4. MISSION STATEMENT
"To always strive for excellence in what we are best known
for - brewing world-class coffee. To provide the best
quality coffee to our customers at the most affordable
prices by constantly investing our energy and focus on
innovation. We seek to offer a safe, comfortable, and cozy
place for our patrons."
5. Bean-Bag Coffee Shop offers a unique coffee house environment unlike any other in Los
Angeles, right on the campus of UCLA. We are not only a place to drop in and get your
morning cup of coffee (although you are more than welcome to do that). We are a place
where you can sit down and enjoy that tailor-made cup of coffee. We have a seating area
for you if you need to work. If you need to rest, we have a soft-seating 'bean-bag' area in
front of a stone fireplace that is perfect for your weary mind and body.
OUR COMPANY CONCEPT
7. LAYOUT PLAN
2300 SQUARE FEET TOTAL
1260 SQUARE FEET - SEATING AREA
600 SQUARE FEET - PROCESSING AREA
440 SQUARE FEET - OFFICE AREA
ESPRESSO BAR
KITCHEN
STORAGE
2 BATHROOMS
OFFICE AREA
INDOOR & OUTDOOR SEATING
8. Monday -
Sunday
7 am - 5 pm
Staffing Positions
Owner/Manager
4-6 Baristas
1 Assistant manager
1 Accountant
1 Head Chef
2 Cooks
1 Head Waiter
1 Waitress
2 Bus boy/girl
2 Dishwashers
9. Production Schedule
CUSTOMIZATION PRODUCTION WILL TAILOR THE COFFEE AS PER THE
CUSTOMER'S CHOICE, ENHANCING THE CUSTOMER EXPERIENCE.
CUSTOMER SATISFACTION
CUSTOMERS ARE MORE SATISFIED
WITH THIS PRODUCTION METHOD
BECAUSE THEY GET PRODUCTS TO
THEIR TASTES AND PREFERENCES.
HIGHER PROFITS
THIS METHOD'S SCOPE OF PROFITABILITY IS
HIGHER BECAUSE CUSTOMERS ARE WILLING
TO PAY HIGHER PRICES FOR CUSTOMIZED
PRODUCTS.
LOW INVENTORY COSTS
SINCE PRODUCTS ARE MOSTLY MADE PER
THE DEMANDS, AND AFTER ORDERS ARE
RECEIVED, THERE IS LOW INVENTORY
WHICH LEADS TO LOW INVENTORY COSTS.
11. DISTRIBUTION
PROCESS
CUSTOMER ENTERS THE COFFEE SHOP
THE WAITER ASKS THE CUSTOMER FOR THEIR
ORDER
THE WAITER HANDS THE ORDER TO THE
BARISTA
THE BARISTA PREPARES THE BEVERAGE
ACCORDING TO THE ORDER
THE WAITER SERVES THE BEVERAGE TO THE
CUSTOMER
CHECK-OUT PROCESS USING THE COMPANY'S
POS SYSTEM
12. A WELL-DEFINED AND ACHIEVABLE SET OF SPECIFICATIONS FOR
THE PRODUCT.
SPECIFIED LEVELS OF SAMPLING.
A REPORTING SYSTEM SO THAT ALL CONCERNED WILL KNOW THE
ORGANIZATION'S STATUS AND LEVEL OF QUALITY.
A RECORD-KEEPING SYSTEM, INCLUDING PROCEDURES OF
REGULAR EVALUATION OF ALL RESULTS OVER TIME.
ACTION IS TO BE TAKEN IF THE SPECIFICATIONS ARE NOT MET OR
IN CASE OF SUDDEN VARIABILITIES, SUCH AS A CHANGE IN COFFEE
AVAILABILITY OR PRICE.
13. CONCLUSION
THE COFFEE SHOP INDUSTRY CONTINUES TO PROVIDE A SIGNIFICANT AND
INCREASING CONTRIBUTION TO THE UCLA AREA. THUS, CREATING
ONGOING PROFIT, CUSTOMER SATISFACTION, AND HISTORICAL RESERVES.
