CONTENT

Entrepreneurship for Engineers

BUSS 2320
Executive Summary
SEP/OCT SEMESTES 2018 ALKURSHUMI ABDULLAH NABIL

Introduction
AL HADI MOKHTAR HUSSEIN ABDULLAH MOHSEN

Organization of project
BASALLOM MURAD SALEM SALEH

SWOT Analysis
ANWAR HUSSAIN

Marketing
ALJABALI AHMED HUSSEIN

Operation
SALLAM ABDULLAH OMAR AMIN

LECTURER: MUSALMAH ABDUL MAJID

Introduction
Natural of the business

 BISTRO Corner is a food business restaurant It is a new company which

practice partnership with a group of 7 co-owners.

 Our goal is to create something new for the community and to try a different
approach to attract people with our new and different concept from others.

 Our main menu constant of, crispy chicken sandwich and butter chicken with
Arabic rice. We also provide a set that comes along with a drink.
Purpose of the business

 The purpose to start this business is to serve people of new style with a different and
the most competitive style.

 We want to help those people who could not spend time in their busy schedule to
take healthy food by diet sandwich.

 We aim to be leader in providing quality food items that fit into a balanced diet.

 Our aim is to provide the hygienic and delicious tastes of sandwich that the
customers have never tasted before.
Vision and Mission Statement

 Vision

To deliver, what we believe is the best product yet to customer.

 Mission

The mission of our company is to create economical and sustainable foods

with pastry that brings fresh and healthy to the customer.
ORGANIZATION STRUCTURE:
CEO
SAWAHLI

RESTAURANT
MANAGER
ANWAR

FINANCE MANAGER
ALKURSHUMI

HR MANAGER
ALJABALI

BEVERAGE DINING ROOM KITCHEN

LEADER LEADER MANAGER
SALLAM AL HADI BASALLOM
SWOT Analysis
SWOT ANALYSIS

 If we do not know the strengths and weaknesses of our business or the

opportunities and threats facing our business, our business may suffer.

 As we prepared our SWOT analysis, we invited our restaurant manager as

well as our chef and assistant managers to get involved so we gain more
insight from different points of view.
SWOT ANALYSIS

STRENGHTS

 The strengths of our restaurant lie in what we do best, whether it’s

serving tasty food, offering quality service at the table or providing
decor that makes the fun of eating at our restaurant a memorable
experience .

WEAKNESS

 Weakness is an internal factor inside the business. Weaknesses give us

an idea of things to improve in our restaurant.
SWOT ANALYSIS

OPPORTUNITIES

 Look for opportunities that help your restaurant increase its profits,
such as expanding or providing different types of food and beverages.

T H R E AT S

 It’s an external factor which include instances that can the business or
restaurant.
SWOT ANALYSIS
STRENGHT
 Lower price menu
 Special promotions
 Specific type of ethnic food not served
elsewhere
 Service style new to the area
 Have a branded image
 Business exterior is clean and tidy
THREATS
 Competing restaurants
nearby
 New restaurants
opening up in out area
 Rising price of certain
food
 Operating costs set to
increase soon
 Competitors start
price war with us by
lowering their price
WEAKNESS
 Limited fund available
 Not adequate employee
training.
 Not getting consistent
supplies
 Stocking is weakness
 Outdated point-of-sale system
OPORTUNITIES
 Expanding types of foods
 Offering delivery services
 New housing development is being
built nearby
 A main competitor has closed down
 Building next door has become
available so expansion may be an
option
Business Model Canvas (BMC)
Marketing
Target Market

 The main target market for our business is every single

individual in IUKL, ( the staffs, lecturers, and students).

 To w h o a r e l o o k i n g f o r e c o n o m i c a n d c o n v e n i e n t f o o d
for their breakfast, lunch or tea break.

 Since BISTRO Shop offers halal food as well, the target

market will expand to all races and even internationals
no matter youngsters or elders, males or females.
Market Size And Trends

 The market size is based on the

populations of the IUKL itself which is
around 4000-4300 people.

