BUSINESS PLAN: The Dream Cafe

A Business Plan Presented to the Senior High School Department

Carlos F. Gonzales High School

Presented to:

MRS DAISY C. SANTOS

In Partial Fulfillment of the Requirements for Entrepreneurship

Presented by:

Rizza P. Macalino

Elvis V. Geronimo

Vonn Marcus D. Fisco

Stephen Daniel V. Manio

August, 2025
 EXECUTIVE SUMMARY

Dream Café is a coffee shop planned and designed to provide a unique and
inviting ambiance for guests who desire specialty coffee, healthy pastries, and a relaxing
environment. This summary outlines the business concept, target market, competitive
advantage, financial projections, and leadership team, highlighting the potential for
success and growth.

Business Concept:

Dream Café will offer a variety of specialty coffee drinks, handmade teas, freshly
baked bread, light meals, and seasonal offerings. The cafe’s goal is to create a bright and
inviting space with comfortable seating, free Wi-Fi, and a carefully selected collection of
music and art. Dream Café focuses on long-term strategies, using locally roasted coffee
beans and environmentally friendly decor.

Target Market:

The primary target audience includes students, young professionals, remote

workers, and neighbors looking for a comfortable and convenient space to socialize,
work, or relax. The cafe will cater to tourists and visitors who want a special and
authentic coffee shop experience.

Competitive Advantage:

- Premium Products: Sourcing high-quality coffee beans and fresh ingredients to ensure
unique flavor and beauty.

- Pleasant Environment: Creating a comfortable and inviting space that encourages

customers to linger and return.

- Community Engagement: Building relationships with local vendors, producers, and

regional groups to foster a sense of community.

- Sustainable Practices: Embracing green initiatives to attract environmentally conscious

customers.
Financial Analysis:

Financial Projections:

Based on the market analysis and revenue projections, The Dream Café estimates
that it will achieve profitability in its first year of operation. The café expects significant
revenue growth due to increased customer visits, returning patrons, and potential
catering. The complete business plan includes detailed financial analysis, including start-
up costs, revenue projections, and budget strategies.

Management Team:

The Dream Café will be staffed by a team of experts with expertise in coffee shop
operations, culinary skills, marketing strategies, and financial management. The
management team is focused on delivering exceptional customer service, driving high
operational standards, and achieving sustained growth.

Conclusion:

The Dream Café presents an attractive business opportunity with a solid

foundation, an attractive market, and a unique competitive advantage. With the help of a
dedicated management team and strong financial analysis, The Dream Café is set to
become a favorite destination for coffee lovers and a valuable asset for the local
community.
 TABLE OF CONTENTS

EXECUTIVE SUMMARY

TABLE OF CONTENTS

CHAPTER I: Introduction

Name of the Firm

Company Logo

Vision, Mission, Objectives

CHAPTER II: Product Description

Name of the Product

Characteristics/Properties/Features

Raw Materials/Ingredients and their Sources

Unique Selling Proposition and Value Proposition

CHAPTER III: Industry Analysis

Type of Industry

Data/Trends/Updates of the Industry

CHAPTER IV: Market Analysis

Target market

Market size

Market Share

CHAPTER V: Marketing Plan

Product and Brand Logo

Price and Pricing Method

Place and Location Map

 Promotional Strategies

People and Organizational Chart

Packaging/Physical Evidence

Positioning and Positional Map

CHAPTER VI: Production or Operational Plan

Manpower

Method

Machine

Materials

CHAPTER VII: Organizational Plan

Form of Business

Manpower Requirements

Organizational Chart

Job Description/Specification

Compensation and Benefits

Organizational Policies

CHAPTER VII: Financial Plan

Source of Funds and Capital Structure

Budget Plan

Sales Estimation

Projected Income

APPENDICES

Documentation/Pictures
 CHAPTER I: Introduction

Name of the Firm: The Dream Cafe

Company Logo:

Mission:
Dream Café is committed to:

-Providing quality products and services, ethically sourced coffee, and delicious pastries
in a serene and inviting environment.
- Providing outstanding customer service and creating memorable experiences for every
guest.
-Fostering a sense of community by supporting local artists, musicians, and
organizations.
- Operating sustainably and responsibly, reducing our ecological footprint and improving
the well-being of our community.

Vision
To be the premier community hub in Bulacan, recognized for exceptional coffee,
enjoyable and relaxing experiences, and a welcoming environment that connects and
fosters creativity.

