The Crescent Café is a new coffee shop located in Rosario, Batangas that aims to provide a peaceful environment for customers. It will offer high-quality coffee, tea, and dessert items. The owner, Alyssa Mendoza, will manage the business with her assistant Jake Sim. They plan to hire additional staff members as the business grows. The café aims to attract at least 100 regular customers in its first year and achieve profitability within three years of opening.

1. Crescent Café
“IN CRESCENT, SERENITY IS PRESENT”
ALYSSA FAITH D. MENDOZA

2. Table of Contents
I. Executive Summary
II. Vision, Mission, Core Values
III. Business Description
IV. Business Organization
V. Products and Marketing Plan
VI. Financial Statement
VII. Appendices

3. Executive Summary
The Crescent Café is a new business providing high-quality, full-service pf providing peace, coffee, specialty
beverages, and beverage related supplies to costumers and espresso stands throughout the Café which is easy to
navigate for self-service. Crescent Café were located in Mabato, Rosario, Batangas.
The owner is Alyssa Mendoza together with her assistant Jake Sim, whose combined experience brings office
management, high levels of customer services, and over 7 years in distribution and sales management. At this time,
we are seeking additional equity capital to complement our own investment and are seeking to arrange a bank line for
inventory and receivables financing. We have firm commitments to distribute several high-quality new age beverage
products, and have verbal commitments from independent retailers throughout the coffee market to carry our
product. We plan to distribute our first products within 30-60 days of finalizing financial arrangements.

4. Objectives:
 To open and operate a successful coffee shop and make new beverage flavor for the customers’ satisfaction and
employing three to five employees for the next running years.
 To obtain a minimum of 100 regular customers in the Café the first-year operation
 Achieve first year sales of minimum of Php 100.000.
 Maintain an average gross margin of 25 percent
 To produce a net profit of at least Php 300.000 by the end of the third-year operation.

5. Mission:
Serenity: To provide peace and quiet place to be productive. Sweet tooth: serve the best choice of foods, consumers
wanted. A cup of coffee that flows silk-like into their mouth and a firework of explosion of tasteful sweets in their
taste bud. To lessen their stress and calm their minds. Make them sip and sit while working comfortably.
Vision:
To be the number one go-to place when seeking tranquility while working.

6. Vision:
To be the number one go-to place when seeking tranquility while working.
Mission:
Serenity: To provide peace and quiet place to be productive. Sweet tooth: serve the best choice of foods, consumers wanted. A cup of coffee that flows
silk-like into their mouth and a firework of explosion of tasteful sweets in their taste bud. To lessen their stress and calm their minds. Make them sip
and sit while working comfortably.
Core Values:
C-ustomer Respect: We value our customer’s opinions and reviews to our product and services. Their success is also our success.
R-eliable: We are dependable when it comes to managing the relationships we built within our clients.
E-nthusiastic: We serve clients with joy.
S-portsmanship: We always bring our best.
T-houghtful: In every acts and decisions we make, we place ourselves in the position of everyone.

7. Business Description
Crescent Café is built in the locality of Rosario, Batangas. The business is structured as a sole proprietorship,
operating under the entrepreneur Alyssa Mendoza. Crescent Café is a two-storey shop in which the second floor were
allotted for much private works like meetings and such. Alyssa recognize that what the place lacks off is the place
where you can find peacefulness to do some tasks other than home and office. The café will provide coffees suited to
the customer’s tastes and produce desserts which also suited not only for the millennial but also for the older ones.
Aside from the foods, there’s a free Wi-fi as a help for those who have paper works during their avail here.

8. The Café will be managed by one founder as to it is a sole proprietorship, who will be working with her assistant, both individual
areas of expertise cover many of the functional aspects of the business.
The organizational structure is very simple, Alyssa Mendoza will be responsible for the crafting and tweaking means with items
that bring in customers and brainstorming ideas for the growth of the Café. Jake Sim (assistant) will be responsible for customers
service, accounting, and the general administration of the business, he will also be part up to the founder and brainstorming ideas.
Together they will be responsible for product selection and sales and marketing.
The support staff and other personnel will report to Jake because Alyssa will be spending a majority of her time in the house or
office, Jake will be able to support any day-to-day needs that the personnel may have. However, when Alyssa is out of the office,
she will be in constant contact via computer or phone. The additional employees in the Café are the ones who will serve and
attend to the customer’s needs.
The goal of the Crescent Café is to have a team of committed associates who empower each other so that the customer’s
expectations can be exceeded. Our goal is to offer career opportunities, advancement opportunities, and a level of income and
benefits that is competitive within the place. It is our long-term goals to be the preferred go-to place within our niche of the coffee
shop industry.

