Sharlyn May Nas

In fulfillment of the Requirements for HRML 4 – Hospitality Facilities Planning and Design “Moshi-Moshi Café” An Undergraduate Feasibility Study Submitted to Ms. Flora Belle Tinte Cavite State University College of Business and Entrepreneurship Imus, Cavite By: Nas, Sharlyn May D. Table of Contents Chapter Titles Page I. ………………PROBLEM AND IT’S BACKGROUND A. Introduction B. Background of the Study C. Statement of the Problem 1. Marketing Aspects 2. Technical Aspects 3. Financial Aspects 4. Socio-Economic Aspect 5. Organization and Management Aspects D. Objective E. Scope and Limitation II. ……………..CONCEPTUAL FRAMEWORK A. Review and Related Literature B. Definition of Terms III. ……..............MARKET FEASIBILITY A. Market Projection B. Market Description C. Demand Analysis D. Supply Analysis E. Demand and Supply Analysis F. Price Study G. Market Program H. Market Plan IV. …………………..TECHNICAL FEASIBILITY A. Project Description B. Business Process C. Business Size D. Equipment Furniture & Fixture E. Plant Location F. Plant Layout G. Building and Facilities H. Raw material I. Utilities J. Waste Disposal V. …..…………………….FINANCIAL FEASIBILITY A. Major Assumptions B. Project Insights Cash flow Payroll Income statement Balance Sheet C. Source of Financing the Project D. Financial Statement VI. ….……………..............SOCIO_ ECONOMIC FEASIBILITY A. Social Acceptability 1. Generation of Income 2. Improvement of Quality Life 3. Contribution to Social development 4. Income Generation B. Economic Desirability 1. Employment Opportunity 2. Income Generation 3. Contribution to the communities 4. Tax Generation 5. Increased Purchasing Power VII. ……………………..ORGANIZATIONAL STRUCTURE A. Organizational Structure B. Forms of Ownership C. Compensation Plan VIII. ……………………SUMMARY, CONCLUSION AND RECOMMENDATION Chapter I Problem and Its Background A. Introduction The hospitality industry covers a wide range of organizations offering food service and accommodation. It consists of a broad category of fields within the service industry that includes lodging, restaurants, event planning, theme parks, transportation, cruise line and additional fields within the tourism industry. The hospitality industry is one that is primarily focused on customer satisfaction. For the most part, it is built on leisure or is luxury-based, as opposed to meeting basic needs. It is said to be one of the fastest growing industry which is focusing on providing service to customers in a friendly, warm and hospitable way. Nowadays, food and beverage is one of the most successful fields in hospitality industry. The changing lifestyle and habits of modern people in terms of eating had opened it into innovation of modern food and beverage services. That’s the reason why the group proposed this study of establishing a modern type of coffee shop which will be introduce later on. Coffee is said to be oldest and very common kind of drink to start a day. The researchers of this study will innovate the creation of coffee into a modern style and unusual kind of service. It will be introduced in the market by its unique taste and delightful appearance. The equipment and the ambiance of the coffee shop will make the target market to be interested in drinking coffee. A feasibility study is a preliminary study undertaken before the real work of a project starts to ascertain the likelihood of the project's success. It is an analysis of possible alternative solutions to a problem and a recommendation on the best alternative. It, for example, can decide whether an order processing be carried out by a new system more efficiently than the previous one. B. Background of Study This study aimed to consider the program of establishing a coffee shop business in Metro Gate Silang, Cavite. The Moshi-Moshi Café is a business that is partnership form and the concept of this coffee shop is influence by Japanese anime, manga comic strip, book, and movie or video game characters. Service crews will dress up as Japanese anime, manga and video game characters. The intention of this research is to provide results that could be useful assessing the establishment of the said coffee shop in Cavite. Data would be gathered through interviews, survey, questionnaires, observation and experiments that will determine if the proposed business is feasible in the location. C. Statement of the Problem 1. Marketing Aspects Being located in an open area, how will the business attract customers? Being a café with an anime theme, how will it attract potential customers who are not familiar with the concept? 2. Technical Aspects How will the establishment obtain the freshness and availability of the raw material? How will it maintain the cleanliness and sanitation of the establishment? 3. Financial Aspects Does it have enough money to fund every necessary expense that the business will require? With the current economic down turn, how can you maximize the use of all available resources and how can you make sure that everything is allocated properly? 4. Socio- Economic Aspects What would be the impact to society? How it can be afforded by the simple customer? 