business plan

Quezon City Polytechnic University

673 Quirino Highway, San Bartolome, Novaliches Quezon City

San Bartolome Campus

Business Plan

Prepared by:

Khrstia Mae T. Rivera

Rose El B. Rivas

Charmae Kimberly C. Fabre

Maricar T. Bujawe

Almira V. Querubin

Joemary M. De Vega

Sherin Ann. M Gardoce

Vigen B. Lacno

Lorenz Benedict C. Manrique

Krizia Kathrina B. Gabawa




Table Of Contents




CHAPTER I

EXECUTIVE SUMMARY

1.1 Name of the Company/Business Concept

The Circles- symbolizes the association of the café grana for its infinite unity and support for the business to rule the entire operation from the start up to the end.

The members of the café grana company chose the colors black, green and white for its representation of:

Black: Because we sell and present our product as to be elegant and sophisticated in an affordable way.

Green:

Nature- the Company is promoting a natural, safe and organic product. It is also beneficial in the promotion of environmentally friendly products.

Life- Because we are concern about our customers health and being by serving and providing them excellence service.

Money- We believes in our business growth and vitality.




White: It symbolizes the purity of the company to serve its customers to its fairness.

The name Café Grana- the name of the company came from the word café meaning “coffee” and grana meaning “grain” simply because the main ingredient of our product came from grains of rice.

The Farmer- it symbolizes the members of being hard working, patient and determinate.

Cafe Grana Company is a general partnership business that offers a different coffee made

of rice with variance of frappuccino, cappuccino, and espresso with a complement of cookies.

This coffee is not just a typical coffee that customers see in coffee shop. This coffee is

made out of rice grains.

Cafe Grana will produce & sell rice coffees at the Quezon City Polytechnic University

Belmonte Hall. It is a coffee business where all ages can avail the said products of the company

& demand during school days.

1.2 Mission and Vision/Credo.

1.2.1 Core Purpose

Our purpose is to provide a healthy & nutritious coffee made of rice that will give

benefits to our body.

1.2.2 Core Values

We value patriotism in providing a quality based eco-friendly product to our entire

customer by satisfying their needs and wants.




1.2.3 Mission

To give the satisfaction by producing a new taste of coffee experience that will increase

healthfulness to masses.

1.2.4 Vision

‘

To become the fast growing rice coffee manufacturer and seller.

1.3 Location

Cafe Grana office & store is located at the Quezon City Polytechnic University 673

Quirino Highway, San Bartolome, Novaliches, Quezon City.

1.4 The Product

Cafe Grana proudly offers hot coffee which is Cappuccino and Frappuccino which is

cold. Our Frappuccino

1.4.1 Competitive Edge

When it comes to the advantage of our company Cafe Grana is only looking

forward to its customers’ satisfaction and health by giving them the best coffee experience they

were looking for. We made different flavors blended with coffee made up of rice for them to

choose from their taste preferences. We consider all the factors that

can contribute for the




improvement of our product and the benefits we will gain from it. Affordability for the customers

is our Approach for them to taste the new kind of coffee that they don’t need to sacrifice for its

benefits. We make sure that our staffs will give them patient and hospitality when it comes in

giving service.

1.5 The Customers

The target markets of the company are the students, faculty, and staff of Quezon

City Polytechnic University San Bartolome Campus and also the by passers visiting the

university.

1.6 Management

Name Job Description

Khrstia Mae T. Rivera General Manager

Rose El B. Rivas Marketing Manager

Almira V. Querubin Financial Manager

Sherin Ann M. Gardoce Production Manager

Charmae Kimberly C. Fabre Marketing Staff

Maricar T. Bujawe Marketing Staff

Joemary M. De Vega Financial Staff

Krizia Kathrina B. Gabawa Production Staff

Vigen B. Lacno Production Staff

Lorenz Benedict C. Manrique Production Staff

KHRSTIA MAE T.RIVERAGeneral / Operations Manager




CAFÉ GRANA

Organizational Chart

ALMIRA V.QUERUBINFinance Manager

ROSE EL B. RIVAMarketing Manager

SHERIN ANN M. GARDOCE

Production Manager

CHARMAE KIMBERLY C. FABRE

Counter staff

MARICAR T. BUJAWECounter staff

JOEMARY M. DE VEGACashier

KRIZIA KATHRINA

B. GABAWA

Barista

VIGEN B. LACNO

Cook

LORENZ BENEDICT

C. MANRIQUE




1.7 Financial Highlights

Years 2012 2013 2014 2015 2016

Sales P 129,000 P 154,000 P 184,800 P 221,760 P 266,112

Cost of Sales P 84,000 P 100,800 P 120,960 P 145,152 P 174,182.4

Gross Profit P 45,000 P 54,000 P 63,840 P 76,608 P 91,929.6

1.8 Corporate Social Responsibility (triple bottom line approach)

1.8.1 Economic (Pecuniary)

To make coffee for the masses without sacrificing the quality.

1.8.2 Social (People)

Our product is concern about the health and wellness of coffee drinkers to give them

satisfaction and alertness.

1.8.2 Environment (Planet)

The rice coffee residue can be used as a plant fertilizer to help plants grow and that is

totally recyclable.




1.9 Keys to Success

The company’s key to success, are the products and services itself, which is new to

the market, unique and affordable.

Another one is the employee, which is having a good communication to the

customers and skills in their fields.

Management is also one of the key to success, which is responsible for the operation

of the business.

And lastly, the customer which is the reason why establishing of the business.




CHAPTER II

COMPANY SUMMARY

2.1 Company Description

Cafe Grana Company Incorporated will provide a good taste that will thoroughly delight

the customers with its aromatic flavor of roasted rice grains.

Our coffee will address all the customers their desire for a new taste of blended roasted

rice aroma that will give them great experience of a high quality from healthy ingredients of a

proud Philippine made products.

The team was composed of ten (10) members who are innovated to reach the target

market and become the fast growing coffee manufacturer and seller in the Philippines as well as

future global expansion.

