High School Business Economics: Bun & Brew Co. Student Simulation Business

A comprehensive business simulation game plan for Bun & Brew Co., a student-led enterprise focusing on customized mini bundt cakes and specialty coffee. The high school curriculum serves as an educational simulation that guides participants through branding, market research, and financial analysis to build professional career skills. It details a structured operational model where students assume specialized roles, such as General Manager or CFO, to manage daily shifts and profit margins. Beyond simple sales, the plan explores diverse revenue streams, including birthday party hosting, catering, and a franchise model for expansion to other schools. Modern efficiency is emphasized through the use of wholesale sourcing and AI-driven marketing tools to ensure long-term profitability. Ultimately, the guide provides a strategic roadmap for transitioning the concept from a classroom setting to a permanent storefront.

☕  🎂 BUN & BREW CO. Student Enterprise Business Plan A Complete Guide to Running a Student-Led Coffee & Personalized Bundt Cake Business

 

Prepared for: High School Home Economics / Business Programs

Version 1.0  |  Full Simulation Edition

 

Table of Contents

 

Section 1  —  Business Concept & Brand Identity............................... 3

Section 2  —  Market Research & Target Customer........................... 5

Section 3  —  Products, Menu & Customization.................................. 7

Section 4  —  Wholesale Sourcing & Ingredient Costs....................... 9

Section 5  —  Pricing Strategy, Markup & Margins............................ 12

Section 6  —  Startup Investment & ROI Analysis............................. 14

Section 7  —  Daily Operations & Work Shifts................................... 17

Section 8  —  Staff Training Program................................................ 20

Section 9  —  Revenue Streams & Financial Simulation................... 23

Section 10  —  Birthday Parties & Events.......................................... 27

Section 11  —  Baker's Dozen & Catering......................................... 29

Section 12  —  Marketing, Social Media & AI Tools.......................... 31

Section 13  —  Branding, Logo & Aesthetics..................................... 36

Section 14  —  Student Roles & Career Skills................................... 38

Section 15  —  Expansion & Franchise Model.................................. 41

Section 16  —  Classroom-to-Storefront Roadmap........................... 45

 

SECTION 1  |  BUSINESS CONCEPT & BRAND IDENTITY

 

The Core Idea

Bun & Brew Co. is a student-run business specializing in two expertly crafted coffees and fully personalized mini bundt cakes. Customers don't just buy a product — they create it. They choose their cake's flavor, frosting, and toppings, transforming every visit into a unique, memorable experience. This concept works brilliantly in a school setting because it is operationally tight (only two coffee SKUs), visually exciting (customized cakes are social-media gold), and deeply educational (every student role mirrors a real-world job title).

 

Name Options for Students to Vote On

Selecting a business name is the first real business decision students make. The name should be memorable, easy to spell, hint at both coffee and baked goods, and work well on social media as a handle. Below are ten curated options with rationale:

 

Name	Vibe	Social Handle Idea	Why It Works
Bun & Brew Co.	Warm, professional	@BunAndBrew	Clear product signal; 'Co.' adds legitimacy
The Bundt Stop	Playful, catchy	@TheBundtStop	Pun on 'bus stop'; highly memorable
Whisk & Roast	Artisan, craft	@WhiskAndRoast	Evokes baking + coffee roasting
Rise & Glaze	Energetic, modern	@RiseAndGlaze	Double meaning: morning energy + frosting
The Frosted Mug	Quirky, fun	@TheFrostedMug	Fuses coffee mug + frosted cake visually
Crumble & Cup	Cozy, approachable	@CrumbleAndCup	Alliteration makes it easy to remember
Batter Up Cafe	Sporty, youthful	@BatterUpCafe	Appeals to sports-loving student body
Sip & Swirl	Elegant, feminine	@SipAndSwirl	Works for frosting swirls + coffee sips
Knead & Brew	Artisan, foodie	@KneadAndBrew	'Knead' pun signals baking authenticity
The Sugar Shift	Trendy, Gen Z	@TheSugarShift	'Shift' = work shift + flavor shift

 

Brand Personality

The brand should feel: warm but not childish, creative but not chaotic, professional but approachable. Think of it as a coffee shop run by talented, ambitious students who take pride in their craft — not a bake sale.

 

Logo Concept & Visual Identity

A strong logo is the foundation of all marketing. The Bun & Brew logo concept uses three elements working together:

•       A stylized bundt cake with a steam curl rising from the center — the steam doubles as a coffee swirl, unifying both products in one icon.

•       A bold serif or slab-serif wordmark in deep espresso brown — serious enough for business, warm enough for food.

•       A gold accent color used for highlights, price tags, and premium items — signals quality and celebration.

 

Color Palette

Color Name	Hex Code	Use Case
Espresso Brown (Primary)	#5C3317	Logo, headers, primary text, borders
Cream (Background)	#FFF8EE	Page backgrounds, cake boxes, menus
Harvest Gold (Accent)	#C8962A	Price badges, premium labels, call-to-action buttons
Soft White	#FFFFFF	Text on dark backgrounds, clean surfaces
Charcoal	#444444	Body text, secondary information
Blush Pink (optional)	#F9D5C5	Birthday party materials, party signage

 

Typography

•       Headlines: A slab-serif font (e.g., Playfair Display, Zilla Slab, or Abril Fatface) — bold, bakery-inspired, premium feel.

•       Body & menus: A clean humanist sans-serif (e.g., Nunito, Lato, or Source Sans Pro) — easy to read at small sizes on menus and signage.

•       Accent / chalkboard feel: A handwritten script font (e.g., Pacifico or Satisfy) — used sparingly on specials boards, social posts, and holiday menus.

 

Student Activity — Vote on Your Brand Step 1: Print the name list. Step 2: Every student votes for their top 2. Step 3: The top vote-getter becomes the business name. Step 4: The marketing team designs 3 logo mockups using Canva. Step 5: Another vote selects the final logo. Document this process — it mirrors how real startups make branding decisions.

 

SECTION 2  |  MARKET RESEARCH & TARGET CUSTOMER

 

Understanding Your Market

Before spending a single dollar, real businesses research who will buy their product and why. This section teaches students to think like market analysts. Every data point below should be collected locally by students as part of the program.

 

Primary Target Customers

Segment	Who They Are	What They Want	How to Reach Them
Students (on-campus)	Peers aged 14–18	Affordable treat, Instagram-worthy, fast service	School announcements, posters, peer word-of-mouth
Teachers & Staff	Adults on campus, regular buyers	Quality coffee, reliable experience	Staff emails, faculty lounge samples
Parents (events)	Adults at school events	Catering, birthday parties, bulk orders	School newsletter, PTA meetings
Birthday Party Families	Parents of kids 6–14	Memorable party experience, easy booking	Local Facebook groups, flyers, Instagram
Local Community	Neighbors near the school	Unique local shop, supporting students	Local press, community board, Instagram

 

Student Market Research Assignment

Students should conduct the following research before launch:

1.     Survey 50 people on campus: 'Would you pay $5.50 for a personalized bundt cake?' Record yes/no and any comments.

2.     Interview 5 teachers: What coffee drink do they prefer? Price sensitivity?

3.     Mystery shop 2 local competitors (bakeries or coffee shops): What do they charge? What's missing from their menu?

4.     Research online: Look up the average revenue per customer for independent coffee shops (industry average: $4.50–$7.00 per visit).

