Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
Bar &Restaurant
847/1-2 Nong Bua Rd, Robwieng, Muang, Chiang Rai 57000 Tel: 089-165-4900
Group Member
Acknowledgement This project could not successfully complete without the kindness of advisors. We would like to express my sincere thanks to my major advisor, Aj. Chaiyawat Thongintr, he gave good advice and be guidance of this thesis since start until successful. He gave appreciate suggestion, checked and corrected the fault of this project. We would not have achieved this far and this project would not have been completed without all the support that we have always received from him. However, LaLanTa bar & restaurant to make the Project Feasibility Study and Evaluation. In addition, bar & restaurant Thai fusion food product is a one of the business that has interesting and the situation at the present time. Our restaurant has a trend of foreign food and Thai food that apply and mix together. So, LaLanTa bar & restaurant is attractive to investment and it is the result that we select it to study the feasibility of the project. In addition, we are grateful for the teachers of Project Feasibility Study and Evaluationcourse, Aj. Chaiyawat Thongintr and others teacher for suggestions and all them help. Finally, we most gratefully acknowledge our friends for all their support throughout theperiod of this project.
Chapter 1 Introduction
La Lan Ta
Bar & Restaurant Thai Fusion Food
1.1 Background and Significance of the Project Currently, there are many food businesses. The successful business will depend on many factorssuch as flavor, decoration, location, price, or promotions to attract customers. People that want to invest in this field will be studied carefully and plan well before the investment in this field. Therefore our project business is bar and restaurant in Chiang Rai.The Thai food restaurant has many in Chiang Rai but Thai food restaurant that apply with foreign food, we call Thai fusion food. Thai fusion food restaurant in Chiang Raihas few restaurants in the present day. We will increase the number of Thai fusion food restaurant in Chiang Rai. We will open the restaurant at Hah YekPhorKhun that is a center of the town in Chiang Rai. We choose this place because Hah YekPhorKhun is a monument that has many people, Thai people and foreigner people travel and worship him.
The number of visitors that visit in Chiang Rai. Thai visitor in 2009 - 2010 increasing from 1,430,375 to 1,903,623baht. Foreign visitor in 2009 - 2010 increasing from 249,873 to 384,595baht. So, most visitorsin 2010 stay in Chiang Rai about 2.85 days and average of expenditure per person/day are 2,515 baht. These visitors in 2009 - 2010 have increasing revenues from 9,405 to 15,025 million baht.
Resource: htttp://chiangrai.nso.go.th/nso/project/search/result_by_department.jsp
The number oflocal people in Chiang Rai. According to The provincial administration in Chiang Rai found that Meuang Chiang Rai district have most population in December 2551 is 226,555 people. The population span of working age between 15-59 year old 69.59 %.The conclusions, our customer are visitors and local people that have span of working age and interesting food have good taste. People in Chiang Rai behavior changing. At the present time, Thai society is more changing because the changing of environment and time that has more connecting for trade, the relationship with other countries that got foreign culture to adapt with Thai society.So that it makes Thai society is grow up and also make value and culture of Thai society changed.Such as the value of foreign goods and service; Most Thai people believe about product made in Thailand is quality not good but product that import from other country is better and if somebody buy those, this people will look like rich and a good image (webcache,2009) and especially, the value of consumption; (According to Pinviset, life and Thai culture, 2550) say, Thai people like to buy goods and service has brand and comfortable that mean expensive thing. And especially food, Thai people like to eat international foods that always have brand or famous brand like imitate foreign culture. Such as MK restaurant, KFC, Pizza Hut, Fuji restaurant and etc. Thai Fusion Food From the value of consumption changed so we are see the new opportunity in the Thai fusion food. Our present world is changing rapidly. So, Thailand cannot avoid this trend, life is full of stress and a limited of time. The way of living and food consumption behavior is a change from the past that it has a limited of food to survive or to sustain life to consume of each individual like to eat from asset or the position because it has a lot of food to choose. Chiang Rai food industry in currently, food production has expanded to fulfill the needs of consumers and social change. Many restaurants in Thailand have the cooking techniques from abroad for the exotic taste of food that make the food consumption behavior of Chiang Rai people changing from the past they cooking at home start eating outside the home. Because of Chiang Rai is the place that has many foreigners come to visit all time that make the restaurant business expanding rapidly and Chiang Rai economy is growing steadily. We
saw Thai fusion restaurants in Chiang Rai has not much so we are opening Thai fusion restaurant in Chiang Rai for increase the options for consumers to choose. LaLanTaBar&Restaurant try to create an identity that customers recognize as to the quality of food and service. Those things that might give us a chance to succeed. Our group of us decided to design a Thai model style restaurant and food store. That might give us a chance to succeed. We focus to attract customers to Thailand and Thai fusion cuisine restaurant which has fixed the taste and appearance of food Thailand has to inter, but it is still in Thailand for attract foreign customers. Or Thai people who want to try Thailand food in new style. Which these concepts under the concept love Thailand eats Thai food. We will open stores aroundHahYekPhorKhun, which this zone have many restaurants and also to Thailand and foreign tourists. They pay homage to the King and they want to restaurant for eating a lot. The area is a restaurant type bar & restaurant to sit and eat that make to enjoy, and include food Thailand the chill. So, we think it is a restaurant with a bar in one part of it to create a variety. Customers can choose it that they want. And for satisfy of customers who want to drink alcohol. 1.2 Project Objective 1. To study the market share of a restaurant in Chiang Rai. 2. To explore the needs of customers who are interested in the bar and restaurant. 3. To study the marketing strategy of to bar and restaurant. 4. To find a way to motivate Thai fusion for people known restaurant in Chiang Rai.
1.3 Project Benefit 1. Aware of the possibility of Thai fusion cuisine in Chiang Rai. 2. Aware of the needs of customers in Chiang Rai with a bar and restaurant. 3. Aware of the different marketing strategies of bar and restaurant in Chiang Rai. 4. Aware of the market share in Chiang Rai. And know the way to develop the business to grow in any direction.