Cafe Grana is located beside Belmonte Hall of Quezon City Polytechnic University.

2.2 Company Ownership/Legal Forms

With the consensus of the members, all partners agreed that Cafe Grana will be a general

partnership in legal form that will be operated and manage by eleven members. Cafe Grana

Incorporated has a shared capital coming from each member to be used as operating capital. The

company will be guided by the partners’ management skill, marketing capability, and individual

experience that will help to operate the business.




Name Nationality Address Partnership Capital

Contribution

%of

ownership

Khrstia Mae T.

Rivera

Filipino 152 Ilocos Sur St. Bago

Bantay, Q.C

General Php 9,000 10 %

Rose El B. Rivas Filipino 910 Sampaguita St.

Gloria V Subd. Tal.

Novaliches, Q.C


Almira V. Querubin Filipino Blk. 7 Lot 12 Lanzones

St. SM Homes, Deparo,

Cal. City


Sherin Ann M.

Gardoce

Filipino Village, Pasong 81 7th

St. Area 3 Veterans

Tamo, Q.C


Charmae Kimberly

C. Fabre

Filipino 171 Manggahan,

Bagumbong, Cal. City


Joemary M. De Vega Filipino Phs. 10-A PKG 4 Blk.

44 Lot 4, Bagong

Silang, Cal. Q.C


Maricar T. Bujawe Filipino 5 Sinforosa Brgy.

Bagbag, Novaliches,

Q.C


Lorenz Benedict C.

Manrique

Filipino Bahay Toro, Proj. 8,

Q.C


Krizia Kathrina B.

Gabawa

Filipino 67 Minex

Compound, Mindanao


Avenue, Q.C

Vigen B. Lacno Filipino 5 Sinforosa Brgy.

Bagbag, Novaliches,

Q.C


TOTAL Php 90,000

2.2.1 Articles of Partnership

(Articles of Partnership General Partnership)

ARTICLES OF PARTNERSHIP

Of

“CAFE GRANA COMPANY”

KNOWN ALL MEN BY THESE PERSENTS:

That we, undersigned, of legal age, citizens and residents of the Philippines, have this day

voluntarily bind ourselves together for the purpose of general partnership, effective as of this

date, under the terms and conditions herein after set forth and subject to the requirements of

existing laws of the Republic of the Philippines.

AND WE HEREBY CERTIFY:

1. That the names and addresses of the respective partners are as follows:

Name Address

Khrstia Mae T. Rivera 152 Ilocos Sur St. Bago Bantay, Q.C

Rose El B. Rivas 910 Sampaguita St. Gloria V

Subd. Tal. Novaliches, Q.C




Almira V. Querubin Blk. 7 Lot 12 Lanzones St. SM Homes, Deparo, Cal. City

Sherin Ann M. Gardoce Village, Pasong 81 7th St. Area 3 Veterans Tamo, Q.C

Charmae Kimberly C. Fabre 171 Manggahan, Bagumbong, Cal. City

Joemary M. De Vega Phs. 10-A PKG 4 Blk. 44 Lot 4, Bagong Silang, Cal. Q.C

Maricar T. Bujawe 5 Sinforosa Brgy. Bagbag, Novaliches, Q.C

Lorenz Benedict C. Manrique Bahay Toro, Proj. 8, Q.C

Krizia Kathrina B. Gabawa 67 Minex Compound, Mindanao Avenue, Q.C

Vigen B. Lacno 5 Sinforosa Brgy. Bagbag, Novaliches, Q.C

2. That the name of this partnership shall be Cafe Grana and it shall exist for five (5) years

from the execution of this instrument, unless the partners mutually agree in writing to a

shorter period. Should the partnership be terminated by unanimous vote, the assets and

cash of the partnership shall be used to pay all creditors, with the remaining amounts to

be distributed to the partners according to their proportionate share.

3. That the capital of this partnership shall be Ninety Thousand Pesos (P 90,000),

Philippines Currency, broken down, in contributions, as follows:

Name of Partner Contribution

Khrstia Mae T. Rivera Php 9, 000

Rose El B. Rivas Php 8,100

Almira V. Querubin Php 8,100

Sherin Ann M. Gardoce Php 8,100

Charmae Kimberly C. Fabre Php 8,100

Joemary M. De Vega Php 8,100




Maricar T. Bujawe Php 8,100

Lorenz Benedict C. Manrique Php 8,100

Krizia Kathrina B. Gabawa Php 8,100

Vigen B. Lacno Php 8,100

The Partnership shall maintain a capital account record for each partner; should any

partner’s capital account fall below the agreed amount, then that partner shall (1) have his

share of partnership profits then due and payable applied instead to his capital account;

and (2) pay any deficiency to the partnership if his share of partnership profits is not yet

due and payable or, if it is, his share is insufficient to cancel the deficiency.

4. That the purpose for which this partnership is established are as follows:

To gain profit and;

To serve good quality products

5. That the profits and losses shall be divided among the partners pro rata, in proportion to

their respective contributions.

6. In the event a partner withdraws or retires from the partnership for any reason, including

death, the remaining partners may continue to operate the partnership using the same

name. A withdrawing partner shall be obligated to give three (3) days prior written notice

of (his/her) intention to withdraw or retire and shall be obligated to sell (his/her) interest

in the partnership.

7. No partner shall transfer interest in the partnership to any other party without the written

consent of the remaining partner(s). The remaining partner(s) shall pay the withdrawing

or retiring partner, or to legal representative of the deceased or disabled partner, the value


673 Quirino Highway, San Bartolome, Novaliches Quezon

City


of his interest in the partnership, or (a) the sum of his capital account, (b) any unpaid

loans due him, (c) his proportionate share of accrued net profits remaining undistributed

in his capital account, and (d) his interest in any prior agreed appreciation in the value of

the partnership property over its book value. No value for good will shall be included in

determining the value of the partner’s interest.

