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Don Bosco College Canlubang
AY 2010-11
1st Sem.
Feasibility Study Basic Shop Management
By: John Armand A. Negrite
and
Franz Julius D. Sambrano
I. INTRODUCTION
This feasibility study was prepared by these two students, John Armand A.
Negrite and Franz Julius D. Sambrano from Don Bosco College Canlubang in partial
fulfillment of the course requirement in Basic Shop Management 101. All that is
included in this study will serve as a reference tool for every student who will
encounter this kind of study. When we graduate, we will be able to use this study
to guide us and serve as an example for planning such business.
A. Logo of the Business
B. The Concept
The “kape inside™” is a native culture of people in Laguna with interesting
flavor and aroma of exclusively made up of products of the establishment
especially that is made up of rice. “kape inside™” is designed with techno
artworks to add up for the modern Lagunian concept. It is composed of stall-
like facility coffeehouse. “kape inside™” will be located along Don Bosco
College Canlubang.
C. The Professional Planning Development Team
Name: John Armand A. Negrite
Position: Owner
Educational Background:
Tertiary Don Bosco College Canlubang
Secondary Quezon Central Institute
Primary Cometa Elementary School
Name: Franz Julius D. Sambrano
Position: Owner
Educational Background:
Tertiary Don Bosco College Canlubang
Secondary Don Bosco College Canlubang
Primary Laguna College of Business Arts
II. EXECUTIVE SUMMARY
A. The Name
The establishment categorized as coffeehouse, used the term “kape
inside™” which means a techno store that supplies coffee with exquisite flavor
and aroma.
B. The Logo
The logo represents being techno lover. The word “inside” symbolizes the
flavor and lovable smell of the coffee within it. And the word “kape” denotes of
course the coffee.
C. Location of the Firm
Our coffeehouse is located in front of Don Bosco College Canlubang which is
accessible and open to a lot of establishments. The location gives the
coffeehouse a friendly and pleasant appeal marketing itself as the choice of
people to relax and be simply entertained from the flurry of the city.
D. Brief Description of the Project
The coffeehouse will mainly be serving the costumers from 7:00 AM to
10:00 PM from Monday to Sunday. It is a stall-like neighbourhood coffeehouse,
a café, a one-stop shop, a meeting place designed to for all conscious
individuals focused on techno-world. In addition, to what is expected in today's
shops, such as Wi-Fi, a warm atmosphere of combo autochthonous and
modern world of Filipinos, environmentally friendly, and a variety of coffees
including organic and fair trade, especially its trademark, the coffee that is
infused with rice.
III. MANAGEMENT FEASIBILITY
A. Employee Salary Schedule
Employee Salary Schedule
Position Rate Monthly Cost Annual Cost
Manager Monthly P 30,000.00 P 360,000.00
Asst. Mngr. Monthly P 25,000.00 P 300,000.00
Supervisor Monthly P 20,000.00 P 240,000.00
Secretary P 400/day P 12,000.00 P 144,000.00
Server (3) P 350/day P 10,500.00 P 126,000.00
Cashier P 333/day P 9,990.00 P 119,880.00
Barista P 366/day P 10,980.00 P 131,760.00
Maintenance P 300/day P 9,000.00 P 108,000.00
B. Labor Code Provision
The commercial group abides by the Labor Code Provision of the state and
severe follows all the laws based on the Labor Code of the Philippines
(Presidential Decree no. 442).
C. Flow of Materials
All food supplies and beverage supplies will be taken in at the receiving
dock, where they will be weighed in and listed on supplies log book. The
materials will be brought to their respective storage areas. There will be 4 main
storage areas: chilled section, frozen section, dry food section and non-food
section. The non- food section is divided into 2 sub- stations, equipment
section and sanitary section. All coffee supplies and ingredients passes through
the preparation area for proper portioning and storage.
Cakes and pastries to be served go directly to the service area through the
pass-thru window or held in the holding cabinets until time to be served. From
the service area, the food is then brought to the customers in the dining area.
