Region I

Alaminos City Division

Alaminos City National High School
SENIOR HIGH SCHOOL DEPARTMENT
Accountacy, Business and Management (ABM)
Alaminos City, Pangasinan

In Partial Fulfilment

of the Requirements

in the subject Entrepreneurship

Presented To:

Mrs. Vida M. Teodoro

Presented By:

Rojean Carl Tobias

July 2018
SECTION ONE: THE BUSINESS

A. Description of Business

Healthy Food Cafe is completely vegetarian café. It will be a place for vegetarians,

vegans and anyone else who wants to eat healthy. We will offer many different kinds of

foods like sandwiches, soup and salads. This will also be a smoothie bar with other drinks

like coffee and tea.

Healthy Food Café which concept is to change the general view on cafe to a healthy

one as well as changing public impression towards vegetarian food to a tasty one by

introducing healthy vegetarian-styled cafe conveniently to customers. However, our

intention is to not only make healthy food delicious but also appealing to any person who

wants a meal that actually benefits the body.

Our main target market is vegetarians, vegans and anyone interested in eating

natural food.

Healthy Food Café aims to capitalize growing demand for fresh and healthy food.

This restaurant serves organic foods that are chemical and preservative free. Meal

preparations at Healthy Food Cafe are innovative and healthier than conventional

preparations. (for example: less oil for cooking, no deep frying)

Vision

 To change the general view on cafe to a healthy one while at the same time

change public impression towards monotonous organic food to a tasty one.

Mission

 To provide value to our customers by offering great tasting, nutritious food and

solutions for conscious and healthy living along with quality service at all times.

Objectives of the Business

Specifically, The objectives of this business are;

1. To establish presence of nutritious and unique foods served.

2. To earn good financial returns for its owner.

3. To delight customers with the high quality food served.

KEY RESULTS AREA

1a. Number of Business Branches

1b. Sales Volume Attained

1c. Market Share

2a. Amount of Average Profit

2b. Return of Equity

2c. Return of Sales

3a. Growth in Sales per Branch

3b. Increase in Production

3c. Number of Customer Commendations and Complaints

Performance Indicators

Now Three Years Later Five Years Later

1a 1 2 3-4
1b 100,000 150,000 250,000
1c 2% 4% 7%

2a 205,000 275,000 450,000

2b 30% 50% 70%
2c 15% 20% 30%

3a 30% 30% 30%

3b 20% 30% 40%
3c 5 out of 20 7 out of 20 10 out of 20

1 out of 20 1 out of 40 1 out of 60

B. Product or Service

Healthy Food Café is a café that offers breakfast, lunch and dinner every day off the

week. There are tables for them to eat and a counter for them to order at. This will also be

a smoothie and drink bar.

We have a lot of options available for breakfast. We have an Avocado Omelet,

filled with avocados, tomatoes, onions, pepper jack cheese and cilantro served with sauce
on the side. Customers can get any of our omelets with egg whites or egg substitution

instead of regular eggs. We will offer other egg dishes too along with pancakes and

waffles. Another meal that we will serve is a healthy parfait with fruit, low-fat yogurt.

One of the great things about Healthy Food Café is that we will try to

accommodate to everyone as best as we can. Many vegetarians like an alternative to meat

for example, “bacon”, “chicken” strips and “beef” strips. A lot of people have celiac

disease and can’t eat gluten, so we also offer gluten free bread, muffins, pancakes and

waffles. We will also try to be accommodating to vegans, by substituting eggs for an egg

substitution and cheese for soy cheese. All of these substitutions can be made for a small

extra fee.

We will offer the same meals for lunch and dinner, but we will have many

options. There will be soups, salads, sandwiches and pasta dishes. Next to the counter

where customer’s orders will be a drink bar. Customer can order smoothie like a

Strawberry-Bananarama Smoothie, with strawberries, banana and soy milk. And there

will be milkshakes. We also have coffee drinks.

C. Market Analysis

To understand the nature of the market, the business proponent conducted

a survey. The primary tool for this survey is a questionnaire composed of several
 questions related to the business. The respondents are fifty (50) students from

Alaminos City National High School and the survey was conducted from 25 to

29, 2018.

