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Business Plan

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Executive Summary

Sayuran dan buah-buahan merupakan makanan sehat dan bergizi. Sayur dan buah banyak mengandung vitamin dan mineral, diantaranya vitamin A pada wortel, vitamin C pada jeruk, zat besi pada sayur bayam, dan masih banyak lagi kandungan pada sayur dan buah yang bermanfaat untuk kesehatan manusia. Sayur dan buah dapat dikonsumsi dengan dua cara yaitu melalui proses memasak dan tidak. Sayur kebanyakan dikonsumsi setelah melalui proses memasak, walaupun terdapat beberapa sayur yang tidak melalui proses memasak seperti selada, kemangi, dan lain-lain. Sedangkan buah lebih banyak dikonsumsi tanpa melalui proses memasak, walaupun terdapat beberapa buah yang dikonsumsi setelah melalui proses memasak seperti labu, wortel, dan lain-lain.

Sayur dan buah memiliki manfaat bagi kesehatan manusia, diantaranya membantu perkembangan tubuh anak, menjaga kesehatan organ-organ tubuh, meningkatkan daya tahan tubuh, memperlancar peredaran darah, dan sebagainya. Selain itu sayur dan buah baik untuk diet. Banyak wanita yang menggunakan sayur dan buah sebagai menu diet sehat. Namun walaupun banyak mengandung vitamin dan mineral yang memiliki manfaat bagi kesehatan manusia, masih terdapat sejumlah besar manusia yang kurang menyukai sayur dan buah, terutama sayuran hijau. Hal ini disebabkan oleh banyak faktor diantaranya tata cara penyajian yang tidak bervariasi, rasa sayur atau buah tertentu yang kurang disukai, bentuk penyajian yang kurang menarik, rasa sayur yang berserat, dan lain-lain.

Berdasarkan hal tersebut, perlu dibentuk suatu usaha berupa toko atau warung makan yang menjual sayur dan buah yang menarik untuk dimakan, baik dari segi tata cara penyajian, bentuk penyajian, dan rasa. Usaha tersebut membentuk sayur dan buah sedemikian rupa menjadi makanan dan minuman yang bervariasi misalnya mie yang terbuat dari sayuran, kue2 yang menggunakan bahan utama sayuran, jus sayuran, jus buah, cake, dan sebagainya. Sehingga bagi vegetarian ataupun orang-orang yang tidak suka sayur dapat menikmati variasi makanan ini.

Segmen pasar yang dipilih dalam usaha ini adalah masyarakat menengah ke bawah. Karena segmen masyarakat menengah ke atas pada usaha seperti ini (penyajian makanan bagi vegetarian) sudah cukup banyak terutama di kota-kota besar sehingga pesaingnya lebih banyak dibandingkan dengan segmen pasar menengah ke bawah. Competitive advantage dalam usaha ini adalah differentiation maksudnya yaitu usaha ini merupakan usaha yang berbeda dari jenis usaha makanan lainnya karena fokus usaha ini adalah pada pengelolaan sayur mayur dan buah menjadi makanan yang variatif dengan segmen pasar yang berbeda dari usaha yang sudah ada sehingga pesaing di usaha ini masih sedikit.

