1.0 Introduction
1.1 Restaurant Name
Becha Restaurant
Becha Restaurant is a unique restaurant to public which provide a classic atmosphere
décor and multi ethnic cuisine: Malay, Chinese, India, and the mainly is Nyonya foods.
The name concept of Becha Restaurant is come from a Malay word- Beca. Beca (Becha)
means pedicab in English. The reason why our restaurant is named as Becha due to our
restaurant interior décor in which our restaurant will use pedicab as our chairs and wood
material tables as our main furniture. This is a décor concept that tries to give our
customer in 50 or 60 century and classic atmosphere.
1.2 Logo
Figure 1: Logo of Becha Restaurant
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This is our restaurant logo in where it includes our Becha Restaurant concept and spirit.
The wheeler that rides on the pedicab is representing us- the whole employees that
provide services to our customer. The women and men that sit on the pedicab is our
customers who are enjoy the service that we provided. The shape of pedicab is
representing our restaurant name and our restaurant concept. At the top of the logo,
Becha Restaurant is our restaurant name and at the bottom is our restaurant’s website-
http://becha.yolasite.com. In the logo, we also can see our slogan under the pedicab
shape- your enjoyment, our pleasure. In addition, the three lines in front of “B” word and
three lines that under the website are representing our multi culture concept in term of
menu and services that we provided. At last but not least, the round shape of our logo is
representing the one spirit and co-operation among the employees in the restaurant.
1.3 Slogan
Your enjoyment, our pleasure
In creating this slogan, we are tried to put ourselves in our customers’ shoes. This is one
of the ways to remember to provide excellent service to our customers to ensure that all
of them can enjoy and having a good dining experience in our restaurant. Hence, it may
motivate our staff to feel proudly to serve our customers and the customers’ satisfaction
will again make our staff proudly with their own performance.
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1.4 Types of Business
Ethnic Food Restaurant
Becha Restaurant can be categories as an ethnic food restaurant in which our restaurant
provided multi culture cuisine to our customers- Nyonya food, Chinese food, Malay food,
and also some Indian food. Apart from the multi culture cuisine that we provided, our
restaurant also provided traditional service, décor, and atmosphere to our customers.
1.5 Products and Service
As mentioned above, the products and services that our restaurant provided is in multi
culture basis. Becha Restaurant has provided Nyonya, Chinese, Malay, and India food to
our customers in whom our Becha’s menus is categories in 5 categories which are
appetizer, entrée, dessert, side order, and beverage. Each category of the menus is
providing in 3 types portion sizes, which are small, medium, and large. Apart from that,
the services that we provide are also based on multi culture in which it combining spirit
of Nyonya, Malay and Chinese service methods.
1.6 Location
Becha Restaurant will be located at Bukit Indah, Johor Bahru, Johor, Malaysia. The
location that we choose to establish our restaurant is a very strategic place to make our
business successfully. There are several reasons to support our opinion, among that are:
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1) Easy access for our targeted customer which are Johor citizen, and Singapore
citizen. It only needs 15 minutes from Johor Bahru and 20 minutes from
Singapore.
2) Bukit Indah is located in the heart of Iskandar Malaysia in which Malaysia
government is nowadays developing the place to become second developed city
in Malaysia like Kuala Lumpur city.
3) The citizens that stay around our Becha Restaurant have high capability to
expense for their dining out and entertainment activities.
4) Around the Becha Restaurant shop lot, there has developed a lot shopping center
such as Jusco and Tesco. So, it also increases the turnover of customer visit the
area and dining out at our restaurant.
Hence, according to the above reasons it shows that the location that Becha Restaurant
held is strategically to attract our targeted customers.
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Figure 2: Location Map of Becha Restaurant
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Figure 3: Shop Lot at Bukit Indah, Johor Bahru
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1.7 Date of Business Begin
Becha Restaurant will begin the business on 10th October 2010 (10/10/2010). 10 October
2010 is an easy remembering date for our customers. Indirectly, it will help us to do our
promotion effectively and efficiency to the customers. It may help us to attract more
people participate our restaurant’s open ceremony and indirectly it may let more people
known the existence of our restaurant.
1.8 Scenario of Food Industry and Market Trend
Currently, market trend in food industry is already changed. Most of the customer tend to
eat healthy food but at the same time seeking for the new things to try. Apart from that,
restaurant environment, location, food quality and service are still in consideration by
customer when dining out. Therefore, Becha Restaurant will try to provide a unique,
special, and comfortable atmosphere to our customer. At the same time maintain the food
quality and services to fulfill the multi needs and wants in the food industry market.
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2.0 The Objective of Preparing the Business Plan for Becha Restaurant
2.1 Financial Support
This business plan is done to convince the potential banks and investors for financial
support. Becha Restaurant is a new established restaurant at Bukit Indah, an area that is
now experiencing high development stage. There are lots of people come over to that
place to purchase products and services. This has caused the shop lots at Bukit Indah
become value and expensive. Therefore, we have to need a sum of capital to buy a shop
lot for opening our restaurant there.
Besides, as a new restaurant, we have to purchase a lot of new equipment for the
restaurant’s use. The equipment includes the kitchen utensils, cutleries, tables, chairs and
interior decorative. Thus, we need to have a strong financial support in order for us to buy
all needed equipment.
We will seek for financial support from the Public Bank. This bank provides loan
package for new established business with sufficient amount of loan and low interest rate.
We will present this business plan by explaining all information to the banker so that we
can successfully get the loan from the bank.
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2.2 Business Guideline
This business plan will be used as our main reference in operating Becha Restaurant. This
business plan describes what we plan to do and how we plan to do it. It will cover our
business mission, the description of our restaurant, organizational structure and
management team, marketing plan, operation plan and financial plan.
All of the derails inside our business plan will be essential information to us. As this
business plan is formed, it will guide us in running and managing our restaurant. Every
plan written inside it will be our standard operating procedure.
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3.0 Background of the Company
3.1 Restaurant Concept
Becha Restaurant is a unique restaurant to public which provide a classic atmosphere
décor and multi ethnic cuisine: Malay, Chinese, India, and the mainly is Nyonya foods.
This concept offers customers the variety cuisine selection, entertainment, and classic
décor atmosphere within a single establishment. It may give you a different experience
when visit to Becha Restaurant compare to the others restaurant.
We have our own unique uniform to our servers which is Baju Kebaya Nyonya and Baju
Baba for both female and male servers. Our inside décor will mainly using the wood
material and pedicab (Bécha) as our tables and chairs and it may able to create a feel of
road side during 50 and 60 century. We are tried to attract more customers by the foods
and atmosphere that we provided to public.
We have focused on the Malaysian and Singaporeans’ demand trends which is ethnic
eating experience and try to offer such theme restaurant to satisfy such demand and
needs. We offer multi ethnic food- Malay, Chinese, India, and Nyonya food in a single
menu and establishment.
At last but not least, our restaurant is using partnership methods to operate which will
consist with 6 main partners and a few outside investors. It may increase the capital for
investment in this Becha Restaurant and create a strong financial background support.
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3.2 Details of the Becha Restaurant
No. Particular Details
1 Name of Company Becha Restaurant
2 Address Bukit Indah, Johor Bahru, Johor
3 Phone Number +607-788 5656
4 Fax Number +607-788 5757
5 Website http://becha.yolasite.com
6 Business Concept Becha Restaurant can categories as an ethnic
food restaurant in which our restaurant provided
multi culture cuisine to our customers- Nyonya
food, Chinese Food, Malay food, and also some
Indian food.
Apart from the multi culture cuisine that we
provided, our restaurant also provided
traditional service, décor, and atmosphere to our
customers.
7 Business Activities Products:
Provide Nyonya, Chinese, Malay, and Indian food
which categories in appetizer, entrée, dessert, side
order, and beverage.
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Services:
Combining multi culture service methods spirit
(Nyonya, Malay, and Chinese) to our customers.
8 Date of Business
Operation
10 October 2010
9 Register Number of
Business
14420
10 Beginning Capital of
Business
RM 750 000
11 Name of Shareholders 1. Lim Chang Wei
2. Phang Lan Heong
3. Foo Shu Xin
4. Leem Siang Chin
5. Mohd. Pirdaus B. Mohd Haw
6. Mohd. Nasiruddin B. Harun
12 Name of Bank Public Bank
13 Business Account
Number
0080-10100-34567
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4.0 Background of the Shareholders
Becha Restaurant will consist of 6 shareholders. All shareholders are also the owner and
operator of the restaurant. We are graduated from Hospitality Management program and used
to receive trainings and work at restaurant, thus we have considerable experience in
managing restaurant business.
No Name Address Telephone Academic Qualification
Working Experience /
Skills
1 Lim Chang Wei
No.10, Jalan Hulubalang, 86500 Bekok, Segamat, Johor
017 479 6615 Bachelor in Hospitality Management, Universiti Utara Malaysia
Supervising family restaurant
Service person at Seri Beringin Restaurant, EDC Hotel
Conducting sales and marketing research for restaurants
2 Phang Lan Heong
No.4492, Taman Sri Intan, 73200 Gemencheh, N.Sembilan
012 253 4193 Bachelor in Hospitality Management, Universiti Utara Malaysia
Service person at Seri Beringin Restaurant, EDC Hotel
Currently attending human resource workshop
3 Foo Shu Xin No.36, Jalan Merak, Bandar Puchong Jaya, 47100 Puchong,
012 235 9839 Bachelor in Hospitality Management, Universiti
Service person at Seri Beringin Restaurant, EDC
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Selangor Utara Malaysia Hotel
Part timer at accounting firm
4 Leem Siang Chin
2301, Jalan SJ 2/2B, Taman Seremban Jaya, 70450 Seremban, N.Sembilan
017 302 8385 Bachelor in Hospitality Management, Universiti Utara Malaysia
Service person at Seri Beringin Restaurant, EDC Hotel
Possessing skills in cost and inventory control
5 Mohd. Pirdaus B. Mohd. Haw
Lot 23, Damansara Perdana, 50040, Kuala Lumpur
017 240 7232 Bachelor in Hospitality Management, Universiti Utara Malaysia
Service person at Seri Beringin Restaurant, EDC Hotel
Kitchen assistant and steward to Seri Beringin Restaurant
6 Mohd. Nasiruddin B. Harun
12-3B, Taman Bunga Emas, 72300 Kluang, Johor
016 730 0303 Bachelor in Hospitality Management, Universiti Utara Malaysia
Service person at Seri Beringin Restaurant, EDC Hotel
Kitchen assistant and steward to Seri Beringin Restaurant
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5.0 Management and Organization Plan
5.1 Company Mission
Becha Restaurant will have 3 missions to accomplish:
1) Becha will be a classic restaurant, which combining a classic atmosphere décor
with excellent and interesting traditional food. The mission is not only to provide
excellent food selection but also provide the different and efficient service to
satisfy our customer satisfaction.
2) To provide sufficient employee welfare, training and benefits to our employees is
one of our missions. Respect and fairness treated are needed to build up among
the owners and employees and their participation is welcoming. It may let them
feel a part of the success of Becha Restaurant.
3) We offer fair profits for the Becha’s owners and investors, and rewarding to our
employees and as well as for our loyalty customers.
5.2 Company Strategy
Becha Restaurant’s strategy for the first three years are including:
1) Keep the quality of both foods and services to our customers.
2) Keeping food cost at less than 35% of revenue.
3) Improving our Gross Margin from year to year to ensure achieve a profitable
investment return to our investors and owners for year 3 - 5.
4) Promoting and expanding the Becha Restaurant concept to the public.
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5) Advertising and marketing Becha Restaurant in south of Malaysia and Singapore
to increase well known of the public.
5.3 Management Team
All partners are the owner and operator of Becha Restaurant. We have come out with a
management structure and each of us is put in charge of one department to ensure our
restaurant operates smoothly.
Department Task Person-in-charge
Kitchen Supervising the kitchen operation
Supervising the kitchen staff
Oversee menu development
Purchasing, portioning, pricing and inventory
control of raw material and kitchen equipment
1. Mohd. Pirdaus
2.Mohd.
Nasiruddin
Sales and
Marketing
Restaurant consultant
Promoting the products and services of Becha
Restaurant
Make sales forecast
Co-operate with potential advertising company
for promotion
Lim Chang Wei
Human Resource Plan for staff salary and payment
Recruiting restaurant staff (chef, cook, service
Phang Lan Heong
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person, cashier)
Providing training to all staff
Oversee staff development, providing staff
benefits and welfare
Finance and
Accounting
Manage working capital, including receivables,
inventory and cash
Perform financial forecasting (capital budgeting,
cash flow analysis, financial statements, and
financing requirements
Prepare financial analyses of operations for
guiding management (reports of company's
income, expenses, and earnings)
Directing budgets and financial forecasts
preparation and arrange for audits of company's
accounts
Foo Shu Xin
Purchasing and
Inventory
Handling all purchasing made by restaurant,
including raw materials, kitchen utensils and
restaurant equipment
Updating the suppliers price and co-operate with
suppliers in purchasing
Supervising the flows of inventory and record
Leem Siang Chin
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every purchasing and using
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5.4 Personnel Plan
Personnel plan is a plan that will help us in organizing and managing all staff of Becha
Restaurant. This plan shows the details of the task and estimated salary of each position.