5. Organizational and Management Aspects Since the business is not a typical café, do you require your potential employees to be at least familiar on the concept that you have? What kind of management is the most appropriate for the kind of business concept? C. Objective of the Study The objective of this study is to determine the feasibility of establishing a café at Metro Gate Silang , Cavite. Specifically this study aimed to: earn profit; make our customer familiar with our establishment; know different strategies to be able to achieve the business goal; make a good relationship with our future prospects; and Provide a good and quality service to our customers. Vision “To be on top of the market by using Japanese cartoons in the food service industry.” Mission “We commit ourselves promote our foodservice establishment through the combination of the offered anime themes. Being new in the market, we promise to bring Filipinos unique service in a different environment like no other.” “The food service establishment will provide quality service and products to our customers to meet their full satisfaction. We will also apply the clean and green movement in concerning of our environment for the better future of the world.” D. Scope and Limitation The study focused on the feasibility of a coffee shop business to be established at Metro Gate Silang, Cavite. It would cover the internal and external environment of the business. Internal includes the inside field of the business such as staff, equipment to be used, ambiance, inventories and finance. While the external is the outside field of the business which is needed to be consider such as the target market and environment. The survey and study will be limited on the location and its surrounding only. The study was conducted from July to October 2011. Chapter II Concept Frame Work A. Review and Related Literature A Moshi-Moshi Café is an establishment which primarily serves prepared coffee or other hot beverages. It shares some of the characteristics of a bar, and some of the characteristics of a restaurant, but it is different from a cafeteria. As the name suggests, coffee houses focus on providing coffee and tea as well as light snacks. Many coffee houses in the Middle East, and in West Asian immigrant districts in the Western world, offer shisha, flavored tobacco smoked through a hookah. From a cultural standpoint, coffeehouses largely serve as centers of social interaction. The coffeehouse provides social members with a place to congregate, talk, write, read, entertain one another, or pass the time, whether individually or in small groups. Filipinos are avid coffee drinkers. They flock coffee shops for chatting, meeting new people, enjoying the scenery and drinking a good cup of coffee. Coffee shops are not just stores, but emblems of a good coffee experience. Amidst the many coffee shops all over the country, here are the top ten Philippine coffee shops that have served as a favorite hangout and coffee drinking place for Filipinos. Starbucks In Metro Manila alone, Starbucks has about 135 branches and continues to grow stronger as the dominating coffee shop in the country. They have become a household name and have experienced a boom that remains to be the standard for most of the other coffee shops that followed after their success. Gloria Jean’s Personalized service, fun coffee flavors and strategic locations (as one of the awarded foreign franchises in the country) make Gloria Jean’s stay at the top of its game as one of the country’s best coffee shops. The store atmosphere is also excellent and they maintain a loyal following. The Chocolate Macadamia Coffee is a local favorite. Figaro This Philippine based company is known for keeping up with their customers, more recently for their health conscious market. They are able to be at par with other foreign coffee shop franchises and maintain their name as one of the respected coffee shops in the Philippines. Bo’s Coffee Bo’s Coffee Club is very high end coffee shop that has services and product tailored to suit the needs of high society coffee drinkers. They maintain excellent service and product done in good taste, literally and figuratively. Coffee Bean and Tea Leaf Coffee Bean and Tea Leaf has a very clean ambience, innovative coffee mixes and really good customer service. This makes them one of the frequented places for coffee and chilling out. Flavorful, reasonably priced and scenic, the Coffee Bean and Tea Leaf stores continue to draw in the coffee-loving crowds. Seattle’s Best Coffee The smooth taste of Seattle’s Best Coffee has appealed to Filipino taste buds. Their smooth and flavor-filled coffees are often partnered with equally sumptuous meals that engage the taste buds. Their pastries and pasta are equally delicious and keeps customers coming back for more. Café de Lipa It started out as a local café in Batangas that catered to its customers who already have a heritage and liking for the famous” kapeng barako”. After almost two years of successful business in the local branch, they branched out to the mainstream market in Manila and became one of the most frequently visited coffee shops in the Philippines. They have branches in SM Mall of Asia and Market, Market. UCC Café Plaza The Euro-Japanese fused food, free Wi-Fi internet, and various café concepts makes the UCC Café Plaza a very trusty hangout place for Filipinos. They have several branches in the country and eight other Asian countries. They have a very simple layout but favorable quality. McCafe of McDonalds McCafe has gained a following for the quality of their coffee, although not for the ambience as a hangout spot for the elite. They are often found in most of the McDonald’s branches, making them the most accessible among other coffee shops in the country. Café Capreal They are the only coffee shop in the country that has sugar free products-- ideal for diabetic coffee lovers who still don’t want to give up on coffee. They have reasonable prices although they only have a single branch in Retiro. Since Starbucks is the unquestionable leader in the industry, it was decided that the behavior in its stores be the focus of observations.   