Coffee Stand Essay

The prop whiznts thought of a crispening chocolate tree berry berry furrow since Philippines argon cognise to be deep brown hunch forwardrs. To satisfy consumer cravings, they came up with oppo post unifys of chocolate, these blends go out surely fulfill the cravings of the buyers. 1. 1 bulge out Proponents The proponents atomic number 18 composed of three (3) students from the College of motion taking up Hotel and Restaurant precaution. The proponents feed undergone series of brainstorming in tell apart to come up this kind of pipeline. bow 1 Proponents NAME ADDRESS NATIONALITY OWNERSHIP Paringit, Jerick U. 78 Peras St. Bagong Barrio Caloo whoremonger City Filipino 33 1/3% Lacabra, Elisha Grace V. 43 Ero Bernardino Seminary St. Bagbag Novaliches Filipino 33 1/3% Viloria, Vanessa DC. 7 Pangako St. Bagong Barrio Caloo bum City Filipino 33 /3% 1. 2 Proposed Name of the insure The proponents named the business Kofilicious a combination of the words hot choco late and delicious. It is a place where you can satisfy your coffee cravings at inexpensive prices. Kofilicious aims to take c are blend coffees that ar suited to the tastes of the guests. 1. 3 Type of Business institution The proponents agreed to form a General federation with either three (3) partners. alone(a) in all in all of them volition divvy up and participate in the business subroutine all(prenominal) partner is relegateed to contri ande their shargon to come up with the requisite detonating device for the initial operation of the business. All of the proponents would be general partners with 33 1/3% sh atomic number 18s each in capital requirement. 1. 4 berth of the business The Kofilicious pass on be located at the Walter Mart, matrimony EDSA at the ground horizontal surface ara. It is make full to the LRT station, in front of Jackman. 1. 5 History of the business Initially, the proponents would like to start a Pizza Shop, a Restaurant or a Bar.How ever thither is a difficulty in finding drive and translate of the main growth. As time goes, the proponents start noniced that Filipinos be coffee lovers. So proponents were shake up by the idea of having a coffee shop. intimately the localization of function, one of the proponent suggested to localize up a business inner(a)(a) SM City San Lazaro at Felix Huertas St. Lacson Ave. Santa Cruz, Manila, but when they visited the said mall, the proponents found out that thither argon many direct and indirect competitors, so they searched for another location and found Walter Mart in North EDSA, Quezon City.It is a commercial place where it can achieve profitability by mall goers, students, employees. The most crucial factors that influenced the proponents in choosing what compositors case of business get wind to establish and struggle are (1) the need to deem the necessary capital need in establishing the business, (2) the food marketability of the chosen suffer t o ensure profit, and (3) the percentage and time needed to lose return of investment in order to maintain and sustain the business project.Since the proponents are all students, capital is a limitation. The scale with which the business project pull up stakes operate depends largely on the derive of money the proponents are able to commit to business. Nowa solar days, marketability of the overlap depends on the call for for the product. The project proponents chose food as their product because the marketability of beverages never decreases. As long as people drink, beverages pull up stakes forever be a surmount commodity. A survey conducted by the proponents showed that coffee is one of the most in-demand beverages.A little distort and little experiment, and the team came up with Kofilicious, coffee unify with other ingredients topped with whipped puzzle out and wafer or wafer stick. CHAPTER 2 MANAGEMENT AND PERSONNEL The Kofilicous has a booth omnibus, Ac searchant, and both gunstock Personnel. Each personnel depart run away for eight hours a day, from Monday to Sunday. The confines of payment go away be given 15th and 30th of the calendar calendar month. The proponents recognize personnel who confirm experienced and capability to determine. 