5.     Compile findings into a one-page Market Research Report — the CFO presents it at the first team meeting.

 

Competitive Advantage

Bun & Brew Co. wins on three dimensions that most competitors cannot match:

•       Personalization: No other local shop offers fully customized bundt cakes made to order. This is a genuine differentiator.

•       Experience: Customers participate in creating their product. The 'build your own cake' experience is shareable and memorable.

•       Story: A student-run business generates natural goodwill and press attention that a corporate chain cannot replicate.

 

SECTION 3  |  PRODUCTS, MENU & CUSTOMIZATION

 

Philosophy: Keep It Tight, Do It Brilliantly

The greatest mistake new food businesses make is offering too many items. Bun & Brew intentionally offers only two coffee drinks. This reduces training time, minimizes waste, lowers inventory complexity, and allows students to master quality. Similarly, bundt cakes use a small number of base batters with interchangeable toppings — creating hundreds of perceived combinations from a lean ingredient list.

 

Coffee Menu — The Signature Two

Drink	Description	Size	Ingredients	COGS	Sell Price	Margin
The Classic Drip	House blend drip coffee, freshly brewed every 45 min	12 oz	Coffee beans, filtered water, optional cream/sugar	$0.65	$2.50	74%
The Signature Latte	Double-shot espresso + steamed whole milk, lightly sweetened	12 oz	Espresso beans, whole milk, simple syrup	$1.20	$4.25	72%

 

Why Only Two Coffees? A Starbucks barista needs weeks of training to master 80+ drinks. Your students can master two drinks in one afternoon — and make them perfectly every time. Consistency beats variety in food service. Customers trust a business that does a few things flawlessly.

 

Bundt Cake Customization System

Customers build their cake in 3 steps — like a Chipotle assembly line for dessert. This system creates the perception of unlimited choices while actually controlling your ingredient list to just 18 items.

 

Step 1 — Choose Your Base Flavor

Flavor	Key Ingredients	COGS Per Cake	Base Sell Price
Classic Vanilla	AP flour, butter, eggs, vanilla extract, sugar, milk	$1.60	$5.50
Chocolate Fudge	AP flour, butter, eggs, cocoa powder, sugar, milk	$1.70	$5.50
Lemon Zest	AP flour, butter, eggs, lemon zest, lemon extract, sugar	$1.75	$5.75
Cinnamon Swirl	AP flour, butter, eggs, cinnamon, brown sugar, milk	$1.65	$5.75
Strawberry Burst	AP flour, butter, eggs, fresh strawberries, vanilla	$1.90	$6.00
Red Velvet	AP flour, butter, eggs, cocoa, red food coloring, buttermilk	$1.85	$6.25

Step 2 — Choose Your Frosting

Frosting	Key Ingredients	COGS Addition
Classic Vanilla Glaze	Powdered sugar, milk, vanilla	+$0.15
Chocolate Ganache	Heavy cream, chocolate chips	+$0.25
Lemon Cream	Powdered sugar, lemon juice, cream cheese	+$0.25
Cream Cheese Frosting	Cream cheese, powdered sugar, vanilla	+$0.30
Strawberry Glaze	Powdered sugar, strawberry puree	+$0.20
Caramel Drizzle	Caramel sauce (wholesale)	+$0.20

Step 3 — Choose Your Toppings (up to 3)

Topping	COGS Addition
Rainbow Sprinkles	+$0.05
Chocolate Sprinkles	+$0.05
Maraschino Cherry	+$0.10
Crushed Walnuts / Pecans	+$0.15
Cocoa Dusting	+$0.05
Powdered Sugar Dusting	+$0.03
Fresh Strawberry Slices	+$0.20
Edible Glitter	+$0.10
Cinnamon Crumble	+$0.12
Mini Chocolate Chips	+$0.10

 

SECTION 4  |  WHOLESALE SOURCING & INGREDIENT COSTS

 

The Wholesale Principle

Buying at retail (grocery store) prices is the fastest way to destroy profit margins. Real food businesses buy ingredients in bulk from wholesale suppliers — paying 40–70% less per unit. This section shows students how to source like a professional.

 

Recommended Wholesale Suppliers

Supplier	What They Supply	Min Order	Notes
Restaurant Depot / Jetro	Flour, sugar, butter, eggs, dairy	Open membership	Students can visit with teacher. No membership fee for schools in many states.
Costco Business	Coffee beans, cream, packaging, sprinkles	Membership ~$65/yr	Excellent bulk pricing on dairy and specialty items
Amazon Business	Bundt pans, sprinkles, extracts, packaging	Free with .edu email	Auto-reorder feature useful for consumables
Local Roaster (negotiate)	Coffee beans, espresso blends	Varies	Best quality; often willing to partner with schools at reduced rates in exchange for promotion
GFS (Gordon Food Service)	Bakery staples, bulk sugar, flour, oils	No min in many areas	Widely available; bulk 50lb flour bags reduce per-unit cost dramatically
Sysco (teacher account)	Full-service food distribution	School account	Ask your school's food service coordinator — they may already have an account

 

Ingredient Cost Breakdown — Full Wholesale Analysis

The following costs are calculated on a per-unit (per-cake or per-cup) basis using typical wholesale bulk pricing:

 

Coffee — Wholesale Cost Breakdown

Ingredient	Wholesale Unit	Unit Cost	Usage Per Cup	Cost Per Cup
Coffee beans (house blend)	5 lb bag	$18.00	~18g per 12oz	$0.36
Espresso beans	5 lb bag	$22.00	~14g per double shot	$0.28
Whole milk	1 gallon	$3.20	6 oz per latte	$0.24
Simple syrup	1 qt (made in-house)	$0.80 to make	0.5 oz	$0.02
Paper cup 12oz	1,000 ct case	$38.00	1 per drink	$0.038
Lid	1,000 ct case	$12.00	1 per drink	$0.012
TOTAL — Drip Coffee				$0.41 + overhead = ~$0.65
TOTAL — Latte				$0.88 + overhead = ~$1.20

Bundt Cake — Wholesale Cost Breakdown (per 4-inch mini bundt)

