COMPARISON BETWEEN

MY BUSINESS PLAN AND REAL BUSINESS

Arranged By (LC43) :

RICO GIYAR PIONAR 2001581835

Lecturer :

ARYUSMAR D2121

Course :

English for Written Business Communication

UNIVERSITAS BINA NUSANTARA

JAKARTA

2017
 FOREWORD

I am grateful to ‘Almighty ALLAH’ who gave me all the strength, courage, preservation and
patience to finish this report. I also thankful to the owner of Waroeng Kopi Sipirok, Mr.Dimas
Prasetyo and also my lecturer, Mr. Aryusmar who support me for completing this report.

The following lines are written with a sincere desire to help those who are striving to drink a
simpler, nobler, and more beautiful coffee. Some may wonder why a young man should write so
freely about coffee, but this is because it has seemed to me necessary to state how coffee appears
at its most serious beginning. The various chapters are mostly records of my own simple coffee
experiences, and I trust they will be read in a spirit of happiness with one seeking truth.

Final words We say thank you, hopefully the results of My reports are useful.

Jakarta, May 3rd 2017

Rico Giyar Pionar

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 Table of Contents

Foreword.......................................................................................................................................1
Table of Contents..........................................................................................................................2
Chapter 1 : My Business Plan
1.1 Name and Kind of Business...................................................................................3
1.2 Background : Timeline...........................................................................................3
1.3 Logo........................................................................................................................3
1.4 Location..................................................................................................................3
1.5 Vision and Mission.................................................................................................4
1.6 Product....................................................................................................................4
1.7 Marketing...............................................................................................................5
1.8 Finance...................................................................................................................5
1.9 Human Resources...................................................................................................6
Chapter 2 : Real Business
2.1 Name and Kind of Business...................................................................................8
2.2 Background : Timeline...........................................................................................8
2.3 Logo........................................................................................................................8
2.4 Location..................................................................................................................8
2.5 Vision and Mission.................................................................................................8
2.6 Product....................................................................................................................9
2.7 Marketing...............................................................................................................10
2.8 Finance...................................................................................................................10
2.9 Human Resources...................................................................................................10
Chapter 3 : SWOT Analysis..........................................................................................................11
Chapter 4 ; Conclusion..................................................................................................................13
References.....................................................................................................................................14

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 CHAPTER 1

MY BUSINESS PLAN

1.1. Name and Kind of Business

 Business Name : On Air Cafe
 Kind of Business : Coffee Shop
1.2. Background : Timeline

MARCH 2017 June 2017 September 2017

Planning the Preparation at Opening First On
Bussiness First On Air Cafe Air Cafe

1.3. Logo

1.4. Location
 First Location :
Jl. Basuki Rahmat 32nd, Purwakarta
Reason : 1. We have an empty space.
2. The street is one of the culinary tour in the city.
3. Easily known.

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1.5. Vision and Mission
 Our Vision :
 Improve the lives of our guests
 Support the communities we serve
 Promote our common community
 Our Mission
We Want to be a welcoming and comforting being in every community we serve. We
know our guests have a choice – and we never want the to feel less than special.
1.6. Product
 Name :
 Fresh-Brewed Coffee
 Espresso Classics : Cappucccino, Mocha, Latté, Espresso, and Specialty
Lattés.
 Frozen Favorites : Float, Smoothies.
 Tea Selections
 Iced Classisc
 Kids Selections : Smoothies, Hot Chocolate, Chocolate Milk.
 Desserts : Cake, Croissants, Muffin, Parfait, Sandwiches.
 Product : Espresso Coffee (Example)

 Processing : Made by forcing very hot water under high pressure through finely
ground, compacted coffee. Tamping down the coffee promotes the water's even
penetration of the grounds. Generally, one uses an espresso machine to make

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 espresso. Today, however, it is more common for the pressure to be generated by an
electric pump.
 Quality : Characteristics of Espresso that have to be fulfill
 Temperature, hot when served
 Crema, nice layer of crema
 Taste, bitter but not too bitter
 Price : Rp. 16.000,00
1.7. Marketing
The best way to earn our guests’ trust and loyalty is by showing what we believe in every
day. That means we have to know what we stand for and act in a way that supports it.
 Target Market :
 Our target market will be promptly coffee lovers and teenager.
 Strategy:
 We will promote our product by using Social Media.
 We will give promos to customers.
1.8. Finance
 Capital : Rp. 30.000.000 – Rp. 60.000.000
 Budget :