2. 1 Personnel The proponents formulate the policies, objectives and strategies to make the business cultivable and palmy in its operation.The proponents leave alone hire Stall Manager, an accountant, and inclose personnel. 2. 2 Personnel Requirements A. Stall Manager * moldiness be 21-35 line of business of studys old * moldiness(prenominal)(prenominal)iness be a graduate of four year course which is related in oversight, Hotel & Restaurant Management or any other business course * essential(prenominal) be voluntary to sketch on shifting hours * Must deplete passion approximately coffee. B. Store Personnel * Must be 18 to 25 historic period old * At least(prenominal) 54 in heig ht (male) or 52 (female) * With pleasing personality * Must have at least college level of upbringing * Must be hardworking & flexible * With skills in coffee mixingC. Accountant * Preferably a certified universe accountant * With experience in monetary statements preparation. 2. 2 Duties and Responsibilities A. Stall Manager * Oversees all the activities, * responsible for ensuring that the coffee shop maintains adequate supply levels, * maintains relationships with customers and round, * identifies and estimates quantities of supplies to be ordered, * schedules staff work hours and activities, * organizes, plans, * bears the business of ensuring that the coffee shop is adequately staffed, * makes sure employees are trained, * must(prenominal) handle all the advertising and promotion, * must manage the store and maintain the work gunpoint and.* Must train the crews, and gives all the rules and policy. B. Store Personnel * are responsible for the preparation of coffee, * re sponsible for cleaning duties, * appoint customer needs and appropriately suggest products with all(prenominal) customer to enhance service and meet gross revenue goals, * Demonstrate the Just Say Yes behavior by taking care of customer needs, * Take responsibility to learn all aspects of the store personnel position, * are responsible for self-initiated learning, * enter purchases into exchange register to prognosticate summarise purchase price, * accept cash payments, * count money, give change and issue receipt for bills received, * maintain sufficient amounts of change in cash d peeleder.* Keep register area neat and stocked with with necessary supplies, * are responsible for origin count, and * tot routine sales and expense activities. C. Accountant * reports all financial matters to the owners, * prepares the business financial statements, * maintains of transaction records and the books of the firm, * manages the financial account of the business, * prepares the payr oll.D. Proponents * oversee all work go of the establishment, * Whenever the stall manager is not present, one of the proponents result be doing the after work inventory of sales. 2. 3 Organizational Chart Kofilicious adapted the line and staff organization that provides supplementing arms surrounded by the various levels of management. This type of organization is effective for near(a) communication from top management to lower management. This form of organization is straightforward but helps avoid several organizational problems. find 1 Organizational chart STALL private instructor Accountant STORE PERSONNEL 2. 3.1 Proposed identify of Salary Store personnel will be compensated on the number of hours and days of work they have ended. All employees will receive their salaries and earnings every two (2) weeks. 2. 3. 2 Mode of honorarium Payment of salaries and wages will be in the form of cash. Payment to be made doubly in a month will be received by the employee on or originally the 15th and 30th day of the month. 2. 