nasi lemak presentation

GROUP UNCLE PATIN

Izham ThanaFaiz

GROUP UNCLE PATIN

Business proposal & Implementation Reports

BUSINESS PLAN OF NASI LEMAK ‘UNCLE’

The Purpose of the business plan

PURPOSE OF BUSINESS PLAN

To gain hands-on experience in planning, marketing and operating the nasi lemak

business.

To study and evaluate the feasibility of the nasi lemak

business (small scale project).

To explore the business opportunities in nasi lemak

business.

To produce a guideline on how to start the nasi lemak business for other opportunist benefits.

This business plan is about a proposal of Nasi Lemak Business at Bandar Baru Bangi Area. The main objective is to establish our own food business at target location and compete our product with the existing competitors in Bandar Baru Bangi market.

The nasi lemak business is a typical business at this area however base on our study, the demand is always available and with a right business strategy and marketing tools we are able to penetrate and establish ourselves in this industry and in future we hope we can be a major player in the market.

For the market test purposes, we start the business with a production of 100 packets nasi lemak selling at our own nasi lemak stall and four other food operators nearby at Bandar Baru Bangi. The activity will be conducted in 5 working days from Monday to Friday in Month June 2011.

INTRODUCTION OF BUSINESS PLAN

BUSINESS BACKGROUND

• Food product• Nasi LemakNature of Business

• Uncle Patin Food MarketersName of Business

• Food production & preparation• Food caterer• Food Marketing

Main Activities

• Nasi Lemak ‘Uncle’• Typical nasi lemak & add onsName of product

Nasi Lemak UNCLE

COMPANY PROFILE

• Uncle Patin Foods Marketers• Business Reg. No. (848529-W)• Date of Establishment (15 May 2011)• Partnership form company

Company Details

• No. 18, Jln 3/5E, Bandar Baru Bangi• Tel/Fax No : 03-89256381• Email : [email protected]

Business Address

• Ahmad Faiz Roslan (40%)• Nazarul Izham Muhamad Razali (30%)• S Thanabalan Subramaniam (30%)

Shareholders

SHAREHOLDERS PROFILE

UNCLE PATIN FOOD MARKETERS

S. ThanabalanMarketing & Finance

Nazarul Izham Muhd RazaliProject Planning

Ahmad Faiz RoslanOperation & QC

SHAREHOLDERS PROFILE

• 10 years experience as regional marketing manager @ Nestle (M) Sdn. Bhd.

• 5 years experience as Business Development Manager @ KFC Holding Berhad

• 4 years experience as Logistic Manager @ KFC Holding Bhd.

• 5 years experience as Operation Manager @ Bangi Kopitiam.

• 3 years experince as QC manager 2 @ Old Town White Coffee

PROJECT LOCATION

Bandar Baru Bangi (literally translated from Malay to English as New Bangi Town) is a township - recently crowned as Knowledge City - situated in the district of Hulu Langat, in Selangor, Malaysia, named after the small town of Bangi situated further south.

It is located between Kajang and Putrajaya (formerly Prang Besar) and is about 25 km away from the capital city, Kuala Lumpur. Bandar Baru Bangi has education institutions, national institutions and agencies, corporate institutions, factories and industrial training centres. It also houses a five-star hotel, Hotel Equatorial with an 18-hole golf course.

PROJECT LOCATION

LOCATION MAP

ORGANIZATION PLAN – Modus Operandi

• Food production & preparation• Nasi Lemak stall operator• Food caterer• Food Marketing

Main Activities

• Nasi Lemak stall - own operation• Consignment - Join venture with existing food

operators• Food catering for small function (Future planning)

Business Concept

ORGANIZATION PLAN – Job Designation

Uncle Patin Food Marketers

Food Company

Nazarul Izham Muhd Razali

Project Planner

Ahmad Faiz Roslan

Operation & QC

S Thanabalan Subramaniam

Marketing & Finance

ORGANIZATION PLAN – Team Member Role

• Design the whole business concept.

• Prepare the business plan.• Incharge of setting up the

company. ie registration & trading license

• Identify the potential location to establish the business.

• Kitchen helper.

• Incharge of the whole business operation.

• Monitor the food preparation, QC, food packaging.

• Act as stall operator.• Nasi Lemak Secret recipe

owner.• Masterchef.

• Prepare the market & competitors research

• Marketing for catering services

• liason with the existing food operators for joint venture proposal.

• Incharge of food delivery & collection.

• Incharge of Business finance.

