presentation

1. BUSINESS BACKGROUND

3. SS15
High Way
-Famous food hunting place
-Accessible

4. The reasons for opening 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

7. Market Analysis

8. Population: 708 296 citizens
Customers consists of :
• Young adults
• Teenagers
• Workers
• families
• SABAH culture food is not implemented yet in ss15
subang jaya.

9. Our target market Customers’ 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,
residential area, SOHO and
business companies.

11. Competitor/ Rival
• Having 3 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

12. Marketing
Strategies

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 is often 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 outside and inside our restaurant.

19. -use social media to promote our food.

20. MANAGEMENT STRATEGIES

21. Business Legal Structure
 PARTNERSHIP

22. REASONS OF STARTING PARTNERSHIP
 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 OF MEMBERS
● 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

25. FINANCIAL PLAN

26. We decided to contribute 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 of shop = 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 to be expended to start our
business
RM80,000 - RM53,000 = RM27,000

32. Expenses of starting up 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
• We estimate to sell 100-150 bowls
noodle per day

34. INCOME RM EXPENSES RM
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 split our profit equally
RM800,000 x ¼ = RM 200,000

36. Future Plan
• Add workers if got enough money.
• Open franchise at different states in west Malaysia.

37. THANK YOU!