INTRODUCTION

Because Philippines is a tropical country and mostly in dry season, Filipinos are

fond of eating cold foods and ice cream is one of their favorites. Ice cream will never be

absent in any occasion  or celebration such as birthday, anniversary, reunion or even

when there’s nothing to celebrate.

Ice cream (derived from earlier iced cream or cream ice) is a frozen food,

typically eaten as a snack or dessert, usually made from dairy products, such as milk

and cream, and often combined with fruits or other ingredients and flavours. It is

typically sweetened with sucrose, corn syrup, cane sugar, beet sugar, and/or other

sweeteners. Typically, flavourings and colourings are added in addition to stabilizers.

The mixture is stirred to incorporate air spaces and cooled below the freezing point of

water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid

foam that is solid at very low temperatures (<35 °F / 2 °C). It becomes more malleable

as its temperature increases.

The meaning of the phrase "ice cream" varies from one country to another.

Phrases such as "frozen custard", "frozen yogurt", "sorbet", "gelato" and others are

used to distinguish different varieties and styles. In some countries, such as the United

States, the phrase "ice cream" applies only to a specific variety, and most governments

regulate the commercial use of the various terms according to the relative quantities of

the main ingredients. Products that do not meet the criteria to be called ice cream are

labelled "frozen dairy dessert" instead. In other countries, such as Italy and Argentina,

one word is used for all variants. Analogues made from dairy alternatives, such as
goat's or sheep's milk, or milk substitutes, are available for those who are lactose

intolerant, allergic to dairy protein, or vegan.

In addition to milk or cream, ice cream often contains stabilizers, like gluten, to

help keep the mixture a consistent texture. Sugar or sugar substitutes are usually added

to provide the sweet flavor that most people expect. No sugar added varieties of ice

cream have become popular and rely on the addition of fruit and the natural milk sugars

for their subtle sweetness.

The variety of flavors and additives in ice cream has kept its popularity strong

with consumers. From exotic fruits like mango and pomegranate, to unconventional

flavors like coffee or basil, thousands of ice cream flavors, both savory and sweet, have

been created over the years.

 MISSION AND VISION STATEMENT

Mission Statement

Our mission is to make, distribute, promote and sell healthy, mouth-watering and

all-natural ice cream to our valued customers and satisfy their cold dessert cravings at

the same time. We’ll also make sure that our product is patronized by all types of

customers since your health is very important to us.

Vision Statement

We strive to be the best ice cream shop in town by serving the tastiest, healthiest

and not-so-common types and flavors of ice cream to our valued customers. This will be

attainable not only by making our products delightful but also by making the customer

service excellent.

OBJECTIVES OF THE STUDY

 Healthy Scoop is aiming to be one of the best ice cream shop in the country by

giving its potential consumers the prime quality of its products and services. The

business also aims for the establishment of its name in the food industry as one of the

healthiest dessert that can be bought in a reasonable and affordable price. The

following are the objectives of this feasibility study:

1. To identify the demographic profile of the target market and to determine if the

product and business is feasible and acceptable to future consumers.

2. To get out of the usual type of ice cream or dessert and give healthier options to

the customers by offering them a healthier menu.

3. To be the first in Montalban, Rizal to establish a healthy ice cream shop.

4. To promote and patronize the country by using products which are harvested

locally and give customers the taste of what the country can offer.

5. To encourage consumers in living a healthy lifestyle and to enlighten them that

eating ice cream doesn’t always have to be risky to their health.

6. To create and establish a name in the food industry.

7. To produce and increase the business’ sales.

8. To flourish the business by putting up branches nationwide.

SITUATIONAL ANALYSIS
 STRENGTHS
 The product can be easily
remembered because of the
product and business’ uniqueness.
 A healthier option for consumers
especially to those health-
conscious consumers.
 Filipinos are fond of eating ice
cream because of the humid
weather that the country has.
 Customers can have the best of
both worlds (“healthy” and
“delicious”)
 Very Accessible for Montalban
Residents
OPPORTUNITIES
 The business will sell innovative
products to the consumers.
 The business will become the first ever
ice cream shop to sell healthy ice
cream in town.
 No other shops within the town sell
the same product.
 The chance of the ice cream shop to
become a new hit and favorite
especially to vegetarian and diabetic
customers.
Chapter 1
WEAKNESSES
 The business is new and not
common.
 The business might have a hard
time convincing the vegetable-hater
consumers.
 The product might be a little bit
pricey (but reasonable) because of
the healthier ingredients in the
product.
 Some vegetables are subject to
availability due to weather or
season.
 Ice creams and smoothies should
always be served cold so electricity
must be always available.
THREATS
 Fear of the unknown in the consumer's
side.
 Competitors who have built their
business’ names for many years.
 Scarcity of some ingredients may
occur.
 Customers’ patronage of the product is
uncertain.
 MARKET FEASIBILITY

