Chapter 1: BUSINESS DESCRIPTION

Coco Melon Shake is a very refreshing and healthy drink, to beat wet and
dry seasons thirst. It has a simple mixture of fledgling coconut water, melon
slices, coconut meat and milk. Naturally refreshing, coconut water and melon has
a sweet, nutty taste. It contains easily digested carbohydrates in the form of
sugar and electrolytes that makes it different from other refreshment. The
following are the identified determinants of the demand by the proponents such
as target market, price of product, advertisement, and policies.

Coco Melon Shake satisfies a wide range of target market. They can be
children, adults, senior citizen, or anyone who passes by the stall that is located
at Upper Session Road beside the Cathedral Church for it is the best spot to
those who visit the church. Customer can purchase the product in form of cash.

Coco Melon Shake is a general partnership type of business. It is formed

with the association of five people who possess equal power and responsibility
as co-owners of the business to generate and make profit.

The source of financial capital of Coco Melon Shake is from the personal
money contributed by the owners using the financial for expanding the business
and the exceeding profit will be owned by the owners.

The proposed capital of Coco Melon Shake required will be P20,000.00.

The P10,000.00 is for the rent and renovation of the place. The P10,000.00 is for
the purchase of the product to be sell. The P5,000 is for the purchase of raw
material/equipment needs for making the product. The P20,000.00 was lent by
the owner and to be paid for the first 2 months of the sale and the rest will be
used for unexpected expenses.
VISION

 “Fresh and cool feeling everyday”

MISSION

 To provide the consumers with refreshing and healthy processed shake

that will satisfy their cravings for the fresh and cool feeling every day.

GOAL

 To encourage healthy lifestyle and to have many branches nationwide.

OBJECTIVES

 To deliver quality product to customer and company growth and increased

profitability.
 CHAPTER 2: MARKETING PLAN
The Coco Melon Shake will provide affordable products and clean
surroundings for the customers to enjoy the product with their friends and family.
The store will provide daily needs of the customers. The store employee will be
extremely knowledgeable and provide customers with outstanding services.

A. TARGET MARKET

Market size and Population

The Coco Melon Shake Store is targeting the top three segments of the
population representing 50% (1,500) of the 3,000 total population of the Area of
Coverage.

 Family
Coco Melon Shake satisfies all ages and gender, especially the family and
children that is strolling Baguio and visiting the Church.
 Students
One of the main targets of the store are the students that is passing by.
Students enjoy the refreshing shake with their friends while having
chitchat.
 Tourist
Tourists that are strolling Baguio are the target market of Coco Melon
Shake store. Our product provides hydration and refreshment to strollers
and for the tourists to taste our special shake.

Segmentation
 Market Segmentation
40% 35%
Family (525)
Students (375)
25%
Tourists (600)

B. MARKET ANALYSIS

Industrial Analysis

Fruit juice refers to a non-fermented beverage which is obtained by

mechanically squeezing or macerating fruits. Different types of fruit juice offer
varied health benefits, for instance coconut water comes from young green
coconuts and is packed with electrolytes, vitamins, minerals, antioxidants, amino
acids, and enzymes for optimum health. It is a low-calorie drink that makes it a
better option than sports or energy drinks. Watermelon juice keeps the body
hydrated and improves metabolism, papaya juice caters to healthy digestion,
lemon juice fights viral infections, and pineapple juice reduces cholesterol levels.
This, coupled with the refreshing taste and longer shelf-life of fruit juice, makes it
one of the most widely consumed beverages across the globe.

The global fruit beverages market size was valued at USD 33.92 billion in
2018 and is projected to expand further at a CAGR of 6.2% from 2019 to 2025.
Rising importance of leading a healthy lifestyle is expected to boost the product
demand. Furthermore, new product launches by key manufacturers, such as
Tropicana and The Coca-Cola Company, is projected to drive the market growth.

Competitive Analysis

Businesses involving fruit shake production has increased be it local or

international. These businesses directly affect the revenue of Coco Melon Shake
store:
  SuperFresh- is a chain of fresh fruit shake kiosks offering lower-priced
options for the broader mass market. It provides detoxifying slush
combination drinks made from fresh fruits like mango, banana, pineapple,
orange, apple, papaya, strawberry, lychee and more. Aside from fresh
fruits, SuperFresh also includes vegetables,the Super Veg variety, that
combine fruits with blended cucumber, carrot, or celery.
 Mylk Tea - is a local milk tea cafe. It uses only the best ingredients to
create the best Milk Tea experience. It comes with our very own Signature
Brown Sugar Pearls which makes the milk teas good. Milk Tea Cafe is
animal friendly which makes the cafe unique. The cafe is locally owned
with love for Milk Teas.
 Shakers Hub Café- It started as Milk tea Shop with a Hub where you can
have a private space to work or a place to study. They also serving Coffee
and Food such as Quesadilla, Burrito and Nachos.