D. Flow of Equipment
Newly ordered equipment is secured in the receiving dock, and then stored
in the non-food section in the equipment section. Kitchen utensils and other
equipments are brought to the wash area for cleaning. After washing, cutleries,
coffee cups and glasses will be placed in a cabinet within the service area.
Plates for cakes and pastries will be brought to the kitchen for plating, then to
service area.
E. Flow of Waste
All sections in the storage area as well as the service area and dining area
and the comfort rooms have waste bins strategically located in their respected
areas which are underlined with black plastic garbage bags to facilitate
disposal. Full garbage bags will be brought to the garbage disposal area at the
back of the store where there are garbage containers. These garbage
containers will be cleaned every 2 days for sanitation purposes.
F. Flow of Personnel
1. Service Personnel
All service personnel enter through the rear entrance, punches his
timecards in the Bundy clock, before proceeding to the crew room where
they can change their uniform, then proceed to his task. The reverse
process is followed at the end of their shift.
2. Manager
His arrival time is also logged through the timecard as he enters the
rear entrance. Supervising and checking all the transactions and the
facilities must be done several times during the day to sure that all areas are
completely checked and well-maintained. After his duty, he exits the back
entrance as he logs in his time – out.
G. Flow of Customers
The guests arrived at the parking area and enter through the fore entrance
proceeding in the dining area. Also the fore entrance door will be their exit
door, leaving the coffeehouse.
H. Sanitation
The management has its preventive measures to avoid contamination of
the foods and beverages.
1. Building Construction
The facility should have floors, walls, and ceilings constructed of
suitable, approved materials which are durable, smooth, not responsive and
easily-cleaned. Walls should be light-colored and well-joined, and floors
should be adequately sloped for drainage to trapped outlets. Openings
to outside and/or non-food- processing or non-handling rooms or
facilities must be sealed.
2. Overhead Structures and Lighting
Overhead structures should be situated and constructed to prevent
contamination of the food and beverage products, and lighting is to be
adequate with properly sealed, safety type overhead fixtures.
3. Heating, Ventilation, and Air Conditioning (HVAC)
Systems must be designed and installed to prevent build-up of heat,
steam, condensation, or dust, and to remove contaminated air. HVAC
systems should be designed to be cleanable, and air intakes located to
prevent intake of contaminated air.
4. Drainage and Sewage Systems
Appropriate traps and vents are to be used throughout the facility.
There should be no potential of cross connections existing between human
waste and other wastes in the plant. Appropriate vacuum breakers or air
breaks must be used.
5. Flow-Through Pattern
A well-designed food-processing or well-handling facility is
constructed to minimize traffic to prevent contamination. It is desirable to
have a product flow-through that physically and operationally separates raw
product functions from processing functions and finished product
functions in order to avoid cross-contamination.
6. Hand Washing Facilities
Sufficient numbers of hand-washing sinks, with hot and cold potable
water, soap, sanitary hand drying supplies or devices, must be provided in
washrooms. A sufficient amount of appropriately located hand-washing
sinks is also necessary in food processing and handling areas. Hand-washing
sinks should be separate from sinks used for equipment cleaning and other
operations.
I. Storage
1. Temperature and Humidity Controls
Where appropriate and applicable, the temperature and humidity of
storage rooms for raw materials, ingredients and packaging materials
should be maintained and monitored.
2. Returned Foods
Foods returned from retail outlets must be clearly identified and
stored in a designated area for appropriate disposition. Storage conditions
need be such that the safety of the returned food is not compromised.
IV. MARKET FEASIBILITY
A. Market Description
� Objectives of the Feasibility Study
The following are the objectives of this feasibility study:
1. To determine the resources availability and its accessibility to
produce quality products.
2. To determine if the location is best for the business in order to gain
profit.
3. To know the relationship of demand and supply of the products in the
hands of the market.
4. To determine the marketing strategy of the business in order to
attract the target customers.
5. To compute the total capital requirements and identify the source of
capital.
6. To know the benefit it can give to the individuals within the
community.
B. Users of Services offered by the Firm
� Mission
• To be the coffeehouse of choice for the local Calamba City
community, downtown business workers, tourists who visit the city,
and students, by providing a high-quality experience through serving
the best varieties of brewed coffee specials.
