Business Plan

JaniCafe

“A Soul that Seeks Peace, Sips, and Read”

1234 Main Street Barangay Lantic Carmona, Cavite

Owned by:

Jasmin A. Caparas

Vironica N. Pi-is

Grade 12 ABM-A
 Table of Contents
A. Introduction
1. Description of the Business
2. Location of the Business
3. Funding Requirements and source of Funds
B. Executive Summary
1. Mission Statement
2. Vision statement
3. Business Goals
4. Parties Supporting the Business
5. Opportunities and Strength
6. Wealth Improvement Approaches
7. Business Model
C. Environmental Analysis
1. Global Analysis
2. Societal Analysis
3. Industry Analysis
4. Conducting a Critical Evaluation
5. Evaluating the Business Position
6. Determining the Most Appropriate Business Strategy

D. Business Description
1. Product Description
2. Equipment and Materials Needed
3. Size of the Business
4. Personnel Requirements
E. Organizational Plan
F. Production Plan
G. Operational Plan
H. Marketing Plan
1. Product
2. Place
3. Price
4. Promotion
5. People
6. Positioning
I. Financial Plan
1. Major Assumptions
Introduction

Description of the Business

Janicafe is a Book shop and a Café that is located at Barangay Lantic Carmona,

Cavite. The café will offer a variety of choices to the customers. Coffee and tea of all

sorts will be offered. The coffee can be in variety of latte and regular coffee. The tea will

range from English to flavored varieties. Juice, soda, and non-alcoholic beverages also

will be available. For those who want something else to drink, both wine and beer will be

on sale.

The breakfast menu will feature muffins, bagels, donuts, French pastries, pancakes,

etc. The baked goods will be purchased from The Sweets, a bread and pastry venture.

Lunch and dinner will feature sandwiches, salads, Filipino foods and ten different soups.

In hot weather, a variety of cold soups will be offered.

Aside from this offerings, the café’s customer can also avail books with their

preferences, this includes different genre: fantasies, realism, historical, nature theme,

and so many more they can choose. The café also provide wi-fi so that students and

faculty staffs can do their research and school works at our place. The interior design of

the building will focus on projecting a relaxed atmosphere. The emphasis will be on

providing a comfortable environment for the customers where they will want to linger

and return many times.

If the customer has a complaint, everything will be done to satisfy them. If that

does not work, the customer will be given their meal free of charge. Another strategy,

the servers will always ask the customer if they want added items, i.e. specialty coffee,

soup with the sandwich, appetizers, and dessert. This will not only increase sales for the
business but will also increase the amount of money the server makes. Most people tip

according to a percentage of the check. The higher the check, the greater the tip

customers will give. The server can control their own income.

Location of the Business

The location of the business is near the Angelo Levardo Loyola Senior High, it can be a

great location for the business because it is very accessible not just for an ordinary but

also the students who love books and different taste of coffee.

Funding Requirement and Sources of Funds

Initial

investment Amount

Building Construction 300,000

Supplies

(Books,

Coffee,

Pastries) 400,000

Furniture 150,000

Equipment 200,000

Utilities (electricity & water) 150,000

Miscellaneous 100,000

Internet 200,000
 TOTAL 1,500,000

The sources of funds are individual shares, savings and partnership investment.

Executive Summary

The interest by consumer, especially students, in the coffee shop industry is

sweeping from the business area. JaNiCafé will provide a friendly and very comfortable

place where the customer can have their quality food and drinks, entertainment, special

services, service offering and accommodations at reasonable prices.

The café will offer a variety of choices to the customers. Coffee and tea of all sorts

will be offered. The coffee can be in variety of latte and regular coffee. The tea will

range from English to flavored varieties. Juice, soda, and non-alcoholic beverages also

will be available. For those who want something else to drink, both wine and beer will be

on sale.

The breakfast menu will feature muffins, bagels, donuts, French pastries, pancakes,

etc. The baked goods will be purchased from The Sweets, a bread and pastry venture.

Lunch and dinner will feature sandwiches, salads, Filipino foods and ten different soups.

In hot weather, a variety of cold soups will be offered. In addition, we’ll be offering

dessert that consist of cheesecakes (some fat-free), pastries, pies, fresh fruits and

cheese. Aside from this offerings, the café’s customer can also avail books with their

preferences, this includes different genre: fantasies, realism, historical, nature theme,
and so many more they can choose. The café also provide wi-fi so that students and

faculty staffs can do their research and school works at our place.

The interior design of the building will focus on projecting a relaxed atmosphere.

The table and chairs will be custom made from light oak, large antique stuffed couches

and chairs, end tables, coffee tables, book shelves filled with different books, lamps,

and a carpet. The emphasis will be on providing a comfortable environment for the

customers where they will want to linger and return many times.

