This document contains a business plan for Good Burger Restaurant. It outlines the company background including ownership structure and management team. It discusses the target market as families and individuals in the Subang Jaya area. The marketing plan analyzes competitors like Burger King and McDonald's and identifies strategies such as distributing brochures, banners, and social media promotions. Finally, the document includes organizational charts, job descriptions, salaries, and administrative budgets to support the operations of the restaurant.

1. DPB2012 ENTREPRENEURSHIP
BUSINESS PLAN
GOOD BURGER RESTAURANT
LECTURER :
Puan Maszairizam
NO. NAMA NO. MATRIK
1. MUHAMMAD 'AMMAR BIN MOHAMMAD
TAIBBUDDIN
17DTK17F1063
2. SATHURVARNAN A/L NAGENDRAN 17DTK16F1079
3. NURUL WAJIHAH BT RUSLI 17DTK16F10
4. MOHAMMAD HARIZ BIN MOHAMMAD
NIZAM
17DTK17F1058
CHECKED BY:

2. TABLE OF CONTENT
CHAPTER CONTENT PAGES
1.0 INTRODUCTION
2.0 PURPOSE OF BUSINESS PLAN
3.0 BUSINESS/COMPANY BACKGROUND
4.0 MANAGEMENT PLAN
5.0 MARKETING PLAN
6.0 FINANCIAL PLAN
7.0 OPERATIONAL PLAN
8.0 ORGANIZATIONAL PLAN
9.0 SUMMARY

3. 1.0 INTRODUCTION
The “Good Burger Restaurant” is an averagely priced 100 seat restaurant offering
western family style food and service. Western food and the western theme along with local
Malaysian cuisines such as Nasi Lemak Ayam Rendang are all on the menu. We will offer a
lighter options and smaller portions for a children’s menu. Our main focus is on the varieties
of Western burgers that can be enjoyed by our customers.
The restaurant will be owned and operated by Muhammad Ammar Bin Mohammad
Taibuddin, Sathurvarnan a/l Nagendran, Nurul Wajihah Bt Rusli, Nurul Husnatul Balqis Bt
Ahmad Shah and Mohammad Hariz Bin Mohammad Nizam . The restaurant is planned to be
set up at the site of Subang Jaya. The site was previously empty grounded and was not owned
by anyone. The site was used to build a complex and the lot which is planned is not currently
owned by anyone. The location will require renovation and new furniture such as chairs,
tables etc. The décor will feature wood accented chairs with seating cushions and tables and
carry a wooden theme for furniture. This furniture theme helps enhance the western theme
that is the focus of the restaurant. This will also attract new customers who are intrigued by
the theme to have a meal.

4. 2.0 PURPOSE OF BUSINESS PLAN
2.1 Purpose of Business Plan
The primary objectives of the business plan for the Restaurant are below:
• Open the establishment timely to make sure potential customers can come.
• To provide quality western meals at reasonable prices with good hospitality.
• Financial growth that is achieved in accordance to the sales goals.
Our mission is to provide classic and rustic Western Food that is hard to come by here
in Malaysia for our customers. We will strive to achieve this goal by providing menu items
incorporating quality ingredients at affordable prices, and we will be mindful of the wellbeing
of our customers and staffs treating each and everyone with respect and humbleness.
2.2 Guiding Principles
1. Always being kind and humble to all staffs and customers and treat them just as family.
Making sure that the customers feel right to belong here and feel comfortable without any
frustration or anger towards anyone in the surrounding can help keep the peacefulness of the
restaurant.
2. Providing the best to staffs is also key to being a good company. The effort put in by the
staffs will be the success of a certain company and making sure that they feel comfortable
working is very important to the restaurant.
3. Our Service Provide the warm and friendly service expected from a western restaurant
creating an informal, comfortable environment which will make the customers satisfied and
want to return over and over again.
2.3 Keys to Success
• Repeat business
• Hire top notch chefs and offer training to keep the chef on top of his/her game, and pay top
wages to ensure they stay with us.
. Every customer who comes in once should want to return, and recommend us. Word–of–
mouth marketing is a powerful ally.
• Location
• A variety of menu offerings with a western theme, reasonably priced to establish credibility,
but not so high as to limit customers.
Convenience is essential to us; we need to be close to our market because we are not trying to
get people to travel to reach us.