Personnel plan will assist us in guiding and controlling our staff as all staff will know their
responsibilities and the way to perform their jobs. To ensure that our restaurant operates in a
perfect condition, we divide the personnel plan into two parts; kitchen personnel and
restaurant personnel.
5.4.1 Kitchen Personnel
Position Task Estimated Salary
(monthly)
Head Chef
(1 person)
Create various types of menu and suitable
with the concept of our restaurant.
Make sure all the staff in the kitchen
department follow the standard operating
procedure when they cook.
Controll and determine the meterial and also
equipment that will be use in preparing the
meals.
RM 1 800
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Observe and make a changes in the menu
based on customer comment and their needs
and wants.
Cooks
(2 person)
Assisting the Head Chef in preparing and
cooking food
Cook various type of food
RM 1 500
Kitchen Assistant
(1 person)
Help cooks to complete meal speedily
Preparingclean raw material
Clean kitchen utensils (cookware, cutliries)
Prepare meterial for the next day operation.
Cooperate with chef to perform the task
RM 1 200
5.5.2 Restaurant Personnel
Position Task Estimated Salary
Restaurant Manager
(1 person)
Supervising the restaurant operation
Assist Sales and Marketing department in
promotion, forecasting sales and
evaluating the restaurant products and
RM 1 800
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services
Captain
(1 person)
Assistant to the Restaurant Manager
Supervising the service person
Assisting the Human Resource
department in training service person and
evaluate their performance
RM 1 500
Service person
(5 person)
Serve food and drinks to customers
Make suggestive selling to customers
Clean the restaurant before and after the
operation hour
RM 1 000
Reception / Cashier
(1 person)
Record reservation from customers
Greet and escort customers
Collect and record payment from
customers
Assist the Finance and Accounting
department in calculating sales
RM 1 200
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6.0 Web Plan
Becha Restaurant will have a dedicated website. It will be the virtual business card and
portfolio for the company, simple, contemporary and well designed. Our site will offer our
menus, prices, reviews, latest information and online booking table at Becha Restaurant. We
will also weekly update our website to let our customer know about what did happen at
Becha Restaurant and at the same time to keep our loyalty customers.
Our website will be used to try out new offers, starting with an on-line table booking feature
for everyday to make our customers easy to get dining at our restaurant. A customer will be
able to booking and make reservation using a credit card. This is one of the services that we
provided to our customers to ensure those busy customer easy get dining at our restaurant
especially those business people. They only need fill up the form in our website and choose
the menu they want and send back to our restaurant. The deposit charge will transfer when
our customer key in their credit card information to our collaborating credit card company. It
may make them can enjoy their meal at the time that required.
In short, our restaurant’s website will include email capabilities and online reservations and
special events scheduling.
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7.0 Marketing Plan
7.1 Marketing Analysis
Instead of building a business around a new concept, we conducted market research and
built a concept around our targeted consumers. Our market analysis identified the
following key drivers as areas of opportunity to provide excellent service for Becha
Restaurant customers:
7.1.1 Portion Selection
Nearly 85% of our surveyed from questionnaire endorsed having a choice of
different size portions. This statistic is get from our questionnaire survey from our
targeted customers around the Bukit Indah area. Hence, we can know that most of
our customers want the option to choose the enough portion size to satisfy their
appetite. As the result, Becha Restaurant concept is built to offer different-sized
portions in our menus to satisfy such needs and wants in the current market.
Becha Restaurant menus have offered three types of portion size in able to choose
by customer. The three portion sizes are small, medium and large.
7.1.2 Menu Variety
Currently, ethnic restaurants are increasing popular in Malaysia and Singapore
area. From our survey statistic, around 90% out of 50 samples has the willingness
to try Malaysia traditional food which is included Nyonya food, Malay food,
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Chinese food and Indian food. Since the population around the Bukit Indah is
highly crowd by Chinese residents, so the Nyonya food and Chinese food is
priority to consider when they choose to dine out. Menu varieties in one
establishment is the most popular acceptable among those targeted customers. In
fact, establishments that able to provide variety of menu are able to attract more
customers dining at their restaurant. Becha Restaurant has provided multi cultural
traditional food to our customer in whom it included Nyonya food, Chinese food,
Malay food, and Indian food. For information, our menu will also provide
appetizer, entrée, dessert, side order, and beverage in order to fulfill those market
demands around Becha Restaurant area.
7.1.3 The Dining Experience
According to our survey, around 89% respondents have mention that dining
experience can influence them to choose a restaurant for their meals. In fact,
customer satisfaction with food and service has been an importance criterion to
choose restaurant for dining out, but our findings indicate that the décor, lighting,
atmosphere, and other options to improve the dining experience are also factors in
customer decisions to choose the place for dining out. Becha Restaurant takes all
these factors in consideration for the design of restaurant. Becha Restaurant has
try to décor the whole restaurant’s interior in classic concept which is giving the
customer have the feel of 50 and 60 century atmosphere. The furniture that used
are unique and different to the others restaurant. The furniture that we used is
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Beca (pedicab) shape chair, wood material tables, wooden floor, corner of
Malaysian traditional ornaments, traditional eating equipments and utensils, and
brown color of building painting. It able to make our customers not only enjoys
their meal, but also enjoys and feels comfortable with the dining atmosphere.
7.1.4 Reasonable Prices
According to our survey at Bukit Indah area, around 98% of our respondents has
mention that prices of product and quality that receive is the priority consider
factor when entering a restaurant. The quality they receive should reasonable with
the price they pay out. This was no surprise given the economic tide. So, Becha
Restaurant menu is priced at a moderate level, with entrée no over RM23. In
addition, we have an extended appetizer and dessert selection priced between
RM1.50 – RM13, allowing budget dining in a full-service restaurant. It is able to
attract students and the youngsters to dine out at our restaurant, as well as
businessperson and those people who have extra disposable income to spend. As
the result, it can able to gather multiple level of customer visit to our restaurant
and enjoy their meal.
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7.2 Market Segmentation
Becha Restaurant intends to cater to a wide customer base. We want everyone to feel
welcome and entertained. We have defined the following groups as targeted segments
that contribute to our business growth:
1) The Business Person
2) Relationship Couples
3) Students
4) Elders
5) The Destination Customer
6) High-End Singles
7) Tourists
8) Non-tourists
These particular market segments are 15 years old and above, these particular market
segments have the same characteristic in which are having disposable income, seeking
upscale, trendy, seeking for new things, willingness to try and comfortable restaurant
options. These are the types of people who frequent dining at other restaurants and café in
the area. They are likely to spend more on experiences they get as unique, and
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sophisticated. They are also the most open to trying something new, special, and
more acceptable to our multi cultural cuisine.
7.2.1 Target Market Segment Strategy
7.2.1.1 The Business Person
They work hard all day and often stay overnight in a strange city. They
need a competent establishment that helps impress clients and prospects.
In addition, they not only need a comfortable place but also a special
atmosphere to serve their client. Apart from need a place to serve
customer, businessperson also need to relax and use the money they are
making after the official working hour. They spend the most on drinks,
food and tips. Becha Restaurant’s comfortable atmosphere, interior décor,
and quality of food and beverage will be perfect for sophisticated those
business people. Becha Restaurant will be the most suitable place for them
to dine out whether dining with their client or dining by himself. The
reasonable price, quality food, and excellent service is the additional
reason for those business person to dining in our restaurant, whether they
live in and around Bukit Indah or are here for work.
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7.2.1.2 Relationship Couples
The restaurant will have an intimate, romantic, enticing adult atmosphere
hat suggests for dating by couples. For those relationship couples are
needed a very romantic, special, comfortable atmosphere establishment
when they dining out. Apart from that, the privacy that restaurant provided
is also another important thing that consider by the couples when choose a
restaurant. Hence, we can see that the environment of the establishment is
the priority than the food that provided. Becha Restaurant will be the best
dating location in Bukit Indah area. These young couples are generally
busy for their own job and this is the time for them to gain money for their
future plan. So, most of them are less time to prepare their food especially
lunch and dinner. . In most cases they will has budgeting to eat out on a
regular basis and dating with their couple. Becha Restaurant is not only
providing special interior décor, comfortable atmosphere, privacy space,
suitable lighting level, but we also provide variety of menu, quality food
and beverage, and excellent service. Hence, we believe that relationship
couple will be our target market due to our restaurant has provide what
they want at the Bukit Indah area.
7.2.1.3 Students
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Becha Restaurant’s building is located near to school area, where student
also is one of our targeted markets. Currently, student is able to spend
their pocket to entertain themselves with their friends. Apart from visit to
shopping malls, cinema, sport center, they also will spend their time with
friends in restaurant. Those young people are like to find special and new
things to try. Becha Restaurant offers such special and new concept in
interior décor, foods, and also services to public. Another strong point to
cater such student visit to our restaurant is the menu prices. Our price is
very reasonable and the students are able to expense on it. By using the
same price to get a more special dining experience, environment and food
is the priority consideration by students’ consumers. In this factor, Becha
Restaurant is able to provide it to satisfy the students need and want.
7.2.1.4 Elders
Elders are referring to those individuals or group of elder people who is
retired from working industries and now are enjoy their free time by
leisure and recreation. Most of the elders wish to find traditional food
compare to western or fast foods. They are more preferred to traditional
food, and Becha Restaurant is able to provide such menu to those elders.
Becha Restaurant’s menu is using the fresh ingredients to prepare the food
to our customer and ensure the quality and portion size of food is
maintained. In addition, our preparation methods are also using the
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traditional methods and all food is prepared and cooking by our chefs,
there are no machines produce foods in our restaurant. So, it is enough to
cater elders having their meal at our restaurant.
7.2.1.5 The Destination Customer
Destination customer refer to those consumers often look only in their
own neighborhoods for restaurant options. Our Destination Customer
tends to be new suburbanites that miss the excitement of the inner city.
They have disposable income, and will spend quite a bit on such outings.
Becha Restaurant will be a destination restaurant. Becha Restaurant
provides such comfortable and special environment to our customer, in
addition, the food and beverage provided are also in good quality and
reasonable price. Hence, we believe that we are able to attract such
destination customer get the dining place away from their neighborhood
area and try in the city. We are also trying to clear the perspective or
mindset of high expenses in city life. Reasonable price that we provided
are not only able to attract such destination customer but also able to make
them become our return customer.
7.2.1.6 High-end Singles
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High-end singles are the individuals that pride themselves on socializing
and dining at the premier locations - The Image Seekers. Bukit Indah is a
neighborhood that lives by a lot of rich family, professional individuals
and also the place that Singaporean always crosses by. So, we also believe
that appear such high-end singles among those individuals and group I
mentioned above. Becha Restaurant has the capability to attract such high-
end singles to be our customer. We will attract them with our eclectic
atmosphere and layout. Our multi cultural menu, striking décor,
entertainment and concept, excellent service and engaging clientele will
confirm the feeling of being in the right place in Becha Restaurant.
7.2.1.7 Tourists
Bukit Indah is located at the heart of Iskandar Malaysia, which will
develop by Malaysia government to become the second development city
like Kuala Lumpur. So, I believe that a lot of tourist especially tourist that
visit for shopping purposes will visit this big city. Becha Restaurant will
be a destination-dining locale, with its attractive atmosphere, multi
cultural menu, and traditional service which is combined with Chinese,
Nyonya, and Malay style in one. A large percentage of the tourist are
vacationing Malaysia is shopping and culture visit purposes, here Becha
Restaurant will be the first choice for tourist to dining. Becha Restaurant
not only in good services, our food is all fresh produce by chef with the
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most traditional methods. So, they can try the multi original culture in one
establishment- Becha Restaurant. We believe that it will be an additional
sweet memory for those tourists.
7.2.1.8 Non-tourists
Non-tourist is referring to individuals and groups of traveler that travel for
non-leisure and recreation purposes. Here, our targeted non-tourist
customers are our neighbor country citizen- Singaporean. Becha
Restaurant is located at Bukit Indah, which is only 20 minutes from
Singapore via Tuas plus line. Due to Malaysia’s currency is low than
Singapore dollars, most of the Singaporean tend to dine out and shopping
in Malaysia. Hence, it is one of the opportunities for us to cater those
Singapore non-tourists. Becha Restaurant provides good quality of food,
reasonable price menu, and comfortable atmosphere. It is enough for us to
attract such non-tourist to our restaurant having their meals.
