UNIVERSITY OF NEGROS OCCIDENTAL RECOLETOS SENIOR HIGH

BUSINESS PLAN

Submitted by:

Teodore Justine Vasquez

Submitted to:

Kaye Delostrico

For the subject

Entrep

April 13, 2018

 TABLE OF CONTENTS

Pages

I. INTRODUCTION 1
II. EXECUTIVE SUMMARY 3
III. ENVIRONMENTAL ANALYSIS 4
IV. TARGET CUSTOMERS AND THE MAIN VALUE PROPOSITION 6
V. PRODUCT OFFERING 8
VI. BUSINESS DESCRIPTION 8
VII. ORGANIZATIONAL PLAN 9
VIII. PRODUCTION PLAN 13
IX. OPERATION PLAN 14
X. MARKETING PLAN 15
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I. INTRODUCTION

Proposed name of the business: J’s Café and Resto

Address/location of the business: Lacson Street, Bacolod City
Type of Ownership Sole Proprietorship
Name of the Owner: Teodore Justine Vasquez

Business Concept and Business Model:

Key Key Key Value Customer Channels Custom
Partner Activities Resources Proposition Relationship er
s Segment
s
Preparatio Ingredients A place Displays Table Service
Supplier n where one
s Employees can enjoy a Advertiseme www.jscafebac All
Selling relaxing café nts olod.com sectors
Facilities atmosphere
Serving and order Entertainmen
Equipment specialty t
Marketing food at the
same time.
Cost Structure Revenue Streams
Ingredients, Equipment, Salaries, Maintenance Store Sales, Tips
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Vision
To establish a reputation as a popular and relevant cafe that will become a
mainstay in Bacolod’s coffee and restaurant scene.

Mission
Our mission is to provide customers with a simple but select quality drinks
and meals in a cosy and comfortable environment. J’s Café and Resto aims to
provide customers an escape from the business of everyday life by providing
unpretentious and simple selections and relaxing surroundings.

Objectives
The company’s objectives are to provide superior and unique service to the
customers while being profitable and sustainable.

II. EXECUTIVE SUMMARY

J’s Café and Resto aims to become a mainstay in Bacolod’s food scene,
while setting itself apart from others. The company aims to do this by doing a
stripped-down approach to food and drink: only the most important, but done
perfectly. Hot and cold drinks will be served for our thirsty patrons and casual
visitors. The tired and hungry can order one of our specialty meals, crafted for the
modern taste. The location is designed to be rustic and not busy, letting customers
relax as if they were at home.
The company’s vision: To establish a reputation as a popular and relevant
cafe that will become a mainstay in Bacolod’s coffee and restaurant scene. The
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company’s mission is to provide customers with a simple but select quality drinks
and meals in a cosy and comfortable environment. The main objectives are to
provide superior and unique service to the customers while being profitable and
sustainable.
Our key partners are the suppliers who we have carefully selected for their
ability to provide the quality ingredients that we need for operations. Shop
resources include ingredients, the store equipment, facilities, and most importantly
our highly-trained employees.
To enter the market, the company will market the restaurant through
campaigns on social media, the internet and by word-of –mouth. Our website is
www.jscafebacolod.com, which customers can check for our products. Our target
consumer: anyone. J’s Café and Resto is a family-friendly establishment, so
anyone of any age can enjoy our service.
J’s Café and Resto is solely owned by the company’s namesake, Teodore
Justine Vasquez.. This business plan offers financial institutions an opportunity to
review our vision and focus and provides an overview for the business start-up
plan . Included in this business plan are the Company Goals, Environmental
Analysis, Target Customers and the Main Value Proposition to the Customers,
Product Offering, Business Description, Organizational Plan, Production Plan and
Marketing Plan.
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III. ENVIRONMENTAL ANALYSIS

Social Environment

Bacolod food culture is very developed. Because of this, competition is high

and customer taste is discerning. Penetrating the market is hard since there are
many established competitors. The only way to be successful is to create food that
satisfies the consumers’ tastes while still being unique.

Political Environment

Bacolod has rules for putting up a business. There are also certain requirements
when registering your business under sole-proprietorship. These include the
Certificate of Business Name Registration from the Department of Trade and
Industry (DTI), Barangay/Municipality/Regional clearance, Business permit from
mayor’s office, and Business Tax Identification Number (TIN).

