The document provides details about a business plan for a proposed Malaysian music cafe. It includes sections on background, location, products/services, market analysis, competitors, trends, strengths/weaknesses, marketing strategies, management structure, workforce, startup costs, ongoing expenses, sales forecasts, and financial projections. The cafe aims to promote Malaysian culture through food and live performances in a relaxing environment. It plans to attract customers from nearby offices and students by providing quality local cuisine and a platform for new artists.

1. INTRODUCTION TO BUSINESS
PROJECT 1 – BUSINESS PLAN
GROUP MEMBERS:
ANGELA WEE
CHA YUN XIAN
CHAM ZHENG CHEE
CHAN KOON QI
CHIA KEH CHIAN
LECTURER:
MS TAY SHIR MEN

2. Business
Background

3. The Original Malaysian Music Cafe
LOGO

4. Why music café?
- A place for relaxation
- To promote the culture of Malaysia through art
- A place to perform and showcase
- Double income, from food and renting stage out
- Promote Malaysia cuisine

5. Location
Publika, Hartmas Height,
Kuala Lumpur, Malaysia.
one of the most
popular destination
for fabulous foods in
town.

6. What do we provide?
Product
Food
(Mainly Malaysia food)
Services
Provide platform for
new artists

7. MARKET ANALYSIS

8. Market Size:
SMALL

9. Target Market Segment Strategy
• People working in the
office
• Students
• Teenagers

10. POTENTIAL COMPETITORS
All the restaurants/cafe not just focuses on the quality of food, but
they also focus on the atmosphere of the shop, providing a
comfortable environment for the customers.
Ben's Chawan Silver Spoon
O'brien San Francisco Coffee Plan B

11. MARKET TRENDS
Providing a relaxing
environment:
• creating a cozy ambiance for the
customers, to relax, to catch up on
work, and to socialize.
Food / Beverage Quality:
• higher quality of ingredients being
reinforced
• attract more people, or groups

12. MARKET PROSPECT
Well-developed and grow over
the years.
• consumers choose to visit these outlets
more frequently.
• conveniently and widely located, high
accessibility, comfortable environment,
affordable products.

13. S.W.O.T ANALYSIS
• Excellent staff who are
highly trained and
customer attentive
• Discover young local
talent and artist
• Provide entertainment
for our customers.
• A limited marketing
budget to develop
brand awareness.
• Lack of an established
reputation.
• Increasing sales
opportunities as
people become more
familiar with coffee
culture.
• Using the Internet to
reach new markets.
• The emergence of
new competitor.
• More sophisticated,
attractive products
and services.

14. SELLING POINT
• A platform for the undiscovered rising stars
to shine.
A chance to show your talent to the people.
• A place where art culture is embraced.
The interior space decorated with the masterpiece
of young talents.
• Enjoy, be inspired, and have a great time!
Have a break and immerse yourself in the artistic
environment in the cafe.

15. MARKETING STRATEGIES

16. WHY ARE WE GOOD?
Affordable
price
Large variety
of delicious
local food
Good
service
Knowledgeable
and friendly
staff

17. Source local
ingredients
Promote
Malaysia
Culture
Comfortable
& well-
designed
environment
Unique

18. SALES STRATEGIES &
ADVERTISING
Free Wi-Fi Juice of the day – 50% discount

19. Promote on social
media:
Grab attention, generate more
engagement with the restaurant
and get more customers.
• delicious looking
photos – visual
content
• Latest news,
promotions.
• Interactions with
customers

20. Facebook - the most popular social media platform
Share special discounts, exclusive coupons, newest dishes on
Facebook business page. Photos and videos are included in
Facebook posts to catch attention.

21. Instagram
- High quality photos
- Integrates with
Facebook so that
images show on both
platform
- Follow, check in
location and hash tag
#rasaayecafe for the
first time to get a 5%
discount (increase
engagement)
- Photo contest

22. Twitter
Share short news like daily meal
deal, fun facts and photos.
When customers retweet Rasa-
aye café’s tweets, it reaches an
even broader audience.
Talk to customers casually to
build customer loyalty and build
connections.

23. Partnering up with online food apps – food delivery service

24. PRICING

25. MANAGEMENT STRATEGIES

26. Manager/
ACCOUNTANT
Chef
Chef
Asst.Cook
Asst.Cook
Waiter
Waiter
Barista
Barista
Asst.
Manager/
Cashier
ORGANIZATIONAL CHART

27. MANAGER
•Hiring the right people.
•Supporting your staff members so they can develop and reach
their potential.
•Setting goals and challenge staff to reach beyond their current
grasp.
•Reinforcing with your staff how what they do contributes to and
makes a difference in delivering Duke's missions of education,
research and patient care.
•Recognizing and rewarding your staff's accomplishments.

28. •Holding staff members accountable for not meeting expected
performance or behavior standards.
•Ensuring a safe work environment
•Communicating information that impacts your staff's job, benefits or
employment policies.
•Providing context and rationale for institutional or departmental
changes.

