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Example Business Plan - Politeknik

  1. 1. 1 BUSINESS PLAN
  2. 2. 2 TABLE OF CONTENTS 1.0 Executive Summary .................................................................................................... 3 2.0 Company Description.................................................................................................. 6 2.1 Ownership .....................................................................................................................................7 2.2 Legal Form.....................................................................................................................................7 2.3 Start-Up Summary ........................................................................................................................7 2.4 Location and Facilities ..................................................................................................................7 3.0 Introduction ................................................................................................................... 8 3.1 Daily Operations and Production .................................................................................................8 3.2 Competitive Comparison ..............................................................................................................8 3.3 Suppliers .......................................................................................................................................9 3.4 Management Controls ...................................................................................................................9 3.5 Administrative Systems ...............................................................................................................10 3.6 Future Services.............................................................................................................................10 4.0 Market Analysis .......................................................................................................... 10 4.1 Industry Analysis .........................................................................................................................11 4.1.1 Market Size..................................................................................................................12 4.1.2 Industry Participants ...................................................................................................12 4.1.3 Main Competitors .......................................................................................................12 4.1.4 Market Segments ........................................................................................................13 4.2 Market Tests.................................................................................................................................14 4.3 Target Market Segment Strategy..................................................................................................14 4.3.1 Market Needs...............................................................................................................14 4.3.2 Market Trends..............................................................................................................14 4.3.3 Market Growth.............................................................................................................15 4.4 Positioning ...................................................................................................................................15 5.0 Marketing Strategy and Implementation ............................................................... 15 5.1.1 Strengths ................................................................................................................................................16 5.1.2 Weaknesses............................................................................................................................................16 5.1.3 Opportunities .........................................................................................................................................16 5.1.4 Threats ...................................................................................................................................................16 5.2 Strategy Pyramid........................................................................................................................................17 5.3 Unique Selling Proposition (USP) .............................................................................................................17 5.4 Competitive Edge.......................................................................................................................................17 5.5 Marketing Strategy and Positioning...........................................................................................................18 5.5.1 Positioning Statement ............................................................................................................................18 5.5.2 Pricing Strategy .....................................................................................................................................18 5.5.3 Promotion and Advertising Strategy......................................................................................................19 5.5.4 Website ..................................................................................................................................................19 5.5.5 Marketing Programs ..............................................................................................................................19 5.6 Sales Strategy.............................................................................................................................................19 5.6.1 Sales Forecast ........................................................................................................................................20 5.6.2 Sales Programs.......................................................................................................................................20
  3. 3. 3 1.0 Executive Summary Steamboat Leleh Restaurant will be moderately priced 40 seat restaurant offering buffet style food and self-service. Spring Roll, Fish Ball, Fish Finger, Tauhu Leper, Yong Tau Foo sauce, Tom Yam soup and any other things are all on the menu. We will offer specialty selections including a lighter options and smaller portions for a children’s menu. The restaurant will be owned by Partnership and under experienced management, headed by our General, Mr. Muhamad Solehin Hilmi Bin Ahmad. The restaurant will have a Finance Manager, an Operations Manager, a Marketing Manager and Administer Manager this organization emphasizes functional specialties to perform task. Steamboat Leleh Restaurant will be located at Food Court Seksyen 2, Jalan Plumbum 7/98, 40000 Shah Alam, Selangor. Currently, there is little competition in the same type of business as food sectors in this area. The Food Court was previously leased as a Nyonya Restaurant. Although the location was previously utilized as a restaurant, the former tenant removed the majority of the furniture, fixtures and equipment which will need to be replaced. The location will also require some additional renovation to update the lavatories and increase table space in the dining area. Our restaurant will operate six days a week. Sales projections assume 250 customers per month and RM28.00 per person resulting in month’s sales of just over RM42, 000.00, or RM 500, 000.00 annually. Total start-up costs will be RM 54,371.00, RM5, 437.10 of which will be contributed by the Partnership and the remainder RM48, 933.90 will be secured by a proposed bank loan. Our pricing strategy will be based on the objectives to get reasonable profit and ensure customers continue doing business with us in the future. 2.0 Introduction 2.1 Name of Business STEAMBOAT LELEH 2.2 Nature of Business Steamboat Leleh is a restaurant that offering buffet style food and self-service. We provide a variety of menu offering with a ‘down home’ theme, reasonably priced to establish credibility, but not so high as to limit customers. 2.3 Industry profile The main idea for developing this business is due to the government’s desire to produce more bumiputra entrepreneurs in expanding Halal food products. This would give an opportunity for our company to take a part of in government project as tiles are a subcomponent of the Halal food products. 2.4 Location of business Steamboat Leleh restaurant is located at Shah Alam residents. Convenience is essential to us because we need to be close to our market because we are not trying to get people to travel to reach us. We chose this location because it is strategic location that provides all facilities such as telecommunication systems and roadways. Other than that, this location has sufficient parking lots that can be used for our customers.