The Marketing Feasibility section identifies the current or projected demand for

the proposed products, finds out the target market for the product and the demographic

characteristics these potential customers have in common. Also, stated here are the

potential competitors and the strategies that the business will do to compete effectively.

Applied here is the lesson the researchers learned with regards to the Marketing Mix or

5 Ps of Marketing: Product, Place, Price, Promotion, and People.

PROJECT DEMAND

The target market of the Healthy Scoop Ice Cream Shop will be individuals within

or near the business’ vicinity who love eating ice cream and love healthy food at the

same time. So our product is favorable for the children, teenagers, adults, and oldies.

LOCATION

Healthy Scoop Ice Cream Shop will be located at J.P Rizal St. Cor. A. Bonifacio

St., Brgy. Balite, Rodriguez, Rizal. The researchers found many opportunities in this site

since it is located inside the society or community where the Municipal Hall, Schools,

Plaza and Church is located. Aside from the high potential of visibility and accessibility

since the location is just along the highway, the business can easily attract customers

such as

employees from Rodriguez Municipal Hall, people who go to the church (OLMHR),

students and employees from SJCR, ERES and CPF, people who go to Montalban

Plaza, and individuals who are not near the vicinity but are health-conscious and love

the idea of our product.

COMPETITION

We considered the following establishments and products as our main

competitors because our product is somewhat similar to them and the location of these

following establishments is within the nearby town.

1. Ice Cream House- located at Montalban Town Center. Sells ice cream, shake, pizza,

spaghetti, etc.

2. Dirty Ice Cream- also known as “Sorbetes”. It is peddled by sorbeteros using

colourfully painted wooden carts which usually can accommodate three flavors, each in

a large metal canister.

3. Selecta- is a popular ice cream brand in the Philippines,started in  1948. Sells

various flavors of ice cream in sticks, cones and tubs.

4. Magnolia- is a brand of ice cream and dairy products owned by San Miguel

Corporation (SMC). Also sells different flavors of ice cream.

5. Nestle- is a brand of ice cream which sells different flavors of ice cream in sticks,

cones and tubs just like Selecta and Magnolia.

6. McDonald’s- is a popular fastfood chain which also sells shakes, sundae,  soft ice

cream in cone and “Mcflurry”.

7. Jollibee- is a popular fastfood chain which also sells shakes, sundae and Mix-ins.

8. Miguelito’s Ice Cream- an ice cream franchise located in Brgy. San Rafael (near

Puregold) which sells soft ice cream and sundae with toppings.

PRICING
Healthy Scoop will offer high quality and healthy product in a very reasonable

and affordable price because although  our product contains high-end ingredients, we

still want everyone to afford and taste our product. It will be our goal for the customers

to say that the food they just indulged was worth every peso they have paid.

ADVERTISING AND PROMOTION

Advertising and Promotion is very essential to every business especially when it

is just about to start to give awareness of its existence to the potential customers.

Without it, the product and the company will have a hard time reaching out to the

customers and producing potential sales. Without it, the business will die.

Healthy Scoop will use various types of printed advertisements such as flyers,

posters, tarpaulins and facebook page and ads.  A grand opening will be held with free

samples of the products while employees are wearing T-shirt with the business logo and

the tagline, “Eat Healthy, Have a Scoop!” This strategy will help the company gain
customers by giving them a taste of its product for free. The company will also give

loyalty card for the customers for them to claim their rewards after a certain number of

purchases. This strategy will help gain loyal customers by giving them something in

return. This also serves as a way of thanking them for patronizing the product.

PRODUCT MARK

The color green signifies fresh which shows that our Healthy Scoop Ice Cream is
made of healthy ingredients. The variety of the colors in the ice cream scoops
represents the different colors of fruit and vegetables that is the main ingredient of our
product. The cherry on top represents that our ice cream will also have its toppings
when serve.