7.3 Service Business Analysis
The restaurant industry is highly competitive and risky. The owners know this
through their many years of experience in opening, running, and improving restaurants in
Malaysia. Most new restaurants opened by inexperienced owners struggle or fail.
However, those based on solid understandings of the market needs, and management of
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inventory and staffs have a much higher chance of success, especially when combined
with prior experience in the restaurant industry.
Restaurants make money by taking inexpensive ingredients, combining them in creative
ways, cooking them properly, and selling them at a much higher price. Any ingredients
wasted in the kitchen are money thrown out. Any time wasted in seating customers,
taking orders or preparing food is money walking away. Thus, excellent service is
necessary to provide by establishment in order to keep their return guest.
Becha Restaurant has provide trained well employees especially server who direct
contact with the customer. Our manager will always evaluate their personal appearance,
sanitation and hygiene, attitude, menu knowledge and selling menu skills. Any lack off
will be a training course for them to polish themselves, such as English communication
training, grooming training, serving knowledge and others. Therefore, we believe that our
service person will be in the ready to serve condition in order to fulfill any requirement
from customers.
Recently, restaurant environment, décor, atmosphere, music, lighting and privacy space is
all consider by customer when choose a restaurant for dining out. Becha Restaurant has
provided classic interior décor concept and mixed with Beca (pedicab), wooden table and
floor to provide 50 to 60 century feel. Apart from that, we also provide enough privacy
space by using bamboo material curtain and down light level.
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At last but not least, another important thing to remember is we should put ourselves in ur
customer’s shoes since we are surviving in service industry. It is always remind by us to
our employees with our slogan- “Your enjoyment, our pleasure”.
7.3.1 Competition and Buying Patterns
Johor and Singapore area consumers are seeking variety and new experiences.
Location is clearly important, but so is atmosphere and uniqueness. Our
marketing challenge is thus to stand out from our competitors, not only as the
"new" restaurant, but also as one that offers consistently high quality food, menu
variety, and a unique atmosphere. Maintaining our edge will depend partly on
marketing ourselves as a multi level customer destination, and not an adult-only
restaurant. However, at the same time, we will also offer the same level of high
quality of food, service and atmosphere.
After we conduct an observation at Bukit Indah, Johor Bahru, we found that there
have three main competitors for us to overcome, which is Kinsahi Japanese
Restaurant, BBQ Chicken Restaurant and Boston Concept Restaurant. In order to
compete with this three main competitor, we will carry out some promotion as our
beginning strategy and the promotion method will be discuss in our marketing
plan (4P). The following is the details of the competitor.
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7.3.1.1 Kinsahi Japanese Restaurant
This Japanese restaurant is located in Lot F09, AEON Bukit Indah
Shopping Centre, Johor Bahru. The head quarter of this restaurant is
located in 40&40A, Jalan Sasa 4, Taman Gaya, 81800 Ulu Tiram, Johor
Bahru. Besides, this restaurant also has opening another four branch
around Johor Bahru area. The most challenging things that our restaurant
will facing with this restaurant is they do provide an outside catering that
will not provide by us. What they are provided is the cuisine that we do
not provide, such as Ramen, Sushi, Sashimi and Bento that popular and
fancy among the youngster nowadays. Other than that, their brand
recognition is strongest than us because they are well established since
2006. As a result, more people will know the existence of this restaurant
compare with us who is the beginner in this sector. Hence, this Japanese
restaurant is one of the competitors that we will face with.
7.3.1.2 BBQ Chicken Restaurant
This is a chicken specialty restaurant which started in September 1995.
BBQ Chicken has now grown to be the No. 1 franchise brand in Korea
with more than 1,850 shops and was the first Franchise Company ever to
be selected as Korea’s top 100 Brands. This restaurant located at Jaya
Jusco Bukit Indah. This restaurant provided customers with not just a
delicious meal but a healthy meal too because they are using 100% of
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olive oil to fry chicken to assured that their customers are served with
quality chicken meal. The specialties at BBQ Chicken are Olive Luxury
Chicken, Teri-Q Wings, Korean Charbroiled, Korean Charbroiled
Sandwich, Hot Hot Drum and Kochi that cooked by using olive oil. In
addition, BBQ Chicken Restaurant created its own inimitable formula with
flavors and ingredients of Korean cuisine like authentic recipe and
barbeque sauces. This is an attraction of their restaurant since most of the
customers in nowadays are more pay attention to the healthy food. We are
not able to compete with them at this point since using an olive oil to cook
is very costing. Besides, this is an well know restaurant where they are
establish their restaurant in others places in the world, such as Spain,
USA, Singapore, Australia and so on. Therefore, this restaurant is one of
the strong competitors that we are going to overcome in order to survive
and successful in this sector even though the cuisines that we offered are
totally not the same.
7.3.1.3 Boston Concept Restaurant
This is a restaurant which aspired to develop a Western and Asian cuisine.
Boston Concept restaurant is located at AEON Bukit Indah and
established in May 2005. Boston restaurant has 11 branch located from
northern region to southern region in Malaysia. Thus, they are also one of
the well recognize restaurant that we will compete with. Besides,
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sometimes they offer some special promotion such as customers will only
need to spend RM1 to order a beef steak, grilled lamb chop and others
menu. This is the promotion that our restaurant cannot offer yet since our
restaurant business is just at the starting point. In addition, Boston
Concept Restaurant is offered more than 200 types of cuisines to their
customers. This is one of the things that we need pay attention to since
many of the consumers in nowadays like to dine in the restaurant that offer
variety choices of food.
7.4 SWOT Analysis of Becha Restaurant
We have finished a set of complete SWOT analysis regarding the location that we choose
to establish our ethnic food restaurant. SWOT analysis is stand for Strengths,
Weaknesses, Opportunities and Threats. The purpose to bring out this SWOT Analysis is
to analyze the feasibility to establish the restaurant business, whether it can be successful
or vice versa.
Strengths
1) Strategic location
2) First Ethnic Food Restaurant
Weaknesses
1) Limited space
2) Lack of experience staffs
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3) Reasonable price
4) Professional partnership
5) 24 hour security patrol
3) Lack of stable supplier
Opportunities
1) Expansion of new branch
2) Professional staffs training program
3) Establish good relationship with supplier
Threats
1) Tough competition
2) Threat of substitute
7.4.1 Strengths
7.4.1.1 Strategic Location
The location that we plan to establish our restaurant is located at Bukit
Indah. It is an easy access and high visibility place because it served by an
excellent network of roads, which is inter-city highways and the main North
South Highway. Besides, it only takes 15 minutes from Johor Bahru town.
Therefore, our business will not only attract the residents around Bukit
Indah, but also the Johor Bahru town residents. At the same time, it takes
mere 20 minutes to Singapore via the Causeway and Second Link Crossing.
The situation here is same with the previous point, which our restaurant
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business will attract Singaporeans since they only need to spend about 20
minute from Johor Bahru to Singapore. Therefore, our restaurant location is
very strategic since it is convenient for both the Johor Bahru and Singapore
residents come to having their meals in our restaurant because the distance
is quite short.
7.4.1.2 First Ethnic Food Restaurant
From our observation, we found that our restaurant is the first ethnic food
restaurant that will be opening in Bukit Indah, Johor Bahru. Our ethnic food
restaurant will provide Malay food, Chinese Food, Indian food and even
Baba Nyonya food. Therefore, our restaurants will most probably attract all
the races people around that area since the food that we provide is “halal”
food. In addition, our restaurant theme is based on pedicab or “Beca”. This
means we will replace the traditional chair with the “Beca”. Customers
have an opportunity to sit in the “Beca” while having their meals. This is a
unique attraction that creates by and we believe that our restaurant business
will get a lot of support from the residents around that area because there
have no one restaurant that provides ethnic food and using “Beca” as their
restaurant theme in Bukit Indah area.
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7.4.1.3 Reasonable Price
The price of each food & beverage in our restaurant is very reasonable,
where we have set a standard pricing method in order to avoid overcharge.
We will divide each food into 3 main categories, which is small, medium
and large. While the beverage is as the standard size that we normally have.
In addition, we will list out all the price of food & beverage in our menu.
This action is to make sure our customers are satisfied with the price before
they make order (some restaurant does not provide any menu or food price).
Therefore, we will charge the price according the size of food order by the
customers. The advantage of this pricing method is it’s allowing the
customers to decide whether they want order a small, medium or large size
food. This is due to sometimes a customers are not sure whether the food is
tasty or not, therefore they can choose to order a small portion to try first
and this can reduce waste of money as well as food.
7.4.1.4 Professional Partnership
Since all of the six of our partner is a hospitality student, therefore we have
an excellent practice and experience in the food & beverage sector because
we are being teach and practice to prepare the food in a hygiene manner,
practicing total quality management, serve the food & beverage in the
proper manner, handle customers complaint, management skills and others.
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All these type of useful skills push us to become a professional entrepreneur
when we decide to establish a restaurant. Therefore, we can ensure our
service quality, food quality and even management quality are able to
maintain in a stable level since we will direct our employees form time to
time.
7.4.1.5 24 Hour Security Patrol
One of the reason we choose to establish our restaurant at here is because it
is a safety place where there has provided a 24 hour security patrol service.
Therefore, our customers will no need to worry about their safety when they
dine in our restaurant even though it is night. This is our strength compare
to others restaurant competitor because not many of them will establish a
restaurant which has provided with 24 hour security patrol. This safety
awareness is very crucial to our restaurant business since many crime cases
are happen in Johor Bahru previously and we can attract customers by using
this safety awareness.
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7.4.2 Weaknesses
7.4.2.1 Limited Space
Since we are the beginner in this sector and have a limited capital, thus we
can only purchase one lot of double storey shop lot as our restaurant. In
short, it means that our restaurant space is quite limited to accommodate a
large number of customers at one time, which is 3 300 square feet. As a
result, we are not able to gain more profit if compare with others large
restaurants.
7.4.2.2 Lack of Experience Staffs
An experience staffs is very crucial for the services industry. This is
because experiences staffs are able to provide more professional services
quality to the customers and are able to respond quickly when handle
customers complaints. Unfortunately, we are just a beginner in this industry
and have a limited capital, thus we are not able to recruit those who have a
good experience in the food & beverage sector since their salary is quite
high. What we are able to do is recruit the less skill staffs at the beginning
level and train them from time to time in the future.
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7.4.2.3 Lack of Stable Supplier
A good and stable relationship with the suppliers is very important in this
industry because once we establish a good network between each others, we
will gain benefit in this relationship. This is due to the suppliers will
provide us a good quality if item, such as restaurant furniture, high quality
cooking equipment, fresh cooking ingredients and so on. In addition, they
also will give a special discount rate for us if our relationship with them is
stable enough. In this situation, we are not able to maintain a good and
stable relationship with the suppliers since we are just the beginner in this
sector. We need to take more effort in order to establish a stable
relationship with the suppliers for our future benefit.
7.4.3 Opportunities
7.4.3.1 Expansion of New Branch
In this case, we have an opportunity to expand our restaurant business to
others places out of Johor Bahru. This is due to there are lack of these
ethnic food restaurant available in Malaysia. Normally, a restaurant will just
provided one type of ethnic food, such as Malay food, Chinese food or
Indian food. Sometimes, they will provide others popular food, such as
western food. Therefore, our restaurant ethnic food that provide Malay
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food, Chinese food, Indian food and even Baba Nyonya food will most
probably accepted by all races in Malaysia since we are offered variety of
choices. In addition, our food is “halal” food. Thus, we have a high
opportunity to open others branch in others places in the future.
7.4.3.2 Provide Professional Staffs Training Program
As what we mention before, our restaurant is lack of experience staffs due to
lack of capital. Therefore, we can provide a professional training program
for our staff after our restaurant business is stable and have extra capital.
The training program can be in terms of service skill, communication skill,
sanitation skill and interpersonal skill.
7.4.3.3 Establish a Good Relationship with Supplier
Since our restaurant operation is still new, thus our relationship with the
suppliers is also not stable at all. A good and stable relationship with the
suppliers is very crucial because it will make the purchasing process more
smoothly and easy to control. In addition, a good relationship with suppliers
may also let us have a chance to purchase the ingredients at a lower price
based on the special discount give by the suppliers. But the main point here
is we have an opportunity to establish a stable relationship with the suppliers
from time to time and we believe that we can do it with good.
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7.4.4 Threats
7.4.4.1 Tough Competition
Even though we are the only one ethnic food restaurant that will establish in
Bukit Indah area, but we still facing some tough competition from the others
restaurant around there which is provided the same service standard like us.
Our competitors are: Kinsahi Japanese Restaurant at Aeon Jusco Bukit
Indah, BBQ Chicken Restaurant at Jaya Jusco Bukit Indah, and Boston
Concept Restaurant at AEON Bukit Indah. Even though they are not an
ethnic food restaurant like us, but what they provided is something that we
not provide. Therefore, there are the main competitors for us to facing with.
We will describe each restaurant in more details after this section.