Ingredient	Wholesale Unit	Unit Cost	Per-Cake Usage	Cost Per Cake
All-purpose flour	50 lb bag	$18.00	2.5 oz	$0.056
Granulated sugar	25 lb bag	$14.00	3 oz	$0.105
Unsalted butter	36 lb case	$72.00	1.5 oz	$0.112
Large eggs	15 dozen case	$28.50	1 egg	$0.158
Whole milk / buttermilk	1 gallon	$3.20	2 oz	$0.050
Vanilla extract	32 oz bottle	$12.00	0.25 tsp	$0.018
Baking powder & salt	Bulk, shared	~$0.01/cake	–	$0.010
Flavor extracts (avg)	4 oz bottle each	$4.50	0.5 tsp	$0.050
Baking spray (pan release)	6 cans / case	$22.00	1 spritz	$0.018
Frosting ingredients (avg)	Various	–	–	$0.20
Toppings (avg 2 toppings)	Bulk	–	–	$0.12
Packaging box (4-inch)	250 ct	$62.00	1 box	$0.248
TOTAL COGS (Vanilla base)				~$1.15 (ingredients only)
+ Labor allocation ($0.45)				TOTAL: ~$1.60–$1.90

 

The Wholesale Math Lesson 1 dozen eggs at a grocery store: ~$3.00. A 15-dozen case at Restaurant Depot: ~$28.50. That is $0.158/egg retail vs. $0.158/egg wholesale — actually similar for eggs. But for flour: $4.50 for 5 lbs retail vs. $18.00 for 50 lbs wholesale = $0.90/lb retail vs. $0.36/lb wholesale. 60% savings. Multiply that across every ingredient and you see why wholesale sourcing is non-negotiable for profitability.

 

Inventory Management Basics

The Supply Chain Lead tracks inventory weekly using a simple spreadsheet. Key principles:

•       Par Level: The minimum quantity of each ingredient that must always be on hand. Set par at 1.5x your weekly usage.

•       Reorder Point: When inventory hits par, place an order immediately — don't wait until you run out.

•       FIFO: First In, First Out. Older ingredients go to the front; newer deliveries go to the back.

•       Waste Tracking: Every cake that gets thrown away (overbaked, dropped, cosmetically flawed) is recorded. Target: under 3% waste rate.

 

SECTION 5  |  PRICING STRATEGY, MARKUP & MARGINS

 

The Three Pricing Rules

Great pricing is a skill, not guesswork. Students learn three rules:

6.     Cover your costs. Price must always exceed COGS (ingredients + labor + overhead allocation).

7.     Know your market. Price must align with what customers are willing to pay (your market research answers this).

8.     Protect your margin. Target a minimum 65% gross margin on all menu items. Industry benchmark for specialty food/coffee is 60–75%.

 

Markup vs. Margin — Key Concepts

Markup vs. Margin — Don't Confuse Them MARKUP = (Sell Price − Cost) ÷ Cost × 100.  A cake that costs $1.80 and sells for $5.50 has a markup of 206%.  MARGIN = (Sell Price − Cost) ÷ Sell Price × 100.  The same cake has a gross margin of 67%.  Bankers and investors talk in MARGIN. Your markup can sound huge while your margin is thin. Always know both.

 

Full Pricing & Margin Table

Item	COGS	Sell Price	Gross Profit	Markup	Margin
Classic Drip Coffee	$0.65	$2.50	$1.85	285%	74%
Signature Latte	$1.20	$4.25	$3.05	254%	72%
Vanilla Bundt Cake	$1.60	$5.50	$3.90	244%	71%
Chocolate Bundt Cake	$1.70	$5.50	$3.80	224%	69%
Lemon Bundt Cake	$1.75	$5.75	$4.00	229%	70%
Red Velvet Bundt Cake	$1.85	$6.25	$4.40	238%	70%
Coffee + Cake Combo	$2.25	$7.50	$5.25	233%	70%
Baker's Dozen (13 cakes)	$22.50	$65.00	$42.50	189%	65%
Party Pack — 6 cakes + kit	$14.00	$42.00	$28.00	200%	67%
Birthday Party (10 kids)	$45.00	$145.00	$100.00	222%	69%

 

Seasonal & Special Pricing

Premium pricing is acceptable — and expected — for limited-time or holiday items. Students learn that scarcity and novelty justify higher prices:

Season / Occasion	Special Item	COGS	Price	Margin
Valentine's Day	Heart-glazed Red Velvet Bundt	$2.10	$8.00	74%
Halloween	Pumpkin Spice Bundt + Edible Spider Web	$2.00	$7.50	73%
Winter Holidays	Peppermint Mocha Latte (limited)	$1.50	$5.50	73%
Back to School	Combo Deal + Branded Sticker	$2.40	$8.00	70%
Graduation Week	Gold-dusted Bundt Gift Box	$3.50	$12.00	71%

 

SECTION 6  |  STARTUP INVESTMENT & ROI ANALYSIS

 

Phase 1 — Classroom Kitchen Startup (Low Cost)

The first phase leverages the school's existing home economics kitchen. Startup investment is minimal:

 

Expense Item	One-Time Cost	Notes
Mini bundt pans (set of 12)	$65.00	Nordic Ware 6-ct pans × 2 sets; dishwasher safe
Espresso machine (semi-auto)	$320.00	Breville Bambino or similar entry-level; can also seek donations
Drip coffee maker (commercial)	$180.00	Bunn 10-cup commercial; fast brew speed essential
Milk frother / steam pitcher	$25.00	Used with espresso machine
Mixing bowls, whisks, spatulas	$55.00	Basic baking toolkit
Stand mixer (if school lacks one)	$280.00	KitchenAid Artisan; often already present in home-ec rooms
Cooling racks (set of 4)	$30.00	Wilton oven-safe cooling racks
Decorating supplies starter kit	$45.00	Piping bags, tips, offset spatulas
Digital kitchen scale (×2)	$40.00	Consistent measurements = consistent cakes
Menu board (chalkboard or whiteboard)	$35.00	Wall-mount or easel style
Initial ingredient stock (2 weeks)	$180.00	First wholesale supply run
Packaging — boxes (250 ct)	$62.00	4-inch window boxes
Paper cups, lids, sleeves (500 ct each)	$90.00	Branded with sticker labels initially
Receipt printer / tablet POS app	$85.00	Square Reader is free; tablet stand ~$85
Initial marketing materials	$40.00	Canva Pro ($13/mo); printed posters
TOTAL PHASE 1 INVESTMENT	$1,532.00	Conservative estimate; many items may be donated or already owned

 

Phase 1 ROI — Classroom Simulation

Using conservative daily projections (2 operating days per week, 30 weeks/year):

Metric	Conservative	Moderate	Strong
Drip coffees / day	15	25	40
Lattes / day	10	18	28
Bundt cakes / day	10	18	25
Daily Revenue	$115.25	$204.50	$295.25
Daily COGS (35%)	$40.34	$71.58	$103.34
Daily Gross Profit	$74.91	$132.93	$191.91
Weekly Gross Profit (2 days)	$149.82	$265.86	$383.82
Semester Gross Profit (15 weeks)	$2,247	$3,988	$5,757
Annual Gross Profit (30 weeks)	$4,494	$7,976	$11,514
Breakeven on $1,532 investment	10.2 weeks	5.8 weeks	4.0 weeks

 

ROI Calculation for Students ROI = (Net Profit − Investment) ÷ Investment × 100  Example (Moderate scenario, 1 semester): ($3,988 − $1,532) ÷ $1,532 × 100 = 160% ROI in one semester.  This is a lesson in why food businesses, when run well, are among the highest-ROI small businesses. A restaurant with 65% gross margins is printing money if it controls fixed costs.