1.4 Activities/Time Frame Activities Time frame week 1. Brian storming about Introduction the project feasibility - Background, Objective and Benefit 2. Collection information about the project Industry profile 3. Study and identify Market feasibility Market Analysis, STP, Marketing max strategy and etc. 4. Identify investment cost 5. Production and Operation Analysis 6. Administration Analysis 7. Financial Analysis 8. Risk Management 9. Summary all of the project 10. Recheck and Evaluation all of the project 11. Group Presentation November2012 1 2 3 4 December2012 1 2 3 4 January2012 1 2 3 4 February2012 1 2 3 4
or food shop, along with wine, beer, and spirits, which constituted the bulk of their business. Such tavern-restaurants existed not only in France but also in other countries. Restaurants range from unpretentious lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and wines in a formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal, or formal wear. Typically, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready, and the customers pay the bill before leaving. In finer restaurants there will be a host or hostess or even a matre d'htel to welcome customers and to seat them. Other staff waiting on customers includes busboy and sommeliers. Source: http://www.foodtimeline.org/restaurants.html 2.1.2.1 The Restaurant Revolution An eye-witness, Grimod de La Reyniere advances three reasons why restaurants emerged in France with the French Revolution: the rage for English fashions, including the taking of meals in taverns, the influx of large numbers of revolutionary deputies from the provinces, and cooks seeking re-employment after the break-up of the aristocratic households. We need to remember that the near universal way to serve meals until this time (1825) was to place the pot of pots on the table for all to share. In fancy dining, the artistic creation was at the table. Hotels served limited ranges at fixed time. The caterers did not provide portions, but whole courses anyone who wished to entertain a few friends must order them well in advance. With the restaurant, artistic creation became the individual plate. In one blow, high quality became publicly available; even more significantly, cooking, sharing was individualized. Restaurants hastened the emergence of the sovereign consumer. At the table of first-class restaurateurs, any person could dine as well as a prince." According to contemporary dictionaries, a restaurant is simply an eating place, an establishment where meals are served to customers. By this definition, restaurants by whatever name they have been given--are almost as old as civilization. The ruins of Pompeii contain the remnants of a tavern which provided foods and wines to passers by the prime function to these early eating places was to cater to the needs of people away from home who, unless they had brought their own food and cooks with them, were obliged to take whatever was available or go hungry. From the second half of the 17th century there were
cafes, public places where people could meet and talk, eat and drink. (A History of Cooks and
Cooking, Michael Symons [University of Illinois Press: Urbana IL] 1998 (p. 289-293)).
2.1.3 History of Thai Food Thai food is internationally famous. Whether chili-hot or comparatively bland, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. Characteristics of Thai food depend on who cooks it, for which it is cooked, for what occasion, and where it is cooked. Dishes can be refined and adjusted to suit all palates. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plant and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking. With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and laced with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir-frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chilies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America. Thais were very adept at "Siamese sing" foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other dairy products. Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galangal. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to enjoy complementary combinations of different tasters. A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by a non-spiced item. There must be harmony of tastes and textures within individual dishes and the entire meal. Source: http://thaigrocer.com/aboutthaifood.html
2.1.3.1 Thai Fusion Food Fusion cuisine combines elements of various culinary traditions while not fitting specifically into any. The term generally refers to the innovations in many contemporary restaurant cuisines since the 1970s. While fusion cuisine is a general term for the combination of various forms of cookery, the concept can take several forms. One approach is regional fusion that combines the cuisine of a region or sub-region into a single eating experience. Of these sorts, Asian fusion restaurants have become popular in many parts of the United States, often featuring Indian, East Asian, and South-East Asian dishes alongside one another and offering dishes that are inspired combinations of such cuisines. Another incarnation of fusion cuisine the more eclectic approach, featuring original dishes using varieties of ingredients from various cuisines and regions and combining them. Such restaurants are often trendy and have no singular thematic cohesion other than innovative eclecticism in their menus. Such a restaurant might feature a wide variety of dishes inspired by combinations of various regional cuisines with new ideas. Since fusion cuisine is a general term, it is legitimately applied to either sort of restaurant. While many diners feature dishes from Greek, Italian, and sometimes Asian cuisines side-by-side, these restaurants are generally not considered fusion as they fail to combine any elements of the cooking styles and also have no over-arching fusion or eclectic theme. Source: http://www.whatson-thailand.com/default/content/view/62/73/ 2.1.4 History of Europe food European food has a distinct flavor and rich history. The food in Europe can be characterized by four categories: meats, sugar, cereals, and fats. Meats include tripe, fish, blood sausages, and wild game. Brought from India and the New World, cane sugar became a necessary ingredient in European recipes and foods. Europeans loved the sweet taste and the demand for sugar cane grew at the end of the 17th century. Cereals are the most important ingredients in European cuisine. Flour, bread, wheat, oats, and other grains provide people with the most nutritious and healthy meals. During the 18th century, though, new crops rose to popularity. Maize and potatoes were brought from the New World and became favorite foods in Northern Europe. Rice and pasta especially grew famous in Spain and Italy. Peas and beans are still a staple food in Europe. However, their popularity diminished over time as potatoes and cereals took their place as the main foods. The most used fats in Europe are olive oil, lard, and butter. Today, fats are indispensable as they are almost always used when
cooking. Coffee, tea, alcoholic beverages, and chocolate are the most well-known drinks in Europe. Since water was not being purified until recently and was not safe to drink, it was not considered a beverage for a long time. Instead, wine, beer, ale, gin, and whiskey were the most popular drinks in Europe. Coffee, chocolate, and tea were brought from Africa, America, and Asia. Today, all of these drinks are popular, but pure water is consumed a lot more than it was a few centuries ago. 2.1.4.1 Italian cuisine has developed over the centuries. Although the country known as Italy did not unite until the 19th century, the cuisine can claim traceable roots as far back as the 4th century BCE. Through the centuries, neighboring regions, conquerors, high-profile chefs, political upheaval and the discovery of the New World have influenced its development. Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats, etc. In the North of Italy, fish (such as cod, or baccal), potatoes, rice, maize, corn, sausages, pork, and different types of cheeses are the most common ingredients. Pasta dishes with lighter use of tomato are found in Trentino-Alto Adige and Emilia Romagna. 2.1.4.2 French cuisine has evolved extensively over centuries. The national cuisine started forming in the middle ages due to the influence of the work of skilled chefs and various social and political movements. Over the years the styles of French cuisine have been given different names, and have been modified by various master-chefs. During their lifetimes, these chefs have been held in high regard for contributions to the culture of the country. The national cuisine developed primarily in the city of Paris with the chefs to French royalty, but eventually it spread throughout the country and was even exported overseas. The modern restaurant has its origins in French culture. Prior to the late 18th century, diners who wished to "dine out" would visit their local guild member's kitchen and have their meal prepared for them. However, guild members were limited to producing whatever their guild registry delegated them to. These guild members offered food in their own homes to steady clientele that appeared day-to-day but at set times. The guest would be offered the meal table d'hte, which is a meal offered at a set price with very little choice of dishes, sometimes none at all. Source: http://en.wikipedia.org/wiki/French_cuisine http://en.wikipedia.org/wiki/Italian_cuisine http://www.worldwidewebawards.net/Food/Europe.html
2.1.5 History of Bar There have been many names throughout history for establishments where people gather to drink alcoholic beverages. Even when an establishment uses a different name, such as "tavern," the area of the establishment where the bartender pours or mixes alcoholic beverages is normally called "the bar." The sale or consumption of alcoholic beverages was prohibited in the first half of the 20th century in several countries, including Finland, Ireland, Norway, and the United States. In the United States, illegal bars during Prohibition were called speakeasies or blind pigs. A bar is a retail business establishment that serves alcoholic drinks such as beer, wine, liquor, and cocktails for consumption on the premises. Bars provide stools or chairs that are placed at tables or counters for their patrons. Some bars have entertainment on a stage, such as a live band, comedians, go-go dancers, or strippers. Bars which offer entertainment or live music are often referred to as music bars or nightclubs. Types of bars range from dive bars to elegant places of entertainment for the elite. Many bars have a happy hour to encourage off-peak patronage. Bars that fill to capacity sometimes implement a cover charge or a minimum purchase requirement during their peak hours. Such bars often feature entertainment, which may be alive band or a disc jockey playing recorded music. The term "bar" is derived from the specialized counter on which drinks are served. Patrons may sit or stand at the bar and be served by the bartender, or they may sit at tables and be served by cocktail servers. The "back bar" is a set of shelves of glasses and bottles behind that counter. In some establishments, the back bar is elaborately decorated with woodwork, etched glass, mirrors, and lights.