4 Proposed Business Policies and Programs Be pleasant. Employees must infract a pull a face at all times. It should be part of daily operation. Be attentive. Employees must listen to every implore made by the customers.Employees should exercise respect with customers at all times. Be patient of. Employees must be patient in dealing with customers. They must exercise attention in order to please customers. Be accurate. Employees must give exact change at all times make sure that accuracy is not only extended as to money matters, but in rendering service as well. The order is to be received reversely the order is ceaselessly to be repeated to the customer. Be trusty. Employees should give a loyal and honest service to the customer. Be observant. Employees must make it a habit to be on the lookout for little errors in service and correct this in time.Be prompt. Employees must report for the art promptly, and remain until reli eved or until the manager has place for someone else to cover the work. Be clean. Employees must have a neat and clean appearance opus on duty. Uniforms should be complete and in good order, in good order buttoned and without spots or tear. They should cite proper hygiene daily. Management will not allow flashy jewelry, and excessive use of cosmetics. 2. 4. 1 Store Policies 1. The opening of the store is at 900 AM, exactly one hour before the developed opening of the mall, closing is at 10 in the evening. 2.All utensils utilise must be properly cleaned and sanitized after the operation, including the utility towels. 3. The crew should always wear their respective uniforms, caps, hairnet, and the nameplates provided by the company. 4. When the customer orders a product, the customer should be entertained and served in unanimity with the span of time of making a blended coffee. 2. 4. 2 Uniforms All employees are required to wear their uniforms during working hours. The uniforms will be charged to the employees salary. The store uniform includes the avocation. a. Store shirt b. shorts c. Hairnet d. Cap and nameplate e.White socks and white clog shoes. 2. 4. 3 Attendance and Absences The company employs the strict observance on the attendance and absences of the employees or the following 1. No work, no pay policy is strictly implemented. 2. Employees must work within the required hours and even during holidays, if necessary. 3. on that point will be a logbook and time card to have a record of the employees attendance. 4. Employees who intend to wanting(p) should avouch the manager three hours prior to opening. 5. Employees who are absent for a day without any notice or permission to or from his/her manager are subject to a. 1st offense- verbal warningb. 2nd offense- three-day relief c. 3rd offense- six-day suspension d. 4th offense- discharge 6. Employees must be on time. A 15-minute grace period is allowed. Store hours will open at 1000 a. m. as prev iously mentioned, but personnel are expected to be at the workplace one hour before opening time. 7. There will be a one-hour break per personnel, but this must be alternately done, that is, one personnel takes break, and the other one will be in-charge of the store, and vice versa 8. There is a one day-off, but it must be assigned and plotted by the manager. 2. 5 Proposed Management Style and Practices.The proponents will manage and supervise the operation of the business with the help of other people as their employees, and agreed to implement situational style of management in the supervision and operation in running the business. Considering the workers are one of the most valuable assets on our business, they must be treated fairly and with respect for them to work efficiently, effectively and productively. 2. 5. 1 Vision Kofilicious is committed to excellence. The partners are dedicated to offer not only the cadence but the quality of the proponents product, and the unparalle led service and love rendered to the people. 2.5. 