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Rizky Heykal Salaby Rasyid 215258
NUR ASMIRA BINTI TOZI 219708
JENNY EDILA JS KONDU 220727NOR MUNIRAH ABDUL MAJID
223275
COFFEE BAR
BACKGROUND
The Coffee Bar , was located in Foyer Library University Utara Malaysia.
Coffee Bar was opened at 18 July 2014.
Its was inspired by Urban Station and combination with Café Day concept .
Coffee bar serve many type of coffee. This café only sell coffee and ice cream base on coffee.
This café serve hot coffee and related coffee baverage.
RESTAURANT NAME
This restaurant name is COFFEE BAR.
This name was chosen because this café focus on coffee and also the ambience look like bar.
Name of restaurant was choose because its simple and interesting.
THEME
LOCATION
Location of this Cafe Bar is in foyer library.
This place strategic cause easy to access for everyone.
Have parking lot.
MARKET TO BE SERVE
STUDENT UUM
STAFF UUM
3 FOOD ITEMS ARE PRICED
RECIPE INGREDIENTS
AMT UNIT
¾ CUP MILK
1 TEA SPOON VANILLA EXTRACT
2 TEA SPOON WHITE SUGAR
6 CUBES ICE CUBES
2 TEA SPOON CHOCOLATE SYRUP
30 PORTIONRM8.90 PER PERSON
COFFEE SHAKE
RECIPE INGREDIENTS
AMT UNIT
1 CUP BREUED COOLER
3/4 CUP NON DAIRY POWDER CREAMER
1/3 CUP WHITE SUGAR
2 TBS UNSWEETHENED COCOA POWDER
1/2 TBS VANILLA EXTRACT
14 ICE CUBES ICE CUBES
1 TBS VEGETABLES OILS
15 SND. SPRAY COOKING SPRAY
MOCHA COFFEE COOLERRM 13.10 PER PERSON
RECIPE INGREDIENTS
AMT UNIT
2 CUPS MILK
1 TBS EXPRESSO CAFE
HOT CAFÉ LATTE
THE INTERNAL AND EXTERNAL FACTORS AFFECTING SELLING
PRICEINTERNALCOST• Consider the producing cost• Cost must include both variable and fixed cost• Must be able recover both variable and fixed cost
PROMOTIONAL ACITIVITY• Determined the price by the firm• If engage with heavy advertising and sales
promotional cost, the selling price must be higher to recover the cost
PRODUCT LIFE CYCLE
During introductory stage, the firm may charge lower price to attract customer
During growth stages, the firm may increase the price
EXTERNAL
CONSUMER Marketers should consider various consumer
factor while fixing the prices. Must consider the price sensitivity of the buyer,
purchasing price and necessary while fixing the price
COMPETITION Firm need to study the degree of competition in
the market. High competition -> Lower the prices Low competition -> Higher the prices
ECONOMIC CONDITION Marketers need to consider the economic
condition Consumer may have less money to spend Marketers may reduce the prices in order to
influence the buying decision
POTENTIAL PROBLEM FIXED BY THE FOOD ESTABLISHMENT REGARDING
FOOD COST CONTROL PRICING
NOT USING CONSISTENT PORTION CONTROL The portion are not suitable with the price.
For example, the prices is low but the portion size is too enough for 1 person.
The ingredients are not suitable with the food or drinks.
The portion is too small but the prices is too high.
UNRECORDED SALES Unrecorded sales may lead to
shortage of Sales in cost control. Unrecorded sales can result in
employee theft. Can lead to misunderstanding
between Employee and costumer.
Unrecorded sales may lead to unbalanced account at the end of the month.
OUTDATED MENU Customer will get bored with the old
menu. Resulting in lack of customer. Resulting in waste of ingredients.
CHEAPER ALTERNATIVES Making cheaper food or drinks from other
ingredient that not in the list, can lead to lack of sales.
Decrease in sales -> food or drink not suitable with customer needs
SOLUTION TO THE PROBLEM
STANDARD PORTION Learn how to use the right portion
for each food or drinks by refer to the standard recipe.
