Cibo Supermo Restaurant 2013

ENTREPRENEURSHIP I GROUP 2 (KAM1061) SEMESTER MAY 2013

ASSIGNMENT 1

NO 1 2 3 4 5

NAME KONG YIEN YI KONG KAI VERN KELVIN TING WEE LEE KIAN SENG TRUONG VAN PHUC

COURSE ME ME ME ME PE

ID 14956 14738 14954 14739 15772

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Cibo Supermo Restaurant 2013

1.0 INTRODUCTION OF THE ORGANISATION

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Cibo Supermo Restaurant 2013

1.1 NAME OF THE COMPANY Cibo Supermo Restaurant

1.2 NATURE OF THE BUSINESS Cibo Supermo Restaurant is aimed at serving food from different countries all at one single place. The restaurant will serve a variety of food that are famous or significant in their countries ranging from Korea, Japan, and Italy as well as other western food. We provide excellent food that can be dined by most of the people (Halal) prepared by qualified chefs all around Malaysia at affordable prices. The chefs appointed will be from various well known culinary schools in Malaysia. They are more than qualified as they are not only specialized in culinary arts of different countries but the degrees they hold are also well recognized in the chef business industry. On top of that, we will also provide excellent and friendly customer service to ensure a comfortable atmosphere for the customers besides having great food. To ensure the customers can get food that are of real characteristics as those in outside countries, we insist the chefs to imitate the cooking style of those chefs in other countries for their food with the best material available. However in certain rare cases where raw ingredients for certain food having difficulties to be imported from other countries or are too unique to obtain, those ingredients might have to be substituted with similar ingredients within our reach, but this will be based on the raw material standards taught by the culinary schools to the chef. In this way by efforts within our capability, the quality and characteristics of the food can be preserved to its best originality. Besides varieties of food from different countries, a different selection of sauces, side dishes and main food course will be featured from time to time to increase our marketing capability.

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Cibo Supermo Restaurant 2013

1.3 INDUSTRY PROFILE Industry analysis is the outlook for the specific industry where we look at the level of competition in the industry. As for the food service industry, the evaluation of the competitive position is an essential and a vital element for us. Since the concept of the restaurant is unique at the location chosen, we have fewer competitors. However, if there is a business, there will be potential competitors. Below are the listed competitors we may found in the location. Caf in universities The caf in the universities is selling only local food, which will affect us less. However, since its nearer to the students and lecturer, they might find it better to eat at the spot than to drive outside. The food sold are mostly spicy and always the same, which lack of choices Fast Food McD, KFC, Pizza Hut are all fast food that exist in our chosen location. They provided instant meals which totally cover the need of those in hurry and also those who love fried food. However, fast food is relatively less healthy for the need of the students and families. Mamak stall A place for students and lecturers to hang out late night. Provide local food as well. Since the business time is not clashing with ours, it holds a lower threat. Local Chinese Food Court Local Chinese food is sold there with a relatively cheaper price. Well known for take-away orders by the Chinese students and lecturers. Consumers are spending more and more in food industry nowadays. The increasing of food court and mamak stall has shown the potential in food industry. Cibo Supremo Restaurant wishes to build a place where variety of supreme food from over the world can be provided to the consumers. The main target of the restaurant will be the citizens at that area which ranged from teenagers to elders. The targeted area is very strategy as the area is now upgrading due to the increasing facilities and shopping complex. The benefits of being in this industry include meeting people, adding income, gaining independence and enjoyable way of life and perhaps restoring a new building. The business can give great satisfaction as it grows into a valuable investment or market.
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Cibo Supermo Restaurant 2013

1.3 ORGANISATIONAL STRUCTURE OWNER KONG YIEN YI

GENERAL MANAGER KONG KAI VERN

ADMINISTRATION MANAGER KELVIN TING WEE

MARKETING MANAGER LEE KIAN SENG

OPERATION MANAGER TRUONG VAN PHUC

FINANCIAL MANAGER

RESTAURANT MANAGER

BEVERAGE MANAGER

DINING ROOM MANAGER

EXECUTIVE CHEF

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Cibo Supermo Restaurant 2013

1.5 SCHEDULE OF ROLES AND RESPOSIBILTY Position Owner Roles and Responsibilities Owes the restaurant and is responsible for everything that happens within it, though various types of authority and responsibility are often delegated to other employees. General Manager Responsible for hiring general manger. Complete management responsibilities in ensuring the restaurants objective and mission can be achieved according to plan. Stays in regular contact with ownership to both relay information and request guidance. Makes sure that the restaurant adheres to all legal requirements and communicating with the owner. Responsible for the day-to-day operations of the restaurant, including hiring, training and overseeing the staff. Administration Manager Looks to the future for change opportunities. Analyse monthly report of every department. Updates and maintains database with accurate client information. Controls the financial expenses for administration department. Identifies and informs the duties every department. Management of staffs salary payment, bonuses and incentive, EPF and SOCSO. Operation Manager Manages the quality of products and ensure problems are handled efficiently. To set a rules and procedures for staff to follow in order for restaurant run smoothly. Manages and determine the operation cost adequate with the restaurants budget.
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Cibo Supermo Restaurant 2013