5. 3.0 COMPANY BACKGROUND
3.1 BUSINESS BACKGROUND
Name of business : Good Burger Restaurant
Business Address : C7,Jalan SS15/4D,SS15,47500 Subang Jaya
Selangor
Postal Address : C7,Jalan SS15/4D,SS15,47500 Subang Jaya
Selangor
Telephone Number : 03-4107 4153
Corporate Type: Shareholder
Activities : Food Service
Date of Business Start : July 2, 2017
Registration Date : Jun 10, 2017
Registration Number : PW0006239
General Capital : RM150,000
Bank Name : Hong Leong Bank Berhad (Sri Rampai
Branch)
Account Type : Account Current
Account Number : 21642902376490

6. 3.2 Ownership and partners
1) Partner 1
Full Name : MUHAMMAD 'AMMAR BIN
MOHAMMAD TAIBBUDDIN
No. Identification Card : 920810-10-6487
Date of Birth : 10/08/1993
Age : 27
Gender : Male
Level Education : Degree (Electronics Engineering)
Working Experience : 2 Years of Customer Service Management
in Nandos
Skills / Abilities : Have in-depth knowledge of management
Course Ever Been Attended : LKS Modul 1&2
Managing Director Experience : Managing Director
Job In The Company : Manager
Current Jobs : Student
No. Telephone / Fax : 03-4107 4153
Telephone Number : 019-6197118
Share in the company 25%

7. 2) Partner 2
Full Name : SATHURVARNAN A/L NAGENDRAN
No. Identification Card : 980329-14-6475
Date of Birth : 21/07/1998
Age : 21
Gender : Male
Level Education : Degree (ElectronicEngineering)
Working Experience : 4 Years of Cooking Western Food
Experience in Kuala Kangsar
Skills / Abilities : Experienced with Restaurant Management
Course Ever Been Attended : Ash Burton Chef Academy Culinary Course
Managing Director Experience : Managing Director
Job In The Company : Manager
Current Jobs : Student
No. Telephone / Fax : 03-4107 4153
Telephone Number : 011-11171130
Share in the company 25%

8. 3) Partner 3
Full Name : NURUL WAJIHAH BT RUSLI
No. Identification Card : 930515106788
Date of Birth : 15/5/1993
Age : 26
Gender : Female
Level Education : Degree (Electronic Engineering)
Working Experience : 2 Years of Food and Beverage Department
service in Kenny Roagers Roasters
Skills / Abilities : Very well organized
Course Ever Been Attended : LKS Modul 1&2
Managing Director Experience : Managing Director
Job In The Company : Services and Facilities Technician
Current Jobs : Student
No. Telephone / Fax : 03-4107 4153
Telephone Number : 01116897241
Share in the company 25%

9. 4) Partner 4
Full Name : Mohammad Hariz Bin Mohammad Nizam
No. Identification Card : 940608-38-5285
Date of Birth : 08/06/94
Age : 25
Gender : Male
Level Education : Degree (Electronic Engineering)
Working Experience : 3 Years of Mc Donalds Sungai Besar, Sabak Bernam
Skills / Abilities : Experienced as a Manager
Course Ever Been Attended : Ash Burton Chef Academy Culinary Course
Managing Director Experience : Managing Director
Job In The Company : Services and Facilities Technician
Current Jobs : Student
No. Telephone / Fax : 03-41074153
Telephone Number : 019-3367600
Share in the company: 25%

10. 4.0 BACKGROUND OF PROPOSED PROJECT
4.1 Location and Facilities
The restaurant will be located at C7 ,Jalan SS15/4D ,SS15 ,47500 Subang Jaya Selangor. The
restaurant is located near SS15 Courtyard and Maybank.
Area SS15 Subang Jaya has a population of over 10,000 of the residential population in the
immediate area is comprised of a mixture of single family and multi-family housing. The
median household income is RM2000. Major employers include polytechnic lecturers,
accountancy staff and local residential.
Figure 2 Good Burger Restaurant location
Figure 1 Premisesshop

