RESTAURANT BUSINESS PLAN
“PIZZALERIA”
Lecturer : Nadia Sasmita, M.Pd.
Presented by :
Name : Winda Julia Nesath
NIM : 14xxx113x03x
ECONOMIC FACULTY
YOGYAKARTA STATE UNIVERSITY
2014/2015
CHAPTER I
INTRODUCTION
A.
Background
Today many
people who want to make an event or activity is by simple and efficient way.
For example in terms of food preparation and dish. Most of them usually prefer
to buy fast food than to make it them self by reason of considerations of time
and effort even though it is a rather more expensive. From this thought we had
the idea to make a business as Pizzaleria. In starting a business on any line,
it first needs to know is the market opportunity and how to have the great
order. How is the market opportunity that we wanted to enter in our business
and how to obtain the order. The second is that we must be able to analyze the
strengths and weaknesses of our competitors and the extent of our ability to
compete with them in terms of price, service and quality. The third is the
mental preparation and courage to start entrepreneurship to remove the
psychological barriers of shame, fear of failure and the inner war between
desire and doubt.
B. Name of Agency
Pizzaleria, it is the
abbreviation name from two words, that is Pizza and Galeria (gallery). We chose
these words because we have an expectation for our business will be a great
resto in future and get the best quality gallery pizza in our city. We hope our
customers who visit this gallery will enjoy it and satisfied with the services
that we provide.
C. Enterprise Vision
" Promoting the best quality of Pizza product and be loved by the public. Also lifting local products to the general public in order to be more familiar " .
D. Business Mission
1. Increase of new products that utilize local materials.
2. Improving the quality of products so that the products can be known by the public .
3. Provide the best service to consumers.
4. Produce a variety of pizza that have a best quality and quality-assured .
5. Making this effort as a business opportunity that provides benefits or the best advantages
E. Aim
The purpose of the establishment of Pizzaleria resto is :
1. Obtaining profits
2. Introducing food Italy in Yogyakarta
3. Diversifying the type of food in Yogyakarta
4. It absorbs more labor
CHAPTER II
ANALYSIS OF PRODUCT
A. Place
The plan of Pizzaleria Resto location will be placed in an area that meets the following requirements:
1. The location is close by the office and education such as university, high school, or vocational school.
2. The location is in the center of the crowd.
3. The location is in the middle area residents
The location that we prioritize is in 27, Diponegoro Street (SMA N 1 Amlapura) with the following considerations:
a. The location is close to several universities
b. In the vicinity there are several schools, among others SHS 1 Amlapura, JHS 1 Amlapura and SHS of Parisada.
c. The location was around the office complex government agencies.
d. The location is near a residential population.
B. SWOT Analysis
In each activity to start a business, then it should be done first is to measure the ability of the author to the environment or competitors . That is the way through the SWOT analysis :
1. Strength
a. The price is quite affordable
b. Can be consumed for all community
c. The method to make it’s easy
d. Free from preservatives and artificial sweeteners
e. Have plenty of nutrients
2. Weakness
a. Product easily imitated
b. Can not durable
3. Opportunity
a. Strategically place
b. Not much to produce this product
c. The price offered to the public affordable
4. Threat
The presence of competitors who sell products at a cheaper price than the price that the authors have to offer
C. Marketing
a). Target Markets
The target market is key to note. It was customary that the effort Resto working order. Production activities began when the order has been received. Who work throughout the year or during the life of the business is marketing, finance and administration. Our target market is the entire community both students, and office workers who want time and energy-efficiency in obtaining food.
b). Products and Pricing
To set a price we need to do research and compare it with other Resto pricing strategies. Not infrequently the price of similar products are too expensive because of the production system is wrong and ineffective. This is what we should avoid. For that, we need to find a supplier capable of supplying the raw materials we use at a more affordable price but still save the quality, so we can produce products at a more affordable cost. In addition, we also need to do the experiment many times to find a formula that fits and can compete with other Resto.
