Trevi Bakeshop: An Enterprise Study

Date

5-2024

Degree

Bachelor of Science in Agribusiness Management

College

College of Economics and Management (CEM)

Adviser/Committee Chair

Cris Edwin B. Bonalos

Committee Member

Reginald B. Vargas, Rei Chino C. Pua, Melodee Marciana E. De Castro

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

Trevi Bakeshop is sole proprietorship based in Cabuyao, Laguna. It was founded in February 2024 by Vince Nero C. Ritual, a fourth-year agribusiness management and entrepreneurship student. The business mainly deals with the retail sale of gluten-free Cookieroons, a healthier version of the classic chocolate chip cookie. The bakeshop bis a home-based business with support from the owner's family. The venture focuses on an emerging market opportunity that has to do with customers in the locality and their desire to indulge in food without feeling any guilt. The bakery industry in the Philippines is one that plays a role in generating employment and spurring the economy up. This is the area that Trevi Bakeshop wants to tap into. By offering healthy desserts, the business maximizes not only the opportunities of the thriving bakery industry but also the increasing market demand towards healthier products.

The business was born out of the owner's struggle with food guilt and negative body image. These personal struggles inspired the owner to view food not as his enemy but his instrument to help other people who are struggling the same challenges. The pre-feasibility and feasibility plan of Trevi Bakeshop with its market needs assessment and business plan, the owner determined that the venture can succeed in the market. However, the business faced challenges when it started operating. This was evidenced when with the challenges surrounding limitations with the equipment and shortages of the ingredients supply. To solve these problems, the bakeshop optimized its production process, implemented a tracking system, and changed their ordering strategy.

The bakeshop also transformed their marketing efforts throughout the entrepreneurial journey. Initially, the business focused on using the gluten-free label of the Cookieroons to appeal to customers. When this was deemed ineffective, the owner decided to shift its strategy by emphasizing the health benefits of honey, one of its main ingredients, which led to substantial success. The business also engaged in social media, community channels, and work of mouth marketing. From a financial viewpoint, the business streamline cost volatility by looking for alternative ingredients and strategically managing costs. Personnel operation was based on the owner's family support which also emphasized social circles are valuables in sales.

PEC Test results indicated that there were positive changes in the owner's significant skills and traits that are essential in successfully running a business. Over the course of the entire entrepreneurial journey, the owner showed flexibility, determination, and risk tolerance. Strategies under consideration for future plans include enhancing packaging and product presentation, adding other product offerings, and focusing on research and development to provide quality assurance while working on shippable products for growth. Overall, Trevi Bakeshop exemplifies the entrepreneurial spirit, demonstrating the importance of resilience, adaptability, and strategic decision-making in navigating challenges and capitalizing on market opportunities.

Language

English

LC Subject

Bakeries—Philippines, Entrepreneurship--Research

Location

UPLB College of Economics and Management (CEM)

Call Number

LG 993 2024 M17 R58

Document Type

Thesis

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