8. A partner who retires or withdraws from the partnership shall not directly or indirectly

engage in business which is or which would be competitive with the existing or then

anticipated business of the partnership for a period of two (2) years within the

City/Province of Quezon City where the partnership is currently doing or planning to do

business.




IN WITNESS WHEREOF, we have here unto set our hands this April 1, 2012 at San

Bartolome, Novaliches Quezon City.

Khrstia Mae T. Rivera

____________________

Rose El B. Rivas Joemary M. De Vega

__________________ _________________

Almira V. Querubin Maricar T. Bujawe

__________________ _________________

Sherin Ann M. Gardoce Lorenz Benedict C. Manrique

__________________ _________________

Charmae Kimberly C. Fabre Krizia Kathrina B. Gabawa

__________________ _________________

Vigen B. Lacno

_________________




2.2.2 Articles of Corporation and By-Laws (Corporation)

2.3 Start-up Requirements

START-UP ASSETS REQUIREMENTS CAPITALS BORROWIN

GS

Equipments

Coffee maker (Imarflex)

Refrigerator ( Eurotek)

Blender 2x (Imarflex premium ICS 500)

Ice Crasher

Deposit for Rent

Booth Improvement

Php 1,250.00

Php 9, 995.00

P hp 3, 980.00

Php 200.00

Php 15, 000.00

Php 5,000.00

Php 35, 425.00

Start-up Expenditures(revenue expenditures)

Merchandise Inventory/Supplies

Cups(200pcs) Php 309.00

Spoon(Php 17.00.00 each) Php 85.00

Saucer with cup x5(Php 50,00.00 each) Php 250.00

Measuring spoon Php 80.00

Measuring cup Php 90.00

Bendable straw Php 20.00

Tissue (1 pack 400 sheets) Php 30.00

Disposable gloves (100pcs) Php 65.00

Garbage bag Php 39.00







2 .3.4 Start-up Capital in investment

Partners % of Ownership Capital Contribution

Khrstia Mae T. Rivera 10 %

Rose El B. Rivas 9% P 8,100

Sherin Ann M. Gardoce 9% P 8,100

Charmae Kimberly C. Fabre 9% P 8,100

Joemary M. De Vega 9% P 8,100

Maricar T. Bujawe 9% P 8,100

TECHVOC. BUILDING

Lorenz Benedict C. Manrique 9% P 8,100

Krizia Kathrina B. Gabawa 9% P 8,100

Vigen B. Lacno 8% P 8,100

Almira V. Querubin 9% P 8,100

TOTAL 100% P 90,000




2.4 Company / Store Location

2.4.1 Location

CAN

TEEN

QUIRINO HIGHWAY

QCPU ENTRANCE

TRIANGULAR PARK




2.4.2 Office/Store/Lay-out

UTILITIES

BLENDER BLENDER COFFEE MAKER

ICE

CRASHER

FREEDOM PARK

YELLOW BUILDING

METAL CASTIN

G

KORPHILCIBAC PARK

BELM

ON

TE H

ALL

CAFÉ GRANA




2.4.2 Barangay Map

RECEIVING AREA COUNTER

SUPP

LIES

UTILITIES

QCP




2.5 SWOT Analysis

S W O T

- Taste

- Enhance Wellness

- Affordable

- Visible, easy to find

- Materials

Lay out

Packaging

- After Taste

- Electric Supply

- Limited space

- Product turn-over

- Budgeting timeline

- Slow service

- Uniqueness

- Healthfulness

- Price

- Market

- Availability of

materials

- Average target

- Leading competitors

- Price-wars

- Availability of

resources

- Competition

- Improper allocation

and procurement

Advertisements

- Aromatic

- Hospitable

- Friendly

- Courteous

- Good

Communication Skills

- Teamwork

- Profitability

market -Customers

satisfaction




CHAPTER III

PRODUCT SUMMARY

3.1 Product Description

Café Grana Proudly offers a unique and Healthy blend of coffee which is Frappuccino

and Cappuccino that is made up of rice Grains that will benefits and satisfy the needs and wants

of our consumer by producing a good quality products with affordable price. The frappuccino is

a cold coffee with vanilla foam drizzle with Chocó syrup, strawberry and caramel on top to give

a variety of taste that are suitable for taste preference and to add an appealing outlook.

The Cappuccino is a hot coffee that is suitable during morning and snack time. Café Grana also

offers bundle meals which consist of frappuccino with burger and Cappuccino with burger to

meet the demand of our target market without sacrificing the taste and health benefits. We chose

burger to introduce our bundle meal since cookies, brownies and bread are commonly partnered

to coffee, so we come up to this idea to make burger as a partner for it.

3.1.1 Product Strategy Alternatives

The company decided to use the Modified (new/improved) product/ multiple markets, /

multiple products/multiple market, Branding, Labeling and packaging.




3.1.2 Product Strategy Alternatives

Modified (new/improved) product/ multiple markets

Now a day, consumers are very meticulous on choosing a product that they want to

purchase because of the changing price range of each product in the market. Since people are

very meticulous in terms of price especially students who have a limited allowance. Therefore,

we come to this idea to create a product wherein it is affordable, unique and healthy that will

satisfy their needs and wants by providing them a product that will make them full without

affecting their budget. That product would be Pancake with espresso at the economical price of

P12.00. We value our customer as we value our profit. Therefore, we will continue to develop

product that will meet the demand of our consumer.

Multiple products/ multiple markets

The business will use multiple products/ multiple markets in a way that the company will

offered five products which is frappuccino, cappuccino and espresso and bundle meals.

We offered rice coffee in different flavors so that customers should have choices

according to their preference. Some businesses that exist can be substituted for other goods that

being produced, but still our business has a unique taste that will grow in the market.

Branding

The business deliver a word of confidence, quality and constant to our target market and

come up with three brands and these are:

Frappuccino

Cappuccino

Espresso




Labeling

The business decided to use labeling so the customers will encourage to purchased our

Product because of the nutrition they will get to our rice coffee. And also we want our customers

to be aware of our product nutrition facts so they will know that our products are healthy for

them.

