BUSINESS PLANNING ON
VIRGIN STEAK, RIBS, AND MORE
FINAL PROJECT
By SENDY SIDIQ
19004079
Undergraduate Program
School of Business and Management
Institut Teknologi Bandung
BUSINESS PLANNING
ON
VIRGIN Steak, Ribs, and More
By
SENDI SIDIQ
19004079
ABSTRACT
Human are always in need. Everything they have is never enough to fulfill their needs wants. The most important of human need is food. Every body needs food for living, without food nobody will survive. Everyday in the entire world people try to create a new recipes of food and beverage that have a purpose to fulfill their basic needs. Now days eating is not just a need for human life but also has became a lifestyle. Restaurant not just serve a food they also provides an entertainment to the customer. Therefore, a restaurant became a place for people to create an interaction between them and it a new function as their social needs. In conclusion, culinary business will be growing up and never end from our life as long as the human is still alive.
Realizing that the demand of food is so high and not balanced with the supply of
restaurants and café we decided to create a café to supporting the human needs. VIRGIN Steak, Ribs and More is a culinary business that focuses on providing customer a high quality food with a reasonable price; it supported by a cozy place and good entertainment. Operations will primarily focus on servicing walk-in customer and accepting the catering order for a birthday party or meeting package. VIRGIN’s target markets are young generation between the ages from 17 until 30 and the family segment. The owner of VIRGIN Steak, Ribs and More are three passionate and energetic students from School of Business and Management – Institut Teknologi Bandung that is Sendi Sidiq, Bagus Ashari Nugraha, and Anak Agung, who have a clear vision for the future to be entrepreneur.
Precisely, food and beverages business will never end because people need to eat for their life. As long as human beings are alive, food and beverages business will be growth up and always develop to fulfill the needs of them which is the human needs are does not have a barrier. From the VIRGIN Steak, Ribs, and More business plan seen that the growth of food and beverages business is has a big margin and it is an opportunity for everybody who wants to enter these businesses. Therefore, people should be aware to cost efficiency because somebody who enters this business should be capable in maintaining the cost of operational and it is not easy because the price of inventory always rise up periodically, and we cannot predict the macro economic situation.
Moreover, our suggestion to somebody who want enters this business is, they should be maintaining the overhead cost at the level of sixty percent and it is better if they can reduce the overhead cost. If the overhead cost level more than the standard level they will get a little margin. In the other hand, they must be prepare for the extra budget for kitchen equipment because there always some miss of kitchen tools that we did not know before.
ABSTRACT
Kebutuhan manusia tidak akan pernah terpenuhi, semua yang mereka punya; keinginan, cita rasa dan yang mereka rasakan tidak akan pernah cukup terpenuhi karena manusia adalah makhluk yang serakah. Hal yang terpenting dalam kelangsungan hidup manusia ialah makanan, setiap manusia membutuhkan makanan bagi kelangsungan hidup mereka, dan tanpa ini mereka akan mengalami kepunahan. Setiap hari di seluruh dunia, setiap orang mencoba untuk membuat resep makanan dan minuman baru dengan tujuan untuk memuaskan nafsu mereka. Saat ini makan tidak hanya menjadi kebutuhan manusia saja, tetapi sudah beralih menjadi sebuah gaya hidup, karena di setiap tempat makan tidak hanya menawarkan makanan saja, namun mereka juga menyediakan hiburan untuk menghibur pelanggan yang datang. Oleh karena itu, sebuah restoran telah menjadi tempat bagi manusia untuk berinteraksi satu sama lain. dengan kata lain, bisnis kuliner akan selalu berkembang dan tidak akan berakhir selama manusia itu masih ada.
Menyadari bahwa permintaan akan makanan begitu tinggi dan tidak seimbang dengan jumlah restoran atau kafe yang tersedia, kami memutuskan membuat sebuah tempat makan untuk memenuhi kebutuhan tersebut. VIRGIN Steak, Ribs, and More adalah sebuah bisnis kuliner yang memfokuskan pada penyediaan hidangan kualitas tinggi dengan harga yang terjangkau dan juga didukung dengan tempat yang nyaman dan memiliki sarana hiburan yang mencukupi. Operasi bisnis ini lebih memfokuskan pada pelayanan pelanggan di tempat namun tida menutup kemungkinan melayani pula jasa catering untuk pesta ulang tahun atau acara rapat. Target pasar VIRGIN adalah generasi muda antara umur 17-30 tahun dan keluarga. Pendiri dari VIRGIN Steak, Ribs and More adalah 3 orang mahasiswa School of Business Management – Institut Teknologi Bandung yang memiliki visi ke depan yang cerah, yaitu Sendi Sidiq, Bagus Ashari Nugraha, dan Anak Agung.
