MGT 305 – ENTREPRENEURIAL MANAGEMENT

1st Semester AY 2021-2022

Names: SR Codes:
Ada, John Clarence D. 21-55836
Cabeling, Honey 21-59293
Carag, Alyanna Reign 21-54017
De Chavez, Pholyn Antonette 21-57786
Huertas, Alex 21-50516
Lupera, Francis Aj 21-52242
Tarrayo, Janina Bea 21-56039
Rejano, Erika N. 21-56755

Course & Section: BSCA 1106

BUSINESS NAME: SWEET PJ

PRODUCT: Coffee and Breakfast Meal

Chapter III
OPERATIONAL PLAN

Operation Description

Business operations include the process or production, the staffing, the location and
the equipment’s.

1.Process is significant due to its effect on profitability and productivity. Business

activities, operations would be recorded by each of the members of the company.

2.Staffing is dictated by the process. Our Business will require a couple of individuals
that are generalists.

3.Location is important for us. Our Business will be easily reached or it will reach
most of our targeted customers.

4.The technology required for business will greatly affect us, The Business will make
sure that it will use an updated and a quality technology

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Plant Location
• geographic location where the infrastructure of company will be built and operations of
the company will take place.
• Sweet Pj Food truck is located at these 2 different sites, one in Ayala, Makati and the
second is in BGC, Taguig where the presence of Raw Materials are highly available

AYALA, MAKATI

BGC, TAGUIG

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 Plant Layout

Plant Layout is pattern in which space would be arranged in order to utilize the machinery,
equipment, and manpower. Effective designing of plant layout reduces unnecessary
movement of employees and helps in effective utilization of time and resources in company.

This is the plant layout of “sweet PJ café”, they ran decided to used truck to distribute their
products along the area of BGC to Ayala Manila. This on-the-go truck has many functions and
benefits for them because this serves as their service as well as their store.

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 Manufacturing Process / Service Process

If you've read our background, you're already aware of the experience that distinguishes
our team. Whether you want to create a concession trailer or make minor changes to an
existing food truck, we have you covered. Our talented team of designers, manufacturers,
and maintenance professionals understand how to create a food truck that exceeds your
expectations.

A long-lasting, well-designed food truck is essential for success. We at Firefly believe in

making things better:

1. Layout

A well-planned kitchen layout maximizes the amount of food we can store and prepare
during a dinner service – higher throughputs equal higher profits. That's why we make
certain that every inch of space in your kitchen is maximized, from storage to prep space to
appliance placement.

2. Equipment

The types of kitchen appliances and equipment required will be determined by our menu.
Appliance repairs can be pricey in terms of both money and time... especially if we're in the
middle of a service. That's why we prefer working with dependable appliance brands like
True, American Range, Fry Master, and Nelson, which are less likely to break and come
with a manufacturer's warranty just in case.

3. Materials

We are constantly on the hunt for high-quality materials that are long-lasting, appealing,
and offer excellent value to our consumers. For example, we now offer cabinets in an FDA-
approved, food grade, powder-coated steel finish. This finish is water and scratch resistant,
as well as extremely long-lasting. It also offers the added benefit of allowing clients to
customize their colors!

4. Fabrication

Everything we build is done with safety and hygiene in mind. This incorporates things such
as curb mounting all appliances to prevent debris from collecting beneath them. In
addition, we provide exclusive technologies such as easy-to-clean unibody floors and
modular cabinet doors that are simple to remove, clean, and replace.

Taking our Food Truck Food Product to Market

Time to grow

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 Production Schedule

PRODUCTION SCHEDULE
2021 2022 2023 2024 2025

DAILY 250 260 270 280 290

WEEKLY 1,250 1,300 1,350 1,400 1,450
MONTHLY 5,500 5,720 5,940 6,160 6,380
YEARLY 66,000 68,640 71,280 73,920 76,560

Labor Requirement

Cost of Regular working hours 357/per day

Overtime hours worked 100/per hour
Payroll taxes 100/per month
Unemployment tax 100/per month
Medicare 100/per month
Employment insurance 100/per month
total 857.00

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Raw Materials

RAW MATERIALS QUANTITY UNIT COST AMOUNT

COFFEE
GOURMENT
• Brewed Coffee 95
- Ground coffee 7-8 grams
- water
• Cappuccino 110
- Ground espresso beans 1 ounce
- milk 4 ounces
• Latte 85
- espresso 1 ½ ounces
- steamed milk
• Hot Chocolate 85
- Solid chocolate 170 grams
- Milk 4cups
- Cream
- Salt pinch
• Espresso 100-150
- Ground espresso beans ¼ ounce
- Purified water
• Tea 80
- Tea leaves
COLD COFFEES
• Iced Coffee 110
- Ice
- Coffee
- Granulated white sugar
• Iced Tea 105
- Ice
- Tea
• Cold brew 115
- Ice
- Ground coffee
• Iced Latte 120
- Ice
- Espresso

