COLLEGE OF HOSPISTALITY AND INSTITUIONAL MANAGEMENT

NUEVA ECIJA CAMPUS

BUSINESS PLAN
STRATEGIC MANAGEMENT AND TOTAL QUALITY MANAGEMENT

SUBMITTED BY:

ARTUZ, ELAIZA M.
BARABONA, ALYZZA C.
CABITAC, BENEDICT ASTRID
PATIAG, LIAN ANDREA E.
PAYNOR, JIENELLA H.
SANTIAGO, JOHANIDA ANDREA D.
ZAFRA, LIAHONA MARIE G.

BSITM TTO 4-YB-2

SUBMITTED TO:

MR. ANDRES DUMAGUIT

MAY 18, 2024

 1. INTRODUCTION
1.1 DESCRIPTION OF BUSINESS

The Bean Dreaming Café will offer a fresh point of view on Main Street of
Cabanatuan City at exact location of Cor. 33rd Steet, General Tinio Extension, Kapitan Pepe
Subdivision, Barangay San Josef Sur, Cabanatuan City, Nueva Ecija, providing a friendly,
comfortable atmosphere where the customer can receive quality food, service, and
entertainment at a reasonable price. The Bean Dreaming Café will offer a variety of choices
to the customers. Coffee and tea of all sorts will be offered and made by our professionally
trained baristas. Juice, soda, non-alcoholic and seasonal beverages, and specialty drinks will
also be available. Both wine and beer will be on sale. Bean Dreaming Café will serve
breakfast, lunch, and dinner. The interior design of the building will focus on creating a
relaxed atmosphere.

1.2 FINANCING

The Bean Dreaming Café is a joint venture, comprised of six passionate owners
pooling their resources together. Each owner is committed to investing PHP 332,274.33,
totaling PHP 1,993,649 for the initial capital. This capital will be utilized for acquiring
materials, equipment, furniture, covering rental expenses, overhead costs, and initiating
promotional activities. While the initial funding is being solely sourced from the owners'
contributions, the prospect of utilizing debt financing for future growth is under
consideration.

1.2.1 FUNDING DETAILS

ITEM AMOUNT TOTAL

Fixed Assets

Leasehold Improvements PHP 200,000

Equipment PHP 138,649

Furniture and Fixture PHP 580,000

PHP 918,649
 Operating Capital

Salaries and Wages PHP 80,000

Lease Rent PHP 30,000

Insurance PHP 100,000

Beginning Inventory PHP 400,000

Legal and Accounting Fees PHP 20,000

Supplies PHP 80,000

Advertising and Promotions PHP 50,000

Permits and Licenses PHP 15,000

Working Capital (COH) PHP 300,000

PHP 1,075,000

Total Funds Required PHP 1,993,649

 1, 993,649 / 6 owners = PHP 332,274.33 expected shares per owner.

2. EXECUTIVE SUMMARY

Bean Dreaming Café is a unique coffee shop concept that aims to provide a
welcoming and dream-like atmosphere for coffee enthusiasts of Nueva Ecija. We offer high-
quality coffee beans, expertly brewed beverages, and a tranquil space for customers to relax,
socialize, or work. It will serve as a place of comfort and relaxation for anyone looking to
slowly escape from the daily struggles of life.

At Bean Dreaming Café, we aspire to become a beloved community hub, recognized

for its exceptional coffee, dream-like atmosphere, and commitment to customer satisfaction.
We aim to expand and potentially franchise the concept, bringing the Bean Dreaming
experience to a wider audience.
 3. INDUSTRY ANALYSIS

3.1 OUTLOOK AND TRENDS

The shop's location is convenient to surrounding schools, hospitals, and industrial

establishments where the majority of the target market will meet. We anticipate that new
offices and other businesses will open in the city and that the employees of these new
organizations will be part of our target market. Being sustainable, Bean Dreaming Café will
increase consumer demand for ecofriendly practices. Consider using biodegradable
packaging, sourcing local produce, and implementing energy-efficient operations. Bean
Dreaming Café will also create a unique experience through live music, or some comfortable
entertainment for aiming to attract and retain customers seeking more than just a dining
experience.