• Recognize that profitability is essential to our future success.
• We will support the farmers who grow our coffee by using Fair Trade,
Sustainable Production and Organic products whenever possible.
• The establishment will provide a "complete high-quality" experience.
The coffeehouse's aim is simple. It will provide a completely
sophisticated, modern yet techno coffeehouse experience for the
visitors who frequent the city's casual dining spots. It will be an
affordable venture for patrons, one that will encourage them to
return on many occasions.
C. Competitiveness of the Firm
“kape inside™” envisions itself to be the leading innovative coffeehouse in
Laguna where the best varieties of coffee specials and excellent service is
experienced while maintaining the goals of the establishment.
D. Advertisements
1. Website
http://www.kape-inside.com.ph
The establishment will have a website done by the computer
specialist to promote the opening of the coffeehouse and to let the end-
users visualize what “kape inside™” looks like, services, features, products
offered and the history of the establishment.
2. Print Materials
These materials will provide information about the establishment and
will serve as an invitation to attract people to visit and experience the high-
quality service of “kape inside™”.
3. Local TV Spots
“kape inside™”will be introduced to the public people through local
channels. Basic information about “kape inside™” will be viewed on
television.
4. Direct Marketing
It involves promoting the establishment through the personnel of
“kape inside™” directly to the customers.
E. Transportation
Means of transportation will be provided by the owners and employees
themselves.
V. TECHNICAL FEASIBILITY
A. The Product
� Brewed Coffee
1. House Coffee
Always fresh, full flavored, never bitter. Choose from our gourmet
coffee varieties of the day.
2. Iced Coffee
A fine, 12 hour, cold water brewing process extracting the natural
delicious flavors of coffee.
3. Café Au Lait
Your choice of any of the above coffees combined with steamed milk
& topped with velvety milk foam.
� Espresso Traditions
1. Cappuccino
Espresso Coffee combined with velvety milk foam.
2. Caffé Latté
Espresso Coffee & steamed milk topped with a milky foam. (iced upon
request)
3. Espresso
A concentrated extract of coffee
� Espresso Specialties
All available hot, iced, or blended
All drinks made with whole milk, nonfat or soy available upon request.
1. Caffé Mocha
Espresso, gourmet chocolate & milk. Topped with real whipped
cream.
2. Very Vanilla Latté
Espresso, gourmet vanilla syrup & milk. Topped with real whipped
cream.
3. Caramel Latté
Espresso, gourmet caramel & milk. Topped with real whipped cream.
4. Mocha Bianca
Espresso, gourmet white chocolate & mango syrups and milk. Topped
with real whipped cream.
5. White Mocha Sunset
Espresso, gourmet white chocolate & milk. Topped with real whipped
cream.
B. Building Facilities and Structure
� Temperature and Humidity
“kape inside™” does have a non-smoking and smoking area and
preferably an air-conditioned coffee house.
� Lighting and Music
A snug-like place filled with techno music with well-lighted bulbs that fits
with its graffiti-painted wall and ceiling.
� Furniture and Furnishings
Some “kape inside™” furniture is an Asian-inspired yet Filipino touch of
artworks. Inside can be found wooden armchairs, service station
cabinets, coffee tables, couches and other selected furniture that go well
with its selected theme. Combinations of nature arts and aboriginal
color paints like, red, orange, black, yellow, and green are used to
emphasize its friendly and relaxing atmosphere.
Examples of Chair
Examples of Table
� Landscaping
“kape inside™” setting is a combination of Filipino and Asian
Artworks. The ambiance will be more inviting and relaxing because of
the brilliant showcases of modern art. The stall-like coffee house
structure is in a form of modernized shapes showing the said concept of
arts. Its outside environment is bounded with a garden-like friendly
ambiance. Below are some examples of the artworks that can be found
inside the coffee house.
