Operations & Financial Plan
Operations & Financial Plan
Operations & Financial Plan
BUSINESS
PLAN
Hegemone's Haven Café
PREPARED BY:
OPERATIONS PLAN
HEGEMONE'S HAVEN
I. METHODS
For Hegemone's Haven, the manufacturing process of the products is one of the crucial thing that
may set it apart from its competitors. Managing the creation of the dishes offered by the business
is an important piece of responsibility, especially to us who advertise food as our main offering.
Location: Nadres Street Poblacion Candelaria, Quezon (beside Ongville Complex and Hotel
Candelaria)
Acquiring a commercial space through purchasing one is the option that we chose despite
requiring a big capital expenditure as it will provide us with substantial freedom that will allow
our visions to be brought to life. Due to the fact that Hegemone's Haven can be considered as a
medium scale business establishment, a large space where we can run the business freely and a
considerable amount of flexibility when it comes to designing its interior, is necessary. Design
efforts will be practically required because one of our goals is to create an instagrammable café
that’s worthy of its name. This erases the option of choosing to rent a commercial space instead
since we need the freedom to fully achieve this objective. Even if it is costly, we believe that it
will be worthwhile since we will be able to attract customers easier, making it faster for us to re-
earn the space capital that we spent on purchasing it. And of course, this can also be considered as
an investment because aside from being a commercial space that can be used for the café’s daily
operations, the building will also be one of the noncurrent assets that the owners will own.
B. MANUFACTURING PROCESS
Internal Layout: Product-based Layout (facilities are prearranged according to the manufacturing
process flow)
a. STRAWBERRY SMOOTHIE
d. WATERMELON SMOOTHIE
e. MIXCY SMOOTHIE
f. BROCCOLI SMOOTHIE
g. CARROT SMOOTHIE
h. BEET SMOOTHIE
i. KALE SMOOTHIE
a. POPCORN
c. CHEESE CRACKERS
INPUT PROCESS OUTPUT
• All-purpose flour • Preheat oven to 450
• Parmesan cheese degrees. Place oven rack
• Sugar in lower third of oven. Cheese Crackers
• Salt • Mix together flour,
• Dried basil Parmesan, sugar, salt,
• Dried thyme basil, thyme, and garlic
• Garlic powder powder with a fork.
• Olive oil • Stir in olive oil and water
• Water until a ball of dough
• Parchment paper forms.
For Topping: • Place a sheet of parchment
• Poppy seeds paper on a flat surface;
sprinkle lightly with
• Sesame seeds
flour.
• Coarse or flaky salt
• Transfer half of the dough
to the parchment paper
and shape into a rough
rectangle.
• Using a rolling pin, roll
out dough until it's
about ⅛-inch thick (or
less).
• Sprinkle dough with half
of the toppings, if using,
then lightly press
toppings into dough
using your hands. Prick
dough all over with a
fork.
• Use a pizza cutter to cut
the dough into
rectangles about 1 x 2-
inches. (No need to
measure and don't worry
if some of your crackers
aren't perfectly
rectangular. They'll still
taste great.)
• Transfer parchment paper
to a baking sheet, then
separate crackers
slightly.
• Repeat process with
remaining dough.
• Bake crackers until
browned on edges,
about 12 to 15 minutes.
(If some of the crackers
on the outside of your
pan brown faster,
remove them so they
don't burn, then
continue baking other
crackers.)
• Cool crackers on baking
sheet, then serve
immediately or store in
an airtight container
until ready to use.
Enjoy!
f. FRIES
INPUT PROCESS OUTPUT
• Potatoes • Peel the potatoes. Use a
• Salt vegetable peeler to save
• Cooking oil time. Fries
• Flavoring • Slice the potatoes into
long thin pieces.
• Soak the potatoes in ice
water for 30 minutes.
• Drain the water and dry
the potatoes using a
paper towel.
• Deep fry the potatoes for
10 minutes or until the
color turns light brown.
Do not put too many
potatoes in a batch as it
will take more time for
it to be cooked.
• Remove the potatoes from
the deep fryer or
cooking pot and allow
to cool for 5 minutes.
• Put the fried potatoes back
in the fryer and fry for
another 3 minutes.
• Remove the fried potatoes
and transfer to a plate
with paper towels.
Sprinkle some salt to
taste and add the
customer’s preferred
flavoring.
• Serve. Share and enjoy!
e. PUMPKIN PIE
i. PURPLE CAKE
• When the customers enter through the front door, the guard will check their temperature
and assist them in filling out an information that is necessary for contact tracing. This is
where they will be recommended to sanitize their hands using the sanitizer provided by
the business establishment.