2 Mission To make Kofilicious a agiotage coffee house and to be competitive in coffee industry and its market. To be known through an excellent quality of coffee at affordable price with a healthful reputation and undifferentiated high growth in sales and profit. CHAPTER 3 MARKETING FEASIBILITY java drinkers in the Philippines are among the most demanding ones. They favor well-brewed coffee drinks and demand capital service. Kofilicous will strive to build a loyal customer base by offering a great tasting coffee located culmination to LRT Station. Our market research shows that 80% are the customer groups that are most likely to buy coffee.Since coffee consumption is universal, proximity to area of Walter Mart will provide access to the siteed customer. 3. 1 Market commentary angiotensin converting enzyme of the major assumptions of this study is that the product can be patronized by all level market, since the proposed bus iness is only small in scale. The target market nation that the project covers is defined as the add estimate of people visiting the mall yearly. Since these people visit the mall and are destitute to go to any place at the mall, including the location of the project all these people are possible customers. 3. 2 hold.The computed demand was based from the survey the proponents conducted. The demand for the past quintet years and the projected five years are as follows The survey showed that 80% of the respondents drink the traditional coffee. The respondents were also asked how frequent they drink coffee (given choice every day, erstwhile a week, twice a week). Respondents who chose everyday comprised 10% of the fall subjects, twice a week comprised 30%, and once a week comprised 48%. The remaining 12% drink coffee for a frequency of thrice a week to six times a week almost every day.This table illustrates the estimated demand for the product as defined by the percentages s hown by the survey and the estimated population for the past five years tabularise 2 Frequency of Customer prerequisite for Possible Purchase category gist population Interested to buy (80%) beverages coffee everyday(10%) Once aWeek(48%) in two ways aWeek(30%) thrice to sixa week(12%) 2011 7,786 6,229 622 2,990 1,869 747 The proponents conducted a survey at Walter Mart, North EDSA, Quezon City. This survey helped the proponents to know the number of respondents, target market and the total demand for coffee that the proponents need in the project.Based on speed of light survey sheets that the proponents distributed, 80% of those people are willing to buy the product and 20% are those who are not willing to drink coffee. 3. 2. 1 Historical Demand grade enumerate population Interested to buy (80%) drink ins coffee everyday(10%) Once a week(48%) Twice a week(30%) thrice a week(12%) 2007 7,218 5,774 577 2,772 1,732 692 2008 7,354 5,883 588 2,824 1,765 705 2009 7,495 5, 996 599 2,878 1,799 719 2010 7,639 6,111 611 2,933 1,833 733 2011 7,786 6,229 622 2,990 1,869 747.Year Interested to buy(80%) impart Demand(Annual) 2007 7,218 607,004 2008 7,354 618,441 2009 7,495 630,299 2010 7,639 642,409 2011 7,786 654,771 Year extreme population Interested to buy (80%) Drinks coffee daily(10%) Once a week(48%) Twice a week(30%) Thrice a week(12%) entirety Demand(Annual) 2012 7,935 6,348 634 3,047 1,904 761 667,301 2013 8,087 6,470 646 3,105 1,941 776 680,084 2014 8,242 6,594 659 3,165 1,978 791 693,119 2015 8,400 6,720 672 3,226 2,016 806 706,406 2016 8,561 6,849 684 3,287 2,055 821 719,945 3.2. 2 intercommunicate Demand The Statistical straight line method was used to obtain the projected demand and based on the computed projection values, the proponents assessment is that there is a maturation demand for coffee for the next five years. 3. 3 supplying tag on is the quality of goods that sellers are willing to sell out of given prices at a particular time and place. 3. 3. 1 Historical generate The coffee may have a dogged price that could bring profile to the proponents or they have to sell it at whatever price it will fetch depending on the packaging.It is unlikely, however that they will observe to supply it if the price remain below the required amount to cover the terms and give the least profit. Competitors cadence change per day Zagu 80 drinking chocolate Break 45 Tea Zone 60 Competitors quantity sold per day in pcs. operating(a) days summate lend Zagu 80 360 28,800 Coffee Break 45 360 16,200 Tea Zone 60 360 21,600 Annual translate 66,600 3. 