Objectives
Revenue Growth:
- Target: Increase monthly revenue by 15% within the first year of business.
- Explanation: With more customers and increased sales, there will be higher
revenue.
 Customer Base Growth:
- Target: Strive to increase the number of regular clients by 20% within six
months.
- Explanation: With loyalty programs and improved service, customers will visit
more frequently.

Introducing New and Innovative Products:

- Target: Introduce at least two new seasonal drinks or food items per quarter
- Target: Achieve an average customer satisfaction rating of 4.5 out of 5 stars in
online reviews within one year.
- Explanation: High customer satisfaction will lead to more repeat purchases and
good word of mouth.

Brand Awareness Improvement:

- Target: Increase the number of social media followers by 25% within three
months.
- Explanation: A wider social media presence will help improve brand recognition
and bring in more customers.
- Explanation: Ensuring high quality is essential to maintaining the café’s
credibility and customer trust.

Support for the Local Community:

- Target: Collaborate with at least two local artists or businesses for activities or
promotions annually.
- Explanation: Helping the local community help create good relationships and
improve the café’s reputation.

Cost Analysis:
- Goal: Reduce operating costs by 10% through more effective inventory and
energy management.
- Explanation: Reducing costs will help increase the café’s revenue.
 CHAPTER II: Product Description

Name of the product: Caffè Americano

Characteristics: Smooth, bold, and slightly bitter with a clear, dark appearance
Properties: Low-calorie, high in antioxidants, moderate caffeine content
Features: Customizable strength, served hot or iced, popular for its clean taste
Raw Materials/Ingredients and their sources:
Espresso shot (Arabica coffee beans – Colombia)
Hot water (Filtered mineral water – local source)

Name of the product: Vanilla Latte

Characteristics: Creamy, sweet, and fragrant with a light beige color
Properties: Rich in flavor, provides a gentle energy boost, comforting aroma
Features: Blended with steamed milk, topped with milk foam, available iced
Raw Materials/Ingredients and their sources:
Espresso (Arabica beans – Ethiopia)
Steamed milk (Fresh cow’s milk – local dairy farm)
Vanilla syrup (Natural vanilla extract – Madagascar)

Name of the product: Mocha Frappe

Characteristics: Icy, chocolaty, and energizing with a creamy texture
Properties: Refreshing, dessert-like, contains caffeine and cocoa antioxidants
Features: Topped with whipped cream, chocolate drizzle, served cold

Raw Materials/Ingredients and their sources:

Coffee base (Robusta beans – Vietnam)
Chocolate syrup (Cocoa beans – Ghana)
Ice and milk (Filtered water and local dairy milk)

Name of the product: Matcha Green Tea Latte

Characteristics: Earthy, smooth, and vibrant green in color
Properties: High in antioxidants, calming, moderate caffeine
Features: Whisked matcha with milk, can be served hot or iced
Raw Materials/Ingredients and their sources:
Matcha powder (Shade-grown green tea – Japan)
Steamed milk (Organic cow’s milk – local farm)

Name of the product: Cold Brew Coffee

Characteristics: Mild, less acidic, and served chilled
Properties: Slow-caffeine release, low bitterness, smooth flavor
Features: Steeped for 12–24 hours, naturally sweet
Raw Materials/Ingredients and their sources:
Coarse-ground coffee (Single-origin beans – Brazil)
Cold water (Purified spring water – local source)

Name of the product: Caramel Macchiato

Characteristics: Layered, rich, and sweet with a golden caramel touch
Properties: Energizing, aromatic, slightly sweet
Features: Steamed milk with espresso and caramel drizzle
Raw Materials/Ingredients and their sources:
Espresso (Arabica beans – Kenya)
Milk (Fresh dairy milk – local source)
Caramel syrup (Cane sugar caramel – Philippines)

Name of the product: Hazelnut Cappuccino

Characteristics: Foamy, nutty, and warm
Properties: Balanced flavor, moderate caffeine, good froth texture
Features: Thick milk foam, nutty aroma, small cup size
Raw Materials/Ingredients and their sources:
Espresso (Arabica beans – Guatemala)
Milk (Organic whole milk – local dairy)
Hazelnut syrup (Hazelnuts – Turkey)