9. Personnel Plan
PERSONNEL - GENERAL
Initially we expect to be able to handle business needs with Alyssa and Jake, one administrative assistant, and ten to
twenty crews. As business continuous to grow, we intend to hire additional employees one at a time and pay
premium, over market labor rates to attract and retain quality help.Not only we will train our employees to deliver
excellent service, we will give them the flexibility to respond creatively to client requests. In addition, we will
continuously monitor our clients’ level of satisfaction with our service through surveys and other convenient
feedback opportunities.
To ensure our personnel are meeting our expectations, we will hold a minimum of quarterly meetings with all the
employees so that results can be reviewed and future plans can be discussed. At least, twice a year, a refresher course
will be required on product knowledge and how to exceed our customer’s expectations.

10. Sales and Services
In order to deliver high quality personalized service, we will carefully select all employees with extra attention given
the sales reps and delivery personnel who will deal directly with customers. We will review references not just from
past employees or manufacturers, but also from retailers whom these sales rep have served. We will also make sure that
each employee understands our way of quality service to each customer. We will have immediate back-up plan support
available by phone from our office for more difficult service issues. We will also give employees enough latitude so
that they can respond immediately to almost any customer request or complaint- which in this industry usually means
granting immediate credit for damaged merchandise, and adding additional merchandise to an order.

12. Production and Operation
Product Description
Crescent Café will carry a variety of quality products that will enable us to provide full service to make the
desired foods of customers. Our underlying philosophy in selecting products is to choose lines that will bring
consistent quality, competitive prices, and product satisfaction to our customers. We have personally researched
and sample each of the following products that we offer to ensure the quality we guarantee.

13. Production Process
Einspänner (Viennese Coffee with Whipped Cream)
Course Drinks
Prep Time 5minutes
Cook Time 0minutes
Total Time 5minutes
Servings 1 Serving
Ingredients
 1/4 cup (60 milliliters) hot espresso or strongly brewed coffee
 2 tablespoons (30 milliliters) water
 1/4 cup (60 milliliters) heavy cream
 Sugar to taste, optional
 Chocolate shaving or cocoa powder for garnish, optional

14. Instructions
1. Pour the hot coffee in a serving glass. Add the water and stir in a
little sugar until dissolved.
2. In the bowl of a stand mixer fitted with a whisk or a bowl with a
hand mixer, beat the whipped cream until stiff peaks form.
3. 3. Gently pour or pipe the whipped cream over the back of a
spoon held just above the coffee to form a layer on top. If desired,
sprinkle with chocolate shavings or cocoa powder.

15. Shortcakes with Strawberry Ice Cream Shortcakes
• 2 cups flour
• 1 tablespoon baking powder
• 3 tablespoons sugar
• ¼ teaspoon salt
• ½ cup chilled butter, cut into 8 pieces
• ¾ cup whipping cream
• Heat the oven to 400 degrees.
Instructions
1. Heat the oven to 400 degrees. Combine the flour, baking powder, sugar and salt in a food processor and pulse to mix well.
Scatter the butter cubes over the mixture and pulse until it forms the consistency of cornmeal, with a few larger lumps of
butter left intact. Add half of the cream and pulse it into the mixture. Add the remainder of the cream, bit by bit, until the
mixture forms a mass that pulls cleanly away from bottom and sides of the work bowl. You may not use all of cream.

