Mr.

Paté a Choux
(Taste the Delightful Moment of Churrosing you!)

Prepared by:

HRTISTIC
 HISTORY OF THE PRODUCT

We, future businessmen and businesswoman have a big passion and determination to

build a business that will give the customer a new experience and satisfaction. We come up with

many products and business such as coffee shop, banana chips, etc. but we decided to go with

making churros.

Churros is a fried-dough pastry based snack. It is traditionally from Spain and Portugal

where it originated but it is also consumed in South Western United States, France, Philippines

and other places that have been colonized by the Spaniards. The Philippines has been under the

Spanish colony for many years that we adopt so many Spaniards Culture, one of it is the

Churros.

Mr. Paté a Choux is built by the Business Administration students Major in Human

Resource Management to let others experience the terrific taste of churros. Our company name

was carefully chosen by the group as well as our tag line, we came up with different ideas such

as churrosity, churrolicious, “I churros You” and many more, but Mr. Paté a Choux is our final

choice. PATÉ A CHOUX is a Spanish word for CHURROS, because we want our customer to

feel like they have travelled to Spain or Portugal with the taste of our product.
VISION:

Mr. Paté a Choux envisions to be the pioneer of producing and selling churros here in

Aklan and a company that gives a wondrous satisfaction, service and product to every customer.

MISSION:

To produce the best-tasting and affordable churros that will definitely give satisfaction

and self-fulfilment to our customer.

To produce a quality product with affordable prices and offer the best service to our

customer.

LOCATION:

Aklan East Road, Estancia, Kalibo, Aklan (near Aklan Provincial Capitol)

Technical Information
What is the type of your business organization?

Partnership – a business owned and run by two or more partners.

Management and Organization Information

Position Head Account Salaries

Service Crew 2 ₱ 7,800.00

Cashier 1 3,900.00

Cook 1 4,680.00

Kitchen Staff 1 3,900.00

JOB DESCRIPTION:

Service Crew – a staff assigned to take and deliver orders of the customers. He/she is also

responsible for welcoming the customer.

Cashier – a staff assigned to receive payments and issue receipts and change to the customer.

Kitchen Staff – they ensure that dishes are clean by cleaning cookware and other utensils used

by their consumers and make sure that the supply of cookware for food preparation is adequate

and functional.

Cook – Setting up workstations with all needed ingredients and cooking equipment. He/she

makes sure that our products are free from any food contamination.

FLOW CHART
 PARTNERSHI
P

STAFFS

CUSTOMERS

Equipments and Facilities Cost of Investments

 Stove ₱ 987.00

Gas Tank 700.00

Kitchenware 10,400.00

Baking Tools 2,213.00

Refrigerator 11,000.00

Table 3,000.00

Chairs 900.00

Juice Machine 3,500.00

₱ 32,700.00

FIXED ASSETS DEPRECIATION VALUE

Stove 88.3

Cost of Investment 987.00

Estimated Remaining Life 10 years

Salvage Value (10% of CI) 98.7

Annual Depreciation 88.83

[(987-98.7)÷10 = 88.3]

Kitchenware 1,872.00

Cost of Investment 10,400.00

Estimated Remaining Life 5 years

Salvage Value (10% of CI) 1040.00

Annual Depreciation 1872.00

[(10,400-1040)÷10 = 1872]
Baking Tools 119.17

Cost of Investment 2,213.00

Estimated Remaining Life 2 years

Salvage Value (10% of CI) 221.3

Annual Depreciation 119.17

[(2,213-221.3)÷10 = 119.17]

Refrigerator 990.00

Cost of Investment 11,000.00

Estimated Remaining Life 10 years

Salvage Value (10% of CI) 1100.00

Annual Depreciation 990.00

[(11,000-1,100)÷10 = 88.3]

Table 270.00

Cost of Investment 3,000.00

Estimated Remaining Life 10 years

Salvage Value (10% of CI) 300.00

Annual Depreciation 270.00

[(3000-300)÷10 = 88.3]
Chairs 162.00

Cost of Investment 900.00

Estimated Remaining Life 5 years

Salvage Value (10% of CI) 90.00

Annual Depreciation 162.00

[(900-90)÷10 = 88.3]

Juice Machine 315.00

Cost of Investment 3,500.00

Estimated Remaining Life 8 years

Salvage Value (10% of CI) 350.00

Annual Depreciation 315.00

[(3,500-350)÷10 = 315]
Classic Churros Ingredients with Choco and Milk Dip

 1 cup water

 ½ cup butter/margarine

 ¼ teaspoon salt

 1 cup all-purpose flour

 2 eggs

 Vanilla Extract

 Sugar

 Choco syrup

 Condensed milk

Processing Procedure of Classic Churros

1. Pour oil into a large heavy-bottomed frying pan. Make sure there are about 2 inches of oil

in the pan to cover the churros. There should be enough oil so that they float freely while

frying. Set pan aside.

