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FACUTLTY OF BUSINESS AND MANAGEMENT FUNDAMENTAL OF ENTREPRENEURSHIP ENT300

NAME

MATRIC

CLASS

1.NURUL NAJIHAH BT ZAKARIA

NUMBER 2018803198

KBA1195G

2.SITI SYAHIRAH BT MOHD ZAMKHAIRY

2018244876

KBA1195G

3. WAFA SYAMIRA BT MOHD NASIR

2018289764

KBA1195G

4.WAN NUR AZIZAH BT WAN MUSTAFA KAMAL 5.UMMU NAJAH BT MOHD NAJIB

2018442852 2018642766

KBA1195G KBA1195G

PREPARED FOR: MADAM INTAN NAZRENEE BINTI AHMAD

SUBMISSION DATE: 21 JANUARY 2020

TABLE CONTENT

NO

CONTENT

PAGES

1.

EXECUTIVE SUMMARY

1

2.

INTRODUCTION

3.

PRODUCT/SERVICE DESCRIPTION

11-16

4.

MARKETING PLAN

17-31

5.

ADMINISTRATIVE (ORGANIZATIONAL) PLAN

31-34

6.

OPERATIONAL PLAN

35-40

7.

FINANCIAL PLAN

41-43

8.

APPENDICES

44-45

2-11

EXECUTIVE SUMMARY Mikkusu Sushi is a Japanese food business where offered variety of flavour, sauces and shapes of sushi. However, our business is not a typical dine in like others sushi restaurant but we offered a self-service system that used vending machine. Nowadays, this kind of business are high demand. So that, it has potential to growth in the market. There are three target market which are demographic, behavioural and psychographic. In demographic, a group such as children, teenagers, adult and senior citizen mostly loves to eat sushi. Besides, either lower income or intermediate income could enjoy and purchase our sushi. Malaysia have all kind of races like Malay, Chinese, Indian and more. So, Mikkusu Sushi target to all races and gender can purchase our sushi. Next, spending habit for food like purchasing delicious dessert is a behaviour being a customer. Thus, our business offered affordable price to the customers. Besides that, a person’s interest to the Japanese and spicy food is our target market. Even though, our business is a self-service we are also provide several set of table and chairs to the customers that can hang out with friends and family besides student also can do a discussion. Not only that, our business also provided a calm and beautiful corner that customers can enjoy the unique design on our café to reduce stress. Last but not least, Mikkusu Sushi offered the best and fast service rather than others sushi restaurant. Besides that, we offered the lowest price to the customers.

1

1.0 INTRODUCTION 1.1Business (Organization) Description a) Name of the Organization - We named our business as Mikkusu Sushi. We choose the word of Mikkusu because it was a symbolic to our business that produce variety flavour of sushi. The Mikkusu word itself is from Japan that defines as mix. We also choose word from Japan because sushi was a traditional food for Japan at long time ago till now.

b) Business Address - Pusat Bandar Wangsa Maju KLSC Jln Wangsa Delima 5 Setapak Sri Rampai Jalan Wangsa Delima 5, Seksyen 5 Wangsa Maju, Wangsa Maju, Kuala Lumpur

c) Website/e-mail address - We

also

provide

websites

for

further

information

on

www.mikkususushi.com - We also provide an e-mail address to whom want to run a small business by purchasing or rent a sushi vending machine from us. They can reach us on [email protected]

d) Telephone Number - 04 938400/ 013-5283684

e) Main Activities - Produce sushi in variety of shapes and sizes - Produce variety flavor of dipping sauce - Produce variety flavor of seaweed

f) Date of Commencement - 11/11/2020

g) Date of Registration (30 days before Date of Commencement). - 25/11/2020 2

1.2 (Owner) Description

Biodata

Information

Name

Wafa Syamira Bt Mohd Nasir

Position

CHIEF EXECUTIVE OFFICER

Identity Card Number

9301017-07-0692

Address

No 30 Lorong Panglima 26, Taman Bertam Perdana, 13200

Email Address

Kepala Batas Pulau Pinang [email protected]

Telephone Number

017 4557360

Age

27 years old

Academic Qualification

Diploma in Banking Studies at University Teknologi Mara Kedah (From 2011 - 2014) Bachelor in Business Administration at University Teknologi