However, the group also recognizes that other industry players are also quite significant, thus the choice to expand observations into three other popular coffee chains Seattle’s Best Coffee, Coffee Bean & Tea Leaf, and the Filipino-owned Figaro Coffee. Starbucks remained the point of reference for many observations and descriptions. Based on the information above, coffee shop is one of much known type of food and beverage service and because of this, the group decided to come up with the study of establishing of a new type of coffee shop. B. Definition of Terms Abides1. To put up with; tolerate 2. To wait patiently for 3. To withstand AnimeA style of animation developed in Japan, characterized by stylized colorful art and often adult themes. AnimeA period of time containing 365 (or 366) days AspectsA way in which something can be viewed by the mind BaristaA person who makes and serves coffee in a coffee bar BeverageAny drink, usually other than water ComplimentaryGiven free to repay a favor or as an act of courtesy Convenient1. Suitable for one's purpose or needs; opportune 2. Easy to use 3. Close by or easily accessible; handy CosplayA type of performance art in which participants don costumes and accessories to represent a specific character or idea DescriptionTo re-create or visually present a person, place, event, or action so that the reader may picture that which is being described. Descriptive writing may be found in the other rhetorical modes. ErgonomicsIs the science of designing the workplace environment to fit the user. Proper ergonomic design is necessary to prevent repetitive strain injuries, which can develop over time and can lead to long-term disability. InvigoratingImparting strength and vitality. LandlockedSurrounded entirely or almost entirely by land. LatteA strong espresso coffee with a topping of frothed steamed milk. MangaIs a type of Japanese comic book with an adult theme. NuisanceIs someone that is inconvenient, annoying, or vexatious; a bother. ScrumptiousExtremely pleasing to the sense of taste. CHAPTER III MARKET FEASIBILITY A. Market Description The Municipality of Silang is a first-class landlocked Municipality in the Province of Cavite, Philippines. It is approximately 45 kilometers south of Manila. Gen. Trias, Dasmariñas, and General Mariano Alvarez bound it on the south and on the west by Amadeo. Silang is noted for its relatively cool and invigorating climate. It has a population of 156,137 in 2000, 199,825 in 2007 and 221,293 in 2010. Its population density is 1,278 persons per square kilometer and has a growth rate of 5.05% per annum in a land area of 156.41sq.km. Silang, like most of the towns in the province of Cavite, depends on a mainly agricultural economy. Manufacturing and trade, aside from agriculture, are Silang’s other major sources of income. Trade establishments in Silang include gasoline stations, convenience stores, lumber/hardware traders, groceries, resorts and hotels. Only few commercial establishments are located at the area, so instead of putting up an old-fashioned café, we decided to establish a business that has a unique concept. Moshi-Moshi Coffee Ko is an anime themed café which basically offers delicious foods served at a place with an ambiance showcasing the very colorful and inviting world of anime. Coffee Shop Stereotype VS Moshi-Moshi Café Coffee Shop Stereotype Espresso Golden Rule: “If you can’t spell it, you can’t make it!” --Never buy anything from a coffee shop that spells espresso with an ‘x. How can you trust someone to give you a decent drink when he/she can’t even spell it right? Bizzare Pricing --When somebody ignores the industry and prices menu items in an illogical way, they may be ignoring the standard of making the drink as well. Eyeing the Equipment --In the great effort to get rich serving espresso a few tight-fisted cafe owners out there decide to go cheap when it comes to buying equipment. There is a difference between buying equipment for the coffee shop and for the home, yet some places don't grasp that concept. Going the Distance --This method is directed at those coffee shops that have lots of space. In fact, they have so much space that they spread the drink operation to great lengths. To sum up, the further the distance between the place or order and the place or drink pickup, the greater chance for errors to be made on the drink. Proceed with caution and stay away if the cafe is busy. Cleanliness --If a cafe can't keep the shop clean and looking good, then they probably can't keep their coffee equipment cleaned and well maintained. A clean shop will probably have better coffee. Enough said. Moshi-Moshi Café Our employees have the knowledge to ensure that everything is made in the right manner and will never work below the standards. Every menu item is priced reasonably. Cost controls were performed to determine the right pricing for a certain item. We don’t use substitute equipments. We make sure that we have all the equipments required for the production. The place is designed to be fit for the human body, its movements and its cognitive abilities. How each element interacts with one another must be taken in consideration for us to make sure that