3.2 ENVIRONMENTAL ANALYSIS: SWOT ANALYSIS

STRENGTHS

 Accessible location attracting foot traffic.

 Focus on high-quality beans and brewing methods ensures a satisfying coffee
experience.
 Trained baristas and friendly service, enhancing customer experience
 Emphasis on creating a tranquil and inviting space for relaxation, work, or
socialization.

WEAKNESSES

 The coffee shop market is highly competitive, requiring strategic marketing and
differentiation to attract customers.
 Limited resources and operational flexibility can make it challenging to quickly adapt
to changing consumer preferences and industry trends.

OPPORTUNITIES

 The coffee shop market is expanding, potential for increased customer demand
 Building a strong online presence can attract customers and expand reach beyond the
local area
  Introducing unique seasonal beverages and specialty drinks can drive customer
interest and increase sales.

THREATS

 Economic fluctuations can impact consumer spending and potentially limit café visits
 Fluctuations in coffee bean prices can affect profitability
 Large coffee chains may pose a competitive threat with their brand recognition and
resources.
 Coffee trends and consumer preferences can shift, requiring adaptation to remain
relevant.

3.3 ANALYSIS OF COMPETITORS

Name of NYORK Cafe Caffe La Tea / CLT CAFÉ 218

Competitors Cafe

Price Range PHP 120 – PHP 600 PHP 100 – PHP 300 PHP 120 – PHP 259

Marketing  Advertising  Social media  Advertising

campaign on promotions campaign on
social media  Online food social media
 Online food delivery services  Active social
delivery servic market media page
es market  Understanding  Collaborations
 Understanding Local taste with events
Local taste preferences  Visual branding
preferences  Several branches
 Engagement
events
 Visual
branding

Location The Podium 844 Gen. Tinio St. 21st St., Kapitan Pepe,
Building, M. De Brgy. Quezon District Cabanatuan City
Leon Corner Cabanatuan City
General Tinio
Extension Kapt.
Pepe Subd.
Cabanatuan City

Strengths  Unique  Providing  Visual appeal

ambiance excellent
 inspired by customer service,  Social media
New York City personalized engagement
 Diverse menu recommendations,  Menu innovation
options and a welcoming
 Convenient atmosphere, CLT
location within Cafe creates a
the city positive dining
experience that
encourages repeat
visits and word-
of-mouth
referrals.
 Using high-
quality, locally
sourced
ingredients, CLT
Cafe ensures the
freshness and
authenticity of
their dishes,
appealing to
customers who
value
transparency and
sustainability.
Offering a menu
filled with fresh
ingredients,
innovative
recipes, and
perhaps
customizable
options, CLT
Cafe stands out
from traditional
cafes by catering
to specific dietary
needs and
preferences.

Weaknesses  Pricing,  Limited Appeal:  Inconsistent

depending on While catering to availability of
how it health-conscious products in the
compares to individuals, CLT
 other dining Cafe may have a menu
options in narrower target  Lack of space
Cabanatuan market compared for dining
City to cafes with option
 Inconsistencie more traditional
s in food menus, potentially
quality or limiting its
service customer base.
 Limited  Situated in an
parking space area with low foot
or crowded traffic or limited
seating areas visibility, CLT
Cafe may struggle
to attract
customers
compared to cafes
in more central or
bustling locations.
 Despite the focus
on health, some
customers may
perceive healthier
options as less
flavorful or
satisfying
compared to more
indulgent dishes,
potentially
impacting repeat
business.
 Facing
competition from
other cafes,
restaurants, or
health food
establishments in
Cabanatuan, CLT
Cafe must
continually
differentiate itself
and adapt to
changing market
dynamics to
 maintain its
competitive edge.