No Outcome Price
1 Building Renovation (5m x 10m) Rp. 35.000.000
Coffee equipments Rp. 4.000.000
2. Equipments Glassware Rp. 2.500.000
Table and Chair Rp. 9.000.000
3 Ingridients Rp. 1.000.000
4. Employees Salary (1 Person) Rp. 1.000.000
Total Rp 53.500.000

No Income Price
1 Selling Product (per month) Rp. 3.000.000
Total Rp. 3.000.000

 Break Even Point

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 No Budget Price
1 Fixed Cost Rp. 50.500.000

Ingridients
Variable Cost (Rp. 1.000.000)
2. Rp. 2.000.000
(per month) Employees Salary
(1 Person)
3. Income (per month) Rp. 3.000.000

BEP = Fixed Costs ÷ (Income - Variable Costs)

= 50.500.000 ÷ ((3.000.000 - 2.000.000) x 12)

= 50.500.000 ÷ (1.000.000 x 12)

= 4,2

In 4.5 years We will get the profit

1.9. Human Resources
 Qualification :
 Min. Education : High School
 Good Time Management
 Creative
 Love Coffee

 Structure :

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 Job Desription
 Owner : Responsible of maintaining and running the business.
 Assistant : Carries out administrative work on behalf of one individual.
 Finance : Control about everything related with finance
 Barista : Coffee and Dessert maker

CHAPTER 2

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 REAL BUSINESS

2.1. Name and Kind of Business

 Business Name : Waroeng Kopi Sipirok
 Kind of Business : Coffee Shop
2.2. Background : Timeline

JANUARY JANUARY FEBRUARY

Preparation at First Waroeng Second
First Waroeng Kopi Sipirok Waroeng Kopi
Kopi Sipirok Opening Sipirok
Opening
2.3. Logo

2.4. Location
 First Location :
Jl. Tebet Barat VIII No 30.A
 Second Location :
Avalon Palma Residence (Front of Binus Syahdan)
2.5. Vision and Mission
 Vision : -
 Mission : -

2.6. Product
 Name : Sipirok Coffee (Example)

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 Product :

 Processing : The Owner brew new coffee bean when he made it everytime new order
come. So the taste will exactly different.
 Quality :
 Temperature, hot when served
 Crema, Nicely black colored
 Taste, has different taste from ordinary coffee (“Because a bean exactly from
Sipirok” said the owner)
 Price : Rp. 20.000,00

 Other Menu :

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2.7. Marketing
 Target Market :
 Coffee Lovers
 College Students
 People around Syahdan
 Strategy :
 They always have diffirent promo each week
 They promote use Social Media ( Instagram @waroengkopisipirok )
2.8. Finance
 Capital : Rp. 20.000.000 (Rent place and bought the ingridients and equipments)
only at second location.
 Budget :-
 Income : The owner said the income is dependnable.
2.9. Human Resources
 The owner doesn’t have specific structure, at second place, the owner handle it
himself, and at first place he has friends handle it

CHAPTER 3

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 SWOT ANALYSIS

3.1. My Business ( On Air Café)

STRENGHT
WEAKNESS
Focusing our behaviors
Small Income and lack of
and actions around, which
experience
is more than just a name.
It represent all that we do

OPPORTUNITY THREAT
There are few of cafes in Less people interest in
Purwkarta coffee

3.2. Real Business (Waroeng Kopi Sipirok)

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 STRENGHT
Have many relationship WEAKNESS
with any oher food Place that a little bit hidden
business and offering good and hard to see by others
promos

THREAT
OPPORTUNITY
Compete with too many
One and only place that
other business which
offer coffee from Sipirok
already has name in
itself
surround place

CHAPTER 4

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 CONCLUSION

In Indonesia, there are so many and easily found coffee shops at every corner of city. It’s
because this business is booming in Indonesia. And time to time coffee shop always become a
good place for people to hanging out only just to eat and drink.

Coffee shop Business has a great and promising prospect. It’s because food and drinks are basic
human needs every day. Maybe people can delay other needs. But people can’t delay food and
drinks needs. This is a fact that by opening Coffee Shop Business is promising. Coffee Shop
Business is proven flexible and can compete with others.

Waroeng Kopi Sipirok in front of Binus Syahdan

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 REFERENCES

 Waroeng Kopi Sipirok

 http://www.investasiuntung.com/2016/08/rincian-modal-usaha-cafe-minimalis.html
 http://coffee-brewing-methods.com/how-to-brew-espresso-perfect-shot/
 https://www.thebalance.com/how-to-calculate-breakeven-point-393469

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