FLYER
(FRONT)
 The flyer of Healthy Scoop contains the different flavors and the different
toppings of our ice cream that will be offered and sold in our business. It also stated
there when is our grand opening wherein we will have a free taste of our product. At the
back part, it contains the map where our business is located and at the lower part is the
website where our customers can reach us. The flyers will be distributed among the
people within the nearby barangays to make our business and products known to the
public.

POSTER:

LOYALTY CARD:
(FRONT)
(BACK)

MARKETING BUDGET ALLOCATION

BUDGET
Expenses:
1. Flyers
2. Posters
3. Loyalty Card
4. Labor Cost

TOTAL

REMAINING BAL

PRODUCT FEATURES
 Our specialty product will be ice cream made of healthy ingredients and flavored

by natural and authentic fruits and vegetables. Customers can indulge it either in pure

ice cream, in their selected cones or containers with their choice of toppings, or on top

of their favorite healthy smoothie. We can guarantee our customers a guilt-free ice

cream and beverage because we use honey to sweeten it and not sugar. We also make

sure that they can have something to nibble, which are healthy but tasty.

PRODUCT QUALITY

We preserve the quality of our products by using natural and high quality

ingredients and high quality machines and equipments, by always keeping our food

fresh and new,  by serving and preparing these food by high quality workers, and by

exceeding our customers’ expectations.

PACKAGING
 ICE CREAM
For Dine-in/Take-outs

Paper cups with cover

Plastic spoons

Waffle Cone Large

For individual containers

Ice Cream Container (small)

Ice Cream Container (big)

SMOOTHIES
For Dine-in/Take-outs
Fuzzy straw

Mason Jar

Paper cups with cover for smoothies

SNACKS
For Dine-in/Take-outs

Nacho plate

French fries/Onion rings plate

Burger plate

Nacho/French fries/Onion rings

packaging
Burger packaging

SOMETHING EXTRA
For Dine-in/Take-outs

Pasta/Salad/Lumpia

Cupcake

Pasta/Salad/Lumpia packaging

Cupcake packaging

CHAPTER 2

TECHNICAL FEASIBILITY
 A business is considered technically and operationally feasible if it has the

necessary expertise, infrastructure and capital to develop, install, operate and maintain

the proposed system, and that by establishing such a system, the business will be able

to deliver goods or services at a profit.

PRODUCT

The following are the specialty products of Healthy Scoop Ice Cream shop:

PRODUCT INGREDIENTS INSTRUCTIONS

2 Haas avocadoes Cut each avocado in half lengthwise,

1 tablespoon remove the pit, and scoop out the flesh into
lemon juice a blender or food processor. Add the
Avocado Ice Cream 1 teaspoon lemon coconut milk, heavy cream, and honey.
zest Blend on low until completely smooth,
2 cups coconut about 2 minutes. Stir in the lime juice and
milk zest.
1/2 cup heavy
cream Transfer the mixture to an ice cream
½ cup honey machine, and churn according to the
manufacturer’s directions. Cover and
freeze for at least 2 hours before serving,
so the ice cream can become more firm.

Celery Ice Cream 1 head celery Roughly chop up the celery, including the
leaves leaves. For good measure, crush it up a bit
1 pinch sea salt with a mortar and pestle.
6  egg yolks In a medium pot, bring the milk, cream, ¼
2 cups coconut cup honey, salt and celery to a boil,
milk whisking occasionally.
1/2 cup heavy
cream Remove it from the heat when it reaches a
½ cup honey boil.
Let it sit for at least 15 minutes, to give the
celery a chance to perfume the milk/cream.
You can also cover pot and let it sit it in the
fridge for a few hours.

In a separate bowl, mix the egg yolks with

the remaining ¼ cup of honey. Beat
energetically for a minute or two, then
slowly pour the milk/cream mixture over
the yolks, whisking constantly until
incorporated. Strain the mixture through a
 sieve. (To remove any clumps and the
celery.)

Return the strained mixture to the heat on

medium-low, stirring occasionally until it
starts to thicken.

Cool the celery ice cream base over an ice

bath until it is quite cold.
Add the ice cream base to an ice cream
maker and let it go for about 20 minutes.
Serve immediately, or freeze for later use.

1 tbsp cinnamon Whisk together ingredients until smooth.