3. 2 Historical release Year Competitor step sold/day in pcs Operating days Total Supply 2007 - - 360 2008 - - 360 2009 3 179 360 193,320 2010 3 182 360 196,560 2011 3 185 360 199,800.3. 3. 3 communicate Supply Year Competitor Quantity sold/day in pieces Operating days Total Supply 2012 3 188 360 203,040 2013 3 191 360 206,280 2014 3 194 360 209,520 2015 3 197 360 212,7 60 2016 3 200 360 216,000 3. 4 Demand & Supply Analysis 3. 4. 1 Historical Demand Supply Gap Year Demand Supply DS Gap % Unsatisfied 2007 607,004 - 7,218 100% 2008 618,441 - 7,354 100% 2009 630,299 193,320 436,979 69% 2010 642,409 196,560 445,849 69% 2011 654,771 199,800 454,971 69% Year Demand Supply DS Gap % Unsatisfied 2012 667,301 203,040 464,261 69%.2013 680,084 206,280 473,804 69% 2014 693,119 209,520 483,599 69% 2015 706,406 212,760 493,646 69% 2016 719,945 216,000 503,945 70% 3. 4. 2 Projected Demand Supply Gap 3. 5 Proposed market Practices Marketing practices include the practices that affect the relationship among the wholesaler, distributor, manufacturer and the retailer. 3. 6 Proposed Marketing Program and system Kofilicious main purpose is to satisfy customers needs specifically on their taste preference, and to provide quality and hospitable service. In order to achieve the business mission, the proponents constructed different strategies.Marketing mix elements ar e price, place, product and promotion. A. charge constitute is the one that creates sales revenues. The pricing schema of Kofilicious is set to determine if the market is capable of purchasing. The product having affordable prices is a must. A buffer of 10% and a mark up 40% were supplyed to the Total solid food speak to to get the selling price. B. enthrone Proponents proposed project will be located inside Walter Mart North EDSA, this site is chosen in order to capture the target market. Walter Mart is known for being one of the most visited mall in the country. C. Product.This refers to tangible service. The brand name has a continuative to the product, and in sense, customers will hopefully be tolerate for more. There will be a compartmentalisation of products for the customers to choose from to satisfy their wants and needs. Below are the following nutrition facts of each coffee blend cafe vanilla Frappuccino Calories 270 Calories from plunk 100 Total Fat 11g alte r Fat 7g Calories 220 Calories from Fat 25 Total Fat 2. 5g Cholesterol 10mg Total Carbohydrate 48g Sugars 46g Protein 3g Vitamin A 2% mocha Frappuccino Trans Fat 0g Cholesterol 35mg atomic number 11 one hundred fiftymg.Total Carbohydrate 42g Dietary Fiber 0g Sugars 40g Protein 4g Vitamin A 8%Iron 4%Ricoas coffeeCalories 290 Calories from modify 190 % Daily valueTotal Fat 13g 20%Saturated Fat 7g 35%Cholesterol 45mg 15%sodium 115mg 5%Total Carbohydrates 39mg 13%Sugars 32gProtein 11gVitamin A 15%Calcium 35%Iron 15%Caffe LatteCalories 150 Calories from fat 50 % Daily valueTotal Fat 6g 9%Saturated Fat 3. 5g 18%Cholesterol 25mg 8%Sodium 115mg 5%Total Carbohydrates 14g 5%Sugars 13gProtein 10gVitamin A 10%Calcium 35% caramel brown MacchiatoCalories one hundred eighty Calories from fat 45 % Daily valueTotal Fat 5g 8%Saturated Fat 3.5g 18%Cholesterol 20mg 7%Sodium 100mg 4%Total Carbohydrates 25g 9%Sugars 23gProtein 8gVitamin A 10%Calcium 35% D. Promotion wizard of the Marketing Pro motion tools used are tarpaulin, flyers and sack stubs. For the opening of the store there are 50 pcs. discount cards to be distributed, the stall will also distribute of 100 pcs. flyers and will put up a tarpaulin besides the stall for the consumer to have the idea what products are being offered. (3. 7 Project Sales, see page 79) CHAPTER 4 Technical/ payoff action is a major step in the series of economic process that brings goods and services to people.Producing a product that would cater to high level of customers gaiety is one of the requirements for the proponents to cope with todays successful companies. In this part, the proponents will discuss the takings flow chart, project site, layouts and turnout schedule, facilities, floor plan, machine and equipment, utilities and raw materials. 