Kesimpulannya bisnis makanan dan minuman tidak akan pernah mati karena ini adalah kebutuhan terpenting untuk manusia. Selama manusia masih ada, bisnis ini akan terus maju dan berkembang. Dari bisnis plan ini terlihat bahwa perkembangan dari bisnis makanan dan minuman mempunyai margin yang tinggi, dan ini merupakan sebuah kesempatan bagi kita untuk menggeluti bisnis di bidang ini. Selain itu, setiap orang yang terjun di bisnis ini harus selalu menjaga efisiensi biaya karena bisnis ini memerlukan keahlian untuk menjaga biaya operasional yang mana harga barang bakunya selalu meningkat dari waktu ke waktu.
Saran dari kamu untuk mereka yang akan terjun di bisnis ini adalah, mereka harus dapat menjaga biaya overhead di kisaran 60% dan ini dapat lebih baik apabila mereka bisa menekan biaya tersebut. Karena aoabila biaya overhead melebihi dari kisaran 60% maka mereka akan mendapatkan margin yang kecil. Disamping itu mereka yang ingin terjun di bisnis ini juga harus mempersiapkan biaya cadangan untuk menutupi biaya-biaya yang tidak terduga
VALIDATION PAGE
VIRGIN Steak, Ribs and More
By:
SENDI SIDIQ
ID No: 19004079
Undergraduate Program
School of Business and Management
Institut Teknologi Bandung
Validated By
(DWI LARSO, Ph.D)
FOREWORD
With bless from Allah SWT, finally we can finished our 3 years study at School of Business and Management Institut Teknologi Bandung. Our final project on Business Planning already accomplished and it has been implementing in the real business. Virgin Steak Ribs and More is the result of our study in SBM-ITB, a small-medium size restaurant with average 50 customers a day. We hope that our business will be sustainable and motivating the other students to make an innovation on entrepreneurship. I would thank to:
Mr. Dwi larso Ph.D as our final project counselor and Mr. Aurik Gustomo as our examiner,
SBM-ITB Lectures, Dean, Prodi and Staff.
Special thanks to: My Dad and My Mom, My Sister Unga and Abil, My Grandma and also My lovely Cika for support me to anything.
For our Friends : Wirabuana Family (Bagus, Agung, Awank, Bom2, Eq, Ratih, Bao, Chen, Bintang, Rendy, Arif), SBM student 2004, SMUN 5 Bandung 2004, KD family, Dago Pakar crew, vertex squad.
.
And for my sophisticated needs: Acer Travelmate 4050, Canon iP90, ALFALINK EI-
628, Seiko SQ 100, Tagheuer Kimi Raikonen Edition, iPod 2GB, PS2, V3i, CDMA phone,Samsung D520, O2 Exec, Sampoerna Mild, Zippo, Levis 523, Levis 501Limited Edition, Asics Tiger Onitsuka, Polo Shirt, Ice Cappuccino, VIRGIN Mineral Water, Iron Hide D 1249 TW,
Finally, our journey in SBM has ended, but we will not forget all the memories that wehave passed together, the entire laugh, all the crazy things, and the entire sad times, and we hope that this is not the end for us, because we sure that something bigger is waiting for us.
LIST OF CONTENTS
Page ABSTRACT ……….i ABSTRACT ……….ii VALIDATION PAGE ....………iii FOREWORD ..……….………....iv LIST OF CONTENTS ………....v LIST OF FIGURES ………...vii LIST OF TABLES ……….viii CHAPTER I: INTRODUCTION …..………...1 1.1. Background ………...1 1.2. Business Description …...………1 1.3. Scope ………….……....……….………...2 1.4. Data Collecting Methods.……….……….. 2
1.5. Outline
………...2 CHAPTER 2: BUSINESS PLAN
………...………... 3 2.1. Executive Summary
………..…………...3 2.2. Company and Business Description
………...……… 4 2.3. Service Plan
………... 5 2.4. Market Analysis
………...12 2.5. Marketing Plan and Strategy
………...13 2.6. Operation Plan ………...15 2.7. Management Team ……… 17 2.8. Financial Plan ……… 29 CHAPTER 3: CONCLUSION ………... 23 vi
LIST OF FIGURES
Page 2.1. Flyer ………..…………... 14 2.2. Operation Plan ………..………...……… ………...15 2.3. Virgin’s Organizational Charts………...………. ………17 2.4. July 2007 Sales Forecast
……… 20 2.5. Actual Sales July 2007 (first two week)
………... 20
LIST OF TABLES
Page 2.1. Daily Customer …
………..………..…………... 13 2.2. Personnel Working Hour
…………..………...………. 16 2.3. Start-up Capital
………...………. ………..19 2.4. July 2007 Sales Forecast
……….. 19 2.5. Actual Sales (first two week)
………... 19 2.6. Break Even Analysis
………...………... 20 2.7. Projected Income Statement July 2007 Sales Forecast
……….. 21 2.8. Projected Income Statement Actual Sales (first two week)
………... ………21 2.9. Payback Period
………... 22
