1.0 Introduction 1.

1 Restaurant Name Becha Restaurant Becha Restaurant is a unique restaurant to public which provide a classic atmosphere dcor and multi ethnic cuisine: Malay, Chinese, India, and the mainly is Nyonya foods. The name concept of Becha Restaurant is come from a Malay word- Beca. Beca (Becha) means pedicab in English. The reason why our restaurant is named as Becha due to our restaurant interior dcor in which our restaurant will use pedicab as our chairs and wood material tables as our main furniture. This is a dcor concept that tries to give our customer in 50 or 60 century and classic atmosphere.

1.2 Logo

Figure 1: Logo of Becha Restaurant

This is our restaurant logo in where it includes our Becha Restaurant concept and spirit. The wheeler that rides on the pedicab is representing us- the whole employees that provide services to our customer. The women and men that sit on the pedicab is our customers who are enjoy the service that we provided. The shape of pedicab is representing our restaurant name and our restaurant concept. At the top of the logo, Becha Restaurant is our restaurant name and at the bottom is our restaurants website- http://becha.yolasite.com. In the logo, we also can see our slogan under the pedicab shape- your enjoyment, our pleasure. In addition, the three lines in front of B word and three lines that under the website are representing our multi culture concept in term of menu and services that we provided. At last but not least, the round shape of our logo is representing the one spirit and co-operation among the employees in the restaurant.

1.3 Slogan Your enjoyment, our pleasure In creating this slogan, we are tried to put ourselves in our customers shoes. This is one of the ways to remember to provide excellent service to our customers to ensure that all of them can enjoy and having a good dining experience in our restaurant. Hence, it may motivate our staff to feel proudly to serve our customers and the customers satisfaction will again make our staff proudly with their own performance.

1.4 Types of Business Ethnic Food Restaurant Becha Restaurant can be categories as an ethnic food restaurant in which our restaurant provided multi culture cuisine to our customers- Nyonya food, Chinese food, Malay food, and also some Indian food. Apart from the multi culture cuisine that we provided, our restaurant also provided traditional service, dcor, and atmosphere to our customers.

1.5 Products and Service As mentioned above, the products and services that our restaurant provided is in multi culture basis. Becha Restaurant has provided Nyonya, Chinese, Malay, and India food to our customers in whom our Bechas menus is categories in 5 categories which are appetizer, entre, dessert, side order, and beverage. Each category of the menus is providing in 3 types portion sizes, which are small, medium, and large. Apart from that, the services that we provide are also based on multi culture in which it combining spirit of Nyonya, Malay and Chinese service methods.

1.6 Location Becha Restaurant will be located at Bukit Indah, Johor Bahru, Johor, Malaysia. The location that we choose to establish our restaurant is a very strategic place to make our business successfully. There are several reasons to support our opinion, among that are:

1)

Easy access for our targeted customer which are Johor citizen, and Singapore citizen. It only needs 15 minutes from Johor Bahru and 20 minutes from Singapore.

2)

Bukit Indah is located in the heart of Iskandar Malaysia in which Malaysia government is nowadays developing the place to become second developed city in Malaysia like Kuala Lumpur city.

3)

The citizens that stay around our Becha Restaurant have high capability to expense for their dining out and entertainment activities.

4)

Around the Becha Restaurant shop lot, there has developed a lot shopping center such as Jusco and Tesco. So, it also increases the turnover of customer visit the area and dining out at our restaurant.

Hence, according to the above reasons it shows that the location that Becha Restaurant held is strategically to attract our targeted customers.

Figure 2: Location Map of Becha Restaurant

Figure 3: Shop Lot at Bukit Indah, Johor Bahru

1.7 Date of Business Begin Becha Restaurant will begin the business on 10th October 2010 (10/10/2010). 10 October 2010 is an easy remembering date for our customers. Indirectly, it will help us to do our promotion effectively and efficiency to the customers. It may help us to attract more people participate our restaurants open ceremony and indirectly it may let more people known the existence of our restaurant.

1.8 Scenario of Food Industry and Market Trend Currently, market trend in food industry is already changed. Most of the customer tend to eat healthy food but at the same time seeking for the new things to try. Apart from that, restaurant environment, location, food quality and service are still in consideration by customer when dining out. Therefore, Becha Restaurant will try to provide a unique, special, and comfortable atmosphere to our customer. At the same time maintain the food quality and services to fulfill the multi needs and wants in the food industry market.

2.0 The Objective of Preparing the Business Plan for Becha Restaurant 2.1 Financial Support This business plan is done to convince the potential banks and investors for financial support. Becha Restaurant is a new established restaurant at Bukit Indah, an area that is now experiencing high development stage. There are lots of people come over to that place to purchase products and services. This has caused the shop lots at Bukit Indah become value and expensive. Therefore, we have to need a sum of capital to buy a shop lot for opening our restaurant there. Besides, as a new restaurant, we have to purchase a lot of new equipment for the restaurants use. The equipment includes the kitchen utensils, cutleries, tables, chairs and interior decorative. Thus, we need to have a strong financial support in order for us to buy all needed equipment. We will seek for financial support from the Public Bank. This bank provides loan package for new established business with sufficient amount of loan and low interest rate. We will present this business plan by explaining all information to the banker so that we can successfully get the loan from the bank.

2.2 Business Guideline This business plan will be used as our main reference in operating Becha Restaurant. This business plan describes what we plan to do and how we plan to do it. It will cover our business mission, the description of our restaurant, organizational structure and management team, marketing plan, operation plan and financial plan. All of the derails inside our business plan will be essential information to us. As this business plan is formed, it will guide us in running and managing our restaurant. Every plan written inside it will be our standard operating procedure.

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3.0 Background of the Company 3.1 Restaurant Concept Becha Restaurant is a unique restaurant to public which provide a classic atmosphere dcor and multi ethnic cuisine: Malay, Chinese, India, and the mainly is Nyonya foods. This concept offers customers the variety cuisine selection, entertainment, and classic dcor atmosphere within a single establishment. It may give you a different experience when visit to Becha Restaurant compare to the others restaurant. We have our own unique uniform to our servers which is Baju Kebaya Nyonya and Baju Baba for both female and male servers. Our inside dcor will mainly using the wood material and pedicab (Bcha) as our tables and chairs and it may able to create a feel of road side during 50 and 60 century. We are tried to attract more customers by the foods and atmosphere that we provided to public. We have focused on the Malaysian and Singaporeans demand trends which is ethnic eating experience and try to offer such theme restaurant to satisfy such demand and needs. We offer multi ethnic food- Malay, Chinese, India, and Nyonya food in a single menu and establishment. At last but not least, our restaurant is using partnership methods to operate which will consist with 6 main partners and a few outside investors. It may increase the capital for investment in this Becha Restaurant and create a strong financial background support.

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3.2 Details of the Becha Restaurant No. Particular 1 Name of Company 2 3 4 5 6 Address Phone Number Fax Number Website Business Concept Details Becha Restaurant Bukit Indah, Johor Bahru, Johor +607-788 5656 +607-788 5757 http://becha.yolasite.com Becha Restaurant can categories as an ethnic food restaurant in which our restaurant provided multi culture cuisine to our customers- Nyonya food, Chinese Food, Malay food, and also some Indian food. Apart from the multi culture cuisine that we provided, our restaurant also provided traditional 7 Business Activities service, dcor, and atmosphere to our customers. Products: Provide Nyonya, Chinese, Malay, and Indian food which categories in appetizer, entre, dessert, side order, and beverage.

Services: Combining multi culture service methods spirit (Nyonya, 8 9 Date of Business Operation Register Number of Malay, and Chinese) to our customers. 10 October 2010 14420
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Business Beginning Capital of Business Name of Shareholders

RM 750 000 1. Lim Chang Wei 2. Phang Lan Heong 3. Foo Shu Xin 4. Leem Siang Chin 5. Mohd. Pirdaus B. Mohd Haw

12 13

Name of Bank Business Account Number

6. Mohd. Nasiruddin B. Harun Public Bank 0080-10100-34567

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4.0 Background of the Shareholders Becha Restaurant will consist of 6 shareholders. All shareholders are also the owner and operator of the restaurant. We are graduated from Hospitality Management program and used to receive trainings and work at restaurant, thus we have considerable experience in managing restaurant business. No Name Address Telephone Academic Qualification Bachelor in Hospitality Management, Universiti Utara Malaysia Working Experience / Skills Supervising family restaurant Service person at Seri Beringin Restaurant, EDC Hotel Conducting sales and marketing research for restaurants 2 Phang Lan Heong No.4492, Taman Sri Intan, 73200 Gemencheh, N.Sembilan 012 253 4193 Bachelor in Hospitality Management, Universiti Utara Malaysia Service person at Seri Beringin Restaurant, EDC Hotel Currently attending human resource workshop Service person at Seri Beringin Restaurant, EDC Hotel

Lim Chang Wei

No.10, Jalan Hulubalang, 86500 Bekok, Segamat, Johor

017 479 6615

Foo Shu Xin

No.36, Jalan Merak, Bandar Puchong Jaya, 47100 Puchong,

012 235 9839

Bachelor in Hospitality Management, Universiti

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Selangor 4 Leem Siang Chin 2301, Jalan SJ 2/2B, Taman Seremban Jaya, 70450 Seremban, N.Sembilan 017 302 8385

Utara Malaysia Bachelor in Hospitality Management, Universiti Utara Malaysia

Part timer at accounting firm Service person at Seri Beringin Restaurant, EDC Hotel Possessing skills in cost and inventory control Service person at Seri Beringin Restaurant, EDC Hotel Kitchen assistant and steward to Seri Beringin Restaurant Service person at Seri Beringin Restaurant, EDC Hotel Kitchen assistant and steward to Seri Beringin Restaurant

Mohd. Pirdaus B. Mohd. Haw

Lot 23, Damansara Perdana, 50040, Kuala Lumpur

017 240 7232

Bachelor in Hospitality Management, Universiti Utara Malaysia

Mohd. Nasiruddin B. Harun

12-3B, Taman Bunga Emas, 72300 Kluang, Johor

016 730 0303

Bachelor in Hospitality Management, Universiti Utara Malaysia

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5.0 Management and Organization Plan 5.1 Company Mission Becha Restaurant will have 3 missions to accomplish: 1) Becha will be a classic restaurant, which combining a classic atmosphere dcor with excellent and interesting traditional food. The mission is not only to provide excellent food selection but also provide the different and efficient service to satisfy our customer satisfaction. 2) To provide sufficient employee welfare, training and benefits to our employees is one of our missions. Respect and fairness treated are needed to build up among the owners and employees and their participation is welcoming. It may let them feel a part of the success of Becha Restaurant. 3) We offer fair profits for the Bechas owners and investors, and rewarding to our employees and as well as for our loyalty customers.

5.2 Company Strategy Becha Restaurants strategy for the first three years are including: 1) 2) Keep the quality of both foods and services to our customers. Keeping food cost at less than 35% of revenue.

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3)

Improving our Gross Margin from year to year to ensure achieve a profitable investment return to our investors and owners for year 3 - 5.

4) 5)

Promoting and expanding the Becha Restaurant concept to the public. Advertising and marketing Becha Restaurant in south of Malaysia and Singapore to increase well known of the public.

5.3 Management Team All partners are the owner and operator of Becha Restaurant. We have come out with a management structure and each of us is put in charge of one department to ensure our restaurant operates smoothly. Department Kitchen Task Supervising the kitchen operation Supervising the kitchen staff Oversee menu development Purchasing, portioning, pricing and inventory control of raw material and kitchen equipment Sales Marketing Promoting the products and services of Becha Restaurant and Restaurant consultant Lim Chang Wei Person-in-charge 1. Mohd. Pirdaus 2.Mohd. Nasiruddin

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Make sales forecast Co-operate with potential advertising company for promotion Human Resource Plan for staff salary and payment Recruiting restaurant staff (chef, cook, service person, cashier) Providing training to all staff Oversee staff development, providing staff Phang Lan Heong

benefits and welfare Finance Accounting and Manage working capital, including receivables, Foo Shu Xin inventory and cash Perform financial forecasting (capital budgeting, cash flow analysis, financial statements, and financing requirements Prepare financial analyses of operations for guiding management (reports of company's

income, expenses, and earnings) Directing budgets and financial forecasts

preparation and arrange for audits of company's accounts

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Purchasing Inventory

and Handling all purchasing made by restaurant, Leem Siang Chin including raw materials, kitchen utensils and restaurant equipment Updating the suppliers price and co-operate with suppliers in purchasing Supervising the flows of inventory and record every purchasing and using

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5.4 Personnel Plan Personnel plan is a plan that will help us in organizing and managing all staff of Becha Restaurant. This plan shows the details of the task and estimated salary of each position. Personnel plan will assist us in guiding and controlling our staff as all staff will know their responsibilities and the way to perform their jobs. To ensure that our restaurant operates in a perfect condition, we divide the personnel plan into two parts; kitchen personnel and restaurant personnel.