Learn to make the portion is suitable with the selling price.
Before jump into how the portion are made, refer to the cost whether its suitable or not with the portion.
UPDATE THE MENU Update the menu from time to time to
attract costumer. Make some changes to the menu Variety of menu Make some particular day of Menu of The
Day.
RECEIPT STORAGE Keep the older transaction to avoid
mistake of in and out ingredients. Keep the old receipt to avoid shortage of
account
THE PROJECT COST OF RUNNING OPERATIONS
• REFURBISHED RM 10K• ACQUIRING RM 15K• RETROFITTING RM 5K
REFURBISHED
Furniture RM 7.000 Layout RM 2.000 Utilities RM 1.000
TOTAL RM 10.000
ACQUIRING
Buy Building RM 13.000 Rental RM 2.000
TOTAL RM 15.000
RETROFITTING
Equipment RM 4.000 Advertisement RM 1.000
TOTAL RM 5.000
MENU PRICE1. COFFEE LATTE RM 5.002. COFFEE SHAKE RM 7.503. MOCHA COFFEE COLLER RM 8.50
COFFEE LATTE
RECIPE INGREDIENTS INVOICE RECIPE EXTENSION
AMT UNIT COST UNIT COST UNIT
6 tbs Coffee RM25
Kg RM 0.375
Tbs RM 2.25
½ Cup Milk RM4.50
ltr RM 1.08
Cup RM 0.54
Total RM 2.79
SELLING PRICE
INGREDIENTS COST 30% RM2.79 SALARY COST 30% RM0.83 MANAGERIAL COST 20% RM0.55 PROFIT 20% RM0.55
TOTAL RM4.72 TAX RM0.28 PRICE RM5.00
COFFEE SHAKERECIPE INGREDIENT
SINVOICE RECIPE EXTENSION
AMT UNIT COST UNIT COST UNIT
6 tbs Coffee RM 25
kg RM 0.375
Tbs RM 2.25
½ c Milk RM 4.50
Ltr RM 1.08
Cup RM 0.54
2 ts Vanilla Extract
RM 32.60/500
gr RM 0.325
ts RM 0.65
1 tbs White Sugar RM 2.80
kg RM 0.042
tbs RM 0.042
½ cup Ice Cubes RM 4.00
kg RM 0.48
cup RM 0.48
1 tbs Chocolate Syrup
RM 12.00/680
gr RM 0.26
tbs RM 0.26
Total RM 4.22
SELLING PRICE
INGREDIENTS COST 30% RM4.22 SALARY COST 30% RM1.26 MANAGERIAL COST 20% RM0.84 PROFIT 20% RM0.84
TOTAL RM7.16 TAX RM0.34 PRICE RM7.50
MOCHA COFFEE COLLERRECIPE INGREDIENT
SINVOICE RECIPE EXTENSION
AMT UNIT COST UNIT COST UNIT
6 tbs Coffee RM 25
kg RM 0.375
tbs RM 2.25
2 tbs Non Diary Creamer
RM 26
oz RM 0.215
tbs RM 0.43
1 tbs White Sugar RM 2.80
kg RM 0.042
tbs RM 0.42
1 tbs Cocoa Powder
RM 31
kg RM 0.46
tbs RM 0.46
2 ts Vanila Extract
RM 32.60/500
gr RM 0.325
ts RM 0.65
1/2 cup Ice Cubes RM 4.00
kg RM 0.48
cup RM 0.48
1 tbs Vegetable Oil
RM 21.35
gallon
RM 0.08
tbs RM 0.08
Total RM 4.77
THE PRICE FOR THE BAVERAGE ITEMS ARE SET
SELLING PRICE
INGREDIENTS COST 30% RM4.77 SALARY COST 30% RM1.43 MANAGERIAL COST 20% RM0.95 PROFIT 20% RM0.95
TOTAL RM8.10 TAX RM0.40 PRICE RM8.50
