Waroeng Ayam Andaliman

Waroeng Ayam Andaliman

Final Project Report

Submitted in Partial Fulfillment of the Requirement for Diploma Program

NAME : SESILIA YOVANI K. SARAGIH

NIM : 00000026340

PROGRAM : Hotel Operations

FACULTY : Business

UNIVERSITAS MULTIMEDIA NUSANTARA

TANGERANG

2020

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FINAL PROJECT REPORT VALIDATION

WAROENG AYAM ANDALIMAN

BY

Name : Sesilia Yovani K. Saragih

Student ID : 00000026340

Faculty : Business

Program : Hotel Operations

Tangerang, April 05th 2020

Head Examiner, Examiner,

Adestya Ayu Armielia, S.ST. M.Si. Par Septi Fahmi Choirisa, S.Kom.I, M. Par

NIDN. 0323128505 NIDN. 0325099102

Advisor, Head of Hotel Operations Department,

Oqke Prawira, S.ST. M.Si. Par Oqke Prawira, S.ST. M.Si. Par

NIDN. 0428108007 NIDN. 0428108007

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NON – PLAGIARISM DECLARATION FORM

iv

PREFACE

First, writer would like to thank God, for the blessings to complete this Final

Project Report on time. This report is made to fulfill the requirement to graduate as

the final project for Hotel Operations student in Universitas Multimedia Nusantara.

In this occasion, greatest gratitude to Mrs. Tiki Danawiranti, Business

Management Lecturer, who helps to arrange the business plan and gives insight to

think critically for running the business. Thank you to Mr. Oqke Prawira, as my

business plan advisor, for giving me advice to improve product also the business

concept.

Writer can’t say enough to parents who always support, give advice, help to

make the product, and provide finance until the report is finished. Lastly, thank you for

the friends who already taste the product and give the input or suggestion to enhance the

product.

Through this preface, writer apologizes if there are still shortage in composing

and writing. Finally, writer hope Waroeng Ayam Andaliman report can be accepted

well. Not only a plan, but could be implemented to be a real business and become one

of the food trend in a long term.

Sesilia Yovani K. Saragih

NIM. 00000026340

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TABLE OF CONTENT

FINAL PROJECT REPORT VALIDATION ....................................................................... ii

NON – PLAGIARISM DECLARATION FORM ............................................................... iii

PREFACE .......................................................................................................................... iv

TABLE OF CONTENT ....................................................................................................... v

EXECUTIVE SUMARY .................................................................................................... vi

TABLE OF CHARTS ........................................................................................................ vii

TABLE OF PICTURE ........................................................................................................ ix

CHAPTER I......................................................................................................................... 1

A. Business Concept ........................................................................................................ 1

B. Goal ............................................................................................................................ 3

C. Team .......................................................................................................................... 4

D. The Product ................................................................................................................ 5

CHAPTER II ....................................................................................................................... 8

A. Customer Segment ...................................................................................................... 8

B. Market Size................................................................................................................. 9

C. Customer Relationship ................................................................................................ 9

D. Distribution Channel ................................................................................................... 9

E. Marketing and Sales .................................................................................................... 9

F. Competitors .............................................................................................................. 10

G. SWOT Analysis ........................................................................................................ 11

CHAPTER III .................................................................................................................... 13

A. Location and Facilities .............................................................................................. 13

B. Technology ............................................................................................................... 13

C. Equipment and Tools ................................................................................................ 13

D. Daily Operation ........................................................................................................ 14

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CHAPTER IV .................................................................................................................... 15

A. Price and Profit ......................................................................................................... 15

B. Forecast .................................................................................................................... 15

C. Financing .................................................................................................................. 17

CHAPTER V ..................................................................................................................... 18

REFERENCE .................................................................................................................... 21

APPENDIX A STUDENT PROFILE................................................................................. 21

APPENDIX B FINAL PROJECT REGISTRATION FORM ............................................. 23

APPENDIX C FINAL PROJECT ADVISORY FORM ...................................................... 24

APPENDIX D BUSINESS MODEL CANVAS ................................................................. 25

APPENDIX E RESULT OF ATTENDEE SURVEY ......................................................... 26

APPENDIX F WAROENG AYAM ANDALIMAN PRESS RELEASE PRODUCT

LAUNCHING ................................................................................................................... 28

