BUSINESS PLAN

Kapistec
Name of the Company

Ramon M. Durano Sr. Foundation – Science and

Technology Education Center
Banaba, Guinsay, Danao City
Address of the Company

OWNED BY:
Batoon, Zhakq Yollo A.
Gonzales, James Paul L.
Penas, Brient Joseph A.
Balais, Kristel Ane H.
Bernado, Maria Theresa Y.
Castro, Vaneza Marie
Galuego, Gennesareth A.
Jayme, Jean Mae
Mondares, Elijah L.
Perez, Jenisse Princess L.

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 INTRODUCTION

Description of the Business

Kapistec is a start-up business owned by individuals who love coffee. These
individuals aim to satisfy the wants and cravings of the consumers. As these individuals
love coffee, this business offers different flavors of iced coffee drinks, namely americano,
latte, mochaccino, and caramel macchiato, as well as milky choco, matcha, and
strawberry– a non-coffee drink. Kapistec also offeres customized drinks that you prefer
to make with a different price.

The business name “kapistec” came from the words kapi (kape) which means
coffee, joined with stec which is the name of our school. Kapistec’s inspiration to launch
this business came from Danao City's consumers' interest in coffee, particularly among
teenagers. Along with benefiting on this trend, kapistec seeks to fulfill consumer
demands by offering services. With the services of kapistec, the teachers, staff, and
students will be able to enjoy high-quality drinks, and entertainment in a welcoming
and comfortable ambiance.

Coffee is a favorite beverage not just in the Philippines but all throughout the
world. Due to the rising customer demand, many small enterprises sell coffee today,
here in the Philippines. The rich flavor and aroma of these coffee products are
appreciated by Filipinos.

Location of the Business

The business is located at the Ramon M. Durano Sr. Foundation Science and
Technology Education Center (RMDSF-STEC), Banaba, Guinsay Danao City, near the
canteen. It is a good venue for starting a business because it holds a lot of consumers.
The area is populated by large number of students, from elementary to senior high
school, teachers, and staff.

Kapistec offers products that are budget friendly to the students. With this, we
can possibly have a lot of customers, aside from its popularity, it is also affordable to
the students. It would help the customers to satisfy their cravings and boost their mood.

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Funding Requirements and Source of Funds
This is the projected cost estimate for the business venture. The
entrepreneurs would be the only one to give an approximate cost estimate.

Funding Requirements Cost (Php)

Ingredients:
Condensed milk (2) 89.80
Evaporated milk 30.20
1L Fresh milk (2) 172.50
Vanilla extract (4) 20.00
500g White sugar 46.50
Ice cubes (3) 150.00
Instant coffee (1 pack) 117.00
Cocoa Powder 32.00
Matcha Powder (1 pack) 175.00
Strawberry jam (1) 115.00
Strawberry syrup 50.00
Butter 32.00
Total: 1,030.00
Packaging Materials:
Plastic cups (100 pcs) 250.00
Plastic lid (100 pcs) 130.00
Plastic straws (100 pcs) 25.00
Stickers (5 pages of A4) 175.00
Total: 580.00
Total initial costs of ingredients and 1,610.00
packaging:

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 EXECUTIVE SUMMARY
This section provides the Vision, Mission, Goals and Objectives, Business Model,
Business and product position, wealth improvement analysis, and parties supporting
the business.

Vision, Mission, Goals and Objectives

➢ Vision

To be a go-to coffee shop for people looking for a great cup of coffee
and a friendly, welcoming environment, regardless of their budget. We
believe everyone deserves access to high-quality coffee, and we are
committed to providing that at affordable prices.

➢ Mission

To create the best and most satisfying coffee experience and provide an
outstanding and genuine service to the masses. Moreover, we strive to
build positive spaces for individuals to lighten up their mood.

➢ Goals
• The goal is to have a good standard operating procedure.
• To establish a strong relationship and good space from the
crew to the customers.
• To maintain a good satisfaction rate and reliable product
innovations.
➢ Objectives
• Product: To provide high-quality coffee drinks with an exciting
diversity of tastes at a reasonable price.
• Service: To treat our customers with respect as guests, we aim
to provide timely, effective, courteous, and relaxing service.

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 • Crew/Work Environment: To promote a positive work
environment and to encourage our crew to be themselves and
reach their best abilities.

Business Model

Key partners: School (Through advertising and

promoting our product in RMDSF-
STEC)
Key activities: Iced coffee making
Value Proposition: -Free delivery
-Offers 100% customer satisfaction
guarantee
-Affordable price
Customer relationships: -Give them a warm welcome
-Saying “Thank you” when a
customer makes a purchase
Customer segments: -Students in RMDSF-STEC
-Iced coffee lovers
Key resources -Barista
-Ingredients of making an iced
coffee
Channels -Direct selling
Revenue streams -Serving iced coffee

Business and Product Position

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 • The iced coffee drinks that Kapistec offers include caramel macchiato,
latte, americano, and mochaccino, and there are also non-coffee
drinks such milky chocolate, matcha, and strawberry. Since these
products are popular today, particularly among students and even
teachers, the entrepreneurs chose to produce them. The business is
unique because it provides high-quality drinks that are measured,
prepared, and originally developed by individuals before they are
offered to consumers. As there is no corporate sponsorship for this,
the business name was conceptualized by us. Using social media to
promote the business is one of the promotion strategies, along with
running video advertising and room-to-room promotions. As no one
else sells iced coffee, the company has a competitive advantage.

