COMFEE CAFÉ

Business
Plan
BAUCAS, KIERNOLD JONES
ESCO, DEXIE CRIS
SALBINO, TRISHA LORR
VENTIGAN, EZEL CAIRON
WAKIT, DANIEL MARC
YADIS, EARYL KATE
 ACKNOWLEDGEMENT

The Comfee Café gratefully acknowledges the important contributions and guidance

provided by the following members of its Review Committee:

• Junette M. Tagle (School President) for maintaining good school environment and education.

• Amor B. Segundo (Senior High School Coordinator) for unending support to school activities
of the Senior high school Department

• Kristine G. Paayas ( business simulation Facilitator) who help us to accomplish this business
plan.

To our parents, friends, relatives and classmates for their unending support and to
those who are in our way or the other contributor to the success of these study.

Above all, THE CREATOR, for all the blessings He showered upon us. He is our
source of knowledge, wisdom and understanding. We owe him in our success

Kiernold Jones C. Baucas

Dexie Cris B. Esco

Trisha Lorr L. Salbino

Ezel Cairon W. Ventigan

Daniel Marc N. Wakit

Earyl Kate C. Yadis

 TABLE OF CONTENTS

ACKNWOLEDGEMENT I
A.. 1
INTRODUCTION…………………………………………… 1.1
Objective and Description 1.2
……………………………………… 1.3
I. MARKETING PLAN 1.4
………………………………………… 1.5
Products & Services
……………………………….......................
Potential Market ………………………………………………..
Competitors
……………………………………………………..
Pricing 2
policy……………………………….................................. 2.1
Marketing 2.2
methods…………………………………………........
II. TECHNICAL
PLAN…………………………………………
Material requirements / equipment 3
……………………………… 3.1
Process…………………………………………………………
…
III. ORGANIZATIONAL PLAN ……………... 4
………………..
Organizational Plan 5
………………………………………………
Organizational 6
Plan………………………………………………
IV. FINANCIAL PLAN 7
…………………………………………
Financial Plan 8
……………………………………………………
A. INTRODUCTION

Attracting customers to your business requires a delicate balance of factors that entice and
engage them. The importance of putting up a Café business is to provide a comfortable place to
relax for everyone. Cafe shops provide a place to gather, interact, and drink with family and
friends. It is a way to free yourself from a tiring day in your workplace. Café also is a great
platform for opportunities to anybody who is looking for a success in life. Comfee Café’s
objective is to create hospitality venues where utmost guest experience is an undivided priority
and provide comfortable place to relax and to be a leading café within the locality that offers
excellent service to every customer with guiding principles of integrity, quality, and customer
relationship.
The Comfee Café is initiated to cater those customers looking for comfort and relaxation while
having fun conversations with their family or friends. With the increasing numbers of café
business establishments, competition will be high. To be on top of the competition and be at par
with the development of café’s, Comfee café will be creating its own identity by offering
appetizing foods and good customer services.
I. MARKETING PLAN
Products and services
The business offers different kinds of beverages like coffee, milk tea & fruit shakes and snacks
like sandwiches, nachos, pastas, and bread & pastries. Customers will be delighted because the
products are combination of local and imported ingredients infused with secret formula for its
distinct and addictive aroma and taste.
Potential Market
Comfee Café’s target customers are students, professionals, tourists, and local residents. These
customers will experience the good ambiance of the café and the food that is served. Comfee
Café provides relaxation to customers specially those who are working on a daily basis and
students who are tired from school because of activities that need to unwind because of their
hectic schedules.
Competitors
With the booming café business here in the locality, competition is vastly stiff. A lot of cafes
already established its names and its products. Taking into account are Fab Café, Fiasella Café
and different coffee and milk tea shops. One competitor that will be a threat is the Cabin Café
located at Km. 4 La Trinidad. The Cabin offers different comfort foods like pasta, bread and
pastries, burgers and fries, salads, and chicken & chips. The price ranges from 80 pesos to 170
pesos. Daily sales span to at least 12, 000 to 15,000 pesos depending on the number of
customers. Normal peak of customers usually is during the week end. Its pricing strategy is
based on Value pricing. Value pricing takes into account how beneficial, high-quality, and
important the products or services to customers. Cabin Café has a deep understanding of its
target audience’s needs, motivations, as well as own reputation. It has gained an excellent
reputation because of its good reviews from customers, the quality and affordability of its
product and the superb service to its customers.
Pricing Policy
Comfee Café will adopt the Competition-based pricing. Competition based pricing is a pricing
method that involves setting your prices in relation to the prices of your competitors. With a solid
grasp on your product’s quality, target audience and cost of production, this method will most
likely never lead to bankruptcy. With the vast competition among Café’s, Comfee Café s pricing
strategy maximizes profit in the long run and at the same time retaining its good reputation to
customers with its excellent service and delicious foods.
Marketing Methods
To increase its sale and attract more customers, Comfee Café will advertise its product through
social media platforms. It will create its own facebook page where the products will be posted
and updates regarding the business. It will have its own building which will be located at Puguis.
It will also adopt the current trend of online food delivery to reach its customers.
THE TECHNICAL PLAN
A site has been chosen at Sitio Guadayan Puguis, La Trinidad, Benguet. This site is
chosen for various reasons including proximity to main road and its high visibility for target
customers.
Material Requirements