The parties supporting the business are customers, creditors, suppliers and

employees. The location and the time are right for opening a book-coffee shop near in

the school. Many students will come to the coffee shop to concentrate and relax while

reading books and drinking coffee. Coffee houses are having a great deal of success,

which is evidenced by the full houses everyday of the week. The closest competition is

the Café Malica near Petron and Carmona Police Station, which only offers coffee, tea

and pastries. The area of JaNiCafé is heavily populated with Senior High School

students and Elementary students who love coffee and books that will provide us profit

for the whole month or year. Students will patronize the business because we offer a lot

of products and services to them.

In order to maintain the business’ wealth condition were about to improve our

strategies and tactics. This includes maintaining a high standard of food quality and

services, we will also ensure our friendly comfortable atmosphere, place monthly ads in
neighborhood publications, distribute monthly fliers to neighborhood, businesses and

churches, and to some of our loyal customers and regular clients we can also offer

discount coupons, and maintain our relationship to our customers.

The total needed capital for Janicafé is PHP 1,500,000.00. Individual shares will be

PHP 250,000.00, savings PHP 500,000.00 and Partnership Investment will be PHP

500,000.00.

Mission Statements

To provide a friendly and very comfortable place where the customer can have their

quality food and drinks, entertainment, special services, service offering and

accommodations at reasonable prices.

Vision Statements

We dream of people, especially students, who love to gain information by means of our

specified product and services.

Business Goals

To build a profitable and reliable relationship between our product and our

customer, and delivering customer satisfaction in every services we provide.

Parties Supporting the Business

CONSUMERS
 The target customers of the JaNiCafé are the students and teachers of Angelo

Levardo Senior High School and Lantic Elementary School.

CREDITORS

The business can loan in banks and money lenders in order to have working

capital for business operations.

SUPPLIERS

They provide or supply the needs of the business to operate properly.

EMPLOYEES AND STAFFS

Their services will help the business to attract more customers efficiently and

effectively.

Opportunities and Strength

The location and the time are right for opening a book-coffee shop near in the school.

Many students will come to the coffee shop to concentrate and relax while reading

books and drinking coffee. Coffee houses are having a great deal of success, which is

evidenced by the full houses everyday of the week. The closest competition is the Café

Malica near Petron and Carmona Police Station, which only offers coffee, tea and

pastries. The area of JaNiCafé is heavily populated with Senior High School students

and Elementary students who love coffee and books that will provide us profit for the

whole month or year. Students will patronize the business because we offer a lot of

products and services to them.

 WEALTH IMPROVEMENT APPROACH

In order to maintain the business’ wealth condition were about to improve our

strategies and tactics. This includes maintaining a high standard of food quality and

services, we will also ensure our friendly comfortable atmosphere, place monthly ads in

neighborhood publications, distribute monthly fliers to neighborhood, businesses and

churches, and to some of our loyal customers and regular clients we can also offer

discount coupons, and maintain our relationship to our customers.

Environmental Analysis

GLOBAL ANALYSIS

The coffee industry is growing at a significantly large compound annual growth

rate of 5.5%, and the product is produced almost exclusively in developing nations. The

major consumer demographics of this industry represent people ages 19 to 34, and a

large reason the coffee market is expanding can be acquainted with the rise of demand

from millennial as their consumption has increased almost ten percent. The largest

consumers of coffee come mostly from Europe, with The Netherlands at 260.4 liters per

capita, Finland at 184. 9 liters per capita, Canada at 152.1 liters per capita, and Sweden

at 141.9 liters per capita. The most prominent companies within the coffee market

include J.M. Smucker Company, Kraft Heinz Inc., Starbucks Corporation, Nestle S.A.,

and Dunkin’ Donuts.

Coffee shops have great opportunities in global business market that is why it

is efficient having this kind of business venture. It is a smart move to invest in this
industry because coffee houses are having a great deal of success. One of the world’s

favorite beverages and a major source of caffeine for many students and employees,

coffee continue to be an integral factor in society’s daily routine. According to Business

Insider, coffee is the second most sought-after commodity in the entire world, with an

industry that is worth over $100 billion across the globe. In terms of exporting alone, the

industry is valued at $20 billion and continues to be on the rise—on average, 500 billion

cups of coffee are consumed on Earth every year.

In conclusion, the coffee market is currently experiencing considerable growth

in economies around the world, with the rise in urbanization and the demand for quick,

quality product fueling the expansion. The coffee market is expected to continue to

inflate in the next five years, leaving ample room for returns and profit, and the specialty

coffee house segment is growing steadily at a healthy pace every year.

SOCIETAL ANALYSIS

There are some factors in our society that may affect our business. Filipinos

have different beliefs, culture, and perception in their life that may affect our sales and

the relationship with our customer. But through analyzing our society, JaNicafé can

adapt to the changing needs of the people and met the expectation of the customers.

