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Executive summary

[Title]

Awareness of high quality baked goods is on the rise. Good bread is a rare combination of nutrition, convenience, and luxury. Today's consumer has less time to create wholesome, handmade bread, but increasingly appreciates the nutritional and sensory benefits it provides. Good bread provides fiber and carbohydrates in a convenient, low fat form that is portable and delicious. Good bread never goes out of style.

Devilz Bakery will produce and sell high quality, handmade breads to the residents and tourists of Malaysia. The Company will focus on breads that will be baked and sold at a storefront facility using a 4 deck, steam injected bread oven. Labor saving devices will allow the proprietor to run the entire operation with the help of two part time, seasonal employees. Devilz Bakery is a counter service bakery which is the traditional kind of bakeries where in the staff would tend to their customers as they approach the counter. There the customers would choose the type of bread or baked goods they would like to purchase, people behind the counter wrap it up for them and then the customers pay. It’s the typical kind of bakery you see, and the great thing about it is that it provides quick service to customers.

Devilz Bakery main competition includes a health food store, three pastry shops, three supermarkets and two bakeries in town that provide non-wheat goods in the Goergetown,Penang area. Its advantage lies in the high quality of its products due to specialization and artisan manufacturing. The main marketing focus will be an eye catching sign, the scent of fresh bread wafting out of the storefront, and periodic printed advertisements. The company will sample its products liberally. After establishing the operation, the company will explore the possibility of making takeout sandwiches. Delivering wholesale bread and baked goods to area restaurants and specialty retailers will also be considered.

Devilz Bakery is currently seeking RM1, 000, 000 in loans to get the business underway. Major costs include equipment purchases, shop rent, ingredient purchases, site modifications, and marketing, which total RM61, 000. Projected sales for the first three months, based on market and competition studies, will total RM71, 087. Total operating expenses and cost of sales will leave an average profit of RM6, 740 per month.

[Title]

Opening day is scheduled for January 1, 2017. While Devilz bakery has the potential for high growth, the first three years will be spent establishing company financial stability and increasing market share.

1.0 INTRODUCTION OF COMPANY

  • 1.1 Company Name Devilz bakery is in the process of being created as one of the profit oriented business in the area of Penang, Malaysia. The company will be managed by a team of three individuals with a total of five years’ experience in the field of bakery and cakes production, a chief financial officer with seven years of accounting experience and a manager of five years administrative experience.

  • 1.2 Type of Business Venture Devilz Bakey is a sole proprietorship company which is only operate by Devilz who is owner of the company. The owner has the full control over the company in which she have a strong bakery background and professional in baking cake, bread, leadership skills and operating a business.

  • 1.3 Production/Service offered

Devilz Bakery sells a broad range of high quality cakes, cookies, cupcakes, sandwiches, muffins, breads, rolls, coffee and beverages. The bakery provides freshly prepared bakery and pastry products at all times during business operations. Each item is made using natural ingredients which no involve preservatives. The items not only taste delicious, but also look attractive to the eye. Devilz Bakery also accept orders of cakes for birthday function, wedding, anniversary and such events. Customers can make orders for cake in their own design or decoration. It’s become a trend nowadays where people willing to pay just to have their own design. Devilz Bakery is a wireless cafe where customers can connect to the Internet while enjoying the leisure or meeting and greeting business associates in an upscale bakery shop. In addition, our company provides a high-level satisfaction to the customers via online or via phone where customers can place orders and deliver the product within 24 hours.

  • 1.4 Business location

[Title]

This bakery will be located in Gurney Paragon, Penang Malaysia. This complex is located in Penang town, within close proximity to highly frequented area such as grocery shops, corporate offices, schools and restaurants. There is an easy access from our bakery shop to main road, whereby this enables easy movement of the

member to be in and out.

  • 1.5 Date of commencement of business the date of commencement of Devilz Bakery is expected to be on January 1 ST , 2017. Devilz Bakery will be opened to public with its grand launching on December 31 st 2017 and will start operating its business on the next day.

  • 1.6 Industry’s background and market trend

The retail bakery industry has recently experienced rapid growth. Throughout the

last few years, the market for bakery shop has greatly expanded. No longer are they only a fun birthday party treat that can be purchased at any grocery store or bakery. They have expanded to become a multi-million dollar industry with specialty designs to adapt to any occasion .Devilz Bakery joins this specialty market with something new and different to offer its customers. Not only is our product adaptable to a wide variety of occasions and specialty events, but we expect to grow tremendously over the next few years due to our adaptability

  • 1.7 Future scenario Devilz Bakery will be able to withstand and earn good figures even in the time of recession when other industries where struggling with the same.