16. 2. Alternatively, the dough can be made by hand. Combine the flour, baking
powder, sugar and salt in a large bowl. Scatter the butter cubes over the
mixture and, using a pastry cutter or fork, work them into the mixture until it
is the consistency of cornmeal and only a few larger lumps of butter are left
intact. Pour half the cream lightly over the mixture and stir it in with a fork.
Continue adding cream, a little at a time, until the mixture comes together as
one mass.
3. On a lightly floured work space, quickly and lightly knead the dough until
it is smooth and cohesive. Gently roll out the dough to one-half-inch thick.
Cut out biscuits with a 3-inch biscuit cutter, or lightly floured juice glass.
Gather the leftover dough together, knead again briefly and roll out again. Cut
remaining biscuits.
4. Place the biscuits on an unbuttered baking sheet and bake until light brown
and slightly crusty, about 10 to 15 minutes. Remove from the oven and cool
slightly before splitting and serving. Makes 8 to 10 biscuit.

17. Strawberry ice cream and assembly
• 2 pints ripe strawberries, divided
• About ¾ cup sugar, or to taste, divided
• ½ cup sour cream
• 1 cup whole milk
• 1 cup half-and-half
• 1 cup whipping cream
• Shortcakes
Instructions
1. Quarter one pint of the strawberries lengthwise and if they are very large, cut them in half again crosswise; the pieces
should be no larger than about one-half inch. Sprinkle over about 2 tablespoons of sugar, depending on how sweet they are.
The mixture should be fairly sweet as cold diminishes flavor. Toss to mix well and set aside for at least 1 hour to let the
berries fully soften and release their juices.

18. 2. Whisk together the sour cream, milk, half-and-half, whipping cream and one-half cup sugar. Chill for 1 hour and
freeze according to manufacturer’s instructions; if your ice cream maker makes less than 1 quart, you may need to do
this in two batches. When the ice cream is almost solid, add the strawberries and their syrup to the ice cream maker to
churn 3 to 4 minutes to combine. The ice cream will be a pale pink, and there should be chunks of strawberries visible.
The ice cream can be served immediately, or it can be packed into a container and frozen solid for up to 2 days; let it
soften briefly at room temperature before serving.
3. Up to 1 hour before serving, quarter the remaining pint of strawberries lengthwise and toss with about 2 tablespoons
of sugar, or to taste. Toss to mix well and set aside for at least 1 hour to let the berries soften and release their juices.
4. Split the shortcakes horizontally and place each bottom half on a dessert plate. Top with a scoop of strawberry ice
cream and spoon the sugared strawberries and syrup over the top. Set the shortcake top half atop the ice cream at a
jaunty angle.

19. Basic Muffins
• 2 cups white flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 tablespoons sugar
• 1 egg, slightly beaten
• 1 cup milk
• ¼ cup melted butter
Step 1
Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and
butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about
two-thirds full. Bake for about 20 to 25 minutes each.

20. Blueberry Muffins
Step 2
Use ½ cup sugar. Reserve ¼ cup of the flour, sprinkle it over 1 cup blueberries, and stir them into the batter last.
Pecan Muffins
Step 3
Use ¼ cup sugar. Add ½ cup chopped pecans to the batter. After filling the cups, sprinkle with sugar, cinnamon, and more chopped nuts.
Whole-Wheat Muffins
Step 4
Use ¾ cup whole-wheat flour and 1 cup white flour.
Date or Raisin Muffins
Step 5
Add ½ cup chopped pitted dates or ⅓ cup raisins to the batter.
Bacon Muffins
Step 6
Add 3 strips bacon, fried crisp and crumbled, to the batter.

21. BENTO CAKE RECIPE
 2 eggs
 1 egg yolk
 Dark muscovado sugar 60g
 Maple syrup 15g (1.5 tbsp)
 1/2 tsp salt
 All-purpose flour 50g
 Dark cocoa powder 10g (1.5 tbsp)
 Unsalted butter 10g (1 tbsp)
 Earl grey milk 15g (1 tbsp)
 Cream cheese 150g (room temperature)
 Sugar 40g
 1 tsp vanilla extract
 Heavy cream 150g

22.  Whisk eggs, maple syrup, and sugar in a bowl together.
 Now put the batter in a double boiler and slightly heat it up.
 Remove the batter from the heat and continue whisking until pale and fluffy.
 Now fold in the sifted flour and cocoa powder in the batter.
 Add melted butter and milk, once the batter seems well combined.
 Bake at 350F for 12 – 15 min.
 Let the cake cool down before you use a cookie cutter to cut the cake.
 For cream cheese frosting, whip cream cheese until soft and fluffy. Add vanilla
and sugar.
 Mix until well combined. Now use this cream cheese frosting to frost your
bento cakes, just the way you like.

