Pentoir Cupcake Shop

pentoircupcakes@gmail.com
Contact Numbers:(043) 221 - 4987 /092-798-29259

Product: Cupcakes
Vision:
Pentoir Cupcake Shop was established to provide customers with unique and sweet taste of cupcakes
that could promote happy thoughts and delight their satisfaction
Mission:
Pentoir Cupcake Shop aims to make delicious cupcakes for everyone at affordable prices.
Core Values:
 Delightful taste
 Sweetness beyond compare
 Happiness in every bite
Terms and Acronyms:
“Pentoir” comes from the word “penta” which stands as number five.
Pentoir markets enjoyable cupcakes at reasonable prices. High-end packaging and product presentation
ready for different occasions are our core competency. We give delightful taste of goodies at every bite.

We offer unique cupcakes that will surely make your “sweet” dreams do come true. Cupcakes are simple
way to achieve delightful taste, sweetness beyond compare and happiness in every bite. To take
advantage of the trend, Pentoir will bid products geared towards high-end confectionary.

This revolutionary and innovative ways of providing delicious cupcakes will take the challenge beyond
the greater sense apart from the usual competitor providers present in the current market.

Basically, customers’ satisfaction is the top most priority of our business. Our target isn’t just to sell as
much as we could, but we would also like to have a stronger relationship where in one way or another
they could personally recommend our products to their family, friends, and acquaintances.

Our Goals:
The following goals are our guide in the enhancement of the wholesome spirit we want for our project.
These goals are long term, and are evolving as we grow and learn our business:

1. To maintain quality and attractive output of cupcakes for each product sold.
2. To manifest the meaning of hospitality through a set of reliable staffs.
3. To offer our community alluring sweets that are satisfying and worth your money.
4. To have our customers feel appreciated and satisfied for every products we sell.
5. To get positive feedback from the customers.

This business has taken much of courage to take the risk because the competence and leadership
composing the whole pentoir industry.

The ownership of of pentoir is through joint venture (partnership) of Mr. Ave King Christian D. Furio and
Ms. Kriselyn Acosta. These two dedicated entrepreneurs were in the forefront of different products and
services. They came up to this business when they had finally found love with each other and had been
engaged two years ago.
MARKET ANALYSIS
A. Customers (market)
Pentoir Cupcake Shops accepts walk – in daily customers through our five established Pentoir
Shops all over the city of Lipa so that individual’s at all ages can enjoy this one of a kind delightful taste
of cupcake which has never tasted before. We also do accept arrangements for any kind of celebration
as well as providing different type of beverages such as frappe, fruit juice, and milk tea. Here at Pentoir
Cupcake Shop, time and again, we offer most delicious at affordable prices that consumers may like.
We are committed in using fresh and local ingredients. One of our focus is to provide top quality sweets
and pastries. The shop both delights young and old. Indeed, there’s no way for the customers to dislike
our products.
Monthly Pentoir Cupcake Shop, all of its branches are spending 50 to 100 thousand pesos for
manpower, supplies, and maintenance of the shop. We always aim to give our customers the best
product and service not just in cupcakes but also in various beverages. We at Pentoir Cupcake Shop is
annually taking into a larger network, we spend between 1 to 1.5 million pesos a year that could possibly
doubled the following year, expecting a return of investment annually.
Pentoir focuses on local markets, with a special focus on walk-in and tourists customers. Our
business focuses on meeting the demand of a regular local resident customer base, as well as a
significant level of tourist traffic from nearby highways.
Pentoir focuses on the middle and upper income markets. These market segments consume the
majority of cupcakes, coffee, and espresso products.
Our target market consists of the following groups:

The Celebrants
This group orders in advance and will be targeted by word of mouth marketing and by advertising
extensively.

The Individual Buyer or “Walk-in”

We will focus on window display to attract passersby and tarpaulins scattered in different places
advertising our products.

Local Residents
Pentoir wants to establish a large regular customer base. This will establish a healthy, consistent
revenue base to ensure stability of the business.

Tourists
Tourist traffic comprises approximately 35% of the revenues. High visibility and competitive products
and service are critical to capture this segment of the market. Through public display and publicity of
products, we can surely accomodate tourists from different places gathered in our coffee shop to taste
our delicacies.
Marketing Strengths
Strong relationships with vendors that offer high-quality ingredients and fast/frequent delivery
schedules. Excellent staff who are highly trained and very customer attentive. High customer loyalty
among repeat customers. High-quality food offerings that exceed competitors offerings in quality,
presentation, and price.

Marketing Weaknesses
Pentoir's name lacks brand equity. A limited marketing budget to develop brand awareness. We
need more branches to accommodate large number of customers and we are struggling with the budget
to expand. The struggle to continually appear to be cutting edge. Small business area that causes fewer
customers to accommodate.

