Feasibility

Study
 CHAPTER I

Introduction

I. Background of the Study

The Ice Cream Industry is an ever-evolving market, known for its diverse range
of flavors, innovative creation and source of enjoyment for people across various age
groups. Ice Cream shop, both traditional and modern, have gained popularity
worldwide, offering customer a delightful and unique experience. With overabundance
of Ice Cream shops available, it becomes essential for shop owner to understand
customer’s preferences and stay informed about the current trends to maintain a
competitive edge in the industry.

II. Objectives

The following objectives are targeted in this study:

 To increase customer’s satisfaction by providing a wide range of high quality ice

cream and toppings.
 To maintain a strong focus on hygiene and cleanliness to ensure a safe and
pleasant dining environment.
 To listen to the customer feedback and constantly improve the overall
experience.
 To offer seasonal flavors and promotion to keep the customers coming back.
 To maintain a well-trained and knowledgeable staff to provide excellent service.
 To regularly introduce a new flavor to keep customers excited and curios.
 To maintain a visually appealing and well-decorated shop to enhance the overall
customers experience
 To stablish a strong and recognizable brand identity through excellent service.
 To build Positive Relationship with our customers.

III. Name of the business

The name “Chilly Classic” combines the idea of cold, refreshing nature (Chilly)
with the timeless and enduring appeal of classic flavors and treats. The business name
attracts more people, and inviting people to try something new.
IV. Logo of the Business
 CHAPTER II

Market Study

I. Market Study

The ideal place for the ice cream shop is near a beach or resort, giving more
chance of higher sales due to the hot climate. The number of tourist who wanders near
the beach and resort guests are the best target market for this business.

II. Pricing and Selling

Total
Number of Original Profit Selling Monthly
Product Capital
products Price (20%) Price Sale
Price
Chocolate 751 ₱59 ₱44, 309 ₱11.80 ₱71 ₱53,321
Vanilla 525 ₱66 ₱35,000 ₱14 ₱80 ₱42,000
Cookies And Cream 445 ₱99 ₱44,000 ₱10 ₱114 ₱50,750
Strawberry 430 ₱62 ₱27,000 ₱13 ₱75 ₱32,250
Double Dutch ₱/410 ₱65 27,000 ₱13 ₱78 ₱31,980
Toppings
Springkle 670 ₱15 ₱10,000 ₱3 ₱18 ₱12,060
Kitkat 360 ₱14 ₱5,000 ₱3 ₱17 ₱6,120
Stick-O 6,000 ₱8 ₱5,000 ₱1 ₱9 ₱5,400
Ice Cream Mochi 800 ₱12 ₱10,00 ₱3 ₱15 ₱12,000
Ice Cream Sandwich 1,120 ₱32 ₱40,000 ₱7 ₱39 ₱48,750
Family Treats
Choco Almond 351 ₱199 ₱70,000 ₱29 ₱228 ₱80,028
Fudge and Cookies
and Cream
Ice Cream Cake 500 ₱190 ₱95,000 ₱39 ₱228 ₱114,000
(Oreo, Kitkat,
Chocolate Extreme)
 CHAPTER III

Management and Organizational Study

I. Form of Ownership
Solo or sole proprietorship, wherein the sole owner and operator of the business
takes full responsibility for its liabilities and debts while having complete control over
decision-making and retaining all profits. A sole proprietorship is an unincorporated
company that is owned by one individual only. While it is the most simple of the types of
businesses, it also offers the least amount of financial and legal protection for the
owner.

II. Administrative Policies

For Employee

 Maintain Clean and Presentable appearance

 Provide outstanding customer service
 No smoking/vaping
 Arrive on time for your scheduled shift
 There is no “I” in teamwork
 Wear the proper uniform at all times

For Customers

 No Smoking/Vaping inside the store

 Treat fellow customers and staff with kindness
 Share a Seat, Earn a Friend
 Don’t leave your valuable things
 Enjoy your Experience
 Keep the shop clean and dispose of any trash in designated bin
 Clean as you go
III. Organizational Structure

ALDRINE JOHN M. DIOSO

Owner / Manager
₱ 25,000.00

YVAN R SANTIBANEZ AARON PATRICK CAMAT RHODZELL CANE DANO

Ice cream maker Cashier Security guard
₱14,849 ₱14,567 ₱21,061

MICHAEL AUTIDA HELLEN ROSE MAALA

Dishwasher Service Crew/ Waitress

₱14,500 ₱13,117
 CHAPTER IV
Technical Study

I. Manufacturing and Production Process

Running an ice cream shop involves planning and setup, developing unique
recipes, sourcing quality ingredients, standardized production processes, rigorous
quality control, effective marketing and branding, providing excellent customer service,
managing sales and inventory, prioritizing hygiene and sanitation, and engaging with the
local community for sustained success.