  • 2.0 OBJECTIVITY OF BUSINESS PLAN

    • 1.8 To seek financial assistance from third party

The owners of the company has invested RM1, 000,000 in total for the business.

The company now requires an additional RM500, 000 in start-up capital. The

funding will be used for renovation of the space which amounted to be

RM350,000, and the remaining RM150,000 will

be

used

to buy additional

equipment like chairs and table for customer mixers, proof boxes, ovens and fryers.

  • 1.9 To plan for new business execution

We plan to open Devilz Bakery on January 1, 2017. The preparation before its

opening are including machinery purchases, employees and build up other facilities will be start on August 2016.

[Title]

1.10

Guideline for business management

 

The objective of this business plan is to act as a general guideline in executing “Devilz Bakery” bakery shop in Penang, Malaysia. Basically, this bakery shop will start with customer and their respective needs. Maximizing customer satisfaction will be the major philosophy of this business. Moreover, this guideline is very important to make sure every worker knows their responsibilities as well as to achieve company’s objectives.

3.0 COMPANY’S BACKGROUND

 

1.11

Company’s name

This company’s name is taken from the name ‘Red Devil’. Owner of the company Mr. Pragash, who was the big fan of Manchester united. He is a well-known cooker in Secret Recipe Penang, many people know about her cooking style. She used to do catering service also before she start up this bakery. So her name will be suitable for the company as many people recognized her.

1.12

Address/Telephone/Fax/Email

 

Name

: Devilz Bakery

Address

: 163C-2-02,

Gurney Paragon

Mall, Persiaran Gurney, Penang, Malaysia

: +60165020892

Telephone

Website

1.13

Type of business

Devilz Bakery is a retailer’s business which sells cakes, cookies, cupcakes, sandwiches, muffins, breads, pies, donut, rolls, coffee and beverages to the customers.

1.14

Main activities

The main activities of this bakery shop are selling all type baked goods and also offer delivery service to the customers who have order the product through online or via telephone

1.15

Date of commencement

 

[Title]

The date of commencement of Devilz Bakery is expected to be on January 21, 2016. Devilz Bakery will be opened to public with its grand launching on January 20th, 2016 and will start operating its business on the next day.

  • 1.16 Business registration certificate

This business is registered under the SSM, where business owners are responsible to

obtain, permits and approvals from the relevant authorities.

  • 1.17 Initial capital

The initial capital invested by the shareholders is RM1, 000,000 in the business. The initial startup costs and first year total capital is needed for the launch is expected to be RM1, 500,000. The remaining RM500, 000 of funding is to seek financial assistance from the third party like family and friends and also financial institution.

  • 1.18 Name and address of shareholders

Name

Address

: Vereya a/l Muthu

: 783, Jalan Permatang Ara. 14200, Sungai Bakap,Penang.

  • 1.19 Name of bank/Account number

Maybank Account

: 157335049297

4.0 OWNER’S BACKGROUND/ SHAREHOLDERS

  • 1.20 Name, address, telephone and email

Name

: Pragash a/l Vereya

Address

: 783, Jalan Permatang Ara. 14200, Sungai Bakap,Penang.

Email

: Devilz97@gmail.com

1.21 Academic qualification

Bachelor Of International Business, Majoring In International Finance University Malaysia Sabah, Labuan International Campus (Umslic) Jalan Sg.Pagar, Labuan, Malaysia

  • 1.22 Experience/skills

[Title]

The owner of the company Pragash s/o Vereya has work as co-worker in her father’s restaurant at Kuala Lumpur for 5 years, it is well known heritage restaurant named “Vereya Western Food restaurant”

5.0 ORGANIZATION/MANAGEMENT PLANNING

  • 1.23 Company’s goal and strategies

The company goal will be:

To provide best and healthy product in the market. The product (bread and cake) must be a satisfaction best to the customer and healthy.

  • 1.24 Company’s organizational structure/chart

1.22 Experience/skills [Title] The owner of the company Pragash s/o Vereya has work as co-worker in

General Manager

[Title]

Oversee activities directly related to making products or providing services.

