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Chapter 2 Technical Plan Business Plan

THE DOCUMENT IS ALL ABOUT THE BUSINESS PLAN AND SOME PROCESSESS OF DATA MANAGEMENT.
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0% found this document useful (0 votes)
11 views13 pages

Chapter 2 Technical Plan Business Plan

THE DOCUMENT IS ALL ABOUT THE BUSINESS PLAN AND SOME PROCESSESS OF DATA MANAGEMENT.
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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II.

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.

 Lounge Area (Back corner or side wall):


-Cozy space with couches, plush chairs, and forest-inspired
decor (wood panels, hanging plants). Ideal for long stays or
reading.

 Serving Counter (Near kitchen & central to customer flow):


-Positioned between seating and kitchen. Should face the
entrance and seating area for easy access. Includes POS, pastry
case, and drink pickup zone.

 Water Station (Near seating/lounge, away from counter):


-Self-serve water station with cups and napkins. Located along a
side wall or between seating/lounge for customer convenience.

 Restroom (Back corner or near the lounge):


-Tucked away but clearly marked. Includes forest-themed
touches (mossy wallpaper, natural scents).

 Kitchen Preparation Area (Behind the serving counter):


-Includes prep counters, coffee equipment, sinks, under-counter
fridge, and storage shelves. Accessible only to staff.

 Main Water Line Access (Behind kitchen or near mechanical


area):
-Discreet, with maintenance access only.

 Floor Drains (In kitchen, under water station, and restroom):


-Essential for cleaning and safety, strategically placed near
water-heavy areas.

 Outdoor Seating Area (Front or side patio):


-Rustic wooden tables, potted plants, string lights, and
umbrellas.

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

1 pc. ₱ 200,000 ₱ 200,000

Coffee Grinder

1 pcs. ₱ 35,000 ₱ 35,000

Brewing Equipment

2 pc. ₱ 25,000 ₱ 50,000

Blender

1 pc. ₱ 15,000 ₱ 15,000

Refrigerator

1 pc. ₱ 60,000 ₱ 60,000


Washing Equipment (sink, dishwasher)

1 set ₱ 30,000 ₱ 30,000

Furniture (tables, chairs, counters)

1 set ₱ 100,00 ₱ 100,000

Initial Inventory (coffee beans, milk, syrups,


pastries)

1 set. ₱ 40,000 ₱ 40,000

Miscellaneous Supplies (cups, napkins,


straws, utensils)

1 set ₱ 20,000 ₱ 20,000

TOTAL ₱
Table 2.1. Costing of Equipment

Monthly Costing of Materials


Quantity (per Unit Price Total Cost
Material
month) (₱) (₱)
Coffee Beans (whole or
grounds)

100 kg ₱ 250/kg ₱25,000

Milk (Dairy & Non-Dairy) 200 liters ₱ 50/liter ₱ 10,000


Syrups (Flavored, e.g., Vanilla,

10 liters ₱ 500/liter ₱ 5,000

Caramel)
Sugar (White, Brown, Raw)

50 kg ₱ 40/kg ₱ ,2000

Tea Leaves/Tea Bags

15 kg ₱ 200/kg ₱ 3,000

Pastries (Muffins, Croissants,


etc.)
400 pcs (assorted) ₱ 25/piece ₱ 10,000

Bread (for sandwiches)

200 loaves ₱ 15/loaf ₱ 3,000

Ice (for cold drinks) 100 kg ₱ 20/kg ₱ 2,000

Water 400 liters ₱ 5/liter ₱ 2,000


Disposable Cups (8oz, 12oz,
3,000 pcs ₱ 3/piece ₱ 9,000
16oz)
Lids for Disposable Cups 3,000 pcs ₱ 1.50/piece ₱ 4,500

3,000 pcs (napkins)
Napkins & Stir Sticks 0.50/napkin, ₱ 1,700
2,000 pcs (stirrers)
₱ 0.20/stick
Miscellaneous (toppings, spices, Various (monthly
₱ 4,000 ₱ 4,000
and etc.) estimate)
TOTAL ₱
Table 2.2. Monthly Costing of Materials

This cost structure assumes a moderate flow of customers and typical

sales volume. The unit prices reflect typical costs, but they may vary based

on your suppliers and location. Additionally, quantities might need

adjustment based on the menu items, customer preferences, and expected

sales volume. The initial investment totals ₱33,310, while monthly material costs are

estimated at ₱18,000 to maintain steady production.

3. Production Schedule
Quiet Brew Coffee Shop - Daily Production Schedule

Opening & Setup: Prepare all necessary equipment and ensure


ingredients are available.

Coffee Beans: Grind enough coffee for the day’s demand, targeting 2-3
kg of ground coffee in the morning.

Pastries & Sandwiches: Bake fresh pastries or restock as needed.


Prepare light meals for lunchtime.

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.

Cleaning & Maintenance: Regularly clean equipment and check


inventory.
This streamlined schedule will help you manage production effectively
throughout the day, ensuring a smooth operation.

Figure 2.2. Production Schedule


This production schedule ensures that Quiet Brew runs smoothly by

focusing on preparation, peak service times, and cleaning/maintenance. It

helps manage both staff time and inventory effectively, ensuring customers

always receive a high-quality experience with fresh coffee, pastries, and

other offerings.

4. Production Process

Opening & Preparation

Task: Set up and clean the shop.


Goal: Ensure the coffee machines, grinders, equipment, and display
areas are clean and ready. Check inventory for coffee beans, milk,
syrups, pastries, etc.

Coffee Bean Grinding

Task: Grind coffee beans.


Goal: Grind enough coffee beans for the day’s service (around 2-3 kg).
This ensures fresh coffee for all drinks.