23. AMERICANO COFFEE
Key ingredients
 Espresso
 Hot water
Equipment
 Coffee machine
Quick guide:
1. Fill a mug approx. 2/3rds full with hot water
2. Brew a single or double espresso (as per taste or order) directly into the mug containing
hot water

24. BLUEBERRY LYCHEE TEA
 Green tea
 Litchi puree
 Blueberry puree
 Cane sugar syrup
 Fruit base
 Lemon sacs syrup
 Litchi in syrup
 Ice
 Mint leaves

25. 1. Put green tea, litchi puree, blueberry puree, cane sugar syrup, fruit base,
lemon sacs syrup, ice into shaker cup and shake well.
2. Pour out liquid into the glass cup, and then put litchi in syrup and mint
leaves on top.

26. Smoothie Formula
 1 cup plain, unsweetened dairy or non-dairy milk
 1 cup loosely packed fresh baby greens (spinach, kale, etc.)
 1 frozen banana (see notes for no banana options)
 1 cup frozen fruit (berries, peaches, pineapple, mango, etc.)
Instructions
Place all ingredients in the blender carafe in the order listed.
Blend all ingredients together until smooth.

27. Classic Latte
• 2 oz. freshly brewed espresso (2 shots)
• 8 oz. whole milk
1. Add the espresso into a 12-ounce mug. Set aside.
2. Pour the milk into a frothing pitcher large enough to hold at least 12 ounces. Angle the pitcher slightly (this
will make it easy to keep an eye on the milk) and submerge the steam wand diagonally into the lower right
quadrant and turn it on. Don’t be startled by the loud noise as steam pushes through the wand. It’s normal!
The milk will start moving in a circular motion. The tip of the wand should be about two inches below the
surface and should not touch the wall of the pitcher. Keep it in the same position the whole time. If the tip
of the wand is too shallow, it’ll create too many bubbles making the milk overflow. It should look creamy
and silky, without too much foam on top. The bubbles should be tiny and uniform.
3. Stop the frother when the milk reaches 140ºF to 150ºF (you should be able to comfortably hold the side of
the hot pitcher for about three seconds).
4. Gently tap the pitcher on the counter and swirl it around to pop any large bubbles and even out the texture
of the milk.
5. Gently pour the frothed milk over the espresso in a slow narrow stream. There should be up to a three
quarter-inch layer of foam on top of the latte.

28. For making variety of Drinks
 Espresso Machine and Fridge
 Electric Kettle
 Scale
 Timer
 Portafilter
 Coffee Grinder
 Tamper
 Mixing Spoon
 Frothing Pitcher
 Utility Brush
 Blender
 Micro fiber Cloth
For Making the Desserts
 Egg mixer
 Oven
 Measuring cups and spoons
 Mixing bowls
 Pastry Blender
 Spatula
 Muffin pan
 Cake pans
 Paring knife
 Fridge
 Pastry bags
Tools, Machineries, and Equipment

29. For Coffees and Drinks
 Coffee
 Espresso
 Milk
 Whip cream
 Steamed milk
 Foam
 Coffee beans
 Fruits
 Vegetables
 Ice cubes
 Sugar
 Green tea
 Cane sugar syrup
 Mint leaves
 Lemon seeds syrup
For Desserts
 Flour
 Cornstarch
 Butter
 Eggs
 Salt
 Milk
 Whip cream
 Baking powder
 Agents:
chocolate flavor,
strawberry flavor,
red velvet flavor
D. Raw Materials and Supplies

