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The Lovato Bakery CaféThe Lovato Bakery CaféBusiness PlanBusiness Plan
GENERAL MANAGERGENERAL MANAGER
INTRODUCTION"LOVATO BAKERY CAFÉ"
OWNER AND PARTNERS
Main Founder: Nurul Azura binti Ahmad (General Manager)
Partners:Nurul Syazwin binti Zakaria (Administration Manager)
Nor Siti Aisyah Binti Shoeb (Marketing Manager)Nur Shamira Binti Abdul Manaf (Operation Manager)Mardhiah Binti Muhamad Sham (Financial Manager)
INTRODUCTIONINTRODUCTIONINTRODUCTION
Nature of Business: Food BusinessForm of Business: Partnership
Main Activity: Produce and Selling Cheese TartFlavor: Strawberry, Blueberry, Orange, Kiwi, Chocolate
Date of Establish : 20th March 2013Business Address: LOVATO BAKERY CAFÉ No.4, Ground
Floor, Lorong Kolam Air Lama 1, 68000 Ampang, Selangor Darul Ehsan
Contact Number: 03-5553433E-mail: [email protected]
Facebook: http://www.facebook.com/lovatobakerycafe
HISTORYABOUT THE COMPANYABOUT THE COMPANY
At the beginning, we run a virtual business and we decided to open a franchise because we got a good
response from our existing customers. At the time, we run the business by ourself and we also hire 1 worker under
Marketing Manager and 9 workers under Operating Manager.
Our franchise provide:
Air conditionerElectricity Free Wi-Fi
LOCATIONLOCATION
No.4, Ground Floor, Lorong Kolam Air Lama 1, 68000 Ampang, Selangor Darul Ehsan
ADMINISTRATIVE PLANADMINISTRATIVE PLAN
INTRODUCTION
Lovato bakery café is a company selling only pastry good which specialize in tarts. The reason we name our company “Lovato bakery café” is because we
operate in a small shop located near office, residence and we sell “mini” pastries. Everything
we sell is linked to the word “mini”.
Vision To produce quality deserts to a consistently high
standard.
Mission 1) We provide the best possible service to our customers
that meets or exceed their expectation. 2) We continually strive to meet higher standards inour
operations for the benefit of our staff and customers. 3) We also maintain a friendly, fair, and creative work
environment, which respects diversity, new ideas, and hard work.
Objective 1) To offer our customer the fresh desserts. 2) Achieve 99% customer satisfaction and develop repeat 3) customer base. 4) Create stable customers. 5) Increase dessert production to meet the required
demand.
Schedule and Task Schedule and Task ResponsibilitiesResponsibilities
General Manager The general manager’s responsibilities involve supervision, public relations, marketing,
profitability and sales, service, reporting, capital requirements, and other duties as assigned by the board of directors. The general manager will maintain a positive attitude that
promotes team work within the cooperative and a favorable image of the cooperative.
Marketing Manager Defined as the activities that are carried out systematically to encourage and
increase sale of products/services as long as the activities are in line with religious and ethical practices. It is also maintaining customer, monitoring and analyzing market trends and studying competitors' products and services.
Financial Manager Financial managers control a organization's assets, including its investments
and cash, to maximize their efficient use.
Operation Manager The responsibilities of an operations Manager involves the process of planning, designing, and operating production systems and subsystems.
Administrative Manager The administration of any business forms an
important base from which the business routines are maintained and controlled.
ADMIN BUDGETADMIN BUDGETFixed assets
Expenses(RM)
Monthly Expenses(RM)
Other Expenses (RM)
Furniture and Fittings
4 000 - -
Salaries - 8 050 -
Rental - 3 000 -
Rental Deposit - - 9 000
Utilities Deposit - - 1 000
Petrol - - 300
Business registration and
license
- -3 000
Total 4 000 11 050 13 300
MARKETING PLANNINGMARKETING PLANNING
Lovato Bakery Cafe twist is its authenticity. By offering light and sweet tastes of cheese tart with different and variety flavor that is prepared from premium ingredients that contain real cheese benefits, it is guaranteed to satisfy the most discerning taste buds.