Skills and Experience

Mara Kedah (From 2014 - 2017) 1. Part time worker at Eriqa Sweet Bakery as cashier (from Jan 2011-Jun 2011)

2. Part time worker at cafeteria UiTM Merbok Kedah as assistance worker (from Jan 2012 - Jun 2012)

3. Part time opening small business by making a dessert (from 2015)

4. Financial Advisor at Bank Islam Kepala Batas, Pulau Pinang. (from 2017 - 2019)

SKILL Skills in baking and cooking Skills in marketing sales and communication Skills in financial management Skills of leadership, time management and project management planning Biodata

Information

3

Name Biodata Position Name Identity Card Number Position Address Identity Card Number Email Address Address Telephone Number Age Address Email

Siti Syahirah binti Mohd Zamkhairy Information HUMAN RESOURCE EXECUTIVE Ummu Najah binti Mohd Najib 960324-08-0634 OPERATION MANAGER 261,Taman Orkid,Simpang, Empat,06650,Alor Setar,Kedah 940424-02-5524 [email protected] Lorong Sekolah Kebangsaan Tualang, Kampung 01137177879 Tualang 06400 Pokok Sena Kedah 24 years old [email protected]

AcademicNumber Qualification 0135998568 Diploma in Banking Studies at University Teknologi Mara Telephone Age

(From 2014- 2016) 26 Kedah years old

Academic Qualification

Diploma in Banking Studies in Universiti Teknologi Mara Bachelor of Business Administration Human Resource at (UiTM) (2015-2017) University Teknologi Mara Kedah (From 2016- 2019) Bachelor in Operations Management in Universiti

Skills and Experience Skills and Experience

Teknologi Mara (UiTM) (2017-2019) 1.Part time as Sale assistant at Umi Abah Trading (from Mac 2015- April 2015) Part time as promoter Skills in basic Microsoft 2.Part time worker at Restaurant Singgah Sini (From Jun Skills in communication, planning and organizing, 2019- August 2019) budget development skills SKILLS Skills in Communication Skills in Microsoft Office Skills in Financial Management

4

Biodata

Information

Name

Nurul Najihah Bt Zakaria

Position

FINANCE MANAGER

Identity Card Number

950527-02-0324

Address

No 39 Lorong Seladang 2/3 Taman Sri Seladang 09600

Email Address

Lunas Kedah [email protected]

Telephone Number

018 4008456

Age

25 y/o

Academic Qualification

Diploma In Banking Studies in Universiti Teknologi Mara (UiTM) (2015-2017) Bachelor in Finance in Universiti Teknologi Mara (UiTM) (2017-2019)

Skills and Experience

Skill in Microsoft word, Microsoft excel, Powerpoint Skill in time management also good in communication Experience in part time making business by selling a cake Good in financial management

5

Biodata

Information

Name

Wan Nur Azizah Binti Wan Mustafa Kamal

Position

MARKETING MANAGER

Identity Card Number

970515-09-0026

Address

Kampung Paya Batas Tinggi 02400, Kangar , Perlis

Email Address

[email protected]

Telephone Number

0103084731

Age

23 years old

Academic Qualification

Diploma In Banking Studies

1.3 LOGO

Bachelor in Finance Skills and Experience

Part time as a cashier Skill in Microsoft Office Have good communication skill and problem solving Mathematical proficiency

6

Sushi A symbol of sushi clearly shows of our main

business

activities

which

is

in

producing sushi

Chop stick Chop stick represents that it is a one of utensil that will be used while eating sushi. It also a symbol of Japan because mostly people in Japan eating sushi used chop stick. In Japan chop stick is synonym with sushi. The circle shape in the logo means that we will make sure that our product will realize customer’s quality and taste expectation. The circle shape also defined that our company will always operate like a spinning wheel non-stop. Also the circle means that cooperation between us will never have ending.

Showing the identity of the country of Malaysia. Although sushi is from Japan but we want to show our pride by producing Japanese product in Malaysia.

7

Mikkusu is a word derived from Japanese. Mikkusu means mixed. We chose the concept of mixed as our business name because customers who want to get sushi from us can choose different types of seaweed

flavours

and

toppings.

