Business Plan

Leader:

Razo, Merry Faith

Members:

De Castro, Driscia

Balatucan, Gemil

Eugenio, Jazmine Elliote

Juan, Leandro

March 13, 2019

Table Of Contents

Logo of the Business 2

Vision and Mission 2

Nature of the Business 3

Short Term Goals 3

Long Term Goals 4

Pest Analysis 4

Swot And Tows Analysis 5

Operational Plan 8

Business Rules and Policies

Products Safety Commitment

General Policy

Cash Control Policy

Food Safety / Sanitation,

Attendance

Schedule Working Time

Customers Rules

Standard Operating Procedure 11

Business Operating Time

Business Supplies
 Business Products Procedures

Organizational Structure 20

Job Description

Pricing 22

Forecasting 24

Marketing Aspect 25

Advertising

Sales Promotion
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Yú de Fruta
The Logo of the Business

The logo is circular in shape as it represents the unity that the business establishes to
maintain. The colors green and yellow used for the background portrays the enthusiasm of
the company for the nature and proper utilization of natural resources. In the lower part of
the logo, wreath of fruits can be seen wherein this depicts the very nature of the business. A
fancy script and brush font is applied for the name of the business as it showcases the
interconnected goals and continuous flow of the business in a delightful manner.

Vision

To provide delightful, seasonal products that will bring customers to come back again

Mission

To serve high quality products that has good benefits for the customers’ health in an
affordable price.
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The Nature of the Business

It is a Filipino culture to maintain a healthy lifestyle despite having no time to go to the gym
or do morning exercises. Having a healthy diet is their only option in staying fit and well-
conditioned. Therefore, the business owners proposed an idea that will suit the likings of
health-conscious Filipino people. The business presents different fruit products that will
surely excite one's palate, still keeping the healthy life that the people aspire to maintain.
The variety of fruit products will also be updated, as to how customers patronize a particular
product.

In accordance to the extensive description of the products, the business also aims to sell the
products in an affordable price. Not to just put the hopes up of the customers, the business
assures that the products being sold are quality and price-wise. The competition in the food
industry is a tough one but with various options that the business presents, the customers
would never bore themselves. Most small-scale business tend to stick on a single product
which might be a downfall as consumers would end up looking for something different and
new.

It is the business’ motto to serve the customers with delight, as they stand to the business’
name itself. The business’ name, Yú de Fruta, is a Spanish phrase that means “delight from
fruits”. The business is also under the work of partnership by three people.

Short-term goals

The short-term goals of the business are as follows:

 To build a good business reputation to the customers and probable investors.

 To regain the starting capital in vested in the business.
 To expand the variety of products.
 To advertise the business through a printed brochure.
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Yú de Fruta
Long-term goals

The long-term goals are as follows:

 To open another branch in a mall with an expanded variety of products.

 To recruit atleast one franchiser.
 To hold a CSR relevant event.
 To advertise the business through leasing a billboard.

PEST Analysis

Political Economic Sociocultural Technological

 Permits needed  High rate of inflation  Lifestyle choices  Technological
should be complied  Increase of the  Continuous advancement, such
in the government’s minimum wage rate population growth as cutting-edge
respective agencies  High unemployment  Variation of technology and
 Taxes should be rate consumer’s high-maintenance
monitored, in order  Bad performance of preference equips
to be paid in time the Philippine depending on  Impact and
 Imposing of food- economy different factors performance of
related taxes by the  Continuous  Consumer buying technology
concerned declining of the patterns  Use of technology in
authorities Philippines peso  Advertising and improving food
 Incoming midterm against US dollar publicity quality through
elections gastronomy
 Visitation of various  Faster and efficient
political leaders and work quality
public figures
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Yú de Fruta
SWOT & TOWS Analysis

Strength Weakness

 The business possesses a  The store is only open

strategic location where it from Monday to Saturday
is visited by a lot of and is closed every
consumers. Sunday.