5.4.1 Kitchen Personnel Position Task Estimated Salary (monthly) Head Chef (1 person) Create various types of menu and suitable RM 1 800 with the concept of our restaurant. Make sure all the staff in the kitchen department follow the standard operating procedure when they cook. Controll and determine the meterial and also equipment that will be use in preparing the meals. Observe and make a changes in the menu based on customer comment and their needs
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and wants. Cooks (2 person) Assisting the Head Chef in preparing and RM 1 500 cooking food Cook various type of food Kitchen Assistant (1 person) Help cooks to complete meal speedily Preparingclean raw material Clean kitchen utensils (cookware, cutliries) Prepare meterial for the next day operation. Cooperate with chef to perform the task RM 1 200

5.5.2 Restaurant Personnel Position Restaurant Manager (1 person) Assist Sales and Marketing department in promotion, forecasting sales and Task Supervising the restaurant operation Estimated Salary RM 1 800

evaluating the restaurant products and services Captain (1 person) Supervising the service person Assistant to the Restaurant Manager RM 1 500

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Assisting the Human Resource department in training service person and evaluate their performance Service person (5 person) Make suggestive selling to customers Clean the restaurant before and after the operation hour Reception / Cashier (1 person) Greet and escort customers Collect customers Assist the Finance and Accounting and record payment from Record reservation from customers RM 1 200 Serve food and drinks to customers RM 1 000

department in calculating sales

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6.0 Web Plan Becha Restaurant will have a dedicated website. It will be the virtual business card and portfolio for the company, simple, contemporary and well designed. Our site will offer our menus, prices, reviews, latest information and online booking table at Becha Restaurant. We will also weekly update our website to let our customer know about what did happen at Becha Restaurant and at the same time to keep our loyalty customers.

Our website will be used to try out new offers, starting with an on-line table booking feature for everyday to make our customers easy to get dining at our restaurant. A customer will be able to booking and make reservation using a credit card. This is one of the services that we provided to our customers to ensure those busy customer easy get dining at our restaurant especially those business people. They only need fill up the form in our website and choose the menu they want and send back to our restaurant. The deposit charge will transfer when our customer key in their credit card information to our collaborating credit card company. It may make them can enjoy their meal at the time that required.

In short, our restaurants website will include email capabilities and online reservations and special events scheduling.

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7.0 Marketing Plan 7.1 Marketing Analysis Instead of building a business around a new concept, we conducted market research and built a concept around our targeted consumers. Our market analysis identified the following key drivers as areas of opportunity to provide excellent service for Becha Restaurant customers:

7.1.1 Portion Selection Nearly 85% of our surveyed from questionnaire endorsed having a choice of different size portions. This statistic is get from our questionnaire survey from our targeted customers around the Bukit Indah area. Hence, we can know that most of our customers want the option to choose the enough portion size to satisfy their appetite. As the result, Becha Restaurant concept is built to offer different-sized portions in our menus to satisfy such needs and wants in the current market. Becha Restaurant menus have offered three types of portion size in able to choose by customer. The three portion sizes are small, medium and large.

7.1.2 Menu Variety Currently, ethnic restaurants are increasing popular in Malaysia and Singapore area. From our survey statistic, around 90% out of 50 samples has the willingness to try Malaysia traditional food which is included Nyonya food, Malay food, Chinese
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food and Indian food. Since the population around the Bukit Indah is highly crowd by Chinese residents, so the Nyonya food and Chinese food is priority to consider when they choose to dine out. Menu varieties in one establishment is the most popular acceptable among those targeted customers. In fact, establishments that able to provide variety of menu are able to attract more customers dining at their restaurant. Becha Restaurant has provided multi cultural traditional food to our customer in whom it included Nyonya food, Chinese food, Malay food, and Indian food. For information, our menu will also provide appetizer, entre, dessert, side order, and beverage in order to fulfill those market demands around Becha Restaurant area.

7.1.3 The Dining Experience According to our survey, around 89% respondents have mention that dining experience can influence them to choose a restaurant for their meals. In fact, customer satisfaction with food and service has been an importance criterion to choose restaurant for dining out, but our findings indicate that the dcor, lighting, atmosphere, and other options to improve the dining experience are also factors in customer decisions to choose the place for dining out. Becha Restaurant takes all these factors in consideration for the design of restaurant. Becha Restaurant has try to dcor the whole restaurants interior in classic concept which is giving the customer have the feel of 50 and 60 century atmosphere. The furniture that used are unique and different to the others restaurant. The furniture that we used is Beca
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(pedicab) shape chair, wood material tables, wooden floor, corner of Malaysian traditional ornaments, traditional eating equipments and utensils, and brown color of building painting. It able to make our customers not only enjoys their meal, but also enjoys and feels comfortable with the dining atmosphere.

7.1.4 Reasonable Prices According to our survey at Bukit Indah area, around 98% of our respondents has mention that prices of product and quality that receive is the priority consider factor when entering a restaurant. The quality they receive should reasonable with the price they pay out. This was no surprise given the economic tide. So, Becha Restaurant menu is priced at a moderate level, with entre no over RM23. In addition, we have an extended appetizer and dessert selection priced between RM1.50 RM13, allowing budget dining in a full-service restaurant. It is able to attract students and the youngsters to dine out at our restaurant, as well as businessperson and those people who have extra disposable income to spend. As the result, it can able to gather multiple level of customer visit to our restaurant and enjoy their meal.

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7.2 Market Segmentation Becha Restaurant intends to cater to a wide customer base. We want everyone to feel welcome and entertained. We have defined the following groups as targeted segments that contribute to our business growth: 1) The Business Person 2) Relationship Couples 3) Students 4) Elders 5) The Destination Customer 6) High-End Singles 7) Tourists 8) Non-tourists These particular market segments are 15 years old and above, these particular market segments have the same characteristic in which are having disposable income, seeking upscale, trendy, seeking for new things, willingness to try and comfortable restaurant options. These are the types of people who frequent dining at other restaurants and caf in the area. They are likely to spend more on experiences they get as unique, and

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sophisticated. They are also the most open to trying something new, special, and more acceptable to our multi cultural cuisine.

7.2.1 Target Market Segment Strategy

7.2.1.1 The Business Person They work hard all day and often stay overnight in a strange city. They need a competent establishment that helps impress clients and prospects. In addition, they not only need a comfortable place but also a special atmosphere to serve their client. Apart from need a place to serve customer, businessperson also need to relax and use the money they are making after the official working hour. They spend the most on drinks, food and tips. Becha Restaurants comfortable atmosphere, interior dcor, and quality of food and beverage will be perfect for sophisticated those business people. Becha Restaurant will be the most suitable place for them to dine out whether dining with their client or dining by himself. The reasonable price, quality food, and excellent service is the additional reason for those business person to dining in our restaurant, whether they live in and around Bukit Indah or are here for work.

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7.2.1.2 Relationship Couples The restaurant will have an intimate, romantic, enticing adult atmosphere hat suggests for dating by couples. For those relationship couples are needed a very romantic, special, comfortable atmosphere establishment when they dining out. Apart from that, the privacy that restaurant provided is also another important thing that consider by the couples when choose a restaurant. Hence, we can see that the environment of the establishment is the priority than the food that provided. Becha Restaurant will be the best dating location in Bukit Indah area. These young couples are generally busy for their own job and this is the time for them to gain money for their future plan. So, most of them are less time to prepare their food especially lunch and dinner. . In most cases they will has budgeting to eat out on a regular basis and dating with their couple. Becha Restaurant is not only providing special interior dcor, comfortable atmosphere, privacy space, suitable lighting level, but we also provide variety of menu, quality food and beverage, and excellent service. Hence, we believe that relationship couple will be our target market due to our restaurant has provide what they want at the Bukit Indah area.

7.2.1.3 Students

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Becha Restaurants building is located near to school area, where student also is one of our targeted markets. Currently, student is able to spend their pocket to entertain themselves with their friends. Apart from visit to

shopping malls, cinema, sport center, they also will spend their time with friends in restaurant. Those young people are like to find special and new things to try. Becha Restaurant offers such special and new concept in interior dcor, foods, and also services to public. Another strong point to cater such student visit to our restaurant is the menu prices. Our price is very reasonable and the students are able to expense on it. By using the same price to get a more special dining experience, environment and food is the priority consideration by students consumers. In this factor, Becha Restaurant is able to provide it to satisfy the students need and want.

7.2.1.4 Elders Elders are referring to those individuals or group of elder people who is retired from working industries and now are enjoy their free time by leisure and recreation. Most of the elders wish to find traditional food compare to western or fast foods. They are more preferred to traditional food, and Becha Restaurant is able to provide such menu to those elders. Becha Restaurants menu is using the fresh ingredients to prepare the food to our customer and ensure the quality and portion size of food is maintained. In addition, our preparation methods are also using the traditional methods and
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all food is prepared and cooking by our chefs, there are no machines produce foods in our restaurant. So, it is enough to cater elders having their meal at our restaurant.

7.2.1.5 The Destination Customer Destination customer refer to those consumers often look only in their own neighborhoods for restaurant options. Our Destination Customer tends to be new suburbanites that miss the excitement of the inner city. They have disposable income, and will spend quite a bit on such outings. Becha Restaurant will be a destination restaurant. Becha Restaurant provides such comfortable and special environment to our customer, in addition, the food and beverage provided are also in good quality and reasonable price. Hence, we believe that we are able to attract such destination customer get the dining place away from their neighborhood area and try in the city. We are also trying to clear the perspective or mindset of high expenses in city life. Reasonable price that we provided are not only able to attract such destination customer but also able to make them become our return customer.

7.2.1.6 High-end Singles

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High-end singles are the individuals that pride themselves on socializing and dining at the premier locations - The Image Seekers. Bukit Indah is a neighborhood that lives by a lot of rich family, professional individuals and also the place that Singaporean always crosses by. So, we also believe that appear such high-end singles among those individuals and group I mentioned above. Becha Restaurant has the capability to attract such highend singles to be our customer. We will attract them with our eclectic atmosphere and layout. Our multi cultural menu, striking dcor, entertainment and concept, excellent service and engaging clientele will confirm the feeling of being in the right place in Becha Restaurant.

7.2.1.7 Tourists Bukit Indah is located at the heart of Iskandar Malaysia, which will develop by Malaysia government to become the second development city like Kuala Lumpur. So, I believe that a lot of tourist especially tourist that visit for shopping purposes will visit this big city. Becha Restaurant will be a destination-dining locale, with its attractive atmosphere, multi cultural menu, and traditional service which is combined with Chinese, Nyonya, and Malay style in one. A large percentage of the tourist are vacationing Malaysia is shopping and culture visit purposes, here Becha Restaurant will be the first choice for tourist to dining. Becha Restaurant not only in good services, our food is all fresh produce by chef with the most traditional

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methods. So, they can try the multi original culture in one establishmentBecha Restaurant. We believe that it will be an additional sweet memory for those tourists.

7.2.1.8 Non-tourists Non-tourist is referring to individuals and groups of traveler that travel for non-leisure and recreation purposes. Here, our targeted non-tourist customers are our neighbor country citizen- Singaporean. Becha Restaurant is located at Bukit Indah, which is only 20 minutes from Singapore via Tuas plus line. Due to Malaysias currency is low than Singapore dollars, most of the Singaporean tend to dine out and shopping in Malaysia. Hence, it is one of the opportunities for us to cater those Singapore non-tourists. Becha Restaurant provides good quality of food, reasonable price menu, and comfortable atmosphere. It is enough for us to attract such non-tourist to our restaurant having their meals.

