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
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
Expending :
Rp.30.017.500
Net Profit :
Rp.17.032.500
BEP :
Income
Net Profit
:
Rp.17.050.000
:
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
REFERENSI :
