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ATENEO DE MANILA UNIVERSITY FOOD STALL PROPOSAL

PARTNERS: Ariel Ann Bucsit Efgee Curameng Cheska Nadine Fernandez Katrina Danielle Leongson Francesca Susana Luna Estelle Aleli Salac


I. Food Concept INTRODUCTION An Atenean’s schedule is typically busy -- juggling academics, org work and extracurricular activities. While JSEC offers heavy meals for lunch and breakfast wherein they can sit down and relax, there’s a clear need for more light and easy-to-go snacks that are affordable, worth their money and equally delicious. Afternoon Delight offers a variety of bagel sandwiches made with the freshest ingredients straight from the quality suppliers. These dishes were created to fulfill the satisfaction of each customer’s appetite. Not only do we offer irresistible bagel sandwiches, but refreshments of tea, juice and coffee are also available to make the perfect combination. For the health conscious, fresh salads are prepared daily; while those who crave for sweets can instantly satisfy their cravings with our scrumptious mini cheesecakes, all ready to go. Afternoon Delight is the one-stop shop for everyone looking for a light yet satisfying and affordable snack.

HISTORY The group is composed of six Assumption Antipolo graduates who have had a tight-knit bond since high school Their passion for eating good food at affordable prices have brought them together to take part in this project. Initially, the main plan was to serve to-go sandwiches of sweet and savory choices, but in order to veer away from the ordinary, the group opted for the idea of bagel sandwiches. The desire to provide quality, healthier and light meal options for the Ateneo community has prompted the group to offer bagel sandwiches of different varieties. This unique approach will cater to both the discriminating taste of the health conscious and at the same time, satisfy the cravings of those with a sweet tooth.


I. Food Concept BACKGROUND Bearing in mind the desire of the Ateneo community for the availability of healthier food choices at an affordable cost, the group decided to push through with the concept of making sandwiches with a twist, by using bagels. The group wanted to cater to a variety of possible customers whose preference may range from the health conscious to those with a sweet tooth. Hence they came up with a savory menu consisting of Tuna Bagel and Salami Bagel while there is also a Cream Cheese and Nutella Bagel for the latter. 3 Cheese Bagel will also be served for those who want a light alternative. The name of the stall, “Afternoon Delight,” is brought about by the initiative of the group to come up with a Deli in school serving fast food but with quality and perfect for on the go students who have a fast-paced lifestyle. The bagel sandwiches promise to be light and fulfilling, promoting guilt-free satisfaction by serving healthy food choices. A retro-vintage theme will be carried by the stall to elicit a light and feel-good atmosphere all throughout the dining experience.

Vision

Mission

To be able to serve fresh and delicious products that are perfect for a student-friendly budget and are prepared in good service

For Afternoon Delight to be part of the Ateneo community’s lifestyle as a one-stop deli that would provide quality food and refreshments


II. Menu 3-CHEESE BAGEL

a light snack composed of three classic cheese varieties grilled to perfection: Parmesan, Mozzarella, and Cheddar Cheese

TUNA BAGEL

tuna flakes mixed with mayonnaise and paired with lettuce, tomatoes and cucumbers – a treat for the health conscious

SALAMI BAGEL

a healthy dose of meaty goodness infused with lettuce, tomatoes and cream cheese topped with mozzarella


II. Menu CREAM CHEESE & NUTELLA BAGEL

the title says it all; this bagel is the perfect choice to satisfy your sweet tooth!

BLUEBERRY CHEESECAKE

a delectable, no-bake blueberry cheesecake that melts in your mouth, satisfying your sweet tooth. A perfect meal ender!

MANGO CHEESECAKE

a delectable, no-bake mango cheesecake that melts in your mouth, satisfying your sweet tooth. A perfect meal ender!


II. Menu

CAESAR SALAD

fresh lettuce paired with bacon, croutons, and cheese topped with the classic Caesar Salad dressing

Photo Source: http://google.com

VINAIGRETTE SALAD

fresh lettuce paired with oranges, potato crisps, and crab sticks topped with the classic Vinaigrette Salad dressing

Photo Source: http://google.com


II. Menu CHOCOLATE FRAPPUCINO

iced coffee mixed with chocolaty goodness enough to jumpstart your day

Photo Source: http://google.com

STRAWBERRY SHAKE

a smooth and creamy drink made of Arce Dairy Ice Cream and Milk topped with whipped cream and cherry

Photo Source: http://google.com

BREWED COFFEE

freshly brewed coffee available any time of the day Photo Source: http://google.com


II. Menu PRICE BREAKDOWN Ingredients Bagel Ham Tuna Cucumber Tomato Lettuce Mozzarella Parmesan Cheddar Cream Cheese Mayonnaise Nutella Wax Paper

Price 20.33/pc 4.4/pc 7.11/50g 0.50 0.40 1.00 6.00/6g 6.00/3.3g 1.84/10g 5.25/10g 5.00 6.00 2.00