Packaging

The business decided to use packaging strategy to enable the customers on how the

product is made and how it is made. It also serves as a protection during its route from producer

from final user and to indulge customers to buy our products. Aside from that, it helps increase

our profit.

3.1.3 Competitive Advantage, Opportunities & Threats

Cafe Grana Company has the ability to create delicious, sweet, strong, mild and smell

catching coffee made up of rice that is a healthy alternative for coffee drinkers rather than the

regular coffee bean that has a greater content of caffeine. Partners of Cafe Grana Company can

use their expertise in making beverage since majority of them love coffee. Coffee in Cafe Grana

Company has different variety of flavor. This product is an innovation from different ideas of the

partners. It can only be seen, bought and tasted at Cafe Grana. Cafe Grana offer made to orders.

Most of the Filipinos love drinking coffee and it is nature to them. This coffee that is made up of

rice can serve as daily drink. Cafe Grana is also near to the students during school days including

faculty and staff




Cafe Grana Company offers affordable prices that satisfy the needs and wants of our

customers. The life span of our product lasted for about five hours. The market condition is

stable; because the location is surrounded by students, faculty and staff, and they are our target

market. Cafe Grana Company expects other stores that sell coffee that will offer the same

products. Cafe Grana Company will be innovative, unique and creative in making coffee. The

management team is also approachable and friendly in accommodating customers.

3.2 Technology/Manufacturing Process

Production process materials

Measuring spoon

Measuring cup

Plastic Gloves

Hairnet

Shaker

Operation Materials

Packaging

Cups

Tissue

Bendable Straws

Trash Bags

Stall

Containers (for storage)




Finance

Pen

Journal

Ledger

Calculator

Machine Equipment

Electric Ice Crasher

FRAPPE ARROZ

Materials

-Shaker

-Measuring Spoon

-Measuring Cups

-Ice Crasher

-Cups

-Bendable Straw




Ingredients

- 5 cups of crushed ice

- 2 cups of espresso

- 2 cups non-fat milk

- 4 tablespoon of chocolate syrup

3 ½ cups of sugar Vanilla foam

- 4 tablespoon of chocolate syrup

- 3 ½ cups of sugar

- Vanilla foam

Procedure:

1. Prepared the blender and ice crasher to crash the ice.

2. Brew the rice coffee or espresso.

3. Add crashed ice, non-fat milk, chocolate syrup, sugar and blend for 10 seconds (until

it becomes sooth and slushy).

4. Last, top off with some vanilla foam and additional chocolate syrup for serving.

FRAPPE ARROZ

Materials

-Blender

-Measuring Spoon

-Measuring Cups

-Ice Crasher

-Cups




Ingredients

- 1% of skimmed milk or ½ cup non- fat milk for substitution- 1 tbsp. sugar- 1 cup rice coffee

Procedure:

- brew the rice coffee for the cappuccino drink

- mix sugar and milk together, then heat for 2 minutes on high

- whip heated milk and sugar in your blender for 1 minute (or until foamy frothy)

- The last step is to fill the coffee cup 2/3 with coffee & and then add the heated milk foam to the top of the coffee

CAPPUCCINO

Materials

- Measuring spoon

- Measuring cups

- Blender

- Cups

- Coffee maker




3.2.1 Waste Disposal

It is very significant in the business to maintain the cleanliness in order to avoid

spoilage, disease, and be environmentally friendly. The management team will provide proper

waste disposal such as segregating the bio degradable and non- biodegradable waste. Since we

use rice grains as of one our main ingredient of our rice coffee. The residue of it will be used as a

fertilizer to cultivate plants.

3.2.2 Future Products/ Services

Cafe Grana will continuously develop their product and services by means of creating

new products that will satisfy and sustain customers changing needs and wants.

In addition to coffee, Cafe Grana will offer different kinds of compliment and will

enhance the flavor of the coffee in various ways such as macchiato and café latte.




CHAPTER IV

MARKET ANALYSIS SUMMARY

4.1 Market Segmentation

4.1.1 Current Market Situation / Market Reviews

To satisfy the ever-changing needs of consumers requires a lot of research and experience. Identifying the needs and wants of different buyers has different aspects too. By strategic planning, satisfying them has a great assurance.

People nowadays are very busy to work that gives them stress and other health problems which makes them lenient in consuming a product. It gives an idea to Café Grana Company to

offer a healthy rice coffee that will not only stimulate their mind and body; but also their health which is our main concern than the profit we gain.

4.1.2 Segmentation Data Factors

Café Grana segmented its customers using the demographic factor. Data of segmentation is based on the ages and education of the potential target market. Hence, students and faculty is differentiated in a way that students have only a limited income to sustain necessities inside the school and more likely to buy budget friendly meals with an average quality. Age and course of students also affects by means of increase in school expenses per year relevant to their schedule inside the school which will restrict their stay and can affect the demand of our product. Faculty, with a sensitive point of view in consuming a product is also our target market since they have a hectic schedule and stressful work should deserve a healthy and innovative product which will suit to their needs of stimulant and anti-oxidant.

4.1.3 Market Segmentation Strategy

The partners have decided to use the niche-marketing strategy in order to provide the insufficient supply of the competitors which will limit to a single geographical area.

4.1.4 Target Market Segment




4.2 Market Analysis

4.2.1 Demand Analysis / Industry Forecast

SUMMARY TOTAL POPULATION: 5869

COURSESAGE BSIT BSEM BSIE TECH.

VOCEE FACULTY

16-18 90 42 33 49 6 019-21 46 37 7 16 5 022-24 23 4 4 2 2 025-27 0 0 0 0 0 128-30 0 0 0 0 0 331-33 0 0 0 0 0 2

34-over 0 0 0 0 0 3 POTENTIALMARKETTOTAL

Potential Market

159 83 44 67 13 9 375

Percent to Total

Population

2.66% 1.39% .0074% 1.19% .0023% .0015% 6.23%

The table above shows the total population of students and faculty inside the campus. Figures illustrated are based on the result of survey.

