• Market Size
Our target for our product would be the population
of Morayta, Manila which is 150,000.
We estimated that only 70% of them would be
prefer eating fast food.
Our final target market would be 20% of 70% of
people who would prefer eating our product from
overall population with the total of 21,000 people.
• Location
Churrosity will be located in Morayta, Manila
which is a commercial area within a walking
distance from different universities like Far
Eastern University, University of the East, and
University of Santo Tomas.
• Segments
Churrosity will focus its marketing activities on
reaching the university students and faculty, people
working in offices located close to the shop and local
residents.
ASSESSMENT OF SUPPLY AND DEMAND
Morayta is an affluent area with a high density of
students and young professionals, an ideal market for
Churrosity. Both groups are heavy consumers of coffee,
tea, and snacks. They can afford to spend money on
specialty churros and other snacks and are willing to
do so.
CONCLUSION ON WHETHER OR NOT THERE
EXISTS SUBSTANTIAL DEMAND
The Churrosity market study provides a portrait of the target customer
groups and the potential supportable space for Churrosity location. This analysis
should be incorporated in to a revised business plan to demonstrate project
demand, product offerings , create a marketing or promotion plan, evaluate the
principal development site and prepare a detailed pro forma and operating
budget.
While no single market factor will drive the success of Churrosity,
clearly the the supply and demand balance of churros and services in the area,
and the ability of Churrosity to offer viable products will together contribute to a
thriving venture.
MARKET PROGRAM
• Advertisement
• Coupons
• Social Media Influences
Equipment(s) Ingredient(s)
Blender Vegetables
Knife
Chopping board
Procedure:
1. Cut the vegetable into pieces, put it in the blender jar
and blend in until all leafy chunks are gone.
Equipment(s) Ingredient(s)
Stove 2 cups of water
Saucepan 1 cup of butter
Wooden Spoon ½ teaspoon of salt
Pipping bag 2 tablespoon of sugar
2 cups all purpose flour
6 eggs
1 teaspoon of vanilla
Procedure:
1. In a saucepan over medium-high heat, combine butter,
brown sugar, salt, and water, and bring to a boil over high
heat.
2. As soon as the butter has fully melted and the mixture begins to boil,
reduce the heat to medium-low. Add the flour and the blended vegetable.
Using a wooden spoon, stir until the dough comes together to form a ball
(about 1 minute).
3. Remove from heat and let cool for 5 minutes before proceeding to the
next step (to prevent accidentally cooking the eggs).
4. Mix in the vanilla extract and add in the eggs, one at a time, being sure
to fully incorporate each egg before adding the next.
5. Once all the eggs are incorporated, transfer it to a piping bag with a
small star tip.
Equipment(s) Ingredient(s)
Sheet Pan Stripped churros
Refrigerator
Procedures:
1. Meanwhile, after the churro is transferred in a pipping
bag. Squeeze a 4- inch strip of dough into the sheet pan
and leave it for 5 minutes in refrigerator until it becomed
solid.
Equipment(s) Ingredient(s)
Stove Vegetable Oil
Deep Pot Cinnamon Ground
Steel Spatula
Procedures:
1. Heat oil in a deep pot to 350˚F (175˚C). Fry the churros,
turning them once, until golden brown, about 2 minutes
per side. Transfer the cooked churros to a plate lined with
paper towels to drain.
2. When the churros are just cool enough to handle, roll
them in the cinnamon-sugar (in Spain churros are simply
rolled in sugar.)
Equipment(s) Ingredient(s)
Stove 1 tablespoon cornstarch
Sauce Pan 2 cups milk
Wooden Spoon 4 ounces dark chocolate,
chopped
1/4 cup sugar
Procedures:
1. In a small bowl, dissolve the cornstarch in 1 cup of milk
and reserve.
2. Combine the chocolate with the remaining cup of milk
in a saucepan. Stirring constantly, melt the chocolate over
medium-low heat.
3. Whisk the sugar and the dissolved cornstarch into the melted
chocolate mixture. Reduce the heat to low and cook, whisking
constantly, until the chocolate is thickened, about 5 minutes.
4. Remove the pan from the heat and whisk until smooth then
reserve in a warm place.
Pour the chocolate into individual bowls or cups. Serve the warm
churros with the chocolate dip.