DRINKS Sola Bottled Water Brewed Coffee Fresh Milk Ice to be used Iced Coffee Chocolate Syrup Strawberry Ice Cream Cherry Whipped Cream Straw

30.00 10.00 325.00/pack 70.00/pack 150.00/pack 8.00 6.00 10.00 2.00 10.00 1.00

BYOB PRICE REDUCTION Plate

5.00

Glass

3.00


II. Menu Main Dish

3-Cheese Bagel Tuna Bagel Salami Bagel

Ingredients

Total Cost

SRP

Bagel with Plate BYOB

With Deposit

36.17

59.00

n/a

n/a

36.34

65.00

n/a

n/a

39.38

65.00

n/a

n/a

33.58

59.00

n/a

n/a

Bagel, Mozzarella, Parmesan, Cheddar Bagel, Tuna, Mayonnaise, Lettuce, Tomatoes, Cucumber Bagel, Salami, Cream Cheese, Mozzarella, Lettuce, Tomatoes

Cream Cheese & Bagel, Cream Cheese, Nutella Nutella Bagel Combo Meal Meal Price Meal Price Without Deposit With Deposit

Dish + Bottled Water or Coffee Meal With Meal With Meal With Complete BYOB Glass BYOB Plate BYOB

74.00

77.00

74.00

74.00

n/a

80.00

83.00

80.00

80.00

n/a

80.00

83.00

80.00

80.00

n/a

74.00

83.00

74.00

74.00

n/a

Drinks Chocolate Frappuccino Strawberry Shake Brewed Coffee

Ingredients Iced Coffee, Fresh Milk, Ice, Chocolate Syrup, Whipped Cream Arce Dairy Strawberry Ice Cream, Fresh Milk, Ice, Whipped Cream, Cherry Coffee Beans

Total Cost SRP

Drink with Glass BYOB

With Deposit

30.00

50.00

50.00

53.00

30.00

50.00

50.00

53.00

10.00

20.00

20.00

23.00


III. Trade Secret The group of incoming college seniors come from different backgrounds, but share the same passion for good quality and healthy food. Ariel Bucsit has contacts for possible employees who have experience in the food industry and thus, may be hired forthe stall. Aleli Salac’s mother has a background in culinary, taking classes from Henny Sison. At the same time, they franchised a Red Ribbon-Antipolo branch. Chessy Luna is currently the co-owner of the JSEC stall, The Burger Bunch, and her clan has ample experience in the cooking and catering business. The family of Cheska Fernandez owns multiple branches of McDonalds, Masinag branch included. Kara Leongson’s mother is also knowledgeable in the field of culinary, having taken cooking and baking classes under Sylvia Reinoso-Gala and Henny Sison. Her mother supplies blueberry and mango cheesecakes for Daily Beans, a coffee shop and restaurant in Pililia, Rizal. Efgee Curameng’s family owns a restaurant in Balanga, Bataan and she has recently been back from a JTA engagement at the Managemenent Center Innsbruck in Austria. Hence, the group thinks that each of their respective background will contribute to the success of the proposed project.

IV. Investment The team agreed upon on providing P20,000 each from personal savings, coming up with a total initial investment of P120,000 for the proposed business. The funds collected will be allotted to fixed costs such as employee wage, stall rental, and initial inventory. Expenses from purchasing equipment and construction of the assigned stall will also be acquired from the said investment. The remaining balance from the initial investment will then be deposited to the team’s bank account to be used as a contingency fund for daily operations.


V. Logistics Source of Raw Materials • Ice - would be supplied and delivered by Icy Ice daily • Bagels - would be supplied and delivered by Village Gourmet weekly and/or when needed in the group’s storage place (Berkeley Residences Condominium; in a member’s owned unit) • Other ingredients and products - will be purchased by the group members in nearby supermarkets such as Save More, Shoppersville, and Rustan’s Supermarket

Consistency of Supply To ensure consistency of supply, the group will be following these guidelines: • Daily assessment of inventory to avoid running out of stocks • Constant brand and suppliers for the raw materials and ingredients

Consistency of Quality To ensure consistency of quality, the group will be following these principles: • Proper Sanitation Procedure - The group would be instilling SOPs required to keep the cleanliness in the stall. They would also require their employees to wear proper uniform and practice proper sanitation regularly. • Excellent Service - The group values customer service as well as taking care of its employees because they are face of the enterprise. • Efficient Inventory Management - The group would be assessing the inventories daily and have it replenished every 2 weeks. • Standardized measurements - The group would be using an equipment to ensure proper serving amounts and to prevent inconsistency with the taste.