PRODUCT DESCRIPTIONPRODUCT DESCRIPTION
Our company provide product such as dessert that is mainly made up with cheese tart. This cheese tart was combined with fruit topping to ensure that it have its own specialty. This type of product are already exists. So we make up a new ideas from the existing product in the industry and came out with our own product line and branding (LOVATO BAKERY CAFE). Mainly, we follow up the hot trend and lifestyles of peoples. Nowadays, most people want something new and we are ready to improve and develop more products to ensure that we manage to fulfill our customer’s needs.
Product FeaturesProduct Features
• We offer varieties of flavor for cheese tart and varieties of toppings. We also provide 5 type of foods.
• TOPPING• Chocolate • Blueberries• Strawberry• Orange• Kiwi
Targeted MarketTargeted Market
• In Cheras there is 587,550 peoples living here covering an area 59.31 km2. Gender of male is 82,582 peoples and female is 80,968 peoples.
• We have selected these two places because it has high population of residency and they are places where people are ready to spent money and shopped. We have specifically chosen these strategic locations for our product to be promoted and sell.
Geographic SegmentationGeographic Segmentation
• Due to this segment, our company set up this business on place with high populations which are the centre of AMPANG cities where many people around nation gather for many purpose. People who live in the cities are more aware and educated about tastes, therefore this place is strategic to do the business along with the company vision. We target to getter customer from Ampang around 20,036 peoples.
Demographic SegmentationDemographic Segmentation
• Age and Life-Cycle Stage
Our products are suitable for all age of consumer which include from kids until the elderly. We target customer from age 13-60 years old. And also child among 6-12 years old
Gender SegmentationGender Segmentation
• Since our products are favourite and healthy food, we provide to all gender. Because our product is suitable for all gender. Its provide suitable design and taste of food for men and female. We had survey that around Ampang we have 20,036 customers.
Gender Population
Man 10008
Female 10028
Income SegmentationIncome Segmentation
• Since our company located in town, so range of income is more from middle-income group to high-income group. Price of our product is not so expensive. So customer from lower-income group also can purchase our product.
Psychographic SegmentationPsychographic Segmentation
• Our products are basically for consumers which consume healthy lifestyle and educated social life. Those who love cheeses, fruits and sweets and have high awareness toward health will be our main target.
Market SizeMarket Size
• Market size refers to the total potential purchase of the market. This includes purchase a competitor’s product within the same market in order to identifies their quality and price of their products.
BI
L.
Costumers SALES/ANNUALLY (RM)
1 Teenagers 600,000
2 Children 150,000
3 Adult and Older 350,000
TOTAL 1100,000
COMPETITIONCOMPETITION
• After viewing the market, we find that we have three competitor. The competitor is Nabe Bakery Café, Meor Bakery and Just Lildaisy Bakery.
• Nabe Bakery Café : This cafe in Ampang was bustling, filled with mostly
Korean patrons. We found out that Nabe Bakery Cafe is manned by a Korean husband and wife team, and that they use mainly ingredients imported from South Korea for their cakes and breads. This company also offered international food and trended now. But this company is not satisfied our Asian customer which like to taste something more unique but simple like cheese tart.
• Meor Bakery :
Meor Bakery has a unique position within the baked goods industry. They offered all type of bread, muffin. Their company prefer order for the ceremony. But their company did not have enough qualities in making tasty cheese tart.
•Just Lildaisy :This bakery good in making cake and bread. Their more refer for event like party. This bakery not provide cheese tart for the customer.
