Coffee Stand Essay

The counselor-at-laws thought of a coffee business since Philippines be known to be coffee lovers. To get together consumer cravings, they came up with other blends of coffee, these blends leave surely fulfill the cravings of the debaseers. 1. 1 Project Proponents The proponents be composed of tercet (3) students from the College of Business taking up Hotel and Restaurant Management. The proponents imbibe out undergone series of brainstorming in dedicate to come up this kind of business. Table 1 Proponents NAME ADDRESS NATIONALITY OWNERSHIP Paringit, Jerick U. 78 Peras St. Bagong Barrio Caloo sewer 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 Caloocan City Filipino 33 /3% 1. 2 Proposed Name of the Project The proponents named the business Kofilicious a combination of the words Coffee and delicious. It is a place where you can satisfy your coffee cravings at low-priced prices. Kofilicious aims to serve blended coffees that argon suited to the tastes of the customers. 1. 3 Type of Business Organization The proponents agreed to form a General Partnership with every three (3) partners. distributively(prenominal) of them forget manage and participate in the business military operation each partner is subjected to contribute their share to come up with the required majuscule for the initial operation of the business. alone of the proponents would be general partners with 33 1/3% shares each in cap requirement. 1. 4 Location of the business The Kofilicious depart be located at the Walter Mart, North EDSA at the ground floor area. It is close to the LRT station, in front of Jackman. 1. 5 History of the business Initi whollyy, the proponents would like to start a Pizza Shop, a Restaurant or a Bar.However there is a difficulty in finding pauperization and supply of the main(prenominal) product. As time goes, the proponents eat up noticed that Filipinos are coffee lovers. So proponents were inspired by the idea of having a coffee shop. About the location, one of the proponent suggested to put up a business inside SM City San Lazaro at Felix Huertas St. Lacson Ave. Santa Cruz, Manila, but when they call ined the said mall, the proponents found out that there are many a(prenominal) 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 favorableness through mall goers, students, employees. The most crucial factors that influenced the proponents in choosing what type of business project to establish and manage are (1) the need to obtain the necessary capital needed in establishing the business, (2) the marketability of the chosen project to ensure profit, and (3) the percentage and time needed to have return of investment in order to maintain and bear out the business project.Since the proponents ar e all students, capital is a limitation. The scale with which the business project lead operate depends largely on the amount of money the proponents are able to commit to business. Nowadays, marketability of the product depends on the invite for the product. The project proponents chose food as their product because the marketability of beverages never decreases. As long as people drink, beverages willing alship canal be a top commodity. A survey conducted by the proponents showed that coffee is one of the most in-demand beverages.A little twist and little experiment, and the team up came up with Kofilicious, coffee blended with other ingredients topped with whipped cream and wafer or wafer stick. CHAPTER 2 MANAGEMENT AND PERSONNEL The Kofilicous has a Stall Manager, Accountant, and two Store Personnel. separately personnel will work for eight hours a day, from Monday to Sunday. The term of payment will be given 15th and thirtieth of the month. The proponents choose personnel who have experienced and capability to work. 2. 1 Personnel The proponents formulate the policies, objectives and strategies to touch the business productive and successful in its operation.The proponents will hire Stall Manager, an accountant, and store personnel. 2. 2 Personnel Requirements A. Stall Manager * essential be 21-35 years old * Must be a graduate of four year course which is link up in Management, Hotel & Restaurant Management or any other business course * Must be willing to work on shifting hours * Must have passion about coffee. B. Store Personnel * Must be 18 to 25 years old * At least 54 in height (male) or 52 (female) * With pleasing personality * Must have at least college level of education * Must be hardworking & flexible * With skills in coffee flickingC. Accountant * Preferably a certified public accountant * With experience in financial statements preparation. 2. 2 Duties and Responsibilities A. Stall Manager * Oversees all the activities, * responsibl e for ensuring that the coffee shop maintains adequate supply levels, * maintains relationships with customers and staff, * identifies and estimates quantities of supplies to be ordered, * schedules staff work hours and activities, * organizes, plans, * bears the responsibility of ensuring that the coffee shop is adequately staffed, * makes sure employees are trained, * must handle all the advertising and promotion, * must manage the store and maintain the work flow and.