 The business has well-  Staffs are limited to only 4

trained staffs. people.

 Products being sold by the  Some ingredients used in

business are free from producing some products
inorganic ingredients and are seasonal.
too much sugar content.
 Too much load of work for
 The products are of the employees.
affordable price.
 Some ingredients have a
 The business sells high chance of getting
healthier options than the rotten if wasn’t used for a
neighboring competitors long time.
in its location.
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Yú de Fruta

Opportunity

 The business is up to date  The business has well-  The store is closed on
in the latest technology in trained staffs who could Sundays but the
producing their products. easily use up to date supposed-to-be profit on
 The business is the very technological equipment that day could be easily
first to sell fruit products that needs no intensive gained due the demand of
in its location. training. people on the business’
unique and healthy
 The business resides in  The products being sold options of products.
the food court of the are of affordable price and
supermarket. healthy choice where it  There is only one
could pique the interest of employee in the physical
 Products being sold are in the people strolling store but due to the
high demand of the around the place. technological
customers because it’s advancements of the
healthy. business, such as having
equipment, work would be
 Drinks being sold by the easily done even though

business are cheaper than there’s only one worker.

its competitor, Zagu
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Yú de Fruta

Threat

 High risk of getting rotten
fruits from suppliers.
 Soaring prices of fruits, if
seasonal.
 The inflation imposed by
the government.
 The business sells  The business should
products of healthy expand its number of
options that could counter employees and allocate
the government’s some in the marketing
implementation of tax on department. In this way,
sweetened beverages. the business wouldn’t
have a disadvantage in
marketing strategies.

 There’s cheaper but

unhealthy options of
drinks from the
competitors.

 The business is new and

has no marketing
strategies so far.

 The government has been

imposing taxes on food-
related issues.
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Yú de Fruta
Operational Plan

Business Rules and Policies

The business owners developed these rules and policies for the good working environment
of the employees and for the better quality of our product that will satisfy our customers.
Therefore, the employees are highly responsible for noticing or observing these policies. If
there are actions that violate the business’ policies, this will result to disciplinary action or
job termination.

Products Safety Commitment

The employee always serves the products in the proper way.

The business lists several basic employment policies for which every employee is
responsible. It identifies standards of behavior that, when violated, will result in disciplinary
action up to and including termination.

General Policy

1. Failing to report policy or rule violations.

2. Eating, chewing gum, using cell phone or taking breaks in food-serving areas.

3. Not cooperating with fellow employees or management or insubordination (not

following directions.)

4. Smoking in the area and in work time is not allowed.

5. Violation of Food Safety Policies and Procedures.

6. Dishonesty or discourtesy.

7. Violation of Business drug or alcohol policy.

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Cash Control Policy

1. Unauthorized taking of money, food or property from the business or from a fellow
employee.

2. Eating food that has not been paid for or giving out free food or drinks to anyone.

3. Coming up over or short in a cash drawer.

4. Damaging of business property.

5. Permitting visitors in work area, without consent of business manager or someone of

higher authority.

6. Leaving your shift anytime without consent of the business manager or someone of
higher authority.

Food Safety / Sanitation

1. Observe and follow proper sanitation. Wear hairnet, gloves, and face mask.

2. Ensure proper serving of the products.

3. Avoid serving expired products.

Attendance, Schedule Working Time

The employees’ attendance is extremely important to the success of the company. The
business is expecting employees to strive for perfect attendance and to arrive for work on
time. The business recognizes that, on occasion, the employee may not be able to come to
work or need additional time before the employee arrives. Sickness and other emergencies
cannot always be anticipated and may require the employees to miss all or part of his work
day.
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If the employee cannot report to work as scheduled, he must notify his manager as soon as
possible. If the employee need for time off is foreseeable, he must provide as much notice
as possible. Of course, if he cannot contact his supervisor or by himself, the employee must
have someone do it for him.