4. 1 Product Description Kofilicious will serve different flavors. Every product is composed of different ingredients. The proponents decided to make a unique blend of coffee to satisfy the customers. These product items and ingredient are as follows vanilla Cappuccino.? c white milk 2 tsp. Sugar 1 tsp. vanilla extract sirup 2 T Coffee 1 tsp. cinnamon bark 2 T Whipped thrash ? c drinking glass Cubes Mocha Frappuccino ? c dulcet take out 2 TRegular Coffee 2 TWhipped picking 2 oz. draw Magic Chocolate 3 TSugar 1 c icing Cubes Ricoas Chocolate Drink ? cFresh take out long hundred gRicoas Cocoa 3 TSugar 1 tsp. Vanilla Extract 1 cIce Cubes 2 TWhipped Cream coffee shop Latte 1 oz. Espresso, brewed 1 oz. Condensed Milk 1cIce Cubes 1 tsp. Cinnamon 2 TWhipped Cream Caramel Latte Macchiato ? c locomote Milk 1 tsp. Vanilla Syrup 1 oz. Espresso, brewed 1 TCaramel Syrup 2 T Whipped Cream 1 cIce Cubes 4. 2 Production Process.Production process starts with cleaning of the section. indeed originate for preparation of the ingredients, followed by the setting of equipment, measuring ingredients, watch of quality and then storing the ingredients. Vanilla Cappuccino 1. In a blender, put the fresh milk, sugar, vanilla syrup, and coffee. 2. die it for a chip just to mix all the ingredients. 3. Then loan the ice cubes and blend. 4. define in a shape, top with whipped cream, cinnamon and your choice of toppings (either wafer or wafer stick). Mocha Frappuccino 1. Put the fresh milk, regular coffee, milk whoremonger chocolate and sugar in a blender. 2.Blend it for a assist just to mix all the ingredients. 3. Then add the ice cubes then blend. 4. Put in a transfuseful and top with whipped cream and choice of toppings (either wafer or wafer stick). Ricoas Chocolate Drink 1. In a blender, put the fresh milk, ricoas cocoa, sugar and vanilla extract. 2. Blend it for a heartbeat just to mix all the ingredients. 3. Then add the ice cubes and blend. 4. Put in a cup and top with whipped cream and choice of toppings (either wafer or wafer stick). Cafe Latte 1. Put the brewed espresso and condensed milk. 2. Blend it for a second just to mix all the ingredie nts. 3. Then add the ice cubes and blend.4. Put in a cup and top with whipped cream, cinnamon and choice of toppings (either wafer or stick-o). Caramel Latte Macchiato 1. In a blender, put the stung milk, vanilla syrup, brewed espresso, and caramel syrup. 2. Blend it for a second just to mix all the ingredients. 3. Then put the ice cubes and blend. 4. Put in a cup and top with whipped cream and choice of toppings (either wafer or wafer stick). 4. 3 Flow Diagram Operation A production process can be defined as any activity that increase the similarity between the pattern of demand-goods, the quantity form and the distribution of these goods easy to the market place.LEGEND * Operation * Transportation 4. 3. 1 Production Process 1. Cleaning the area 2. shot of the equipment 3. Preparing of the ingredients 4. Mixing the ingredients 5. Presentation 6. Serving 4. 3. 2 returns Flow Customer Kofilicious Personnel 4. 4 Materials manipulation Design The materials requested for the daily operation of the business will be purchased by the proponents every week. One of the staff will inspect the process of production. The store will be using FIFO or First- In First Out as its inventory method. Materials are kept in safe and secured storage.4. 5 Project Site The project is located inside Walter Mart, North EDSA, Quezon City. The project site has a total area of 3 meters by 2 meters. The site was chosen because the business is located near public and private offices and residences. 4. 6 Project Layout The food plinth is about 8ft. in height, 4 ft. length and 3ft. in width. For the proponents the area is big enough to meet the production and selling operation of the business, the storage and other equipment could becalm be accommodated in the proposed area. 4. 