A. Demographic Analysis

1. Gender of Respondents

Gender Frequency Percentage

Male 19 38%
MALE
38%
Female 31 62% FEMALE

62%
Table 2 Figure 1

Table 2 and Figure 1 show the frequency count and percentage of the

respondents’ gender. It is clear that almost three-fourths (3/4) of the respondents are

female making their dominance over male respondents in this analysis.

26%

18 below
19-25 2. Age of the Respondents
25 above

74%
 Age Frequency Percentage
18 below 37 74%
19-25 13 26%
26 above 0 0%

Table 3
Figure 2

Table 3 and Figure 2 show the variation in age of the respondents. It came out that

the ages of these respondents range from 18 below, 19-25 and 26 above, 18 below is the

most eminent.

B. Respondent’s Personal Preference

1. Cafeteria Preference

Preference Frequency Percentage

YES
NO
Yes 50 100%
No 0 0%
100%

Table 4
 Table 4 and Figure 3 show the preferences of the respondents in eating in a

cafeteria. Based on the data, 100 % or all of the respondents are all eating in a cafeteria.

2. Frequency of Consumption

Times Frequency Percentage

6%
Once 7%
a week 35 70%
Twice a week 8 16%
Once a week
15%
Thrice a week 4 Twice a8%week
Thrice a week
Most of the 3 Most of6%the time
time 72%

Figure 5
Table 6 Figure 5

Table 6 and Figure 5 show the frequency of consumption of eating in a cafeteria

of the respondents. Most of the respondents answered once a week.

C. Product Analysis

1. Preference of Eating Vegetables

Preference Frequency Percentage

YES
NO
Yes 50 100%
No 0 0%
100%

Table 7

Figure 6
Table 7 and Figure 6 show preferences of the respondents in eating vegetables. Based on

the data, 100 % or all of the respondents are all eating vegetables.

2. Frequently of Consumption
12%
Times Frequency Percentage
Everyday 0 42% 0%
Everyday
Often
Often 21 42%
Very often
Occasionally
Very often 23 46%
46%
Occasionally 11 12%

Table 8 Figure 7
Figure 7

Table 8 and Figure 7 show the frequency consumption of eating vegetables. Most answer

is Very Often and Often, means that almost 100% eat vegetable often.

3. Preference of Having Vegetarian Café

6%
Preference Frequency Percentage
YES
NO
Yes 47 94%
No 3 6%
94%

Table 9

Figure 8
Table 9 and Figure 8 show that the twist of the business which is to have a vegetarian

café is the most preferred by the respondents.

D. Marketing Plan

Product/Service Strategy

Healthy Foods Cafe product or service strategy is to create a menu that will

essentially be chalked out by our chef, keeping in mind the various common health

apprehensions and healthiest cooking technique. We will be designing special Menu

presentation strategy that will help us add value to our customers while choosing from

our various food offerings.

The business will try to accommodate all of our customers’ needs by offering

alternatives for people who are gluten-free and vegans. Our competitors are Celias’ Café,

Gaudencio’s Café and Sweet Mermaid’s Cafe. Compared to this cafe business, we will be

substituting their products to a healthier food and drinks. Using vegies as the substitute

ingredients.

In addition to these, the business will try to develop and reinforce the essence of

having or eating healthy and nutritious foods. The business wants to set a name on the

market about some new healthy and nutritious products.

Promotional strategies

Healthy Food Café’s promotion strategies tend to be less costly and are divided

into in-store promotion and local promotion. I believe that word-of-mouth advertising

and local promotions are better ways to bring customers to our location. In-store

promotions are using wall posters, brochures with my business introduction,

comprehensive menu and nutrition values and QR codes for downloading our application

for smartphones while local promotions includes delivering flyers outside. I will also

create special promotions such as Media Promotion, Online and free advertising, and

Food website.

Pricing Strategy

When we are pricing are food, we will use the competitive pricing strategy. This

is the best strategy for our business, because we can’t set our prices below the

competition’s prices or we would never make any money. We also do not want to set our

prices too high, because a lot of consumers would probably decide to eat at one of the

other restaurants.

