CHAPTER 1

INTRODUCTION

Food and Beverages is very essential to man’s life. Being one of the basic needs

of human being, food and beverages has become an industry. Many entrepreneurs see

business opportunities with food and beverages. One of this is the establishment of milk

tea shops.

On this generation, it is a fact that Millennial and Generation Z people are both

fascinated with purchasing milk teas. This popular drink has conquered almost every

corner of the world because of its taste. Thus, it is undeniable that this kind of drinks had

captured the heart of young ones. (Article of Renz Lyndon Paguio).

Project Background and Rationale

The partners decided to put up a mobile milk tea shop in Balete, Aklan. ThirsTea

is a mobile milk tea shop, an establishment that comes with a truck or a food cart.

According to Flores and Koshi (2015), the term food cart is used to described

mobile food trucks that generally move from one place to another to provide services.

As the pandemic hit the country where it limits people to go outside and purchase

in the actual milk tea store, they prefer to stay at home since it is very challenging to go

outside because of the virus brought by Covid-19. Since Arcangel is one of a barangay

that is far from Poblacion, Balete where milk tea shops are usually located, the reason of

the establishment of this mobile milk tea shop is to provide services to the people of
Balete who can’t go outside and get themselves a snacks or cup of milk tea. ThirsTea are

on their way to provide services in the most convenient way possible.

Objectives of the Study

1. To know if putting up a mobile milk tea shops in Balete, Aklan is feasible and

effective.

2. To be able to recognize the market potential of the business and see if customers

will patronize the products offering of the mobile food cart business.

3. To engage its customers so as to gain understanding on customers point of view

and gather feedback.

4. To project financial information and requirements of the business as a key

measure for its success.

5. To gather market information needed for marketing analysis.

Description of the Proposed Project

This study was conducted to ascertain the possibility of putting up a mobile milk

tea shop in Balete, Aklan. ThirsTea is a mobile food cart business in which foods and

drinks are being offered to customers for their satisfaction. The nature of the business is

similar to other food businesses but with a different and unique marketing strategy which

is by mobile food cart or food truck. The snacks being offered are French Fries, Cheese

Burger, Egg Sandwich, and Nachos. The main products being offered by ThirsTea are

milk teas which are available in classic and cream cheese series. In classic series we have

different flavour such as Hokkaido, Okinawa, Wintermelon and Taro and in cream cheese

series we have Dark Chocolate and Cookies and Cream.

 Since in the time of pandemic where people can’t go outside and grab a cup of

milk tea and have some snacks on their favourite cafe, coffee shops or milk tea shop, the

group conducted a survey and done a research regarding the people’s interest and

suggestion of having a mobile milk tea shop in Arcangel, Balete, Aklan.

Type of Business Organization, Name, and Location

ThirsTea is a general partnership type of business organization as to the liability

and the accountability of the partners and trading partnership as to purpose. The business

organized by five capitalist partners and one industrial partner. The five capitalist

partners agree to contribute funds, they have the full responsibility for the business and

unlimited liability for business debts – meaning each partner shares both benefits and

obligation of the business. One industrial partner will contribute his industry, labor and

services to the partnership which is his contribution to the common funds.

The name of the business is ThirsTea. It is a two combined word of “thirsty” and

“tea”. The partners chose a unique and interesting name to attract more potential

customers. It is also a way of the business to encourage customers that if you are thirsty,

grab a cup of tea.

The warehouse of ThirsTea is located at Sitio Binaklingan, Arcangel Sur, Balete,

Aklan. The ThirsTea Truck will take the route from Barangay Arcangel to Morales down

to Poblacion going to Aranas, another route to take is from Arcangel down to Calizo and

finally going to Feleciano. The target customers of ThirsTea are those houses that are

accessible by mobile truck of the said barangays above. Future customers are to be

informed on where the mobile food truck is located using the social media account. The
management will post an update on their social media account which is the

www.thirsteaofficialaccount.com.
 CHAPTER 2

RELATED LITERATURE

Local Studies

Food is a basic necessity. Most of the people in this world love to eat and to try

new dishes to discover and to a new taste for their taste buds. Enjoying different kinds of

food in one place with a great instagrammable place is the perfect place to relax and have

fun. A lot of people try out a lot of concepts and twist on the restaurants or food places

they build and be one of the food markets of the country that will really sell. Food truck

is one of the concepts that were thought of to enter in the food industry. It is a single

place with much food shop selling variety of food. “A food truck is similar in layout to a

typical school canteen or even a food court, admittedly more hip and cooler with different

stores and stalls providing diverse food choices.” Catama (2017)

Mobile Food Truck is a great concept for it is a welcome addition to the Filipino

culture. It even opens up to new opportunities to people who love to cook and start up

their business but in a more affordable way. “The food truck concept solves the biggest

problems for micro and small business owners in food and beverage. The setting up is

fast, affordable and flexible compared to setting up in malls, where the lease contracts are

long and non-flexible, not to mention the initial cost in designing your store or kiosk.” Yu

(2016)

According to Oxford Dictionaries (n.d.), a food truck is “a large vehicle equipped

with facilities for cooking and selling food.” It is like a mobile mini-restaurant, which can

be found in places where there are a lot of people. As stated by spot.ph on October
20,2013, food trucks started to become an everyday occurrence. People looked for

business due to financial crisis, opportunities taken without the painful cost of having to

pay for space and labor. Capitol commons Food Truck Parks efficiently bring together a

fleet of food trucks with a breezy ambiance for customers.

According to Euromonitor (2017), food truck surged in popularity in 2016. It

offered a fun dining space for consumers to try new food concepts and bond with their

friends and family. Similar to food courts, food parks feature a collection of food kiosks

within an outdoor compound. They normally follow a central theme such as international

street food. Unlike food courts though, food truck are comprised wholly of independent

consumer food service operators, normally start-up entrepreneurs, and serve as an ideal

incubator for new businesses and novel concepts because of the low capital requirements

and a targeted consumer base. Furthermore, food trucks are located within

neighbourhoods and primarily target students, families and young professionals.

Jimenez, Jao and Macapagal (2016) states that gastronomy is related with art for it

is a fashion, design and expression of art through culinary products and dining

experiences. The growth of the market forces of globalization and dining out as a form of

consumption have made the food products and cuisines from all over the world more

accessible. This is one of the advantages of the food industry and an example of that are

the growing trends nowadays which are the food trucks.

These food trucks reinvented the image of street foods from something that has a

reputation of the fear of food poisoning, into a whole better version, cleaner and

presentable food that can be trusted by customers. These food trucks has colourful

exteriors, clever names and inventive food offerings that are narrated as well-suited to the
contemporary economy, and gained a cultural currency for the food they offer, as well as

the ways that they contribute to the vibrancy of life in the city.

A food truck is a van or trailer that has been modified, often with a kitchen or a

refrigeration device, to prepare and heat up food. It is associated with food parks for

some parks are composed of different food trucks selling in one place with a set-up of a

food court in the middle of it all. (Jimenez, Jao, and Macapagal, 2016)

According to Hernandez, Mateo and Sarmiento (2015), food trucks have

improved and become known in different parts of the world. The study of cross

contamination as a sanitation issue which is part of the acceptability of Food truck. It may

be a trend now a days but it also face challenges and problems. Every business has its

own and for food trucks because of its popularity of the food trucks more waste products

are being given by the trucks that need to be disposed properly like for their restaurant

counterpart so a good environmental concern plan is needed for them to have a better

effect not only to their guest but also the place where they are currently staying.

Foreign Studies

Food plays many roles in our lives. As stated by Sweetman and Mackellar (1954)

People eat because they’re hungry, perhaps in the country lived by the author more often

to keep from getting hungry, because it is time to eat. People eat, whether they need food

or not to satisfy the appetite for particular food. They may also have eaten to compensate

unconsciously for lack of affection or desired recognition from fellows. What they eat is

influenced not only by what is available but also by the acquired likes and dislikes, by

beliefs about the healthfulness, or even a variety of magical powers, of particular food.
What people eat may even be influenced by the use of food to display wealth, or to

magnify prestige, or to demonstrate sophistication. The choices may also conform to

customs-ceremonials, racial, religious, national and familial.

As stated by Tinker (2003), street food vending is an important means for women

to help support their family in countries throughout Africa and Asia.The popularity of

food trucks among these groups is likely related to the lower capital requirements of food

trucks but may also be a reflection of the lack of restaurants representing the culinary

traditions of many immigrants and remaining barriers to the participation of women in

business.

There are factors that contribute to the attractiveness of Food Truck. As stated by

Zerrer (n.d.), the elements that should form part of the food truck business are catchy

brand names, and striking designs, which fall under promotions as well as appearance

respectively. Apart from these, how the menu is constructed alongside the affordability of

the menu items are also factors. Location also plays a vital role considering the food

trucks are go anywhere establishments and accessibility to these trucks is key. Social

media, which includes Facebook and Twitter, should not be left untapped because this is

way of building a customer base and a way of advertising the business itself.