 In this market, we can say that the

business is growing since our sales are
i n c r e a s i n g b y t h e d a ys o f t h e
Entrepreneurship week.
Advertising And Promotion
the advertising that our business used is mainly
built on the social media such as Facebook and
WhatsApp.

The purpose is to make an announcement about our

b u s i n e s s p r o d u c t s i n o u r s o c i e t y.

Besides that, we had made a big poster and placed

it in front our restaurant and beside roads.

Distribution of flyers.
Advertising And Promotion
The promotion that we used is the combo set method which
widely used by the fast food shop and some restaurant, For
example :

SPECIAL COMBOS
NO. TYPE PCS RM
BUTTER CHICKEN WITH ARABIC
1 RICE 1 PA X 9.00
+ VIMTO
3 PES BAKHMREE
2 + 1 ADENI TEA
1 PA X 4.00
2 CRISPY CHICKEN SANDWICH +
3 PEPSI 1 PA X 10.00
+ C H O C O L AT E B R O W N I E S
Comparison Against Competitors’ Prices

 reviewing competitors’ prices to provide better

prices for customers. Most of the competitors sell
their foods at the price of about RM5 – RM15 while
our foods are at the range of RM2 - RM10.
Operation
Operation

Raw Material
The primary process, which materials are ordered and received from the
suppliers or you pay it. As ingredients.
Checking
The quality inspectors will check the Expiry date, quantity and quality of the
supplies delivered from the supplier.
Processing
This process includes:
1-conversion of raw materials to food commodities Edge: cutting, cooking
etc
2-food packaging
3-baking
4-canning and bottling
Operation

Packaging
packaged the food in their boxes or wrapping food.

Sales
The packed and approved food will be ready for sale

Food Samples :

Crispy Chicken
Egg Sandwich Butter Chicken Sandwich
with Rice
Operation

Operation Work Schedule Production

Schedule/Planning
Time 09:00am 10:00am 10:15am 1:00pm 1:30pm
- - - - -
Day 10:00am 10:15am 1:00pm 1:30pm 6:00pm

Mon Working Morning Working Lunch Break Working

Hours Break Hours Hours
Tue
Wed
Thu
Sat
Time 08:00am 10:00am 10:15am 1:00pm 1:30pm
- - - - -
Day 10:00am 10:15am 1:00pm 1:30pm 6:00pm

Fri Working Morning Working Lunch Break Working

Hours Break Hours + Praying Hours

Sun Off Day

Finance
 BISTRO RESTURANT
PROJECT IMPLEMENTATION COST & SOURCES OF FINANCE
Project Implementation Cost Sources of Finance
Requirements Cost Loan Hire-Purchase Own Contribution
Fixed Assets Cash Existing F. Assets
business entity 1,000 0 1,000
computer / softwear 10,000 0 10,000
0 6,000 2,000 4,000
cooking equipment 50,000 50,000
serving equipment 10,000 10,000
decoration 40,000 40,000
0 0 0
Working Capital 1 months
Administrative 0 0
Marketing 1,300 0 1,300
Operations 24,000 19,000 5,000
Pre-Operations & Other Expenditure 10,500 10,500
Contingencies 10% 15,280 15,280

TOTAL 168,080 146,780 0 21,300 0

 BISTRO RESTURANT
CASH FLOW PRO FORMA STATEMENT
MONTH Pre-Operations 1 2 3 4 5 6 7 8 9 10 11 12 TOTAL YR 1

CASH INFLOW
Capital (Cash) 21,300 0 0 0 0 0 0 0 0 0 0 0 21,300
Loan 146,780 0 0 0 0 0 0 0 0 0 0 0 146,780
Cash Sales 30,000 30,000 30,000 30,000 30,000 30,000 30,000 30,000 30,000 30,000 30,000 30,000 360,000
Collection of Accounts Receivable 0 0 0 0 0 0 0 0 0 0 0 0 0
TOTAL CASH INFLOW 168,080 30,000 30,000 30,000 30,000 30,000 30,000 30,000 30,000 30,000 30,000 30,000 30,000 528,080