 

Phase 2 — Pop-Up / Kiosk Investment ($5,000–$15,000)

Expense Item	Estimated Cost	Notes
Folding tables + display shelving	$350	Pop-up market presentation
Branded tablecloth, signage, banner	$220	Printed at Vistaprint or similar
Upgraded espresso machine (commercial)	$1,800	Nuova Simonelli Oscar II or similar
Commercial bundt cake display case	$600	Refrigerated countertop case
Portable generator (for outdoor events)	$480	Honda EU2200i; quiet inverter type
Vehicle / transport cart	$350	Folding utility cart for supplies
Expanded ingredient stockpile (4 weeks)	$520	Larger bulk purchase = lower per-unit cost
Branded packaging upgrade	$380	Custom-printed boxes with logo
Insurance (product liability)	$600/yr	Required for off-campus sales
TOTAL PHASE 2 INVESTMENT	~$5,300	Enables school events, farmers markets, pop-ups

Phase 3 — Permanent Storefront ($40,000–$80,000)

This phase represents the full transition from student program to real small business. Costs include:

•       Commercial lease (first month + deposit): $3,000–$8,000

•       Full commercial kitchen buildout: $15,000–$30,000

•       Health department permits & licensing: $500–$2,500

•       Commercial espresso bar equipment: $8,000–$15,000

•       POS system, furniture, signage: $5,000–$10,000

•       3-month operating capital reserve: $8,000–$15,000

•       Total estimated range: $39,500–$80,500

 

SECTION 7  |  DAILY OPERATIONS & WORK SHIFTS

 

Shift Structure

Shifts are designed to reflect real food-service industry scheduling. Every student learns what shift work means: showing up on time, handing off cleanly to the next team, and keeping the operation running without gaps.

 

Classroom / On-Campus Shift Model (School Day)

Shift	Time	Roles Active	Key Tasks
Opening Shift	30 min before open	Manager, Head Barista, Head Baker	Brew first batch, set up display, check inventory, prep cake batter
Morning Rush	First 60 min of service	All hands	Take orders, make coffee, frost & plate cakes, handle cash
Mid-Shift	Middle of service period	Rotating — 1 per station	Restock, clean espresso machine, bake next batch, update social post
Closing Shift	Last 20 min + after close	Manager, Operations Lead	Count drawer, reconcile sales, clean equipment, update inventory log
Debrief (weekly)	End of Friday or as scheduled	Full team	CFO presents weekly P&L, Manager leads discussion, next week planning

 

Storefront Shift Model (3 shifts / day)

Shift	Hours	Staff Needed	Responsibilities
Opening	6:30 AM – 11:00 AM	4 students	Setup, morning rush, baking first batches, receiving deliveries
Mid-Day	11:00 AM – 3:00 PM	3 students	Lunch rush, party prep, social media posting, restocking
Closing	3:00 PM – 7:00 PM	4 students	Afternoon rush, event cleanup, end-of-day baking, closing procedures
Weekend (full)	8:00 AM – 6:00 PM	6 students	High volume, party events, all operations running simultaneously

 

Daily Task Checklist

Opening Checklist (Manager signs off)

9.     Unlock and disarm building / room.

10.  Wash hands; ensure all staff follow food safety protocols.

11.  Check refrigerator temperatures: dairy must be 38°F or below.

12.  Brew opening batch of drip coffee.

13.  Run espresso machine flush cycle (3 shots, discard).

14.  Pull pre-batched cake batter from fridge (prepped night before).

15.  Load display case with any pre-baked items from previous day.

16.  Open POS system; verify cash drawer balance ($50 standard float).

17.  Post on social media: 'We're open!' story or reel.

18.  Confirm party bookings for the day; notify events team.

 

Closing Checklist (Manager signs off)

19.  Count cash drawer; reconcile against POS total.

20.  Log daily sales in spreadsheet (Revenue, COGS, Items Sold).

21.  Deep-clean espresso machine (backflush, wipe portafilters).

22.  Wrap and refrigerate any remaining cake components.

23.  Log inventory levels; note items approaching par.

24.  Wipe all surfaces; sanitize work areas per food safety standards.

25.  Take 'end of day' photo for social media recap.

26.  Lock up; confirm next day's schedule with staff.

 

SECTION 8  |  STAFF TRAINING PROGRAM

 

Training Philosophy

Every student goes through a 4-week onboarding program before working a live shift. Training is hands-on, documented, and assessed. Students earn a 'certification' for each station they master — this goes in their work portfolio.

 

Week-by-Week Training Curriculum

Week	Focus Area	Topics Covered	Assessment
Week 1	Food Safety & Fundamentals	ServSafe basics, handwashing, cross-contamination, temperature control, FIFO rotation, allergen awareness	Written quiz — pass at 80%+
Week 2	Coffee Craft	Espresso theory, grind size and extraction, milk steaming and microfoam, drip coffee ratios, consistency practice, drink presentation	Make 5 lattes — evaluated by Head Barista
Week 3	Baking & Decorating	Recipe following, measuring by weight, baking times and temperatures, cake release techniques, frosting application, topping assembly, food photography basics	Bake and decorate 3 cakes — blind evaluation
Week 4	Business Operations	POS system, cash handling, customer service scripts, upselling techniques, social media posting, inventory logging, conflict resolution	Simulated full shift with debrief

 

Station Certification Cards

Each certification confirms a student can operate that station independently. Signed by the Head Barista, Head Baker, or Manager as appropriate.

•       Barista Cert: Can make both drinks to specification, foam milk correctly, operate and clean espresso machine.

•       Baker Cert: Can follow any base recipe, bake to correct doneness, apply frosting and toppings to brand standard.

•       Cashier Cert: Can process all transaction types (cash, card, combo, baker's dozen), make correct change, handle voids.

•       Manager Cert: Can run opening and closing checklists, lead the daily debrief, resolve basic customer complaints, read the P&L report.

•       Marketing Cert: Can schedule and post social content, use Canva, run a basic paid ad campaign, analyze engagement metrics.

