SAINT LOUIS COLLEGE VALENZUELA

BICHOFFEE: BUSINESS PLAN

By:

Angel D. Hijosa

Beatrice Anthea M. Canastra

Carl Exeviel D. Del Mundo

Harry A. Astrolabio

Iann Patrick DC. Rodriguez

Keisha D. Danao

Ma. Dorothy Franchesca M. Frencillo

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I. INTRODUCTORY PAGE

A. Business Name and Address

Bichoffee is located at 098 Maysan Road, Valenzuela City, 1442, Metro Manila

B. Name and Addresses of Business Owners/Partners

1. Astrolabio, Harry A. (Blk. 10 Lot 16, Dekada Vill, Bagbaguin, Valenzuela City)

2. Canastra, Beatrice Anthea M. (32 F. Lazaro St. Rubyville Subd, Canumay West,

Valenzuela City)

3. Danao, Keisha D. (58 Ilang-ilanag St. Maysan, Valenzuela City)

4. Del Mundo, Carl Exeviel D. (158 C. Cabral St. Maysan Valenzuela City)

5. Frencillo, Ma. Dorothy Franchesca M. (Blk. 2 Lot 6, Villa Gracia, Bagumbong,

Caloocan)

6. Hijosa, Angel D. (Lot 10 Block 23, Copenhagen St. Ciudad Grande Phase II, Lawa,

Meyycauayan, Bulacan)

7. Rodriguez, Iann Patrick DC. (11 N. De Galicia St. Maysan, Valenzuela City)

C. Nature of the Business

Bichoffee is a food manufacturing company that operates under a partnership type of

business and is managed by the owners having an equal right and authority to make decisions

and is responsible for all profits and liabilities the company might face. Bichoffee is located at

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098 Maysan Road, Valenzuela City, 1442, Metro Manila. Commonly seen in this location are

beverages such as coffee, tea, and milk tea. Therefore, bichoffee targeted this location to put

something new where there are no similar products being offered, implying that there are little to

no competitors, and to provide a better option for their snack and completely satisfy their

cravings. The aim of Bichoffee is to establish a business that will offer products that aree

affordable and easy to consume and it's also perfect for the people who love sweets that will

surely satisfy their cravings.

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II. EXECUTIVE SUMMARY

Bichoffee is a microbusiness that will have a physical store. It is also a snack and on-the-

go food shop owned by seven individuals in the form of a partnership. Bichoffee serves original

and flavored bicho-bicho, as well as bicho-bicho-paired drinks. Coffee Bicho is a Filipino

specialty known as Bicho-bicho. It is also served with a refreshing drink of the customer's

selection, which might be either a chocolate drink or an iced coffee.

Bichoffee is a food business on 098 Maysan Road in Valenzuela City. Bichoffee's target

market is in the Maysan area because the company is based there. The business has little or no

competitors in the area. Despite the fact that the company offers a product that is still new to the

market for some, Bichoffee is certain that the firm will be distinguished by its product's

distinctive features and price. Bichoffee wants people to learn more about diverse Filipino

delicacies, particularly bicho-bicho, which is why the business sells the product for people to

experience while adding their own spin to the recipe.

The major purpose of the business is to share and be loved by their clients, which will

decide their pleasure with the company's service or product. It is also great for people who adore

sweets because it will satisfy their wants and cravings by making work simpler, faster, and more

collaborative.

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III. ENVIRONMENTAL AND INDUSTRY ANALYSIS

A. Political

 Republic Act No. 11032

The Ease of Doing Business and Efficient Government Service Delivery Act of 2018,

also known as Republic Act No. 11032, is a landmark law that aims to improve the ease of doing

business in the Philippines. The law seeks to streamline government processes and reduce red

tape by simplifying the requirements and procedures for businesses to obtain permits and

licenses, register their businesses, and comply with other government regulations. It also

provides for the establishment of a one-stop shop, where businesses can transact with different

government agencies in one place. The law is significant because it signals the Philippine

government's commitment to improving its business environment and attracting more

investments.