II. Business Location

The exact location of the business is in Balitoc, Clatagan, Batangas. Its

population as determined by the 2020 Census was 3,555. This represented 6.05% of
the total population of Calatagan. On top of the population of Balitoc are the tourist and
guest from the resorts.
III. Business Layout
Top view

Front View
IV. Skill Required
The following skill requirements are needed to ensure the success of the
business, each skill requirements differ depending on their job assignments. The
following job assignments and skills required are as follows:
MANAGER

 Leadership Skills
 Critical thinking
 Team management
 Good in Decision-Making

CASHIER

 Has good math skills and attention to every detail in the counter

ICE CREAM MAKER

 Excellent customer service

  Cash handling accuracy
 Cleanliness
 Creativity in displaying and serving ice cream
 Flavor knowledge
 Has a friendly, patient demeanor

SECURITY GUARD

 Greets customer
 Alert at all times

SECURITY GUARD

 Works efficiently, and has good time management are key skills.
 Physical stamina, teamwork, and maintains cleanliness

WAITER

 Effective communication skills

 Good in multitasking, and a customer-focused approach are crucial.
 Memorizes the menus, stays organized, and remains calm

V. Waste Disposal
In an ice cream shop, proper waste disposal involves separating recyclables,
managing food waste, and ensuring sanitary practices. Staff should be trained on the
correct disposal procedures to maintain cleanliness and environmental responsibility.
Regular inspections and adherence to local regulations are also important aspects of
effective waste management.

VI. Production Schedule

The best schedule for the Chilly Classics is from 10:00 am to 8:00 pm because
during these times people have finished having their meals so they are looking for
desserts dessert. These are also the times that they may feel hot and ice cream is the
best go-to snack during these weathers.

VII. Machineries and Equipment

Product Image Product Name Price Quantity Total

Display Freezer ₱29,900 1 ₱29,900

Refrigerator ₱55,196 1 ₱55,196

Scoop ₱26 7 ₱186

Bowl w/ spoon ₱537 9x2 ₱9,666

Paper bowl ₱70 9 ₱630

Aircon ₱36,888 1 ₱36,888

Plate ₱328 4 ₱328

 Scoop deluxe ₱99 5 ₱495

Ice Cream Cone ₱150/12pcs 10 ₱1,500

Ice Cream
₱43 9 ₱387
Containers

Ice Cream
₱189,727 1 ₱189,727
Machine

Chairs 1,995 29 ₱57,855

Toppings
₱1,849 1 ₱1,849
Container

Table ₱4,400 9 ₱39,600

Cctv ₱6,155 2 ₱12,230

 Handsoap ₱250 3 ₱750

Tissue ₱103 3/12pcs 309

Hand dryer ₱6,800 1 ₱6,800

CHAPTER V
Financial Study

I. Financial Statement

Capital ₱8,000,000
Fixed Asset ₱2,948,626
Current Asset ₱1,582,497
Cash on hand ₱1,366,129
 Labor ₱103,100
Equipment ₱342,971

II. Total Cost of Budget

Fixed Assets
Building ₱ 1,500,00
Land ₱ 1,000,000
Material and Equipment ₱444,326

Current Assets
Inventory ₱ 246,567
Monthly Sales ₱488,659
Equipment ₱342,971
Cash reserve ₱500,000
Electricity ₱1,500
Water ₱1,000
Internet ₱1,000
Tax ₱800

III. Source of Capital

The source of capital for this business is a combination of the long term
personal savings and crowdfunding from the family to raise significant overall sum of the
capital. These investors or “family” are willing to put money into the business venture on
an interest-free basis.