HOLY CHILD COLLEGE OF DAVAO

Trinity Campus, Buhangin, Davao City

Buhangin Campus

A Business Plan for

BOOKWARM CAFÉ
 Members:
Villanueva, Sheryn Kaye
Chagas, Kylyn Dawn
Estremos, Jainna
Paraon, Jerome
Dedal, Paul Adrian
Bacus, Justin Carlos
Mendoza, Mary Ericka
TABLE OF CONTENT Page Number

Executive Summary
Business Profile
Background Information
Purpose/Objective of Cooperative
Vision, Mission and Goal
Products and Services
Markets

Marketing Plan
Steps/Procedure of Production
Raw Materials/Ingredients
Product Description

What Makes Our Product Unique?

Market Description
Target Market
Competitors

Marketing Strategy
Promotion Strategy
Distribution Strategy
Pricing Strategy

Operations Plan
Location
Physical Resources

Management Plan
Organizational Chart
Job Description

Financial Plan
Income Statement
EXECUTIVE SUMMARY
Name of Business
Bookwarm Cafe

Location
We are located at 445 General Malvar Street Poblacion District, Davao
City, Davao del sur – the city proper which is also a crowded area.

Members
As of now, in our start-up stage of our business we are members in the
business. 8 of us are the manager/owner, bookkeeper, utility and
maintenance, chef, purchaser, human resources, and cashier. The rest of
our members are 2 baristas, 4 waiter/waitress and 1 security guard.
Product Uses
We will use organic and locally made coffee beans for our products, pure fruits
and less sugar as much as possible for health and wellness of everyone and
we are support local business which is we are using ingredients made in
Philippines in every product.
Production Capacity
In a day we will produce estimated 300 cups of coffee a day. Also, the rest of
the products that we have. We planned to increase it 5% production per year

Customers
Since café is at demand for students, professional and people, we choose
them and our location that is nearby universities, colleges, hospitals, and we
are in the city proper or called downtown.
Human Resources/Management
We will hire some waiters/waitress to serve and get the customer’s orders,
cashier and bookkeeper to monitor and check regularly the income, delivery
agencies to deliver our products since online food delivery is popular
nowadays, chefs and baristas to cook and brew coffees, beverages, cakes and
other products, purchaser to buy the inventories and supplies needed for our
business. And utility and maintenance manager to oversee and check the
facilities and equipments/machines.
Financial Projection
For annual expenses, we need estimated Php 5,000,000 start-up costs or
capital. The 7 main members expected to contribute estimated Php 715,000.
Annual income is Php 3,286,500 per cup of coffee.

BUSINESS PROFILE

BACKGROUND INFORMATION
Name of Business: Bookwarm Café

Address: 445 General Malvar Street, Poblacion District, Davao City,

Davao del sur
For inquiries and deliveries
Contact Details Cellphone no. #09876573461
Telephone no. #234-7684
Email us [email protected]

Social media accounts:

Facebook: Bookwarm Café
Instagram: @bookwarm_cafe

Total Numbers of
Members: The total number of our members are 7 members.

PURPOSE/OBJECTIVE OF BUSINESS
 VISION:
We aim to be the no. 1 best library café, not only in our neighborhood but also
nationwide.
To be known as a café who supports local production.
To become the fastest growing business.
And to have rapid multiplication of local and nationwide branches all within 5
years.

MISSION:
Everyone wants a cozy, warm, aesthetic pleasing and knowledge filled place to
study, relax and spend time with someone. To provide calm and enjoyable
peace. Nurture the love of reading and studying in a wonderful and resourceful
café. And a café where they can unwind to think clearly to make proper
decisions in life. One person, one cup, and one smile at a time.

GOAL:
•Maintaining high level of food quality and service.
•Increasing product or service sales
•Provide happiness in every cup and plate we serve and service we offer.
•Frequent check of inventory.
•Catch loyal customers and preserve their trust.

PRODUCTS
Types of Business Production and Marketing
Product Offering

The business will provide the following products and services:

- Coffees
- Teas
- Other hot and cold beverages
- Cakes and Pastries
- Special Filipino Desserts
- Food Combo
- Stationaries and school Supplies
- Book rentals
- Books for sale
- Free access to library nook
- Café rental
- Delivery Service
- Business Meetings
- Catering Services
- Premium membership
- Leisure hours such as acoustic bands
- Printing and photocopy services
- Free Wi-Fi

(Why will customers buy your products?)