30. E. Plant Layout

31. Marketing Plan
Target Marketing
The target market of Crescent Café are the people who find it hard focusing on their work-from-home tasks and provide the
peace they needed to avoid procrastination that may result them to cram. The demographics of the café are men, women, may
be elderlies so as teens who much prepare being productive outside their comfort of their homes or plainly just want have
relaxing time alone time. The café have a broad target market. People of all ages, children to adults, enjoy delicious treats and
therefore will be incorporated in the target market. The products that will be served are not high-priced item and as a result it
will be available nearly to all people regardless of varying incomes. Crescent Café maybe far from highways but still located
in high tourism rate. We also want to indulge the café to the tourists that may passes by. For the more year round business
Crescent Café will rely on local customers as the tourists were only frequent during summer and holidays. The products of
Crescent Café will be appreciated by all customers who simply enjoy a decadent treat whether the customers are looking for
plain, simple foods or intricately designed treats and beverages. This café will surely be able to meet the customers needs and
wants. For customers who are looking to come and sit down, Crescent Café will be the preferred by customers who enjoy a
calm, modern, comfortable atmosphere. Locals and visiting tourists varying ages and differing income levels will all be
included in the target market of Crescent Café.

32. Product Service
Local and International kind of products of coffee are the keys of Crescent Café so as th4 desserts and other foods
served. All of our products were considered as our key points added up here are our services. The product quality is
essential for the success of the business. In order to ensure quality of the products, this café will emphasize and closely
monitor the cleanliness and sanitation, use quality ingredients and will always make sure that all muffins, cupcakes,
and cookies were properly baked using the clean utensils and put to clean place before serving. Innovations are also
important factor in the growth and success of company. This café will start off by offering a variety of options from
simple flavors like chocolate and vanilla to more decadent ones such as red velvets and Bavarian flavors. As for
beverages, we offer milk teas, smoothies, and different taste of coffee. Every month we also prepare some special treats
based on what the holidays or occasions is about. By doing this, we will give consumers something to look forward to
the up coming months as well as increase business as customers splurge on foods they enjoy that are only around for a
limited time only. By creating new flavors, Crescent Café will not only grow as a business but will also increase sales.

33. Pricing Strategy
After the opening of Crescent Café, its key objectives will include strong market share survival and return on
investments. Achieving these aspirations, will eventually allow business to become the profitable. Keeping these goals
in minds, the company will choose prices which are competitive with the industry. Doing so it will help Crescent Café
to stay in business with prices that are not high over competitors which would likely turn customers away. Yet by not
being immensely below the market price, the business will still be able to receive as much possible in come while
remaining competitive. As these prices result in the strong market share and survival off Crescent Café, the company
will then be able to use income to pay returns on investments and in time receive profits.

34. Place/Location Strategy
Crescent Café will open as a single café along with other tourist spots in the town of Mabato, Rosario, Batangas.
Although the company is beginning as a not so big café in the town, the objective of the business is to continually grow
and grow, in order to do this, the company will slowly open more of the same shop starting in nearby towns and
gradually expand to larger areas. Likewise, the services will grow as more. The internet is an extremely way to expand
the business to a wide range of areas. Therefore, the Crescent Café will develop a website on which customers can
place orders if they want it to be delivered A customer may will then pick up their order at nearby branches or if they
are not located near one. One of the services of Crescent Café is finding an appropriate way to safely ship the foods and
beverages. Doing so, will not only increase the number of customers but also allow us to determine where are the other
places that can appropriately install another branch of Crescent Café.

35. Promotional Strategy
Promotion objectives of Crescent Café also include giving out flyers thoroughly made by Jake Sim (the assistant of
the founder) as he have the ability and knowledge about it so as his specialty. We also decided to give some coupons
to the first customers to avail in us and can share it to their relatives and peers. Another promotional strategy we will
do is to have some advertisements on different social media sites. Being located in a town, public relations are
important for the business. Community involvement will be an extremely valuable method of addressing this. Doing
this, will not only help Crescent Café to receive more business initiatives from locals but also increase the company's
chance of referrals in the community. A few ways of café, utilizing public relations is through community
involvement such as taking part in community activities, sponsoring local events or donating gift certificates so as
giving out food and beverages for fundraisers.

36. People
Crescent Café will gradually build up a large work force. The Café will hire employees that is eligible for different
positions. Crescent Café is committed in hiring a diverse staff and is an equal opportunity employee. For the sake of
development and improvement, the Café will invest in employee training. The Barista Basics Training Program is
designed to give new baristas the skills they needed to function productively.
Crescent Café is a customer-centric firmed when it comes to its customer. The Café will also ensure that the
employees are all approachable and can be trusted by customers with their concerns, since it is one of the company’s
primary goals. All staffs will be carefully selected to ensure that they are able to respond to changes in the
environment and various occurrences.