1 tbsp nutmeg
2 tsps ground Place mixture into an electric ice cream
Pumpkin Ice Cream ginger maker and operate machine according to
2 whole cinnamon manufacturer's instructions.
sticks
1 tsp kosher salt When mixture is thick, place ice cream into
10 large egg yolks a freezer container to firm up as desired.
24 ozs pumpkin
purée (canned is
fine)
1 tbsp vanilla
2 cups coconut
milk
1/2 cup heavy
cream
½ cup honey

2 cups peaches, Toss peel and slice peaches with honey,

frozen or canned lemon juice and cinnamon.
1/2 teaspoon
Peach Ice Cream cinnamon Cover, refrigerate and let macerate at least
1 teaspoon vanilla for a couple of hours, preferably overnight
2 Tablespoons of or all day.
lemon juice
2 cups coconut Puree 1 1/2 cups of the peaches (save the
milk rest for mixing in after you make your ice
1/2 cup heavy cream), and then mix puree with cream,
cream milk and vanilla.
½ cup honey
Freeze according to your ice-cream
maker’s instructions.

Sweet Potato Ice Cream 5 egg yolks Heat the cream, milk, and honey in a
1 cup sweet potato heavy medium saucepan, stirring
puree occasionally, until mixture is hot. In a small
1/4 teaspoon bowl, whisk the egg yolks briefly; slowly
 ground nutmeg pour about 1 cup of the hot mixture into the
3/4 teaspoon egg yolks, whisking briskly while you pour.
ground cinnamon
2 cups coconut Pour the egg yolk mixture back into the
milk saucepan, whisking constantly.
1/2 cup heavy
cream Cook over medium heat, stirring
½ cup honey constantly, until the mixture thickens
slightly and coats the back of a spoon,
about 6 to 8 minutes. Do not boil.

Strain the mixture into a bowl. Whisk in the

sweet potato puree and spices.

Cover and refrigerate until thoroughly

chilled. Freeze in ice cream freezer
following manufacturer's directions.

8 large egg yolks In a medium saucepan, off heat, whisk

1/4 teaspoon salt together egg yolks, honey and salt until
2 cups skim milk blended. Gradually whisk in milk.
2-inch piece
Ginger Ice cream
peeled fresh Cook over medium, stirring constantly with
ginger, cut into a wooden spoon, until custard thickens
matchsticks slightly and evenly coats back of spoon (it
2 cups coconut should hold a line drawn by your finger), 10
milk to 12 minutes.
1/2 cup heavy
cream Stir ginger into custard. Cover and let
½ cup honey stand 30 minutes.
Pour custard through a fine-mesh sieve
into a bowl set over ice. Stir in cream.

Let stand, stirring occasionally, until

chilled. Churn in an ice cream maker
according to manufacturer's instructions.

Cucumber Ice Cream 3½ cups Pass the cucumbers through a juicer and
sweetened discard the solids. Strain the juice through
condensed milk a fine strainer into a bowl. Measure one
3 cups evaporated scant cup of the juice and set aside the
milk rest for another use.
2 cups heavy
cream In a large bowl, combine the sweetened
6  cucumbers, condensed milk, evaporated milk, heavy
ends trimmed cream, cucumber juice and salt. Chill in the
Salt, to taste refrigerator for at least 2 hours to allow the
(approximately 1 flavors to meld.
tablespoon)
 Chill the bowl of your ice cream maker.
Pour the cucumber mixture into the bowl
and follow the manufacturer's instructions
to churn the base into a soft-serve ice
cream consistency, about 30 minutes.

Using a rubber spatula, transfer the ice

cream to an airtight container. Cover and
freeze until the ice cream is firm, 2 to 3
hours, then serve.

600g carrots, Cook the carrots in a pot of simmering

Carrot Ice Cream
peeled and diced water until tender (about 20 minutes), then
½  orange juice drain and leave to cool.
2 cups coconut
milk In a blender, whiz the cooled carrots and
1/2 cup heavy honey to a smooth puree. Add the cream
cream and orange juice and whiz until smooth.
½ cup honey
Churn in an ice-cream maker according to
the manufacturer's instructions until frozen
(usually about 20 minutes).

