Figaro Coffee Essay

Corporate Vision * We will be the preferred brand of specialty coffee of the international business traveler. Our products and unique style of service will leave a lasting impression among our customers. * We will be the investment of choice in the countries where our brand is represented thereby providing attractive returns to all our shareholders. * We will be a model employer that inspires its stakeholders to be better than its leaders because the opportunities for career and personal growth will drive them to excel. * We will be the most admired training facilities for coffee education making us the best training ground for those who want to establish a career or business on coffee and†¦ * We will be remembered as a committed advocate of corporate social responsibility by championing the cause of coffee to help farmers live a better life. * To cater to the different taste preferences, Figaro offers a wide selection of hot or cold coffee and tea concoctions, accompanying pastries and savory meals. * We recommend you try them all to encounter the unique delight each has to offer. Corporate Mission * We provide excellent coffee and gracious service creating a memorable experience for people who appreciate high quality coffee and demand for exceptional service. * Figaro’s distinctive store design, unique ambiance and style of service satisfy the global customer. * Figaro creates long-term value for its owners and business partners through profitable operations and business sustainability and dignity of life for its employees. * We will always practice good governance and actively pursue the cause of socio-cultural and environmental concerns. * We will always give you quality service, quality products & value for your money. SECTION 3 PRODUCT/SERVICE 3. 1 ABOUT THE COMPANY AND THE PRODUCT The Figaro Coffee Company is a popular specialty coffee store in the Philippines that is 100 percent Filipino-owned. Established in 1993, it is based on the concept of a complete store where â€Å"Filipinos can get the perfect coffee and all the necessary accoutrements for coffee making† that can compete internationally. From only two employees, a managing partner and a kiosk in the Makati Mall of the Ayala Centre, the company now has 64 outlets encompassing kiosks and cafes (including international branches). The company’s product line includes specialty roasted coffees and various coffee-related paraphernalia sold at retail. Aside from the superior-tasting coffee that a customer can enjoy in the Figaro Cafes, the company also offers a host of freshly roasted beans on retail. Among the selection is Barako and from the time it was introduced in 1999, Figaro Barako has become a bestseller. The ‘Save the Barako’ cause has somehow given the coffee added value as a portion of the bean sales is channelled back to into a project to promote the revival of the Barako. The project encompasses awareness programs, new plantings, research, and targeted marketing, and is coordinated with the Figaro Coffee Foundation. Meanwhile, as the consumption of Barako increases, a greater need arises to keep the production going which gives all the more reason why Barako needs to be saved from extinction. The continued increased demand for Barako on the other hand allows the advantage of bringing the price of Barako to a viable level that benefits both the farmer and the retailer. Through Figaro’s customer-loyalty scheme called Coffee Club, the company organizes farm tours twice a year wherein coffee enthusiasts show the process of coffee harvesting and planting. Since the company is primarily a coffee distributor and coffee shop operator, it did not have prior experience in actually growing coffee for commercial production. 3. 2 PRODUCT’S UNIQUE FEAUTURES Our Passion for Coffee. Our Beans are Always Freshly Roasted. Coffee beans need to be roasted to bring out their irresistible flavor and aromatics. The sooner a roasted bean gets into a cup, the better the flavor. Freshness is very important to us. We roast our beans in world class quality roasters, carefully watched over by roasting experts who make sure each bean is done perfectly. Once roasted, the beans are packed and sent to the stores immediately to ensure freshness. We make sure that every cup of coffee our customers enjoy is made of the best quality, perfectly roasted beans. After all, you deserve only the best from Figaro. Share our Passion Today, Figaro boasts 64 cafes in the Philippines. It is one of the fastest-growing coffee chains, in just over 17 years of experience in the art and business of coffee. We believe in catering to upscale coffee lovers, offering coffees expertly roasted and brewed according to the standards of French and Italian cafes. Figaro offers an ideal business opportunity that assures superior returns compared to an independent business of similar scope. After penetrating the international market, we are now keeping a critical eye on expanding in our home-market, which will zero in mostly on business districts around the country as we want more and more people to experience the sophisticated European coffee culture through our local barako coffee. 