Students have different preference and taste about the quality of coffee compare to the

teachers who are into regular coffee. We will be aware of the society's social

preferences regarding its needs and wants that is influenced by the preferences,

custom, beliefs, ethnicity, values and tradition Our business may find difficulty in

segmenting the heterogeneous environment into homogeneous one that is why we end

up with the tactic of having internet inside. It will help us to reach the heterogeneous
customer and combine them in our coffee house. We can cater both homogeneous and

heterogeneous at the same time. In doing so, our sales will go up even though there are

some factors affecting our business.

INDUSTRY ANALYSIS

In the past five years, the number of coffee drinkers has increased from 7

million to 27 million. The low food cost of coffee drinks, relatively modest investment

capital requirements, and low overhead, leads to high profit margins in the coffee house

industry. Factors like economic, regulatory, social and political conditions affect

JaNiCafé in the business industry. By scanning the industry of coffee shop in Carmona,

we saw that there are few competitors that do not see as a threat to the sales of our

business and the growth of coffee shop here cannot affect our sales or profit. Coffee

shops are popular nowadays and the location of our business has a large volume of

target customers. In just a month, our volume of sales will increase and it is profitable to

invest in a coffee shop just like ours. Having the analysis in the coffee shop industry

helps the business to know what to do in order to overcome the factors of industry like

demographics of target customers, lifestyle shifts of an individual, and economic cycles.

Our management will ensure that the business operation will set high standards to

reach high satisfactory rate of the customers.

CONDUCTING A CRITICAL EVALUATION

The Janicafe is settled to give the necessary needs and wants of the regular

customers and consumers of the business, hence not all the time we gain positive scale

and feedbacks from the people who patronized the products and services of Janicafe,
some of the times we are about to face some of the problem can be minimal or major

problems that greatly affects the production and services of the business.

The external environment is made up of forces over which a company has limited, if

any, control and covers both the macro- and the micro-environment. The macro-

environment consists of forces such as SLEPT factors – social, legal, economic,

political and technological. Within this are included factors such as demographics, green

issues and larger societal forces. The micro-environment includes environmental

constraints, such as the structure of the market, suppliers, customers, trends of the

market and competition. Political and legal factors have to do with the general political

and legal environment in which a country operates. The legal system of the country is

also seen with no particular government restrictions on entry or to operation in the local

market. Economic factors are concerned with consumers’ purchasing power and

spending patterns. Filipinos have a relatively high purchasing power and are willing to

spend a bit more in return for a better product or service. This has enabled Janicafe to

set its prices in the local market slightly higher than both those in other countries and in

the local cafes. Socio-cultural factors are all those forces that affect the values,

perceptions, preferences and behaviors of the people in a society. These forces include

shifts in values and culture, lifestyle changes, as well as any demographic changes. In

recent years Filipinos seem to have changed their habits as far as drinking coffee is

concerned. These days it is not only young people but also older parts of the population

who enjoy going to a café. People also enjoy having a cup of coffee and meeting friends

or colleagues after work or even during a break, something that is in line with most

countries. As the founder of the company has put it, Janicafe is trying to create ‘a third
place’ for its customers – a place between home and work where people can come to

get their own personal time out and to have a sense of gathering. At the same time, a

large number of Filipino men and women are smokers, some of whom are social

smokers, meaning they only smoke when in social gatherings. This suggests that the

restriction on smoking inside Janicafe may appeal to the non-smokers; however it may

also have a negative effect on the smokers’ decision to visit it. Technological factors are

all those forces that create new technologies, products and market opportunities.

Philippines is a country where changes and new technologies are embraced. This has

helped Janicafe to enter the Philippine public and private area market and to retain its

high standards, particularly as far as the preparation of quality coffee is concerned.

Local cafes are also competitors even though they are not international brands. They

offer the same product and pleasant surroundings while usually offering lower prices

than Janicafe. They also have waiters, serve a local coffee favorite (frappe), more food

options and they allow smoking. Finally they are more flexible in adapting their menus

according to the customers’ needs and wants. Including them as Janicafe competitors

immediately sets the industry rivalry level at high. With the exception of some Café,

there are no other substitutes for the product and service that Janicafe offers. Fast food

restaurants, such as McDonalds and Burger King, ice cream shops and local cafes are

highly differentiated from Janicafe in terms both of product and service offered. The

threat of substitutes is, therefore, considered to be low at present. Janicafe chooses

suppliers who fulfill certain requirements, such as value, quality, service and practices.

The company cannot be threatened by its suppliers, as it is taking an integrated

approach to ensure a long-term sustainability of quality coffee, while at the same time
building mutually beneficial relationships with coffee farmers and communities with

whom business is conducted. Customers do not seem to have too much bargaining

power over the variations in price, the place of distribution and the product offerings.