Daftar Isi

Executive Summary 2

Daftar Isi 3

1.Overview of The Business 4

1.1.Latar Belakang 4

1.2.Tujuan dan Manfaat 5

1.3.Ruang Lingkup Bisnis 6

1.4.StakeHolder, Lokasi, Pendekatan Modal Usaha, Manajemen Bisnis 7

2.Marketing Plan 8

2.1.Deskripsi Sektor Industri 8

2.2.Analisis Potensi Pasar, Konsumen dan Kompetitor 9

2.3.Program Marketing Fix 10

2.3.1.Produk 10

2.3.2.Harga 10

2.3.3.Promosi 11

2.3.4.Tempat 11

3.Operation Plan 11

3.1.Kapasitas Produk dan Lokasi 11

3.2.Teknologi dan Proses Produksi 12

3.2.1.Teknologi 12

3.2.2. Proses Produksi 12

3.3.Peralatan dan Bahan Baku 12

3.4.Organisasi dan Manajemen 14

3.5.Jadwal Implementasi 14

4.Financial Performance 15

4.1.Permodalan 15

4.2.BEP 16

4.3.Milestone 17

4.4.Sales Forecast 18

4.5.Projected Profit and Loss 20

4.6.Proyeksi dan Cash Flow 21

5.Kesimpulan 22

Overview of The Business

1 Latar Belakang

Sayuran dan buah-buahan merupakan makanan sehat dan bergizi. Sayur dan buah banyak mengandung vitamin dan mineral, diantaranya vitamin A pada wortel, vitamin C pada jeruk, zat besi pada sayur bayam, dan masih banyak lagi kandungan pada sayur dan buah yang bermanfaat untuk kesehatan manusia. Sayur dan buah dapat dikonsumsi dengan dua cara yaitu melalui proses memasak dan tidak.

Sayur kebanyakan dikonsumsi setelah melalui proses memasak, walaupun terdapat beberapa sayur yang tidak melalui proses memasak seperti selada, kemangi, dan lain-lain. Sedangkan buah lebih banyak dikonsumsi tanpa melalui proses memasak, walaupun terdapat beberapa buah yang dikonsumsi setelah melalui proses memasak seperti labu, wortel, dan lain-lain. Sayur dan buah memiliki manfaat bagi kesehatan manusia, diantaranya membantu perkembangan tubuh anak, menjaga kesehatan organ-organ tubuh, meningkatkan daya tahan tubuh, memperlancar peredaran darah, dan sebagainya.

Selain untuk kesehatan, sayur dan buah baik untuk diet. Banyak wanita yang menggunakan sayur dan buah sebagai menu diet sehat.Hal ini dikarenakan dengan serat yang terkandung pada sayur dan buah menunda rasa lapar seseorang. Rasa lapar tersebut tertunda karena serat yang terkandung oleh sayur dan buah tidak dapat dicerna oleh tubuh sehingga akan menempati ruang di lambung. Ruang yang terisi oleh sayur dan buah tersebut menyebabkan seseorang akan merasa kenyang sehingga sayur dan buah baik untuk diet disamping itu juga mengandung vitamin dan mineral yang baik untuk kesehatan.

Manfaat yang dikandung oleh sayur dan buah sangat banyak tidak hanya untuk kesehatan akan tetapi juga untuk kecantikan. Namun walaupun begitu, masih terdapat sejumlah besar orang yang kurang menyukai sayur dan buah, terutama sayuran hijau. Adapun faktor penyebab sayur dan buah kurang disukai yaitu diantaranya tata cara penyajian yang tidak bervariasi, rasa sayur atau buah tertentu yang kurang disukai, bentuk penyajian yang kurang menarik, rasa sayur yang berserat, dan lain-lain.

Kategori berdasarkan umur yang tidak menyukai sayur dapat diurutkan secara membesar sebagai berikut yaitu remaja, anak-anak, dewasa dan orang tua. Berdasarkan kategori tersebut tiga peringkat teratas adalah remaja, anak-anak dan dewasa. Sedangkan pada tiga peringkat teratas tersebut adalah usia-usia produktif dan calon-calon tunas bangsa berikutnya yang perlu diberikan nutrisi yang bergizi tinggi dan sehat untuk mendukung pertumbuhan dan perkembangan tubuh dan otak.

2 Tujuan dan Manfaat

Tujuan usaha ‘Warung Sehat’ yaitu :

a. Mensosialisasikan hidup sehat dengan makan makanan bergizi

b. Menyajikan menu makanan baru yang sehat dan bergizi

c. Menyajikan menu sayur dan buah dengan tata cara penyajian yang menarik, enak, dan sehat baik berupa makanan atau minuman

d. Menarik minat bagi orang yang kurang menyukai sayur dan buah

Manfaat usaha ‘Warung Sehat’ yaitu :

a. Masyarakat hidup sehat dengan cara makan makanan bergizi

b. Menu makanan baru yang sehat dan bergizi bagi vegetarian

c. Memberikan menu alternatif untuk menikmati sayur dan buah dengan tata cara penyajian yang menarik, enak, dan sehat baik berupa makanan atau minuman

d. Menu makanan baru yang sehat dan bergizi bagi semua orang

e. Menarik minat bagi orang yang kurang menyukai sayur dan buah

3 Ruang Lingkup Bisnis

Warung Sehat merupakan suatu tempat makan yang didesain bernuansa kafe akan tetapi sederhana. Warung sehat menjual minuman dan makanan ringan dan berat dengan bahan utama sayur dan buah. Makanan dan minuman disajikan dengan tata cara penyajian yang menarik. Tata cara penyajian diperhatikan mulai dari tempat makan seperti piring, gelas, sendok, garpu, kardus tempat makanan yang dibawa pulang, tray, pernak pernik penghias makanan.

