Kim Jeriel Agner

Jherome Given Makabenta

Riz Rey Darantinao
Abraham Philip Parena
Seth Wilson Egano
Adam Peñolbo
Aldrin Gobaliza
Eunil Ponferada
Michael Cruzhine Guisalta
Lyster John Quintela
Luigi Hanopol
Neje Roy Rabuya
Edward Jamile
John Vincent Ramada

BUSINESS Vincent Layson

Mark Lorenz Rivera
Wowie Mark Lenzo
Tryzler Sean Tolosa

PLAN Jhon Lloyd Makabenta

Darlene Mae Garce
Honey Rose Seblante
GRADE 11-ICT
ICT HUGOT CAFÉ
 HOLY CROSS COLLEGE OF CARIGARA
Carigara, Leyte

ICT HUGOT CAFÉ

___________________________________________________________
A Business Plan
Presented to
Mrs. Naageva M. Grabador

In Partial Fullfillment
Of the Requirements for the Subject
Entrepreneurship

By:
Kim Jeriel Agner Jherome Given Makabenta
Riz Rey Darantinao Abraham Philip Parena
Seth Wilson Egano Adam Peñolbo
Aldrin Gobaliza Eunil Ponferada
Michael Cruzhine Guisalta Lyster John Quintela
Luigi Hanopol Neje Roy Rabuya
Edward Jamile John Vincent Ramada
Vincent Layson Mark Lorenz Rivera
Wowie Mark Lenzo Tryzler Sean Tolosa
Jhon Lloyd Makabenta Darlene Mae Garce
Honey Rose Seblante

Date:
March 22, 2019

1
 APPROVAL SHEET

This Business Plan is entitled: “ICT Hugot Café” has been prepared and
submitted by:

Kim Jeriel Agner, Jherome Given Makabenta, Riz Rey Darantinao, Abraham
Philip Parena, Seth Wilson Egano, Adam Peñolbo, Aldrin Gobaliza, Eunil Ponferada,
Michael Cruzhine Guisalta, Lyster John Quintela, Luigi Hanopol, Neje Roy Rabuya,
Edward Jamile, John Vincent Ramada, Vincent Layson, Mark Lorenz Rivera, Wowie
Mark Lenzo, Tryzler Sean Tolosa, Jhon Lloyd Makabenta, Darlene Mae Garce and
Honey Rose Seblante.

In Partial Fullfillment of the Requirements for the Subject Entrepreneurship,

has been examined and recommended for oral examination.

APPROVAL

Approved by the Committee on Oral Examination on 22nd day of March 2019 with
a grade of ______,

EVALUATION COMMITTEE

Naageva M. Grabador Rubia M. Dy, M.M.

Subject Teacher Panelist

Accepted and approved in partial fulfillment of the requirements for the

subject Entrepreneurship.

Mrs. Concordia De Leon Sr. M. Andrea G. Tomanda, OSF

Senior High School Coordinator Principal

2
 ACKNOWLEDGEMENT

The Grade 11-ICT would like to extend their gratitude to all the people
who help us to accomplish this business plan. This would not have been possible
without the help of the following:

First, to our Almighty God for the blessing and courage that He gave us.

Second, to our parents who are always there to give us courage and
support needed.

Third, to our Subject Teacher, Mrs. Naageva M. Grabador, for the

guidance, advice and for always being there during the making of our business
plan; and for knowledge, expertise and patience she extended to the authors.

3
 DEDICATION

The Business Plan authors are hereby dedicated to:

Our Beloved Parents,

Our Subject Teacher, Faculty and Staff,

To the Succeeding Students,

And most especially to

Our Almighty God.