When the employee contacts his immediate supervisor, the employee must let them know
for how long he will be out and when they expect him to return or, as the case may be,
arrive for work.

The employee must submit documentation for absences, generally, he must provide a
document from your doctor or other recognized health care provider that would justify his
absence. Excessive absences, or lateness and excessive patterns of absences or lateness may
lead to disciplinary action, up to and including termination. If the employee are absent from
work for 5 consecutive days without notice, the company will consider that he has
voluntarily resigned his position.

1. Failure to report to work on a scheduled day or time without proper notice

2. Leaving assigned work position or tasks without proper cause and prior permission.

3. Failure to record all time worked on the timekeeping system.

4. Being absent without any acceptable reason.

Customers Rules

The business developed a list of several basic customer rules for which every customer is
responsible. It identifies standards of behavior that, when violated, will result in disciplinary
action.
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1. Pay as you order.

2. Tell your order with clear voice to avoid misunderstanding.

3. Do not leave your valuables unattended. We are not responsible for it.

4. Learn how to wait.

Standard Operating Procedure

Introduction

1. Purpose: To establish a Standard Operating Procedure (SOP) for employees appropriate

use for the small business of Yú de Fruta.

2. Personnel Concerned: All employees, and other authorized users who access the business.

3. Originator: Business Heads

4. Date Issued: SOP 1.1 January 14, 2019

5. Date Expiry: SOP 1.1 January 20, 2021

1. What is the purpose of this SOP?

The business heads are responsible for developing, coordinating, and disseminating policy
concerning employees ,and others use of Yú de Fruta’s Business, and ensuring that the
management units have implemented appropriate procedures to enforce such policy.

2. To whom does this SOP apply?

This SOP applies to Yú de Fruta’s employees.

3. What are the responsibilities of business heads?

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Business heads are responsible for ensuring that their employees are informed of these
policies and that employees appropriately use their time.

Business Operating Time

South Supermarket in Karuhatan

Days Morning Break Afternoon

Monday’s 9:00 am - 12:00 pm 12:00 pm - 12:30 12:30 pm - 6:00 pm

pm

Tuesday’s 9:00 am - 12:00 pm 12:00 pm - 12:30 12:30 pm - 6:00 pm

pm

Wednesday’s 9:00 am - 12:00 pm 12:00 pm - 12:30 12:30 pm - 6:00 pm

pm

Thursday’s 9:00 am - 12:00 pm 12:00 pm - 12:30 12:30 pm - 6:00 pm

pm

Friday’s 9:00 am - 12:00 pm 12:00 pm - 12:30 12:30 pm - 6:00 pm

pm

Saturday’s 9:00 am - 12:00 pm 12:00 pm - 12:30 12:30 pm - 6:00 pm

pm

Sunday’s No Duty No Duty No Duty

Holiday’s Half Working Time

Business Supplies

Yu de Fruta’s product supplies will be prepared by the business owners. Some supplies will
come from authorized suppliers. The product supplies will be monitored each day and the
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restocking of the supplies from the authorized suppliers will held every Sunday’s of the
month.

Business Products Procedures

A. Juices:

Lemon (Regular)

1. Prepare all the product ingredients need and the all the materials / equipment needed.

2. Use gloves and mask for clean preparation.

3. Wash the lemon before slicing it into two.

4. After slicing the lemon into two, squeeze it, until you get half cup of it’s juice.

5. Get the juice cup and transfer the half cup of lemon juice.

6. Then add the glucose to balance the taste of the lemon.

7. After adding the glucose, you can now add the Yakult and the water.

8. Before serving, seal the cup properly.

Orange (Regular)

1. Prepare all the product ingredients need and the all the materials / equipment needed.

2. Use gloves and mask for clean preparation.

3. Wash the oranges before slicing it into two.

4. After slicing the oranges into two, squeeze it, until you get half cup of it’s juice.

5. Get the juice cup and transfer the half cup of orange juice.

6. Then add the glucose to balance the taste of the orange.

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7. After adding the glucose, the water.