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 - Steamed milk

BREAKFAST
MORNING SPECIALITIES
• Fruit Pancakes 150
- Fruits
- Flour 2 cups
- Baking Powder 2 ½ tsp.
- Sugar & salt 2 tbsp. & ½ tsp.
- Eggs & milk 1 & 1 ½ cups
- Butter 2 tbsp.
• Florence Benedict 145
- Eggs 4
- Baby spinach 4 cups
- Lemon juice ½ tsp.
- Yogurt ¼ cup
- Salt 1/4 tsp.
- Dash of ground black 1
pepper
- Whole-white English 2
muffins
- Vegetable broth 2 tbsp.
• French slam 155
- Eggs 5
- Milk & vanilla extract ½ cup & 1 tsp.
- Whole-grain bread 4 slices
- Bacon 2 1-oz slices
- Cream cheese 2 tbsp.
- Maple syrup 1 tbsp.
- White vinegar 1 tsp.
• Vegetarian breakfast 160
- Vegetables
• Meat lovers
- Meats
• Kiwi slam
- Kiwi
TRADITIONAL FAVORITES
• Vegetable omelets 90
- Vegetables
- Eggs 2

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• Farmer’s Frittata 120
- Zucchini 2 ½ cups
- Yellow summer squash 2 ½ cups
- Kosher salt 1 tbsp.
- Olive oil 2 tbsp.
- Bacon 1 slice, cut into ¼
inch
- Eggs 8
- Pepper 1 pinch
- Onions 2 tbsp. sliced
- Cheddar cheese 2 ounces
- Goat cheese 4 ounces
• Truffled Scrambled 110
- Butter 1 ½ tbsp.
- Eggs 8
- Milk ¼ cup
- Pepper
- Bread 3 slices
- Minced fresh chives

PILIPINO BREAD AND

PASTRIES
• Pandesal 3 pesos each
- All-purpose flour & bread
flour
- Dry yeast
- milk
- kosher salt
- butter & sugar
- eggs
- bread crumbs
• Ensaymada 20 pesos each
- All-purpose flour 5 cups
- Butter &sugar ¾ cup
- Cheddar cheese 1 cup
- Eggs 3 pieces
- Rise yeast 1 pouch about 2 ¼
tsp.
- Milk 1 cup
• Pan de coco 10 pesos each

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- All-purpose flour 4 cups
- Sugar & milk ¾ cup & 1 1/4cups
- Yeast ¼ ounce
- Oil & salt ½ cup & ½ tsp.
- Desiccated coconut 2 cups
- Coconut milk 1 cup
- Water 1 cup
- Butter 3 tbsp.
- Vanilla extract ½ tbsp.
- Eggs 1
• Spanish bread 5 pesos each
- All-purpose flour 3 cups
- Yeast 1 ½ tsp.
- Sugar & salt ¼ cup & 1 tsp.
- Butter & egg 3 tbsp. & 1
- Water or milk ¾ - 1 cup
- Bread crumbs ½ cup
• Kababayan 3 pesos each
- All-purpose flour 1 ½ cups
- Sugar & baking powder 3/4cup & 1 tsp.
- Baking soda ½ tsp.
- Salt ½ tsp.
- eggs 2
- milk 1 cup
• Monay 20 pesos each
- Active dry yeast
- Sugar
- Water & milk
- Butter & eggs
- All-purpose flour
- Dry milk powder
- Salt
- Egg wash
• Putok 7 pesos each
- Bread flour 3 cups
- Cake flour 1 cup
- Sugar & yeast ¾ cup & 2 tsp.
- Margarine ¼ cup
- Warm water ¾ cup
- Powdered milk ¼ cup

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- Eggs 1
• Pinagong 10 pesos each
- Bread flour 3 cups
- All-purpose flour 4 cups
- Sugar & dry yeast 1 ½ cups & 2 tsp.
- Salt 2 tsp.
- Milk powder 1 cup
- Margarine ¾ cup
- Water or milk 2 cups
- Vanilla extract 3 tsp.
• Cheese bread 15 pesos each
- All-purpose flour 1 ¾ cups
- White sugar ¼ cup
- Baking powder 2 ½ tsp.
- Salt ¾ tsp.
- Cheddar cheese 1 cup
- Egg 1
- Milk ¾ cup
- Oil 1/3 cup
• Asado roll 12 pesos each
- Yeast & sugar 2 ¼ tsp & 1 tsp.
- Warm water ½ cup
- Bread flour 2 cups
- All-purpose flour 2 cups
- Salt & fresh milk 1 tsp &3/4 cup
- Eggs & unsalted butter 3 & ½ cup
- Oil
- Sweet pork filling 600 grams
• Buko / Egg Pie 12 pesos each
- Flour 3 cups
- Salt 1 tsp.
- Lard, chilled ¾ cup
- Cold water 6 tbsp.
- Lemon juice or vinegar 2 tbsp.
- Cornstarch 1/3 cup
- Coconut water ½ cup
- All-purpose flour ½ cup
- Sugar ¾ cup
- Young coconut meat 4 cups
- Eggs 1

