BUSINESS IMPROVEMENT

Business proposal & Implementation Reports

GROUP UNCLE PATIN

PURPOSE OF BUSINESS IMPROVEMENT

IMPROVEMENT PLAN

To gain hands-on experience in

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

To explore the business To produce a guideline on how

opportunities in nasi lemak to start the nasi lemak business
business. for other opportunist benefits.
INTRODUCTION

This business plan is about a proposal of Nasi Lemak Business at Pontian Besar
Town Area. The main objective is to establish our own food business at target
location and compete our product with the existing competitors in Bandar
Pontian 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 Pontian Town. The activity will be conducted in 5 working
days from Monday to Friday in Month June 2011.
BUSINESS BACKGROUND

• Food product
Nature of Business • Nasi Lemak

Name of Business • Maziah Food Industries

• Food production & preparation

Main Activities • Food caterer
• Food Marketing

• Nasi Lemak ‘maziah’

Name of product • Typical nasi lemak & add ons
COMPANY PROFILE

• Maziah Food Industries

• Business Reg. No. (848529-W)
Company Details
• Date of Establishment (15 May 2011)
• Partnership form company

• No. 18, Jln 3/5E, Pekan Pontian Besar

Nasi Lemak
Business AddressUNCLE • Tel/Fax No : 07-89256381
• Email : Marketing@mfi.com.my

• Maziah Mamor (40%)

Shareholders • Nazarul Izham Muhamad Razali (30%)
• Md. Rashid Husin (30%)
SHAREHOLDERS PROFILE

Maziah Mamor
Marketing & Finance

Nazarul Izham Muhd Razali

MAZIAH FOOD INDUSTRIES
Project Planning

Md Rashid
Operation & QC
SHAREHOLDERS PROFILE

• 10 years experience as • 5 years experience as • 5 years experience as

regional marketing Business Development Operation Manager @
manager @ Nestle (M) Manager @ KFC Holding Bangi Kopitiam.
Sdn. Bhd. Berhad • 3 years experince as QC
• 4 years experience as manager 2 @ Old Town
Logistic Manager @ KFC White Coffee
Holding Bhd.
PROJECT LOCATION

The Pontian District is a district in southwest Johor, Malaysia. The name

Pontian is also used in the names of two towns in the district, Pontian Besar
and Pontian Kechil, of which the latter serves as its district capital. The capital
was formerly a fishing village which has developed into a small town.
Pontian is noted for its variety of seafood which is sold at a reasonable price.
Kukup is a famous fishing village about 20 km from Pontian Kechil. Notable
national parks in Pontian include Tanjung Piai. To the south and east of Pontian
Kechil respectively are the towns of Teluk Kerang and Pekan Nanas.
Especially along coastal areas, Pontian is populated by Malays of Bugis and
Javanese descent. The Chinese community in Pontian predominantly belongs
to the Hoklo (Hokkien) dialect group.
This town is also site as the observatory to look for the crescent moon to mark
the beginning of Muslim month of Ramadhan, Shawwal and Zulhijjah, to
celebrate fasting month of Ramadhan as well as the festivals of Eid al-Fitr and
Eid al-Adha (the two Eids)
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

Maziah Food Industries

Food Company

Nazarul Izham Muhd Razali Ahmad Faiz Roslan Maziah Mamor

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 • Prepare the market &
business operation. competitors research
• Monitor the food • Marketing for catering
preparation, QC, food services
packaging. • liason with the existing
• Act as stall operator. food operators for joint
• Nasi Lemak Secret recipe venture proposal.
owner. • Incharge of food delivery &
• Masterchef. collection.
• Incharge of Business
finance.
MARKETING PLAN – Market size

Indians
5%

Chinese Market Malays

18% Size 71.3%

Others
1.7%

Pontian Population: 150,000 in 2010

(source Wikipedia dictionary)
MARKETING PLAN – Competitors

30.9
43.3 Nasi Lemak Rizal
Nasi Lemak Blok
Nasi Lemak Sharipah
25.8
Nasi Lemak Blok
(Stall)
% Market Share existing (Based on Net Profit)

Nasi Lemak Sharifah Nasi Lemak Rizal

(Distributors) (Stall)

22.4 24.0
Nasi Lemak Rizal
Competitors
Nasi Lemak Blok

20.0 Nasi Lemak Sharipah

33.6
Nasi Lemak Maziah

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

MARKETING PLAN – Competitors

NASI LEMAK RIZAL

• Branding and Famous

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

• Location not strategic (traffic jammed- dust)

• Only for Buy and Carry- cant eat at their stall
WEAKNESS • 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
ADVANTAGES • Customers can eat at stall
• price are reasonable

• Don’t have good utilities supply

WEAKNESS • Conditions of the stall so obsolescence- not attractive
MARKETING PLAN – Competitors

NASI LEMAK SHARIPAH

• Branding and Famous

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

• Not so delicious- sambal are too spicy (meet certain people

appetite)
WEAKNESS • Customers Self Services- increase damage items (deduct
sales)
MARKETING PLAN

Selling at own Kiosk

(1 outlet)

