INSTITUT KEMAHIRAN MARA

SEBERANG PERAI UTARA

DUB 40042
START-UP ENTERPRISE

ASSIGNMENT:
BUSINESS MODEL CANVAS (BMC)

PREPARED BY:

PROGRAMME
NO STUDENT’S NAME IC NUMBER
/CLASS
1 MUHAMMAD NURAIDIL SYAH 030131-01-1445 DEP 4A
BIN MUHAMAD NAJIB
2 MOHAMAD IZHAN BIN MOHD 030711-08-0041 DEP 4A
ADLI
3 MUHAMAD FARHAN BIN 930217-10-6385 DEP 4A
JALALUDIN
4 MUHMMAD HIDAYAT SYAHMI 000201-02-0973 DEP 4A
BIN ABD KADIR
5 MUHAMMAD HAFIZUDDIN 020219-05-0693 DEP 4A
BIN KAMARODIN

PREPARED FOR:

MADAM NORASHIQIN BINTI ABD MAJID

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 DATE OF SUBMISSION:

PRODUCT CHOSEN: NASI LEMAK AND ROJAK BUAH

PRODUCT’S PICTURE:

REASON : Nasi lemak is versatile dish that can be enjoyed as a meal any time
of the day, whether for breakfast, lunch, or dinner. Besides, rojak buah is a
refreshing and cooling dish that is perfect for hot and humid weather.

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1) KEY PARTNERS

Elements Explanation

We take our product from nasi lemak

Nasi Lemak supplier - Puan supplier named Puan Marianie Syafiai.
Marianie Syafiai. She supply nasi lemak to our group.

Raw material supplier - LS We buy the raw material like a chilli and
Hypermarket, Padang Serai. tomatoes sauce, soy sauce, crushed
peanuts and belacan for rojak sauce.

Equipment – Eco Shop, Tasek Padle, container, spoon, knife, plastic,

Gelugor. skewer and double tape for cooking
equipment.

Fruit supplier – Zul Buah Pineapple, mango, sweet turnip,

cucumber and guava.

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2) KEY ACTIVITIES

Elements Explanation

Selling Selling our product by room to room

and open stall on “Biz Day“.

Promoting Creating poster for our product and

promote to customer in social media
and face to face.

Cooking Ingredient we use is a chilli and

tomatoes sauce, soy sauce, chili
paste, crushed peanuts and belacan
to cook rojak sauce.

Preparation for “Biz Day” We setup our mini canopy, chopping

fruits, arrange table, chair and other
utensil for preparing to make rojak.

Money management We collect money from each

member to be used as capital.
After collect money from the sale, we
calculate the profit and divide equally
to our staff.

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3. KEY RESOURCES

a. Human Resources

Name Job Scope

General manager- Muhammad To overseeing daily operations in

Farhan the sales department. Their duties
include training sales staff, relaying
information from upper management
to department staff about sales
quotas and generating leads to
divide among Sales
Representatives

Marketing manager – Muhammad To researching and developing

Hafizuddin marketing opportunities and
planning and implementing new
sales plans

Financial manager – Muhammad Reviewing financial statements,

Nuraidil Syah budgets to determine if funds are
available for additional inventory

Sell executive – Mohamad Izhan To conducting market research to

and identify selling possibilities and
Muhammad Hidayat Syahmi evaluate customer needs

b. Source of financial

Personal saving. This is money that individuals have save on their Mara
allawonce. So, we compile from each members finding.

c. Source of physical
I. The technology used when doing the business

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 a) Customer Relationship Management (CRM) systems: These systems
help businesses manage and analyze customer interactions and data
to improve customer satisfaction and retention.

b) Enterprise Resource Planning (ERP) systems: These systems help

businesses manage their operations, including finance, inventory, and
supply chain management.

c) Social media: we use as a marketing platform to promote our product

like whasapp app, tiktok and facebook.