Differentiators The NYORK Cafe CLT Cafe's Chin Cafe prioritizes

in Cabanatuan might commitment to offering interior design and
differentiate itself clean, healthy food ambiance, creating
through its themed options distinguishes it visually appealing
ambiance, offering a from other cafes that spaces that offer a
taste of New York may not prioritize distinct atmosphere
City culture and nutritional value or and experience for
vibes in a local transparency in customers. They pay
setting. Its diverse ingredient sourcing. attention to the
menu, which CLT Cafe offers a presentation of their
combines American unique dining food and beverages,
and Filipino cuisine, experience that sets it often incorporating
could also set it apart from cafes with creative and artistic
apart from other more conventional elements that make
local cafes. menus. their menu items stand
Additionally, its out. Also, they excel at
commitment to leveraging social
quality ingredients media platforms to
and attentive showcase their
customer service visually stunning
could be interiors, menu items,
distinguishing and customer
factors. experiences, attracting
a younger, visually
oriented demographic.

Geography In 2010, a small, CLT Cafe in Founded in 2022, Cafe

quaint, charming Cabanatuan is located 218 serves a delightful
café opened in the city center or in a selection of drinks and
in Cabanatuan prominent area classic dishes.
City. NYORK, frequented by locals Originally just a drive-
which stands for Not and visitors. Its specific thru shipping container
Your Ordinary geographical location store, they have since
Koffee, is definitely within Cabanatuan may changed to include
anything but vary, but it's likely outdoor dining.
ordinary as situated in a
evidenced by their commercial district,
expansion. near schools, offices, or
other establishments, to
maximize visibility and
accessibility.
 Customer
Reviews

3.4 MARKET SEGMENTATION

Bean Dreaming Cafe

Office Workers Students Seniors Others

10%

20%
45%

25%

DEMOGRAPHIC SEGMENTATION
 Office Workers: Professionals who seeks for a neutral location for casual meetings or
networking those who seeks for quiet, comfortable space with wifi to work for
extended periods.
 Students: High School and College students looking for a place to study or unwind.
Students that does group study and seeks a collaborative environment for academic
work, appreciates group seating and quiet areas.
 Seniors: Those who seeks a comfortable space for social gatherings or to enjoy
leisure time.
 Others: Individuals who is looking for a quick coffee and snack or those who need a
quick and convenient coffee fix.
PSYCHOGRAPHIC SEGMENTATION
 Budget-conscious consumers: Those who carefully considers prices and seeks
products or services that offer good value for their money. They prioritize
affordability and are mindful of their spending, often opting for lower-cost options
without sacrificing quality whenever possible
 Health-conscious consumers: Those who prioritize options that offer both taste and
health benefits. They may opt for organic, low-acid, or specialty coffees that are
ethically sourced and free from additives. They may also choose alternative milk
options and avoid excessive sweeteners, preferring natural flavors and ingredients
that align with their wellness goals
 Eco-conscious consumers: Those who prioritize sustainability and environmentally
friendly practices. They may also prefer to use reusable coffee cups and support cafes
that minimize waste and prioritize ethical sourcing
 Coffee Aficionados: Sometimes described as a trend-conscious coffee drinkers who
are deeply knowledgeable and passionate about coffee trends and innovations. They
appreciates high-quality, specialty coffee, and are often interested in the origin and
brewing methods.