7.3 Service Business Analysis The restaurant industry is highly competitive and risky. The owners know this through their many years of experience in opening, running, and improving restaurants in Malaysia. Most new restaurants opened by inexperienced owners struggle or fail. However, those based on solid understandings of the market needs, and management of inventory and staffs

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have a much higher chance of success, especially when combined with prior experience in the restaurant industry.

Restaurants make money by taking inexpensive ingredients, combining them in creative ways, cooking them properly, and selling them at a much higher price. Any ingredients wasted in the kitchen are money thrown out. Any time wasted in seating customers, taking orders or preparing food is money walking away. Thus, excellent service is necessary to provide by establishment in order to keep their return guest.

Becha Restaurant has provide trained well employees especially server who direct contact with the customer. Our manager will always evaluate their personal appearance, sanitation and hygiene, attitude, menu knowledge and selling menu skills. Any lack off will be a training course for them to polish themselves, such as English communication training, grooming training, serving knowledge and others. Therefore, we believe that our service person will be in the ready to serve condition in order to fulfill any requirement from customers.

Recently, restaurant environment, dcor, atmosphere, music, lighting and privacy space is all consider by customer when choose a restaurant for dining out. Becha Restaurant has provided classic interior dcor concept and mixed with Beca (pedicab), wooden table and floor to provide 50 to 60 century feel. Apart from that, we also provide enough privacy space by using bamboo material curtain and down light level.

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At last but not least, another important thing to remember is we should put ourselves in ur customers shoes since we are surviving in service industry. It is always remind by us to our employees with our slogan- Your enjoyment, our pleasure.

7.3.1 Competition and Buying Patterns Johor and Singapore area consumers are seeking variety and new experiences. Location is clearly important, but so is atmosphere and uniqueness. Our marketing challenge is thus to stand out from our competitors, not only as the "new" restaurant, but also as one that offers consistently high quality food, menu variety, and a unique atmosphere. Maintaining our edge will depend partly on marketing ourselves as a multi level customer destination, and not an adult-only restaurant. However, at the same time, we will also offer the same level of high quality of food, service and atmosphere. After we conduct an observation at Bukit Indah, Johor Bahru, we found that there have three main competitors for us to overcome, which is Kinsahi Japanese Restaurant, BBQ Chicken Restaurant and Boston Concept Restaurant. In order to compete with this three main competitor, we will carry out some promotion as our beginning strategy and the promotion method will be discuss in our marketing plan (4P). The following is the details of the competitor.

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7.3.1.1 Kinsahi Japanese Restaurant This Japanese restaurant is located in Lot F09, AEON Bukit Indah Shopping Centre, Johor Bahru. The head quarter of this restaurant is

located in 40&40A, Jalan Sasa 4, Taman Gaya, 81800 Ulu Tiram, Johor Bahru. Besides, this restaurant also has opening another four branch around Johor Bahru area. The most challenging things that our restaurant will facing with this restaurant is they do provide an outside catering that will not provide by us. What they are provided is the cuisine that we do not provide, such as Ramen, Sushi, Sashimi and Bento that popular and fancy among the youngster nowadays. Other than that, their brand recognition is strongest than us because they are well established since 2006. As a result, more people will know the existence of this restaurant compare with us who is the beginner in this sector. Hence, this Japanese restaurant is one of the competitors that we will face with.

7.3.1.2 BBQ Chicken Restaurant This is a chicken specialty restaurant which started in September 1995. BBQ Chicken has now grown to be the No. 1 franchise brand in Korea with more than 1,850 shops and was the first Franchise Company ever to be selected as Koreas top 100 Brands. This restaurant located at Jaya Jusco Bukit Indah. This restaurant provided customers with not just a delicious meal but a healthy meal too because they are using 100% of olive oil to fry
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chicken to assured that their customers are served with quality chicken meal. The specialties at BBQ Chicken are Olive Luxury Chicken, Teri-Q Wings, Korean Charbroiled, Korean Charbroiled Sandwich, Hot Hot Drum and Kochi that cooked by using olive oil. In addition, BBQ Chicken

Restaurant created its own inimitable formula with flavors and ingredients of Korean cuisine like authentic recipe and barbeque sauces. This is an attraction of their restaurant since most of the customers in nowadays are more pay attention to the healthy food. We are not able to compete with them at this point since using an olive oil to cook is very costing. Besides, this is an well know restaurant where they are establish their restaurant in others places in the world, such as Spain, USA, Singapore, Australia and so on. Therefore, this restaurant is one of the strong competitors that we are going to overcome in order to survive and successful in this sector even though the cuisines that we offered are totally not the same.

7.3.1.3 Boston Concept Restaurant This is a restaurant which aspired to develop a Western and Asian cuisine. Boston Concept restaurant is located at AEON Bukit Indah and established in May 2005. Boston restaurant has 11 branch located from northern region to southern region in Malaysia. Thus, they are also one of the well

recognize restaurant that we will compete with. Besides, sometimes they offer some special promotion such as customers will only need to spend

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RM1 to order a beef steak, grilled lamb chop and others menu. This is the promotion that our restaurant cannot offer yet since our restaurant business is just at the starting point. In addition, Boston Concept Restaurant is offered more than 200 types of cuisines to their customers. This is one of the things that we need pay attention to since many of the consumers in nowadays like to dine in the restaurant that offer variety choices of food.

7.4 SWOT Analysis of Becha Restaurant We have finished a set of complete SWOT analysis regarding the location that we choose to establish our ethnic food restaurant. SWOT analysis is stand for Strengths, Weaknesses, Opportunities and Threats. The purpose to bring out this SWOT Analysis is to analyze the feasibility to establish the restaurant business, whether it can be successful or vice versa. Strengths 1) Strategic location 2) First Ethnic Food Restaurant 3) Reasonable price 4) Professional partnership 5) 24 hour security patrol Opportunities Weaknesses 1) Limited space 2) Lack of experience staffs 3) Lack of stable supplier

Threats

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1) Expansion of new branch 1) Tough competition 2) Professional staffs training program 2) Threat of substitute 3) Establish good relationship with supplier

7.4.1 Strengths 7.4.1.1 Strategic Location The location that we plan to establish our restaurant is located at Bukit Indah. It is an easy access and high visibility place because it served by an excellent network of roads, which is inter-city highways and the main North South Highway. Besides, it only takes 15 minutes from Johor Bahru town.

Therefore, our business will not only attract the residents around Bukit Indah, but also the Johor Bahru town residents. At the same time, it takes mere 20 minutes to Singapore via the Causeway and Second Link Crossing. The situation here is same with the previous point, which our restaurant business will attract Singaporeans since they only need to spend about 20 minute from Johor Bahru to Singapore. Therefore, our restaurant location is very strategic since it is convenient for both the Johor Bahru and Singapore residents come to having their meals in our restaurant because the distance is quite short.

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7.4.1.2 First Ethnic Food Restaurant From our observation, we found that our restaurant is the first ethnic food restaurant that will be opening in Bukit Indah, Johor Bahru. Our ethnic food restaurant will provide Malay food, Chinese Food, Indian food and even Baba Nyonya food. Therefore, our restaurants will most probably attract all the races people around that area since the food that we provide is halal food. In addition, our restaurant theme is based on pedicab or Beca. This means we will replace the traditional chair with the Beca. Customers have an opportunity to sit in the Beca while having their meals. This is a unique attraction that creates by and we believe that our restaurant business will get a lot of support from the residents around that area because there have no one restaurant that provides ethnic food and using Beca as their restaurant theme in Bukit Indah area.

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7.4.1.3 Reasonable Price The price of each food & beverage in our restaurant is very reasonable, where we have set a standard pricing method in order to avoid overcharge. We will divide each food into 3 main categories, which is small, medium and large. While the beverage is as the standard size that we normally have. In addition, we will list out all the price of food & beverage in our menu. This action is to make sure our customers are satisfied with the price before they make order (some restaurant does not provide any menu or food price). Therefore, we will charge the price according the size of food order by the customers. The advantage of this pricing method is its allowing the customers to decide whether they want order a small, medium or large size food. This is due to sometimes a customers are not sure whether the food is tasty or not, therefore they can choose to order a small portion to try first and this can reduce waste of money as well as food.

7.4.1.4 Professional Partnership Since all of the six of our partner is a hospitality student, therefore we have an excellent practice and experience in the food & beverage sector because we are being teach and practice to prepare the food in a hygiene manner, practicing total quality management, serve the food & beverage in the proper manner, handle customers complaint, management skills and others. All
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these type of useful skills push us to become a professional entrepreneur when we decide to establish a restaurant. Therefore, we can ensure our service quality, food quality and even management quality are able to maintain in a stable level since we will direct our employees form time to time.

7.4.1.5 24 Hour Security Patrol One of the reason we choose to establish our restaurant at here is because it is a safety place where there has provided a 24 hour security patrol service. Therefore, our customers will no need to worry about their safety when they dine in our restaurant even though it is night. This is our strength compare to others restaurant competitor because not many of them will establish a restaurant which has provided with 24 hour security patrol. This safety awareness is very crucial to our restaurant business since many crime cases are happen in Johor Bahru previously and we can attract customers by using this safety awareness.

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7.4.2 Weaknesses 7.4.2.1 Limited Space Since we are the beginner in this sector and have a limited capital, thus we can only purchase one lot of double storey shop lot as our restaurant. In short, it means that our restaurant space is quite limited to accommodate a large number of customers at one time, which is 3 300 square feet. As a result, we are not able to gain more profit if compare with others large restaurants.

7.4.2.2 Lack of Experience Staffs An experience staffs is very crucial for the services industry. This is because experiences staffs are able to provide more professional services quality to the customers and are able to respond quickly when handle customers complaints. Unfortunately, we are just a beginner in this industry and have a limited capital, thus we are not able to recruit those who have a good experience in the food & beverage sector since their salary is quite high. What we are able to do is recruit the less skill staffs at the beginning level and train them from time to time in the future.

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7.4.2.3 Lack of Stable Supplier A good and stable relationship with the suppliers is very important in this industry because once we establish a good network between each others, we will gain benefit in this relationship. This is due to the suppliers will provide us a good quality if item, such as restaurant furniture, high quality cooking equipment, fresh cooking ingredients and so on. In addition, they also will give a special discount rate for us if our relationship with them is stable enough. In this situation, we are not able to maintain a good and stable relationship with the suppliers since we are just the beginner in this sector. We need to take more effort in order to establish a stable relationship with the suppliers for our future benefit.

7.4.3 Opportunities 7.4.3.1 Expansion of New Branch In this case, we have an opportunity to expand our restaurant business to others places out of Johor Bahru. This is due to there are lack of these ethnic food restaurant available in Malaysia. Normally, a restaurant will just

provided one type of ethnic food, such as Malay food, Chinese food or Indian food. Sometimes, they will provide others popular food, such as western food. Therefore, our restaurant ethnic food that provide Malay food, Chinese

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food, Indian food and even Baba Nyonya food will most probably accepted by all races in Malaysia since we are offered variety of choices. In addition, our food is halal food. Thus, we have a high opportunity to open others branch in others places in the future.

7.4.3.2 Provide Professional Staffs Training Program As what we mention before, our restaurant is lack of experience staffs due to lack of capital. Therefore, we can provide a professional training program for our staff after our restaurant business is stable and have extra capital. The training program can be in terms of service skill, communication skill, sanitation skill and interpersonal skill.

7.4.3.3 Establish a Good Relationship with Supplier Since our restaurant operation is still new, thus our relationship with the suppliers is also not stable at all. A good and stable relationship with the suppliers is very crucial because it will make the purchasing process more smoothly and easy to control. In addition, a good relationship with suppliers may also let us have a chance to purchase the ingredients at a lower price based on the special discount give by the suppliers. But the main point here is we have an opportunity to establish a stable relationship with the suppliers from time to time and we believe that we can do it with good.
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7.4.4 Threats 7.4.4.1 Tough Competition Even though we are the only one ethnic food restaurant that will establish in Bukit Indah area, but we still facing some tough competition from the others restaurant around there which is provided the same service standard like us. Our competitors are: Kinsahi Japanese Restaurant at Aeon Jusco Bukit Indah, BBQ Chicken Restaurant at Jaya Jusco Bukit Indah, and Boston Concept Restaurant at AEON Bukit Indah. Even though they are not an ethnic food restaurant like us, but what they provided is something that we not provide. Therefore, there are the main competitors for us to facing with. We will describe each restaurant in more details after this section.