In

addition, we also provide various types of flavours for dipping sauce

This Japan word means vending machine. It show how our company operate our business which is sushi vending machine. We generate this idea to make people easy to buy and also save time on buying our sushi.

1.4

LOCATION

a) Address Pusat Bandar Wangsa Maju KLSC Jln Wangsa Delima 5 Setapak Sri Rampai Jalan Wangsa Delima 5, Seksyen 5 Wangsa Maju, Wangsa Maju, Kuala Lumpur

8

b) INFRASTRUCTURE AVAILABLE AT THE LOCATION 1.

Transportation infrastructure

9

 Transportation will not be barrier for the customer to visit our shop. It is because public transportation such as grab car and public cab will be across daily in the main road which is near to our shop.

2.

Parking infrastructure  Our location is also serve with many car park. This is make our customer be easier to park their car and visiting to our shop. It also give the advantage to our supplier to park their vehicles and supplier our needed.

3.

Social infrastructure  There is many shop near our shop. It will make our customer more enjoying because. When they come to our shop to buy our sushi. They also can enjoying shopping at another shop.

4.

Electric and water infrastructure  Our company is provided with complete electricity and also water for our shop to run our company. Without enough electric and water there will be impossible to our company to generate operation. This is because our produce is based on vending machine and for sure it will use fully electric. The electricity also needs for the lighting since our shop opened until night.

5.

Power supplier  There are only our shop that sell sushi. It will make our shop will have the high power of supplier. This is the importance thing to see when we choose the location of our shop because the more competitor will make our business is in risk.

c) REASON FOR CHOOSING THE LOCATION 10

The reason why we are choosing the location because of strategic location and then the location is the area that is the main focus of public. Next the location also near with bus station, so it will be the best location of people who are travelling with bus can also come to our shop to buy our sushi.

2.0 PRODUCT/ SERVICE DESCRIPTION

a) Brand/logo

NAME OF PRODUCT

Our business produce the Japanese food where it is Sushi. The basic ingredient are rice with vinegar, seaweeds and variety of toppings or condiments. This kind of sushi also have variety of shape and toppings. In our business, we produce only three types of sushi where Nigiri , Gunkan and Maki. The Nigiri is made with rice pressed into an oval shape and any toppings like shrimp, fillet fish, chicken or vegetables are layered on top. Then, for the Gunkan the shape is like a ship where this kind of Gunkan consist small ball of rice vinegar is wrapped with thin dry seaweed and topped with various toppings. Lastly, for the Maki. The word itself means roll so Maki sushi is a roll sushi. The Maki sushi is roll up seaweed layered with rice vinegar and the ingredients like chicken, eggs, fish, squid or vegetables are in the center. Besides, we are also have sushi set which is set A, customers will have Ebi Fry, Chuka Lidako , CKT Maki and Inari. Next, for set B, Mentaiko Chicken, Tobikko, Mayo, Chicken Cheese Roll and Chuko Lidako sushi are on our set B. Then, purchases of set C will have Ebi Fry, Inari, Mentaiko Chicken and Salmon Menchi. Lastly, for the last choices we have set D where customers will have Tobikko, Chuka Lidako, Egg Mayo, Karaage Teriyaki and Mayo.