• The customers will approach the counter where the cashier will inquire about their order.
Once the order is placed, the cashier will itemize and total the customers' purchases. They
are also required to help the customers with problems, concerns, and questions.
• The cashier will give the customers a receipt as a proof of the transaction. They will also be
handed a number card that will help in quickly locating and identifying them once their
food is ready.
• After the financial transaction is done, the list of items the customer ordered will be passed
to the responsible kitchen employee. Smoothies will be handled by our skilled Smoothie
Makers. The snacks will be done by the Chefs and Cooks, and the pastries such cakes,
pies, and cupcakes will be handled by the Pastry Chefs and Pastry Cooks. While the
cashier is busy passing the orders to the kitchen department, a Café Crew will direct the
customers to a vacant table. The customers may also choose where to sit.
• When the ordered meal is done, another Café Crew will serve it to our customers' tables
together with the utensils.
This service delivery process will be carried regardless of the customer’s choice of either
dining in or taking their order out.
• The customers will place their order via call, text, or via social media private message.
They will simply state the list of the food that they would like to order, the quantity, the
address where they’ll like it delivered, and their chosen mode of payment (via Gcash or
COD/Cash on Delivery).
• Upon receipt of the order, a Hegemone’s Haven’s Café Crew will pass it on to the cashier.
The cashier will calculate the total amount of the items purchased and prepare the receipt.
• Customers will receive a message from Hegemone’s Haven regarding the total amount of
money that they are required to pay. If the customer chose to pay with the use of Gcash,
the payment needs to be done first. Once it is verified that the customer has already
settled their accounts, the cashier will transmit the list of orders to the responsible kitchen
personnel who will handle it.
• Once the food has already been prepared, the food will be delivered to the customer's given
address within an hour by one of the Café Crews.
• The Café Crew who is responsible for delivering the order will message the customer again,
informing him or her that his or her food is on its way to being delivered.
• Once the given location is reached, the Café Crew will hand over the order along with the
receipt to the customer. If the customer’s mode of payment is COD, the delivery man will
ask for payment.
D. DISTRIBUTION METHOD
Hegemone's Haven’s products will be available at the purchased commercial space located at
Nadres Street Poblacion Candelaria, Quezon (beside Ongville Complex and Hotel Candelaria).
The customers are welcome to come and visit the shop from 8a.m to 8p.m, at any day of the
week. Hegemone's Haven will also offer delivery services to cater those who are not free to travel
all the way to our location and want to eat our offered menu only at the comfort of their own
homes. Customers can place their orders via text, call, or social media private message if
interested to make use of our delivery services.
E. PAYMENT PROCESS
• CASH - Cash is one of the most common ways to pay for purchases. Customers of the
café will most likely choose this as their mode of payment.
• CREDIT or DEBIT CARD – The proponents will install POS machines in the business
establishment to accommodate and get payments from the cardholders.
• VIA GCASH - GCash is an all-in-one app that allows users to safely make online and
in-store payments, as well as mobile top ups and bill payments. For those who will
patronize our delivery services, payment through the use of this application will be
made available for them.
• COD - Cash on delivery (COD) is a type of transaction where the recipient pays for a
purchased good at the time of delivery. This mode of payment will be available for
those who ordered online since most of them would probably be more comfortable of
finalizing the payment transactions once the product is delivered to them.
II. MANPOWER
The management should know how to keep everything in control, especially when it comes to the
manufacturing of physical products and when offering our outmost services to loyal customers. A
capable workforce will serve as one of the business' foundations that will be the most
instrumental for its success. As having the right people encompasses a myriad of advantages,
Hegemone's Haven will be strict with the quality and capability of its employees.
Fig. 1: Organizational Chart of Hegemone's Haven
A. JOB DESCRIPTION
Needs to:
• Hire and train staff.
• Create and edit menus.
• Create marketing pieces
• Order ingredients and beverages.
• Keep a record of income and expenses.
• Collecting customers' feedback on the café's service.
• Open and close the restaurant daily.
• Motivate staff during busy shifts.
• Ensure that staff members are available for shifts.