7.4.4.2 Threat of Substitute As what we know, nowadays have many restaurants establishment that will plagiarize/copy others people business concept and the owner of the actual business cannot do anything regarding the others action because this is the phenomena in the restaurant sector. Even though we are the only one that will provide the ethnic food in Bukit Indah, but it does not mean we will stand alone all the time because we have a high possibility to facing the threat of substitute that generate by others. Therefore, we must have a self awareness from time to time in order to avoid substitute by others competitors.
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7.5 Products and Services 7.5.1 Products Becha Restaurant will feature multi ethnic dishes, classic dcor atmosphere, and excellent service. Our foods will be in high quality control and prepared with import spices. In short, our product will prepare with high quality ingredients and high quality control. However, our product is not only providing foods but also the ambiences and services. As a result, it may offer customers an extraordinary dining experience. Becha Restaurants menu will focus on Malay, Chinese, India and especially Nyonya flavors foods. Our menu divided into a few parts which are:

7.5.1.1 Appetizers 1. Satay Bean Curd (S-RM4.99, M-Rm5.99, L-RM6.99) Crispy fried tofu stuffed with cucumber & bean sprouts, served with shrimp paste & peanut sauce. 2. Achat (S-RM3.99, M-RM4.99, L-RM5.99) Vegetable pickled in turmeric powder and spicy herbs with sesame seeds & peanut.

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3. Yong Tofu with Black Bean Sauce (S-RM6.99, M-RM7.99, L-RM8.99) Eggplant, green pepper & tofu stuffed with minced shrimp, cooked in black bean sauce. 4. Ipoh Bean Sprouts (S-RM2.99, M-RM3.99, L-4.99) Scald bean sprouts with Chef's special sauce. 5. Baby Oyster Omelette (S-RM5.99, M-RM 6.99, L-RM7.99) Malaysian favorite pan fried baby oyster with egg. 6. White Turnip Rolls (S-RM5.99, M-RM6.99, RM-7.99) Minced fish & poultry with vegetable lightly fried served with sweet & picy sauce. 7. Indian Rojak (S-RM3.99, M-RM4.99, L-5.99) Shredded cucumber, jicama & bean sprouts with tofu, sliced boiled egg & Chef's special sauce. 8. Home Made Roti Canai (Indian Pancake) (S-RM0.99, M-RM1.99, L-RM2.99)

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It is Malaysian all time favorite, crispy style pancake & curry chicken dipping sauce. 9. Roti Telur (Indian Pancake with eggs) (S-RM1.99, M-RM2.99, L-RM3.99) A traditional Indian pancake filled with egg, onion, served with curry chicken dipping sauce. 10. Nyonya Rojak (S-RM3.99, M-RM4.99, L-RM5.99) Nyonya famous fruit salad served with squid shrimp paste sauce. 11. Nyonya Satay (Chicken/Beef) (S-RM4.99, M-RM5.99, L-RM6.99) Marinated chicken or beef on skewers, charcoal grill to perfection served with peanut sauce (Malaysian specialties). 12. Nyonya Lobak (S-RM5.99, M-RM6.99, L-RM7.99) Crispy fried poultry roll, fried tofu & fried shrimp pancake, served with two sauces, hoisin plum and chili.

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13. Curry with Yong Tofu (S-RM5.99, M-RM6.99. L-RM7.99) Eggplant, green pepper and tofu stuffed with minced fish, served in a clear fish broth or curry soup. 14. Nyonya Poh Piah (S-RM2.99, M-RM3.99, L-RM4.99) teamed Malaysian spring roll stuffed with jicama egg & minced shrimp. 15. Nyonya Chicken Wings (S-RM6.99, M-RM7.99, L-RM8.99) Marinated chicken wing's wrapped in screw-pine leaves & lightly fried.

7.5.1.2 Entres 1. Java Mee (S-RM3.99, M-RM4.99, L-RM5.99) Egg noodles served in sweet & spicy dried squid with shrimp, shrimp pancake, bean sprouts & potatoes. 2. Seafood Tomyam Rice Noodles (S-RM4.99, M-RM5.99, L-RM6.99) Rice noodle served in spicy & sour lemon grass broth with seafood & raw mushrooms.

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3. Nasi Lemak

(S-RM3.99, M-RM4.99, L-RM5.99) Coconut rice flavored with cloves & screw-pine leaves. Served with chili anchovy, pickle, curry chicken and boiled egg. 4. Curry Beef Stew Rice (S-RM5.99, M-RM6.99, L-RM7.99) Rice with beef stew in curry sauce. 5. Beef Rendang Rice (S-RM5.99, M-RM6.99, L-RM7.99) Rice with dried curry beef in rendang cooking methods. 6. Bird Nest Soup (S-7.99, M-RM9.99, L-RM11.99) Shaped fried taro stuffed with shrimp, chicken, corn, snow peas & black mushroom topped with cashew nuts.
7. Assam Ikan Bilis

(S-RM4.99, M-RM5.99, L-RM6.99) Anchovies with shrimp paste, sliced onion, chili and tamarind sauce. 8. Fried Pampano Fish in Sweet and Sour Sauce (S-RM15.99, M-RM18.99, L-RM21.99)

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9. Dried Curry Red Snapper (S-RM15.99, M-RM18.99, L-RM21.99) 10. Coconut Jumbo Prawns (S-RM13.99, M-RM15.99, L-RM17.99) Butter jumbo prawns in aromatic coconut batter. 11. Sambal Shrimp (S-RM8.99, M-RM10.99, L-RM12.99) Saute shrimp with spicy Malaysian shrimp paste with mango, onion & pepper. 12. Sambal Petai (S-RM6.99, M-RM8.99, L-RM10.99) Saute Malaysian green peas & shrimp with spicy Malaysian shrimp paste. 13. Chow Kueh Teow (S-RM3.99, M-RM4.99, L-RM5.99) Malaysian famous stir-fried flat rice noodles with shrimp, chive, squid, bean sprouts, eggs, soy sauce and chili paste. 14. Char Hokkien Mee (S-RM3.99, M-RM4.99, L-RM5.99)

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Thick yellow noodles cooked in heavily flavored soy sauce with shrimp, quid, chicken & vegetables. 15. Singapore Rice Noodles (S-RM3.99, M-RM4.99, L-RM5.99) Singapore style stir-fried rice noodles in special mild sauce with shrimp, onion, bean sprouts, egg and Chinese sausage. 16. Beef Chow Fun (S-RM3.99, M-RM4.99, L-RM5.99) Stir-fried flat noodles in a special sauce with beef, onion, scallion and bean sprouts. 17. Cantonese Chow Fun (S-RM3.99, M-RM4.99, L-RM5.99) Fried flat noodles in brown sauce with poultry, chicken, shrimp, squid & vegetables. 18. Seafood Scramble Egg Chow Fun (S-RM4.99, M-RM5.99, L-RM6.99) Pan fried flat noodles on light brown egg sauce topped with seafood & vegetables. 19. Fried Pearl Noodle (S-RM3.99, M-RM4.99, L-RM5.99)

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Stir-fried noodles in a special sauce with shrimp, squid, chicken, egg, scallion, onion & bean sprouts. 20. Fried Rice Noodles with Salted Fish (S-RM3.99, M-RM4.99, L-RM5.99) Stir-fried rice noodles with salted fish, shrimp, chicken, vegetables & bean sprouts. 21. Kueh Teow Thong (S-RM3.99, M-RM4.99, L-RM5.99) Flat rice noodles served fish broth with shredded chicken, shrimp & vegetables. 22. Claypot Pearl Noodles Soup (S-RM4.99, M-RM5.99, L-RM6.99) Pearl noodles with minced shrimp, squid, bean sprouts and egg in a clay pot. 23. Ginger Duck Noodles (S-RM5.99, M-RM6.99, L-RM7.99) Special egg noodles served in homemade soy sauce with ginger, duck meat & vegetables. 24. Wonton Noodles S-RM3.99, M-RM4.99, L-RM5.99)

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Special egg noodles served with shrimp wrap with wonton skin in home make sauce or chicken broth. 25. Sea Cucumber In Casserole (S-RM13.99, M-RM15.99, L-RM17.99) Sea cucumber, baby corn, carrot, mushroom, & snow peas, served in casserole. 26. Hainan Chicken Rice (S-RM4.99, M-RM5.99, L-RM6.99) Chicken rice subtly flavored with steamed chicken with bone (room temperature) served with Chef's special soy sauce. 27. Young Chow Fried Rice (S-RM4.99, M-RM5.99, L-RM6.99) Fried rice with poultry, shrimp, chicken & egg. 28. House Special Poultry With Yam (S-RM5.99, M-RM6.99, L-RM7.99) Double cooked poultry with yam in special brown sauce. 29. Malaysian Buddhist (S-RM7.99, M-RM9.99, L-RM11.99) Mixed vegetable with bean curd skin & Chinese mushroom in Chef's special sauce.

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30. Steamed Bass In Teow Chow Style (S-RM15.99, M-RM18.99, L-RM21.99) Steamed fish with plum, bean curd & salted cabbage. 31. Indian Mee Goreng (S-RM3.99, M-RM4.99, L-RM5.99) Indian style stir-fried egg noodles in an authentic mild dried squid sauce with tofu, potatoes, shrimp, egg, bean sprouts & peanut. 32. Nyonya seafood Rice Noodles (S-RM5.99, M-RM6.99, L-RM7.99) Stir-fried rice noodles with shrimp, squids, scallop & vegetables with a splash of spicy soy sauce. 33. Nyonya Rice Cake (S-RM4.99, M-RM5.99, L-RM6.99) Cubes of rice sautee in light chili sauce with chives & bean sprout. 34. Prawn Noodles (S-RM4.99, M-RM5.99, L-RM6.99) Egg noodles, shredded poultry, shrimp, vegetables, bean sprouts in a spicy shrimp broth. 35. Asam Laksa (S-RM3.99, M-RM4.99, L-RM5.99)

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Spicy & sour thick rice noodles served in Chef's special lemon grass broth with fish flakes & vegetables. 36. Fish Head Soup with Rice Noodles (S-RM5.99, M-RM6.99, L-RM7.99) Deep fried fish head served with salted cabbage & carnation milk broth. 37. Nyonya Curry Fish Head (S-RM14.99, M-RM16.99, L-RM18.99) 38. Nyonya Assam Fish Head (S-RM14.99, M-RM16.99, L-RM18.99) 39. Nyonya Kari Ayam (S-RM8.99, M-RM10.99, L-RM12.99) Chicken with bone cooked over low heat with lemon grass & chili paste and simmered in thick rich coconut curry. 40. Mango Chicken (S-RM12.99, M-RM14.99, L-RM16.99) Shredded mango cooked with spicy sweet & sour sauce served & onion. 41. Kangkung Belacan (S-RM6.99, M-RM7.99, L-RM8.99) Saute kangkung with spicy Malaysian shrimp paste sauce.

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42. Shrimps With Ladies Fingers Malaysian Style (S-RM6.99, M-RM7.99, L-RM8.99) Saut okra with spicy Malaysian shrimp paste sauce. 43. Shrimps with Ladies Fingers Malaysian Style (S-RM6.99, M-RM7.99, L-RM8.99) Saut string beans with spicy Malaysian shrimp paste sauce. 44. Steamed Stuffed Nyonya Tofu (S-RM7.99, M-RM8.99, L-RM9.99) Minced fish, poultry & bean curd cake lightly fried till golden brown served with topping of mayonnaise sauce. 45. Nyonya House Special Squids (S-RM9.99, M-RM11.99, L-RM13.99) Squids cooked with spicy surrounded dried shrimp in authentic sauce. 46. Nyonya Dried Curry Squids (S-RM9.99, M-RM11.99, L-RM13.99) 47. Fried Pampano Fish In Belacan Sauce (S-RM15.99, M-RM18.99, L-RM21.99) 48. Hot and Spicy Jumbo Prawn (S-RM9.99, M-RM11.99, L-RM13.99)

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49. Nyonya House Special Crabs (S-RM23.99, M-RM26.99, L-RM29.99) Hard shell crabs cooked with spicy grounded dried shrimp in authentic sauce. 50. Crabs in Special Aromatic Flavor (S-RM23.99, M-RM26.99, L-RM29.99) Hard shell crabs marinated with spices, cooked with shredded lemon grass. 51. Hot and Spicy Crabs (S-RM23.99, M-RM26.99, L-RM29.99) 7.5.1.3 Desserts
1. Pulut Hitam (RM1.50)

Creamy black glutinous rice with coconut milk. 2. Ginko Nuts with Barley (RM2.00)
3. Cendol (RM2.50)

Green pea flour stripes and sweet red beans topped with shaved ice and coconut milk. 4. Tang Yuan (RM2.50)
5. Buboh Chacha (RM2.50)

Sweet potato & yam with coconut milk.

