UniKL MALAYSIAN INSTITUTE OF AVIATION TECHNOLOGY

INTO TO ENTRAPRENEURSHIP

(MPU2222)

BUSINESS IDEA

Task No. Unit Content & Assessment Objectives Marks

Marking Scheme

Part A Introduction to Business Idea 80

Prepare a business idea by using appropriate format.
Gather the information from variety of sources (internet, industry,
media, etc.) Attach necessary appendices such as basis forms and
sources of relevant information.

Minimum total pages – 25

Font – Arial / Times New Roman
Size – 12
Line Spacing – 1.15

Part B Business Idea Presentation 20

To provide presentation slide

TOTAL 100

PERCENTAGE: 30%
 BUSINESS IDEA

COMPANY’S NAME :

THE HOUSE

PRODUCT / SERVICE NAME :

FOODTRUCK (FOOD & BEVERAGE) BUSINESS

GROUP MEMBER’S

NO NAME ID

1 THANEAS A/L SUNDRAMURTHI CHELLIAH 53105118275

2 BERNARD A/L RAGU 53105118365
3 DEVENDRA A/L TAMIL SELVAM 53104118084
4 MUHAMMAD KHAIRULAMIRIN B YUSLI 53104117072
5
Contents

Section 1.0 EXECUTIVE SUMMARY………………………………………….1

Section 2.0 INTRODUCTION TO THE COMPANY…………………………...2

2.1 Company Background………………………………………………..2
2.2 Business Intent………………………………………………………..3
2.3 Target Markets………………………………………………………..4
2.4 Revenue Model………………………………………………………..5
2.5 Long Term Goals of company………………………………………..6
2.6 Market & Competitors Information…………………………………..7

Section 3.0 EMPLOYMENT OF KNOWLEDGE WORKER…………………10

3.1 Organizational Chart………………………………………………..10

Section 4.0 PRODUCT OR SERVICE DEVELOPMENT……………………..11

4.1 Product / Service / Technology Overview…………………………..11
4.2 Benefits & Customer Value…………………………………………12

Section 5.0 MARKETING PROGRAMS

5.1 Marketing Overview…………………………………………………13

Section 6.0 OPERATIONAL PLAN

6.1 Operational Setup ………………………………..………………….14

Section 7.0 FINANCIAL PROJECTIONS

7.1 Financial Overview ………………………………………..………15

Section 8.0 REFERENCES………………………………………………………17

SECTION 1.0
EXECUTIVE SUMMARY
The business plan outlines the planned launch of a limited service fast food “foodtruck” a
movable stall The plan recognizes the necessity for capital planning and calculates the cash flow
required for success, including projection for the venture 6 month cash flow. The business plan
details the financial plan for the venture, which requires RM 300,000 in start up funding. The
owner will contribute RM 150,000 of their personal saving as paid in capital, and will secure a
conventional loan from friends and family for 150,000 to complete their start up financing
requirements. Start up funds will be utilized to pay for supplies, truck re-modelling, advertising,
administrative costs, inventory and labor for the next six months. The foodtruck stall is expected
to generate positive net earnings in the sixth month of the first year of operations.

The stall capitalize on a low number of competing restaurants in the same geographic area, a
growing family oriented population with a higher than average household income in the region,
and a large business population located within 3 kilometer radius. The stall is positioned as a
high value, limited service stall, offering a wild variety menu of fast foods. The stall, caters to
families, singles, and business clientele who require fast service but are not willing to sacrifice
nutrition or quality.

The establishment is supervised by a married couple who have over ten years experience in
accounting and restaurant management.

With initial start up of RM 300,000 the stall is forecasting 491,500 in gross sales in the first year
of operations, increasing to RM 650,300 in the second year of operations and RM704,256 in the
third year. Net profits are forecasted at RM128,274in the first year, RM 201,525 in the second
year and 229,340 in the third year.

1
SECTION 2.0
2.1 Company Background

In this world, food will be people choice in continuing life. This era food are one of most
important thing for human. They can eat whatever they want, whenever they want and more.
Malaysia’s love for food has allowed the food truck business to become a multi-million dollar
industry. Starting a food truck business means competing against a multitude of establishments
that range from small businesses to extensive franchises.

