El Primo Café 1

CHAPTER I: INTRODUCTION

Background of the Study

This coffee shop business was started by a group of student who have a deep love
for coffee. We believe that we must share this to other people and fellow coffee lovers. In
addition to this, we have an innovation in our café different from other cafés (classic and
delicious). We think that in order to sell effectively, we must know our product well and
have tried personally. Which is why every product we offer in our café is made
personally by the people who are behind the business. And since we are also students, we
are aware of the crisis happening so we made our product and services very affordable
which means almost everyone can afford a quality product from our coffee shop. We are
also aware that most student love drinking coffee and we took this opportunity to our
advantage and plans to conduct our business near the school zone. In this way, our coffee
shop will be easily accessible and we will reach our quota for the business.

Company Logo

With this logo, it can be easily notice that this business is coffee shop because of a
cup of coffee and coffee beans, a cup of coffee represents the offers that we have in our
café while the beans it is literally the beans of different coffees. The black in the side that
around the mug and beans is just a design to make the logo more attractive.

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Mission
El Primo Café want to be a welcoming, comforting presence in every community
we serve and anywhere else we happen to show up. We know our guests have a choice
and we never want them to feel less than special. To ensure customers satisfaction Troops
Coffee product will only be manned by highly competent, inspired, innovative,
committed and self-motivated individuals.

Vision
El Primo café will provide high and unique quality of coffees and pastries also, a
friendly environment inside the café is visible so customers will enjoy their orders. El
Primo Café will promote humanity through professional service in café towards to their
customers.

Goals & Objective

The long term goal of the business is to make more enhancement and creativity
out of our food so that customers will be always interested and will keep coming back in
our coffee shop. Adding a variety of good, appetizing and mouth-watering food will be a
long term goal for us because it requires a lot of talent and experience to have the best
food. Moreover, we would like to be the best coffee shop in the country in the near
future.

The short term goals is to become known in an area and possibly in social media
so that people will become interested and will come in our coffee shop. Running a newly
open business will be really hard for us but we will work hard to have a profit and we
will make decisions right so that our business will keep running.

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Business Core Values

El Primo comes from the word “the best quality”, this café will serve the best of
the best quality of different kinds of coffee and pastries. In order to serve the best quality
offers, the crew and the owners must have to:

E- ENCOURAGE the customer properly

L- LOVE others and what they are doing

P- PASSION for their purpose

R- RESPECT each other

I- INTEGRITY to what they mean and say

M- MOTIVATE their self to do what is a good for them

O- OBEDIENT servant

C- COMPASION for others especially to their customers

A- ACT responsibly

F- FAITHFUL for their business

E- EMPATHETIC to the needs and feelings of others

Objective of the study

The benefits of this business is to give pleasure to any customers who love coffee,
also the said business has its own uniqueness when it comes to the taste. The El Primo
Café will provide the taste that will varies to any competitors and also provide a signature
flavour that customers will love.

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Scope and limitation

This business plan wants to have a good relationship with others by means of
drinking our products. Our products consist of different kinds of coffee just like espresso
Café Americano, Café Latte, Cappuccino and many others and unique offers like pastries
that only in our coffee shop offered. The perfect place for this business would near the
school or university specifically near Our Lady of Fatima University where student is our
primary respondents. This business will run 18 hours so the employees can rest.

Definition of Terms
Beverages - a variety of drinks or different refreshments that will serve to the customers

Cafe - an establishment serving coffee, tea, beverages and pastries

Frappe - a frozen coffee drink with whip on top

Service - the way a customer is being served and treated

Tea - a hot beverage that used dried leaves

Pastries – A different food that will serve in a café to match a coffee

El Primo – Means the Best quality, it is a business that will serve a high quality offers

Latte – It is a type of coffee made with espresso and hot steamed milk, milkier than a
cappuccino

Cakes – baked bread with design and whip cream on top

Business – It is where people gets profit or money to have daily expenses to their life,
sometimes people create business to forget their problem

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CHAPTER II: STRATEGIC MARKETING PLAN