Wealth Improvement Approaches

This section of the executive summary describes the methodology or

approaches that will be taken by the business in order to:

I. Maintain Competitive advantage

1. Kapistec compared to other businesses, or business has a

significantly higher quality and excellent taste of ice coffee. Kapistec is
currently located in a crowded place where students and teachers can easily
spot and visit here.

2. Kapistec offer different product in the market than the other

competitors. We offer good quality of ice coffee with many varieties but
in a affordable price that will satisfy the customer taste and budget. Kapistec
are committed to continuously improving the product and services.

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 3. Kapistec is unique and creative most of our ingredients are
homemade since it was launch in the market. Our stall launches different
design such as Tarpuline and cup logo that staffs made using their talents
and skills.

II. Position the business in the market

Our competitors will also sell in RMDSF-STEC Banaba, Guinsay,

Danao City. Customer will have a difficulty to choose since there are other
competitors offers different drinks. Some stall may choose to sell their
products at a very affordable price. This strategy work because most
potential customers are students and teachers who are looking for
affordable products. It is a mission of Kapistec to create the best and most
satisfying coffee experience and provide an outstanding and genuine
service to the masses. We have different varieties and unique ice coffee
than other competitors. Kapistec is also competing on quality instead of
price and we will provide the good quality that our customers are looking
for and we will strive to build positive spaces for individuals to lighten up
their mood.

III. Improve market share

Although there are many competitors in surrounding in the market,

we will make sure that our customers could reach their level of satisfaction
of our product. We will make sure that our business attracts and gain
customer thorough using social media for advertisement, offer competitive
price and developing new marketing strategy.

IV. Maximize the utilization of resources

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 Kapistec focused on how much ingredients that staffs consume in a
day. There are many ways to measure resources utilization but the simplest
method is the actual counting of customers order can staff could make in a
day. It is need to keep the process on time and on budget. If any ingredients
are inadequate along the way, then orders will be missed, we couldn't catch
our target orders and the opportunity to gain profits. We will make sure
to balance the utilization, provide and stock more ingredients so that there
will be no waste of time and orders and to allocate resources based on
availability and need.

Parties Supporting the Business

Consumers

They are the iced drink's enthusiasts at RMDSF-STEC. They are the
customers that bring in revenue for the business. They are also committed
to assisting other business.

Creditors

These people would aid in promoting the business' products to other

possible consumers across the school premises

Suppliers

• Metro
• Prince
• BL Bakers corner and party needs shop
• Chinvi Store
• Vital Ice Resource
• Lito lita

Staffs

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 They are the ones who makes the sales and assists in running the
business. The personnel and workers needed in this business are as follows:

• Barista

Brient Peñas, Zhakq Yollo Batoon, Kristel Ane Balais

• Assistant

Gennesareth Galuego, James Paul Gonzales

• Cashier

Maria Theresa Bernado, Jean Mae Jayme

• Deliverer

Elijah Mondares, Vaneza Marie Castro

• Marketing, assistant and documentation

Jenisse Princess Perez

ENVIRONMENTAL ANALYSIS

Trend in the Industry

• Iced coffee drinks have become trendy on the market. Many

individuals purchase it to boost their mood and also to beat the hot
weather. As coffee lovers, we decided that iced coffee is the best
product to produce to express our enthusiasm for coffee.

Consumer Analysis

Market Segmentation and Targeting

• Demographics: Ages 13-19

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 • Gender-Female and Male
• Geographics: Banaba, Guinsay, Danao City (RMDSF-STEC)
• Psychographics: Small Food Stall
• Behavioral: Very accommodating and nice to customers. Workers are
very diligent and dedicated to their position.

Demand Analysis

• In RMDSF-STEC, the customers or people that would probably buy

our iced coffee are the junior high school students, senior high school
students, and the teachers. Since RMDSF-STEC consists of young
students who also love iced coffee, this product would gladly suit
their tastes. The age range of students is between 13 and 19, which is
in the age range where they prefer to drink or buy an iced coffee.
There is also a high demand when it comes to selling "iced coffee," as
it is trendy, especially among teenagers nowadays. yet potential
customers. People consider iced coffee a need and a want at the same
time, so probably there is really a high demand.

Competitor Analysis

SWOT Kapistec Competitor A Competitor B

Strength The only business Offers unique Offer a big
that offers high- and original variety of foods
quality iced coffee products. and drinks than
drinks at an competitor A.
affordable price.
Weakness Low brand Since it is new in Lack of new
awareness since the the market, products.

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 business is new to more marketing
the market. efforts are
required.
Opportunities Build a high One of a kind Brand
demand for the products. recognition
product and
develop a strong
relationship with
customers and
staffs.
Threats Increase cost of High Products are
ingredients due to competition already sold by
inflation. many
enterprises.