Market ShareMarket Share
market share before Lovato entering the market
BIL. COMPANY MARKET
SHARE
SALES/ANNUALLY
(RM)
1 Nabe Bakery Cafe 36% 396,000
2 Meor Bakery 32% 352,000
3 Just Lildaisy 32% 352,000
TOTAL 100% 1100,000
Market share after enter the market :
Sales ForecastSales ForecastSales Forecast For LOVATO BAKERY CAFE Year 2013
Month Sales collection
January
RM90,000
February
RM85,000
March
RM92,000
April
RM91,000
May
RM87,000
June
RM95,000
July
RM89,000
August
RM95,000
September
RM95,000
October
RM93,000
November
RM90,000
December
RM98,000
Total
RM1100,000
Marketing StrategiesMarketing Strategies
Product
• LOVATO attributes are its ability to meet or exceed customer expectations consistently, its speed in responding to customers demand, and its anticipation of new customers. LOVATO want to create some product that can create value to the customers and give them satisfaction. LOVATO want make cheesetart that will be named in the town. LOVATO trademark is “cheesetart best in the town ever”
Packaging
• Some design and packaging that so attractive for customer. Suitable for teatime, celebration, gift and etc.
• Ours packaging is compatibility with the product, processing and storage conditions
• product protection from chemical, physical and biological sources of deterioration
• suitability for the intended final use of the product (microwavable)
• ability to withstand the stresses of distribution (won't degrade or break)
Labelling
• Nutrition labelling refers to the standardized presentation of the nutrient content of a food. Found on food labels under the heading, "Nutrition Information", nutrition labeling includes serving size in household units and nutrients per serving. Usually energy (calories) protein, fat and carbohydrates are listed.
Product Labelling
Quality
• Ours product is very qualified because of the ingredients, mixing, attractiveness and tastes. We had make cheese tart with quality and nutrition ingredient. And we mixing it with favorite flavors. We also make it look attractive and make it tastes that everyone will love it.
Pricing
• LOVATO provide high quality speciality cheese tart product that customized to its customer needs. The value of product is reflected in its premium price
PRICE = COST PER UNIT + MARK-UP =RM0.80 + ( 25% × RM0.80) =RM0.80 + RM0.20 =RM1.00
DISTRIBUTION STRATEGY
• DIRECT TO CUSTOMERLOVATO provide personal selling to the customers. Where
customer can directly deals with LOVATO to make purchasing. Customer can make order via email, online and direct to counter at LOVATO BAKERY CAFÉ, No. 4, Ground Floor, Lorong Kolam Air Lama 1, 68000 Ampang. Customer also can make online order in LOVATO facebook inbox, or emailing to [email protected]
• LOVATO CUSTOMERS
Promotion
SignboardSignboard
MARKETING BUDGET FOR LOVATO BAKERY CAFÉ YEAR MARKETING BUDGET FOR LOVATO BAKERY CAFÉ YEAR 20132013
ITEMS TOTAL UNIT PRICE PER
UNIT (RM)
TOTAL
COST
BROCHURES 3,000 1.00 RM1.00 ×
3,000 units
= RM 3,000
SIGNBOARD
2 300 (RM300 x 2)
= RM 600
BUSINESS CARD 2,500 0.20 RM 0.20 ×
2,500 units
= RM 500
ADVERTISEMENT
(MEDIA MASSA-
NEWSPAPER)
(5CM × 5CM = RM
200)
130 RM 200 × 12
months
= RM 2400
TOTAL COST RM6500
OPERATION MANAGEMENTOPERATION MANAGEMENT
INTRODUCTIONINTRODUCTION
• Objective of operation department is to provide better quality of product, punctual to due date and will make the customers satisfied towards our product
• Main focus in operation management is to provide diverse of healthy flavour in mini cheese tarts that we produced and supply in high quality to fulfil our customer needs and wants.
Process of Flow ChartProcess of Flow ChartMeasure flour, egg, butter, sugar, cream cheese, vanilla essence,
etc.Measure flour, egg, butter, sugar, cream cheese, vanilla essence,
etc.