Besides that, direct and coordinate activities of businesses or departments concerned with the production, pricing, sales, or distribution of products. Review financial statements, sales and activity reports, and other performance

data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement. Direct and coordinate organization's financial and budget activities to fund

operations, maximize investments, and increase efficiency

Operation Manager

Understand the goals of the organization and develop a clear vision of exactly how operations will help achieve them. This also involves translating these goals into implications for the operation's performance, objectives, quality, speed, dependability, flexibility and cost.

Operations

managers

have

a

set

of

guidelines that are align with the

organization’s long term goals and also ensure to develop operation strategies Designing the operation's products, services and processes where design involves

determining the physical form, shape and composition of products, services and processes Planning and controlling. This involves deciding what the operations resources

should be doing and making sure that it is getting done. Improving the performance of operation. Operations managers are expected to continually monitor and improve the overall performance of their operation.

Financial Manager

providing and interpreting financial information;

monitoring and interpreting cash flows and predicting future trends;

analyzing change and advising accordingly;

formulating strategic and long-term business plans;

researching and reporting on factors influencing business performance;

analyzing competitors and market trends;

developing financial management mechanisms that minimize financial risk

Marketing and Administrative Manager

identify potential market

overseas new product introductions

develop pricing strategies

supervise people

[Title]

Maintains administrative staff by recruiting, selecting, orienting, and training

employees; maintaining a safe and secure work environment; developing personal growth opportunities.

Accomplishes

staff

results

by

communicating

job

expectations; planning,

monitoring, and appraising job results; coaching, counseling, and disciplining employees; initiating, coordinating, and enforcing systems, policies, and

procedures. Provides supplies by identifying needs for reception, switchboard, mailroom, and

kitchen; establishing policies, procedures, and work schedules.

1.25

List of management staff

Pragash a/l Vereya(owner)

Angappan s/o Ravichandran

Ravin a/l Nagarajan

Muhammad Akmal Bin Osman

Tharmin Kumar

1.26

List of positions

There are several position needed to be employed in our bakery to make work in bakery to be done fast and effective:

Kitchen Prep

Specialty Chef

Front-of-House Delivery, Cleaning and Maintenance

Marketing and Management

1.27

Responsibilities of each position

There are several responsibility will be carry by each and every one who employed

in the position listed above. These are the responsibility of each position accordingly:

Kitchen Prep

Prep work is a

big part of

any recipe. There will

be one to two

people will be

employ in this position and the employee will mix the ingredients, knead the bread

[Title]

or

prep the ovens.

It

can

save

the

time

to

do other

things, like developing

business.

 

Specialty Chef

This position is to hire two to three chef to prepare cakes and breads. The owner will be instruct the chef according to the customer needs and requirement and the chef will be prepare the cake and breads.

Front-of-House

Front-counter workers are your bakery's first line of support to our customer, acting as the face of our operation. Staffing needs are typically dependent on the flow of business and we will always hire enough employees to handle the volume in the shop. If the bakery is very busy or if the shop has a seating area and a counter, the organization will hire more employees. If the bakery is very busy in the morning but not as popular with the lunch crowd, cut down hours in the afternoon.

Delivery, Cleaning and Maintenance

The bakery will be provide delivery service to the local customers, consider hiring a driver to avoid disrupting staff. The bakery must be very clean to pass health department inspections; hire a worker to clean tables and counters, or sweep floors and pick up spills as they happen. We are operating industrial ovens or mixers that frequently need repair, a staff maintenance worker may be a necessity.

Marketing and Management

Give a boost to our venture by hiring a marketing professional to help define the company objectives and create advertising promotions that drive traffic into the store. If our bakery grows substantially, we may need to bring in a manager to help streamline our processes, reduce costs and boost productivity in our workers. The company will select a manager who is familiar with the food service industry to help monitor and control the operation at every stage.

[Title]

  • 1.28 Emolument/salary for each position

Baker/Creative cake artist

RM 2000

Delivery driver

RM 1500

6.0 MARKETING PLANNING

  • 1.29 Market Research/analysis

We will be using secondary data to analyze data that has already been published. With secondary data, we can identify competitors, establish benchmarks and identify target segments. Our segments are the people who fall into our targeted demographic--people who live a certain lifestyle, exhibit particular behavioral patterns or fall into a predetermined age group. We have found there are two type bakery who run their business nearer our bakery. We need to do something better than their product to stay in the market. We will produce breads and cakes which will like by all age groups.