Supply Analysis

• Supply is used to have many means. Sometimes supply is taken to

mean stock. For our iced coffee, the supplies needed are convenient
and priceless. Furthermore, it is also in demand since it feels like a
way of relaxing or a stress reliever for customers. The market also
helps because they are willing to supply the ingredients needed for
our products.

Suppliers

These are businesses that provide all the raw materials and
components this business would require with ease.

➢ Prince

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 • Pack of coffee stick
• Doreen
• Angel evaporated milk
• White sugar
• Fresh milk
➢ Lito lita
• Cocoa Powder
• Plastic Cups
➢ Bl bakers’ corner and party needs
• Matcha Powder
• Plastic lid
• Straw
➢ Chinvi Store
• Ice
• Miscellaneous
➢ Vital Ice Resource
• Ice

Market Forecast

Kapistec
300
250
200
150
100
50
0
Day 1 Day 2 Day 3 Day 4 Day 5

Sold Cups

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 • According to the gathered information, the market is expected
to increase as the business continues to operate. To arrive this
conclusion, the business uses information like sales data during
the product testing, and information based on observation
during product testing and room-to-room advertisement.

Market Share

Since there are 10 investors, each individual will have 10% share
of the profit.

Market Position

• Kapistec are looking forward to deliver the reservation and

orders of our customers with our refreshing ice coffee. It is our
main goal to give the satisfaction that our customers are
wanting for, with affordable price that will satisfy the customer
taste and budget.

Marketing Strategy

• Engage in social media activity by creating a business page, creating

videos, and creating posters to promote on Facebook, Instagram,
and other social media platforms to attract more customers.

• Clean Environment - In a clean environment, you can work in

peace and with ease if you have other tasks to complete.

• Organized Crew - To ensure that all necessary tasks are completed,

each team is given a unique task.

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 • Extra on everything - According to the people taking part, having
more of everything, including ingredients, packaging, and
equipment, is more preferable to having less of it.

• Setting Daily Goals -It allows you to concentrate more on your

work in order to meet the daily goals that have been established.

• Healthy Environment- An environment that is healthy might make

your job more comfortable than one that is negative.

BUSINESS DESCRIPTION

Product Description

• Latte -an espresso shot, either one or two. Then, a few grams of
the milk combination are added to the espresso.

• Milky Choco- It is prepared by blending milk, vanilla, and

chocolate liquor (cocoa).

• Mochaccino -a coffee-based beverage made with espresso,

chocolate syrup, mixture

of milk, and vanilla syrup.

• Americano-Hot water, freshly prepared

espresso shots, and a little bit of vanilla syrup are blended.

• Caramel Macchiato-Mixture of freshly frothed milk, vanilla syrup,

and espresso, with a drizzle of homemade caramel on top.

• Matcha- a non-coffee beverage made with matcha tea powder in

a vibrant green color, milk, and a tiny bit of vanilla syrup.

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 • Strawberry- a non-coffee beverage made with homemade milk,
strawberry syrup, vanilla syrup, and strawberry jam.

Equipment/Materials Needed

• Jigger,
• Frother,
• Barspoon,
• Mixing pitcher

• Insulated containers

Size of the Business

• This is a small enterprise which aims to provide high-quality products

at an affordable price and service to satisfy the wants of customers.
It is privately owned and operated company with only 10
employees.

Personnel Requirement

• Personnel requirements are the most important factor for the

business to operate smoothly. For the business to succeed, personnel
must have a strong willingness to serve customers and fulfill their
duties. Also, he or she must be trustworthy, neat, and skilled to help
the business achieve its goals.

ORGANIZATION PLAN

Form of Business Organization

• Partnership

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Liability of the Owner

•External budgetary constraints, customer satisfaction, validating

customer input and recommendations, and customer and
environmental safety.

Organizational Structure

• Manager: Brient Joseph Penas

• Baristas: Kristel Ane Balais and Zhakq Yollo Batoon
• Cashier: Jean Mae Jayme and Maria Theresa Bernado
• Assistants: James Paul Gonzales and Gennesareth Galuego
• Deliverers: Elijah Mondares and Vaneza Marie Castro
• Documentation and Graphic editors: Jenisse Princess Perez

Role of the Owner

• This business is owned by 10 individuals, who played different roles

in operating the business. There are three (3) baristas, four (2)
assistants, two (2) cashiers, two (2) deliverers, and one (1) for
documentation and graphic editor.

Proposed Salary

• The proposed salary for each individual is around Php 500-700.

PRODUCTION PLAN

Production Schedule

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 The table below shows the production schedule from March 27 to
30,2023.

Date Time
March 27, 2023 (Monday) Morning: 9am-12pm
Afternoon: 1pm-3:30pm
March 28, 2023 (Tuesday) Morning: 8:30am-12pm
Afternoon: 1pm-4pm
March 29, 2023 (Wednesday) Morning: 9am-12pm
Afternoon: 1pm-4:30pm
March 30,2023 (Thursday) Morning: 9am-12pm
Afternoon: 1pm-4:30pm
March 31,2023 (Friday) Morning: 9am-12pm
Afternoon: 1pm-3pm

Production Process

• Buy the necessary ingredients.

• Prepare the ingredients for making the products.
• Perform a quality inspection
• Secure the products' packaging
• Distribute them to various consumers.