Market Analysis

Year 1 Year 2 Year 3 Year 4 Year 5

Potential Growt
CARG
Customer h
Students
and 2% Php220,000 Php224,400 Php228,888 Php233,465.76 Php238,135.08 2.00%
Faculty
Teenager 1% Php60,000 Php60,600 Php61,206 Php61,818.06 Php62,436.24 1.00%

Other 2% Php120,000 Php122,400 Php124,848 Php127,344.96 Php127,344.96 2.00%

Total 1.63% Php400,000 Php406,520 Php413,146.28 Php419,880.56 Php426,724.61 1.63%

Formula:

Y1 × G% + Y1 = Y2 Y2 ×G% + Y2 = Y3 Y3 × G% + Y3 = Y4 Y4 × G% + Y4 = Y5

Y(1/2/3/4/5) = Year (1/2/3/4/5) G% = growth percent

Solutions Teenager

Students and Faculty Php60,000 × 1% + Php60,000 = Php60,600

Php220,000 × 2% + Php220,000 = Php60,600 ×1% + Php60,600 = Php61,206

Php224,400 Php61,206 × 1% + Php61,206 = Php61,818.06
Php224,400 ×2% + Php224,400 = Php61,818.06 × 1% + Php61,818.06 = Php62,436.24
Php228,888
Others
Php228,888 × 2% + Php228,888 =
Php233,465.76 Php120,000 × 2% + Php120,000 = Php122,400

Php233,465.76 × 2% + Php233,465.76= Php122,400 ×2% + Php122,400 = Php124,848

Php238,135.08 Php124,848 × 2% + Php124,848 = Php127,344.96
Php127,344.96 × 2% + Php127,344.96 = Php127,344.96

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PESTEL Analysis

Political

Political laws and regulations in the country must be considered and followed in creating
a business. In Philippines, the approval of TRAIN Law (Tax Reform for Acceleration and
Inclusion) lead to the increase of prices of products in the market.

Economic

The economic stability of a country where the business will be placed must be
considered. Country like Philippines has an inflation rate because of the lower value of
Peso (Philippine currency) in the international market. Due to the inflation rate, raw
materials needed in our business will increase in price.

Social

In Creating a café business, the society where it will be place must be consider because
there are so many coffee shops, so customers will always go to the café they’ve always
been and it will affect the sales of our coffee shop.

Technological

Use of technology can boost and fasten the production of coffee and it will help in the
sales of the business. But, coffee machines have a negative effect because it can lessen
the sales of a coffee shop.

Environmental

Climate change and urbanization can have a huge impact on the production of coffee
beans by which it can cause a shortage in the supply of coffee.

Legal

Increase in taxes can affect the price of the coffee and increase in the price of coffee may
lower the sales of it.

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Target Market
El Primo Cafe will serve the people who want to get their daily cup of unique
taste of coffee in a relaxing ambience. Our target customers have different ages, although
our location near to the University campus means that most of our client will be a
students and teachers. Additionally, most students of their campus are love drinking and
need to take coffee for their study or conference location, wherein they can spend time or
wait for their colleagues. For us, it will provide a unique service for any kind of
customers and for the good quality of our Coffee shop.

Analysis of Competitors
Starbucks Seattle’s Best Figaro
(SM Valenzuela) (Valenzuela Town Center) (Mc Arthur H-way)
115 pesos -195 pesos 45 pesos – 195 pesos 59 pesos – 1250 pesos
Price
(Very Expensive) (Expensive) (Affordable)
Coffee, Frappe, Coffee, Frappe, Coffee, Meals,
Product Pastries Breakfast set Sandwiches
(Best Sellers) (Best Sellers) (Best Sellers)
Well – Ventilated, Strategic Location
Well – Ventilated, Strategic
Strategic Location (Along the highway
Place Location (Beside Public
(Inside shopping mall), and near in schools),
Park), Sultry Ambiance
Sultry Ambiance Peaceful Ambiance
 Facebook Page
 Facebook Page  Facebook Page
 Stickers
 Stickers  Stickers
Promotion  Reward Card
 Group Chats  Group Chats
 Group Chats
 Website  Website
 Website