2.2 Interesting Information on Background & Origin of Cocktail Cocktail is a drink made by mixing one or two liquors, mainly with fruit juices, water, ice, sugar, honey and bitters. Herbs, cream and milk are also added to the drink sometimes, to enhance its taste. Liquors like gin, whisky, vodka, beer, wine, rum and brandy are commonly used to make cocktails. The history of cocktail, which was originally a mixture of distilled liquor, water, sugar and bitters, dates back to a couple of centuries. Want to know more? If yes, them read on to get some interesting information on the background and origin of cocktails.
The history of cocktail dates back to the nineteenth century. The earliest reference to the term 'cocktail' has been found in an American magazine 'The Balance', published in May 1806. It stated that "cocktail is stimulating liquor, composed of spirits of any kind, sugar, water and bitters". According to the historical records, 'martini' was one of the first cocktails prepared in California, which is considered to be the birthplace of the beverage. The American recipe for the drink was formulated in 1862. Four parts of sweet red vermouth and one part of gin were blended together, to form martini, which was garnished with cherries. It is believed that Professor Jerry Thomas, a bartender of the old Occidental Hotel in San Francisco, prepared martini (cocktail) for a gold miner, when he was on his way to Martinez, in California. The recipe for cocktail mentioned in 'Bartender's Guide' (1887), by Jerry Thomas, consisted of Old Tom gin, sweet vermouth, a dash of maraschino and bitters, as well as a slice of lemon and two dashes of gum syrup as the ingredients. By the beginning of 1900, martini had gained immense popularity nationwide. It spread to other parts of the country as well. This marked the beginning of the golden period of cocktails.
2.2.1 Birth of Margarita The period between 1934 and 1959 is said to be the time, when enticing cocktail recipes were invented. One of the most popular cocktail recipes - Margarita - originated in the early 1948. As per historical records, in 1948, Margarita Sames hosted a poolside Christmas party at her vacation home in Acapulco, Mexico. A game was organized in the party, in which she had to mix drinks, which her guests would test and rate. She mixed three parts of tequila with one part triple sec and the same amount of lime. To her surprise, the drink, thus derived, was very tasty. It was approved by the guests as well. The cocktail gained popularity, traveled from Texas to Hollywood, and spread across other parts of the country. With this, 'margarita cocktail' became a popular drink in the country.
2.2.2 Five Famous Cocktails and Where They Were Born The Sidecar A classic cocktail dating back about 100 years, the Sidecar mixes equal parts brandy or Cognac, Cointreau and lemon juice. The origin of the Sidecar is largely debated, but popular wisdom is that the drink was probably first created in Paris sometime during or just following WWI. In the 1948 book by David A. Embury, The Fine Art of Mixing Drinks, the author credits the invention of the drink to an American Army captain in Paris during WWI.
The Manhattan Often called the King of Cocktails or the Drinking Mans Cocktail, The Manhattan is a very potent drink and one of the legendary six classic cocktails included in David Emburys famous book, The Fine Art of Mixing Drinks. The Manhattan is a cocktail made with a mixture of whiskey, sweet vermouth and bitters and garnished most often with a maraschino cherry.
On the Rocks Some of the best-known drinks are lowball, or those served on the rocks without the high volume mixers you find in highballs. Lowball are mixed drinks that are mostly made of a mix of distilled spirits which are either shaken and strained over ice or built in the glass and stirred. You'll find these drinks are more alcoholic than highballs, but as the ice melts they are diluted to a perfect mixture. A few of these cocktails are also commonly shaken then strained into a cocktail glass for a neat, up alternative.
Martinis & Other up Drinks The Martini is the classic of classic cocktails, but there are many variations of the dry drink that, although not technically Martinis are often referred to as such. To be technical about it these drinks are neat drinks, served in a cocktail, or martini, glass, but popular culture has deemed them all to be martinis. At any rate, these include some of the most popular up drinks, a few classics and a few more modern creations born out of the cocktail resurgence of the last few decades.
The Mai Tai The fruity, tropical Mai Tai is another cocktail with conflicting stories of origin. The drink, which is made of a mixture of white and gold rum, pineapple juice, orange and/or lime juice, is of American origin despite its Polynesian name. The favored history, however, is that the drink was first created by Victor Buergon, better known as Trader Vic who invented the cocktail at the Polynesian-style restaurant in Oakland, California that bore his name.
Source: http://en.m.wikipedia.org/wiki/Bar_(establishment) http://lifestyle.iloveindia.com/lounge/history-of-cocktails-4829.html http://cocktails.about.com/od/cocktailrecipes/u/popular_cocktails.htm http://www.bootsnall.com/articles/08-10/10-famous-cocktails-and-where-they-were-born.html 2.3 The Situation of Industry Unique and exciting, the market for fusion food in Thailand is continually growing as the cuisine suits the contemporary lifestyle of young working professionals. Fusion food in Thailand is not only a reflection of gastronomic culture but also represents tastes and lifestyle values of people in contemporary society. As for fusion food in overseas market, the cuisine is prevalent and popular in many countries. It is considered as an expression of boundless contemporary world. Still, there often are comments that say fusion food disrespects original traditions. However, with the culinary trends in the current globalized world, fusion food is believed to be in trend for a long time.