  4. 4. 4 2.5 Date of Commencement Our restaurant will commencement operation on 26th December 2014. 2.6 Factors in selecting the proposed venture We chose this business because there an opportunity and potential to make profits at the Sekyen 2, Shah Alam area. Besides that, a few reasons that attracted we to choose this business and its location. Although, there are two reasons why I decided to establish Steamboat Leleh restaurant. Firstly, I observed that Sekyen 2, Shah Alam area does’ not have buffet style food. As such, this is a great opportunity for our restaurant to be the only choice of customers living in this area. Our business will be the first restaurant to introduce buffet style food and self-service in this area thus will be able to attract many customers. Secondly, there many family, student and workers within targeted market in this area. Therefore, our plan to provide buffet style food and self-service for their family, colleagues and classmate. For this reason, I assume that some of them will require our family-style restaurant that creating an informal, comfortable environment which will make them satisfied and want to return again and again. 2.7 Future prospect of the business Once the business is financially stable, I plan to open other branches and expand my business in other housing areas. Besides that, I would also like to improve and upgrade the quality of services and workers in the restaurant. To provide better quality services, I plan to hire well- trained and experienced workers. 3.0 Purpose of preparing a business plan The purpose of preparing a business plan to ensure the implementation of the business running with full dedication regular. Steamboat Leleh business planning will focused on management, marketing, and financial services eith full dedication. It also to obtaining a working capital loan form a bank for an amount of RM48, 933.90. 3.1 Budget Funding Calculations We is seeking to raise RM54, 371.00 which RM5, 437.10 will be contributed by owner Partnership and the remainder RM48, 933.90 will be from as a bank loan. The interest rate and loan agreement are to be further discussed during negotiation. This business plan assumes that the business will receive a 7 year (84 months) loan with a 5% fixed interest rate. The financing will be used for the following: • Development of the location • Financing for the first six months of operation • Capital to purchase kitchen equipment • Working capital Financing rate : RM48,933.90 Term Financing : 7 years (84 months) Level of profit : 5% setahun principal repayment = RM48,933.90/84 months = RM583 amount of financing = (RM48,933.90%)/12
  5. 5. 5 = RM204 amount monthly repayment = RM 583+RM204 RM786 4.0 Business Background 4.1 Business Information i. Name of Business : STEAMBOAT LELEH ii. Business Address : Food Court Seksyen 2, Jalan Plumbum 7/98, 40000 Shah Alam, Selangor iii. Correspondence address : Same as above iv. Phone Number : 03-07891032 / 019-2647154 v. Fax Number : 03-07891123 vi. E-mail Address : steamboatleleh@gmail.com / steambotleleh@blogspot.com vii. Form of Business : Partnership viii. Business Activities : offering buffet style food and self- service ix. Date of Commencement : 26 December 2014 x. Registered Date : 10 October 2014 xi. Registered Number : A-600864 xii. Business Bank Name : CIMB Bank Berhad xiii. Bank Account Numbers : 162274663315 xiv. Initial Capital : RM 54,371.00 5.0 Background of Partnership 5.1.1 Personal Particulars of Partner 1: i. Name Of Partner : MUHAMAD SOLEHIN HILMI BIN AHMAD ii. Identity Card Number : 880123-06-5727 iii. Permanent Address Of Company : Food Court Seksyen 2, Jalan Plumbum 7/98, 40000 Shah Alam, Selangor iv. Correspondence Address : No 25, Jalan Teluk Melati, Kampung Teluk Melati, 28100 Chenor, Pahang v. E-Mail Address : solehinhilmi@gmail.com vi. Telephone Number : 011-12271920 vii. Date Of Birth : 23 January 1988 viii. Age : 27 years old ix. Marital Status : Single x. Academic Qualification : Diploma in Business Study and Degree in Business Management xi. Course Attended : Business Study and Forum on Entrepreneurship xii. Skills : Business management and basic accounting xiii. Experience : as Assistant Manager xiv. Present Occupation : General Manager xv. Capital Contribution : RM1, 087.50