BEHAVIORAL SEGMENTATION
 Customer Loyalty: Some customers will buy only once, but others develop loyalty.
They are likely to buy again and again. Coffee shop earns loyal customers through
consistent quality, exceptional service, and a welcoming atmosphere that results in
building lasting relationships, making customers feel valued and eager to return.
 Occasional Customers: Those who visit infrequently, often due to factors like limited
time, preferences for other beverages, or varying schedules. While they may not be
regulars, occasional customers still contribute to a coffee shop's revenue and can be
encouraged to return through promotions, quality offerings, and positive experiences
 Takeaway customers: Those who seek quick, convenient options prioritize speed and
efficiency. This should streamline ordering, offer ready-to-go items, and ensure fast
service without compromising quality to cater to them effectively
 Purchase Habits: Grouping customers based on what they typically buy, such as
espresso drinks, brewed coffee, pastries, or specialty items.
  Preferred Payment Method: Categorizing customers based on their preferred payment
method, whether cash, credit/debit card, or mobile payments.

GEOGRAPHIC SEGMENTATION
 Urban vs. Suburban Locations: Targeting customers based on whether they reside in
urban areas with higher population density or suburban areas with more spread-out
communities
 Proximity to Competitors: Considering the proximity of customers to other coffee
shops or competitors, which can influence pricing, promotions, and differentiation
strategies.
 Local vs. Tourist Areas: Distinguishing between customers who are local residents
and those who are tourists or visitors, as their needs and behaviors may differ.
 Regional Preferences: Recognizing regional tastes and preferences for certain types
of coffee or beverages, as well as local food pairings or cultural norms.

3.5 FUNCTIONAL PLANS

To bring the vision of Bean Dreaming Café to life and ensure its successful launch
and operations, comprehensive functional plans have been developed. These plans outline
the strategies, objectives, and action plans across key areas including marketing, operations,
human resources, and financials. By meticulously executing these functional plans, Bean
Dreaming Café aims to differentiate itself in the competitive café market and deliver a truly
unique experience to its customers, through the following means:

3.5.1 MARKETING PLANS

 Target customer segments like office workers, students, seniors as well as

budget/health/eco-conscious consumers through tailored marketing strategies.
 Position Bean Dreaming as a unique café offering high-quality coffee, snacks, and
a relaxing, dream-like ambiance.
 Promotions will include grand opening specials, social media marketing on
platforms like Facebook/Instagram, local advertising through flyers/posters.
 Implement a reasonable pricing strategy that provides value to attract price-
conscious consumers without compromising on quality.
 Initially focused on the physical café location for product/service distribution.

3.5.2 OPERATIONS PLAN

 Strategic location in Cabanatuan City to attract foot traffic from surrounding

areas.
 Interior design focused on creating a cozy, relaxing environment with ample
seating and a dedicated children's play area.
 In-house production of coffee drinks using quality beans as well as freshly baked
pastries/baked goods.
 Develop relationships with local suppliers for sourcing coffee beans, ingredients,
bread, and pastries.
 Implement stringent quality control through trained baristas and proper food
handling/safety protocols
 Operating hours: 7am-10pm on weekdays and 8am-11pm on weekends to cater to
different customer schedules.

3.5.3 HUMAN RESOURCES PLAN

 Staffing requirements for key roles like baristas, cashiers, bakers, and managers.
 Recruitment efforts to hire a skilled, committed and customer-oriented workforce.
 Comprehensive training programs for staff on beverage preparation, food safety,
customer service.
 Employee retention initiatives like competitive compensation, benefits and
fostering a positive work culture.
 Continual training to upskill employees and maintain high service standards.

3.5.4 FINANCIAL PLAN

 Startup capital of Php 1,993,649 pooled from the six owners/partners and/or from
creditors.
 Capital expenditures for leasehold improvements, equipment, furniture, and
fixtures.
  Operating expenses covering salaries, rent, insurance, inventory, supplies,
permits/licenses.
 Primary revenue sources from sales of coffee, other beverages, food items like
pastries.
 Financial projections with income statements, cash flow analysis, break-even
analysis
 Strategies for future expansion and potential debt financing for growth capital.