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- Unsalted butter 1 cup
- Evaporated milk 1 ¾ cups
- Vanilla extract 1 tsp.
• Strawberry matcha
- Strawberries ½ cup, diced
- Sugar 2 tbsp.
- Matcha powder 1 tsp.
- Hot water 1/3 cup
- Iced 1 cup
• Strawberry lychee
- Lychees in syrup 20 ounces
- Strawberries 1 pint
- Fresh mint 1 bunch
- Bottles 20 ounces
• Lemon tart 150 per slice
- Butter ¾ cup
- White sugar ½ cup
- Vanilla extract ½ tsp.
- Salt 1 pinch
- All-purpose flour 1 ¾ cups
- Eggs 3
- Lemon zest 1 tbsp.
- Fresh squeezed lemon juice ½ cup
• Blueberry tart 150 per slice
- Fresh blueberries 3 cups
- Sugar & salt ½ cup & 1 pinch
- Cornstarch 2 tbsp.
- Lemon juice 2 tbsp.
- Frozen tart shells 1 dozen

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Equipment Requirement

Equipment’s are necessities in the administration and production of the company or business. The basic
necessities mostly include Office supplies, working computer, stable internet connection and
telephone systems but may vary depending on the nature of the Business.
Meanwhile, the production would need a storage facility, technologies, raw supplies,
cooking machineries and delivery transport.

EQUIPMENTS Washing station Countertop Food Warmer Breas Preparation

Refrigerator
Gas stove Flat Top Grills Fry Dump Station Sandwich or Salad
Preparation Refrigerator
Hard Cooler Gyro Machine Cutting Boards Hand Sink
Char broiler Ventilation Sauce Pans Scrubbers and Sponges
Fryers Microwave Turners Broom and Dustpan
Ranges Countertop Skillets or Frying Pans Three-Compartment Sink
Trashcan
Freezer Food truck Hood Stainless Steel Work Undercounter Freezers
Systems Table
Oven Toaster Coffee Brewer Thermometers Sanitizing Chemicals
Refrigerator Sprinklers Cutter Trash Can and Liners
End Loader Griddles Knives and Knife Rack Anti-Fatigue or Wet Area
Floor Mats
Soup Warmer or Kettle Salamander or Blender or Food Worktop
Cheese Melter Processor or Undercounter Refrigera
tor

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 Furniture and Fixtures

High Folding Cruiser Table

This is a great table that easily folds down for a smaller storage footprint. When set up it
measures 43” high from ground to the top of the table and is the perfect place to rest a drink,
meal or both. Placing 2 – 4 of these in front of your food truck is a great way to provide standing
places for gathering.

High Folding Pedestal Table

Similar to the high folding cruiser table it has a different silhouette if you’re putting a spandex
table cover over top of the table or if you want to leave sitting room for legs. It also folds
differently than the high folding cruiser table – though still folding down to a smaller storage
footprint. When set up it measures 42” high from ground to the tabletop. You could also use
these in groups of 2-4 in front of your food truck.

Folding Bar Stools

Folding bar stools can be used in conjunction with the highboy tables above to provide seating
for your customers. They fold down for easy storage and are water resistant. They fit up to 4 bar
chairs around one of the tables above.

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Spandex Table Cover

Easy to use spandex cruiser table covers to fit over top of either the folding cruiser table or
folding pedestal table. They are wrinkle resistant and as easy as wash and wear.

Tools and Supplies

Food truck supplies is a lot of smaller items that you’ll need to be able to cook and feed
your patrons.

• Serving Utensils: • Pump Condiment • Squeeze Bottles:

Dispenser:

• Sugar, Spice, or Cheese • Paper Food Trays: • Paper, Foam, or

Shakers: Plastic Dinnerware:

• Paper or Plastic Cups: • Plastic Utensils: • Take-Out

Containers:

• Portion Cups: • Paper Napkins and • Guest Checks or

Dispenser: Order Forms:

• Disposable Gloves: • Aluminum or • Pots and pans

Plastic Food Wrap
• Paper cups • Plastic cups • Disposable plates

• Disposable utensils • Napkins • Condiments

• Sugar • Cooking utensils • Food trays

• Cup and lid dispensers • Food pans • Storage containers

• Sanitary gloves • Cleaning equipment • Fans to keep the

interior cool

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 • Cash register • Portable credit card • Condiment
reader dispenser station