CAPITALIZATION Raw Materials
Item Quantity Estimated Price Estimated Price
(Php) (Per week-
5days)
Margarine/Butter 64 grams 40.00 200.00
Salt 50 grams 5.00 25.00
All Purpose Flour 256 grams 32.00 160.00
Egg 6 pieces 36.00 180.00
Vegetable Oil 312ml 28.50 142.50
Sugar ¼ kilo 20.00 100.00
Cinnamon Ground 3 grams 5.00 25.00
Cornstarch 28.6 grams 10.00 50.00
Dark Chocolate 114 grams 60.00 30.00
Milk 680 grams 80.00 400.00
Total 1,312.50
Fixed Capital
Item Estimated Useful Estimated Price
Life (Php)
Electric Deep-Frying 5 years 1800.00
Pan
Pastry Tip 5 years 250.00
Measuring Cups 10 years 200.00
Blender 5 years 3000.00
Refrigerator 10 years 9000.00
Total 14250.00
• Cost of Labor
Five 512.00 x 5 4,660.00
perso Personnel
nnel x 5 days
• Rent expense P5000
• Organization Cost
Procedure Estimated Cost
(Php)
Registration of business name at the 2000.00
Department of Trade and Industry
Registration with Barangay (Barangay 800.00
Clearance)
Registration of Sole Proprietor business 2000.00
with the Mayor’s Office
Registration with the Bureau of Internal 500.00
Revenue
Bank Account Opening 250.00
Total 5550.00
• Administrative Expenses
Item Quantity Estimated Cost
(Php)
Bond Paper 1 ream 300.00
Ballpens 5 pieces 45.00
Envelopes 5 pieces 20.00
Stapler 1 piece 80.00
Staple Wires 1 box 50.00
Total 495.00
• Marketing Budget
Items Quantity Estimated Cost
(Php)
Tarpaulin 1 2x3 ft. 200.00
piece
Flyers 100 pieces 100.00
Free Samples 300 pieces 1500.00
*on first 100 (@15)
customer
Total 1800.00
Capitalization: Total cost of investment
Particulars Amount
Raw Materials 1312.50
Fixed Capital 14250.00
Cost of Labor 4660.00
Rent Expense 5000.00
Administrative Costs 495.00
Marketing Budget 1800.00
Organization Costs 5550.00
Utilities Expense 1000.00
Miscellaneous Expense 1000.00
Total 35067.50
ORGANIZATIONAL SET-UP
Brixter Roven
Marges
(Owner/Manager)
Paul Adriel Sheenalyn
Samantha Camo
Balmes Macasinag
(Cashier) (Head Cook/Baker)
(Server)
Pamela Tejada
Kimchie Luna
(Assistant
(Assistant Baker)
Cashier)
OFFICERS AND KEY PERSONNEL
• Job Title: Manager
▫ Name: Brixter Roven Marges
• Job Description
▫ Responsibilities:
Oversees Daily Productions
Responsible for preparing food items to be used in all menu
items
Resolve customer complaints
Ensures the quality, efficiency and customer satisfaction in the
menu items prepared
Supervises the facilities
Planning, organizing, directing and controlling all the
employees of the organization
Responsible in checking sales and disbursement records
• Job Title: Head Baker/Cook
▫ Name: Sheenalyn Macasinag
• Job Description
▫ Responsibilities:
Responsible in making quality churros
Observe and test foods to determine if they have been
cooked sufficiently
Season and cook food according to recipes or personal
judgement and experience
Calculate raw material needs
Ensures that the level of stocks meet the production
requirements
Ensures quality control before, during, and after the
production
Maintenance of hygiene/sanitary standards
• Job Title: Assistant Baker/Cook
▫ Name: Kimchie Luna
• Job Description
▫ Responsibilities:
Ensure observance of safe, sanitary food-handling
practice
Assist the Head Baker/Cook in making quality
churros
Prepare and garnish the product, and give the food
orders to server
• Job Title: Server
▫ Name: Paul Adriel Balmes
• Job Description
▫ Responsibilities:
Attends to customers
Present menus
Take and serve orders
Takes care of the communication with the customers
through telephone, email, or meeting in person.
Assists the manager in his projects
Responsible for keeping the place clean
Collaborate with other employees such as the baker
for the orders and the cashier for the billing
• Job Title: Cashiers
▫ Name: Samantha Camo and Pamela Tejada
• Job Description
▫ Responsibilities:
Responsible for assisting the Manager/Owner in accepting
and collecting customer payments for the product provided
Receiving food orders from server
Receiving payments and present change to customers
Maintaining enough balance in the cash drawer for change
Responsible for ensuring that cash receipts and
disbursements are balanced
Documents any discrepancies and issues, and reports it to
the Owner/Manager
Responsible for managing the cash, receivables, records of
sales, monthly income statements and balance sheets
• Job Qualifications. These are the qualities
and qualifications for all the job title mentioned
above:
• Education and Training
• Critical Thinking and Sound Judgement
• Excellent Communication Skills
• Computer Profiency
• Able to think logically