“The history of America’s love for food trucks has started since the late 17th

century as a part of the dining habits of people from the bigger cities in the East Coast.

As early as the 1850s the United States already had a concept of a mobile kitchen. They

called this concept as “dining cars” whose main customers were train passengers and

other passers-by.” (Myrick, 2012)

 How are food truck parks making America more like Southeast Asia? As

commented by Matcher (2015), in America’s more progressive cities, Portland’s,

Austin’s the food trucks are as ubiquitous as fixed-gear bikes and bushy beards. It’s easy

to write off as a fad that could come and go like bacon donuts. But across America, food

trucks are showing their lasting potential: by parking permanently. Often known as food

truck “parks” or “courts,” permanent food truck centres, often with seating, restrooms

and live music, have been cropping up from coast to coast, and not just in hip foodie

enclaves either. Oklahoma City’s Bleu Garden park opened last fall one will open later

this year in Tulsa, as well as in Plano, Texas and Asbury Park, New Jersey.

According to Rockefeller (2015), a different generation of street food lovers is

queuing up at food carts and food trucks like never seen before. But what they don’t

know is that food trucks are not new to the streets. Just as with many other trends, these

are the latest version of part of a long-standing American and global culture. And yet the

street food industry hasn’t ever enjoyed such notoriety or publicity. The entire mobile

food industry is made of food carts, kiosks and food truck, which can be found in trains,

bus stations, airports, malls resorts, conference centres, stadiums and as well as in other

locations. Experts in the food industry claim that food truck businesses are on the

increase, largely because of a slow-moving economy.

More and more people are looking for relatively cheaper breakfasts and lunches.

Such contributing factors make the food truck concept better appealing than ever. From a

business owner’s standpoint, food trucks, trailers, carts, and kiosks have a much lower

overhead than restaurants and they can be moved and relocated if one particular

restaurant doesn’t generate enough business. For your customers, you provide them with
the convenience of having their food favourite’s right at their particular location and

satisfy numerous needs by offering mobile food. You also provide the convenience of a

quick service. (Rockefeller 2015).

According to Weber (2012), food trucks have become a wildly popular and

important part of the hospitality industry. Consumers are flocking to these mobile food

businesses in droves, inspiring national food truck competitions and even a show

dedicated to the topic on The Food Network. The relatively low cost of entry as

compared to starting a restaurant, combined with free and low-cost ways to market them

to the masses via platforms like social media, are just two of the reasons that food truck

business are drawing in budding entrepreneurs. Starting a Food truck business covers all

aspects of what you should and should not do in every subject you’ll want to be up to

speed in, if you decide to venture into the highly competitive field of Food.

According to Dies (2017), the explosive food truck industry is revolutionizing

how customers eat, high return way to start a new food brand. You will learn how to

build your brand, and what to think about as you launch your food truck big idea. Special

attention is given to low and no cost marketing using social media, and modern

technology for brand building. All aspects of operations including food costing, financial

planning, permitting and logistics, as well as financing your food truck are covered.

There are specific details for drafting your food truck business plan, to help with

analysing and testing the market before you spend huge time and money. Issues like food

costing, and food quantity planning are covered with a strategic discussion of how to gain

market advantage for you food truck.

 According to Myrick (2016), food trucks may not be the new kid on the block

anymore. Gone are the days of food trucks offering unappealing pre-packaged meals,

snacks, and coffee. In today's flourishing food service industry, they're more like

restaurants on wheels, offering eager curb side patrons everything from gourmet tacos

and Korean BBQ to gluten-free pastries and healthy vegan fare. Whether you're the

owner or operator of; an existing food truck business looking to up the ante or a chef,

foodie, or gourmand interested in starting your own mobile restaurant idea or.

According to Cavanaugh (2015), when food trucks were seen as tacky eyesores,

termed "roach-coach and peddling sub-par cuisine are long gone. Today, food trucks are

maintained by talented chefs and renowned restaurant operators to continually promote

their brand and, of course, make additional money. If things aren’t working out in your

present location, you can always move into another. If you’re excited about the food

truck business and feel passionate about opening up a truck of your own - whether your

passion is for the food or for the money - so long as you have passion, you’re halfway on

the right road already.

Food trucks are the hottest trend right now and show no signs of slowing down. If

you have ever thought about opening a restaurant, a food truck is a good option. It offers

lower start-up costs and lower overhead. Once you have a feel for the food truck business

you can decide if you are ready to make the leap to restaurant owner. A food truck is like

a restaurant on wheels. It has several distinct advantages over a traditional eat-in

restaurant. A food truck can go to where the customers are. It has pretty low overhead,

compared to a restaurant, and requires far less staff. However, a food truck is still a

business that requires a lot of work and attention especially in the first couple of years.
Food truck owners put in long days and have similar problems as restaurant owners, such

as slow seasons, bad weather, and a sluggish economy. (Mealy, 2017)

The number of people eating at mobile food trucks continues to increase across

the country. Cities, suburbs and rural communities are enjoying the popularity of food

trucks and the diversity of food they provide. As the mobile food industry continues to

evolve, most food truck owners are traveling longer distances, increasing hours of

operation and operating at a variety of events to serve their customers. This increase in

demand creates both economic and food safety/quality challenges for the mobile food

industry. To meet these challenges, food truck owners are increasingly using

commissaries as their base of operation. The location, type and size of the

commissary will determine the services that are provided. However, to meet the

minimum standards required by most state and municipal health departments,

commissaries needs a three-compartment sink, hand washing sink and dry and cold

storage, and have a food service operation license. A full-service commissary would

provide the above plus have additional services that include but are not limited to fresh-

water fill-up, waste water disposal station, electric hook-up for overnight truck parking,

propane filling station, food preparation tables, food processing sink and bagged ice.

Some commissaries also supply food, beverages and other supplies that food trucks can

purchase on a daily basis. There are even commissaries that assist with event and location

placement, marketing and advertising, as well as business support services. (Kramer,

2016)

Food trucks are bringing street food from around the world. People across the

country wanted an opportunity to eat inexpensive yet delicious street food. The US is a
melting pot of people from around the worlds, all of whom have favourite styles of food

from their originating countries, and have brought these tastes with them. Americans

enjoy travelling around the world part of their travel fascination is finding the local food

which is most interesting and not available back in the states. One of the world’s famous

treats is street food. They are often associated with fast food or something that is ready to

eat or drink. (Myrick, 2010)

“Food trucks don’t realize how much power they have,” as he walked around a lot

he had set up in Santa Monica, where a half-dozen trucks were just starting to have lines

forming on a Tuesday night. The food and restaurant industry is always evolving, and

food trucks are an affordable point of entry into the industry. (Geller, 2017)

One of the main points was the rapid growth of food trucks in America. The

article suggests that there are a couple of reasons for this, one being that fact that opening

a food truck is much more economical than opening a storefront restaurant. Pomerance

interviews Roy Choi, who was named one of the top chef’s in the country for his Korean

barbecue truck, Kogi he says that because you are interacting with the customers you’re

more driven to put out you best possible product,” you have basically one shot at earning

the person’s trust and capturing their imagination, that’s street food in a nutshell-

capturing magic in one bite. (Berlin, 2012).

 Chapter 3

Economic Aspect

A. Major consumers

Major consumers plays a huge role in a business, they are the source of income

and reason for a business to continue its operation. The target major consumers of our

business are the people living in Balete. According to survey being conducted customers

aging 13-20 are the one who buy most of milk tea and snacks while customers aging 37-

34 are least likely to buy. The inflow of the business is expected to increase since we are

the one who go to our customers which make it more convenient for them to buy our

offered foods and drinks.

B. Major Competitors

Business is a competition, everyone exerts effort, plans the best strategy to apply

to enable business to survive and become profitable. Competitors are inevitable, they

serve as the driver of any kind of businesses to work for the best on how to attract more

customers than of the others. That’s why we think of a business that offers something

unique which serves us our competitive advantage. Since milk tea is one of the most

popular business around the world it’s undeniable that we also have many competitors.

There many establishments in Balete who offers the same service like ThirsTea, hence, it

is extra ordinary since it offer something different, it travels to several Barangay of

Balete to satisfy cravings of the customers which really suits to the current situation

brought by pandemic. Here is the list of the competitors of ThirsTea in Balete:

Sweet Vowels

Sana All Milktea

Tealicious

Bestea

Hello Kitea

Canto

Strength

 ThirsTea gives a good quality of food and drinks to its customers

 We make it more convenient to our customers

 We offer food and drinks in an affordable price

 We offer Classic and Cream Cheese Series of milk tea

 Different flavours are offered

Weaknesses

 Pays for gasoline

 Many competitors

 Can’t operate during rainy days

 Waste of time when unexpected event happen during the travel

Opportunities

 An opportunity to reach other customers in other towns

 Increase in sale since milk tea is trend nowadays and the business is innovative

than others.

 Provide free delivery

Threats

 Unexpected event during the travel happens.

 Customers might put up a same business.

