SALAD BAR

- Group 2 -
Ngo Thi Ngoc Anh
Nguyen Cam Tu
Pham Thi Minh Chau
OUTLINE 1. BUSINESS IDEA

2. MARKETING

3. HUMAN RESOURCES PLANNING

4. OPERATION MANAGEMENT

5. FINANCE PLANNING

6. RISK MANAGEMENT
1. BUSINESS IDEA

Business Idea
Health benefits of eaGng salad:
ü Good for the skin and health.
ü Prevent chronic diseases such as cancer and heart diseases.
ü Persons with diabetes and if people are on diet
ü Gives energy to the body
In Hanoi, there have not been a lot of salad shop which serve a variety of
kind of high quality salad with tasty flavor. Therefore, our group is to
choose Salad bar – a salad shop to start our business.
 Salad bar mission is to serve best quality of salad with tasty flavor and best
VISION service to help customer improve their health and fitness

Short term
ü Operate well the physical shop
ü Sign a number of contracts with fitness centers and organizaGon
ü Get a certain number of regular customer
MISSION ü Becoming a trust worthy chain of salad shop
Long term
ü From year two, Salad bar wants to open more outlet in Hanoi
ü From year three, opens down to the Middle and the South of Vietnam
2. MARKETING

Market Analysis

Ø A lot of restaurants with the different league of food quality and

service.

Ø The majority of them are family owned and street food style restaurant

Ø The demand for healthy, convenient food has been increasing day by

day and soon will become a new, modern life style in urban area.
2. MARKETING
CompeCtors
Criteria Salad bar I salad plus Godiet
Product Salad Salad, juice and bread Salad
Price Medium Lower Middle High
Quality Fresh ingredients, tasty flavor Kind of fresh ingredient, not Good quality
sauce, environmental friendly too good sauce, not too many
boxes, variety of salad flavor. choices for salad
Service Free delivery within reasonable Many outlet for customers to Fast delivery
distance, support for ordering, come
professional system of serving,
fast delivery
Marketing Utilize social network Social network Social network
Outlet design Green space providing fresh Familiar design No physical outlet.
feeling, modern design
2. MARKETING
Target Customer
ü Officer, students, young people, especially young girls in Hanoi

ü Fitness centers by signing contract with them, providing meals for trainers and trainees.
2. MARKETING

MarkeCng Strategy for 1 year operaCon

2. MARKETING
MarkeCng Strategy for 1 year operaCon
Price
One price: 49,000 vnd is apply for all product in the shop
Product
- Our main product is salad boxes - high quality and clear originated.
- Five kind of salad mainly from chicken, seafood, meat and mixed one with
veggie, fruit.
- Research and develop new flavor of sauce and kind of salad
- modern and friendly outlet, professional system of operation
- we also got the smart self designed boxes
Place
Place for our outlet is on Nguyen Hong street, Dong Da, Hanoi.
2. MARKETING
MarkeCng Strategy for 1 year operaCon

Promotion
Promotion plan for our salad bar is designed for 3 stages
• Introduction : From 1/2018
Goal: Raise the awareness of the customer, promote trial
• Growth : From 4/2018
Goals : Raise the awareness, boosting sales
ü Maturity: From 7/2018
Goals : Raise the awareness of new products, boosting sales, maintain customer relationship
Means: Marketing online ( Facebook, instagram marketing), run promotion program with Foody, discount 10% on the opening
day and every sunday
Marketing offline: providing printed ads at university and points of traffic around.
2. MARKETING
MarkeCng Strategy for 1 year operaCon

People Physical evidence

- Customer service is our ultimate goal. - Medium size for restaurant
- training and the development for human - Enough space for customer
resources - Good facilities
- our staffs are young people

Process
- Detail process for serving customer
- Smooth flow for operating restaurant
2. MARKETING
EsCmate MarkeCng Budget for 1 year
For first 3 months

Facebook ad 3000000 3000000 3000000

Insta ad 3000000 3000000 3000000

PromoCon cost on
136500 234000 273000
sales
Printed ad 3000000

Total 9136500 6234000 6273000

2. MARKETING
EsCmate MarkeCng Budget for 1 year
For next 3 months

Facebook ad 1500000 1500000 1500000

Insta ad 1500000 1500000 1500000

PromoCon
351000 390000 507000
cost on sales

Total 3351000 3390000 3507000

 2. MARKETING
EsCmate MarkeCng Budget for 1 year
For the rest of the year
Facebook ad
1000000 1000000 1000000 1000000 1000000 1000000