Our customers will purchase our products and avail our services because we
will provide satisfaction and the individual needs of our consumers. They will
not only purchase high quality products and service but also the satisfaction
and reach their expectations to our products and services to catch their trust
and loyalty to us through membership.
MARKETS
Demographics
Age: All ages
Gender: All gender
Educational level: High school to College level
Income Level: Any income level
Occupation: Students, businessman/businesswoman, doctors,
nurses etc.
Psychographics
Attitude: Humble, boastful, kind
Interests/hobbies: Reading books, writing, music, and arts

MARKETING PLAN
STEPS/ PROCEDURE OF PRODUCTION
°COFFEES

‣Kapeng Barako
1. Boil water in a pot.
2. Add brown sugar and let mixture boil for a few seconds.
3. Remove pot from heat. Add the barako coffee, stir and allow coffee to
brew for at least five minutes before straining.
4. Coffee is served black.

‣Caffe Americano

STEP 1: Measure out your beans for a double shot. Grind them really fine.
STEP 2: Tamp the beans, then put the portafilter into its spot on the
machine.
STEP 3: Make the espresso.
STEP 4: Heat up the water to 160-170 degrees Fahrenheit.
STEP 5: Pour the espresso into the hot water, mix 1 part espresso to 2
parts water.

‣Cappuccino

STEP 1: Steam the milk. Heat 1 cup of milk in a 2-quart saucepan over
medium heat. Let the milk simmer until bubbles form around the edges,
but do not boil the milk. Remove the pan from heat and set it on a flat
surface.
STEP 2: Whip the milk with an electric mixer, increasing the speed as the
milk begins to thicken. Continue mixing until you get the desired volume of
froth.
STEP 3: Make the coffee. Measure 2 tablespoons of grounds for 5 to 6
ounces of water. We use decaf or caffeinated coffee ground (it depends on
the customers.) We can brew the coffee in an automatic drip coffeemaker
or a French press.
STEP 4: Make the cappuccino! A classic cappuccino calls for 1/3 espresso,
1/3 steamed milk, and 1/3 foam. You can mix it up by using 2 or 3
tablespoons of flavored syrups or even different kinds of milk, like
chocolate or vanilla.

‣Latte

STEP 1: Turn on the Machine

STEP 2: Take the portafilter and set it into the grinder machine prongs to
make sure it stays in place. Grind about 18 grams of coffee, using a scale
to weigh.
STEP 3: Tamp. Once the portafilter is taken out of the grinder put it on a
scale; the grounds should weigh about 18 grams. Before making the shot,
pack it in. In coffee terms that means to tamp. To do this, just press down
into the portafilter with a coffee tamper with about 30lbs of force for a few
seconds.
STEP 4: Now it’s time to pull a lovely shot of espresso! One step closer to
enjoying a delicious latte. For this step, just set it into the espresso
machine and lock it in place. The handle should be turned slightly to the
left, pushed up into the machine then turn it the right, centering it, to
secure it. Next, pull the lever up and wait as the water gets pushed through
the portafilter. This will take about 20-30 seconds for a single shot. Once
the shot is done, pull the lever back down to the starting position. Take the
shot of espresso and pour it into any cup.
STEP 5: Froth/Steam the milk. Do not just pour the milk in; it needs to be
steamed. Pour the milk into a frothing pitcher and then submerge the froth
assistor deep into milk. Turn the steamer on and let it do its thing. Get a
thermometer and check the temperature of the milk, which should be
around 140° F. Be careful not to burn the milk, it will ruin the shot.
STEP 6: Serve and enjoy.
‣Iced Coffee

STEP 1: Brew a cup of coffee. Add the sugar while the coffee is still hot to
dissolve.
STEP 2: Let the coffee cool down a little.
STEP 3: Fill a tall glass with ice. You can use regular ice cubes, or ice
cubes made from frozen coffee.
STEP 4: Pour the cooled coffee over the ice.
STEP 5: Add the cream and sugar to taste. And serve before the ice melts.

°TEAS

‣Hot Tea

STEP 1: Boil water.

STEP 2: Warm up teapot.
STEP 3: Put tea into teapot and add hot water.
STEP 4: Cover teapot and steep tea.
STEP 5: Strain tea solids and pour hot tea into tea cups.