37. Positioning
Crescent Café’s positioning strategies are:
Our marketing efforts will center around why our foods and beverages so as our sweets are more appealing, high
quality, or in some ways are unique and position it as a lifestyle and no age limit.
We provide a focused menu, quality food and social experiences for every customer seeking a tranquility and upscale
environment.
Our uniqueness: we offer custom-made designs of foods depending on the customers request. Every month, we will
also prepare a special treat depending on what the holidays is about that is only available for a limited time.

38. STRENGTHS
Offer variety of foods and drinks
No age limits
Near to some attractions
Personnel’s are all talented and skillful
WEAKNESSES
One out of many attractions in the place
Newcomer Café-potential consumers may not be aware of what the Café
is capable of
The first shipments and supplies can be hectic
CRESCENT CAFE
OPPORTUNITIES
Broaden geographic reach
Attract new customers via special offers
Add more product line extensions
THREATS
Ability ro meet cash flow requirements
Weak bargaining power abused by suppliers
Low marketing strategies of competitors
Potential unforeseen issues
Competitive Analysis

39. SALES
Name of Product: Classic Latte
PHP 155.00
Total Sales: 150 persons PHP 23, 250
EXPENSES
List of Ingredients Quantity Unit Price Php
freshly brewed espresso 2 oz. 350 9,000
whole milk 8 oz. 200 8,500
Total Expenses: PHP 17, 500.00
PROFIT PHP 5,750.00
Crescent Café
Financial Statement
May 16, 2022

40. SALES
Name of Product: Classic Latte
PHP 155.00
Total Sales: 100 persons PHP 15,500
EXPENSES
List of Ingredients Quantity Unit Price Php
freshly brewed espresso 2 oz. 350 7000
whole milk 8 oz. 200 5000
Total Expenses: PHP 12,000.00
PROFIT PHP 3,500.00
Crescent Café
Financial Statement
May 17, 2022

41. SALES
Name of Product: Classic Latte
PHP 155.00
Total Sales: 200 persons PHP 31,000
EXPENSES
List of Ingredients Quantity Unit Price Php
freshly brewed espresso 2 oz. 350 12,000
whole milk 8 oz. 200 11,000
Total Expenses: PHP 23,000.00
PROFIT PHP 8,000.00
Crescent Café
Financial Statement
May 18, 2022

42. SALES
Name of Product: Classic Latte
PHP 155.00
Total Sales: 75 persons PHP 11,625
EXPENSES
List of Ingredients Quantity Unit Price Php
freshly brewed espresso 2 oz. 350 5,000
whole milk 8 oz. 200 3,000
Total Expenses: PHP 8,000.00
PROFIT PHP 3,625.00
Crescent Café
Financial Statement
May 19, 2022

43. SALES
Name of Product: Classic Latte
PHP 155.00
Total Sales: 90 persons PHP 13,950
EXPENSES
List of Ingredients Quantity Unit Price Php
freshly brewed espresso 2 oz. 350 6,550
whole milk 8 oz. 200 5,555
Total Expenses: PHP 12,105.00
PROFIT PHP 1,845.00
Crescent Café
Financial Statement
May 20, 2022

44. SALES
Name of Product: Americano
PHP 130.00
Total Sales: 210 persons PHP 27,300
EXPENSES
List of Ingredients Quantity Unit Price Php
Coffee beans 2,000 kg 298 9,000
Espresso 8 oz. 200 8,500
Total Expenses: PHP 17,000.00
Crescent Café
Financial Statement
May 16, 2022

45. SALES
Name of Product: Americano
PHP 130.00
Total Sales: 100 persons PHP 13,000
EXPENSES
List of Ingredients Quantity Unit Price Php
Coffee beans 1,000 kg 200 5,000
Espresso 8 oz. 200 3,555
Total Expenses: PHP 8,555.00
PROFIT PHP 4,445.00
Crescent Café
Financial Statement
May 17, 2022