  6. 6. 6 5.1.2 Personal Particulars of Partner 2: i. Name Of Partner : LIYANA FATINAH BINTI KAMARUSZAMAN ii. Identity Card Number : 900627-01-7112 iii. Permanent Address Of Company : Food Court Seksyen 2, Jalan Plumbum 7/98, 40000 Shah Alam, Selangor iv. Correspondence Address : J-02-07, JLN PJS 1/21, Pangsapuri Petaling Perdana, 46000, Petaling Jaya, Selangor. xvi. E-Mail Address : liyanafatinah_kamaruszaman@yahoo.com v. Telephone Number : 03-77821951/ 014-7398920 vi. Date Of Birth : 27 June 1990 xvii. Age : 25 years old vii. Marital Status : Single viii. Academic Qualification : Diploma in Business Study and degree in Business Study ix. Course Attended : Business Study xviii. Skills : business management xix. Experience : as sales promoter and administration manager assistant x. Present Occupation : Administration Manager Assistant xi. Capital Contribution : RM1, 087.40 5.1.3 Personal Particulars of Partner 3: i. Name Of Partner : NUR AQILA BINTI NORDIN ii. Identity Card Number : 881013-10-6150 iii. Permanent Address Of Company : Food Court Seksyen 2, Jalan Plumbum 7/98, 40000 Shah Alam, Selangor iv. Correspondence Address : Lot 204 Jalan Aman, Kampung Melayu Batu 16, Rawang, 48000 Selangor. v. E-Mail Address : qilanordin@yahoo.com vi. Telephone Number : 03-60315885 / 019-3231588 vii. Date Of Birth : 13 October 1988 viii. Age : 27 years old ix. Marital Status : Single x. Academic Qualification : Diploma in Business Study and degree in business study xi. Course Attended : Business Study xii. Skills : Business marketing and serve customer xiii. Experience : as sales assistant and marketing manager xiv. Present Occupation : Marketing Manager xv. Capital Contribution : RM1, 087.40
  7. 7. 7 5.1.4 Personal Particulars of Partner 4: i. Name Of Partner : SYAZA IZREEN BINTI SAZALI ii. Identity Card Number : 900613-14-05340 iii. Permanent Address Of Company : Food Court Seksyen 2, Jalan Plumbum 7/98, 40000 Shah Alam, Selangor iv. Correspondence Address : 20-3-7 Teratai 20, Jalan 5/56 AU3 Keramat, 54200 Kuala Lumpur v. E-Mail Address : syaza.reen96@gmail.com vi. Telephone Number : 013-336031 vii. Date Of Birth : 13 May 1990 viii. Age : 25 years old ix. Marital Status : Single x. Academic Qualification : Diploma and Degree in Business Studies xi. Course Attended : Business Study xii. Skills : Business management and basic accounting xiii. Experience : as operating manager assistant xiv. Present Occupation : Operating Manager xv. Capital Contribution : RM1, 087.40 5.1.5 Personal Particulars of Partner 5: i. Name Of Partner : NORMAISARAH BINTI ADNAN ii. Identity Card Number : 880827-14-6330 iii. Permanent Address Of Company : Food Court Seksyen 2, Jalan Plumbum 7/98, 40000 Shah Alam, Selangor iv. Correspondence Address : No 61, Jalan PJS 2C/6 Taman Dato Harun, 46000 Petaling Jaya, Selangor v. E-Mail Address : maisarahadnan@hotmail.com vi. Telephone Number : 012-6950506 vii. Date Of Birth : 27 August 1988 viii. Age : 25 years old ix. Marital Status : Single x. Academic Qualification : Diploma in Business Study and degree in Business Study xi. Course Attended : Business Study xii. Skills : Business management and basic accounting xiii. Experience : as financial manager at Nationwide Express xiv. Present Occupation : Financial Manager xv. Capital Contribution : RM1, 087.40 5.2 Partnership Agreement 5.2.1 Name of Business STEAMBOAT LELEH 5.2.2 Form of Business Partnership
  8. 8. 8 5.2.3 Location of Business Food Court Seksyen 2, Jalan Plumbum 7/98, 40000 Shah Alam, Selangor 5.2.4 Equity contribution The capital contribution of our business is RM54, 371.00 and the equity contributions are as follows: MUHAMAD SOLEHIN HILMI BIN AHMAD RM1, 087.50 LIYANA FATINAH BINTI KAMARUSZAMAN RM1, 087.40 NUR AQILA BINTI NORDIN RM1, 087.40 SYAZA IZREEN BINTI SAZALI RM1, 087.40 NORMAISARAH BINTI ADNAN RM1, 087.40 5.2.5 Financial matters The profit and loss of the restaurant is distributed among the shareholder according to the percentage of their capital equity. If one of the shareholders is declared bankrupt or has many liabilities or has been prevent cheating, all the other shareholders have the right to remove the guilty shareholder. If a shareholders does not want to continue his or her involvement in the restaurant, his or her capital will give back after the profit and loss of the restaurant has been taken into consideration. The financial manager keeps all the accounts and all shareholders are allowed to view the account. 5.2.6 Management and position MUHAMAD SOLEHIN HILMI BIN AHMAD General Manager LIYANA FATINAH BINTI KAMARUSZAMAN Administration Manager NUR AQILA BINTI NORDIN Manager Marketing SYAZA IZREEN BINTI SAZALI Manager Operating NORMAISARAH BINTI ADNAN Manager Financial 5.2.7 Death and Dissolvement Dissolvement depends on the agreement of all the shareholders in matters concerning death or loss of sanity. However, the shareholder should get the profit or capital until the shareholder quits. 5.2.8 Labour Right All shareholders should acknowledge the rights of staff according to the law. 5.2.9 Other Maters Dismissed notice should be given by the shareholder who wishes to quit from the business within 30 days from dismissed date and agreed by other shareholders. The contribution by the shareholder can be claimed whether the restaurant gains profit or loss depending on the ratio of contribution. This dismissal will be enforced within 24 hours’ notice.