  • 1.30 Customer, product and services analysis

The customer of our company will be all type of people this is including age, religion and races. This is because the bread and cake are certificated halal and the bread are likes by all age group. Indian, Chinese and Malay can eat bread and cakes.The product of our company will be

  • 1.31 Flow of market analysis related to business venture

The market analysis is provided for our bakery which will be locate at Labuan area.

The target market are young, middle aged, and old, and both men and women.

  • 1.32 Measuring market size and potential of proposed location (1-2 years)

We choose this location because it is near to the town and housing area. It will provide us with the potential customers. Since it is a strategic location, it is easy for customers to reach us and have comfortable services. With this near distance, customers can reach us around 15 minutes and do not need to drive far especially during some occasion. This will increase customer attention towards our shop in the future.

[Title]

1.33 Product/services – characteristics and advantages to the proposed business

The product and service offer by Devilz Bakery is quiet same with other bakery shop. But, in terms of quality and services that our company offer is might give advantage to our company.

1.34 Identify potential customer for the product/services

The potential customer is including the young, middle aged, and old, and both men and women

1.35 Competition for the product/services

Although Devilz Bakery is opening up a new niche in the bakery industry, there is no doubt that we are competing with a variety of similar businesses. We need to compete against the ideas that bread is something that only follows a special dinner and needn't be any better than a spicy breads. We want every day to be a reason to celebrate. And being able to watch your gourmet breads be prepared by a chef is a treat that appeals to everyone.

Currently there are two bakeries in town that provide non-wheat goods:

Great Harvest Bread Company

Strengths: Makes spelt bread, muffins and cookies every Monday, Wednesday and Friday. Well-established bakery in town. Sells breads in local grocery stores.

Weaknesses: Does not provide a wide selection of non-wheat goods. Furthermore the texture and flavor of their spelt goods is very dense and flavorless. They use whole spelt bread which makes a denser, crumby consistency bread. We use white spelt in our spelt breads and other goods which has a texture and flavor similar to wheat.

The Sweet Life Patisserie

Strengths: Makes spelt bread, muffins and brownies every day. Will make custom-ordered non-gluten cakes.

Weaknesses: Does not produce a wide selection or large quantity of non-wheat goods. Their main focus is wheat goods.

1.36 Sales forecast

[Title]

Cost control is a critical focus of our sales forecast. We will adhere to the following gross margin % for menu items:

Coffee drinks: 14%

Lunch items: 30%

Bakery goods: 26%

The following is the Devilz Bakery’s sales forecast for three years

1.36 Sales forecast [Title] Cost control is a critical focus of our sales forecast. We will

Sales Forecast(RM)

 

Year 1

Year 2

Year 3

Sales

Bakery

127,000

145,000

165,000

Sandwiches

247,000

272,000

302,000

Drinks

48,500

52,000

55,000

Total Sales

422,500

469,000

522,000

 

Direct Cost of Sales

Year 1

Year 2

Year 3

Bakery

32,400

38,000

42,000

Sandwiches

82,900

86,000

96,000

Drinks

6,060

6,400

7,000

Subtotal Direct Cost of Sales

121,360

130,400

145,000

1

1.37 Overall

Marketing

Plan

It is unrealistic

to predict the

market share at

the moment.

Blockbuster

Cinemax is a medium-scoped

business. The

[Title]

company did not have any experience-based background. All it needs is time; once the company find a foundation in the industry, then it can predict its potential market share according to its capacity at that time. Prediction at this moment leads to a very high uncertainty which would bring inconvenience to the stakeholders.

1.38

Overall Marketing Plan

Devilz Bakery House will offer food sales and delivery service with reasonable price and fulfill the needs of customers. The organization will make sure the revenue of the business increases year by year. Devilz Bakery House will use some marketing methods, because it needs some marketing some sewer marketing strategy.

1.39

How to face competition?

For the food industry market, in order to succeed customer satisfaction is the key. To achieve that, the price, product quality and quantity, reputation and certification are very important to maintain the business and sustain the growth. Besides that, as in sales market, a good customer relationship is essential in order to have built trust and expand the business.

1.40

Business advantages compare with competitors in terms of quality, price,

location, image etc.

