BUSINESS PLAN OF NASI LEMAK UNCLE

Business proposal & Implementation Reports

GROUP UNCLE PATIN

GROUP UNCLE PATIN

Izham

Faiz

Thana

PURPOSE OF BUSINESS PLAN

The Purpose of the business plan

To gain hands-on experience in planning, marketing and operating the nasi lemak business.

To study and evaluate the feasibility of the nasi lemak business (small scale project).

To explore the business opportunities in nasi lemak business.

To produce a guideline on how to start the nasi lemak business for other opportunist benefits.

INTRODUCTION OF BUSINESS PLAN

This business plan is about a proposal of Nasi Lemak Business at Bandar Baru Bangi Area. The main objective is to establish our own food business at target location and compete our product with the existing competitors in Bandar Baru Bangi market. The nasi lemak business is a typical business at this area however base on our study, the demand is always available and with a right business strategy and marketing tools we are able to penetrate and establish ourselves in this industry and in future we hope we can be a major player in the market. For the market test purposes, we start the business with a production of 100 packets nasi lemak selling at our own nasi lemak stall and four other food operators nearby at Bandar Baru Bangi. The activity will be conducted in 5 working days from Monday to Friday in Month June 2011.

BUSINESS BACKGROUND

Nature of Business

Food product Nasi Lemak

Name of Business

Uncle Patin Food Marketers

Main Activities

Food production & preparation Food caterer Food Marketing Nasi Lemak Uncle Typical nasi lemak & add ons

Name of product

COMPANY PROFILE

Company Details

Uncle Patin Foods Marketers Business Reg. No. (848529-W) Date of Establishment (15 May 2011) Partnership form company

Nasi Lemak Business AddressUNCLE

No. 18, Jln 3/5E, Bandar Baru Bangi Tel/Fax No : 03-89256381 Email : Marketing@unclepatin.com.my

Shareholders

Ahmad Faiz Roslan (40%) Nazarul Izham Muhamad Razali (30%) S Thanabalan Subramaniam (30%)

SHAREHOLDERS PROFILE

S. Thanabalan Marketing & Finance

UNCLE PATIN FOOD MARKETERS

Nazarul Izham Muhd Razali Project Planning

Ahmad Faiz Roslan Operation & QC

SHAREHOLDERS PROFILE

10 years experience as regional marketing manager @ Nestle (M) Sdn. Bhd.

5 years experience as Business Development Manager @ KFC Holding Berhad 4 years experience as Logistic Manager @ KFC Holding Bhd.

5 years experience as Operation Manager @ Bangi Kopitiam. 3 years experince as QC manager 2 @ Old Town White Coffee

PROJECT LOCATION

Bandar Baru Bangi (literally translated from Malay to English as New Bangi Town) is a township - recently crowned as Knowledge City - situated in the district of Hulu Langat, in Selangor, Malaysia, named after the small town of Bangi situated further south. It is located between Kajang and Putrajaya (formerly Prang Besar) and is about 25 km away from the capital city, Kuala Lumpur. Bandar Baru Bangi has education institutions, national institutions and agencies, corporate institutions, factories and industrial training centres. It also houses a five-star hotel, Hotel Equatorial with an 18-hole golf course.

PROJECT LOCATION

LOCATION MAP

ORGANIZATION PLAN Modus Operandi

Main Activities Food production & preparation Nasi Lemak stall operator Food caterer Food Marketing

Business Concept Nasi Lemak stall - own operation Consignment - Join venture with existing food operators Food catering for small function (Future planning)

ORGANIZATION PLAN Job Designation

Uncle Patin Food Marketers

Food Company

Nazarul Izham Muhd Razali

Ahmad Faiz Roslan

S Thanabalan Subramaniam

Project Planner

Operation & QC

Marketing & Finance

ORGANIZATION PLAN Team Member Role

Design the whole business concept. Prepare the business plan. Incharge of setting up the company. ie registration & trading license Identify the potential location to establish the business. Kitchen helper.

Incharge of the whole business operation. Monitor the food preparation, QC, food packaging. Act as stall operator. Nasi Lemak Secret recipe owner. Masterchef.

Prepare the market & competitors research Marketing for catering services liason with the existing food operators for joint venture proposal. Incharge of food delivery & collection. Incharge of Business finance.