The company, however, aims to satisfy its customers and gain new ones through the

use of innovative ideas and, generally, by offering new products.

EVALUATING THE BUSINESS POSITION

To thoroughly understand what you’re getting into, perform an extensive

market research project to determine the feasibility of your business. In addition to

gleaning statistics of trends and current customer buying patterns, you need to know

who your customers are, where they are located and what kind of competition exists in

your area. Consider market research your first steps in opportunity analysis that help

you understand exactly how you will sell products or services to a specific market. A

complete evaluation of a business opportunity includes a risk assessment. An honest

appraisal of the potential risks inherent in your new business can help you prepare for

possible problems and decide whether the risks are worth the investment. Details you

need to consider in the risk assessment process include factors that could negatively

affect your business, such as the general state of the economy, weather events and

your competition's competitiveness. Internal considerations should include your own

health, the level of credit available to you and the number and type of employees you’ll

need to hire to run the business efficiently. Finally, evaluate the amount of support you

expect to receive from your family and the community. You’ll most likely spend an

inordinate amount of time in the initial stages of opening your new business, which

could affect your family relationships. Opportunity evaluation requires professional and
personal considerations. Outside hobbies and commitments may need to be curtailed

for some time. Attitudes and cultural preferences in your community can impact your

ability to grow and sustain your business. Evaluate your standing on all these fronts to

ensure you’ve got the necessary support to be successful.

DETERMINING THE MOST APPROPRIATE BUSINESS STRATEGY

Customer satisfaction is the extent to which a product's perceived

performance matches buyers' expectations. The key to successful and profitable

business rests with identifying the needs and wants of the customer and providing

goods and services to satisfy these needs and wants. This paper examines how

environmental analysis can help Janicafe, the leading specialty coffee brand and retailer

in the world, to achieve customer satisfaction in its recently targeted market of

Philippines. The paper concludes that the company should pay particular attention to its

customers' cultural preferences and should offer the host market not just coffee but a

real coffee experience. It has evolved from a focus on the product and on making a

‘better’ product, where better was based on internal standards and values. The

objective was profit and the means to achieving the objective was selling or persuading

the potential customer to exchange his or her money for the company’s product or

service. The marketing concept holds that the key to successful and profitable business

rests with identifying the needs and wants of the customer and providing goods and

services to satisfy these needs and wants. Increasingly, companies have come to

recognize that this different approach to doing business is essential in today’s

environment. Consumers are now better educated and more sophisticated than before
and, thus, far more demanding as far as their wants and expectations are concerned.

Customer satisfaction is the extent to which a product’s perceived performance matches

a buyer’s expectations. If the product’s performance falls short of expectations then the

buyer is dissatisfied. If performance matches or exceeds expectations then the buyer is

satisfied. As a means to customer satisfaction, businesses should be marketing-

orientated, where customer needs, wants and requirements are identified and offered to

the consumer.

The concept of marketing has changed dramatically, with its early focus on

production being replaced by a significant emphasis on the needs and wants of the

consumer and, therefore, on the concept of customer satisfaction. This transformation

of marketing covered the successive stages of production orientation, sales orientation

and, finally, marketing orientation. This era was characterized by the focus of company

efforts on producing a good or service. More specifically, management efforts were

devoted to achieving high production efficiency, often through the large-scale production

of standardized items. Sales, finance e and personnel were seen as secondary. The

underlying philosophy towards customers was that they would purchase the products,

provided that they were available in sufficiently large quantities of a suitably low price.

The sales orientated company is one where the focus of company efforts switches to

the sales function. The main issue here is not how to produce but, having products, how

to ensure that this production is sold. The marketing concept holds that the key to

successful and profitable business rests with identifying the needs and wants of

customers and providing goods and services to satisfy these needs and wants.
 Increasingly, companies have come to recognize that this different approach to doing

business is essential in today’s environment. Consumers are now better educated and

more sophisticated than before and, thus, far more demanding as far as their wants and

expectations are concerned. Customer satisfaction refers to the extent to which

customers are happy with the products and services provided by a business. Gaining

high levels of customer satisfaction is very important to a business because satisfied

customers are most likely to be loyal, to make repeat orders and to use a wide range of

services offered by the company.

Business Description

PRODUCT DESCRIPTION

The café will offer a variety of choices to the customers. Coffee and tea of all

sorts will be offered. The coffee can be in variety of latte and regular coffee. The tea will

range from English to flavored varieties. Juice, soda, and non-alcoholic beverages also

will be available. For those who want something else to drink, both wine and beer will be

on sale. The breakfast menu will feature muffins, bagels, donuts, French pastries,

pancakes, etc. The baked goods will be purchased from The Sweets, a bread and

pastry venture. We will be having partnership with them to have a supply for baked

goods. Lunch and dinner will feature sandwiches, salads, Filipino foods and ten different

soups. In hot weather, a variety of cold soups will be offered.