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6. Ying Er (RM2.50)
7. Mix Kuih Muih (RM2.50)

8. Gui Ling Jelly (RM3.00) 9. Chocalate Moist Cake (RM3.99) 10. Haidiye Jelly (RM2.50) 7.5.1.4 Side Orders 1. White Rice (S-RM0.50, L-RM1.00) 2. Nyonya Coconut Rice (S-RM0.80, L-RM1.50) 3. Chicken Broth Rice S-RM0.60, L-RM1.20) 7.5.1.5 Beverages 1. Chinese Tea (RM3.00 per pot) 2. Fruit Juice (RM2.50 per cup) 3. Soft Drinks (RM2.00 per can)

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4. Soya Bean With Grass Jelly (Hot-RM1.80, Ice-RM2.00 per cup) 5. Fresh Coconuts Drinks (RM3.50) 6. ABC (RM2.50) Shaved ice with red bean, corn, palm seeds, jelly red rose syrup and milk. 7. Sooi Pooi Drinks (Sour Plum) (Hot-RM2.30, Ice-RM2.50) 8. Nan Yang Coffee (Hot-RM1.30, Ice-RM1.50) According to the menu that provided by Becha Restaurant, we can know that there are varieties of food that able to choose by our customer. Our product has their own strengths in order able to fight with our direct and indirect competitors. Firstly, our menu has provided variety of food to let our customer choose and they can try every new menu item if they are always visiting to our restaurant. They would not feel boring if they always dining in our restaurant due to our menu will change every 2 month in where will keep the hot pick menu and replace the new menu with the low pick menu. Apart from that, the entire ingredients that we use are in fresh condition. We have our own supplier to provide fresh and excellent quality of ingredient to us. Our restaurant management also good control in the food quality, portion size, and cost control in
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order able to provide good quality but at the low price to our customers. In addition, all the food that we provided is using the traditional cooking and preparation methods. All the ingredient, spices that use is prepare by hand make and non machine produce in our restaurant. So, for those elders customers they can enjoy the most traditional food in our restaurant in this 21st century era. Furthermore, the price that we provided is also reasonable with the atmosphere, services and quality food that we provided. It also able to cater student market has dining in our restaurant. At the same time, our restaurant also take a strict on the food sanitation, personal sanitation and cleanliness of restaurant in order to avoid food cross contamination. Our restaurant is also getting the award of HALAL and ISO from government department. Our restaurant has get three award on ISO which are, ISO14001 for environment, ISO9001 for quality of product, ISO18001 for building and working area safety. So, we believe that we are able to compete with our competitor in order to growth up our business.

7.5.2 Services Services are another important factor should take concerned in organizing a restaurant business. Services that we provide are based on multi culture in which it combining spirit of Nyonya, Malay, and Chinese service methods. All of our employees that need to contact with our customer should wear Baba and Nyonya wear as our uniform, it able to increase the screen of culture in our restaurant. There

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have some strength of service that we provided to our customers. Among that are as below:

7.5.2.1 Trained server and staff All the server and staff in our restaurant have been trained before work in serve to our customers. For those trainees are not allowed to serve the customers alone, they should accompany by the senior staff. Not only the skills of our employee have take concern in evaluation, their attitude, personal appearance, hygiene and cleanliness, and facial expression are also concern by us in order to provide excellent services. We will use reward on their performance evaluation as a motivation for them to perform in well condition.

7.5.2.2 Sanitation Sanitation is another factor we take note in our restaurant practice in order to provide good quality of food to our customers. From the ingredient receive, food preparation, serving until to customer, sanitation is always concern by us. We are trying to achieve zero percentage of food borne illness or food quality complains from our customers. Apart from that the restaurant environment sanitation is also in our consideration. Twice a day for whole restaurant cleaning is regular task that need to do.

7.5.2.3 Atmosphere

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Atmosphere that we provide is also another important service we provide to our customer. A well design, dcor, and comfortable place is another additional service that we can provide to our customers in order to increase good dining experience. Privacy space, down level of lighting, and classic music playing are another service that provides to add on the excellent atmosphere and feeling to our customers.

7.5.2.4 Technology service Nowadays, technology is one of the important parts in our life. Development of technology makes our life become easier and fast. In Becha Restaurant, we also implied technologies in our operation and management uses purposes. Becha Restaurant has provide online booking table and menu system in our restaurants website. It may help our customer reduce the time for waiting for seating, ordering, and serving especially for those business person or rush for time person. They can save their time by key in what time will arrive, what menu they order, and name and contact number then payment via credit card. It makes the process become easy and management.

7.5.2.5 Speed of services Speed of service is also important for customer evaluation on the quality of service that we provide. Excellent service person is able to serve the customer on the right time. Service person is able to know what customer want without request by the customer but from their expression. Apart from that, service
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person also has wide knowledge about the restaurants menu, so they able to answer the customer when order taking and tell the exact time needed for preparing the food. So, it able to reduce the time of customer waiting and automatically the good impression on our service will increasingly. In short, by providing such excellent service to our customers, we believe that our restaurant is able to survive in this risky and challenging industry. Apart from that, maintain the excellent service is also important in order able to keep return customers and build up the loyalty of customers toward our restaurant. We would not forget also to reward to our loyalty customer whether in discount rate methods or in term of free gift. These is the service that we can provide to our customer to fulfill their needs and wants.

7.6 Sales Forecast 2010 January February March April May June July August September October 63 981.25 38 719.33 40 132.54 30 234.65 41 293.76 43 722.3 30 471.85 40 328.34 31 293.44 3 0475.2 2011 51 269.51 54 982.45 44 981.23 39 827.62 42 394.45 35 921.76 43 049.78 46 523.55 45 931.01 4 9783.5 2012 49 586.32 51 238.43 39 857.49 45 968.56 43 059.96 4 0293.5 3 9023.6 44 569.43 41 983.66 42 938.55 2013 49 857.65 49 873.99 46 573.54 44 398.84 48 374.92 4 7562.6 4 8374.6 4 6574.5 48 572.34 47 083.67 2014 53 294.54 48 573.54 48 674.32 48 756.34 50 398.53 49 857.34 50 938.43 46 791.43 44 853.21 47 815.27

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November December TOTAL

32 291.69 5 4659.3 479 613.65

47 665.86 49 827.33 554 169.05

49 206.02 48 675.56 538 413.08

48 762.45 51 283.54 579 305.64

4 9283.5 55 493.62 596 744.07

7.7 Marketing Strategy In order to compete in the food & beverage industry, we need have a set of basic marketing plan. Thus, after we hold on with some discussion among our partners, we decided to divide our marketing plan into four general/common scopes, which is product, price, place and promotion.

7.7.1 Product The food that available in our restaurant is our main attraction because we are selling ethnic food. The foods that available in our restaurant are Malay food, Chinese food,

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Indian food and Baba Nyoya food. Besides, we do offer an appetizer, main course and dessert in every type of these cuisines. We think this concept is very work because this kind of ethnic food restaurant is still not common in Johor Bahru. Besides, our restaurant will make the customers fell more convenient since we have provided different races cuisine in one place. For example, it will become a struggle if parents are like to having a Malay food but at the same time their children are like to having a Baba Nyoya food. As a solution, they can choose to have their meals in our restaurant which will offer Malaysia traditional races food. Besides, we are preparing all of our food in a halal way, so our product is suitable for all the races people in Malaysia.

7.7.2 Price Since we are still new in this sector and our financial are still not stable, therefore we are not offering any special discount rate at this stage. We only will offer a special discount rate once our restaurant business becomes stable and gain idea revenue in the future. What we are able to have at this stage is we try to charge with the reasonable price. We have three set of food size, which is small, medium and large. Therefore, if the customers are order the small portion food, then we will charge it according to the small portion price. This pricing strategy can avoid any

dissatisfaction from customers due to the pricing problems that often arise. While the beverage that we offer is like the normal size that we have as usual and the price is fix

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depends on the types of beverage order by customers. Besides, the pricing method that we will practice in also can avoid food wastage because customers can order the food based on the portion they want to eat.

7.7.3 Place We choose to establish our restaurant at Bukit Indah, Johor Bahru, Johor. The reason we decided to establish our restaurant at this place is because this location is very strategic since it only takes about 15 minute for the Johor Bahru town residents and 20 minute for the Singaporean to our restaurant. Hence, we have a huge opportunity to attract more customers, whether they are come from Bukit Indah area, Johor Bahru town or even Singaporean. 7.7.4 Promotion As what we mention in the competitors part, we will carry out some promotion as our beginning strategy to compete with the competitors. The first promotion method that we decide to have is advertising our restaurant through newspaper. The reason we advertising it through newspaper are because it can attract a batch of people. Even though some of them may be will not interesting to our restaurant, but may be they will tell their friends about the existing of our restaurant, which we called it as word of mouth. We will advertise it through three main newspapers in Malaysia, which are Utusan Malaysia, Sin Chew Press and New Strait Time in order to attract different races of people. The size of advertising that we choose to use is 7cm x 9cm. We will
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put our advertisement in the main front page of the newspapers and it only will be advertise on every Saturday and Sunday. This is because most of he people in nowadays is lack of time to read newspaper due to busy with their daily work. Most of them only will buy and read newspaper on Saturday and Sunday. Hence, we decide to advertise our restaurant on every Saturday and Sunday. Secondly, we will promote our restaurant through brochure. We will distribute the brochure around the Bukit Indah area, such as Jusco Shopping Mall. We are focus on the youngster when we distribute the brochure. This is due to the youngster in nowadays are less reading newspaper, therefore they will not realize with our restaurant when we advertise it in newspaper. As a solution, we are distributing the brochure at the shopping mall and hopefully it will attract more youngsters to dine in our restaurant. Moreover, distribute brochure in shopping mall is less costing and able to attract different stage/races of people, such as youngster, adult, senior citizen and family with children. As a result, our restaurant will be well known by many people and probably some of them will become our customers in the future. Last but not least, we will promote our ethnic restaurant through hand out some banner at the junction near traffic light. This is due to it can attract many drivers when they are waiting at the traffic light junction. For information, our banner will be carry out in a colorful, simple and easy to understand method since the drivers need pay more attention to the traffic light direction.

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We hope this three promotion methods are able to attract more customers to dine in our restaurant and bring to a high profit to us. In the future, if possible, we will try some different types of promotion to attract more customers, such as promote our restaurant through radio channels, televisions, magazines and others.

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8.0 Operation/Production Plan Operation plan is one of the important method in the process of producing products and services. The main purpose of this operation plan is as a guidelines to our business about things to be done later and also the amount of the raw meterial that we will used that consists of all the costing that related to the operations of our restaurant. In the other words, this operations plan will act as a guidelines for us to minimized the costing and maximized our profit and also we were trying to fullfill the needs and wants of the customers through the products that we offered.

8.1 Products and Services All of the food that is prepared at Becha Restaurant is halal. This is because all the material that we used in our dishes are made from the product that is certified by Jabatan Agama Islam and also have the Halal logo. All the food that we offered is suitable for all types of cuatomers. Besides only focusing on selling various types of food, our restaurant also provide banquet services for certain functions such as wedding ceremony function, dinner, birthday party, coaktail party and many more. Our restaurant have 2 level that is ground floor and upper floor. Upper floor is rented out to generate our side income. As mentioned earlier in our business background, the products and services that our restaurant provided is in multi culture basis. Becha Restaurant has provided Nyonya, Chinese, Malay, and India food to our customers in whom our Bechas menus is categories

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in 5 categories which are appetizer, entre, dessert, side order, and beverage. Each category of the menus is providing in 3 types portion sizes, which are small, medium, and large. Apart from that, the services that we provide are also based on multi culture in which it combining spirit of Nyonya, Malay and Chinese service methods.