  9. 9. 9 5.2.10 Signatures of Shareholder MUHAMAD SOLEHIN HILMI BIN AHMAD …………………….. LIYANA FATINAH BINTI KAMARUSZAMAN …………………….. NUR AQILA BINTI NORDIN …………………….. SYAZA IZREEN BINTI SAZALI …………………….. NORMAISARAH BINTI ADNAN …………………….. 6.0 Organization 6.1 Organization’s Logo, Vision, Mission, and Objectives Table below show the logo used by Steamboat Leleh and describes the restaurant vision, mission, and objectives listed as follows: Logo Vision Our vision is to:  Being Mindful of our Customers and our Staff Coinciding with our family values, we will treat both our customers and staff in a manner in which we ourselves would want to be treated  Gratitude “An attitude of gratitude” shown to our customers, employees and vendors – because without their input, service, labour and time, our business would not be here without them!  Our Service Provide the warm and friendly service expected from a family-style restaurant creating an informal, comfortable environment which will make the customers satisfied and want to return again and again. Mission Our Mission is to provide a unique and relaxing dining experience – similar to dining at home. We will strive to achieve this goal by providing menu items incorporating Halal and quality ingredients at reasonable prices such as self-service and we will be mindful of the well-being of our customers and staff– treating each and every one with dignity and respect – just like we would at our own home! Objectives The primary objectives of the business plan for Restaurant are below: • To be the buffet style and self-service restaurant in Shah Alam, Selangor • To provide Halal and quality steamboat at reasonable prices with exemplary service • To provide health food in each lunch and dinner serving
  10. 10. 10 6.2 Organization Chart Steamboat Leleh uses an organizational structure based on functions in the organization. The firm is divided into marketing, administration, operating and financial. This structure suits Steamboat Leleh Restaurant as this organization emphasizes functional specialties to perform tasks. The organizational structure will cover all aspects of the management as a business entity. Below illustrates our proposed structure. 6.3 Manpower Planning Steamboat Leleh Restaurant has five partners and they manage, contract, and execute the operations of the business as shown in table below. The restaurant manpower planning listed as follows: Position Number of Personnel General Manager 1 Administration Manager 1 Marketing Manager 1 Operating Manager 1 Financial Manager 1 6.4 Schedule Task and Responsibility Each manager has his responsibility to execute the operations of the business. It is very important for every manager to know his tasks and responsibilities in the company as it will guide him in accomplishing his job. Table below describe the task and responsibilities of every position. The following function and responsibilities have been identifies and will be delegated to the respective individual to ensure the smooth operation of the business. GENERAL MANAGER FINANCIAL MANAGER ADMINSTRATION MANAGER MARKETING MANAGER OPERATING MANAGER MUHAMAD SOLEHIN HILMI BIN AHMAD LIYANA FATINAH BINTI KAMARUSZAMA N NORMAISARAH BINTI ADNAN SYAZA IZREE BINTI SAZALI NUR AQILA BINTI NORDIN
  11. 11. 11 Task/Position Responsibility General Manager • Complete management responsibilities in ensuring the company objective and mission can be achieved according to plan. • Supports motivation of employees in organization products or programs and operations. • Looks to the future for change opportunities. • Oversees the overall operations of organization. • Analyse monthly report of every department. Administration Manager • Update and maintain database with accurate client information. • Controlling the financial expenses for administration department. • Identify and inform the duties every department. • Management of staff’s salary payment, bonuses and incentive, EPF and SOCSO Manager Marketing • To set a strategic marketing plan for the company and identify new marketing opportunities. • Promoting the products and services of the business to the customers. • Analyze SWOT (Strength, Weakness, Opportunity and Threat) of the company and strengths and weaknesses of our competitors. • Prepared the department report and submit to the top manager. Manager Operating • Manage the quality of products and ensure problems are handled efficiently. • To set a rules and procedures for staff to follow in order for department run smoothly. • Manage and determine the operation cost adequate with the company budget. Manager Financial • Manage and control the overall budget, expenses and profits of the company. • Prepare monthly and annual cash flow and income statement. • Researching and reporting on factors influencing the business performance • Managing a company's financial accounting, monitoring and reporting systems. 