VI. Manpower Time 7:30-8:00

Cashier

Server

Put Petty Cash into Cashier Open the stall Make sure inventory is complete Start preparing salad Monitor arrival of materials (Ice, vegetables, bagels & desserts, etc.) making spreads Start mixing drinks, heating water & Begin preparing bagel brewing coffee sandwiches for wrapping Place wrapped bagel sandwiches in cooler

8:00

Opening of stall

Opening of stall

8:00-11:00

Take orders and tally Serve drinks

Heat bagel orders in the oven and serve Serve salads and bagels

11:00-2:00

Take orders Continue tally count money Help Server

Check inventory Food replenishing Continue serving

2:00-5:30

Take orders and tally money and inventory with Finance Head

Continue serving Food replenishing Store unused raw materials

5:30-6:00

Hand money to Finance Head

Start cleaning stall

6:00

Closing of stall

Closing of stall

The table above shows the employees’ daily work task. The team decided to give the crew the liberty to choose whatever meal they want from the menu as long as they eat them during off-peak hours. All crewmembers are expected to wear uniform and hairnets with cap, provided by the team, so as to look neat and presentable. Employees must as well submit health certificates and a bio-data before hired.


VII. Equipment Initial Investment: 20,000 x 6 members = Php 120,000 Equipment Oven Toaster Cake Chiller Refrigerator Blender Microwave Coffee Maker Total cost: Power Consumption:

Cost 1,600 40,000 12,000 3,600 3,000 600 Php 60,800 6040 W

Power Consumption 1300 W 340 W 1500 W 1200 W 900 W 800 W


VIII. Partnership FRANCESCA LUNA • • •

3rd Year AB Communications 36 Ignacio Ave. North Susana Executive Village, Quezon City Head of Marketing - will be responsible for the overall appearance and presentation of the enterprise

ARIEL BUCSIT • • •

ALELI SALAC • • •

3rd Year BS Management Lot 7 Blk 7 Anthurium St. Lores Executive Subd. Antipolo City Head of Sales - will be responsible for handling cash flows; especially for outflow expenses

CHESKA FERNANDEZ • •

DANIELLE LEONGSON • • •

3rd Year AB Communications 5 Maya-Maya Heights, Victoria Valley Subdivision, Antipolo City Head of Operations - will be responsible for monitoring functions and schedule of operations

3rd Year BS Management 18 Bucharest Street, Eastville, Filinvest East, Cainta, Rizal Head of Logistics - In charge of making sure that all inventories and equipments are ready for daily operations.

3rd Year AB Communications 8 Henry Street, Kingsville Subdivision, Antipolo City Head of HR - will be responsible for supervising employees and employee-customer relations

EFGEE CURAMENG • • •

3rd Year BS Legal Management 14 Mt. Rushmore St., The Richdale Subd., Antipolo City Head of Finance - will be responsible for handling financial statements and the company’s bank account


IX. Daily Roles Time

7:30

8:00

8:00-5:30

Chessy Luna

Efgee Curameng

In charge of bringing Prepare Petty raw Cash of 2000 materials to stall

Cheska Fernandez

Aleli Salac

Ariel Bucsit

Monitor stall opening and delivery of raw materials

Make sure Make sure stall Make sure stall Make sure Make sure Make sure stall is is ready for is ready for stall is ready stall is ready stall is ready ready for opening opening for opening for opening for opening opening Take turns in ensuring Take turns in Take turns in stall ensuring stall ensuring stall operations operations operations goes goes goes smoothly; smoothly; smoothly; Replenish Replenish goods Replenish goods goods

Accounting

Take home leftovers

Take turns Take turns Take turns in ensuring in ensuring in ensuring stall stall stall operations operations operations goes goes goes smoothly; smoothly; smoothly; Replenish Replenish Replenish goods goods goods

Take note of things Take note of needed for things Check final the next day needed for inventory and check the next day final inventory

Check Cash

5:30

6:00

Kara Leongson

Take home leftovers


X. Marketing Strategy THEME INFUSION If given the chance to open a stall, the group plans to maintain the Retro theme established. The stall will be decorated in such a way that the theme is evidently reflected, catching the attention of customers. (Retro Ambience)

Through the use of our connections with organizations the group plans to promote by applying to be part of different org’s privilege cards.

ORG TIE-UPS

COMBO MEALS Meals will consist of the combination of a bagel and bottled water or Coffee. There will be a decrease in the price when buying combo meals.

FACEBOOK PAGE There will be a Facebook page for the stall in order to further inform the public about promotions and other information regarding the stall.

XI. Accounting Strategy BANK ACCOUNT The group plans to open a back account that will hold the initial investment. This back account will be updated throughout the year when revenues and expenses comes into place.

The group will set up a petty cash fund of P2000 every morning in preparation as change for customers.

PETTY CASH

FIRST IN FIRST OUT The group plans to use the first in first on method in deciding which raw materials to use.

FINANCIAL STATEMENTS The group has assigned Efgee Curameng to take care of financial statements, they expect her to give the group this every weekend.


XII. Stall Preference STALL PREFERENCE:

1st

MVP Basement – P12,000

2nd

Matteo, 2nd Floor Patio – P6,000

3rd

Rizal Library – P12,000

STALL LAYOUT:

REFRIGERATOR

OVEN, MICROWAVE, BLENDER

CAKE CHILLER

PREPARATION TABLE

COUNTER

Afternoon Delight Final Proposal  

Final Proposal