DAY
BEGINS
BREW AND WITH
GO MOBILE COFFE
CART
Feasibility Study
BY: ANIRE, MARK FRANCIS T.
INTRODUCTION
The feasibility study delves into the potential of
establishing a mobile coffee cart business, "Brew and
Go," in Can Avid, Eastern Samar.
The study aims to :
provide a comprehensive assessment of the venture's
viability, encompassing a thorough analysis of market
demand, competitive landscape, operational
requirements, financial projections, and potential risks.
By examining these key factors, the study seeks to
determine whether "Brew and Go" has the potential to
be a successful and sustainable business in Can Avid.
BACKGROUND
Can Avid, Eastern Samar, with its vibrant
population and currently limited availability of
coffee shops, presents a particularly attractive
market for a mobile coffee cart business. This
study investigates the viability of establishing
"Brew and Go," a mobile coffee cart venture
designed to provide a diverse range of specialty
coffees and pastries, directly addressing the
needs and preferences of the local community.
The limited competition, coupled with the growing
appreciation for high-quality coffee experiences,
suggests a strong potential for success.
PROJECT DESIGN
1.Concept Development
Focus: Establish a mobile coffee cart business,
"Brew and Go," offering high-quality,
affordable, and convenient specialty coffee and
pastries.
Objective: Address the growing demand for
specialty coffee in Can Avid, Eastern Samar,
while fostering community engagement.
PROJECT DESIGN
Brand Identity: "Brew and Go"—a
name emphasizing speed,
convenience, and the freshness of
the coffee.
Figure 1. Business Logo
PROJECT DESIGN
2.Product Description
Core Product: A variety of specialty coffee
beverages and freshly baked pastries.
Variations: Offer customizable options,
including different milk choices, syrups, and
pastry selections.
3.Target Market
Primary Audience: Residents of Can Avid,
Eastern Samar, particularly students, young
professionals, families, and tourists.
Secondary Audience: Individuals seeking a
quick and convenient coffee break during their
workday or leisure time.
PROJECT DESIGN
4.Location and Setup
Location: A mobile cart strategically
positioned in high-traffic areas within
Can Avid (e.g., town plaza, near schools,
commercial centers).
Figure 1. Plant Location
PROJECT DESIGN
Setup: A clean, inviting, and
efficiently designed cart with
sufficient storage and preparation
space.
Figure 1. Plant SetUp
PROJECT DESIGN
5.Operations Plan
Workforce: Employ local staff.
Equipment: Invest in high-quality espresso
machine, grinder, cold brew system, pastry
display case, and mobile cart.
6.Marketing Strategy
Promotional Methods: Social media marketing
(Facebook, Instagram), flyers, local partnerships,
community events, and word-of-mouth referrals.
PROJECT DESIGN
7. Environmental Considerations
Waste Management: Utilize proper
waste disposal.
Waste Reduction: Implement efficient
inventory management to minimize food
waste.
COST BREAKDOWN
A. Total Project Cost:
The total project cost is estimated to be PHP 130,000,
including:
Capital Costs:
o Mobile Coffee Cart: PHP 50,000
o Coffee Brewing Equipment: PHP 20,000
o Food Preparation Equipment: PHP 10,000
o Storage Equipment: PHP 5,000
o Serving Equipment: PHP 5,000
o Initial Supplies: PHP 10,000
COST BREAKDOWN
B. Estimated Production and Overhead Costs:
Production Costs: Overhead Costs:
o Coffee Beans: PHP 5 per cup
o Rent (Parking Space): PHP 2,000 per month
o Milk: PHP 10 per cup
o Utilities: PHP 2,000 per month
o Sugar: PHP 5 per cup
o Transportation: PHP 4,000 per month
o Pastries: PHP 20 per item
o Marketing: PHP 2,000 per month
o Labor: PHP 20,000 per month
COST BREAKDOWN
C. Estimated prices of coffee’s and pastries
COFFEE’S PASTRIES
o Espresso: PHP 60 o Croissant: PHP 100
o Cappuccino: PHP 110 o Muffin: PHP 80
o Latte: PHP 110 o Cookie: PHP 80
o Americano: PHP 90
o Macchiato: PHP 90
o Mocha: PHP 120
COST BREAKDOWN
D. Sources of Financing the Project:
Personal Savings
Small business loan
FINAL/FINISH PRODUCT
FINAL/FINISH PRODUCT
REVENUE ASSUMPTIONS
Assumptions:
Operating Days: 25 days per month
•Espresso: 10 cups/day
•Cappuccino: 15 cups/day
•Latte: 15 cups/day
•Americano: 12 cups/day
•Macchiato: 12 cups/day
•Mocha: 8 cups/day
•Croissant: 10 pastries/day
•Muffin: 12 pastries/day
•Cookie: 15 pastries/day
REVENUE ASSUMPTIONS
Coffee Revenue:
• Espresso: (10 cups/day * PHP 60/cup * 25 days) = PHP 15,000
• Cappuccino: (15 cups/day * PHP 110/cup * 25 days) = PHP
41,250
• Latte: (15 cups/day * PHP 110/cup * 25 days) = PHP 41,250
• Americano: (12 cups/day * PHP 90/cup * 25 days) = PHP
27,000
• Macchiato: (12 cups/day * PHP 90/cup * 25 days) = PHP
27,000
• Mocha: (8 cups/day * PHP 120/cup * 25 days) = PHP 24,000
•Total Coffee Revenue: PHP 175,500
REVENUE ASSUMPTIONS
Pastry Revenue:
• Croissant: (10 pastries/day * PHP 100/pastry * 25
days) = PHP 25,000
• Muffin: (12 pastries/day * PHP 80/pastry * 25
days) = PHP 24,000
• Cookie: (15 pastries/day * PHP 80/pastry * 25
days) = PHP 30,000
•Total Pastry Revenue: PHP 79,000
Total Revenue: PHP 175,500 + PHP 79,000 = PHP 254,500
REVENUE ASSUMPTIONS
Cost of Goods Sold (COGS):
•Coffee: (10+15+15+12+12+8 cups/day * (PHP 10 + PHP 10 + PHP 5) * 25
days) = PHP 17,250
•Pastries: (10+12+15 pastries/day * PHP 20/pastry * 25 days) = PHP 11,500
•Total COGS: PHP 28,750
Gross Profit: PHP 254,500 - PHP 28,750 = PHP 225,750
Overhead Costs : PHP 30,000
Estimated Net Income (before taxes): PHP 225,750 - PHP 30,000 = PHP 195,750
THANK YOU!!!
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