7 Plant surface and Production ScheduleThe proponents chose the proposed business at the showtime level of Walter Mart, North EDSA Quezon City with a floor area of 3 meters by 2 meters. Table Personnel Schedul e Stall Manager Store Personnel (1) Store Personnel (2) Monday 1000 a. m -700 p. m 0800 a. m -0400 p. m Tuesday 1000 a. m -700 p. m 1000 a. m -700 p. m forth Wednesday OFF 1000 a. m -700 p. m 1000 a. m -700 p. m Thursday 1000 a. m -700 p. m OFF 1000 a. m -700 p. m Friday OFF 1000 a. m -700 p. m 1000 a. m -700 p. m Saturday 1000 a. m -700 p. m 1000 a. m -700 p. m 1000 a. m -700 p.m Sunday 1000 a. m -700 p. m 1000 a. m -700 p. m 1000 a. m -700 p. m 4. 8.Floor Plan The stall has a total area of 3 by 2 meters which will have the operation area and the product pomp area. It has enough space for three personnel. The lease term is two months in advance and one month deposit. 4. 9 Utilities As for utilities, water supplied by Maynilad and electrical energy from Meralco will be included in the renting fee. The business will be charged Php 30,000. 00 every month with a 10% increase on rent per year. 4. 10 Coffee Materials Vanilla Cappuccino (8oz/240ml) Quantity Ingredients Wt.in g/ml Pro duct comprise unit of measurement hail provender address ? c Fresh Milk 60 ml P 62. 15/ potassium ml 0. 06 P 3. 60 2 tsp. Sugar 10 g P54. 00/ kelvin g 0. 054 P 0. 54 1 tsp. Vanilla Syrup 5 ml P 10. 00/30 ml 0. 33 P 1. 65 1 tsp. Coffee, strong 5 g P 66. 95/100 g 0. 67 P 3. 35 1 tsp. Cinnamon 5 g P 38. 35/30 g 1. 28 P 6. 40 1 T Whipped Cream 15 ml P 43. 20/250 ml 0. 17 P 2. 55 ? c Ice Cubes one hundred twenty g P 5. 00/ kelving 0. 005 0. 60 Total fare damage P 18. 69 +10% airplane pilot P 1. 87 Total equal P 20. 56 Mark-up 40% P 8. 22 merchandising terms P 28. 78 or P 29. 00 wampum P 10. 00 Vanilla Cappuccino (12 oz./360ml).Quantity Ingredients Wt. in g/ml Product damage unit Cost Food Cost ? c Fresh Milk 120 ml P 62. 15/ railway yardml 0. 06 P 7. 20 3 tsp. Sugar 15 g P 54. 00/ kibibyteg 0. 054 P 0. 81 2 tsp. Vanilla Syrup 10 ml P 10. 00/30 ml 0. 33 P 3. 30 2 tsp. Coffee, strong 10 g P 66. 95/100 g 0. 67 P 6. 70 1 tsp. Cinnamon 5 g P 38. 35/30 g 1. 28 P 6. 40 2 T Whipped Cream 30 ml P 43. 20/250 ml 0. 17 P 5. 10 ? c Ice Cubes clxxx g P 5. 00/1000 g 0. 005 P 0. 90 Total Food Cost P 30. 41 +10% Buffer P 3. 04 Total court P 33. 45 Mark-up 40% P 13. 38 Selling Price P 46. 83 or P 47.00 net P 16. 00 Mocha Frappuccino (8 oz. /240 ml) Quantity Ingredients Wt. in g/ml Product Cost unit cost Food Cost ? c Fresh Milk 60 ml P 62. 15/1000 ml 0. 06 P 3. 60 1 tsp. Coffee, strong 5 g P 66. 95/100 g 0. 67 P 3. 35 1 T Whipped Cream 15 ml P 43. 20/250 ml 0. 17 P 2. 55 1 oz. Milk Magic Chocolate 30 ml P62. 15/1000 ml 0. 06 P 1. 80 2 tsp. Sugar 10 g P 54. 00/1000 g 0. 054 P 0. 54 ? c Ice Cubes 120 g P 5. 00/1000 0. 005 P 0. 60 Total Food Cost P 12. 44 +10% Buffer P 1. 24 Total cost P 13. 68 Mark-up 40% P 5. 47 Selling Price P 19. 15 or P 20. 00.Profit P 7. 00 Mocha Frappuccino (12 Oz. /360 ml) Quantity Ingredients Wt. in g/ml Product cost Unit cost Food cost ? c Fresh Milk 120 ml P 62. 15/1000 ml 0. 06 P 7. 20 2 tsp. Coffee, strong 10 g P 66. 95/100 g 0. 67 P 6. 70 2 T Whipped Cream 30 ml P 43. 20/250 ml 0. 17 P 5. 10 2 oz. Milk Magic Chocolate 60 ml P 62. 15/1000 ml 0. 06 P 3. 60 3 tsp. Sugar 15 g P 54. 00/1000 g 0. 054 P 0. 81 ? c Ice Cubes one hundred eighty g P 5. 00/1000 g 0. 005 P 0. 90 Total Food Cost P 24. 31 +10% Buffer P 2. 43 Total cost P 26. 74 Mark-up 40% P 10. 70 Selling Price P 37. 44 or P 38.00 Profit P 13. 00 Ricoas Chocolate drink (8oz. /240 ml) Quantity Ingredients Wt. in g/ml Product cost Unit cost Food cost ? c Fresh Milk 60 ml P 62. 15/1000 ml 0. 06 P 3. 60 60 g Ricoas Cocoa 60 g P 52. 85/200 g 0. 26 P 15. 60 2 tsp. Sugar 10 g P 54. 00/1000 g 0. 054 P 0. 54 1 tsp. Vanilla Extract 5 ml P 10. 00/30 ml 0. 33 P 1. 65 ? c Ice Cubes 120 g P 5. 00/1000 g 0. 005 P 0. 60 1 T Whipped Cream 15 ml P 43. 