3. 3 STAGE OF DEVELOPMENT As the company started to get recognition as a major coffee chain, especially with the arrival in the country of international coffee brands such as Starbucks, Figaro was in search of the popular Barako coffee. Quite serendipitously, Figaro’s CEO Pacita Juan met Father Roger Bagao, a coffee farmer/priest in Tagaytay City who headed a farmer’s coffee cooperative. Father Roger hailed from the southern province of Bohol and has made coffee his life. A member of the Divine Word Seminary (SVD) in Tagaytay, Father Roger chose to live among the coffee-farming people. He knew that to assist them to attain spiritual awakening or enrichment, he first had to learn what crops they grew, how they made their livelihood. This meant first helping them to fill their stomachs, and later reaching their souls. So COFFEE was it. He organized a farmers’ cooperative that ran a coffee mill known as SMSK. Pacita Juan met Father Roger and asked him to show Figaro the other side of coffee – farmers, different varieties and where they grew, coffee in the south, coffee in the mountains. When Pacita was looking for the native Barako, Father Roger could only tell her that this variety or species was no longer profitable as their yields were low and Nescafe (the biggest processor) would have no need for the Barako. This saddened Figaro, as Barako is an important part of Philippine coffee history. â€Å"How do we change the tide? † she asked Father Roger. â€Å"Can we start planting Barako? How do we tell people about this sad fate of this species that is so popular among our people? † These questions made Figaro, with the help of Father Roger, establish a foundation to address the needs of the Philippines Coffee Industry – now known as the Figaro Foundation Corporation. The first project of the foundation was general coffee awareness-driven: The Coffee Farm Tour is now held every January in Cavite or Batangas, two provinces appropriate for a day trip. The second project is Barako awareness-driven. The Barako is slowly being cut down due to its ‘low’ demand among big processors. However, there is growing demand for Barako from specialty roast and ground processors in the Philippines, and for export to the Middle East. A related foundation project is called ‘Barako Tree Planting’. Launched in 2000, this project is run every July or August. The key challenges facing the tree-planting project are where to get seedlings and where to get land. Luckily, Father Roger found land during 2000 and 2001. After 2001, however, the foundation met with some problems regarding land ownership and could no longer access the first plantings to check on progress. In the same year, Father Roger introduced Cavite State University (CaVSU) and its research head, Dr. Andy Mojica to the Figaro Foundation. Dr. Mojica would be one of the keys to Barako seedling propagation, and he would also be a major part of the Presidential Task Force on Coffee Rehabilitation prompted by Figaro’s persistent invitation. In January 2002, Figaro (now working with Dr. Mojica’s group) began to visit CaVSU for its Annual Farm Tour and also to work with them on Barako seedling supply, a task that used to be performed by Father Roger. Meanwhile, Father Roger went on a sabbatical in 2002 and Figaro was subsequently invited to be a member of the Presidential Task Force on Coffee Rehabilitation (see below). In this same period, the coffee town of Amadeo was visited by President Gloria Macapagal-Arroyo for the first-ever Pahimis festival to signal the start of today’s Filipino coffee revolution – a peaceful revolution of going back to coffee farms to increase production to turn the country from being a net coffee importer to a net exporter as it was until 1990. In Amadeo, Figaro met Mayor O. J. Ambagan who gladly offered his land for the next Figaro Tree Planting activity. In the same year, Leisure Farms, a first class farm community invited the Figaro Foundation to undertake another tree planting activity in Lemery, Batangas which would be provided with irrigation and all the care needed for a first class farm. These efforts have now grown into