INTRODUCTION
1.1
EXECUTIVE SUMMARY
1.2
BUSINESS PLAN PURPOSE
1.3
BACKGROUND OF OWNERS
1.4
PARTNER'S PROFILE
ADMINISTRATION PLAN
2.0
INTRODUCTION TO THE ORGANIZATION
i. VISION
ii. OBJECTIVE
iii. BUSINESS ADDRESS
iv. LOCATION PLAN
v.
TYPES OF BUILDING AND INFRASTRUCTURE
a)
OFFICE LAYOUT
2.1
ORGANIZATION CHART OF CENDOL KING
2.2
LIST OF ADMINISTRATION PERSONNELS
2.3
SCHEDULE OF TASK AND RESPONSIBLITIES
2.4
SCHEDULE OF REMUNERATION
2.5
LIST OF OFFICE EQUIPMENTS AND
SUPPLIES
2.6
ADMINISTRATION BUDGET OF CENDOL KING
MARKETING PLAN
3.0
INTRODUCTION
3.1
PRODUCT OR SERVICE DESCRIPTION
3.2
TARGET MARKET
3.3
MARKET SIZE
3.4
MAIN COMPETITORS
i. STRENGTHS OF COMPETITORS
ii. WEAKNESSS OF COMPETITORS
iii. STRENGTHS OF CENDOL KING
3.5
MARKET SHARE
3.6
SALES FORECAST
3.7
MARKETING STRATEGIES
i. PPRODUCT
ii. PRICING
iii. PLACE/DISTRIBUTION
iv. PROMOTIONS
3.8
MARKETING BUDGET
OPERATION PLAN
4.0
INTRODUCTION
4.1
FLOW CHART OF OPERATION ACTIVITIES
i. FLOW CHART CONVENTIONAL SYMBOLS
ii. PROCESS FLOW CHART
4.2
OPERATIONS SYSTEM
i. READY OF BOILER CLOSED HOUSE
ii. INSTALL THE NECESSARY BROODING
EQUIPMENT
a. DRINKER SYSTEM
b. FEEDING SYSTEM
c. PAD COOLING SYSTEM
iii. CHICK PLACEMENT
iv. CHICK QUALITY
v. DAILY CONTROL AND QUALITY CONTROL
a. VENTILATION
b. FEED AND WATER
c. LIGHT
d. DISEASE CONTROL
e. BIO-SECURITY
vi. GROWING PHASE
a. UNIFORMITY
b. MODIFICATION OF FEED AND NUTRIENT
INTAKE
c. LIGHTING PROGRAMS
vii. CATCHING PROCESS
viii. DISINFECTION
4.3
BUSINESS OPERATION TIME
4.4
CAPACITY PLANNING
4.5
TOTAL COST
4.6
MATERIAL REQUIREMENTS (INPUT)
4.7
LIST OF OPERATIONS PERSONNEL
4.8
SCHEDULE OF TASKS AND
RESPONSIBILITIES
4.9
SCHEDULE OF REMUNERATION
4.10
MACHINE AND EQUIPMENT
i. INFRASTRUCTURE DEVELOPMENT
ii. EQUIPMENT AND MACHINERY
4.11
OPERATIONS SPACE LAYOUT PLAN
4.12
OPERATION OVERHEAD
4.13
OPERATION BUDGET
FINANCIAL PLAN
5.0
INTRODUCTION
i. OBJECTIVE
5.1
PROJECT IMPLEMENTATION COST SCHEDULE
5.2
SOURCE OF FINANCE SCHEDULE
5.3
SUPPORTING SCHEDULES
i. LOAN OF AMORTIZATION SCHEDULE
ii. FIXED
ASSET DEPRECIATION SCHEDULE
5.4
PROFORMA FINANCIAL STATEMENTS
i. CASH FLOW
PROFORMA (ANUALLY)
ii.PROFORMA
PROFIT AND LOSS ACCOUNT
CENDOL KING SDN. BHD.
iii
PROFORMA BALANCE SHEET ACCOUNT
CENDOL KING SDN. BHD.