• Pick up orders from the suppliers
d. Work Schedule
• 4:00 a.m – 8:00 p.m (Monday-Wednesday-Friday-Sunday)
• 4:00 a.m – 12:00 p.m (Tuesday-Thursday-Saturday)
Needs to:
d. Work Schedule
• 4:00 a.m – 12:00 p.m (Monday-Wednesday-Friday-Sunday)
• 4:00 a.m – 8:00 p.m (Tuesday-Thursday-Saturday)
• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen
• Oversee cooks and coordinate with them
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Ensure appealing plate presentation
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove
dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area
d. Work Schedule
Chef 1:
Chef 2:
• 4:00 a.m – 8:00 p.m (Monday-Wednesday-Friday)
• 12:00 p.m – 8:00 p.m (Tuesday-Thursday-Saturday)
d. Work Schedule
Cook 1:
Cook 2:
Needs to:
• Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional
and modern recipes
• Decorate pastries using different icings, toppings etc. to ensure the presentation will be
beautiful and exciting
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders
within budget
• Oversee apprentice pastry chefs and coordinate with them
• Check the quality of material and condition of equipment and devices used for cooking
• Identify staffing needs and help recruit and train personnel
• Maintain a lean and orderly cooking station and adhere to health and safety standards
d. Work Schedule
Pastry Chef:
Needs to:
• Prepare desserts and baked goods
• Clean food preparation areas
• Check and maintain stock of needed ingredients
• Oversee adherence to food safety and sanitation regulations
e. Work Schedule
Needs to:
• Prepare beverages following the recipes
• Keep the respective area clean
• Check if the smoothie making types of equipment operate properly and report any
maintenance needs
• Comply with health and safety regulations
d. Work Schedule
Smoothie Maker 1:
• 4:00 a.m – 12:00 p.m (Monday-Wednesday-Friday-Sunday)
• 6:00 a.m – 8:00 p.m (Thursday-Saturday)
Smoothie Maker 2:
Needs to:
• Manage transactions with customers using cash registers
• Ensure pricing is accurate
• Collect payments whether in cash or credit
• Issue receipts, refunds, change or tickets
• Cross-sell products and introduce new ones
• Resolve customer complaints, guide them and provide relevant information
• Communicate with customers
• Maintain clean and tidy checkout areas
• Track transactions on balance sheets and report any discrepancies
• Bag purchases for take-out
• Handle merchandise returns and exchanges
d. Work Schedule
Cashier 1::
Cashier 2:
• 8:00 a.m – 8:00 p.m (Monday-Friday-Sunday)
• 2:00 p.m – 8:00 p.m (Tuesday-Thursday-Saturday)
Needs to:
d. Work Schedule
Café Crew 1:
Café Crew 2:
Café Crew 3:
• 8:00 a.m – 2:00 p.m (Monday-Wednesday-Sunday)
• 12:00 p.m – 8:00 p.m (Tuesday-Thursday-Saturday)
Café Crew 4:
Café Crew 5:
• 2:00 p.m – 8:00 p.m (Monday-Wednesday-Friday-Sunday)
• 12:00 p.m – 8:00 p.m (Thursday-Saturday)
Needs to:
• Clean, stock and supply designated facility areas (dusting, sweeping, vacuuming, mopping,
cleaning ceiling vents, restroom cleaning etc.)
• Perform and document routine inspection and maintenance activities
• Carry out heavy cleansing tasks and special projects
• Notify management of occurring deficiencies or needs for repairs
• Make adjustments and minor repairs
• Stock and maintain supply rooms
• Cooperate with the rest of the staff
• Follow all health and safety regulations
• Alternate as a dishwasher
d. Work Schedule
Cleaning Staff 1:
• 4:00 a.m – 12:00 p.m (Wednesday-Friday-Sunday)
• 12:00 p.m – 8:00 p.m (Tuesday-Thursday-Saturday)
Cleaning Staff 2:
Cleaning Staff 3:
Needs to:
• Monitor and authorize entrance of vehicles or people in the property
• Remove wrongdoers or trespassers from the area
• Secure all exits, doors and windows after end of operations
• Check surveillance cameras periodically to identify disruptions or unlawful acts
• Investigate people for suspicious activity or possessions
• Respond to alarms by investigating and assessing the situation
• Provide assistance to people in need
• Apprehend and detain perpetrators according to legal protocol before arrival of authorities
• Submit reports of daily surveillance activity and important occurrences
• Check the customer's temperature
• Direct customers to fill-up an information form needed for better contact tracing
d. Work Schedule
Security Guard 1:
Security Guard 2:
B. EMPLOYEE QUALIFICATION
a. GENERAL MANAGER
• Educational Background
Has a degree in business management or a master in business administration.
• Work Experience
Has prior experience in the café industry (or a similar industry).
• Work Attitude
o Highly organized
o Optimistic
o Confident
o Trusting
o Growth-oriented
b. ASSISTANT MANAGER
• Educational Background
A K to 12 graduate
• Work Experience
Has work experience as an Assistant Manager or a similar role in the hospitality industry.