everything is being done properly and that every customer is satisfied. We make sure that our café is always at its best. B. Market Projection The business will be located at Blk220 Lot21 Metrogate Estate Silang, Cavite, near Far Eastern University. The concept of our business is more inviting for younger group of people; the students of the nearby university are described as the business’ target market. Based on our research, FEU has a total of 1, 858 students with a population increase of 5% per semester. Table 3.1 Projected Number of Customer for 5 years Year /No. of Customers-,040 343,392 360,562 378,590 397,520 Table 3.1 shows the projected number of customers of Moshi-Moshi Café from 2012 to 2016. In 2012 the projected number of customer is 327,040. By year 2013 it becomes 343,392. For 2014, the estimated number of customer is 360,562. In 2015, 378,590 is the projection and by 2016, the forecasted number of customer is 397,520. The projected number of customers of Moshi-Moshi Café is increasing every year. The business estimated 5% increase on number of customers for the next four years. Computation for the Projected Customer Operating Hours: 14 hoursCustomer Maximum Staying Time: 30mins Schedule: 6am to 8pm Margin of Error (20%-30%) 14 – Operating hours x 2 – counts of customer coming to the shop 28 – Possible counts of customer that will come Group: 4 tables x 4 seats = 16 Single/Pairs:12 tables x 2 seats = 24 40 – persons/30mins. 40 x 28 = 1,120 x 20% - Marginal Error =224 1,120 - 224 = 896 – estimated customer/day Weekly: 896 x 7 = 6,272 Monthly: 896 x 30 = 26,880 Yearly: 896 x 365 = 327,040 C. Demand Analysis Metrogate Estate is a private place which only has a limited number of commercial establishments. FEU, which is located inside the mentioned estate, has 1,858 students that are basically craving for something new like Moshi-Moshi Café—a coffee shop that serves coffee, coffee based beverages and other treats in an environment that is not only visually apealling but also gives excellent service that will guarantee customer satisfaction. Based on the survey that we conducted, out of 100 respondents in Metro Gate Silang, Cavite, 45 are always drinking coffee, 27 are drinking coffee frequently, and 28 says that they drink coffee sometimes. Table 3.2 Comparison of Moshi-Moshi Café to their Competitors FOOD ESTABLISHMENT QUALITY Moshi-moshi Coffee Shop Dormitel Coffee Facilities Amenities Services Food Quality Mini Grocery Price Affordability Cosplay(anime inspire) Wi-Fi access Technology(TV,LCD, Computer) Accessibility(for the student) Results from Survey Table 3.3 Respondents for Demographic Profile Gender   Civil Status   Labor Status   Income and Allowance   Male 48 Single 89 Working 36 Below 1,000 3 Female 52 Married 11 Student 64 1,000-5,000 72             6,000-10,000 25 This table shows that out of 100 respondents, females, singles and students are more dominant. Table 3.4 Traffic Count and Head Count For 5 days             Vehicle Type   Gender   Date Private Public Male Female 19-Sep--Sep--Sep--Sep--Sep-         Total- To sum it up, a total of 319 private vehicles, 99 public vehicles, 942 males and 1037 females had passed through the location. It is on Friday that has been recorded to have the highest number of people and vehicles that passess through. D. Supply Analysis Moshi-moshi Café Competitor Sam and Samantha Dormitel Coffee Shop This is a food and beverage establishment attach to the dorm of Dormitel that is located near on the business. E. Demand and Supply Analysis Table 3. 5 The comparison of Moshi-moshi Café to its competitor Dormitel Coffee shop Moshi-Moshi Café They offer ordinary coffee w/ cream Delicious food at affordable price They have a mini grocery Good service The coffee shop is attached to the dorm With entertainment Prices are higher than those on a familiar convenient store Pleasant ambiance Offers variety of coffee F. Price Study COMPETITORS Table 3.6 Dormitel Coffee Shop List of Products and Prices Mini Grocery Prices Beverages Prices Piatos (standard size) 15pesos 1.5 Soft drinks(Coke , Sprite, Royal, Mountain Dew) 45-50pesos Nova 15pesos Soft drinks in can 20-25pesos Tissue (per roll) 35pesos “Kapengi Barako” per cup 20-25 pesos Sanitary napkin 40-50pesos Hot Milo 20pesos Condiments 12-35 pesos Fresh Milk in bottle 35pesos Table3.7 Moshi-Moshi Café Product List and Prices Hot and Cold Beverage Price Dessert Price Chocó latte P 45.00 Chocolate Ice Cream P39.00 Café’ Latte P 48.00 Ice Flavor de Banana P55.00 Cappuccino P 40.00 Strawberry ice Cream P47.00 Brewed Coffee P 36.00 Ice Cream Sundae P25.00 Espresso P 40.00 Cookies and Cream P55.00 Espresso Con Panna P 68.00 Ice Cream Tortilla P100.00 Flat White P68.00 Strawberry Supreme Cake P60.00 Café’ Mocha P 63.00 Chocolate Forest P44.00 Choco Latte Quantity Unit Items Unit cost Total Cost Percentage 1 ounces Kilo Brewed coffee 600/kilo 18 1 ounces kilo Sweetener milk (steamed) 250/kilo 7.5 1 tbsp 240 grams Choco syrup 90/240grams 5.62 Food cost- % 1 hour /35*7 workers*price Labor cost 20%- % MU 30% 9.21 20 % Selling Price- % Caffe Latte Quantity Unit Items Unit cost Total Cost Percentage 1 ounces Kilo Brewed coffee 600/kilo 18 1 ounces kilo Sweetener milk (steamed) 250/kilo 13.5 1 pinch kilo cinnamon 915/kilo .50 Food cost 32 66.67 % 1 hour /35*7 workers*price Labor cost 20% 6.4 13.33 % MU 30% 9.6 20 % Selling Price 48 100 % Cappuccino Quantity Unit Items Unit cost Total Cost Percentage 1 ounces Kilo Brewed coffee 600/kilo 18 1 ounces Liter