Proposed product or service

- Detailed benefits

Floor plan for shop

Our shop is designed in classic movie-like 1980’s home, with pictures, framed hit
records and various mementos’ in history. Some successful businessmen have
suggested we put a lot into our initial investment. However the others have different
view of this. Therefore we accept these two advices. We keep mind the saying, “An
interior will have as much value as you invest, but maximizing the effect of interior
depends on the skill of the designer. We plan to change interior every 5~6 years.
Interior construction can be divided into basic interior, electricity, equipment, design,
furniture, signboard, display.
1500 square feet are charged about 235000RM by GA Enterprise. Ltd.
Designing- our shop design style is asymmetric which is not balanced as symmetric
style but it is still balanced.
Furniture and small displaying stuff- these things will be purchased in IKEA that
provide tidy and well-made wood furniture, such as table and chairs.
Signboard- it is charged 8000rm. Basic colors for signboard are yellow and red those
make people thirsty and hungry psychologically, as you can see Mc. Donald and
Domino use yellow and red colors mainly for designing their shops. Later, tricks of
color will be explained. Anyway each letter of our business name should be large, and
it should be simple, bright, and tidy. It is last step of interior.
Trick of colors- this is very important feature of interior. Bright colors such as red,
orange, yellow make an object bigger than its actual size. Whereas opposite colors as
blue, deep green will make object smaller than its actual size. As it is introduced
earlier, our signboard will be colored with red and yellow which make people hungry
and thirsty. Further more painting color of inside shop is painted with bright color to
be looked like bigger than our actual size of the shop. For cover of table, we use
orange color which makes people hungry and bring appetites.

Chiller- it is used to put perishable ingredients. It has 1200 width x 760 depth x 840
height. It is priced at 3800RM.
Amplifier- it is used for playing music
Soft drink showcase-used to keep soft drinks which are given by suppliers
Ice machine (MANITOWORK qy015a (60kg) - it is used to make ice cubes which are
used to make iced drinks and priced at 10800RM.
Pos system- it is used to record income, keep cash safely, and issue receipts and priced
at 9000RM.
Convection oven (roller grill FC60) - It issued to grill the meat or reheat the cold food
and priced at 5000RM.
Tables and chair- We purchase 40 chairs and 15 tables.
Miscellanies- tea spoon, ashtray, plates, pan, and knives.
People in the organization
- How many employees are there?
- Give the working hours of your employees
Management

 Floor Manager
 Grill Manager
 Accounting Manager

Floor Manager will be responsibility for the “front end” of the restaurant. The floor manager will
involve with customer relation. This also includes the staffing and training of servers and hosts.

Grill Manager will be responsibility in the kitchen. This includes the staffing and training of cooks
and dishwashers. The grill managers will also responsible that all the food served is of high
quality.

Accounting Manager will responsible in financial of the business. Accounting manager will involve
in communicate with supplier and managing the restaurant account.

An amount of 30 workers we would be having with us running the restaurant. 15 inside the
kitchen area and another 15 in the dining area. A total of 10 senior will be in charge of looking
after the junior, 5 senior chef would be looking after 10, each chef will took 2 junior. As the
responsibilities is under their hand, in looking after the junior and a guide toward their style of
cooking. Where the other 5 would be the Senior waiters, as they are responsibilities to look after
the junior.

Working hours for employees in a day would be two time, under lunch and dinner. Lunch would
start at 9am and end by 3pm, as this is the preparation to be done by getting ready before lunch
time. Before it started, food will be provided toward the chef and waiter as it is under the house.
This is the let them know what is fresh for the day. When dinner time, it is also another section
were everyone will get ready by 5pm and end by 2am.

Risk Analysis
- Risk and challenges foreseen and how you propose
to act or to cope or overcome these pressures.

Risk Analysis
Insufficient money for start-up
-will find more investor to invest

Located center of the city, too much of competitor.

-strategy plan(set lunch, include soup, main course, drink and drinks)

New concept of restaurant, need time to accept by customers

-organize a marketing plan to promote our restaurants concept

Challenges which would be, places. Places of setting up a restaurant are one of the main factors
which help us to gain more customers.

                  Competitors
- Overview of competitors – who, what, where, why and
how? => Who are our competitors? Our business’
competitor would be the restaurant which selling the
same types of food at almost same price with our
business.

/// Where are our competitors? Our competitors would be the

restaurant which located in KL.//

/Why do we need to aware of what competitors doing? The

business should keep an eye on competitor’s business
to improve our business to be more successful than
the competitors. If the competitor seems to have more
customers, the business should improve on their
service or food to get back some customers. The
business should be aware of the price of food in
competitors business as well. It is important to set the
price slightly lower than the competitors so the
business can have more customers
.
How can the business win the competition? The business should
keep have something that the competitors do not
have. For example, the business can make their own
special source to attract more customers.

*I don’t know what should I write for WHAT..I could write everything but
I can write what..
- Barriers to entry (How easy is it for you to enter the
industry you are choosing?) =>
It isn’t very hard for us to enter this industry because we have
 work experience and we have finished our degree. So
we know how we should deal with customers and
competitors. We have made business plan wisely and
mostly, we have passions for our business. We are
ready to conquer food industry.

                  Target market

- How do you promote your product/service?
- How are you going to distribute your product/service?
(location)
- How much are you going to charge your customers?

 Promote through facebook, internet , flyer, newspaper.

 Distribute product through a restaurant (shop lot)

 Going to charge our customer around RM55 to RM 100 for ala carte and RM 35 to 60 for
set lunch / dinner .

Revenue model
- How is income to be generated?
- What is your strategy to achieve this?
- Financial projections for 6 months, 1 year and up to 5 years
-Information and background of founding/management
team.

-Income is generated by the profit of earning from the effort that we are earning from the start
of our business by opening the new restaurant, where the income which is the popularity of
customer that we are having as well as the result of feedback that we are getting from the
customer in the way of food.

-strategy to achieve for the start of the business that we are running the restaurant, which are by
selling out the famous dishes from the restaurant under the recommended by the chef
him/herself. Other move forward to the strategy which are the location, as location is one of the
most important for the start of the restaurant where it is also the play role to be away from city
jam, as well as away from the busy street. Where the strategy of the restaurant of our idea is to
bring peace and silent away from the busy city for all business man and woman, this is to bring in
a place where the customer is able to eat in peace away for being busy of the business and other
view of that is the point of entertainment toward the client for business which is taking places. A
way that client and business is able to run a way of meeting over the warm food.

-financial project for 6 month is a task to understand the total customer from the first to the third
month of the 6 month. Under the supervision over the three months, where the more customer
that we have, we are able to cover a quarter of the 6 month cost of spending that would be
around of rm30,000.00. Looking into 1 year view, we could said the 1 year is a lost as we have to
cover up over the total of rm500, 000.00 but with a long view of earning of 5 years that the first
and second year is a lost, till the third year, cover up is finally finished and ready with the aim
following with profit. Till the fourth and fifth years, that the profit would be a benefit of addiction
of earning in an increase of more than the rm500, 000.00 from covering up and the start up
business.

-As the information and background of the management team would be going thru a
feel years of working experience as well as background training in the working field and
also that the owners hold a degree in what they are doing it now. Using what has been
learn and bring it out toward the socitites by the management team, such as the head of
beverages and food (BnF) in used with their experience of what they had learn to
communicate with the customer thro food and drinks.