The food menu Price Per-Portion
No
|
Name of Pizza
|
Price
|
1
|
Bolognise Pizza
|
Rp 12,000
|
2
|
Pizza Marinara
|
Rp 12,000
|
3
|
Royale Pizza
|
Rp 17,000
|
4
|
Garlic Lover Pizza
|
Rp 17,000
|
5
|
Pizza Sausage
|
Rp 17,000
|
6
|
Margaretha Pizza
|
Rp 20,000
|
7
|
Red Pizza
|
Rp 20,000
|
8
|
Pizza Hot Balad
|
Rp 22,000
|
9
|
Crispy Pizza
|
Rp 22,000
|
10
|
Go Popizza
|
Rp 25,000
|
11
|
Marathon Pizza
|
Rp 25,000
|
12
|
Couple Sweet Pizza
|
Rp. 30.000
|
13
|
All Juice
|
Rp. 10.000
|
14
|
Cappuccino
|
Rp. 10.000
|
c). Marketing Concepts
The marketing concept consists of 3P (Price, Place, Promotion). For products, we must surveyed the our competitors. For example, determining the 10 most popular menu for Resto in our place. Well, specifically to 10 menu, we absolutely mastered. The next step, ask ourselves to go one step further. For example, to innovate. For example, how to make our products look different and more unique.
d). Distribution and Promotion
Resto business is a business of trust and "taste". The purpose of the promotion is to make the public aware that we founded Resto. For that, promotion is one of the most important key in running our business Resto. The way of promotion is :
1) Spread the brochure
This brochure is distributed to schools, offices, households, etc.
2) Through advertising on the radio
By advertising on the radio, we hope that the public can know Resto Pizzaleria that we founded.
3) Through Advertising in cyberspace
We use social networks Facebook and Twitter to promote the products of our Resto. In addition we also have a blog that we use to promote our new menu menu, in addition to familiarizing us with loyal customers.
Pizzaleria Amlapura
@PizzaAmp
www.pizzaleriaamlapura.blogspot.com
D. Expected Results
The expected outcome of this Pizzaleria Resto:
1. Menus are served are made from the best quality ingredients, still fresh and healthy.
2. Can present our best menus in accordance with the expected consumer.
3. Businesses can develop and may open branches in other areas.
4. Our products are well received by the public.
5. Can absorb more labor.
CHAPTER III
BUDGETING
A. Cost of Capital
On the financial aspects of this, we got a Resto capital of Rp 30.000.000 from personal investation
B. Expending
1). Operational Cost
No
|
Description
|
Quantity
|
Unit Price
|
Total
|
1
|
Dining table
|
8
|
Rp 100,000
|
Rp 800,000
|
2
|
Table cashier
|
1
|
Rp 1,200,000
|
Rp 1,200,000
|
3
|
Chairs
|
32
|
Rp 50,000
|
Rp 1,600,000
|
4
|
Wi-Fi transmitter
|
1
|
Rp 700,000
|
Rp 700,000
|
5
|
Oven Gas
|
1
|
Rp 5,000,000
|
Rp 5,000,000
|
6
|
Stove
|
1
|
Rp 2,000,000
|
Rp 2,000,000
|
7
|
Juicer
|
2
|
Rp 200,000
|
Rp 400,000
|
8
|
TV
|
1
|
Rp 3,000,000
|
Rp 3,000,000
|
9
|
Computer
|
1
|
Rp 3,000,000
|
Rp 3,000,000
|
10
|
CCTV
|
2
|
Rp 500,000
|
Rp 1,000,000
|
11
|
Plates
|
100
|
Rp 12,000
|
Rp 1,200,000
|
12
|
Glass
|
50
|
Rp 6,000
|
Rp 300,000
|
13
|
Blades
|
100
|
Rp 1,000
|
Rp 100,000
|
14
|
Fork
|
100
|
Rp 1,000
|
Rp 100,000
|
15
|
Etc
|
-
|
-
|
Rp 100,000
|
TOTAL
|
Rp 21,000,000
|
|||
