Plan of restaurant opening and menus.pdf

Restaurant menu and plan

1. CHAMCHA BY RFC
BUSINESS PLAN

2. PROPOSED MENU
a)WESTERN FOOD
b)NASI KANDAR MELAYU
c)SHELL OUT
d)MASAKAN PANAS
e)VENDOR
f)DESSERT

3. TARGET MARKET & COMPETITION
a)ANAK MUDA
b)FAMILY
c)Kenatgoksaingansekeliling

4. MANAGEMENT
a)STAFF–berapaorg (cashier, pelayan, tukangmasak)
b)KWSP: perlubyrseblum15hbstiapbulan
c)LEAVE–cth: 14 harisetahuntaktermasukcutiperistiwa
d)OFFDAY–cth: setiapisnin
e)OPERATIONDAY & HOURS
f)ADMIN –cth: kenarecord resit semuakenasimpanutktawbudgetrestok
brgbasah&keringseminggu/sebulan

5. MONTHLY RECURRING COST
a)RENTAL
b)TNB
c)SAJ
d)INDAHWATER
e)SALARY
f)KWSP

6. CASH CONTROL
a)RUNNINGCASH=utkstockbrg
b)PROFIT=utk saving
c)RECURRING COST = utk komitmen
kluar stiap bulan

7. LIST BARANG YANG MASIH
DIPERLUKAN
a)SIGNBOARD LUAR
b)SIGNBOARDDALAM
c)CAWAN PLASTIK
d)PINGGAN
e)PROJEKTOR
f)KERUSIBABY
g)MESIN CASHIER
h)SIMPLE DECO