| Gamus, Geraldine H.; De Leon, Jenelyn G.; Mendoza, Jerald H.; Tejada, Jo-Anne B.; De Claro, Ralph Lawrence D. and Tamondong, Juvy C., Ph.D. |
| This research study aimed to determine the feasibility of putting up a coffee shop in Batangas City. It was the deep interest of the proponents to promote the local “kapeng barako” as the main product of the province considering that there are lots of international coffee shops which dominate the coffee industry in the Philippines. The study also sought to find out the contributory factors for the growth and development of a coffee business in terms of management, marketing, technical and financial aspects. Descriptive type of research was used in the study with 150 random passers-by along the research site as respondents to gather the necessary information which were beneficial in conceptualizing the theme of the coffee shop. The researchers made a questionnaire which included the respondents’ demographic profile and their food preferences. The data gathered were statistically treated through ranking, percentage and frequency distribution method. The findings of the study revealed that the majority of the respondents were male college students from the age bracket of 16-20 who were single and Roman Catholic. Sweet Café has its organizational structure together with its vision, mission, goals and objectives. It has a marketing plan which identifies possible strategies to attract potential market. Similarly, other technical factors were considered such as proper lay-out, interior design and theme or concept. Also, an income statement was drafted for the business proposal. The researchers considered the demographic profile and the preferences of the respondents in creating the management, marketing, technical and financial plans of the coffee shop. The researchers recommended an organizational structure along with the different elements contributory to the feasibility of the business. |
Barlan, L. (2013). Status of coffee shop business in Batangas City: Basis for business operation initiatives. Accessed from http://bit.ly/2QvbeLn. August 2013.
Bjarnadottir, M. S. (2016). Instant coffee: Good or bad?. Accessed from http://bit.ly/2VynDlp . September 2017.
Disalvo, D. (2017). Caffeine may make people sweetness, study says. Accessed from http://bit.ly/2GYCbau. August 24, 2017.
Heap, D. (2014). How restaurant ambiance affects the bottom line. Accessed from http://bit.ly/2Rxv6BW. January 16, 2014.
Heid, M. (2016). Is coffee bad for you? Accessed from http://bit.ly/2FbWCzf. August, 2017.
Henly, A. (2016). Does religion influence entrepreneurial behavior. Accessed from http://bit.ly/2scFcd2. July 8, 2016.
Fernandez, R. (2015). Innovating Food and Beverage, F and B Report, No.6: Off the press, Hinge Inquirer Publication.
Fottrell, Q. (2012). What Starbucks $7 coffee is really worth. Accessed from https://on.mktw.net/2F9rXmb. December 6, 2016.
Joseph, M. (2015). Is the Philippine coffee industry ‘third wave’? Insider observations: Why do most Filipinos drink instant coffee. Accessed from http://bit.ly/2C6yKcj. June 9, 2015.
Maguire, A. (2017). 6 Different pricing strategies which is right for your business. Accessed from https://intuit.me/2Rh3CBr. September 2017.
Masiukiewicz, P. (2015). Cultural and religious factors versus success in business. Accessed from http://bit.ly/2SEVIyl. January 2015.
Powell, B. (2017). Food and beverage industry analysis: Trump administration food policy changes, the impact of online grocery, and Ag-tech investments. Accessed from http://bit.ly/2LTDkPBT. December 2017.
Rahim, R., Sulaiman, Z., Chin, T., Arif, M., Hakim, M. & Abdul, H. (2017). E-WOM review adoption: Consumers demographic profile influence on green purchase intention. Accessed from http://bit.ly/2sbMCgD. October 2017.
Renee, F. (2016). Science of coffee: Hot vs. cold brewed coffee. How temperature affects the flavor in your cup. Accessed from http://bit.ly/2H07d1K. October 2017.
Singleton,B. (2017). Can coffee help deal with stress? Accessed from http://bit.ly/2C1GvQO. August 14, 2017.
Tuzunkan D., Asli, A. (2016). The importance of restaurant physical environment for Turkish customers. Accessed from http://bit.ly/2saKplL. April 19, 2016. |