a series of projects with the local government of Amadeo such as the ‘Adopt-a-farm’ program, coffee farm tours, and the organization of a coffee cooperative to promote ‘Cafe Amadeo’ – a ‘monobranding’ exercise to promote Amadeo’s coffee roasters who used to sell under different brand names. More than just to sustain its core product or core business, Figaro has become the trailblazer on how ‘out of the box’ ideas can be used to encourage farmers to plant the Barako again, motivate local governments to do their part and get cooperatives working toward one goal. Through its partnership with the municipality of Amadeo, Figaro will be able to plant around 30,000 Barako trees in and around the Amadeo town providing farmers with a niche product that can be their ticket to higher selling prices and export potential of a value-added product branded with the Figaro name. 3. 4TRADEMARKS 3. 5PRODUCT There are five commercially known coffee bean varieties worldwide: Arabica, Robusta, Excelsa, Stenophylla and Liberica. The most popular beans in use all over the world are Arabica and Robusta. The former has a more subtle and distinct flavour and is usually used for gourmet coffees. However, due to weather conditions, it cannot be natively grown in the Philippines except in some mountain areas, and therefore is mostly imported. Robusta on the other hand is grown in many parts of the country. Due to its more full-bodied flavour, Robusta is used mostly for instant coffee. The Excelsa and Stenophylla varieties are not cultivated commercially in the Philippines. Liberica is known to be an indigenous product in only three Asian countries, including the Philippines, making the bean a very unique and potentially lucrative product. The term ‘Barako’ in the Philippines has become a generic name for the coffee grown and roasted in the Batangas region (just north of Manila). In truth, Barako is the Philippine Liberica bean known for â€Å"its particularly strong taste, powerful body and a distinctly pungent odour. † Because of its homespun image, domestic demand for Barako had slacked off in favour of imported international Arabica and large-scale production of Robusta by and for large corporations. Saudi Arabia has been the only known export market for Barako. As a result, the Barako is now in danger of extinction. In addition to the decline in Barako production, prevailing low world prices for coffee have meant that many Filipino coffee farmers have begun to shift to other crops and some have chosen to sell their land. 3. 6 FACILITIES (PLANT LOCATION) 3. 7SUPPLIERS A. RAW MATERIALS AND SUPPLIES Figaro buys Filipino coffee from communities and farmers nationwide at an average of 39 tons or 39,000 kgs of coffee every year: THUS BENEFITTING†¦ * 57 farmers and their families or approximately 688 persons benefit YEARLY * Coffee harvested from nearly 115 hectares of coffee farms are sold YEARLY * An estimated amount of P 4 million pesos is generated from the purchase of coffee from farmers YEARLY * More children are sent to school, more families are enabled to buy food, medicines, and earn more savings. Farmers from Kalinga, Ifugao, Benguet, Batangas, Cavite, Negros, Davao, Sulu and Basilan are integrated into the supply chain of Figaro. WITH MORE FARMERS HARVESTING COFFEE, MORE FIGARO PATRONS CONTINUE TO ENJOY CUPS OF FIGARO COFFEE. B. TOOLS, MACHINERY AND EQUIPMENT The company does not own roasting facilities, but employs the facilities of a sister company, Boyd’s Coffee Company. Today, Boyd Coffee Co. (Phils. ) Inc. has established its significant presence in the Philippine coffee industry. Capitalizing on its unique qualities as a trendsetter and an expert, Boyd Coffee continues its tradition of providing Fresh Roasted Coffee and Total Coffee Solutions designed specifically for each client’s needs. C. ENVIRONMENTAL FACTORS The waning supply of Barako beans prompted the company to be more aggressive in securing supplies. The ‘Save the Barako’ campaign is its showpiece effort, and has earned the company a reputation as a company that cares for the coffee farmer. Figaro took up the cause of the Barako when everybody else thought it an Impossible task. But because of its belief in the cause, Figaro enjoined small groups who equally believed in the integrity of the cause and subsequently slowly built awareness towards a greater mass. Today, Barako has gained many supporters and made a dream a possibility, further proof that an inspired vision that is led by a credible company to sustain its own industry is the heart of corporate social responsibility. Ultimately, ‘Save the Barako’ has moved even the simplest coffee customer to help sustain this once-threatened variety – that is reward in itself. SECTION 4 MARKETING PLAN 4. 