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myburgerlab

Business Plan Presentation
by

ryan chew

on 21 March 2013

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Transcript of myburgerlab

Satisfying your hunger always myburgerlab Comparison Mission Product Description Product & Services What make us different from competitors? To be the most successful fast food outlet in Malaysia that serves a wide range of food, then expand business internationally The Organizational Team We want our customers to have a total experience when visiting our outlet(s) The Organizational Team Ryan Chew Kelvin Yu Has 15 years of experiences in food industry
Best Regional (Pacific Asia) Chef Awards 2012
Featured in famous tv food show ie, Ho chiak, UK & Asian food channel Marcus Ngai Holds a MBA
Master in Finance & Accounting from Harvard
His latest entrepreneurial project is an optical shop in the heart of KL. Tracy Ngeow Holds a degree in Graphic design from The One Academy
Have experience in handling big projects.
Her projects are well recognized by several reputable corporate companies especially from product design to brand development and marketing Range of food encompasses:
Spaghetti, pasta,
Black charcoal burger, fresh-cut Bulgarian fries
Mushroom soup, meatballs with special sauce
Roasted honey chicken wings
Unique sorlet whipped potato and etc
Free blazing fast WIFI provided What makes us unique??
The name of the product itself and the ingredients we used to make our food where the beef sold is 100% Australia grass- fed.
The passion of the staffs that always working hard to develope new menu for loyal customers
Only emphasize on the best of best quality of product to offer to consumers and it's HALAL
The staffs are well trained before qualify to work in kitchen Staffs hired are highly capable in PR
Potatoes 100% fresh without preservative
Sauce like peanut, butter and jam provided
Variety of food choices Market needs Why the concept of myburgerlab will guarantee a success?? Due to the consistency and habit of consumers nowadays that like to eat outside especially fast food, in addition, by offering larger range of food in myburgerlab will further attract customers to drop by because it's convenient the
Targeted group of our customers: Has a very active lifestyle
Enjoy fast food as their main meal
Likes to eat outside
People who likes to try fresh thing
Likes to eat and savor their food in different environment
Wants to have a quick meal rather than waiting for too long at restaurant
Customers of all ages Marketing Plan Promotion 50% is given on grand opening
15% is given on breakfast, lunch & dinner meal
Member will be given addition 10% except ongoing promo In Conclusion When the brand or image is built over time, the loyalty, reputation and trust will develop, the numbers of regular customers will also increase significantly based on the services offered, tip top quality of the imported food from Australia and finally the friendliness of the staffs that vowed to serve the customer better Financial Plan International Golden Chef’s Hat Awards 2011
More than 15 years of experiences in food industry
Once worked as a chef in 6 stars Hotel in London
Featured in famous tv food show ie, Ho chiak, UK & Asian food channel Management team background Restaurant Manager
Responsible for scheduling of front-end operations and inventory, handling customer complaints and enquiries, providing training in conjunction with management to ensure good customer service and best quality of food is delivered. Kitchen Supervisor
Supervise and coordinate activities of food preparation, oversee a team of kitchen staff, supervise non-cooking staff (helper) to ensure the cleanliness of kitchen and maintain a safe working area, scheduling of kitchen operations, kitchen inventory and training in conjunction with management. Overall management will be led by Ryan Chew & Kelvin Yu Marcus Ngai will be responsible for accounting and business development of myBurgerlab, assisted by Tracy Ngeow, acting as Head of Human Resources Division and marketing manager, purchasing manager, controller, human resources Promoters to go around distribute food tester around mall to passerby and to create awareness of new brand
Advertising through newspaper, social media like instagram, facebook, twitter, weibo, magazine, and special invitation to famous bloggers so they can write about their review on product offered & share with their followers
Free merchandises will be given away free on the 1st day of opening that consist of cap, t shirt, bandana, wrist band, toys, loyal card n etc.
All food is on 50% discount on the day of grand opening
Offer catering services and kids below 5 years old can eat for free We also have a section for photo taking where a developed/ polaroid photos will be sticked on the board as a memories & also to enhance the experiences of both party Photograph Offer distinct, craveable fare prepared with premium quality ingredients that meet our exacting standards Our attention to operational excellence, guest service, and product innovation that keep our guests coming back for more To be the world's best quick service restaurant experience. Being the best means providing outstanding quality, service, cleanliness, and value, so that we make every customer in every restaurant smile. FACULTY OF OPTOMETRY & VISION SCIENCES NAME: CHEW JIUN YUEN (RYAN)
STUDENT ID: SCM 013376
LECTURER: TOOK SHIR LI SUBJECT: ENL 4183 ENTREPRENEURSHIP DEVELOPMENT
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