‣Iced Tea

STEP 1: Put in 2 teaspoons of loose tea or 2 tea bags for every cup (8 oz)
of tea.
STEP 2: Fill the pitcher or glass halfway with hot water.
STEP 3: Let the tea steep for 3 to 5 minutes.
STEP 4: Fill the pitcher or glass up the rest of the way with cold water,
then take out the tea leaves or bags.
STEP 5: Pour the tea over ice.

°OTHER HOT AND COLD BEVERAGES

‣Frappe

Step 1: Prepare ingredients.

Step 2: In an empty cup put some milk.
Step 3: Add any flavor (powdered)
Step 4: Add ice.
Step 5: Mix (1-3 mins)
Step 6: Put in another empty cup. And fill.
Step 7: Add Cream on top or any toppings.
‣Refreshment Juice

Add one cup of sugar to one cup of water in a pan, and let it boil on a low
heat. Once all the sugar is dissolved, add one cup of lemon juice (4-6
lemons). This is your syrup!
Take the syrup off the heat and put it in a big jug. Add about 3-4 cups of
sparkling water and let it cool in the fridge for at least 30 minutes. Add
some fresh lemon slices and some mint for garnishing, et voila!

‣Hot Cocoa

STEP 1: Whisk together the cocoa, sugar, salt, and about 2 tablespoons
milk in a small saucepan over medium-low heat until cocoa and sugar are
dissolved.
STEP 2: Whisk in the rest of the milk and heat it over medium heat,
whisking occasionally, until it is hot.
STEP 3: Stir in the vanilla and serve.

‣Cold Cocoa

STEP 1: Heat water or milk in glass measure in microwave on HIGH 30

seconds or until warm. Stir in cocoa mix until blended.
STEP 2: Pour over ice in glass. Top with a serving of Reddi-wip; serve
immediately.

‣Smoothies

-Put all the ingredients in a blender and process until smooth.

-Pour into glasses and serve.

‣Bubble Tea

STEP 1: Soak the tapioca pearls according to the package instructions.

Once fully reconstituted and softened, drain.
STEP 2: While the tea is still hot or warm, add the sugar and stir to
dissolve completely. Let cool and then refrigerate until completely chilled,
about 2 hours, before serving.
STEP 3: Place the tapioca pearls at the bottom of 2 cups. Use a cocktail
shaker to shake together the ice, milk, and tea and strain into each cup
and serve.
°CAKES AND PASTRIES

‣Cakes

Step 1: Prepare all the ingredient of making a cake.

Step 2: Measure all the ingredients that you are going to use.
Step 3: Mix all the dry ingredients.
Step 4: Mix all the liquid ingredients.(except the eggs)
Step 5: Mix the sugar & Butter.
Step 6: Add eggs one by one.
Step 7: Mix the liquid & the dry ingredients in a single bowl.
Step 8: Mix together until it is all incorporated.
Step 9: Pour in the molder.
Step 10: Put in the oven (375 F - 45 mins)

‣Cupcakes

STEP 1: Set the oven to 190C, gas 5.

STEP 2: Tip the butter into a bowl and beat it until softened. Then add the
sugar, flour, salt, eggs and milk and whisk until the mixture is smooth.
STEP 3: Use a traditional-style ice-cream scoop, or spoon, to divide the
mixture between all the paper cases.
STEP 4: Place both muffin tins in the oven and bake for 15 minutes, then
swap over the position of the tins over and bake for a further 3-7 minutes,
until both trays of cupcakes are a light golden color.
STEP 5: Remove the tins from the oven. Leave the cupcakes to cool in the
tins for a few minutes. Then transfer them to a wire rack to cool.

‣Chewy Cookies

STEP 1: Preheat the oven to 325 degrees F (165 degrees C). Grease cookie
sheets or line with parchment paper.
STEP 2: Sift together the flour, baking soda and salt; set aside
Step 3.In a medium bowl, cream together the melted butter, brown sugar
and white sugar until well blended. Beat in the vanilla, egg, and egg yolk
until light and creamy.
STEP 4: Mix in the sifted ingredients until just blended. Stir in the
chocolate chips by hand using a wooden spoon.
STEP 5: Drop cookie dough 1/4 cup at a time onto the prepared cookie
sheets. Cookies should be about 3 inches apart
STEP 6: Bake for 15 to 17 minutes in the preheated oven, or until the edges
are lightly toasted.
STEP 7: Cool on baking sheets for a few minutes before transferring to
wire racks to cool completely.
‣Cream Puffs