1 INDUSTRY PROFILE. Worth of the entire coffee industry in the Philippines : P21 Billion* Worth of gourmet coffee industry in the Philippines : 2. 1 Billion* Number of stores in the Philippines : STARBUCKS – 150 Figaro – 64 Bo’s Coffee – 40 Gloria Jeans- 38 Coffee Bean and Tea Leaf- 33 Seattle’s Best – 14 Number of coffee chain outlets – 400+ Growth rate of entire coffee industry : 7% annually Growth rate of gourmet coffee industry : 20% annually The amount needed by the government to sustain coffee industry : P200 million Total Coffee Demands: 65,000 tons, 2009;70,350 tons 2012,75,000 tons by 2015. Total Coffee Production : 30,000 tons Coffee Producing Provinces : 22 Coffee Varieties in the Philippines: Liberica, Robusta, Arabica and Excelsa Coffee has been around for more than 1,000 years. During that time, coffee has been considered a food, a medicine, an aphrodisiac, and even a wine. Today, however, coffee is known as a beverage to be savored and enjoyed. Such has coffee’s popularity grown through the centuries. Today, it can be safely assumed someone, somewhere is savoring a cup, a mug or any of coffee’s delightful and delicious preparations at almost every hour of the day. From sun up to sun down, its coffee time! All commercial varieties of coffee are available in the Philippines – Robusta accounting for 70% of the country’s total production, and Arabica with about 5-10%. Other varieties such as Excelsa and Liberica also thrives in the country and accounts for 15-20% of the total. Robusta is the chief source of the base for blending coffee and is important in the manufacture of soluble or instant coffee. Arabica remains the sole source of fine coffee. The Philippines produces approximately 1. 3 percent of the total global coffee production. In our country, no morning is complete without coffee. We have our own Batangas barako to be proud of. Instant coffee then came into the scene, and lately, gourmet and specialty coffee with the introduction of foreign cafes such as Starbucks, Seattle’s Best, and the like. Coffee drinking has now become more than just a way to wake up one’s nerves, it has become a trend. * First, the world’s coffee shops make up the fastest growing part of the restaurant business, checking in with a 7% annual growth rate. * Second, that the world coffee production is estimated at 110 – 120 million bags per year. * Third, that 14 billion espresso coffees are consumed each year in Italy, reaching over 200,000 coffee bars, and still growing. * Fourth, that Americans consume 400 million cups of coffee per day, or equivalent 146,000,000,000 (146 Billion) cups per year; making the United States the leading consumer of coffee in the world. * Fifth, that Japan ranks number 3 in the world for coffee consumption. * Sixth, that coffee represents 75% of all the caffeine consumed in the United States. * And seventh, that cafe bars have total average sales that reach 230 cups a day. * It is now an accepted fact that majority of Filipinos take to coffee like they take to rice, and beer. * Take â€Å"BARAKO† for example, this native-grown coffee bean for example, this native-grown coffee bean is not only famous for its strong aroma, as pinoy coffee lovers would atleast. * Although not a common coffee variety, â€Å"BARAKO† is abundant in Southeast Asia, especially in the Philippines. * Believe it or not, it has the largest beans of all the coffee varieties in the world. Its taste is said to be superior to that of Robusta, and some Filipino coffee lovers prefer Barako to Arabica 4. 2 COMPETITION PROFILE Major Players in the Industry of coffee: Starbucks strength rested on four factors: retail expansion, product and service innovation, having an observed clean store, and being a brand associated with the specialty/gourmet coffee niche. The strongest attribute that consumers associate with the Starbucks brand is its being known for specialty/gourmet coffee. Starbucks is a widely-recognized brand. Its top-of-mind recall is high. It is both a household name and a buzzword. Seattle’s Best Coffee LLC has been roasting premium coffee since 1970 and today roasts more than 20 million pounds of coffee every year and millions of cups of our coffee are served every day. Seattle’s Best Coffee is a featured brand within Starbucks Corporation. The smooth taste of Seattle’s Best Coffee has appealed to Filipino taste buds. Their smooth and flavor-filled coffees are often partnered with equally sumptuous meals that engage the taste buds. Their pastries and pasta are equally delicious and keeps customers coming