8. Before serving, seal the cup properly.

B. Shakes

Buko (Regular)

1. Prepare all the ingredients needed and the equipment needed.

2. Use gloves and mask for the clean preparation of the product.

3. Prepare the blender, put half cup of water and 1 cup of buko strips on it including the 1/4
cup of glucose and the 1/4 cup of milk.

4. Blend them slightly.

5. After that, add the 1 cup of ice tube.

6. Blend them until the ice crashes and well mixed with the ingredients.

7. Prepare the bottle, and use funnel to transfer the shake into the bottle.

8. Before serving it, seal the bottle properly.

Buko (Large)

1. Prepare all the ingredients needed and the equipment needed.

2. Use gloves and mask for the clean preparation of the product.

3. Prepare the blender, put half cup of water and 1 and 1/2 cup of buko strips on it including
the 1/3 cup of glucose and the 1/2 cup of milk.

4. Blend them slightly.

5. After that, add the 1 and 1/2 cup of ice tube.

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6. Blend them until the ice crashes and well mixed with the ingredients.

7. Prepare the bottle, and use funnel to transfer the shake into the bottle.

8. Before serving it, sealed the bottle properly.

Avocado (Regular)

1. Prepare all the ingredients needed and the equipment needed.

2. Use gloves and mask for the clean preparation of the product.

3. Prepare the blender, put half cup of water and half slice of avocado on it including the 1/4
cup of glucose and the 1/4 cup of milk.

4. Blend them slightly.

5. After that, add the 1 cup of ice tube.

6. Blend them until the ice crashes and well mixed with the ingredients.

7. Prepare the bottle, and use funnel to transfer the shake into the bottle.

8. Before serving it, seal the bottle properly.

Avocado (Large)

1. Prepare all the ingredients needed and the equipment needed.

2. Use gloves and mask for the clean preparation of the product.

3. Prepare the blender, put half cup of water and 1 whole avocado on it including the 1/3
cup of glucose and the 1/2 cup of milk.

4. Blend them slightly.

5. After that, add the 1 and 1/2 cup of ice tube.

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6. Blend them until the ice crashes and well mixed with the ingredients.

7. Prepare the bottle, and use funnel to transfer the shake into the bottle.

8. Before serving it, seal the bottle properly.

Mango (Regular)

1. Prepare all the ingredients needed and the equipment needed.

2. Use gloves and mask for the clean preparation of the product.

3. Prepare the blender, put half cup of water and half slice of mango on it including the 1/4
cup of glucose and the 1/4 cup of milk.

4. Blend them slightly.

5. After that, add the 1 cup of ice tube.

6. Blend them until the ice crashes and well mixed with the ingredients.

7. Prepare the bottle, and use funnel to transfer the shake into the bottle.

8. Before serving it, seal the bottle properly.

Mango (Large)

1. Prepare all the ingredients needed and the equipment needed.

2. Use gloves and mask for the clean preparation of the product.

3. Prepare the blender, put half cup of water and 1 whole avocado on it including the 1/3
cup of glucose and the 1/2 cup of milk.

4. Blend them slightly.

5. After that, add the 1 and 1/2 cup of ice tube.

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6. Blend them until the ice crashes and well mixed with the ingredients.

7. Prepare the bottle, and use funnel to transfer the shake into the bottle.

8. Before serving it, seal the bottle properly.

Strawberry Yogurt (Regular)

1. Prepare all the ingredients needed and the equipment needed.

2. Use gloves and mask for the clean preparation of the product.

3. Prepare the blender, put half cup of water and half of yogurt on it including the 1/4 cup of
glucose and the 1/4 cup of milk.

