RATIONALE

DouFfee is a new business located at Muntinlupa National High School-Main.

The name “DouFfee” was established from the product it offers. “Dou” stands for

doughnut and “Ffee” is for coffee. The doughnuts we offer is in midget size partnered

with cold/iced coffee. The doughnuts are produce by Gemma’s Bakery, a family

business of one of the owners while the coffee is personally made by the crews/owners.

DouFfee is serve though a paper glass with midgets on top, it has syrup

(customers can choose between milk or chocolate syrup) and sprinkles too. DouFfee

aims to offer its product at a competitive price that suits to the demand and ability of the

students.

The business is in the form of partnership, wherein Rosalina Binay works as the

General Supervisor, Chena Mae Casing as Cook, Rechel Listones as Assistant Cook,

Richelle Esbra and Ma. Cristina Morrondoz as Marketing Officers, Joshua Rome Ebol

as Purchaser, Bryan Alvarez as the Housekeeper, Jomel Sta. Rosa as Salesman, and

Lovely Cahanding and Dimple Mae Galang in charge with Finance.

DouFffee has an objective to have positive feedback from its customers to gain

loyalty that will eventually lead in maintaining the existence and stability of the business.

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PRODUCT

PRODUCT DESCRIPTION

DouFfee will provide a product that will surely satisfy the cravings of every customer. This

product are the combination of doughnut and coffee. Our coffee will be serve as cold with a

creamy taste that the customers will surely like. Since we are a new business, we are still in the

introductory stage same with our product. Our product is still new to every people’s eyes, so we

are still introducing our product to them.

UNIQUE FEATURES OF PRODUCT

Our product is a combination of midget doughnut and coffee, making it more enjoyable by

different flavors of it both. We prefer our coffee cold because we want our customers to enjoy

their coffee. They will not wait some time to make their coffee at a room temperature or warm.

The presentation of our product is doughnut on top, coffee on the bottom. By this we can say

that our presentation is nice and yet helpful at the same time. It is helpful in a sense that you

don’t have to get another container or plastic for the doughnut, it will also lessen the garbage

that we may consume in buying this product. You can now carry your food easier than carrying

it separately with your both hands.

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PICTURE OF PRODUCT

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PRODUCTION PROCESS

Product Procedure Finish Product

Doughnut Doughnut
-1st Flavor
-Chocolate Flavored
 Doughnuts  Dip the midget
Midgets Doughnut
doughnuts top in
chocolate flavor.
 Put some sprinkles
on top.

-2nd Flavor
-White Chocolate
 Dip the midget Flavored Midgets
doughnuts top inDoughnut
white chocolate
flavor.
 Put some sprinkles
on top.

 Coffee Coffee Coffee

 Put small amount-Creamy

of Cold Coffee
hot water to dissolve
the Creamy coffee
mixture.
 Add some ice tubes,
shake and serve.

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MARKETING STRATEGIES

PRODUCT

DouFfee only uses fresh product in serving the customers to ensure the quality of the

product. The supply of our doughnuts is made fresh daily by our main supplier. The left-over

products at the end of each business day is sold with a discount or in a lower price. If there are

still left over, the crew will give it to the street children.

Our menu items are formatted on an easy to read menu that was place on the stall.

PRICE

DouFfee will use strategy of cost-plus pricing to make the product available enable to get

purchase by many people especially our target market. Each serve of our product is worth

Php20.

PLACE

Douffee is a new business located at SM Center Muntinlupa National road, Tunasan

Muntinlupa City, 1774 Metro Manila Philippines. Our product is a combination of doughnut and

coffee that is suitable for the persons who like sweets especially for the teenagers and young

adult. Our product is new to every people’s eyes so we are introducing our product to the

market.

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PROMOTION

Since DouFfee is a new business, we must advertise our business extensively. Our

method of promotion strategy is to give flyers for them to know what Douffee’s products are. We

also plan to make internet as one of our way to market our product since it’s the fastest way to

reach the costumers. We will make email account and facebook page and offer delivering

services if the costumers will buy a bunch around Muntinlupa area only.

ORGANIZATION STRUCTURE

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CHART

TASK AND RESPONSIBILITIES

Cook – Chena Mae Casing

 She is responsible for the production of the product.

 She knows what raw materials should be purchased.

 She maintains the quality of the food and drink served.

Rosalina Binay
General Supervisor

Chena Mae Casing Rechel Listones

Cook Assistant Cook

Richelle Esbra and Ma. Dimple Mae Galang

Joshua Rome Ebol Bryan Alvarez Jomel Sta. Rosa
Cristina Morrondoz and Lovely Cahanding
Purchaser House Keeper Salesman
Marketing Officers Finance

Assistant Cook – Rechel Listones

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  She helps the cook during the process of production.