C. Potential Demand for the Product

Due to our current situation a survey was conducted through social media

platforms like google form and messenger to 100 random respondents who are living

within the jurisdiction of town Balete located at Aklan. Through this process the business

was able to assess analyze the possible potential of the business’ demand and services to

its valued costumer. Moreover, the survey contain question regarding their knowledge

about the business, how much are they willing to spend in purchasing the offered

product , how interested are they for the said business and what are their preference. The

survey result is shown below.

Survey

Table 3.1 The results of the survey

Questions Percentage

1. Do you have any idea about Mobile Milk Tea?

Yes 54%
No 46%
2. Assuming a mobile milk tea will be operating in the town Balete

will you be interested?

Yes 97%
No 3%
3. Do you crave for milk tea?
Yes 87%
No 13%
4. How many times in a week do you buy and drink milk tea?
I don’t buy milk tea 17%
1-2 a week 77%
3-4 times a week 4%
More than 5 times a week 2%
5. How much are you willing to spend on milk tea beverages?
60-100 pesos 81%
101-150 pesos 16%
151-200 pesos 2%
More than 200 pesos 1%
6. What lavour of milk tea do you like the most?
Hokkaido 12%
Okinawa 11%
Wintermelon 24%
Taro 11%
Dark Chocolate 4%
Cookies and cream 38%
7. If you will buy milk tea do you want to have add-ons? If yes what

do you prefer “Tapioca Pearl” or “Cream Cheese”

No 16%
Tapioca Pearls (Black) 49%
Cream Cheese 35%
8. What size do you prefer in milk tea?
 Regular 65%
Large 35%
9. If the business is also offering foods are you willing to buy?
Yes 3%
No 97%
10. What food do you prefer to match your milk tea?
French Fries 69%
Nachos 51%
Egg sandwich 28%
Cheese Burger 71%

Table 3.2 Ratings of the customers with regards to their preferences

Ratings
1 2 3 4 5
Preferences
Taste 3% 7% 18% 13% 59%
Presentation of 4% 17% 24% 25% 30%

products
Packaging 10% 19% 18% 22% 31%
Value of 12% 13% 20% 27% 28%

Money
Customer 6% 13% 31% 22% 28%

service

Analysis

Majority of person who engaged in our conducted survey are customers aging 13-

20 which we conclude to be our major consumers while customers aging 37-44 are less to

engage.

Base on the question number 1, it represents that 54% persons has knowledge of

what is milk tea and that 46% has no idea of what it is. As a business entity promoting the
business they might be able to let others have and try the feeling of being satisfied by the

offered foods and drinks.

Base on the question number 2. It reveals that if mobile milk tea will operate in

the town of Balete 97% of the respondents are interested to avail the offered service.

Although many competitors exist in Balete, ThirsTea is still unique for the character of

mobility. Thus this will give hope to the business to have high sales.

Base on the question number 3, it shows that 87 % craves for milk tea which

indicates that they are willing to buy milk tea to satisfy their cravings.

Base on the question number 4, it shows that 77% of the respondents are willing

to buy milk tea 1-2 times a week, thus this will be the basis of the possible demand of the

business every week.

Base on the question number 5, majority of the respondents with 81% will spend

60-100 pesos in purchasing milk tea and 1% is willing to spend 200 pesos and above for

the offered drink.

Base on the question number 6, if ever ThirsTea will operate they will have

Cookies and Cream as their best seller flavour which has 38%. Through this ThirsTea

will be able to restock more of cookies and cream flavour to avoid shortage.

Base on question number 7, 49% of the respondents wants to have an add-ons of

Tapioca Pearl (black) to have an additional thrill to their drinks, 35 % prefer to have

Cream Cheese and 16% don’t want to have any.

 Base on the question number 8, 65% of 100 respondents prefer to have regular

size of milk tea and 35% are willing to avail it in a large size, given that regular is way

cheaper than the large one.

For the question number 9, 97% of the customers are willing to avail foods if ever

it will be offered. This means that sales for foods will have a large contribution for the

possible income of the business.

Base on the question number 10, the result shows that cheese burger will be the

best seller for the food with 71% and that food will have a large contribution in the

increase of sales every year.

For the table 2, it’s the ratings of the customer regarding their preferences to the

products or services that will be rendered, based on the gathered results; it is observable

that the Taste is the top priority. Next would be the Packaging, followed by Presentation

of the Products knowing that most of the customers take a picture of their drinks and post

it in their social media accounts. And finally the Value of Money and Customers Service

having an equal percentage, which means that the price of the product is least important

and treating customers with good and pleasing manner would give them an impact.

To compute for the projected sales, the percentage of the answers of the

respondents in questions number 6,7, 8 and 10 are the bases.

SCHEDULE OF PROJECTED SALES

YEAR 1

No. of No. of
Product orders per orders Selling Total Sales
day per year Price
Milk Tea        
Classic Series:        
Hokkaido:        
Regular 3 951 ₱ 75.00 ₱ 71,325.00
Large 2 634 ₱ 85.00 53,890.00
Okinawa:    
Regular 3 951 ₱ 75.00 71,325.00
Large 1 317 ₱ 85.00 26,945.00
Wintermelon:    
Regular 7 2,219 ₱ 75.00 166,425.00
Large 3 951 ₱ 85.00 80,835.00
Taro:    
Regular 3 951 ₱ 70.00 66,570.00
Large 1 317 ₱ 80.00 25,360.00
Cream Cheese Series:  
 
Dark Chocolate:    
Regular 1 317 ₱ 85.00 26,945.00
Large 1 317 ₱ 100.00 31,700.00
Cookies and Cream:    
Regular 10 3,170 ₱ 85.00 269,450.00
Large 5 1,585 ₱ 100.00 158,500.00
Add-ons:    
Tapioca Pearl(Black) 20 6,340 ₱ 15.00 95,100.00
Cream Cheese 14 4,438 ₱ 20.00 88,760.00
Foods    
French Fries 28 8,876 ₱ 20.00 177,520.00
Cheese Burger 28 8,876 ₱ 35.00 310,660.00
Egg Sandwich 11 3,487 ₱ 30.00 104,610.00
Nachos 20 6,340 ₱ 65.00 412,100.00

TOTAL ₱ 2,238,020.00

Note: 317 days of operation

SCHEDULE OF PROJECTED SALES

YEAR 2

No. of No. of
Product orders per orders per Selling Total Sales
day year Price
Milk Tea        
 Classic Series:        
Hokkaido:        
Regular 4 1,268 ₱ 75.00 ₱ 95,100.00
Large 3 951 ₱ 85.00 80,835.00
Okinawa:      
Regular 4 1,268 ₱ 75.00 95,100.00
Large 2 634 ₱ 85.00 53,890.00
Wintermelon:      
Regular 8 2,536 ₱ 75.00 190,200.00
Large 4 1,268 ₱ 85.00 107,780.00
Taro:      
Regular 4 1,268 ₱ 70.00 88,760.00
Large 2 634 ₱ 80.00 50,720.00
Cream Cheese Series:      
Dark Chocolate:      
Regular 2 634 ₱ 85.00 53,890.00
Large 2 634 ₱ 100.00 63,400.00
Cookies and Cream:      
Regular 11 3,487 ₱ 85.00 296,395.00
Large 6 1,902 ₱ 100.00 190,200.00
Add-ons:      
Tapioca Pearl(Black) 21 6,657 ₱ 15.00 99,855.00
Cream Cheese 15 4,755 ₱ 20.00 95,100.00
Foods      
French Fries 29 9,193 ₱ 20.00 183,860.00
Cheese Burger 29 9,193 ₱ 35.00 321,755.00
Egg Sandwich 12 3,804 ₱ 30.00 114,120.00
Nachos 21 6,657 ₱ 65.00 432,705.00

TOTAL ₱ 2,613,665.00

Note: 317 days operation

SCHEDULE OF PROJECTED SALES

YEAR 3

No. of No. of
Product orders per orders per Selling Total Sales
day year Price
Milk Tea        
Classic Series:        
 Hokkaido:        
Regular 5 1,585 ₱ 75.00 ₱ 118,875.00
Large 4 1,268 ₱ 85.00 107,780.00
Okinawa:      
Regular 5 1,585 ₱ 75.00 118,875.00
Large 3 951 ₱ 85.00 80,835.00
Wintermelon:      
Regular 9 2,853 ₱ 75.00 213,975.00
Large 5 1,585 ₱ 85.00 134,725.00
Taro:      
Regular 5 1,585 ₱ 70.00 110,950.00
Large 3 951 ₱ 80.00 76,080.00
Cream Cheese Series:      
Dark Chocolate:      
Regular 3 951 ₱ 85.00 80,835.00
Large 3 951 ₱ 100.00 95,100.00
Cookies and Cream:      
Regular 12 3,804 ₱ 85.00 323,340.00
Large 7 2,219 ₱ 100.00 221,900.00
Add-ons:      
Tapioca Pearl(Black) 22 6,974 ₱ 15.00 104,610.00
Cream Cheese 16 5,072 ₱ 20.00 101,440.00
Foods      
French Fries 30 9,510 ₱ 20.00 190,200.00
Cheese Burger 30 9,510 ₱ 35.00 332,850.00
Egg Sandwich 13 4,121 ₱ 30.00 123,630.00
Nachos 22 6,974 ₱ 65.00 453,310.00