All the staff and the department manager will be undergoing training at least once in a month to assure the customer service quality and to keep update with the market trend. Thus, the customers would not seek any other bakery for these two reasons.

After a thorough survey across Goergetown Penang, Devilz Bakery House provides the services and products at a very least price compared to the other competitors.

Theatre will be located in Gurney Paragon, a well know shopping centre in Penang. This enhances the company to gain its recognition at the high portfolio people. Furthermore, University Sains Malaysia main Campus is just located 30 minutes away from the main town. Thus, it is going to give plenty of potential clients among students limitlessly every year.

6.14

Distribution strategies

6.14.1

How distribution is being planned

Door-to-door delivery (selected areas only)

Supply discount coupon and menu lists with all the daily newspapers

6.14.2

Cost involved

The only costs for the distribution are:

[Title]

Discount coupon and menu printing cost

Discount coupon and menu distribution cost

6.14.3

Short term and long term sales plan

Short term:

Grand opening will offer the best opportunity to create awareness about the Devilz Bakery House and its products and services.

To reach the forecasted sales/revenue.

Long term:

 

To enhance in the trading area of the bakery’s products and services

To make the bakery as a profitable operation.

6.14.4

Promotion strategies

Sales promotion

Public relations

6.14.5

Promotion techniques

Distribution of brochures/coupons

Internet/Social networks

6.14.6

Marketing budget

The budget allocated for marketing is only RM 30,000 as the cost is very low for the moment. In future, it may raise as advertising will be taken into the consideration as one of the marketing strategies.

[Title]

7.0 PRODUCTION AND OPERATION PLANNING

  • 1.43 Product/services produced including the quantities

Devilz Bakery produced cakes, cookies, cupcakes, sandwiches, muffins, breads, rolls,coffee and beverages. The quantities of this baked goods for one day is 100 quantity of each products

  • 1.44 Production process (if concerning manufacturing)

Devilz Bakery is not manufacturing company.

  • 1.45 Production capabilities

Devilz Bakery has been known in the industry for its speed of service in the development of new products and quickly bringing them to market. Our plants are automated, but retain the key element of flexibility to meet the changing needs of the market. We have invested in technology, automation, real estate, and infrastructure to put us at the top. We produce a wide range of products in extremely flexible facilities. We are constantly looking for ways to improve our process and deliver product in the most efficient and cost effective way possible.

  • 1.46 Production planning

Sales forecast

Devilz Bakery collects the sales forecast from sales depth and plan s production keeping into following factors in mind. Normally a pattern is set for various SKUS demand with few special orders such as Promos or special orders from big customers.

Production plans are made with these critical factors

Availability of material

Availability of manpower

Availability of plant and machinery

Dispatch plan

[Title]

Festivals packs and promotions planning in advance

Material requirement planning

Once sales forecast are available Devilz Bakery issues material requisition to purchase sourcing of ingredients , packaging and some cases machine spare parts .Lead time plays important role hence material having longer lead time needs to be procured in larger volume .Also one needs to check the stock s in hand while ordering .

Change Overs

Normally change overs are avoided but for demand from market PPC has to plan change overs with minimum loss of time and loss to production.

Manpower

Manpower requirement are spelt out in advance with help of production plan so that in case of increase in number the HR depth arrange the numbers in advance or inversely if decrease in requirement of worker the labor contractors are notified in advance. Weekly offs to be scheduled as per production plan.

  • 1.47 Total production

The total production will be based on the pre orders (for the cakes) and for the baked goods are 100 quantities for each baked goods.

  • 1.48 Maximum production capabilities

The bakery will open for 12 hours which the business will start operate at 9am until

9pm.

1.49 Stock inventory

Inventory Control handles the recording of stock movements for raw materials, packing materials to optimize the advantages of our Raw Material Utilization and Recipe Costing modules. The module provides on-line maintenance of inventory stock quantity, costs and values across a multi-company, multi-warehouse and multi-location environment. All required information is obtained from goods received and Purchase Order Processing. A printout produces details of the stock position of each item with its value at the latest, average or standard price. To provide better management control, the number of week’s stock holding at the

[Title]

latest usage rate is also given. Stock levels can then be kept in control as a realistic reorder level can be set. Full transaction history can be retained on-line and extensive free format text can be maintained for each item. Inventory Control is fully integrated Purchase order processing and uses the supplier details from the Purchase Ledger module.