 

Ongoing Training — Monthly Skill Sessions

Month	Skill Session Topic
Month 1	Financial literacy: reading a P&L statement, calculating food cost percentage
Month 2	Customer psychology: upselling, handling complaints, building loyalty
Month 3	Social media analytics: what's working, what's not, A/B testing posts
Month 4	Inventory management: par levels, vendor negotiations, waste reduction
Month 5	Event planning: how to price and run a birthday party from booking to cleanup
Month 6	Business expansion: franchise models, licensing, scaling a food concept

 

SECTION 9  |  REVENUE STREAMS & FINANCIAL SIMULATION

 

All Six Revenue Streams

1. Walk-In Counter Sales

The core revenue engine. Customers order coffee and/or a customized cake. Average ticket: $5.50–$9.00. Aim for 60–80 transactions per day at a storefront.

2. Combo Upsell

Coffee + Cake Combo at $7.50 saves the customer $0.75 vs. buying separately, but increases average ticket size by ~$2.00. Train every cashier to suggest the combo on every order — this single habit can add $80–$120/day in revenue.

3. Baker's Dozen Orders

13 cakes at $65.00 — perfect for office parties, book clubs, sports teams, and school events. $42.50 gross profit per order. Even 2 Baker's Dozens per week adds $340/month in high-margin revenue.

4. Birthday Party Packages

Kids decorate their own bundt cakes, guided by student staff. Packages run $120–$200 depending on group size and add-ons. See Section 10 for full breakdown.

5. School Catering & Events

Bid on school events: graduation, prom, teacher appreciation, parent nights. A 200-person graduation order (200 mini cakes + 10 carafes of coffee) at $5.00/head = $1,000 in one order with ~$650 gross profit.

6. Seasonal Specials & Holiday Boxes

Premium holiday gift boxes featuring 3–4 themed mini bundts + branded packaging, priced $22–$35. These have excellent margins (70%+) and move fast because they feel like premium gifts. Begin taking pre-orders 3 weeks in advance.

 

Annual Revenue Projection — Storefront (Year 1)

Revenue Stream	Volume (Annual)	Avg Ticket	Annual Revenue	COGS (35%)	Gross Profit
Walk-in Counter	18,000 transactions	$7.00	$126,000	$44,100	$81,900
Baker's Dozen	120 orders	$65.00	$7,800	$2,700	$5,100
Birthday Parties	52 parties (1/wk)	$155.00	$8,060	$2,340	$5,720
School Catering	12 events	$450.00	$5,400	$1,890	$3,510
Holiday Gift Boxes	200 boxes	$28.00	$5,600	$1,680	$3,920
TOTAL			$152,860	$52,710	$100,150

 

What $100,150 Gross Profit Means This is the money left AFTER ingredients and packaging. From this you still pay: rent (~$24,000/yr), utilities (~$6,000), student wages (~$40,000), insurance (~$2,400), and miscellaneous (~$3,000). Net operating income: approximately $24,750. That's real profit from a student-run business. In a school program, much of the 'labor cost' is covered by the curriculum, making the model even more profitable.

 

SECTION 10  |  BIRTHDAY PARTIES & EVENTS

 

The Birthday Party Product

Birthday parties are Bun & Brew's highest-visibility, highest-margin, and most shareable product. A 10-kid party generates $100+ in profit in 2 hours — plus every parent photographs the event and shares it on social media, advertising the business for free.

 

Party Package Tiers

Package	Group Size	Duration	What's Included	Price	Est. Cost	Profit
Sweet Starter	Up to 8 kids	1.5 hrs	8 bundt cakes to decorate, basic decorating stations, juice boxes	$95	$28	$67
The Celebration	Up to 12 kids	2 hrs	12 cakes, full topping bar, coffee bar for adults, decorating aprons, 'Happy Birthday' banner	$145	$45	$100
The Grand Bundt	Up to 20 kids	2.5 hrs	20 cakes, premium topping bar, adult coffee bar, decor, photo station, goody bags	$225	$75	$150
Baker's Birthday (ages 10+)	Up to 10 kids	2 hrs	Kids help bake AND decorate their own cakes (guided), take-home recipe card	$175	$55	$120
Baker's Dozen Party Pack	Take-home	N/A	13 pre-decorated cakes delivered in gift box; family decorates at home	$75	$27	$48

 

Party Run-of-Show Guide (for student Events Coordinator)

Time	Activity	Who Handles It	Notes
T-30 min	Setup: stations, toppings, signage, tables	Events Coord + 1 helper	Test lighting for photos; set out supplies
0:00	Guests arrive, welcome by name	Events Coordinator	Have name tags ready; greet birthday child first
0:10	Intro: 'Here's how we decorate a bundt cake!'	Manager or Head Baker	Make it fun, give a quick demo
0:20	Decorating begins	2 student station leads	Assist kids gently; encourage creativity
1:00	Coffee bar opens for adults	Head Barista	Upsell coffee to parents — extra revenue
1:15	Birthday song, candles, cake reveal	Events Coordinator	Take group photos; get parents' consent first
1:30	Cleanup begins; goody bags distributed	All staff rotate to cleanup	Work quickly; next party may be booked
1:45	Guests depart; collect payment / tip	Manager + Cashier	Offer a 'party follow-up' card for rebooking discount
2:00	Debrief: what went well, what to improve	Full party team	Log revenue; update booking calendar

 

Booking System

•       Use Square Appointments (free) or a shared Google Calendar for party scheduling.

•       Require a 50% non-refundable deposit at booking — protects against no-shows.

•       Max 2 parties per weekend unless you have dedicated party staff.

•       Book out at least 2 weeks in advance; popular dates (Saturdays in spring) book 4–6 weeks ahead.

 

SECTION 11  |  BAKER'S DOZEN & CATERING

 

The Baker's Dozen Concept

A Baker's Dozen is 13 mini bundt cakes — one for the birthday person plus one for every guest at a typical party. Each cake can be a different flavor and topping combination, giving everyone at the party a personalized experience. This is Bun & Brew's signature premium bulk product.

 

Baker's Dozen Tier	Cakes	Customization	Box Type	Price	COGS	Profit
Classic	13 cakes	Up to 3 flavors, 2 toppings each	Standard window box	$65	$22.50	$42.50
Premium	13 cakes	All 6 flavors available, 3 toppings each, ribbon tied	Branded kraft box with logo	$80	$28.00	$52.00
Celebration	13 cakes + card	All flavors + edible glitter + premium toppers	Gift-grade box with tissue	$95	$34.00	$61.00

 

Catering Tier — Large Orders

Order Size	Use Case	Lead Time Required	Pricing Model
13 cakes (Baker's Dozen)	Birthday, small office party	48 hours	Standard menu pricing
25–50 cakes	Office celebration, school event	72 hours	10% discount applied; min $2.80/cake COGS
50–100 cakes	Large event, wedding shower	1 week	15% discount; custom packaging add-on
100+ cakes	Corporate event, fundraiser	2 weeks	Custom quote; delivery fee applies
School-wide event (200+)	Graduation, prom, open house	3 weeks	Custom quote; teacher coordinator discount 5%

 

Catering Inquiry Script (for student Events Coordinator)

When a customer asks about a large order, follow this script:

27.  'Thank you so much for thinking of us! Can I get your name and email so I can send you our catering menu?'