1. NIGIRI - Ebi fry - Inari - Mentaiko Chicken - Salmon Menchi

2. GUNKAN - Chuka Lidako 11

- Tobikko - Egg Mayo - Karaage Teriyaki Mayo

3. MAKI - CKT Maki - Spicy Teriyaki Chicken Roll - Chicken Cheese Roll - Fried Cutlet Cheese

TYPES OF DIPPING SAUCE

1. Wasabi sauce 2. Nitsume sauce (sweet soy sauce) 3. Spicy mayo sauce 4. Spicy cheese FLAVOURS OF SEAWEEDS

1. Original seaweed 2. Spicy seaweed 3. Tom Yum seaweed DESIGN OF PRODUCT

Sushi

1. NIGIRI

2. GUNKAN

12

3. MAKI

Sauces

1. Wasabi sauce

2. Nitsume sauce (sweet soy sauce)

13

3. Spicy mayo sauce

4. Spicy cheesy sauce

FLAVOURS OF SEAWEED

1. TOMYAM SEAWEED 2. ORIGINAL SEAWEED 3. SPICY SEAWEED

b) Packaging 14

The packaging of our sushi is a rectangle shape with handle on top of the box. We choose rectangle shape because can be filled in the box with four, six or eight pieces of sushi in one box. The size of box is 12x8x5cm. We choose eco-friendly and biodegradable materials to pack our sushi. We also choose to add handle on our packaging to ease the customers to take away thus, we can avoid from using plastic bag to carry our product. Besides that, we also provide a bamboo chopstick to customers to enjoy our sushi and easy for customer to eat anytime. We choose black and white packaging that symbolic the color of the main in the making of sushi. The black color that symbolic to the seaweed that have a various taste and the white symbolic to the rice vinegar. Other than that, white color also represents safety, cleanliness, simplicity and perfection. That highlighted our sushi are made using safe and clean ingredients hence we maintain the cleanliness and quality of the food while preparing the ingredients. Besides, we provide simple and perfect taste due to Asian tastes. The black color represents elegant even though our product is made from vending machine but the taste is same level as other well-known and fancy sushi restaurant.

FRONT c) Labelling 15

 Front of the box We put our logo as a symbolic or trademark to represent our business name and product. The logo itself could make the customers recognize that our brand business and our slogan is “Deliciousness jumping into the mouth”  Back of the box We provide the information such as ingredients, halal logo and net weight. The ingredients that we provide in our sushi consist seasoned rice vinegar, sugar, salt, calcium disodium Edta (to protect flavour), mayonnaise, mustard sauce, soybean oil, sesame oil, sesame seeds, seaweeds, chillies paste, shrimps, squid, chicken, fillets fish, eggs and variety of vegetables. Besides that, halal logo represent that our product are guaranteed, safe, suitable and clean to be eat for Muslim customers. Next, we also provided net weight for 4, 6 and 8 pieces.

BACK

16

3.0 MARKETING PLAN 3.1 Customer (Target Market)

1. Demographic

Age

Income

Gender

Races

Children Teenagers Adult

 

Senior Citizen



High level Lower level



Intermediate



Men



Women



Malay Chinese

 

Indian





2. Behavioral

Spending Habit

Sport 

Food Makeup Jewellery Purchasing

Interesting Dessert Delicious Dessert



Affordable Price



17



Rare Product

3. Psychographic

Interest



Japan Food Sweet Food Large Quantities Food



Spicy Food Purchasing

Hang

out

with

family

and

friends Place to reduce stress

 

among



Capturing and posting beautiful



Discussion

place

student pictures of the unique design of the café at social media

3.2 List of Competitors

18

COMPETITOR 1 : SUSHI COMPETITOR: 2 KING ROTARY SUSHI BAR PRODUCT PRODUCT

STRENGHT STRENGHT

WEAKNESS WEAKNESS

 Strong international  Imported ingredient brand  Product high quality  Unique productrecipes

 lack of control over  Not friendly franchisees waitress  Different services  Poor service

 Three Cooked by professional  minute service

according (feedback to the by franchise customer)  Make consumers in  Poor service the lower income (judging by feel discriminated customer feedback)  Too expensive

standard  Avoidable for person

PRICE

with high level income

 Poor Pricetaste high but  Strategic location, in a  Avoidable price for law town that people like to income person go  Have many branch all

PLACE PRICE PLACE

potion medium  A lower income  Small size for the person is not low price suitableplace to go tosince the  Noise

 over Openthe kitchen state concept

place the place is side to

 Suitable for family

the road  Not strategic place, the

place

is

roadside difficult

and to

find

parking.

COMPETITOR HIBIKI PRODUCT

3:

SUSHI

STRENGHT  Premium product  Prepared by the international chef  Imported raw material

WEAKNESS  Just people age 6 years

and

above

are allow to seat  Need

to

silent

phone  Need to dress code

19

in smart casual or formal

 Avoidable for people

PRICE

with high level income

 Make consumers in the lower income feel discriminated  Too expensive for the portion that too small compared to their price

 Luxurious place

PLACE

 5 star place  Free from noise

 Just a select people can go to the place  Not suitable for parents with kids

3....