Aside from this offerings, the café’s customer can also avail books with their

preferences, this includes different genre: fantasies, realism, historical, nature theme,

and so much more they can choose.

 EQUIPMENT / MATERIAL NEEDED

In order to operate, our business needs several machines to supply our coffee

shop. Our business need coffee, espresso and beverage equipment like Espresso

machine, Espresso grinder, Regular coffee grinder, Coffee brewers, Decanters, Frappe

and smoothie blenders, Ice teas brewers, and Hot water dispensers. We also need

Refrigeration and ware washing equipments like Reach-in Refrigerator, Under-counter

refrigerator, Sandwich prep table, Ice machine, Display case, Under bar sink, and

Dishwasher. Small wares and Beverage ware are also needed like Espresso tampers,

Knock boxes, measuring cups and spoons, Syrup pumps, timers, Coffee mugs and tea

cups, Espresso cups, Dinnerware, Sugar pourers, creamers, Condiment organizer,

Cup, lid, and straw organizers, Coffee and beverage labeling, and Aprons. All of them

will be bought at Antique Mug Shop and are customize to provide customers a

comfortable environment.

SIZE OF THE BUSINESS

The business can be classified as SME (Small and Medium Enterprise) also

known as the Mid-Market. It is because the coffee shop we settle meet utmost of the

conditions to be classified and known as Small and Medium Enterprise, conditions are

company has defined SME as a legally independent company with a numerous or may

be few quantity of employees, employees must have their monthly compensation not

least to the minimum wage depending on the location of the business, employees must

have generalist skills, location likely to have more than one office location, and more

remote employees, and main consideration for technology purchases include

capabilities, functionality, and reporting. These ceilings apply to the figures for individual

firms only. A firm that is part of a larger group may need to include staff

headcount/turnover/balance sheet data from that group too. Especially eligibility for

support under many support programs targeted specifically at SMEs: research funding,

competitiveness and innovation funding and similar national support programs that

could otherwise be banned as unfair government support.

PERSONNEL REQUIREMENT

Coffee shop workers, are often called baristas, have a lot more in their job

description than just pouring coffee. These roles almost invariably require extensive

customer service, and the more exemplary that service, the more of an asset the barista

becomes to her company. When hiring baristas, coffeehouse managers often explicitly

stress the customer service aspects of the job. It includes the need for candidates to be

friendly and sociable in all circumstances, even amid hectic working conditions and

personal bad moods. A prospective barista’s customer service skills constitute some of

her most important qualifications for the job. As with many front-line food service jobs, a

barista performs the basic customer service tasks of taking the customer’s orders,

processing payment and delivering food or beverages. In doing so, he becomes the

face of the shop, and the quality of his service figures prominently in the customer’s

overall impression of the whole company. Snide or sour baristas can make the

customer feel defensive, awkward or unwelcome, but if the barista does a good job, it

helps the customer to relax and cheer up, and she’ll be more likely to come back — and

to tell others about her good experiences here. For a truly accomplished employee,
taking orders and handing out the joy is only the beginning. Many times a customer

wants a friend or a confidante, someone to listen to him and acknowledge him. A great

barista excels in this, making the customer who wants to talk feel welcome by lending

her ear and participating in conversation. She has the people skills to know when to be

witty and when to be sympathetic, offering her perspective for those who have problems

and fostering jollity for those who want to have fun. This level of service can earn deep

customer loyalty and is one of the most valuable assets to any coffeehouse. At the

same time, it also implies good logistical skills, because while playing the confidante,

the barista cannot simply be a schmoozer. She must simultaneously handle the

mechanical tasks of her job and know how to pause a conversation tactfully so that she

never ignores or delays the customer at the front of the line. Coffee shops generally let

the customer get comfortable and stay as long as she likes, making the shops a favorite

“third place” for many — a place besides home and work where people can go to

socialize and have fun. This has its pros and cons, because while a dining room full of

relaxed customers helps a café look and feel more vibrant, it also consumes seating

space. When the customer buys a single cup of coffee and then takes up a table for

hours, not only is that not very profitable, but it also means other customers can’t use

the table, which is even worse. A good barista, therefore, doesn’t just make the

customer happy. She also makes the owner happy by generating business. Thus she

has to be something of a salesperson, which she can do by subtly and delicately

persuading the customer to buy more without making her feel pressured to do so. This

ability, like being a friend and confidante, is not universal in employees and helps make

the difference between a competent barista and an excellent one. Customer service
forms only part of a barista’s duties. Depending on the workflow of the specific

coffeehouse where he works, he might also have to bus and clean the dining area,

sanitize and restock the restrooms, restock the utensil counters, lift and handle boxes

and canisters of product, take out the trash and assist with actually preparing the food

and drinks. These tasks require some physical strength and dexterity, good hygiene

practices, attentiveness and a proactive demeanor, and they complement his work in

customer service by providing a clean, pleasant, well-furnished environment that invites

the customer to enjoy himself all the more.

