UPM BBA Year : 2013 Subject : Entrepreneurship

1. 1. Mohd Johan Khair Bin Azmi (EX02889)
2. Michelle Lim LiYoke (EX02885)
3. Hafizullah MohdAmin (EX02906)
4. Mohd Nur Ismail Bin Ibrahim (EX02478)
5. Mohd Osman Bin Mohd Hassan (EX02894)

2.  Establishment :
15 December 2012 – 5 January 2013
 Paid Up Capital : RM 250
 Ownership: Sendirian Berhad

3.  Vision
To develop healthy eating diet among university
students and staffs – “Breakfast is the most
important meal of the day”
 Mission
We provide the best, delicious and healthy
breakfast for our customers at the most affordable
price.

4.  Our logo represent
various types of
breads.We believe
that even with bread,
we can be victorious

5. Managing Director
Mohd Johan
Procurement &
Production
Hafizullah
Sales & Marketing
Michelle
Costing, Finance
and Feasibility
Mohd Osman
Human Resource
and Administration
Mohd Nur Ismail

6.  First Customer – UPM Students and Staffs
rushing for classes early morning.
 Innovation – Mixture of local products into
western style breakfast. Introduction of
Serunding with bread menu.
 Value –To promote ‘Breakfast as the most
important meal of the day’ and healthy eating
style with introduction of wholemeal breads

7.  Location : Kafe Kolej
Serumpun, UPM
 Kolej Serumpun consist of
Kolej 13,14,15
 Caters : Breakfast, Lunch &
Dinner
 Breakfast menu range :
RM0.50 – RM 3.00
 Near to student activites and
sports area

8.  Strategic location
and traffic flow
during morning
 Students and
Staffs
 Estimated
average budget
for Breakfast :
RM2.50

9. Strengths
• Experience in F&B business and
catering industry
• Good communication with UPM
administrative
• Introduction of Serunding – one of
most favorite Malay food
• Raw materials are basic and easy to
acquire
• Products easy to be produced and
packaged
Weaknesses
• Price range a little expensive – RM
2.50
• Product may get cold/hard as it is
produced prior early in the morning

10. Opportunity
• Big traffic flow during early morning
at business location
• Students are in need of ‘grab & go’
food and easy to eat.
• No time to eat -To promote
‘Breakfast as the most important
meat of the day’
• Kolej Serumpun management is very
supportive with the business idea
Threats
• Competition from existing operators
at Kafe Kolej Serumpun
• Products are cheaper
• Competition from new-comers,
U&Me Sdn Berhad
• Saturday’s traffic might be
unpredictable
• Semester break occurs during
business timeline

11.  Egg Mayo with vegetables
 Various types of Serunding
– Chicken, meat, and fish

12. Local Roti Canai Roll – Rolled with fillings – RM2.50 Mini Burger – For a quick bite – RM 1.20
Triple Sandwich – 2 layers of fillings – RM2.00

13.  Flyers and Posters
 Located and Distributed
around Kafe Kolej
Serumpun
 Website and Online Media
 Blogspot
 Facebook

14.  Start up capital is RM250.
 Each shareholders to contribute equally.
(RM50 each)
 Estimate Gross net Profit (@100% units sold)
= ~ 30%
 Estimate production cost RM 100
 Resources of raw materials from local
supermartket – Giant, Mydin,Tesco
 Table and onsite sales material – table, cloth,
apron

15.  To sell product line as above for 1st week
 To increase/ decrease units on following
business weeks based on market respond
 Certain units to be sold “mobile” at bus stops
(proposal)
 To mix and match fillings based on customer’s
feedbacks
Menu Proposed Selling
Price
Units Total Revenue @
100% sold (RM)
Roti Canai Roll (any
type of filling)
RM2.50 20 50.00
Triple Sandwich (any
type of filling)
RM2.00 20 40.00
Mini Burger (any type
of filling)
RM1.20 30 36.00
Total 70 126.00

16.  Fixed Cost: Space rental RM10/day
 VariableCost:
 a. Bread RM12
 b. Bun RM3
 c. Roti Canai RM4.50
 d. Serunding RM15
 e. Eggs RM8
 f. Packaging RM6
Total cost: RM58.50

17. Products Selling Price
(RM)
Q Total (RM) Q (for Break
Even)
Total (RM)
Roti Canai Roll
(any type of
filling)
2.50 6 15.00 3 7.50
Triple Sandwich
(any type of
filling)
2.00 40 80.00 22 44.00
Mini Burger (any
type of filling)
1.20 8 9.60 6 7.20
Total Sales 95.60 58.70

18.  Our price is based on average market price.
 We have many promotions to increase sales
such as:
- Buy 3 for RM5 (Sandwich)
- Buy 6 free 1 (Sandwich)
- RM1 for bun (after 12pm)
 We offer discounted price (25% discount) to
our intermediaries such as Kedai Jamek and
Kak Nor Bakery.

19.  Cut Cost Activities
- Specialization of production
Hafiz – Focus on products with serunding
Osman – Focus on products with egg mayo
Johan – Focus on roti canai products
Michelle – Marketing, adverts and promotions
and daily collections
Ismail – Administrative, legal and financial
records

20. - Packaging
Individual paper bags for bun instead of plastic
box (easy to eat, cheaper and environmental
friendly)
No plastic bags for customer unless they
request (in support of ‘No Plastic Day’ on
Saturdays)
- Simple production process

21.  Product Quality Assurance
 Confidence &Trust for Company, Partners,
Brand & Product
 CompetitiveAdvantage

22.  Use of corporate colour (Orange) in all
promotional activities and adverts – to attract
customers and create brand awareness -
customer remembers us easily.
 Fusion style and introduction of serunding as
core product.
 Healthy, simple and easily available, on the
go breakfast for customers.