Name of the product: Chai Tea Latte

Characteristics: Spicy, aromatic, and creamy
Properties: Anti-inflammatory, caffeine boost, soothing
Features: Blend of tea and spices with steamed milk
Raw Materials/Ingredients and their sources:
Black tea (Assam tea leaves – India)
Chai spices (Cinnamon, ginger, cardamom – India)
Milk (Farm-fresh milk – local)

Name of the product: Espresso Shot

Characteristics: Strong, concentrated, and dark brown
Properties: High caffeine content, quick energy boost
Features: Short volume, thick crema, intense flavor
Raw Materials/Ingredients and their sources:
Espresso (Arabica & Robusta blend – Brazil and Vietnam)
Water (Filtered water – local source)
Name of the product: Iced White Chocolate Mocha
Characteristics: Sweet, creamy, and indulgent
Properties: High in calories, rich in taste, energizing
Features: Blended with milk, white chocolate, and ice
Raw Materials/Ingredients and their sources:
Espresso (Arabica beans – Honduras)
White chocolate sauce (Cocoa butter – Switzerland)
Milk and ice (Local dairy and filtered water)

Name of the product: Almond Croissant

Characteristics:
Flaky, buttery croissant filled with almond cream.
Topped with sliced almonds and powdered sugar.
Crescent-shaped with golden crust.
Served warm or room temperature.
Often paired with espresso or cappuccino.
Properties:
Sweet, nutty, and buttery flavor.
Crispy exterior, soft interior.
Contains dairy, gluten, and nuts.
High in fat from butter and almonds.
Best eaten the same day baked.
Features:
Eye-catching almond topping.
Luxurious café menu item.
Available in mini or regular sizes.
Can be filled with chocolate-almond cream for variation.
Elegant pastry for breakfast or brunch.
Raw Materials/Ingredients and Sources:
Wheat Flour – From local mills.
Butter – From local dairy farms.
Almonds – Imported or locally grown.
Sugar – From local sugar mills.
Eggs – From local poultry farms.

Name of the product: Bagel with Cream Cheese

Characteristics:
Dense, chewy bread ring.
Boiled before baking for signature texture.
Topped with sesame seeds, poppy seeds, or plain.
Served sliced with cream cheese spread.
Popular in Western-style cafés.
Properties:
Mildly savory or slightly sweet flavor.
Firm, chewy bite.
Contains wheat flour, dairy, and gluten.
Low in fat unless with toppings.
Stays fresh for 1–2 days.
Features:
Perfect pairing with coffee or tea.
Can be customized with salmon, ham, or veggies.
Available in various flavors like cinnamon raisin or everything seasoning.
Easy to pack for to-go orders.
Trendy in urban cafés.
Raw Materials/Ingredients and Sources:
Wheat Flour – From local mills.
Yeast – From local or imported suppliers.
Cream Cheese – From local dairy farms.
Sugar – From local sugar mills.
Seeds – From local or imported farms.

Name of the product: Cinnamon Roll

Characteristics:
Soft, spiraled bread with cinnamon-sugar filling.
Topped with cream cheese frosting or glaze.
Served warm for best taste.
Sweet aroma from cinnamon.
Round, swirled shape.
Properties:
Sweet and spiced flavor.
Soft and fluffy texture.
Contains dairy, gluten, and sugar.
High in sugar content.
Best eaten within 1–2 days.

Features:
Perfect with hot drinks in cafés.
Can be made in mini or giant rolls.
Popular seasonal bakery item.
Attractive swirl design.
Can include nuts or caramel for premium versions.
Raw Materials/Ingredients and Sources:
Wheat Flour – From local mills.
Butter – From local dairy farms.
Cinnamon – Imported or locally sourced.
Sugar – From local sugar mills.
Cream Cheese – From local dairy farms.

Name of the product: Brioche Sandwich Bun

Characteristics:
Rich, buttery bread roll.
Golden brown with soft crumb.
Used for café sandwiches or sliders.
Lightly sweet flavor.
Holds fillings without falling apart.
Properties:
Buttery, mildly sweet taste.
Soft and airy texture.
Contains dairy, eggs, and gluten.
High in fat from butter.
Shelf life of 2–3 days.
Features:
Perfect for gourmet café sandwiches.
Elegant golden sheen.
Can be made in mini or large sizes.
Works for both sweet and savory fillings.
Popular in artisan bakeries.
Raw Materials/Ingredients and Sources:
Wheat Flour – From local mills.
Butter – From local dairy farms.
Eggs – From local poultry farms.
Sugar – From local sugar mills.
Yeast – From local or imported suppliers.