4
 TABLE OF CONTENTS

APPROVAL SHEET - - - - - - - - - - 3
ACKNOWLEDGEMENT - - - - - - - - - 4
DEDICATION - - - - - - - - - - 5

TABLE OF CONTENTS - - - - - - - - - 6
LIST OF TABLES - - - - - - - - - - 7

LIST OF FIGURES - - - - - - - - - - 8

CHAPTER 1 INTRODUCTION
EXECUTIVE SUMMARY - - - - - - - - 9

SUMMARY OF THE BUSINESS PLAN - - - - - 10

CHAPTER 2 BUSINESS DESCRIPTION

VISION - - - - - - - - -11
MISSION - - - - - - - - 11
OBJECTIVES - - - - - - - 12
DEMAND & SUPPLY ANALYSIS - - - - 13
MARKETING MIX - - - - - - 15
PRODUCT DESCRIPTION - - - - - 16
MARKETING STRATEGIES - - - - - 16
COMPETITUDE EDGE - - - - - - 16
SWOT ANALYSIS - - - - - - 16
MARKETING PROGRAMME - - - - - 17
PRE-OPERATING EXPENSES - - - - - 18
SELLING EXPENSES - - - - - - 18
COSTING PER DAY - - - - - - 18
PACKAGING COST - - - - - - 19
CHAPTER 3 ORGANIZATIONAL PLAN

TYPE OF BUSINESS ORGANIZATION - - - - - 19

ORGANIZATION STRUCTURE MANAGEMENT - - - 19
SCHEDULE OF ACTIVITIES - - - - - - 20

CHAPTER 4 PRODUCTION PLAN

PRODUCTION OBJECTIVES AND COOKING PROCESS - - 21
PRODUCTION PROCESS TIME FRAME - - - - - 22
BUILDING STRUCTURE - - - - - - - 24
LABOR - - - - - - - - - 24

5
 COST OF LABOR - - - - - - - - 24
SKETCH PLAN - - - - - - - - 24
MACHINERY AND EQUIPMENTS - - - - - 25

CHAPTER 5 FINANCIAL PLAN

TOTAL PROJECT COST - - - - - - - 28
INCOME STATEMENT - - - - - - - 29

BALANCE SHEET - - - - - - - - 30

6
 LIST OF TABLES

1.0 MARKET ANALYSIS - - - - - - - 14

1.1 MARKETING RESEARCH TABULATION - - - - 15
1.2 PRE-OPERATING EXPENSES - - - - - - 19
1.3 SELLING EXPENSES - - - - - - 19
1.4 PACKAGING - - - - - - - - - 20
1.5 BUSINESS EXPERIENCE & QUALIFICATION OF THE ENTREPRENEURS
- - - - - - - - - - - 22
1.6 GANTT CHART - - - - - - - - 23
1.7 MACHINES AND EQUIPMENTS - - - - - - 27

7
 LIST OF FIGURES

1.0 TARGET MARKET - - - - - - - - 15

1.1 ORGANIZATIONAL STRUCTURE - - - - - - 21
1.2 PRODUCTION FLOW CHART - - - - - - 25

8
 Section 1
THE EXECUTIVE SUMMARY

A. Introduction

Millennial’s are always curious about new things. They want to experience
different things that are opposed to what they already knew, that’s why to come
up to the idea to serve them Coffee Jelly.

The product is made of coffee, creamer, sugar and jelly. The product which
is Coffee Jelly is very affordable and it is tasty that it will be worth the customer’s
money.

B. Executive Summaries

Company Name: ICT Hugot Café

Business Address: Rebolledo St. Brgy. Ponong, Carigara, Leyte

Nature of Business: Offers unique and affordable coffee.

Type of Business Organization: Partnership Organization

C. Business Plan Summary

Name of the Entrepreneurs:

Kim Jeriel Agner

Jherome Given Makabenta

Riz Rey Darantinao

Abraham Philip Parena

Seth Wilson Egano

9
 Adam Peñolbo

Aldrin Gobaliza

Eunil Ponferada

Michael Cruzhine Guisalta

Lyster John Quintela

Luigi Hanopol

Neje Roy Rabuya

Edward Jamile

John Vincent Ramada

Vincent Layson

Mark Lorenz Rivera

Wowie Mark Lenzo

Tryzler Sean Tolosa

Jhon Lloyd Makabenta

Darlene Mae Garce

Honey Rose Seblante

Brief Description of Entrepreneurs

Hugot Café is managed by 21 entrepreneurs who are currently studying

Information and Communication Technology. The business is spearheaded by
two of the entrepreneurs who have the knowledge in establishing this kind of
business which is a coffee shop.