Market Segmentation

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Behaviour Psychographic Geographic Demographic

In El Primo, the The El Primo Café El Primo Café will El Primo Café will
loyal customer who serve a coffee that start a business in serve coffees and
always in our café can decrease the Lleanado Subd., and pastries to
can get a loyalty stress of customers within Brgy. different
card that they can and promote Karuhatan, customers like
have a discount for relaxation also, El Valenzuela City. It students, faculty,
every purchase they Primo promotes the is important to run a teenagers, oldies,
order also, the peacefulness inside business especially etc.
employee must the café so that coffee shop in a city
have a great customers will enjoy wherein the
attitude while while they are taking temperature is low.
serving the their orders
customers.

SWOT Analysis
STRENGTHS WEAKNESSES

 The baristas are well trained so that the  The coffee shop space are still small
customers will come back again since this business are getting
 The theme of the coffee shop is vintage, started
since some of the person today loves to  The ingredients need to be
take picture wherever they are. upgraded
 High Quality Coffee  Limited business hours
 To ensure customers satisfaction Troops  Unknown Business
Coffee product will only be manned by
highly competent, inspired, innovative,
committed and self-motivated individuals.
 Cheaper Price
OPPORTUNITIES THREATS

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 Unique foods/pastries offered  Competition with other major

 Technology changes that come to have a coffee shop
new services  Prices of coffee bean expected to
 Able to expand in the near future rise
 Tax for every ingredients
 Customer has a lot of demand
 Similar concept of service

Marketing Strategies & Techniques

In order to effectively market our services, our cafe will specifically cater for
college students and corporate people. El Primo Café will serve different kind of coffees
that customers love, the cafe will give a simple, classic and more-professional approach
in selling the products. The price range of the products will start from 50php - 150php.
Since there are many rivals in food businesses, our strategic plan is to offer combinations
that will make a buyer have "savings" while gaining more profit. "Buy one, take one",
"Barkada bundles" and other similar promos will be implemented to invite "groups" in
buying from our cafe. The place where we plan to conduct the business is near the
University so that it is easily accessible by the students, faculties and other people. In
promoting our services, we will make use of social networking sites to attract possible
customers and to make them aware of our business.

CHAPTER III: OPERATION OR PRODUCTION PLAN

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Description of the Product

Name Description
Italian Cappuccino It composed of double espresso and hot milk with the surface
Coffee topped with foamed milk
It has a creamy texture from the vanilla ice cream and a different
Iced Coffee
taste of sweet as you add the honey
A cocktail mixed with coffee, whiskey and sugar stirred and topped
Irish Coffee
with cream
Iced Vanilla Latte
Cold and refreshing milky vanilla drink
Syrup
Iced Mocha Syrup Cold and refreshing milky mocha drink
Iced Caramel
Cold and refreshing milky caramel drink
Macchiato Syrup
Simple Syrup Base Cold and refreshing sweet milk drink
Moist and tender cake topped with ground cinnamon and partnered
Coffee Cake
with a hot coffee
Cannoli French Toast stilled with heavy cream, powdered sugar, cinnamon and
toast dippers chocolate chips
Churro Waffle Crispy waffle on the outside and soft and fluffy on the inside filled
dippers with heavy cream sprinkled with cinnamon
Raspberry Cream
A Delightful Coffee cake filled with cream cheese and topped with
Cheese Coffee
raspberry.
Cake

List of Furniture and Fixtures

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Our coffee shop is consisting of unique

chairs and table. It is a vintage oak table
with 4 chairs. The El Primo Café has three
vintage oak tables.

El Primo Café also has a table with only

two chairs. The table is also antique; it is
called round antique table with two chairs.
The El Primo Café has four round tables
with chairs.

The large skeleton wall clock can be an eye

catcher and also attract the customers.

Counter stools and Bar stools for the

customers while waiting for their order.

Black vases to feel the vibe of a black

coffee.