• Work Attitude
o Responsible
o Humble
o Approachable
o Dedicated in his/her work.
c. CHEF
• Educational Background
o A K to 12 graduate
o A culinary school degree or diploma is preferred
• Work Experience
Proven experience of working as a Chef or a Cook
• Work attitude
o Positive attitude toward the job
o Ability to work with other people
o Eagerness to learn
o Dedication to quality
d. COOK
• Educational Background
o A K to 12 graduate
o A culinary school degree or diploma will be an advantage
• Work Experience
Proven experience of working as a cook
• Work attitude
o Positive attitude toward the job
o Ability to work with other people
o Eagerness to learn
o Dedication to quality
e. PASTRY CHEF
• Educational Background
o A K to 12 graduate
o Had post-secondary training at a culinary institution
o Having a certificate in culinary arts, pastry-making, baking, or relevant field is
preferred
• Work Experience
Has prior experience in working within the food industry as a Pastry Chef, Baker, or a
relevant role.
• Educational Background
o A K to 12 graduate
o A degree in culinary arts is preferred
• Work Experience
Has prior experience in working within the food industry in a role relevant to the desired
job position.
• Work Attitude
o Has the willingness to replenish professional knowledge
g. SMOOTHIE MAKER
• Educational Background
A K to 12 graduate
• Work Experience
Must have 3 months experience in making smoothies.
• Work Attitude
o High energy and positive mindset
o Flexible
o Reliable and efficient
h. CASHIER
• Educational Background
A K to 12 graduate
• Work Experience
A proven experience to being a customer or being in a similar customer service role.
• Work attitude
o Understanding
o Logical
o Well-presented
o Trustworthy
o Accurate
o Quick to Learn
i. CAFÉ CREW
• Educational Background
A K to 12 graduate
• Work experience
There are no work experience qualifications for this job position
• Work Attitude
o Has a positive attitude
o Friendly
o Dependable
o Committed when it comes to achieving customer satisfaction
j. CLEANING STAFF
• Educational Background
A K to 12 graduate
• Work Experience
Proven experience in a similar role.
• Work Attitude
o Punctual
o Reliable and trustworthy
o Meticulous
o Willingness to comply with all food safety procedures
k. SECURITY GUARD
• Educational Background
Trained in self-defense and needs to be at least a K to 12 graduate (must be 20 to 40 years
old)
• Work Experience
Must have an experience being a security guard for 1 to 2 years.
• Work Attitude
o Polite
o Calm and Reasonable
o Always alert
C. SELECTION OF APPLICANTS
This will help the General Manager in gauging the candidate's skills and knowledge about the
job. At the same time, the applicant gets the chance to know more about the job and the
company. This will give the applicant the opportunity to look for indicators on whether their
job expectations would be met or not.
d. CONDUCT FURTHER INTERVIEWS
Once the preliminary interviews are done, a final list of applicants will be generated. The
candidates will be interviewed once again during this phase.
e. ADMINISTER EMPLOYMENT TESTS
D. JOB OFFER
Needs to:
• Hire and train staff.
• Create and edit menus.
• Create marketing pieces
• Order ingredients and beverages.
• Keep a record of income and expenses.
• Collecting customers' feedback on the café's service.
• Open and close the restaurant daily.
• Motivate staff during busy shifts.
• Ensure that staff members are available for shifts.
• Pick up orders from the suppliers
d. Work Schedule
• 4:00 a.m – 8:00 p.m (Monday-Wednesday-Friday-Sunday)
• 4:00 a.m – 12:00 p.m (Tuesday-Thursday-Saturday)
f. Resignation Procedure
A resignation procedure will not be prepared because the General Manager is the
owner of the business.
d. Work Schedule
• 4:00 a.m – 12:00 p.m (Monday-Wednesday-Friday-Sunday)
• 4:00 a.m – 8:00 p.m (Tuesday-Thursday-Saturday)
f. Resignation Procedure
A resignation procedure will not be prepared because the Assistant Manager is one of
the owner of the business.
Needs to:
• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Ensure appealing plate presentation
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove
dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area
d. Work Schedule
Chef 1:
• 4:00 a.m – 8:00 p.m (Wednesday-Friday-Sunday)
• 6:00 a.m – 12:00 p.m (Tuesday-Thursday-Saturday)
Chef 2:
f. Resignation Procedure
Our employees may not be obliged to give advance notice before resigning, but for
efficiency’s sake and to maintain the smooth operations within the workplace, we
encourage them to announce their intent to resign at least [two weeks] in advance.
We will ask the employees to submit a written, signed notice of resignation for
record-keeping purposes. We will accept verbal resignations, too. If an employee
verbally resigns, the employee will receive an acceptance of resignation letter within
[10 days.] The advance notice period starts from the moment an employee submits an
official notice, whether verbal or written. The General Manager will accept the
resignation as long as the employee has given it in accordance with the terms of the
employment contract.