Items/Materials Supplier/s
Furniture and fixtures Noah’s woodworks
Oven and Other cooking Tiongsan Supermarket and
equipment Savemore
Kitchen Utensils Tiongsan Supermarket
Refrigerators Tiongsan Supermarket
Coffee Machine Tiongsan Supermarket
Blender/Mixer Tiongsan Supermarket
Cash register/POS system Tiongsan Supermarket
Display Case Yuri Glass and Aluminum Supply
Other Food Containers Kenwayne and Savemore

Comfee Café chose these suppliers because of its quality products and it near the business
location. Comfee Café also supports local businesses. It will be easier to control your suppliers,
the business will become more important to them, we can make deals that give as an extra
competitive advantage.
Work Flow

Menu

Waiter Chef

Order
Waiter
THE ORGANIZATIONAL PLAN

GENERAL
MANAGER
/OWNER

OPERATIONS
MANAGER

DISHWASHER SERVICE
COOK(2) CASHIER (1)
(2) CREW (4)
SALARY AND BENEFITS

POSITIONS NUMBER OF SALARY RATE BENEFITS

PERSONNEL (MONTHLY)
GENERAL MANAGER 1 Php 21,000.00 Free lunch and snack
OPERATIONS 1 Php 18,000.00 Free lunch and snack
MANAGER
CHEFS 2 Php 15,000.00 Free lunch and snack
DISHWASHERS 2 Php 11,000.00 Free lunch and snack
SERVICE CREWS 4 Php 12,500.00 Free lunch and snack
CASHIER 1 Php 13,000.00 Free lunch and snack

CHEF - A chef is a trained professional cook and tradesman who is proficient in all aspects of
food preparation, often focusing on a particular cuisine. The word "chef" is derived from the
term chef de cuisine, the director or head of a kitchen.
Qualifications:

 Attention to Detail - Every ingredient and measurement must be exact including ordering
food products or figuring out how long to cook certain items so that they're all plated at
the same time.
 Business Sense - A good chef should also be good at running a business. He or she
should always be thinking about how to make delicious food while also being cost-
effective.
 Cleanliness- Chefs need to know how to keep their kitchen sanitary. This is very
important in a restaurant, where unsanitary conditions can affect the quality of the food,
and can even force a restaurant to shut down
 Creativity - Working in the food industry requires creativity. Chefs must be open to
incorporating new food items into menus as well as improving older recipes. Creativity
and imagination will keep customers coming back for more.
 Culinary Expertise - The most important hard skill chefs need is an ability to cook, as
well as knowledge of the kitchen. This broad skill includes a variety of smaller skills,
including knife and tasting skills. Chefs need to be able to cook precisely and efficiently.
They also need to be skilled at recognizing flavors and judging the balance of seasonings.
 Team Player - A chef is part of a team and must be able to work well with others. Not
only must he or she work with the other cooks in the kitchen, but he or she must also be
able to work effectively with staff and management.
 Organization - Chefs must be very organized in the kitchen. Often, they have to work on
a variety of tasks at once and must do so while keeping the kitchen clean and safe.
 Fast-Paced Decision Making - A chef should be able to make decisions quickly and
efficiently.
 DISHWASHER- Dishwashers are responsible for ensuring the cleanliness and sanitization of
dishes, tableware, glassware, pots, pans, and utensils through manual and machine cleaning
methods. Additionally, dishwashers are expected to keep the dishwashing area clean and safe.
Qualifications:

 Manual dexterity to wash and dry kitchenware and tableware

 Ability to keep kitchen clean and tidy
 Reliability, professionalism and keen sense of cleanliness
 Organizational skills
 Flexibility and willingness to work shifts
 Physical strength and stamina
 Ability to work as part of a team