COURSES BSIT BSEM BSIE

ESTIMATEDBUYING

FREQUENCY

1 2 3 4 5 6 7 8 9 1 2 3 4 5 6 7 8 9 1 2 3 4 5 6 7 8 9

16-18 6 5 4 13 9 9 6 4 8 4 1 6 2 2 1 0 2 5 3 4 3 12 12

6 15

17 10

19-21 4 1 4 13 9 2 3 5 5 3 2 2 0 3 0 1 10 1 2 4 2 1 4 7 8 9 12

22-24 1 8 0 1 5 1 0 1 2 0 0 0 1 1 0 0 0 2 1 0 1 1 0 0 8 9 0




COURSES TECH. VOC ELECTRONIC ENG.

ESTIMATEDBUYING

FREQUENCY

1 2 3 4 5 6 7 8 9 1 2 3 4 5 6 7 8 9

16-18 3 5 4 8 5 3 6 7 5 1 0 0 0 1 0 1 1 2

19-21 0 0 3 1 2 0 0 0 3 0 0 0 0 0 0 2 2 1

22-24 0 0 0 0 0 0 0 2 0 0 0 0 0 1 1 0 1

ESTIMATEDBUYING

FREQUENCY

FACULTY

1 2 3 4 5 6 7 8 9

A 25-27 0 2 4 4 0 6 0 0 0

G 28-30 4 0 0 8 1 6 0 9 0

E 31-33 0 0 1 0 0 0 0 7 8

34-over 0 0 6 2 3 0 11 4 6

Tabular format of estimated buying frequency (EBF) is shown due to the different demand of drinking coffee per month. Taking the average occurrence might not be accurate to determine the realistic and possible amount of desirability or willingness of consumer to purchase in units monthly. Thus, EBF will be determined by multiplying the occurrence of drinking coffee per day into the number of days of operation. Sum up the entire product to calculate demand in units.

Demand in Units

COURSESAge BSIT BSEM BSIE TECH. VOC ELECTRICAL

ENG.16-18 325 116 495 243 3919-21 193 122 318 50 3922-24 81 27 136 18 22total 599 265 949 311 100




Market Trends

Market Growth

4.2.2 Supply Analysis

COURSE AGE 1 2 3 4 5 6 OTHERS TOTAL

BSIT16-18 12 7 2 5 3 5 26 6019-21 8 6 8 1 1 2 17 4322-24 2 4 0 0 0 0 12 18

TOTAL 22 17 10 6 4 7 55 121


BSEM16-18 1 3 4 4 1 2 5 2019-21 3 7 4 3 0 2 7 2622-24 0 0 0 0 0 4 2 6

TOTAL 4 10 8 7 1 8 14 52





BSIE16-18 6 4 7 1 1 2 9 3019-21 0 0 0 1 0 2 3 522-24 0 0 0 0 0 0 0

TOTAL 6 4 1 2 1 4 12 35


TECH. 16-18 8 8 2 2 2 3 9 3419-21 0 1 0 0 3 2 3 9

VOC 22-24 0 1 0 1 0 0 1 3TOTAL 8 10 2 3 5 5 13 46


ELECTRICALENG.

16-18 2 1 1 0 0 0 0 419-21 2 1 0 0 0 0 1 422-24 0 0 0 0 0 0 1 1

TOTAL 4 2 1 0 0 0 2 9

AGE 1 2 3 4 5 6 OTHERS TOTAL

FACULTY25-27 3 1 0 0 0 0 0 428-30 0 0 0 0 0 0 1 131-32 0 0 0 0 0 0 0 0

34-over 0 0 0 0 0 2 1 3TOTAL 3 1 0 0 0 2 2 8

TOTAL STUDENT: 263TOTAL FACUTY: 8

OVERALL TOTAL 271

Demand in units 2,814 – 217 =




4.2.3 Demand-Supply Gap and Target Market Share

COURSE 16-18 19-21 22-24 25-27 28-30 31-33 34-over

TOTAL

BSIT

Demand in units

325 193 81 599

Supply 60 43 18 121

TOTAL 265 150 63 478Demand in units

115 122 27 265

2,543

BSEM Supply 20 26 6 52

TOTAL 96 96 21 213

BSIE

Demand in units

495 318 136 949

Supply 30 5 0 35

TOTAL 465 313 136 914

TECH. VOC

Demand in units

243 50 18 311

Supply 34 9 3 46

TOTAL 209 41 15 265

ELECTRICALENG.

Demand in units

39 39 22 100

Supply 4 4 1 9

TOTAL 35 35 21 91

FACULTY

Demand in units

69 179 138 204 590

Supply 4 1 0 3 8

TOTAL 65 178 138 201 5822,543




MARKET SUPPLYIT 121

EM 52IE 35

TECH. VOC 46EE 9

FACULTY 8TOTAL 271

Demand and Supply Gap =

d. Target Market

16-18 BSIT BSEM BSIE TECH.VOC ELEC.ENGR. TOTALDS-GAPx Target

Market per month

265 96 465 209 35

10% 10% 10% 10% 10%Projected Sales

in Units 27 10 47 21 4 10919-21

150 96 313 41 35DS-GAPx Target

Market per month

10% 10% 10% 10% 10%

Projected Sales in Units 15 10 31 4 4 64

2,543

MARKET DEMAND IN UNITS

IT 599EM 265IE 949

TECH. VOC 311EE 100

FACULTY 590TOTAL 2,814

22-2463 21 136 15 21DS-Gap

X target market per

month10% 10% 10% 10% 10%

Projected Sales in Units

6 2 14 2 2 26

Total 48 22 92 41 10 199

F a c u l t yAge 25-27 28-30 31-33 34-over Total

DS-Gap 65 178 138 201Target market

per month 10% 10% 10% 10%

Projected Sales in Units

7 18 14 2 41

Projected Sales in UnitsIT 48

EM 22IE 92EE 41TV 10

FAC 41TOTAL 240

4.2.4 Projected Sales for 5 years

Frapuccinno 8 oz.