STEP 1: Preheat oven to 375 degrees. Line two baking sheets with
parchment paper.
STEP 2: In a medium saucepan over medium-high heat, combine butter,
sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with
a wooden spoon. Continue to stir until a film forms on the bottom of the
pan.
STEP 3: Remove from heat and transfer contents to a bowl to cool slightly,
about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely
incorporate egg after each addition.
STEP 4: For the egg wash, whisk together the remaining egg with 1
tablespoon water. Set aside.
STEP 5: Transfer the pate a choux to a large pastry bag fitted with a 5/8-
inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently
smooth the pointed peaks with a moistened finger, rounding tops to
ensure even rising. Brush tops with reserved egg wash. Bake until puffs
rise and are golden brown, about 30 minutes. Let cool on sheets on wire
racks. Puffs can be stored at room temperature for up to 1 day.
STEP 6: Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain
round tip. Insert the tip into the opening of each pastry, and pipe to fill with
pastry cream. Serve immediately.

°SPECIAL FILIPINO DESSERTS

‣Ube halaya

STEP 1: Pour coconut milk in a cooking pot. Let boil.

STEP 2: Stir and add the condensed milk.
STEP 3: Once the mixture starts to boil, add the grated purple yam and ube
flavoring. Continue to cook in medium heat while continuously stirring for
30 minutes.
STEP 4: Add butter. Stir. Cook until the mixture reaches your desired
thickness. (We usually cook it for 10 to 12 minutes after adding butter).
STEP 5: Transfer to a container. Top with shredded cheese.
Serve. Share and enjoy!
‣Sapin-Sapin

STEP 1: In a large mixing bowl, combine glutinous rice flour and sugar.
Mix well.
STEP 2: Pour-in the condensed milk, coconut milk, and vanilla extract. Mix
until the texture becomes smooth.
STEP 3: Divide the mixture into 3 parts.
STEP 4: Add the mashed purple yam and ube extract on the first part along
with the violet food coloring. Stir thoroughly and then set aside.
STEP 5: Shred the jackfruit (without the seed) in a food processor. Add the
processed jackfruit on the second part along with the yellow coloring and
then mix well. Set aside. Note: leave the 3rd part as it is.
STEP 6: Arrange the steamer on your stovetop and pour-in about 1 quart
of water. Turn on the heat and let the water boil.
STEP 7: Grease a round baking pan by brushing cooking oil or coconut oil.
STEP 8: Pour-in the first part (colored violet) on the greased baking pan.
Make sure that the mixture settles. Cover the baking pan with a
cheesecloth and then steam for 12 to 16 minutes.
STEP 9: Remove the baking pan and then pour-in the white mixture. Use a
spatula to spread it on top of the violet mixture. Remove excess water from
the cheesecloth by squeezing it. Put it back on the baking pan. Steam for
another 12 to 16 minutes.
STEP 10: Remove the baking pan from the steamer and then pour-in the
yellow mixture. Spread the mixture over the succeeding one using a
spatula.
STEP 11: Try to remove the excess water again from the cloth and then put
it back on the baking pan. Steam for 15 to 20 minutes. Note: If you think
that the mixture is still a bit runny, try to steam for 5 minutes more.
STEP 12: Arrange a clean banana leaf over a wide serving plate. Brush
coconut or cooking oil on the leaf. Use a spatula (brushed with oil) and
gently run on the side of the baking pan to prevent the mixture from
sticking. Turn the baking pan over the banana leaf and let the cooked
sapin-sapin fall.
STEP 13: Brush oil on top of the sapin-sapin (the violet part should be on
top). Sprinkle with latik.

•Leche Flan

STEP 1: Using all the eggs, separate the yolk from the egg white (only egg
yolks will be used).
STEP 2: Place the egg yolks in a big bowl then beat them using a fork or an
egg beater
STEP 3: Add the condensed milk and mix thoroughly
STEP 4: Pour-in the fresh milk and Vanilla. Mix well
STEP 5: Put the mold (llanera) on top of the stove and heat using low fire
STEP 6: Put-in the granulated sugar on the mold and mix thoroughly until
the solid sugar turns into liquid (caramel) having a light brown color.
STEP 7: Spread the caramel (liquid sugar) evenly on the flat side of the
mold
STEP 8: Wait for 5 minutes then pour the egg yolk and milk mixture on the
mold.
STEP 9: Cover the top of the mold using an Aluminum foil
STEP 10: Steam the mold with egg and milk mixture for 30 to 35 minutes.
STEP 11: After steaming, let the temperature cool down then refrigerate

•Puto Cheese

STEP 1: In a mixing bowl, combine flour, sugar and baking powder.