Showing off your enticing bakery treats in

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an attractive bakery display case is a

surefire way to get your products noticed.
Your choices include cases with curved or
straight glass and exterior finishes including
black, white, beige, stainless, wood-grain,
and more. Multiple sizes are available in
refrigerated and non-refrigerated versions.
Some are available with front access so
customers can serve themselves

A container where to put and organize

condiments such as creamer, sugar and etc.

A Storage container where they put and

organize the straw, cup and lid.

List of Office Equipment

Espresso Machine

The first step for any independent coffee

shop is sourcing coffee beans that will give
your drinks the distinct, fresh flavor that
will define your brand. The second step is

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choosing an espresso machine that allows

you to transform those beans into lattes,
mochas, cappuccinos, and other specialty
drinks.

Espresso grinder

Grinding your beans in house and

throughout the day is the key to creating the
best drinks possible. In fact, grinding beans
even 10 minutes prior to brewing can result
in a noticeable decline in the flavor.
Regular coffee grinder

A single grinder for both regular and decaf

drip coffee can generally keep up with the
lesser demand for this type of drink.

Coffee Brewers

Automatic brewers, pour over coffee

machines, and coffee urns are a few of the
many ways to brew and serve coffee.

Production of Products
Name Ingredients Procedures
 1 cup (250 mL) hot  Combine hot milk, hot coffee,
Italian
Milk sugar and cinnamon in a blender
Cappuccino
 1 cup (250 mL) hot container. Cover and blend at
Coffee
espresso or strong high speed for 10 sec or until

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coffee
 2 tsp (10 mL) sugar
frothy.
 pinch of ground
 Pour into cups and sprinkle with
cinnamon
chocolate. Serve immediately.
 Grated semi-sweet
chocolate
 2 cup milk  Put ice cubes in the jar of the
 1 teaspoon Honey blender, and add coffee, milk,
 2 1/2 teaspoon coffee honey, cream and about two table

 2 tablespoon vanilla ice spoon ice cream. If you don’t

cream have a blender just take a shaker

 2 tablespoon fresh put some milk, add honey, coffee,

cream cream and give it a nice stir and

Iced coffee  1/2 cup Ice cubes then shake it! You like it creamy
add some fresh cream and shake
it well.
 Blend it in the mixer, take some
ice cubes and then pour it in
glasses. Put a scoop of vanilla ice
cream and top it with some
chocolate syrup, nuts and raisins.
Irish coffee  6 ounces  Preheat your mug, then fill with
 hot, freshly brewed coffee: Pour hot water into a mug
coffee or heatproof glass to take the chill
 1 teaspoon off. Pour out the water. This will

 granulated sugar also prevent your glass from

 1 teaspoon cracking. Fill the mug about 3/4

full with the coffee.
 packed brown sugar
 Add sweetener: Add the
 1 1/2 ounces
granulated and brown sugars and
 Irish whiskey
stir until fully dissolved.
 Freshly whipped cream

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 Add Irish whiskey: Add the

whiskey and stir to incorporate.
 Top with whipped cream: If
using lightly whipped cream,
pour it slowly over a warm spoon
onto the coffee, being careful not
to break the coffee's surface. This
takes some practice. A more
foolproof way to not break the
surface is to whip the cream a bit
more and dollop it gently on top.
Drink while hot!
 Handful of ice cubes2 espresso
 Iced Vanilla  1 tbsp vanilla extract1
shots1/2 cup milk (I use 2% but
Latte syrup cup simple syrup
you can use skim or whole as

 Iced Mocha  1 cup simple syrup2 well!)

syrup tbsp cocoa powder  Prepare in advance: Bring water

and sugar to a boil in a large pot
 Iced
on the stove. Divide into 3 heat-
Caramel  1 cup simple syrup1/4
safe bowls or measuring cups,
Macchiato cup Dulce de leche
then add flavorings according to
syrup
 Simple  3 cups water3 cups above. Chill for 30 minutes to an
Syrup base sugar hour in the fridge (or freezer if
you're in a rush!) Syrups can be
kept in the fridge up to 4 weeks.
 For the Iced Drinks: Brew
espresso shots using the Philips
3100. Add ice to a large glass,
then pour espresso shots and milk
over top. Add in 1-2 tbsp syrup of
your choice. Serve and enjoy!