This law could benefit Bichoffee by making it easier for the business to navigate the

government bureaucracy and conduct transactions with government agencies. By reducing the

time and costs involved in obtaining permits and licenses, Bichoffee can focus more on its core

business activities, such as improving its products and services, and expanding its customer base.

The law also promotes transparency and accountability in government processes, which can

improve the overall business environment in the Philippines.

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B. Economic

 Build, Build, Build Program

The Philippine government's Build, Build, Build program is a massive infrastructure

development program that aims to accelerate economic growth and create jobs in the country.

The program involves the construction of major infrastructure projects, such as airports, seaports,

highways, and railways, that are expected to improve connectivity, reduce transportation costs,

and promote economic activity in different parts of the country. The program is a priority of the

current administration, which aims to spend around Php 8 to 9 trillion from 2017 to 2022 on

infrastructure projects.

The Build, Build, Build program could benefit Bichoffee by improving the country's

infrastructure, which could result in easier access for customers to Bichoffee's location. With

better roads, airports, and other transportation facilities, customers can travel more easily and

conveniently to Bichoffee's shop. This could increase the business's foot traffic and revenue.

Additionally, the program could create more job opportunities, which could lead to higher

incomes and more spending power for Bichoffee's potential customers.

C. Social

According to a study by JLL Philippines, the food and beverage industry is expected to

continue growing in the country, with a projected market size of Php 1.7 trillion by 2023. The

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rise of remote work and flexible schedules also creates opportunities for coffee shops like

Bichoffee to become go-to places for people who want to work outside of their homes. The

growing middle class in the Philippines could translate to more customers for Bichoffee as

people in this segment tend to have more disposable income and are willing to spend on food and

beverages. Bichoffee can take advantage of these social trends by improving its products and

services to cater to the changing needs and preferences of its customers. For instance, it could

offer healthier and more diverse food options, provide free Wi-Fi and charging stations for

customers, and organize events and promotions to attract more foot traffic. Bichoffee could also

leverage social media and other digital platforms to reach more customers and build brand

awareness.

D. Technology

Technological advancements can greatly benefit Bichoffee in terms of improving its

operations and enhancing the customer experience. To start with, the business could establish an

online presence through social media platforms and a website, where customers can view the

menu and place orders online. This can also help Bichoffee reach a wider customer base.

In addition, the business could leverage technology to manage its inventory efficiently.

By using inventory management software, Bichoffee can easily track its supplies and avoid

stockouts. This can help the business save time and reduce the risk of losing customers due to

unavailable products. Moreover, Bichoffee could use a point-of-sale (POS) system to make

transactions more efficient and accurate. This system can help in managing sales, inventory, and

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customer data in real-time. By using a POS system, Bichoffee can speed up its payment process

and provide a better customer experience.

Furthermore, with the rise of cashless transactions, Bichoffee could offer electronic

payment options like Gcash and Maya to make transactions more convenient for customers. This

can also help reduce the risk of theft and increase the security of transactions. Additionally,

Bichoffee could use digital marketing tools such as email marketing, SMS marketing, and social

media advertising to promote its products and services to potential customers.

E. Legal

The legal environment is an essential aspect that Bichoffee needs to consider in its

operations. As a business operating in the Philippines, Bichoffee is subject to various legal

requirements and regulations set by the government. Compliance with these laws and regulations

is crucial to avoid legal issues and penalties that may harm the business's reputation and financial

stability.

One critical legal requirement that Bichoffee needs to comply with is tax laws. The

Philippine tax system is regulated by the Bureau of Internal Revenue (BIR), and businesses are

required to register with the agency and pay their taxes on time. Failure to comply with tax laws

may result in penalties and legal issues that can harm the business's financial stability. Therefore,

it is imperative for Bichoffee to prioritize its tax obligations and ensure that all tax-related

matters are appropriately managed.

