COFFEEIARA

Operational Plan

Table of Contents Page

1.1 Business Description 1

1.2 Operations Process 8

1.2.1Step by step procedure 11

1.2.2 Labor and Machine Requirement per Stage 13

1.3 Calendar of Events 14

1.4 Machinery/ Equipment Requirement 15

1.5Market Outlet 23

1.6 Plant Layout 24

1.7 Waste Disposal and Maintenance 25

1.8 Quality Control System 25

1.9 Budgetary Info 26

1.10 Training Plans 27

1.11Reference 30
1.1 Business Description

Coffeeiara is a coffee shop that is located

in Sunset Boulevard, Dipolog City, Zamboanga del Norte. The coffee shop will offer
variety of choices to the customers such as coffee and tea and so much more.

The choices of coffee will range from regular, espresso to latte, juice, milk tea
and non-alcoholic beverages will also be available. Coffeeiara will also offer the public
foods that will feature waffle, sandwich, hotdog bun, donuts, shawarma, burger,
pastries, and overnight oats.

The following shows the list of products; foods, coffee, tea and other beverages offered
by the business.

Coffee

1. Caffe latte

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 A classic coffee that’s constructed with the two pillar ingredients:
espresso and steamed milk. The standard combination for a latte is 1/3
espresso, 2/3 steamed milk, and a small, thin layer of micro foam on the
surface.

2. Espresso

A concentrated form of coffee served in small, strong shots and is

the base for many coffee drinks. It's made from the same beans as
coffee but is stronger, thicker, and higher in caffeine.

3. Caffe Americano

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 Prepared by diluting an espresso with hot water, giving it a similar
strength to, but different flavor from, traditionally brewed coffee

4. Cappuccino

An espresso-based and has a reputation built off of its thick layer of

milk micro foam. The cappuccino is about 6 oz in volume and is made with
one shot of espresso, steamed milk, and milk foam. So proportionally, it has a
ratio of 1/3 espresso, 1/3 steamed milk, and 1/3 milk foam, and it’s smaller
than a caffe latte.
5. Caffe Macchiato

Also called as espresso macchiato is an espresso coffee drink with

a small amount of milk, usually foamed.

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 6. Iced Coffee

A coffee beverage served cold. It may be prepared either by

brewing coffee in the normal way and then serving it over ice or in cold
milk, or by brewing the coffee cold. In hot brewing, sweeteners and
flavoring may be added before cooling, as they dissolve faster. Iced coffee
can also be sweetened with pre-dissolved sugar in water.
Tea
1. Black Tea

Black tea is made from

the leaves of a bush called Camellia sinensis. It has caffeine as well as other

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2. Green Tea

Made from unoxidized leaves and is one of the less processed types of
tea. It therefore contains the most antioxidants and beneficial polyphenols

3. Milktea

Strawberry Matcha Vanilla Chocolate

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Other Beverage

1. Fruit Juice

A drink made from the extraction or pressing of the natural liquid

contained in fruit. The business will offer only orange, tomato, pineapple and
carrot juice.

2. Milkshake

Vanilla Chocolate Strawberry Mint

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Foods

Waffle Veg Sandwich Egg Salad Sandwich

Hotdog Bun Donuts Overnight Oats

Shawarma Pastries Burger

Business Interior Design

The interior design of the building focuses on projecting a relaxed atmosphere
featuring a library-styled décor in a retro or mid- century modern era. Books and reading
materials is also available on each corner for the customer to read, relax, and be
intertwined by the peaceful ambient brought by Coffeeiara. There will be presence of
hanging greenery, living wall designs and creative lighting fixture around a mini coffee

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bar. Furthermore, accent of mid-century modern furniture, leather chairs, and various
floor lamps, reclaimed woods and reclaimed furniture will also be the café’s spotlight.
The table and chairs will be custom made from light oak with whitewashed floors, black
accents and pastel touches.
The emphasis will be on providing a comfortable environment for the customer
where they will want to linger and return many times

1.2 Operations Process

The operation process of Coffeeiara starts from purchasing equipment/ inventory
and supplies needed, describing the location and workflow and listing the key suppliers.
This operation section allows management to break down step-by-step what is needed
for a smooth opening day, and each day after that. The more detailed the management
in where things come from, and how things are done, the more successful the
management will have in running the shop.