TOTAL ₱ 2,989,310.00

Note: 317 days operation

SCHEDULE OF PROJECTED SALES

YEAR 4

No. of No. of
Product orders per orders per Selling Total Sales
day year Price
Milk Tea        
Classic Series:        
 Hokkaido:        
Regular 6 1,902 ₱ 75.00 ₱ 142,650.00
Large 5 1,585 ₱ 85.00 134,725.00
Okinawa:      
Regular 6 1,902 ₱ 75.00 142,650.00
Large 4 1,268 ₱ 85.00 107,780.00
Wintermelon:      
Regular 10 3,170 ₱ 75.00 237,750.00
Large 6 1,902 ₱ 85.00 161,670.00
Taro:      
Regular 6 1,902 ₱ 70.00 133,140.00
Large 4 1,268 ₱ 80.00 101,440.00
Cream Cheese Series:      
Dark Chocolate:      
Regular 4 1,268 ₱ 85.00 107,780.00
Large 4 1,268 ₱ 100.00 126,800.00
Cookies and Cream:      
Regular 13 4,121 ₱ 85.00 350,285.00
Large 8 2,536 ₱ 100.00 253,600.00
Add-ons:      
Tapioca Pearl(Black) 23 7,291 ₱ 15.00 109,365.00
Cream Cheese 17 5,389 ₱ 20.00 107,780.00
Foods      
French Fries 31 9,827 ₱ 20.00 196,540.00
Cheese Burger 31 9,827 ₱ 35.00 343,945.00
Egg Sandwich 14 4,438 ₱ 30.00 133,140.00
Nachos 23 7,291 ₱ 65.00 473,915.00

TOTAL ₱ 3,364,955.00

Note: 317 days operation

SCHEDULE OF PROJECTED SALES

YEAR 5

Product No. of No. of Selling Total Sales

orders per orders per Price
day year
Milk Tea        
Classic Series:        
 Hokkaido:        
Regular 7 2,219 ₱ 75.00 ₱ 166,425.00
Large 6 1,902 ₱ 85.00 161,670.00
Okinawa:        
Regular 7 2,219 ₱ 75.00 166,425.00
Large 5 1,585 ₱ 85.00 134,725.00
Wintermelon:        
Regular 11 3,487 ₱ 75.00 261,525.00
Large 7 2,219 ₱ 85.00 188,615.00
Taro:        
Regular 7 2,219 ₱ 70.00 155,330.00
Large 5 1,585 ₱ 80.00 126,800.00
Cream Cheese Series:        
Dark Chocolate:        
Regular 5 1,585 ₱ 85.00 134,725.00
Large 5 1,585 ₱ 100.00 158,500.00
Cookies and Cream:        
Regular 14 4,438 ₱ 85.00 377,230.00
Large 9 2,853 ₱ 100.00 285,300.00
Add-ons:        
Tapioca Pearl(Black) 24 7,608 ₱ 15.00 114,120.00
Cream Cheese 18 5,706 ₱ 20.00 114,120.00
Foods        
French Fries 32 10,144 ₱ 20.00 202,880.00
Cheese Burger 32 10,144 ₱ 35.00 355,040.00
Egg Sandwich 15 4,755 ₱ 30.00 142,650.00
Nachos 24 7,608 ₱ 65.00 494,520.00

TOTAL ₱ 3,740,600.00

Note: 317 days operation

D. Prices

The prices of the drinks and food that ThirsTea offers vary based on the cost they

spent in each product and how many servings it could make, and then they add a small

amount for their income. Since the main goal of the business is to offer a quality and
good taste of product they insure that what they get is equivalent to what they pay.

Because the business offers different food and drinks with different flavors and series the

pricelist are shown below:

Table 3.3 The proposed pricing for Milk Tea beverages

Milk Tea Flavors Regular Large

Classic Series:
Hokkaido ₱ 75.00 ₱ 85.00
Okinawa ₱ 75.00 ₱ 85.00
Wintermelon ₱ 75.00 ₱ 85.00
Taro ₱ 70.00 ₱ 80.00
Cream Cheese Series:
Cookies and Cream ₱ 85.00 ₱ 100.00
Dark Chocolate ₱ 85.00 ₱ 100.00

Table 3.4 The suggested pricing for toppings or add-ons on the beverages

Add-ons Price
Tapioca Pearls (Black) ₱ 15.00
Cream Cheese ₱ 20.00

Table 3.5 The proposed pricing for Foods

Foods Price
French Fries ₱ 20.00
Cheese Burger ₱ 35.00
Egg Sandwich ₱ 30.00
Nachos ₱ 65.00

E. Marketing Program

 Marketing Practices
 As a form of marketing, ThirsTea will prevalent the existence of business through

verbal and by endorsing it in social media. Nowadays it is one of the platform were most

people engage which has a wide range and high possibility of reaching a large number of

customers. ThirsTea will create its own account in facebook and instagram to be able to

reach its customers whenever they will have an advance order or delivery, in addition to

this ThirsTea will incur expenses for load worth 399 pesos per month to maintain their

connection and communication to their customers. ThirsTea will also print 30 copies of

their day to day schedule of their service in each area and post it in their public places

which will be conducted every quarter that will cost 15 pesos, through this, customers

will be able to know when and where they will provide service.

Table 3.5 Advertising Expense Table:

Category Cost Per Month Cost per Quarter Cost Per Year
Load 399 1.197 4,788
Flyers 15 60
Total 4,848

 Terms of Sales

The terms of sale are important in a business. The agreement of the management

and the customer is necessary. ThirsTea’s terms of sale are cash basis and cash on

delivery. Cash on delivery, the customers will pay the amount of the product they

bought upon the delivery with no additional expenses for the delivery charged. Cash

basis refer to the transaction where the buyer place an order in the mobile truck and

pays his bill. The company is exercising a give and take approach.
 b
o
M
c
T
s
u
C
r
e
m
l
i
k
t
 Channel of distribution

C usto
Mobile
mers
Truck
Figure 3.1 The distribution channel- from Mobile Truck to the Customers

ThirsTea is a mobile operating business, so basically the channel of distribution of

the product is from the mobile truck to customers or through delivery.

 Location of Warehouse
 The warehouse of ThirsTea is located at Sitio Binaklingan, Arcangel Sur, Balete,

Aklan. ThirsTea will operate within the vicinity of whole town of Balete. The mobile

truck of the business will take the route from Barangay Arcangel to Morales down to

Poblacion going to Aranas, another route to take is from Arcangel down to Calizo and

finally going to Feleciano. The location of sales outlet will be based on the schedule

that the business will be created. And after the working hours the truck will be parked

in the parking lot of the business’ warehouse.

 4P’s of marketing

Product

The main product of business is milk tea with accompanied foods. Milk

Tea is offered with different flavours and different series with a twist of tapioca

pearl and cream cheese. If ever the customer wants to feed his empty stomach the

business offers food like fries, cheese burger, nachos and egg sandwich. Every

product being offered are of good taste and quality.

 Price

The price of the product was based on the cost that incurred in each

product which is acceptable to the capacity of the customers. The business made

sure that what customers avail is equivalent to the value of money they paid. The

prices of each product were already shown in tables 3.3 to 3.5.

Promotion

To promote the business, posting it in social media is helpful in

broadcasting the existence of the business. Many people engage in social media

so there’s a big possibility that it will reach a huge number of customers. Flyers

will be posted too in advertising in areas where business is operating.

Place

The business operates in the whole town of Balete, Aklan and has a

schedule of when are they going to operate in each barangays.

 Marketing Problems and Possible Solution

Marketing Problems Possible Solution

 1. Unexpected troubles (flat tires, 1. The business must hire a driver who knows how to

overheating of the truck etc.) or fix the truck whenever malfunction happens, have an

fortuitous (accident) event happen extra tire during the operation, must buy a tool that

during the travel or operation. could be used when trouble happens, apply for

insurance and most importantly drive safely.

2. Competitors are always there, offering unique

2. Increase of competitors service and treatment are helpful to encourage

customers in patronizing the product.

Always think of a plan on how to improve the

3. Low number of sales in the first
business to increase its sales, it’s either advertising or
operation
give a promo every month or quarter

4. Quick deterioration of equipment 4. The business must purchase equipment with high

being used quality. Proper usage, maintenance and having

knowledge on how to repair tiny defects is a big help.

Revenue Policies Procedure

ThirsTea offers a good quality with a cheaper price to their valued customers. In

terms of revenue policies customers will pay after they order and pays for an add-ons if

they want to. The food is expected to have a contribution in sales given that others want it

to match with their milk tea.