Hal ini semuanya berguna untuk mendukung penyajian makanan dan minuman agar menarik untuk dimakan seperti susunan makanan, ataupun bentuk sayur dan buah yang dibentuk agar menarik. Namun juga dengan tidak melupakan rasa dan kualitas makanan dan minuman yang disediakan. Sayuran dan buah-buahan yang disediakan adalah sayuran dan buah-buahan natural yaitu sayuran yang dikembangkan dengan tidak menggunakan zat-zat kimiawi seperti pupuk atau pembasmi hama. Sayur dan buah dikembangkan dengan menggunakan pupuk alami juga pembasmi hama alami termasuk juga memperhatikan pengelolaan tanah agar nutrisi di dalam tanah tidak habis dengan menanam tanaman dengan jenis berbeda.

Makanan yang disediakan mulai dari makanan ringan seperti keripik sayuran, kacang-kacangan sampai dengan makanan berat seperti sandwitch, mie yang terbuat dari umbi-umbian seperti ketela, dan menu-menu makanan lainnya yang bahan utamanya diutamakan adalah sayuran dan buah-buahan. Minuman dan makanan penutup yang disediakan yaitu jus buah, es buah, es puding, puding, cake, dan lain-lain. Bahan-bahan yang digunakan dalam makanan dan minuman yang dijual menggunakan bahan-bahan alami. Selain itu penggunaan gula pada minuman terdiri dari dua pilihan gula tebu, gula biasa atau gula rendah kalori, begitu juga dengan penggunaan sirup dapat dipilih yang rendah kalori atau bukan.

Aktivitas yang dilakukan meliputi proses mencari sayuran dan buah-buahan serta bahan makanan dan minuman lainnya, proses memasak, dan proses penyajian. Sayur dan buah didapat dari petani yang menanam tanamannya secara alami. Petani seperti ini terdapat di lembang juga di sekitar puncak. Sehubungan tempat penjualan adalah di Bandung, sehingga tempat penghasil bahan utama tidak begitu jauh dari tempat penjualan. Proses memasak makanan dilakukan dengan dua cara yaitu makanan dimasak terlebih dahulu dan makanan baru dimasak saat dipesan.

Adapun makanan yang dimasak terlebih dahulu seperti puding, cake, kuah mie, dan makanan lainnya yang proses penyiapannya membutuhkan waktu yang cukup lama. Sedangkan makanan yang dimasak saat dipesan seperti sandwitch, jus buah, dan lain-lain. Proses penyajian dilakukan dengan tata cara penyajian yang menarik. Bahan yang digunakan sebagai hiasan pada makanan dapat berupa sayur atau buah yang dibentuk dengan bentuk menarik atau juga berupa perlengkapan alat makan yang memiliki desain yang unik dan menarik.

4 StakeHolder, Lokasi, Pendekatan Modal Usaha, Manajemen Bisnis

Usaha ‘Warung Sehat’ dimiliki oleh satu orang sebagai pemilik usaha yang melakukan dan memantau proses mencari sayuran dan buah-buahan serta bahan makanan dan minuman lainnya, proses memasak, dan proses penyajian juga mengatur manajemen. Pemilik usaha dibantu oleh dua karyawan pada proses memasak, pencarian sayur dan buah dan proses penyajian, dua karyawan sebagai pelayan warung yang bertugas melayani pelanggan serta satu orang yang bertugas sebagai kasir. Manajemen diatur oleh pemilik usaha mulai dari modal, biaya belanja bahan makanan dan minuman, gaji karyawan, pengaturan menu dan lainnya.