10
Type of Business:

Our business is a coffee shop that produces variety of coffee’s that are
affordable and available for all ages.

Marketing Plan

Our product are coffees which are innovative and unique. We provide
service such as organizing an events and special ordering during store hours.
We will sell our products and services in a community of a high shopping area
particularly in Brgy. Baybay, Carigara Leyte. We will promote our
products/services by posting tarpaulins outside the business location, and by
posting it online.

We plan to produce/sell 500 pieces of our product every month with a cost
of P 40.00 per pieces. And we plan to produce more once our business products
will be patronized by our customers.

Production Plan

Our product is very affordable and trending, because it is made from a

high quality material and innovative technology machines. With the use of this
technology machines it will be easy for the producers starting from the
designers/lay-out artists, to the cook, quality control area personnel, packaging
staff to produce high quality, innovative and trending product.

We will establish our business at Rebolledo St. Baybay Carigara, Leyte.

MATERIALS EQUIPMENTS

Stove Tables and Chairs

Butane Laptop with Printer

11
 Knife

Mixing Bowl

Plastic Cups 10 oz

Plastic Cups 6 oz

Barbeque Stick

Frying pan

Spatula

Our materials and equipment will come from trustworthy suppliers from
Tacloban City. In the production process we will be needing 11 persons; 2 lay
out artist, 5 cooks, 2 quality control personnel and 2 packaging staff.

Organizational Plan

The business is partnership organization. It will be managed by 21

entrepreneurs who have the knowledge regarding with this kind of business
which is a coffee shop. And it will take 4 months to carry the whole plan.

Financial Plan

Our business capital is P 500,000.00 and it will be injected by the 21

entrepreneurs. And after a year, our projected profit is more than P 500,000.00
for having an income of almost P 40,000.00 a week.

12
 SECTION 2
BUSINESS DESCRIPTION

A. VISION Statement
 To be established and trusted as the perfect coffee business partner.
 To be a leader in innovation, service and quality.
 To be among the most admired and respected companies in our industry.

B. MISSION Statement
 To provide our consumers with a comfortable and relaxing environment
while enjoying food and service at reasonable price.

C. OBJECTIVES
 To provide customers with a convenient way of reviewing the products
even when physical stores are unavailable.
 To keep customers updated with recent products or upcoming promos
and events.
 To promote products, promos and events in order to appeal to a wider
market.

13
 DEMAND AND SUPPLY ANALYSIS

MARKET ANALYSIS

TARGET MARKETS

Table 1.0

Data: 2018-2019

Target Market Total Percent

Grade 7 227 20%

Grade 8 228 30%

Grade 9 242 15%

Grade 10 190 10%

Grade 11 174 10%

Faculty and Staff 73 10%

Total 1134 100%

Source: Registrar Office – Holy Cross College of Carigara SY 2018-2019

14
 TARGET MARKET

Figure 1.0

Faculty and Staff,

10% Grade 7, 20%

Grade 7
Grade 8
Grade 11, 30% Grade 8, 10% Grade 9
Grade 10
Grade 11
Grade 9, 15% Faculty and Staff
Grade 10, 10%

MARKETING RESEARCH TABULATION

Table 1.1

RESPONSE RATING
QUESTIONS
YES NO YES NO

Do you like coffee

jelly?

Are you fond of eating 574 489 60% 40%

coffee flavored with

jelly

15
Interpretation: Based on the conducted survey, most of the respondents what
the proposed products to be sold.

MARKETING MIX (4 P’s)

 PLACE

Our business is located near the HOLY CROSS COLLEGE OF CARIGARA,

CARIGARA, LEYTE. The prospective business is between the Ricolins Store and
Liza Marie Bakeshop. It is infront of the gate of the campus. The location is best
because whoever passes by is potential customer and student of the HOLY
CROSS COLLEGE OF CARIGARA can access ICT Hugot Café.