By carefully developing comprehensive functional plans covering marketing,

operations, human resources, and financials, Bean Dreaming Café aims to establish itself as a
beloved community hub. Through strategic marketing to target customer segments, efficient
operations with a focus on quality, a skilled and customer-oriented workforce, and a solid
financial foundation, the café will strive to deliver an exceptional coffee experience. These
functional plans lay the groundwork for Bean Dreaming Café to achieve its goals of
providing high-quality products, a unique dream-like ambiance, and outstanding customer
satisfaction. With a commitment to continuous improvement and potential expansion in the
future, Bean Dreaming Café is well-positioned to make its mark in the competitive café
industry.

3.6 RISK ANALYSIS

MARKET RISKS
Potential Risks
It could be difficult for Bean Dreaming Café
to stand out and get customers in a city
where it has a lot of competitors in the café
industry.
Events such as natural disasters, pandemics,
or political instability could disrupt supply
chains, affect consumer behavior, or lead to
temporary closures.
Solutions
Set the café apart by showcasing its unique
atmosphere, high-quality coffee, and
dedication to sustainability through
targeting marketing campaigns aimed at
appealing to specific customers.
Offer promotions, discounts, or bundle deals
during periods of reduced consumer
spending to maintain competitiveness and
stimulate demand

Sudden changes in consumer trends and To address this risk, Bean Dreaming Cafe
tastes might result in a decrease in customer must stay adaptable by keeping a close eye
demand for Bean Dreaming Cafe's products. on emerging trends through market research
and customer feedback. By actively

OPERATIONAL RISKS
Potential Risks
Dependency on suppliers for key
ingredients or equipment poses the risk of
disruptions due to issues like delivery
delays or quality issues.
Non-compliance with regulations, such as
health and safety standards or licensing
requirements, can result in fines, penalties,
and reputational damage.
Malfunctioning or broken equipment can
disrupt daily operations and lead to
downtime.
Failure to comply with food safety
regulations can result in fines, legal issues,
and damage to the café's reputation.
Poor inventory management can lead to
overstocking, wastage, or stockouts, which
can affect profitability and customer
satisfaction.
4. DESCRIPTION OF VENTURE
4.1 PRODUCTS
Coffee Selection
listening to their customers, the café can
adjust its menu offerings to match changing
preferences. Continuous innovation and
aligning marketing strategies with evolving
consumer tastes are crucial to remaining
competitive in the dynamic market
landscape.
Solutions
Invest in comprehensive training programs
to improve employee retention and ensure a
skilled workforce.
Stay informed about relevant regulations
and ensure policies and procedures are in
place to maintain compliance. Conduct
regular audits and reviews to identify and
address any areas of non-compliance
immediately.
Conduct regular maintenance checks on
equipment to identify and address issues
immediately. Maintain relationships with
reliable equipment suppliers for quick
repairs or replacements when needed.
Establish strict food safety protocols and
ensure staff receive proper training on
handling and preparing food. Conduct
regular inspections and audits to maintain
compliance with regulations.
Implement an efficient inventory
management system to track stock levels,
monitor expiration dates, and optimize
ordering processes. Conduct regular
inventory audits to identify and address
inefficiencies.
 • Espresso: A concentrated shot of coffee made from finely ground beans, providing a
strong and bold flavor.
• Cappuccino: A mix of equal parts espresso, steamed milk, and foam, creating a rich
and creamy beverage.
• Latte: A smooth and milky coffee drink made with a shot of espresso and steamed
milk, topped with a light foam.
• Affogato: A dessert coffee where a shot of hot espresso is poured over a scoop of
vanilla gelato, blending hot and cold sensations.
• Iced Coffee: Cold brewed coffee served over ice, often sweetened, or mixed with milk
for a refreshing drink.
• Mocha: A combination of espresso, steamed milk, and chocolate syrup, topped with
whipped cream for a sweet treat.
• Chai Latte: A spiced tea blend mixed with steamed milk, offering a warm and
aromatic alternative to coffee.