One of the notable fusion restaurants in Thailand, Greyhound Caf showcases its creative concept through cool and tasteful atmosphere and serves such tasty fusion recipes as larb pla salmon, which combines western ingredient like fresh salmon with pungent Thai flavors. Our present world is changing rapidly. So, Thailand cannot avoid this trend, life is full of stress and a limited of time. The way of living and food consumption behavior is a change from the past that it has a limited of food to survive or to sustain life to consume of each individual like to eat from asset or the position because it has a lot of food to choose. Chiang Rai food industry in currently, food production has expanded to fulfill the needs of consumers and social change. Many restaurants in Thailand have the cooking techniques from abroad for the exotic taste of food that make the food consumption behavior of Chiang Rai people changing from the past they cooking at home start eating outside the home. Because of Chiang Rai is the place that has many foreigners come to visit all time that make the restaurant business expanding rapidly and Chiang Rai economy is growing steadily. We saw Thai fusion restaurants in Chiang Rai has not much so we are opening Thai fusion restaurant in Chiang Rai for increase the options for consumers to choose. Source: http://www.unileverfoodsolutions.co.th/our-services/your-guests/trend_and_insight/fusion_live
2.4 Product and Service (in General) We have main product is Thai fusion food menu that there are apply from Thai food and foreign food mix together and also have bar of cocktail. 2.4.1 Product 2.4.1.1 Thai Fusion Food Curry-fried Salmon Black Cod with coconut milk soup sauce Tuna Thai saladwith lemon grass and mint Bacon Thai Salad Pasta with northern Thai sausage Fried pork with pickled bean curd sauce Salmon roe Papaya salad Spicy Salmon and shrimp salad Spaghetti with Hot and sour soup sauce
Spaghetti with spicy seafood Ham Cheese Spring rolls BananaMango Yogurt smoothies Banana Flambe & Ice Cream Ice-cream Mango with sticky rice Durian cheese cake Etc.
2.4.1.2 Cocktail The Sidecar The Manhattan On the Rocks Martinis & Other up Drinks The Mai Tai
2.4.2 Service Service is extremely important in restaurant. We always give the service mind for people will come to the restaurant for our food and our service. Customers always want to recieve care service. It can make them to customer loyally and give word of mouse to other people which by the way to promote our restaurant.
3.1 Marketing Analysis 3.1.1 General Environment Analysis 3.1.1.1 Politic From Government Policy support Thai food in the project is Thai kitchen to the world.Ministry of Public Health, Provincial Chief Medical Officer and Director of Hospital are cooperation about the project of Thai food clean and security for increasing performance and high capability to consumer and create Thai food standard for the international. And then have 2 important departments that there are ministry of public health and national bureau of agriculture commodity and food standards (ACFS). There are accepted that the government policy. Ministry of public health The office of supporting of food security is the institute of Department of Medical Sciences and this department will take care about food security. This department will test and guarantee of the location and production standard that use GMP (Good Manufacturing Practice) for testing security about Wholesale market, Fresh market, Restaurant, hospital ,school and etc. The Raising quality project of Thai restaurant for supporting and promotion of Thai government policy. They have goal of operation is 3periods that it means first period: Improve the quality standard of Thai restaurant and training human resources. Second period: develop the guarantee of restaurant quality standard in Thailand (Certification and Accreditation) and extend the operation results around the area that navigate to others
province which have performance and province is popular place for tourism. Third period: supporting and setting standard guarantee system for make sure quality of Thai restaurant that can accept in ASEAN.
National bureau of agriculture commodity and food standards (ACFS) They have Q symbol and certification for guarantee raw material which have clean and safety for consumer. In Restaurant sector are distribution channel in Q product for using in the kitchen and make sure which restaurant use Q product is a clean and safety restaurant for guarantee to customer. Operations: Measurement of the certificate raw material (not necessary use every type of raw material) Give the sign Q Restaurant that use good and high quality raw material by in the sign will identify type of raw material. 3 period of the certification. ACFS created website and online guidebook of restaurant in the project for promote too many people. Having to check and monitor for make sure Q restaurant must use good and high quality raw material. Q Restaurant in Chiang Rai has 7 restaurants TumTimLuang ChaiReeFresh Milk MK Restaurant SaBunNgaRestaurant The salad house Phulae Restaurant LibBung Restaurant (rice steamed with chicken soup)
3.1.1.2 Economic Overview of Thai economic 2012, according to SCB Economic Intelligence Center (EIC), increasing to adaptation growth of Thai economic 2012 is 5.6-5.8% is result from optimal point are industry that grow up again to produce similar to performance in quarter 2 that quicker than that estimate in quarter 3 and quarter 2. The government has money to pay for investment from act of borrow money about 350,000 million baht that pass the process of law to get faster than estimate. So, rate of general inflation is not decrease 3.5-4% because the price of energy increasing from stressful between east and Iran and price of labor that increase follow government policy. For rate of inflation that estimate that it still in purpose in bank of Thailand that may make rate of interest policy still in 3% until the end of the year. As for outlook in 2012, the Fiscal Policy Office pointed out that the implementation of the Governments restoration and rehabilitation measures would be a supporting factor to spur the Thai economy. Private consumption is likely to grow by 3.8 percent. The Governments policies of raising the daily minimum wage and the starting salary for new graduates holding bachelors degrees and working in the public sector would stimulate public spending. Private investment is expected to grow by 10.3 percent, with the Governments postflood rehabilitation as a supporting factor. The effect of the global economic slowdown is likely to bring down Thailands export growth to about 9 percent. The government spending would grow by 4.5 percent. Source: http://thailand.prd.go.th/view_news.php?id=6066&a=2
In this figure, economic data for May suggest Thailand's economic recovery is on track despite the European crisis, and the Finance Ministry has upgraded its GDP growth projection to 5.7 per cent, from 5.2 per cent estimated previously. According to SomchaiJujjapongse,a senior ministry official. "Household consumption, private investment and public investment will be key drivers for growth, and the risk is the health of banks in Europe and its impact on the rest of the world. Trend to growth of many industry such as car jumped 137.5 per cent, motorcycle sales 14.7 per cent, private investment, as sales of commercial vehicles rose by 85.8 per cent compared with May 2011, import of capital goods also expanded 21.3 per cent, and tourist arrivals increased 8.3 per cent in the January-to-May period.
