Chapter 2 Technical Plan Business Plan
Chapter 2 Technical Plan Business Plan
TECHNICAL PLAN
This plan outlines the essential systems, equipment, utilities, and technological
needed to operate the Quiet Brew coffee shop. It includes specifications for electrical
and plumbing systems. The plan ensures the shop meets health, safety, and building
codes. The layout refers to the physical arrangement of furniture, equipment,
workstations, and customer areas within the coffee shop. Ensuring a smooth and
brewery operation within the Quiet Brew coffee shop.
1. Plant and Facility Layout
Main Entrance
-Positioned centrally or on the side to guide customers directly
into the seating/lounge areas. Decorated with planters, wood
signage, and a soft lighting fixture above the door.
Seating Area
-Includes individual tables and chairs or booths. Positioned to the
right/left of the entrance for easy access and visibility of the
counter.
Figure 2.1. Quiet Brew Coffee Shop House Plant and Facility Layout
2. Costing of Equipment and Materials
Costing of Equipment
Unit Price Total Cost
Item Quantity
(₱) (₱)
Espresso Machine
Coffee Grinder
Brewing Equipment
Blender
Refrigerator
TOTAL ₱
Table 2.1. Costing of Equipment
Caramel)
Sugar (White, Brown, Raw)
50 kg ₱ 40/kg ₱ ,2000
15 kg ₱ 200/kg ₱ 3,000
sales volume. The unit prices reflect typical costs, but they may vary based
sales volume. The initial investment totals ₱33,310, while monthly material costs are
3. Production Schedule
Quiet Brew Coffee Shop - Daily Production Schedule
Coffee Beans: Grind enough coffee for the day’s demand, targeting 2-3
kg of ground coffee in the morning.
Peak Hours: Focus on serving high volumes of coffee and pastries during
the morning (9:00 AM - 11:00 AM) and evening (6:00 PM - 8:00 PM)
rushes.
helps manage both staff time and inventory effectively, ensuring customers
other offerings.
4. Production Process
Task: Clean, organize, and check inventory for the next day.
Goal: Ensure everything is ready for the following morning. Make sure
the shop is tidy, and equipment is ready for the next day’s service.
efficient operation and high-quality service. The day begins with preparing
coffee beans are ground and pastries are prepared to ensure freshness. The
coffee station is set up for quick service during busy times. Throughout the
day, the team focuses on brewing coffee and serving food, maintaining high
service standards. Between service periods, there’s time for restocking and
cleaning to keep things running smoothly. At the end of the day, the team
5. Manpower Requirements
Role Description
Role: Brew coffee, serve customers, maintain
coffee machines, and handle customer orders.
Duties:
Duties:
Bake or restock pastries (e.g., muffins, croissants).
Duties:
Duties:
Duties:
non-recyclable materials.
and donations.
alternatives.
plastic waste and supports a greener product image, especially for eco-
conscious customers.
When cleaning the tools and equipment, water will be used carefully to
avoid waste. Employees will be trained to use just the right amount of water for
A regular cleaning schedule will be followed in the work area. All tables,
freezers, and storage boxes will be cleaned weekly with safe cleaning products.
This keeps the work area sanitary and avoids attracting pests or causing
contamination.
Every team member will be informed about proper waste disposal. Trash
bins will be labeled clearly to make sure everyone follows the correct waste
disposal routine.