8.2 Production Process 8.2.1 Source of materials and raw materials Normally we get the raw material from the wholesale market because we can buy with the cheaper price compare with current market. Besides, we can get the discount or credit from our regular suppliers as their regular customer. It is easy because we only do the order through telephone and then the suppliers will sent the ordered item to our restaurant. However, we have to recheck the item that sent by the suppliers to ensure we get the right items as ordered and to avoid cheating by the suppliers. We can determine the raw material needed based on the menu listed. We also buy the stock according to the availability space of our store.

8.2.2 Steps in handling raw material

Must know the trusted suppliers who can supply the order at the time needed.

Able to determine exact order to ensure the restaurant has enough raw material supply.
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Able to predict the next usage of the raw material based on daily, weekly or monthly period.

Must know details the quality, quantity and price of the raw material at the market. The person in charge also must do the research of the market to buy the cheaper and quality raw material. Implement the controlling of raw material stock to maintain the safe margin which can get from daily activities. Becha Restaurant has a good relationship with the spulliers to fulfill the customers needs. We can get the information and advices from the trusted suppliers to buy the good items. Our regular suppliers will be:

Tesco Anuar Arshad Frozen Food Manisah Abdul Wahab kuih-muih supplier Jusco Shopping Mall, Bukit Indah Fruit stalls

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8.2.3

Receiving process of raw material

Buying

Receiving

Storing

Issuing

Preparing

Cooking

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8.2.3.1 Buying Prediction determine We have to ensure the quantity of raw material that needed in each menu that will be prepared. We make it by calculate the average of total dish which ordered for previous time. The bad result is when the raw material is more or less ordered. Ton avoid the problem, we used computer system that can automatically calculate the amount of raw material needed.

Procedure to determine the amount of raw material Multiply the items in the recipe by deviding total raw material with the weight of each raw material. Complete the calculation of each raw material in menu for that certain day. Calculate the amount that need to be sent. The ampunt depends on the availability of the inventories, store room, and time. Then, the operation will depend on theservice given by the suppliers.

Buying technique We buy the raw material using informal buying. It happens when the order made trough the telephone. Most of the suppliers will call teh client about

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the order. We found that the technique is ideal with our restaurant because the process will going in short time

Controlling 1) Buying specification product. 2) Yield Rate or level of maturity Type of process involved. Type of packaging. Business or product brand The item were bought in unit The business id acknowledged Name and size of the product Weight or size of product Maximize or minimize with details about the content of the

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The percentage of yield must be known before the order is made. The percentage shows how much the food that can be used from specific buying. It can be determined by deviding the weight of cooked item with item before cooked.

8.2.3.2 Receiving Purpose of receiving is to ensure the item received is correct as ordered. The quality and quantity of the item must be approved by the suppliers.

Receiving technique Becha Restaurant use invoice system in receiving process. The goods sent by the supllier must come along with invoice to avoid problem like wrong received. This technique is easy and efficient because it can be made by the person incharged without involved other party.

Steps in receiving raw material Make comparison the raw material received with the ordered item. The invoice or order form must be used to approve the receiving. All the receiving must be checked as below:

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Each container must be checked to ensure if the damaged made by the supplier.

Each form must be filed in the invoice. Move the packed goods before it measured. Calculate for all item received. Ensure specific temperature for the certain items. Freeze goods, 0 to 20 F Dairy product, 38 to 46 F Meat and chicken, 33 to 38 F Fish and seafood, 23 to 30 F Aprove the quality of goods received. The expiry date must be determined. All goods must be sent with fast and suitable with the store space available.

8.2.3.3 Storing

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Storing needed for dry, cold and frozen goods. It is to ensure the raw material is enough and avoid thief.

Space needed To open the store, we have to find the suitable area and easier for staff to get the goods. It means the sore room must be opened near the production area, which is kitchen.

Dry store Dry store is suitable for raw material that needs temperature of 50-70 F.

Refrigerator Used to store fresh meat, vegetable, fruits, dairy product and seafood with temperature 30 -37. The item cannot connect with the wall, floor and. The air system also needed to avoid smells and remove the moisture.

Freezer The frozen item must be stored at temperature of 210 to 215 F, like fish and meat.

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Steps to store the raw items The items must be arranged on the specified rack to avoid loss.
Good storing is handling the stock for the operation to avoid theft.

When store the goods, recheck the list and quantity of goods ordered. Ensure the stock turnover made with right. Use first in first out (FIFO)

8.2.3.4 Issuing We always have to issued the store room to control the items. There are severel of request form before the goord can be bring out from the store room. The forms can help us control the inventory and analyse the cost of menu.

Controlling Inventory management system help to control the cost. Inventory means the goods that had been stored. There are two types of inventory, which are physical and permanent. Physical inventory shows the actual amount of

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each raw material at certain time, normally it will take monthly. Permanent inventory is the continuous record that has been issued. Food and drink cost for certain time will be count with first inventory value adding with cost of food and drink minus with closing inventory value.

8.2.3.5 Preparing Function At production area, the function divided to preparation of meat, fish and seafood and vegetable. It is to prepare the goods and ensure the quality and quantity of goods is enough to avoid waste.

Space needed The arrangement of equipment can be made in straight line because the task that involve food preparation happen in line. the vegetable is washed and arranged according to the size and need. The preparation table must be placed near the water supply to wash and cut the vegetable. the vegetable that can temporarily used must be processed first to avoid waste.

8.2.3.6 Cooking Cooking area

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The decoration of cooking area depends on type and amount of goods that will be used. The market analysis must determine the raw material that will be used in each menu, prediction market will measure the amount that need to be cooked anytime. From the prediction, the type and size of equipment that need and relationship between the equipment. The equipment that produce fire moisture must be kept under the air system.

Cooking principles Moist cooking This type of cooking will mash and melt the meat and vegetable by using liquid like water, milk, tomato puree or chicken stock. The way to cook is boil and scald. Dry cooking Used to cook hard item which involve the process of grilled and barbeque process.

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8.3 Production Capacity Position Skills/ Qualifications Task Maximun production ability for 1 day

Kitchen supervisor

Expert in cooking various types of food and have a wide knowledge in culinary arts

Supervise, controlling activities in kitchen department

Head Chef Expert in cooking various types of food and have a wide knowledge in culinary arts Have a Diploma in Hotel Management & Culinary Art

Create various types of menu and suitable with the concept of our restaurant. Make sure all the staff in the kitchen department follow the standard operating procedure when they cook. Controlling and determine the meterial and also equipment that will be use in preparing

Ability to prepared a cretive menu that can attract more cuatomer to try it. Ability to lead all personnel in kitchen department.

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the meals. Observing and make a changes in the menu based on customer comment and their needs and wants. Cooks Expert in cooking various types of malay, chinese, indian food and many more. Kitchen assistant Skilled and fast as cook assistant in preparing the dishes. Help cook complete meal speedily Preparingclean raw material Clean cookware Prepare meterial for the next day operation. Cooperate with chef to perform the task Cashier / Requirement at least Clerk SPM level and have good knowledge in math and accounting Collect payment from customer. Cook various type of food Cook the food from time to time Able to provide food in 1 days in average 1000 plate

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8.4 Handling Machines and Equipment 8.4.1 Furniture and Equipment Furniture/Equipment Cash machine Calculator machine Wall fan (wind) Wall fan (water) Small round table Big round table Long table Square table Chair Hi-fi system Television Installation cost LCD TOTAL No. of unit 1 1 8 2 7 11 1 9 190 2 1 1 1 Price/unit (RM) 1 200 100 150 1 000 70 100 170 60 25 2 000 3 000 200 2 000 Total amount (RM) 1 200.00 100.00 1 200.00 2 000.00 490.00 1 100.00 170.00 540.00 4 750.00 4 000.00 3 000.00 200.00 2 000.00 20 750.00

8.4.2 Machine and equipment Machine/Equipment Cooking stove Electric rice cooker Microwave No. of unit 1 1 1 Price/unit (RM) 1 982 180 180 Total amount (RM) 1 982.00 180.00 180.00

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Drink fridge Vegetable fridge Freezer Water heater Food blender Fruits blender ABC machine Cold/hot water dispenser Water filter Ice blender Bottle/cane opener Coffee/tea dispenser Plastic jug Tea spoon Plastic spoon Cup Glass cup Plastic cup ABC bowl Metal spoon Metal fork Dinner knife Kitchen knife Knife sharpener Meat knife

1 1 1 1 2 1 1 1 1 1 4 3 8 20 dozen 20 dozen 10 dozen 12 dozen 10 dozen 5 dozen 25 dozen 25 dozen 3 dozen 1 dozen 3 3

1 500 2 000 1 000 20 100 100 400 1 500 1 500 100 3 2 2 10/dozen 5/dozen 12/dozen 18/dozen 14/dozen 20/dozen 18/dozen 18/dozen 22/dozen 50/dozen 30/unit 20/unit

1 500.00 2 000.00 1 000.00 20.00 200.00 100.00 400.00 1 500.00 1 500.00 100.00 12.00 6.00 16.00 200.00 100.00 120.00 216.00 140.00 100.00 450.00 450.00 66.00 50.00 90.00 60.00

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Cutting board Plastic vegetable cutting board Plates Bowl Plate Big pot Small pot Big pan Small pan Chafing Dish Basin Drink tray Table cloth Dustbin Mop pail Mop Tissue case Spoon case Table number t-shirt cap Apron Table wipe cloth Order form Pen

3 3 10 dozen 10 dozen 20 dozen 2 6 4 4 3 dozen dozen 2 dozen 40 dozen 4 4 3 dozen 3 dozen 3 dozen 5 dozen 5 dozen 4 dozen 4 dozen 10 dozen 2 dozen

50/unit 10/unit 20/dozen 50/dozen 70/dozen 120/unit 50/unit 50/unit 25/unit 50/unit 10/unit 14/unit 6/pcs 50/unit 20/uit 5/unit 3/unit 3/unit 10/dozen 25/pcs 5/unit 5/pcs 2/pcs 2/ring 12/dozen

150.00 30.00 200.00 500.00 1400.00 240.00 300.00 200.00 100.00 1800.00 60.00 336.00 240.00 300.00 80.00 20.00 108.00 108.00 30.00 1 500.00 300.00 240.00 96.00 240.00 24.00

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TOTAL

26 340.00

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8.4.3 Handling Machines/Equipment No. 1. 2. Machine/Equipment Freezer Vegetable fridge Purpose To store raw item like meat, chicken and seafood. To store vegetable and blended item like union and garlic. 3. Kueh fridge To store kueh that waiting to be cooked like roti canai and popia. 4. Drinks fridge To store canned drinks like and raw material for ABC. Also to store ready to eat fruits. 6. 7. 8. 9. Dish washer machine Water boiler Chair and tables Visual and Hi-fi system 10. Fan (wind/water) To make the ambience cool and comfortable. To make the plate washed fast and clean To boil and store hot water For customer to seat in convenient. To entertain the customer while they eating

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9.0 Financial Plan Becha Restaurant startup is at Bukit Indah, Johor Bahru. We use partnership method to startup our restaurant that is contribution of capital by 6 partners. Our capital contribution is different from each partner. To avoid the conflict of profit, we decided that the profit would be shared based on the capital of each partner has contributed according to the business agreement. However, our capital is not enough for starting up the restaurant. Therefore, we decided to find two investors and to get loan from the Public Bank. The investors will not involve in the management and decision making for the restaurant, they are only investing the money to the restaurant. Meanwhile, we will get the bank loan from the Public Bank and the interest rate is 3.55% per year. Besides, we decided to purchase the shop lot to run our restaurant. The total capital that we need is RM 750 000 for starting up the restaurant business. The startup cost includes building, renovation, signboard, tools and kitchen equipment, furniture and fitting, food and beverage equipment, fire alarm system and software as fixed assets. For operation expenses and nonoperation expenses are including legal, license fees and professional fees, training, raw material and inventory, cleaning services, salaries and wages, sundry deposits, fire insurance and burglary, personal accident and medical insurance, advertisement and promotion and business license. We will get ready the expenses for emergency cases or uncertainty that are prepared cash and bank. We will prepare cash of RM9 279 and for bank RM50 000.