  • 1.50 List of raw materials

The raw materials can be divided into primary and secondary raw materials. Primary raw materials are absolutely necessary ingredients. Without those materials it is not possible to produce good quality products. The primary raw materials for bread are Flour, Yeast, Salt, and Water. So without these materials no bread can be made. Secondary raw materials are materials which improve the dough or final product in one way or another. The secondary raw materials for bread are: Fats, improvers including emulsifiers; Sugars; Milk products; Malt products. But you have to realize that if you are preparing a raisin leave, raisins are also a primary raw material. And if you are preparing a milk loaves, milk powder is also a primary raw material.

  • 1.51 List of workers/staff involve in production/servicing

Kitchen Prep, Specialty Chef, Front-of-House, Delivery, Cleaning and Maintenance

  • 1.52 Machine or tools operators

Bakery equipment is very expensive, but the best equipment needed to deliver the

best products. Tools and machine needed are; counters and work tables, mixers, ovens and proofers, food racks and baking trays, refrigerator and display cases, cash registers, coffee machines, blenders, and then all the smaller items like mixing bowls, tools like spatulas and so on.

8.0 FINANCIAL PLANNING 1.53 Project implementation cost

The cost of each described below:

Construction RM 200,000- the initial payment for the construction

Land RM 160,000 – the land where we purchase to build Devilz Bakery

Equipment RM 150,000 – equipment for the bakery shop

[Title]

Cost RM 40,000 – for marketing devoted to Devilz Bakery

1.54

Source of funding

Personal saving

Bank loan: May bank & CIMB Islamic Bank Berhad

Angel investors

1.55

Own capital

The owner of the shop (Devilz) invested RM1, 000, 000

1.56

Bank loans

A loan from the bank will be needed for startup costs. The requested loan is RM75, 000.

1.57

Sales and purchase

The sale and purchase are based on operating system if sales high we need

to purchase

more stock and inventory to support the business.

1.58 Cash flow pro-forma (monthly and yearly 3-5 years)

The following table and chart highlight the projected cash flow for three years.

   

2017

2018

2019

   

Cash Received

[Title]

   

Cash from Operations

Cash Sales

RM75000

RM980000

RM1200000

 
 

0

     

Cash Flow Analysis

RM75000

RM980000

RM522,000

2017

Subtotal Cash from Operations

Year

2015

0

2016

   
         

Cash from Operation

Additional Cash Received

Cash Sales

741000

941000

1022000

   
 

RM0

RM0

RM0

Sales Tax, VAT, HST/GST Received

       
           

Subtotal from Cash Operating

New Current Borrowing

741000

RM0

RM0

941000

RM0

1022000

New Other Liabilities (interest-

RM0

RM0

RM0

 

free)

Othim Cash Flow

         

New Long-term Liabilities

RM0

RM0

RM0

Equity Investment

Sales of Other Current Assets

45000

RM0

RM0

-

RM0

-

 

Sales of Long-term Assets

Increased Borrowing

RM0

10000

RM0

-

RM0

-

   

New Investment Received

RM0

RM0

RM0

Subtotal Cash Received

RM75000

RM980000

RM522,000

 

Total Othim Cash Flow

145000

0

 

-

 

-

   
 
   

Total Cash Inflow

Expenditures

385000

Year 1

941000

Year 2

Year 3

1022000

     

Expenditures from Operations

 
 

Cash Outflow

Cash Spending

RM205,2

RM217,000

RM230,000

 

Repayment of Interest

1500

00

 

1500

 

1500

   

Bill Payments

Asset Purchase

RM189,3

143000

70

RM226,386

283000

RM246,000

313000

 
           

Corporate Taxes

Subtotal Spent on Operations

24497

RM394,5

50341

RM443,386

58765

RM476,000

Bill Payments

298163

70

 

348882

 

385971

 
 
 

Total Cash Outflow

475660

689223

767786

   

Additional Cash Spent

Sales Tax, VAT, HST/GST Paid

RM0

RM0

RM0

 

Out

Net Cash Flow

409340

 

225377

 

254367

   
 

RM0

RM0

RM0

Principal Repayment of Current Borrowing

       

Cash Balance

Other Liabilities Principal

409340

RM0

RM0

225777

RM0

254264

   

Repayment

       

Long-term Liabilities Principal Repayment

RM9,996

RM9,996

RM9,996

Purchase Other Current Assets

RM0

RM0

RM0

Purchase Long-term Assets

RM0

RM0

RM0

 