STEP 2: Add the milk and egg and mix using a whisk or electric mixer at
medium speed only until batter becomes smooth.
STEP 3: Add the water, butter and vanilla extract and mix well for a minute
or two. Lastly, add the grated cheese and fold in slowly using a spatula or
spoon.
STEP 4: Grease each mold with butter and fill the molds with batter up to ¾
full.
STEP 5: Fill the bottom of the steamer with water and bring to a gentle
simmer over very low heat. Place the molds in the steamer basket and
steam for about 10 to 12 minutes or until toothpick inserted comes out
clean.
STEP 6: Remove the lid and add a strip of cheese on top of each put.
Steam for another minute or two until cheese melts. Turn off heat and let it
rest until slightly cooled down.
STEP 7: Remove the cooked Puto Cheese from the molds and transfer to a
serving plate.

•Kutsinta

Step 1. Dissolve brown sugar in warm water. Mix in Nestle All Purpose
Cream and lye water. (3mins)
Step 2. Sift flour and cassava starch. Add to cream mixture and mix until
smooth. (5mins)
Step 3. Strain soaked atsuete. Stir in atsuete extract to the cream mixture.
(2mins)
Step 4. Brush kutsinta cups lightly with oil. Pour the mixture ¾ of the way.
STEP 5. Steam for 10 minutes. Set aside to cool completely. Unmold and
serve with grated coconut.

•Palitaw
STEP 1. In a pan over medium heat, toast sesame seeds, stirring
frequently, for about 30 to 40 seconds or until lightly browned and
fragrant. Remove from heat and allow to cool.
STEP 2. In a bowl, combine toasted sesame seeds and sugar. Set aside.
STEP 3. In a bowl, combine rice flour and water and mix into a soft, pliable
dough.
STEP 4. Divide the dough into portions and using the palm of hands,
shape into balls and then flatten into oval disks about 1/4-inch thick.
STEP 5. In a pot over medium heat, bring about 5-inch deep of water into a
rolling boil.
STEP 6. Individually drop the rice patties into the boiling water, making
sure not to overcrowd the pot. Cook for about 2 to 3 minutes or until the
patties float to the surface,
STEP 7. Using a slotted spoon, remove from the water and drain well.
Arrange in a single layer on a parchment-lined platter to keep from sticking
together and let cool just enough to touch.
STEP 8. While still warm, roll the palitaw on grated coconut to fully coat.
STEP 9. Sprinkle with sesame-sugar mixture before serving.

•Biko

STEP 1. Combine the sticky rice and water in a rice cooker and cook until
the rice is ready (we intentionally combined lesser amount of water than
the usual so that the rice will not be fully cooked)
STEP 2. While the rice is cooking, combine the coconut milk with brown
sugar and salt in a separate pot and cook in low heat until the texture
becomes thick. Stir constantly.
STEP 3. Once the rice is cooked and the coconut milk-sugar mixture is
thick enough, add the cooked rice in the coconut milk and sugar mixture
then mix well. Continue cooking until all the liquid evaporates (but do not
overcook).
STEP 4. Scoop the cooked biko and place it in a serving plate then flatten
the surface.

•Suman

1. Rinse the rice until water runs clear then drain.

In a wok or heavy pot, combine rice, coconut milk, sugar, and salt.
2. Bring to a boil. Simmer for about 30 minutes in medium heat while
stirring constantly then reduce to lower heat.
3. Mixture is done when rice becomes very sticky and almost dry.
4. Let the temperature cool down before wrapping.
5. Prepare the banana leaves by wiping away any white residues with a
damp cloth.
6. Remove the spine and trim (size preference).
 7. Scoop the rice mixture and place it over the prepared banana leaves.
8. Start rolling to secure the rice mixture and fold the sides.
9. Repeat until rice mixture is finished. Set up the steamer.
10. Arrange the wrapped mixture into the steamer. Single layer or on top of
each other.
11. Steam over medium heat for about 45 minutes.
12. Remove from steamer.
13. Serve with sugar if you prefer.