46. SALES
Name of Product: Americano
PHP 130.00
Total Sales: 75 persons PHP 9,750
EXPENSES
List of Ingredients Quantity Unit Price Php
Coffee beans 450 kg 150 1,900
Espresso 8 oz. 200 2,000
Total Expenses: PHP 3,900.00
Crescent Café
Financial Statement
May 18, 2022

47. SALES
Name of Product: Americano
PHP 130.00
Total Sales: 210 persons PHP 27,300
EXPENSES
List of Ingredients Quantity Unit Price Php
Coffee beans 2,000 kg 298 9,000
Espresso 8 oz. 200 8,500
Total Expenses: PHP 17,000.00
PROFIT PHP 10,300.00
Crescent Café
Financial Statement
May 19, 2022

48. SALES
Name of Product: Americano
PHP 130.00
Total Sales: 150 persons PHP 19,500
EXPENSES
List of Ingredients Quantity Unit Price Php
Coffee beans 2,000 kg 298 9,000
Espresso 8 oz. 200 8,500
Total Expenses: PHP 17,000.00
PROFIT PHP 2,500.00
Crescent Café
Financial Statement
May 20, 2022

49. SALES
Name of Product: Muffins
PHP 300.00
Total Sales: 80 persons PHP 24,000
EXPENSES
List of Ingredients Quantity Unit Price Php
white flour 2 25 2,500
baking powder 1 tbsp. 30 3,000
salt ½ tsp. 10 150
sugar 2 tbsp. 25 500
egg, slightly beaten 1 7 500
milk 1 cup 35 1,500
melted butter ¼ cup 28 3000
flavors ½ tsp. 50 4,000
Total Expenses: PHP 15,150.00
PROFIT PHP 8,850.00
Crescent Café
Financial Statement
May 16, 2022

50. SALES
Name of Product: Muffins
PHP 300.00
Total Sales: 95 persons PHP 28,500
EXPENSES
List of Ingredients Quantity Unit Price Php
white flour 2 25 3,000
baking powder 1 tbsp. 30 3,500
salt ½ tsp. 10 150
sugar 2 tbsp. 25 900
egg, slightly beaten 1 7 550
milk 1 cup 35 2,500
melted butter ¼ cup 28 3,500
flavors ½ tsp. 50 4,500
Total Expenses: PHP 18,600.00
PROFIT PHP 9,900.00
Crescent Café
Financial Statement
May 17, 2022

51. SALES
Name of Product: Muffins
PHP 300.00
Total Sales: 80 persons PHP 24,000
EXPENSES
List of Ingredients Quantity Unit Price Php
white flour 2 25 2,500
baking powder 1 tbsp. 30 3,000
salt ½ tsp. 10 150
sugar 2 tbsp. 25 500
egg, slightly beaten 1 7 500
milk 1 cup 35 1,500
melted butter ¼ cup 28 3000
flavors ½ tsp. 50 4,000
Total Expenses: PHP 15,150.00
PROFIT PHP 8,850.00
Crescent Café
Financial Statement
May 18, 2022

52. SALES
Name of Product: Muffins
PHP 300.00
Total Sales: 50 persons PHP 15,000
EXPENSES
List of Ingredients Quantity Unit Price Php
white flour 2 25 1,000
baking powder 1 tbsp. 30 1,200
salt ½ tsp. 10 60
sugar 2 tbsp. 25 300
egg, slightly beaten 1 7 250
milk 1 cup 35 1,000
melted butter ¼ cup 28 1,500
flavors ½ tsp. 50 2,000
Total Expenses: PHP 7,310.00
PROFIT PHP 7,690.00
Crescent Café
Financial Statement
May 19, 2022

53. SALES
Name of Product: Muffins
PHP 300.00
Total Sales: 80 persons PHP 24,000
EXPENSES
List of Ingredients Quantity Unit Price Php
white flour 2 25 2,500
baking powder 1 tbsp. 30 3,000
salt ½ tsp. 10 150
sugar 2 tbsp. 25 500
egg, slightly beaten 1 7 500
milk 1 cup 35 1,500
melted butter ¼ cup 28 3000
flavors ½ tsp. 50 4,000
Total Expenses: PHP 15,150.00
PROFIT PHP 8,850.00
Crescent Café
Financial Statement
May 20, 2022