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Furthermore, Bichoffee needs to ensure the safety and health of its employees by

complying with the Occupational Safety and Health Standards (OSHS) law. The OSHS law aims

to protect workers' rights to a safe and healthy working environment, and compliance with this

law

can help Bichoffee reduce the risk of workplace accidents and promote the well-being of its

employees. Failure to comply with OSHS regulations may result in legal issues and penalties that

can harm the business's reputation and financial stability. Therefore, it is crucial for Bichoffee to

prioritize employee safety and health by complying with the OSHS law and implementing

appropriate measures to promote a safe and healthy working environment.

F. Environmental

Environmental sustainability has become an important concern for businesses today,

especially in Valenzuela City, which is known for its high production of plastic waste. By

promoting environmental sustainability, Bichoffee can appeal to environmentally conscious

customers and contribute to the sustainable development of the city. To start with, the business

could source its ingredients from local suppliers and farmers, reducing the need for

transportation and thereby, the carbon footprint associated with the business.

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In addition, the business could use energy-efficient appliances to reduce energy

consumption and lower its operating costs. By using LED lights and energy-efficient

refrigerators, Bichoffee can reduce its energy consumption and operating costs, which can help

the business become more financially sustainable in the long run. The business could also

promote waste reduction by implementing a recycling program for its paper and plastic products.

This can help reduce the amount of waste generated by the business and contribute to a cleaner

environment,

especially in Valenzuela, which is also known as the "plastic city" due to the large amount of

plastic waste produced by the city.

Furthermore, the business could also consider using biodegradable or compostable

products, such as biodegradable cups and straws, to further reduce its impact on the environment.

By doing so, Bichoffee can align itself with the city's goal of reducing plastic waste and

contribute to a more sustainable future. In doing so, the business can attract more customers who

are environmentally conscious and position itself as a responsible corporate citizen in Valenzuela

City.

SUPPLY AND DEMAND

In terms of supply, the quantity of Bicho-bicho and refreshing drinks available will

depend on the production capacity and resources of Bichoffee, including the availability of

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ingredients, equipment, and labor. Bichoffee may also consider the price of their inputs such as

flour, sugar, and flavorings, and the availability of these inputs in the market when deciding how

much to produce. Additionally, the price of Bicho-bicho and refreshing drinks may also affect

the supply, as higher prices may incentivize Bichoffee to produce more to increase profits.

Regarding demand, several factors may influence the demand for Bicho-bicho and

refreshing drinks. Consumers who enjoy the taste of Bicho-bicho and refreshing drinks are more

likely to demand them, while those who do not may opt for other food and beverage options. The

price of Bicho-bicho and refreshing drinks may also impact demand, as higher prices may

discourage some consumers from purchasing them. Availability may also affect demand, as

consumers may be less likely to demand Bicho-bicho and refreshing drinks if they are not readily

available in the market.

In summary, the supply and demand for Bicho-bicho and refreshing drinks will depend

on various factors, including production capacity, resources, taste, price, and availability. For

Bichoffee to maintain a successful business, it must balance its production capacity with the

demand for its products, ensuring that its customers are satisfied with the quality and price of its

offerings.

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COMPETITORS ANALYSIS

The researchers were able to recognize the business's indirect and direct competitors.

Coffee Us Cafe and Goldilocks are the business's indirect competitors. While Happy Haus Donuts

and LMR Bake Shop are the direct competitors of the business.

The company intends to market itself as a business that will cater to the excess of the

competitors after the researchers analyze the menu, pricing, and strategies of both the direct and

indirect competitors.

INDIRECT COMPETITORS DIRECT COMPETITORS

Coffee Us Café - P59 Happy Haus Donuts – P24 Bichoffee – 15 each

Goldilocks – P39 LMR Bake Shop – P15

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IV. DESCRIPTION OF THE BUSINESS - PRODUCTS/ AND OR SERVICES

Size of the business: The Bichoffee size of the business is Microbusiness.

Mission Statement and Core Values:

Mission:

Our mission is to establish a business that will offer products that are affordable and easy

to consume. It is also ideal for people who enjoy sweets since it will ensure the satisfaction of

their needs and cravings through working simpler, faster, and more collaboratively.