7.4.4.2 Threat of Substitute
As what we know, nowadays have many restaurants establishment that will
plagiarize/copy others people business concept and the owner of the actual
business cannot do anything regarding the others action because this is the
phenomena in the restaurant sector. Even though we are the only one that
will provide the ethnic food in Bukit Indah, but it does not mean we will
stand alone all the time because we have a high possibility to facing the
threat of substitute that generate by others. Therefore, we must have a self
46
awareness from time to time in order to avoid substitute by others
competitors.
7.5 Products and Services
7.5.1 Products
Becha Restaurant will feature multi ethnic dishes, classic décor atmosphere, and
excellent service. Our foods will be in high quality control and prepared with
import spices. In short, our product will prepare with high quality ingredients and
high quality control. However, our product is not only providing foods but also the
ambiences and services. As a result, it may offer customers an extraordinary dining
experience.
Becha Restaurant’s menu will focus on Malay, Chinese, India and especially
Nyonya flavors foods. Our menu divided into a few parts which are:
7.5.1.1 Appetizers
1. Satay Bean Curd
(S-RM4.99, M-Rm5.99, L-RM6.99)
Crispy fried tofu stuffed with cucumber & bean sprouts, served with
shrimp paste & peanut sauce.
2. Achat
(S-RM3.99, M-RM4.99, L-RM5.99)
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Vegetable pickled in turmeric powder and spicy herbs with sesame seeds
& peanut.
3. Yong Tofu with Black Bean Sauce
(S-RM6.99, M-RM7.99, L-RM8.99)
Eggplant, green pepper & tofu stuffed with minced shrimp, cooked in
black bean sauce.
4. Ipoh Bean Sprouts
(S-RM2.99, M-RM3.99, L-4.99)
Scald bean sprouts with Chef's special sauce.
5. Baby Oyster Omelette
(S-RM5.99, M-RM 6.99, L-RM7.99)
Malaysian favorite pan fried baby oyster with egg.
6. White Turnip Rolls
(S-RM5.99, M-RM6.99, RM-7.99)
Minced fish & poultry with vegetable lightly fried served with sweet &
picy sauce.
7. Indian Rojak
(S-RM3.99, M-RM4.99, L-5.99)
Shredded cucumber, jicama & bean sprouts with tofu, sliced boiled egg &
Chef's special sauce.
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8. Home Made Roti Canai (Indian Pancake)
(S-RM0.99, M-RM1.99, L-RM2.99)
It is Malaysian all time favorite, crispy style pancake & curry chicken
dipping sauce.
9. Roti Telur (Indian Pancake with eggs)
(S-RM1.99, M-RM2.99, L-RM3.99)
A traditional Indian pancake filled with egg, onion, served with curry
chicken dipping sauce.
10. Nyonya Rojak
(S-RM3.99, M-RM4.99, L-RM5.99)
Nyonya famous fruit salad served with squid shrimp paste sauce.
11. Nyonya Satay (Chicken/Beef)
(S-RM4.99, M-RM5.99, L-RM6.99)
Marinated chicken or beef on skewers, charcoal grill to perfection served
with peanut sauce (Malaysian specialties).
12. Nyonya Lobak
(S-RM5.99, M-RM6.99, L-RM7.99)
Crispy fried poultry roll, fried tofu & fried shrimp pancake, served with
two sauces, hoisin plum and chili.
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13. Curry with Yong Tofu
(S-RM5.99, M-RM6.99. L-RM7.99)
Eggplant, green pepper and tofu stuffed with minced fish, served in a clear
fish broth or curry soup.
14. Nyonya Poh Piah
(S-RM2.99, M-RM3.99, L-RM4.99)
teamed Malaysian spring roll stuffed with jicama egg & minced shrimp.
15. Nyonya Chicken Wings
(S-RM6.99, M-RM7.99, L-RM8.99)
Marinated chicken wing's wrapped in screw-pine leaves & lightly fried.
7.5.1.2 Entrées
1. Java Mee
(S-RM3.99, M-RM4.99, L-RM5.99)
Egg noodles served in sweet & spicy dried squid with shrimp, shrimp
pancake, bean sprouts & potatoes.
2. Seafood Tomyam Rice Noodles
(S-RM4.99, M-RM5.99, L-RM6.99)
Rice noodle served in spicy & sour lemon grass broth with seafood & raw
mushrooms.
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3. Nasi Lemak
(S-RM3.99, M-RM4.99, L-RM5.99)
Coconut rice flavored with cloves & screw-pine leaves. Served with chili
anchovy, pickle, curry chicken and boiled egg.
4. Curry Beef Stew Rice
(S-RM5.99, M-RM6.99, L-RM7.99)
Rice with beef stew in curry sauce.
5. Beef Rendang Rice
(S-RM5.99, M-RM6.99, L-RM7.99)
Rice with dried curry beef in rendang cooking methods.
6. Bird Nest Soup
(S-7.99, M-RM9.99, L-RM11.99)
Shaped fried taro stuffed with shrimp, chicken, corn, snow peas & black
mushroom topped with cashew nuts.
7. Assam Ikan Bilis
(S-RM4.99, M-RM5.99, L-RM6.99)
Anchovies with shrimp paste, sliced onion, chili and tamarind sauce.
8. Fried Pampano Fish in Sweet and Sour Sauce
(S-RM15.99, M-RM18.99, L-RM21.99)
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9. Dried Curry Red Snapper
(S-RM15.99, M-RM18.99, L-RM21.99)
10. Coconut Jumbo Prawns
(S-RM13.99, M-RM15.99, L-RM17.99)
Butter jumbo prawns in aromatic coconut batter.
11. Sambal Shrimp
(S-RM8.99, M-RM10.99, L-RM12.99)
Saute shrimp with spicy Malaysian shrimp paste with mango, onion &
pepper.
12. Sambal Petai
(S-RM6.99, M-RM8.99, L-RM10.99)
Saute Malaysian green peas & shrimp with spicy Malaysian shrimp paste.
13. Chow Kueh Teow
(S-RM3.99, M-RM4.99, L-RM5.99)
Malaysian famous stir-fried flat rice noodles with shrimp, chive, squid,
bean sprouts, eggs, soy sauce and chili paste.
14. Char Hokkien Mee
(S-RM3.99, M-RM4.99, L-RM5.99)
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Thick yellow noodles cooked in heavily flavored soy sauce with shrimp,
quid, chicken & vegetables.
15. Singapore Rice Noodles
(S-RM3.99, M-RM4.99, L-RM5.99)
Singapore style stir-fried rice noodles in special mild sauce with shrimp,
onion, bean sprouts, egg and Chinese sausage.
16. Beef Chow Fun
(S-RM3.99, M-RM4.99, L-RM5.99)
Stir-fried flat noodles in a special sauce with beef, onion, scallion and
bean sprouts.
17. Cantonese Chow Fun
(S-RM3.99, M-RM4.99, L-RM5.99)
Fried flat noodles in brown sauce with poultry, chicken, shrimp, squid &
vegetables.
18. Seafood Scramble Egg Chow Fun
(S-RM4.99, M-RM5.99, L-RM6.99)
Pan fried flat noodles on light brown egg sauce topped with seafood &
vegetables.
19. Fried Pearl Noodle
(S-RM3.99, M-RM4.99, L-RM5.99)
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Stir-fried noodles in a special sauce with shrimp, squid, chicken, egg,
scallion, onion & bean sprouts.
20. Fried Rice Noodles with Salted Fish
(S-RM3.99, M-RM4.99, L-RM5.99)
Stir-fried rice noodles with salted fish, shrimp, chicken, vegetables & bean
sprouts.
21. Kueh Teow Thong
(S-RM3.99, M-RM4.99, L-RM5.99)
Flat rice noodles served fish broth with shredded chicken, shrimp &
vegetables.
22. Claypot Pearl Noodles Soup
(S-RM4.99, M-RM5.99, L-RM6.99)
Pearl noodles with minced shrimp, squid, bean sprouts and egg in a clay
pot.
23. Ginger Duck Noodles
(S-RM5.99, M-RM6.99, L-RM7.99)
Special egg noodles served in homemade soy sauce with ginger, duck
meat & vegetables.
24. Wonton Noodles
S-RM3.99, M-RM4.99, L-RM5.99)
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Special egg noodles served with shrimp wrap with wonton skin in home
make sauce or chicken broth.
25. Sea Cucumber In Casserole
(S-RM13.99, M-RM15.99, L-RM17.99)
Sea cucumber, baby corn, carrot, mushroom, & snow peas, served in
casserole.
26. Hainan Chicken Rice
(S-RM4.99, M-RM5.99, L-RM6.99)
Chicken rice subtly flavored with steamed chicken with bone (room
temperature) served with Chef's special soy sauce.
27. Young Chow Fried Rice
(S-RM4.99, M-RM5.99, L-RM6.99)
Fried rice with poultry, shrimp, chicken & egg.
28. House Special Poultry With Yam
(S-RM5.99, M-RM6.99, L-RM7.99)
Double cooked poultry with yam in special brown sauce.
29. Malaysian Buddhist
(S-RM7.99, M-RM9.99, L-RM11.99)
Mixed vegetable with bean curd skin & Chinese mushroom in Chef's
special sauce.
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30. Steamed Bass In Teow Chow Style
(S-RM15.99, M-RM18.99, L-RM21.99)
Steamed fish with plum, bean curd & salted cabbage.
31. Indian Mee Goreng
(S-RM3.99, M-RM4.99, L-RM5.99)
Indian style stir-fried egg noodles in an authentic mild dried squid sauce
with tofu, potatoes, shrimp, egg, bean sprouts & peanut.
32. Nyonya seafood Rice Noodles
(S-RM5.99, M-RM6.99, L-RM7.99)
Stir-fried rice noodles with shrimp, squids, scallop & vegetables with a
splash of spicy soy sauce.
33. Nyonya Rice Cake
(S-RM4.99, M-RM5.99, L-RM6.99)
Cubes of rice sautee in light chili sauce with chives & bean sprout.
34. Prawn Noodles
(S-RM4.99, M-RM5.99, L-RM6.99)
Egg noodles, shredded poultry, shrimp, vegetables, bean sprouts in a spicy
shrimp broth.
35. Asam Laksa
(S-RM3.99, M-RM4.99, L-RM5.99)
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Spicy & sour thick rice noodles served in Chef's special lemon grass broth
with fish flakes & vegetables.
36. Fish Head Soup with Rice Noodles
(S-RM5.99, M-RM6.99, L-RM7.99)
Deep fried fish head served with salted cabbage & carnation milk broth.
37. Nyonya Curry Fish Head
(S-RM14.99, M-RM16.99, L-RM18.99)
38. Nyonya Assam Fish Head
(S-RM14.99, M-RM16.99, L-RM18.99)
39. Nyonya Kari Ayam
(S-RM8.99, M-RM10.99, L-RM12.99)
Chicken with bone cooked over low heat with lemon grass & chili paste
and simmered in thick rich coconut curry.
40. Mango Chicken
(S-RM12.99, M-RM14.99, L-RM16.99)
Shredded mango cooked with spicy sweet & sour sauce served & onion.
41. Kangkung Belacan
(S-RM6.99, M-RM7.99, L-RM8.99)
Saute kangkung with spicy Malaysian shrimp paste sauce.
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42. Shrimps With Ladies Fingers Malaysian Style
(S-RM6.99, M-RM7.99, L-RM8.99)
Sauté okra with spicy Malaysian shrimp paste sauce.
43. Shrimps with Ladies Fingers Malaysian Style
(S-RM6.99, M-RM7.99, L-RM8.99)
Sauté string beans with spicy Malaysian shrimp paste sauce.
44. Steamed Stuffed Nyonya Tofu
(S-RM7.99, M-RM8.99, L-RM9.99)
Minced fish, poultry & bean curd cake lightly fried till golden brown
served with topping of mayonnaise sauce.
45. Nyonya House Special Squids
(S-RM9.99, M-RM11.99, L-RM13.99)
Squids cooked with spicy surrounded dried shrimp in authentic sauce.
46. Nyonya Dried Curry Squids
(S-RM9.99, M-RM11.99, L-RM13.99)
47. Fried Pampano Fish In Belacan Sauce
(S-RM15.99, M-RM18.99, L-RM21.99)
48. Hot and Spicy Jumbo Prawn
(S-RM9.99, M-RM11.99, L-RM13.99)
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49. Nyonya House Special Crabs
(S-RM23.99, M-RM26.99, L-RM29.99)
Hard shell crabs cooked with spicy grounded dried shrimp in authentic
sauce.
50. Crabs in Special Aromatic Flavor
(S-RM23.99, M-RM26.99, L-RM29.99)
Hard shell crabs marinated with spices, cooked with shredded lemon
grass.
51. Hot and Spicy Crabs
(S-RM23.99, M-RM26.99, L-RM29.99)
7.5.1.3 Desserts
1. Pulut Hitam (RM1.50)
Creamy black glutinous rice with coconut milk.