Dividends

RM0

RM0

RM0

Subtotal Cash Spent

RM404,5

£453,382

£485,996

 

66

 
 

Net Cash Flow

RM34543

RM526618

RM714004

 

4

 

Cash Balance

RM81,13

RM96,752

RM132,756

 

[Title]

Table 8: Cash Flow Analysis

1.59 Income statement pro-forma (3-5 years)

Below are expected income statement of Devilz Bakery for the upcoming five year. In first two years we may face some losses in our company this is due to the startup cost and we can’t afford more profit in starting because the bakery is still new and many people didn’t know about the company. We expected to increase our revenue in rest three years.

[Title] Table 8: Cash Flow Analysis 1.59 Income statement pro-forma (3-5 years) Below are expected income

[Title]

1.60 Breakeven analysis

[Title] 1.60 Breakeven analysis Break-even Analysis Monthly Revenue Break-even £32,365 Assumptions: Average Percent Variable Cost 29%

Break-even Analysis

Monthly Revenue Break-even

£32,365

Assumptions:

Average Percent Variable Cost

29%

Estimated Monthly Fixed Cost

£23,068

*$’ sign is equivalent to RM

9.0 PROJECT IMPLEMENTATION SCHEDULE

The implementation schedule for Devilz Bakery is an important aspect of successful business. The Project Implementation Schedule describes the strategy involved in preparing the end users and the target product, service, or system into production. This can include introducing the Devilz Bake into the marketplace for customer view.

No

Project stages

 

Time frame

1

Proposal

 
 

Present proposal to bank for the

loan Finalize the investor

Establish

project

philosophy

and

 

concepts for the investors approval

May 2015– July 2015

[Title]

 

Establish cost estimates

   

Defines

proposal

limitations

by

identifying

working

assumptions,

shortcomings

and

available

of

information Identifies required

information

or

data and

proposes process of

collecting, analyzing and

evaluating the same. Identify and purchase of equipment

for ballroom

2

Design Collection and processing critical data like

 

the level of current subdivision in the Penang area Establish general structure

July 2015 - October 2015

Prepare cost estimates to reflect level of

resolution

 

3

Documents

February 2015 –July 2015

Produce working process details

 

Prepare Bills of Quantities

Revise cost estimates to reflect drawings

4

Process

June 2015 – October 2015

Project bakery rental

 

Project Handing Over

Liability period

Final account

Vehicle/Equipment/Tools/Raw materials

Interview and selection employee

5

Startup Confirm decision and start La Deliciosa

 

January 2017

Vainilla

10.0 SUMMARY AND JUSTIFICATION

Devilz Bakery is a company that will provide baked goods with full quality which can satisfy and fulfill consumer needs. Our initial management team philosophy is

[Title]

based on responsibility and mutual respect. New look has an environment and structure that encourages our business and respect for customers and fellow employees. Quality is our main concern so we will be implementing quality services including audit, documentation and meet the standard regulations of Malaysia. Our market expected to grow most rapidly in the first three years and then stabilized after 8 to 10 years. Our campaign strategies include direct mail, magazine ads, website ads, sponsors and partners. Our company will be able to gain profit because of the business strategies we have lined and systematically. We will plan to develop our bakery shop to all over in Malaysia market is to make the bakery well-known. In addition, our company will also incorporate the latest in technology to encourage smooth communication between customers and to increase the quality of services. However, Devilz Bakery will do R&D to keep up with competition, create awareness of our innovative services. In the nutshell, we hope that our company will success in the market and achieve our goal, objective and mission. We also hope our business will well-known in all over Malaysia not just in Labuan.

10.1 To promote the business proposal and to make the parties concerned

confident with

the proposal.