Vision:

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Our vision is to increase the recognition of our product, make it popular among Filipinos,

and make Bichoffee the place of choice through quality in product and service

Core Values:

 Customer Service: We value our customers, and we pay attention to every single detail

that our consumers require. When our consumers require assistance, we strive to be

completely quick to resolve issues.

 Quality: Our greatest source of pride is the high quality of our products. We succeed by

creating better products that constantly meet the expectations and cravings of our

customers.

 Teamwork: We respect each colleague's skill, personality, and contribution, and we work

in support of one another while having fun doing our work and readily exchanging best

practices in pursuit of common goals. 

Location of the business and its Major Physical Assets: 

The Bichoffee is located at #098 Maysan Rd, Valenzuela City, 1440 Metro Manila. This

location was chosen because the majority of our intended customers are teenagers and young

adults who are mostly students and workers in Maysan Elementary School, Maysan High

School, and the Pamantasan ng Lungsod ng Valenzuela. Beverages such as coffee, tea, and milk

tea are also common in this locale. So we target the area to put something new where there are

only a few similar products available, meaning that there are few competitors, and to provide a

better option for their snack and completely satisfy their cravings. The location serves as a

business asset because the more people there are, the more potential customers the business can

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get. The Bichoffee chose a food-related business with a target market of everyone, which means

that the business or the goods being sold are obtainable to everyone.

Background of the Business Owners/Entrepreneurs

Bichoffee’s business owners are Canastra, Danao, Frencillo, Rodriguez, Hijosa, Del

Mundo and Astrolabio. They are all diligently working to build a successful business that will

satisfy its customers. Starting with Beatrice Anthea Canastra is creative that she provides a

resourceful idea in preparing the products. She's the one who’s managing the operation of the

business. While, Keisha D. Danao has also a idealistic and a good financer. She assists the

manager and has responsibility for the charge of finance and customer service. Then, Ma.

Dorothy Frencillo, has cooking abilities inspire her to pursue the idea of a small business. She is

in responsible for the kitchen, where she is the cook. Further, Iann Patrick Rodriguez is

resourceful with materials in his business venture. He is in charge of the company's computer

operations. Moreover, Angel D. Hijosa is energetic, which adds to the positive vibes throughout

the firm. She is the one in charge of client service. Then, Carl Exeviel Del Mundo, the one who

serves for the customers and responsible for the operation. Lastly, Harry Astrolabio is in charge

of marketing, which includes encouraging customers to buy.

Description of the Business

Bichoffee is a snack and on-the-go meal shop owned by seven people in the form of a

partnership. Bichoffee offers the original and flavored bicho-bicho, as well as the bicho-bicho-

paired drink. The company is located in Maysan Valenzuela City, and the risk is relatively

neutral because the location has benefits in terms of attracting customers. The business’s primary

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goal is to share and be loved by their customers, which will determine their satisfaction with the

business's service or product. 

Description of the Product

Coffee Bicho is a Filipino delicacy called Bicho-bicho. This is made by shaping yeasted

wheat dough or glutinous rice flour dough into twisted ropes, then coating it with sugar. It is also

served with a refreshing drink of the customer choice, either chocolate drink or iced coffee.

V. PRODUCTION PLAN

D. Manufacturing Process

Bichoffee's manufacturing process begins with the preparation of the dough, which is

made using either wheat flour or glutinous rice flour. The dough is then shaped into twisted

ropes and deep-fried until golden brown. After frying, the bicho-bicho is coated with sugar to

give it a sweet, crunchy texture.

If the customer chooses to add toppings, such as chocolate syrup, choco-caramel syrup,

cheese, or strawberry jam, the staff adds them to the bicho-bicho accordingly. These toppings are

carefully selected to complement the flavor of the bicho-bicho, providing customers with a

unique and delicious snack experience.

