Technical Description of the Product

D' Cupp Coffee & Tea offers a diverse selection of beverages, including

espresso-based drinks, non-coffee options, tea series, and fruit sodas. To complement

their beverage menu, they also serve a variety of snacks, silog meals, rice bowls, and

pastas. The business is committed to using only the best quality of ingredients,

especially when it comes to their specialty beans. D’ Cupp uncompromisingly source

their ingredients to ensure that customers are served high quality products. Also, in line

with its commitment to sustainability, D’ Cupp is planning a partnership with Rezbin to

purchase recyclable cups every September. This shows the business’ dedication to

promote eco-friendly practices.

Process Flow - Service and Production Flow Chart

The service flowchart for D' Cupp Coffee & Tea includes the following steps:

1. Customer Arrival

2. Taking Orders and Payment

3. Preparing Beverages and/or Food

4.1. Serving Customer (Dine In)

4.2. Packaging and Serving (Takeout)

5. Customer Departure

6. Cleanup
 Figure …. Service Flowchart

The production flow chart for D' Cupp Coffee & Tea includes the following steps:

1. Acquiring Ingredients and Supplies

2. Inventory

3. Preparation of Products and Equipment

4. Serving Customer

5. Packaging Takeout Order

6. Delivery of Order

7. Equipment, Location, and Inventory Maintenance

8. Proper Waste Disposal

 Figure… Production Flowchart

Service and Production Cost Requirement

Service Costs:

Labor - Php 450/day (1 Kitchen Staff and 1 Barista)

Production Costs:

Ingredients: Php 15,000/month

Supplies: Php 15,000/month

Overhead Costs:

Utilities: Internet - Php 3,000 & Electricity - Php 10,000

Rent - Php 13,000

Waste Management - Php 2,000/year

Business Location and Layout

D’ Cupp Coffee & Tea will be conveniently located at Oton Arcade Building, J.C.

Zulueta-Bonifacio St. Oton, Iloilo, across Oton Public Market which is easily accessible

to customers and is within walking distance of the tricycle and jeepney terminal. The

layout will be designed with focus on workflow efficiency and proper utilization of area for

dine in customers. Tables and chairs are carefully arranged to maximize seating

capacity and give ample room for the necessary machines and equipment.

Business Location
Business Layout
Machinery, Equipment, Tools, Furniture and Fixtures

Table …..

Cafe Equipment

The following are the equipment needed for the cafe and will be utilized for

preparing and serving various products.

Machinery/ Cost (PHP) Quantity Total Amount Useful Annual

Equipment (PHP) Life Depreciation

(Years) (PHP)

Espresso 95,000.00 1 95,000.00 10 9,500.00

Machine

15,000.00 1 15,000.00 5 3,000.00

Grinder 45,000.00 1 45,000.00 10 4,500.00

11,000.00 1 11,000.00 5 2,200.00

Blender 1,500.00 1 1,500.00 3 500.00

Refrigerator 20,000.00 1 20,000.00 10 2,000.00

Freezer 12,000.00 1 12,000.00 10 1,200.00

 Stove 15,000.00 1 15,000.00 8 1,875.00

Rice 900 1 900.00 1 900.00

Cooker

Microwave/ 4,500.00 1 4,500.00 8 562.50

Oven

Hot Water 1,200.00 1 1,200.00 5 240.00

Dispenser

Aircon 21,000.00 1 21,000.00 10 2,100.00

CCTV 1,700.00 2 3,400.00 5 680.00

Camera

POS 35,000.00 1 35,000.00 10 3,500.00

System

TOTAL 280,500.00 32,757.50

(PHP)

Table ……

Cafe Tools
 The following are the tools required for the cafe and will be utilized for daily

operations.

Items Cost Quantity Total Useful Annual

(PHP) Amount Life Depreciation

(PHP) (Years) (PHP)

Measuring 40.00 2 80.00 2 40.00

Cups and

Spoons

Plates 35.00 30 1,050.00 3 350.00

Bowls 45.00 30 1,350.00 3 450.00

Utensils (Set) 100.00 30 3,000.00 3 1,000.00

Pitchers 200.00 6 1,200.00 3 400.00

Mugs/Glasses 30.00 30 900.00 3 300.00

Frothing 60.00 2 120.00 3 40.00

Pitchers

Portion Scale 160.00 1 160.00 5 32.00

 Pots 1,000.00 3 3,000.00 2 1,500.00

Frying Pans 1,000.00 3 3,000.00 2 1,500.00

Saucepan 600.00 1 600.00 2 300.00

Cutting Board 300.00 2 600.00 3 200.00

Knife 600.00 3 1,800.00 5 360.00

Slotted Turner 300.00 2 600.00 3 200.00

Spatula

TOTAL (PHP) 17,460.00 6,672.00

Table ….

Furniture and Fixtures

The following are the furniture and fixtures needed for the cafe.
 Items Cost (PHP) Quantity Total Amount Useful Annual

(PHP) Life Depreciation

(Years) (PHP)

Round Table 2,000.00 4 8,000.00 10 800.00

Mini Table 1,500.00 1 1,500.00 8 187.50

Chairs 2,000.00 16 32,000.00 8 4,000.00

Sofa Chairs 4,500.00 2 9,000.00 10 900.00

Signage 6,000.00 1 6,000.00 5 1,200.00

Countertop 15,000.00 1 15,000.00 10 1,500.00

Range Hood 3,000.00 1 3,000.00 10 300.00

Sink 15,000.00 2 30,000.00 10 3,000.00

Lights 1,500.00 3 4,500.00 3 1,500.00

 Toilet Bowl 3,000.00 1 3,000.00 8 375.00

TOTAL (PHP) 112,000.00 13,762.50

Table ….