Insta ad
1000000 1000000 1000000 1000000 1000000 1000000
PromoCon
cost on sales 526500 538200 546000 573300 585000 608400

Total
2526500 2538200 2546000 2573300 2585000 2608400
3. HUMAN RESOURCES
3.1. Job Analysis
OrganizaGon Structure

Owner

Supervisor

MarkeGng AccounGng

Chef Cashier Shipper Security

Kitchenmaid Waiter
3. HUMAN RESOURCES
3.1. Job Analysis
Requirements
Supervisor, Manager and Accountant of restaurant are 3 owners of Salad Bar

Quantity Salary (per person per month)

Chef 1- 2 Full – time 8,000,000 VND
Kitchenmaid 2 Part – time 2,000,000 VND
Cashier 2 Part – time 2,000,000 VND
Waiter 4 Part - time 1,500,000 VND
Shipper 2 Part - time 1,500,000 VND
Security 1 Full - time 2,000,000 VND
Bonus 20,000 VND per day for full-time and
10,000 VND for part-time
3. HUMAN RESOURCES
3.2. Recruitment & SelecCon
Recruitment

APPLICATION INDIVIDUAL TEST INTERVIEW

ROUND ROUND ROUND

GET JOB ON – JOB/

TRAINING

Salad Bar recruit from relationships of the owners, post new to Ybox,
Facebook for free. We headhunt employees by contact with cooking
colleges and universities in Hanoi to find our employees
3. HUMAN RESOURCES
3.2. Recruitment & SelecCon
SelecGon
Job Description Job Requirement
1. Chef Direct the preparation, seasoning, and cooking of salads, soups, Flexible
fish, meats, vegetables. 1 year experience in cooking
Research and Develop Menu Cooking Certificate is preferred
Determine how food should be presented, and create decorative Full – time
food displays.
Proficiency in the selection of materials
Estimate amounts and costs of required supplies
Knowledge of food hygiene procedures.
2. Kitchenmaid Help chefs Flexible

Check and receive raw material from suppliers Honest

Clean kitchen and wash dishes Careful

Proficiency in the selection of materials

Knowledge of food hygiene procedures.

3. HUMAN RESOURCES
3.2. Recruitment & SelecCon
SelecGon
3. Cashier • Itemizes and totals purchases by • Basic PC knowledge and familiarity with
recording prices, departments, taxable electronic equipment
and nontaxable items; operating a cash
register. • Customer satisfaction-oriented

• Attention to detail and mathematical skills

• Discounts purchases by redeeming
coupons. • Sales skills
• Collects payments by accepting cash, • High school degree
check, or charge payments from
customers; making change for cash
customers.

4. Waiter • Taking customer orders and delivering Flexible

food and beverages
Good communication
• Making menu recommendations,
answering questions and sharing Teamwork
additional information with restaurant
patrons
3. HUMAN RESOURCES
3.2. Recruitment & SelecCon
SelecGon

5. Shipper D e l i v e r y S a l a d t o o n l i n e Have motorbike

customer Know about Hanoi’s street

6. Security Park customers’ motobike, bike, Strong

car Careful
Protecting company’s property Honest
and customer’s property
 3. HUMAN RESOURCES
3.3. Training & Development Process
Topic 1 Company’s Culture Training about vision, mission, history,
development strategies and company culture
Topic 2 E m p l o y e e O r i e n t a t i o n Orienting employees about their detail career
(Development) they can develop in this restaurant
Topic 3 Employee’s Compensation Training about the rights, the duties of
employees and their compensation
Topic 4 Skill Training + Problem Training about requirement skills when they
Solving work in Salad Bar. It concludes serving skills,
attitudes for customer and when problems occur
how they deal with it? To satisfy their customer
and protect restaurant
Topic 5 Performance Appraisal This helps manager evaluate employee
performances by the fair way. It would be a list
to mark employees based on their attitudes and
how they work in the process.
 3. HUMAN RESOURCES
3.3. Training & Development Process

Development Process

ü Ask employees to develop their career as they need it

ü Orientate and support them
ü Set the direction for the employees
ü Apply his training and other skills and abilities to
perform the job well.
ü Add additional training programs to his individual plan
ü If he does well, he will get promotion (higher position
and increase salary
 3. HUMAN RESOURCES
3.4. Performance Appraisal

Salad Bar uses KPI system (Key Performance Indicator) to evaluate

employee performance. Score system with 100 is highest score will be
divided into two types: attitude and result. It is evaluated based on
supervisor of restaurant each month.