Year 1 Units Price Total16-18 106 18 190819-21 777 18 1398622-24 316 18 5688Total 1199 21582Year 216-18 1931 18.9 36495.919-21 1127 18.9 21300.322-24 458 18.9 8656Total 3576 66452.4

Year 316-18 2800 19.85 5558019-21 1635 19.85 32454.7522-24 664 19.85 13180Total 5099 101215.15Year 416-18 4061 20.84 84631.2419-21 2228 20.84 46431.5222-24 963 20.84 20069Total 7252 151131.68Year 516-18 5610 21.88 122746.819-21 3099 21.88 67806.1222-24 1222 21.88 26737.36Total 9931 217290.28

Frappucinno 12 oz.

Frappucinno 16 oz.

Year 1 Units Price Total16-18 1324 26 34422.719-21 777 26 2020222-24 316 26 8216Total 2417 62840.7Year 216-18 1859 27.3 50750.719-21 1127 27.3 30767.122-24 458 27.3 12503.4Total 3444 94021.2Year 316-18 2678 28.67 76778.2619-21 1635 28.67 46875.4522-24 665 28.67 19065.55Total 4976 142719.26Year 416-18 3948 30.1 118834.819-21 2371 30.1 71367.122-24 964 30.1 29016.4Total 7283 219218.3Year 516-18 5838 31.61 184539.1819-21 3438 31.61 108675.1822-24 1397 31.61 44159.17Total 10673 337373.53




Capuccinno 6 oz.

Year 1 Units Price Total16-18 1324 17 22507.1219-21 777 17 13215.222-24 318 17 5407.88Total 2419 41129.2Year 216-18 1920 17.85 34273.9419-21 1127 17.85 20124.1122-24 462 17.85 12569.18Total 9509.9 62651.72Year 316-18 2725 18.74 52192.5219-21 1635 18.74 30644.6622-24 671 18.74 12569.18TotalYear 416-18 4038 19.68 99476.7819-21 2371 19.68 46665.3822-24 973 19.68 19140.18Total 7382 145282.34Year 516-18 5858 20.66 121026.3919-21 3440 20.66 71061.4822-24 1411 20.66 29146.47Total 10709 221233.34

Cappucinno 8 oz.

Year 1 Units Price Total16-18 1313 19 2495519-21 784 19 1489722-24 316 19 6000Total 2413 45852Year 216-18 1920 19.95 38306

19-21 1164 19.95 2322622-24 458 19.95 9137Total 3546 70669Year 316-18 2784 20.95 5833119-21 1666 20.95 3491122-24 664 20.95 13914Total 5114 107156Year 416-18 4038 22 8882619-21 2416 22 5316222-24 848 22 18658Total 7302 160646Year 516-18 5856 23.1 13526419-21 3505 23.1 8095522-24 1330 23.1 30729Total 10691 246948

Capucinno 12 oz.

Year 1 Units Price Total16-18 1324 21 2780319-21 777 21 1632522-24 283 21 5935Total 2384 50063Year 216-18 1920 22.05 4233819-21 1127 22.05 2485922-24 462 22.05 10180Total 3509 77377Year 316-18 2785 23.15 6447219-21 1635 23.15 3785522-24 671 23.15 15526Total 5091 117853Year 416-18 4039 24.31 9817719-21 2371 24.31 5764522-24 972 24.31 23634Total 7832 179456Year 516-18 5856 25.53 14950319-21 3438 25.53 87782

22-24 1410 25.53 36003Total 10704 273288

Frappucinno 8 oz. + Burger

Year 1 Units Price Total16-18 1372 25 3430019-21 777 25 1942522-24 389 25 9725Total 2538 63450Year 216-18 3733 26.25 5638519-21 1127 26.25 29583.7522-24 458 26.25 12022.5Total 3733 97999.25Year 316-18 3247 27.56 89487.3219-21 1635 27.56 45060.622-24 664 27.56 18299.84Total 5546 152847.76Year 416-18 4879 28.94 141198.2619-21 2494 28.94 72176.3622-24 965 28.94 27907.8Total 8338 241134.96Year 516-18 5860 30.37 177968.219-21 3455 30.37 104928.3522-24 1417 30.37 43034.29Total 10732 325930.84

Frappucinno 12 oz. + burger

Year 1 Units Price Total16-18 1324 27 3574819-21 835 27 2254522-24 342 27 9234Total 2501 67527Year 216-18 1930 28.4 5481219-21 1217 28.4 3456322-24 496 28.4 14086Total 3643 103461.2

Year 316-18 2807 29.82 8370519-21 1643 29.82 4899422-24 1096 29.82 32683Total 5546 165381.72Year 416-18 4070 31.32 127472.419-21 2566 31.32 80367.1222-24 1044 31.32 32698.08Total 7680 240537.6Year 516-18 10568 32.92 347898.5619-21 3717 32.92 122313.3422-24 1512 32.92 49775.04Total 15797 520037.24

Frappucinno 16 oz. + Burger

Year 1 Units Price Total16-18 1691 33 5583619-21 777 33 2564122-24 316 33 10428Total 2784 91872Year 216-18 2598 34.7 9015119-21 1073 34.7 3723322-24 436 34.7 15129Total 4107 142512.9Year 316-18 3156 36.44 11500519-21 1515 36.44 5520722-24 573 36.44 20880Total 9351 340750.44Year 416-18 4945 38.3 18939419-21 2291 38.3 8774522-24 831 38.3 31827Total 8067 308966.1Year 516-18 6829 40.22 27466219-21 3164 40.22 12725622-24 1148 40.22 46173Total 11141 448091.02