II. The equipment used while conducting the business

a) Computers and laptops: We use computer and laptop for create our
poster and brochure of product like a canva app.
b) Printers and scanners: We use to print our poster and brochure that
have we done maked.
c) Telephone and communication equipment: We use this equipment
such as handphone to we save costomer contact number and take a photo of
product have we sold.
d) Vehicles: We use motorcycle to brought our nasi lemak from the
supplier every evening.

III. Raw Material Source

a) Chilli and tomatoes sauce

b) Soy sauce
c) Crushed peanuts
d) Belacan
e) Fruits
f) Ice cube

4. VALUE PROPOSITION

a. Name of product

Nasi lemak Warisan & Rojak Premium

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b. Unique Selling Point

a) Versatile dish

Nasi Lemak can be enjoyed as a meal any time of the day, whether
for breakfast, lunch, or dinner. The USP could focus on the versatility
of the dish and its ability to satisfy cravings at any time.

b) Authentic Malaysian flavors

Nasi Lemak is known for its unique blend of fragrant coconut rice,
spicy sambal sauce, and various flavorful toppings. The USP could
highlight the authenticity of the dish's traditional Malaysian flavors,
which can be difficult to replicate in other cuisines.

c) Health benefits

Rojak Buah is made primarily with fresh fruits, which are packed with
vitamins and antioxidants. The USP could focus on the health
benefits of the dish, appealing to customers who are health-
conscious and looking for nutritious options.

d) Refreshing and cooling

Rojak Buah is a refreshing and cooling dish that is perfect for hot and
humid weather. The USP could highlight the ability of the dish to cool
and refresh customers, making it a perfect choice for a hot day.

5. CHANNEL

a. Information Channels

ONLINE:

Elements Explanation

Whatsapp We post information like a price,

photo, time to sale of our product to
story, group and other.

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 OFFLINE :

Elements Explanation

Brochure We distribute our brochure to

student and staff about our product.

Poster We put a poster at our stall during

the event day.

5.2 Product Delivery Channels

Elements Explanation

Runner We are staff and as a runner to

delivery a nasi lemak door to door.

6. CUSTOMER SEGMENTS

a. Geography

Name Location

Wafi Ipoh, Kampar, Taiping

Rusyadi Kulim, Seberang Perai

Faris Sungai Petani, Kedah

Imran Pasir Gudang, Johor

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 b. Demographics (Target Customer)

Elements Explanation

Age 18-30 years old

Sex Male

Race Malay

Education Diploma
Background

Job Student, lecturer and staff IKM SPU

Background

7. CUSTOMER RELATIONSHIPS

Elements Explanation

Direct sell Selling our product by room to room and

open stall on “Biz Day“.

Combo discount If they buy 3 rojak buah, they will get 1

free nasi lemak.

Flash sale At certain period of time we sale our

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 product at 30% discount.

Hospitality We serve hospitality for every customer

that who we found.

8. COST STRUCTURE

MATERIAL COST:

Elements Explanation

We buy nasi lemak from madam marianni (The

Nasi lemak supplier) RM 1.00/each

Fruits – RM 79.00
Rojak buah Rojak Sauce – RM 68.75

LABOUR COST:

Elements Explanation

NIL NIL

OVERHEAD COST:

Elements Explanation

NIL NIL

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ADDITIONAL COST:

Elements Explanation

NIL NIL

9. REVENUE STREAMS

Elements Explanation

We sell nasi lemak to student at hostel every

Selling Nasi Lemak Monday to Thursday.

We sell rojak buah at the event day “biz day” in IKM

Selling Rojak Buah SPU. Many people come to our stall to buy like staff
and student.

GANTT CHART

PRODUCT’S NAME:

Period
ACTIVITY
W1 W2 W3 W4 W5 W6 W7 W8

Discussion about potential product

Form a group assignment

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Create name of business

Distribution template assignment

Preparing BMC Assignment

Submission BMC Assignment

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