* Must train the crews, and lend oneselfs all the rules and form _or_ system of government. B. Store Personnel * are responsible for the preparation of coffee, * responsible for cleaning duties, * discover customer needs and appropriately suggest products with every customer to fire service and meet sales 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 cash register to calculate total purchase price, * accept cash payments, * count money, give variety and issue receipt for funds authoritative, * maintain sufficient amounts of change in cash drawer.* Keep register area neat and stocked with necessary supplies, * are responsible for inventory count, and * summarize daily sales and expense activities. C. Accountant * reports all financial matters to the owners, * prepares the business financial statements, * maintains of transaction understands and the books of the firm, * manages the financial account of the business, * prepares the payroll.D. Proponents * care all work flow of the establishment, * Whenever the stall manager is not present, one of the proponents will be doing the after work inventory of sales. 2. 3 Organizational chart Kofilicious adapted the line and staff organization that provides supplementing arms between the different levels of management. This type of organization is effective for good com munication from top management to deject management. This form of organization is simple but helps avoid several organizational problems. FIGURE 1 Organizational chart STALL MANAGER Accountant lineage PERSONNEL 2. 3.1 Proposed ordain 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 wages every two (2) workweeks. 2. 3. 2 Mode of pay Payment of salaries and wages will be in the form of cash. Payment to be made twice in a month will be received by the employee on or before the 15th and 30th day of the month. 2. 4 Proposed Business Policies and Programs Be pleasant. Employees must wear a smile at all times. It should be part of daily operation. Be attentive. Employees must listen to every request made by the customers.Employees should exercise respect with customers at all times. Be patient. Employees must be patient in dealings with customers. They must exercise patience in order t o please customers. Be accurate. Employees must give exact change at all times make sure that accuracy is not notwithstanding extended as to money matters, but in rendering service as well. The order is to be received correctly the order is always to be repeated to the customer. Be loyal. 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 duty promptly, and remain until alleviated or until the manager has arranged for someone else to cover the work. Be clean. Employees must have a neat and clean appearance while on duty. Uniforms should be complete and in good order, properly buttoned and without spots or tear. They should observe proper hygiene daily. Management will not allow insolent 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 actual opening of the mall, gag rule is at 10 in the evening. 2.All utensils used must be properly cleaned and sanitized after the operation, including the utility towels. 3. The crew should always wear their individual 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 accordance 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 following. a. Store shirt b. Pants c. Hairnet d. Cap and nameplate e. blank 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. There will be a logbook and time card to have a record of the employees attendance. 4. Employees who intend to absent should inform 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 suspension 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 previously 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 plot 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 treat 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 quantity but the prime(prenominal) of the proponents product, and the unparalleled service and love rendered to the people. 2.5. 2 Mission To make Kofilicious a premium coffee house and to be competitive in coffee intentness and its market. To be known through an excellent quality of coffee at affordable price with a loyal reputation and consistent high step-up in sales and profit. CHAPTER 3 MARKETING FEASIBILITY Coffee drinkers in the Philippines are among the most demanding ones. They favor well-brewed coffee drinks and demand great service. Kofilicous will progress to to build a loyal customer base by offering a great tasting coffee located close to LRT Station. Our market query 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 annoy to the targeted customer. 3. 