77.00 74.00 74.00 n/a

80.00 83.00 80.00 80.00 n/a

80.00 83.00 80.00 80.00 n/a

74.00 83.00 74.00 74.00 n/a

Combo Meal Dish + Bottled Water or Coffee

Drinks Ingredients Total Cost SRP Drink with

Glass BYOB

With

Deposit

Chocolate

Frappuccino

Iced Coffee, Fresh Milk, Ice,

Chocolate Syrup, Whipped

Cream

30.00 50.00 50.00 53.00

Strawberry Shake

Arce Dairy Strawberry Ice

Cream, Fresh Milk, Ice,

Whipped Cream, Cherry

30.00 50.00 50.00 53.00

Brewed Coffee Coffee Beans 10.00 20.00 20.00 23.00

III. Trade Secret

IV. Investment The team agreed upon on providing P20,000 each from personal

savings, coming up with a total initial investment of P120,000 for

the proposed business. The funds collected will be allotted to

fixed costs such as employee wage, stall rental, and initial

inventory. Expenses from purchasing equipment and construction

of the assigned stall will also be acquired from the said

investment. The remaining balance from the initial investment will

then be deposited to the team’s bank account to be used as a

contingency fund for daily operations.

The group of incoming college seniors come from different

backgrounds, but share the same passion for good quality and

healthy food. Ariel Bucsit has contacts for possible employees

who have experience in the food industry and thus, may be hired

forthe stall. Aleli Salac’s mother has a background in culinary,

taking classes from Henny Sison. At the same time, they

franchised a Red Ribbon-Antipolo branch. Chessy Luna is

currently the co-owner of the JSEC stall, The Burger Bunch, and

her clan has ample experience in the cooking and catering

business. The family of Cheska Fernandez owns multiple branches

of McDonalds, Masinag branch included. Kara Leongson’s mother

is also knowledgeable in the field of culinary, having taken

cooking and baking classes under Sylvia Reinoso-Gala and Henny

Sison. Her mother supplies blueberry and mango cheesecakes for

Daily Beans, a coffee shop and restaurant in Pililia, Rizal. Efgee

Curameng’s family owns a restaurant in Balanga, Bataan and she

has recently been back from a JTA engagement at the

Managemenent Center Innsbruck in Austria.

Hence, the group thinks that each of their respective background

will contribute to the success of the proposed project.

V. Logistics

• Ice - would be supplied and delivered by Icy Ice daily

• Bagels - would be supplied and delivered by Village Gourmet

weekly and/or when needed in the group’s storage place (Berkeley

Residences Condominium; in a member’s owned unit)

• Other ingredients and products - will be purchased by the group

members in nearby supermarkets such as Save More, Shoppersville,

and Rustan’s Supermarket

Source of Raw Materials

To ensure consistency of supply, the group will be following these guidelines:

• Daily assessment of inventory to avoid running out of stocks

• Constant brand and suppliers for the raw materials and ingredients

Consistency of Supply

To ensure consistency of quality, the group will be following these

principles:

• Proper Sanitation Procedure - The group would be instilling SOPs

required to keep the cleanliness in the stall. They would also require

their employees to wear proper uniform and practice proper

sanitation regularly.

• Excellent Service - The group values customer service as well as

taking care of its employees because they are face of the enterprise.

• Efficient Inventory Management - The group would be assessing

the inventories daily and have it replenished every 2 weeks.

• Standardized measurements - The group would be using an

equipment to ensure proper serving amounts and to prevent

inconsistency with the taste.

Consistency of Quality

VI. Manpower Time Cashier Server

7:30-8:00 Put Petty Cash into Cashier Make sure inventory is complete Monitor arrival of materials (Ice,

desserts, etc.) Start mixing drinks, heating water &

brewing coffee

Open the stall Start preparing salad vegetables, bagels &

making spreads Begin preparing bagel

sandwiches for wrapping Place wrapped bagel sandwiches in cooler

8:00 Opening of stall Opening of stall

8:00-11:00 Take orders and tally Serve drinks

Heat bagel orders in the oven and serve

Serve salads and bagels

11:00-2:00 Take orders Continue tally count money

Help Server

Check inventory Food replenishing Continue serving

2:00-5:30 Take orders and tally money and inventory with Finance Head

Continue serving Food replenishing Store unused raw

materials

5:30-6:00 Hand money to Finance Head Start cleaning stall

6:00 Closing of stall Closing of stall

The table above shows the employees’ daily work task. The team decided

to give the crew the liberty to choose whatever meal they want from the

menu as long as they eat them during off-peak hours. All crewmembers

are expected to wear uniform and hairnets with cap, provided by the team,

so as to look neat and presentable. Employees must as well submit health

certificates and a bio-data before hired.