Cleaning Supplies

The following are cleaning supplies needed for the maintenance of the cafe.

Items Cost Quantity Total Useful Annual

(PHP) Amount Life Depreciation

(Years) (PHP)

Broom and 250.00 1 250.00 1 250.00

Dustpan

Mop 500.00 2 1,000.00 3 333.33

Sponges and 15.00 30 450.00 1 450.00

Scrub Pads
 Cleaning 24.00 30 720.00 1 720.00

Soaps

Trash Bin 1,000.00 3 3,000.00 5 600.00

Cleaning 50.00 10 500.00 8 62.50

Rugs

Sprayer 100.00 2 200.00 5 40.00

TOTAL 6,120.00 2,455.83

(PHP)

Table …

Office Supplies
 These are the estimated office supplies that D’ Cupp Coffee and Tea will utilize in

a month.

Items Cost Quantity Total Amount

(PHP) (PHP)

Thermal 65.00 2 130.00

Paper

Scotch Tape 15.00 3 45.00

TOTAL (PHP) 175.00

Store Uniform

Table….

Uniform Cost Quantity Total

Type A Uniform
350.00 3 P 1,050
(Black Polo Top)

Type B Uniform P 1,050

350.00 3
(White T-shirt)

Type C Uniform P 1,050

350.00 3
(Beige T-shirt)

TOTAL 9 P 3,150
 D' Cupp will provide its baristas with three distinct uniform styles, each

designated for specific workdays. Type A is for Mondays and Thursdays, Type B for

Tuesdays and Fridays, and Type C for Wednesdays and Saturdays.

The uniforms provided to baristas on their first day are made from comfortable,

climate-appropriate materials, ideal for the humid Philippine weather. Beyond comfort,

the uniforms serve a vital purpose by clearly identifying employees to customers,

ensuring quick and efficient assistance with any questions or requests.

Type A. Uniform

Type B. Uniform
 Type C. Uniform

Waste Disposal Management

Waste Management Process of D’ Cupp Coffee and Tea:

1. Waste Separation and Collection

D'Cupp will make it easy for customers and staff to sort waste by providing

clearly labeled bins for food waste, recyclable materials, and general waste. Staff

will be trained on proper waste separation and disposal procedures. This

includes separating paper, plastic, and glass into designated bins, collecting
organic waste like coffee grounds and fruit peels in compost bins, and using

separate bins for non-recyclable waste like certain plastics and packaging.

2. Recycling and Composting

D'Cupp will partner with local recycling facilities to ensure responsible disposal of

recyclable materials. The cafe will also implement a regular collection system for

compostable waste, utilizing either a local composting service or managing an in-

house composting system for organic materials. Clear signage will be displayed

throughout the cafe to guide customers on proper waste disposal, promoting a

more sustainable and environmentally conscious environment.

3. Cleaning and Sanitation

D'Cupp will prioritize hygiene and cleanliness by implementing strict protocols for

cleaning kitchen equipment, work surfaces, and waste containers. Regular waste

management practices will be in place to prevent odor and pest issues. Staff will

receive comprehensive training on proper waste segregation and disposal

procedures, ensuring a clean and sanitary environment for both employees and

customers.

4. Data Tracking and Analysis

D'Cupp will conduct regular waste audits to monitor waste generation and identify

areas for improvement. By analyzing data, the cafe can pinpoint "waste hotspots"

– areas where waste is generated most – and make adjustments to menu items,

packaging, and waste management practices to reduce overall waste.

5. Customer Education
 D'Cupp will prominently display informational signage throughout the cafe to

promote sustainable practices and encourage customers to recycle and compost.

6. Continuous Improvement:

D'Cupp recognizes the importance of continuous improvement in waste

management. Regular reviews and updates will be conducted to minimize waste

generation, maximize recycling efforts, and explore environmentally friendly

alternatives. The cafe welcomes feedback from customers, staff, and

stakeholders to ensure ongoing improvements and a commitment to

sustainability.

By implementing these strategies, D'Cupp can create a sustainable and

environmentally friendly cafe, reduce operating costs, manage waste effectively,

and promote sustainability within the community. This demonstrates a strong

commitment to responsible practices and sets a positive example for others.

Cost Capital Expenditure

Table...

D’ Cupp Coffee and Tea Project Cost

Project Cost D’ Cupp Coffee and Tea

Fixed Assets

Furniture and Fixtures 112,000.00

Equipment 280,000.00

Tools 17,460.00
 Working Capital (3 months)

Salaries and Employee

124,084.00
Benefits

Store Supplies 45,000.00

Material/Ingredients 45,000.00

Cleaning Supplies 7,368.00

Office Supplies 525.00

Uniform Expense 3,150.00

Rent Deposit 13,000.00

Rent Expense 39,000.00

Utilities Expense 90,000.00 367,127.00

Pre-operating Expenses

Permits and Licenses 25,000.00

Marketing Expenses 2,500.00 27,500.00

Total Project Cost 804,087.00

D'Cupp Coffee and Tea's expansion project requires a total investment of Php

804,087.00. This covers various costs, including the purchase of new furniture,

equipment, and tools to enhance the cafe's infrastructure. The budget also includes

working capital to cover operational expenses like staff salaries, rent, and utilities for the

initial three months. Furthermore, pre-opening expenses such as taxes, licensing fees,

and marketing costs are factored in, ensuring a smooth and successful launch of the

expanded cafe.