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In addition to the bicho-bicho, Bichoffee also offers paired drinks, which are prepared

according to the customer's choice. For those who prefer a chocolatey taste, iced chocolate drink

is offered. The staff blends high-quality cocoa powder, milk, and sweeteners to create a rich and

indulgent beverage. For those who prefer a more refreshing option, iced coffee is available. The

staff prepares the coffee using high-quality beans, brewing it to perfection before adding ice and

sweeteners.

E. Physical Plant

Figure 1. Kitchen

Bichoffee's physical plant is located in Maysan, Valenzuela City. The store has a floor area of

approximately 50 square meters, with a front area for customers to order that has a small seating area for

customers who want to enjoy their snacks on site and a back area for the preparation and production of

the bicho-bicho and paired drinks. The kitchen is an essential component of every food service business,

and its design and management may considerably influence food quality, business efficiency, and

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consumer satisfaction. The kitchen is where food is produced, cooked, and plated before it is given to

customers. Many important tasks related to food safety and sanitation are also performed in the kitchen,

such as cleaning and sanitizing equipment, properly storing and handling ingredients, and ensuring that

food is cooked to the appropriate temperature to prevent illnesses caused by food.

F. Machinery and Equipment

The machinery and equipment needed for the manufacturing process include a deep fryer, a

dough mixer, a sugar-coating machine, a blender, and a coffee maker. The deep fryer is used to

fry the twisted ropes of dough until golden brown. The dough mixer is used to mix and knead the

dough before shaping it into twisted ropes. The sugar-coating machine is used to evenly coat the

bicho-bicho with sugar. The blender is used to mix the ingredients for the paired drinks, and the

coffee maker is used to brew coffee for the iced coffee option.

G. Production Costs

The production costs for Bichoffee include the cost of raw materials, labor, utilities, and rent.

The raw materials and ingredients for the bicho-bicho and paired drinks are sourced at

reasonable prices from the local market and Manila-based suppliers. The labor costs include

wages and benefits for the seven partners who own and operate the business, as well as future

additional employees. The utilities include electricity, water, and gas used in the production

process. Finally, the rent for the physical plant is also included in the production costs.

H. Future Capital Equipment Needs

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Bichoffee's future capital equipment needs include upgrading their existing machinery and

equipment to increase production capacity and efficiency. As the business grows, they may need

to invest in larger, more advanced equipment to meet demand while maintaining the high quality

of their products. They may also need to expand their physical plant to accommodate more

customers and production space.

VI. OPERATION PLAN

A. Description of Company’s Operation

SCHEDULE OF BICHOFFEE

WEEKDAYS WEEKENDS

PREPARATION TIME 9 AM – 10 AM 9 AM – 10 AM

OPERATION HOURS 10 AM – 7 PM 10 AM – 9 PM

CLOSING TIME 7 PM – 8 PM 9 PM -10 PM

Bichoffee has a seven-day workweek on its proposed schedule. The business will open at

10:00 A.M, employees must report to work at 9:00 in the morning to start getting ready the

supplies and tools needed to make Rainbow Bicho. On weekdays, the company will be open

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until 7 P.M., and on weekends, until 9 P.M. Prior to the end of their shifts at 8 P.M., and on

weekends, until 10 P.M., employees are required to clean the area and close up.

The team's approach to operations is driven by a commitment to exceptional customer

service. This commitment starts with the initial greeting of the customer as they enter the shop.

The staff greets customers warmly and provides them with a menu of the available products. The

team ensures that customers are well-informed of the different flavor combinations and drink

options available to them, answering any questions or concerns they may have. The team at

Bichoffee understands the importance of consistency in operations. They maintain strict quality

control measures to ensure that every product is of the same high standard. This includes

regularly monitoring the freshness and quality of ingredients, maintaining equipment, and

keeping the preparation area clean and hygienic.

B. Flow of Orders for Goods and Services

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At Bichoffee, the flow of goods and services starts with the purchasing of raw materials and

ingredients needed to make their products. Once the raw materials and ingredients are acquired,

they are stored in the store's inventory area. Bichoffee keeps a careful inventory of their raw

materials to ensure that they always have enough on hand to meet customer demand.