In these figure showed that Thailands Economic Situation for May 2012 to 28 June 2012
Source:http://www.fpo.go.th/FPO/member_profile/itadmin/upload/file/Monthly%2028%20J une%202012%20Eng(1).pdf From of all above information, Thai economic in 2012 will have trend to grow up and it is the good opportunities for new investor and people who run a business. Especially, it makes consumers have more consumption and money good flow in the country. Therefore, Thailand economics is good; it makes business in Thailand also good that it mean our bar and restaurant business have good opportunities to start and grow up. So, LaLanTa Bar & Restaurant have medium price of food and drinking that appropriate with quality that everyone can touch. 3.1.1.3 Social The past, Thai Life Society was very simple and always been the way to make a living for agriculture. Thai people are a group of people that living and help together because Thai people habits were based mainly on religion, tradition and culture. So, people in Thai society are care other feeling, thinking and action because they are want to be a person whosocially accepted and want to have value in the social (Panyathai.or.th)
At the present time, Thai society is more changing because the changing of environment and time that has more connecting for trade, the relationship with other countries that got foreign culture to adapt with Thai society and the development of technology. So that it makes Thai society is grow up and also make value and culture of Thai societychanged. Then Thai people more concern about the value and does something that people in Thai society accept.Such as the value of foreign goods and service; Most Thai people believe about product made in Thailand is quality not good but product that import from other country is better and if somebody buy those, this people will look like rich and a good image (webcache,2009)and especially, the value of consumption; (According to Pinviset, life and Thai culture, 2550) say, Thai people like to buygoods and service has brand and comfortable that mean expensive thing. Andespecially food, Thai people like to eat international foods that always havebrand or famous brand like imitate foreign culture.Such as Mk restaurant, KFC, Pizza Hut, Fuji restaurant and etc. Thai people are more connection by meeting and hang out with others people. When people tired from finished working then hungry, most people want to relax or looking for some restaurant that makes them happy and relaxes with their friends or family. Bar and restaurant is a good choice for people who want to meeting and hang out. The first impression that make them come to bar and restaurant are design or decoration of shop, good test food and good service. So, LaLanTa Bar and Restaurantis different from other restaurant business in local area in Chiang Rai by mix and match Thai culture and international culture in our food menu is Thai and Thai fusion food and decorate Thai modern style both indoor and outdoor of the restaurant. 3.1.1.4 Technology Nowadays, Technology is very important and influencing for human life, then when time changed that make technology also more changed. So people must improve oneself all the time because technology is a part one of life that related to the development of human life. Normal technology that people know or always use are teleconference; computer, Telephone and Television, networking system; internet, LAN , Wi-Fi , 3G and so on(vcharkarn,2012).This technology makes people have more relationship in the social that it mean using technology help for development in social or it is call Social Network. Social Network is an online service, platform, or site that focuses on facilitating the building of social networks or social relations among people who, for example, share
interests, activities, backgrounds, or real-life connections.Most social network services are web-based and provide means for users to interact over the Internet, such as e-mail and instant messaging (mashable,2012). Such as The Pizza Company have web side and appreciation on mobile phone to place their orders. Most Business use social network and networking system for make more benefit in your business. It is a good opportunity for promote or make a profit. So, the creation of a strange point of Bar & Restaurant is very important and a good or fast service also is the part of strange point. Therefore, in a service must use technology for help and respond a need of customer on time. For example, Technology that use in Restaurant; Application in smart phone: Customers can views about information of LaLanTa Restaurant for example, telephone number, and map. Customers can call to reserve of the seat and select the menu in beforehand. Customers must be tell that time to eat by they will be called to confirm the appointment before 1 hour. Conditions in the using application. You must be sign and registered as a member of the restaurant. Customers must be tell code back in member card for to use the information to check in case the customer defaulted or no notify to our restaurant when they want to a cancel because our restaurant may be damaged. Pocket PC: it is receiving orders that help faster service when some case have many customers but it can order before have a seat.
Wireless: it is the connecting system of computer that makes customer can use Wi-Fi in this area.
3.2 Competition Analysis (3C Analysis) Competitor analysis can separate into 2groups: direct competitor and indirect competitor for easy to understand about competitor. 3.2.1 Competitor Analysis Direct Competitor
Chiang Rai Coconuts Bar and Restaurant price is about 100-250 baht
Coconuts Bar and Restaurant is situated in lively Jet Yot road in Chiang Rai. It is an establishment where they endeavor to provide top quality Western and Thai food without emptying your pockets. Apart from the excellent food there are 2 sound systems with a total of 13 speakers, 2 flat screen LCD screens and small TV showing live sports, news and occasional film. Why not relax with a game of pool or try your hand with the arrows. The staff is always happy to test your skills but be warned, they are pretty good. They also offer free internet. Source: http://www.globaltravelmate.com/asia/thailand/chiang-rai/chiang-rai-nightlife/1345chiang-rai-coconuts-bar-and-restaurant.html
Tomomi Bar&Restaurant price is about 250- 500 baht. Tomomi Japanese Restaurant serves authentic tasting and traditionally prepared Japanese cuisine. With a menu consisting of the familiar favourites, Tomomi Japanese Restaurant attracts its guests with superb flavours and original recipes. Family friendly and offering excellent customer service, this place is definitely worth a visit when in the area. Source: http://www.truelocal.com.au/business/tomomi-japanese-restaurant/kew 3. Chiang Rai Ram-Luek. This loft-inspired hangout venue feels more like a cosy lounge. It is located inside a historic three-storey building, overlooking the Clock Tower. The first floor has a caf-style setup, with low tables and teakwood chairs scattered across concrete flooring while the second floor is the bar and lounge area where you can enjoy a few cocktails on the terrace while watching the world go by. A caf by day, Kafee Hub offers a selection of international and Thai dishes on its menu. After sunset, the mood shifts to a mellow, retro-style cocktail lounge, ideal for lazing away the night.
Indirect Competitor
1. Phu-Lae Restaurant
This air-conditioned restaurant is exceedingly popular with Thai tourists for its tasty, but slightly gentrified northern Thai fare. Recommended local dishes include the gaanghanglair, pork belly in a rich Burmese-style curry, here served with pickled garlic, and , herb-packed sausages. Source: http://www.lonelyplanet.com/thailand/chiang-rai-province/chiangrai/restaurants/northern-thai/phu-lae#ixzz2DgabQO7M 2. Chiang RaiThe Sang Chan Restaurant
The Sang Chan Restaurant in Chiang Rai features International and Thai Cuisine as well as light meals in the form of snacks and has a well stocked Bar. Guests can dine either in air-conditioned comfort or on the Terrace where the splendour of the star studded tropical night sky can be fully appreciated. Every evening there is some form of entertainment such as music and a singer, to enhance the pleasure of your evening meal. The Sang Tawan Restaurant is another interesting possibility to enjoy a variety of authentic Thai Food with a choice of both National and Northern Thai mouth watering dishes. Source: http://www.globaltravelmate.com/asia/thailand/chiang-rai/chiang-rai-restaurants/462-chiangrai-the-sang-chan-restaurant.html
The Restaurant is on its 8th years in ChiangRai and is well known by foreigners and local residents. The location is perfect to walk-in tourists, since it is along the main street of the town and close to the famous Night-bazaar in the center of the city. The restaurant set-up is almost perfect, an authentic Old Dutch style interior with 70 chairs.From the relaxed, sidewalk caf-style seating to the heartwarming European living room-style interiors, this pleasant dining venue makes you feel right at home. Owned by a Dutch chef with over 18 years experience under his belt, the restaurant features nearly 300 items on its menu, which covers just about every major world cuisine. Expect to find traditional European dishes as well as regional specialties, such as Swiss cheese fondue, New Zealand oysters, Mexican tacos, German sausages and even Indonesian curries. Another highlight here is its extensive drinks list, featuring an assortment of imported European beers (Chimay, Warsteiner, Kwak Dark, and Guinness), whiskeys, spirits and wines.The Restaurant has its own Bakery and Bakery shop where they bake fresh Breads and pastries daily.This cozy, foreigner-friendly
restaurant is a good choice for those not quite ready for the citys more authentic Thai offerings. A variety of cuisines are available, not to mention exceedingly cheap draught beer. Thai Tourists (span of working age) Tourists who come to Chiang Rai. Working age between 25-34 years old. Motivation to travels is the food has delicious taste. The most expense for food and drink of Thai tourists that travel by yourself. Thai tourists that travel by guides company. 77.9% 33.0%, 16 % 24.9% 43.4 %. Foreign Tourists (span of working age) 22.1 % 34.2 %, 17.9 15.3% 15.9%
Source: http://www.chiangraitimes.com/news/132.html
3.2.2 Customer Analysis The customer is interest for every business and each business have different target of customer. The main customer of bar and restaurant have 2 group. The first, tourists are span of working age both Thai people and foreign people because our business will open at Ha-Yaek Pho-Khun. It has Pho KhunMengRai Monument is attractions that tourist or local people will come for worship. Ha Yaek Phor Khun has many restaurants but not have bar and restaurant that is Thai Fusion Restaurant. According to statistics of domestic tourism year 2554 (north) Ministry of Tourism and Sports that show in table.
