BUSINESS DESCRIPTION

Product Description
The Greenery Café’s underlying philosophy in selecting products is to choose lines
that will bring consistent quality, competitive prices, and product satisfaction to its
customers. For this reason, the café will provide the consumers with high-quality service of
hot and cold beverages which includes, fruit smoothies, flavoured syrups, coffee beverages,
juices, sodas chocolates, and tea beverages. In addition, the coffee house will also offer first-
class pastries that are freshly baked as well as quality dishes that will satisfy every customers’
taste palettes. By carrying a variety of quality products, it will enable the café to provide a
full service that will set it apart from other coffee houses subsequently giving it a competitive
edge.
Equipment/Materials Needed
Determining what equipment or materials you need to start a business is an important
step. These are the equipment or materials that The Greenery Café needed:
Coffee Bean Grinder
Grinding coffee beans is the first step of the brewing process. Coffee bean grinder is a crucial
piece of the café equipment, it an even determine the quality and flavour of the coffee.
Oven and Toaster
The café will need a reliable way to prepare the food quickly. The Greenery café also offers
sandwiches, bagels and pastries, which will require a toaster and oven to cook these products.
Microwave
Convenient way to heat up sauces, defrost frozen foods, and re-heat products.
Mixers
This is a useful piece of equipment that the café needed to help mixing ingredients easily.
Griddles
It is an equipment that will help the employee to cook different foods, such as burgers,
breakfast foods, and grilled sandwiches.
Deep fryer
It is ideal for making french fries and other menus that are needed to be deep cooked. It can
be used by the café for frying up a variety of foods.
Food warmer
This equipment is needed in the café. Even if you make everything to order, not everything
will be ready at the same time.
Blenders
The greenery café needed a blender for frappes and other cold drinks on the menu.
Smallwares
It is the tools that the café’s employees will use in the kitchen to prepare and cook dishes.
Here’s the list of the essential smallwares for the kitchen:
 Knives
 Cutting boards
 Mixing bowls
 Pans
 Pots
 Measuring cups and Spoons
 Tongs
 Coffee mugs and Tea cups
Refrigerator and Freezer
It will be needed to keep the food and dairy products to be fresh. A refrigerator is a must-
have to include in equipment list. Also, the café needs a refrigerator to store or hold a week’s
worth of supplies.
Display board
The Greenery café will be having a display board. It is important to invest in some sort of
display so people know what you offer and if there are special promotions,
Display case
The café will offer pastries, donuts and other baked goods, displaying them in bakery display
case gives the business a maximum marketing potential and increase impulse sales of these
sweet treats
Shelving
Shelving helps foodservice establishments stay organized, and it can be used to store and
organize the café’s materials and also some food items like canned goods.
Cup and Lid Organizers
An organizer can help to reduce clutter and dispense these items in a more sanitary way.
Frothing Pitchers
It will help for making specialty drinks like lattes and cappuccinos.
Squeeze Bottles
It can hold many different types of liquids, like condiments, sauces, oils, or salad dressings.
Napkins
When drips and spills do occur, having plenty of napkins in the café will help them to remove
the mess.
Aprons
Aprons are not only used to protect the staff’s clothing but also it will give the employees a
more professional appearance.
Trash Cans and Recycling Bins
Trash cans and recycling bins are essential to keep both the employee areas and public space
within the café clean.
Size of the Business
The size of the café business is classified as small enterprise because of the factors
that the business have. First, the total worth of invested capital was ₱80,000 that came from
the contribution of each member and from their other sources, the invested capital is for the
start-up of the business and the materials that will be needed. Next, the legal form of business
operation of the café is partnership. Last, considering that the business is just starting, the
number of employees and staffs of the café will be limited to less than 10 members.

