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- 3. SS15 High Way -Famous foodhunting place -Accessible
- 4. The reasons foropening this restaurant is because: 1. We want to promote Sabah food. 2. Sabah food is not famous in West Malaysia. 3. Of course, we want to earn profits.
- 5. Hoa Liao =Nice Recipe
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- 8. Population: 708 296citizens Customers consists of : • Young adults • Teenagers • Workers • families • SABAH culture food is not implemented yet in ss15 subang jaya.
- 9. Our target marketCustomers’ background Prime source for earning our profits as also being local customers. • for whoever enters our restaurant are limited to all ages and all of this people they are able to afford our daily meal.
- 10. Geographic Location Facilities: institution, residentialarea, SOHO and business companies.
- 11. Competitor/ Rival • Having3 outlets • Famous of its main dish Strength • Very spacious ( can chill out) • Pleasant environment Weakness • Expensive, ranging from(rm9-16) per dish • not strategically located as not facing the main roads • Newly open around 2014 • Instant buffet noodles Strength • With rm19.00 can enjoy full meal with free refillable drinks Weakness • Not a very healthy meal • Traditional Sarawak noodle(kolok mee) • One of the Fast growing food and beverage industries in Malaysia Strength • Having more than 10 outlet • The menu is been set for economic price(cheap cost) • WIFI
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- 13. RM 6.50 Sang Nyuk Mee(生肉面 in Chinese)
- 14. RM 6.50 Tuaran Mee (斗亚兰面in Chinese)
- 15. SS 15 isoften hard to find a parking.
- 16. Food Delivery Service Therefore,to solve this problem, we provide:
- 17. -Give food sample.-Distribute Fliers. Sales strategies:
- 18. -Post posters outsideand inside our restaurant.
- 19. -use social mediato promote our food.
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- 21. Business Legal Structure PARTNERSHIP
- 22. REASONS OF STARTINGPARTNERSHIP Easy and less expansive to set up. Profits and losses can be shared between partners. Allows for greater flexibility in holiday and sick leave.
- 23. JOB SCOPE OFMEMBERS ● Jeff Ong- Manager ● Weng Chuan- Supervisor ● Ng Hong Bin- Main Chef ● Sing Yew- Accountant
- 24. Number of Employees Lower Level - 2 Cleaners 2 Waiters and Waitresses Higher Level - 2 Chefs
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- 26. We decided tocontribute RM20,000 each person to start our business. Total : RM20,000 x 4 = RM80,000 Total Capital = RM 80,000
- 27. • Rental Fee= RM4500 • Kitchen Equipment = RM15,000
- 28. • Renovation ofshop = RM 10,000 • Advertising = RM 500
- 29. • Furniture =RM8,000 • Worker’s salary = RM 9,200
- 30. • Utility =RM 800 • Ingredients = RM5000
- 31. Total amount tobe expended to start our business RM80,000 - RM53,000 = RM27,000
- 32. Expenses of startingup the business INCOME RM EXPENSES RM Capital 80,000 Renovation of shop 10,000 Furniture 8,000 Advertising 500 Waiter/Cleaner’s salary 3,200 Junior Chef’s salary 6,000 Rental Fee 4,500 Kitchen Equipment 15,000 Ingredients 5,000 Utility 800 Balance c/d 27,000 80,000 80,000
- 33. Sales Estimate • Weestimate to sell 100-150 bowls noodle per day
- 34. INCOME RM EXPENSESRM Capital 80,000 Renovation of shop 10,000 Income from restaurant (3years) 1,000,000 Furniture 8,000 Advertising(3years) 1,000 Food ingredients (3years) 100,000 Waiter/Cleaner’s salary (3years) 120,000 Junior Chef’s salary (3years) 210,000 Rental Fee (3years) 162,000 Utility (3years) 30,000 Balance c/d 439,000 1,080,000 1,080,000 Forecasted sales and profit of 3 years In three years time we estimate our profit will be around RM439,000
- 35. We will splitour profit equally RM800,000 x ¼ = RM 200,000
- 36. Future Plan • Addworkers if got enough money. • Open franchise at different states in west Malaysia.
- 37.