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9.1 Startup Capital Startup Capital Bank loan Capital contribution by partner Partner 1 (Lim Chang Wei) Partner 2 (Leem Siang Chin) Partner 3 (Phang Lan Heong) Partner 4 (Mohd. Nasiruddin) Partner 5 (Mohd. Pirdaus) Partner 6 (Foo Shu Xin) Total capital RM30,000 RM50,000 RM30,000 RM40,000 RM20,000 RM30,000 RM550,000 RM350,000 RM200,000

FIXED ASSETS Building Renovation Signboard Tools and Kitchen Equipments Furniture and Fitting Shop Equipment Fire Alarm System Food and Beverage equipment Computer & Software Total fixed assets RM438,000 RM 56,597 RM 2,698 RM 15,000 RM 31,200 RM 13,800 RM 5,592 RM 6,799 RM 9,500 RM579,186

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Startup expenses OPERATION EXPENSES Training Salaries and Wages Cleaning Expenses Total operation expenses RM 1,500 RM174,318 RM 1,600 RM175,818

NON OPERATION EXPENSES Legal Fees Sundry Deposit (Phone/Electric/Gas/Water) Business License fees and Professional fees Fire Insurance and Burglary Advertisement and Promotion Total non operation expenses RM 3,359 RM RM 689 410

RM 3,459 RM 2,580 RM 10,497

Total Start up expenses

RM765,501

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9.2 Income Statement and Balance Sheet Analysis (From year 2010 to 2014)

Becha Restaurant Income Statement for the period end of 31 December 2010 RM Sales Less Cost of Goods Sold 269,178.10 4,897.00 264,281.10 215,332.55 RM 479,613.65

Purchases of raw materials Less: Closing Inventories Cost of goods sold GROSS PROFIT

Plus

Rental Income (Sep2010 Dec2010)

19,200.00 234,532.55

Total Income

Less: Operation Expenses Workers salaries Partners salaries Advertisement and promotion Stationery and Printing Telephone charges Water and electricity Cleaning expenses Training EPF contribution 102,318.00 72,000.00 2,580.00 289.60 1,719.80 10,715.30 1,600.00 1,500.00 8,312.00
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SOCSO contribution Petrol, Toll and Parking Total Operation Expenses Gross Profit after operation expenses

1,072.00 513.00 202,619.70 31,912.85

Administration Expenses Business license Fire Insurance and Burglary Depreciation of renovation Depreciation of signboard Depreciation of fire alarm system Depreciation of tools and kitchen equipment Depreciation of furniture and fitting Depreciation of Shop Equipment Depreciation of food and beverage equipment Depreciation of software Legal fees Professional fees Total Administration Expenses 200.00 3,459.00 11,319.40 269.80 559.20 1,500.00 3,120.00 1,380.00 679.90 1,900.00 3,359.00 210.00 27,956.30

Gross Profit after administration expenses

3,956.55

Finance Expenses Bank Charges Term Loan Interest 202.50 7,437.50

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Total Finance Expenses NET LOSS

7640.00 (3,683.45)

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Becha Restaurant Balance Sheet for the period end of 31 December 2010 RM Fixed Assets Building Renovation Less Accumulated Depreciation Signboard Less Accumulated Depreciation Tools and Kitchen Equipments Less Accumulated Depreciation Furniture and Fitting Less Accumulated Depreciation Shop Equipment Less Accumulated Depreciation Fire Alarm System Less Accumulated Depreciation Food and Beverage Equipment Less Accumulated Depreciation Computer & Software Less Accumulated Depreciation 56,597.00 11,319.40 2,698.00 269.80 15,000.00 1,500.00 31,200.00 3,120.00 13,800.00 1,380.00 5,592.00 559.20 6,799.00 679.90 9,500.00 1,900.00 7,600.00 6,119.10 5,032.80 12,420.00 28,080.00 13,500.00 2,428.20 45,277.60 438,000.00 RM

Total Fixed Assets

558,457.70

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Current Assets Inventories Bank Cash Insurance Prepared 4,897.00 7,314.10 3,172.75 3,459.00 18,842.85 Less Current Liabilities Account Payable Deposit Received 24,816.00 12,000.00 36,816.00 Working Capital (17,973.15) 540,484.55 Capital Capital of Partner 1 Capital of Partner 2 Capital of Partner 3 Capital of Partner 4 Capital of Partner 5 Capital of Partner 6 Total Capital 30,000.00 50,000.00 30,000.00 40,000.00 20,000.00 30,000.00 200,000.00

Current Account Nett Loss share by Partner 1 (15%) Partner 2 (25%) Partner 3 (15%) 552.52 920.86 552.52

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Partner 4 (20%) Partner 5 (10%) Partner 6 (15%)

736.69 368.34 552.52 (3,683.45)

Non Current Liabilities Bank Loan (80% Loan 30yrs) 344,168.00 540,484.55

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Becha Restaurant Income Statement for the period end of 31 December 2011 RM Sales Less Cost of Goods Sold Opening Inventories Raw Material and Inventories 4,897.00 304,547.90 309,444.90 Less: Closing Inventories Cost of goods sold GROSS PROFIT 5,698.40 303,746.50 250,422.55 RM 554,169.05

Plus

Rental Income

57,600.00 308,022.55

Total Income

Less: Operation Expenses Workers salaries Partners salaries Stationery and Printing Telephone charges Water and electricity EPF contribution SOCSO contribution Petrol, Parking & Toll 128,423.00 115,200.00 265.80 1,546.80 11,769.30 9,502.00 1,438.00 476.80

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Total Operation Expenses

268,621.70

Gross Profit after Operation expenses

39,400.85

Administration Expenses Business license Fire Insurance and Burglary Depreciation of renovation Depreciation of signboard Depreciation of fire alarm system Depreciation of tools and kitchen equipment Depreciation of furniture and fitting Depreciation of shop equipment Depreciation of food and beverage equipment Depreciation of software Total Administration Expenses 60.00 3,459.00 11,319.40 269.80 559.20 1,500.00 3,120.00 1,380.00 679.90 1900.00 24,247.30

Gross Profit after Administration Expenses

15,153.55

Finance Expenses Bank Interest Term Loan Interest 142,50 14,282.97

Total Finance Expenses NET PROFIT

14,425.47 728.08

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Becha Restaurant Balance Sheet for the period end of 31 December 2011 RM Fixed Assets Building Renovation Less Provision for Depreciation Signboard Less Provision for Depreciation Tools and Kitchen Equipments Less Provision for Depreciation Furniture and Fitting Less Provision for Depreciation Shop Equipment Less Provision for Depreciation Fire Alarm System Less Provision for Depreciation Food and Beverage Equipment Less Provision for Depreciation Software Less Provision for Depreciation 56,597.00 22,638.80 2,698.00 539.60 15,000.00 3,000.00 31,200.00 6,240.00 13,800.00 2,760.00 5,592.00 1,118.40 6,799.00 1,359.80 9,500.00 3,800.00 5,700.00 5,439.20 4,473.60 11,040.00 24,960.00 12,000.00 2,158.40 33,958.20 438,000.00 RM

Total Fixed Assets

537,729.40

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Current Assets Inventories Bank Cash Insurance prepared 5,698.40 8,661.00 8,429.53 3,574.00 26,362.93 Less Current Liabilities Trade Payable Deposit Received 22,543.70 12,000.00 34,543.70

Working capital

(8180.77) 529,548.63

Capital Capital of Partner 1 Capital of Partner 2 Capital of Partner 3 Capital of Partner 4 Capital of Partner 5 Capital of Partner 6 Total Capital 30,000.00 50,000.00 30,000.00 40,000.00 20,000.00 30,000.00 200,000.00

Current Account Balance b/d Partner 1 (15%) Partner 2 (25%) (552.52) (920.86)
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Partner 3 (15%) Partner 4 (20%) Partner 5 (10%) Partner 6 (15%)

(552.52) (736.69) (368.34) (552.52) (3,683.45)

Profit/(Loss) sharing by Partner 1 (15%) Partner 2 (25%) Partner 3 (15%) Partner 4 (20%) Partner 5 (10%) Partner 6 (15%) 109.21 182.02 109.21 145.62 72.81 109.21 728.08 Total Current Account (2955.37)

Non Current Liabilities Bank Loan (80% Loan 30yrs) 332,504.00 529,548.63

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Becha Restaurant Income Statement for the period end of 31 December 2012 RM Sales Less Cost of Goods Sold Opening Inventories Raw Material and Inventories 5,698.40 284,751.30 290,449.70 Less : Closing Inventories Cost of goods sold GROSS PROFIT 4,170.50 286,279.20 252,133.88 RM 538,413.08

Plus Rental Income Total Income

57,600.00 309,733.88

Less : Operation Expenses Workers salaries Partners salaries Stationery and Printing Telephone charges Water and electricity EPF contribution SOCSO contribution Petrol, Parking & Toll Total Operation Expenses 132,149.00 115,200.00 185.30 1,349.60 8,969.30 10,508.00 1,402.00 386.90 270,150.10
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Gross Profit after Operation expenses

39,583.78

Administration Expenses Business license Fire Insurance and Burglary Depreciation of renovation Depreciation of signboard Depreciation of fire alarm system Depreciation of tools and kitchen equipments Depreciation of furniture and fitting Depreciation of shop equipment Depreciation of food and beverage equipment Depreciation of software Total Administration Expenses 60.00 3,459.00 11,319.40 269.80 559.20 1,500.00 3,120.00 1,380.00 762.40 1,900.00 24,444.80

Gross Profit after Administration Expenses

15,138.98

Finance Expenses Bank charges Term Loan Interest Total Finance Expenses NET PROFIT 135.00 13,798.92 13,933.92 1,205.06

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Becha Restaurant Balance Sheet for the period end of 31 December 2012 RM Fixed Assets Building Renovation Less Provision for Depreciation Signboard Less Provision for Depreciation Tools and Kitchen Equipments Less Provision for Depreciation Furniture and Fitting Less Provision for Depreciation Shop Equipment Less Provision for Depreciation Fire Alarm System Less Provision for Depreciation Food and Beverage Equipment Less Provision for Depreciation Software Less Provision for Depreciation 56,597.00 33,958.20 2,698.00 809.40 15,000.00 4,500.00 31,200.00 9,360.00 13,800.00 4,140.00 5,592.00 1,677.60 7,624.00 2,122.20 9,500.00 5,700.00 3,800.00 5,501.80 3,914.40 9,660.00 21,840.00 10,500.00 1,888.60 22,638.80 438,000.00 RM

Total Fixed Assets

517,743.60

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Current Assets Inventories Bank Cash Insurance Prepared 4,170.50 26,061.70 6,921.45 3,841.00 40,994.65 Less Current Liabilities Trade Payable Deposit Received 27,648.56 12,000.00 39,648.56 Working Capital 1,346.09 519,089.69 Capital Capital of Partner 1 Capital of Partner 2 Capital of Partner 3 Capital of Partner 4 Capital of Partner 5 Capital of Partner 6 Total Capital 30,000.00 50,000.00 30,000.00 40,000.00 20,000.00 30,000.00 200,000.00

Current Account Balance b/d Partner 1 (15%) Partner 2 (25%) Partner 3 (15%) (443.31) (738.84) (443.31)

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Partner 4 (20%) Partner 5 (10%) Partner 6 (15%)

(591.07) (295.53) (443.31) (2,955.37)

Profit/(Loss) sharing by Partner 1 (15%) Partner 2 (25%) Partner 3 (15%) Partner 4 (20%) Partner 5 (10%) Partner 6 (15%) 180.76 301.26 180.76 241.01 120.51 180.76 1,205.06 Total Current Account (1750.31)

Non Current Liabilities Bank Loan (80% Loan 30yrs) 320,840.00 519,089.69

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Becha Restaurant Income Statement for the period end of 31 December 2013

RM Sales Less Cost of Goods Sold Opening Inventories Raw Material and Inventories 4,170.50 316,,967.30 321,137.80 Less : Closing Inventories Cost of goods sold GROSS PROFIT 6,928.00