Manager bases on this system to evaluate each members and arrange A, B, C, D class for
employees. A class will be 80 – 100, B class will be 50 – 80, C class will be 30 – 50, D
class will be 0 – 30. A will be received bonus, C, D will be fined by 10% salary. If
employees get C 3 times in a row or get D 2 times in a row, they will be fired.
 Requirement Score
1. Task Level of job completion 0 – Incompetely

(It depends on how much job they 10 – Partial Completion

need to do to finish their tasks, as I say 20 – Completion
in selection)
30 – Completion with perfection

Solving problem immediately 0 – Unsolve any problems

10 – Solve but slowly

20 – Solve immediately
2, Attitude Work on time 0 – Go to lately all days

10 – Lately less than15 days

20 – On time more than 20 days

30 – On time all days

Attitude for Customer 0 – Just complete the task, do not care anything about customer or slowly serving

10 – Good attitude in communication with customers

Attitude for Fellows 0 – Work alone

10 – Good in teamwork
3. HUMAN RESOURCES
3.5. CompensaCon
Name Full – time Part - time
D i r e c t Wages Based on fix salary for each position Based on fix salary for each position
Compensation Subsidization 20,000 VND/day 10,000 VND/ day
Healthy Insurance Manager will register healthy insurance per year for No
full – time, cost…

I n d i r e c t Day - off 10 days/ year No

Compensation 6 months for maternity leave

3 days for mariage

3 days for death of parents

Holiday Independence Day, Tet Holiday, New Year Holiday, Independence Day, Tet Holiday, New Year
Liberation Day, Hung’s King Commemorations Holiday, Liberation Day, Hung’s King
(based on Government Schedule) Commemorations (based on Government
Schedule)

Training Program Yes Yes

4. OPERATIONAL MANAGEMENT
a. Input
Equipment
Quantity Supplier Quantity Supplier Quantity Supplier
1. Square 3 Lazada 9. Plate 50 Supermarket 17. Water 1 Lazada
Table 10. Fork 50 Supermarket Kangaroo (free
2. Regtangular 2 Lazada 11. Bowl (1 Small, 20 Supermarket set 6 Thailand
Table 1 Large) glasses)

3. Chair 22 Lazada 12. Spoon 50 Supermarket 18. Plastic Glass 20 Supermarket

4. Computer 1 FPT 13. Chopstick (10 2 Supermarket 19. Tissue (kg), 20 Supermarket

5. Lamp 4 Supermarket couple) Prime

14. Bếp từ Faster 1 Lazada 20. Kitchen 1 Lazada

6 . A i r – 1 Lazada Board
FS 628I
conditional 21. Speaker 1 Lazada
15. Pan (Sunhouse, 2 Lazada
Alaska 22. Serving 1 Lazada
22cm)
7. Knife 2 Lazada Counter
16. Cutting Board 2 Supermarket
8. Refrigerator 1 Lazada 23. Plastic box 5000 Supermarket
4. OPERATIONAL MANAGEMENT
a. Input
Raw Material

Vegetables & Fruits: Leduce,

Cucumber, Corn, Baby Tomato,
Lime, Avocado, Carrot

Chicken Breast, Shrimp

Vinegar, Olive, Buder, Honey,

Mustard, Mayonnaise
4. OPERATIONAL MANAGEMENT
a. Input
Raw Material for 10 box of each kind of salad
No Salad Material Unit Quantity Price (per Total No Salad Material Unit Quantity P r i c e ( p e r Total
unit) unit)

1 Mustard C h i c k e n Kg 1 35,000 35,000 2 Cumin C h i c k e n Kg 1 35,000 35,000

Breast Breast
Lettuce Kg 1 8,000 8,000
Lettuce Kg 1 8,000 8,000
B a b y Kg 2 22,000 44,000
Baby Tomato Kg 2 22,000 44,000
Tomato
Avocado Kg 2 27,000 54,000 Corn Unit 5 3,000 15,000

Cucumber Kg 2 6,000 6,000 Cucumber Kg 1 6,000 6,000

H o n e y Honey ml 0,1 120,000 12,000 Carrot Unit 5 7,000 35,000

Mustard Mayonnaise O l i v e Lime kg 1 3000 3000

kg 1 19,000 19,000
Sauce L i m e Olive L 0,1 300,000 30,000
Mustard Kg 0,5 50,000 25,000
Sauce Salt kg 0,05 40,000 2,000
Total 203,000 Total 178,000
4. OPERATIONAL MANAGEMENT
a. Input Average cost of raw material is 23,600 VND
Raw Material
No Salad Material Unit Quantity Price (per Total No Salad Material Unit Quantity Price (per Total
unit) unit)
3 Balsamic C h i c k e n Kg 1 35,000 35,000 4 Passion Shrimp Kg 1 180,000 180,000
Breast
Lettuce Kg 1 8,000 8,000
Lettuce Kg 1 8,000 8,000