Equipment Required

• Jigger,
• Frother,
• Barspoon,
• Mixing pitcher

• Insulated containers

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Sources of Materials

• Metro
• Prince
• BL Bakers corner and party needs shop
• Chinvi Store
• Vital Ice Resource
• Lito lita

Estimated Production Cost

• The estimated production for each product is 200-250 cups, which

costs around 20 to 45 pesos each flavor.

OPERATION PLAN

Evaluation of Suppliers

• The majority of the goods are prepared by us, the sellers; homemade
ingredients like milk mixture and vanilla syrup are used as the drinks'
bases. Additionally, various pre-made ingredients are purchased from
supermarkets and other small businesses that offer high-quality
goods. Crinkles, another item, were purchased from a personal friend
of one of our members. And as a result, we have an understanding
of how effectively our product is made because the supplier created
things of high quality as well.

Purchase Procedures

• Customers will check the menu to choose the flavor of the product
they want to purchase.

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 • They will line up in the cashier and pay their bill right away.
• As the cashier receives the customer's order, she/he will inform the
barista to prepare the drinks right away.
• They will inform the barista to prepare the drinks right away.

• As soon as it is done, the drink is ready to serve.

Storage and Inventory Control

• We'll store our resources using a self-storage strategy. This approach

is perfect for our firm because it allows for easy access and
manageable inventory. A proper control using the self-storage
approach can help us because all of our resources can be stored for a
very long period. Additionally, as we operate a warehouse where
perishable items are not a concern, high-demand products are easily
accessible and promptly available, while lower-demand products are
kept in lower supply to prevent a surplus from arising in the process.

Sales Procedures

• Prospecting
• Preparation
• Approach
• Presentation
• Handling objections
• Closing
• Follow-up

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 MARKETING PLAN

Product

Kapistec offers iced flavored drinks, namely Caramel Macchiato,

Latte, Americano, and Mochaccino, as well as non-coffee drinks such as
Milky Chocolate, Matcha, and Strawberry.

Price

On our costing, each drink has different costs, but the drinks' prices
are fixed, and they are only 49 pesos.

The following table shows the costing of each product:

Caramel Macchiato Cost (Php)

Ingredients:
Vanilla 5
Milk 15
Ice 5
Caramel syrup 5
Coffee 5
Raw materials:
Cup 5
Lid 3
Straw 2
Total: Php 45

Milky Choco Cost (Php)

Ingredients:

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 Milk 15
Ice 5
Cocoa Powder 10
Raw materials:
Cup 5
Lid 3
Straw 2
Total: Php 40

Matcha Cost (Php)

Ingredients:
Matcha mixture 10
Milk 15
Ice 5
Raw materials:
Cup 5
Lid 3
Straw 2
Total: Php 40

Strawberry Cost (Php)

Ingredients:
Strawberry mixture 10
Milk 15
Ice 5
Raw materials:
Cup 5
Lid 3
Straw 2

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Total: Php 40

Latte Cost (Php)

Ingredients:
Milk 15
Ice 5
Coffee 5
Raw materials:
Cup 5
Lid 3
Straw 2
Total: Php 35

Americano Cost (Php)

Ingredients:
Sugar 5
Ice 5
Coffee 5
Raw materials:
Cup 5
Lid 3
Straw 2
Total: Php 25

Mochaccino Cost (Php)

Ingredients:
Milk 15
Ice 5

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 Cocoa Powder 10
Coffee 5
Raw materials:
Cup 5
Lid 3
Straw 2
Total: Php 45

Place

• The business is located in Ramon M. Durano Sr. Foundation –

Science and Technology Education center, near the nutrition center.

Promotion

• Advertisement video
• Room-to-room advertisement
• Social Media (Facebook and Instagram)

People

• The students, teachers, and other individuals in RMDSF-STEC.

Packaging

• Since Kapistec offers iced drinks, it uses high-quality clear plastic

cups with plastic lids and black-colored plastic straws wrapped
in a tissue. It ensures the quality of the drink as well as provides
a presentable and aesthetic look to the product. There is also
an attached logo on the cup.

Positioning

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 Nowadays, iced coffee drinks are trendy, especially among teenagers
(junior and senior high school students). Since there is no other business
that offers iced coffee drinks within the school and as well as taking
advantage with the trend, kapistec would surely fit in the marketplace.

FINANCIAL PLAN

BALANCE SHEET

Kapistec
Balance Sheet
For the period ended March 31, 2023
Current assets
Cash Php 1,325
Total current assets: Php 1,325

Non-current assets
Logo Php 175
Total non-current assets: Php 175
Total assets: Php 1,500

Owner’s equity
Capital Php 1,500
Total owner’s equity: Php 1,500

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INCOME STATEMENT

Kapistec
Statement of Comprehensive Income
For the period ended March 31, 2023
Revenue Php 43,689.40
Total Revenue Php 43,689.40
Less: Expenses
Cost of Goods Sold Php 20,089.40
Selling and General administrative Php 300.00
expenses
Total expenses (Php 20,389.40)
Net Income Php 23,300.00

SUMMARY OF SALES AND CASH RECEIPTS

• All payments are cash-based, and there is no other option

available other than that. We will sell a total of 150–250 cups
of drinks. Each drink costs forty-nine (49) pesos, for a total of
7,350–12,250 pesos if all are sold daily. If we sell all our
products for the next 5 days, we will generate 36,750–61,250
pesos, but only if we successfully sell all our products.