2. Ginko Nuts with Barley (RM2.00)
3. Cendol (RM2.50)
Green pea flour stripes and sweet red beans topped with shaved ice and
coconut milk.
4. Tang Yuan (RM2.50)
5. Buboh Chacha (RM2.50)
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Sweet potato & yam with coconut milk.
6. Ying Er (RM2.50)
7. Mix Kuih Muih (RM2.50)
8. Gui Ling Jelly (RM3.00)
9. Chocalate Moist Cake (RM3.99)
10. Haidiye Jelly (RM2.50)
7.5.1.4 Side Orders
1. White Rice
(S-RM0.50, L-RM1.00)
2. Nyonya Coconut Rice
(S-RM0.80, L-RM1.50)
3. Chicken Broth Rice
S-RM0.60, L-RM1.20)
7.5.1.5 Beverages
1. Chinese Tea (RM3.00 per pot)
2. Fruit Juice (RM2.50 per cup)
3. Soft Drinks (RM2.00 per can)
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4. Soya Bean With Grass Jelly
(Hot-RM1.80, Ice-RM2.00 per cup)
5. Fresh Coconuts Drinks (RM3.50)
6. ABC (RM2.50)
Shaved ice with red bean, corn, palm seeds, jelly red rose syrup and milk.
7. Sooi Pooi Drinks (Sour Plum)
(Hot-RM2.30, Ice-RM2.50)
8. Nan Yang Coffee
(Hot-RM1.30, Ice-RM1.50)
According to the menu that provided by Becha Restaurant, we can know that there
are varieties of food that able to choose by our customer. Our product has their own
strengths in order able to fight with our direct and indirect competitors. Firstly, our
menu has provided variety of food to let our customer choose and they can try every
new menu item if they are always visiting to our restaurant. They would not feel
boring if they always dining in our restaurant due to our menu will change every 2
month in where will keep the hot pick menu and replace the new menu with the low
pick menu.
Apart from that, the entire ingredients that we use are in fresh condition. We have
our own supplier to provide fresh and excellent quality of ingredient to us. Our
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restaurant management also good control in the food quality, portion size, and cost
control in order able to provide good quality but at the low price to our customers.
In addition, all the food that we provided is using the traditional cooking and
preparation methods. All the ingredient, spices that use is prepare by hand make and
non machine produce in our restaurant. So, for those elders’ customers they can
enjoy the most traditional food in our restaurant in this 21st century era.
Furthermore, the price that we provided is also reasonable with the atmosphere,
services and quality food that we provided. It also able to cater student market has
dining in our restaurant. At the same time, our restaurant also take a strict on the
food sanitation, personal sanitation and cleanliness of restaurant in order to avoid
food cross contamination. Our restaurant is also getting the award of HALAL and
ISO from government department. Our restaurant has get three award on ISO which
are, ISO14001 for environment, ISO9001 for quality of product, ISO18001 for
building and working area safety. So, we believe that we are able to compete with
our competitor in order to growth up our business.
7.5.2 Services
Services are another important factor should take concerned in organizing a
restaurant business. Services that we provide are based on multi culture in which it
combining spirit of Nyonya, Malay, and Chinese service methods. All of our
employees that need to contact with our customer should wear Baba and Nyonya
wear as our uniform, it able to increase the screen of culture in our restaurant. There
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have some strength of service that we provided to our customers. Among that are as
below:
7.5.2.1 Trained server and staff
All the server and staff in our restaurant have been trained before work in
serve to our customers. For those trainees are not allowed to serve the
customers alone, they should accompany by the senior staff. Not only the
skills of our employee have take concern in evaluation, their attitude,
personal appearance, hygiene and cleanliness, and facial expression are also
concern by us in order to provide excellent services. We will use reward on
their performance evaluation as a motivation for them to perform in well
condition.
7.5.2.2 Sanitation
Sanitation is another factor we take note in our restaurant practice in order to
provide good quality of food to our customers. From the ingredient receive,
food preparation, serving until to customer, sanitation is always concern by
us. We are trying to achieve zero percentage of food borne illness or food
quality complains from our customers. Apart from that the restaurant
environment sanitation is also in our consideration. Twice a day for whole
restaurant cleaning is regular task that need to do.
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7.5.2.3 Atmosphere
Atmosphere that we provide is also another important service we provide to
our customer. A well design, décor, and comfortable place is another
additional service that we can provide to our customers in order to increase
good dining experience. Privacy space, down level of lighting, and classic
music playing are another service that provides to add on the excellent
atmosphere and feeling to our customers.
7.5.2.4 Technology service
Nowadays, technology is one of the important parts in our life. Development
of technology makes our life become easier and fast. In Becha Restaurant,
we also implied technologies in our operation and management uses
purposes. Becha Restaurant has provide online booking table and menu
system in our restaurant’s website. It may help our customer reduce the time
for waiting for seating, ordering, and serving especially for those business
person or rush for time person. They can save their time by key in what time
will arrive, what menu they order, and name and contact number then
payment via credit card. It makes the process become easy and management.
7.5.2.5 Speed of services
Speed of service is also important for customer evaluation on the quality of
service that we provide. Excellent service person is able to serve the
customer on the right time. Service person is able to know what customer
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want without request by the customer but from their expression. Apart from
that, service person also has wide knowledge about the restaurant’s menu, so
they able to answer the customer when order taking and tell the exact time
needed for preparing the food. So, it able to reduce the time of customer
waiting and automatically the good impression on our service will
increasingly.
In short, by providing such excellent service to our customers, we believe that our
restaurant is able to survive in this risky and challenging industry. Apart from that,
maintain the excellent service is also important in order able to keep return customers and
build up the loyalty of customers toward our restaurant. We would not forget also to
reward to our loyalty customer whether in discount rate methods or in term of free gift.
These is the service that we can provide to our customer to fulfill their needs and wants.
7.6 Sales Forecast
2010 2011 2012 2013 2014
January63 981.25 51 269.51 49 586.32 49 857.65 53 294.54
February38 719.33 54 982.45 51 238.43 49 873.99 48 573.54
March40 132.54 44 981.23 39 857.49 46 573.54 48 674.32
April30 234.65 39 827.62 45 968.56 44 398.84 48 756.34
May 41 293.76 42 394.45 43 059.96 48 374.92 50 398.53
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June43 722.3 35 921.76 4 0293.5 4 7562.6 49 857.34
July30 471.85 43 049.78 3 9023.6 4 8374.6 50 938.43
August40 328.34 46 523.55 44 569.43 4 6574.5 46 791.43
September31 293.44 45 931.01 41 983.66 48 572.34 44 853.21
October3 0475.2 4 9783.5 42 938.55 47 083.67 47 815.27
November32 291.69 47 665.86 49 206.02 48 762.45 4 9283.5
December5 4659.3 49 827.33 48 675.56 51 283.54 55 493.62
TOTAL479 613.65 554 169.05 538 413.08 579 305.64 596 744.07
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7.7 Marketing Strategy
In order to compete in the food & beverage industry, we need have a set of basic
marketing plan. Thus, after we hold on with some discussion among our partners, we
decided to divide our marketing plan into four general/common scopes, which is product,
price, place and promotion.
7.7.1 Product
The food that available in our restaurant is our main attraction because we are
selling ethnic food. The foods that available in our restaurant are Malay food,
Chinese food, Indian food and Baba Nyoya food. Besides, we do offer an
appetizer, main course and dessert in every type of these cuisines. We think this
concept is very work because this kind of ethnic food restaurant is still not common
in Johor Bahru. Besides, our restaurant will make the customers fell more
convenient since we have provided different races cuisine in one place. For
example, it will become a struggle if parents are like to having a Malay food but at
the same time their children are like to having a Baba Nyoya food. As a solution,
they can choose to have their meals in our restaurant which will offer Malaysia
traditional races food. Besides, we are preparing all of our food in a halal way, so
our product is suitable for all the races people in Malaysia.
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7.7.2 Price
Since we are still new in this sector and our financial are still not stable, therefore
we are not offering any special discount rate at this stage. We only will offer a
special discount rate once our restaurant business becomes stable and gain idea
revenue in the future. What we are able to have at this stage is we try to charge
with the reasonable price. We have three set of food size, which is small, medium
and large. Therefore, if the customers are order the small portion food, then we will
charge it according to the small portion price. This pricing strategy can avoid any
dissatisfaction from customers due to the pricing problems that often arise. While
the beverage that we offer is like the normal size that we have as usual and the price
is fix depends on the types of beverage order by customers. Besides, the pricing
method that we will practice in also can avoid food wastage because customers can
order the food based on the portion they want to eat.
7.7.3 Place
We choose to establish our restaurant at Bukit Indah, Johor Bahru, Johor. The
reason we decided to establish our restaurant at this place is because this location is
very strategic since it only takes about 15 minute for the Johor Bahru town residents
and 20 minute for the Singaporean to our restaurant. Hence, we have a huge
opportunity to attract more customers, whether they are come from Bukit Indah
area, Johor Bahru town or even Singaporean.
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7.7.4 Promotion
As what we mention in the competitors part, we will carry out some promotion as
our beginning strategy to compete with the competitors. The first promotion
method that we decide to have is advertising our restaurant through newspaper.
The reason we advertising it through newspaper are because it can attract a batch of
people. Even though some of them may be will not interesting to our restaurant, but
may be they will tell their friends about the existing of our restaurant, which we
called it as word of mouth. We will advertise it through three main newspapers in
Malaysia, which are Utusan Malaysia, Sin Chew Press and New Strait Time in
order to attract different races of people. The size of advertising that we choose to
use is 7cm x 9cm. We will put our advertisement in the main front page of the
newspapers and it only will be advertise on every Saturday and Sunday. This is
because most of he people in nowadays is lack of time to read newspaper due to
busy with their daily work. Most of them only will buy and read newspaper on
Saturday and Sunday. Hence, we decide to advertise our restaurant on every
Saturday and Sunday.
Secondly, we will promote our restaurant through brochure. We will distribute the
brochure around the Bukit Indah area, such as Jusco Shopping Mall. We are focus
on the youngster when we distribute the brochure. This is due to the youngster in
nowadays are less reading newspaper, therefore they will not realize with our
restaurant when we advertise it in newspaper. As a solution, we are distributing the
brochure at the shopping mall and hopefully it will attract more youngsters to dine
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in our restaurant. Moreover, distribute brochure in shopping mall is less costing
and able to attract different stage/races of people, such as youngster, adult, senior
citizen and family with children. As a result, our restaurant will be well known by
many people and probably some of them will become our customers in the future.
Last but not least, we will promote our ethnic restaurant through hand out some
banner at the junction near traffic light. This is due to it can attract many drivers
when they are waiting at the traffic light junction. For information, our banner will
be carry out in a colorful, simple and easy to understand method since the drivers
need pay more attention to the traffic light direction.
We hope this three promotion methods are able to attract more customers to dine in
our restaurant and bring to a high profit to us. In the future, if possible, we will try
some different types of promotion to attract more customers, such as promote our
restaurant through radio channels, televisions, magazines and others.
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8.0 Operation/Production Plan
Operation plan is one of the important method in the process of producing products and
services. The main purpose of this operation plan is as a guidelines to our business about
things to be done later and also the amount of the raw meterial that we will used that consists
of all the costing that related to the operations of our restaurant. In the other words, this
operations plan will act as a guidelines for us to minimized the costing and maximized our
profit and also we were trying to fullfill the needs and wants of the customers through the
products that we offered.
8.1 Products and Services
All of the food that is prepared at Becha Restaurant is ‘halal’. This is because all the
material that we used in our dishes are made from the product that is certified by Jabatan
Agama Islam and also have the ’Halal’ logo. All the food that we offered is suitable for
all types of cuatomers.
Besides only focusing on selling various types of food, our restaurant also provide
banquet services for certain functions such as wedding ceremony function, dinner,
birthday party, coaktail party and many more. Our restaurant have 2 level that is ground
floor and upper floor. Upper floor is rented out to generate our side income.
As mentioned earlier in our business background, the products and services that our
restaurant provided is in multi culture basis. Becha Restaurant has provided Nyonya,
Chinese, Malay, and India food to our customers in whom our Becha’s menus is
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categories in 5 categories which are appetizer, entrée, dessert, side order, and beverage.
Each category of the menus is providing in 3 types portion sizes, which are small,
medium, and large. Apart from that, the services that we provide are also based on multi
culture in which it combining spirit of Nyonya, Malay and Chinese service methods.
8.2 Production Process
8.2.1 Source of materials and raw materials
Normally we get the raw material from the wholesale market because we can buy
with the cheaper price compare with current market. Besides, we can get the
discount or credit from our regular suppliers as their regular customer. It is easy
because we only do the order through telephone and then the suppliers will sent the
ordered item to our restaurant.