Cucumber Kg 1 6,000 6,000

Baby Tomato Kg 2 22,000 44,000

Avocado Kg 2 27,000 54,000 Mango Kg 2 18,000 36,000

Cucumber Kg 1 6,000 6,000 Egg Unit 10 3,000 30,000

Balsamic B a l s a m i c L 0,1 200,000 20,000 P a s s i o n Passion Fruit Kg 1 90,000 90,000

Sauce Vinegar Sauce

Butter Kg 0,1 100,000 10,000
Olive L 0,1 300,000 30,000

Total 197,000 Total 360,000

4. OPERATIONAL MANAGEMENT
a. Input
Human Capital
Full - Gme ü 1-2 years experience
ü High commitment 250 million VND
ü 20 - 30 from Mrs. Thu
ü Cooking University

Part - Gme ü Student at university/college

ü Low commitment
ü 18 - 23
ü No experience
4. OPERATIONAL MANAGEMENT
b. TransformaCon Process
Serving Hour:

Salad Bar is open to serve customer from 11.AM to 9.PM:

Morning – Afternoon Shift: 11.AM – 2.PM

Afternoon – Evening shift: 6. PM – 9 PM

Working Hour:

Employees work from 9.AM to 10.PM

Morning – Afternoon Shift: 9.AM – 3.PM

Afternoon – Evening shift: 4.PM – 10. PM

4. OPERATIONAL MANAGEMENT
b. TransformaCon Process
Working Process

Online Customer

Order through Delivery

Fanpage, Website, 11.AM to 1.PM
Online Pay Get the
(lunch)
Customer Phone the money
6.PM to 8.PM
Before 11.AM (dinner) Bill
(lunch), 6.PM Within 20 minutes
(dinner)
4. OPERATIONAL MANAGEMENT
b. TransformaCon Process
Working Process
Offline Customer
Offline Parking Welcome Show the Suggest Order
Customer Care table Menu

Thank Get the Say Get Pay Bill/ Get the

you vehicle Goodbye money, add meal
SMS phone coupon,
number discount
4. OPERATIONAL MANAGEMENT
b. TransformaCon Process
Employee Working Process
No. Employee Task Time No. Employee Task Time No. Employee Task Time
1. Chef Cooking, showing 10.AM – 2.PM 7. Supervisor Opening Salad Bar 9. AM
4. Waiter Cleaning Restaurant 9.AM – 11.AM
Manager all acGvies, 9.AM – 10.PM
5.PM – 9.PM
2.PM – 3.PM
solve problem
2. Kitchenmaid Receiving Raw Materials 9.AM – 11.AM
5.PM – 6.PM Checking employee’s
from Suppliers
4.PM – 6.PM
performance
9.PM – 10.PM
Prepare Materials for Send reports to the
Chef owners
Serving Customer, 11.AM – 2.PM
8. Marketer Running Campaigns, 9.AM – 10.PM
Maintain Fresh Materials
Receiving Order
6.PM – 9.PM PromoGons for Salad
R e c e i v e o r d e r f r o m 11.PM – 2.PM Bar
Waiter 5. Shipper Receive product from 11.PM – 1.PM
6.PM – 9PM Managing Fanpage,
waiter and delivery to
Cleaning Kitchen 2.PM – 3.PM 6.PM – 8.PM website, email
customer
markeGng
9.PM – 10PM
Making Reports to
3. Cashier Check cash of yesterday, 9.AM – 11.AM
Owners
prepare cash
6. Security Parking customers’ 9.AM – 10.PM 9. Accountant Receiving data from 9.AM – 10.PM

G e t m o n e y f r o m 11.AM – 9.PM vehicle and taking care Cashier

customer them Recording all

Add customer data in 9.AM – 10.PM transacGons

system Making Reports to

4. OPERATIONAL MANAGEMENT
c. Output
Mustard Chicken Salad Cumin Chicken Salad

49K

Passion Shrimp Salad Balsamic Salad

4. OPERATIONAL MANAGEMENT
d. Layout
KITCHEN FRIDGE

CASHIER
PREPARE

SHOWCASE 1 SHOWCASE 2
WELCOME

OFFICE

RESTROOM
4. OPERATIONAL MANAGEMENT
d. Layout
4. OPERATIONAL MANAGEMENT
d. Layout

Assumptions about serving capacity:

Capacity of Salad Bar : 22 customers
- Offline customer, a waitress can serve at 4 customers at the same time.
Assuming that each customer stays for an average of 20 minutes, the
maximal capacity of our store is:
Each shift: (60/20) *3*4*2=72 (customers)
- Online customer, they will order from 10.AM and 5.PM.
We can serve (60/10) *2=12 online customers.