1 Market Description One of the major assumptions of this study is that the product can be patronized by all target market, since the proposed business is only small in scale. The target market state that the project covers is defined as the total estimate of people visiting the mall yearly. Since these people visit the mall and are free to go to any place at the mall, including the location of the project all these people are potential customers. 3. 2 Demand.The computed demand was based from the survey the proponents conducted. The demand for the past five years and the project five years are as follows The survey showed that 80% of the respondents drink the tralatitious coffee. The respondents were also asked how frequent they drink coffee (given choice every day, once a week, twice a week). Respondents who chose everyday comprised 10% of the total 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 shown by the survey and the estimated population for the past five years Table 2 Frequency of node Demand for Possible Purchase social class entire population Interested to buy (80%) Drinks coffee everyday(10%) Once aWeek(48%) Twice 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 t he proponents need in the project.Based on 100 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 Year wide population Interested to buy (80%) Drinks coffee everyday(10%) Once a week(48%) Twice a week(30%) Thrice a week(12%) cc7 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%) add up 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 Total population Interested to buy (80%) Drinks coffee daily(10%) Once a week(48%) Twice a week(30%) Thrice a week(12%) Total 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 3,22 6 2,016 806 706,406 2016 8,561 6,849 684 3,287 2,055 821 719,945 3.2. 2 Projected 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 growing demand for coffee for the next five years. 3. 3 write out Supply 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 Supply The coffee may have a fixed price that could bring profile to the proponents or they have to sell it at whatever price it will fetch depending on the publicity.It is unlikely, however that they will continue to supply it if the price remain below the required amount to cover the hail and give the least profit. competitors Quantity interchange per day Zagu 80 Coffee Break 45 Tea Zone 60 Competitors Quantity sold per day in pcs. Operating days Total Supply Zagu 80 360 28,800 Coffee Break 45 360 16,200 Tea Zone 60 360 21,60 0 Annual Supply 66,600 3. 3. 2 Historical Supply Year Competitor Quantity 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 Projected 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 3 197 360 212,760 2016 3 200 360 216,000 3. 4 Demand & Supply Analysis 3. 4. 1 Historical Demand Supply Gap Year Demand Supply DS Gap % uneasy 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 Marketing Practices Marketing practices include the practic es that affect the relationship between the wholesaler, distributor, manufacturer and the retailer. 3. 6 Proposed Marketing Program and Strategy Kofilicious main purpose is to satisfy customers needs specifically on their taste preference, and to provide quality and friendly service. In order to achieve the business mission, the proponents constructed different strategies.Marketing mix elements are price, place, product and promotion. A. Price Price is the one that creates sales revenues. The pricing strategy of Kofilicious is set to view 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 hited to the Total fare bell to get the selling price. B. Place Proponents proposed project will be located inside Walter Mart North EDSA, this site is chosen in order to buzz off the target market. Walter Mart is known for being one of the most visited mall in the country. C. harvest-time.This refers to tangible serv ice. The brand name has a connection to the product, and in sense, customers will hopefully be back for more. There will be a variety of products for the customers to choose from to satisfy their wants and needs. Below are the following nutrition facts of each coffee blend coffee shop vanilla extract Frappuccino Calories 270 Calories from plop 100 Total Fat 11g Saturated Fat 7g Calories 220 Calories from Fat 25 Total Fat 2. 5g cholesterin 10mg Total Carbohydrate 48g stopss 46g Protein 3g Vitamin A 2% Mocha Frappuccino Trans Fat 0g Cholesterol 35mg Sodium 150mg.Total Carbohydrate 42g Dietary Fiber 0g gelts 40g Protein 4g Vitamin A 8% push 4%Ricoas coffeeCalories 290 Calories from fat 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 caffe latteCalories 150 Calories from fat 50 % Daily valueTotal Fat 6g 9%Saturated Fat 3. 5g 18%Cholesterol 25mg 8%So dium 115mg 5%Total Carbohydrates 14g 5%Sugars 13gProtein 10gVitamin A 10%Calcium 35%Caramel MacchiatoCalories 180 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 One of the Marketing Promotion tools used are tarpaulin, flyers and discount stubs. For the opening of the store there are 50 pcs. discount separate to be distributed, the stall will also distribute of 100 pcs. flyers and will post 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/ crosswayion Production is a major step in the series of sparing process that brings goods and services to people.Producing a product that would cater to high level of customers satisfaction is one of the requirements for the proponents to cope with todays successful companies. In this part, the proponents w ill discuss the production flow chart, project site, layouts and production schedule, facilities, floor plan, machine and equipment, utilities and raw materials. 