Bentuk badan usaha merupakan badan usaha milik pribadi dengan modal milik pribadi. Usaha ‘Warung Sehat’ masih membuka satu cabang utama yaitu di Bandung. Bandung dipilih sebagai lokasi usaha karena Bandung merupakan ‘kota jajan’ sehingga banyak orang ke Bandung hanya untuk mencoba jajanan di Bandung karena selain terdapat banyak macam jajanan juga jajanan yang disediakan harganya terjangkau. Daerah yang dipilih sebagai tempat usaha yaitu memiliki kriteria dekat dengan anak sekolah, mahasiswa, dan wisatawan domestik ataupun asing yang ke Bandung (dengan tujuan biasanya untuk berbelanja, mencari jajanan, atau sekedar jalan-jalan) dan masyarakat sekitar. Daerah yang cukup memenuhi empat kriteria tersebut adalah daerah dago, yaitu disekitar factory outlet.

Warung Sehat merupakan suatu tempat makan yang didesain bernuansa kafe akan tetapi sederhana sehingga diharapkan dengan diletakkan pada daerah dengan kriteria tersebut dapat menjangkau konsumen dengan kriteria tersebut. Anak sekolah dan mahasiswa dapat berbelanja pada hari biasa dan hari libur siang ataupun malam. Dengan lokasi yang berada di daerah dago maka diperkirakan malam hari tetap akan ramai oleh mahasiswa atau anak sekolah yang senang nongkrong. Sedangkan konsumen wisatawan dan masyarakat sekitar diharapkan dapat berbelanja pada hari libur atau akhir minggu. Hal ini disebabkan dua konsumen tersebut merupakan orang-orang yang bekerja sehingga waktu kosongnya ada di akhir minggu atau di hari libur.

Usaha Segmen pasar yang dipilih dalam usaha ini adalah masyarakat menengah ke bawah. Karena segmen masyarakat menengah ke atas pada usaha ini sudah cukup banyak terutama di kota-kota besar sehingga pesaingnya lebih banyak dibandingkan dengan segmen pasar menengah ke bawah. Competitive advantage dalam usaha ini adalah differentiation maksudnya yaitu usaha ini merupakan usaha yang berbeda dari jenis usaha makanan lainnya karena fokus usaha ini adalah pada pengelolaan sayur mayur dan buah menjadi makanan dan minuman yang variatif dengan segmen pasar yang berbeda dari usaha yang sudah ada sehingga pesaing di usaha ini masih sedikit.

Marketing Plan

1 Deskripsi Sektor Industri

Sektor Industri usaha ‘Warung Sehat’ adalah usaha industri kecil dengan pegawai 4 orang. Bidang usaha makanan khususnya di Bandung merupakan usaha yang sangat berkembang. Perkembangan bisnis makanan sangat beraneka ragam. Perkembangan bisnis makanan dengan fokus aneka ragam variasi menu makanan dengan bahan utama sayur dan buah belum bisa dipastikan. Hal ini dikarenakan bisnis ini merupakan bisnis baru, belum ada usaha lain yang masuk di bidang ini. Usaha lain yang serupa dengan bidang ini yaitu bidang usaha makanan untuk para vegetarian cukup berkembang, namun bidang usaha ini belum ada di Bandung. Oleh karena itu, dengan melihat latar belakang Bandung dan belum ada usaha lain seperti usaha ini, usaha ini memiliki prospek yang baik.

Adapun faktor-faktor yang mempengaruhi berkembang atau tidaknya usaha ini, yaitu :

a. Munculnya kompetitor baru di bidang usaha yang sama karena usaha ini merupakan usaha baru dan relatif mudah untuk ditiru

b. Lokasi merupakan faktor yang bisa menyebabkan bisnis ini berkembang atau tidak

c. Inovasi merupakan hal yang sangat mempengaruhi karena inovasi bisa membantu memciptakan perbedaan atau kekhasan yang dapat menjadi kekuatan ‘Warung Sehat’

d. Promosi merupakan hal yang perlu diperhatikan mengingat bisnis ini merupakan bisnis baru di bidangnya

e. Variasi menu makanan karena dengan bahan utama sayur dan buah diperlukan menu makanan yang variatif untuk menarik konsumen

f. Tata cara penyajian menu makanan, hal ini dapat mendukung variasi menu makanan

g. Pelayanan yang ramah, hal ini dapat meningkatkan keloyalan konsumen dan sebagai media promosi karena promosi yang paling baik adalah melalui mulut ke mulut, jika pelanggan puas dengan produk yang ditawarkan ditambah dengan pelayanan yang memuaskan maka cenderung untuk mengajak relasi lainnya

2 Analisis Potensi Pasar, Konsumen dan Kompetitor

Target konsumen pada usaha ‘Warung Sehat’ yaitu anak sekolah, mahasiswa, dan wisatawan domestik ataupun asing yang ke Bandung (dengan tujuan biasanya untuk berbelanja, mencari jajanan, atau sekedar jalan-jalan) dan masyarakat sekitar. Warung Sehat merupakan suatu tempat makan yang didesain bernuansa kafe akan tetapi sederhana sehingga diharapkan dengan diletakkan pada daerah dengan kriteria tersebut dapat menjangkau konsumen dengan kriteria tersebut.