Skimmed milk 240/liter 7.2 2 tsp grams Coconut sugar 100/kilo 1 Food cost- % 1 hour /35*7 workers*price Labor cost 20%- % MU 30% 7.86 20 % Selling Price 39.3 100 % Brewed coffee Quantity Unit Items Unit cost Total Cost Percentage 1 ounces Kilo Brewed coffee 600 18 1 tbsp kilo Coconut sugar 100 6 Food cost 24 66.67 % 1 hour /35*7 workers*price Labor cost 20% 4.8 13.33 % Buffer 10% 2.4 6.67 % MU 30% 7.2 20 % Selling Price 36 100 % Espresso Quantity Unit Items Unit cost Total Cost Percentage 1 ounces Kilo espresso coffee 600/kilo 18 1 ounces Liter steamed milk 240/liter 7.2 2 tsp kilo Coconut sugar 100/kilo 1 Food cost- % 1 hour /35*7 workers*price Labor cost 20%- % MU 30% 7.86 20 % Selling Price 39.3 100 % Espresso Con Panna Quantity Unit Items Unit cost Total Cost Percentage 1 ounces Kilo espresso coffee 600/kilo 18 1 ounces Liter steamed milk 240/liter 7.2 2 tsp kilo Coconut sugar 100/kilo 1 ¼ cup liter Heavy cream 160/liter 9.6 Food cost- % 1 hour /35*7 workers*price Labor cost 20%- % MU 30% 13.74 20 % Selling Price 68.7 100 % Cafe Mocha Quantity Unit Items Unit cost Total Cost Percentage 1 ounces Kilo espresso coffee 600/kilo 18 1 ounces Liter steamed milk 240/liter 7.2 1 tbsp 240 grams Chocolate syrup 90/240 grams 5.62 2 tsp kilo Coconut sugar 100/kilo 1 ¼ cup liter Heavy cream 160/liter 9.6 grams chocolate Food cost-% 1 hour /35*7 workers*price Labor cost 20%-% MU 30% 12.42 20% Selling Price-% Flat white Quantity Unit Items Unit cost Total Cost Percentage 1 ounces Kilo espresso coffee 600/kilo 18 2 ounces Liter foam milk 280/liter 16.8 2 tsp kilo Coconut sugar 100/kilo 1 ¼ cup liter Heavy cream 160/liter 9.6 Food Cost- % 1 hour /35*7 workers*price Labor cost 20%- % MU 30% 13.62 20 % Selling Price 68.1 100 % Chocolate Ice Cream Quantity Unit Items Unit cost Total Cost servings Total Cost Percentage 5 pieces Pieces egg 20/pcs 20 10 2 500 ml Liter milk 280/liter- 50 grams kilo sugar 48/kilo 2.4 10 .24 250 ml liter Heavy cream 160/liter 40 10 4 150 grams 500 grams Milk chocolate 172/grams- Food Cost-% 1 hour /35*7 workers*price Labor cost 20%-% MU 30% 7.75 20% Selling Price-% Ice Flavor de Banana Quantity Unit Items Unit cost Total Cost Percentage 60 ml liter Skim milk 290 17.4 45 ml Liter Evaporated milk 140 6.3 15.63 grams kilo White sugar 48 .3 1/4 tsp liter Vanilla 386 .48 1/4 pieces pieces Banana 10 1.25 15.63 grams grams raisin 175 5.25 1 hour /35*7 workers*price Food Cost-% Labor cost 20%-% MU 30% 10.87 20% Selling Price-% Straw berry Ice cream Quantity Unit Items Unit cost Total Cost Percentage 1 pieces Pieces Egg yolk 1/pcs 1.88 31.25 ml Liter Milk 280/liter 8.75 31.25 ml Liter Heavy Cream 160/liter 5 1/4 tsp Liter Vanilla 386/liter 0.48 12.5 grams Kilo sugar 48/kilo 0.6 60 grams kilo Strawberries 120/klo 7.2 Food Cost-% 1 hour /35*7 workers*price Labor cost 20%-% MU 30% 9.33 20% Selling Price-% Ice Cream Sundae Quantity Unit Items Unit cost Total Cost Percentage 1 pieces Pieces Egg yolk 5/pcs 1.88 31.25 ml Liter Milk 280/liter 8.75 31.25 ml Liter Heavy Cream 160/liter 5 1/4 tsp Liter Vanilla 386/liter 0.48 12.5 grams Kilo sugar 48/kilo 0.6 Food Cost-% 1 hour /35*7 workers*price Labor cost 20%-% MU 30%-% Selling Price-% Cookies and cream Quantity Unit Items Unit cost Total Cost Percentage 62.5 ml liter Rocky road  chocolate- 31.25 ml Liter Milk 280 8.75 62.5 ml Liter Heavy Cream 160 10 1/4 tsp Liter Vanilla 386 0.48 30 grams Kilo sugar 48 1.47 ½ tsp 100grams salt 25 0.16 Food Cost-% 1 hour /35*7 workers*price Labor cost 20%-% MU 30%-% Selling Price 55 100% Tortillas sundae Quantity Unit Items Unit cost Total Cost Percentage 1 pieces pieces Flour tortillas 249/package 31.12 1/4tbsp Liter oil 122/liter 2.1 1 tsp kilo cinnamon 915 4.57 60 ml Liter Whipping Cream 185 11.1 62.5ml Liter Ice cream 125 7.81 1/4 tsp 100grams salt 25 0.62 31.25 ml liter fruits 220 6.88 20 grams kilo nuts 180 3.6 1 hour /35*7 workers*price Food Cost-% Labor cost 20%-% MU 30% 20.34 20% Selling Price-% Strawberry Supreme Cake Unit Quantity Items Unit cost Total Cost Servings Total Cost Percentage box Box White Cake - Liter 364grams Strawberry jam- Liter 120 ml oil- pkg 1pkg strawberry- Kilo 240 grams sugar- 240grams 120grams butter- Food Cost-% 1 hour /35*7 workers*price Labor cost 20% 7.9 13.33% MU 30% 11.85 20% Selling Price-% Chocolate Forest Quantity Items Unit Unit cost Total Cost servings Total Cost Percentage Box Dark Cake box- 480grams Whipping cream Liter- 2 tspn Vanilla extract Liter- 240 ml cherry liter- 60 grams sugar Kilo- 28grams Chocolate 240grams- Food Cost-% 1 hour /35*7 workers*price Labor cost 20%-% MU 30% 8.75 20% Selling Price-% G. Market Program In every business, marketing aspects should be taken in consideration to determine whether the business is progressive or not. Marketing Strategy The strongest part of our strategy is our unique concept of promoting cosplay which has a high probability of appealing to the majority of the area’s population. Together with the good service that our café offers, we can gain competitive advantage towards our competitors in the area. Our promotion will be through the following: Print Ads—flyers, tarpaulines, etc. Each will be having the Café’s façade as a background image. Details such as name, address, telephone number, website, products and services offered by the business will be included. Webpages—we will be creating a website of our own. This is to enable the business to reach out to those techie customers. Also, we will use the power of social media. The café will be signing on to some of the most