29. ASSISTANTS MANAGER/CASHIER
• Take customer orders at the counter
• Receive payments and present change to customers
• Function as the host/hostess of the café
• Make reservations for customers
• Receive food checks from waiters or customers
• Appeal to impatient or irritated customers, especially during rush
hours
• Manage the register, including all credit card and cash operations
• Ensure a balance of the register at the end of the shift or working
period

30. CHEF
• They are in charge of running the kitchen and working directly
with the culinary staff.
• The chef decides what food items are on the menu at the
restaurant
• When a customer is unhappy with her order, it's the chef's
responsibility to figure out what went wrong.

31. ASSISTANT COOK
• Storage and disposal of food
• Testing Recipes
• Recording Supply Use
• Clean and prepare cooking station
• Food preparation
• Maintain Sanitation Standards
• Wash the plates

32. BARISTA
• Prepare or serve hot or cold beverages, such as coffee, espresso
drinks, blended coffees, teas etc.
• Clean or sanitize work areas, utensils, or equipment.
• Check temperatures of freezers, refrigerators, or heating
equipment to ensure proper functioning.
• Order, receive, or stock supplies or retail products.

33. WAITER/WAITRESS
• Greets guests and presents them with the menu.
• Informs guests about the special items for the day and menu changes if any
• Suggest food and beverages to the guest and also try to upsell.
• Take food and beverage orders from the guest on the order taking pads or on
the handheld Point of sale ( POS ) system.
• Obtaining revenues, issuing receipts, accepting payments, returning the
change.
• Performing basic cleaning tasks as needed or directed by supervisor.
• Filling in for absent staff as needed
• Punch the order on the POS machine and make sure to enter the special
requirements made by the guest while ordering the food. Eg: No Garlic, less
spicy etc, Without egg etc.
• Communicate to the guest and provide assistance with their queries.
• Co - ordinate with the busperson, kitchen staff, bar staff to ensure smooth
operation and guest satisfaction.
• Server food and beverage to the guest as per the course of order.
• Observes guests and ensure their satisfaction with the food and service.
• Promptly respond to guest with any additional request.
• Maintaining proper dining experience, delivering items, fulfilling customer
needs, offering
• desserts and drinks, removing courses, replenishing utensils, refilling glasses.
• Prepare mixed drinks for service to your customers table.
• Properly open and pour wine at the tableside.

34. •Adhere to grooming and appearance standards consistently.
•Understands and can communicate products and services available at
the resort.
•Must have some familiarity with basic cooking skills.
• Assist buspersons with stocking and maintain the restaurant par stock
levels and side station.
• Help other areas of the restaurant such as answering telephones and
completing financial transactions.
• Print closing report and drop the cash with the front office / accounts
department.
• Tally the Credit Card settlements for the day with the batch closing
report from EDC machine.
• Close the shift on the POS termial.

35. TOTAL WORKFORCE
Position/Division Manpower
Manager/Accountant 1
Assistant Manager/Cashier 1
Chef 2
Assistant Cook 2
Barista 2
Waiter/Waitress 2

36. FINANCIAL PLAN

37. STARTING CAPITAL
• Total of RM500,000
• Loan RM100,000 from bank from 5 partner, interest rate of 7%
with a 5 year tenure
• Rental, renovation, assets, food ingredient, maintenance,
worker’s pay, utilities, fees (one-time & monthly)

38. FEES
• Business registration fees – RM60
• Solicitor’s fees (lawyer fees) – RM3,000
• Domain name registration – RM1,000
• Insurance (public liability, income protection, vehicles, etc.)
– RM900 monthly
• Licenses and permits (food license) – RM150
• Worker’s compensation - Depend
• Food handling certificates – RM150

39. PREMISE
• Rental – RM10,000
• Renovation – RM50,000 to RM100,000
• Grunge style
• Stage
• Counter

40. EQUIPMENT AND SUPPLIES
• Furniture
• Utilities
• Electric
• Water
• Gas
• Business-related equipment
• Safety equipment
• Food supplies

41. ADVERTISING AND PROMOTING
• Business Card
• Foodpanda
• Partnership for advertising
• Delivery
• Pay by commission

42. EMPLOYEE EXPENSES
• 10 employee
• RM2,500 to RM 4,000 per employee
• EPF – 12% per employee
• Annual medical claim – Maximum RM800 per employee
• Uniform – RM100 per employee

43. TECHNOLOGICAL EXPENSES
• Phone bill
• Wi-Fi
• Computerized cash register
• Software
• Payroll
• Inventory & Billing
• Sound system
• Safety
• Fire alarm
• Security system

44. FORECASTED SALE
• 1st year - RM100,000
• 2nd year - RM120,000 - Increase of 20%
• 3rd year - RM150,000 - Increase of 40%

45. REVENUE & LOST
Partners will equally spilt the revenue or cost
Because everyone invested the same amount of money

46. CONCLUSION

48. REFFERENCE