This statistic make our found that the most group of customer have span of working age will come to Chiang Rai by reason about the food have delicious taste, so our bar and restaurant must have good taste for food and drink. It makes customer like and remember the brand of our bar and restaurant. The second, every people in Meuang Chiang Rai district that come to Ha-Yaek PhoKhun or come to find restaurant. According to The provincial administration in Chiang Rai found that Meuang Chiang Rai district have most population in december 2551 is 226,555 people. The population span of working age between 15-59 year old 69.59 %.The
conclusions, our customer are tourists and local people that have span of working age and interesting food have good taste. Source: http://lib.payap.ac.th/webin/ntic/newpage/business/strategycr2553_2556.pdf http://www.tourism.go.th/2010/upload/filecenter/file/StatSS54/N/CHAING%20RAI.pdf 3.2.3 Competitive Analysis
In Chiang Rai, bar and restaurant have little especially restaurant have Thai fusion food.Our bar and restaurant will focus on new market channel. It is Thai fusion food that make customer remember. The locations we will open in Ha-Yaek Pho-Khun, certainly this area have many restaurants and interesting is tourist attraction or go to worship. We will comparespecific bar and restaurants such as Chiang Rai Coconuts Bar and Restaurant,Chiang Rai Ram-Luek,.TOMOMI Japanese Restaurant & Bar and our bar & restaurant is Flawless bar & restaurant.
restaurant 1.Chiang Rai Coconuts Bar and Restaurant 2. Chiang Rai RamLuek
Strength - Good location: It is situated in lively Jet Yot road. -Foods and drinks are not expensive -Have Western food -Vary good location: It is located inside a historic three-storey building, overlooking the Clock Tower. -Have international and Thai dishes. -The name of restaurant has strong: can make customer remember. - Japanese cuisine. -Good service: offering excellent customer service. -Have extensive area. -Good location: Ha-Yaek Pho-Khun has many restaurant and tourist attraction [Pho KhunMengRaiMonument]. -Have Thai fusion food.
-Car park not enough for customer. -Design of restaurant:not suitable for the rainy season
3.3 STP Analysis 3.3.1 Marketing Segmentation Marketing segmentation is a grouping consumer by some criteria, such that those within a group will respond similarly to a marketing action and those in a different group will respond differently. The market segmentation has the criterion follow as
1. Geography criterion - restaurant have segmentation about people that live in Chiang Rai and people or tourist in part of Thailand and other country such as people in North, South, East and West of Thailand and foreign tourist that come to Chiang Rai. 2. Demography criterion Age Separate by people every age People less than 18 years old but not sell alcohol Age between 18-27 years old Age over 27 years old Income People who have income middle and high level 3. Psychology criterion Living format Lifestyle of people who like convenience, good atmosphere while eating, want to relax after tried from many works and want to enjoy with friend. And the important thing are people who want to see about strange thing and the taste of food that do not similar to other restaurant because our restaurant will mix and match that people may think that it is not match but our restaurant can adapt the taste of food to delicious and conform divisibly. Value Most people will select the restaurant or select the food follow the trend. Especially in group of teenagers because the teenager are people that like to innovate thing and have new thinking every time. Teenagers will come in the
restaurant when they see a lot of people come to this restaurant that it is a follow other people or trend.
3.3.2 Target Market The main target group The people in group of male and female that living in Chaing Rai and other people that live in other province or foreign that travel to Chaing Rai. The main targets groups in our restaurant are the age of people that come to restaurant is over 27 years old that it is a middle aged person that like to hang out with friend. This target group will focus that good atmosphere while eating, want to relax after tried from many works in office, people who like to listen to music want to enjoy and get together with friend. This group is in high level in consumption, they will focus on food and drinks in high price because most people in this group have stable in working or occupation and have high income.
The second target group The people in group of male and female that living in Chaing Rai and other people that live in other province or foreign that travel to Chaing Rai. The second target groups in our restaurant are the age of people that come to restaurant is between 18-27 years old which it is the beginning of teenagers and the ending of teenagers because this target group like to innovate thing and have new thinking every time, like to get together with friend, like to follow the trend and like to eat food and drinks that strange from other restaurant and people who like to listen to music. This group is in middle level in consumption; they will focus on food and drinks in medium price because most people in this group still study and have unstable in working or occupation and they have low income.
Eating by trend
3.3.3 Product Positioning Lalanta bar&Restaurant The position of product in our restaurant is high technology that our restaurant will use technology in order menu by build the application program on mobile that customers can order the food on application and have webpage on facebook. And the other technology is our restaurant use a pocket PC that comfortable and fast for order the menu, the customers can add order or cancel order. The all information will send to kitchen suddenly. The special things of our restaurant will focus about fusion food that a special menu which other restaurant do not have, our restaurant make menu that integrate between Thai food and other country foods, it is a integrate divisibly. Moreover, our restaurant provides a good atmosphere because the restaurant decorated in modern style. There are many facilitates in the restaurant such as Wi-Fi service, have music band for enjoyment while eating and have area in outdoor for make the people feel good and see atmosphere outside restaurant. The price of Lalanta bar & restaurant is about 80-450 baht,we will provide a good quality of the food that appropriate in the price.