Needs to:
• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Alternate as a smoothie maker
• Monitor stock and place orders when there are shortages
c. Compensation and Benefits Range
• Salary: ₱185,000 annually
• 13th Month Pay
• Holiday Pay
• SSS
• Pag-Ibig
d. Work Schedule
Cook 1:
• 4:00 a.m – 8:00 p.m (Monday-Friday-Sunday)
• 6:00 a.m – 12:00 p.m (Tuesday-Thursday-Saturday)
Cook 2:
f. Resignation Procedure
Our employees may not be obliged to give advance notice before resigning, but
for efficiency’s sake and to maintain the smooth operations within the workplace,
we encourage them to announce their intent to resign at least [two weeks] in
advance. We will ask the employees to submit a written, signed notice of
resignation for record-keeping purposes. We will accept verbal resignations, too.
If an employee verbally resigns, the employee will receive an acceptance of
resignation letter within [10 days.] The advance notice period starts from the
moment an employee submits an official notice, whether verbal or written. The
General Manager will accept the resignation as long as the employee has given it
in accordance with the terms of the employment contract.
Needs to:
• Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional
and modern recipes
• Decorate pastries using different icings, toppings etc. to ensure the presentation will be
beautiful and exciting
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders
within budget
• Check quality of material and condition of equipment and devices used for cooking
• Identify staffing needs and help recruit and train personnel
• Maintain a lean and orderly cooking station and adhere to health and safety standards
d. Work Schedule
Pastry Chef 1:
f. Resignation Procedure
Our employees may not be obliged to give advance notice before resigning, but
for efficiency’s sake and to maintain the smooth operations within the workplace,
we encourage them to announce their intent to resign at least [two weeks] in
advance. We will ask the employees to submit a written, signed notice of
resignation for record-keeping purposes. We will accept verbal resignations, too.
If an employee verbally resigns, the employee will receive an acceptance of
resignation letter within [10 days.] The advance notice period starts from the
moment an employee submits an official notice, whether verbal or written. The
General Manager will accept the resignation as long as the employee has given it
in accordance with the terms of the employment contract.
Needs to:
• Prepare desserts and baked goods
• Clean food preparation areas
• Check and maintain stock of needed ingredients
• Oversee adherence to food safety and sanitation regulations
c. Salary and Benefits
• Salary: ₱185,000 annually
• 13th Month Pay
• Holiday Pay
• SSS
• Pag-Ibig
d. Work Schedule
f. Resignation Procedure
Our employees may not be obliged to give advance notice before resigning, but
for efficiency’s sake and to maintain the smooth operations within the workplace,
we encourage them to announce their intent to resign at least [two weeks] in
advance. We will ask the employees to submit a written, signed notice of
resignation for record-keeping purposes. We will accept verbal resignations, too.
If an employee verbally resigns, the employee will receive an acceptance of
resignation letter within [10 days.] The advance notice period starts from the
moment an employee submits an official notice, whether verbal or written. The
General Manager will accept the resignation as long as the employee has given it
in accordance with the terms of the employment contract.
Needs to:
d. Work Schedule
Smoothie Maker 1:
• 4:00 a.m – 12:00 p.m (Monday-Wednesday-Friday-Sunday)
• 6:00 a.m – 8:00 p.m (Thursday-Saturday)
Smoothie Maker 2:
f. Resignation Procedure
Our employees may not be obliged to give advance notice before resigning, but for
efficiency’s sake and to maintain the smooth operations within the workplace, we
encourage them to announce their intent to resign at least [two weeks] in advance.
We will ask the employees to submit a written, signed notice of resignation for
record-keeping purposes. We will accept verbal resignations, too. If an employee
verbally resigns, the employee will receive an acceptance of resignation letter within
[10 days.] The advance notice period starts from the moment an employee submits an
official notice, whether verbal or written. The General Manager will accept the
resignation as long as the employee has given it in accordance with the terms of the
employment contract.
d. Work Schedule
Cashier 1::
Cashier 2:
• 8:00 a.m – 8:00 p.m (Monday-Friday-Sunday)
• 2:00 p.m – 8:00 p.m (Tuesday-Thursday-Saturday)
f. Resignation Procedure
Our employees may not be obliged to give advance notice before resigning, but for
efficiency’s sake and to maintain the smooth operations within the workplace, we
encourage them to announce their intent to resign at least [two weeks] in advance.