• Portion pack dispenser • Cup covers • Paper towels

• Sponges • Fire extinguisher • Equipment stands

• Food prep clothing • Aluminum foil • Plastic wrap

• Guest checks • Grocery bags • Trash bin

• Cutting boards • Spatulas • Aprons

• Brooms • Dustpans • Hand soap

• Bottles • Sprays • Mats for wet areas

Utilities
• • Water: How will water be stored, and where will waste water be disposed of?
Unless constructed at a permanent position or occasionally featured at truck sites
during events, the ability to connect to fresh water is rarely available. You should
expect that you'll be carrying your water around with you most of the time, both
clean and filthy. Plastic water tanks are the greatest option since they won't
corrode, require no maintenance, and allow you to keep track of your water
levels if the tanks are opaque. You'll be sacrificing the quantity of water your
vehicle can store for valuable kitchen space, so it's important to choose the right
size. up to you how big they need to be. As a rule of thumb, you don’t want to be
filling up more than once a day but at the same time, if you can’t get to a water
facility over the course of a weekend, you still want to be able to operate. Two 60-
gallon tanks, one for clean water and one ‘grey’ water should allow you to get
through a weekend, if need be, without refills. And let me tell you that you don’t
start conserving water like you do when you start to see that tank get low and
you’ve got quite a few hours to go! It's entirely up to you how large they should
be. You shouldn't fill up more than once a day as a general rule, but if you can't
get to a water facility over the weekend, you still need to be able to function. Two
60-gallon tanks, one for clean water and the other for "grey" water, should be
plenty to carry you through a weekend without needing to replenish. And believe
me when I say that you don't start conserving water until you notice that tank
getting low and you still have a few hours to go!
• Electricity: Most people think that a food truck just uses the bare minimum of
power. After all, all of your major appliances–fryers, grills, ovens, and stoves–can
be run on propane, right? Consider your refrigerators and freezers, as well as
lights, warming plates, microwaves (oh, no!) and other counter-top equipment. It
adds up to the point where you're blowing breaker after breaker with 100 amps
of electricity. If you're operating a kitchen, you should have 200 amps by default,
but because we're mobile, that extra power won't always be available.
• Fuel Source
• Propane: This is the most popular option because it's wonderful for
cooking and is reasonably safe to travel with. In terms of cooking, propane
provides a more consistent and high-temperature heat source that is ideal for

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 grilling any type of meat or maintaining a consistent temperature in a fryer. Your
propane will mostly certainly be stored in a tank (or several tanks) on your truck.
• Natural Gas: When it comes to cooking, natural gas is nearly equivalent to
propane and usually requires a hard-wired pipe to your trailer. Furthermore,
propane is far less expensive to pressurize within a tank than natural gas.
• Gasoline: While not directly used for cooking, gasoline is used to power both the
engine and generators in food trucks. You may need to use a portable gas generator in
areas where there is no access to conventional power. Despite their noise, they are
capable of powering your entire vehicle. It should be rather self-explanatory how to
fuel your truck.
• Generators come in lots of different shapes and sizes. Running refrigerators,
drink fountains, freezers, fryers, ovens, and lights all at once requires a lot of
power. Investing in a good commercial generator will allow you to do all of that
with the push of a button.
• Generators pack a lot of punch, but they also produce a lot of carbon monoxide
and heat. Make sure your generators are professionally installed with proper
ventilation and away from anything flammable.
• Solar panels are a great way to run your food truck and save some money. While
solar panels can feel like a hefty investment up front, they’ll pay for themselves in
no time as long as you’re in a place with enough sun to justify the expense.
• The panels themselves can be placed on your roof. This can be cumbersome if
you’re hoping to use that area for storage and ventilation, but the panels are flat
and generally won’t take away from the aesthetic of your truck.
• As a bonus, solar panels will give you bragging rights about the sustainability of
your truck – which can help you when you’re marketing your truck.
• Fuel-powered generators won’t leave you stuck without power on a rainy week,
but they do cause emissions and can be costly to run. If you’re able to source a
generator that runs on biodiesel, you’re laughing. Biodiesel engines can run on
vegetable oil, so if you’re running a deep fryer, consider this option number one!
• You have the option to connect your generator to its own dedicated tank or pull
from your vehicle’s on-board fuel tank to save space. Just don’t get stuck without
enough fuel to peel out as that mob of hangry music fest goers realize you’re out
of donuts.

Production Cost
the costs a company incurs from manufacturing a product or providing a service that
generates revenue for the company. Production costs can include a variety of expenses,
such as labor, raw materials, consumable manufacturing supplies, and general overhead.
This is the overall production cost of Sweet Pj’s 2 Food trucks that is located at BGC, Taguig
and Ayala, Makati.

Direct Material 3,750,000

Direct Labor 966,600 (annual)

(Wages, Benefits, Insurance)
Manufacturing Overhead 1,670,800

Total Cost: 6,387,4000

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