Cappucinno 6 oz. + Burger

Year 1 Units Price Total16-18 1324 24 3177619-21 777 24 1894822-24 317 24 7608Total 2418 58032Year 216-18 1920 25.2 4838419-21 1127 25.2 28400.422-24 458 25.2 11541.6Total 3505 88326Year 316-18 2780 26.5 7367019-21 1633 26.5 43244.522-24 633 26.5 17569.5Total 5076 134574Year 416-18 4036 27.8 112200.819-21 2370 27.8 6588622-24 963 27.8 26771.4Total 7369 204858.2Year 516-18 2851 29.2 170849.219-21 3437 29.2 100360.422-24 1396 29.2 40763.2Total 10684 311972.8

Cappucinno 8 oz. + Burger

Year 1 Units Price Total16-18 1234 26 3442419-21 777 26 2020222-24 316 26 8216Total 2417 62842Year 216-18 1920 27.3 52416

19-21 1127 27.3 30767.122-24 436 27.3 11902.8Total 3483 95085.9Year 316-18 2784 28.67 79817.2819-21 1625 28.67 46588.7522-24 602 28.67 17259.34Total 5011 143665.37Year 416-18 4065 30.10 122356.519-21 2349 30.1 70704.922-24 832 30.1 25043.2Total 7246 218104.6Year 516-18 5969 31.61 188680.0919-21 3405 31.61 107632.0522-24 1149 31.61 36319.8Total 10523 332632.03

Capuccinno 12 oz. +Burger

Year 1 Units Price Total16-18 1324 28 3707219-21 777 28 2175622-24 316 28 8848Total 2417 67676Year 216-18 1920 29.4 5644819-21 1074 29.4 3157622-24 458 29.4 13465Total 3452 101489Year 316-18 2782 30.9 8596419-21 1482 30.9 4579422-24 664 30.9 20518Total 4928 152726Year 416-18 3915 32.44 12700319-21 198522-24Total Year 516-1819-21

22-24Total

F a c u l t y frappe 8 oz.(standard blend)

Year 1 Units Price Total25-27 70 18 126028-30 180 18 324031-33 140 18 252034-over 20 18 360Total 410 7380Year 225-27 74 19 140628-30 189 19 359131-33 147 19 279334-over 21 19 399Total 431 8189Year 325-27 78 20 156028-30 198 20 396031-33 154 20 308034-over 22 20 440Total 452 9040Year 425-27 82 21 172228-30 208 21 436831-33 162 21 340234-over 23 21 483Total 475 9975Year 525-27 86 22 189228-30 218 22 479631-33 170 22 374034-over 24 22 528Total 498 10956

Faculty frappe 12 oz. (standard blend)

Year 1 Units Price Total25-27 70 22 154028-30 180 22 396031-33 140 22 308034-over 20 22 440

Total 410 9020Year 225-27 74 23 170228-30 189 23 434731-33 147 23 338134-over 21 23 483Total 431 9913Year 325-27 78 24 187228-30 198 24 475231-33 154 24 369634-over 22 24 528Total 452 10848Year 425-27 82 25 205028-30 208 25 520031-33 162 25 405034-over 23 25 575Total 475 11875Year 525-27 86 26 223628-30 218 26 566831-33 170 26 442034-over 24 26 624Total 498 12948

Faculty frappe 16 oz. (standard blend)

Year 1 Units Price Total25-27 70 26 182028-30 180 26 468031-33 140 26 364034-over 20 26 520Total 410 10660Year 225-27 74 27 199828-30 189 27 510331-33 147 27 396934-over 21 27 567Total 431 11637Year 325-27 78 28 218428-30 198 28 554431-33 154 28 431234-over 22 28 616

Total 452 12656Year 425-27 82 29 237828-30 208 29 603231-33 162 29 469834-over 23 29 667Total 475 13775Year 525-27 86 30 258028-30 218 30 654031-33 170 30 510034-over 24 30 720Total 498 14940

Faculty Frappe 8 oz. + burger

Year 1 Units Price Total25-27 70 25 175028-30 180 25 450031-33 140 25 35034-over 20 25 500Total 410 7100Year 225-27 74 26 192428-30 189 26 491731-33 147 26 382234-over 21 26 546Total 431 11206Year 325-27 78 27 210628-30 198 27 534631-33 154 27 415834-over 22 27 594Total 452 12204Year 425-27 82 28 229628-30 208 28 582431-33 162 28 453634-over 23 28 644Total 475 13300Year 525-27 86 249428-30 218 632231-33 170 4930

34-over 24 696Total 498 14442

Faculty frappe 12 oz. + burger

Year 1 Units Price Total25-27 70 29 203028-30 180 29 522031-33 140 29 406034-over 20 29 580Total 410 11890Year 225-27 74 30 222028-30 189 30 567031-33 147 30 441034-over 21 30 630Total 431 12930Year 325-27 78 32 249628-30 198 32 633631-33 154 32 492834-over 22 32 704Total 452 14464Year 425-27 82 34 278828-30 208 34 707231-33 162 34 550834-over 23 34 782Total 475 16150Year 525-27 86 36 309628-30 218 36 784831-33 170 36 612034-over 24 36 864Total 498 17928

Faculty Frappe 16 oz. + burger

Year 1 Units Price Total25-27 70 33 231028-30 180 33 594031-33 140 33 462034-over 20 33 660

Total 410 13530Year 225-27 74 35 259028-30 189 35 661531-33 147 35 514534-over 21 35 735Total 431 15085Year 325-27 78 37 288628-30 198 37 732631-33 154 37 569834-over 22 37 814Total 452 16724Year 425-27 82 39 319828-30 208 39 811231-33 162 39 631834-over 23 39 897Total 475 18525Year 525-27 86 41 352628-30 218 41 893831-33 170 41 697034-over 24 41 984Total 498 20418

4.2.4 Market Share

From the result of survey and market analysis, Café Grana intend to have at least 10% of the population in every student course and age we segmented




CHAPTER VI

MARKETING / SALES SUMMARY

(Strategy and Implementation Summary)

5.1 Customers Value Proposition

Café grana value its customers in a way we value the quality of our product. The partners are very eager to create, blend, sustain, and satisfy our customers through the health benefits of our coffee concerning also the capability of our market to buy.