Mango Chili Lime Ice 6 egg yolks Into your stand mixer bowl add: egg yolks
Cream and honey. Mix until mixture is light in
¼  teaspoon salt color and creamy.
2 cups mango
puree Into a heavy bottom sauce pan add: milk,
1 teaspoon chili salt and remaining honey. Stir to combine.
powder Heat mixture over medium heat and cook
3 tablespoons until small bubbles appear on sides (do not
fresh lime juice bring to boil).
½  + 1tbsp honey,
divided Remove from heat. Add mango puree, chili
2 cups coconut powder and lime juice. Mix until combined.
milk
1/2 cup heavy Gradually add egg mixture to to liquid,
cream stirring as you go. Return pan to heat and
cook over medium heat until mixture
thickens and coats the back of a wooden
spoon.Remove from heat.

Allow pan to come to room temperature

OR place over an ice bath to cool it more
rapidly.

Transfer to refrigerator and allow to chill

completely.
 Churn mixture according to your machine's
manufacturer's directions.

3 eggs, lightly In a large saucepan, heat milk to 175°; stir

beaten with honey.. Whisk a small amount of the
1 can (8 ounces) hot mixture into the eggs. Return all to the
crushed pineapple, pan, whisking constantly. Cook and stir
undrained over low heat until mixture reaches at least
2 cups coconut 160° and coats the back of a metal spoon.
Pineapple Ice Cream milk
1/2 cup heavy Remove from the heat. Cool quickly by
cream placing pan in a bowl of ice water; stir for 2
½ cup honey minutes. Stir in whipping cream and
pineapple. Press waxed paper onto
surface of custard.

Refrigerate for several hours or overnight.

Fill cylinder of ice cream freezer two-thirds

full; freeze according to the manufacturer’s
directions.

Refrigerate remaining mixture until ready

to freeze. When ice cream is frozen,
transfer to a freezer container; freeze for 2-
4 hours before serving. Yield: 6 servings.

Healthy Scoop will also serve Healthy Smoothies in which customers have an option to

add a scoop of ice cream on top of it.

SMOOTHIES

PRODUCT INGREDIENTS INSTRUCTIONS

Dragon Fruit Smoothie Cut the fruit into half and scoop out the
2 dragon fruit flesh of dragon fruit with a spoon.
4 cups milk
3 tbsp honey Combine all ingredients and crushed
 4 drops vanilla ice.
extract
4 cups crushed ice Blend on high speed until smooth.

Papaya Smoothie 2 cups ripe papaya Choose ripe papaya which has orange
1 cup evaporated skin and sweet aroma. Discard papaya
milk seeds while chopping it.
3 tbsps honey
4 cups crushed ice Combine all ingredients and crushed
Add: cheese ice.
(optional)
Blend on high speed until smooth.

Mango-lychee Shake 1 ripe mango, Combine all ingredients and crushed

peeled and ice.
chopped
1⁄2 cup canned Blend on high speed until smooth.
lychee, drained
2 cups milk
2 tablespoons
condensed milk or
honey
1 cup crushed ice

Watermelon Smoothie 2 cups chopped Combine the watermelon and milk, and
watermelon blend for 15 seconds, or until smooth.
¼ cup fat-free milk Add the ice, and blend 20 seconds
2 cups ice longer, or to your desired consistency.
Add more ice, if needed, and blend for
10 seconds.

Guyabano Smoothie 1 cup guyabano Mix together the guyabano pulp,

 pulp, seeded kalamansi juice and honey.
2 tablespoons Transfer to a blender.
kalamansi juice Add some ice cubes or crushed ice then
1/4 cup honey process until smooth.
crushed ice Serve cold.

ICE CREAM TOPPINGS

Chocolate Syrup Caramel Syrup

Oreo

Magic Chocolate Shell Peanuts

Sprinkles
 M&M’s Chocolate Chips Cashew Nuts

Raisins Pinipig Gummy Bears

We’ll also serve the following:

1. Hamburger/ Cheeseburger/Chicken Burger

2. Vegetable Cupcakes

3. French Fries

4. Spaghetti

5. Carbonara

6. Lasagna

7. Garden Salad

8. Fresh Lumpia

9. Onion Rings

SERVICE
 Our product is not only food but also customer service and Healthy Scoop aims

for our customers’ loyalty to us. So we will make sure that each customer will feel

welcome as soon as they enter our store and will be given the attention that they need.

We can attain good feedback from them by being prompt, being friendly, being available

and being exceptional. And of course, this would only be possible if we will hire servers

who love to serve.