Furthermore, starting a food truck business could eventually be one of the best things to attain
for myself. This is because of the lucrative nature and the prosperity involved in this industry.
Everyday local migrants and business people travel from one point or the other and the option
they are faced is to buy fast food which in way with food trucks.

All food truck profession needs some basic knowledge in how to cook, manage, engaging
customer and more. They need this knowledge as well to engaging way to becoming
entrepreneurs. That’s why I choose by selling burger with my own recipe could make people
enjoy and love with my food and also able to give other opportunities in selling this product.

2
2.2 Business Intent

As we all known that Malaysia crowded places is in middle of Kuala Lumpur. The reason I
choose that place as is because many people are busy in catching train, time as so on, as they
may face in no time to eat. Therefore, with the current issues, I decided to open a food truck with
simple but high graded food and quality as to ensure people around the world might know that
this stall is simple but affordable and reasonable to buy. The House food truck will be located
near KL Sentral as it surrounded with many accessible stalls near it.

This stall, will make sure the price of each food is better than other food stall. At the same time,
we will give a student price for student who are interested to try our food.

3
2.3 Target Market

Next, market and customer segment are the target on who we are going to sell our products
towards to. We already done the market survey and we are able to identify those who we expect
will eventually become our loyal customers. We do not intend to waste our time on activities that
would yield us nothing, which is why we invested time to create a food stall marketing plan to
help ourselves do only the most needful things. Food and drinks are essential to our lives, so this
cause to both increases number of customers and also rivals in business.

We decided to open a food truck with simple but high graded food and quality as to ensure
people around the world might know that this stall is simple but affordable and reasonable to
buy. The House food truck will be located near KL Sentral as it surrounded with many accessible
stalls near it.

This stall, will focus on variety of customers and provide student prices to increase the number
of customers much further.

4
2.4 Revenue Model

STALL
SELLING

FOOD PROFIT
CATERING INCOME

FOOD
DELEVIRY

5
2.5 Long Term Goals of Company

To become a well known food business company as other big business like KFC and McDonalds
that is known world wide.

6
2.6 Competitors Information
In the F&B department of business competitors are missives in groups around Malaysia. For this
plan we are listing the competitors around 30 kilometer from our stall radius.

1. Mc Donalds
⚫ A restaurant that mainly focused on set selling products with affordable price.
⚫ Known to many which gave them ability to lower the price for advertisement

2. KFC (Kentucky Fried Chicken)

⚫ A restaurant that mainly focused on set fried chicken products with affordable price.
⚫ Known to many which gave them ability to lower the price for advertisement

7
3. Muiz Hot Chicken
⚫ Stalls that are open all around Malaysia and still spreading
⚫ Mainly focused on fried chicken limiting to fried chicken only

4. Marry Brown
⚫ A restaurant that mainly focused on set fried chicken products with affordable price.
⚫ Known to many which gave them ability to lower the price for advertisement

8
5. Subway
⚫ A restaurant that focused on take a way services of sandwiches.
⚫ Give freedom to customers in the way of choosing in the process of buying.

9
Section 3.0
3.1 Organizational Chart

Owner

THANEAS A/L SUNDRAMURTHI CHELLIAH

Manager

BERNARD A/L RAGU

Head Chef Head Waiter Receptionist Catering and Deliver

DEVENDRA A/L MUHAMMAD MUHAMMAD MUHAMMAD

TAMIL SELVAM KHAIRULAMIRIN ZULFAHMI KAMARUL

Waiter
Delivery Rider
Apprentices
MUHAMMAD HAZIQ
AZFAR

Apprentices

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Section 4.0

4.1 Product

Home-Made Patties operates as a quick service food truck business focusing on

burgers as its main product. This component of the marketing mix presents
organizational outputs offered to target customers. The House’s main product lines
are as follows:

Malaysia’s Favourite
Western Menu
Nasi Lemak - RM 6.00
Chicken Chop - RM 6.00
Roti Canai - RM 1.50
Chicken Grill - RM 8.00
Asam Pedas Ikan - RM 3.00 per fish
Lamb Grill - RM 12.00
Nasi Kukus - RM 8.00
Lamb Chop - RM 8.00
Nasi Ayam - RM 8.00
Beef Steak - RM 8.00
Nasi Goreng Kampung - RM 6.00
Fries - RM 3.00
Nasi Goreng Ayam - RM 8.00
Fish n Chip – RM 8.00