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 2 cups all-purpose flour  Preheat oven to 350 degrees F

 3/4 cup white sugar (175 degrees C). Grease and flour
 2 teaspoons baking a 9x13 inch pan. Make the
powder streusel topping: In a medium

 1/2 teaspoon salt bowl, combine 1/4 cup flour, 2/3

 1/2 cup butter cup sugar and 1 teaspoon

cinnamon. Cut in butter until
 1 egg
mixture resembles coarse crumbs.
 3/4 cup milk, or as
Set aside.
needed
 In a large bowl, combine 2 cups
 1 1/2 teaspoons vanilla
flour, 3/4 cup sugar, baking
extract
powder and salt. Cut in butter
 1/4 cup all-purpose flour
Coffee cake until mixture resembles coarse
 2/3 cup white sugar
crumbs. Crack an egg into a
 1 teaspoon ground
measuring cup and then fill add
cinnamon
milk to make 1 cup. Stir in
 1/4 cup butter
vanilla. Pour into crumb mixture
and mix just until moistened.
Spread into prepared pan.
 Sprinkle top with streusel. Bake
in the preheated oven for 25 to 30
minutes, or until a toothpick
inserted into the center of the
cake comes out clean. Allow to
cool.
Churro waffle  all-purpose flour  In a large bowl, whisk together
dippers  2 tbsp. granulated sugar, flour, 2 tablespoons sugar, baking
divided powder, baking soda, and a large
 1 1/2 tsp. baking powder pinch of salt. In another large

 1 tsp. baking soda bowl, whisk together buttermilk,

6 tablespoons butter, eggs, and

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 Kosher salt vanilla.

 buttermilk  Slowly add dry ingredients into
 (1 1/2 sticks) butter, wet ingredients, mixing with a
melted, divided wooden spoon until just

 2 large eggs combined. In a shallow bowl or

 1 tsp. pure vanilla plate, mix together remaining 1/2

extract cup sugar and 1 tablespoon

 1/2 tsp cinnamon, cinnamon.

divided  Make Mexican chocolate

 chocolate chips ganache: Place chocolate chips

and remaining 1 teaspoon
 heavy cream
cinnamon in a medium, heat-
 Cooking spray
proof bowl. In a small saucepan
over medium-low heat, heat
heavy cream just until it bubbles,
about 5 minutes. Pour hot cream
over chocolate chips. Let sit 5
minutes, then whisk until smooth.
 Heat waffle iron according to
manufacturer’s instructions.
When the iron is hot, grease with
cooking spray. Pour batter onto
iron, leaving about ½” from the
edges. Cook until waffles are
golden and crisp, about 5
minutes.
 Repeat with remaining batter.
Brush waffles with remaining 6
tablespoons butter, and
immediately dip into cinnamon-
sugar mixture to coat.

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 Slice into strips and serve with

ganache.
FOR THE FILLING  Make filling: In a large bowl
 1 heavy cream using a hand mixer, beat heavy
 1/4powdered sugar, plus cream with powdered sugar,
more for serving cinnamon and nutmeg until soft
 1/4 tsp. cinnamon peaks form. Stir in ricotta and

 pinch of nutmeg chocolate chips until evenly

 1/2ricotta incorporated.

 1 mini chocolate chips  In another large bowl, beat eggs,

FOR THE FRENCH milk, cinnamon, vanilla and salt.

TOAST Set aside.