CONCLUSION
/ RECOMMENDATIONS
APPENDIXES
1.1
EXECUTIVES SUMMARY
This
business is based on Private Limited Company where it consists of four (4)
members. The members consist of the Principal, Marketing Manager, Operational
Manager and Financial Manager. The business capital is amounted to RM
200,000.00 where the total contribution of each member is RM 50,000.00 that is
from our saving account and personal loans.
Our business will be
expected to commence on 1th May 2013 and our company's goal is that of a multi-faceted success. Our first
responsibility is to the financial well-being of the business. We will meet
this goal while trying to consider of the effect of our products on the health
and well being of our customers and our staff, the impact that our business
practices and choices will have on the environment and the high quality of
attitude, fairness, understanding, and generosity between management, staff,
customers, and vendors. Awareness of all these factors and the responsible
actions that result will give our efforts a sense of purpose and meaning beyond
our basic financial goals.
We
will expect that our business will become more developed in the near future
because the demand and factor that leads our business
is from the beginning the innovator and the absolute leader in the booming
healthy fast-casual food industry; the changes in attitude of healthy life
style, development of bio-tech industry and to created and improve health
condition among the Malaysian citizen for economic growth. This will
give more advantages for us to make our product more profitable and well-known
in the long run.
1.2
BUSINESS PLAN PURPOSE
The
main purpose of this business plan is for the reference of several audiences/
parties such as:
1. The Entrepreneurs (Cendol
King Managers).
To
better understand the purpose of the business and act as guideline to manage
the business effectively and efficiently.
2. Financial Institutions.
Assist
and help the financial institution to evaluate the capability of the proposed
project and provide loan for the business. Financial institutions involved in
this business project are MARA, TEKUN and AGRO Bank Malaysia Bhd.
3. Suppliers.
Help
convince suppliers of the viability of our business venture thus benefiting both
the suppliers and our company in the long term business arrangement.
4. Company Staffs / Workers.
Help
workers to understand the business's goals and objectives and give a guideline
to them regarding their job duties and responsibilities.
5. Customers.
Persuade
and influence our customers regarding the products being offered and gives
assurance and confidence to them to have business with us.
1.3
BUSINESS
BACKGROUND
Below
is the business background for our company:-
Name
of Business/Company : Cendol King Sdn Bhd
Address
: LG 32-1, Alamanda Shopping Centre,
Jalan Alamanda, Precinct 1, 62000 Putrajaya
Wilayah Persekutuan Putrajaya
Telephone
:
03-8883220
Fax
No. :
03-8883221
Form
of Business :
Private Limited Company
Main
Activities : Providing services in food and
beverages industry
Date
of Registration :
In Progress
Number
of Registration : In
Progress
Date
of Commencement : In
Progress
Initial
Capital :
RM 200,000.00
Name
of Bank : CIMB Bank Berhad
Account
No. :
141415250505
1.4
PARTNER'S PROFILE
1.
Name : Mohd Fadzil Bin Othman
Identity
Card Number : 850607-43-5047
Permanent
Address : No 14 Jalan PP 8/14
Taman Putra Perdana
47100 Puchong Selangor
Telephone
No. : 012-3697332
Date
of Birth : 7th May 1985
Age : 28 years old
Marital
Status : Married
Academic
Qualification : Diploma In Business Studies
Courses
Attended : Entrepreneurship
Skills : Operation Management
Experience : 8 years
Present
Occupation : Operation Manager
Previous
Business : None
Experiences : None
2.
Name : Afwan Bin Mokhtar
Identity
Card Number : 770129-02-5809
Permanent Address :
No.66 Jln Bukit Maluri 7, Taman Bukit Maluri, Kepong
52100 Kuala
Lumpur.