MARKETING PLAN Market size

Indians 5%

Chinese 18%

Market Size

Malays 71.3%

Others 1.7%

Ba dar Baru Ba gi Commu ity Populatio (source Wikipedia dictio ary)

: 225,300 i 2010

MARKETING PLAN Competitors

43.3

30.9 25.8

Nasi Lemak Rizal Nasi Lemak Blok Nasi Lemak Sharipah

Nasi Lemak Blok (Stall) % Market Share existing (Based on Net Profit)

Nasi Lemak Sharifah (Distributors)

Nasi Lemak Rizal (Stall)

22.4

24.0
Nasi Lemak Rizal

33.6

20.0

Nasi Lemak Blok Nasi Lemak Sharipah Nasi Lemak Uncle

Competitors

% Market Share after new entre (Based on Net Profit)

MARKETING PLAN Competitors

NASI LEMAK RIZAL

ADVANTAGES

Branding and Famous Nasi Lemak (Specialist- variaty of addendum for raw Nasi Lemak, etc: rendang, paru and muscle) Delicious and follow community appetite

WEAKNESS

Location not strategic (traffic jammed- dust) Only for Buy and Carry- cant eat at their stall Customers hard to park their car to buy- no park area expensive price

MARKETING PLAN Competitors

NASI LEMAK BLOK

Branding and Famous Sell variety of dishes- Nasi Lemak, Lontong, and Nasi Berlauk Customers can eat at stall price are reasonable

ADVANTAGES

WEAKNESS

Don t have good utilities supply Conditions of the stall so obsolescence- not attractive

MARKETING PLAN Competitors

NASI LEMAK SHARIPAH

Branding and Famous Nice Packaging Variety type of Nasi Lemak (ikan bilis, sotong, and ikan masin) price are reasonable Deliver to Pump Station (Good location with high demand)

ADVANTAGES

WEAKNESS

Not so delicious- sambal are too spicy (meet certain people appetite) Customers Self Services- increase damage items (deduct sales)

MARKETING PLAN

Selling at own Kiosk (1 outlet)

How we market Nasi Lemak UNCLE

Catering services for function (Future plan) JV with other food operators (4 outlets)

MARKETING PLAN Potential Nasi Lemak UNCLE stall

UNCLE stall

Near to Petronas Seksyen 15 Near to Residential Area ( Seksyen 15) Famous Area where UKM students having their leisure time Near to Residential area where UKM student rent. Near to Stadium MPKJ- Futsal court and stadium Beside the NIOSH Building and Mahkamah Seksyen Bangi Buildings. Beside the main road to PLUS highway (Bangi Entrance) Government Staff UKM Students Traffic Customer Staff from other shop

MARKETING PLAN Potential Consignment outlets

Restoran Impian Maju

Near to Main road to Kajang Near to Residential Area (Seksyen 4 Tambahan) Near to Residential area where UKM student rent. Second restaurant, from the main road to residential area. UKM Student Residential committee Staff from other Shop Traffic Customer

Impian Baju Bistro

Near to Petronas Seksyen 3 Tambahan Near to Residential Area (Bangi Perdana, Seksyen 3 Tambahan) Near to Residential area where UKM student rent. First restaurant, from the main road to residential area. UKM Student Residential committee Staff from other Shop

Restoran Yus
Famous satay restaurant in Bandar Baru Bangi Near to Main road to Kajang Near to Residential Area (Seksyen 4 Tambahan) Near to Residential area where UKM student rent. First restaurant, from the main road to residential area. UKM Student Residential committee Staff from other Shop Traffic Customer

Mak Kimbong Delight

Middle of Residential Area Seksyen 3 and Seksyen 4 Near to Developments Project which have a lot of construction workers Specialist in Asam Pedas in Bandar Baru Bangi Area. Target customers Residential committee Staff from other Shop Foreigner Construction Worker

PRODUCTION & OPERATIONAL PLAN - Recipe

Ingredient for Rice; (50 packs) - 1 Big Pot 30 cup rice 10 cups coconut milk 25 cups water(Approx.) 10 pcs pandan leaf 25 pcs red onion 3 spoonful salt