11. Figure 3 Restaurant’s floor plan

12. 4.2 Management Controls
En. Muhammad Ammar will practice sound management procedures in order to control costs,
insure quality of product and provide friendly customer service. The following systems will
be used by management:
Order Guide: The restaurant will use an item specific order guide to track order history and
maintain designated levels of product in inventory.
Weekly Inventory: Management will conduct a weekly inventory to determine valuation for
use in the preparation of weekly profit and loss reports.
Daily Inventory Tracking: Daily inventory will be taken on specific items. Movement will be
compared to sales data to ensure designated products have been properly accounted for.
4.3 Suppliers
Because of our years of experience combined with our contacts gained from the workplace,
we have established relationships with qualified suppliers. These suppliers can provide
reasonably priced products, delivered according to the schedule.
4.4 Administrative Systems
With a limited staff, it is crucial that we remain current with daily cash outlay. The purchase
of a POS system will immensely help them with these daily administrative reports:
Daily Cash Control : Sales and receipts recorded by the POS system will be compared to
actual cash and credit card deposits on a daily basis. Acceptable over/short amounts will be
limited to RM15.00 per day. Discrepancies greater than RM15.00 will prompt management
to conduct an immediate audit to account for the difference. Monthly totals will be compared
to actual P&L statements for accuracy.
Weekly Prime Cost Report : En. Muhammad Ammar will prepare a weekly report that
shows the gross profit margin after cost of products sold. The prime cost for this type of
restaurant is expected to range from 50% and up to 60%. Proper control of the prime cost is
the single most effective measure of management’s ability to operate the restaurant.
Purchasing Records/Payables : A part time bookkeeper will process and record invoices
and credits daily. Reports detailing cash expenditures, payments by check, and accounts
payable transactions will be readily available. Check disbursements will be prepared by the
bookkeeper. Check signing authority for the general operating account will be given to the
general manager.
Payroll Processing : Payroll checks will be issued bi-monthly. En.Sathurvarnan and Mrs
Nurul Wajihah will run reports from the time & attendance system, make necessary
adjustments, and prepare for transfer to the payroll system. Payroll will be processed by a
payroll processing services.

14. 5.0 ADMINISTRATION/MANAGEMENT/ORGANIZATION
PLAN
The Good Burger
MISSION
Produce and serve delicious, quality Western dishes and dishes according to the principles set
by the company.
VISION
Extend the business and service markets in terms of food worldwide.
OBJECTIVE
 Ensure all quality of food is taken care .
 Provide customers with fast, efficient and best service.
 Implement 5S principles to make the restaurant the best it can be for
customers

15. ORGANIZATION’S CHART/STRUCTURE
MANAGER
EXECUTIVE MANAGER
FINANCE MANAGER CUSTOMER SERVICE
MANAGER

16. MANPOWER PLANNING
POSITION RECUITMENT(PERSON)
MANAGER 1
EXECUTIVE MANAGER 1
FINANCE MANAGER 3
CUSTOMER SERVICE MANAGER 3
DESCRIPTION OF TASK AND RESPONSIBILITIES
MANAGER :
 Managers are the people in charge of employees and the facilities they work for. As
a manager’s job is to plan and promote the daily schedule of employees and the
business, interview, hire, and coordinate employees, create and maintain budgets, and
coordinate with and report to senior management in the company.
EXECUTIVE MANAGER:
 An executive manager defines the vision and goals of his department, or the entire
company or organization. He does this by implementing policies and procedures, and
by establishing budgets
FINANCE MANAGER :
 Financial managers advise clients on appropriate business planning and help in
decision making processes to ensure that businesses are financially successful. This
might involve advising on investments, savings, pensions or insurance products.
CUSTOMER SERVICE MANAGER :
 An Customer Service Manager's role is to oversee the service operations of a
business. They are in charge of the department's day-to-day functions as well as
supervising and supporting staff to keep the customer happy and satisfied with the
service provided.