28.  'How many guests are you expecting? And is there a theme or flavor preference?'

29.  'Our standard turnaround is [X] days — does that work for your event date?'

30.  'We require a 50% deposit to secure large orders. Would you like me to send you a quote today?'

31.  Always follow up within 24 hours. Use email — it creates a paper trail.

 

SECTION 12  |  MARKETING, SOCIAL MEDIA & AI TOOLS

 

The Modern Marketing Stack for Bun & Brew

A student-run business in the digital age has access to tools that cost Fortune 500 companies millions just twenty years ago — and most of them are free or nearly free. The Marketing Director and their team learn to use all of them.

 

Platform Strategy

Platform	Primary Use	Content Type	Posting Frequency	KPI to Track
Instagram	Brand discovery, visuals	Cake photos, Reels, Stories	Daily story; 4x/week feed post	Followers, saves, DM inquiries
TikTok	Viral reach, Gen Z	Behind-the-scenes Reels, cake decorating	3–4x per week	Views, shares, follower growth
Facebook	Parents & community	Party bookings, event announcements	3x per week	Event RSVPs, shares, comments
Google Business Profile	Local search visibility	Photos, hours, reviews	Update weekly	Search impressions, calls, directions
Email Newsletter	Loyal customers	Weekly specials, party booking reminders	1x per week	Open rate (target 30%+)
School Announcements	On-campus reach	Text + graphic	2x per week	Daily transaction count

 

AI-Powered Marketing Tools for Students

This is the modern business edge. Students learn to use AI tools to create content 10x faster and better than they could alone:

 

Content Creation with AI

Tool	What It Does	Student Use Case	Cost
Claude (Anthropic)	Write captions, email campaigns, ad copy, business documents, customer replies	Generate 30 social captions in 10 minutes; draft party booking confirmation emails; write press releases	Free / Pro tier
ChatGPT	Brainstorm marketing campaigns, write product descriptions, customer FAQs	Brainstorm holiday campaign ideas; write menu copy; draft catering proposals	Free / Plus tier
Canva AI	Design social graphics, logos, menus, flyers with AI-generated images and layouts	Create weekly specials graphics; design party invitation templates; make seasonal menu boards	Free / Pro $13/mo
CapCut AI	Edit TikTok and Instagram Reels with auto-captions, templates, music sync	Create behind-the-scenes cake videos; produce party highlight reels	Free
ElevenLabs	Generate voiceover narration for video ads from typed text	Add professional narration to product videos without recording equipment	Free tier
Sora / Runway ML	Generate short AI video clips for social media ads	Create dreamy product visuals ('a bundt cake being frosted in slow motion')	Varies
Later / Buffer	Schedule social posts in advance across all platforms	Plan and schedule an entire week of content in one Monday session	Free tier available
Mailchimp	Email newsletter creation and sending	Send weekly specials email to subscriber list; automate party booking confirmations	Free up to 500 contacts

 

Using Claude to Write Marketing Copy — Step-by-Step

This is a lesson students complete during marketing training. The goal is to show how AI amplifies creativity rather than replacing it:

 

Lesson: Write a Week of Instagram Captions in 20 Minutes Step 1: Open Claude.ai. Step 2: Type the following prompt: 'I run a student-led coffee and personalized bundt cake shop called Bun & Brew Co. Our brand is warm, creative, and community-focused. Write 7 Instagram captions for a week's worth of posts. Include: 1 post about our Classic Drip coffee, 1 about our Signature Latte, 2 about custom bundt cake orders, 1 about our Baker's Dozen, 1 about birthday party bookings, and 1 motivational post about being a student entrepreneur. Use a warm, approachable tone with relevant hashtags and a clear call-to-action on each post.'  Step 3: Review the captions. Edit them to sound like YOUR shop. Step 4: Upload to Canva, add your photos, schedule in Later. Done.

 

AI Video Production Workflow

TikTok and Instagram Reels are the highest-reach platforms for food content. Students produce one quality video per week using this workflow:

32.  Concept (Monday): Use Claude to brainstorm 5 video ideas. Pick the best one. Example prompt: 'Give me 5 TikTok video ideas for a student-run bundt cake shop that would get high engagement.'

33.  Shoot (Tuesday): Film during a real baking or decorating session. Use a phone on a small tripod. Capture: overhead flat-lay, close-up of frosting, customer smile, final product reveal.

34.  Edit (Wednesday): Import into CapCut. Use auto-caption feature. Add trending audio. Apply text overlays. Keep video 15–30 seconds.

35.  Caption & Post (Thursday): Use Claude to write the caption and hashtags. Post to TikTok first, then share to Instagram Reels.

36.  Analyze (Friday): Check views, likes, saves, follows, and DMs. Log results. What worked? What to repeat?

 

Marketing Campaign Calendar — Full Year

Month	Campaign Theme	Hero Content Idea	Call to Action
September	Back to School Launch	First day of school celebration cake video	Follow us | Try the combo deal
October	Halloween Spooktacular	Spider-web bundt cake decorating Reel	Order your Halloween Baker's Dozen
November	Gratitude & Giving	Behind-the-scenes of students running the shop	Leave us a Google review
December	Holiday Gift Boxes	Unboxing a holiday gift box — slow-motion reveal	Pre-order your holiday box by Dec 15
January	New Year, New Flavors	Reveal of 2 new seasonal bundt flavors	Vote on next month's flavor — poll in story
February	Valentine's Day Hearts	Heart-glazed bundt with love letter backdrop	Order a Valentine's Baker's Dozen
March	St. Patrick's Day	Green cream cheese frosted bundt	Book your spring birthday party now
April	Spring Fling	Floral decorating challenge — customer submission contest	Tag us for a chance to win a free cake
May	Teacher Appreciation	Free drip coffee for teachers — limited day only	Share this post to unlock the deal
June	Graduation Season	Gold-dusted graduation bundt gift box	Order your grad gift box — 2 weeks lead time

 

SECTION 13  |  BRANDING, LOGO & AESTHETICS

 

What Brand Means

Brand is not just a logo. It is every single touchpoint a customer has with your business: the color of the box, the way staff greet them, the font on the menu, the smell of the shop, the feeling of holding one of your cakes. Strong brands are consistent. Every Starbucks in the world feels like a Starbucks. Your shop should feel like Bun & Brew on every visit.