MARKETING PLAN – Market size

Market Size

Indians 5%

Malays 71.3%

Others 1.7%

Chinese 18%

Bandar Baru Bangi Community Population : 225,300 in 2010 (source Wikipedia dictionary)

MARKETING PLAN – Competitors

30.9

25.8

43.3

% Market Share existing (Based on Net Profit)

Nasi Lemak RizalNasi Lemak BlokNasi Lemak Sharipah

24.0

20.033.6

22.4

% Market Share after new entrée (Based on Net Profit)

Nasi Lemak Rizal

Nasi Lemak Blok

Nasi Lemak Sharipah

Nasi Lemak Uncle

Competitors

Nasi Lemak Sharifah (Distributors)

Nasi Lemak Blok (Stall)

Nasi Lemak Rizal (Stall)

NASI LEMAK RIZAL

• Branding and Famous • Nasi Lemak (Specialist- variaty of addendum for raw Nasi

Lemak, etc: rendang, paru and muscle)• Delicious and follow community appetite

ADVANTAGES

• Location not strategic (traffic jammed- dust)• Only for Buy and Carry- cant eat at their stall• Customers hard to park their car to buy- no park area• expensive price

WEAKNESS


NASI LEMAK BLOK

• Branding and Famous • Sell variety of dishes- Nasi Lemak, Lontong, and Nasi Berlauk• Customers can eat at stall• price are reasonable

ADVANTAGES

• Don’t have good utilities supply• Conditions of the stall so obsolescence- not attractiveWEAKNESS


NASI LEMAK SHARIPAH

• Branding and Famous • Nice Packaging• Variety type of Nasi Lemak (ikan bilis, sotong, and ikan masin)• price are reasonable• Deliver to Pump Station (Good location with high demand)

ADVANTAGES

• Not so delicious- sambal are too spicy (meet certain people appetite)

• Customers Self Services- increase damage items (deduct sales)

WEAKNESS


MARKETING PLAN

How we market Nasi Lemak

‘UNCLE’

Selling at own Kiosk (1 outlet)

JV with other food operators

(4 outlets)

Catering services for function

(Future plan)

MARKETING PLAN – Potential Nasi Lemak UNCLE stall

• Near to Petronas Seksyen 15• Near to Residential Area ( Seksyen 15)• Famous Area where UKM students having their leisure time• Near to Residential area where UKM student rent.• Near to Stadium MPKJ- Futsal court and stadium• Beside the NIOSH Building and Mahkamah Seksyen Bangi

Buildings.• Beside the main road to PLUS highway (Bangi Entrance)

• Government Staff• UKM Students• Traffic Customer• Staff from other shop

UNCLE stall

MARKETING PLAN – Potential Consignment outlets

Restoran Impian Maju

• Near to Main road to Kajang

• Near to Residential Area (Seksyen 4 Tambahan)

• Near to Residential area where UKM student rent.

• Second restaurant, from the main road to residential area.

• UKM Student• Residential committee• Staff from other Shop• Traffic Customer

Impian Baju Bistro

• Near to Petronas Seksyen 3 Tambahan

• Near to Residential Area (Bangi Perdana, Seksyen 3 Tambahan)


• First restaurant, from the main road to residential area.

• UKM Student• Residential committee• Staff from other Shop

Restoran Yus

• Famous satay restaurant in Bandar Baru Bangi

• Near to Main road to Kajang

• Near to Residential Area (Seksyen 4 Tambahan)


• First restaurant, from the main road to residential area.

• UKM Student• Residential committee• Staff from other Shop• Traffic Customer

Mak Kimbong Delight

• Middle of Residential Area Seksyen 3 and Seksyen 4

• Near to Developments Project which have a lot of construction workers

• Specialist in Asam Pedas in Bandar Baru Bangi Area.

• Target customers• Residential committee• Staff from other Shop• Foreigner• Construction Worker

PRODUCTION & OPERATIONAL PLAN - Recipe

Ingredient for Rice; (50 packs) - 1 Big Pot

• 30 cup rice• 10 cups coconut milk• 25 cups water(Approx.)• 10 pcs pandan leaf• 25 pcs red onion• 3 spoonful salt

Ingredient for Sambal; 100 packs

• 60 spoonful cili giling• 30 pcs red onion• 20 pcs garlic• ½ kg fried anchovies• 1 pack belacan• 3 spoonful salt• 2 spoonful sugar• 3 spoonful flavour

Other ingredients

• Fried anchovies• cucumber• Ground nut• Boiled egg

PRODUCTION & OPERATIONAL PLAN

FINANCIAL PLAN – cost of goods

INGREDIENTS FOR PREPARING RICENO INGREDIENTS BRAND UNIT QTY PRICE (MYR) TOTAL (MYR)1 BERAS CAP RAMBUTAN KG 5 5.40 27.002 SANTAN (COCONUT MILK) - KG 2 2.50 5.003 DAUN PANDAN - SHEET 1 1.00 1.004 GARAM - PACK 0.05 2.00 0.10