back for more. The UCC started as a store under the name of â€Å"Ueshima Tadao Shoten† in 1933. It became limited partnership in 1940 and on 1951, became â€Å"Ueshima Coffee Co. , Ltd. â€Å". The company introduced the world’s first canned coffee, â€Å"UCC Coffee with Milk†on April 1969 starting the trend for Japanese Canned Coffee. The Euro-Japanese fused food, free wi-fi internet, and various cafe concepts makes the UCC Cafe a very trusty hangout place for Filipinos. They have several branches in the country and eight other Asian countries. They have a very simple layout but favorable quality. The Coffee Bean & Tea Leaf is an American coffee chain, owned and operated by International Coffee & Tea, LLC, which has its corporate headquarters in Los Angeles, California. Coffee Bean and Tea Leaf has a very clean ambience, innovative coffee mixes and really good customer service. This makes them one of the frequented places for coffee and chilling out. Flavorful, reasonably priced and scenic, the Coffee Bean and Tea Leaf stores continue to draw in the coffee-loving crowds. Gloria Jean’s Coffees an Australian owned global specialty coffee company, and is a brand synonymous with coffee quality and leading franchise systems. Personalized service, fun coffee flavors and strategic locations (as one of the awarded foreign franchises in the country) make Gloria Jean’s stay at the top of its game as one of the country’s best coffee shops. The store atmosphere is also excellent and they maintain a loyal following. The Chocolate Macadamia Coffee is a local favorite. â€Å"Bo’s Coffee† is a registered trademark of the business name of a chain of specialty coffee shops that serves espresso beverages, specialty coffee beverages and others, in an ambiance that has been created to cater to a lifestyle market with discriminating taste. Bo’s Coffee Club is very high end coffee shop that has services and product tailored to suit the needs of high society coffee drinkers. They maintain excellent service and product done in good taste, literally and figuratively 4. 3 CUSTOMER PROFILE The typical and most committed coffee drinkers are 25 to 45 year old, affluent, educated adults. While baby boomers have driven the success of coffee shops, specialty coffee appeals to a diverse adult demographic, including college students and young adults. Larger companies may also sell coffee beans wholesale to commercial customers, such as grocery stores and restaurants. SIZE AND GROWTH 1. Do you drink coffee? All of our respondents said that they drink coffee. Reason why they drink coffee 40% of our respondents said that they drink coffee because of coffee’s stimulating properties and benefits that help them in everyday work, 28% Said that its taste, 18% to fit in with others while 14% said that it’s out of habit. 2. When do you prefer to drink coffee? Most of our respondents said that they drink coffee anytime. 3. Do you go to coffee shops? 78% of our respondents said they go to coffee shops to drink coffee and have pastime activities. Reason why yes? 30% of our respondents said that they like the coffee that the coffee shop serves, 25% said that to relax and have pass time their, 15% said that to fit in with others, 10% said that they like the products they sell. Reason why no? 20% of the respondents said that it’s out of their budget and 80% said that it’s just a waste of money. 4. What coffee shops you usually go? 76% of our respondents said they go to Starbucks, 12% go to Kopiroti, and 6% each for Seattle’s Best and Figaro. 5. Do you know Figaro? Majority of our respondents said they know Figaro. How they know Figaro? Most of our respondents said that they saw Figaro branches around the cities and some are word of mouth from friends. 3. How much you are willing to spend in a coffee shop? 52% of our respondents are willing to spend if the price of the coffee will range from P100-P150 4. What do you expect from a coffee shop? Everyone expects a great tasting coffee, clean environment, good service and because of the technology everyone wants a free WI-FI 5. What food you want a coffee shop to serve? Most respondents want bread as a partner to coffee because they only want to ear light foods in coffee shops. 4. 