However, we have to recheck the item that sent by the suppliers to ensure we get
the right items as ordered and to avoid cheating by the suppliers. We can determine
the raw material needed based on the menu listed. We also buy the stock according
to the availability space of our store.
8.2.2 Steps in handling raw material
Must know the trusted suppliers who can supply the order at the time needed.
Able to determine exact order to ensure the restaurant has enough raw
material supply.
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Able to predict the next usage of the raw material based on daily, weekly or
monthly period.
Must know details the quality, quantity and price of the raw material at the
market. The person in charge also must do the research of the market to buy
the cheaper and quality raw material.
Implement the controlling of raw material stock to maintain the safe margin
which can get from daily activities.
Becha Restaurant has a good relationship with the spulliers to fulfill the customers
needs. We can get the information and advices from the trusted suppliers to buy the
good items.
Our regular suppliers will be:
Tesco
Anuar Arshad Frozen Food
Manisah Abdul Wahab kuih-muih supplier
Jusco Shopping Mall, Bukit Indah
Fruit stalls
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8.2.3 Receiving process of raw material
Storing
Issuing
Preparing
Cooking
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Buying
Receiving
8.2.3.1 Buying
Prediction determine
We have to ensure the quantity of raw material that needed in each menu
that will be prepared. We make it by calculate the average of total dish
which ordered for previous time. The bad result is when the raw material
is more or less ordered. Ton avoid the problem, we used computer system
that can automatically calculate the amount of raw material needed.
Procedure to determine the amount of raw material
Multiply the items in the recipe by deviding total raw material with the
weight of each raw material.
Complete the calculation of each raw material in menu for that certain
day.
Calculate the amount that need to be sent. The ampunt depends on the
availability of the inventories, store room, and time. Then, the
operation will depend on theservice given by the suppliers.
Buying technique
We buy the raw material using informal buying. It happens when the order
made trough the telephone. Most of the suppliers will call teh client about
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the order. We found that the technique is ideal with our restaurant because
the process will going in short time
Controlling
1) Buying specification
Business or product brand
The item were bought in unit
The business id acknowledged
Name and size of the product
Weight or size of product
Maximize or minimize with details about the content of the
product.
Rate or level of maturity
Type of process involved.
Type of packaging.
2) Yield
The percentage of yield must be known before the order is made. The
percentage shows how much the food that can be used from specific
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buying. It can be determined by deviding the weight of cooked item
with item before cooked.
8.2.3.2 Receiving
Purpose of receiving is to ensure the item received is correct as ordered.
The quality and quantity of the item must be approved by the suppliers.
Receiving technique
Becha Restaurant use invoice system in receiving process. The goods sent
by the supllier must come along with invoice to avoid problem like wrong
received. This technique is easy and efficient because it can be made by
the person incharged without involved other party.
Steps in receiving raw material
Make comparison the raw material received with the ordered item.
The invoice or order form must be used to approve the receiving.
All the receiving must be checked as below:
Each container must be checked to ensure if the damaged made
by the supplier.
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Each form must be filed in the invoice.
Move the packed goods before it measured.
Calculate for all item received.
Ensure specific temperature for the certain items.
Freeze goods, 0 to 20 F
Dairy product, 38 to 46 F
Meat and chicken, 33 to 38 F
Fish and seafood, 23 to 30 F
Aprove the quality of goods received. The expiry date must
be determined.
All goods must be sent with fast and suitable with the store
space available.
8.2.3.3 Storing
Storing needed for dry, cold and frozen goods. It is to ensure the raw
material is enough and avoid thief.
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Space needed
To open the store, we have to find the suitable area and easier for staff to
get the goods. It means the sore room must be opened near the production
area, which is kitchen.
Dry store
Dry store is suitable for raw material that needs temperature of 50-70 F.
Refrigerator
Used to store fresh meat, vegetable, fruits, dairy product and seafood with
temperature 30 -37. The item cannot connect with the wall, floor and. The
air system also needed to avoid smells and remove the moisture.
Freezer
The frozen item must be stored at temperature of 210 to 215 F, like fish
and meat.
Steps to store the raw items
The items must be arranged on the specified rack to avoid loss.
Good storing is handling the stock for the operation to avoid theft.
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When store the goods, recheck the list and quantity of
goods ordered.
Ensure the stock turnover made with right. Use first in first
out (FIFO)
8.2.3.4 Issuing
We always have to issued the store room to control the items. There are
severel of request form before the goord can be bring out from the store
room. The forms can help us control the inventory and analyse the cost of
menu.
Controlling
Inventory management system help to control the cost. Inventory means
the goods that had been stored. There are two types of inventory, which
are physical and permanent. Physical inventory shows the actual amount
of each raw material at certain time, normally it will take monthly.
Permanent inventory is the continuous record that has been issued. Food
and drink cost for certain time will be count with first inventory value
adding with cost of food and drink minus with closing inventory value.
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8.2.3.5 Preparing
Function
At production area, the function divided to preparation of meat, fish and
seafood and vegetable. It is to prepare the goods and ensure the quality
and quantity of goods is enough to avoid waste.
Space needed
The arrangement of equipment can be made in straight line because the
task that involve food preparation happen in line. the vegetable is washed
and arranged according to the size and need. The preparation table must be
placed near the water supply to wash and cut the vegetable. the vegetable
that can temporarily used must be processed first to avoid waste.
8.2.3.6 Cooking
Cooking area
The decoration of cooking area depends on type and amount of goods that
will be used. The market analysis must determine the raw material that
will be used in each menu, prediction market will measure the amount that
need to be cooked anytime. From the prediction, the type and size of
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equipment that need and relationship between the equipment. The
equipment that produce fire moisture must be kept under the air system.
Cooking principles
Moist cooking
This type of cooking will mash and melt the meat and vegetable by
using liquid like water, milk, tomato puree or chicken stock. The
way to cook is boil and scald.
Dry cooking
Used to cook hard item which involve the process of grilled and
barbeque process.
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8.3 Production Capacity
Position Skills/ Qualifications Task Maximun production
ability for 1 day
Kitchen
supervisor
Expert in cooking
various types of food
and have a wide
knowledge in culinary
arts
Supervise, controlling
activities in kitchen
department
Head
Chef
Expert in cooking
various types of food
and have a wide
knowledge in culinary
arts
Have a Diploma in
Hotel Management &
Culinary Art
Create various types of menu
and suitable with the concept
of our restaurant.
Make sure all the staff in the
kitchen department follow
the standard operating
procedure when they cook.
Controlling and determine
the meterial and also
equipment that will be use in
preparing the meals.
Observing and make a
changes in the menu based
Ability to
prepared a cretive
menu that can
attract more
cuatomer to try it.
Ability to lead all
personnel in
kitchen
department.
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on customer comment and
their needs and wants.
Cooks Expert in cooking
various types of malay,
chinese, indian food
and many more.
Cook various type of food
Cook the food from time to
time
Able to provide
food in 1 days in
average 1000
plate
Kitchen
assistant
Skilled and fast as
cook assistant in
preparing the dishes.
Help cook complete meal
speedily
Preparingclean raw material
Clean cookware
Prepare meterial for the next
day operation.
Cooperate with chef to
perform the task
Cashier /
Clerk
Requirement at least
SPM level and have
good knowledge in
math and accounting
Collect payment from
customer.
8.4 Handling Machines and Equipment
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8.4.1 Furniture and Equipment
Furniture/Equipment No. of unit Price/unit (RM) Total amount (RM)
Cash machine 1 1 200 1 200.00
Calculator machine 1 100 100.00
Wall fan (wind) 8 150 1 200.00
Wall fan (water) 2 1 000 2 000.00
Small round table 7 70 490.00
Big round table 11 100 1 100.00
Long table 1 170 170.00
Square table 9 60 540.00
Chair 190 25 4 750.00
Hi-fi system 2 2 000 4 000.00
Television 1 3 000 3 000.00
Installation cost 1 200 200.00
LCD 1 2 000 2 000.00
TOTAL 20 750.00
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8.4.2 Machine and equipment
Machine/Equipment No. of unit Price/unit (RM) Total amount (RM)
Cooking stove 1 1 982 1 982.00
Electric rice cooker 1 180 180.00
Microwave 1 180 180.00
Drink fridge 1 1 500 1 500.00
Vegetable fridge 1 2 000 2 000.00
Freezer 1 1 000 1 000.00
Water heater 1 20 20.00
Food blender 2 100 200.00
Fruits blender 1 100 100.00
ABC machine 1 400 400.00
Cold/hot water dispenser
1 1 500 1 500.00
Water filter 1 1 500 1 500.00
Ice blender 1 100 100.00
Bottle/cane opener 4 3 12.00
Coffee/tea dispenser 3 2 6.00
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Plastic jug 8 2 16.00
Tea spoon 20 dozen 10/dozen 200.00
Plastic spoon 20 dozen 5/dozen 100.00
Cup 10 dozen 12/dozen 120.00
Glass cup 12 dozen 18/dozen 216.00
Plastic cup 10 dozen 14/dozen 140.00
ABC bowl 5 dozen 20/dozen 100.00
Metal spoon 25 dozen 18/dozen 450.00
Metal fork 25 dozen 18/dozen 450.00
Dinner knife 3 dozen 22/dozen 66.00
Kitchen knife 1 dozen 50/dozen 50.00
Knife sharpener 3 30/unit 90.00
Meat knife 3 20/unit 60.00
Cutting board 3 50/unit 150.00
Plastic vegetable cutting board
3 10/unit 30.00
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Plates 10 dozen 20/dozen 200.00
Bowl 10 dozen 50/dozen 500.00
Plate 20 dozen 70/dozen 1400.00
Big pot 2 120/unit 240.00
Small pot 6 50/unit 300.00
Big pan 4 50/unit 200.00
Small pan 4 25/unit 100.00
Chafing Dish 3 dozen 50/unit 1800.00
Basin ½ dozen 10/unit 60.00
Drink tray 2 dozen 14/unit 336.00
Table cloth 40 6/pcs 240.00
Dustbin ½ dozen 50/unit 300.00
Mop pail 4 20/uit 80.00
Mop 4 5/unit 20.00
Tissue case 3 dozen 3/unit 108.00
Spoon case 3 dozen 3/unit 108.00
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Table number 3 dozen 10/dozen 30.00
t-shirt 5 dozen 25/pcs 1 500.00
cap 5 dozen 5/unit 300.00
Apron 4 dozen 5/pcs 240.00
Table wipe cloth 4 dozen 2/pcs 96.00
Order form 10 dozen 2/ring 240.00
Pen 2 dozen 12/dozen 24.00
TOTAL 26 340.00
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8.4.3 Handling Machines/Equipment
No. Machine/Equipment Purpose
1. Freezer To store raw item like meat, chicken and seafood.
2. Vegetable fridge To store vegetable and blended item like union and
garlic.
3. Kueh fridge To store kueh that waiting to be cooked like roti
canai and popia.
4. Drinks fridge To store canned drinks like and raw material for
ABC. Also to store ready to eat fruits.
6. Dish washer machine To make the plate washed fast and clean
7. Water boiler To boil and store hot water
8. Chair and tables For customer to seat in convenient.
9. Visual and Hi-fi
system
To entertain the customer while they eating
10. Fan (wind/water) To make the ambience cool and comfortable.
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9.0 Financial Plan
Becha Restaurant startup is at Bukit Indah, Johor Bahru. We use partnership method to
startup our restaurant that is contribution of capital by 6 partners. Our capital contribution is
different from each partner. To avoid the conflict of profit, we decided that the profit would
be shared based on the capital of each partner has contributed according to the business
agreement. However, our capital is not enough for starting up the restaurant. Therefore, we
decided to find two investors and to get loan from the Public Bank. The investors will not
involve in the management and decision making for the restaurant, they are only investing
the money to the restaurant. Meanwhile, we will get the bank loan from the Public Bank and
the interest rate is 3.55% per year.
Besides, we decided to purchase the shop lot to run our restaurant. The total capital that we
need is RM 750 000 for starting up the restaurant business. The startup cost includes
building, renovation, signboard, tools and kitchen equipment, furniture and fitting, food and
beverage equipment, fire alarm system and software as fixed assets. For operation expenses
and non-operation expenses are including legal, license fees and professional fees, training,
raw material and inventory, cleaning services, salaries and wages, sundry deposits, fire
insurance and burglary, personal accident and medical insurance, advertisement and
promotion and business license.
We will get ready the expenses for emergency cases or uncertainty that are prepared cash and
bank. We will prepare cash of RM9 279 and for bank RM50 000.