Economic Environment

Bacolod is a highly urbanized city with a rapidly growing middle class.

Customers can now afford to buy food and drinks at more premium prices. One
factor in the success of a business is the balance between affordability and the level
of sophistication of the product which indirectly corresponds to the time and effort
put into it. Therefore, our products will be moderately priced: not too expensive,
but also not too cheap to compromise on quality.

Ecological Environment
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The Philippines is a tropical country, and sweltering heat is one of the

challenges that business face. Air-conditioning is a must so that customers feel
comfortable in out location.

Technological Environment

Technology is a business owner’s friend in success. The use of new technology

such as drip machines, freezers, toasters and cookers will be part of the company’s
quality of service and success.
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IV. TARGET CUSTOMERS AND THE MAIN VALUE

PROPOSITION TO THE CUSTOMERS

TARGET CUSTOMERS

Out target customers are mostly those who regularly visit cafes. Students
especially are welcome to study in our facility, which we believe will be conducive
and relaxing for studying; however we also want this to be a place for friends to
meet and for families to bond. Our store also offers meals, so those looking to have
breakfast, lunch, or dinner before going somewhere will also be part of our target.

MAIN VALUE PROPOSITION

J’s Café and Resto sets itself apart from the competition by being simple. In a
time when everything has to be flashy and extravagant to sell, we go with a back-
to-basics approach. Our food and drinks have no unnecessary ingredients; only
those that will make the customer feel at home. We believe that a break from the
business of the world will benefit our customers, and we apply that belief to our
products.

What the customer buys

• Iced and hot drinks

• Complimentary snacks

• Meals
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How they buy

The company will employ waiters and ordering will be through table
service. Menus will be provided for the customers to choose from.

When they buy

On weekdays, the store will open from 10:00 am to 7:00 pm, and on
weekends, the store will open from 9:00 am to 9:00 pm.

Where they buy

Lacson Street, Bacolod City, Negros Occidental

What convinces them to buy

A desire for simple, but satisfying food and drink.

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V. PRODUCT OFFERING

J’s Café and Resto offers classic food and beverages. Drinks are simple variations
of coffee chocolate or tea with sophisticated preparation and premium ingredients.
Meals include staples such as Ribs with Mashed Potatoes, Hungarian sausage,
Chicken wings, among others. Take-out for both beverages and meals is available.

The Café also provides Wifi for surfing and electricity outlets for students and
workers who would like to spend their time in the café working with a cup of
coffee. Water is complimentarily served for every customer. The place offers an
air-conditioned ambiance for the customers to be comfortable.

VI. BUSINESS DESCRIPTION

The official name of the business is J’s Café and Resto. The business
structure is Sole Proprietorship because it is owned and run by one natural
person Mr. Theodore Justine Vasquez; there is no legal distinction between the
owner and the business entity.

The capital required for this venture is PHP 600,000, used for the
preparation of the facility and the procurement of equipment.

The nature of our business is Service. Food is prepared and served by well-
trained staff quickly, efficiently and formally. The business is a family-friendly
establishment, meaning the target customers are anyone who enjoys eating and
drinking beverages out. Expected competition will come from business who
provide the same kind of services.
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VII. ORGANIZATIONAL PLAN

Teodore Justine Vasquez

(Owner)

Kitchen Marketing Café

Manager Manager Manager

Kitchen Marketing Café

Staff Assistant Staff

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Owner

“A business owner’s job duties can run the gamut from hiring staff to
arranging financing. Specific activities will vary according to the business
category, size and industry. Daily job duties might include reviewing sales reports
and financials, and comparing them to goals set out in short and long term plans.
Owners can then direct activities of sale or production employees to better meet the
objectives. In general, business owners are responsible for the growth, stability,
direction and daily operation of the business.”

Assistant Manager

“The assistant manager helps the manager or the owner to keep a company
or store running smoothly by taking on some managerial task, such as overseeing
employees or providing customer service. She can work in corporate or retail
settings. A main responsibility of an Assistant manager is to act in the role of a
manager in the manager’s absence. She will often use the role to learn the duties of
manager and essentially be in training to advance to this position.”