Specialty Drinks

• Matcha Latte: A vibrant green tea drink made from finely ground matcha powder and
steamed milk.
• Cold Brew: Coffee brewed slowly with cold water, resulting in a smooth, less acidic
flavor profile.
• Frappuccino: A blended iced coffee drink with various flavor options, often topped
with whipped cream.

Kid-Friendly Options

• Hot Chocolate: Steamed milk mixed with rich chocolate syrup, topped with whipped
cream.
• Fruit Smoothies: Blended drinks made with fresh fruits and yogurt, offering a
nutritious and tasty option for kids.

Bakery Items
 • Cookies: Freshly baked cookies in flavors like chocolate chip, oatmeal raisin, and
peanut butter.
• Muffins: A variety of muffins such as blueberry, banana nut, and chocolate chip.
• Donuts: a small ring of sweet leavened dough that has been baked and topped with
flavor.

Ambience and Amenities

• Children's Play Area: A safe and engaging space equipped with toys, books, and
games to keep children entertained.

4.1.2 PRODUCT COST

* 33% increase in size (12 0z, 160z, 20 0z) and the cost increase in the same way.

Espresso:

Product Cost: PHP 60

Selling Price: PHP 120

Markup: 100%

Cappuccino:

Product Cost: PHP 45

Selling Price: PHP 90

Markup: 100%

Latte:

Product Cost: PHP 40

Selling Price: PHP 80

Markup: 100%

Affogato:

Product Cost: PHP 80

Selling Price: PHP 160

Markup: 100%

Iced Coffee:

Product Cost: PHP 50

Selling Price: PHP 100

Markup: 100%

Mocha:

Product Cost: PHP 60

Selling Price: PHP 120

Markup: 100%

Chai Latte:

Product Cost: PHP 60

Selling Price: PHP 120

Markup: 100%

...

Specialty Drinks

Matcha Latte:

Product Cost: PHP 55

Selling Price: PHP 110

Markup: 100%

Cold Brew:

Product Cost: PHP 35

Selling Price: PHP 70

Markup: 100%
Frappuccino:

Product Cost: PHP 60

Selling Price: PHP 120

Markup: 100%

Kid-Friendly Options

Hot Chocolate:

Product Cost: PHP 25

Selling Price: PHP 50

Markup: 100%

Fruit Smoothies:

Product Cost: PHP 45

Selling Price: PHP 90

Markup: 100%

Bakery Items

Cookies:

Product Cost: PHP 15

Selling Price: PHP 30

Markup: 100%

Muffins:

Product Cost: PHP 20

Selling Price: PHP 40

Markup: 100%
Donuts:

Product Cost: PHP 30

Selling Price: PHP 60

Markup: 100%

ADD -ONS

 Extra Espresso Shot- 15

 Extra Syrup- 5
 Extra Sauce- 5
 Oatmilk- 45
 Non-fat milk- 25
 Decaf- 12
 Sweet Cream Foam- 20
 Whipped cream- 15
 Crushed Oreo- 20
 Coffee Jelly- 10

4.1.3 EQUIPMENT

Type of Quantity Unit Cost Total

Equipment/Material
s

Espresso Machine 2 PHP 10,420 PHP 20,840

Coffee Grinder 2 PHP 16,150 PHP 32,300

Blender 2 PHP 3,996 PHP 7,992

Refrigerator 1 PHP 47,990 PHP 47,990

Ice machine 1 PHP 9,889 PHP 9,889

Milk frother 2 PHP 4,990 PHP 9,998

POS system 2 PHP 10,000 PHP 10,000

 TOTAL PHP 138,649

Furniture and Quantity Unit Cost Total cost

fixtures

Seating (Tables and 20 sets PHP 5000 PHP 100,000

Chairs)

Children's Play Various PHP 50,000 PHP 50,000

Equipment

Lighting Fixtures Various PHP 140,000 PHP 140,000

Interior Decoration Various PHP 220,000 PHP 220,000

Kitchen Utensils and Various PHP 70,000 PHP 70,000

Tools

TOTAL PHP 580,000

4.1.4 FIT OUTS

FLOOR PLAN

Sample 3D layout with ample seating for guests, back bar, and workplace for employees, and

With 20-40 seating capacity.