=> can serve 156 customers per day in average

5. FINANCE
Cost AssumpCon
Salary

Chef 8 mil/ month Three first month

1 chef, begin
from April 2 chef
Kitchenmaid 4mil /month 20k /day 2
Cashier 4mil /month
2
Waiter 6mil/month 4
Shipper 3mil/month 2
Security 2mil/month 1
Accountant 1
MarkeGng 1
director

Total 37,721,667 VND in first year

5. FINANCE
Cost AssumpCon

MarkeCng

Facebook First threeNext three 6 months

Insta months 3 months later: 1mil
mil April, May,
June:
1,5mil
Promotion 5268900 / first year
cost on
sale
Total : 47,268,900 VND in first year
5. FINANCE
Cost AssumpCon

Equipment : total 65,296,000 in first year

UClity cost : water, electricity, wii fee: 3200k / month\
RenCng cost: 12 mil/ month, pay 3 months in advance
Refurbishment fee: 5mil in 6 months
Material Cost: Average 23,600 VND as Chapter OperaGon
5. FINANCE
Cost AssumpCon

EsCmate unit sold per day

Month 1 2 3 4 5 6 7 8 9 10 11 12
Sold Per
day 35 60 70 90 100 130 135 138 140 147 150 156

Total units : 972,107,600 units

Revenue : 2,842,179,000 VND in first
5. FINANCE
CASHFLOW IN THE 1ST YEAR

Cashflow: ..\Downloads\Salad-Bar-Finance-updated-markeCng-cost.xlsx

BEP 50,508 UNITS

BEP revenue 3,485,059,616 VND

TIME 20,72 MONTHS

5. FINANCE
Income Statement

Value
revenue 2,018,359,000

opening stock -
purchases 972,107,600
closing stock -
gross profit 1,046,251,400
expense
renGng cost 144,000,000
uGlity cost 38,600,000
insurance
salary and bonus 452,660,000
refurbishment 10,000,000
depreciaGon 6,529,600
adverGsement 47,268,900
total expense 699,058,500
net profit before tax 347,192,900
5. FINANCE
Balance Sheet

Value
Fixed asset 78,766,400
Fixture and filng 20,000,000
Equipment 58,766,400
Land -
Current asset 518,426,500
Debtors -
Cash 518,426,500
Bank/ prepayment -

Current liability
Creditors -
Loans -
Acrual
Working capital 518,426,500
Net asset 597,192,900
6. RISK MANAGEMENT
a. PotenCal Risks
(1) Time overruns
(2) Cost overruns
(3) Lack of capital:
(4) Staff pulled away or accident happen
(5) Conflicting between members
(6)The number of customer is too low
(7) The number of customer is too high in rush hour
(8)The quality of the material is not consistent and cannot
control:
(9) the taste of the salad did not meet the standard of majority
customers in market:
(10) the salad box’s presentation is messy because of the
delivery:
 6. RISK MANAGEMENT
b. QualitaCve Risk Analysis

Impact

Low Medium High

High (5) (1)(2)

Probability Medium (10) (6)

Low (7)(8) (4)(9) (3)

6. RISK MANAGEMENT
c. SoluCon
Types of risks Solution
- Timestones for each tasks have to be set clearly
• Progress of the project T i m e and exactly. Which works is over time, the leader
overruns will be punish.

- Taking a amount of money from capital in to

emergency fund
Cost overruns
- Making a reserve investors list
• Financial risks

-preparing a detail plan to convince potential

L a c k o f
investors.
capital
-opening the range of money sourcs
6. RISK MANAGEMENT
c. SoluCon

- Sign a labour contact clearly with staff

• Human risk Staff pulled away
before start working
And accident happen
- Always preparing reserve labor sources.
- Promting communication, maketing online
The number of customer is too low and offline emphasizing the importance of
• Customer risk the healthy food, vegetable in daily life
- Apply discount voucher in golden hour from
The number of customer is too high in
6pm-7pm.
rush hour
- Recruit more employees when necessary
- Conduct a survey for customers to taste the
the taste of the salad did not meet the
• Product risk dish
standard of majority customers in market
- Consult experts
THANKS FOR YOUR LISTENING

Eat well, Sleep well, Laugh everyday