Organizational Plan

The chosen business can be considered as Partnership, because the business

consist only two owners, who have shared their responsibilities, roles, and duties to

sustain the needs and development of the business venture in order to grow and

maintain its profitable resources and enable to pay its long term and short term

obligations. Whenever the company needs to loan and lend for an additional assets and

capital we are intended to have state the historical reports and statements for them to

identify and measure whether the company is capable and has the capacity to pay for

its obligations. In order to maintain the company’s internal communication with the

staffers and other people involve there are several ways of communication and

interaction that we have to consider that maintain the relationship. Communication that

flows from a higher level in an organization to a lower level is a downward

communication. In other words, communication from superiors to subordinates in a

chain of command is a downward communication. This communication flow is used by

the managers to transmit work-related information to the employees at lower levels.

Employees require this information for performing their jobs and for meeting the

expectations of their managers. . Downward communication is used by the managers

for the following purposes - Providing feedback on employees’ performance, Giving job

instructions, Providing a complete understanding of the employees job as well as to

communicate them how their job is related to other jobs in the organization,

Communicating the organization’s mission and vision to the employees, and

Highlighting the areas of attention.

Communication that flows to a higher level in an organization is called upward

communication. It provides feedback on how well the organization is functioning. The

subordinates use upward communication to convey their problems and performances to

their superiors.

The subordinates also use upward communication to tell how well they have

understood the downward communication. It can also be used by the employees to

share their views and ideas and to participate in the decision-making process.

Upward communication leads to a more committed and loyal workforce in an

organization because the employees are given a chance to raise and speak

dissatisfaction issues to the higher levels. The managers get to know about the

employees feelings towards their jobs, peers, supervisor and organization in general.

Managers can thus accordingly take actions for improving things.

Communication that takes place at same levels of hierarchy in an organization is

called lateral communication, i.e., communication between peers, between managers at

same levels or between any horizontally equivalent organizational member.

Communication that takes place between a manager and employees of other

workgroups is called diagonal communication. It generally does not appear on

organizational chart. For instance - To design a training module a training manager

interacts with an Operations personnel to enquire about the way they perform their task.

Communication that takes place between a manager and external groups such as -

suppliers, vendors, banks, financial institutes etc. For instance - To raise capital the

Managing director would interact with the Bank Manager.

Business Structure

CEO

CO- CEO

PRODUCTION SERVICE MARKETING

DEPARTMENT DEPARTMENT DEPARTMENT
MANAGER MANAGER MANAGER

Coffee shop workers, often called baristas, have a lot more in their job description

than just pouring coffee. These roles almost invariably require extensive customer

service, and the more exemplary that service, the more of an asset the barista becomes

to her company. When hiring baristas, coffeehouse managers often explicitly stress the

customer service aspects of the job, including the need for candidates to be friendly and

sociable in all circumstances, even amid hectic working conditions and personal bad
moods. A prospective barista’s customer service skills constitute some of her most

important qualifications for the job.

As with many front line food service jobs, a barista performs the basic customer

service task of taking the customers orders, processing payment and delivering food

and beverages, in doing so, barista became the face of the shop, and the quality of the

service figures prominently in the customers.

For a truly accomplished barista, taking orders and handing out the joe is only the

beginning. Many times a customer wants a friend or a confidante, someone to listen to

him and acknowledge him. A great barista excels in this, making the customer who

wants to talk feel welcome by lending her ear and participating in conversation. She has

the people skills to know when to be witty and when to be sympathetic, offering her

perspective for of those who have problems and fostering jollity for those who want to

have fun. This level of service can earn deep customer loyalty and is one of the most

valuable assets to any coffeehouse. At the same time, it also implies good logistical

skills, because while playing the confidante, the barista cannot simply be a schmoozer.

She must simultaneously handle the mechanical tasks of her job and know how to

pause a conversation tactfully so that she never ignores or delays the customer at the

front of the line. Coffee shops generally let the customer get comfortable and stay as

long as she likes, making the shops a favorite “third place” for many — a place besides

home and work where people can go to socialize and have fun. This has its pros and

cons, because while a dining room full of relaxed customers helps a café look and feel

more vibrant, it also consumes seating space. When the customer buys a single cup of
coffee and then takes up a table for hours, not only is that not very profitable, but it also

means other customers can’t use the table, which is even worse. A good barista,

therefore, doesn’t just make the customer happy. She also makes the owner happy by

generating business. Thus she has to be something of a salesperson, which she can do

by subtly and delicately persuading the customer to buy more without making her feel

pressured to do so. This ability, like being a friend and confidante, is not universal in

employees and helps make the difference between a competent barista and an

excellent one.