4. Blend them slightly.

5. After that, add the 1 cup of ice tube.

6. Blend them until the ice crashes and well mixed with the ingredients.

7. Prepare the bottle, and use funnel to transfer the shake into the bottle.

8. Before serving it, sealed the bottle properly.

Yogurt Strawberry (Large)

1. Prepare all the ingredients needed and the equipment needed.

2. Use gloves and mask for the clean preparation of the product.

3. Prepare the blender, put half cup of water and 1 whole yogurt on it including the 1/3 cup
of glucose and the 1/2 cup of milk.

4. Blend them slightly.

5. After that, add the 1 and 1/2 cup of ice tube.

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6. Blend them until the ice crashes and well mixed with the ingredients.

7. Prepare the bottle, and use funnel to transfer the shake into the bottle.

8. Before serving it, sealed the bottle properly.

C. Ice Cream

Mango (1 liter)

1. Prepare all the ingredients and equipment needed in making ice cream.

2. Wear mask and gloves for clean preparation.

3. In the bowl of an electric mixer, add the all purpose cream and whip until starchy limit
form.

4. On low speed, mix in the condensed milk, and the sliced mangoes for flavorings.

5. Pour into a resalable container (1 liter), cover the surface with plastic wrap, then seal.

6. Freeze for at least 6 hours, or until firm. Keep stored in the freezer.

7. And for serving, get the cone and add 2 scoops of the ice cream.

Avocado (1 liter)

1. Prepare all the ingredients and equipment needed in making ice cream.

2. Wear mask and gloves for clean preparation.

3. In the bowl of an electric mixer, add the all purpose cream and whip until starchy limit
form.

4. On low speed, mix in the condensed milk, and the sliced avocados for flavorings.

5. Pour into a resalable container (1 liter), cover the surface with plastic wrap, then seal.
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6. Freeze for at least 6 hours, or until firm. Keep stored in the freezer.

7. And for serving, get the cone and add 2 scoops of the ice cream.

D. Fruit Cake

Banana

1. Prepare all the ingredients and equipment needed in baking.

2. Wear mask and gloves for clean preparation.

3. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf
pan.

4. In a large bowl, glucose with a whisk. Add the eggs and beat well, then whisk in the
mashed bananas and milk.

5. Add the baking soda, vanilla, and salt, and whisk to blend. Lastly, switch to a big spoon
and stir in the flour, just until combined.

6. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool
for 20 minutes before slicing.

Apple

1. Prepare all the ingredients and equipment needed in baking.

2. Wear mask and gloves for clean preparation.

3. Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.

4. Beat eggs, sugar, and vanilla extract in a mixing bowl; add sliced apples.
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5. Mix flour, salt, baking powder, and cinnamon in a separate bowl; add to apple mixture
and stir just until evenly combined into a thick batter.

6. Pour batter into the prepared loaf pan.

7. Bake in the preheated oven for 45 minutes. Cover loaf pan with aluminum foil; continue
baking until a toothpick inserted into the center comes out clean, about 15 minutes more.

8. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Owner/Finance Officer

Co-Owner/Marketing Co-Owner/Opertions
Officer Officer

Store Employee

Organizational Structure

Job Description

 Owner

They are the one who prepares a business plan for the business. Owners can use marketing
research with the management head officers to identify trends and potential markets for
your products. If they have an on-staff salesperson, they have to provide guidance and
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Yú de Fruta
training. Introducing a new product and expanding into other markets are decisions they
have to make. And, owners are the one who is responsible for your whole business problem.

 Co-Owners

Co-owners are the one who assists the owner in running the business well.

 Financial Manager

Financial managers are detail-oriented and organized, and have strong skills in math,
communication and analysis. The duties include reviewing financial reports, monitoring
accounts, and preparing activity reports and financial forecasts. Financial managers also
investigate ways to improve profitability, and analyze markets for business opportunities,
such as expansion, mergers or acquisitions.