SWOT Analysis

Strength

The quality of the products. The quality will serve as the primary driving factor

for the success of the business. With the good quality of product, it can compete to the

present product.
Weakness

Starting cost would be higher than a normal café because of the cost of

accessories and products.

Opportunities

The demand for our products. With the demand

on our product, other businessmen might consider

having a franchise of the business which will offer a

greater profit for the business.

Threats

The threats will be the competitors. Though

the business idea’s twist is a new idea, imitations

might appear and others might have it better than the

business’ products.

E. Location

Map
Perspective

Layout
 F. Competition

Our business is unique. This is the only vegetarian restaurant in Alaminos City,

Pangasinan. Although there are no other vegetarian restaurants in the area, there are other

potential competitors such as fast food restaurants and other café restaurant. When

customers are getting breakfast and coffee in the morning there are other options

available. They may also acquire the look and taste, but they can’t replicate the original

product completely..

For the business to be more effective and efficient compared to others, the

business proponent will ensure the best quality and taste above its price. Also the safety,

nutrition and cleanliness of the products will be ensured in order to meet the objective of

the study which is to provide nutritious food.

G. Management and Operations

Since the business is a small scale business, the business proponent will serve as the

business manager also. The business will be having head chef. Head chef’s take part

in the creation of recipes and the preparation of advanced items, while assigning less

complicated tasks to sous chefs. Next is we will be having 4 Sous Chef. Sous chef is

the assistant head chef that is in charge of preparing food items and a dishwasher. 4

Sous Chef will have 2 shifts per day. We will be also having Bar Tender. Bar Tender

is in charge of my smoothie bar and preparation of all beverages. Bar Tender will be

on a night shift only. Lastly the cashier. Cashier is to greet the customers entering into

my business. Handling all the cash transaction of my business.

Owner/Manager

Head Chef Cashier Bar Tender

Sous Chefs

Figure 14. Conceptual Diagram of the Personnel Needed by the Business

 H. Personnel

This business need professionals or experienced workers. Especially to the Head Chef
and the Bartender. Taking slot with the Head Chef. Since the Head Chef will be
responsible in Cooking, the head chef should have cooking skills. Next is the Sous chefs
since Sous Chefs is responsible for planning and directing food preparation in kitchens,
he/she has a large amount of responsibility in the kitchen, The Sous Chef must complete
formal culinary training. Also the Bartender, Since the bartender is the in charge of my
smoothie drink bar, the bartender must have a good memory for him to be knowledgeable
about drinks. Lastly the Cashier as he/she is the one who is handling the transaction of
my business. He/she should know basic and mental mathematics and computations.

POSITION QUALIFICATIONS AND SPECIFICATIONS

 Male or Female.
 Cooking skills.
 Leadership and management skills.
Head Chef  Good personality background.
 Neat and Clean
 Have experience in the job. (negotiable)
  Male or Female
 Must complete formal culinary training
 Good personality background.
Sous Chefs  Must know how to follow his team.
 Have experience in the job. (negotiable)

 Must have good listening skills

Bartender  Must have good memory
 Must have Physical stamina
 Have experience in the job. (negotiable)
 Must know basic and mental mathematics and computations
 Must have a good personality background
Cashier  Must be in legal age
 Have experience on the job (negotiable)

Table 13. Qualifications for Personnel

I. Application and Effects of Loan or Investment.

The total investment needed for the pilot year ranges from fifty thousand to one-

hundred thousand (50,000 – 100,000) pesos which will come all from the pocket of the

business proponent. In the future years, loan can be used for the extension or installation

of a new branch. With this loan, the business can have a broader business line making

more profit due to more sales.

Since the loans have interests, the business proponent will ensure that the loan will be

paid immediately coming from the profit of the business.

If the business proponent is about to give up something, it will the drinking bar. It is

because the drinking bar will not be the same drinking bar if it will not be run or
organized by the original manager. The drinking bar is not the soul of the business; it is

all on the nutritious food we serve having unique quality of food.