A Feasibility Project presented to the

Faculty of Cavite State University

Carmona Campus

In Partial Fulfillment
of the Requirements for the subject
Ergonomics & Facilities Planning for the Hospitality Industry

Submitted to:
Joan L. Fortuna

Andeza, Daniela N.
Guerrero, Rica Mae A.
Guillo, Martha Mae P.
Levardo, Alyanna V.

January 2022
I. CONCEPT DEVELOPMENT

A. Idea Generation

Many business professionals want a place to unwind and recuperate after or

even during the workday. However, even if they are spending "me time" at a

coffee shop or café, they may still be troubled by the job that they left at the

office. Many respondents stated that they felt awful when they left their

paperwork at the office and went to a coffee shop quickly, which is why they

occasionally finished their job at the coffee shop. However, because it is not

intended for office work, it is not always simple. The other customers are

speaking loudly that they are unable to concentrate and they don't have enough

privacy to work. That is why we came up with the concept of adding a corporate

working station for them to have privacy while working and to provide coffee, tea,

and delicacies for them to enjoy.

B. Location

The company is located at Verdant Mall Carmona Cavite. It is a commercial

sector with a higher likelihood of obtaining customers such as corporate

employees, millennials, students, young adults, and travelers.

C. Customer Behavior

The business’s customer behavior is environmental and time-conscious.

Environmentally conscious since the municipality where the business is located

is restrictive on plastic and segregation. According to the study, customers are

willing to bring their own tumbler and cutlery to help the green movement in the

easiest way possible. They are time conscious since they prefer to spend their
 time working or engaging with their families, friends, and colleagues rather than

waiting long minutes for their orders.

II. FEASIBILITY STUDY

A. Marketing

This graph illustrates that the study received a higher number of female responses with
a result of 50 percent than the number of male with a result of 40.6 percent.

This graph illustrates that the study received a higher number of responses from ages
19-29 years old with a result of 62.5 percent.
This graph illustrates that the study received a higher number of Students with a result
of 53.1 percent than the number of Business-related workers with a result of 28.1
percent.

This graph illustrates that the higher number of respondents are no monthly income with
a result of 40.6 percent.
 This graph illustrates that the study received a higher number of daily drinkers of
coffee with a result of 64.5 percent than those drinkers occasionally with a result of 19.4
percent.

This graph illustrates that the study received a higher number of coffee drinkers in the
morning with a result of 58.1 percent than those coffee drinkers in the afternoon with a
result of 19.4 percent.

This graph illustrates that the study received a higher number of respondents who
usually go with their friends to a coffee shop with a result of 38.7 percent than the
number of respondents who usually go with their family with a result of 32.3 percent.
This graph illustrates that the study received a higher number of respondents who
wants refreshment with a result of 32.3 percent than the number of respondents who
wants to release their stress with a result of 29 percent.

This graph illustrates that the study received a higher number of respondents which
ambiance and price range is more important when going to a coffee shop with the same
result of 38.7 percent.
This graph illustrates that the study received a higher number of respondents who
prefers Minimalist concept with a result of 64.5 percent than the number of respondents
who prefers Aesthetic with a result of 25.8 percent.

This graph illustrates that the study received a higher number of respondents who
prefers Cappuccino as their go-to order of coffee with a result of 45.2 percent.
This graph illustrates that the study received a higher number of respondents who
spends 100 - 200 pesos to their coffee with a result of 74.2 percent.

This graph illustrates that the study received a higher number of respondents who most
likely buy Baked Goods alongside with their coffee with a result of 54.8 percent.
This graph illustrates that the survey received a higher number of respondents who are
loyal to their coffee shop with a result of 45.2 percent.

This graph illustrates that the survey received a higher number of respondents who
considered to try other coffee shop with a result of 64.5 percent.

Site Analysis

The business is situated at the Verdant Square (formerly Verdant Strip) it is the first Outlet

concept mall in Carmona. The core concept is 3.4 hectares development along

Governor's Drive in Carmona. A mixed-use project and covered link bridges, skywalks,

and scenic elevators to cater the PWD's and elderly. The activity center has a north and

south stage linked together with a dancing fountain at the middle. The site's area is

surrounded by fast food restaurants such as McDonald's, Shakey's, KFC, and others.

There are also numerous gas stations nearby.

 • Topography

Carmona is generally flat to strongly rolling or sloping, partly lowland and partly

hill. Carmona is divided into four physiographical areas: the lowest lowland area,

the lowland area, the central hilly area and the upland mountainous area.

• Soil properties

The eastern side of Cavite consists of Carmona clay loam with streaks of Carmona clay

loam steep phase and Carmona sandy clay loam. This type of soil is granular with

tuffaceous material and concretions. It is hard and compact when dry, sticky and plastic

when wet.

B. Financial

Projected Cost:

Estimated Annual
Number of Turn Number of Average Operating Projected
Meal Period Daily
Seats over Covers Check Sales Annual Sales
Sales
Breakfast 45 3 135 160 21,600 260 5,616,000

Lunch/Pm
45 5 225 260 58,500 260 15,210,000
Snack

Dinner 45 5 225 220 49,500 260 12,870,000

Estimated Gross Sales 33,696,000
Less: VAT (12%) 4,043,520
Net Sales 29,652,480
Less: Food & Beverage
Cost (35%) 10,378,368

Gross Profit 19,274,112

Controllable Expenses:
Labor Cost
Payroll 429,600 35,800/month
SSS Contribution 80,000
Employee Benefits 19,480
Utilities (Energy&Water) 80,000
Advertising & Sales 12,000 1,000/month
Promotion
Repairs & Maintenance 24,000 2,000/month
General Supplies 30,000 2,500/month
Total Controllable Php 675,680
Expenses
Profit before occupation
cost, depreciation & Php18,599,032
income taxes
 C. Technical

Ambience, Theme – The Hideout has a warm ambience that will give the customer a

fully relaxed experience and atmosphere when they enter the Coffee Shop. The Hideout

has a minimalist interior design that can enjoy by the customer and it gives the coffee

shop look more spacious. It makes it easy for the customer to look outside because of

the window that we put wall. Since we have an Alfresco outside, warm lights are perfect

in the area so that the customer feel the romantic and comfortable feeling, and feel the

breeze in the air. For The Hideout kitchen area, we installed white lights in the ceiling

which imitates natural lighting that can help the kitchen staff to see clearly in their area

and prepared clean and high-quality food. For the dine-in area we put white lights in the

center so the customer will see clearly what’s on their table and plate and warm lights to

the corners, also, we installed a nice speaker for the additional relaxation, while the

receiving area as a white lights chandelier that can help the staff and customer see and

work clearly.
Space Allocation-
Menu-

Drawing-
Flow or Diagram of the Process-

The first process in the flow chart is where the customer’s order will take place, Order

Receipt Area. Dry Storage is where we put the dry ingredients that we’re going to use in

the future, all dry foods and ingredients must keep in one storage to prevent insect

infestation and other contamination that may happen in the future. Production Area is

where we cook and prepare the small amount of bread and pastries while the Preparation

Area is where the preparation of order happened, this is where we assemble the order,

since we are just a small coffee shop, our area is just simple for the preparation of

products. Receiving Area is where the ordered product delivered, since we have a dining

and drive thru this will separated into two, when the customer chooses to dine-in the

process will go to the food waste which is the food that not been eaten and the plate will

go straight to the dishwasher. Nevertheless, if they both choose to dine-in or Drive Thru

the food and coffee will still satisfy them.