Personnel Requirement
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ORGANIZATIONAL PLAN
Form of Business Organization
The business will be structured as partnership between all its owners. Partnership is
preferred due to the ease in obtaining essential business permits and in establishing the café
itself. Also, it requires low start-up costs and offers an array of expertise for different sections
of the business with combined strengths and skills of the owners. Lastly, it allows the pursuit
of more business opportunities, and provides moral support and lesser workload by having
partners to collaborate within the operation.
Liability of the Owner
Since this group of individuals enter into a partnership agreement to operate the
business together, each partner is specifically tasked with a certain role in the operation. Each
individual partner is personally liable for all debts and judgments against the partnership as a
whole regardless of whether the debt was caused by the organization or one of the individual
partners. The personal property, savings, and assets can all be seized if the owners are found
responsible in some liabilities such as income tax, environmental damage, false advertising or
injury caused by a defective product.
Organizational Structure

Owner

Executive Manager

Office Team Front Line Associates Back of House

Marketing Cashier Kitchen Personnel

Sales Waiter Chef

Sous Chef
Clean-Up Crew

Janitor

Dishwasher

Pastry Chef

Security Guard Barista

Barbacks

Role of the Owner

As a café owner, the most important thing the owner can do to keep their business
going is to create a friendly, hard-working team of employees. It will start with the manager.
The owner will need responsible, honest, skilled manager who is good with employees and
customers and who can handle details such as schedules, inventory and employee training.
Depending on how involved the owner in the shop, she can put as much or as little
responsibility on the manager as she wants. Examples of tasks that the owner and the
manager must work out a plan to cover are the hiring and firing of employees, the managing
of products, inventory and specials and the daily transactions. As the owner, however, she
will need to meet with the manager regularly and be responsible for enabling him to manage
their business in a quality manner. The owner must oversee everything from the products to
the people to the building itself.
Proposed salary
POSITION NO. OF NO RATE DAILY TOTAL MONTHLY
HOURS OF PER RATE PER 15
DAYS HOUR DAYS
PER
WEEK
Executive
manager
8 6 72. 1 576. 8 8652 15,000
Chef 8 6 62.5 500 7500 13,000
Sous Chef 8 6 57.69 461.54 6923 12,000
Pastry 6
Chef 8 62.5 500 7500 13,000
Barista 8 6 57.69 461.54 6923 12,000
Barbacks 8 6 48.08 384.64 5769.6 10,000
Cashier 8 6 48.08 384.64 5769.6 10,000
Waiter/
Server 8 6 48.08 384.64 5769.6 10,000
Clean-up
crew 8 6 48.08 384.64 5769.6 10,000
Security
Guard 8 6 48.08 384.64 5769.6 10,000

PAG-IBIG
CONTRIBUTION CONTRIBUTION NET NET
POSITION SALARY (Monthly) (Annually) PROFIT PROFIT
(Monthly) (Annually)
Executive
manager 15,000 100.000 1,200.00 14,900.00 178,800.00

Chef 13,000 100.000 1,200.00 12,900.00 154,800.00

Sous Chef 12,000 100.000 1,200.00 11,900.00 142,800.00

Pastry
Chef 13,000 100.00 1,200.00 12,900.00 154,800.00

Barista 12,000 100.00 1,200.00 11,900.00 142,800.00

Barbacks 10,000 100.000 1,200.00 9,900.00 118,800.00

Cashier 10,000 100.00 1,200.00 9,900.00 118,800.00
Waiter/
Server 10,000 100.00 1,200.00 9,900.00 118,800.00
Clean-up
crew 10,000 100.00 1,200.00 9,900.00 118,800.00
Security
Guard 10,000 100.000 1,200.00 9,900.00 118,800.00

SSS
POSITIO SALAR CONTRIBUTIO CONTRIBUTIO NET NET
N Y N N PROFIT PROFIT
(Monthly) (Annually) (Monthly (Annually
) )
Executive
manager 15,000 600.00 7,200.00 14,400.00 172,800.0
0
Chef 13,000 520.00 6,240.00 12,480.00 149,760.0
0
Sous Chef 12,000 480.00 5,760.00 11,520.00 138,240.0
0
Pastry
Chef 13,000 520.00 6,240.00 12,480.00 149,760.0
0
Barista 12,000 480.00 5,760.00 11,520.00 138,240.0
0
Barbacks 10,000 400.00 4,800.00 9,600.00 115,200.0
0
Cashier 10,000 400.00 4,800.00 9,600.00 115,200.0
0
Waiter/ 10,000
Server 400.00 4,800.00 9,600.00 115,200.0
0
Clean-up
crew 10,000 400.00 4,800.00 9,600.00 115,200.0
0
Security
Guard 10,000 400.00 4,800.00 9,600.00 115,200.0
0