Equipment & Inventory Needed

The following are the list of equipment and inventory needed in the shop;

Espresso machine, grinder, pitchers, refrigerators, dishwasher,

decanters, air pots, and satellite servers, frappe and smoothie blenders, hot
water dispenser, cooking equipment, sandwich prep table, ice machine, display
case, espresso tampers, frothing pitchers, knock boxes, measuring cups and
spoons, scales, syrup pumps, timers, dinnerware, sugar pourers, creamers,
condiment organizers, cup, lid, and straw organizers, aprons, trash cans,
recycling bins, coffee, syrups, sugars, chocolate, milk, straws and stirrers,
napkins, coffee filters, coffee to go boxes, plastic flatware, take-out cup carriers,
plastic cups and lids, paper hot cups and lids, espresso cups, coffee mugs and
tea cups.

Location

Coffeeiara will be located in Sunset Boulevard, Dipolog City, Zamboanga del

Norte where it will be a coffee house by the sea that provides a relaxed atmosphere to
the customers. It’s will look like a library-styled shop in a retro/ mid- century modern era.

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Workflow

Staffing
There will be five employees on duty in every shift;
 Two barista on the counter who brew coffee, tea and other beverage
 One chef who prepares food.
 One waiter who collect dirty dishes and cleans tables.
 Accountant/ who count the sales and prepares financial statements.

The staffs are required to open the shop from 8 am – 12am. To avoid violating
the hours of labor, they are given shift on their duties, different personnel’s from 8
am to 4 pm, as well as from 4 pm to 12 am.

Training

New personnel’s are trained on their duties, and before hiring them the
management sets standards and qualifications. The management also ensures
that the personnel’s are trained to be well mannered and to have a pleasing
personality to the customers. They are not allowed to be late on their duties and
be messy at work.

Management Control

There is manager who is on duty every day that observes the performance
of the other personnel. He constrained the personnel’s to perform certain actions
while avoiding other actions in an effort to achieve organizational goals. To avoid
theft, there is a Closed-circuit television (CCTV) installed in the shop and a POS
machine to record sale. There is also an accountant to count inventories,
maintains the records of all the financial transactions, salaries expense and other
expenses.

Suppliers

When buying for supplies or ingredients, the management should insure

the product is of high quality, fresh and not expired. Thus, it is necessary to
purchase from a known store that can provide the best quality.

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 Coffee/tea will be purchased directly from the supplier of roasted locally
grown coffee beans that will be ordered online. Juice, soda and non-alcoholic
beverages, ingredients for foods, pastries and fruits will be purchased directly
from the local store (Lee Plaza, City Mall, SM Save More)
The following table shows the supplier information of the business;

Table 1 Supplier Information

Name of Address Phone Email/ Website/ Page

Supplier
Lee Plaza Dipolog City, 065 212 [email protected].
City Central Zamboanga 9300
del Norte
SM Dipolog City, [email protected]
SaveMore Zamboanga
del Norte
City Mall Dipolog City, +63-63- [email protected]
Zamboanga 6202360
del Norte
Sinag Calapan 0908 757 Email them through their website -
Coffee City, 6557 https://www.sinagcoffee.com/contact-
Roastery Oriental us/
Mindoro
Fresh Batch Order through their Instagram page :
@freshbatchcoffee
Comfy Order through their Instagram page
Beans @comfybeansmnl

1.2.1 Step by step procedure

Process Flowchart

The diagram below depicts the operations process of the business.

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 Figure 1 Process on the purchase of ingredients/ supplies needed

Supplier

Order Deliver

Purchase Receive Store to the

ingredients/ ingredients/ Recheck the
kitchen
supplies supplies item
stock room

The figure shows the process of purchasing ingredients or supplies from the
supplier then storing them to the stockroom to be ready for the daily operation of the
business. The management could either order online or call the supplier to deliver the
goods or they could also go directly to the physical store to purchase the goods.

Figure 2 Daily Operation Process.

Customer

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 Barista: Make
Waiter ask Waiter serves
beverage
customer for food/beverage
according to
order to customer.
order

Chef: Cook the

food according
to order

The moment that a customer would enter into Coffeeiara, they would then be
greeted by the waiter to ask for their order by giving them the menu. After they had
decided for their orders, the waiter would then pass the order to the barista if it is a
beverage or to the chef if it is a food. After the preparation, the waiter would then serve
the beverage/ food to the customer.

