Professional Documents
Culture Documents
Bus Plan Rojean
Bus Plan Rojean
In Partial Fulfilment
of the Requirements
Presented To:
Presented By:
July 2018
SECTION ONE: THE BUSINESS
A. Description of Business
Healthy Food Cafe is completely vegetarian café. It will be a place for vegetarians,
vegans and anyone else who wants to eat healthy. We will offer many different kinds of
foods like sandwiches, soup and salads. This will also be a smoothie bar with other drinks
Healthy Food Café which concept is to change the general view on cafe to a healthy
one as well as changing public impression towards vegetarian food to a tasty one by
intention is to not only make healthy food delicious but also appealing to any person who
Our main target market is vegetarians, vegans and anyone interested in eating
natural food.
Healthy Food Café aims to capitalize growing demand for fresh and healthy food.
This restaurant serves organic foods that are chemical and preservative free. Meal
preparations at Healthy Food Cafe are innovative and healthier than conventional
Vision
To change the general view on cafe to a healthy one while at the same time
To provide value to our customers by offering great tasting, nutritious food and
solutions for conscious and healthy living along with quality service at all times.
Performance Indicators
B. Product or Service
Healthy Food Café is a café that offers breakfast, lunch and dinner every day off the
week. There are tables for them to eat and a counter for them to order at. This will also be
filled with avocados, tomatoes, onions, pepper jack cheese and cilantro served with sauce
on the side. Customers can get any of our omelets with egg whites or egg substitution
instead of regular eggs. We will offer other egg dishes too along with pancakes and
waffles. Another meal that we will serve is a healthy parfait with fruit, low-fat yogurt.
One of the great things about Healthy Food Café is that we will try to
for example, “bacon”, “chicken” strips and “beef” strips. A lot of people have celiac
disease and can’t eat gluten, so we also offer gluten free bread, muffins, pancakes and
waffles. We will also try to be accommodating to vegans, by substituting eggs for an egg
substitution and cheese for soy cheese. All of these substitutions can be made for a small
extra fee.
We will offer the same meals for lunch and dinner, but we will have many
options. There will be soups, salads, sandwiches and pasta dishes. Next to the counter
where customer’s orders will be a drink bar. Customer can order smoothie like a
Strawberry-Bananarama Smoothie, with strawberries, banana and soy milk. And there
C. Market Analysis
a survey. The primary tool for this survey is a questionnaire composed of several
questions related to the business. The respondents are fifty (50) students from
Alaminos City National High School and the survey was conducted from 25 to
29, 2018.
A. Demographic Analysis
1. Gender of Respondents
62%
Table 2 Figure 1
Table 2 and Figure 1 show the frequency count and percentage of the
respondents’ gender. It is clear that almost three-fourths (3/4) of the respondents are
26%
18 below
19-25 2. Age of the Respondents
25 above
74%
Age Frequency Percentage
18 below 37 74%
19-25 13 26%
26 above 0 0%
Table 3
Figure 2
Table 3 and Figure 2 show the variation in age of the respondents. It came out that
the ages of these respondents range from 18 below, 19-25 and 26 above, 18 below is the
most eminent.
1. Cafeteria Preference
Table 4
Table 4 and Figure 3 show the preferences of the respondents in eating in a
cafeteria. Based on the data, 100 % or all of the respondents are all eating in a cafeteria.
2. Frequency of Consumption
Figure 5
Table 6 Figure 5
C. Product Analysis
Table 7
Figure 6
Table 7 and Figure 6 show preferences of the respondents in eating vegetables. Based on
the data, 100 % or all of the respondents are all eating vegetables.
2. Frequently of Consumption
12%
Times Frequency Percentage
Everyday 0 42% 0%
Everyday
Often
Often 21 42%
Very often
Occasionally
Very often 23 46%
46%
Occasionally 11 12%
Table 8 Figure 7
Figure 7
Table 8 and Figure 7 show the frequency consumption of eating vegetables. Most answer
is Very Often and Often, means that almost 100% eat vegetable often.