Pastries & Food Preparation

Task: Bake or restock pastries, prepare sandwiches (if offering).


Goal: Have fresh pastries and food ready for customers throughout the
day. Typically, about 50 pastries in the morning, and sandwiches or
light meals for lunch.

Set Up Coffee Station

Task: Set up milk frothing stations, syrups, and coffee machines.


Goal: Make sure everything needed for brewing coffee (milk, syrups,
cups) is easily accessible and organized.

Brewing & Serving

Task: Brew coffee, serve pastries, and food to customers.


Goal: Ensure fast and efficient service during peak hours, typically in
the morning (7 AM - 9 AM) and evening (6 PM - 8 PM).

Restocking & Cleaning

Task: Restock ingredients (coffee, milk, pastries) as needed and clean


equipment during quieter times.
Goal: Stay prepared for the next rush and keep everything hygienic
and operational.

End of Day: Closing & Final Prep

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.

Figure 2.3. Production Process

The production process at Quiet Brew focuses on ensuring a smooth,

efficient operation and high-quality service. The day begins with preparing

and setting up the shop—cleaning, organizing, and checking inventory. Next,

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

cleans and organizes to prepare for the next day.

5. Manpower Requirements

Role Description
Role: Brew coffee, serve customers, maintain
coffee machines, and handle customer orders.

Duties:

Grind and brew coffee.

Prepare specialty drinks (e.g., lattes, cappuccinos,


espressos).
1. Baristas (2-3 staff
Serve pastries and light meals.
members)
Handle customer inquiries and requests.

Maintain cleanliness and organization of the


coffee station.

Shifts: One barista for the morning shift (6:00 AM -


2:00 PM) and another for the afternoon/evening
shift (2:00 PM - 9:00 PM). Depending on peak
times, an additional barista may be needed.
2. Kitchen Staff (1-2 Role: Prepare pastries, sandwiches, and light
staff members) meals (if applicable).

Duties:
Bake or restock pastries (e.g., muffins, croissants).

Prepare light meals (sandwiches, salads).

Restock ingredients as necessary.

Ensure the kitchen is clean and organized.

Shifts: One staff member for the morning shift


(6:00 AM - 2:00 PM) for baking and food
preparation. The second staff member can work in
the afternoon (12:00 PM - 8:00 PM) for lunch and
dinner service.
Role: Oversee daily operations, manage staff,
handle customer service, and ensure smooth
workflow.

Duties:

Open and close the store.

Supervise staff, handle any conflicts or issues.


3. Store Manager ( 1
Manage inventory and order supplies.
staff member)
Ensure customer satisfaction and handle
complaints.

Handle cash register and oversee financial


transactions.

Shifts: Typically a full-day shift (7:00 AM - 3:00 PM


or 10:00 AM - 6:00 PM), depending on the shop's
operating hours.
4. Cleaners ( 1-2 Role: Maintain cleanliness of the store and
staff members) equipment.

Duties:

Clean tables, floors, and restroom.

Wipe down coffee machines, counters, and other


surfaces.

Empty trash bins and ensure the store stays neat


throughout the day.

Shifts: One cleaner for a morning shift (6:00 AM -


2:00 PM) and possibly one for evening cleaning
(8:00 PM - 9:00 PM), or a single cleaner who works
flexible hours.
Role: Handle customer orders, payments, and
assist with customer service.

Duties:

Take customer orders (both in-person and over the


counter).

5. Cashier / Front- Process payments and handle cash register.


of-House Staff (1-
2 staff members) Assist with serving food and drinks to customers.

Keep the front area organized and tidy.

Shifts: Depending on the size of the shop, the


cashier can also be a part-time role for busy times
(7:00 AM - 12:00 PM and 3:00 PM - 8:00 PM). This
person might overlap with the barista role or work
independently.
Table 2.3. Manpower Requirements

6. Waste Management Program

Assess Waste: Identify and track different types of waste, such as

organic (coffee grounds, food scraps), recyclable (paper, plastic), and

non-recyclable materials.

Reduce Waste: Compost organic waste. Encourage customers to

use reusable cups and containers. Minimize single-use items like


straws and plastic cups. Reduce food waste through portion control

and donations.

Recycling: Set up clearly labeled bins for recyclables, compostable,

and non-recyclables. Work with a local recycling service.

Employee Training: Educate staff on waste reduction practices and

proper waste sorting. Customer Engagement: Raise awareness with

signs, offer discounts for reusable items, and provide eco-friendly

alternatives.

Track Progress: Monitor waste reduction efforts and adjust

strategies as needed, while gathering customer feedback. By

implementing these practices, your coffee shop can reduce waste,

improve sustainability, and appeal to eco-conscious customers.

Proper Waste Segregation

All waste materials will be separated into two types:

 Biodegradable Waste – food scraps like leftover cream or broken

popsicles will be placed in a container for compost or collected by the

barangay waste team.

 Non-Biodegradable Waste – wrappers, sticks, and plastic labels will be

placed in a different container and disposed of properly through the local

garbage collection system.


1. Eco-Friendly Packaging (Optional for Future)

While the business is starting with basic packaging, the goal is to

eventually shift to biodegradable or recyclable wrappers. This helps reduce

plastic waste and supports a greener product image, especially for eco-

conscious customers.

2. Minimal Water Usage

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

washing to help conserve this resource.

3. Weekly Cleaning Schedule

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.

4. Employee Awareness and Responsibility

Every team member will be informed about proper waste disposal. Trash

bins will be labeled clearly to make sure everyone follows the correct waste

segregation. A checklist will be provided to remind staff of the cleaning and

disposal routine.

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