popular social networks suck as multiply, twitter and facebook. Menu Promotion—10% discount will be offered to senior citizens. Everyday, a menu item will be featured as “food of the day” and will be offered on a much lower price. H. Market Plan Table 3.8 S.W.O.T Analysis Strength Weaknesses Opportunity Threats *Unique concept * Other people are not familiar with the concept. *Expansion of the business *Rise of competitors *One of a kind Service *There are times that have only few customers. *Establishing some branches of the business *Inflation *Affordable Products *less profit on summer *Gaining high profits *Calamity This analysis explains on what are the Strengths, Weaknesses, Opportunities and Threats that the business have and will occur in the future. Chapter IV Technical Feasibility A. Project Description Moshi-Moshi Café is an anime-inspired establishment located at Blk21 Lot220 Metro Gate Subdivision Silang, Cavite. Our target market is the students of Far Eastern University Silang Campus. The young adults and teenagers of the areas show a huge potential of being part of our market as well. Guests will be addressed as Master and Mistress, and will be greeted at the door with “Welcome Home Master/Mistress.” As they go out of the café, they will be greeted with “Come back again Master/Mistress.” Manga or Japanese comics are available for the guests. Anime movies and soundtracks are available to watch and played. B. Business Process Operation: Mondays to Fridays, 6am-8pm Figure 4.1 Opening of the store Flow Chart This flow chart views the process on what are the preparations before the store will open for operation. Figure 4.2 Dining Process Flow Chart This flow chart shows the process on how the dining process will be during operations. Figure 4.3 Service Process Flow Chart This flow chart views the proccess on how the service to the customers will be executed. Figure 4.4 Closing process Flow Chart This flow chart shows the closing process of the store. Figure 4.5 Process of Segregating Waste Part of the opening and closing procedures are cleaning and sanitation of all equipment, utilities, and all things used in the operation. Process in segregating waste All garbage will be segregated and will be disposed in color coded garbage bags as often as needed and will be done in a manner that abides the law. All liquid wastes will be collected and disposed of in a manner that will not create nuisance or public health hazard. EMPLOYEES Job title: Café Manager Requirement: 23-25yrs. Old, Male or Female, at least 2yrs experience from the field, HRM or Business Management graduate. Duties:Manages tasks and ensure that all was covered on the expected time with listed budget and requirements. Job title: Assistant Manager Requirement: 23-25yrs. Old, Male or female, at least 2yrs experience from the field, HRM or Business Management graduate. Duties: Manages all areas relating to financial reporting. This position will be responsible for developing and maintaining accounting principles, practices and procedures to ensure accurate and timely financial statements. Job title: Kitchen Crew / Pastry Chef Requirement: Mastery in pastry making/baking Duties: In charge of all pastry/baked products Job title: Service Crew Requirement: High School Graduate/College Level Duties: Sets up the table before opening, Bus out tables, Assists guests Job title: Cashier Requirement: At least College Level Duties: Compute payments and reconcile the total sales of the day Job title: Barista Requirement: Has knowledge and skills in preparing coffee/coffee based beverages Duties: Prepares all coffee, coffee based beverages and all beverages offered Job title: Maintenance Requirement: Has knowledge and skills in various electrical equipments Duties: Repair or replace defective equipment parts using hand tools and power tools, and reassemble equipment. C. Business Size Moshi-Moshi Cafe will occupy a total Land Area: 200sqm. Establishment business size in Percentage: Table 4.1 Allocation of Areas in Percentage and Square Meters Parts Establishments Area in % Total Area in sq. m Dinning Area 49% 98 sq. m Counter Area 6% 12 sq. m Kitchen 16% 32 sq. m Office Room 7% 14 sq. m Storage Room 10% 20 sq. m Comfort Room 3% 6 sq. m Parking Area 9% 18 sq. m TOTAL: 100% 200 sq. m The table 4.1 shows the division of the establishment by converting a percentage to square meter for each area. Floor Plan: D. Equipment Furniture & Fixture Table 4.2 List of Kitchen Equipments and Their Costs Quantity Unit Name/ Specification Unit Cost Total Cost 1 Unit Espresso Machine 4,549.75 4,549.75 2 Unit Coffee Grinder 819.75 1,639.50 3 Unit Blender 599.75 1,799.2 1 Unit Refrigerator 15,-,000.00 1 Unit Oven with Stove 11,-,875.75 2 Unit Electric Mixer 1,468 2,936 37, 800.25 The Table shows the unit cost of every kitchen equipments and the total cost is 37, 800.25 Table 4.3 List of Dinning Equipments and their Costs Quantity Unit Name/ Specification Unit Cost Total Cost 4 Unit Table (for 6 chairs-,951 12 Unit Table (for 2 chairs) 765.5 9,- Unit Chairs-,038.00 2 Unit Emergency light 1,895.99 3,791.98 5 Unit Light 350.00 1,750.00 37,716.98 Table 2 shows the unit cost and its total cost of Dinning Equipments is 37,716.98 Table 4.4 List of Office Supplies and their Costs Quantity Unit Name/ Specification Unit Cost Total Cost 2 Unit Computer 9,-,100 1 Unit Ink jet Printer 5,295 5,295 1 Unit Xerox Machine 13,000 13,000 2 Unit Chairs- Unit Table 2,000 2,000 Pcs. Supplies 375 375 40,370 Table shows the unit