•Maja Blanca

1. Pour the coconut milk in a cooking pot and bring to a boil.

2. Add the sugar, condensed milk, and whole sweet kernel corn then stir
until all the ingredients are evenly distributed.
3. Simmer for 8 minutes.
4. Combine the milk and cornstarch then whisk until the cornstarch is
diluted
5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir
thoroughly.
6. Allow to cook while stirring until the mixture reaches your desired
thickness.
7. Pour the mixture in a serving tray then arrange and flatten the top using
a flat tool such as a wooden spatula.
8. Allow to cool down then refrigerate for at least 1 hour.
9. Garnish with toasted grated coconut (or latik if available)

•Halo-Halo

1. Peel mangoes and slice into half-inch cubes.

2. Divide each ingredient into 4 equal parts.
3. Get 4 tall glasses, then place each ingredients layer by layer.
4. Put the one-half cup of shaved ice to each glass.
5. Pour a quarter of milk evaporada over shaved ice to each glass.
6. Put a scoop of ice cream on top
7. Drizzle some nuts or rice crispies on top of the ice cream.

1.Kapeng Barako
2.Caffe Americano

3. Latte

‣Iced Coffee
‣Hot Tea

‣Iced Tea

‣Frappe
‣Refreshment Juice

‣Hot Cocoa
‣Cold Cocoa

‣Smoothies
‣Bubble Tea

‣Cakes
‣Cupcakes

‣Chewy Cookies

‣Cream Puffs
°SPECIAL FILIPINO DESSERTS

‣Ube halaya

‣Sapin-Sapin
•Leche Flan

•Puto cheese

•Kutsinta
•Biko

•Palitaw

•Suman
•Maja Blanca

•Halo-Halo

RAW Product Quality

 MATERIALS
/INGREDIENTS
Maturity Coffee:
Preparation time - 10 mins
Cooking time - 5 mins
Packaging/Labeling - 5 mins

Tea:
Preparation time - 5 mins
Cooking time - 5 mins
Packaging - 1-2 mins

Other Hot and Cold Beverages:

Preparation time - 15 mins
Cooking time - 15 mins
Packing - 5/10 mins

Cake:
Preparation time - 30 mins
Cooking time - 45 mins to 1 hour
Packaging and labeling - 15 mins
Product storing time duration (7 days)

Pastries:
Preparation time - 30 mins
Cooking time - 30-45 mins
Packaging - 15 mins
Product storing duration (7 days)

Special desserts:
Preparation time - 20 mins
Cooking time - 30 mins to 1 hour
Packaging - 10 mins

Food combo:
Preparation time - 10 mins
Cooking time - 15 to 25 mins
Packaging - 5 mins

Freshness Freshness is the ultimate in quality, but what exactly does “fresh”
means? Our product is presently new and different. Our coffee was
brewed perfectly. More specifically, we talked about the coffee’s
freshness. We have our kapeng bigas, kapeng mais and kapeng
barako. The reason for this is that our process of roasting of our coffee
generates coffee aroma and makes the bean extractable. Also, our
desserts attributes color and firmness. The look, smell and the fresh
 taste that hold onto their perfect texture yet maintained. Our products
are different and presently new
Appearance Coffee provides a complex blend of different flavors, which together
produce a range of sensory experiences. Coffee aroma descriptors
include Flowery, nutty, smoky, herby, while taste descriptors include
acidity, bitterness, sweetness. A cold and hot beverage would make
you feel energize. Our dessert looks attractive. One glance and you will
feel hungry. A cup of coffee and a piece of cake is a perfect combo.

PRODUCT DESCRIPTION

Coffees- a hot or cold drink that has wide variety choices that provides
indulgence. It makes your veins and brain alive throughout the day.

•Teas- our menu consists of array of hot, iced, and herbal tea bags.

•Hot and Cold Beverages- this are other products aside from coffee and tea
that also brings refreshment and satisfaction.

•Cakes and Pastries- sweet delight products that can bring happiness and
meaning.

•Special Filipino Desserts- sweet desserts from Philippine because we

embrace Filipino pride in our cuisine.

•Food Combos- this selection gives discount and customers can save
more.
(What makes your product better and unique?)

Our products are pure and organic. We support local ingredients for the product’s
raw ingredients. We have Filipino pride in our menu. Also, our products promote
health and wellness. As well as our product gives joy, refreshment, and relief. We
avoid as much as possible instant and processed ingredients. We want to give our
customers fresh, well-brewed products with love and serve it with joy.

MARKET DESCRIPTION

Target Market
o Who are your possible customers? Why did you choose this market?
-The target market could be students and business employees on their
way to work or university, depending on the price you charge for a cup
of coffee. Owning a coffee shop can be a full-time gig or a side project.
A coffee shop is a natural choice if you already enjoy your work but
want a fun side project which also happens to be profitable.

o Why do your customers need your product?