 She is the one who usually report to the purchaser what raw materials is missing or

insufficient.

 In case the cook is not present, she takes the charge.

Purchaser – Joshua Rome Ebol

 He is responsible for buying raw materials needed in the market.

 He communicate to the supplier.

 He also communicate to the cook/asst. cook to know what are the things needed to

purchase.

 He is responsible for overseeing/ checking the condition of every materials they

purchased.

Housekeeper – Bryan Alvarez

 Responsible for keeping everything clean during the process of production and

operation.

 He washed used equipment and other things that needed to be cleaned

 He helps the salesman especially when there’s a lot of customers

Salesman – Jomel Sta. Rosa

 He’s one who primarily communicates and assists the customer

 Responsible also for receiving payment, giving change, and as well as serving the

customer’s order.

Finance – Dimple Mae Galang and Lovely Cahanding

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  After every operation, they’re the one who count and check the business’s earnings and

profit that has been made during that day.

 They are also responsible for giving money in the operation’s expenses.

 They have the record of all the money involved activities of the business, whether it is

about receiving or paying/spending

Marketing Officers - Richelle Esbra and Ma. Cristina Morrondoz

 They are responsible to performs many duties aimed at developing and implementing

the marketing strategies.

 They may also oversee a team of junior marketing professionals.

NARRATIVE REPORT

DAY 1

 Day: February 8, 2018

 Time: 3:00 pm

 Venue: 1030 Sto. Niño St. Pob. Munt. City

 Students Involved: Alvarez, Ebol, Sta. Rosa, Casing, Esbra, Galang, Listones,

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 Morrondoz

 Activity Report:

During the first day of business (February 8, 2018), everyone was disconcerted

at first because we were facing different kinds of customer, some were friendly, others

were asking for other variations such as other drinks/hot coffee, and customers who

bought repeatedly. We also encountered some trouble, like spilling of syrup while

serving the customer where we felt embarrassed and uncomfortable towards the buyer.

 Evaluation:

We observed that our products are more appealing to teenagers. Mostly adults

were asking if they can avail midgets only, due to the reason that they were not fan of

drinking coffee. There were also adult customers (mostly parents) who asked for takeout

because they want their child to try it. Our group also noticed customers who bought the

product because it was new to them.

 Pictures:

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DAY 2

 Day: February 9, 2018

 Time: 10:00 am

 Venue: MNHS (senior high building)

 Students Involved: Alvarez, Ebol, Sta. Rosa, Binay, Cahanding, Casing, Esbra,Galang,

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 Listones, Morrondoz

 Activity Report:

We can say that during the second

day of our operation, we became careful

with our actions. Our Day 1 served as our

basis on what we should and shouldn’t do during the operation to avoid some problems

to occur. We also need to be more competitive since there were also other businesses

present on that day, given that were all in food business line. We should make our

customers think that our product is worth it for Php20.

 Evaluation:

Most of our buyers were senior high school students too. We encountered

customers who asked first about our product and then finally decided to try it. There

were also teachers who preferred hot instead of cold/iced coffee.

 Pictures:

DAY 3

 Day: February 9, 2018

 Time: 5:00 pm

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  Venue: Purok 7 Muntinlupa City

 Students Involved: Alvarez, Sta. Rosa, Cahanding, Casing, Esbra, Listones

 Activity Report:

At this time this is the continuation of our operation. After school we tried to

operate at Purok 7 Muntinlupa City. When we are preparing our DouFfee product most

of the residence in Purok 7 was amaze when they saw it. They said our products are

unusual combination of midget doughnuts and ice coffee, and they said they want to try

something new.

 Evaluation:

We observed in this area that our products are more appealing to the kids that’s

why their parents are buying it for their children. They are also some teenagers out of

their curiosity that’s why they bought it to satisfy their consciousness.

FINANCIAL REPORT

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 Douffee
Statement of Performance
February 9, 2018

Sales PHP 2,000.00

Less: Operating Expenses
Brewed Coffee PHP 144.00
Coffee Creamer 136.00
Sugar 244.00
Toothpick 10.00
Tissue 28.00
Thumbtacks 10.00
Cups 286.00
Straw 16.00
Gloves 35.00
Syrup 238.00
Donut 400.00
Ice 110.00
Sticker Paper 34.00
Water 30.00
Safety Pin 10.00
Crip Paper 10.00
Print 10.00
Transportation 29.00 1,780.00
Net Profit PHP 220.00

Douffee
Statement of Change in Owner’s Equity
February 9, 2018

Capital, Beginning PHP 1,000.00

Add: Net profit 220.00
Capital, Ending 1,220.00

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APPENDICES

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 STUDENT’S
PROFILE

PROMOTIONAL TOOL:

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PICTURES:

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