CASH OUTFLOW
Adm inistrative Expenditure
Marketing Expenditure
social media 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 12,000
posters 300 300 300 300 300 300 300 300 300 300 300 300 3,600
Operations Expenditure
Cash Purchase 8,000 8,000 8,000 8,000 8,000 8,000 8,000 8,000 8,000 8,000 8,000 8,000 96,000
Payment of Account Payable 0 0 0 0 0 0 0 0 0 0 0 0 0
Carriage Inw ard & Duty 5,000 5,000 5,000 5,000 5,000 5,000 5,000 5,000 5,000 5,000 5,000 5,000 60,000
Salaries, EPF & SOCSO 11,000 11,000 11,000 11,000 11,000 11,000 11,000 11,000 11,000 11,000 11,000 11,000 132,000
Other Expenditure 2,000 2,000
Pre-Operations
Deposit (rent, utilities, etc.) 5,000 0 0 0 0 0 0 0 0 0 0 0 5,000
Business Registration & Licences 3,000 0 0 0 0 0 0 0 0 0 0 0 3,000
Insurance & Road Tax for Motor Vehicle 500 0 0 0 0 0 0 0 0 0 0 0 500
Other Pre-Operations Expenditure 0 0 0 0 0 0 0 0 0 0 0 0 0
Fixed Assets
Purchase of Fixed Assets - Land & Building 1,000 0 0 0 0 0 0 0 0 0 0 0 1,000
Purchase of Fixed Assets - Others 116,000 0 0 0 0 0 0 0 0 0 0 0 116,000
Hire-Purchase Dow n Payment 0 0 0 0 0 0 0 0 0 0 0 0 0
Hire-Purchase Repaym ent:
Principal 0 0 0 0 0 0 0 0 0 0 0 0 0
Interest 0 0 0 0 0 0 0 0 0 0 0 0 0
Loan Repaym ent:
Principal 2,446 2,446 2,446 2,446 2,446 2,446 2,446 2,446 2,446 2,446 2,446 2,446 29,356
Interest 612 612 612 612 612 612 612 612 612 612 612 612 7,339
Tax Payable 0 0 0 0 0 0 0 0 0 0 0 1,222 1,222
TOTAL CASH OUTFLOW 125,500 30,358 28,358 28,358 28,358 28,358 28,358 28,358 28,358 28,358 28,358 28,358 29,580 469,017
CASH SURPLUS (DEFICIT) 42,580 (358) 1,642 1,642 1,642 1,642 1,642 1,642 1,642 1,642 1,642 1,642 420 59,063
BEGINNING CASH BALANCE 42,580 42,222 43,864 45,506 47,148 48,790 50,433 52,075 53,717 55,359 57,001 58,643 0
ENDING CASH BALANCE 42,580 42,222 43,864 45,506 47,148 48,790 50,433 52,075 53,717 55,359 57,001 58,643 59,063 59,063
 BISTRO RESTURANT
PRO-FORMA INCOME STATEMENT

Year 1
Sales 360,000
Less: Cost of Sales
Opening Stock of Finis hed Goods 0
Production Cos t 308,000
les s : Ending Stock of Finis hed Goods 0
0
308,000
Gross Profit 52,000

Less: Enpenditure
Adm inis trative Expenditure 0
Marketing Expenditure 15,600
Other Expenditure 2,000
Bus ines s Regis tration & Licences 3,000
Ins urance & Road Tax for Motor Vehicle 500
Other Pre-Operations Expenditure 0
Interes t on Hire-Purchas e 0
Interes t on Loan 7,339
Depreciation of Fixed As s ets 3,200

Total Expenditure 31,639

Net Profit Before Tax 20,361
Tax 1,222
Net Profit After Tax 19,139
Accumulated Net Profit 19,139
THANK YOU!