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9.1 Startup Capital
Startup Capital
Bank loan RM350,000
Capital contribution by partner RM200,000
Partner 1 (Lim Chang Wei) RM30,000
Partner 2 (Leem Siang Chin) RM50,000
Partner 3 (Phang Lan Heong) RM30,000
Partner 4 (Mohd. Nasiruddin) RM40,000
Partner 5 (Mohd. Pirdaus) RM20,000
Partner 6 (Foo Shu Xin) RM30,000
Total capital RM550,000
FIXED ASSETS
Building RM438,000
Renovation RM 56,597
Signboard RM 2,698
Tools and Kitchen Equipments RM 15,000
Furniture and Fitting RM 31,200
Shop Equipment RM 13,800
Fire Alarm System RM 5,592
Food and Beverage equipment RM 6,799
Computer & Software RM 9,500
Total fixed assets RM579,186
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Startup expenses
OPERATION EXPENSES
Training RM 1,500
Salaries and Wages RM174,318
Cleaning Expenses RM 1,600
Total operation expenses RM175,818
NON OPERATION EXPENSES
Legal Fees RM 3,359
Sundry Deposit (Phone/Electric/Gas/Water) RM 689
Business License fees and Professional fees RM 410
Fire Insurance and Burglary RM 3,459
Advertisement and Promotion RM 2,580
Total non operation expenses RM 10,497
Total Start up expenses RM765,501
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9.2 Income Statement and Balance Sheet Analysis (From year 2010 to 2014)
Becha Restaurant
Income Statement for the period end of 31 December 2010
RM RM
Sales 479,613.65
Less Cost of Goods Sold
Purchases of raw materials 269,178.10
Less: Closing Inventories 4,897.00
Cost of goods sold 264,281.10
GROSS PROFIT 215,332.55
Plus Rental Income (Sep’2010 – Dec’2010) 19,200.00
Total Income 234,532.55
Less:
Operation Expenses
Worker’s salaries 102,318.00
Partner’s salaries 72,000.00
Advertisement and promotion 2,580.00
Stationery and Printing 289.60
Telephone charges 1,719.80
Water and electricity 10,715.30
Cleaning expenses 1,600.00
Training 1,500.00
EPF contribution 8,312.00
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SOCSO contribution 1,072.00
Petrol, Toll and Parking 513.00
Total Operation Expenses 202,619.70
Gross Profit after operation expenses 31,912.85
Administration Expenses
Business license 200.00
Fire Insurance and Burglary 3,459.00
Depreciation of renovation 11,319.40
Depreciation of signboard 269.80
Depreciation of fire alarm system 559.20
Depreciation of tools and kitchen equipment 1,500.00
Depreciation of furniture and fitting 3,120.00
Depreciation of Shop Equipment 1,380.00
Depreciation of food and beverage equipment 679.90
Depreciation of software 1,900.00
Legal fees 3,359.00
Professional fees 210.00
Total Administration Expenses 27,956.30
Gross Profit after administration expenses 3,956.55
Finance Expenses
Bank Charges 202.50
Term Loan Interest 7,437.50
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Total Finance Expenses 7640.00
NET LOSS (3,683.45)
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Becha Restaurant
Balance Sheet for the period end of 31 December 2010
RM RM
Fixed Assets
Building 438,000.00
Renovation 56,597.00
Less Accumulated Depreciation 11,319.40 45,277.60
Signboard 2,698.00
Less Accumulated Depreciation 269.80 2,428.20
Tools and Kitchen Equipments 15,000.00
Less Accumulated Depreciation 1,500.00 13,500.00
Furniture and Fitting 31,200.00
Less Accumulated Depreciation 3,120.00 28,080.00
Shop Equipment 13,800.00
Less Accumulated Depreciation 1,380.00 12,420.00
Fire Alarm System 5,592.00
Less Accumulated Depreciation 559.20 5,032.80
Food and Beverage Equipment 6,799.00
Less Accumulated Depreciation 679.90 6,119.10
Computer & Software 9,500.00
Less Accumulated Depreciation 1,900.00 7,600.00
Total Fixed Assets 558,457.70
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Current Assets
Inventories 4,897.00
Bank 7,314.10
Cash 3,172.75
Insurance Prepared 3,459.00
18,842.85
Less Current Liabilities
Account Payable 24,816.00
Deposit Received 12,000.00
36,816.00
Working Capital (17,973.15)
540,484.55
Capital
Capital of Partner 1 30,000.00
Capital of Partner 2 50,000.00
Capital of Partner 3 30,000.00
Capital of Partner 4 40,000.00
Capital of Partner 5 20,000.00
Capital of Partner 6 30,000.00
Total Capital 200,000.00
Current Account
Nett Loss share by
Partner 1 (15%) 552.52
Partner 2 (25%) 920.86
Partner 3 (15%) 552.52
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Partner 4 (20%) 736.69
Partner 5 (10%) 368.34
Partner 6 (15%) 552.52
(3,683.45)
Non Current Liabilities
Bank Loan (80% Loan – 30yrs) 344,168.00
540,484.55
99
Becha Restaurant
Income Statement for the period end of 31 December 2011
RM RM
Sales 554,169.05
Less Cost of Goods Sold
Opening Inventories 4,897.00
Raw Material and Inventories 304,547.90
309,444.90
Less: Closing Inventories 5,698.40
Cost of goods sold 303,746.50
GROSS PROFIT 250,422.55
Plus Rental Income 57,600.00
Total Income 308,022.55
Less:
Operation Expenses
Worker’s salaries 128,423.00
Partner’s salaries 115,200.00
Stationery and Printing 265.80
Telephone charges 1,546.80
Water and electricity 11,769.30
EPF contribution 9,502.00
SOCSO contribution 1,438.00
Petrol, Parking & Toll 476.80
100
Total Operation Expenses 268,621.70
Gross Profit after Operation expenses 39,400.85
Administration Expenses
Business license 60.00
Fire Insurance and Burglary 3,459.00
Depreciation of renovation 11,319.40
Depreciation of signboard 269.80
Depreciation of fire alarm system 559.20
Depreciation of tools and kitchen equipment 1,500.00
Depreciation of furniture and fitting 3,120.00
Depreciation of shop equipment 1,380.00
Depreciation of food and beverage equipment 679.90
Depreciation of software 1900.00
Total Administration Expenses 24,247.30
Gross Profit after Administration Expenses 15,153.55
Finance Expenses
Bank Interest 142,50
Term Loan Interest 14,282.97
Total Finance Expenses 14,425.47
NET PROFIT 728.08
101
Becha Restaurant
Balance Sheet for the period end of 31 December 2011
RM RM
Fixed Assets
Building 438,000.00
Renovation 56,597.00
Less Provision for Depreciation 22,638.80 33,958.20
Signboard 2,698.00
Less Provision for Depreciation 539.60 2,158.40
Tools and Kitchen Equipments 15,000.00
Less Provision for Depreciation 3,000.00 12,000.00
Furniture and Fitting 31,200.00
Less Provision for Depreciation 6,240.00 24,960.00
Shop Equipment 13,800.00
Less Provision for Depreciation 2,760.00 11,040.00
Fire Alarm System 5,592.00
Less Provision for Depreciation 1,118.40 4,473.60
Food and Beverage Equipment 6,799.00
Less Provision for Depreciation 1,359.80 5,439.20
Software 9,500.00
Less Provision for Depreciation 3,800.00 5,700.00
Total Fixed Assets 537,729.40
102
Current Assets
Inventories 5,698.40
Bank 8,661.00
Cash 8,429.53
Insurance prepared 3,574.00
26,362.93
Less Current Liabilities
Trade Payable 22,543.70
Deposit Received 12,000.00
34,543.70
Working capital (8180.77)
529,548.63
Capital
Capital of Partner 1 30,000.00
Capital of Partner 2 50,000.00
Capital of Partner 3 30,000.00
Capital of Partner 4 40,000.00
Capital of Partner 5 20,000.00
Capital of Partner 6 30,000.00
Total Capital 200,000.00
Current Account
Balance b/d
Partner 1 (15%) (552.52)
Partner 2 (25%) (920.86)
103
Partner 3 (15%) (552.52)
Partner 4 (20%) (736.69)
Partner 5 (10%) (368.34)
Partner 6 (15%) (552.52)
(3,683.45)
Profit/(Loss) sharing by
Partner 1 (15%) 109.21
Partner 2 (25%) 182.02
Partner 3 (15%) 109.21
Partner 4 (20%) 145.62
Partner 5 (10%) 72.81
Partner 6 (15%) 109.21
728.08
Total Current Account (2955.37)
Non Current Liabilities
Bank Loan (80% Loan – 30yrs) 332,504.00
529,548.63
104
Becha Restaurant
Income Statement for the period end of 31 December 2012
RM RM
Sales 538,413.08
Less Cost of Goods Sold
Opening Inventories 5,698.40
Raw Material and Inventories 284,751.30
290,449.70
Less : Closing Inventories 4,170.50
Cost of goods sold 286,279.20
GROSS PROFIT 252,133.88
Plus Rental Income 57,600.00
Total Income 309,733.88
Less :
Operation Expenses
Worker’s salaries 132,149.00
Partner’s salaries 115,200.00
Stationery and Printing 185.30
Telephone charges 1,349.60
Water and electricity 8,969.30
EPF contribution 10,508.00
SOCSO contribution 1,402.00
Petrol, Parking & Toll 386.90
Total Operation Expenses 270,150.10
105
Gross Profit after Operation expenses 39,583.78
Administration Expenses
Business license 60.00
Fire Insurance and Burglary 3,459.00
Depreciation of renovation 11,319.40
Depreciation of signboard 269.80
Depreciation of fire alarm system 559.20
Depreciation of tools and kitchen equipments 1,500.00
Depreciation of furniture and fitting 3,120.00
Depreciation of shop equipment 1,380.00
Depreciation of food and beverage equipment 762.40
Depreciation of software 1,900.00
Total Administration Expenses 24,444.80
Gross Profit after Administration Expenses 15,138.98
Finance Expenses
Bank charges 135.00
Term Loan Interest 13,798.92
Total Finance Expenses 13,933.92
NET PROFIT 1,205.06
106
Becha Restaurant
Balance Sheet for the period end of 31 December 2012
RM RM
Fixed Assets
Building 438,000.00
Renovation 56,597.00
Less Provision for Depreciation 33,958.20 22,638.80
Signboard 2,698.00
Less Provision for Depreciation 809.40 1,888.60
Tools and Kitchen Equipments 15,000.00
Less Provision for Depreciation 4,500.00 10,500.00
Furniture and Fitting 31,200.00
Less Provision for Depreciation 9,360.00 21,840.00
Shop Equipment 13,800.00
Less Provision for Depreciation 4,140.00 9,660.00
Fire Alarm System 5,592.00
Less Provision for Depreciation 1,677.60 3,914.40
Food and Beverage Equipment 7,624.00
Less Provision for Depreciation 2,122.20 5,501.80
Software 9,500.00
Less Provision for Depreciation 5,700.00 3,800.00
Total Fixed Assets 517,743.60
107
Current Assets
Inventories 4,170.50
Bank 26,061.70
Cash 6,921.45
Insurance Prepared 3,841.00
40,994.65
Less Current Liabilities
Trade Payable 27,648.56
Deposit Received 12,000.00
39,648.56
Working Capital 1,346.09
519,089.69
Capital
Capital of Partner 1 30,000.00
Capital of Partner 2 50,000.00
Capital of Partner 3 30,000.00
Capital of Partner 4 40,000.00
Capital of Partner 5 20,000.00
Capital of Partner 6 30,000.00
Total Capital 200,000.00
Current Account
Balance b/d
Partner 1 (15%) (443.31)
Partner 2 (25%) (738.84)
Partner 3 (15%) (443.31)
108
Partner 4 (20%) (591.07)
Partner 5 (10%) (295.53)
Partner 6 (15%) (443.31)
(2,955.37)
Profit/(Loss) sharing by
Partner 1 (15%) 180.76
Partner 2 (25%) 301.26
Partner 3 (15%) 180.76
Partner 4 (20%) 241.01
Partner 5 (10%) 120.51
Partner 6 (15%) 180.76
1,205.06
Total Current Account (1750.31)
Non Current Liabilities
Bank Loan (80% Loan – 30yrs) 320,840.00
519,089.69
109
Becha Restaurant
Income Statement for the period end of 31 December 2013
RM RM
Sales 579,305.64
Less Cost of Goods Sold
Opening Inventories 4,170.50
Raw Material and Inventories 316,,967.30
321,137.80
Less : Closing Inventories 6,928.00
Cost of goods sold 314,209.80
GROSS PROFIT 265,095.84
Plus Rental Income 62,400.00
Total Income 327,495.84
