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Mission

Hugos Pastry Galore aims to offer high quality pastry

products at a competitive price to meet the demand of the middle tohigher income local market area residents.

Vision

Our vision is to be an outstanding global brand that touches

the lives of all the people in the world through our products, services

and values.

Objective

The goal of this business is to meet the success

considering the financial well-being of the business as well as the

condition of the profit.

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OWNERSHIP

Name Address Nationality Kinds of

Partner

Capital Share

Jannah E. Faye

Hugo

Pasig City Filipino General 2,000,000 50%

Valentina E.

Hugo

Pasig City Filipino Limited 1,000,000 25%

Charles Dan D.

Dapo

Caloocan

City

Filipino Limited 1,000,000 25%

TOTAL 4,000,000 100%

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Organizational Structure

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Number of Employees/Salaries

POSITION NUMBER OF

EMPLOYEES

SALARY PER

MONTH

TOTAL

General Manager 1 25, 000 25, 000

Assistant Manager 1 20, 000 20, 000

Executive Pastry Chef 1 15, 000 15, 000

Bakers 2 11, 000 22,000

Cashier 18, 000

8, 000

Service Crew 2 7, 000 14,000

Clean-up Personnel 2 5, 000 10,000

Monthly Total 10 114,000.00

Annual Total 1,368,000.00

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Benefits of Employees

SSS

PHILHEALTH

PAG IBIG

13th Month Pay

Service Incentive Leave

Meal and Rest Periods

Overtime Pay andHoliday/Rest Day Pay

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Product Description

offers a menu of yeast free breads

dairy free muffins and pastriesfor vegans

egg free breads, muffins, and

pastries are also offered.

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Location

Ortigas Avenue Extension, Brgy. Sta. Lucia, Pasig City

specifically inside Ever Gotesco Mall

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TARGET MARKET

Local Residents

Students

Families

Workers

Shoppers

Passersby

Tourist

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Layout

FLOORPLAN

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Perspective

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Top View

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Side View

(right)

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Side View

(left)

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PRODUCTS

Chocolate clairs 30.00 Croissant 60.00

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PRODUCTS

Lemon Meringue Pie 220.00 Cannoli 50.00

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PRODUCTS

Red Velvet Cookies 25.00 Orange Almond Biscotti 35.00

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PRODUCTS

Yule Log 250.00 Chocolate Ricotta Tart 45.00

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PRODUCTS

Blueberry Scone 55.00 Raspberry Macaroons 25.00

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PRODUCTS

Mango Coconut Tapioca Pudding105.00 Coffee Frosty 120.00

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SPECIALTY PRODUCT

DOUBLE CHOCOLATE

ARROWROOT CAKE

540.00

Ingredients:

1/2 cup semisweet chocolate chips

3/4 cup boiling water

1 cup Arrowroot flour

1 teaspoon baking soda

1/8 teaspoon salt

2/3 cup unsweetened cocoa powder

10 tablespoon butter

1 cup brown sugar

2 large eggs

1/2 tablespoon vanilla extract

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Costing APw EPw Ingredients Unit Cost Total Cost

120g 1/2 cup semisweet

chocolate chips

216.50/340g 76.41

240g 1 cup Arrowroot flour 30/225g 32

5g 1 teaspoon Baking soda 29/227g .64

0.75g 1/8 teaspoon salt 7/150g .04

240g 1 cup unsweetened

cocoa powder

14.90/186g 19.23

150g 10 tablespoon butter 35/225g 23.33

240g 1 cup brown sugar 48.50/kg 11.64

100g 2 pcs eggs 6/pc 12

0.75g 1/4 tablespoon vanilla 29.50/20ml 1.11

Name: Double

Chocolate ArrowrootCake

Yield: half size

Portion Cost:

176.40

Mark up: 50%

Selling Price:

270.00

Extended Total Cost: 176.4

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Pricing Scheme

Products Price

Chocolate clairs 30.00

Croissant 60.00

Lemon Meringue Pie 220.00

Cannoli 50.00

Red Velvet Cookies 25.00

Orange Almond Biscotti 35.00

Cinnamon Rolls 55.00

Yule Log 250.00

Chocolate Ricotta Tart 45.00

Blueberry Scone 55.00

Raspberry Macaroons 25.00

Mango Coconut Tapioca Pudding 105.00

Coffee Frosty 120.00

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Projected Sales

Products Price Qnty/Year Annual Total

Chocolate clairs 30 3600 108,000.00

Croissant 60 1800 108,000.00

Lemon Meringue Pie 220 1800 396,000.00

Cannoli 50 3600 180,000.00

Red Velvet Cookies 25 3600 90,000.00Orange Almond Biscotti 35 3600 126,000.00

Cinnamon Rolls 55 3600 198,000.00

Yule Log 250 1800 450,000.00

Chocolate Ricotta Tart 45 3600 162,000.00

Blueberry Scone 55 1800 99,000.00

Raspberry Macaroons 25 3600 90,000.00

Mango Coconut Tapioca Pudding 105 1800 189,000.00

Coffee Frosty 120 3600 432,000.00

Double Chocolate Arrowroot Cake 540 1800 972,000.00TOTAL 1,615.00 39,600.00 3,600,000.00

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THE ENDPrepared by:

JANNAH FAYE E. HUGO