B. Environment
• Price Fluctuations
Some of the raw materials used by bakeries are subjected to extreme fluctuations in a cost on a yearly
basis. The price of wheat can change by up to 40 percent over the course of a year. The price of natural
gas can change by up to 25 percent. These changes can severely affect the shop’s profit unless the cost
is passed on to customers. One way to minimize the risk is to negotiate a contract for a fixed price on
raw materials.

• Technological Advancements
The advancement in communication, air travel, the improve economy and affordability, all have brought
the leading nations of the world. Many demand for the newer products and the need to survive have
pushed every operator to offer innovation to satisfy every customer. These have increased the load on
the shops resulting in the need of them in diversity and up-grade the technology to survive and be able
to remain competitive.

C. Environment
Pentoir, being a cupcake shop producing quality pastry products, is dependent to a few
environmental factors.Firstly, the price-hike in primary ingredients (flours, sugars, etc.) affects the
production cost. Henceforth, there shall be price instability to match the change in production costs.
Secondly, the season. People have preferences on when they would want to buy cupcakes and when
they wouldn’t that’s why Pentoir prepares Production Control Plan which will guide the employees when
it comes to controlling the number of products being produced every day.
D. Competitive Advantages and Disadvantages
Pentoir Cupcake Shop is subject to expansion. But prior to that, it has to excel among its
competitors.Starbucks, Goldilocks , Julie's Bakeshop, etc., are the long-standing cupcake-producing
businesses in the market area. More especially, their products are tested by time and customers' taste
already. Competing with them is a hurdle that will challenge our business.Pentoir, while offering the
same kind of products as its competitors, gives delight to custoners at prices that are much more
affordable than the others.
As our business develops and grows our customers have been increasing also because Pentoir
has established different branches to all over the country and is planning to show it to the world in the
future. As our customers increase our products demand has also increased, like the supplies to make
our products(cupcakes,pastries etc..) and as for our competitions we have matched the amount of
supplies they have and may soon exceed them as our business has been growing pretty fast.

As we have been receiving an increased amount of demands from our customers due to
popularity we have established a contract to other baking organizations and also industries that
manufactures the needed ingredients for our product. Since pentoire has made a hit in the baking world
negotiations with these organizations has never been easier

E. Projections
As a continuous service and product provider we have lots of assumption and expectation in
running our business we are expecting at least 70% of our targeted costumers to buy our product now
we are heading to attain 85 - 100% of our product be sold daily. Stock holders signed a 5 year contract
with the suppliers so just to assure that we will not run out of stocks.

MANAGEMENT- President
We see innovation in the pastry industry as an imperative. The need for new taste, and new
sense of style is a need as the century turns into what we call the millennial days. Spreader all over the
internet are trendy homemade bakes, cookies, and cakes and as an innovator, Pentoirs desires to meet
beyond the demand of customers.

To make our vision come to life, we need qualified and dedicated personnel and staff. The
pioneers of Pentoir Cupcake Shop are National Certificates and Diploma holders of fields related to
business and financial management, and Pastry. Moreover, they have networks outside Pentoir with
which they can make advantage of in making the shop progressive.

Pentoir Cupcake Shop

pentoircupcakes@gmail.com
Contact Numbers:(043) 221 - 4987 /092-798-29259

Jhon Carlos Miguel Moratalla

PRESIDENT

Tricia Diane Ona Rica May Manalo Julius Mojares

PRODUCTION MARKETING FINANCIAL
SUPERVISOR SUPERVISOR SUPERVISOR

Francesca Dimaunahan Mikaella Monta Kris Ivan Reyes

HEAD PASTRY CHEF OPERATION MANAGER ACCOUNTANT

Lyniel De Castro
STAFF
Specific Tasks

President
a. Responsible in supervising the business planning process.
b. He supervises all operations done in and by the company.
c. Convinced responsibilities but explained well.

Production Manager
a. Manages the production process.
b. Facilitates the importation of goods and ingredients.
c. Has control over the production.

Marketing Supervisor:
a. Should assess how the customers, partners, competitors and suppliers view the business.
b. In- charge of the marketing promotions to encourage potential customers.
c. Determine the demand for products and services offered by a firm and its competitors.
d. Developing pricing strategies and oversee product development.

Head Pastry Chef

a. Oversees the operations of the restaurant as she is responsible for the food that comes out the
kitchen.
b. Manage and work with other cooks, create menu items, and determine food inventory needs.
c. Make sure the restaurant meets all regulations, including sanitary and safety guidelines.

Operation Manager
a. Test- cooked food by tasting and smelling it in order to ensure flavour conformity.
b. Investigate and resolve complaints regarding food quality, service and accommodations.
c. Schedule and received food and beverage deliveries.

Bookkeeper/ Accountant
a. Keep an official track of company spending.
b. Help in preparing the profit and loss sheets for the annual accounts.
c. In charge of balancing accounts, checking company bank statements and dealing with financial
paperwork.

Staff in Production/ Production Staff

a. Maybe assigned to different tasks such as transporting materials and equipment to other areas.
b. Assigned in dealing production areas.
c. Make the products together with the other cooks.