Kitchen Manager

“She is responsible for the overall operation for the back of house and
kitchen area of a restaurant. Kitchen managers hire staff, purchase food and stocks,
and make sure everyone is trained on proper food preparation and kitchen safety
techniques. In addition, kitchen managers ensure that the companies’ standards are
upheld the food looks good and is cooked properly, the proportions are correct, and
it is cooked and served quickly. She also makes sure that the kitchen is properly
cleaned on regular schedule, food is disposed of properly and the kitchen meets all
sanitary standards.”
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Market Manager

“The marketing manager manages the day to day marketing activities of the
organization and long term marketing strategy for the company. They manage all
marketing for the company and activities within the marketing department.”

Cafe Manager

“They are responsible for recruiting and training employees, assigning tasks,
enforcing cleaning and safety standards, conducting meetings, maintaining
inventory, and ensuring a high level of customer satisfaction. Ensure customer
requests and feedbacks, both verbal and written are responded to promptly and
efficiently. They protect the health, safety and wellbeing of our guests and
colleagues.”

Kitchen Staff

“The kitchen staff is handed responsibilities by the kitchen manager and the
head chef. They have to report to these two authorities in the kitchen. They have to
take up whatever job is given to them. They perform all the tasks in the kitchen
other than cooking and serving. They have to remove the required ingredients from
the pantry and have to clean and cut the vegetables in advance. They have to fill up
the positions of the absent staff and complete their duties. And also they should not
divulge any information about the kitchen to any outsiders.”
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Market staff

‘The staff of a company's marketing department is responsible for promoting

and driving the sales of a company's goods or services. A marketing assistant
supports the marketing department by carrying out the daily tasks that keep the
department functioning and facilitate the duties of the marketing manager and
account executives. They are responsible for compiling and distributing financial
and statistical information such as budget spread sheets, analyzing questionnaires,
writing reports, company brochures and similar documents, organizing and hosting
presentations and customer visits.’

Café staff

‘They are primarily responsible for preparing food items to be used in all
menu items. The Café Supervisor is also responsible for receiving inventory and
verifying the orders. The café staff prepares all café menu items using standard
facility equipment ensuring quality and efficiency and customer satisfaction. ‘

*Position descriptions are quoted from the Internet

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VIII. PRODUCTION PLAN

Production will depend on the skills on the staff. Staff training will be conducted
and work will be regularly supervised. Production will also be dependent on the
equipment.

TOOLS/EQUIPMENT

1. Espresso machine - An espresso machine brews coffee by forcing pressurized

water near boiling point through a "puck" of ground coffee and a filter in order to
produce a thick, concentrated coffee called espresso.

2. Coffee Grinder - it is a a mill that grinds roasted coffee beans.

3. Coffee Brewers - cooking appliances used to brew coffee.

4. Iced Tea Brewers and Iced Tea Dispensers - it helps you create the perfect cup
of a traditional ice cold tea that all your customers love.

5. Hot Water Dispenser - is an appliance that dispenses water at about 94 °C (201

°F) (near-boiling).

6. Reach-In Refrigerator - is a way to keep your items cool; and accessible at arm's
length while standing.

7. Under counter or Worktop Refrigeration - is a compact freezing unit that fits

snugly under the standard kitchen countertop.

8 Countertop induction range - allow you to safely cook a variety of foods at your
restaurant. These products use induction technology rather than an open flame to
cook, which means they also create less ambient heat
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IX. OPERATION PLAN

Physical Location

Visibility – Signage, billboards and an outdoor dining area will make the store
more visible to potential customers

Easy in & out access- The store should be made easily accessible in order for
potential customers not to be turned away

Neighborhood – Lacson Ave. is a high traffic area, where most people in Bacolod
are concentrated at all hours of the day. A large amount of foot traffic is expected
in front of the store

Cost –The cost of rent must not exceed the projected profits of the restaurant in
order to make it a profitable venutre

Workflow

Suppliers > Storage > Kitchen > Customer

Suppliers

Local suppliers of coffee beans and fresh ingredients for the meals
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X. MARKETING PLAN

People: The marketing team (manager and assistant) will be responsible for the
execution of this plan.

Promotion: to engage potential customers, our marketing team will be actively

promoting the business in social media with pictures of the food served in-house.

Price: Promotions will also be offered-in store, especially during special events.
Special promotions with discounted prices will also be offered during the store’s
opening.

Packaging: Take-out food and beverages will have packaging containing the store
name, location and contact number. It should be appetizing and engaging to the
customers.

Positioning: The store location should be well maintained and should be in a

visible area. Signage in and around the building will also help.