Mix and blend ingredientsMix and blend ingredients
Ensure that the dough is of the right qualityEnsure that the dough is of the right quality
The dough is formed into required shapeThe dough is formed into required shape
The crust are baked at 90-110◦C for 20-25 minutesThe crust are baked at 90-110◦C for 20-25 minutes
Crust are taken out from the oven to coolCrust are taken out from the oven to cool
Crust of poor quality are separated/rejectedCrust of poor quality are separated/rejected
Crust are filled with fruits and cream cheese that has been prepared earlier
Crust are filled with fruits and cream cheese that has been prepared earlier
Tarts are baked at 90◦C for another 15 minutesTarts are baked at 90◦C for another 15 minutes
Tarts are taken out and packed into packagesTarts are taken out and packed into packages
The packages are inspected before being placed into boxesThe packages are inspected before being placed into boxes
The boxes are placed in the store before being distributed to the market
The boxes are placed in the store before being distributed to the market
Material RequirementMaterial RequirementList of materials required
INGREDIENTAMOUNT REQUIRED FOR 60
TARTSFlour 290 gmEggs 2 unitsCaster Sugar 50 gmIcing Sugar 50 gmVanilla Extract 2 mlCream Cheese 250 gmCocoa Powder 177 mlButter 170 gm
Bill of materials per unitINGREDIENT AMOUNT REQUIRED/TARTSFlour 5 gmEggs 0.03 of an eggCaster Sugar 0.83 gmIcing Sugar 0.83 gmVanilla Extract 0.03 mlCream Cheese 4.2 gmCocoa Powder 2.95 mlButter 2.83 gm
Quantity of raw materials required
INGREDIENT AMOUNT REQUIRED/monthFlour 5 gm x 50,000 = 250,000 gm
Eggs 0.03 of an egg x 50,000 = 1,500 gm
Caster Sugar 0.83 gm x 50,000 = 41,500 gm
Icing Sugar 0.83 gm x 50,000 = 41,500 gm
Vanilla Extract 0.03 ml x 50,000 = 1,500 ml
Cream Cheese 4.2 gm x 50,000 = 210,000 gm
Cocoa Powder 2.95 ml x 50,000 = 147,500 ml
Butter 2.83 gm x 50,000 = 141,500 gm
Manpower Manpower Requirement Requirement PlanningPlanning
Position No. Job StatusRemuneration
per Month
EPF
(13%)
Socso
(2%)Total
Bakery Clerks 2 Permanent RM 900 RM 117 RM 18RM 1,530
(RM 765 x 2)
Food
Preparation
Worker
6 Permanent RM 900 RM 117 RM 18RM 4,590
(765 x 6)
Supervisor 1 Permanent RM 950 RM 124 RM 19 RM 807
Operations Layout PlanOperations Layout Plan
LocationLocation
Operation BudgetOperation BudgetParticular Fixed
AssetsMonthly
ExpenditureOthers Total
Machine requirement
RM 3,596 RM 3,596
Working capitalRaw materials RM 545.40 RM 545.40Carriage inward and DutySalaries, EPF and SOCSO
RM 7,734 RM 7,734
Operation overhead
RM 9,479.40 RM 9,479.40
Pre-operation and other expenditureOther expenditureDeposit (rent, utilities, etc)
RM1,200 RM 1,200
Business Registration and LicencesInsurance and Road tax for motor vehicleOther pre-operations expenditureTotal RM 3,596 RM 19,058.80 RM 22,654.80
FINANCIAL PLANFINANCIAL PLAN
Introduction of financial planIntroduction of financial plan
• A financial plan incorporation all financial data derived from the operation budgets in example the marketing, production or operation and administration.
• Based on this financial data, projections are then prepared via several pro forma statements, namely cash flow, income (profit and loss) statement and balance sheet.
• The importance of financial plan is– To determine the size of investment– To ensure that the initial capital is sufficient– To identify and propose the relevant sources of
finance.