RM 579,305.64

314,209.80 265,095.84

Plus Rental Income Total Income

62,400.00 327,495.84

Less : Operation Expenses Workers salaries Partners salaries Stationery and Printing Telephone charges Water and electricity EPF contribution SOCSO contribution 135,671.00 122,400.00 173.30 1,470.90 10,598.30 12,206.00 1,629.00

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Shop maintenance Petrol, Parking & Toll Total Operation Expenses

529.00 269.50 284,946.00

Gross Profit after Operation expenses

42,549.84

Administration Expenses Business license Fire Insurance and Burglary Depreciation of renovation Depreciation of signboard Depreciation of fire alarm system Depreciation of tools and kitchen equipments Depreciation of furniture and fitting Depreciation of food and beverage equipment Depreciation of Shop Equipment Depreciation of software Total Administration Expenses 60.00 3,841.00 11,319.40 269.80 559.20 1,500.00 3,120.00 762.40 1,380.00 1,900.00 24,711.80

Gross Profit after Administration Expenses

17,838.04

Finance Expenses Bank charges Term Loan Interest Total Finance Expenses NET PROFIT 4,029.84 172.50 13,635.70 13,808.20

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Becha Restaurant Balance Sheet for the period end of 31 December 2013 RM Fixed Assets Building Renovation Less Provision for Depreciation Signboard Less Provision for Depreciation Tools and Kitchen Equipments Less Provision for Depreciation Furniture and Fitting Less Provision for Depreciation Shop Equipment Less Provision for Depreciation Fire Alarm System Less Provision for Depreciation Food and Beverage Equipment Less Provision for Depreciation Software Less Provision for Depreciation 56,597.00 45,277.60 2,698.00 1,079.20 15,000.00 6,000.00 31,200.00 12,480.00 13,800.00 5,520.00 5,592.00 2,236.80 7,624.00 2,884.60 9,500.00 7,600.00 1,900.00 4,739.40 3,355.20 8,280.00 18,720.00 9,000.00 1618.80 11,319.40 438,000.00 RM

Total Fixed Assets

496,932.80

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Current Assets Inventories Bank Cash Insurance Prepared 6,928.00 33,736.50 8,615.75 3,872.00 53,152.25 Less Current Liabilities Trade Payable Deposit Received 25,629.52 13,000.00 38,629.52

Working Capital

14,522.73 511,455.53

Capital Capital of Partner 1 Capital of Partner 2 Capital of Partner 3 Capital of Partner 4 Capital of Partner 5 Capital of Partner 6 Total Capital 40,000.00 20,000.00 30,000.00 200,000.00 30,000.00 50,000.00 30,000.00

Current Account Balance b/d Partner 1 (15%) Partner 2 (25%) (262.55) (437.57)

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Partner 3 (15%) Partner 4 (20%) Partner 5 (10%) Partner 6 (15%)

(262.55) (350.06) (175.03) (262.55) (1,750.31)

Profit/(Loss) sharing by Partner 1 (15%) Partner 2 (25%) Partner 3 (15%) Partner 4 (20%) Partner 5 (10%) Partner 6 (15%) 640.48 1,007.46 604.48 805.97 402.98 604.48 4,029.84 Total Current Account 2,279.53

Non Current Liabilities Bank Loan (80% Loan 30yrs) 309,176.00 511,455.53

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Becha Restaurant Income Statement for the period end of 31 December 2014

RM Sales Less Cost of Goods Sold Opening Inventories Raw Material and Inventories 6,928.00 331,918.30 338,846.30 Less : Closing Inventories Cost of goods sold GROSS PROFIT 9,581.40

RM 596,744.07

329,264.90 267,479.17

Plus Rental Income Total Income

62,400.00 329,879.17

Less : Operation Expenses Workers salaries Partners salaries Stationery and Printing Telephone charges Water and electricity EPF contribution SOCSO contribution Shop maintenance 138,423.00 122,400.00 153.80 1,437.90 11,623.60 13,961.00 1,572.00 1,029.00
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Sundry Expenses Petrol, Parking & Toll Total Operation Expenses

341.00 259.70 291,201.00

Gross Profit after Operation expenses

39,678.17

Administration Expenses Business license Fire Insurance and Burglary Depreciation of renovation Depreciation of signboard Depreciation of fire alarm system Depreciation of tools and kitchen equipments Depreciation of furniture and fitting Depreciation of food and beverage equipment Depreciation of Shop Equipment Depreciation of software Total Administration Expenses 60.00 3,872.00 11,319.40 269.80 559.20 1,500.00 3,120.00 762.40 1,380.00 1,900.00 24,742.80

Gross Profit after Administration Expenses

13,935.37

Finance Expenses Bank charges Term Loan Interest Total Finance Expenses NET PROFIT 202.50 13,139.98 13,342.48 592.89

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Becha Restaurant Balance Sheet for the period end of 31 December 2014 RM Fixed Assets Building Renovation Less Provision for Depreciation Signboard Less Provision for Depreciation Tools and Kitchen Equipments Less Provision for Depreciation Furniture and Fitting Less Provision for Depreciation Shop Equipment Less Provision for Depreciation Fire Alarm System Less Provision for Depreciation Food and Beverage Equipment Less Provision for Depreciation Software Less Provision for Depreciation 438,000.00 56,597.00 56,597.00 2,698.00 1,349.00 15,000.00 7,500.00 31,200.00 15,600.00 13,800.00 6,900.00 5,592.00 2,796.00 7,624.00 3,647.00 9,500.00 9,500.00 0.00 3,977.00 2,796.00 6,900.00 15,600.00 7,500.00 1349.00 0.00 RM

Total Fixed Assets

476,122.00

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Current Assets Inventories Bank Cash Insurance Prepared 9,581.40 43,055.10 6,239.92 3,872.00 62,748.42 Less Current Liabilities Trade Payable Deposit Received 25,486.00 13,000.00 38,486.00 Working Capital 24,262.42 500,384.42 Capital Capital of Partner 1 Capital of Partner 2 Capital of Partner 3 Capital of Partner 4 Capital of Partner 5 Capital of Partner 6 Total Capital 30,000.00 50,000.00 30,000.00 40,000.00 20,000.00 30,000.00 200,000.00

Current Account Balance b/d Partner 1 (15%) Partner 2 (25%) Partner 3 (15%) 341.93 569.89 341.93

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Partner 4 (20%) Partner 5 (10%) Partner 6 (15%)

455.91 227.96 341.93 2,279.53

Profit/(Loss) sharing by Partner 1 (15%) Partner 2 (25%) Partner 3 (15%) Partner 4 (20%) Partner 5 (10%) Partner 6 (15%) 88.93 148.22 88.93 118.58 59.29 88.93 592.89

Total Current Account

2,872.42

Non Current Liabilities Bank Loan (80% Loan 30yrs) 297,512.00 500,384.42

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9.3 Cash Flow Statement

Becha Restaurant Cash Flow Statement For Five Years Ended

2010 (RM) Beginning Balance

2011 (RM)

2012 (RM)

2013 (RM)

2014 (RM)

17,883.30

38,680.78

73,421.76

136,061.18

Cash Received

Cash Sales

479,613.65

554,169.05

538,413.08

579,305.64

596,744.07

Partnership Capital 200,000.00 Bank Loans 350,000.00 Rental Income 19,200.00 57,600.00 57,600.00 62,400.00 62,400.00 0 0 0 0 0 0 0 0

Total Cash Received

1,048,813.60

629,652.35

634,693.86

715,217.40

795,205.25

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Expenditures

Raw Inventories

234,459.10

304,547.90

273,967.30

276,569.30

311,483.40

Workers Salaries

102,318.00

128,423.00

132,149.00

135,671.00

138,423.00

Partners Salaries

72,000.00

115,200.00

115,200.00

122,400.00

122,400.00

Advertisement & Promotion

2,580.00

Stationery Printing

& 289.60 265.80 185.30 173.30 153.80

Telephone Charges

1,719.80

1,546.80

1,349.60

1,470.90

1,437.90

Water Electricity

&

10,715.30

11,769.30

8,969.30

10,598.30

11,623.60

Cleaning Expenses

1,600.00

Training

1,500.00

EPF

8,312.00

9,502.00

10,508.00

12,206.00

13,961.00
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Total Expenditures Net Cash flow

1,030,930.30 17,883.30

590,971.57 38,680.78

561,272.10 73,421.76

579,156.22 136,061.18

619,756.38 175,448.87

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9.4 Term Loan Interest (From year 2010 to 2014)

Loan

RM 350,000.00 (30 Years Loan) RM 972.22 (972 per month)

Principle =

First year (2010) BLR BLR Interest Principle = = 6.25% 2.00% RM 7,437.50 RM 5,832.00 RM13,269.50 Term Loan Creditor = RM 344,168.00

Second year (2011) BLR BLR Interest Principle = = 6.15% 2.00% RM14,282.97 RM11,664.00 RM25,946.97 Term Loan Creditor = RM332,504.00

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Third year (2012) BLR BLR Interest Principle = = 6.15% 2.00% RM13,798.92 RM11,664.00 RM25,462.92 Term Loan Creditor = RM320,840.00

Forth year (2013) BLR BLR Interest Principle = = 6.25% 2.00% RM13,635.70 RM11,664.00 RM25,299.70 Term Loan Creditor = RM309,176.00

Fifth year (2014) BLR BLR Interest Principle = = 6.25% 2.00% RM13,139.98 RM11,664.00 RM24,803.98 Term Loan Creditor = RM297,512.00

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9.5 Ratio Analysis (From year 2010 to 2014)

9.5.1 Current Ratio

Current Assets Current Liabilities

Year 2010 18,842.85 36,816.00 = 0.51%

Year 2011 26,362.93 34,543.70 = 0.76%

Year 2012 40,994.65 39,648.56 = 1.03%

Year 2013 53,152.25 38,629.52 = 1.38%

Year 2014 62,748.42 38,486.00 = 1.63%

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9.5.2 Profitability Ratio Gross Profit Margin Gross Profit Sales X 100%

Year 2010 215,332.55 479,613.65 = 44.9% X 100%

Year 2011 250,422.55 554,169.05 = 45.19% X 100%

Year 2012 286,279.20 538,413.08 = 53.17% X 100%

Year 2013 314,209.80 579,305.64 = 54.24% X 100%

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Year 2014 329,264.90 596,744.07 = 55.18% X 100%

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9.5.3 Break Even Point Fixed Cost Contribution Margin X Sales per unit

Total Fixed Cost Sales per unit Variable Cost per unit

= = =

RM16,896.70 RM14.46 RM13.22

(We assumed that fixed cost and sales per unit are consistent)

Year 2010 RM16,896.70 1.24 X RM14.46

= RM197,037.32

Year 2011 RM16,896.70 1.18 X RM14.46

= RM207,056.17

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Year 2012 RM16,896.70 0.904 X RM14.46

= RM270,150.10

Year 2013 RM16,896.70 0.86 X RM14.46

= RM284,100.33

Year 2014 RM16,896.70 0.67 X RM14.46

= RM364,666.09

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10.0 Summary Becha Restaurant is a unique restaurant that it serves traditional homemade food and beverage to customers. By embracing the theme traditional, this restaurant will mainly serve local Malaysian cuisines through modern service style. The uniqueness of the Becha restaurant is the combination of classic atmosphere with updated service. This will certainly creates a specialty to customers and therefore brings a new dining experience to them. Becha Restaurant has a high potential to succeed due to the concept of this restaurant. This restaurant is the first restaurant that offers a variety of local cuisines under one roof. Customers can find Malay, Chinese, Indian and Baba and Nyonya food that each of the food is special and worth to try. In addition, the atmosphere and surrounding of this restaurant adds more the feeling of dining at home in which customers can see the traditional and antique interior design of this restaurant. To sum up, we hope that the business plan of Becha Restaurant will gain support from the customers and investors. We would like to see customers come to eat at our restaurant and enjoy themselves with many kinds of local traditional food and classic restaurant design. As for the investors, we hope that our restaurant is attractive and is worth to invest into. Receiving financial support from the investors is a big advantage for us because with that, we can open up our restaurant and will have the opportunity to expend our business in the future.

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