 Operations Manager

Operations manager play a leading role in managing both raw materials and personnel.
Monitoring of inventory, purchasing and supplies is central to the job. Human resources
tasks include determining needs, hiring employees, overseeing assignment of employees
and planning staff development. Operation manager is also the one who is responsible for
planning and organizing production schedules, assessing project and resource requirements,
ensuring that health and safety regulations are met, determining quality control standards,
selecting, ordering and purchasing materials, organizing the repair and routine maintenance
of production equipment, supervising the work of junior staff and organizing relevant
training sessions.

 Marketing Manager

The marketing manager manages the everyday marketing activities of the business.
Marketing manager is also responsible for developing the marketing strategy for the
company in line with business objectives, coordinating marketing campaigns with sales
activities, overseeing the business marketing budget, creation and publication of all
marketing material in line with marketing plans., preparing online and print marketing
campaigns for the business, and monitor and report on effectiveness of marketing
communications.
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 Store Employee

Store employees are the ones who have physical interactions with the customers. They are
the ones responsible in the physical stores of the business. They are assigned works such as
serving or producing a product on the spot.

Pricing

The business used cost-based pricing as their basis in imposing prices to their products. The
following products of the business are listed, as well as how they are priced according to
their cost.

Juice
Lemon: Orange: Pineapple:
₱10 – half lemon ₱5 – 1 pc. orange ₱10 – 2 slices pineapple
₱6 – glucose ₱6 – glucose ₱6 – glucose
₱6 – Yakult ₱2 – water ₱2 – water
₱2 – water ₱5 – cup ₱5 – cup
₱5 – cup ₱3 – straw ₱3 – straw
₱3 – straw TOTAL COST: ₱21 TOTAL COST: ₱26
TOTAL COST: ₱32 PRICING: ₱35 PRICING: ₱35
PRICING: ₱45

Shakes
Buko Mango Avocado (seasonal) Strawberry Yogurt
Regular Large Regular Large Regular Large Regular Large
₱3-buko ₱6 ₱4- ₱8 ₱7- ₱14 ₱13- ₱26
mango avocado mango
₱2-water ₱4 ₱2-water ₱4 ₱2-water ₱4 ₱2-water ₱4
₱6- ₱12 ₱6- ₱12 ₱6- ₱12 ₱6- ₱12
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glucose glucose glucose glucose
₱3-ice ₱6 ₱3-ice ₱6 ₱3-ice ₱6 ₱3-ice ₱6
₱7- milk ₱14 ₱7-milk ₱14 ₱7-milk ₱14 ₱7-milk ₱14
₱5 -cup ₱7 ₱5-cup ₱7 ₱5-cup ₱7 ₱5-cup ₱7
₱3-straw ₱5 ₱3-straw ₱5 ₱3-straw ₱5 ₱3-straw ₱5
T. COST: T. COST: T. COST: T. COST: T. COST: T. COST: T. COST: T. COST:
₱29 ₱54 ₱30 ₱56 ₱33 ₱62 ₱39 ₱74
PRICING: PRICING: PRICING: PRICING: PRICING: PRICING: PRICING: PRICING:
₱45 ₱65 ₱40 ₱65 ₱45 ₱75 ₱50 ₱85

Ice Cream
Mango: Avocado:
₱40 – mango slice ₱60 – mango slice
₱32 – sweet condensed milk ₱32 – sweet condensed milk
₱25 – all purpose cream ₱25 – all purpose cream
₱20 – cone ₱20 – cone
TOTAL COST: ₱144/liter TOTAL COST: ₱167/liter
PRICING: ₱20/serving PRICING: ₱25/serving

Fruit Loaves
Apple: Banana:
₱60 – apple slices ₱14 – egg
₱14 – egg ₱15 – glucose
₱6 – cinnamon powder ₱25 – banana
₱15 – glucose ₱20 – milk
₱5 – all purpose flour ₱1 – baking soda
₱1 – baking soda ₱2 – vanilla extract
₱1 – salt ₱1 – salt
₱2 – vanilla extract ₱5 – whole wheat flour
TOTAL COST: ₱104 TOTAL COST: ₱83
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PRICING PER LOAF: ₱120 PRICING PER LOAF: ₱100
PRICING PER SLICE: ₱20 PRICING PER SLICE: ₱15

Forecasting

The following shows the forecasting of the business in terms of average customers and sales.