The process of developing a The process of developing a financial planfinancial plan
Step 1 : Gather all financial input Step 2 : Prepare the project implementation Step 3 : Prepare the sources of finance schedule Step 4 : Prepare the pro forma cash flow
statement Step 5 : Prepare the pro forma income statement Step 6 : Prepare the pro forma balance sheet Step 7 : Perform financial analysis based on the
above pro forma statements
Project implementation cost• The table shows that project implementation cost for the production of
cheese tart. The fixed cost assets own by our company are equipment, office furniture, and machine.
• Total working capitals that cover administrative, marketing and operational budget are RM 37,460. Cost for pre-operations and other expenditure are RM 5276.
Cost
30,000
600
3,596
Working Capital 1 months
22,275
6,935
8,280
25,679
Contingencies 5% 4,868
TOTAL 102,234
Signboard
Pre-Operations & Other Expenditure
Administrative
Marketing
Operations
Machine
Requirements
Fixed Assets
Land & Building
Office Equipment
Source of FinancingSource of FinancingThe table show the source of finance for LOVATO BAKERY CAFÉ. The source of finance come from a loan, hire-purchase and own contribution by each members of the company.
Requirements Cost Loan Hire-Purchase
Own Contribution
Fixed Assets Cash Existing F. Assets
Land & Building
Office Equipment 30,000 30,000
Signboard 600 600
Machine 3,596 3,596
Working Capital
1 months
Administrative 22,275 22,275
Marketing 6,935 6,935
Operations 8,280 8,280
Pre-Operations & Other Expenditure
25,679 20,403 5,276
Contingencies 5% 4,868 50 4,818
TOTAL 102,234 20,454 81,780
Cash flow pro-FormaCash flow pro-Forma
MONTHPre-
Operations1 2 3 4 5 6 7 8 9 10 11 12
TOTAL YR 1
YEAR 2 YEAR 3
CASH INFLOW Capital (Cash) 81,780 81,780 Loan 20,454 20,454 Cash Sales 90,000 85,000 92,000 91,000 87,000 95,000 89,000 95,000 95,000 93,000 90,000 98,000 1,100,000 1,210,000 1,265,000 Collection of Accounts Receivable TOTAL CASH INFLOW 102,234 90,000 85,000 92,000 91,000 87,000 95,000 89,000 95,000 95,000 93,000 90,000 98,000 1,202,234 1,210,000 1,265,000 CASH OUTFLOW Administrative Expenditure Salary 16,500 16,500 16,500 16,500 16,500 16,500 16,500 16,500 16,500 16,500 16,500 16,500 198,000 217,800 250,470 Rental 3,000 3,000 3,000 3,000 3,000 3,000 3,000 3,000 3,000 3,000 3,000 3,000 36,000 39,600 45,540 Petrol 300 300 300 300 300 300 300 300 300 300 300 300 3,600 3,960 4,554 Vehicle Budget SOCSO &EPF 2,475 2,475 2,475 2,475 2,475 2,475 2,475 2,475 2,475 2,475 2,475 2,475 29,700 32,670 37,571 Marketing Expenditure Promotion 5,900 5,900 5,900 5,900 5,900 5,900 5,900 5,900 5,900 5,900 5,900 5,900 70,800 77,880 89,562 Salary 900 900 900 900 900 900 900 900 900 900 900 900 10,800 11,880 13,662 EPF&SOCSO 135 135 135 135 135 135 135 135 135 135 135 135 1,620 1,782 2,049 Operations Expenditure Cash Purchase Payment of Account Payable 546 546 546 546 546 546 546 546 546 546 546 6,006 6,552 7,207 Carriage Inward & Duty Salaries, EPF & SOCSO 7,734 7,734 7,734 7,734 7,734 7,734 7,734 7,734 7,734 7,734 7,734 7,734 92,808 102,089 117,402 Other Expenditure 13,479 13,479 14,827 17,051 Pre-Operations Deposit (rent, utilities, etc.) 11,200 11,200 Business Registration & Licences 1,000 1,000 Insurance & Road Tax for Motor Vehicle Other Pre-Operations Expenditure Fixed Assets Purchase of Fixed Assets - Land & Building Purchase of Fixed Assets - Others 34,196 34,196 Hire-Purchase Down Payment Hire-Purchase Repayment: Principal Interest Loan Repayment: Principal 341 341 341 341 341 341 341 341 341 341 341 341 4,091 4,091 4,091 Interest 85 85 85 85 85 85 85 85 85 85 85 85 1,023 818 614 Tax Payable 0 0 0 0TOTAL CASH OUTFLOW 46,396 50,850 37,916 37,916 37,916 37,916 37,916 37,916 37,916 37,916 37,916 37,916 37,916 514,323 513,949 589,773 CASH SURPLUS (DEFICIT) 55,838 39,150 47,084 54,084 53,084 49,084 57,084 51,084 57,084 57,084 55,084 52,084 60,084 687,911 696,051 675,227 BEGINNING CASH BALANCE
55,838 94,988 142,072 196,156 249,240 298,324 355,408 406,491 463,575 520,659 575,743 627,827 687,911 1,383,962
ENDING CASH BALANCE 55,838 94,988 142,072 196,156 249,240 298,324 355,408 406,491 463,575 520,659 575,743 627,827 687,911 687,911 1,383,962 2,059,189
Profit and Loss Pro-Profit and Loss Pro-FormaForma Year 1 Year 2 Year 3
Sales 1,100,000 1,210,000 1,265,000
Less: Cost of Sales
Opening Stock of Finished Goods 20,000 20,000
Production Cost 99,549 110,045 125,676
Less: Ending Stock of Finished Goods 20,000 20,000 40,000
0 0 0
79,549 110,045 105,676
Gross Profit 1,020,451 1,099,955 1,159,324
Less: Expenditure
Administrative Expenditure 267,300 294,030 338,135
Marketing Expenditure 83,220 91,542 105,273
Other Expenditure 13,479 14,827 17,051
Business Registration & Licences 1,000
Insurance & Road Tax for Motor Vehicle
Other Pre-Operations Expenditure
Interest on Hire-Purchase
Interest on Loan 1,023 818 614
Depreciation of Fixed Assets 6,120 6,120 6,120
Total Expenditure 372,142 407,337 467,193
Net Profit Before Tax 648,309 692,617 692,131
Tax 0 0 0
Net Profit After Tax 648,309 692,617 692,131
Accumulated Net Profit 648,309 1,340,926 2,033,057
Balance Sheet Pro-FormaBalance Sheet Pro-Forma Year 1 Year 2 Year 3
ASSETS
Non-Current Assets (Book Value)
Land & Building Office Equipment 24,000 18,000 12,000
Signboard 480 360 240
Machine 2,877 2,158 1,438
Other Assets
Deposit 11,200 11,200 11,200
38,557 31,718 24,878
Current Assets
Stock of Raw Materials 530 500 480
Stock of Finished Goods 20,000 20,000 40,000
Accounts Receivable
Cash Balance 687,911 1,383,962 2,059,189
708,441 1,404,462 2,099,669
TOTAL ASSETS 758,198 1,447,379 2,135,747
Owners' Equity
Capital 81,780 81,780 81,780
Accumulated Profit 648,309 1,340,926 2,033,057
730,089 1,422,706 2,114,837
Long-Term Liabilities Loan Balance 16,363 12,272 8,181
Hire-Purchase Balance
16,363 12,272 8,181
Current Liabilities Accounts Payable 546 1,201 1,529
TOTAL EQUITY & LIABILITIES 746,998 1,436,179 2,124,547
Questions/Comments ?Questions/Comments ?