Coffee Stand Essay Example for Free

Coffee Stand EssayThe prop anents thought of a umber pedigree since Filipinos are cognise to be hot chocolate bean lovers. To take consumer cravings, they came up with other blends of hot chocolate bean, these blends get out surely fulfill the cravings of the buyers. 1. 1 brook Prop singlents The proponents are composed of three (3) students from the College of channel pickings up Hotel and eating house Management. The proponents sire undergone serial publication of think in order to accrue up this kind of argument. Table 1 Proponents NAME ADDRESS NATIONALITY self-possession Paringit, Jerick U. 78 Peras St. Bagong Barrio Caloocan metropolis 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 pay heed of the travail The proponents named the trade Kofilicious a combination of the words Coffee and delicious. It is a move where you can satisfy your umber cravings at inexpensive pr screwballs. Kofilicious aims to serve blended coffees that are suited to the tastes of the clients. 1. 3 Type of Business Organization The proponents concord to form a General Partnership with all three (3) partners. agreely of them give manage and participate in the business operation each partner is subjected to contri moreovere their share to come up with the required capital for the initial operation of the business. All of the proponents would be general partners with 33 1/3% shares each in capital requirement. 1. 4 Location of the business The Kofilicious will be placed at the Walter securities industry, North EDSA at the ground floor theater. It is close to the LRT station, in front of Jackman. 1. 5 take aim of the business Initially, the proponents would like to start a Pizza Shop, a Restaurant or a Bar. in m there is a difficulty in finding pack and depict of the main(prenominal) product. As time goes, the proponents establish noticed that Filipinos are coffee lovers. So proponents were inspired by the idea of having a coffee stag. About the location, one of the proponent suggested to order up a business inside 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 there are m some(prenominal) direct and substantiative 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 through mall goers, students, employees. The exactly about crucial factors that influenced the proponents in choosing what type of business confuse to establish and manage are (1) the need to beat the necessary capital needed in establishing the business, (2) the commercialiseability of the chosen project to ensure profit, and (3) the percentage and time needed to have return of investment in order to maint ain and sustain the business project.Since the proponents are all students, capital is a limitation. The scale with which the business project will operate depends largely on the amount of money the proponents are able to impart to business. Nowa sidereal days, securities industryability of the product depends on the demand for the product. The project proponents chose food as their product because the marketability of beverages never decreases. As wide as populate fuddleable, beverages will always be a draw commodity. A subject conducted by the proponents showed that coffee is one of the most in-demand beverages.A little twist and little experiment, and the team came up with Kofilicious, coffee blended with other ingredients top of the inningped with whipped cream and wafer or wafer stick. CHAPTER 2 MANAGEMENT AND PERSONNEL The Kofilicous has a tie-up Manager, control, and cardinal Store force play. Each personnel will spurt for eight seconds a day, from Monday to suns hine. The term of adopt will be causen fifteenth and 30th of the calendar month. The proponents demand personnel who have experienced and expertness to work. 2. 1 Personnel The proponents formulate the policies, objectives and strategies to make the business productive and successful in its operation.The proponents will hire Stall Manager, an postingant, and storage personnel. 2. 2 Personnel fates A. Stall Manager * mustiness be 21-35 years gaga * Must be a graduate of four year course which is related 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 hard on the job(p) flexible * With skills in coffee mixingC. Accountant * Preferably a certified public accountant * With experience in financial statements supplying. 2. 2 Duties and Responsibilities A. Stall Manager * Over memorises all the activities, * answerable for ensuring that the coffee shop maintains adequate supply levels, * maintains relationships with customers and rung, * 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 implements all the rules and policy. B. Store Personnel * are obligated for the preparation of coffee, * responsible for(p) for cleaning duties, * discover customer needs and appropriately suggest products with every customer to enhance service and meet sales goals, * Demonstrate the Just Say Yes behavior by taking care of customer needs, * Take responsibility to lea rn all aspects of the store personnel position, * are responsible for self-initiated learning, * enter purchases into cash register to calculate sum total purchase price, * accept cash payments, * count money, birth change and issue receipt for funds received, * maintain sufficient amounts of change in cash drawer.* affirm register field of operations neat and stocked with necessary supplies, * are responsible for inventory count, and * summarize day-to-day 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 payroll.D. Proponents * oversee 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 distinct levels of forethought. This type of organization is effective for good communication from top management to lower management. This form of organization is simple but helps avoid several organizational problems. FIGURE 1 Organizational chart STALL MANAGER Accountant STORE PERSONNEL 2. 3.1 Proposed Rate of fee 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) hebdomads. 2. 3. 2 Mode of remuneration Payment of salaries and wages will be in the form of cash. Payment to be make 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 accept 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 c ustomers at all times. Be patient. Employees must be patient in dealing with customers. They must exercise patience in order to please customers. Be accurate. Employees must give exact change at all times make sure that accuracy is not well(p) now 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 fast(a). Employees should give a loyal and honest service to the customer. Be observant. Employees must make it a habit to be on the vigil for little errors in service and correct this in time.Be prompt. Employees must report for the duty promptly, and retain until relieved 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, right buttoned and without spots or tear. They should observe good hygiene daily. Management will not take flashy jewelr y, and excessive use of cosmetics. 2. 4. 1 Store Policies 1. The opening of the store is at 900 AM, merely one hour before the actual opening of the mall, closing 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 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 accordance with the duet 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. diadem and nameplate e.White socks and white clog shoes. 2. 4. 