TOTAL SUM CARRIED TO COST OF GOODS: MYR 33.10

INGREDIENTS FOR PREPARING SAMBALNO INGREDIENTS BRAND UNIT QTY PRICE (MYR) TOTAL (MYR)1 OIL - PACK 0.25 3.30 0.832 IKAN BILIS - KG 0.5 18.00 9.003 CILI KERING - KG 0.5 12.00 6.004 BAWANG BESAR - KG 0.25 9.00 2.255 BELACAN - PACK 1 3.00 3.006 SERBUK PERASA - PACK 0.1 2.00 0.207 GARAM - PACK 0.1 2.00 0.20


FINANCIAL PLAN – cost of goods

COST OF GOODS FOR 100 PACKS/ DAY

MAIN SUMMARY

NO MAIN DISHES TOTAL PRICE (MYR)1 RICE (MYR) 33.102 SAMBAL (MYR) 21.483 OTHERS (MYR) 31.96

TOTAL COST OF GOODS MYR 86.54

INGREDIENTS FOR OTHERSNO INGREDIENTS BRAND UNIT QTY PRICE (MYR) TOTAL (MYR)1 TIMUN - BATANG 7 0.80 5.602 TELUR (50 Biji) - BIJI 1.67 9.20 15.363 KACANG - KG 0.3 10.00 3.004 DAUN PISANG - SHEET 100 0.05 5.005 PACKING PAPER - PACK 100 0.03 3.00


FINANCIAL PLAN

5 Days Projection

Day 01

23

45 Total

CASH INFLOWS

Ow ners' Capital (cash)

Thana

30

Izham

40

Faiz

30

Kiosk - Cash Sales (20 packets) x 2.00

40 40

40 40

40 200

Consignment - Cash Sales (80 packets) x 2.50

200 200

200 200

200 1,000

TOTAL CASH INFLOWS

100 240

240 240

240 240

1,200

CASH PAYMENTS

Administrative Expenses

Hire cook

90 90

90 90

90 450

Commission (0.50 x 80)

40 40

40 40

40 200

Transportation

2 2

2 2

2 10

Marketing Expenses

-

- -

- -

Operations Expenses

Cost of goods (100 packets)

86 86

86 86

86 432

- -

- -

- -

TOTAL CASH OUTFLOWS

86 218

218 218

218 132

1,092

EXCESS/(DEFICIT)

14 22

22 22

22 108

108

OPENING BALANCE

- 14

35 57

79 100

ENDING BALANCE

14 35

57 79

100 208

Uncle Patin Food Marketers

PRO FORMA CASH FLOW STATEMENT for 5 days (100 packets)

FINANCIAL PLAN

(1 Month) 25 Days Projection

Day TOTAL

CASH INFLOWS

Owners' Capital (cash)

Thana

Izham

Faiz

Kiosk - Cash Sales (20 packets) x 2.001,000

Consignment - Cash Sales (80 packets) x 2.50 5,000

TOTAL CASH INFLOWS6,000

CASH P AYMENTS

Administrative Expenses

Hire Cook

2,250

Commission (0.50 x 80)

1,000

Transportation

50

-

Marketing Expenses

-

-

Operations Expenses

-

Cost of goods (100 packets)2,159

-

TOTAL CASH OUTFLOWS

5,459

EXCESS/(DEFICIT)

541

Uncle P atin Food Marketers

P RO FORMA CASH FLOW STATEMENT for 1 Month(25 days) (100 packets)

IMPLEMENTATION – Project Report

The project activity (Market test) was conducted in 5 working days from Monday to Friday (30th May – 3rd June 2011).

We had produced and prepared 100 packets of nasi lemak and manage to sell all the product everyday for five consecutive days.

In order to market the product, we had open one nasi lemak stall near entrance MPKJ stadium and supply the product on consignment agreement basis to the following restaurants :1. Bistro Maju (20 pack per day x 5 days)2. Mak Kimbong Delight (20 pack per day x 5 days)3. Impian Maju (20 pack per day x 5 days)4. Restoran Yus (20 pack per day x 5 days)

The financial summary for this project as follow :• Initial capital : RM100.00• Sales for 5 days RM1,200.00• Cost of goods for 5 days : RM432.00• Net profit for 5 days : RM108.00

IMPLEMENTATION – Stall operation @ Near entrance MPKJ stadium

IMPLEMENTATION – Consignment outlet @ Bistro Maju

IMPLEMENTATION – Consignment outlet @ Mak Kimbong Delight

IMPLEMENTATION – Consignment outlet @ Restoran Yus

IMPLEMENTATION – Consignment outlet @ Impian Maju

JUSTIFICATION

Based on our business plan module, in one months operation, we gain a net profit of RM2,790.75 (Exclude hire cook @ cook & food preparation by entrepreneur).

However to sustain our business in future, (considering paying better remuneration to entrepreneurs) we have to operate our business in larger scale. ie increase monthly production (400 packs per month @ 24k sales), add more consignment outlets.

In order to achieve that we need additional fund to cover the increment of operational cost ie. Hire more staff, investment on cooking equipment.

(Please refer financial analysis modul as per appendix 1.)

nasi lemak presentation

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