5.2 Competitive Edge analysis

Café Grana elaborating its competitive edge through competitors is categorized by 6 P’s on marketing range.

1. Product

Our product is uniquely created for the consumers in order to meet the health necessities that have different blends and variety of flavors that can choose from.

2. Price

As an alternative to expensive coffee blends offered by luxurious cafeterias, Café Grana tend to development rice coffee which will be offered in affordable price that will also reach coffee drinkers who do not have enough budgets to sustain their needs/wants and to satisfy curiosity and familiarity of people who does not frequently take coffee.

3. Place

The store location limited only to a single geographical area which is inside the campus can narrow down target market but specifies the necessary data analysis making it effective to meet demands.




4. Promotion

Relevant to all the aspects in business sphere, promotion of Café Grana will limit only to its target market which is the students and faculty inside the campus.

5. People

People is our key assets, we value our own skills that helps us to improve our personality as well as in our business.

6. Profitability

Defining the 5 P’s of our business delineates the opportunities of Café- Grana to gain profit. By strategic planning and research, Café-Grana could maximize profitability.

5.2.1 Differentiation Strategy

Our coffee, being unique among the others has mutual benefits between the buyer and seller as well as to the environment. Distinction to the others in the shoes of buyer is that the coffee we offer is a great alternative for coffee lovers and their health. Rice coffee is very abundant in the Philippines making it accessible, affordable and sustainable to meet the demand of market. It is also a good opportunity to introduce rice coffee to customer who seldom takes coffee because of the various blends we offer that will serve as an option to satisfy their health, taste preference and budget including also the quality they are looking for a product. The seller who sustains the needs of the market will also benefited not just only by profit but in terms of the satisfaction they gave to the consumers and also to the environment be concerned to preserve the nature and agriculture here in the Philippines.

5.3 Marketing /Sales Strategy

5.3.1 Product Quality

5.3.2 Place or Distributive Strategy

5.3.3 Promotion Strategy

Since it is the customers that we are mainly concerned for, Café grana tends to make an innovative product that fits to the consumers needs and wants relevant also to the trend.

flyers

Facebook/ fan page Brochures Freebie Card Booth ambience Bundle meals




Product quality

5.3.1 Product Quality

By continuous research and study, Café Grana will offer a quality product to its consumers valuing its (1) uniqueness (2) blends & taste (3) benefits (4) affordability (5) appearance.

Cafe Grana offers a unique blend of frappuccino and cappuccino that is made up of coffee grains that will satisfy the needs and wants of our consumer at affordable prices. Aside from coffee blend itself, partners have decided to introduce

KHRSTIA MAE T.RIVERAGeneral / Operations Manager




6.1 Organizational Structure

CAFÉ GRANA

Organizational Chart

ALMIRA V.QUERUBINFinance Manager

ROSE EL B. RIVASMarketing Manager

SHERIN ANN M. GARDOCE

Production Manager

CHARMAE KIMBERLY C. FABRE

Counter staff

MARICAR T. BUJAWECounter staff

JOEMARY M. DE VEGACashier

KRIZIA KATHRINA

B. GABAWA

Barista

VIGEN B. LACNO

Cook

LORENZ BENEDICT

C. MANRIQUE




6.2 Duties and Responsibilities of the Management Plan

General Manager

Highest in position and in power.

Responsible for the administration of duty, enforcing policies and

coordinating strategic plans.

Manifest leadership among its employees for the growth of the company.

Assess the results of the task done by the management.

In-charge of hiring personnel

Marketing Manager

In-charge of developing pricing strategies.

Responsible in maximizing the firms, profits or share of the market.

Responsible in determining the demand and supply of product and service

the firm offered.

In-charge of identifying the competitors and potential market.

Financial Manager

Responsible in utilizing the partner’s equity.

Accountable in minimizing the cost on operational expenses.

Production Manager

In-charge of producing the product (rice coffee) in time.

Responsible in searching quality ingredients that can be used in the

production of product at affordable price.

Manifest leadership towards her staff.




Production Staffs

Responsible in reviewing the quality of all the factors involve in

production.

In-charge of testing the raw materials of products to uncover defects and

reporting to management who make the decision to allow or deny the

release.

In-charge in cleaning the materials and equipments used in the production

included the production area.

Responsible in securing and storing all materials and equipment after the

production

Responsible in waste disposal of materials.

6.3 Personnel plan/manpower requirements

General Manager

Has knowledge on how to manage an organization.

Emotionally stable, competent and has strong personal drive. Communicates well with the employees.

Marketing Department Head

Organize creative resourceful and time bounded.

Competent and with good physical and emotional health.

Good in interpreting ideas strategies and techniques.

Finance Management Head

Good in handling money, time bounded and reasonable.




Competent with good physical and emotional health.

Good in budgeting and allocating assets.

Production Management Head

Innovative neat at work, time bounded and intellectual.


Good in handling different materials, machines and other equipments to

create a certain product.

Marketing Staffs

Organized, creative and realistic

Tactful and wise.


Finance Staffs

Organize, realistic, and trustworthy.

Competent with good physical and emotional health

Production Staffs

Know the operational processes for the materials to be maintained

properly.

Strict in implementing organizations, policies as well as its standards.





6.4 Organizational/Operations policies

A selected list of books and rules from the labor code of the Philippine on Personnel

Benefits

Book III: Conditions of Employment

Rule 1: Hours of work- Two hours of shifting

Rule 2: Weekly rest period- Saturdays and Sundays

Rule 3: Wages-Defends on the profit

Rule 4: Payment- Depends on the percentage of the ownership of each member in the

organization.

Rule 5: General provision

1. The call time is (30) minutes before the opening time.

2. Employees should follow the standard rules in making the products.

* The employees should always be clean in his working station.

* The employee should always be organize and clean on the materials being used.

* The employees should always serve the food fresh and clean

3. Any Damage or casualties that are committed by the employees on work

will be deducted on his/her wage.

4. The organization is not liable of any accidents that will occur outside the

organization or to anything that has no connection to the organizations

business plan

Documents