4. TARGET MARKET PROFILE Primary Target Market Our target market is the business executives and young professionals because they hold a big part of the market share in the coffee industry. They are the people that have the habit in drinking coffee and they are the ones who frequently go to coffee shops and for them that is their third home. Usually this people do meetings in coffee shops and conference because of the good ambiance and good surrounding. They choose coffee shops as their third home because they can concentrate in their meeting or business affair especially because of the minimal noise in the coffee shops. They want to hang up in coffee shops because of the comfortable environment and it is affordable. Secondary Target Market Our secondary target market is the class B and C. In the generation today students and foreigners usually go to coffee shops because for them they can study in coffee shops and they can relax and do pass time works. They prefer to study in coffee shops instead in their homes because they can study here for hours without being disturbed and they also choose it as their secondary relaxations place. 4. 5 PRICING PROFILE FIGARO| STARBUCKS| SEATTLE’S BEST| GLORIA JEANS| HOT DRINKSMacchiato85. 00Espresso85. 00 – 109. 00Cappuccino95. 00 – 119. 00Cafe Mocha105. 00 -135. 00White Chocolate Mocha115. 00Cafe Latte95. 00 – 119. 00Cafe Au Lait95. 00 – 119. 00Americano85. 00 – 119. 00Brewed Coffee85. 00 – 119. 00Chocolate Cookie Latte120. 00Caramel Cappuccino Light115. 00Butterscotch Vanilla Latte115. 00 8oz. Peach Latte120. 00 8oz. Strawberry Latte20. 00 8oz. Creme Brulee Latte120. 00Raspberry Mint Latte110. 00Other Hot DrinksHot Tea 85. 00 – 115. 00Hot Chocolate85. 00 – 105. 00Cafe Mocha Light115. 00Steamed Milk85. 00 – 105. 00Blueberry Muffin65. 00Cheese Muffin65. 00Chocolate Muffin65. 00Asado Pie59. 00Tuna Pie59. 00Carrot Loaf69. 00Pudding with Vanilla Sauce69. 00Food for the God’s59. 00Heavenly Cheese Roll59. 00OatmeaL Chocolate Chevvy55. 00Chocolate Cake119. 00My Little Oscar119. 00Dark Chocolate Raspberry Symphony130. 00Strawberry Cheesecake135. 00Chocolate Chip Cookie59. 00Oatmeal Raisin Cookie59. 00English Matrimonial Bar59. 00Banana Hazelnut Turnover79. 00Marble Cream Cheese Brownie70. 00Chocolate Eclair75. 00Tiramisu Eclair75. 00Pepperoni Calzone95. 00Supreme Calzone95. 00Blueberry Cheesecake Lite130. 00Blueberry Almond Puff79. 00| COFEE, TEA AND CLASSICSHot Brewed Coffee80. 00 – 120. 00Hot Brewed Tea90. 00 – 105. 00Iced Tea90. 00 – 120. 00Signature Hot Chocolate105. 00 – 140. 00Caffe Latte90. 00 – 130. 00Cappuccino90. 00 – 130. 00Caffe Mocha100. 00 – 145. 00White Chocolate Mocha115. 00 – 160. 00Caramel Macchiato115. 00 – 160. 00Blended CoffeeMocha125. 00 – 150. 00Caramel125. 00 – 150. 00Dark Mocha155. 00 – 180. 00Coffee Jelly145. 00 – 170. 00Java Chip145. 00 – 170. 00Mint Java ChipvariesHazelnut MochaVariesCreme Brulee FrappuccinovariesChai Frappuccino with Coffee JellyvariesBlack SesameGreen TeavariesBlended CreamCaramel Cream125. 00- 150. 00Chocolate Cream 120. 00 – 145. 00Strawberries and Cream145. 00 – 170. 00Chocolate Cream Chip120. 00 – 145. 00Blended Juice DrinkMango Passion Fruit 125. 00 – 150. 00Raspberry Black Currant 125. 00 – 150. 00Honey Glazed Doughnut40. 00Chunky Chocolate Chip Cookie50. 00Old Fashioned Oatmeal Cookie50. 00Double Chocolate Walnut Brownie50. 00Butterscotch Fudge Bar 50. 00Cinnamon Roll/ Swirl55. 00Ensaymada65. 00Danish65. 00Tuna, Corned Beef and ChickenPandesal55. 00Pork Adobo Roll70. 00Cheese Croissant70. 00Sausage Roll75. 00Italian Pocket95. 00Banoffee Pie105. 00Banana Loaf50. 00| THE PERFresh Brewed Coffee80. 00 – 105. 00Americano Perfect85. 00 – 110. 00Cappuccino95. 00 – 120. 00Breve105. 00 – 130. 00Chai Tea Latte 115. 00 -145. 00Hot Tea95. 00Ice Blended and DeliciousMocha125. 00 – 150. 00JavaChip145. 00 Double Chocolate Mint 135. 00 – 160. 00Chai Tea145. 00 – 170. 00Java Jelly145. 00 – 170. 00Classic Iced Tea90. 00 – 120. 00Naughty Toddy90. 00 – 110. 00Classic American Latte 100. 00 – 130. 00Americano95. 00 – 125. 00World’s Best Coffee MilkshakeClassic Javanilla Shake155. 00Milkshakes155. 00HOT, HSeattle’s Best Coffee LattesHot Classic American Latte90. 00 – 115. 00Caramel Latte110. 00 – 130. 00Vanilla Latte110. 00 – 130. 00Hazelnut Latte 110. 00 – 130. 00Almond Latte 110. 00 – 130. 00Raspberry Latte 110. 00 – 130. 00Seattle’s Best Coffee MochasClassic Mocha100. 00White Chocolate Mocha 120. 00 – 150. 00Raspberry Mocha Kiss120. 00 – 150. 00Almond Mocha Joy120. 00 – 150. 00| Espresso ClassicsCappuccino85. 00 – 110. 00Caffe Latte85. 00 – 110. 00Caffe Mocha95. 00 – 125. 00Espresso80. 00 – 125. 00Machiatto80. 00 – 125. 00Americano80. 00 – 105. 00Filtered Coffee of the Day75. 00 – 100. 00Espresso ExpressionsCaramelae110. 00 – 145. 00Mocha Caramelatte110. 00 – 145. 00White Chocolate Mocha110. 00 – 145. 00Chocolate Macadamia Latte110. 00 – 145. 00Irish Nut Creme110. 00 – 145. 00Very Vanilla Latte110. 00 – 145. 00Tea & ChocolateChai Tea Latte95. 00 – 125. 00Hot Tea85. 00 – 110. 00HotChocolate& Marshmallows115. 00 – 140. 00COLD DRINKSVery Vanilla Chiller135. 