Telephone
No. : 019-3750803
Date
of Birth : 29-January-1977
Age : 37 Years Old
Marital
Status : Single
Academic
Qualification : Diploma In Multimedia
Courses
Attended : Entrepreneurship
Skills : Finance Management
Experience : 6 years
Present
Occupation : Finance Manager
Previous
Business : None
Experiences : None
3.
Name : Md Nizal Bin Daud
Identity
Card Number :
Permanent
Address :
Telephone
No. :
Date
of Birth :
Age :
Marital
Status :
Academic
Qualification : Diploma In Business Studies
Courses
Attended : Entrepreneurship
Skills : Human Resource Management
Experience : 15 years
Present
Occupation :
Previous
Business : None
Experiences : None
4.
Name : Fadhlly R.Azmi
Identity
Card Number :
Permanent
Address :
Telephone
No. : 012-9324305
Date
of Birth :
Age :
Marital
Status : Single
Academic
Qualification : Diploma In Business Studies
Courses
Attended : Entrepreneurship
Skills :
Experience :
Present
Occupation :
Previous
Business : None
Experiences : None
Background of
Cendol
here is popular belief in Indonesia
that the name "cendol" is related to and originated from the word
jendol; in Javanese, Sundanese and Indonesian, it means "bump" or
"bulge", in reference the sensation of drinking the green worm-like
jelly. In Vietnam, it is called "bánh lọt," or fall cake. Bánh lọt is
a common ingredient in a Vietnamese dessert called chè, or more commonly chè ba
màu. In Thailand it is called lot which can be translated as "gone through
a hole", indicating the way it is made by pressing the warm dough through
a sieve in to a container with cold water.
The dessert's basic ingredients are
coconut milk, a worm-like jelly made from rice flour with green food coloring
(usually derived from the pandan leaf), shaved ice and palm sugar. Other
ingredients such as red beans, glutinous rice, grass jelly, creamed corn, might
also be included.
In Sunda, Indonesia, cendol is a
dark-green pulpy dish of rice (or sago) flour worms with coconut milk and syrup
of areca sugar. It used to be served without ice. In Javanese, cendol refers to
the green jelly-like part of the beverage, while the combination of cendol,
palm sugar and coconut milk is called dawet. The most famous variant of
Javanese es dawet is from Banjarnegara, Central Java.
The affluence of Singapore, as well as
Western influence, has given rise to different variations of cendol, such as
cendol with vanilla ice-cream or topped with durian.
Cendol has become a quintessential
part of cuisine in Southeast Asia and is often sold by vendors at roadsides,
hawker centres and food courts.Cendol vendors are almost ubiquitous in
Indonesian cities, especially Jakarta, Bandung, and Yogyakarta. Originally
cendol or dawet in Java was served without ice, however after the introduction
of refrigeration technology, the cold cendol with shaved ice (es serut) was
available and widely popular. It is possible that each country developed its
own recipes once ice became readily available. This explains why it is most
popular in Malayan port cities such as Malacca, Penang and Kuala Lumpur where
British refrigerated ships' technology would provide the required ice.
In Indonesia and Malaysia, cendol is
commonly sold on the roadside by vendors. It is even dessert fare in Singapore,
found in dessert stalls, food centres, coffee shops and food courts.
-Your Heart Melt Dessert
–
This idea is inspired from
the famous ‘cendol bakar’ stall at Kuala Selangor. From that idea we try to
enhance this business that selling ‘Cendol’ as our local dessert to be more
commercialized. What we try to do is to bring this famous dessert one step
ahead from the normal environment of cendol stall or hawkers on streets to be more
convenience that emphasis on cleanliness and hygyine place. Other than that, we
try to put some variety on our ‘cendol’ to make us difference from the others.
We bring some ideas to diversify our own flavor and ingredients but at the same
time we still maintain the originality of the local ‘cendol’.
From that idea, we try to
start a business of ‘Cendol King’ through the company Cendol King Sdn. Bhd. to
commercialized the business of selling cendol in proper place that more hygyine
dan comfortable. We use the kiosk style at shopping centre and believe from
that idea can be more attractive to the customers. Other than that, we put some
variety in our recipe of ‘cendol’ by using extra ingredients such as palm oil
milk and coconut milk. Besides that we also offer special ‘cendol’ by putting
‘ice cream’ on our ‘cendol’. By doing this our menu will be more presentable
and can attract more customer to try it.
