QUOTE(a13solut3 @ Dec 24 2018, 03:43 PM)
Hi, any f&b sifu that gives advise to me?
1. I've secured a unit to expand my father business situated at quite high end shoplots in Johor.
2. He selling wantan noodle for about 10 years+ now and quite well known and unique in the hometown at food court gerai. His turnover is no less than RM16,000 a month.
3. I'll limit my variety to few products to maintain quality and control.
4. So far I've allocated about :-
RM150k - ID's
RM80k - Machineries
Approx RM230k are to be combined and used for Interior Design + Kitchen needs for a 28* X 52* shop. Just a simple noodle shop with Chinese wood-decor ish.
RM20k - Advertising / Promotions
RM30k - Misc
Will not be taking loans as I've the cash at hand for disposal so less risk there. Shoplot rental is @ RM6k/month.
Planned to hire 2 cooks @ RM2100 + 3 restaurant staff @ RM1800.
In February / March, I'll start opening Sdn Bhd company owned by me and my brother, March-June, kick start testing all food, drinks menu.
July - December, most probably renovation.
Opening in January 2020.
Any important thing that I missed in the planning stages?
P/S: I've done P&L too. In the worst case scenario, I might end up with no salary for myself. Unless the sales are worst than my worst case scenario.
My fixed cost - rental, manpower, utilities is at approximately RM23k/month.
Variable cost hovers around RM12k-RM40k/month depending on how good sales is. Inter-related with material costing.
All in all, my plan will be like this.
1) Open Sdn Bhd - either by agent or myself
2) Open Current account
3) Get premis lesen perniagaan dan iklan from local council
4) Get permohonan premis makanan from KKM
5) Get cert for latihan pengendali makanan and also suntikan typhoid (this is applicable to owner and staff right? any oral intake allow or must be injection?) I hate injection lulz.
6) Start doing ID etc.
My main issue now is :-
1) This is my first business.
2) I've absolutely no idea how to set up the kitchen for mass-production.
3) On the point 2, I will definitely engage ID, but I think it should not be sufficient as their job is only design. Are there any F&B advisor/consultant that actually provide services / advise on the kitchen needs and configuration or I will need to figure all this out on my own? If you have a good one @ reasonable pricing, hook me up but make sure can come Johor la!
So last year I was asking about this. Glad to see now thing is in progress. So there's changes in how I start and do thing.
1) Partnership instead of Sdn Bhd
2) Open Current Account
3) ID is in progress now, expected to complete by end of October.
Cost is approximately RM300k all inclusive.
i) I ended up self research everything and buy all kitchen equipments from China. This is after research to some franchise that was opened by my friend
ii) ID doing all the exterior work
4) Premis lesen perniagaan dan iklan - early next year
5) Permohonan premis makanan - early next year
6) Get cert for latihan pengendali makanan and suntikan typhoid - early next year
7) Food r&d will begin after ID completed to test all kitchen equipments and finalize menu.
8) Cost projection, profit, all has been worked out into 2-3 years ahead. 5 scenarios has been projected during this period. This period has consumed approximately 8 months of discussion with partner and reviewed by friend. Now the only thing is put it to the test once the shop operate.
9) Projected to open on March 2020/April 2020 to coincide with all other shop opening in the surrounding area.
I can only say that it is a very complicated process, the first is the ID which cost has inflated from 150k to almost 230k. and the remaining hurdle is the manpower and training.
Finger crossed when the business kickstart and hopefully my projection is accurate.