 PRODUCT

Our product is Coffee Jelly, and Street Foods such as fishball, kikiam, and
hotdog with innovative ingredients. The jelly flavoured with coffee. Fishball,
kikiam, and hotdog will be available in ICT Hugot Café.

 PROMOTION

Before the grand opening of our shop we will put up tarpaulins in the real
street in Carigara to create awareness of the new shop near ICT Hugot Café.

 PRICE

Our price at Hugot Café is quite and affordable: one coffee jelly for a price
of one at forty pesos (P 40.00) can satisfy the wants of our customers.

16
 D. PRODUCT DESCRIPTION

Our product, coffee jelly is such a quick and easy treat to make, it’s all a
matter of dissolving the gelatin in very hot strong coffee, allowing it to cool and
firm up, and drizzling the set gelatin with sweetened cream.

Coffee Jelly is a unique dessert that consists of coffee flavored gelatin that
is served with cream. There are different variations of coffee jelly and different
ways to serve it. Some like to have it with a scoop of vanilla ice cream and some
like it with whipped cream. Also, some like the gelatin in cubes while some like
the gelatin in a bigger mold. No matter how it is prepared or served, one thing
is certain.

MARKETING STRATEGY

TABLE 1.1

Our strategy is based on providing an exceptional service to our markets.

The idea of coming up with a profitable business concentrates on maintaining
the quality and establishing a strong identity in the market is the result of
research we conducted and capability of the group to attain the objectives yet.

COMPETITIVE EDGE
 Innovative and reliable packaging
 Enthusiastic and friendly staff
 Our Fishball, kikiam, and hotdog are made of 100% fresh.
 Our coffee jelly are made up of coffee beans.

17
 SWOT ANALYSIS

Strengths

• Flexibility of the students

• A good quality yet affordable products

• Having a good location

Weakness

• Availability of the employees since the majority are students

Opportunities

• Stability of consumers

• Increase of prospective buyers

Threat

• High competition

• Calamities/Disasters

MARKETING PROGRAMME

To promote our business, we employ different strategies to increase

customer awareness of Hugot Cafe. Our important strategy is “Hugot of the Day”
the effective way of promoting our product

18
Other strategies are:

• ICT Hugot Café will be posted in social media

• We are going to put up tarpaulins a month before the opening.

PRE – OPERATING EXPENSES

Table 1.2

Business Permits

 Sanitary Permit P 150.00

 Mayor’s Permit P 1,000.00
TOTAL P 1150.00

SELLING EXPENSES

Table 1.3

Tarpaulin P 120.00

Packaging Cost P 700.00

TOTAL P 820.00

19
 COSTING PER DAY AND SELLING PRICE

 Coffee Jelly

Coffee P 20. 00

Unflavored gelatin P 72.00

Sugar P 30.00

Condensed Milk P 240.00

Evaporated Milk P 156.00

Table Cream P 360.00

Total Cost per Day P 878.00

Total Cost per Day/total coffee jelly sold per day

(P 878.00/100 pcs) Cost of Goods P 8.78

Selling Price P 40.00

Mark-Up P 31.22

PACKAGING COST

Table 1.4

Disposable Cup (10oz) P 560.00

Disposable Cup (8oz) P 360.00
Barbeque Stick P 20.00
TOTAL P 900.00

20
 SECTION III

ORGANIZATIONAL PLAN

A. TYPE OF BUSINESS ORGANIZATION

Form of Business

The form of business ownership of this proposed business is partnership.

B. ORGANIZATION STRUCTURE MANAGEMENT

Figure 1.1

21
C. Business Experience and Qualifications of the Entrepreneurs

Table 1.5

22
D. SCHEDULE OF ACTIVITIES

GANTT CHART

Table 1.6

23
 SECTION IV

PRODUCTION PLAN

A. PRODUCTION OBJECTIVES

To produce good quality and healthy Coffee Jelly and side dish also to give
satisfaction to the costumers.