 

Logo Design Brief for Students

Use this brief to design the logo in Canva or give it to a student with design skills:

Element	Specification
Icon / Mark	A mini bundt cake with a single swirl of steam rising — the steam curves into a small coffee cup silhouette at the top (optional). Clean, minimal, recognizable at thumbnail size.
Wordmark	Business name in a bold slab-serif (e.g., Zilla Slab Bold). All caps OR mixed case. No script for the primary logo — save script for accent uses.
Color — Primary Version	Wordmark and icon in Espresso Brown (#5C3317) on Cream (#FFF8EE) background.
Color — Reverse Version	Wordmark and icon in Cream (#FFF8EE) on Espresso Brown background. Used on dark packaging, aprons, cups.
Gold Accent Version	Icon in Harvest Gold (#C8962A); wordmark in Espresso Brown. Used for premium packaging and holiday items.
Minimum Size	Logo must be legible at 1 inch wide. Test it — if you can't read it, simplify the icon.
File Formats Needed	PNG (transparent background), SVG (vector, scalable), JPG (for web use). Export all three from Canva.

 

In-Store Aesthetic Guide

The physical environment should reinforce the brand at every point. Use this checklist when designing the classroom setup or future storefront:

•       Walls: Warm cream or light tan paint. One accent wall in Espresso Brown with the logo large-format.

•       Counter: Wood-tone or butcher block surface. Keep it clear — product should be the focus.

•       Display case: Clean, organized, labeled. Small handwritten-style label cards (printed in a script font) for each cake flavor.

•       Menu board: Chalkboard style with Canva-printed inserts. Update specials by hand — handwritten additions feel authentic and personal.

•       Lighting: Warm-toned bulbs (2700K). Overhead fluorescents kill the vibe — avoid if possible. String lights or under-cabinet lighting adds warmth.

•       Uniforms: Brown or cream apron with logo. Simple, clean. Students can customize with their name in gold fabric marker.

•       Music: A curated lo-fi or soft jazz Spotify playlist. Calm, background, never distracting. Consistent — customers will associate the sound with your brand.

•       Scent: Freshly baked goods are the best marketing tool in existence. Time your baking to coincide with peak customer hours whenever possible.

 

Packaging Standards

Packaging Item	Standard	Branded Element
Mini bundt box (4-inch)	White or kraft window box	Logo sticker on top OR custom-printed box (for orders 250+)
Coffee cup (12 oz)	Standard white cup	Branded sleeve with logo and tagline
Baker's Dozen box	Large kraft box with handle	Custom-printed logo lid; ribbon in brand color
Party goody bag	Kraft bag with tissue paper	Logo stamp or sticker; hand-tied with brown twine
Holiday gift box	Rigid gift box, cream exterior	Gold foil logo print; tissue paper in cream
Catering delivery	White corrugated tray with lid	Logo sticker seal; printed delivery card inside

 

SECTION 14  |  STUDENT ROLES & CAREER SKILLS

 

The Organizational Chart

Bun & Brew operates as a real company with a real hierarchy. Every student has a title, responsibilities, direct reports (if applicable), and is evaluated quarterly. This section defines each role in detail.

 

Role Title	Equivalent Real-World Job	Supervises	Reports To	Rotation Frequency
General Manager	Store Manager / CEO	All departments	Faculty Advisor	Once per semester
CFO (Finance)	Chief Financial Officer / Controller	Cashiers	General Manager	Every 6 weeks
Head Barista	Beverage Director	Barista team	General Manager	Every 6 weeks
Head Baker	Executive Pastry Chef	Baker team	General Manager	Every 6 weeks
Marketing Director	Marketing Manager / CMO	Content team	General Manager	Every 6 weeks
Supply Chain Lead	Purchasing Manager	None (solo role)	CFO	Every 6 weeks
Events Coordinator	Events Manager / Catering Director	Party team	General Manager	Every 6 weeks
Operations Lead	Operations Manager / Facilities	Cleaning team	General Manager	Every 6 weeks
Barista (×2)	Barista	None	Head Barista	Weekly shift rotation
Baker (×2)	Pastry Cook	None	Head Baker	Weekly shift rotation
Cashier (×1)	Front-of-House	None	CFO	Weekly shift rotation
Content Creator (×1)	Social Media Manager	None	Marketing Director	Every 6 weeks

 

Role Deep-Dive: General Manager

•       Opens and closes the business on all operating days.

•       Runs the weekly team debrief: reviews sales, celebrates wins, identifies problems.

•       Approves all spending over $50.

•       Is the first point of contact for customer complaints.

•       Presents monthly business summary to the faculty advisor.

•       Career skill learned: Leadership, accountability, public speaking, strategic thinking.

 

Role Deep-Dive: CFO (Finance)

•       Records every transaction in the daily sales log (spreadsheet or POS report).

•       Calculates daily, weekly, and monthly profit and loss.

•       Reconciles the cash drawer at the end of every shift.

•       Manages the purchasing budget — approves supply orders up to $200.

•       Presents the Weekly P&L Report to the full team every Friday.

•       Career skill learned: Accounting, Excel/Google Sheets, financial analysis, presentation skills.

 

Role Deep-Dive: Marketing Director

•       Posts to all social platforms on schedule.

•       Uses AI tools (Claude, Canva AI, CapCut) to produce content at scale.

•       Tracks engagement metrics weekly and reports findings to the General Manager.

•       Leads seasonal campaign planning at the beginning of each month.

•       Manages the email newsletter subscriber list.

•       Career skill learned: Digital marketing, copywriting, data analytics, branding, AI literacy.

 

Student Work Portfolio

Every student builds a portfolio documenting their work at Bun & Brew. At the end of the program, this portfolio demonstrates real-world experience to colleges, employers, and scholarship committees. It includes:

37.  Role certification cards (Barista, Baker, Cashier, Manager, Marketing).

38.  Copies of financial reports they authored as CFO.

39.  Social media posts and campaign analytics screenshots from their tenure as Marketing Director.

40.  A reflection essay: 'What I learned about running a business.'

41.  A letter of recommendation from the faculty advisor and (optional) from the General Manager above them.

 

SECTION 15  |  EXPANSION & FRANCHISE MODEL

 

What Is a Franchise?

A franchise is a licensing agreement where one business (the franchisor) allows another person or entity (the franchisee) to operate under the same brand, using the same systems and recipes, in exchange for fees and a share of revenue. McDonald's, Subway, and Dunkin' are all franchise systems. Bun & Brew can become one.

 

The Bun & Brew Franchise Vision

Imagine: 20 high schools across the district each running their own Bun & Brew Co. Same menu, same training, same brand standards — but each staffed and operated by local students. The original school earns a franchise fee from each new location. Students at every school learn the same business skills. The brand grows.