S
a
P
e
s
t
n
m
y
1
6
p
2
3
4
5
7 Figure 3.2 The sales or revenue procedures

The business’ method in sales is in two ways. In cash basis, first the customer will

place first its order, upon the placement of order the cashier will restate the customer’s

order to make sure that what the cashier’s wrote is reconciled to the order of the

customer. Next, the list of the orders will be given to the barista or cook so that he will do

the desired order. When the preparation of order is done, they will call the attention of the

customer to get their orders in a very polite manner, then the cashier will collect the

payment for the orders and the last step, the business will ask for a feedback from the

customers so that they will know what are the things that the business need to improved

for its growth and development. Another method is through the order with the of the

business social media accounts, the payment is through Cash on delivery or COD, same

process is applied, except that in step 5 the business delivers the items then payment is

received.
 CHAPTER 4

Technical Aspect

Description

ThirsTea is a mobile milk tea business that serves its customers with convenience

by providing them the products they need in accordance with the current situation which

is the pandemic. Most people prefer not to stroll outside their homes and resort to

ordering their needs online; may it be merchandise or food. The business offers milk tea

and snacks through mobile vehicle.

Any tea drink with milk added is referred to as “milk tea”. It can be as simple as a

splash of milk in a hot cup of tea, or it can be a complex recipe including various

ingredients, like the popular bubble tea. The flavors of tea can be smoothed out by adding

milk, particularly some of the bitter notes found in black tea. Milk tea is enjoyed

throughout the world as both a hot and cold beverage.

 As a matter of fact, the alternative name of milk tea is “bubble tea” and its main

ingredient is black tea.

To simply state, milk tea is tea with milk added. This slightly sweetens the tea and

creates a smoother flavor. It is an easy way to change up your average cup of tea and it is

a popular way to serve tea in many parts of the world.

There are many regions in the world where milk tea is the default type of tea.

In certain parts of India where this is most common, tea usually refers to milk tea.

Tea without milk is ordered as "black tea" or simply "tea without." Milk tea is also

commonly consumed in England, Ireland, Scotland, Canada, Sri Lanka, and Hong Kong.

But milk tea is also a term for hot and cold drink recipes that combine tea with a

form of milk (regular, condensed, evaporated) as well as a variety of spices. Certain

countries have their own traditional versions of these recipes, which have gained

popularity in America.

Milk tea can be made with a few different varieties of tea but black tea is the most

common (Goodwin, 2020).

In this study, we will include five kinds of milk tea flavors namely: Hokkaido,

Okinawa, Wintermelon, Taro, Cookies and Cream, and Dark Chocolate as well as side

snacks which are French Fries, Cheese Burger, Egg Sandwich and Nachos.

Hokkaido

Description
 Hokkaido milk tea derives its name from the region in which it was

developed. Hokkaido is a province in Japan that is known for its dairy productions

and sprawling agriculture. 

Hokkaido milk tea is popularly known as royal milk tea and nidashi milk

tea. In the western world, the tea is often confused with boba tea or bubble tea

since the beverage may contain tapioca pearls. Boba is a Taiwanese beverage

while Hokkaido milk tea is a Japanese creation.

Hokkaido milk tea is made of black tea leaves with milk — traditionally

from fresh milk produced in the Hokkaido province. The tea is made using high-

quality black tea leaves including Assam, Darjeeling, and Earl Grey varieties. The

tea is often sweetened with caramel syrup or brown sugar. Some recipes throw in

tapioca balls for added texture and flavor. Modern blends may also be made using

green tea leaves or oolong tea leaves.

Process

 In a medium saucepan, bring the water to a boil.

 Once the water reaches 212 degrees Fahrenheit, add in the black tea leaves.

 Turn the heat to low and simmer the leaves for 1 to 3 minutes depending on

the desired flavor. The longer the tea steeps, the stronger the flavor will be.

 Add milk and simmer for 1 to 3 minutes.

 Meanwhile, heat teacups using boiling water rinse. Pour the hot water in the

cup and then discard.

  Pour the tea mixture into your cup using a fine mesh strainer to remove the tea

leaves.

 Sweeten with brown sugar, caramel syrup, or honey as desired.

Okinawa

Description

Okinawa milk tea is a type of milk tea that draws influence from the

Okinawa region of Japan. Often compared to Hokkaido milk tea, Okinawa milk

tea is a tasty blend of black tea, milk, and sweetener. Okinawa milk tea gets its

unique taste from the Okinawa brown sugar that’s used to sweeten the tea.

Okinawa milk tea is similar to other

types of milk tea in that it’s a combination of

tea leaves, milk, and sweetener. This type of

milk tea gets its name from Okinawa

Prefecture in Japan. Okinawa milk tea can be

enjoyed hot, or served iced on its own or

with tapioca pearls.

Okinawa brown sugar is what makes

Okinawa milk tea so special. Also referred to

as kokuto, this type of brown sugar is unique to Okinawa, and is prepared using a
 distinctive method. While typical American brown sugar consists of refined white

sugar and molasses, Okinawa brown sugar is created by cooking down pure

sugarcane juice. This results in a rich, nuanced sugar with a high vitamin and

mineral content and loads of flavor.

Process

 Measure your leaves - Use approximately one teaspoon of tea leaves for every

six ounces of water in your pot or cup. We recommend preparing loose leaf

tea using a teapot, tea infuser, or tea filter. These methods allow the tea leaves

to expand while steeping, which results in a more flavorful cup.

 Heat your water - Heat filtered water until it reaches a full boil (approximately

212 degrees.) You can heat your water with an electric kettle, stovetop kettle,

or in a pot on the stove.

 Infuse your tea leaves - Pour hot water over your tea leaves and infuse for

about three to five minutes. For a stronger cup of tea, remove the leaves closer

to the five-minute mark.

 Sweeten your tea - You can use traditional Okinawa brown sugar, toasted

sugar, molasses, or regular brown sugar to sweeten this tea.

 Add the milk - Add the milk to your tea. If you like, you can heat and froth the

milk before you add it as you would in a traditional tea latte.

  Chill your tea (optional) - If you want to enjoy Okinawa milk tea cold, you

can refrigerate it, and then serve it over ice.

Wintermelon

Description

Winter melon tea, also sometimes

called winter melon punch, white gourd

drink, ash gourd juice, or teh kundur in Malaysia

and Indonesia is a Chinese tea made from the

flesh of winter melon cooked with brown sugar

and rock sugar.

The winter melon is a type of gourd that

originated in Southeast Asia, where it has

become a popular item in many traditional recipes. The fruit is also considered to

be an integral part of Eastern Medicine, as it reportedly offers several health

benefits.
 Winter melons have to grow in warm climates and are typically situated in

soil where they can be constantly nourished with water. While this fruit typically

is harvested around the end of autumn, it can be stored for up to 12 months and

enjoyed year-round.

There are a few different ways wintermelon milk tea is brewed.

Traditionally, the melon is chopped up, peeled, and deseeded. The segments are

then slow boiled along with caramel and brown sugar to add sweetness.  After it is

strained, the mixture is diluted with about three times the amount of water to

produce a tea. To enhance the flavor, many add milk to the tea.

In other instances, some may just boil the melon by itself to limit the sugar

content. Many tea makers also combine the brew with lemon or steep it with other

tea leaves to offer a different flavor.

Winter melon milk tea is caffeine-free, making it an ideal choice for

anyone looking for a soothing, but refreshing, drink that won’t keep them awake.

Winter melon also contains several essential nutrients that can boost health,

including B12, vitamin C, and potassium. It has also been used in Eastern

Medicine practices to help control blood sugar and boost immunity.

Process

 Boil a pot of water,

 While waiting for the waiter to boil, prepare the winter melon by peeling it

and then chop it into 2 – inch cubes and then seed it.

 Place the wintermelon into the pot carefully.

  Add ¼ cup of brown sugar.

 Strain the winter melon and then set aside the winter melon liquid.

 Boil a pot of water and place jasmine tea leaves into it. Boil for 6 – 8 minutes.

 Mix them altogether in a cup.

Taro

Description

Taro milk tea is typically a boba milk

tea that is flavored with taro. Taro has a sweet and

vanilla flavor profile similar to sweet potato. Taro

is a root vegetable similar to a sweet potato.

Process

 In a medium-sized pot over medium heat, add

water and bring to a boil. Once at boiling,

carefully place cubes of taro and purple sweet potato in the water. Lower the

heat to medium and simmer for seven minutes.

 Wrap the jasmine leaves in cheesecloth (or a tea infuser) and drop it into the

water and continue to simmer for another five minutes.

 Remove the pot from the heat and steep for 15 minutes.

 Remove the cheesecloth with the leaves (or strain), and remove the taro and

purple sweet potato cubes.

 Transfer the cubes into a bowl and place them in the fridge for one hour to

chill.

 Transfer the tea into another container and fridge for one hour to chill.

 Assembly

 Prepare your boba based on your boba packaging, you can use my post on

how to cook boba too. Place your cooked boba in a bowl and stir in dark

brown sugar thoroughly.

 Add your chilled tea into a blender and blend in the sugar and milk.

 Take two ounces of taro and two ounces of purple sweet potato into the

blender. Blend only for about one or two pulses, or until the taro and purple

sweet potato have turned into tiny bits (but not completely dissolved).