High technology
Moderate technology LaLanTa Restaurant Coconut bar&restaurant Chiangrai rum luek restaurant Tomomi bar&Restaurant
3.4 Marketing Mix Strategy 3.4.1 Product strategy Product different would be used as our strategy. Differentiate in product form of restaurant to be fusion style by mix Thai food and foreign food. So, it will get the new test of full-flavored. The differentiate style, it is beautiful look. Now, we have 10 Manu in case. And we have planned to create new Manu every 1 month and design to adapt with season for food. However, we create to set of food that the customer can choose set of food with themselves. We have shown to process of cook for customer can see to process, quality of material and cleanliness of cooking. There are 15 special Manu as follow:
Curry-fried Salmon
Pasta with northern Thai sausage Black Cod with coconut milk soup suace
Fried pork with pickled bean curd sauce Tuna Thai salad with lemon grass and mint
Spaghetti with Hot and sour soup sauce Ice-cream Mango with sticky rice
We set the brand in Thai language. It short and easy to member with this word.The
brand is LALANTA bar and restaurant. This brand that mean Varity and Exciting.
Therefore, we create the logo for identify to our brand. Logo is black tone that mean to simplicity but beautiful. Logo has elephant to symbol of Thailand.
3.4.3 Price Strategy LaLanTa bar and restaurant use the cost base strategy and compare the price with competitor for the cost base strategy. We calculate the cost of material. And we set moderate price that compare with competitor, such as Chiang Rai Ram-Luek, Tomomi Japanese Restaurant & Bar, and Chiang Rai Coconuts Bar and Restaurant.
Price of Manu Manu Curry-fried Salmon Black Cod with coconut milk soup sauce Tuna Thai salad with lemon grass and mint Bacon Thai Salad Pasta with northern Thai sausage Fried pork with pickled bean curd sauce Price 459 349 239 269 249 169
Salmon roe Papaya salad Spicy Salmon and shrimp salad Spaghetti with Hot and sour soup sauce Spaghetti with spicy seafood Ham Cheese Spring rolls Mango Yogurt smoothies Banana Flambe& Ice Cream Ice-cream Mango with sticky rice Durian cheese cake Tom Yum Koong Pad Thai Green curry with chicken Satay Massaman Water Drinking (per bottle) Ice (per bucket) Sidecar Manhattan On the Rocks Martinis & Other up Drinks Mai Tai
259 289 249 249 169 129 119 179 249 189 129 189 89 189 15 15 159 159 159 159 159
Coconuts Bar and Restaurant is situated in lively Jet Yot road in Chiang Rai. It is an establishment where they endeavor to provide top quality Western and Thai food without emptying your pockets. Apart from the excellent food there are 2 sound systems with a total of 13 speakers, 2 flat screen LCD screens and small TV showing live sports, news and occasional film. Why not relax with a game of pool or try your hand with the arrows. The staff is always happy to test your skills but be warned, they are pretty good. They also offer free internet.
Price of Menu Menu Tom Yum Koong Pad Thai Green curry with chicken Satay Massaman Price 189 129 189 99 189
Tomomi Japanese Restaurant serves authentic tasting and traditionally prepared Japanese cuisine. With a menu consisting of the familiar favourites, Tomomi Japanese Restaurant attracts its guests with superb flavours and original recipes. Family friendly and offering excellent customer service, this place is definitely worth a visit when in the area.
Price of Menu Menu Tom Yum Koong Pad Thai Green curry with chicken Satay Massaman Price 199 139 179 129 159
This loft-inspired hangout venue feels more like a cosy lounge. It is located inside a historic three-storey building, overlooking the Clock Tower. The first floor has a caf-style setup, with low tables and teakwood chairs scattered across concrete flooring while the second floor is the bar and lounge area where you can enjoy a few cocktails on the terrace while watching the world go by. A caf by day, Kafee Hub offers a selection of international and Thai dishes on its menu. After sunset, the mood shifts to a mellow, retro-style cocktail lounge, ideal for lazing away the night. Price of Menu Menu Tom Yum Koong Pad Thai Green curry with chicken Satay Massaman Price 159 79 159 -
3.4.4 Place The most important of the doing business is location and convenience to the customers who use our services. The our restaurant Hah Yek Phor Khun because it is the center and famous of Chiang Rai, a place is the main road that both have Thai and foreigners
tourists come to worship which the target group of our shop. So Hah Yek Phor Khun is the appropriate place for restaurant style Thai & Modern. We use Pull Marketing Strategy to attract customers to know our restaurant by focus on advertising and promote both restaurant and foods to be interesting and focus on our positioning style. The our restaurant is different from other restaurant business in local area in Chiang Rai by mix and match Thai culture and international culture in our food menu is Thai and Thai fusion food and decorate Thai modern style both indoor and outdoor of the restaurant. 3.4.5 Promotion LaLanTa Bar & Restaurant use Pull Strategy to attract the customer come to our restaurant. By created advertising to promote Thai fusion food and decorate Thai modern style both indoor and outdoor of the restaurant. Our restaurants have sale promotion every season, doing special promotion to customers, focus on makes customer happiness with good testy of Thai fusion food and customers to participating in activities with our restaurant.
Advertising
Our restaurants have information about LaLanTa Bar & Restaurant and promotion for people to know our restaurant such as brochure for advertising.
Grand opening
Our restaurant have grand opening on Sunday 29 December 2013. Therefore our restaurant has promotion to promote and attractive customers. The promotion have 1 set is customer come to restaurant more than 4 people buy more than 1,000 baht get discount 15 % and free member card has value 300 baht. Specially, customers still get special food from restaurant call LaLanTa Set include with food, drink, and dessert and can bring code in member card to compete for the gift from restaurant has value of 1,000 baht that just have 10 pieces. Special promotion
Our restaurants have the special promotion for special day such as Birthday, Valentine day, Christmas Day, Anniversary Day and etc. For example, buy 1,000 baht get free cocktail 1 glass.
Our restaurant has the Facebook that is social network in order advertising and promotes our restaurant and Thai fusion food and decorates Thai modern style. Customers can know activities of LaLanTa Bar & Restaurant and they can share information and impression in Facebook to people who can see. Our restaurant is use strategy word to word for find new customers.