We will ask the employees to submit a written, signed notice of resignation for
record-keeping purposes. We will accept verbal resignations, too. If an employee
verbally resigns, the employee will receive an acceptance of resignation letter within
[10 days.] The advance notice period starts from the moment an employee submits an
official notice, whether verbal or written. The General Manager will accept the
resignation as long as the employee has given it in accordance with the terms of the
employment contract.
d. Work Schedule
Café Crew 1:
Café Crew 2:
Café Crew 3:
Café Crew 4:
Café Crew 5:
f. Resignation Procedure
Our employees may not be obliged to give advance notice before resigning, but for
efficiency’s sake and to maintain the smooth operations within the workplace, we
encourage them to announce their intent to resign at least [two weeks] in advance.
We will ask the employees to submit a written, signed notice of resignation for
record-keeping purposes. We will accept verbal resignations, too. If an employee
verbally resigns, the employee will receive an acceptance of resignation letter within
[10 days.] The advance notice period starts from the moment an employee submits an
official notice, whether verbal or written. The General Manager will accept the
resignation as long as the employee has given it in accordance with the terms of the
employment contract.
Needs to:
• Clean, stock and supply designated facility areas (dusting, sweeping, vacuuming,
mopping, cleaning ceiling vents, restroom cleaning etc.)
• Perform and document routine inspection and maintenance activities
• Carry out heavy cleansing tasks and special projects
• Notify management of occurring deficiencies or needs for repairs
• Make adjustments and minor repairs
• Stock and maintain supply rooms
• Cooperate with the rest of the staff
• Alternate as a dishwasher
• Follow all health and safety regulations
d. Work Schedule
Cleaning Staff 1:
Cleaning Staff 2:
Cleaning Staff 3:
f. Resignation Procedure
Our employees may not be obliged to give advance notice before resigning, but for
efficiency’s sake and to maintain the smooth operations within the workplace, we
encourage them to announce their intent to resign at least [two weeks] in advance.
We will ask the employees to submit a written, signed notice of resignation for
record-keeping purposes. We will accept verbal resignations, too. If an employee
verbally resigns, the employee will receive an acceptance of resignation letter within
[10 days.] The advance notice period starts from the moment an employee submits an
official notice, whether verbal or written. The General Manager will accept the
resignation as long as the employee has given it in accordance with the terms of the
employment contract.
Needs to:
d. Work Schedule
Security Guard 1:
Security Guard 2:
f. Resignation Procedure
Our employees may not be obliged to give advance notice before resigning, but
for efficiency’s sake and to maintain the smooth operations within the workplace,
we encourage them to announce their intent to resign at least [two weeks] in
advance. We will ask the employees to submit a written, signed notice of
resignation for record-keeping purposes. We will accept verbal resignations, too.
If an employee verbally resigns, the employee will receive an acceptance of
resignation letter within [10 days.] The advance notice period starts from the
moment an employee submits an official notice, whether verbal or written. The
General Manager will accept the resignation as long as the employee has given it
in accordance with the terms of the employment contract.
E. EMPLOYEE DEVELOPMENT
Hegemone's Haven will be invested in training new employees as this will play a major role in
the strengthening of one of the backbones of the business. Through undergoing training,
employees will be presented with the best opportunities when it comes to learning the needed
skills that may help improve their day-to-day work and guide them towards achieving better
outcomes. A well-trained workforce will not only reflect a positive result towards the whole
business operation, but it will also increase the café's strong points and eliminate a considerable
amount of its weaknesses. By equipping our workforce with the tools and strategies that they will
need to have in order to do their jobs well, Hegemone’s Haven will enjoy several benefits that
will come from doing so. Through investing in our employees’ development, we will be able to
attract a greater number of potential employees, improve each employees' performance, and
increase their engagement and commitment in doing their respective tasks.
a. EMPLOYEE ORIENTATION
An Employee Orientation is a one- to two-day session that summarizes the history of the
business, its vision and mission, policies and procedures, culture, and norms. This also
includes the introduction to the co-employees and superiors, a tour of the workplace, and
the discussion of daily responsibilities and accountabilities.
Advantages:
• Provides the new employee with concise and accurate information to make him/her
more comfortable with the job;
• Since information about the nature, objectives, and goals of the business is incorporated
towards the new employee, it is expected to give them a boost in their work
performance.
• Encourages employee confidence and helps the new employee adapt faster to their job
and respective tasks;
• Contributes to a more effective and productive workforce;
• Improves employee retention; and
• Promotes communication between the General Manager and the new employee.
This will spare the business the cost of further classroom training because the employee
will already be productive and exposed to the real job. What the new employee
experiences from the on-the-job training will serve as a learning investment that may
contribute to their growth and further stimulate their potential. The General Manager will
closely supervise, train, and monitor the initial performance of the new employees and
provide them with constructive feedback on how to efficiently and effectively deliver
their tasks. All errors committed will also be rectified. Through identifying the areas of
failure and addressing the particular action or process, recurrences will be prevented.