 Taste test the tea and adjust sweetness or dairy based on your preference. You

can also choose to add more taro or purple sweet potato, but I would caution

in using too much or your milk tea could end up thickening due to the taro.

 Add boba into glasses and fill them up with ice.

 Divide the milk tea between the iced glasses and top with whipped cream

(optional).
Oreo Cookies and Cream

Description

Oreo Cookies and Cream Milk Tea is made of original Oreo cookies and

cream ingredients that suits well when mixed with a tea base. There are good

reasons why Oreos have become the favorite cookies for many people who love

sweet food. Many of these people

agree that keeping some Oreo cookies

make sense because they are simply

classic.

In addition to this, Oreo comes

in a variety of flavors. Rest assured

that we can find the type of Oreo our

customers are craving for. They also

go well with most types of milk or milk alternatives. For these reasons, they can

be used as an addition to desserts or use them as recipes.

 The Oreo sandwich comprises two wafers (usually chocolate) with a sweet

crème filling in-between. Made in 1912, this cookie is found in several countries,

including the United Kingdom. Since its inception, there have hardly been any

significant changes in its ingredients. Although, a lot of varieties and flavors have

emerged over time.

Here are eleven main ingredients that can be found in an Oreo cookie:

 Unbleached enriched flour, which contains wheat flour, iron, niacin, folic

acid, thiamine mononitrate (Vitamin B1), and riboflavin (Vitamin B2). 

 Sugar 

 Alkali-treated cocoa

 Palm oil or high oleic canola oil

 High-fructose corn syrup

 Leavening agent (monocalcium phosphate or baking soda)

 Salt

 Soy lecithin

 Corn starch

 Chocolate

 Vanillin

Nutritional Value
 Oreos are sold in packs, each of them containing six cookie sandwiches

with 270 calories. This implies that an Oreo cookie has 45 calories, among which

include carbohydrates (25), fat (16.5), and protein (1.5). However, the amounts of

carbohydrates vary from one flavor to another.

Understandably, Oreo cookies have become the most popular cookies in

the world. This popularity is because you can find them in a wide range of flavors

and variations to meet a variety of tastes.

Below are some of the health benefits that are known to be in Oreo cookies: 

Folic acid and iron 

Oreo cookies have folic acid which is a type of water-soluble B vitamin.

You can find folic acid in foods such as cereal, pasta, bread, flour, cookies,

pastries, and many more.

Folic acid is usually used to prevent kidney diseases, anemia, and

neurological issues, such as Alzheimer’s disease. Besides this, folic acid helps in

the production of DNA and proper development of the human body. 

On the other hand, iron is considered an essential mineral that your body

needs for it to effectively transport oxygen. Iron is a crucial component of red

blood cells or hemoglobin, and lack of it can lead to a lack of red blood cells. If

this happens, it means there will be less amount of oxygen that is transported

throughout your body. This can cause exhaustion, fatigue, and headache. 

Vitamin B1, Vitamin B2, and Vitamin B3

 Oreo cookies are also known to have vitamin B1 which is sometimes

called thiamine. This vitamin can be found in beans, grains, yeast, meat, and nuts.

If you have a poor appetite, continuous diarrhea, or ulcerative colitis, you need to

take thiamine. This is because thiamine can treat these health conditions and can

help your body to process carbohydrates properly. 

Vitamin B2 also known as riboflavin is another type of B vitamin that can

help you with normal cell growth and function in the digestive tract lining, skin,

the brain, and blood cells. You can also find riboflavin in other protein sources,

such as eggs, milk, nuts, green vegetables, and meat.

Finally, Oreo cookies have vitamin B3 which is important for general

good health, reducing cardiovascular risks and triglycerides, and improving the

HDL cholesterol levels. Consuming this vitamin can also reduce the chances of

getting atherosclerosis which is the hardening of the arteries.    

Process

 Boil 1 cup of distilled water.

 Soak tea bag for 3 minutes.

 Mix 2 tablespoons of white sugar and let it cool.

 Crush 2 pieces of Oreo cookies.

 Transfer tea mixture into serving cup.

 Add milk and ice.

 Put crushed Oreo cookies on top.

Dark Chocolate

Description

Dark chocolate contains phytonutrients

called flavonoids, which are plant chemicals that

act as antioxidants and may play a role in cancer

prevention, heart health, and weight loss, noted

an article published in December 2016 in

the Journal of Nutritional Science. The cacao plant

that chocolate is derived from also contains a

compound called theobromine, which Toby

Amidor, RD, a cookbook author and nutrition

expert for the Food Network, says can help reduce inflammation and

potentially lower blood pressure.

Dark chocolate is chocolate without no added milk solids. The basic

ingredients are cacao beans, sugar, an emulsifier like soy lecithin to preserve

texture, and flavorings such as vanilla. The more cocoa and less sugar dark

chocolate has the more bitter it will taste and a small amount is considered a

healthful snack. The flavor also makes it a preferred type of chocolate for baking

and melting for a variety of desserts.

 Dark chocolate has a more pronounced real chocolate taste than milk

chocolate. It does not contain milk solids or the excess sugar that creates the

sweeter chocolate flavor found in most candy bars. However, the lack of milk

additives also means that dark chocolate is more prone to a dry, chalky texture and

a bitter aftertaste.

Different types of dark chocolate are distinguished by the percentage of

cocoa solids in the bar. They are classified as bittersweet, semi-sweet, and sweet

dark chocolate. The cocoa content of commercial dark chocolate bars can range

from 30 percent for sweet dark chocolate to 80 percent (or higher) for extremely

dark, bitter bars. The names semi-sweet and bittersweet are sometimes interchanged

in recipes. They range from 50 percent to 60 percent cocoa; the higher amount

indicates more bitterness.

In general, dark chocolate is bitter and less sweet than milk chocolate with a

chalky texture. The more cocoa, the more pronounced these characteristics are,

though even sweet dark chocolate is not as sweet or smooth as milk chocolate.

The more cocoa in dark chocolate, the more nutritional value it has. High-

quality dark chocolate with 70 percent to 85 percent cocoa is rich in fiber, copper,

iron, magnesium, and manganese. However, a 100-gram bar does have about 600

calories, 43 grams of fat, and 24 grams of sugar, so it should still be eaten in

moderation. Dark chocolate also contains powerful antioxidants that can increase

blood flow, reduce blood pressure and heart disease risk, and it has anti-

inflammatory properties.
 Process

 Put two scoops of non – dairy creamer in a shaker.

 Add 2 scoops of Dark Chocolate powder.

 Add 200 ml black tea.

 Stir to melt the powder.

 Add 25 ml fructose syrup (optional).

 Fill with ice.

 Shake until cold.

 Pour in a serving cup.

French Fries

Description

French fries or simply fries or

chips, are pieces of potato that have been

deep-fried. In areas where "chips" is the

common term, "French fries" usually

refers to the thinner variant found in US-

influenced fast-food restaurants, or to the

even thinner "shoestring” potatoes. These are deep-fried, very thin, salted slices of

potato that are usually served at room temperature. French fries have numerous

variants, from thick-cut to shoestring, crinkle, curly and many other names.
 First the peeled and lengthwise crisscross cut potatoes are 'pre-fried'. Some

home cooks who prepare French fries from scratch cook them a single time in a

generous amount of oil pre-heated to a temperature until they are golden and

slightly crisp. Care should be taken, not to burn with brown patches at this stage.

Then they are taken out, tossed to avoid clumping, and served. The crispier, the

tastier. French fries are quick to prepare and are a low food cost. They are popular

all year round, any time of day or night. Not all potatoes will produce good

French fries. For good fries potatoes need a high solid content to ensure a distinct,

mealy texture and hearty flavor. The low moisture content means less shrinkage

for improved yield and extended plate coverage.

Culinary Uses

 Add a little zest to French fries by coating them with breading and spices,

which include garlic powder, onion powder, black pepper, paprika and

salt.

 These can be enjoyed at any given time of the day.

 Mostly relished with tomato ketchup. It also tastes good with chilli sauce,

salsa or mayonnaise or a cheesy dip.

How to Store

Once fried, should be served immediately as it may lose its crispiness.

Soggy French fries is usually avoided. Hence, no storage should be ideally

 done. Even if you have to pre fry and then store for few hours and can be

refried again.

Process

 Peel potatoes

 Cut potatoes into thin straw-like pieces.

 Wash well with water to remove excess starch.

 Place fries in a pan with water and simmer or par boil on the stove for

about 15 minutes.

 Sieve and dry fries off.

 Deep fry at 175°C in vegetable oil, lard or dripping for 4 to 5 minutes to a

light golden crisp.

 Remove and place on plate with paper towels to absorb the leftover

cooking oil.

 Transfer to another plate if necessary.

 Add salt and shake to ensure all French fries are evenly salted.

Cheese Burger

Description

A cheeseburger is

a hamburger topped with cheese.

Traditionally, the slice of cheese is

placed on top of the meat patty. The cheese is usually added to the cooking

hamburger patty shortly before serving, which allows the cheese to melt.

Cheeseburgers can include variations in structure, ingredients and composition.