-Cafes are mainly focused on the client. They seek to achieve a balance
between satisfying the common needs of workers, such as comfort and
privacy, and considering individual variations in user requirements,
such as separate workspaces.

o What specific need of your customer will the product address?

-The price of the product. the price of our products is more affordable
so that we can give our customer more satisfaction when they get high
quality coffee in an affordable price. and because the customers would
want lowered price coffee but has high quality products.
 Competitors
o Who are your competitors?
-Our competitors are those who have the same business which is library
café.

o How can you compete with your competitors?

-We can compete our competitors through taking risks. Ability to adapt
changes, failures, and rejections. Go with the market trends. Produce
more strategic and unique plan. Seek more opportunities. Eager, willing
and at same time committed and consistent. In this way, we can compete
our rivals in this business field.

PROMOTION STRATEGY

We will use the power of social media platforms since nowadays people like to shop
through online platforms. Also, advertisements, and promotions through flyers and
posters. We can also use delivery app like food panda, grab, and other delivery app
wherein they can see our menu and selling products. In this way we can reach out to
our customers to let them know our products and check our products to purchase.

DISTRIBUTION STRATEGY

Our customers can get or purchase our product in our physical stores. They can also
contact us through the provided contact details in phone, landline and in our social
media accounts. Since we provide delivery, in this way they can purchase our
products without hassle and for safety.

PRICING STRATEGY

We will serve coffee per cup for Php 35.00.

 OPERATIONS PLAN

BUSINESS LOCATION
(Where will the business be located?)

The business will be located at 445 General Malvar St, Poblacion District, Davao
City, Davao del Sur. We choose that location because it is near in schools like
Davao Doctors College, University of Immaculate conception, AMA. Davao Doctors
Hospital as well as. Also, one of the reasons why we chose this location for our
enterprise because the place is crowded since we are at the city proper or
downtown. Since our target customers are students, those who works nearby
establishments like the doctors and nurses from DDH.
 VICINITY MAP

PHYSICAL RESOURCES

Machines/equipment”

1.Coffee Drip Maker

2.Coffee Grinder

3.Heater

4.Industrial Oven
5.Heavy Mixer

6.Reusable cups, straws, and lids

7.Water filtration

8.Baking tools

9.Refrigirator/Freezer

10.Sterilizer Machin

11.Mugs

12.Plates

13.Utensils

14.Bookshelves

15. Building

QUALITY AND SAFETY

Improving product quality is one of the most important things for achieving long term
sales growth and profitability. You should test your products for the sake of your
costumers. Our ways of ensuring the quality and safety of our produced product are
keeping all ingredients stored in a well sanitized space. We will clean thoroughly with
proper disinfection in our store especially our food and preparation area. As a
product manager, I will always check the expiration date of the ingredients that will be
used in producing our products to ensure the product’s quality and safety.