Customer service forms only part of a barista’s duties. Depending on the workflow of

the specific coffeehouse where he works, he might also have to bus and clean the

dining area, sanitize and restock the restrooms, restock the utensil counters, lift and

handle boxes and canisters of product, take out the trash and assist with actually

preparing the food and drinks. These tasks require some physical strength and

dexterity, good hygiene practices, attentiveness and a proactive demeanor, and they

complement his work in customer service by providing a clean, pleasant, well-furnished

environment that invites the customer to enjoy himself all the more.

Coffee Shop Positions Sorted By Salary

Position Average Starting Wage per day

Assistant Manager Php 450.00 – 500.00 per day

Baker Php 300.00 - 350.00 per day

Barista Php 300.00 340.00 per day

Cashier Php 300.00 340.00 per day

janitor Php 400.00 - 450.00 per day

Custodian Php 430.00 – 450.00 per day

Pest control technician 300.00 – 320.00 per day

Utility workers 300.00 – 310.00 per day

PRODUCTION PLAN

Coffee production is a process where care, attention, passion and knowledge are

indispensable requirements in each of its steps. That's how we create sublime quality in

each JaniCafe product.

From the very first day, we strive to seek out and carefully select the finest varieties of

coffee, imported directly from the best coffee producing countries in the world: Brazil,

Having been transported to Italy in the best possible shipping conditions, the sacks of

green coffee, already polished, arrive at the Caffè plant where they undergo
an additional cleaning process, which entails separating the beans from the other

residual substances, such as fibres and dust.

An aspirator also removes the smallest and lightest beans before the beans are stored

in silos.

The first internal processing stage performed is roasting.

The raw coffee is roasted by way of a tried and tested roasting method that is capable

of preserving the unmistakeable aroma of a top-quality coffee intact. During the roasting

phase, the beans become lighter and bigger, change colour and take on a characteristic

odour: the aroma.

In a large rotating drum, the green coffee is first dried to remove any residual humidity

and then brought to a temperature of approximately 200°C, before being cooled.

The automated management of the roasting phase ensures that the process is

meticulously controlled.

Once the coffee has been roasted, the next phase of the production process is cooling.

In order to ensure that the coffee is not altered and that its specific organoleptic

properties remain the same, it is cooled using air and not water. Indeed, cooling the

coffee with water causes the beans to absorb humidity and therefore changes the taste

in the cup, not to mention the increase in weight and the fact that it ages more quickly.

The true secret behind Caffè is the blending, because this is the exclusive “recipe”

which gives the coffee its unique taste. Although it is essential to use excellent raw

materials and ensure that these are dosed in the correct proportions, this is not enough

to ensure a perfect blend.

The correct dosage of the qualities used ensures the perfect balance of the coffee in the
cup. But the production process also makes a difference: Caffè Aiello blends its coffees

after and not before roasting, in order to ensure a homogeneous level of roasting for

each variety used and create a balanced taste that is easy to maintain over time.

At the end of the coffee production process, the product is packed into sacks with

seals which guarantee the conservation of their organoleptic characteristics over time.

Operational Plan

Source of materials JaNiCafé needs sources of materials in order to operate.

Suppliers and Banks or other lending company will be the sources of materials of our

company because they will provide the supplies and money that the company needs in

order to operate daily. Since we have contacts to our suppliers, we can communicate

with them so the company will know if they can deliver the supplies we need or the

delivery will be delayed or cancelled. Banks and other lending companies can lend us

cash in a given period of time if the business is in need of money. Production cost

JaNiCafé consider material, labor, and expenses as the elements of cost. In order to

produce an output or a product, our company needs materials or inputs coming from our

suppliers. The company operates with the help of staffs and the services of the

employees are paid every half of the month. Expenses are incurred because the

company needs to pay in order to produce a product. The production cannot takes

place without incurring these expenses. The total Production cost of JaNiCafé is

estimated at PHP 850, 000 per month.

The Sweets The Sweets, a bread and pastry venture, they will supply all of the bread

products such as croissants, loaves of bread, and pastries of JaNiCafé weekly. Since
1987, The Sweets has been creating a quality line of dessert products satisfying even

the most discerning palate. Antique Mug Shop This company has been roasting coffee

for almost a decade. They will supply all of the coffee, espresso and beverage

equipment, Refrigeration and ware washing equipments and small wares and Beverage

ware for JaNiCafé. They also provide ongoing barista training for all JaNiCafé

employees at no cost. Akhuetie Bright Light Akhuetie Bright Light will provide the

outside signage of JaNiCafé to attract more customers. Oak Interior DeShop Oak

Interior DeShop has been in business for four years doing tenant improvements and

design coordination. They will also provide all the tables and chairs, large antique

stuffed couches and chairs, end tables, coffee tables, book shelves, lamps, and a

carpet. The emphasis will be on providing a comfortable environment for the customers.