Examples of Artwork
Financial Analysis of KOPE-Mix Coffeehouse
The “kape inside™” Coffeehouse Financial Analysis Capital Investment
1. Land P 750,000.00
2. Construction Cost
Building (including all professional fees for designers and
construction labor cost and materials)
P 300,000.00
Floor Area P 250,000.00
Landscaping P 40,000.00
Furniture and Fixtures P 200,000.00
3. Equipment and Utensils
Dining and Kitchen Equipment P 150,000.00
Computer P 60,000.00
Utensils (beverage ware, tableware) P 100,000.00
4. Pre-operating Expenses
Recipe Testing P 25,000.00
Training Expenses P 75,000.00
Pre-opening Marketing Expenses P 20,000.00
Permits P 8,000.00
Building Permit P 15,000.00
City Tax P 35,000.00
5. Planning Cost
Consultants Fee P 200,000.00
6. Working Capital P 400,000.00
TOTAL CAPITAL INVESTMENT P 2,628,000.00
Computation for Food Cost and Beverage Sales
Food P 2,000,000.00
Less VAT and Service Charge P 600,000.00
FOOD COST P 2,600,000.00
Beverages P 1,800,000.00
Less VAT and Service charge P 600,000.00
BEVERAGE COST P 2,400,000.00
Computation for Total Revenue
Food P 10,000,000.00
Beverage P 15,000,000.00 P 25,000,000.00
Cover Charge P 2,000,000.00
Gross Sales P 29,033,000.00
NET SALES (less VAT and Service Charge) P 24,678,050.00
C. Site Location
VI. FINANCIAL FEASIBILITY
Computation for the First Two Years of Operation
EXPENSES FIRST YEAR SECOND YEAR
Salaries and Wages P 5,000,000.00 P 8,000,000.00
Employee Benefits P 1,000,000.00 P 1,000,000.00
Marketing Expenses P 1,000,000.00 P 200,000.00
Utilities
Water P 6,000,000.00 P 8,000,000.00
Electricity P 1,000,000.00 P 1,000,000.00
Gas P 300,000.00 P 300,000.00
Telephone P 20,000.00 P 25,000.00
Repairs and Maintenance P 30,000.00 P 30,000.00
Security P 180,000.00 P 200,000.00
Legal and Professional Fee P 10,000.00 P 10,000.00
General Supplies P 400,000.00 P 400,000.00
Insurance P 300,000.00 P 300.000.00
Depreciation
Building P 2,000,000.00 P 2,000,000.00
Equipment P 500,000.00 P 500,000.00
Utensils P 100,000.00 P 150,000.00
Furniture’s and Fixtures P 400,000.00 P 400,000.00
TOTAL EXPENSES P 17,740,000.00 P 22,215,000.00
Projected Income Statement
FIRST YEAR SECOND YEAR
Gross Sales P 34,000,000.00 P 36,000,000.00
Less: VAT & Service Charge P 6,000,000.00 P 8,000,000.00
Net Sales P 30,000,000.00 P 31,000,000.00
Less: Food & Beverage Cost P 8,000,000.00 P 10,000,000.00
Less: Expenses P 17,000,000.00 P 19,000,000.00
Taxable Income P 9,000,000.00 P 10,000,000.00
Less Taxes P 1,000,000.00 P 2,000,000.00
NET INCOME P 105,000,000.00 P 116,000,000.00
Taxation
Business Tax (Annually) 300.00
Mayor’s Permit 120.00
Application Form 50.00
Business Plate 250.00
Business Sticker 10.00
Police Clearance 70.00
Sanitary Free 40.00
Medical Certification 100.00
Mayor’s Clearance 150.00
Calling Fee 50.00
Inspection 200.00
FCF 220.00
Environmental Sanitation Fee 500.00
Signboard 300.00
Occupational Permit 1000.00
Total amount due P3, 360.00
Occupational Permit:
1000.00 / employee (x 10) 10,000.00
Occupation permit: 70.00
Police Clearance 70.00
Mayor’s Clearance 150.00
Community Tax Certificate 20.00
Medical Certificate 100.00
Drug Test 200.00
VII. SOCIO-ECONOMIC FEASIBILITY
Contribution to the Philippine Economy
The existence of new businesses in the community indicates rapid growth of
Philippine economy. This project will divide something among many a social share
of its profit to the government by means of paying taxes and also through permits,
licenses, and registration paid to the government.
In accumulation, our consumers will also be benefited because of our
affordable services.