MANAGEMENT PLAN
 ORGANIZATION CHART

Owner/Manager

Bookkeeper

Purchaser

Cashier

Utility and Maintenance

Kitchen Manager Manager Human Resources

Chefs Sanitation Team

Baristas Janitors

Servers
Bookwarm Café
Organization Chart
Host/Hostesses

Waiters/Waitresses

Position Job Description Qualification

 Café manager has a vital role. Work experience as a Cafe
Sheryn Kaye Cafe Manager responsibilities Manager or Barista
Villanueva include scheduling shifts for  Hands-on experience with
Café baristas and wait staff, monitoring professional coffee machines
Manager/Owner daily expenses and revenues and  Good math skills
ordering supplies like coffee, milk,  Availability to work within
and snacks, as needed. opening hours (including
weekends and holidays)
 Excellent communication
skills with the ability to manage
and motivate a team
 Customer service attitude
 High school diploma
 Additional certification (e.g. in
Business Administration or
Hospitality) is a plus
Utility Workers are responsible for Taking verbal and written
cleaning and maintaining company instructions from company
Jerome Paraon premises and equipment. Their job Managers and Maintenance
Utility and is to maintain the upkeep of Officers. •Cleaning assigned
Maintenance company facilities, repair broken work areas inside and outside of
equipment, inspect finished the property. •Performing basic
projects, and comply with state landscaping duties including
health and safety regulations. tree trimming, weeding, and
watering of plants. •Ordering
and maintain cleaning supplies
and maintenance equipment.
•Conducting basic repairs on
landscaping and maintenance
equipment. •Replacing light
fittings and broken globes.
•Ensuring the safe handling and
storage of volatile cleaning
liquids and gasoline. •Ensuring
that utility projects have been
completed and signed off
Recording transactions such as The bookkeeper candidate
income and outgoings and should have an associate
Kylyn Dawn posting them to various accounts. degree in accounting or
Chagas Processing payments. Conducting business administration, or
Bookkeeper daily banking activities. Producing equivalent business experience,
various financial reports. as well as a knowledge of
Reconciling reports to third-party bookkeeping and generally
records such as bank statements. accepted accounting principles.
Oversees a restaurant's kitchen Oversees a restaurant's kitchen
by managing other members of by managing other members of
Jainna Estremos the food preparation team, the food preparation team,
Chef/Cook deciding what dishes to serve, deciding what dishes to serve,
and adjusting orders to meet and adjusting orders to meet
guests' requests. May assist in guests' requests. May assist in
prep work, such as chopping prep work, such as chopping
vegetables, but more often will be vegetables, but more often will
involved in cooking specialty be involved in cooking specialty
dishes. dishes.
Sometimes known as Buyers or High school diploma.
Purchasing Agents, Purchasers BSc in Business Administration
Paul Adrian buy goods, tools, and equipment or similar.
Dedal for their own company or for Retail experience or similar.
Purchaser resale to customers. Purchasers Practical experience with
work full-time, doing market purchasing software.
research, inventory monitoring, Strong analytical skills.
and various other duties within the Sound research and
office networking skills.
Great written, verbal, and
interpersonal skills
Human resources specialists are Communication skills. The
responsible for recruiting, most often mentioned skill in
Justine Carlo screening, interviewing, and HR job openings are
Bacus placing workers. They may also communication skills
Human handle employee relations, Administrative expert
Resources payroll, benefits, and training. HRM knowledge and expertise
Human resources managers plan, Proactivity
direct and coordinate the Advising
administrative functions of an Coaching
organization. Recruitment and selection
HRIS knowledge
accept payments from customers •High School Diploma or
in the form of cash, credit or debit equivalent.
Mary Ericka card, check, or other forms of •Customer service or Cashier
Mendoza payment. experience.
Cashier They issue customers' receipts •Ability to handle transactions
and return the correct change as accurately and responsibly.
necessary for cash payments. •High level of energy with
Cashiers may also authorize and strong customer service skills.
issue exchanges or refunds. •Basic math and computer
skills.
 FINANCIAL PLAN
Income Statement
Particular Unit No. of Unit Price Total
Annual 2020-2021 Units Amount

Kapeng Barako Per cup 93900 Php 35.00 Php

3,286,500

TOTAL INCOME Php 761,000

TOTAL EXPENSES Php 2,525,500

Ingredients/Materials Php 1,116,000

Coffee Beans Kilograms 2,880 Php 350/kilo Php 1,008,000

Refined Sugar Kilograms 360 Php 50/kilo Php 18,000

Water Gallon 3,600 Php 25/gal Php 90,000

Raw Ingredients Php 50,000

Coffee Grinder Per set 2 Php 10,000 Php 20,000

Coffee Drip Maker Per set 2 Php 10,000 Php 20,000

Heater Per set 1 Php 10,000 Php 20,000

Salaries/Wages Php 1,095,500

 Waitress/Waiter Per day 313 Php 200 Php 62,600

Per day
Security Guard 313 Php 200 Pho 62,600

Per day
Barista 313 Php 300 Php 93,900

Per day
Head Chef 313 Php 500 Php 156,500

Per day
Manager 313 Php 600 Php 187,800

Per day
Bookkeeper 313 Php 500 Php 156,500

Per day
Utility and Maintenance 313 Php 300 Php 93,900

Per day
Human Resources 313 Php 300 Php 93,900

Per day
Cashier 313 Php 200 Php 62,600

Per day
Purchaser 313 Php 200 Php 62,600

Per day
Delivery Man 313 Php 150 Php 62,600

Utility and Other Php 264,000

Expenses
 Electricity Bill Per day 313 Php 3,000 Php 939,000

Rental Per day 313 Php 15,000 Php 4,695,000

Water Bill Per day 313 Php 1,500 Php 18,000

Other Expenses Per day 313 Php 2,000 Php 313,000

GROSS INCOME

Less: Taxes

PROFIT/NET INCOME