As with other hamburgers, a cheeseburger may include toppings such

as lettuce, tomato, onion, pickles, bacon, mayonnaise, ketchup, and mustard.

In fast food restaurants, the cheese used in cheeseburgers is

usually processed cheese. Other meltable cheeses may be used as alternatives.

Common examples include cheddar, Swiss, mozzarella, blue Cheese, and pepper

jack.

Process

 Start with the Right Beef: The best burgers are made from freshly ground,

high-grade beef chuck in an 80/20 mix (meat to fat).

 Making the Patties: Grab 5 to 6 ounces of meat and lightly toss from hand

to hand, forming a ball.

 Pat It into a Disk.

 Get Grilling.

 Time to Flip.

 Doneness.

 Toppings.
Egg Sandwich

Description

An egg sandwich is

a sandwich with some kind of

cooked egg filling. Fried

eggs, scrambled eggs, sliced boiled

eggs and egg salad are popular options.

In the fourth case, it may be called

an egg salad sandwich.

Both the white and yolk of an egg are rich in nutrients, including proteins,

vitamins and minerals. The yolk also contains cholesterol, fat-soluble vitamins

(such as vitamins D and E) and essential fatty acids. Eggs are also an important

and versatile ingredient for cooking, as their particular chemical make-up is

literally the glue of many important baking reactions.

Since the domestication of the chicken, people have been enjoying and

nourishing themselves with eggs. As a long time, symbol of fertility and rebirth,

the egg has taken its place in religious as well as culinary history. In Christianity,
the symbol of the decorated egg has become synonymous with Easter. There are

lots of different types of egg available, the most commonly raised are chicken

eggs while more gourmet choices include duck, goose and quail eggs.

Eggs are a very good source of inexpensive, high-quality protein. More

than half the protein of an egg is found in the egg white, which also

includes vitamin B2 and lower amounts of fat than the yolk. Eggs are rich sources

of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. Egg

yolks contain more calories and fat than the whites. They are a source of fat-

soluble vitamins A, D, E and K and lecithin, the compound that enables

emulsification in recipes such as hollandaise or mayonnaise.

Some brands of egg now contain omega-3 fatty acids, depending on what

the chickens have been fed (always check the box). Eggs are regarded as a

‘complete’ source of protein as they contain all nine essential amino acids, the

ones we cannot synthesize in our bodies and must obtain from our diet.

A study published in Pediatrics magazine has suggested that giving young

children just one egg a day for six months, alongside a diet with reduced sugar-

sweetened foods, may help them achieve a healthy height and prevent stunting.

For years, eggs were considered more of a health risk than a healthy food.

This is because they were considered a high-cholesterol food, so those with high

cholesterol levels were advised to avoid them. We now know that the cholesterol

found in food has much less of an effect on our blood cholesterol than the amount

of saturated fat we eat.

 Process

 Step 1 Boil, peel and chop the eggs.

In a deep-bottomed pan and add enough water to it along with

eggs. Let the eggs boil for 10 minutes. After the eggs boil, drain

water and let the eggs cool a little before you start peeling and

chopping the eggs.

 Step 2 Add the seasoning and sources to the chopped eggs.

Take a bowl and add egg, mayonnaise, salt, mustard paste to the

bowl and mix thoroughly. Stir in pepper to the mixture.

 Step 3 Spread the egg mixture on toasted bread & cover with another slice.

Toast the bread slices. Then, take a bread slice, spread butter on it

and add the egg mixture on the bread. Cover it up with the other

bread slices. 

Nachos

Description

An appetizer that traditionally

consists of tortilla chips with a melted

cheese that is garnished with sliced chile

peppers. The cheese can be spread over

the chips or served in a bowl for chips to

 be individually dipped for eating. There are many variations of this dish with

other ingredients added into the cheese, such as salsa or ground meat.

Process

 Prepare the Cheese Dip: Heat oil in a large skillet over medium-high. Add

beef, and cook, stirring to crumble, until browned and cooked through,

about 10 minutes.

 Combine cheese and tomatoes in a medium-size microwaveable bowl.

Microwave on HIGH until melted, about 3 minutes, stirring every 1

minute. Stir cooked beef into cheese mixture.

 Assemble the Nachos: Arrange half of chips on an aluminum foil-lined

rimmed baking sheet. Spoon 2 cups of Cheese Dip evenly over chips. Top

evenly with remaining chips, and spoon remaining Cheese Dip evenly

over mixture. Dollop evenly with sour cream and guacamole. Sprinkle

with tomatoes, cilantro, and jalapeños. Garnish with lime wedges. 

Raw Materials, Supplies and Equipment

These are the inputs, raw materials, and costs of the business:

Raw Materials No. (packs) Net Price Totals

Hokkaido Milk tea Powder 2 ₱ 110.00 ₱ 220.00

Okinawa Milk tea Powder 2 110.00 220.00

Wintermelon Milk tea Powder 2 110.00 220.00

Taro Milk tea Powder 2 110.00 220.00

Cream Cheese Powder 1 253.00 253.00

Cookies and Cream Milk tea Powder 2 110.00 220.00

Dark Chocolate Milk tea Powder 2 110.00 220.00

Tapioca Pearls (1 kg.) 1 78.00 78.00

Caramelize Syrup 1 324.00 324.00

Black Tea (600g) 1 270.00 270.00

Fructose Syrup 1 220.00 220.00

Water 5 25.00 100.00

Ice Cubes 1 35.00 35.00

Cups with hard lid (16 oz.) – 100 pcs. 1 632.00 632.00

Cups with hard lid (22 oz.) – 100 pcs. 1 675.00 675.00

Bobba Straw 1 120.00 120.00

Single Bag or Double Bag 1 50.00 50.00

Fries 1 110.00 110.00

Oil 1 50.00 50.00

Cheese Powder 1 50.00 50.00

Paper Plate 1 42.00 42.00

Bans Bread 1 25.00 25.00

Patty 1 30.00 30.00

Cheese 1 100.00 100.00

Burger Wrapping Paper 1 25.00 25.00

Egg 1 70.00 70.00

Loaf Bread 1 70.00 70.00

Mayonnaise 1 80.00 80.00

Butter 1 39.75 39.75

Salt 1 10.00 10.00

Black Pepper 1 10.00 10.00

Nachos 1 60.00 60.00

Mr. Chips 1 80.00 80.00

Pork 1 70.00 70.00

Tomato 1 25.00 25.00

White Onions 1 20.00 20.00

Ketchup 1 54.00 54.00

Sandwich Wrapper (100 pcs.) 1 25.00 25.00

Paper Bowls (100 pcs.) 1 225.00 225.00

These are the equipment and cost of the business:

Equipments Description Quantity Unit Price Totals

For storage of liquids in
Barrel (8L) making milk tea. 3 ₱ 980.00 ₱ 2,940.00

530 ml Shaker Used to shake tea mixtures. 1 180.32 180.32

Powder Used to scoop milk tea
Scooper powders. 8 17.64 141.12
 Tapioca
Strainer Used to strain tapioca pearls. 1 70.00 70.00
Used to store pearls and
Large Canister powders. 8 107.00 856.00

Ice Cooler To preserve ice cubes. 1 299.00 299.00

Small For storage of perishable
Refrigerator goods. 1 1920.00 1920.00
Used to cook patty and other
Gas Stove side snacks 1 900.00 900.00
Mini
Generator Used as source of electricity. 1 30,000.00 30,000.00

Fuel Used for small generator. 4 Liters 50 per liter 200.00

Project Site

The warehouse of ThirsTea is located at Sitio Binaklingan, Arcangel Sur, Balete,

Aklan.

Project Layout
Warehouse with Parking lot

Food Truck
Personal Protective Equipment

Hair net - Hairnets serve two purposes. The first is to keep hair from contacting
exposed food, clean and sanitized equipment, utensils and linens, or unwrapped single-
service articles. The second purpose is to keep worker's hands out of their hair. Each hair
net costs fifteen to twenty pesos.

Apron – To protect the workers from getting spills and stains on their clothes.
Aprons are also used for cleaning hands as the workers will not need to go wash their
hands every time, they have touched something. Aprons are also used for employee
identification. Each apron costs twenty to fifty pesos depending on their quality.

Clear Plastic Gloves - Powder-free white latex gloves are good for single-use

tasks in food service. Alternatively, powder-free vinyl gloves work well for single
uses. Nitrile low-dermatitis gloves made with purple nitrile are general, all-purpose
gloves that have no latex materials. This costs forty – six to fifty pesos depending on the
quality.

Building Construction

The mobile truck that will be used is pre-built which will be costing at
approximately ₱ 295,000. Business registration requirements: Any Valid ID, DTI
Certificate, tax declaration, photo of business location, 2 x 2 picture, business permit,
Mayor’s Permit. Approximate cost: six thousand five – hundred pesos.

The mobile truck will be including: vehicle and food truck body with door,
windows and paint, built – in outside tables, countertops, floor cabinets, shelves, water
tank, waste tank, piping and sink, exhaust fan with range hood, LED lights, circuit
breaker, outlets, wiring, plug. A small generator will be used to provide electricity in
using LED lights and refrigerator.