CASHIER- Provides a positive customer experience with fair, friendly, and courteous service.
Registers sales on a cash register by scanning items, itemizing and totaling customers' purchases.
Resolves customer issues and answers questions. Bags purchases if needed. Processes return
transactions.
Qualifications:

 Basic math  Dispute resolution

 Interpersonal communication
 Loss prevention techniques
 Written and verbal communication 
 Time management
 Product knowledge
 Telephone etiquette
 Customer service
 Multitasking
 Dependability
 Efficiency
 Flexibility
Friendliness
 Basic (PC) computer knowledge
 Attention to detail
 Sales
 Point of Sale systems (POS)
 Positive attitude
 Punctuality
 Multitasking

SERVICE CREW - Service crew members prepare and serve food, process customer payments,
and provide customer service. Restaurants primarily hire service crew members to work full- and
part-time hours during all shifts, including nights, weekends, and holidays.

 Customer service– service crew members work in service-based businesses, so employers

seek professionals with strong customer service skills to fill this role.
 Sales– because service crew members interact with customers and take orders, employers
look for professionals with excellent sales skills for this job.
 Communication– service crew members frequently interact with customers and other crew
members, which requires excellent verbal communication skills.
 Math skills– service crew members process payments for customers, which requires basic
mathematical skills.
 Computer skills– because many register systems and payment programs are digital, service
crew members use basic computer skills to process customer payments.
 Physical ability– service crew members spend hours walking and standing, and must lift
heavy stock items, which requires physical ability.
GENERAL MANAGER - are tasked with overseeing daily business activities, improving
overall business functions, training heads of departments, managing budgets, developing
strategic plans, creating policies, and communicating business goals.

 Strategic planning skills: GMs must ensure the development and

implementation of a clear strategic plan for an organization or business unit.
 Financial planning skills: GMs are responsible for looking at the future of the business
and making key investments and investment recommendations.
 Interpersonal skills: GMs must be able to support the development of a healthy internal
culture that retains key employees and encourages their professional development. 
 Leadership skills: GMs are responsible for leading entire business units or divisions of
an organization.

THE FINANCIAL PLAN

Cash Register 12,000.00

Stove with Oven 54,495.00
Microwave 24,561.00
Toaster 25,498.00
Mixer 9,140.00
Fryer 23,999.00
Refrigerator/Freezer 20,000.00
Knife Set 2,500.00
Blender 6,490.00
Coffee makers 12,000.00
Spoons (serving spoon, table spoons, fork, etc.) 2,599.00
Measuring Cups 995.00
Mugs/Cups 1,425.00
Plates (saucer, bowls, etc.) 9,400.00
Furniture (tables, chair, etc.) 42,000.00
Chopping Boards 1,600.00
TOTAL 248,702.00
The Capital needed to put up the business is approximately 550,000 pesos which includes the
fixed, working and pre-operational capital. Breakdown of costs are the following:
Direct and Indirect Cost

Water and Electricity PHP 25,000.00

Salaries and Wages PHP 145,000.00
Business Permit and Licenses Monthly Renewal PHP 8,000.00
Maintenance Cost PHP 8,000.00
Contingency Cost PHP 5,000.00
Supplies and Materials PHP 25,000.00
Monthly rental PHP 45,000.00
TOTAL PHP 261,000.00

SALES PROJECTION FOR 3 YEARS

Sales 1st quarter 2nd quarter 3rd quarter 4th quarter(Year 1)

Beverages 300,000.00 302,354.65 301,546.54 305,674.98
Snacks 450,000.00 454,485.35 462,954.26 467,405.92
Total 750,000.00 756,840.00 764,500.80 773,080.90
Quarterly cost 693,000.00 693,000.00 693,000.00 693,000.00
Revenue 57,000.00 63,840.00 71,500.80 80,080.90
         
Sales 1st quarter 2nd quarter 3rd quarter 4th quarter(Year 2)
Beverages 300,897.32 306,879.45 305,643.21 303,452.87
Snacks 481,793.28 486,574.03 499,864.68 515,555.97
Total 782,690.60 793,453.48 805,507.89 819,008.84
Quarterly cost 693,000.00 693,000.00 693,000.00 693,000.00
Revenue 89,690.60 100,453.48 112,507.89 126,008.84
         
Sales 1st quarter 2nd quarter 3rd quarter 4th quarter(Year 3)
Beverages 300,560.00 307,986.99 308,765.97 309,876.54
Snacks 533,569.90 543,078.50 365,784.76 581,400.81
Total 834,129.90 851,065.49 870,033.35 891,277.35
Quarterly cost 693,000.00 693,000.00 693,000.00 693,000.00
Revenue 141,129.90 158,065.49 177,033.35 198,277.35