2. In a medium saucepan, pour in 1 cup of water. Add oil, salt, sugar, and stir. Bring water

to a boil.

3. While waiting for water to boil, dry the cup used to measure the water and use it to

measure flour, as it is necessary to have equal parts flour and water. Pour flour into a

medium-sized mixing bowl and add baking powder and stir.

4. Once water boils, remove saucepan and begin heating oil in frying pan.
 5. Slowly pour boiling water from the saucepan into flour mixture, stirring constantly with a

fork until it is a smooth dough without lumps. Note: Dough should not be runny like a

batter, but rather sticky and smooth.

6. Immediately spoon dough into a pastry bag.

7. Carefully squeeze dough into hot oil (350 to 375 F) and fry until golden brown. Remove

with a slotted spatula or long-handled fork. Place on a paper towel to drain.

8. After oil is drained, cut into manageable lengths. Sprinkle with sugar or drizzle with

honey and serve.

Red Velvet Churros Ingredients

 2 ¼ cups of water

 ¼ cup granulated sugar

 8 tablespoons unsalted butter

 3 eggs

 2 cups of cocoa

 Cinnamon

 Food Color

 Vanilla Extract

Processing Procedure of Red Velvet Churros

1. In a pot over medium-high heat, bring water, sugar, and butter to a boil. Add in the flour

and the cake mix and stir vigorously until mixture has no streaks. Remove from heat and

add the eggs, stirring until the dough becomes a ball. Transfer dough to a piping bag with

a size 9 star tip.

2. Pipe three to four inches strips of the dough on a baking sheet. Freeze for 30 minutes.

3. Heat the oil in a pot over medium-high heat. Fry the red velvet churros for about three to

four minutes, then remove and drain on paper towels.

4. Using a straw, poke a hole through the centers of the churros to hollow out a cavity for

the filling.

5. On a plate, combine the cinnamon and the sugar and mix until it is a uniform color. Roll

the hollowed-out churros in the cinnamon sugar.

6. In a medium bowl, combine the cream cheese, confectioners’ sugar, and vanilla, stirring

until smooth. Transfer filling into a piping bag with a round tip and pipe the filling into

the churros.
 MARKETING PLAN

(THE TARGET MARKET)

A target market, or target audience, is a pool of customers to whom you want to

potentially sell your products or services. Your target market is not everyone who is located in

your business’s area but it’s made up of the people who are good fits for your products.

We are targeting the Kalibo Community as our target market. Kalibonhons as our

primary market, students as the secondary market, and the tourists as our tertiary market.

 Kalibonhons are the people who lived around Kalibo area, and because our business is

located at Kalibo, they are considered as our primary target of our business.

 Students are the secondary market because our business is located near the Aklan

Provincial Capitol and it’s near from other schools too the Garcia College of Technology.

The students could easily go to our business and buy something new and at the same time

cheap.

 Kalibo being a tourist spot destination, tourists can also visit Mr. Paté a Choux. We are

advertising in Facebook, and Instagram to attract for customers from other places. They

can also experience the satisfaction in tasting our products and excitement to go back

again.

MEETING THE DEMAND, BEAT THE COMPETITORS AND OPERATE AT A

PROFIT
 1. First, by rendering good service, building a good relationship to our valued customers we

beat competitors by satisfying their needs at an affordable price and unique product.

2. Second, our product is with quality but of low cost or affordable price.

3. Third, our product is not made for a particular age of people but for everyone. (child-

adult)

4. Lastly, our priority is the satisfaction of our customer and give the best service to our

customers.

PRICING

 Pricing below competitors Yes___ No___

 Pricing above competitors Yes___ No___

 Cost plus mark-up pricing Yes ___ No___

TARGET MARKET

Kalibo (Capital) Both Sexes Male Female

All Ages 80, 605 40,394 40,211
Under 1 1,472 772 700
1-4 5,856 3,125 2,730
5-9 7,671 4,055 3,616
10-14 7,446 3,828 3,618
15-19 7,704 3,883 3,621
20-24 7,592 3,881 3,711
25-29 6,629 3,395 3,234
30-34 6,012 3,070 2,942
35-39 5,620 2,865 2,755
40-44 4,656 2,378 2,278
45-49 4,578 2,279 2,299
50-55 3,393 1,626 1,767
56-70 1,995 884 111
71-74 1,299 511 788
75-79 921 349 572
80 years old and
1,094 311 783
above
 List of target market according to their age and sex as per data of census population in
Kalibo, Aklan.

 SELLING CHANNEL:

PRODUCTION UNIT

SERVICE
CREW

CONSUMER/
CUSTOMER