[Title]

Table of Contents

  • 1.0 INTRODUCTION OF COMPANY...........................................................................1

    • 1.1 Company’s name...........................................................................................1

    • 1.2 Type of business venture.............................................................................1

    • 1.3 Products/Service offered................................................................................1

    • 1.4 Business Location..........................................................................................1

    • 1.5 Date of commencement of business..............................................................1

    • 1.6 Industry’s backgrounds and market trends....................................................2

    • 1.7 Future Scenario..............................................................................................2

    • 2.1 To seek financial assistance from third party.....................................................2

    • 2.2 To plan for new business execution...................................................................2

    • 2.3 Guideline for business management.................................................................2

  • 2.0 COMPANY BACKGROUND..................................................................................2

    • 3.1 Company’s Name...........................................................................................2

    • 3.2 Address/Telephone/Fax/Email.........................................................................2

    • 3.3 Type of business.............................................................................................3

    • 3.4 Main activities................................................................................................3

    • 3.5 Date of commencement................................................................................3

  • [Title]

    • 3.6 Business registration certificate.....................................................................3

    • 3.7 Initial Capital..................................................................................................3

    • 3.8 Name and address of shareholders................................................................3

    • 3.9 Name of bank/Account number.....................................................................3

    • 4.0 OWNER’S BACKGROUNDS/SHAREHOLDERS.........................................................4

      • 4.1 Name, address, telephone and email................................................................4

      • 4.2 Academic qualification......................................................................................4

      • 4.3 Experience/skills................................................................................................4

  • 5.0 ORGANIZATION/MANAGEMENT PLANNING........................................................5

    • 5.1 Company’s goal and strategies......................................................................5

    • 5.2 Company’s organizational structure/chart.....................................................6

    • 5.3 List of management staff...............................................................................6

    • 5.4 List of positions..............................................................................................6

    • 5.5 Responsibilities of each position....................................................................6

    • 5.6 Emolument/salary for each position...............................................................7

  • 6.0 MARKETING PLANNING......................................................................................8

    • 6.1 Market research/analysis...............................................................................8

    • 6.2 Customers, product and service analysis.......................................................8

    • 6.3 Flow of market analysis related to the business venture...............................8

    • 6.4 Measuring market size and potential of proposed location (1-2 years).............8

    • 6.5 Product/services - characteristic and advantages to the proposed business. 9

    • 6.6 Identify potential customers for the product/service.....................................9

    • 6.7 Competition for the product/services.............................................................9

    • 6.8 Sales forecast..............................................................................................10

    • 6.9 Potential market share for product/services................................................10

      • 6.10 Overall marketing plan..................................................................................10

      • 6.11 How to face competition?..............................................................................10

  • [Title]

    • 6.12 Business advantages compare with competitors in terms of quality, price,

    location, image, etc…

    11

    • 6.13 Product/service strategie.............................................................................11

    6.13.1Pricing strategies.....................................................................................11

    • 6.13.2 Price determination.................................................................................11

    • 6.14 Distribution strategies.................................................................................12

      • 6.14.1 How distribution is being planned...........................................................12

      • 6.14.2 Cost involved..........................................................................................12

      • 6.14.3 Short term and long term sales plan.......................................................12

      • 6.14.4 Promotion strategies...............................................................................12

      • 6.14.5 Promotion techniques.............................................................................12

      • 6.14.6 Marketing budget..................................................................................12

    • 7.0 PRODUCTION/OPERATION PLANNING..............................................................13

      • 7.1 Product/services produced, including the quantities.......................................13

      • 7.2 Production process (if concerning manufacturing)..........................................13

      • 7.3 Production planning.........................................................................................13

      • 7.4 Total production...............................................................................................13

      • 7.5 Maximum production capabilities....................................................................13

      • 7.6 Stock inventory...............................................................................................13

      • 7.7 List of raw materials (if any)............................................................................13

      • 7.8 List of workers/staff involves in production/servicing......................................13

      • 7.9 Machine or tool operators...............................................................................14

  • 8.0 FINANCIAL PLANNING......................................................................................14

    • 8.1 This section is to determine the feasibility of the assumption made related

  • to the market, sales and other cost involved. The assumption must be realistic

    and can be used to forecast the success for the proposed business .....................14

    • 8.2 Project implementation cost........................................................................14

    [Title]

    • 8.3 Source of funding.........................................................................................14

    • 8.4 Own capital..................................................................................................14

    • 8.5 Bank loans...................................................................................................14

    • 8.6 Cash flow pro-forma (monthly and yearly 3-5 years)...................................14

    • 8.7 Income statement pro-forma (3-5 years).....................................................14

    • 8.8 Breakeven analysis..........................................................................................15

    • 9.0 PROJECT IMPLEMENTATION SCHEDULE............................................................15

    10.0 SUMMARY/JUSTIFICATION................................................................................15

    • 10.1 To promote the business proposal and to make the parties concerned

    confident with the proposal ..................................................................................15