Table 1: Estimation of customers and their average expense

Estimation of no. of consumers in South 500 (on weekdays) and 600 (on weekends)
Supermarket a day
Estimation of no. of customers of the store 80 (on weekdays) and 90 (on Saturdays)
per day
Estimation of average customer’s expense ₱90.00
per transaction

Table 2: Sales Forecast

Sales Forecast
per day ₱7,200.00 (on weekdays) and ₱8,100 (on
Saturdays)
per week ₱44,100.00
per month ₱176,400.00
per year ₱2,116,800.00

Estimation of the Income Statement in a month:

Yú de Fruta
Income Statement
For the month—
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Yú de Fruta
Sales ₱176,400.00
Less: Cost of Goods Sold 73,200.00
Gross Income ₱103,200.00

Less: Operating Expenses

Salaries Expense ₱18,500.00
Rent Expense 10,000.00
Utilities Expense 5,000.00
Total Operating Expense ₱106,700.00
Net Income ₱69,700.00

Promotion (Marketing Aspect)

Advertising

Brochure (Print Ads)

Front Back
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The business will be advertising their products through a printed brochure. The personnel in
charge of distributing the brochure will be occasionally dispersing the aforementioned ad
throughout the year but it will be most likely distributed in the first month of business
operation, which is in March. It will be handed out near the pedestrian lane in front of
Valenzuela Town Center as it is foot traffic and is proximate to the business. This printed ad
is used as a mean of promoting the business to pique the interest of their target consumers,
especially in the very first days of business operation as the business is new to the market.
The distribution of the brochure will also raise awareness regarding the nature of the
business.

Facebook Page (Online Ads)

The business will also be advertising their name through the means of social media, which is
a Facebook page. The page will be most likely active during working hours and will be
handled by the marketing head. The function of this page is for the business-customer
interaction, which includes inquiries of customers and their ratings/comments regarding the
business. The page will also be used to post up to date news and sales promotions of the
business.
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Sales Promotion

Buy 1, Take 1

There will be two classification of this sales promo. One is the Valentines promo that is
available every February 14. The promo is only applicable to a large size of any variety of
fruit shakes. Both of the products should be of the same variety and it cannot be changed.
Any person could avail this promo but can be only applied once per transaction.

Another promo of the same kind is a Christmas promo that is only available every December
25. The mechanics of this sale promo is the same as the previous one but instead of taking
the same product, the customer would get a slice of the fruit loaf of their choice. Any person
could also avail this promo and can be only applied once per transaction.

Discounts

The business will be having discounts on a certain fruit variety if and only if it’s their harvest
season. The customer can avail a 20% discount on their drink of any size of the seasonal fruit.
The discount is limited only to fruit juice and shakes and is not available to ice cream and
fruit loaves. Any person could avail this promo but can only be applied once per transaction.
Below is the time-table of the harvest season of the fruits, the applicable dates for the
discount and the corresponding price after the discount is applied.

Price
Fruit Variety Harvest Season Date of Discount
Regular Large
Juice
Orange August to October October 29-31 Php 28 NA
Pineapple May to July May 30-June 1 Php 28 NA
Lemon July to December July 30-August 1 Php 36 NA
Shakes
Mango March to June March 14-16 Php 32 Php 52
Avocado May to September September 14-16 Php 36 Php 60

Disclaimer: The discount is not available for buko fruit as it is not seasonal and is available at
a stable price all year round. Also, the schedule of discount is subject to change and may
vary from time to time. The customers will be informed if there will be adjustments
regarding the discount.