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 DOCUMENTATIONS
PRODUCT TESTING

BUSINESS SIMULATION

DAY 1

26
DAY 2

27
DAY 3

DAY 4

28
DAY 5

29
JOURNAL
MARCH 27-31, 2023

30
Name: Batoon, Zhakq Yollo
Section: 12 – ABM Sy

Day 1
was a start-up of the business and nothing much that anyone can get busy off. Noticed
some mistakes on making the coffee and also what ingredients that always runs out.

Day 2
is starting to get busy because the business was doing well in the first day and many
customers tried our product. It was the same on the first day that there is always
insufficient supply on our ingredients.

Day 3
was like hell because of the heavy work. We managed to achieve our goal of selling
100 cups. We were short on ice and we did some brainstorming on what to do about
it. There were many positive feedbacks gained on this day.

Day 4
was nothing compared to the third day, because it was tiring than the past days. We
managed to reach 200 cups sold and we did a promo on the last hours on selling. Our
promo was to lower the price, from 49php to 39php. Many customers were able to
avail and it was one of the busiest moments in the business simulation.

Day 5
On the last day, it was chill in the morning. When it striked 11 a.m - 12 noon it was so
busy that we took our lunch around 1 p.m. Many customers bought our product
because it was the last day. We managed to gain big time on the last day. The mass
didn't stop us on selling coffee because a teacher requested us to make three coffees,
while mass was ongoing.

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Name: Jayme, Jean Mae
Section: 12 – ABM Sy

Day 1
- I came to school , early in the morning and we started to prepare everything our tent
,the set up,the organized of the tables also the assign of my groupmates. The time we
started to open ,many customers got to pay for reservations and we shocked that we
get the demand of the stecians that they love iced coffee.After an hour,we never
thought that our main components of our product is doesn’t enough have to supply
.As a cashier, so much customers genuinely complaining that ,”Ate ?wala pa akoa?””Ate
hapit na ang caramel macchiato?””Ate ang ge order daw ni maam dairy?” .Then ,we
politely apologize to our beloved customers that we are sorry to inform that the
,”nahutdan bitaw mig ice?”And,”amo lang siyang mapaningkamotan na mahatod ,once
maabot nato among supply sa ice.”However ,at the end of this day we good to served
our stecians from time to time and we need to adapt the satisfaction of our customers
tomorrow.

Day 2
- I have to prepared everything the order slip ,wallet ,a banker(is where I put the money
oftentimes) .Same as the day one that much customers got to pay for reservations and
it is so funny that our product supposedly is 49 pesos ,but most of the customers they
only have a bills of 50 pesos and we don’t have a one peso coins until I said that “wala
jud mi btaw piso mao jud na among weakness karon” until they would said that”Ha?
Aw sige ate ara lang sa na ate ,keep the change .” In the afternoon, we would clean
the messed ,segregate the waste and the analysis of the money of our product being
sold.

Day 3
- As a usual, we prepared everything ,getting a lot of stuff from third floor and many
customer make a line for reservations .It is very hot morning ,and I order one iced
coffee even have a lot of pending cups .Still its demand for the stecians our beloved
iced coffee .I shocked superly after I count the cups being sold ,we get our goals in
reaching more than 200 cups and that matter didn’t success without the my teammates.

Day 4
- It is our fourth day,and it really tiring but still have a sweetness of joy.I have a lot of
thinking that ,what if these kind of business will grow out fonder? This is a really good
business to invest more.

32
Day 5
- It is our last day of our business simulation,and I miss the moments,the interactions of
beloved stecians ,the memories to keep that I would able to meet a lot of new friends
as a cashier. Able to experience how the business get going and even it is tiring ,it feels
like doing your love ,passion.And the late afternoon ,we would help each other to
clean the environment,returning all the things that we borrowed .I cherish every
moments the time we work together and we go home safely .

33
Name: Bernado, Maria Theresa
Section: 12 – ABM Sy

Day 1
Our business has finally started. The tent, ingredients, and utensils have been prepared.
My groupmates and I set up everything to start selling, and we also wear our aprons,
masks, and hairnets to have a clean production when it comes to serving our customers.
As a cashier, I’m preparing the order slip, the pen, and myself to write the customers'
orders. When listing a customer's order, there are times that I forget to list the names
and the orders of the customer because there are a lot of people who come and make
reservations for our iced coffee, but thankfully, after counting all the iced coffee we
sold, we still gained a profit, and that money will be used to buy our ingredients to be
used to make iced coffee tomorrow. After this, we start to clean and have a quick
meeting to talk about our next move and plan to gain more customers.

Day 2
This is the second day of operating our business. Our goal is to sell 150 cups of iced
coffee so that we can earn more profit. Early in the morning, a lot of students go to
our stall to make reservations for their orders. As a cashier, I need to list their orders,
name, and section to avoid problems when it comes to the orders for every customer.
Since a lot of customers make reservations, there’s a little bit of a problem with our
services and the orders of our customers. The service needs improvement in order for
our customers not to wait that long for their orders, and about the orders of the
customers, there are times that I list the name twice of the cup of the customer because
of a lot of reservations or orders listed on the order slip. Overall, our goal was gladly
achieved; we sold "150" cups of iced coffee, and our next target is "250" cups to be sold.