VII. Equipment

Equipment Cost Power Consumption

Oven Toaster 1,600 1300 W

Cake Chiller 40,000 340 W

Refrigerator 12,000 1500 W

Blender 3,600 1200 W

Microwave 3,000 900 W

Coffee Maker 600 800 W

Initial Investment: 20,000 x 6 members = Php 120,000

Total cost: Php 60,800

Power Consumption: 6040 W

CHESKA FERNANDEZ • 3rd Year AB Communications • 8 Henry Street, Kingsville

Subdivision, Antipolo City • Head of HR - will be responsible

for supervising employees and employee-customer relations

VIII. Partnership FRANCESCA LUNA

• 3rd Year AB Communications • 36 Ignacio Ave. North Susana

Executive Village, Quezon City • Head of Marketing - will be

responsible for the overall appearance and presentation of the enterprise

ARIEL BUCSIT • 3rd Year BS Management • 18 Bucharest Street, Eastville,

Filinvest East, Cainta, Rizal • Head of Logistics - In charge of

making sure that all inventories and equipments are ready for daily operations. ALELI SALAC

• 3rd Year BS Management • Lot 7 Blk 7 Anthurium St. Lores

Executive Subd. Antipolo City • Head of Sales - will be

responsible for handling cash flows; especially for outflow expenses

DANIELLE LEONGSON • 3rd Year AB Communications • 5 Maya-Maya Heights, Victoria

Valley Subdivision, Antipolo City • Head of Operations - will be

responsible for monitoring functions and schedule of operations

EFGEE CURAMENG • 3rd Year BS Legal Management • 14 Mt. Rushmore St., The

Richdale Subd., Antipolo City • Head of Finance - will be

responsible for handling financial statements and the company’s bank account

IX. Daily Roles

Time Chessy

Luna

Efgee

Curameng

Cheska

Fernandez

Kara

Leongson

Aleli

Salac

Ariel

Bucsit

7:30

In charge of

bringing

raw

materials to

stall

Prepare Petty

Cash of 2000

Monitor stall

opening and

delivery of raw

materials

8:00

Make sure

stall is

ready for

opening

Make sure stall

is ready for

opening

Make sure stall

is ready for

opening

Make sure

stall is ready

for opening

Make sure

stall is ready

for opening

Make sure

stall is ready

for opening

8:00-5:30

Take turns

in ensuring

stall

operations

goes

smoothly;

Replenish

goods

Take turns in

ensuring stall

operations

goes smoothly;

Replenish

goods

Take turns in

ensuring stall

operations goes

smoothly;

Replenish goods

Take turns

in ensuring

stall

operations

goes

smoothly;

Replenish

goods

Take turns

in ensuring

stall

operations

goes

smoothly;

Replenish

goods

Take turns

in ensuring

stall

operations

goes

smoothly;

Replenish

goods

5:30

Check Cash

Take note of

things

needed for

the next day

Check final

inventory

Take note of

things

needed for

the next day

and check

final

inventory Accounting

6:00 Take home

leftovers

Take home

leftovers

Through the use of our connections

with organizations the group plans

to promote by applying to be part

of different org’s privilege cards.

X. Marketing Strategy

XI. Accounting Strategy

There will be a Facebook page for the

stall in order to further inform the

public about promotions and other

information regarding the stall.

FACEBOOK PAGE

If given the chance to open a stall, the

group plans to maintain the Retro theme

established. The stall will be decorated in

such a way that the theme is evidently

reflected, catching the attention of

customers. (Retro Ambience)

THEME INFUSION

Meals will consist of the combination

of a bagel and bottled water or Coffee.

There will be a decrease in the price

when buying combo meals.

COMBO MEALS

The group plans to open a back account

that will hold the initial investment. This

back account will be updated

throughout the year when revenues and

expenses comes into place.

BANK ACCOUNT

The group will set up a petty cash

fund of P2000 every morning in

preparation as change for

customers.

PETTY CASH

The group has assigned Efgee

Curameng to take care of financial

statements, they expect her to give the

group this every weekend.

FINANCIAL STATEMENTS

The group plans to use the first in first

on method in deciding which raw

materials to use.

FIRST IN FIRST OUT

ORG TIE-UPS

XII. Stall Preference

STALL PREFERENCE:

STALL LAYOUT:

1st

2nd

3rd

MVP Basement – P12,000

Matteo, 2nd Floor Patio – P6,000

Rizal Library – P12,000

CAKE CHILLER COUNTER

REFRIGERATOR PREPARATION

TABLE

OVEN,

MICROWAVE,

BLENDER