Advantages:
• The new employee’s real work experience will guide them towards a fast improvement;
• It is a relatively cheap form of training as there are no travel costs. Training is also done
by another employee and an expensive external trainer will not be needed.
• It can be tailored to the needs of the business, such as using the specific machinery that
the business uses;
• Easy to organize and can be completed at short notice; and
• New employees will meet their new co-workers right away and will immediately start
becoming part of the team.
III. MACHINES
With the aid of these types of machinery, the production of goods and offering of services of
Hegemone's Haven will both be efficient and effective:
a. In front
1. Furniture and Décor
With these equipments' help, our café will achieve the instagrammable look that
we dream it to have. It will also aid in providing the customers a venue that is
comfortable, organic, and breathtaking at the same time.
2. Air Conditioner
It goes without saying, but no business (be it within hospitality or not) should
open doors without a solid cooling system in place. We consider this element as
among our top must-have equipment.
b. In the Kitchen
Naturally, the preparation of beverages and food is at the center of our business, and so,
we’ll need a wide variety of equipment to ensure that we can provide our customers with
high-quality smoothies, snacks, and desserts.
• Industrial refrigerators
• 3-door Freezers
• Insulated containers
• Food storage containers
• Industrial plastic wrap
• Napkins
• Straws
• Smoothie Cups
• Paper towels
• Plates
• Spoons
• Forks
• Take-out Packaging
All of these are eco-friendly, biodegradable, and reusable. We take pride in our goal of helping
the environment.
f. Transportation
In order to deliver their orders to the customers' respective address, a motorcycle must be
owned. A delivery van needs to also be purchased since it will be used for picking up the
supplies and ordered raw materials from the suppliers.
These are the equipments that will aid the customers when they are placing their orders
for Hegemone's Haven's products:
• Landline Phones
• Mobile Phones
• Laptop and desktop computers
These are the equipments needed to monitor Hegemone's Haven's business operations
thoroughly.
d. Security System:
These are the equipments that may aid in the creation of a safe environment for the
employees, customers, and the business' welfare as a whole.
• Burglar Alarms
• CCTV Cameras
e. WI-FI Connection
Customers spend more time in a business venue when the location offers free internet
connection, this is why we will introduce this feature to our customers. Students and
employees who have pending tasks to do will be welcomed to an exclusive room where a
free Wi-Fi connection can be accessed. This will keep them onsite longer, enticing them
to stay for another drink (or snack). Additionally, we will be able to inspire those who are
looking for a work lunch spot or meeting place to choose us over competitors who may
not have this functionality. However, although Wi-Fi connection in cafés are almost a
must these days, the internet connection offered by the business will not be available for
all. Only those who have proof that they have works to do are granted the right to connect
to Hegemone's Haven's Wi-Fi connection. Our goal to advertise the building of social
relationships among the majority of our customers will still be upheld.
g. Softwares
Software is an often-overlooked aspect of running a café shop. However, we placed
importance to this aspect since we know that selecting the right software for our business
is necessary for our continued success.
• A dependable security system
• A POS system
• Employee Management/Scheduling Software
• Payroll/Accounting Software
IV. MATERIALS
A. SUPPLIERS
Option 1: Manufacture own products or offer own services
The owners (General Manager and Assistant Manager) decided to invest in manufacturing/service
business, manpower, machines, and materials on their own to achieve independence when
running the business. Option 1 was chosen to also promote and introduce a fresh business idea on
the market and to take advantage of the uniqueness of the business to successfully generate
income.
For fruits:
v Marisel Fresh Fruits (6:00 am)
v Susan Fruits ( 7:00 am )
• Legitimate Distributors and Wholesalers in Online Shopping Platforms such as Shopee and
Lazada.
We will source raw ingredients such as strawberry, lemon, watermelon, banana, dragon fruit, and
more, at the Marisel Fresh Fruits that is located in the central area of Candelaria Public Market.
Meanwhile, the vegetable ingredients like broccoli, carrots, and celery will be bought at Jean
Vegetable that can also be found within the same location. These two shops are where the
freshly-produced fruits and vegetables are distributed from different provinces. They take pride in
their products being cheap but absolutely fresh. They also offer discounts if a customer buys a lot,
so Hegemone's Haven will buy supplies and raw materials in bulk. The ingredients will be
purchased around 4 in the morning so that the quality will be guaranteed. In an event where the
needed fruit ingredients are not available at the Marisel Fresh Fruits, we will buy them at the
Susan Fruits that is also located within the area. And if the vegetables we need can’t also be
purchased, we will buy them at the Rowena Veggie. Other ingredients such as sugar, flour, and
baking soda will be sourced from the stores and stalls at the said Public Market. For contingency
purposes, we will also consider acquiring it at supermarkets and grocery stores such as Puregold
Candelaria, South Emerald Supermarket, and Ongville Complex and Hotel Candelaria. If
problems arise and rare fruits and vegetables (e.g., strawberries, blueberries, blackberries,
broccoli) cannot be found within these areas, we will order the needed raw ingredients at the
legitimate distributors and wholesalers in online shopping platforms such as Shopee and Lazada.