The production process begins with the preparation of the dough for the bicho-bicho and the

mixing of ingredients for the paired drinks. Once the products are finished, they are placed in the

store's inventory area for display and sale. Bichoffee keeps a careful inventory of their finished

products to ensure that they always have enough on hand to meet customer demand. They also

keep track of their sales to ensure that they are producing the right amount of product to meet

customer needs.

Bichoffee's inventory control procedures involve regular checks of their raw materials and

finished products to ensure that they are not overstocked or understocked. This helps to minimize

waste and ensure that products are always fresh and of high quality. In addition, Bichoffee

closely monitors their sales and adjusts their production accordingly to ensure that they are

producing the right amount of product to meet customer demand.

Finally, Bichoffee's distribution process involves selling their products to customers in the

store. Customers can place their orders at the front counter and receive their bicho-bicho and

paired drinks immediately. The company implemented an online ordering and delivery service in

addition to their in-store sales. Customers can order their bicho-bicho and paired drinks through

the Bichoffee website or mobile app and have their orders delivered to their doorstep. This

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additional distribution channel provides convenience to customers who prefer to order from the

comfort of their own home or office.

VII. MARKETING PLAN

Objectives:

 To give more exposure to the Filipino delicacy (bicho-bicho) while providing it a new

and unique look and taste for consumers to enjoy. 

 To offer delicious snacks or sweets and to meet our customers' cravings for simple,

enjoyable, plain, and sweet but convenient food.

 To establish a successful business which obtains high profit with low costs.

Market Segmentation:

Bichoffee's target market is primarily local residents in Valenzuela City and nearby areas

who enjoy sweet treats and are looking for an affordable yet delicious dessert. The business will

also target to people of all ages, genders, and preferences for snack foods and quick meals.

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Furthermore, individuals who want high-quality products that are also affordable and satisfy

their cravings.

A. Demographic 

Customers: Snack consumers

Age: All ages. Kids to Adults.

Gender: Male, Female, LGBT+ 

Educational attainment: No required educational status.

B. Geographic

Country: Philippines

Region: NCR

Density: Urban

Location: Maysan Valenzuela City

C. Psychographic

Personality: Those who prefer snack foods and quick meals

Interest: Quality and affordable products

Social status: All socioeconomic classes

D. Behaviographic

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Buying Behavior: Average Spending

Purchase reasoning: Satisfies what they crave and is convenient since it saves time.

Marketing Mix

A. Product: 

 Bichoffee offers a delicious Filipino delicacy called Bicho-Bicho, which is made from

deep-fried dough that is crispy on the outside and soft and fluffy on the inside. 

 It is served with a choice of three different syrups, including choco, choco caramel, and

strawberry, which are drizzled over the dessert to add an extra layer of sweetness and

flavor. 

 To complement the Bicho-Bicho, Bichoffee also offers a refreshing drink of the

customer's choice, either iced coffee or chocolate drink.

B. Pricing: 

 Bichoffee's pricing strategy is designed to make the product affordable for a broad range

of customers while still generating a reasonable profit. 

 The prices of the Bichoffee range from Php 40 to Php 60 for the combo which has 3

pieces of bicho-bicho and the chosen drink depending on the size and syrup choice.

 A piece of bicho-bicho the price ranges from Php 12 to Php 15. 

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 Bichoffee will offer discounts to customers who refer their friends or family and hold

special events and promotions during holidays and other special occasions.

C. Place: 

 Bichoffee is located at 098 Maysan Rd, Valenzuela City, 1440, Metro Manila. 

 The location is easily accessible to customers, and the store is designed to be comfortable

and inviting, with a cozy and welcoming atmosphere. 

 The business will also offer delivery services to customers within the area to expand its

reach and convenience for customers.

D. Promotion: 

 Bichoffee's marketing strategy will focus on promoting the business through a mix of

online and offline marketing strategies, as well as leveraging word-of-mouth referrals.

 Social Media: Use social media platforms like Facebook and Instagram to create a

business page and post photos of your Bicho-Bicho and drinks. You can also offer

discounts and promotions through these platforms to attract customers.