When they enter the store, customers will go directly to the cashier order and pay

and the cashier will greet the customer/s an appropriate greeting. After ordering, they

will be given a queue number, so they can find their desired seat and they don’t have to

wait and stand in the order area. The servers then will serve their orders and will ask

politely if everything they ordered is served right. When customers are about to leave, at

least one crew should say “Thank you Ma’am/Sir, come back again!”.

PRODUCTION PROCESS

The production process of Healthy Scoop will be done on a daily basis to make

sure that the products to be served to customers are always new and fresh. Same goes

with the purchasing of raw goods from the supplier and its inventory, whereas

monitoring and inventory of materials, tools and equipments in the store will be done on

monthly basis.

PRODUCTION PROCESS DIAGRAM

 Preparation Cookin
Receipt of Storing/ of g of
Purchased Organizin Ingredients, Food
Goods g Goods Tools and
Equipments

Purchasing
and Inventory Productio Serving of Openin
Ordering of of n of Ice Orders to g of
Goods Ingredient Cream Customer Store
s s

The figure shows the diagram of the Daily Production Process. It shows the step-

by-step activities to be done at the beginning until the end of the day. Purchasing and

ordering of raw goods from the supplier will be made at closing time after the inventory

and will receive the delivery of ordered goods the next day in the morning to ensure the

freshness of the goods. Raw goods will be stored in our refrigerator. Next is preparation

of the ingredients, tools, machines and equipments needed in cooking. Cooking of the

foods (pasta, spaghetti sauce, carbonara sauce, etc.)  will be done in the morning. Re-

heat in microwave oven if needed.  Beverages will be made on-the-spot while Ice

Creams will be made around 4:00pm-6:00pm to be served the next day. Ingredients

inventory report will be done at closing time around 6:00pm-7:00pm to know the

quantity of orders necessary for the next day of operation, and then back to purchasing.

PROJECT SITE

Location: J.P Rizal St. Cor. A. Bonifacio St., Brgy. Balite, Rodriguez, Rizal
1. Factors considering determining our Project Site:

 The location and project site is visible and accessible because it’s in the corner of

the main road.

 In front of the church so church-goers can immediately go to the store to relax

and refresh. A good place wherein people can spend their Family Day, a good

place to strengthen family-ties and friendship.

 Near the schools where students, teachers, professors and school employees

can spend their idle and vacant time in school. It can also be their favorite

“tambayan ng barkada”.

 Near the municipal hall and municipal plaza where a lot of government

employees are working.  A good choice where they can spend their lunch and

break-time.

2. Possible Obstacles that may encounter:

 The store doesn’t have its own parking lot so the customers have to park their

vehicles alongside the Plaza.

 J.P Rizal St. and A. Bonifacio St. are both narrow roads so unloading of delivery

of goods have to be fast so it wouldn’t cause road traffic.

MACHINERIES AND EQUIPMENTS

Store Equipment

Equipment Description Unit Cost Quantity Total Cost Picture

 (PHP) Needed (PHP)

Modern swivel
stool with Airlift 800.00 6 4,800.00
Chair
feature

Small square
Small sized Japanese 650.00 6 3,900.00
coffee table table

Throw Fruit designed

100.00 12 1,200.00
pillow throw pillow

Table 600mm
Set of table
Round with 2,100.00 3 6,300.00
and chairs
chairs

4 Layers Steel
Steel
Vertical 4,800.00 1 4,800.00
Cabinet
Cabinet

Employee’s 15 door locker

8,200.00 1 8,200.00
Locker cabinet

Double
Sink 7,099.75 1 7,099.75
stainless sink

Office Table Tailee No.1304

and Chair Office Table
Set (Grey) With
2,822.40 2 5,644.80
CR-101G
Office Chair
(Black)
  TOTAL: 41,944.55
https://www.olx.ph/
Machineries

Machineries Description Unit Cost Quantity Total Cost Picture

(PHP) Needed (PHP)

Ice cream
190,000.0 190,00
Display 1
0 0.00
Freezer

Chest
28,00
Freezer 28,000.00 1
Freezer 0.00
(Storage)

Chest
Freezer 25,00
25,000.00 1
Slide 0.00
(Display)

Salad and
Display 45,000
cupcake 45,000.00 1
Stand .00
display

Hard Ice
Ice Cream Cream 98,000.0 98,000
1
Maker Maker 0 .00
Machine

Electric Ice
1,750
Ice Crusher Crusher 1,750.00 1
.00
Machine

2in1 Burger
5,000
Griddle Griddle with 2,500.00 2
.00
Deep Fryer
 Stainless
3,800
Four burner Steel Frame 3,800.00 1
.00
gas stove gas stove