cost of office supply and total cost is 40,370. Table 4.5 List of Kitchen tools and other materials and their Costs Quantity Unit Name/Specification Unit Cost Total Cost 10 pcs. Stirrer- pcs. Tong- pcs. Pot holder- Set Plates 300.00 1,500.00 5 Set Saucer 300.00 1,500.00 5 Set Spoon- Set Fork- pcs. Mugs 85.95 1,- pcs. Round Tray- pcs. Rectangular Tray- pcs. Juice Glasses- pcs. Straw Holder- pack. Straw - pcs. Tissue Holder- pack. Tissue - pcs. Table napkin- pcs. Trash Can- pcs. Garbage Bag- bottle/250ml Dishwashing Liquid- pcs. Broom- pcs. Dustpan- 7,820.60 Table above shows the total cost of kitchen tools and other materials are 7,280.60 E. Plant Location Moshi–Moshi Café will be established on Metro Gate Silang, Cavite. It is near the campus of the Far Eastern University. It can be easily seen by people. Silang, Cavite is a quite highland town since it is near Tagaytay City. The climate is a little much pleasant than the other places because of being of having plenty of trees that gives fresher. F. Plant Layout The establishment total land area of 200 sqm and it is consisting of a land for the coffee shop and for the small parking area. G. Building and Facilities The materials for the structure of this establishment is made from the quality concrete materials like cement, sand, gravel and metal frame. The whole lot has the total cost of P 2,970,453.63. H. Raw material Table 13. Raw Material Perishable Prices Non Perishable Prices foam milk P 3,600 Brewed coffee P3,000 Sweetener milk (steamed) P3,000 Sugar per kilo P960 Choco syrup P 1,800 Flour P600 milk P 2,600 cinnamon P 915 egg P 250 Coconut sugar P 1,000 Evaporated milk P 1,800 espresso coffee P 3,000 Banana P600 Ice Cream(assorted flavor) P1,200 raisin P 700 Toppings P500 Strawberries P1,400 Vanilla P1,544 Whipping Cream P 2,700 Rocky road  chocolate P3,250 fruits P 2,400 Flour tortillas P4,980 Strawberry jam P 1,330 oil P 488 cherry P 1,350 salt P100 nuts P 1,500 butter P700 White Cake P3,600 Dark Cake P 3,600 Total: P 23530 Total: P30937 The previous table shows that the total prices for perishables foods is 3,477.50 and for non perishable foods is 5,247.75 I. Utilities Aside from the common utilities in an establishment such as water and electricity, Moshi-Moshi Café will be having an internet connection that will make our place a “Wi-Fi Zone.” This will attract more students to come and hang out at our shop. J. Waste Disposal All wastes will be segrated properly and will be disposed in a color coded bag. The municipality has a garbage collection schedule of twice a week (Wednesday and Saturday) at 4:00am. Chapter V FINANCIAL FEASIBILITY V. Financial Feasibility A. Major Assumption -Food cost will annually increase at 6%, equipment at 3%, furniture’s at 5%, cleaning materials at 2%. These are the some aspects that increases annually and should be considered in terms of expenses. B. Projection Insights Project Division Amount Gross Floor Area Cost 1,200,000.00 Materials and Construction 1,770,453.63 Equipment Cost 37,800.25 Fixtures and furniture 37,716.98 Office Supplies 40,370.00 Supply Cost 54,467.00 Kitchen Tools and materials 7,820.60 Total: 3,148,628.46 C. Sources of Financing The sources of finance for the project came from owner’s personal funds. D. Financial Statement -Payroll Sheet -Projected Balance Sheet -Projected Income Statement Chapter VI Socio Economic Feasibility A. Social Acceptability 1. Generation of employment Residents of Silang will be given job opportunities because our business prioritizes them upon hiring of employee. 2. Improvement of quality of life The benefit that employment will give to the residents will help them improve the quality of their life. 3. Contribution to social development The business will contribute to social development through participation to the projects of the municipality. Also, fund raising events will be held and all the proceeds will be donated to charity. 4. Income Generation The business will distribute the income of the employees every 3rd and 18th day of the month. Income distribution to managers is every month. B. Economic Desirability 1. Employment Opportunity Moshi-Moshi Cafe is giving opportunities for qualified residents of Silang the coffee shop will also accept part time workers or students for extra income. 2. Income Generation Since our business has generated jobs for the residents of Silang, the municipality will benefit from this through the increased capability of the employees to spend money. Also, taxes by the business as well as the employees will be another type of income for them. 3. Increased Purchasing Power Delicious food served at a visually appealing place is a factor for the increased purchasing power of our customers. Once they had a glimpse of the Moshi-Moshi Café dining expirience, they will surely come back for more. 4. Tax Generation The business establishment should pay all the taxes. 