Day 3
The third day of continuing to sell our "Iced Coffee." This day is kinda feel so busy
because there’s a lot of customer do an reservation to their orders,but we never mind
that as long as our product be sold and can achieve our new target cups to be sold
which is "250". Our groupmates are preparing the needed things to start making "iced
coffee" so that we can start early and serve our customers as early as possible and not
wait as long. When we start making, we realize that we've run out of straws and there
are a lot of cups there. Then, immediately, Jennise calls or chat with Paul to buy a straw
and also ice because we've also run out of that. In addition to that, the customer waits
for their orders for an hour because they ran out of ice. Overall, the number of cups
we sold today is "223," which sadly does not meet our goal, but we tried our best to

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achieve that one. Every one of us feels tired today, but we are still thankful because
there are a lot of customers buying iced coffee and we work as one.

Day 4
This is the fourth day of selling an iced coffee; same scenario as last day: early in the
morning, customers make reservations for their orders. And our new goal today is to
sell "300" cups of iced coffee, and we really try our best to achieve this goal. At exactly
8:00 AM, we start to make an iced coffee so that we can deliver as early as they wish.
At exactly 10 a.m., we start to panic and feel stressed because there are so many
reservations and customers visiting our stalls and ordering iced coffee. Since me and
Jean Mae are assigned as cashiers, we try our best to write all their orders and avoid
the problem when it comes to money. The problem that I experience today as a cashier
is that I write the same name twice on the cups of the customer but gladly sell them to
other customers who love to buy iced coffee. Overall, this experience and the
exhausting days we feel are worth it because we gained or sold 263 cups of iced coffee,
even if we never achieve 300 cups. Still, it is more than enough to say that every day
our sales are increasing.

Day 5
The fifth and last day of operating our business. Our group decided to make a raffle
and the prizes are: Grand winner is will receive a converse all-star high-cut,2nd Winner
is matcha, third is mochaccino. We make this raffle because we’re very thankful to every
customers who buy a iced coffee to us, especially those loyal customers who visits and
buy us twice, thrice, and sometimes 4 times in just a day. The complain and feedback
we hear and receive to our customers is they always say “Why they’re coffee takes so
long” sometimes customer will say “This iced coffee is so satisfying and good to them”
and sometimes they we’re asking “Why we just selling a Iced coffee in just 1 week and
not that long enough to serve them?” And all of this been our motivation to always
keep going even if we sometimes feel tired and stress. We sometimes realize that our
business we operate is successful as we wish that will happened, we know sometimes
that our service is slow and not that kinda fast but we always try our best to always
serve them fast as we can. My overall experience as a cashier is fun, stress and tired
sometimes, I know that my work is writing a orders and writing a cups of the customers
only but when the more customers arrive and do and orders I also start to panic because
sometimes I’m the only the one who will be a cashier coz sometimes Jean Mae leave
when there’s a delivery. All of this is become a memorable experience, we have learned
a lot and we meet a new people (customers)who become as our new friends just
because of selling an Iced Coffee.

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Name: Balais, Kristel Ane
Section: 12 – ABM Sy

Day 1
Since I needed to prepare the items I would need to bring to the school for today's
work immersion, I got up early. Following my morning routines, I headed to school
with all the necessary supplies, including ice. I was assigned to work as a bartender, but
that day I ended up doing a variety of jobs including preparing coffee, delivering
packages, cleaning, cashiering, and serving. The first day was extremely challenging and
there was a lot that needed to be adjusted, including the organization of our group and
the approach we should have taken to avoid running out of items. We went to Brient's
crib after school to create more coffee base components and purchase additional
supplies for tomorrow, including fresh milk, cups, lids, and straws. Making a page for
future use and other information about our firm was the last thing we did last night

Day 2
On the second day of our work immersion, I got up at three in the morning to print
something for the business. A few hours later, I headed to school with all the supplies I
had purchased the day before. Although today's work was more precise than
yesterday's, there are still some adjustments and lessons to be learnt, such as using
specific ingredients to ensure that "Temporarily Closed" won't happen again. We have
more customers today than yesterday, so I went to PRINCE for some groceries and ice
during my lunch break. Following that, we returned to the school to serve more coffee.
We made the decision to snap some pictures around 4 o'clock because the day was
done. Following the photoshoot and cleanup, we returned home, went to the subway
to purchase some metallic equipment (measuring cups), and then visited Brient's Crib
once more. We tried making a different flavor that evening, and since we all enjoyed
it and agreed to include it in our menu, we posted about it on our page and told Stecian
about the newly additional flavors.

Day 3
The third day of our job immersion is today. Today was a busy day, and it was the day
we put everything we had learned the day before into practice. Although we have
fewer crew members than before owing to schoolwork and other issues, and since we
also determined that one of us should stay outside the school for a reason in order to
secure ingredients, we nonetheless made sure that we could satisfy STECIAN's needs.
Similar to yesterday, we purchased extra ingredients during lunch because we were
aware that having more is always safer than having less. After serving everyone and
finishing all the necessary tasks, we had a meeting when we discovered that we had

36
sold more than 150 cups. We were more inspired after that meeting, so we increased
our target for the following day to 250 cups.