Name of the product: Focaccia with Herbs

Characteristics:
Italian flatbread seasoned with rosemary and olive oil.
Soft inside, crispy outside.
Dimpled surface.
Served in slices or as sandwich bread.
Aromatic and savory.
Properties:
Savory and fragrant taste.
Soft, airy crumb with crisp edges.
Contains gluten, yeast, and olive oil.
Low in sugar.
Lasts up to 2 days fresh.
Features:
Great side bread for soups and salads in cafés.
Can be topped with tomatoes, onions, or cheese.
Rustic, artisan appearance.
Easy to bake in large trays.
Enhances savory menu options.
Raw Materials/Ingredients and Sources:
Wheat Flour – From local mills.
Olive Oil – Imported or locally sourced.
Yeast – From local or imported suppliers.
Rosemary – From local herb farms.
Salt – From local producers.

Name of the product: Sourdough Loaf

Characteristics:
Naturally fermented artisan bread.
Tangy flavor with chewy crust.
Rustic scoring patterns.
Dense yet airy crumb.
Baked fresh daily.
Properties:
Mildly sour taste from fermentation.
Chewy texture.
Contains flour, water, and salt.
Long fermentation makes it more digestible.
Keeps fresh for 3–4 days.
Features:
Popular in artisan cafés.
Perfect for avocado toast and open-faced sandwiches.
Attractive rustic look.
No commercial yeast needed.
High nutritional value.
Raw Materials/Ingredients and Sources:
Wheat Flour – From local mills.
Water – From local sources.
Salt – From local producers.
Wild Yeast Starter – Naturally cultivated.

Name of the product: Cheese Danish

Characteristics:
Flaky pastry filled with sweet cream cheese.
Often topped with fruit or glaze.
Golden brown crust.
Round or braided shape.
Served as a sweet café pastry.
Properties:
Sweet and creamy flavor.
Light, flaky texture.
Contains dairy, gluten, and sugar.
High in fat from butter and cream cheese.
Best eaten within a day.
Features:
Elegant bakery display item.
Can be made in mini or regular sizes.
Often paired with coffee or tea.
Can be customized with berries or chocolate.
Attractive glossy glaze.
Raw Materials/Ingredients and Sources:
Wheat Flour – From local mills.
Butter – From local dairy farms.
Cream Cheese – From local dairy producers.
Sugar – From local sugar mills.
Eggs – From local poultry farms.

Name of the product: Banana Nut Muffin

Characteristics:
Moist, dense muffin with ripe banana flavor.
Mixed with chopped nuts.
Individual portion size.
Served warm or at room temperature.
Popular café snack.
Properties:
Sweet and nutty taste.
Soft and moist texture.
Contains bananas, flour, and nuts.
High in potassium and healthy fats.
Lasts 2–3 days.
Features:
Great grab-and-go café item.
Easy to pack for takeaway.
Can be made gluten-free or vegan.
Works well with tea and coffee.
Seasonal flavor variations possible.
Raw Materials/Ingredients and Sources:
Bananas – From local banana farms.
Wheat Flour – From local mills.
Sugar – From local sugar mills.
Nuts – Imported or locally sourced.
Eggs – From local poultry farms.

Name of the product: Pretzel (Soft)

Characteristics:
Twisted bread with chewy texture.
Brown, shiny crust from baking soda bath.
Lightly salted on top.
Served warm.
Can be savory or sweet.
Properties:
Slightly salty, yeasty flavor.
Chewy bite with crisp edges.
Contains flour, yeast, and salt.
Low in fat.
Short shelf life — best eaten fresh.
Features:
Great snack bread for cafés.
Can be paired with cheese dip or chocolate.
Recognizable iconic shape.
Easy to season differently.
Fun to make and serve.
Raw Materials/Ingredients and Sources:
Wheat Flour – From local mills.
 Yeast – From local or imported suppliers.
Baking Soda – From local producers.
Salt – From local salt farms.
Butter – From local dairy farms.