 Flyers and Brochures: Distribute flyers and brochures around the area to raise awareness

of your business and products

 Referral Program: Offer a referral program where customers can refer friends and family

to your business and receive a discount on their next purchase.

 Loyalty Program: Offer a loyalty program where customers can earn points for their

purchases and redeem them for free Bicho-Bicho or drinks.

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SWOT ANALYSIS

STRENGTHS WEAKNESSES OPPORTUNITIES THREATS

Product offered is The business is still Uses social media in There are many

affordable yet high new to the marketing the business. competitors in the

in quality. market/industry. area.

The owners are Not all people like to The location of the Prices of ingredients

skilled and eat sweet foods and business is where its and supplies are

experienced snacks. target customers are. increasing due to

workers. inflation.

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The business is Lack of tools and Has a good and effective Customers are

located is in a supplies. marketing strategy. favoring other

crowded area. products.

The business is The business follows the

assured to give latest trends and listens

excellent customer to their customer’s

service. suggestions.

Has an eco-friendly

and easy to bring

packaging.

VIII. ORGANIZATIONAL PLAN

Forms of Ownership

Bichoffee is a food manufacturing company that operates under a partnership type of

business and is managed by the owners having an equal right and authority to make decisions

and is responsible for all profits and liabilities the company might face. Bichoffee is located at

098 Maysan Road, Valenzuela City, 1442, Metro Manila. Therefore, Bichoffee targeted this

location to put something new where there are only a few similar products available, meaning

that there are few competitors, and to provide a better option for their snack and completely

satisfy their cravings. The aim of Bichoffee is to establish a business that will offer products that

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are affordable and easy to consume and it's also perfect for the people who love sweets that will

surely satisfy their cravings.

Business Owners

Name of Qualifications Previous Capital

Owners/Partners Entrepreneurial Contribution

Experience

Astrolabio, Harry A. - Excellent - Participated in 10,000

marketing skills Entrepreneur

- Excellent Fair 2023

communication - Conducted

skills work

- Able to work immersion at

under pressure Pandayan

- A high school Bookshop

graduate

Canastra, Beatrice - Able to work - Participated in 10,000

Anthea M under pressure Entrepreneur

- Works diligently Fair 2023

all the time - Conducted

- Capable of work

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solving problems immersion at

without haste Armani

- A high school Industrial

graduate Sales

Danao, Keisha D. - Able to work - Participated in 10,000

overtime Entrepreneur

- Gets the job done Fair 2023

on time - Conducted

- Works diligently work

even under immersion at

pressure Tygie

- A high school Corporation

graduate

Del Mundo, Carl - Works diligently - Participated in 10,000

Exeviel D. - Is able to Entrepreneur

multitask Fair 2023

- Attention to - Conducted

detail work

- A high school immersion at

graduate Kahilom

Frencillo, Ma. - Works calmly - Participated in 10,000

Dorothy Franchesca even under Entrepreneur

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M. pressure Fair 2023

- Gets the job done - Conducted

on time work

- Is able to immersion at

multitask Shakey’s

- A high school

graduate

Hijosa, Angel D. - Strong - Participated in 10,000

communication Entrepreneur

skills Fair 2023

- Organizational - Conducted

skills work

- Is able to immersion at

multitask SLCV

- A high school Elementary

graduate Department

Rodriguez, Iann - Has strong - Participated in 10,000

Patrick DC. technical skills Entrepreneur

- Able to Fair 2023

communicate - Conducted

properly work

- Can work in immersion at

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groups Shakey’s

- A high school

graduate

Organizational Structure

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The Management Team

The General Manager is in charge of running a business's day-to-day operations

as well as guiding its overall business strategy. Their responsibilities include supervising

staff hiring and scheduling, as well as improving internal processes for increased

productivity. The qualifications for this position are being capable of problem-solving,

having excellent social skills, a high school graduate and having knowledge of business

processes and functions.