6.5 Remuneration plan For our restaurant, we chosen the EPF scheme to be given to all employees. Table below illustrates the remuneration plan of each employee in Steamboat Leleh listed as follow: Position Number of Employees Monthly Salary EPF (11%) SOCSO (2.5%) Total General Manager 1 RM1,800.00 RM198.00 RM 45.00 RM1,557.00 Administration Manager 1 RM1,300.00 RM143.00 RM 32.50 RM1,124.50 Manager Marketing 1 RM1,300.00 RM143.00 RM 32.50 RM1,124.50 Manager Operating 1 RM1,300.00 RM143.00 RM 32.50 RM1,124.50 Manager Financial 1 RM1,300.00 RM143.00 RM 32.50 RM1,124.50 TOTAL 5 RM7,000.00 RM770.00 RM 175.00 RM6,055.00
  12. 12. 12 6.5.1 Salary Basic wage or salary will be paid in cash as stipulated in in the employment contract. Wages will be paid once a month to the workers and the payment will be paid at the end of the month. The salary will be debited to their account on the 28th of every month. Any increment in wages will be decided by the management. Salaries will be given to all employees based on the qualification and working experience. 6.5.2 EPF and SOCSO contributions EPF is a compulsory saving for employees so that they will have money to support themselves once they retire. As a general guideline, employers are required to contribute at least 11% of an employee’s basic salary. Steamboat Leleh restaurant also provide Social Security Organization (SOCSO) contributions to ensure that employees receive compensation of work-related accidents or illnesses. 6.5.3 Working hours Every employee who works in Steamboat Leleh restaurant has to work for 12 hours a day, starting from 10.00am until 10.00pm every Saturday to Thursday. We also give the employee lunch hour is from 2.00pm until 3.00pm. 6.5.4 Medical allowance Medical allowance will be provided in the event of illness. 6.5.5 Maternity allowance Female employees are entitled to 60 days maternity leave for every confinement period. Allowance is not given to employees who have more than five surviving children. 6.5.6 Insurance Insurance coverage will be given to all workers, the premises or buildings bought or rented as well as all means of transportation. 6.5.7 Bonus Bonus will be paid depending on the service and job performance. 6.5.8 Compensation and Benefits to workers Compensation and benefits are given to workers to improve their performance and job satisfaction. 6.5.9 Holidays All workers are entitled to have at least once rest days every week that will be decided by management.
  13. 13. 13 6.5.10 Annual leave and sick leave Each workers will be given an annual leave of 15 days. In terms of sick leave, medical certificate has to be approved by a registered medical practitioner. If an employee is hospitalized, he is entitled to 60 days of sick leave whereby his wages will still be paid. But if the employee is hospitalized more than 60 days, his wages will not be paid. 6.7 Administrative Budget Aside from furniture, fittings and equipment, Steamboat Leleh also purchased restaurant supplies such indicated in table below, the administrative budget includes rent, water, electricity cost, and clerical and promotional cost. Monthly Operating Boarding listed as follows: PERKARA BULAN 1 2 Promosi & Pengiklanan RM 150.00 RM 200.00 Sewa Kedai RM 600.00 RM 600.00 Utiliti RM 250.00 RM 280.00 Gaji Pekerja RM 7,000.00 RM 7,000.00 EPF & SOCSO RM 945.00 RM 945.00 Perjalanan/Pengangkutan RM 150.00 RM 150.00 Alatulis/Perubatan RM 200.00 RM 200.00 Penyelenggaraan/Keselamatan Premis RM 100.00 RM 100.00 Insuran Perniagaan RM 120.00 RM 120.00 Yuran Audit/Setiausaha RM 1,950.00 RM 1,950.00 Yuran Perakaunan RM 200.00 RM 200.00 Yuran Percukaian RM 1,200.00 RM 1,200.00 Luar Jangka RM 300.00 RM 300.00 JUMLAH RM 13,165.00 RM 13,245.00 7.0 Marketing Plan We intends to maintain an extensive marketing campaign that will ensure maximum visibility for the business in its location. Below is an overview of the marketing strategies and objectives that we will use once he launches Steamboat Leleh restaurant. 7.1 Marketing Objectives  Implement a local campaign with the restaurant targeted market via flyers, local newspaper advertisement, word of mouth and many other advertising.  To provide reviews and articles about the restaurant grand opening.  To provide business profile to potential large customers such as companies to gain control provider prolonged.  To compete with other competitors in the Shah Alam area.