Waste Disposal

Proper waste disposal is critical due to the fact that certain types of wastes can be
hazardous and can contaminate the environment if not handled properly.

With the rising concern over plastic waste from the milk tea business, we will be
adopting a more eco – friendly measures such as serving drinks in paper cups, offering
paper straws as alternative and encouraging customers to bring their own tumblers. This
will be applied after 2 to 3 years of doing the business.
 CHAPTER 5

MANAGEMENT AND ORGANIZATION ASPECT

The management is primarily responsible in delegating the work of their

employees and the position of each in the organization. They establish policies and

procedures to achieve the objectives of the company as a whole.

A. Management and Manpower

The “ThirsTea” is a general partnership as to liability and accountability

of the partners and trading partnership as to purpose. The business is organized by

five capitalist partners and one industrial partner. Each capitalist partner agrees to

contribute funds and will share the net profit equally after deducting the monthly

salary of the industrial partner and the employees. Under this partnership, all partners

have the responsibility to the liability and losses of the business.

 The company will designate of them as to officers or part of management

to be the front line in the operation of the business. The company will employ five

employees. The five employees are the following: Manager, Cashier, Barista, Cook

and Driver. The employee will serve as a replacement or substitute for their

compensation if those said compensation will have to take their day-off.

Vision

“ThirsTea” envision to be recognized as a top budget-friendly milk tea that serves

a high quality products and services.

Mission

To help every individual to satisfy their cravings and we are committed to

building a brand that ensures safe and good quality products.

Objectives

 To provide customers with a one of a kind tea with snacks experiences by

ensuring that we use only the best and fresh ingredients in the making.

 To bring milk tea experience closer to home.

 To provide affordable price and maintain a high standard of food quality and

service.
Table 5.1 List of Management and Human Resources

Job Position Job Specification Job Description

A. Management

1. Manager  Bachelor’s Degree in  They ensure that

Business, their assigned

Management, or department, store,

related field. or district is well

 More education or staffed and

experience may be provisioned,

preferred or required. adheres to quality

 Strong understanding and service

of business standards,

management, financial, increases revenue

and leadership and market share,

principles. and helps the

 Time and project business

management skills. accomplish its

 Wide range of ideas in goals.

maintaining or  Guiding the staffs

developing a certain in their work.

company.  Contributes to

team effort by
 accomplishing

related results as

needed.

 Hiring, training,

motivating and

coaching

employees as they

provide attentive,

efficient service to

customers,

assessing

employee

performance and

providing helpful

feedback and

training

opportunities.

 Ensuring staff

members follow

company policies

and procedure
2. Cashier  Work experience as a  Supports the

Retail Cashier or in a manager in

similar role in sales. achieving the

  Good math skills. company’s growth

 Strong communication by maximizing

and time management sales and

skills. controlling

 At least High school expenses.

graduate.  Provides customer

 She/he should be service through

organized. courteous,

 Have a pleasing accurate and

personality when efficient

dealing with processing of

customers. customer

purchases.

 Count money in

cash drawers at

the beginning of

shifts to ensure

the amounts are

correct and that

there is adequate

change.
3. Driver  At least high school  Knows how to

graduate. drive a truck.

 Must be hardworking.  He has a valid

  Has a good license.

personality.  Knows how to

 Who can work under deal with

pressure. customers.

 Must be self

motivated, pro-active

team worker.
B. Production
4. Barista  High school diploma  Welcoming

or General Education customers,

Degree (GED) informing them

 Experience in food and about special or

beverage preparation new items,

or customer service answering

preferred. questions, and

 Training and accepting orders

willingness to continue and payments.

learning about food  Preparing milk tea

and beverage and serving items

preparation. to customers.

 Exceptional listening  Packaging food

and communication and beverages for

skills. sale.

 A polite, engaging  Cleaning and

 personality. restocking work

 Commitment to and dining areas,

customer satisfaction emptying trash

and service excellence. and sanitizing

 Willingness to work as equipment and

part of a high-energy, utensils.

efficient tea in a fast-  Adhering to all

paced environment. food safety

regulations and

quality controls
5. Cook  Culinary arts  Cleans food

 Kitchen equipment preparation areas

knowledge as determined by

 Butchering law and company

 Knowledge of internal policy.

cuisines  Prepares foods to

 Creativity the specifications

of the client.
 Interpersonal skills
 Prepares food
 Culinary arts training
before the arrival
 Proven experience as
of guests.
cook
 Makes
 High school diploma
adjustments to
or equivalent; diploma
food items to
 from a culinary school accommodate

will be an advantage guests with

 Organizational skills allergies or

 Verbal communication specific diet

concerns.

 Manages other

employees in the

kitchen.

 Orders ingredients

and spices as

needed.

 Communicates

with the owner

about how to

improve meal

service.

 Alters dishes

based on

consumer

suggestions or

requirements.

B. Hiring Policies and Procedures

 ThirsTea practices equal opportunity and fair hiring processes when filling

positions and hires only the most qualified individuals for the job to ensure the success of

the business. The manager is directly responsible for obtaining the best candidate that

best-fit with the organizational values, philosophy and goals of the business that is based

on an unbiased recruitment. The manager is also primarily responsible for assuring that

the hiring and work environment are free of harassment, unlawful discrimination and to

ascertain in providing all necessary forms to implement this policy and procedures.

The hiring procedures are as follows:

Step One: Review Application

Examine and review application forms to eliminate any candidate who does not

meet the minimum requirements for the position.

Step Two: Phone Interview/Initial Screening

Determine if the applicants possess the requisite qualification to fill the position

and further narrow down the list of candidates for the position.

Step Three: Assessment Interview

Interview potential candidates based on the applicant’s experience, skills and their

work history.

Step Four: Background Check

 Conduct background check to verify employment history and eligibility of the

potential candidates for the position.

Step Five: Probation

Monitor the new employee in the probationary period.

C. Cost and Salaries

For the salaries of every employee in Table 5.2 it should be at least the minimum

wage per region. There are 317 days of operation in a year and the business offers 13 th

month pay as one of the benefits of the employees.

By law, private sector employees must be covered under Social Security System

(SSS). In Table 5.2, the contribution is based on each employee’s gross monthly pay,

both employer and employee remit monthly contribution to the SSS.

For PHILHEALTH all employees covered by the SSS medical coverage are

mandatory and automatic. In Table 5.2, the contribution is based on 3.50% of each

employee’s gross monthly pay for both the employer and employee are required to

contribute.

For the Pag-IBIG Fund, it is mandatory to all employees who are covered by the

SSS. Through the Republic Act No. 9679 or the Home Development Mutual Fund Law

of 2009, in Table 5.2 for a monthly compensation of ₱ 1,500 and below the employee

contributes 1% and 2% if it is above ₱ 1,500. The employer’s contribution always

remains at 2% of the monthly compensation. Contributions are deducted from gross

income before the computation of the income tax.

Table 5.2 Compensation

Job Position Basic Pay Benefits

    SSS PH PI 13th 14th
A. Management            
1. Manager ₱ 126,800.00 ₱ 15,540.00 ₱ 4,438.00 ₱ 2,536.00  N/A
2. Cashier 110,950.00 13,440.00 3,883.25 2,211.00  N/A
3. Driver 110,950.00 12,000.00 3,439.45 1,965.40  N/A
4, Warehouse
95,100.00 11,520.00 3,328.50 1,902.00
Personnel  N/A
B. Production          
1. Barista 110,950.00 13,440.00 3,883.25 2,211.00  N/A
2. Cook 98,270.00 13,440.00 3,883.25 2,211.00  N/A
D. Organizational Chart

The figure shows the organizational structure of ThirsTea from the top to lower

management who runs the business. The business is classified as private as it is owned by

the partnership privately.

The manager who is the industrial partner of the partnership will overlook the

business to reach its goals and objectives and also to serve its purpose for the greater

good which will be supported by other employees of the business.

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 CHAPTER 7

SOCIAL DESIRABILITY

 Impacts to All Sectors of Economy

 Community

ThirsTea offers affordable, soothing and delicious drinks. The business

helps the people to satisfy their cravings in a budget-friendly prices and in

an accessible places.

 Employees

Opening this kind of business also opens the opportunity to unemployed

and skilled people to be hired and to experience travelling while doing

business here in Balete. Hence, becoming an employee of the business

provides benefits and incentives which will help them in their daily needs.

 Government

Adding one business here in Balete will contribute to the local government

additional payment of tax which also helps the community in the long run.

More funds will be generated by the government. These funds may be

helpful to government in assisting its on-going projects for the benefit of

all people.
 Socio-Economic Considerations

The process of providing the people with milk tea and food products doesn’t

affect the environment of the target place because the establishment assures the

business’ proper disposal of waste. The business promotes solid waste

management by properly disposing biodegradable and non-biodegradable trash to

help aid in solving pollution issues. The business also assures the people that the

process of providing them an affordable and delicious milktea will not badly

affect the nature.