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The Finance Manager is in charge of the company's financial activities. The financial

manager must determine how much money is required, how to best use the funds available, and

how to obtain the necessary financing. The qualifications for this position are a high school

graduate, financial reporting skills, formal accounting qualifications and ability to synthesize

large quantities of complex data into actionable information.

The Marketing Manager is responsible for overseeing the marketing efforts of a

company or organization. They develop and implement marketing strategies that promote the

company's products or services, increase brand awareness, and drive revenue growth. The

qualifications

for this position are excellent communication, leadership and analytical skills, strong strategic

thinking, having knowledge about digital marketing and a high school diploma.

The Cook is in charge of preparing the food on the menu and cooking it in the kitchen

according to business standards. The cook is also responsible for preparing ingredients for

cooking and maintaining a clean and orderly environment in the kitchen. The qualifications for

this position are a high school diploma, the ability to observe all sanitation procedures,

knowledge of cooking procedures and methods and cooking expertise.

The Cashier is in charge of receiving the customer's order and payment as well as

assisting the customers. The cashier is in charge of receiving the customer's order and payment

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as well as assisting the customers. The requirements needed for this position are excellent

communication skills, customer service skills, a high school diploma, basic math skills, a

positive attitude, and the ability to handle transactions accurately and responsibly.

The Front staff plays a critical role in providing excellent customer service and ensuring

that customers and clients have a positive experience with the business. The requirements needed

for this position are strong communication, interpersonal, and organizational skills and a high

school graduate.

The Waiter is responsible for providing excellent customer service in a restaurant or

food service setting. They are the front-line staff who take orders, serve food and drinks, and

ensure that customers have an enjoyable dining experience. The requirements needed for this

position are strong customer service, physical stamina, attention to detail, multitasking skill,

knowledge of food and beverage service, professionalism; and a high school graduate.

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IX. FINANCIAL PLAN

The table below shows the sales forecast of Bichoffee,

For illustration purposes we assumed that each cup of Choffee Bicho sells for P55

Bichoffee
Sales Forecast (First Year)

Month Projected Sales (units) Projected Sales (Pesos)

Jan 3100 170,500
Feb 3724 204,820
Mar 4650 255,750
April 5340 293,700
May 5084 279,620
June 6000 330,000
July 5890 323,950
August 8680 477,400
September 8250 453,750
October 9610 528,550
November 9300 511,500
December 11780 647,900
Total 81408 4,477,440

Bichoffee
Income Statement

Jan Feb Mar April May June July Aug Sep Oct Nov Dec Totals

Sales 170,500 204,820 255,750 293,700 279,620 330,000 323,950 477,400 453,750 528,550 511,500 647,900 4,477,440
Less:Cost of goods sold 68,200 81,928 102,300 117,480 111,848 132,000 129,580 190,960 181,500 211,420 204,600 259,160 1,790,976
Gross Margin 102,300 122,892 153,450 176,220 167,772 198,000 194,370 286,440 272,250 317,130 306,900 388,740 2,686,464
Operating Expenses
Rent Expense 7,500 7,500 7,500 7,500 7,500 7,500 7,500 7,500 7,500 7,500 7,500 7,500 90,000
Utilities Expense 4,149 4,149 4,149 4,149 4,149 4,149 4,149 4,149 4,149 4,149 4,149 4,149 49,788
Sales Expense 17,000 17,000 17,000 17,000 17,000 17,000 17,000 17,000 17,000 17,000 17,000 17,000 204,000
Insurance 3,000 3,000 3,000 3,000 3,000 3,000 3,000 3,000 3,000 3,000 3,000 3,000 36,000
Depreciation 5,000 5,000 5,000 5,000 5,000 5,000 5,000 5,000 5,000 5,000 5,000 5,000 60,000
Total Operating Expenses 36,649 36,649 36,649 36,649 36,649 36,649 36,649 36,649 36,649 36,649 36,649 36,649 439,788
Net Profit (loss) 65,651 86,243 116,801 139,571 131,123 161,351 157,721 249,791 235,601 280,481 270,251 352,091 2,246,676

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XI. TIMETABLE/MILESTONE

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