C. PRICES

Coco Melon Shake can be availed at small, medium, and large cups. The
small cup costs Php 35.00, medium cup costs Php 55.00 while the large cup
costs Php 75.00. The Coco Melon Shake utilizes competition-based pricing. The
business does not utilize coupons and discounts (other than opening promotion)
because most valuable customers from the top three segments are not
influenced by discounts program and coupons.

D. MARKET STRATEGIES

 Social Media Marketing- The Coco Melon Shake will advertise on

popular media sites such as Facebook and Instagram. This is a cost-
effective tactic that will allow them to reach prospect in a highly targeted
way.
 Packaging- The Coco Melon Shake cups will use sustainable materials in
packaging. The packaging contains information such as the business
name, ingredients, social media names, address, and other vital
information. The packaging is aesthetically pleasing and safely sealed.
  Physical Store- The Coco Melon Shake Store is located at Upper session
road beside the Cathedral Church, Baguio City. The shake store has a
great environment and ambiance to stand out in the crowd. The store also
provides free Wi-Fi to the customer that they may use while having
sometimes with their friends.

E. MARKET FORECAST

Potential Customers Growth 2022 2023 2024 2025 2026

Family 30% 400 520 676 879 1

143

Students 40% 550 770 1 078 1509 2

113

Tourist 30% 650 845 1 099 1 429 1

858

Total 100% 1 600 2 135 2 856 3 817 5

114
 CHAPTER 3: PRODUCTION/TECHNICAL PLAN

A. PRODUCT

Coco Melon Shake is a unique shake made of fresh coconut juice,

coconut meat, melon slices and milk that will give you a cool feeling experience.
For shake lovers who looks for healthy refreshment, this is the best shake for
you. Being healthy conscious continues to be a trend with consumers and has
led to the creation of healthy beverages. Conscious consumers are demanding
great tasting natural food with simple and easily recognizable that can make
them feel good about what they are consuming.

B. LOCATION AND LAYOUT

 Location/Layout

The physical store of Coco Melon Shake store is located in Upper session
road beside Cathedral Church. The location is chosen for our business to
operate because the market population in the area are denser compared to
other locations. The area is also accessible and easy to find by our target
market for schools and mall are near the location.
C. SUPPLY AND INVENTORY

Our supplier is Sonny Buko Station and ClearPlas Corporation for cups
and straws. Our supplier offers affordable prices since it is purchased wholesale.
The supplier does not offer goods on a consignment basis. The supplier replaces
defective products that are returned especially cups and lids that are damage.
The supplier gives discount when you purchased worth Php 5 000.00 of their
products and offers delivery service. The lead time from ordering to delivering of
the products take 1-2 business days.

D. PRODUCTION AND DISTRIBUTION

 Recipe
1. Water
2. Sugar
3. Young coconut meat
4. Melon sliced
5. Coconut juice
6. Evaporated milk
7. Crashed ice
 Production Process
 1. Add the coconut meat, melon sliced, sugar, evaporated milk, ice cubes,
coconut juice, and evaporated milk to a blender.
2. Blend it on low for a minute or two until everything begins to come
together.
3. Then, turn the blender to high and allow it to blend for 3 to 4 minutes.
4. Pour the shake into the cup and enjoy.
 Duration per piece.

Preparation Time Distribution time Total Time Duration

Small 5 minutes 3 minutes 8 minutes
Medium 5 minutes 3 minutes 8 minutes
Large 5 minutes 3 minutes 8 minutes

 Labor Requirements Per Batch

One staff will prepare the raw ingredients. Another staff will make the shakes
and responsible in putting the product into to cups. The staff will be the one to
distribute the product to designated tables and customers.

 Production Capacity

Daily(8hrs.) Weekly(7Days) Monthly(4weeks) Yearly(12months)

Small 215 pcs 1 505 pcs 6 020 pcs 72 240 pcs
Medium 245 pcs 1 715 pcs 6 860 pcs 82 320 pcs
Large 245 pcs 1 715 pcs 6 860 pcs 82 320 pcs

 Labor Requirements (Daily)

There will be one team composed four people that will perform the
assigned task every day.