17. REMUNATION PLAN
POSITION SALARY(RM) KWSP
11%(RM)
PERKESO
2.5%(RM)
TOTAL(RM)
Manager 10,000.00 550.00 125.00 4,325.00
Executive manager 8,000.00 495.00 112.50 3,892.50
Finance manager 5,000.00 330.00 75.00 2,595.00
Customer Service
manager
5,000.00 286.00 65.00 2,249.00
TOTAL 28,000.00
LIST OF OFFICE EQUIPMENT AND SUPPLIES
NO EQUIPMENT AND SUPPLIES TOTAL COST
EACH(RM)
COST(RM)
1 PRINTER 2 900.00 1,700.00
2 OFFICE TABLE 6 150.00 900.00
3 OFFICE CHAIR 12 50.00 600.00
4 FILE 3 350.00 1,050.00
5 FAX MACHINE 2 250.00 500.00
6 PC 6 1,100.00 6,600.00
7 STATIONARY 150.00
8 TELEPHONE 3 100.00 300.00
9 AIRCOND 3 1,200.00 3,600.00
TOTAL 15,400.00

18. ADMINISTRATIVE BUDGET
NO DESCRIPTION COST(RM)
1 ULTILITIES 220.00
2 RENT 1,500.00
3 TELEPHONE AND INTERNET 175.00
4 ADVERTISEMENT 1,750.00
5 TRAVEL EXPENSES 150.00
6 INSURANCE 130.00
7 SALARIES 40,000.00
TOTAL 43,925.00

19. 6.0 MARKETING PLAN
INDUSTRY ANALYSIS
Product/service:
-Product/service systems is The “Good Burger” is an averagely priced 100 seat restaurant
offering western family style food and service. Western food and the western theme along
with local Malaysian cuisines. We will offer a lighter options and smaller portions for a
children’s menu. Our main focus is on the varieties of Western burgers that can be enjoyed
by our customers.
Target Market:
-We have selected the following subject area for the restaurant mainly because of its location
to the area near the city Mall, AEON Subang Jaya. In the early stages of business, the
company's main focus is concentrated to customers located in area surrounding AEON
Subang Jaya, Sunway Pyramid, Sunway Lagoon, Local residential. The population in these
areas are entitled by the population which is mixed race. This factor will give the advantage
to the company because with all this people who carry a different ethnic can potentially
spread market for the restaurant to others. Therefore, the location chosen by the owner to run
this business is good and potentially great to succeed.
Targeted clients and customers have the following features Adult, Senior citizen,Children,
Staffs in nearby malls/outlets.
Market Size:
-Good Burger market is all people in this country with drivers licenses who don’t have cars
and live near our market.
-Google search’s Good Burger market is both all people with computers and smartphones
that need to find data on the web (non-paying) want to put adds online (paying)

20. Competitors:
Burger King McDonald
Strength:
-strong market position
-greater franchise mix
-robust financial performance
Strength:
-successful advertisement and brand name
-collaboration with coke
-clean environment
Weakness:
-market concentration
-scattered marketing campaign
Weakness:
-weak product development
-management of franchisee/joint venture
Opportunities:
-new products development
-new opportunities in growing economies
-positive outlook for restaurant industry
Opportunities:
-internationalization (serving only 1% of
population)
-growing dining out market
Threats:
-intense competition
-expiry of Franchise Agreements
-acrylamide in French fries
Threats:
-more health conscious customer
-global economic recession
MARKETING STRATEGIES:
1)Promotion
Among the promotional strategies made by Good Burger Restaurant for introducing the
business to the market is:
a) Distributing brochures and pamphlets on nearby malls which are considered strategic areas
to attract customers.
b) Provide the profile of business to potential clients from companies to obtain a sustainable
contract for supplies.
c) Installing banners and bunting as one of the steps to promote the restaurant.
d) Promote the business online by using social media’s such as Twitter, and Instagram.
e) Hold promotions every month by rewarding our customers such as discounts, vouchers and
mystery gifts.
2) Price
The pricing for our food offered is affordable, as well as varying and it applies the concept of
'price-follower' or market price which is according to market rates as determined by other
competitors and other companies standards. We want to make sure that customers feel that