  14. 14. 14 7.2 Describe of Product or Services Table below describes the products and services offered by Steamboat Leleh restaurant and the price for our product or service. Produk / Perkhidmatan Harga Jual (RM) Steamboat Buffet per person RM 28.00 7.3 Target Market The target market of Steamboat Leleh restaurant is comprised of the residents of the housing areas in Sekyen 2, Shah Alam and workers in the government and private sectors in Shah Alam area. Such as families, students, and workers within area. 7.4 Market Size There are two major market segments within this target area. The first segment consists of developers around Shah Alam, Selangor and the second segment is the owners of houses and buildings within area. The first segment consists of 2,000 to 5,000 houses that use tiles in their construction. The second segment is about 5,000 to 13, 000 house owners which include terrace houses, bungalows, flats semi-detached houses, condominiums, and other. A survey showed that the first segment makes purchases above RM20, 000 each month and the second segment makes purchases above RM40, 000 per month. We estimated the potential sales for the year above RM 400, 000. All the data was obtained using three methods. Firstly, we made an observation of the market size of the business. Secondly, we interviewed a person and a receptionist at the Registration Department and the Statistics Department to get further information. Lastly, we used questionnaires to get some information in order to build our marketing plan. 7.5 Competitors (strengths and weaknesses) It is very important for Steamboat Leleh restaurant to identify our competitors. Competitors refer to other business that offer similar product or service. Based on a market survey, we found that there are three competitors for our business, which are Thai Restaurant, Kak Ani Restaurant, and Minang Restaurant. Table below shows the strengths and weaknesses of our restaurant and competitors. Competitors Strengths Weaknesses Thai Restaurant • Has been well known by the customer • Has operates the business for more than 4 years • Have more experience  Lack of staff  Lack of equipment’s Kak Ani Restaurant • Friendly service • Newly establish with new furniture  Small premises  Unattractive environment  Narrow building
  15. 15. 15 7.6 Market Share Steamboat Leleh restaurant specializes in the food industry. Located in Sekyen 2, Shah Alam, the target market for this business is formed mainly by developers and contractors. We are not able to identify the actual market share for our business as the data is ambiguous. However, we have taken our market share as 15% of number of population in the age of 18-35 years old who live or work in Shah Alam area as show in table below. Name Share Percentage Amount RM Thai Restaurant 22% RM 22,000.00 Kak Ani Restaurant 20% RM 20,000.00 Minang Restaurant 25% RM 25,000.00 Steamboat Leleh 18% RM 18,000.00 Other 15% RM 15,000.00 Total 100% RM 100,000.00 7.7 Sales Forecast Revenue Our sales forecast revenue for two year listed as follow: MONTHS YEAR 1 2 January RM 29,500.00 RM 40,000.00 February RM 34,550.00 RM 44,500.00 Mac RM 29,150.00 RM 51,200.00 April RM 30,050.00 RM 42,300.00 Mei RM 31,550.00 RM 56,700.00 Jun RM 28,355.38 RM 55,000.00 July RM 34,000.00 RM 57,500.00 August RM 38,000.00 RM 52,000.00 September RM 44,500.00 RM 59,800.00 October RM 40,600.00 RM 60,500.00 November RM 58,157.00 RM 68,000.00 December RM 57,600.00 RM 75,500.00 TOTAL RM 426,512.38 RM 663,000.00 Minang Restaurant • Well-known by most of the customer • Location business in the middle of resident  Homemade cupcakes  Lack of staff Steamboat Leleh • Affordable price • Good promotion • Product quality • Offering buffet style food and self- service  New in the market
  16. 16. 16 7.8 Marketing Strategies We are an owner Partnership intends on using a number of marketing strategies that will allow Steamboat Leleh Restaurant to easily target family, student and workers within targeted market. These strategies include traditional print advertisements and discounts offered as a part of a grand opening campaign. We also providing a uniform to workers as creating corporate image to the restaurant that became the trademark of good the customers. Below is a description of how the business intends to market its services to the general public. 7.8.1 Promotion and Advertising Strategy  Location- The restaurant will be located in Seksyen 2, Shah Alam with nearby residential areas, schools and work place. We will have signboard over our entrance  Word of Mouth – We already have a database of existing catering customers and will rely heavily on this method to attract and grow new business.  Multimedia - will invite “Jalan-jalan Cari Makan” Programme TV3 show to promote our Steamboat Leleh Restaurant to generate positive publicity about the restaurant.  