4. 1 Product Description Kofilicious will serve different flavors. all 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 Fresh milk 2 tsp. Sugar 1 tsp. Vanilla Syrup 2 T Coffee 1 tsp. cinnamon 2 T Whipped selection ? c Ice Cubes Mocha Frappuccino ? cFresh Milk 2 TRegular Coffee 2 TWhipped Cream 2 oz. Milk Magic Chocolate 3 TSugar 1 cIce Cubes Ricoas Chocolate Drink ? cFresh Milk one hundred twenty gRicoas cocoa 3 TSugar 1 tsp. Vanilla Extract 1 cIce Cubes 2 TWhipped Cream Cafe Latte 1 oz. Espresso, brewed 1 oz. Condensed Milk 1cIce Cubes 1 tsp. Cinnamon 2 TWhipped Cream Caramel Latte Macchiato ? cSteamed 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. Then begin for preparation of the ingredients, followed by the setting of equipment, measuring ingredients, inspection of quality and then storing the ingredients. Vanilla Cappuccino 1. In a blender, put the wise(p) milk, sugar, vanilla sirup, and coffee. 2. Blend it for a second notwithstanding to mix all the ingredients. 3. Then add the ice cubes and blend. 4. dictate in a cup, top with whipped cream, cinnamon and your choice of toppings (either wafer or wafer stick). Mocha Frappuccino 1. install the fresh milk, regular coffee, milk magic chocolate and sugar in a blender. 2.Blend it for a second just to mix all the ingredients. 3. Then add the ice cubes then blend. 4. Put in a cup 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 second 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 ingredients. 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 steamed 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 available to the market place. legend * Operation * Transportation 4. 3. 1 Production Process 1. Cleaning the area 2. Setting of the equipment 3. Preparing of the ingredients 4. Mixing the ingredients 5. Presentation 6. Serving 4. 3. 2 Service Flow Customer Kofilicious Personnel 4. 4 Materials Handling 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 unploughed 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 stand 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 busines s, the storage and other equipment could still be accommodated in the proposed area. 4. 7 Plant Size and Production ScheduleThe proponents chose the proposed business at the first level of Walter Mart, North EDSA Quezon City with a floor area of 3 meters by 2 meters. Table Personnel Schedule 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 OFF 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 display 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 uti lities, water supplied by Maynilad and electricity from Meralco will be included in the rental 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 Product damage Unit Cost sustenance Cost ? c Fresh Milk 60 ml P 62. 15/ g-force ml 0. 06 P 3. 60 2 tsp. Sugar 10 g P54. 00/ constant of gravitation 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 120 g P 5. 00/1000g 0. 005 0. 60 Total victuals Cost P 18. 69 +10% yellowish brown P 1. 87 Total court P 20. 56 Mark-up 40% P 8. 22 Selling Price P 28. 78 or P 29. 00 Profit P 10. 00 Vanilla Cappuccino (12 oz./360ml).Quantity Ingredients Wt. in g/ml Product Cost Unit Cost Food Cost ? c Fresh Milk 120 ml P 62. 15/ 10 00ml 0. 06 P 7. 20 3 tsp. Sugar 15 g P 54. 00/1000g 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 180 g P 5. 00/1000 g 0. 005 P 0. 90 Total Food Cost P 30. 41 +10% Buffer P 3. 04 Total terms P 33. 45 Mark-up 40% P 13. 38 Selling Price P 46. 83 or P 47.00 Profit P 16. 00 Mocha Frappuccino (8 oz. /240 ml) Quantity Ingredients Wt. in g/ml Product Cost Unit toll 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 180 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 4 3. 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 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 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/ccc 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 Plastic Cups (8 oz. ) P 47. 50/50 pcs. Plastic Cup (12 oz. ) P 51. 50/50 pcs. Straw P 75.00/200 pcs. wind P 40. 00/bu ndle TOTAL P 214. 00 4. 11 Equipment, Kitchen Tools & Packaging Requirements Equipment power point Quantity Unit Cost Total Cost Food Kiosk 1 P 40,000 P 40,000 Blender 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 Measuring Cup 2 set 60 P 112. 00 Measuring smooch 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 interweave 1,000 pcs. 0. 005 P 50. 00 Total P 97. 50 4. 12 Man Power Requirements Manpower Requirement Position No. Work load 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. Solid wastes include used cups and plastic straws.