21. their investment towards the food and services provided is worth it and will return to dine
with us again.
3) Products
The products offered to customers such as food and beverages are of quality and worth the
price. Businesses also keep updated of changes during the economy and ensure that its
services remain competitive and acceptable to customers.
4) Place
The strategy place that we have selected is near the country because of its location to the area
near the city Mall, AEON Subang Jaya. In the early stages of business, the company's main
focus is concentrated to customers located in area surrounding AEON Subang Jaya, Sunway
Pyramid, Sunway Lagoon, Local residential.
Market Budget:
ITEM CAPITAL(RM) Financing(RM) TOTAL(RM)
Initial Spend
- PBT / ROB License
- Deposit & rental of
premise
Packing
Premises insurance
Payroll taxes
500.00
1,000.00
3,000.00
5,000.00
-
-
-
-
1,000.00
500.00
500.00
1,000.00
3,000.00
5,000.00
1,000.00
500.00
Fixed assets
- Structure of the store
- Wiring
- Oven
- Mixer
- Cash machine
- Working table
Business Investment Costs
- Chiller / freezer / Cooler
- Tray
- Stove
- Furniture
-
3,000.00
-
-
-
-
15,500.00
-
15,000.00
-
3,000.00
2,000.00
500.00
1,000.00
1,000.00
5,000.00
500.00
15,000.00
3,000.00
3,000.00
2,000.00
500.00
1,000.00
1,000.00
20,500.00
500..00

22. -
8,000.00
1,000.00
-
1,000.00
4,000.00
Round Capital
- Raw material
- Petty cash
8,000.00
2,000.00
-
-
8,000.00
2,000.00
Total 54,000.00 30,000.00 80,000.00

23. 7.0 OPERATIONAL PLAN
7.1 Daily Operation
Daily Operations of “Good Burger Restaurant” will be open 7 days a week for lunch
and dinner requiring multiple shifts. En. Muhammad Ammar organizes schedules. The
schedules will be applied in such a manner that will allow the ability to notice the need to
either increase or decrease labor work depending on the sales volume per time. Proper labor
rotation techniques, storage inventories accompanied by ample storage facilities will ensure
that high quality prepared product will be sufficiently available to meet the demands during
peak business hours. Replenishment and ongoing preparation will continue during off peak
business hours.
En.Sathurvarnan and Mrs Nurul Wajihah will be responsible for demanding, getting
feedback and maintaining sufficient inventory to meet production demands. Ordering
schedules will be organized where perishable products being ordered multiple times per week
to preserve freshness. Standard grocery and supply orders will be demanded in a small
quantity when referred to the predetermined scheduling.
Mr. Mohd Hariz will rely on operational checklists to verify that each work shift has
been properly prepared for and to insure the operational standards are followed before, during
and after work shifts. The restaurant layout, including the dining room, kitchen and serving
line, has been designed for efficiency and flexibility to accommodate the fluctuation in
customer traffic and peak meal periods.
Upon the arrival of the customer, they will be greeted by our friendly staffs and will
request the customers for their preferred dining location. Drink orders will be taken and
guests can enjoy our complimentary dishes that is provided in the meantime. Once the
customer’s order is taken, the order will automatically be printed to a requisition printer
located in the kitchen. The cook will use the printed ticket to keep track of orders and place
the meal requested under the heating lamps until the order is complete and has reached the
customer’s table. The kitchen preparation line has been designed to be operated by a
minimum staff of 2 line cook and a maximum of 8 cooks. This design allows line staffing to
be adjusted to the business volume and keep the kitchen flow smooth. Shift changes for all
staff will involve cleanup, restocking and preparation. All transaction funds will be settled at
the end of each shift. The closing shift will involve designated closing duties that will leave
the restaurant clean and fully prepared for the next day.