Ingredient for Sambal; 100 packs 60 spoonful cili giling 30 pcs red onion 20 pcs garlic kg fried anchovies 1 pack belacan 3 spoonful salt 2 spoonful sugar 3 spoonful flavour

Other ingredients Fried anchovies cucumber Ground nut Boiled egg

PRODUCTION & OPERATIONAL PLAN

FINANCIAL PLAN cost of goods

INGREDIENTS FOR PREPARING RICE NO INGREDIENTS 1 BERAS 2 SANTAN (COCONUT MILK) 3 DAUN PANDAN 4 GARAM

BRAND CAP RAMBUTAN -

UNIT KG KG SHEET PACK

QTY 5 2 1 0.05

PRICE (MYR) TOTAL (MYR) 5.40 27.00 2.50 5.00 1.00 1.00 2.00 0.10

TOTAL SUM CARRIED TO COST OF GOODS:

MYR

33.10

INGREDIENTS FOR PREPARING SAMBAL NO INGREDIENTS 1 OIL 2 IKAN BILIS 3 CILI KERING 4 BAWANG BESAR 5 BELACAN 6 SERBUK PERASA 7 GARAM

BRAND -

UNIT PACK KG KG KG PACK PACK PACK

QTY 0.25 0.5 0.5 0.25 1 0.1 0.1

PRICE (MYR) TOTAL (MYR) 3.30 0.83 18.00 9.00 12.00 6.00 9.00 2.25 3.00 3.00 2.00 0.20 2.00 0.20

TOTAL SUM CARRIED TO COST OF GOODS:

MYR

21.48

FINANCIAL PLAN cost of goods

INGREDIENTS FOR OTHERS NO INGREDIENTS 1 TIMUN 2 TELUR (50 Biji) 3 KACANG 4 DAUN PISANG 5 PACKING PAPER

BRAND -

UNIT BATANG BIJI KG SHEET PACK

QTY 7 1.67 0.3 100 100

PRICE (MYR) TOTAL (MYR) 0.80 5.60 9.20 15.36 10.00 3.00 0.05 5.00 0.03 3.00

TOTAL SUM CARRIED TO COST OF GOODS:

MYR

31.96

COST OF GOODS FOR 100 PACKS/ DAY MAIN SUMMARY NO 1 2 3 MAIN DISHES RICE (MYR) SAMBAL (MYR) OTHERS (MYR) MYR TOTAL PRICE (MYR) 33.10 21.48 31.96 86.54

TOTAL COST OF GOODS

FINANCIAL PLAN

5 Days Projection

FINANCIAL PLAN

(1 Month) 25 Days Projection

IMPLEMENTATION Project Report

The project activity (Market test) was conducted in 5 working days from Monday to Friday (30th May 3rd June 2011). We had produced and prepared 100 packets of nasi lemak and manage to sell all the product everyday for five consecutive days. In order to market the product, we had open one nasi lemak stall near entrance MPKJ stadium and supply the product on consignment agreement basis to the following restaurants : 1. Bistro Maju (20 pack per day x 5 days) 2. Mak Kimbong Delight (20 pack per day x 5 days) 3. Impian Maju (20 pack per day x 5 days) 4. Restoran Yus (20 pack per day x 5 days) The financial summary for this project as follow : Initial capital : RM100.00 Sales for 5 days RM1,200.00 Cost of goods for 5 days : RM432.00 Net profit for 5 days : RM108.00

IMPLEMENTATION Stall operation @ Near entrance MPKJ stadium

IMPLEMENTATION Consignment outlet @ Bistro Maju

IMPLEMENTATION Consignment outlet @ Mak Kimbong Delight

IMPLEMENTATION Consignment outlet @ Restoran Yus

IMPLEMENTATION Consignment outlet @ Impian Maju

JUSTIFICATION

Based on our business plan module, in one months operation, we gain a net profit of RM2,790.75 (Exclude hire cook @ cook & food preparation by entrepreneur). However to sustain our business in future, (considering paying better remuneration to entrepreneurs) we have to operate our business in larger scale. ie increase monthly production (400 packs per month @ 24k sales), add more consignment outlets. In order to achieve that we need additional fund to cover the increment of operational cost ie. Hire more staff, investment on cooking equipment. (Please refer financial analysis modul as per appendix 1.)