Name of the product: Chocolate Chip Scone

Characteristics:
Crumbly, biscuit-like bread with chocolate chips.
Slightly sweet with a buttery flavor.
Golden brown exterior.
Triangular or round shape.
Served with tea or coffee
Properties:
Sweet, chocolatey, and buttery taste.
Crumbly yet moist texture.
Contains dairy, gluten, and sugar.
High in fat from butter.
Stays fresh for 1–2 days.
Features:
Classic British-style café pastry.
Great with whipped cream or jam.
Can be made with white or dark chocolate.
Elegant yet filling.
Popular in morning café menus.
Raw Materials/Ingredients and Sources:
Wheat Flour – From local mills.
Butter – From local dairy farms.
Chocolate Chips – Imported or locally made.
Sugar – From local sugar mills.
Eggs – From local poultry farms.

CHAPTER III: Industry Analysis

The Dream Cafe operates within the specialty coffee shop industry. Since the
Philippine cafe industry is experiencing significant growth, fueled by a strong coffee
culture, increasing demand for specialty coffee, and the rise of a cafe culture.

The cafe and bars market in the Philippines is thriving, with a growing demand
for social spaces and unique dining experiences. The specialty coffee market is
expanding, driven by the younger generation and night shift workers. The coffee shop
industry is projected to grow at a compound annual growth rate (CAGR) of 7.1% from
2021 to 2025. Increased consumer spending and a shift toward a cafe culture are key
drivers of market growth. Urbanization and changing lifestyles are creating a greater
demand for cafes and bars. Many cafes are utilizing online delivery platforms to reach a
wider customer base and increase traffic during peak hours.

CHAPTER IV: Market Analysis

The Dream Café targets students and young professionals aged 18-35 in the local
community, who value high-quality coffee, a comfortable atmosphere, and a sense of
community.

Based on demographic data, there are approximately 15,000 students and young
professionals within a 3-kilometer radius of The Dream Café's location.

In the first year, The Dream Café aims to capture 5% of the local market share,
focusing on building a loyal customer base through excellent service and community
engagement.

CHAPTER V: Marketing Plan

The Dream Café’s primary product is specialty coffee, including espresso-based
drinks, brewed coffee, and iced coffee. It also offers add-ons like milk, milk alternatives,
or syrups. It also offers products for those who are not so fond of coffee, such as
smoothies, pasties, sandwiches, and salads.

Price and Pricing Method

 The Dream Café’s prices range from Php80 to Php180 depending on the type of
coffee. We use a cost-pricing method, calculating the cost of ingredients, labor, and
overhead, and adding a markup to ensure profitability.

Place and Location Map

The café will be located in a high traffic area near Bulacan State University,
making it more accessible to students and residents.

Promotional Strategies
We will use social media platforms to promote our shop and to bring our
products closer to our target customers.
We will provide a loyalty card to those customers who want to avail themselves.
This is so that regular customers can accumulate points with every purchase of our
products, which can be used to get discounts on their next purchase. This will also serve
as a receipt, so that when they have accumulated enough required points, they can redeem
them for gifts or merchandise from the shop.
We will also accept bulk orders and will coordinate with local businesses such as
caterers, party organizers, and others who can help to cross-promote each other’s
companies.

People and Organizational Chart

The Dream Café will be managed by a team of experienced professionals with
expertise in coffee shop management, culinary arts, bread and pastries and marketing.

Chief Executive
Officer/Founder

Costumer Service Accounts Marketing

Representative Team HR Team Manager
Team
 Barista Accounts Marketing Administration
Executive Executive Executive
Housekeeping Staff

Packaging/Physical Evidence
Our coffee is served in eco-friendly cups with the Dream Café logo on them,
reinforcing our commitment and sustainability. Interior Design and Ambiance
Our cafe is a type of modern cafe where the overall design is minimalist with
wooden chairs and tables, wooden furniture and warm colors to relax the customers.
There are also paintings that will be hung to add to the beauty of the place.

Menu boards and Signage

A large minimalist board that displays the names and photos of products such as
coffee and pastries will be used to make it easier for the customers to choose what they
want to buy. This will also help the customers with blurred vision.

Equipment and Utensils

We will use high-quality espresso machines, grinders, and brewing equipment to
ensure that they are durable and long-lasting, and to ensure that the coffee and pastries
that will be served to the customers are good.
Branded cups will also be used, with the logo of The Dream Cafe on one side and
the name of the customer on the other side, and there is space for them to write whatever
they want to draw or write. The quality and cleanliness of the utensils, plates, and serving
dishes will be ensured for the health of the customers. Customers can also request to have
their coffees decorated with art.
The staff will be required to wear proper uniforms and be friendly. We will also
offer a loyalty card where the customer will get a free product when they order 10 or
more.