Anak sekolah dan mahasiswa dapat berbelanja pada hari biasa dan hari libur siang ataupun malam. Dengan lokasi yang berada di daerah dago maka diperkirakan malam hari tetap akan ramai oleh mahasiswa atau anak sekolah yang senang nongkrong. Sedangkan konsumen wisatawan dan masyarakat sekitar diharapkan dapat berbelanja pada hari libur atau akhir minggu. Hal ini disebabkan dua konsumen tersebut merupakan orang-orang yang bekerja sehingga waktu kosongnya ada di akhir minggu atau di hari libur.

|Market Analysis | | | | | | | |
|SMU |25% |22 |28 |35 |44 |55 |25.74% |
|Wisatawan |15% |15 |17 |19 |21 |23 |11.28% |
|Total |70% |67 |71 |
| |2008 |2009 |2010 |
|Manager |Rp21,600,000 |Rp21,600,000 |Rp25,200,000 |
|Staff |Rp15,600,000 |Rp16,800,000 |Rp16,800,000 |
|Total People |4 |4 |4 |
|Total Payroll |Rp37,200,000 |Rp38,400,000 |Rp42,000,000 |

3 Jadwal Implementasi

Uraikan kegiatan yang akan dilakukan dari start sampai running operation?Bagamana jadwal rencana implementasinya?

Adapun kegiatan yang akan dilakukan yaitu :

|Fase |Tanggal |Kegiatan |
|Perencanaan |1 Februari 2008 |Eksplorasi dan Penyiapan menu |
| |7 Februari 2008 s/d 13 Maret |Pembelian asset seperti tempat, peralatan masak, peralatan makan, |
| |2008 |meja kursi, dll |
| |1 Maret 2008 |Pencarian tenaga kerja |
| |10 Maret 2008 |Percobaan Menu Final |
| |13 Maret 2008 |Pembuatan media promosi |
|Pelaksanaan |17 Maret 2008 |Pembukaan Perdana ‘Warung Sehat’ |
| |17 Maret 2008 s/d 17 April |Promosi |
| |2008 | |
|Kontrol |17 April 2008 s/d seterusnya |Monitoring kegiatan penjualan, menu dan promosi |

Financial Performance

1 Permodalan

Struktur Permodalan merupakan modal sendiri, dimiliki oleh Ratih Amelia sebesar Rp 100.000.000,- sehingga dapat memenuhi pengeluaran yang dibutuhkan.

|Start-up |
| | |
|Requirements | |
| | |
|Start-up Expenses | |
|Legal |Rp300,000 |
|Stationery, dll. |Rp500,000 |
|Rent |Rp6,000,000 |
|Building Reconstruction and Improvement |Rp2,000,000 |
|Cashir Machine |Rp1,500,000 |
|Microwave and Refrigerator |Rp3,000,000 |
|Gas Stove |Rp700,000 |
|Eating Set |Rp5,000,000 |
|Table and Chair |Rp3,000,000 |
|Other |Rp5,000,000 |
|Total Start-up Expenses |Rp27,000,000 |
| | |
|Start-up Assets | |
|Cash Required |Rp1,000,000 |
|Other Current Assets |Rp0 |
|Long-term Assets |Rp12,000,000 |
|Total Assets |Rp13,000,000 |
| | |
|Total Requirements |Rp40,000,000 |

2 BEP

Proyeksi keuangan ‘Warung Sehat’ akan didasarkan pada beberapa asumsi berikut ini:

a. Tingkat suku bunga stabil sebesar 5,75% b. Rata-rata penjualan dalam sehari adalah 10-30 Makanan Berat, 10-20 Minuman dan 10-20 Makanan Ringan

|Break Even Analysis | |
|Monthly Unit Break Even |233 |
|Monthly Revenue Break Even |Rp1,162,800 |
| | |
|Assumptions | |
|Average per unit revenue |Rp5,000 |
|Average per unit variable cost |Rp700 |
|Fixed cost |Rp1,000,000 |