Less :
Operation Expenses
Worker’s salaries 135,671.00
Partner’s salaries 122,400.00
Stationery and Printing 173.30
Telephone charges 1,470.90
Water and electricity 10,598.30
EPF contribution 12,206.00
SOCSO contribution 1,629.00
110
Shop maintenance 529.00
Petrol, Parking & Toll 269.50
Total Operation Expenses 284,946.00
Gross Profit after Operation expenses 42,549.84
Administration Expenses
Business license 60.00
Fire Insurance and Burglary 3,841.00
Depreciation of renovation 11,319.40
Depreciation of signboard 269.80
Depreciation of fire alarm system 559.20
Depreciation of tools and kitchen equipments 1,500.00
Depreciation of furniture and fitting 3,120.00
Depreciation of food and beverage equipment 762.40
Depreciation of Shop Equipment 1,380.00
Depreciation of software 1,900.00
Total Administration Expenses 24,711.80
Gross Profit after Administration Expenses 17,838.04
Finance Expenses
Bank charges 172.50
Term Loan Interest 13,635.70
Total Finance Expenses 13,808.20
NET PROFIT 4,029.84
111
Becha Restaurant
Balance Sheet for the period end of 31 December 2013
RM RM
Fixed Assets
Building 438,000.00
Renovation 56,597.00
Less Provision for Depreciation 45,277.60 11,319.40
Signboard 2,698.00
Less Provision for Depreciation 1,079.20 1618.80
Tools and Kitchen Equipments 15,000.00
Less Provision for Depreciation 6,000.00 9,000.00
Furniture and Fitting 31,200.00
Less Provision for Depreciation 12,480.00 18,720.00
Shop Equipment 13,800.00
Less Provision for Depreciation 5,520.00 8,280.00
Fire Alarm System 5,592.00
Less Provision for Depreciation 2,236.80 3,355.20
Food and Beverage Equipment 7,624.00
Less Provision for Depreciation 2,884.60 4,739.40
Software 9,500.00
Less Provision for Depreciation 7,600.00 1,900.00
Total Fixed Assets 496,932.80
112
Current Assets
Inventories 6,928.00
Bank 33,736.50
Cash 8,615.75
Insurance Prepared 3,872.00
53,152.25
Less Current Liabilities
Trade Payable 25,629.52
Deposit Received 13,000.00
38,629.52
Working Capital 14,522.73
511,455.53
Capital
Capital of Partner 1 30,000.00
Capital of Partner 2 50,000.00
Capital of Partner 3 30,000.00
Capital of Partner 4 40,000.00
Capital of Partner 5 20,000.00
Capital of Partner 6 30,000.00
Total Capital 200,000.00
Current Account
Balance b/d
Partner 1 (15%) (262.55)
Partner 2 (25%) (437.57)
113
Partner 3 (15%) (262.55)
Partner 4 (20%) (350.06)
Partner 5 (10%) (175.03)
Partner 6 (15%) (262.55)
(1,750.31)
Profit/(Loss) sharing by
Partner 1 (15%) 640.48
Partner 2 (25%) 1,007.46
Partner 3 (15%) 604.48
Partner 4 (20%) 805.97
Partner 5 (10%) 402.98
Partner 6 (15%) 604.48
4,029.84
Total Current Account 2,279.53
Non Current Liabilities
Bank Loan (80% Loan – 30yrs) 309,176.00
511,455.53
114
Becha Restaurant
Income Statement for the period end of 31 December 2014
RM RM
Sales 596,744.07
Less Cost of Goods Sold
Opening Inventories 6,928.00
Raw Material and Inventories 331,918.30
338,846.30
Less : Closing Inventories 9,581.40
Cost of goods sold 329,264.90
GROSS PROFIT 267,479.17
Plus Rental Income 62,400.00
Total Income 329,879.17
Less :
Operation Expenses
Worker’s salaries 138,423.00
Partner’s salaries 122,400.00
Stationery and Printing 153.80
Telephone charges 1,437.90
Water and electricity 11,623.60
EPF contribution 13,961.00
SOCSO contribution 1,572.00
Shop maintenance 1,029.00
115
Sundry Expenses 341.00
Petrol, Parking & Toll 259.70
Total Operation Expenses 291,201.00
Gross Profit after Operation expenses 39,678.17
Administration Expenses
Business license 60.00
Fire Insurance and Burglary 3,872.00
Depreciation of renovation 11,319.40
Depreciation of signboard 269.80
Depreciation of fire alarm system 559.20
Depreciation of tools and kitchen equipments 1,500.00
Depreciation of furniture and fitting 3,120.00
Depreciation of food and beverage equipment 762.40
Depreciation of Shop Equipment 1,380.00
Depreciation of software 1,900.00
Total Administration Expenses 24,742.80
Gross Profit after Administration Expenses 13,935.37
Finance Expenses
Bank charges 202.50
Term Loan Interest 13,139.98
Total Finance Expenses 13,342.48
NET PROFIT 592.89
116
Becha Restaurant
Balance Sheet for the period end of 31 December 2014
RM RM
Fixed Assets
Building 438,000.00Renovation 56,597.00
Less Provision for Depreciation 56,597.00 0.00
Signboard 2,698.00
Less Provision for Depreciation 1,349.00 1349.00
Tools and Kitchen Equipments 15,000.00
Less Provision for Depreciation 7,500.00 7,500.00
Furniture and Fitting 31,200.00
Less Provision for Depreciation 15,600.00 15,600.00
Shop Equipment 13,800.00
Less Provision for Depreciation 6,900.00 6,900.00
Fire Alarm System 5,592.00
Less Provision for Depreciation 2,796.00 2,796.00
Food and Beverage Equipment 7,624.00
Less Provision for Depreciation 3,647.00 3,977.00
Software 9,500.00
Less Provision for Depreciation 9,500.00 0.00
Total Fixed Assets 476,122.00
117
Current Assets
Inventories 9,581.40
Bank 43,055.10
Cash 6,239.92
Insurance Prepared 3,872.00
62,748.42
Less Current Liabilities
Trade Payable 25,486.00
Deposit Received 13,000.00
38,486.00
Working Capital 24,262.42
500,384.42
Capital
Capital of Partner 1 30,000.00
Capital of Partner 2 50,000.00
Capital of Partner 3 30,000.00
Capital of Partner 4 40,000.00
Capital of Partner 5 20,000.00
Capital of Partner 6 30,000.00
Total Capital 200,000.00
Current Account
Balance b/d
Partner 1 (15%) 341.93
Partner 2 (25%) 569.89
Partner 3 (15%) 341.93
118
Partner 4 (20%) 455.91
Partner 5 (10%) 227.96
Partner 6 (15%) 341.93
2,279.53
Profit/(Loss) sharing by
Partner 1 (15%) 88.93
Partner 2 (25%) 148.22
Partner 3 (15%) 88.93
Partner 4 (20%) 118.58
Partner 5 (10%) 59.29
Partner 6 (15%) 88.93
592.89
Total Current Account 2,872.42
Non Current Liabilities
Bank Loan (80% Loan – 30yrs) 297,512.00
500,384.42
119
9.3 Cash Flow Statement
Becha Restaurant
Cash Flow Statement For Five Years Ended
2010 (RM) 2011 (RM) 2012 (RM) 2013 (RM) 2014 (RM)
Beginning Balance
Cash Received
Cash Sales
Partnership Capital
Bank Loans
Rental Income
0
479,613.65
200,000.00
350,000.00
19,200.00
17,883.30
554,169.05
0
0
57,600.00
38,680.78
538,413.08
0
0
57,600.00
73,421.76
579,305.64
0
0
62,400.00
136,061.18
596,744.07
0
0
62,400.00
Total Cash Received
1,048,813.60 629,652.35 634,693.86 715,217.40 795,205.25
120
Expenditures
Raw Inventories
Worker’s Salaries
Partner’s Salaries
Advertisement & Promotion
Stationery & Printing
Telephone Charges
Water & Electricity
Cleaning Expenses
Training
234,459.10
102,318.00
72,000.00
2,580.00
289.60
1,719.80
10,715.30
1,600.00
1,500.00
304,547.90
128,423.00
115,200.00
0
265.80
1,546.80
11,769.30
0
0
273,967.30
132,149.00
115,200.00
0
185.30
1,349.60
8,969.30
0
0
276,569.30
135,671.00
122,400.00
0
173.30
1,470.90
10,598.30
0
0
311,483.40
138,423.00
122,400.00
0
153.80
1,437.90
11,623.60
0
0
121
EPF
SOCSO
Petrol, Toll & Parking
Business License
Fire Insurance & Burglary
Legal Fees
Professional Fees
Term Loan Interest
Fixed Assets
Shop maintenance
Sundry Expenses
8,312.00
1072.00
513.00
200.00
3,459.00
3,359.00
210.00
7,437.50
579,186.00
0
9,502.00
1,438.00
476.80
60.00
3,459.00
0
0
14,282.97
0
0
10,508.00
1,402.00
386.90
60.00
3,459.00
0
0
13,635.70
0
0
12,206.00
1,629.00
269.50
60.00
3,841.00
0
0
13,798.92
0
529.00
13,961.00
1,572.00
259.70
60.00
3,872.00
0
0
13,139.98
0
1,029.00
122
0 0 0 0 341.00
Total Expenditures
1,030,930.30 590,971.57 561,272.10 579,156.22 619,756.38
Net Cash flow 17,883.30 38,680.78 73,421.76 136,061.18 175,448.87
123
9.4 Term Loan Interest (From year 2010 to 2014)
Loan = RM 350,000.00 (30 Years Loan)
Principle = RM 972.22 (972 per month)
First year (2010)
BLR = 6.25%
BLR = 2.00%
Interest RM 7,437.50
Principle RM 5,832.00
RM13,269.50
Term Loan Creditor = RM 344,168.00
Second year (2011)
BLR = 6.15%
BLR = 2.00%
Interest RM14,282.97
Principle RM11,664.00
RM25,946.97
Term Loan Creditor = RM332,504.00
124
Third year (2012)
BLR = 6.15%
BLR = 2.00%
Interest RM13,798.92
Principle RM11,664.00
RM25,462.92
Term Loan Creditor = RM320,840.00
Forth year (2013)
BLR = 6.25%
BLR = 2.00%
Interest RM13,635.70
Principle RM11,664.00
RM25,299.70
Term Loan Creditor = RM309,176.00
Fifth year (2014)
BLR = 6.25%
BLR = 2.00%
Interest RM13,139.98
Principle RM11,664.00
RM24,803.98
Term Loan Creditor = RM297,512.00
125
9.5 Ratio Analysis (From year 2010 to 2014)
9.5.1 Current Ratio
Current Assets
Current Liabilities
Year 2010
18,842.85
36,816.00 = 0.51%
Year 2011
26,362.93
34,543.70 = 0.76%
Year 2012
40,994.65
39,648.56 = 1.03%
Year 2013
53,152.25
38,629.52 = 1.38%
Year 2014
62,748.42
38,486.00 = 1.63%
126
9.5.2 Profitability Ratio
Gross Profit Margin
Gross Profit
Sales X 100%
Year 2010
215,332.55
479,613.65 X 100%
= 44.9%
Year 2011
250,422.55
554,169.05 X 100%
= 45.19%
Year 2012
286,279.20
538,413.08 X 100%
= 53.17%
Year 2013
314,209.80
579,305.64 X 100%
= 54.24%
127
Year 2014
329,264.90
596,744.07 X 100%
= 55.18%
128
9.5.3 Break Even Point
Fixed Cost
Contribution Margin X Sales per unit
Total Fixed Cost = RM16,896.70
Sales per unit = RM14.46
Variable Cost per unit = RM13.22
(We assumed that fixed cost and sales per unit are consistent)
Year 2010
RM16,896.70
1.24 X RM14.46
= RM197,037.32
Year 2011
RM16,896.70
1.18 X RM14.46
= RM207,056.17
129
Year 2012
RM16,896.70
0.904 X RM14.46
= RM270,150.10
Year 2013
RM16,896.70
0.86 X RM14.46
= RM284,100.33
Year 2014
RM16,896.70
0.67 X RM14.46
= RM364,666.09
130
10.0 Summary
Becha Restaurant is a unique restaurant that it serves traditional homemade food and
beverage to customers. By embracing the theme “traditional”, this restaurant will mainly
serve local Malaysian cuisines through modern service style. The uniqueness of the Becha
restaurant is the combination of classic atmosphere with updated service. This will
certainly creates a specialty to customers and therefore brings a new dining experience to
them.
Becha Restaurant has a high potential to succeed due to the concept of this restaurant. This
restaurant is the first restaurant that offers a variety of local cuisines under one roof.
Customers can find Malay, Chinese, Indian and Baba and Nyonya food that each of the
food is special and worth to try. In addition, the atmosphere and surrounding of this
restaurant adds more the feeling of “dining at home” in which customers can see the
traditional and antique interior design of this restaurant.
To sum up, we hope that the business plan of Becha Restaurant will gain support from the
customers and investors. We would like to see customers come to eat at our restaurant and
enjoy themselves with many kinds of local traditional food and classic restaurant design.
As for the investors, we hope that our restaurant is attractive and is worth to invest into.
Receiving financial support from the investors is a big advantage for us because with that,
we can open up our restaurant and will have the opportunity to expend our business in the
future.
131