Microwave 6,999
Whirlpool 3,499.75 2
Oven .50

Russell
Hobbs All in
Food
1 Slicer Multi 5,998
Processor/ 2,999.00 2
Food .00
Blender
Processor/
Blender

LG Floor
Air- 56,250
Standing Air- 56,250.00 1
conditioner .00
conditioner

Computer
Computer 30,000
(For Office 15,000.00 2
Package .00
Works)

Point Of
Sale System
Cash 21,792.0 21,792
Electronic 1
Register 0 .00
Cash
Register

YOKATTA 6,500
Bundy Clock 6,500.00 1
DX-6 .00

Surveillance Digital CCTV 3,240.0 6,480

2
Camera Camera 0 .00
 Klestar
Pinoy Fan 999.0 1,998
Electric Fan 2
10" stand 0 .00
fan KSF-10

Tailee
No.1304
Office Table Office Table
2,822.4 5,644
and Chair (Grey) With 2
0 .80
Set CR-101G
Office Chair
(Black)
Brother
Inkjet MFC-
J200 Multi-
Function
Printer/
Printer and 10,799.0 10,799
Scanner/ 1
Inkwise 0 .00
Fax/Copier
Premium
Continuous
Ink System

Creative
SBS A550
5.1 3,580.0 3,580
Speakers 1
Speakers 0 .00
(Black)

Fukuda
FWD-788L
Table Top
Water Hot and 790.0 1,580
2
Dispenser Normal 0 .00
Water
Dispenser
(White)

Standard
795.0 795
Exhaust Fan SEF6A 1
0 .00
Exhaust Fan
 AS-032 15
Door Locker 12,449.0 12,449
Generator 1
Cabinet 0 .00

567,415.
  TOTAL:
30
https://www.olx.ph/

Kitchen Items & Dining Items

Equipment Description Unit Quantity Total Picture

Cost Needed Cost
(PHP) (PHP)

Ice cream Can be easily

250.00 10 2,500.00
scooper grip

Weighing Hometown
1,199.58 1 1,199.58
Scale General

High quality
Cookware aluminum
3,525.00 2 7,050.00
set base

Includes:
slotted turner,
basting
spoon, slotted
spoon, tongs,
Kitchen Tool
grater, peeler, 2,265.88 2 4,531.76
Set
can opener,
whisk,
measuring
cups and
spoons

Stainless
Strainer 250.00 2 500.00
Steel
 Made of fine
white
Mortar and porcelain and
467.65 2 935.30
pestle won't absorb
food odors or
stain
3-piece
Stainless
Mixing Bowls Steel Set - 350.00 2 700.00
Rubber
Bottom

Wooden
Chopping cutting
530.00 1 530.00
Boards boards 3pc
set

Knife 5pc knife set 1,548.00 2 3,096.00

Stainless 80.0
Scissors 2 160.00
steel scissors 0

Stainless
Utensil
steel hanging 1,200.00 2 2,400.00
Organizer
organizer

Stainless
Cookware
steel 2,000.00 2 4,000.00
organizer
organizer

Stainless
Trash Can Steel Trash 650.00 2 1,300.00
Bin 
Drinking
Glass
Glasses set
600.00 4 2,400.00
of 12

Glass Mason
Mason jars 100.00 50 5,000.00
Jars

Plate with
88.0
Nacho plate saucer in the 50 4,400.00
0
middle

French fries Stainless 88.0

50 4,400.00
plate steel holder 0

Stainless 88.0
Burger plate 50 4,400.00
steel strainer 0

White
porcelain
Plates 1,050.00 4 4,200.00
square plate
12pcs

White
Saucer porcelain 369.00 2 738.00
saucer 12pcs

Spoon, Fork
24pcs sets 600.00 2 1,200.00
and Knife
   TOTAL: 55,640.64
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WASTE DISPOSAL METHOD

It is expected that in every food business proper waste disposal is need to
ensure clean and healthy environment for both staff and customers. Our business will
focus on food safety and environment safety of our customers and staffs with regards to
handling food and in the dining area. We ensure excellent quality of vegetables and will
guarantee the manufacturer of vegetables that will be used will be clean,
uncontaminated and with permits from the bureau of food sanitation.