Time Activity
8:00 am Opening of the store
 8:00 am-9:00 am Cleaning and preparing the raw materials
9:00 am-12:00 pm Waiting and preparing orders
12:00 am-1:00 pm Break/Lunchtime
1:00 pm-8:00 pm Waiting and preparing orders
8:00 pm-9:00 pm Cleaning the materials and the store
9:00 pm Closing time

E. QUALITY CONTROL SYSTEM

At Coco Melon Shake Store we are highly conscious of the fact that it is
the quality of our products and services that make us the best of choice. It is our
constant endeavor to maintain and surpass customer expectations consistently in
all aspects of quality. Ensure that we always use only the very best, finest and
freshest ingredients in all our products. Assure efficient and accurate monitoring
of product safety and quality aspects so that to maintain the standards according
to the set guidelines. Maintain a safe and sanitary work and retail environment,
ensure that the highest levels of hygiene are maintained at our production
facilities and our store is to preclude chances of any contamination. We ensure
that all our staff is well trained in all aspects of quality management and undergo
regular refresher training to maintain the high standards that we set for
ourselves.

F. OPERATING COSTS

 Machine and Equipment

Equipment Quantity Costs Description Uses

Blender 4 P 10 000.00 Brand new To blend all
the
ingredients
Refrigerator 2 P 20 000.00 Brand new To freeze ice
and other
ingredients.
 Total P 30 000.00

 Raw Material Requirements

Ingredients Quantity Unit price per Total price

kilo/liters
Coconut 10 kilos P 45.00 P 450.00
Melon 10 kilos P 45.00 P 450.00
Evaporated milk 5 liters P 70.00 P 350.00
Sugar 5 kilos P 60.00 P 300.00
Yield: 215 small Total: P 1 550.00
cups,490 medium
and large cups

Materials Quantity Unit price per Total price

Unit/Pack
Small cups 215 pcs P 1.50 P 323.00
Medium cups 245 pcs P 2.00 P 490.00
Large cups 245 pcs P 3.00 P 735.00
Cup lids 705 pcs P 1.00 P 705.00
Straws 15 packs (50pcs P 80.00 P 1200.00
per pack)
tissue 1 packs (12 rolls P 100.00 P 100.00
of tissue)
Total: P 3 553.00

 Utilities

Utilities and other expenses (monthly) Price

Rent P 5 000.00
 Energy P 3 000.00
Water bill P 500.00
Total P 8 500.00

 Production Cost per Unit

Direct Cost Cost (in Php)

Small cups (215 serving per day) P 24.00

Medium cups (245 serving per day) P 21.00

Large cups (245 serving per day) P 21.00

Total Direct Cost P 66.00

Indirect Cost

Energy (P 3 000/)

Water

Rent

Labor

Total Indirect Cost

 Production Cost

Direct Indirect Estimated

Production Cost
per Serving
 No. per Costs per Daily (30 Monthly (4 Yearly (12
serving serving days) weeks) moths)

Total:

CHAPTER 4: ORGANIZATION AND MANAGEMENT PLAN

A. BUSINESS NAME AND LOGO

B. PROJECT SALES

ITEMS QUANTITY SELLING PRICE TOTAL

AMOUNT

Year 2022

Small Cups 20 050 35.00 701 750.00

Medium Cups 45 500 55.00 2 502 500.00

Large Cups 45 500 75.00 3 412 500.00

Total 111 050 6 616 750.00

Year 2023

Small Cups 25 500 35.00 892 500.00

Medium Cups 48 500 55.00 2 667 500.00

Large Cups 48 500 75.00 3 637 500.00

Total 122 500 7 197 500.00

Year 2024

Small Cups 30 000 35.00 1 050 000.00

Medium Cups 50 000 55.00 2 750 000.00

Large Cups 50 000 75.00 3 750 000.00

Total 130 000 7 550 000.00

Year 2025

Small Cups 35 500 35.00 1 232 500.00

Medium Cups 52 500 55.00 2 887 500.00

Large Cups 52 500 75.00 3 937 500.00

Total 140 500 8 067 500.00

Year 2026

Small Cups 40 000 35.00 1 400 000.00

Medium Cups 55 000 55.00 3 025 000.00

Large Cups 55 000 75.00 4 125 000.00

Total 150 000 8 550 000.00