As a good Malaysian we also
try to contribute to our nation by doing charity in our business. We will give
discount to our customer that categorized as handicap and senior citizen that
age 60 and above. This is our responsible to our society as community service
relationship. This shows that our company not only profit oriented but at the
same time we are also try to be service oriented. As a muslim we believe that a
pure and good deeds will brings ‘barakah’ and make us more grateful to Allah.
Factors in selecting
business
Base on our research and
observation on local business, we saw that the nature of business of foods and
beverages is more profitable and low risks. The demand of our local foods and
beverages is very high and we take this opportunity by choosing our famous
local ‘cendol’ and try to make a few enhancements to make it more marketable. Foods
and beverages are part of necessities of life and the demand is always there.
We try to change the image of cendol that sell by the hawkers on street to the
new image that more convenience and more attractive.
Future Prospects
When our products and brand
is sustainable and acceptable in the market we will try to open up more kiosk
at other places and shopping mall. Furthermore, when we become big player in
the local business we will try to get into franchising concept by using our
brand ‘Cendol King’. This will helps us to expand our business and makes ‘Cendol
King’ as a well known company and growth drastically.
2.0 INTRODUCTION TO THE ORGANIZATION
Administration
plan is first step of business to become more developed and expounded in the
future. It is important in every business. The effectiveness of Healthy Café is
based on the administration that has been planned systematically and followed
by the proper planning before the business is established. The important things
that have been taken care of are well organization and effectiveness in
administration plan.
Several
things that are included in this part are;
>
Organization planning
>
Organization chart
>
Numbers of workers/labor
>
Administration budget
>
Office layout
>
Remuneration Table
>
Workers intensive
>
Position, responsibilities and specific task
VISION
It
is Healthy Cafe to be strength and famous restaurant over the world as a healthy
and fresh "Meals" provider in order to fulfill an increase of market
demand for this Fresh and healthy meals. Healthy Café should be promoted to
other countries to our vision that our local and mix ingredient is to meet a
satisfying among foreigners.
OBJECTIVES
1)
Justly to compensate the employees and owners of Healthy Café Resources Sdn Bhd
2)
Contribute to the development and growth of the country's economy and to
increase the percentage of Bumiputera involves in business
3)
To create productivity among employees
4)
To provide the best quality of "Healthy foods" every moment in order
to attract more customers
BUSINESS
ADDRESS
Our
business will be situated at the following address:
Healthy Café
Resources Sdn Bhd
LG 32-1, Empire Shopping
Gallery,
Jalan
SS16/1, 47500 Subang Jaya,
Selangor
Darul Ehsan
TYPE OF BUILDING AND
INFRASTRUCTURE
Among
the facilities that are provided at our business location are:
1. Commerce offices
2. CIMB Bank
3. ATM services
4. CCTV surveillance cameras
5.
Stores
6.
Kiosk / Restaurant / Cafe
7. Toilet
We
have chosen a business location which has all the necessary facilities and infrastructure
as a catalyst for the growth and development of our business of Healthy Cafe.
Our business is situated only 10-20 minutes away from Shah Alam and Kuala Lumpur Federal Highway
Among
the many infrastructures that can be found in the business site are:
a)
An excellent highway system where it can facilitate the customers to frequent
the business location and buy our products. It will also make it more
convenient for the suppliers to come and supply the raw materials needed by our
company.
b)
Electricity power supply has already been provided by the Tenaga Nasional
Berhad (TNB).
c)
Telephone line has already been made available by the Telekom Malaysia Berhad
and also water supply.
BUSSINESS LOCATION
BUSSINESS LAYOUT
2.1 ORGANIZATION CHART OF CENDOL
KING SDN. BHD.