APPENDIX G EXHIBITION PHOTO ............................................................................... 29

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EXECUTIVE SUMARY

Waroeng Ayam Andaliman is the one of food outlet which specialty in spicy

taste with innovation in variation of sambal andaliman such as sambal andaliman

original, sambal andaliman kecombrang, and sambal andaliman lemon grass. Waroeng

Ayam Andaliman has purposes are to introduce and raise up the local spice from North

Sumatera. In 2019 the product was founded by Sesilia Yovani Kurnia Puteri Saragih as

the CEO. In 2020 has new outlet at Villa Regensi Tangerang 2, Blok FC 9 Nomor 23,

Kecamatan Pasar Kemis, Tangerang.

Vision: A pioneer food outlet with chicken with variant of sambal andaliman

specialty. Mission: Hire friendly staff to maintain relationship with customer, always

maintain and give best the quality of product and service to customer, innovative to

create new variation of the menu, create the relaxed atmosphere restaurant for the

customer convenience.

In 30 days, Waroeng Ayam Andaliman targeting to sell 7.350 products and

needs RP 30.958.356 for cost of ingredients, staff salaries, salary CEO, packaging,

promotion, electricity, water, gas, rent an outlet, equipment, facilities, and depreciation.

Then can return in 30 days with the profit Rp 26.803.094. By this proposal, Waroeng

Ayam Andaliman seriously commit in culinary business as a pioneer food outlet with

chicken with variant of sambal andaliman specialty.

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TABLE OF CHARTS

Table 1.1 Timeline of Business ............................................................................................ 4

Table 1.2 Table of Ingredient Cost ....................................................................................... 6

Table 3.1 Facilities Cost ..................................................................................................... 13

Table 3.2 Equipment Cost .................................................................................................. 13

Table 3.3 Daily Operation .................................................................................................. 14

Table 4.1 Price and Profit Ayam Regular ........................................................................... 15

Table 4.2 Price and Profit Paket Pedas ............................................................................... 15

Table 4.3 Price and Profit Others Menu.............................................................................. 15

Table 4.4 Forecast Ayam Regular ...................................................................................... 15

Table 4.5 Forecast Paket Pedas .......................................................................................... 16

Table 4.6 Forecast Others Menu ......................................................................................... 16

Table 4.7 Table of Profit in 30 days ................................................................................... 16

Table 5.1 Table the Event Budget ...................................................................................... 18

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TABLE OF PICTURE

Figure 1.1 Respondent who Like Spicy ................................................................................ 2

Figure 1.2 Respondent about Andaliman .............................................................................. 2

Figure 1.3 Sticker Logo........................................................................................................ 3

Figure 1.4 Packaging............................................................................................................ 3

Figure 1.5 Product 1 ............................................................................................................. 3

Figure 1.6 Logo ................................................................................................................... 6

Figure 1.7 Product 2 ............................................................................................................. 6

Figure 2.1 Respondent People Status Targets ....................................................................... 8

Figure 2.2 Respondent People Age Targets .......................................................................... 8

Figure 2.3 Distribution Channel ........................................................................................... 9

Figure 2.4 Instagram Official Account ............................................................................... 10

Figure 2.5 Ayam Bebek Pak Boss Outlet ............................................................................ 10

Figure 2.6 Ayam Bebek Pak Boss Menu 1 ......................................................................... 11

Figure 2.7 Ayam Bebek Pak Boss Menu 2 ......................................................................... 11

Figure 2.8 Respondents Taste with Price Comparison ........................................................ 12

Figure 5.1 Product Presentation Photo ................................................................................ 19

Appendix A. 1 Student Profile ........................................................................................... 22

Appendix D. 1 Business Model Canvas .............................................................................. 25

Appendix E. 1 Spicy Taste Level Scale Diagram................................................................ 26

Appendix E. 2 The Product Taste Scale Diagram ............................................................... 26

Appendix E. 3 Food Presentation Scale Diagram ............................................................... 26

Appendix E. 4 Suggestion .................................................................................................. 27

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Appendix G. 1 Exhibition Photo 1...................................................................................... 29





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