3 Milestone

Tabel berikut ini memperlihatkan beberapa milestones yang penting dalam perencanaan dan implementasi ‘Warung Sehat’

|Milestone |Start Date |End Date |Budget |Manager |Department |
|Complete Business Plan |16-January-08 |16-January-08 |Rp0.00 |Ratih Amelia | |
|Planning |01-February-08 |01-March-08 |Rp4,000,000 |Ratih Amelia |Owner |
|Hire staff |01-March-08 |07-March-08 |Rp1,500,000 |Ratih Amelia |Owner |
|Distribute flyer |07-March-08 |10-March-08 |Rp100,000 |Staff |Management |
|Buy All Equipment |07-February-08 |13-March-08 |Rp7,000,000 |Ratih Amelia |Manager |
|Open for Bussiness |17-March-08 |17-March-08 |Rp0.00 |Staff |Management |
|Next promotion |17-March-08 |17-April-08 |Rp500,000 |Staff |Management |
|Start Laundry Business |07-March-08 |07-March-08 | |Staff and Manager |Manager |
|Total | | |Rp9,100,000 | | |
4

5 Sales Forecast

‘Warung Sehat’ diperkirakan adanya kenaikan jumlah penjualan sebesar 10-20% per tahun.

|Sales Forecast | | | | | |
| |FY 2008 |FY 2009 |FY 2010 |FY 2011 |FY 2012 |
|Unit Sales | | | | | |
|Makanan Berat |4,475 |5,050 |6,120 |7,100 |8,400 |
|Makanan Ringan |2,900 |3,200 |3,500 |4,000 |4,500 |
|Minuman |2,900 |3,200 |3,500 |4,000 |4,500 |
|Total Unit Sales |10,275 |11,450 |13,120 |15,100 |17,100 |
| | | | | | |
|Unit Prices |FY 2008 |FY 2009 |FY 2010 |FY 2011 |FY 2012 |
|Makanan Berat |Rp10,000.00 |Rp10,000.00 |Rp10,000.00 |Rp10,000.00 |Rp10,000.00 |
|Makanan Ringan |Rp4,000.00 |Rp4,000.00 |Rp4,000.00 |Rp4,000.00 |Rp4,000.00 |
|Minuman |Rp5,000.00 |Rp5,000.00 |Rp5,000.00 |Rp5,000.00 |Rp5,000.00 |
| | | | | | |
|Sales | | | | | |
|Makanan Berat |Rp44,750,000 |Rp50,500,000 |Rp61,200,000 |Rp71,000,000 |Rp84,000,000 |
|Makanan Ringan |Rp11,600,000 |Rp12,800,000 |Rp14,000,000 |Rp16,000,000 |Rp18,000,000 |
|Minuman |Rp14,500,000 |Rp16,000,000 |Rp17,500,000 |Rp20,000,000 |Rp22,500,000 |
|Total Sales |Rp70,850,000 |Rp79,300,000 |Rp92,700,000 |Rp107,000,000 |Rp124,500,000 |
| | | | | | |
|Direct Unit Costs |FY 2008 |FY 2009 |FY 2010 |FY 2011 |FY 2012 |
|Makanan Berat |Rp6000 |Rp6000 |Rp6000 |Rp6000 |Rp6000 |
|Makanan Ringan |Rp2500 |Rp2500 |Rp2500 |Rp2500 |Rp2500 |
|Minuman |Rp2500 |Rp2500 |Rp2500 |Rp2500 |Rp2500 |
| | | | | | |
|Direct Cost of Sales |FY 2008 |FY 2009 |FY 2010 |FY 2011 |FY 2012 |
|Makanan Berat |Rp26,850,000 |Rp30,300,000 |Rp36,720,000 |Rp42,600,000 |Rp50,400,000 |
|Makanan Ringan |Rp7,250,000 |Rp8,000,000 |Rp8,750,000 |Rp10,000,000 |Rp11,250,000 |
|Minuman |Rp7,250,000 |Rp8,000,000 |Rp8,750,000 |Rp10,000,000 |Rp11,250,000 |
|Subtotal Direct Cost of|Rp41,350,000 |Rp46,300,000 |Rp54,120,000 |Rp62,600,000 |Rp72,900,000 |
|Sales | | | | | |
6