Day 4
As is customary, I bring ingredients and supplies, including ice, for the fourth day of our
labor immersion. Our group is more relaxed and I feel empress since we are all highly
focused and know what needs to be done even before we communicate with one
another. Today, we performed every routine from the previous days. We didn't have
a lot of pending orders that afternoon around 2pm, so we decided to run a "Ice Coffee
39" promotion. We asked some of our classmates to help us spread the word about the
promotion, and that only lasted for 30 minutes. After finishing all of our work, we
headed home about 4 PM and made the decision not to visit Brient's crib. Instead, we
met in our group chat to discuss what we needed do "PAKULO" since the next day
would be the final day of the work immersion. The proprietor of the shoe store, "The
Klaw Stuff," is my significant other,
so it was much simpler to gain access and form a connection. That evening, we agreed
to do a raffle and collaborate with them. I basically cooked the ingredients I would
need to bring tomorrow and got everything else ready after the meeting.

Day 5
Since this was the last day, I felt happy since it was "Pay Day," but I also felt sad because
I will undoubtedly miss the chaotic but enjoyable atmosphere over this week. We
simply keep our eyes on our objective while carrying on with business as usual.
Following all the work, we cleaned the place where we had spent the previous five
days, packed up, and then headed to Brient's crib. We held our final meeting there, and
on this day, we divided the sales. Our body is worn out and drained from the effort,
but our mind and heart are brimming with memories, lessons learned, and experiences.
And regardless how difficult it was, we are all grateful for it.

37
Name: Castro, Vaneza Marie
Section: 12 – ABM Sy

Day 1
Today is our first day of our business week. I'm very excited but my excitement melt
because it's very tiring. My position in our business is delivery girl we deliver room to
room until fourth floor. But I also do the ice refill when i free from delivering. But over
All it's worth it to do this kind of business. And last I brought garbage at home.

Day 2
Today, is although we prepare more ingredients we still short of ingredients. And as a
delivery girl we made an error and I delivered in a wrong person or we delivered twice
with the same person. Also the staff are unorganized. And aside from delivering I also
put name and straw in each cup to deliver afterwards. The excitement is gone it's replace
with sweat and muscle pain. And last brought garbage at home.

Day 3
Today is our third day and the delivery is somehow in a moderate unlike yesterday the
delivery was so many. I also drizzle some coffee, put lid and ice in a cup. And putting
straw for the coffee that ready to deliver. I also task to make hot water. And last
brought garbage at home.

Day 4
The delivery was fine and chill. Some error but we find ways to correct it. I still helped
to put straw and lids and maked hot water if we had a shortage. And in the late
afternoon we make our price less to 49 to 39 pesos to reach our "kota". And lastly we
cleaned our area and bring it at home.

Day 5
Usual delivering ice coffee room to room both senior high and junior high school
building for today because the other delivery staff was absent. But other staff though
catered the delivery both buildings and I also took room order and payments. I maked
hot water. We also shortage some ingredients. And also some error orders.

38
Name: Galuego, Gennesareth
Section: 12 – ABM Sy

Day 1
It is a tiring day since we just started our business simulation, and we need to adjust to
the business environment to improve our service. We encountered inconveniences such
as a shortage of ingredients. A lot of customers wanted to purchase our product, but
sadly, we weren't able to serve them all, and our production of the drinks got halted
for an hour. I am the baristas' assistant, which means I assist them by refilling each
ingredient and cleaning the equipment. I also tried delivering our products to our
customers' respective classrooms.

Day 2
The second day is done. The customers we served were more than we had yesterday.
A shortage of ingredients such as ice cubes has been our problem, but we still manage
to serve many customers. We found a way to solve the problem by assigning someone
to buy all our needs for products outside the campus.

Day 3
On my last day attending the immersion. A lot of customers purchased our product.
We did not reach our quota, but we are still satisfied with the number of customers we
served as our revenue increases. During 1 p.m.–2 p.m., our main baristas weren't able
to produce products since they attended a class, but we, the remaining crews, took over
their duties to continue the production. Instead of refilling and cleaning, I also tried
making a coffee and cocoa mixture.

Days 4 and 5
I wasn't able to attend the remaining two days of immersion due to a family matter,
but I keep communicating with my partners despite our distance. I learned that we did
a 30-minute promo in which the price of our products decreased by 10 pesos on day
4. While in day 5, we did a raffle promotion in which every purchase of the customers
is equivalent to 1 raffle entry. Our business did so well that we earned a lot more than
we expected.