00 – 165. 00Creme Brulee135. 00 – 165. 00Cookies ‘n Cream125. 00 -150. 00Mint Chocolate Bomb125. 00 – 150. 00Cappuccino ChillersVanilla Caramel135. 00 – 165. 00Chocolate Macadami140. 00 – 170. 00Gourmet Iced ChocolatesStrawberries n’ Cream130. 00 – 155. 00Iced Chocolate130. 00 – 155. 00Over IceCappuccino Chiller115. 00 – 155. 00Iced Mocha115. 00 – 155. 00Iced Latte100. 00 – 125. 00Strawberry Smoothie135. 00 – 165. 00Mixed Berry Smoothie135. 00 – 165. 00Mango Smoothie135. 00 – 165. 00Tropical Coconut135. 00 – 165. 00Fruit ChillersStrawberry130. 00 – 150. 00Mango Chillers130. 00 – 150. 00| 6 4. 6 ADVERTISEMENT AND PROMOTIONS Marketing Tools| Program Activities| Expansion of Coffee Shop Branches| Figaro will expand its selected coffee shop branches by adding a â€Å"conference section†. Additional space needed will be rented and additional chairs, tables and conference room equipments such as projectors will be provided. Conference Section will be used by business executives and the like, on a rental per hour basis. These spaces will form part of the general area if not rented. Figaro will implement this plan on business cities like Makati, Ortigas and some parts of Quezon City. | Television for Entertainment| There will be Televisions on every branches of Figaro nationwide. This is to entertain customers through movies, basketball games etc. | Customer Advantage CardMagazine Advertisements| For every purchase a customer will earn points that can be converted to freebies like free tickets to movie houses upon reaching a certain point. Figaro will have a picture advertisement in Entrepreneur Magazine and other business magazines, advertising the â€Å"Conference Section† of Figaro. We will advertise on Lifestyle Magazines as well. | Newspaper Advertisements| Newspaper Advertisements in the form of pictures will also be provided in the leading newspapers in the Philippines during Sundays on Manila Bulletin and Philippine Star. We will also make press releases on these newspapers. | TV Show Segment Promotion| Figaro, after the successful implementation of the proposed expansion, will be featured in a TV Show where it can showcase it’s being â€Å"Second Comfort Zone†. | Social Networking Sites| Improvements to the official Facebook page will be made. Designs will be added based on the season- for example: Valentines, Summer, Christmas etc. Links to the official company website, official twitter account and to Figaro’s press releases will be provided. This page will also serve as a place where customers can post their comments and reviews. A twitter account will also be established. These networking sites will keep the online community informed regarding the improvements. | Leaflets| Leaflets will be made available on Figaro branches nationwide. | SECTION 5 OPERATING AND CONTROL SYSTEMS Figaro Support System From helping you secure your site to the thorough training of your employees, Figaro Coffee Company has a strong support system to aid you in the opening and ongoing operation of your business. a. Initial site assessment. b. Training in the Figaro System for the franchisee and the Initial branch staff. c. Site design and construction assistance. d. Comprehensive Store Operations Manual. e. An opening team assigned for the branch’s first month of operations. f. Continuous research and improvement of the Figaro product line. g. Regular field visits by the Figaro Operations Team to give in-site assistance. h. Continuous training programs. i. A network of regular communications with franchises. Pre-qualification The qualities we look for in a franchise include: 1. A passion for coffee and enthusiasm for the business. 2. A strict adherence to Franchise Standards, and a commitment of time and resources to the Figaro System. 3. A desire for a mutually beneficial business relationship. 4. The resources to invest a minimum of ? 5 to 7 million, depending on the business model most suitable to the site chosen by the franchise applicant. Application Process To get your own Figaro franchise system started: 1. E-mail a Letter of Intent containing name of interested party, expressing interest in a franchise and proposed site and location (if any) to Franchise Relations Manager: franchise@figarocoffee. com 2. Upon receipt of the Letter of Intent, we will schedule a Franchise Orientation Meeting with you to discuss the detailed procedures on how to secure a franchise. 3. Fill out the Franchise Qualification Form. 4. If qualified, you will be required to conduct a feasibility study of the selected site using our Market Study form. 5. Upon submission of the feasibility study, you will be scheduled for a meeting with the Franch.