Direct Mail - Bulk mailing either directly to potential customers or by including a postcard in a value-pack-type mailing.  Event Marketing – Our plan on joining our local chamber of commerce and utilizing their networking services for our grand opening.  Flyers and Business Cards – We will give flyers and business cards to promote our restaurant to our customers and the developers around Shah Alam, Selangor also the owners of houses and buildings within area. 7.8.2 Website  We will stay current with industry trends and have a webpage, Facebook page and Twitter site. Our menu, map, and hours of operation will be easily accessed. In the future we may consider fax or email orders as well a phone application. 7.8.3 Marketing programs  Our initial marketing campaign will consist of contacting our databases clients and notifying them of our grand opening. We will seek the use of a local mailing service program to assist us in the implementation of the campaign  Ongoing- we will meticulously keep our database current and use the Constant Contact program  Loyalty and Birthday Club members will notified of upcoming special menu items and to alert them of our buffet service 7.8.4 Pricing  Management anticipates that the business will generate approximately RM28.00 per person for an entree. We provide quality steamboat at reasonable prices with exemplary service. The restaurant also always in accordance with changes in the economy and the requirement to stay competitive services and customer acceptance. As a new start-up we can currently control employee cost by hiring family members or owner partnership who will work for low and reduced wages.  7.9 Marketing Budget The marketing Budget is mentioned as part of our administrative expenditure as show in 6.7 Administrative budget
  17. 17. 17 8.0 Operational Plan The operational plan is one of the most important factors to consider a business. Like other restaurant, our target is to ensure that our services are the best in quality and able to satisfy our customers’ need and wants. Hence, a systematic operational plan is formed so that our business runs smoothly and achieves its objectives. 8.1 Operational Objectives The objectives of our operational plan are as follows:  To ensure the operations of the business runs smoothly  To optimize customer satisfaction and fulfil their expectations towards our ability to provide high quality products and timely services  To achieve the quality of our products and services meets the established standards  To ensure ur business is profitable and successful 8.2 Business Hours Our business is open 6 days a week with hours as followed: DAYS TIME Saturday 10.00 a.m. – 10.00 p.m. Sundays 10.00 a.m. – 10.00 p.m. Mondays 10.00 a.m. – 10.00 p.m. Tuesday 10.00 a.m. – 10.00 p.m. Wednesday 10.00 a.m. – 10.00 p.m. Thursday 10.00 a.m. – 10.00 p.m. 8.3 Operational Process The operational process of our business is illustrated below: Customers enters the restaurant and pays Customers waits for the buffet and eats Customers choose buffet food (self-service)
  18. 18. 18 8.4 List of raw Materials, quantity, and Costs for a Month Kategori Bil Harga/ Unit Jumlah Pembekal Bahan Basah: sosej 90 RM 3.00 RM 270.00 Pasaraya Giant Tauhu leper 90 RM 2.00 RM 180.00 Hikmah Food Specialities Sdn. Bhd. Bebola ayam 90 RM 8.00 RM 720.00 Spring Roll 60 RM 4.00 RM 240.00 Kue taew 60 RM 4.00 RM 240.00 Fish ball goreng 90 RM 4.00 RM 360.00 Fish cake putih 30 RM 6.00 RM 180.00 Fish ball putih 90 RM 6.00 RM 540.00 Fish cake Besar 30 RM 6.00 RM 180.00 Tauhu ikan 90 RM 5.00 RM 450.00 ketam merah panjang 30 RM 8.00 RM 240.00 Fish finger putih 90 RM 5.00 RM 450.00 Pari goreng 90 RM 5.00 RM 450.00 Bihun 6 RM 4.00 RM 24.00 Checkers Mee 6 RM 4.00 RM 24.00 Bahan Kering: Sos Manis Yong Tau foo 60 RM 5.00 RM 300.00 Hikmah Food Specialities Sdn. Bhd.Sos Cili Yong Tau foo 60 RM 5.00 RM 300.00 Pes tomyam 50 RM 8.00 RM 400.00 Checkers Kiub pati ayam 40 RM 3.00 RM 120.00 garam 10 RM 20.00 RM 200.00 gula 10 RM 3.00 RM 30.00 Halia 20 RM 2.00 RM 40.00 Pelbagai 1 RM 200.00 RM 200.00 JUMLAH RM 6,138.00
  19. 19. 19 8.5 List of Restaurant Machine, Equipment and Supplies Steamboat Leleh restaurant has bought restaurant tools and equipment’s from Mr. DIY and Checkers, Shah Alam, machine from mudah.com and furniture from Saidina Excel Canopy. Table below illustrates the list of restaurant machine, equipment and supplies in Steamboat Leleh listed as follow: Kategori Jenis/Model Bil Harga/ Unit Total Supplies Mesin Mesin Kira 1 RM 200.00 RM 200.00 mudah.com Total RM 200.00 Peralatan dan Kelengkapan Pinggan 50 RM 1.80 RM 90.00 Mr. DIY, Tesco Extra Shah Alam Mangkuk 50 RM 1.60 RM 80.00 Garpu 6x1 8 RM 3.00 RM 24.00 Sudu 6x1 8 RM 3.00 RM 24.00 Penyeduk 5 RM 2.50 RM 12.50 Penyepik 5 RM 2.50 RM 12.50 Bekas Polistren 5 RM 7.10 RM 35.50 Checkers, Shah Alam Mangkuk Taperware 5 RM 10.20 RM 51.00 Garpu Plastik 4 RM 1.50 RM 6.00 Sudu Plastik 4 RM 1.50 RM 6.00 Tray Besi 15 RM 3.00 RM 45.00 Straw 5 RM 1.10 RM 5.50 Plastik 10 RM 3.20 RM 32.00 Periuk Besi 4 RM 13.50 RM 54.00 Cerek air 1 RM 39.00 RM 39.00 Dapur gas 4 RM 25.00 RM 100.00 Total RM 617.00 Perabot Kerusi plastik 40 RM 17.00 RM 680.00 Saidina Excel Canopy Meja lipat 6x3 8 RM 90.00 RM 720.00 Meja pameran makanan 1 RM 351.00 RM 351.00 Peti sejuk 1 RM 1,000.00 RM 1,000.00 Meja counter 1 RM 300.00 RM 300.00 Total RM 3,051.00 Total RM 3,868.00