39
Name: Perez, Jenisse Princess
Section: 12 – ABM Sy

Day 1
It is our first day, and I had to wake up early because I had to go to my co-member's
house to get the equipment needed for our business and also since I am the only
member who has a car available for us to be able to pick them all up. I was so excited
because it was finally the first day of our product simulation. My task was to take photos
and videos for our documentation, organize the customers and assist other members,
computing the sales well as handle our Facebook account. The night before this day,
we made a goal for our first day, which was to be able to sell 100 cups within one day.
When I went to school after picking up the equipment, my members were waiting for
me at the gate to help me bring all the equipment. We then prepared our place,
organized our tables, and prepared the things we needed. As early as 8 a.m., there were
already students who went to our place, asking for reservations since the opening time
of our business is around 9 a.m. Considering that it is our first day, I have noticed a lot
while we are operating the business. The tasks of each member were not that organized,
as there were members who were not aware of their roles. We also had a few
misunderstandings, but we were able to communicate with each other well again. We
were not able to achieve our goal because there were only 96 cups sold. Still, I can say
that I have a lot of trust in our business and that we will be able to achieve our goals
for the following week. After the day has done, I was so tired but overall, my day was
good.

Day 2
It's our second day, and we had another goal, which was to be able to sell 150 cups
and improve on our mistakes from the first day. We organized our roles properly. We
made sure that our ingredients would make up to 150 cups. As early as 7:40, two of
my other members were already busy entertaining and handling customers who wanted
to reserve drinks. We have observed that we really had a lot more customers than on
our first day. We still had a shortage of ice and had a lot of pending orders, especially
during lunch time. We have found a way to solve this problem. We assigned someone
to buy all our needs for products outside the campus. In the afternoon, we were able
to cater to much more students. We were happy because we accomplished our goal
before the day ended.

Day 3
It's our third day, and I was so excited because we have new products to share with the
customers, and they are both my favorites: matcha and strawberry. We were able to

40
produce these products because we reached our goal yesterday. As on the other day,
the number of customers we had was increasing. We were very busy since there were
a lot of customers in the morning. In the afternoon from 1-2pm, we kind of had a little
problem since our two main baristas were not present because they had to join classes.
But still, we were able to manage our business. Our goal was to be able to sell 250
cups. However, we did not reach that goal, but we were able to sell 226 cups. It was
a very tiring day, but I was so happy with how our business is working.

Day 4
It's our fourth day, and the week is almost done. One of our members was absent due
to family matters. However, we were still able to manage our business. Our goal for
this day was to be able to sell 250 cups. This is the day that we really make sure to
achieve our goal, as we have prepared a lot, including our ingredients and supply of
ice. As early as 11 a.m., we were able to sell 215 cups. In the afternoon at 3 p.m., we
reached 246 cups; we were so near our goal. Since it's almost the end of the day and
students are going home, we decided to reduce our price to 39 pesos. After a few
minutes, a lot of customers arrived, and we reached 276 cups within 30 minutes. We
were so happy because we just reached our goal, but it also went beyond it. It was such
a tiring day as there were a lot of customers, but still, I was so happy going home.

Day 5
It's our fifth and last day of our business stimulation, which also means it's pay day. I
went to school as early as 7:20, and I was the first member who arrived. Within a few
minutes, many students had arrived and asked for reservations with me, even though
it was still so early. Our goal for this day was still to reach a maximum of 250 cups and
be sold out. I knew that this would be a very tiring day because we had two members
absent, which meant we had to replace their roles and I was in charge of the deliveries.
I just realized that delivering products is not easy. It was the busiest and most exciting
day because, again, it was payday right after the day. We were so happy that we also
reached our goal and earned a huge income. I have learned a lot during the following
days, and I can say that I am very thankful to have experienced this. I have made friends,
learned how to manage a business, and improved my skills. All our hard work paid off,
as we were able to gain a large amount of money from the small amount we invested.

41
Name: Gonzales, James Paul
Section: 12 – ABM Sy

Day 1 to 5

During business simulation I realized that I need to check if there's a shortage of

ingredients and materials in order for us to prevent the delaying of production. I was
tasked to buy them which is why without me they are nothing.

42
Name: Penas, Brient Joseph
Section: 12 – ABM Sy

Day 1
The assignment of roles to each member was not organized, nor was the flow of the
business. There were shortages of ingredients, most especially ice. But, despite that, we
were able to sell 90 plus cups.

Day 2
There were changes in the flow of doing business as it slowly improved. However,
there were still orders that were delivered late due to the shortages of ice. As the barista,
there were hours of waiting for the delivery of ice, which should be avoided, and we
must have another plan to solve this issue for the next few days.

Day 3
The production and flow of business were now organized. There were still shortages
of ice, and we delivered the products late. There were our mistakes as a whole, just like
when we have simple misunderstandings. But overall, our business was doing great,
and we were able to fix our mistakes.

Day 4
We have done a lot of planning, including gathering our ingredients and ice supply, so
today is the day we truly make sure to reach our goal. We were successful in selling 215
cups as early as 11 a.m. We achieved 246 cups at 3 p.m.; we were so close to our goal.
We decided to lower our price to 39 pesos because the day is almost over and students
are leaving for home. And then, we were able to reach and exceed into our goal.

Day 5
It's pay day because today is the fifth and final day of our business stimulation. The
number of customers was high, just like the day before. We were delighted to achieve
our goal and gain a huge sum of money. The days that followed taught me a lot, and
I can now say that I am quite grateful to having had this experience. All of our efforts
paid off because we were able to turn a small sum of money into a sizeable profit.

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