2). Basic Material
Cost
Ingredients
|
Volume
|
Unit
|
Price (Rp)
|
Total
|
Wheat Flour
|
25
|
Kg
|
8.000
|
200.000
|
Meat
|
10
|
Kg
|
30.000
|
300.000
|
Salt
|
5
|
Pcs
|
4.000
|
20.000
|
Yeast
|
50
|
Pcs
|
500
|
25.000
|
Vegetable Oil
|
10
|
Kg
|
5.000
|
50.000
|
Butter
|
2
|
Pcs
|
5.000
|
10.000
|
Cheese
|
10
|
Pcs
|
17.000
|
170.000
|
Sausage
|
2
|
Kg
|
40.000
|
80.000
|
Sauce
|
5
|
Bottle
|
5.000
|
25.000
|
Peanut
|
0,5
|
Kg
|
15.000
|
7.500
|
Corn
|
1
|
Kg
|
5.000
|
5.000
|
Strawberry jam
|
1
|
Bottle
|
15.000
|
15.000
|
Annona jam
|
1
|
Bottle
|
15.000
|
15.000
|
Durian
|
2
|
Fruit
|
15.000
|
30.000
|
Sweet milk
|
5
|
Tin
|
7.000
|
35.000
|
Gas
|
2
|
Tube
|
15.000
|
30.000
|
Case
|
20
|
Box
|
1.000
|
20.000
|
Jumlah
|
1.037.500
|
|||
3). Supporting Cost
Analysis Cost
|
Volume
|
Unit
|
Price (Rp)
|
Total per month
|
Place Rent
|
1
|
Year
|
5.000.000
|
5.000.000
|
Employee salary
|
4
|
Man
|
700.000
|
2.400.000
|
Electricity + water cost
|
1
|
Month
|
80.000
|
80.000
|
Other cost
|
-
|
-
|
-
|
500.000
|
Total
|
7.980.000
|
|||
4). Cost Analysis
of All
No.
|
Cost Analysis
|
Total (Rp)
|
1.
|
Basic
Material Cost
|
1.037.500
|
2.
|
Operational Cost
|
21.000,000
|
3.
|
Supporting Cost
|
7.980.000
|
Total
|
30.017.500
|
|
C. Income
No
|
Name of Pizza
|
Price
|
Quantity
per month
|
Price
per month
|
1
|
Bolognise Pizza
|
Rp 12,000
|
50
|
600.000
|
2
|
Pizza Marinara
|
Rp 12,000
|
50
|
600.000
|
3
|
Royale Pizza
|
Rp 17,000
|
50
|
850.000
|
4
|
Garlic Lover Pizza
|
Rp 17,000
|
50
|
850.000
|
5
|
Pizza Sausage
|
Rp 17,000
|
50
|
850.000
|
6
|
Margaretha Pizza
|
Rp 20,000
|
50
|
1.000.000
|
7
|
Red Pizza
|
Rp 20,000
|
50
|
1.000.000
|
8
|
Pizza Hot Balad
|
Rp 22,000
|
50
|
1.100.000
|
9
|
Crispy Pizza
|
Rp 22,000
|
50
|
1.100.000
|
10
|
Go Popizza
|
Rp 25,000
|
50
|
1.250.000
|
11
|
Marathon Pizza
|
Rp 25,000
|
60
|
1.500.00
|
12
|
Couple Sweet Pizza
|
Rp. 30.000
|
45
|
1.350.000
|
13
|
All Juice
|
Rp. 10.000
|
300
|
3.000.000
|
14
|
Cappuccino or Mocca
|
Rp. 10.000
|
200
|
2.000.000
|
Total pizza production per month
|
320
|
17.050.000
|
||
Total income per month : 17.050.000
Total income per year : 17.050.000 x 12 = 204.000.000
.
Analysis of Profit and Break Event Point
Capital : Rp.30.000.000
Income : Rp.17.050.000
Gross Profit Rp.47.050.000
Net Profit : Rp.17.032.500
Net Profit
: Rp.17.032.500
: 1,01
CHAPTER IV
CLOSING
As a good entrepreneur, we will not let this business run horizontally. We will continue to try to innovate and improve the quality of our performance, so that enthusiasts and consumers satisfied with the products we offer. Because if we do not our product quality is likely to increase this effort will not run properly even threatened with bankruptcy.
We hope this business can thrive and achieve success. We are confident that this effort will go forward and continue to grow even more so if accompanied by an increase in the quality of our services and products. We are aware, these efforts will not direct the rapidly growing but we will continue to strive to develop our business Pizzaleria Resto