 2 large eggs  Make roll-ups: Roll out each slice

of bread until flat and thin.
 1/2 c. whole milk
Spread a thin layer of the filling
Cannoli French  1/4 tsp. cinnamon
onto the bread, then roll up
toast dippers  1/4 tsp. pure vanilla
tightly. Very quickly dunk each
extract (optional)
dipper into the egg mixture.
 pinch of kosher salt
 In a large nonstick skillet, melt
 12 slices white bread,
about 1 tablespoon butter over
crusts removed
medium heat. Working in
 Butter, for cooking
batches, add 4 to 5 dippers
 Maple syrup, for serving
(depending on size of skillet),
seam-side down. Cook until
golden all over, about 2 minutes
per side.
 Sift more powdered sugar over
cooked roll-ups and serve with
maple syrup for dunking.
Raspberry FOR THE FILLING:  Preheat oven to 350F. Grease 8
cream cheese  1/4 cup sugar or 9 inch spring form pan and

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coffee cake  8 oz. cream cheese- line the bottom with parchment
softened paper. Set aside.
 1 egg white  To make the filling: Mix together
 1 cup raspberries- the cream cheese and sugar on
washed and well drained medium-low speed until creamy.
FOR THE CAKE: Add egg white end mix on low
 1 and 1/2 cups all- just to combine. Set aside.
purpose flour  To make the cake batter: In a
 1/2 teaspoon baking bow stir together flour, baking
powder powder, baking soda and salt, set

 1/2 teaspoon baking aside.

soda  With an electric mixer cream

 1/4 teaspoon salt together the butter and sugar on

 5.5 Tablespoons medium-low speed. Add egg and

unsalted butter- softened egg yolk and vanilla. Slowly mix

in the flour mixture alternating
 1/2 cup sugar
with the sour cream. Transfer the
 1 egg + 1 egg yolk
batter into the prepared pan and
 3/4 cup sour cream
smooth with a spatula. Spread the
 1 teaspoon vanilla
cream cheese filling on top. Place
extract
raspberries onto cream cheese
FOR THE STREUSEL
filling.
TOPPING:
 To make the topping: Combine
 1/3 cup sugar
sugar, flour and chilled cubed
 1/2 cup flour
butter in a bowl. Stir with a fork
 3 tablespoons butter-
or pastry blender until the
chilled and cubed
mixture is crumbly.( Make sure
the streusel is in pea-sized
crumbs)
 Sprinkle the streusel on top of
raspberries. Bake for 40-45

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minutes until a cake tester

inserted in the center comes out
clean. Cool on a rack, run a thin
knife around the cake and loose
ring of spring form pan.
 Store in the fridge.

Service of Business Operation

The coffee shop will be open from 6am - 12midnight. Since the establishment will be
built around universities, at this time, students may visit the cafe who want to have a cup
of coffee before proceeding to their school. The opening time will be until midnight so
people who work over time can have access to a coffee shop and energize their selves by
having a coffee.

Location of Establishment

El primo cafe is located at Llenado Compound, Brgy. Karuhatan, Valenzuela City,

Metro Manila. The proponents decided to build the coffee shop on the area because of its
accessibility.

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Establishment Layout

Waste Disposal Management

Waste from the café will be safely stored in a huge trash bin at the back of the
café and will collected by the garbage truck provided by the city governance every
morning.

CHAPTER IV: MANAGEMENT PLAN

Form of Business Organization

El Primo Café will be a sole proprietor Business since, this is just a small business
that can handle by one person. Through this form of business the owner can easily decide
for his/her company and also, he/she responsible for the losses, liabilities, and debts the
business will incur. Having sole proprietor business can avoid conflict between business
partners which there are different ideas can develop.

Organization Structure

OWNER

INVESTORS

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SUPERVISOR

GENERAL MANAGER

ASSISTANT MANAGER

PANTRIES

SERVICE DISHWASHER
CREWS
CASHIERS

BARISTA

COOKS

Job Description & Job Requirements

PERSON JOB DESCRIPTION JOB REQUIREMENTS
Owner Person who oversee the daily Education, skills, courage, and
operations of the business capital.
including management and
clerical duties.
Investor The person that allocates capital Bachelor’s degree in finance
with the expectation of a future and business management.
financial return.
Supervisor Oversees the workflow of our Work experience as a café
facilities. manager or barista, hands on
experience with coffee
machines, good in math skills.
General In charge of the operations of a Must have a bachelor's degree
Manager large areas within the business. in business administration or
management, and had an
experience as an assistant

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manager.
Assistant Helps the general manager keep Familiarity with financial and
manager a company or business running customer service principles,
smoothly by taking some must have at least 6 years of
managerial tasks. working experience.
Cashier They welcome customers, At least high school graduate,
answer customer questions, has the ability to transfer
helping them locate items, and transactions accurately and
providing advice or responsibly, has a basic math
recommendations. and computer skills.