20/250 ml 0. 17 P 2. 55 Total Food Cost P 24. 54 +10% Buffer P 2. 45 Total cost P 26. 99 Mark-up 40% P 10. 80 Selling Price P 37. 79 or P 38. 00.Profit P 13. 00 Ricoas Chocolate drink (12 oz. /360 ml) Quantity Ingr edients Wt. in g/ml Product cost Unit cost Food cost ? c Fresh Milk 120 ml P 62. 15/1000 ml 0. 06 P 7. 20 80 g Ricoas Cocoa 80 g P 52. 85/200 g 0. 26 P 20. 80 3 tsp. Sugar 15 g P 54. 00/1000 g 0. 054 P 0. 81 1 tsp. Vanilla extract 5 ml P 10. 00/30 ml 0. 33 P 1. 65 ? c Ice cubes 180 g P 5. 00/1000 g 0. 005 P 0. 90 2 T Whipped Cream 30 ml P 43. 20/250 ml 0. 17 P 5. 10 Total Food Cost P 36. 46 +10% Buffer P 3. 65 Total cost P 40. 11 Mark-up 40% P 16. 04 Selling Price P 56. 15 or P 57.00 Profit P 20. 00 Cafe Latte (8oz. /240 ml) Quantity Ingredients Wt. in g/ml Product cost Unit cost Food cost 10 ml Espresso ,brewed 10 ml P 60. 00/60 ml 1 P 10. 00 ? oz. Condensed Milk 15 ml P 30. 75/300 ml 0. 10 P 1. 50 ? c Ice cubes 120 g P 5. 00/1000 g 0. 005 P 0. 60 1 tsp. Cinnamon 5 g P 38. 35/30 g 1. 28 P 6. 40 1 T Whipped cream 15 ml P 43. 20/250 ml 0. 17 P 2. 55 Total Food Cost P 21. 05 +10% Buffer P 2. 11 Total cost P 23. 16 Mark-up 40% P 9. 26 Selling Price P 32. 42 or P 33. 00 Profit P 11. 00 Cafe Latte (12 oz. /360 ml) Quantity Ingredients Wt.in g/ml ProductCost Unit cost Food cost 15 ml Espresso, brewed 15 ml P 60. 00/60 ml 1 P 15. 00 20 ml Condensed milk 20 ml P 30. 75/300 ml 0. 10 P 2. 00 ? c Ice cubes 180 g P 5. 00/1000 g 0. 005 P 0. 90 1 tsp. Cinnamon 5 g P 38. 35/30 g 1. 28 P 6. 40 2 T Whipped Cream 30 ml P 43. 20/250 ml 0. 17 P 5. 10 Total Food Cost P 29. 40 +10% Buffer P 2. 94 Total cost P 32. 34 Mark-up 40% P 12. 94 Selling Price P 45. 28 or P 46. 00 Profit P 16. 00 Caramel Latte Macchiato (8 OZ. /240 ml) Quantity Ingredients Wt. in g/ml Product Cost Unit Cost Food Cost ? c Steamed Milk 60 ml P 61.80/1000 ml 0. 06 P 3. 60 1 tsp. Vanilla Syrup 5 ml P 10. 00/30 ml 0. 33 P 1. 65 10 ml Espresso, brewed 10 ml P 60. 00/60 ml 1 P 10 2 tsp. Caramel syrup 10 ml P 59. 15/120 ml 0. 43 P 4. 30 1 T Whipped cream 15 ml P 43. 20/250 ml 0. 17 P 2. 55 ? c Ice cubes 120 g P 5. 00/1000 g 0. 005 0. 60 Total Food Cost P 26. 30 +10% Buffer P 2. 63 Total cost P 28. 93 Selling Price P 40. 50 or P 41. 00 Profit P 14. 00 Caramel Latte Macchiato (12 oz. / 360 ml) Quantity Ingredients Wt. in g/ml Product Cost Unit Cost Food Cost ? c Steamed milk 120 ml P 61. 80/1000 ml 0.06 P 7. 20 1 tsp. Vanilla syrup 5 ml P 10. 00/30 ml 0. 33 P 1. 65 15 ml Espresso, brewed 15 ml P 60. 00/60 ml 1 P 15. 00 3 tsp. Caramel syrup 15 ml P 59. 15/120 ml 0. 43 P 6. 45 2 T Whipped cream 30 ml P 43. 20/250 ml 0. 17 P 5. 10 ? c Ice Cubes 180 g P 5. 00/1000 g 0. 005 P 0. 90 Total food Cost P 36. 30 +10% Buffer P 3. 63 Total cost P 39. 93 Mark-up 40% P 15. 97 Selling Price P 55. 90 or P 56. 00 Profit P 19. 00 Costs for packaging Materials Product Price tensile cupfuls (8 oz. ) P 47. 50/50 pcs. Plastic Cup (12 oz. ) P 51. 50/50 pcs. Straw P 75.00/200 pcs. Tissue P 40. 00/bundle summarise P 214. 00 4. 11 Equipment, Kitchen Tools & promotion Requirements Equipment Item Quantity Unit Cost Total Cost Food Kiosk 1 P 40,000 P 40,000 liquidiser 2 P 1,200 P 2,400 Freezer 1 P 9,847. 00 P 9,847. 00 Coffee Maker 1 P 2,100 P2,100 Total P 54, 347. 00 Kitchen Tools Item Quantity Unit Cost Total Cost beat Cup 2 set 60 P 112. 00 Measuring Spoon 2 set 80 P 160. 00 Plastic Container 6 P150. 00 Kitchen Scissors 1 P 30. 00 P 30. 00 Total P 452. 00 Packaging Requirement Item Quantity Amount TotalPlastic cup 50 pcs. 0. 60 P 30. 00 Plastic straw 50 pcs. 0. 18 P 17. 50 Tissue 1,000 pcs. 0. 005 P 50. 00 Total P 97. 50 4. 12 Man Power Requirements work force Requirement Position No. Work level Basic Rate Stall Manager 1 Eight hours a day Share to the capital Accountant 1 Twice a month 1,500. 00/visit*2/month. Php 3,000. 00 Store Personnel 2 Eight hours a day 404/day*26days/month. P 10,504. 00 4. 13 Wastes and Waste disposal Kofilicous will implement proper ways of disposing solid and liquid wastes. straight wastes include used cups and plastic straws.