 Reference: https://pin.it/WKHOGBDUh

INTERIOR DESIGN

Reference: https://pin.it/4oKF2mRBa

EXTERIOR DESIGN
 Reference: https://pin.it/1bmuBuFcr

5. PRODUCTION AND OPERATION PLAN

5.1 FLOW OF OPERATION

Planning Phase

• Define the business concept and goals.

• Conduct market research and analysis of the coffee industry.
• Identify the target market and create market segmentation.
• Perform a SWOT analysis to understand strengths, weaknesses, opportunities, and
threats.
• Assess the competition and analyze their pricing, marketing, and customer reviews.
• Develop product offerings, including a variety of specialty coffee drinks, breads, and
pastries.
• Determine the financing required and establish a partnership with six owners.
• Set the start-up fund and budget for materials, rental, overheads, advertising,
equipment, and fixtures.
• Choose a location in Cabanatuan City, Nueva Ecija.
• Source sustainably produced coffee beans from local suppliers in the Philippines.
 • Focus on providing fast, efficient, friendly, and consistent customer service.

Pre-Opening Phase

• Secure all necessary permits and licenses to operate the coffee shop.
• Finalize the lease agreement for the chosen location.
• Hire and train a committed workforce to ensure quality service.
• Establish partnerships with local suppliers for bread, pastries, and other ingredients.
• Order equipment, furniture, and fixtures required for the café.
• Develop a marketing plan to create awareness and attract customers.
• Create social media accounts and build an online presence.
• Design and print menus, signage, and promotional materials.
• Set up the café's interior and exterior in a relaxing way of interior.

Opening Phase

• Conduct a soft opening for friends, family, and guests to test operations and gather
feedback.
• Implement any necessary adjustments based on feedback received.
• The café is officially opened to the public on December 26, 2023.
• Advertise the grand opening through social media, local promotions, and word-of-
mouth.
• Provide a warm and welcoming atmosphere for customers.
• Offer a promo menu with a selection of specialty coffee drinks, breads, and pastries.
• Focus on delivering quality products at a reasonable cost.
• Emphasize eco-friendly packaging and promote straw-less cups and paper straws.
• Ensure efficient and friendly customer service to create a positive experience.

Daily Operations

• Open The Bean Dreaming Café at the designated operating hours. Regular days,
Monday-Friday (7:00 am - 10:00 pm) and Weekends, (Saturday-Sunday 8:00 am -
11:00 pm).
• During Holidays the store will extend the operating hours from 6:00 am to 11:00 pm,
Monday to Friday, and 7:00 am to 11:00 pm, Saturday-Sunday.
 • Prepare and serve specialty coffee drinks, breads, and pastries that is also fit for
younger gen.
• Customize drinks according to customers' preferences.
• Maintain a clean and organized workspace.
• Monitor inventory and restock supplies as needed.
• Ensure all equipment is in working order and perform routine maintenance.
• Continuously train and motivate the staff to provide excellent service.
• Regularly interact with customers to build relationships and gather feedback.
• Maintain an active social media presence and engage with customers online.
• Implement marketing strategies to attract new customers and retain existing ones.
• Monitor and analyze sales, expenses, and customer satisfaction.
• Stay updated on industry trends and adapt offerings as necessary.

Expansion Phase (Future Consideration)

• Evaluate the café's performance and profitability.

• Consider raising funds through debt for future expansion.
• Explore opportunities to open additional branches in other locations.
• Conduct market research for potential new markets.
• Develop a growth strategy and create a business plan for expansion.
• Secure additional permits, licenses, and leases for new locations.
• Replicate successful operations and maintain consistency across branches.
• Continuously innovate and improve products and customer experience.