Barista Prepare or serve hot or cold At least had an experience as

beverages. bartending of any kind.
Service Crew Are the members prepare and At least a high school graduate,
serve the food, process customer no experience needed but at
payments and provide customer least have a background in a
services. restaurant or a coffee shop.
Dishwasher Cleans the dishes, kitchen, food Must be a high school graduate,
preparation equipment, or no experience is required.
utensils.
Pantry Works in cold kitchen, prepares Work experience as a pantry,
appetizers, and may even brew hands on in kitchen equipment,
coffee. and good knowledge in plating.
Cook Set ups work stations with all At least high school graduate
needed ingredients and cooking and 2 years of experience.
equipment.

Employee Weekly Schedule

Days Barista Waiter Cashier Janitor Guard

1 2 3 1 2 3 1 2 3 1 2 3 1 2
(6am
Monday (6 am (12pm (6pm (6 am (12pm (3pm (6 am (12pm (3pm (6 am (12p (3pm (3pm
to
to to to to to to 12 to to to 12 to m to to 12 to 12
3pm
12pm) 6pm) 12am) 12pm) 6pm) pm) 12pm) 6pm) pm) 12pm) 6pm) pm) pm)
)

1 2 3 1 2 3 1 2 3 1 2 3 1 2
(6am
Tuesday (6 am (12pm (3pm (6 am (12pm (3pm (6 am (12pm (3pm (6 am (12p (3pm (3pm
to
to to to 12 to to to 12 to to to 12 to m to to 12 to 12
3pm
12pm) 6pm) pm) 12pm) 6pm) pm) 12pm) 6pm) pm) 12pm) 6pm) pm) pm)
)

1 2 3 1 2 3 1 2 3 1 2 3 1 2
(6am
Wednesday (6 am (12pm (3pm (6 am (12pm (3pm (6 am (12pm (3pm (6 am (12p (3pm (3pm
to
to to to 12 to to to 12 to to to 12 to m to to 12 to 12
3pm
12pm) 6pm) pm) 12pm) 6pm) pm) 12pm) 6pm) pm) 12pm) 6pm) pm) pm)
)

Thursday 1 2 3 1 2 3 1 2 3 1 2 3 1 2
(6 am (12pm (3pm (6 am (12pm (3pm (6 am (12pm (3pm (6 am (12p (3pm (6am (3pm

SENIOR HIGH SCHOOL OUR LADY OF FATIMA UNIVERSITY

 El Primo Café 24

to
to to to 12 to to to 12 to to to 12 to m to to 12 to 12
3pm
12pm) 6pm) pm) 12pm) 6pm) pm) 12pm) 6pm) pm) 12pm) 6pm) pm) pm)
)

1 2 3 1 2 3 1 2 3 1 2 3 1 2
(6am
Friday (6 am (12pm (3pm (6 am (12pm (3pm (6 am (12pm (3pm (6 am (12p (3pm (3pm
to
to to to 12 to to to 12 to to to 12 to m to to 12 to 12
3pm
12pm) 6pm) pm) 12pm) 6pm) pm) 12pm) 6pm) pm) 12pm) 6pm) pm) pm)
)

Company Policy
• Be patient.

• Be on time.

• Wear proper uniform.

• Treat customers equally.

• Avoid using gadgets during work hours.

• Encourage the customer to be satisfied.

• Take responsibility for what tasks are being assigned.

• Provide customer's request or order.

• Enjoy your work.

• Give 100% confident and orderly work for good customer feedback.

• Be Approachable for customer wants.

