ETR - Becha Restaurant Complete)

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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http://becha.yolasite.com/

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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http://becha.yolasite.com/

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



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



Possessing skills in cost and inventory control

5 Mohd. Pirdaus B. Mohd. Haw

Lot 23, Damansara Perdana, 50040, Kuala Lumpur



Kitchen assistant and steward to Seri Beringin Restaurant

6 Mohd. Nasiruddin B. Harun

12-3B, Taman Bunga Emas, 72300 Kluang, Johor



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

44

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.

83

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

85

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

89

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

94

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

95

Total Finance Expenses 7640.00

NET LOSS (3,683.45)

96

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


Furniture and Fitting 31,200.00


Shop Equipment 13,800.00


Fire Alarm System 5,592.00


Food and Beverage Equipment 6,799.00


Computer & Software 9,500.00


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






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

98

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


RM RM

Sales 554,169.05


Opening Inventories 4,897.00

Raw Material and Inventories 304,547.90

309,444.90

Less: Closing Inventories 5,698.40



Plus Rental Income 57,600.00


Less:

Operation Expenses








Petrol, Parking & Toll 476.80

100


Gross Profit after Operation expenses 39,400.85







Depreciation of tools and kitchen equipment 1,500.00


Depreciation of shop equipment 1,380.00


Depreciation of software 1900.00


Gross Profit after Administration Expenses 15,153.55

Finance Expenses

Bank Interest 142,50


Total Finance Expenses 14,425.47

NET PROFIT 728.08

101

Becha Restaurant


RM RM

Fixed Assets

Building 438,000.00


Less Provision for Depreciation 22,638.80 33,958.20

Signboard 2,698.00

Less Provision for Depreciation 539.60 2,158.40











Software 9,500.00



102

Current Assets


Bank 8,661.00

Cash 8,429.53

Insurance prepared 3,574.00

26,362.93


Trade Payable 22,543.70


34,543.70

Working capital (8180.77)

529,548.63

Capital








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)



529,548.63

104

Becha Restaurant


RM RM

Sales 538,413.08




290,449.70

Less : Closing Inventories 4,170.50





Less :

Operation Expenses










105








Depreciation of tools and kitchen equipments 1,500.00


Depreciation of shop equipment 1,380.00





Finance Expenses

Bank charges 135.00



NET PROFIT 1,205.06

106

Becha Restaurant


RM RM

Fixed Assets

Building 438,000.00



Signboard 2,698.00

Less Provision for Depreciation 809.40 1,888.60











Software 9,500.00



107

Current Assets


Bank 26,061.70

Cash 6,921.45


40,994.65




39,648.56

Working Capital 1,346.09

519,089.69

Capital








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)


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)



519,089.69

109

Becha Restaurant


RM RM

Sales 579,305.64



Raw Material and Inventories 316,,967.30

321,137.80






Less :

Operation Expenses








110

Shop maintenance 529.00

















Finance Expenses

Bank charges 172.50



NET PROFIT 4,029.84

111

Becha Restaurant


RM RM

Fixed Assets

Building 438,000.00



Signboard 2,698.00

Less Provision for Depreciation 1,079.20 1618.80











Software 9,500.00



112

Current Assets


Bank 33,736.50

Cash 8,615.75


53,152.25




38,629.52


511,455.53

Capital








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)


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



511,455.53

114

Becha Restaurant


RM RM

Sales 596,744.07




338,846.30






Less :

Operation Expenses








Shop maintenance 1,029.00

115

Sundry Expenses 341.00

















Finance Expenses

Bank charges 202.50



NET PROFIT 592.89

116

Becha Restaurant


RM RM

Fixed Assets

Building 438,000.00Renovation 56,597.00


Signboard 2,698.00












Software 9,500.00



117

Current Assets


Bank 43,055.10

Cash 6,239.92


62,748.42




38,486.00


500,384.42

Capital








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


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



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%



RM25,462.92


Forth year (2013)

BLR = 6.25%

BLR = 2.00%



RM25,299.70


Fifth year (2014)

BLR = 6.25%

BLR = 2.00%



RM24,803.98


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

ETR - Becha Restaurant Complete)

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