How we
market Nasi
Lemak Maziah

Catering services JV with other

for function food operators
(Future plan) (4 outlets)
MARKETING PLAN – Potential Nasi Lemak Maziah

Maziah Nasi Lemak

• Near to Petronas
• Near to Residential Area
• Famous Area where MRSM students having their leisure time
• Near to Residential area where student rent.
• Near to Stadium
• Beside the Government District office.
• Beside the main road
• Government Staff
• UTM Students
• Traffic Customer
• Staff from other shop
MARKETING PLAN – Potential Consignment outlets

Restoran Impian Maju Impian Baju Bistro Restoran Yus Mak Kimbong Delight

• Near to Main • Near to Petronas Seksyen • Famous satay restaurant i • Middle of Residential
• Near to Residential Area 3 Tambahan • Near to Residential Area Area
• Near tos school • Near to Residential Area (Seksyen 4 Tambahan) • Near to Developments
• Second restaurant, from Near to Residential area • Near to Residential area Project which have a lot
the main road to where student rent. • First restaurant, from the of construction workers
residential area. • First restaurant, from main road to residential • Specialist in Asam Pedas
• Residential committee the main road to area. in Area.
• Staff from other Shop residential area.
• Traffic Customer • Residential committee • Target customers
• Residential committee • Staff from other Shop • Residential committee
• Staff from other Shop • Traffic Customer • 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 Other ingredients

• 60 spoonful cili giling

• Fried anchovies
• 30 pcs red onion
• cucumber
• 20 pcs garlic
• Ground nut
• ½ kg fried anchovies
• Boiled egg
• 1 pack belacan
• 3 spoonful salt
• 2 spoonful sugar
• 3 spoonful flavour
 FINANCIAL PLAN – cost of goods

INGREDIENTS FOR PREPARING RICE

NO INGREDIENTS BRAND UNIT QTY PRICE (MYR) TOTAL (MYR)
1 BERAS CAP RAMBUTAN KG 5 5.40 27.00
2 SANTAN (COCONUT MILK) - KG 2 2.50 5.00
3 DAUN PANDAN - SHEET 1 1.00 1.00
4 GARAM - PACK 0.05 2.00 0.10

TOTAL SUM CARRIED TO COST OF GOODS: MYR 33.10

INGREDIENTS FOR PREPARING SAMBAL

NO INGREDIENTS BRAND UNIT QTY PRICE (MYR) TOTAL (MYR)
1 OIL - PACK 0.25 3.30 0.83
2 IKAN BILIS - KG 0.5 18.00 9.00
3 CILI KERING - KG 0.5 12.00 6.00
4 BAWANG BESAR - KG 0.25 9.00 2.25
5 BELACAN - PACK 1 3.00 3.00
6 SERBUK PERASA - PACK 0.1 2.00 0.20
7 GARAM - PACK 0.1 2.00 0.20

TOTAL SUM CARRIED TO COST OF GOODS: MYR 21.48

 FINANCIAL PLAN – cost of goods

INGREDIENTS FOR OTHERS

NO INGREDIENTS BRAND UNIT QTY PRICE (MYR) TOTAL (MYR)
1 TIMUN - BATANG 7 0.80 5.60
2 TELUR (50 Biji) - BIJI 1.67 9.20 15.36
3 KACANG - KG 0.3 10.00 3.00
4 DAUN PISANG - SHEET 100 0.05 5.00
5 PACKING PAPER - PACK 100 0.03 3.00

TOTAL SUM CARRIED TO COST OF GOODS: MYR 31.96

COST OF GOODS FOR 100 PACKS/ DAY

MAIN SUMMARY

NO MAIN DISHES TOTAL PRICE (MYR)

1 RICE (MYR) 33.10
2 SAMBAL (MYR) 21.48
3 OTHERS (MYR) 31.96

TOTAL COST OF GOODS MYR 86.54

 FINANCIAL PLAN Unc le P a tin F o o d M a rke te rs

P R O F OR M A C AS H F LOW S TATEM ENT fo r 1 M o nth(25 da ys ) (100 pa c ke ts )

Da y TOTAL

C AS H INF LOWS

Owne rs ' C a pita l (c a s h)

Tha na

Izha m

F a iz

Kio s k - C a s h S a le s (20 pa c ke ts ) x 2.00 1,0 0 0

C o ns ignm e nt - C a s h S a le s (80 pa c ke ts ) x 2.50 5,0 0 0

TOTAL C AS H INF LOWS 6 ,0 0 0

C AS H P AYM ENTS

Adm inis tra tive Expe ns e s

Hire C o o k 2 ,2 50

C o m m is s io n (0.50 x 80) 1,0 0 0

Tra ns po rta tio n 50

M a rke ting Expe ns e s -

Ope ra tio ns Expe ns e s -

C o s t o f go o ds (100 pa c ke ts ) 2 ,159

TOTAL C AS H OUTF LOWS 5,4 59

(1 Month) 25 Days Projection EXC ES S /(DEF IC IT) 54 1

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 MDP
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 MDP Office
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.)