Positioning
The Dream Café is the go-to coffee shop for students and young professionals
who seek a creative and inspiring environment, offering premium coffee, artistic
ambiance, and a supportive community to fuel their dreams.

Positional Map for The Dream Café:

 - Axes:

- X-Axis: Creativity/Atmosphere (Low - High)

- Y-Axis: Price (Low - High)

- Competitors:

- Starbucks: Medium Creativity/Atmosphere, High Price

- Local Diner: Low Creativity/Atmosphere, Low Price

- Another Coffee Shop (Cozy Cafe): Medium Creativity/Atmosphere, Medium

Price

- The Dream Café: High Creativity/Atmosphere, Medium Price

CHAPTER VI: Production or Operational Plan

Manpower
Position Number of Staff Shift Coverage
Baristas 4–6 2–3 per shift
Kitchen Staff 2–3 1–2 per shift
Shop Manager 1 Full-time
Cashier (optional) 1–2 Rotational
Cleaner (PT) 1 Evening shift

Shift Planning

 Morning Shift (Opening): 6:30 AM – 2:00 PM

 Afternoon Shift (Closing): 1:30 PM – 8:00 PM
 Each shift has overlap to ensure smooth transitions and handover.

Staff Training

 Drink preparation (espresso calibration, milk steaming, etc.)

 Food hygiene & safety (certified training)
 POS system use and customer service standards
 Emergency procedures and equipment maintenance basics

Method

Daily Workflow

Opening Tasks (6:30 AM – 7:00 AM)

 Machine warm-up and calibration

 Stock count and prep (milk, pastries, sandwich fillings)
 Clean and sanitize surface
 Service Hours (7:00 AM – Closing)

 Take orders via POS system

 Prepare drinks/food according to recipes
 Clean surfaces regularly (every 30–60 minutes)
 Monitor inventory throughout the day
 Closing Tasks (7:00 PM – 8:00 PM)

 Deep cleaning (machines, floors, counters)

 Record sales and inventory changes
 Prep for next day (stocking, ordering supplies)

Standard Operating Procedures (SOPs)

 Use recipe cards for all drinks/food to ensure consistency

 FIFO (First In, First Out) method for ingredients
 Regular quality checks (taste tests, customer feedback)

Customer Flow
 1. Order placed at counter (or via app/website)
2. Order prepared & name called when ready
3. Feedback encouraged via QR code or verbally
4. Loyalty points added automatically via POS

Machine/Tools/Equipment

Essential Equipment

Equipment Function

Espresso Machine Brew espresso shots (2 or 3-group)

Coffee Grinders Grind beans to proper consistency

Blenders Prepare smoothies and frappes

Drip Brewer Batch brewing for house coffee

Cold Brew System Prepare cold brew in advance

Refrigerators Store milk, food, syrups

Display Case Show pastries and ready-to-serve items

POS System Order-taking, payment processing, inventory

Wi-Fi Router Provide internet for customers

Maintenance Schedule

 Daily: Clean grinders, espresso machine heads, milk frothers

 Weekly: Deep clean espresso machine, fridges
 Monthly: Professional maintenance of espresso machine

Materials
Core Ingredients

Category Examples

Coffee Beans Espresso blend, single origin (rotating special)

Dairy & Alternatives Milk, oat, almond, soy

Syrups & Sauces Vanilla, caramel, chocolate, seasonal

Tea & Other Drinks Black, green, herbal teas, matcha, lemonade

Bakery Items Croissants, muffins, cookies, vegan items

Sandwich Fillings Ham, cheese, eggs, vegetables, sauces

Packaging Cups (hot/cold), lids, straws, napkins, bags

Suppliers & Stocking

 Daily Deliveries: Fresh bakery items, milk

 Weekly Deliveries: Coffee beans, teas, syrups, packaging
 Inventory Software: POS-linked system to auto-alert for low stock

Storage Practices

 Separate dry, cold, and frozen storage

 Labeled containers with expiration dates
 Comply with local health and safety codes

CHAPTER VII: Organizational Plan

Form of Business

The coffee shop will operate as a Partnership, jointly owned and managed by two (or
more) partners who will share profits, responsibilities, and liabilities according to the
terms in a formal Partnership Agreement.