The
style of the organization chart is designed on functional style. The
organization structure on functional style is very effective to the any company
which are need peculiar specialize.
2.2
LIST OF ADMINISTRATION PERSONNELS
SERIES
|
POSITION
|
NO OF
EMPLOYEES
|
1
|
Principal
|
1
|
2
|
Administration
Manager
|
1
|
3
|
Financial
Manager
|
1
|
4
|
Marketing
/ PR Manager
|
1
|
5
|
Operational
Manager
|
1
|
8
|
Waiter
/ Waitress
|
4
|
9
|
Cashier
|
2
|
10
|
Dispatch
/ Delivery
|
2
|
TOTAL
|
13
|
|
2.3
SCHEDULE OF TASK AND RESPONSIBLITIES
i) Principal
•
Making connection and establishing contact with the main supplier.
•
Form the business policies and guidelines
•
Making decisions and solve all problems faced by Healthy Café.
•
Help the Marketing Manager to promote the company’s products and services.
•
Find out more information and do research about setting up and operating a
business successfully.
•
Choose high and fresh quality from the supplier.
•
Responsible and liable for all business risks or any problems regarding business
or workers.
•
To forecast sales and income
•
To administrate the business structure
•
Lay out all plans and ensure that all things are done according to plans.
ii)
Administration
Manager
•
Determine the wages and salaries received by workers and contribute the percentage
of the salaries to EPF and SOCSO.
•
Make the decisions regarding administrative tasks and office works.
• Responsible for all mails and correspondences connected with the business.
•
To assist general manager in the business.
•
To involve in guiding a new worker in case of a new recruitment.
•
Help to achieve the business target by implementing business ideas and
strategies.
iii) Marketing
Manager
•
Find other strategies to help increase sales
•
Analyze the strengths and weaknesses of competitors.
•
Handle the advertisement, banners and signboard placement.
•
Make sure the customer receive good service.
•
Able to interact and try to make the customers to have confidence in our
business
•
To analyze the opportunity in the economy, choose and grab the opportunity
based on the business
iv) Operations
Manager
•
Find and place a suitable pricing for every chicken product sold.
•
Deal in the buying of food for the chicken
•
Responsible for the training of new workers and monitor the job quality of all
operation workers.
•
Monitor this health of chickens.
•
To make sure that all stocks are in good condition
•
To make sure all the stocks are enough to meet the demand
•
Informing suppliers when there are extra orders needed
v) Financial
Manager
•
Prepare the company financial report
•
Keep all the financial records and business accounts in the safety place.
•
Record and monitor all the income received and expenses incurred by the
business.
•
Responsible for controlling and managing company's financial capital and cash
flow.
•
Advice the manager regarding the matters.
•
Make a budget of business example financial, financial statement, profit, and
loss account, and balance sheet
•
Search for the information of capital activities and asset
2.4
SCHEDULE OF REMUNERATION
Designation
|
No Of
Employees
|
Monthly
Salary
RM
|
EPF
(12%)
|
SOCSO
(2.5%)
|
TOTAL
|
Principal
|
1
|
3,000.00
|
360.00
|
75.00
|
3,435.00
|
Administration
Manager
|
1
|
2,000.00
|
240.00
|
50.00
|
2,290.00
|
Financial
manager
|
1
|
2,000.00
|
240.00
|
50.00
|
2,290.00
|
Marketing
/ PR Manager
|
1
|
2,000.00
|
240.00
|
50.00
|
2,290.00
|
Operational
manager
|
1
|
2,000.00
|
240.00
|
50.00
|
2,290.00
|
Waiter
/ Waitress
|
4
|
6,000.00
|
720.00
|
150.00
|
6,870.00
|
Cashier
|
2
|
2,000.00
|
240.00
|
50.00
|
2,290.00
|
Dispatch
/ Delivery
|
2
|
1,800.00
|
216.00
|
45.00
|
2,061.00
|
TOTAL
|
13
|
27,800.00
|
3,336.00
|
695.00
|
31,831.00
|