 

Franchise Structure

Component	Description	Fee / Arrangement
Franchise Fee (one-time)	Fee paid by each new school to license the brand, recipes, training materials, and systems	$500–$2,500 (scaled for school programs; may be waived for district partners)
Royalty Fee (ongoing)	Percentage of monthly gross revenue paid to the original location (franchisor)	5–8% of monthly gross sales
Marketing Fund Contribution	Each location contributes to a shared digital marketing fund for brand-wide campaigns	1–2% of monthly gross sales
Training & Certification Fee	Covers onboarding training for new school's opening team (materials, site visit)	$200–$500 per new location
Equipment Package (optional)	Standardized equipment kit ensures consistent product quality across all locations	Cost + 10% coordination fee
Annual Brand Renewal	Annual fee to maintain franchise rights and access to updated recipes and materials	$150–$500/year

 

Franchise Operations Manual — Contents

Every franchisee receives the Bun & Brew Operations Manual. It contains:

42.  Brand standards: logo use, color palette, typography, photography guidelines.

43.  Complete recipe book: all base cake recipes, frosting formulas, seasonal items.

44.  Wholesale sourcing guide: approved vendor list, how to negotiate pricing.

45.  Training curriculum: 4-week student onboarding program (this document).

46.  Standard operating procedures: opening, closing, food safety, cash handling.

47.  Marketing toolkit: Canva templates, social media calendar, AI prompt library.

48.  Financial reporting templates: P&L, daily sales log, inventory tracker.

49.  Party booking system: scripts, run-of-show guide, pricing tiers.

 

Franchise Revenue Model — For the Original Location

If the original Bun & Brew location builds a franchise network of 10 schools:

Revenue Source	Per Location	10 Locations	Notes
Initial Franchise Fee	$1,000	$10,000	One-time at signing
Annual Royalties (5% of $80K avg revenue)	$4,000/yr	$40,000/yr	Ongoing; grows as each location grows
Marketing Fund (2%)	$1,600/yr	$16,000/yr	Pooled for brand campaigns
Annual Renewal Fee	$300/yr	$3,000/yr	Predictable recurring income
Training Fees (year 1 only)	$350	$3,500	One-time per location
TOTAL Year 1 (fees + royalties)		$72,500
TOTAL Year 2+ (royalties only)		$59,000/yr	Recurring, largely passive

 

Franchise Qualification Checklist

A school that wants to open a Bun & Brew franchise must meet these minimum criteria:

•       Has a licensed home economics or commercial kitchen classroom.

•       Has faculty advisor committed to the program for minimum 1 academic year.

•       Has minimum 8 student participants enrolled in the program.

•       Has completed the franchise application and been approved by the original school's student GM and faculty advisor.

•       Has paid the franchise fee (or received a district waiver).

•       Has sent at least 2 students through the original school's training program as observers.

 

SECTION 16  |  CLASSROOM-TO-STOREFRONT ROADMAP

 

The Three-Phase Journey

Most successful student business programs follow the same arc: start in the classroom, grow to pop-ups and events, and eventually open a permanent location. Here is the full roadmap, milestone by milestone.

 

Phase 1 — Classroom Kitchen (Months 1–6)

Milestone	Target Month	Who Owns It
Business name and logo voted on and finalized	Month 1, Week 2	Marketing Director + full team vote
All students complete food safety training	Month 1, Week 3	Operations Lead + Faculty Advisor
First product test: make and evaluate 6 cakes	Month 1, Week 4	Head Baker + full team
POS system set up; first test transaction processed	Month 2, Week 1	CFO + Cashier
First live sales day on campus	Month 2, Week 2	General Manager
First social media post goes live	Month 2, Week 2	Marketing Director
First Baker's Dozen order fulfilled	Month 3	Head Baker + Events Coordinator
First birthday party hosted	Month 4	Events Coordinator
First P&L presentation to faculty advisor	Month 3	CFO
First student role rotation	Month 6	General Manager + Faculty Advisor
End-of-semester financial review; first profit distribution discussion	Month 6	CFO + Faculty Advisor

Phase 2 — Pop-Up & Events (Months 7–18)

Milestone	Target Timeline	Who Owns It
First off-campus pop-up (farmers market or community event)	Month 7	Events Coordinator + GM
Google Business Profile created and verified	Month 7	Marketing Director
First press mention (local paper, school news)	Month 8	Marketing Director
Catering first school event (50+ people)	Month 9	Events Coordinator
First franchise inquiry from another school	Month 10–12	General Manager
Holiday gift box campaign (first major seasonal campaign)	Month 12	Marketing Director + Head Baker
100th transaction milestone	Month 8–10	Cashier / CFO
$10,000 cumulative revenue milestone	Month 12–15	CFO
First franchise agreement signed	Month 15–18	GM + Faculty Advisor

Phase 3 — Storefront (Month 18+)

Milestone	Timeline	Who Owns It
Location scouted; lease negotiated (with adult co-signer)	Month 18–20	GM + Faculty Advisor + Advisor Board
Health department inspection passed	Month 21	Operations Lead + Faculty Advisor
Grand opening event — invite press, community, partner schools	Month 22	Marketing Director + Events Coordinator
First full-time paid student employee hired	Month 22	GM + CFO
Franchise network reaches 3 schools	Month 24	GM
Annual revenue exceeds $100,000	Year 2–3	CFO
First alumni student returns as a paid manager or consultant	Year 3–4	GM + Faculty Advisor

 

The Bigger Vision This program is not just about coffee and cake. It is about proving to students — many of whom have never considered themselves 'business people' — that they can build, run, and grow a real company. Every skill in this document: pricing, marketing, financial reporting, team management, customer service, AI tools, franchise law — these are the skills that create entrepreneurs, managers, and leaders. The goal is not just a successful shop. It is a generation of students who know they can build something.

 

Real-World Skills Index — What Students Learn

Skill	Role(s) That Learn It	Real-World Application
Financial literacy (P&L, margins, ROI)	CFO, all roles	Personal finance, any business, investing
Food safety & HACCP principles	All roles	Any food industry job; ServSafe certification
Espresso machine operation	Barista team	Direct job skill; cafes, restaurants
Baking & pastry techniques	Baker team	Culinary arts, catering, personal brand
Customer service & conflict resolution	All roles	Every customer-facing job in existence
Digital marketing & social media strategy	Marketing Director	Marketing career, personal brand, any business
AI tool proficiency (Claude, Canva, CapCut)	Marketing Director, all	Essential 21st-century literacy
Inventory & supply chain management	Supply Chain Lead	Retail, manufacturing, logistics
Event planning & execution	Events Coordinator	Hospitality, HR, project management
Franchise law & business licensing concepts	GM, advanced students	Entrepreneurship, real estate, law
Video production & editing	Content Creator	Media, marketing, communications
Public speaking & presentation	GM, CFO, all	Every leadership position

 

 

 

— End of Document —

Bun & Brew Co. Student Enterprise Business Plan  |  Version 1.0