24. 7.2 Restaurant Operation
The Good Burger Restaurant will be an active restaurant in terms of operation. The restaurant
will be wholly owned and operated by Muhammad Ammar and partners. The restaurant will
serve a variety of western food as well as some of the iconic Malaysian cuisine. The
restaurant will be open 7 days a week with hours as follows:
DAY TIME
Monday 12:00 pm – 10:00 pm
Tuesday 12:00 pm – 10:00 pm
Wednesday 12:00 pm – 10:00 pm
Thursday 12:00 pm – 10:00 pm
Friday 12:00 pm – 11:00 pm
Saturday 11.00 am – 12:00 pm
Sunday 11.00am - 12.00pm
Figure 4 time table of restaurant’s operation
7.3 Menu
For the menu of this franchise, we have created a western themed menu as well as focusing
our attention to burgers.
Starters Menu
No. Menu Price(RM)
1. Soup of the Day (Consists of Rich
Homemade Soup served with Fresh Bread)
8.00
2 Western Seafood Chowder (Smoked Fish,
Salmon, White Fish and Mussels
15.00
3. Chicken Wings (House BBQ Sauce) 12.00
4. Pesto Marinated Chicken Salad 10.00

25. Mains
No. Menu Price(RM)
1. 8oz Beef Burger (Served in Brioche Bun with
Streaky beef jerky, Cheese, Fries, and Roast
Pepper Mayonnaise
15.00
2. Smoked Salmon Burger (Served in Walnut
Bread, Dill Creme Fraiche, and Salad
Leaves)
13.00
3. Slow Cooked Steak (Served with Celeriac,
and Apple Remulade, Side Salad and Fries)
15.00
4. Pepper Chicken and Beef Steaks with Chile
Cilantro Butter (Served with Dijon mustard)
13.00
5. Blue Cheese Burger (Served with Sesame
Bun and a delicious beef patty)
14.00
6. Shroom Burger (Chicken Burger served with
Mushroom cooked with Butter and garlic)
15.00
7. Texas Bean Burger (Served with Refried
beans, red onion, cheese sauce and corn)
15.00
8. Make your own burger (Choose your
preferred type of bun, patty and ingredients)
12.00 -
19.00
9. Nasi Lemak Ayam Rendang ( Served with a
tender chicken drenched in Rendang)
15.00
10. Chile Burger (Served with diced roasted
poblanos with beef and cheese and salsa
verde)
16.00
11. Asian Burger (Beef patty in between rice
seasoned bun and beaten egg white and
mayonnaise)
15.00

26. 8.0 FINANCIAL PLAN
6.1 Business Investment Costs
Based on the plan to do this business, the company has estimated the cost of investment to
generate the following business:
No
Item Capital (RM) Financing
(RM)
Total (RM)
1 Initial Spend
- PBT / ROB License
- Deposit&rental of
premise
Packing
Premisesinsurance
Payroll taxes
500.00
1,000.00
3,000.00
5,000.00
-
-
-
-
-
1,000.00
500.00
500.00
1,000.00
3,000.00
5,000.00
1,000.00
500.00
2 Fixedassets
- Structure of the store
- Wiring
- Oven
- Mixer
- Cashmachine
- Workingtable
Business Investment
-
3,000.00
-
-
-
-
15,000.00
-
3,000.00
2,000.00
500.00
1,000.00
1,000.00
15,000.00
3,000.00
3,000.00
2,000.00
500.00
1,000.00
1,000.00

27. Costs
- Chiller/freezer/Cooler
- Tray
- Stove
- Furniture
15,500.00
-
-
8,000.00
5,000.00
500.00
1,000.00
-
20,500.00
500.00
1,000.00
4,000.00
3 RoundCapital
- Raw material
- Pettycash
8,000.00
2,000.00
-
-
8,000.00
2,000.00
Total 54,000.00 30,000.00 80,000.00

28. 9.0 SUMMARY
In conclusion, given the entire paper presented, our company has a great potential to
grow and success due to the fact that our company has a good financial background.
Additionally, the marketing strategy we use is also very relevant and up to trend to our
business. With an organized organization and systematic flow of work, we are confident that
customers will have a good time and enjoy the services and comfort food that will be served.
With this we sincerely hope the business plan that we have submitted receives a positive
feedback from the parties involved.