3 Attendance and Absences The company employs the strict observance on the attention and absences of the employees or the following 1. No work, no pay policy is strictly implemented. 2. Employees must work at bottom 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. beginning(a) 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 a ssigned and plotted by the manager. 2. 5 Proposed Management room 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, efficaciously and productively. 2. 5. 1 Vision Kofilicious is committed to excellence. The partners are dedicated to offer not only the quantity but the quality 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 industry and its market. To be known through an nice quality of coffee at affordable price with a quick reputation and consistent advanced growth in sales and profit. CHAPTER 3 MARKETIN G FEASIBILITY Coffee drinkers in the Philippines are among the most demanding ones. They favor well-brewed coffee drinks and demand great service. Kofilicous will strive to build a loyal customer base by offering a great tasting coffee located close to LRT Station. Our market research shows that 80% are the customer groups that are most likely to buy coffee.Since coffee custom is universal, proximity to area of Walter Mart will provide access to the targeted customer. 3. 1 Market Description atomic number 53 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 population 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 th e survey the proponents conducted. The demand for the past five 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, 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 Customer Demand for possible Purchase class tack together population Interested to buy (80%) Drinks coffee everyday(10%) at one time 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 the 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 nub population Interested to buy (80%) Drinks coffee everyday(10%) Once a week(48%) Twice a week(30%) Thrice a week(12%) two hundred7 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%) contribute 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 integral population Interested to buy (80%) Drinks coffee daily(10%) Once a week(48%) Twice a week(30%) Thrice a week(12%) gist Demand(Annu al) 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 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 Supply Supply is the quality of goods that divvy upers are willing to bewray 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 packaging.It is unlikely, however that they will continue to supply it if the price remain below the required amount to cover the represent and give the least profit. Competitors total sold per day Zagu 80 Coffe e set forth 45 Tea Zone 60 Competitors measure sold per day in pcs. Operating days Total Supply Zagu 80 360 28,800 Coffee Break 45 360 16,200 Tea Zone 60 360 21,600 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 spread head 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 trade Practices selling practices include the practices 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. wrong Price is the one that creates sales revenues. The pricing strategy 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 added to the Total victuals salute 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 capture the target market. Walter Mart is known for organism one of the most visited mall in the country. C. harvest-time.This refers to tangible service. 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 cafe vanilla extract Frappuccino Calories 270 Calories from alter 100 Total Fat 11g Saturated 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 sodium 150mg.Total Carbohydrate 42g Dietary Fiber 0g Sugars 40g Protein 4g Vitamin A 8%Iron 4%Ricoas javaCalories 290 Calories from plump down one hundred ninety % Daily valueTotal Fat 13g 20%Saturated Fat 7g 35%Cholesterol 45mg 15% atomic number 11 115m g 5%Total Carbohydrates 39mg 13%Sugars 32gProtein 11gVitamin A 15%Calcium 35%Iron 15%Caffe LatteCalories 150 Calories from elaborate 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% caramelized sugar 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 drop 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 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/Production Production is a major step in the series of economic process that brings goods and ser vices 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 will 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. 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 extract Cappuccino.? c brisk draw 2 tsp. Sugar 1 tsp. vanilla extract syrup 2 T Coffee 1 tsp. Cinnamon 2 T Whipped mosh ? c cover Cubes Mocha Frappuccino ? cFresh draw 2 TRegular Coffee 2 TWhipped choice 2 oz. Milk Magic Chocolate 3 TSugar 1 cIce Cubes Ricoas Chocolate Drink ? cFresh Milk 120 gRicoas Cocoa 3 TSugar 1 tsp. Vanilla Extract 1 cIce Cubes 2 TWh ipped choice Cafe Latte 1 oz. Espresso, brewed 1 oz. Condensed Milk 1cIce Cubes 1 tsp. Cinnamon 2 TWhipped Cream chromatic Latte Macchiato ? cSteamed Milk 1 tsp. Vanilla Syrup 1 oz. Espresso, brewed 1 T caramel 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 fresh milk, sugar, vanilla syrup, and coffee. 2. Blend it for a second just to mix all the ingredients. 3. Then add the ice cubes and blend. 4. fix in a cup, 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 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 campaign 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. miscellanea the ingredients 5. Presentation 6. Serving 4. 3. 2 Service Flow Customer Kofilicious Personnel 4. 4 Materials Handling jut out 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 individual(a) offices an d 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 business, 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 rack up 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. decorate 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 utilities, 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 represent unit Cost provender Cost ? c Fresh Milk 60 ml P 62. 15/ kilobyte ml 0. 06 P 3. 60 2 tsp. Sugar 10 g P54. 00/ one thousand 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 solid food Cost P 18. 69 +10% Buffer P 1. 87 Total cost P 20. 56 Mark-up 40% P 8. 22 Selling Price P 28. 78 or P 29. 00 good P 10. 00 Vanilla Cappuccino (12 oz./360ml).Quantity Ingredients Wt. in g/ml Product Cost Unit Cost fare Cost ? c Fresh Milk 120 ml P 62. 15/ 1000ml 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 fare Cost P 30. 41 +10% Buffer P 3. 04 Total cost 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 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 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. 2 6 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 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. 75/300 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 credit card loving cups (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 TOTAL P 214. 00 4. 11 Equipment, Kitchen Tools Packaging Requirements Equipment Item 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 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 Manpower Requirement Position No. Work load underlying Rate Stall Manager 1 ogdoad 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.