This will also be done if the other needed ingredients are not available.
B. LOGISTICS
a. WAREHOUSING
To deal with the raw materials that we purchased, a big freezer will be bought to store the
fruits and vegetables. Two 3-door freezers or chest freezers will suffice our needs. The
vegetables will be stored in a different part of the fridge than the fruits to prevent the latter
from ripening too fast. Furthermore, not all types of fruits and vegetables will be placed in the
freezer. Some may be stored in a plastic bag, a container in the crisper of the fridge, or a
paper bag, mainly depending on what is the best way to handle them. As for the dry
ingredients, they will be stored in a cool, dark and dry place to avoid harsh temperature
fluctuation and moisture. 10 - 20 kilos of fruits or vegetables will be allocated to every 2 days
of product manufacturing since it is estimated that it will be enough to cover all of our
advertised goods. We will buy at least 2-3 times a week because it is better to use fresh
ingredients. Selected suppliers may offer discounts because we will buy our supplies in bulk
which will successfully cut some of our expenses.
b. TRANSPORTATION
A delivery van will be purchased by the business to transport all the ingredients from the
suppliers to the manufacturing site. The van will be driven by the General Manager or the
Assistant Manager (1 or 2 Café Crews will be with them). If the business expands, we will
hire a driver. The General Manager together with the Café Crews should bring plastic bags
with tiny vents every time they go to the supplier to help keep the fruits and vegetables fresh
by releasing their moisture.
c. INVENTORY MANAGEMENT
• Smoothie – The smoothies offered by the business need to always be freshly made. It is
ideal to manufacture the smoothie only when a customer orders one. It will be sold a few
minutes after it is made to maintain its freshness.
• Snacks – Some snacks will be precooked 2 or 4 hours before the opening hours. Once a
customer comes and orders one, the chefs and cooks will then proceed in fully cooking
the snacks. This will help in gaining customer satisfaction since the snacks that are
presented to them are newly cooked. Not only will the kitchen department’s workflow be
much more bearable, food waste will also be minimized.
• Desserts – Desserts can be stored in the refrigerator for a number of days. At least 2 boxes
of each dessert should be stored in the refrigerator to be sold for the succeeding days to
come. The workload for the pastry chefs will lighten due to this and customer orders will
be fulfilled immediately.
On the three product categories that we offer, only the desserts will be allowed to be stored for a
number of days in the refrigerator (maximum of 3 days only). By doing so, it will greatly reduce
the possibility of a surplus of ingredients and supplies. However, in cases wherein the fruit and
vegetables can't be used or eaten right away, they will be made into frozen fruits. Frozen fruits are
great for making smoothies, mixing with yoghurt, or making a fruit sauce for pancakes and
waffles. It will save us money and will help us avoid wasting food.
FINANCIAL PLAN
HEGEMONE'S HAVEN
I. EXPENSES FORECAST
Assumption:
It is expected that with the increase in the number of needed materials for production, rise of the country’s
inflation rate, improvements made within the business as a whole, and the change in the purchased
commercial space's assessment level, there will be an annual increase of 10% in Hegemone's Haven’s
expenses.
Note that the salary of the General Manager and Assistant Manager are not included in the salary
expenses projected above. This is due to them being the owners of the business. Their income will be
Hegemone's Haven's generated profit instead.
Assumptions:
1. Hegemone's Haven expects to sell 720 units of smoothies, 480 orders of snacks, and 2,160 slices
(360 boxes) of desserts for the first quarter alone.
2. It is expected that the unit sales of Hegemone's Haven's smoothies and snacks will increase by 10%
per quarter, and Hegemone's Haven's desserts by 5%.
3. The selling price of each product for the first year is projected below:
Note that the prices that were used for calculating the sales of Hegemone's Haven’s desserts are their
price per unit (or slice)
Assumption:
It is expected that through the years, with Hegemone's Haven's continuously growing customer base and
with the increase in the business' market scope, there will be an increase of 10% in its annual sales.
Assumption:
Hegemone's Haven will be profitable for the next 5 years. Its generated annual profit will be better than
that of the preceding year.