1.2.2 Labor and Machine Requirement per Stage

Table 1 Requirement per stage

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STAGE LABOR REQUIREMENT MACHINE/ EQUIPMENT
REQUIREMENT
Order Processing Interpersonal Skill Sticky note to list the order
Communication Skill

Preparation Personal skills of the Espresso Machine

barista in the preparation of Coffee Brewers
the beverage Decanters, Airpots, and
Satellite Servers
Frappe and Smoothie
Blenders
Iced Tea Brewers and Iced
Tea Dispensers
Personal skill of the chef in Kitchen tools/ equipment
the preparation of the food such as pot, knife, stove
and kitchen utensils
Serving of foods/beverage Interpersonal Skill Plate/cup/ tray
to the customer Communication Skill

1.1 Calendar of Events

This calendar of events shows the activity of the business throughout the year

Figure 3 Coffeeiara Operation Timeline

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Jan. Feb. March April May June July Aug. Sept. Oct. Nov. Dec.

Business
Planning Marketing and
Start of
PROCESSES AND Coffeeiara
ACTIVITIES Organizational
Activities
Store Operations
Administration
People
Resources
Materials Machines
Ingredients
Finances Systems
Target Market
Organizational
Units

Strategic
Entities
Business
Objectives
Financial Goal
Profit
Measurement

1.4 Machinery/ Equipment Requirement

Machinery and equipment plays an important to the operation of the business.

The following are the machinery and equipment required in this business:

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a. Espresso Machine
Professional Grade: Dual boiler, PID, Saturated Group, Rotary pump,
Volumetric, Pre-infusion, 3.5 L Steam Boiler, Electronic display and temperature
control

Water source:  Option to run off reservoir or plumb in

Compact size perfect for the kitchen counter

Available in Auto-Volumetric or Manual Paddle Models

This machine brews coffee by forcing pressurized water near boiling point
through a "puck" of ground coffee and a filter in order to produce a thick,
concentrated coffee called espresso.

b. Coffee Brewers

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 The single-serve coffeemaker technology often allows the choice of cup size and
brew strength, and delivers a cup of brewed coffee rapidly, usually at the touch of a
button.

c. Airpots

It is a container for storing and dispensing coffee or other beverages that maintains
a constant temperature by use of glass insulation.

d. Decanter

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 It is a stoppered glass container into which coffee is decanted.

e. Satellite Servers

It is a detachable decanters into which the coffee is brewed, as they can be

distributed around a large service area to lessen wait times and ensure every
customer has access to fresh coffee.

f. Frappe and Smoothie Blenders

2-Speed + Pulse Function 4-Spoke Stainless Steel Blade Rubber Footing with
Suction350 Watts

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 An electric mixing machine used in food preparation for liquefying,
chopping, or pureeing

g. Iced Tea Brewers and Iced Tea Dispensers

It is an electric tea maker functions much like a traditional coffee machine —

simply place water in the reservoir and add your tea of choice (either loose or bags) in
the brew basket. The main difference is you also add ice to the pitcher prior
to brewing for up to two quarts of the icy cold treat in just a few minutes

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 h. Kitchen Tools: Must be durable

A small hand held tool used for food preparation. Common kitchen tasks include
cutting food items to size, heating food on an open fire or on a stove, baking, grinding,
mixing, blending, and measuring; different utensils are made for each task

i. Reach In Refrigerator

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 It is an appliance or compartment which is artificially kept cool and used to store
food and drink.

j. Display Case

It is a glass case used for displaying products for people to look at or buy.

k. Frothing Pitchers

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 Another espresso machine accessory essential, are used for manual
milk frothing to make coffee drinks like lattes and cappuccinos.

L. Electric Oven

Use for baking pastries

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M. Cooking Pan

N. Gas Stove

O. Coffee Mug

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P. Plate, cup, and jar

Q. Trays

1.4 Market Outlet

Coffeeiara shop is located at Sunset Boulevard, Dipolog City, Zamboanga del

Norte. The company have chosen the said location because it is more accessible and it
is an area where people gather to relax, bond and unwind themselves. Furthermore,
since this business that targets all of the customer’s children, teenagers and adults that
includes people outside the city, the company decided to create a Facebook page and
Instagram account to promote the shop to different places.

1.5 Business Layout

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 The layout of this business shows the most efficient and economical
arrangement of machines, materials, personnel, storage space and all supporting
services, within available floor space.

Figure 4 Shop layout/ floor plan;

Figure 5. Map of Location

The business will be located at Gateway, Rizal Avenue, Sunset Boulevard, Dipolog City

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1.6 Waste Disposal and Maintenance
Coffeeiara will promote proper disposal management within and outside the
establishment by setting out a well-organized disposal kits such as trash bins in every
corner of the room; accurate labels of garbage segregation; friendly tips and reminders
on how customers and employees should manage bits of debris from left-overs and or
during the preparation process of different beverages and meals in the kitchen counter.