• Be clean in yourself and in

SALES
the environment of
Total Sales 2,604,120.00
El Primo Cafe.
CHAPTER V: COST OF GOODS SOLD FINANCIAL
PLAN
Total Cost Of Goods Sold 791,840.00
Income Statement
Gross Profit 1,812,285.00
FEBRUARY 2019
Labor Cost 345,300.00

OPERATING COSTS

Total Operating Cost 7,354.00

SENIOR HIGH SCHOOL

Tax Expense OUR LADY 2,377.57
OF FATIMA UNIVERSITY

NET PROFIT 1,457,253.43

El Primo Café 25

Balance Sheet
FEBRUARY 2019

ASSETS
Current Assets
Cash 2,232,249.00
Supplies 1,414,030.00

SENIOR HIGH SCHOOL OUR LADY OF FATIMA UNIVERSITY

El Primo Café 26

Inventories 515,000.00
TOTAL CURRENT ASSETS 4,161,279.00

Non-Current Assets
TOTAL NON CURRENT ASSETS 500,000.00

TOTAL ASSETS 4,661,279.00

LIABILITIES AND EQUITY

Current Liabilities
TOTAL CURRENT LIABILITIES 11,469.00

TOTAL LIABILITIES 11,469.00

EQUITY
Capital 1,754,000.00
Net Income 2.895,810.00
TOTAL EQUITY 4,649,810.00

TOTAL LIABILITIES AND EQUITY 4,661,279.00

CHAPTER VI: SOCIO ECONOMIC PLAN

To the Government

The government will benefit from our coffee shop from the taxes we will be
paying. Furthermore, the sales of our business can contribute to the overall economic
growth of the country in this field. Our customers will be the main contributor of taxes

SENIOR HIGH SCHOOL OUR LADY OF FATIMA UNIVERSITY

El Primo Café 27

(VAT) from buying our products. Overall, all businesses help the government raise funds
for their future projects.

To the Environment

Our business can help reduce waste because the cups we are using are made from
recyclable materials. The cups are also re-usable to minimize the waste disposal and not
inflict more damage to the environment. Our coffee shop promotes the use of greener
materials and this includes the cups, paper bags and other packaging we will be using in
selling our products.

To the Community
Our store are working with coffee farmers to develop agronomy needs. And we’re
investing in their communities to help improve lives and livelihoods of farmers and their
communities.

Naturally, our dedication to our beloved neighborhoods, community service, local

government and environmental management extends to the place we call home. We love
Valenzuela city.

To the Customer
The customers will have their satisfaction by serving a fresh and quality cafe. El
primo cafe will also benefits customers by having their "third place to go" between
work/school and home as a unique and relaxing atmosphere.

APPENDIX A

Income Statement

SENIOR HIGH SCHOOL OUR LADY OF FATIMA UNIVERSITY

El Primo Café 28

SALES
TOTAL 2,604,120
coffee 623,500
frappe 551,250
Cake 171,750
syrup 396,120
waffle 861,500

COST OF GOODS SOLD

coffee 175,625
frappe 157,250
Cake 198,062
syrup 125,300
waffle 235,603

TOTAL COST OF GOODS

SOLD 791,840

GROSS PROFIT 1,812,285

Labor Cost 345,300

OPERATING COSTS
Utilities 1,354
Equipment Repairs 6,000
TOTAL OPERATING COST 7,354

Tax Expense 2,377.57

NET PROFIT 1,457,253.43

Balance Sheet

SENIOR HIGH SCHOOL OUR LADY OF FATIMA UNIVERSITY

El Primo Café 29

ASSETS
Current Assets
Cash 2,232,249
Supplies 1,414,030
Inventories 515,000
TOTAL CURRENT ASSETS 4,161,279

Non-Current Assets
Property, Plant and Equipment 500,000
TOTAL NON CURRENT ASSETS 500,000

TOTAL ASSETS 4,661,279

LIABILITIES AND EQUITY

Current Liabilities
Accrued Expenses 11,469
TOTAL CURRENT LIABILITIES 11,469

TOTAL LIABILITIES 11,469

EQUITY
Capital 1,754,000
Net Income 2.895,810
TOTAL EQUITY 4,649,810

TOTAL LIABILITIES AND

EQUITY 4,661,279

SENIOR HIGH SCHOOL OUR LADY OF FATIMA UNIVERSITY