Marketing Manager To set a strategic marketing plan for the restaurant and identify new marketing opportunities. Plans all the marketing and advertising activities. Analyzes Strength, Weakness, Opportunity and Threat of the restaurant and strengths and weaknesses of our competitors. Prepares the department report and submit to the top manager. Financial Manager Manages and controls the overall budget, expenses and profits of the restaurant. Prepares monthly and annual cash flow and income statement. Researching and reporting on factors influencing the restaurant performance. Managing the restaurant's financial accounting, monitoring and reporting systems. Restaurant Manager Ensures quality standards for Food Production, Beverages, Service, Cleanliness Designs and improves restaurant cash security Develops budgets with departments heads Knows the competitors, suppliers, industry trends Ensures good safety and emergency practices Plans the menus which means define menu items, price, descriptions and layouts. Beverage Manager Oversees the entire beverage operation of a restaurant. Purchases and stores beverages. Plans and organises how beverage will be set up (such as storage and display options). Directs and supervises employees working with beverages, and evaluate overall effectiveness of the system.
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Cibo Supermo Restaurant 2013

Responsible for hiring and training new beverage staff members, and overseeing the ordering and inventory control of beverages. Dining Room Manager Hires and trains the dining room staff, as well as supervises and coordinates the activities of dining room staff. Executive Chef Checks the physical condition room before it opens and after it closes. Prepares the staff schedule and make sure enough service personnel will be on hand. Observes the job performances of services and employees. Deals with unhappy or difficult guest in a discreet and appropriate manner. Maintains a pleasant atmosphere in the dining room. Manager of the entire kitchen. Responsible for the products coming into kitchen from vendors and suppliers. Reports directly to the general manager inventory and ordering. Responsible for all the meals that leave the kitchen. Takes responsibility for all the decisions made in kitchen regarding everything from quality control to nightly specials.

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Cibo Supermo Restaurant 2013

1.6 LOCATION OF THE BUSINESS Cibo Supermo Restaurant located at Bandar Seri Iskandar, 31750 Tronoh, Perak Darul Ridzuan. Our restaurant is geographically strategic located nearby Universiti Teknologi Petronas (UTP), TESCO, Billon supermarkets, Petrol Station Petronas, Kentcuky Fried Chicken (KFC), and McDonalds. Besides, our restaurant is a double storey that located 1 kilometre away from UTP. 1.7 DATE OF COMMENCEMENT Cibo Supermo Restaurant is initially planned to open in 01st May 2014 to attract more customers since the starting of new semester. The target customers such as students and lecturers in UTP will recognize the opening of new restaurant nearby by its marketing strategy such as effective promotion. 1.8 FACTORS IN SELECTING THE PROPOSED BUSINESS We choose to open Cibo Supermo Restaurant mainly because for business purposes and to earn profit. We have considered on four factors, which are location, market demands, budgets and special facilities needed, before selecting our business. Our business is a food service industry that relies heavily on walk-in customers from the public. Seri Iskandar is a great location with wide range of customers since there are universities, two supermarkets (Tesco and Billons), and lots of housings inside this area. However, there are only two fast food restaurants (KFC and McDonalds) mamak stalls available here. Thus, we found that a restaurant will be profitable since there are fewer choices of foods here. Apart from that, the demands of healthy and quality foods are being placed in the market as the trends and lifestyles of the people nowadays. Therefore, we would like to take this great opportunity to involve in this business. In addition, this location is still under-development and large amounts of space are available in Seri Iskandar. Thus, we have sufficient space to start our business. On the other hand, the amount of budgets that we can afford is considered limited. We are unable to start a business that requires lots of employees or special facilities. Thus, we have found that opening a new restaurant will be easier to handle and the expenses is still within our budgets. We do not need to spend much for the high technology facilities but only for high skill chefs. Last but not least, a restaurant enables us to start to gain profit within the shortest period.
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Cibo Supermo Restaurant 2013

1.9 FUTURE OF THE BUSINESS We are striving to satisfy all the customers with great and friendly services, high quality food at reasonable price and thus generate profits. Cibo Supermo Restaurant will strive to become one of the well-known, and yet the established restaurants that have survived in the field. Our main goal is to be one of the most successful restaurant outlets in Malaysia. We are looking forward to compete with our competitors in Bandar Seri Iskandar, Tronoh such as Mamak stalls, local Chinese food court, caf in university, Kentucky Fried Chicken (KFC), and McDonalds by opening a restaurant which provides variety of healthy and excellent foods like Japanese foods, Korean foods as well as Western foods. We aimed to become the top rated restaurant in Perak and expand our marketing and advertising in Malaysia.

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