Booke LeBook JaNiCafé will purchase all the books at Booke LeBook that offers

different kind of books from academic to fictions to non fictions. Materials Requisition

and receiving procedures The purchase of materials is initiated through materials

requisition that is formally requested by the head manager/ owners to purchase a

specified product. Since we have already a list of suppliers, authorize personnel must

select the source of the supply. When the supplier has been selected, the authorize

personnel must prepare a purchase order or the list of the supplies needed. The list

must specify what are those materials and their equivalent prices. Upon the receiving of

materials from a supplier, it must be signed by the manager to authorize or validate that

the supplies or materials is in good shape or in good condition and if the company

already paid the delivered supplies. The personnel assign to receive the materials and

to conduct an inspection upon receipt of the materials is the manager. The manager
should always ask for a receipt to have evidence that it is the transaction on that day.

Lastly, the manager should conduct an inspection to ensure that the supplier comply

with the specification on the purchase order. If the supplier does not meet the

expectations, the manager of JaNiCafé should return the rejected materials. Storage

and inventory control system The JaNiCafé will have a storeroom inside the coffee shop

where in the excess supplies of coffee powders and other equipments are stored there.

Since the suppliers will supply the JaNiCafé once a month (there are instances that the

delivery of supplies may vary depending on the needs of the shop), the supplies have

excess and it will be stored in the storeroom. The manager will also handle the

storeroom of JaNiCafé to know if the supplies are enough or that month or the shop

need to call the suppliers for supplies. Once the supplies are obtained by the business,

the manager will monitor if the number of supplies are tally to what the company paid

for. Functions of support services Servers and Barista When a customer enters

JaNiCafé they will be greeted by a waitress who will seat them and provide them with

menus. The waitress will ask what they would like to drink. The drink order will be

prepared by the barista. The server will deliver the drinks and ask the customers if they

want anything to eat. The server will maintain the tables in a clean and sanitary

condition. Dirty dishes and plates must be removed immediately. Condiments must be

kept full and the containers clean. The server is responsible for presenting the check,

payment of the check and returning a receipt to the customer. Security Officers They

are responsible for opening and closing the d

Security Officers They are responsible for opening and closing the doors for our

beloved customers. They are also required to be physically fit and strong to secure the
shop. Castanier Maintenance Shop They will provide services to maintain keep and

check if the condition of the shop is good.

Marketing Plan

Product

Janicafe will bring comfort and a soothing coffe to our beloved customers.

Janicafe is the only cafe that will bring harmony to the past and the present. History

books and wifi are avialable at our place. If an accident happens to the customers

around the vicinity of cafe, Jajicafe will be reliableto that and we will ensure that

everyone is safe.

Place

 The ambiance of Janicafe is accommodating and home-like so that the

customers will be comfortable.

 the couches and furnitures are customized and are comfortable to sit.

 plants and flowers are place each side of the place to make the ambiance more

cozy

 there will be an internet connection for those students or teachers that needs to

search online.

 incase of lack on seats there will be a lobby that offers comfortable sofa and

glass table.

 classical music will be played on the background

Price

Janicafe will offer an affordable price and matches to the quality of our product.

We will not offer a product that the studentsnor teachers can not afford. We give
prioritize to the allowance of students or income of the teachers in able for them to buy

our products

Promotion

Janicafe will use social medias as a promotion platform to connect with the

people or customers easily and in a fast way. We will also include the freebies they will

get once they avail at our store. Freebies will be free coupons, gift cards and flash

sales. Coupons will be use as a ticket for claiming a price. It could be a mugs or coffee

beans.

People

The people involve in providing services to the customer are staffs/crews,

manager, security guard and barista. Those people are trained to do their job well and

to serve the customer with utmost respect

Positioning

For the students and teachers, Janicafe is the cafe that best delivers a sayisfuing

and comfortable experience because Janicafe and only Janicafe, brings you a

comfortable coffee experience.

Financial Plan

Major Assumptions

This Section of the Financial Plan is somehow important in determining whether the

business is capable in paying its further debts and to measure if the business is

profitable enough to continue its operations and activities. The Financial Plan depends
on the assumptions provided, in which at the beginning we identify the possible

collections accordingly in terms of days, weeks, months and/ or a year that can be

consider as the factor that may influence the daily operations of the business. At least

we are planning on the problem, and dealing with it. Interest rates, tax rates, other

payables and personnel burdens are based on conservative assumptions. Some of the

more important underlying assumptions is that we may assume a strong economy,

without major recession and we also assume, of course that there are no unforeseen

changes in the economic policy to make our clients products immediately obsolete. But

of course upon laying all these assumptions we also need to consider the capability of

the daily operations and activity of the business.