CONTAMINATION OF FRUITS/VEGETABLES
Bacteria, parasites and viruses are not usually found in fruits. Food-borne
illnesses that can be obtained from vegetables if it is not washed properly and have
come in contact with soil, contaminated water, or improperly composted manure.

Personal Hygiene Requirements

High standards of personal hygiene practices in proper fruits/vegetables handling
to prevent food-borne illness.
a. All food handling staff shall be trained in hygienic practices. This will require the
staff to be familiar with standard hygienic practices.
b. All food handling staff should be able to recognize the hygienic routine.
c. Frequent hand washing is a must.
d. Staff shall wash their hands upon starting work, after using the toilet before and
after eating and regularly throughout the day.
e. Washable protective clothing, hats and washable footwear shall be worn at all
times and should be launder regularly.
f. It is very important that the fruits/vegetables will not be contaminated therefore,
must be cleaned before using to make the healthy ice cream.
 g. Food handlers must all be aware of the conditions under which they must not
work if they have symptoms of any illness which may compromise food safety
and environment safety if both staff and customers.

WASTE DISPOSAL
Waste products must be properly disposed of in a hygienic responsible manner
so that fruits/vegetables for human consumption are protected from any kind of
contamination.
a. All waste material must be removed frequently from the premise daily.
b. Rejected fruits/vegetables shall be disposed properly.
c. Sanitizers must be disposed of in accordance with the environmental protection
agency guidelines.

Proper Trash and Waste Handling

 Designate a specific and permanent area where trash bins can be placed in
order to minimize confusion.
 Design this area for easy access and easy cleaning to prevent the accumulation
of residues and bad odors.
 Label trash containers properly.
 Train all staff to make sure that waste collection procedures are correctly
followed and must throw trash in accordance of the label.
 Waste segregation must be practiced by all.

Cleaning Procedures
Proper cleaning involves the use of both physical methods such as scrubbing, as
well as chemical methods such as the use of detergents to remove dirt, dust, stain and
residues.
Proper Waste Segregation
To reduce the burden of disease and have good sanitation of the Healthy Scoop Ice
Cream, we will provide proper waste segregation containers. As for the location of the
trash bins will be two in the kitchen area, and two in the dining area.
Sanitation is one of the most important factors in food establishments; improper
sanitation can endanger one’s health. That’s why we should be aware of the practices
of proper sanitation.

HAND WASHING
When to wash: Food employees must wash their hands and exposed portion of the
arms after touching bare human body parts, using the toilet room, handling animals,
coughing/sneezing, using a handkerchief, using tobacco, eating/drinking, handling
soiled equipments/utensils, as often as necessary to prevent cross-contamination, when
switching between raw and ready-to-eat food, and after engaging in other activities that
contaminate the hands.

How to wash: Food employees shall clean their hands and exposed portions of the
arms in a properly equipped hand washing facility by vigorously rubbing together the
surfaces of the lathered hands and arms and thoroughly rinsing with clean water.
Employees shall pay particular attention to the areas underneath the fingernails and
between the fingers.

HYGIENE
Food employees shall maintain a high degree of personal cleanliness and shall
conform to good hygienic practices during all work periods. Food employees shall wear
hairnets. Smoking, eating and drinking are not allowed in the food preparation and
service areas. All non-working unauthorized persons must be restricted from the food
preparation and service areas.

CLEANING
Ware washing: Either a commercial dishwasher or a 3 compartment sink set-up must
be utilized to wash, rinse, and sanitize equipment and utensils coming into contact with
foods. The minimum requirements for a utensil washing set-up to wash/rinse/sanitize
should consist of three basins that are large enough for immersion of the utensils, a
potable hot water supply, and an adequate disposal method for the wastewater. In-use
equipment and utensils must be cleaned and sanitized at least every four hours.

Wiping Cloths: Wet wiping cloths that are in use for wiping food spills for food contact
and non-contact surfaces of equipment shall be stored in a clean chlorine sanitizing
solution at a concentration of 100 mg/l. Dry wiping cloths may be used to wipe food
spills from tableware and carryout containers. All wiping cloths shall be free of food
debris and visible soil. And shall be used for no other purpose.

REFERENCES
https://en.wikipedia.org/wiki/Ice_cream

http://foodreference.about.com/od/traditional_foods/a/What-Is-Ice-Cream.htm