COOKING PROCESS

COFFEE JELLY

1) Pour the Gulaman powder with no flavor into warm water.

2) Mix it until it dissolve.
3) Bring to boil the gulaman while shaking it.
4) After boiling, put the 2 packs of 3 in 1 instant coffee for the flavor.
5) Put into refrigerator to warm.
6) Then for coffee, mix 2 cans of evaporada, condense, nestle cream and ½
pack of 3 in 1 instant coffee and serve.

B. PRODUCTION PROCESS TIME FRAME

COFFEE JELLY

• Boiling of Gulaman powder – 15 minutes

• Warming of Gulaman – 20 minutes

• Slicing of Gulaman – 15 minutes

• Mixing the Coffee milk – 5 minutes

24
PRODUCTION FLOW CHART

COFFEE JELLY

Figure 1.2

BUILDING STRUCTURE

We will have a building structure that will last for about 10-15 years. It will
be made by 5 laborers and would cost P 300,000.00

LABOR

The café labor, are the carpenters who built the canteen. The carpenters
are the one who follow the design created by the engineer in the place where
we will build the café.

COST OF LABOR
 P 500 per carpenter per day (4 carpenter)
 P 800 per day for Engineer.

25
 SKETCH PLAN

MACHINERY AND EQUIPMENTS

Table 1.7

Items Unit Cost Quality Total

Food Cooler P 1,000 1 P 1,000
Stove P 1,200 1 P 1,200
Butane P 75 2 P 150
Knife P 30 1 P 30
Mixing Bowl P 95 1 P 95
Garbage Bin P 100 1 P 100
Plastic Cups 10 P 40 20 P 800
oz
Plastic Cups 6 oz P 30 20 P 600
Barbeque Stick P 20 2 P 40
Jug P 50 3 P 150
Frying pan P 100 1 P 100
Ice P 50 3 P 150
Spatula P 50 1 P 50
Tupper ware P 50 3 P 150
Total P 4,615

26
 SECTION V

FINANCIAL PLAN

TOTAL PROJECT COST

Our capital is P 500, 000 which will be injected by the 21 entrepreneurs.

Fixed Asset 0

Current Asset P 498,850

Pre-Operating P 1150.00

TOTAL PROJECT COST P 1150.00

SOURCE OF FUNDS:

Own Capital P 500,000

Loan from friends 0

Loan from banks 0

Total P 500,000

27
 INCOME STATEMENT

Year 1 Year 2 Year 3

Sales P 1,444,000 P 2,160,000 P 3,240,000

Less: Expenses

Construction Building and Land P 300,000

Direct Materials P 316,080 P 474,120 P 711,180

Salary Expenses P 250,000 P 250,000 P 250,000

License Expenses P 1150.00

Water and Light Bills P 120,000 P 120,000 P 120,000

Posters and Displays P 1200.00 P 1200.00 P 1200.00

Signboards P 1200.00 P 1200.00 P 1200.00

Packaging materials P 900.00 P 900.00 P 900.00

Maintenance P 30,000.00 P 30,000.00 P 30,000.00

TOTAL EXPENSES: P 1,344,830 P 1,362,520 P 1,842,580

NET INCOME: P 100,370 P 797,480 P 1,397,420

28
 BALANCE SHEET

ASSETS:

CURRENT ASSET:

CASH P160,000.00

NON-CURRENT ASSET:

LAND AND BUILDING P 300, 000.00

RAW MATERIALS P 40, 000.00

TOTAL NON-CURRENT ASSET P 340,000.00

TOTAL ASSET: P 500,000

LIABILITIES AND OWNER’S EQUITY

LIABILITIES: 0

OWNER’S EQUITY

OWNER’S CAPITAL P 500,000

TOTAL LIABILITIES AND OWNER’S EQUITY: P 500,000

29