Salads and veggies - RM 2.00

Dessert Galore
Eastern Menu
Ice Cream (All Flavour) - RM 2.00 per scoop
Hummus - RM 9.00
Apple Pie - RM 5.00 per slice
Manakeesh - RM 12.00
Almond Malai Kulfi - RM 4.00 per stick
Grilled halloumi - RM 10.00
Lemon Tart - RM 4.00 per
Falafel - RM 5.00
Fudgy Chewy Brownies - RM 5.00 per set
Tabouleh - RM 6.00
Low Fat Tiramisu - RM 8.00 per slice
Moutabal - RM 8.00
Chocolate coffee truffle - RM 10.00 per set

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4.2 Benefits & Customer Value

The House Foodtruck provide a lot of benefits to customers for all ages. This is
important as the benefits and values are the reason customer comes and give their
trust on the product and services.

⚫ For students and senior citizens are provided with discounts.

⚫ For the catering services discounts are provided only for school/university events
and weddings.
⚫ The range of menu are limitless for the catering services and needed to be ordered
a week before to ensure smooth work.
⚫ Every 2 days the menu will change for he food truck stall :

➢ Sunday & Monday - Western menu

➢ Tuesday & Wednesday - Eastern Menu
➢ Thursday & Friday - Malaysia’s Favourite
➢ Saturday - Desert Galore Menu

⚫ Every month we will have a media social battle to pick one of customers that
posted the best picture in their social media of our product.
⚫ The present will in form of free meal coupons and also money based presents.

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Section 5.0

5.1 Marketing Overview

Annual Annual
catering
Stall
profits Maintained
Sales 5.52%

Budget Number
Spent Participant
During Social
Covid-19 6.78% Media 150 people

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Section 6.0

6.1 Operational Setup

Initial Plan (Floor Map)

3d Landscape

14
Section 7.0

7.1 Financial Overview

Cover Data Actual Budget Last year Var vs Var vs Last
Budget year
Breakfast 21,755.00 18,225.00 19,875.00 3530.00 1880.00
Lunch 15,470.00 10,740.00 12,705.00 4730.00 2765.00
Dinner 12,205.00 12,405.00 12,570.00 200.00 365.00
Bevarage 20,715.00 20,550.00 21,735.00 165.00 1020.00
Other 2,055.00 2,255.00 1,770.00 200.00 285.00
Total 72,200.00 64,175.00 68,655.00 8,025.00 3,545.00
Cover Data Actual Budget Last year Var vs Var vs Last
Budget year
Breakfast 7500 6750 7400 750.00 100.00
Lunch 560 750 730 190.00 170.00
Dinner 3250 4000 3650 750.00 400.00
Total 11,310 11,500 11,780 190.00 470.00
Cover Data Actual Budget Last year Var vs Var vs Last
Budget year
Manager 4,000.00 4,000.00 4,000.00 - -
Salary
Kitchen 7,250.00 7,250.00 7,250.00 - -
Labour
Breakfast 6,000.00 6,000.00 6,000.00 - -
Labour
Dinner 8,750.00 8,750.00 8,750.00 - -
Labour
Other - - - - -
Labour
Food 15,000.00 13,255.00 15,000.00 1,745.00 -
Inventory
Opening
Food Cost 12,255.00 12,005.00 12,255.00 250.00 -
Food
Inventory 16,200.00 14,110.00 15,700.00 2,090.00 500.00
Closing
Beverage
Inventory 8,720.00 9,225.00 9,570.00 505.00 850.00
Opening
Beverage
Cost 5,255.00 5,505.00 5,255.00 250.00 -
Beverage
Inventory 9,125.00 8,725.00 9,505.00 400.00 380.00
Closing
Cleaning
Materials - - - - -
Glassware &
Cutlery - - - - -
Kitchen
Replacement - - - - -
Guest
Supplies - - - - -
Section 8.0

References

 https://food.ndtv.com/lists/10-best-dessert-recipes-1224597
 https://www.spreadsheet123.com/
 https://concessionnation.com/shop/floor-plans/food-truck-design/
 https://edition.cnn.com/travel/article/middle-east-food-dishes/index.html?
gallery=7

 www.swlearning.com/marketing › lamb › sg_ch01