  20. 20. 20 8.6 Estimation of Purchases for Two Years The estimation in table below covers all stock for our Steamboat Leleh restaurant. BULAN TAHUN 1 2 Stok Awal RM 6,138.00 Januari RM 15,616.07 RM 21,428.57 Febuari RM 18,508.93 RM 23,839.29 Mac RM 15,616.07 RM 27,428.57 April RM 16,098.21 RM 22,660.71 Mei RM 16,901.79 RM 30,375.00 Jun RM 15,190.38 RM 29,464.29 Julai RM 18,214.29 RM 30,803.57 Ogos RM 20,357.14 RM 27,857.14 September RM 23,839.29 RM 32,035.71 Oktober RM 21,750.00 RM 32,410.71 November RM 31,155.54 RM 36,428.57 Desember RM 30,857.14 RM 40,446.43 JUMLAH RM 250,242.85 RM 355,178.57 8.6 Location of Operation Steamboat Leleh
  21. 21. 21 8.7 Operation Layout Plan 8.8 Cost Estimation of Product or Service Produk / Perkhidmatan Harga Jual (RM) Harga Beli (RM) Margin Kasar (%) Steamboat Buffet per person RM 28.00 RM 15.00 46% Purata % Margin Kasar = 46% 9.0 Financial Plan A financial plan is important for the overall success of Steamboat Leleh because it helps to:  Determine the size of investment that is the project implementation cost  Identify and propose the relevant sources of finance  Appraise the viability of the project before actual investment is committed  Guide the implementation of plans. TABLE STORAGE TOILET C O U N T E R TABLE TABLE TABLE TABLE TABLETABLE TABLE B A N Q U E CHAIR
  22. 22. 22 9.1 project implementation cost schedules and source of finance STEAMBOAT LELEH KOS PROJEK ASET 1 Ubahsuai Premis RM 1,000.00 2 Mesin RM 200.00 3 Peralatan dan Kelengkapan RM 617.00 4 Perabot RM 3,051.00 5 Papan Tanda RM 300.00 DEPOSIT 1 Deposit Sewa RM 300.00 2 Deposit Elektrik, Air dan Talipon RM 150.00 3 Lain-lain RM 200.00 YURAN PROFESIONAL 1 Pendaftaran Perniagaan Enterprise / Sdn Bhd RM 100.00 2 Yuran Guaman/Legal Fee RM 900.00 3 Yuran Pemprosesan RM 350.00 4 Insuran Pinjaman RM 150.00 1 Yuran Latihan Usahawan RM 1,150.00 2 Promosi dan Pengiklanan Pra Operasi RM 150.00 3 Insuran Perniagaan RM 120.00 4 Stok Awal RM 6,138.00 5 Modal Pusingan RM 39,495.00 JUMLAH RM 54,371.00 Struktur Pembiayaan 1 Usahawan (10%) RM 5,437.10 2 Pinjaman (90%) RM 48,933.90 JUMLAH RM 54,371.00 9.2 Fixed Assets Depreciation tables STEAMBOAT LELEH Pengiraan Susutnilai Aset Tetap Kategori Aset Cost Interest Rate (%) Economic Life Annual Depreciation Monthly Depreciation Ubahsuai Premis RM 1,000.00 20% 5 thn RM 200.00 RM 16.67 Machine RM 200.00 20% 5 thm RM 40.00 RM 3.33 Peralatan dan Kelengkapan RM 617.00 20% 5 thn RM 123.40 RM 10.28 Perabot RM 3,051.00 20% 5 thn RM 610.20 RM 50.85 Papan Tanda RM 300.00 20% 5 thn RM 60.00 RM 5.00 JUMLAH RM 1,033.60 RM 86.13
  23. 23. 23 10.0 Project Implementation Schedule Project Implementation Schedule Process Process Days Percentage (%) Recognizing customer need and wants 3 12 Analysing or Scanning the environment 3 12 Performing self- assessment 4 16 Screening or choosing business opportunities 3 12 Matching societal values, community's response or people acceptance 4 16 Preparing or Constructing a business plan 8 32 Total 25 100 11.0 Conclusion Based on the planning and projection of income and expenses, the company is very confident that this business venture will create a satisfactory return on investment from the second year of operation. For the first year, we estimate of sales and expenses based on the fact that the restaurant has just started the operation. The business will continuously perform the business strategies, especially on the marketing aspects to ensure that the business is well known to the customers and we hope to build a loyal customer base in the second years. We hope this application of financing will be given due consideration from bank for us to start the business. We also hope to become part of the successful Masyarakat Perdagangan dan Perindustrian Bumiputra (MPPB) in Malaysia. 3days, 12% 3days, 12% 4days, 16% 3days, 12% 4days, 16% 8days,32% 25days, 100% Project Implementation Schdule Process Recognizing customer need and wants Analysing or Scanning the environment Performing self- assesment Screening or choosing business opportunities Matching societal values, community's response or people acceptance Preparing or Constructing a business plan Total
  24. 24. 24 12.0 Supporting Document

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