BUSINESS BACKGROUND

SS15

High Way

-Famous food hunting place-Accessible

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.

Hoa Liao = Nice Recipe

Market Analysis

Population: 708 296 citizens

Customers consists of :• Young adults

• Teenagers

• Workers

• families

• SABAH culture food is not implemented yet in ss15 subang jaya.

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.

Geographic Location

Facilities: institution, residential area, SOHO and business companies.

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

Marketing Strategies

RM 6.50

Sang Nyuk Mee ( 生肉面 in Chinese)

RM 6.50

Tuaran Mee ( 斗亚兰面 in Chinese)

SS 15 is often hard to find a parking.

Food Delivery Service

Therefore, to solve this problem, we provide:

-Give food sample.

-Distribute Fliers.

Sales strategies:

-Post posters outside and inside our restaurant.

-use social media to promote our food.

MANAGEMENT STRATEGIES

Business Legal Structure

PARTNERSHIP

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.

JOB SCOPE OF MEMBERS

● Jeff Ong- Manager ● Weng Chuan- Supervisor

● Ng Hong Bin- Main Chef ● Sing Yew- Accountant

Number of Employees

Lower Level - 2 Cleaners

2 Waiters and Waitresses

Higher Level - 2 Chefs

FINANCIAL PLAN

We decided to contribute RM20,000 each person to start our business.

Total : RM20,000 x 4 = RM80,000

Total Capital = RM 80,000

• Rental Fee = RM4500

• Kitchen Equipment = RM15,000

• Renovation of shop = RM 10,000

• Advertising = RM 500

• Furniture = RM8,000

• Worker’s salary = RM 9,200

• Utility = RM 800

• Ingredients = RM5000

Total amount to be expended to start our business

RM80,000 - RM53,000 = RM27,000

Expenses of starting up the businessINCOME 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

Sales Estimate

• We estimate to sell 100-150 bowls noodle per day

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

We will split our profit equally

RM800,000 x ¼ = RM 200,000

Future Plan

• Add workers if got enough money.

• Open franchise at different states in west Malaysia.

THANK YOU!