 Business Name: The Dream Cafe

 Type of Entity: Partnership
 Partners:

Elvis V. Geronimo
 Vonn Marcus D. Fisco

Stephen Daniel V. Manio

 Profit-Sharing Ratio: [e.g., 50/50 or 60/40]

 Location: San Rafael, Bulacan
 Legal Documents: Business registration, BIR certificate, Barangay & Mayor’s
permits, Partnership Agreement

Manpower Requirements

Position Number of Staff Shift Coverage

Baristas 4–6 2–3 per shift
Kitchen Staff 2–3 1–2 per shift
Shop Manager 1 Full-time
Cashier (optional) 1–2 Rotational
Cleaner (PT) 1 Evening shift

Job Description/Specification

Barista

 Duties: Prepare and serve coffee and other beverages; operate espresso machine;
interact with customers; maintain workstation cleanliness
 Qualifications: Prior barista experience preferred; customer service skills; basic
knowledge of coffee

Kitchen Staff

 Duties: Prepare light meals and pastries; maintain hygiene; handle inventory of
kitchen ingredients
 Qualifications: Experience in food preparation; cleanliness and speed; basic
kitchen knowledge

Shop Manager

 Duties: Oversee daily operations, supervise staff, manage inventory, resolve

customer issues, and handle scheduling
 Qualifications: Leadership skills; experience in food or retail management;
budgeting knowledge
Cashier

 Duties: Process transactions, handle customer orders, assist in packaging, manage

receipts and reports
 Qualifications: POS system knowledge; basic math; friendly and approachable

Cleaner

 Duties: Clean floors, windows, restrooms, and equipment; manage waste

 Qualifications: Prior experience in janitorial work preferred

Organizational Chart

Partners

Shop Manager

┌────────┴────────┐

Baristas Kitchen Staff

│ │

Cashier Cleaner (P

Compensation and Benefits

Compensation and Benefits

Position Monthly Salary (₱) Benefits

Baristas ₱12,000–₱15,000 Free meals, tips, staff discounts

Kitchen Staff ₱12,000–₱14,000 Free meals, staff discounts

Manager ₱18,000–₱25,000 Paid leaves, performance bonuses

Cashier ₱11,000–₱13,000 Staff discounts

Cleaner (PT) ₱6,000–₱8,000 Free meals

Organizational Policies
 Working Hours: 8 hours/day with 1-hour break; two rotating shifts

 Uniform Policy: Baristas and kitchen staff are required to wear branded aprons and
name tags

 Leave Policy: Staff may take 1 day off/week and vacation/sick leaves per labor law

 Conduct: Professional behavior, punctuality, respect among staff and customers

 Safety: Strict adherence to food safety and sanitation standards

 Performance Reviews: Every 6 months with possible bonuses or promotions

CHAPTER VII: Financial Plan

Source of Funds

Source Amount (₱) Description

Partner 1 Capital ₱300,000 Initial investment
Partner 2 Capital ₱300,000 Initial investment
Partner 3 Capital ₱300,000 Initial investment
Partner 4 Capital ₱300,000 Initial investment

Total Capital ₱1,200,000 Fully funded by partnership

Budget Plan
 Expense Item Estimated Cost (₱)
Rent (advance + deposit) 150,000
Renovation & Interior Setup 200,000
Equipment & Appliances 300,000
Initial Inventory 50,000
Business Permits & Legal 20,000
POS & Software 30,000
Marketing & Signage 20,000
Staff Salaries (1st month) 80,000
Utilities (initial 3 months) 30,000
Contingency Fund 50,000
Total ₱930,000

Sales Estimation

Product Category Est. Units/Day Price (₱) Daily Sales Monthly Sales
Hot Drinks 80 120 ₱9,600 ₱288,000
Cold Drinks 50 140 ₱7,000 ₱210,000
Food Items 60 100 ₱6,000 ₱180,000
Total — — — ₱678,000

Projected Income

Description Amount (₱)

Gross Revenue ₱678,000
COGS (Ingredients, Packaging) ₱200,000
Gross Profit ₱478,000
Operating Expenses
- Rent ₱30,000
- Utilities ₱7,000
- Salaries ₱60,000
- Supplies & Maintenance ₱10,000
- Marketing ₱5,000
Total Operating Expenses ₱112,000
Net Profit (Before Tax) ₱366,000
Profit Sharing (e.g., 50/50) ₱183,000 per partner

APPENDICES
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