5. Contribution to the communities For our contribution to the community, we will help the community to maintain the cleanlines and orderliness of the location. Chapter VII Organizational and Management study A. Organizational Structure Figure 7.1 B. Forms of Ownership Moshi-Moshi Cafe is owned by Mr. Kenn Raven Mancenido. The form of Ownership in the coffee shop is sole proprietorship because it is owned by one individual. There is no legal distinction between the owner and the business. He is personally liable for any and all debts and liabilities of the business. The investing capital for the building of the business will come from the owner’s earning. When the business is already operating, there will be a possible venture of the owner for debt financing for the expansion of the business. C. Compensation Plan Table 7.1 Compensation Plan Employee Rate Daily Monthly Annually Accounting Manager Monthly ----------- P8,000.00 P96,000.00 Manager Monthly ---------- P8,000.00 P96,000.00 Cashier(4) 35/hour;7hrs/day P245.00 P4,900.00 P 58,800.00 Kitchen crew(4) 35/hour;7hrs/day P245.00 P4,900.00 P 58,800.00 Service Crew(4) 35/hour;7hrs/day P245.00 P4,900.00 P 58,800.00 Maintenance(2) 35/hour;7hrs/day P245.00 P4,900.00 P 58,800.00 Barista (2) 35/hour;7hrs/day P245.00 P4,900.00 P 58,800.00 TOTAL P1,225.00 P40,500.00 P486,000.00 The compensation plan shows the employee salary schedule of Moshi-Moshi Cafe. Based on the table, the manager’s salary is P 8,000.00 per month. The employees have a rate per hour of P35.00. The business operation is from Mondays to Fridays only. There are 20 working days every month. This means that the monthly salary of an employee is P4,900.00. Assuming that there are 240 working days in a year, the annual salary of an employee is P32,500.00. All employees will be receiving benefits which are provided in the Labor Code of the Philippines. All are entitled to Employee Meals which is computed as P40/day x 18 employees x 240 days = P172,800.00. Table 7.2 Personnel Qualifications and Responsibilities Personnel Qualifications Duties & Responsibilities Manager - Male/female - 21-30 years old - College graduate on the following course *BSHRM( Bachelor of Science in Hotel and Restaurant Management) *BSBM (Bachelor of Science in Business Management) - w/1 - 2 year work experience Managers the overall operation of the business Directs and controls the various business activities Responsible for the financial budget and payroll Accounting Manager 23-25yrs. Old, Male or Female, at least 2yrs experience from the field, BA/BS with emphasis on accounting, CPA Required Manages all areas relating to financial reporting. This position will be responsible for developing and maintaining accounting principles, practices and procedures to ensure accurate and timely financial statements. Kitchen Crew/Pastry Chef -Male/ female -1-2 years work experience - College Graduate and has a wide knowledge in pastry -responsible for the production of the food in kitchen Cashier Female Single 18-23 years old At least College level/Graduate With pleasing personality Shall supervise financial report Serves as front clerk and responsible for cashiering Service Crew Male/Female Single 18-25 years old At least high school Graduate With pleasing personality Assist the customer Responsible in making or mixing of coffee and iced drinks Entertain the customers Barista Male/Female Single 18-25 years old College Graduate with a knowledge as a barista With pleasing personality -responsible for making coffee beverages and other drinks Maintenance Male/female 18-30 years old At least High school graduate Hard Working Responsible in maintaining the cleanliness of the store surroundings. Dishwashing Chapter VII SUMMARY, RECOMMENDATION AND CONCLUSION In order to determine whether the business is feasible enough, numerous studies were conducted regarding the marketing, socio-economic, technical, financial and organizational management aspects of the business. At the first part of the study, a clear business concept was generated as well as its objectives, missions, and visions. Numerous problems were anticipated to prepare the authors for the possible problems that they may face on the latter part of the study. A very thorough marketing research was conducted in order to determine who are the potential customers are and on what level of demand the business will be at the chosen area. Competitors have been studied to know how the business can gain competitive advantages against them and marketing strategies are very carefully formulated. Technical study was conducted as well to prevent or at least minimize the possible glitches. Aside from the prevention/mini of glitches, this aspect of the business was done to know every material needed by the business. The financial analysis it is very important to know whether an individual or group of individuals can fund a desired business. It is necessary to keep track of the money that has been spent or will be spent in the future in order to know if the business is gaining or loosing. Our study’s aim is to objectively and rationally uncover the strengths and weaknesses of the proposed venture, opportunities and threats as presented by the environment and ultimately the prospects for success. ACKNOWLEDGEMENT The completion of this feasibility study was made possible through the encouragement and assistance of some persons who have given their time and advice to this study: Ms. Florabelle Tinte, our instructor in this subject, for patience and guidance, encouragement and for sharing her expertise in writing this feasibility study; Mr. Glenn Alindog, for spending his time to critic our feasibility study; Group members who exerted their efforts to finish the feasibility study; Our parents, who gave us life and guided us ever since we were born, and for the financial and moral support; also to our friends, who always there for us to our classmates and teachers who gave us inspiration and support to finish this study; and Above all, to OUR LORD JESUS CHRIST, for His abundant graces and blessings showered unto the family of the researchers.