7 Projected Profit and Loss

|Pro Porma Profit and Loss | | | |
| |2006 |2007 |2008 |
|Sales |Rp70,850,000 |Rp79,300,000 |Rp92,700,000 |
|Direct Cost of Sales |Rp41,350,000 |Rp46,300,000 |Rp54,120,000 |
|Other |Rp0 |Rp0 |Rp0 |
| | | | |
|Total Cost of Sales |Rp41,350,000 |Rp46,300,000 |Rp54,120,000 |
|Gross Margin |Rp29,500,000 |Rp33,000,000 |Rp38,480,000 |
|Gross Margin % |41.63 |41.63 |41.51 |
|Expenses: | | | |
|Payroll |Rp25,200,000 |Rp27,400,000 |Rp30,000,000 |
|Depreciation |Rp1,000,000 |Rp1,000,000 |Rp1,000,000 |
|Utilities |Rp1,500,000 |Rp2,000,000 |Rp2,000,000 |
|Total Operating Expenses |Rp27,700,000 |Rp30,400,000 |Rp33,000,000 |
| | | | |
|Profit Before Taxes and Interest |Rp1,800,000 |Rp2,600,000 |Rp5,480,000 |
|Interest Expenses |Rp0 |Rp0 |Rp0 |
|Taxes incurred |Rp2,000,000 |Rp2,000,000 |Rp2,000,000 |
|Net Profit |-Rp200,000 |Rp600,000 |Rp3,480,000 |
|Net Profit/sales |-0.28 |0.75 |3.75 |
8

9 Proyeksi dan Cash Flow

|Pro Forma Cash Flow | | | |
| |2007 |2008 |2010 |
|Cash Received | | | |
|Cash fom operations: | | | |
|Cash Sales |Rp70,850,000 |Rp79,300,000 |Rp92,700,000 |
|Cash from receivables |Rp0 |Rp0 |Rp0 |
|Subtotal Cash from operations |Rp70,850,000 |Rp79,300,000 |Rp92,700,000 |
|Additional Cash Received |Rp0 |Rp0 |Rp0 |
|Subtotal Cash Received |Rp70,850,000 |Rp79,300,000 |Rp92,700,000 |
| | | | |
|Expenditures | | | |
|Expenditures from Operations | | | |
|Cash Spending |Rp41,350,000 |Rp46,300,000 |Rp54,120,000 |
|Payment of Account Payable |Rp25,200,000 |Rp27,400,000 |Rp30,000,000 |
|Subtotal Spent on Operations |Rp66,550,000 |Rp73,700,000 |Rp84,120,000 |
|Additional Cash Spent |Rp4,250,000 |Rp4,500,000 |Rp5,840,000 |
|Subtotal Cash Spent |Rp70,800,000 |Rp78,200,000 |Rp89,960,000 |
| | | | |
|Net Cash Flow |Rp50,000 |Rp1,100,000 |Rp2.740,000 |
|Cash Balance |Rp350,000 |Rp1,450,000 |Rp4,190,000 |

Kesimpulan

Berdasarkan hasil penghitungan penjualan dan biaya yang dikeluarkan, usaha ‘Warung Sehat’ layak untuk didirikan. Adapun beberapa hal yang harus diperhatikan yaitu :

a. Perlunya penangan biaya operasional sekecil mungkin, terutama yang berkaitan dengan biaya pembuatan makanan dan minuman

b. Peninjauan lokasi yang sesuai dengan target

c. Penanganan biaya asset sekecil mungkin

d. Peningkatan kualitas dari produk yang dihasilkan

e. Peningkatan pelayanan

-----------------------
|BUSINESS PLAN ‘PlanYourOwnTrip.com’ |
|“Perjalanan menjadi lebih nyaman dan menyenangkan…” |
| |
| |
|Oleh : |
|Ratih Amelia 13504012 |
|Redya Febriyanto 13504014 |
|Wisnu Manupraba 13504148 |
| |

| |
| |
| |
|TUGAS TI4251-KEWIRAUSAHAAN DAN PENGEMBANGAN BISNIS |

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