6%
Preference Frequency Percentage
YES
NO
Yes 47 94%
No 3 6%
94%
Table 9
Figure 8
Table 9 and Figure 8 show that the twist of the business which is to have a vegetarian
D. Marketing Plan
Product/Service Strategy
Healthy Foods Cafe product or service strategy is to create a menu that will
essentially be chalked out by our chef, keeping in mind the various common health
presentation strategy that will help us add value to our customers while choosing from
The business will try to accommodate all of our customers’ needs by offering
alternatives for people who are gluten-free and vegans. Our competitors are Celias’ Café,
Gaudencio’s Café and Sweet Mermaid’s Cafe. Compared to this cafe business, we will be
substituting their products to a healthier food and drinks. Using vegies as the substitute
ingredients.
In addition to these, the business will try to develop and reinforce the essence of
having or eating healthy and nutritious foods. The business wants to set a name on the
Healthy Food Café’s promotion strategies tend to be less costly and are divided
into in-store promotion and local promotion. I believe that word-of-mouth advertising
and local promotions are better ways to bring customers to our location. In-store
comprehensive menu and nutrition values and QR codes for downloading our application
for smartphones while local promotions includes delivering flyers outside. I will also
create special promotions such as Media Promotion, Online and free advertising, and
Food website.
Pricing Strategy
When we are pricing are food, we will use the competitive pricing strategy. This
is the best strategy for our business, because we can’t set our prices below the
competition’s prices or we would never make any money. We also do not want to set our
prices too high, because a lot of consumers would probably decide to eat at one of the
other restaurants.
SWOT Analysis
Strength
The quality of the products. The quality will serve as the primary driving factor
for the success of the business. With the good quality of product, it can compete to the
present product.
Weakness
Starting cost would be higher than a normal café because of the cost of
Opportunities
Threats
business’ products.
E. Location
Map
Perspective
Layout
F. Competition
Our business is unique. This is the only vegetarian restaurant in Alaminos City,
Pangasinan. Although there are no other vegetarian restaurants in the area, there are other
potential competitors such as fast food restaurants and other café restaurant. When
customers are getting breakfast and coffee in the morning there are other options
available. They may also acquire the look and taste, but they can’t replicate the original
product completely..
For the business to be more effective and efficient compared to others, the
business proponent will ensure the best quality and taste above its price. Also the safety,
nutrition and cleanliness of the products will be ensured in order to meet the objective of
business manager also. The business will be having head chef. Head chef’s take part
in the creation of recipes and the preparation of advanced items, while assigning less
complicated tasks to sous chefs. Next is we will be having 4 Sous Chef. Sous chef is
the assistant head chef that is in charge of preparing food items and a dishwasher. 4
Sous Chef will have 2 shifts per day. We will be also having Bar Tender. Bar Tender
is in charge of my smoothie bar and preparation of all beverages. Bar Tender will be
on a night shift only. Lastly the cashier. Cashier is to greet the customers entering into
Owner/Manager
Sous Chefs
This business need professionals or experienced workers. Especially to the Head Chef
and the Bartender. Taking slot with the Head Chef. Since the Head Chef will be
responsible in Cooking, the head chef should have cooking skills. Next is the Sous chefs
since Sous Chefs is responsible for planning and directing food preparation in kitchens,
he/she has a large amount of responsibility in the kitchen, The Sous Chef must complete
formal culinary training. Also the Bartender, Since the bartender is the in charge of my
smoothie drink bar, the bartender must have a good memory for him to be knowledgeable
about drinks. Lastly the Cashier as he/she is the one who is handling the transaction of
my business. He/she should know basic and mental mathematics and computations.
Male or Female.
Cooking skills.
Leadership and management skills.
Head Chef Good personality background.
Neat and Clean
Have experience in the job. (negotiable)
Male or Female
Must complete formal culinary training
Good personality background.
Sous Chefs Must know how to follow his team.
Have experience in the job. (negotiable)
The total investment needed for the pilot year ranges from fifty thousand to one-
hundred thousand (50,000 – 100,000) pesos which will come all from the pocket of the
business proponent. In the future years, loan can be used for the extension or installation
of a new branch. With this loan, the business can have a broader business line making
Since the loans have interests, the business proponent will ensure that the loan will be
If the business proponent is about to give up something, it will the drinking bar. It is
because the drinking bar will not be the same drinking bar if it will not be run or
organized by the original manager. The drinking bar is not the soul of the business; it is