Moreover, Coffeeiara will also observe the following waste disposal protocols
and maintenance in order to assure quality cleanliness towards to customers:

 reuse or redistribution of unwanted, surplus materials

 treatment, reclamation, and recycling of materials within the waste;
 and disposal through incineration, treatment, or land burial

1.7 Quality Control System

Quality Control
System

Quality
Quality Service
Improvement

Customer Maintaining Customer Customer

Satisfaction Quality Loyalty Referrals

Coffeiara’s Quality Control System will focus on providing quality service to

the customers that will ensure repetitive consumption to the offers brought by Coffeeiara

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as we guarantee that our product will bring out the taste of international standard. In
order to have the highest assurance, Coffeeiara will set out a well-organized control
system, and by then the business will be able to gather a number of patronizing
customers that will allow the business to grow in the epicentre of the target market.

1.8 Budgetary Info

The financing needed for the business to operate includes the following start
up budget.
Table 2 shows the start- up budget required for the business

START UP REQUIREMENT
Start- up Expense
Permits and Licenses P 5,000.00
Rent 18,000.00
Remodelling work 200,000.00
Supplies Expense 30,000.00
Advertising 1500.00
Utilities 3500.00
Insurance 1,300.00
Total start up Expense P 259,300 .00

Start-up Assets
Tools and Equipment 60,000.00
Furniture and Fixture 35,000.00
Total Start up Asset P95,000.00

Start- up Funding
Start-up Expenses to Fund 259300.00
Start-up Assets to Fund 95,000.00
Total Funding Required P354,300

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 The total budget needed for the business is P354, 300.00. The fund of this
business will be from the personal investment of the owners and from bank loans.

1.10 Training Plans

Given that many organizations view training as a way to gain competitive

advantage, and considering the costs associated with training development and
implementation, it’s important that trainees learn the necessary knowledge and skills
and transfer what they learned to the job successfully.

Training plan is important in assessing the needs of the company and determining
the goals they wants to achieve through implementation of the plan. Coffeeiara needs
proper employees who had the skills and talent to run the business smoothly and
successfully. Thus, before hiring employees the company had set qualifications and
standards to insure that every worker that was hired is capable of the job. Nevertheless,
it is necessary that the hired employee must undergo three day training such as
observing the work and on how to have proper customer service and etiquette. This will
help ensure that the overall training plan adequately prepares employees in the
necessary job behaviors and create high performing employees.

Figure7 Stages in Training Process

Outreach &
Pre- Find the
Identify
Employment trainer Staff
staff
Induction

The figure shows the six stages of training implemented by the business.

Stage 1: Outreach & Pre-Employment

 Helping candidates understand the 3 R’s of employment: roles, responsibilities,

and risks.
 Offering internships and pre-employment training
 Posting job descriptions, along with the company’s mission, vision, and core
values on the company’s external website

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Stage 2: Identify the staff

It is the stage of recruiting employee for the job. There must be a prepared job
descriptions that capture relevant competencies and skills required for specific jobs
and/or organizational practices

Stage 3: Find the trainer

There is no need to look for a trainer for the Barista and Chef who had expertise
and experience on the job. However, those who are newbie in the field need to train
from them. In this business, the manager/ owner will be the overall trainer to guide the
staff on the necessary and required things to do on their job.

Stage 4: Staff Induction

It is the process of introducing the new employee to the company culture and
processes with the aim of bringing them up to speed as quickly as possible as well as
making them feel socially comfortable and aware of their professional responsibilities

Aspect/Skills Need to be Trained

1. Customer service

The employee must be trained to have a good customer service because

a service business such as this demands a specific style of customer
service.

2. Knowledge
They must have knowledge on their job such as for barista they must be
able to learn the basics of various coffee drinks and how to create them.
The same as for the chef he/ she must know how to cook.

3. Speed and efficiency

Employee must learn move like a multi-armed octopus and maintains a
nearly impossible standard of error-free speed and complex multitasking
during a busy shift.

4. Teamwork
Employee must trust their co-worker during rush business hour.

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 5. Unflappability
Employee must learn to keep your cool when customer yells at them or
when something goes wrong, employee must stay calm and will solve the
problem. This is especially important in a coffee shop where tensions rise
and mad customer rushes are frequent.

1.11 Reference

https://www.homegrounds.co/types-of-coffee/

https://www.webstaurantstore.com/guide/693/types-of-tea.html

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https://www.webstaurantstore.com/guide/730/coffee-shop-equipment-list.html

https://aboutleaders.com/employee-training-program/#gs.18fraa

https://www.myperfectresume.com/career-center/resumes/how-to/10-skills-to-include-in-
your-barista-resume

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