Month January February March April May June July August September October November December Total
Brochure 2,000 1,200 1,200 1,000 750 1,000 500 500 1,000 750 800 3,000 13,700
Facebook -
OK Love Bill Board Radio 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,500 4,500 42,000 4,500
Income [Bath] 5,500 4,700 4,700 4,500 4,250 4,500 4,000 4,000 4,500 4,250 4,300 11,000 60,200
Year: 2
Month January February March April May June July August September October November December Total
Brochure 1,500 1,000 1,000 1,200 1,200 1,000 750 800 1,000 1,000 1,500 3,500 15,450
Facebook -
OK Love Bill Board Radio 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,500 5,000 42,000 8,500
Income [Bath] 8,500 4,500 4,500 4,700 4,700 4,500 4,250 4,300 4,500 4,500 5,000 12,000 65,950
Year: 3
Month January February March April May June July August September October November December Total
Brochure 1,300 1,000 500 450 450 800 450 750 500 1,100 1,200 1,500 10,000
Facebook -
OK Love Bill Board Radio 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,000 42,000 3,000
Income [Bath] 4,800 4,500 4,000 3,950 3,950 4,300 3,950 4,250 4,000 4,600 4,700 8,000 55,000
Year: 4
Month January February March April May June July August September October November December Total
Brochure 1,000 450 500 450 450 450 450 1,200 350 1,000 1,000 1,300 8,600
Facebook -
OK Love Bill Board Radio 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,500 4,500 42,000 4,500
Income [Bath] 4,500 3,950 4,000 3,950 3,950 3,950 3,950 4,700 3,850 4,500 4,500 9,300 55,100
Year: 5
Month January February March April May June July August September October November December Total
Brochure 1,000 500 500 450 450 450 450 450 1,000 1,000 1,200 2,000 9,450
Facebook -
OK Love Bill Board Radio 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,500 3,700 42,000 3,700
Income [Bath] 4,500 4,000 4,000 3,950 3,950 3,950 3,950 3,950 4,500 4,500 4,700 9,200 55,150
3.5 Sale Forecast/ Profit Estimation In Sale forecast, we will estimation by use the criteria of population in Chiang Rai. There are about 1,227,317 people, population in Meuang Chiang Rai district 226,555 people and population span of working age between 15-59 year old 157,660 people. So, we will forecast 20% in the trend to eat Thai and Thai fusion food and have salary about 12,00050,000 bath because LaLanTa bar and restaurant is high quality and position so we have to scope about forecast the customer; 157,660*20% = 31,532 person
Resourse : http://chiangrai.nso.go.th/nso/project/search/result_by_department.jsp Visitors in 2010 have 2,288,218 per years or 190,685 per month, and we will estimate about to Visitors of each month; 190,685*5% = 9,534 person per month 9,534/30 = 318 person per day So the total of tourist in local Chiang Rai people and other people is 31,532+318 = 31,850
Table Forecast sale of the amount of visitor 2009 Thai Foreign Total Thai Foreign Total 1,430,375 249,873 1,680,248 1,903,623 384,595 2,288,218
9.59
2010
10.5
Information will show the number of people who visit in Chiang rai. Source: http://lib.payap.ac.th/webin/ntic/newpage/business/strategycr2553_2556.pdf http://www.scbsme.com/th/business-knowledge/business/193/chance-and-impact
Table forecast sale of the amount of visitor 2011 Thai Foreign Total 2012 Thai Foreign Total 2013 Thai Foreign Total 2014 Thai Foreign Total 2015 Thai Foreign Total 2,976,661 10 2,706,056 10 2,460,051 10 2,236,410 10 2,033,100 10
We estimate 0.5% the customers from the population of Thai and foreign in 2012. So, we estimate about customer which will be increasing 5% in year 2, 8% in year3, 10% in year 4, 15% in year5. The percentage of customer increasing in next 5year. forecast Thai Foreign Total 2012 2013 2013 Increase 2014 2014 Increase 2015 2015 Increase 2016 2016 Increase
Forecast Sale Year 2013 (Unit) Forecast of the pieces of product in year 1, 31 December 2013
2013
winter Product Curry-fried Salmon Black Cod with coconut milk soup sauce Tuna Thai salad with lemon grass and mint Bacon Thai Salad Pasta with northern Thai sausage Fried pork with pickled bean curd sauce Salmon roe Papaya salad Spicy Salmon and shrimp salad Spaghetti with Hot and sour soup sauce Spaghetti with spicy seafood Ham Cheese Spring rolls Mango Yogurt smoothies Banana Flambe& Ice Cream Ice-cream Mango with sticky rice Durian cheese cake Tom Yum Koong Pad Thai Green curry with chicken Satay Massaman Water Ice The Sidecar The Manhattan On the Rocks Martinis & Other Up Drinks The Mai Tai Total Price 459 349 Jan Feb Mar -
Total 1 day 8 10
1 2
239
13
13
3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27
11 12 15
11 12 15
259 289 249 249 169 129 119 179 249 189 129 189 89 189 15 15 159 159 159 159 159
13 10 13 10 13 12 12 5 4 6 16 7 17 13 30 30 30 30 30 30 30 433
13 10 13 10 13 12 12 5 4 6 16 7 17 13 30 30 30 30 30 30 30 433
Forecast Sale Year 2014 (Unit) Forecast of the pieces of product in year 2
winter
2014
Product Curry-fried Salmon Black Cod with coconut milk soup sauce Tuna Thai salad with lemon grass and mint Bacon Thai Salad Pasta with northern Thai sausage Fried pork with pickled bean curd sauce Salmon roe Papaya salad Spicy Salmon and shrimp salad Spaghetti with Hot and sour soup sauce Spaghetti with spicy seafood Ham Cheese Spring rolls Mango Yogurt smoothies Banana Flambe& Ice Cream Ice-cream Mango with sticky rice Durian cheese cake Tom Yum Koong Pad Thai Green curry with chicken Satay Massaman Water Ice The Sidecar The Manhattan On the Rocks Martinis & Other Up Drinks The Mai Tai Total
1 2
239
46
42
37
39
37
32
36
42
45
33
54
62
505
3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27
53 45 80
43 38 83
44 42 78
51 36 76
43 45 73
37 41 81
32 34 61
45 39 68
52 42 70
46 48 66
51 53 74
49 55 82
259 289 249 249 169 129 119 179 249 189 129 189 89 189 15 15 159 159 159 159 159
894 800 726 875 852 935 693 349 411 2,039 796 771 741 417 5,721 6,184 742 734 917 874 997
30,737
Forecast Sale Year 2015 (Unit) Forecast of the pieces of product in year 3
winter
2015
Product Curry-fried Salmon Black Cod with coconut milk soup sauce Tuna Thai salad with lemon grass and mint Bacon Thai Salad Pasta with northern Thai sausage Fried pork with pickled bean curd sauce Salmon roe Papaya salad Spicy Salmon and shrimp salad Spaghetti with Hot and sour soup sauce Spaghetti with spicy seafood Ham Cheese Spring rolls Mango Yogurt smoothies Banana Flambe& Ice Cream Ice-cream Mango with sticky rice Durian cheese cake Tom Yum Koong Pad Thai Green curry with chicken Satay Massaman Water Ice The Sidecar The Manhattan On the Rocks Martinis & Other Up Drinks The Mai Tai Total
1 2
239
56
59
66
68
60
55
67
71
75
81
83
90
831
3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27
74 61 57
77 62 60
73 67 64
69 69 58
80 66 67
85 59 69
88 75 74
70 79 79
74 83 84
89 86 86
95 89 94
97 93 97
259 289 249 249 169 129 119 179 249 189 129 189 89 189 15 15 159 159 159 159 159
879 954 961 851 1,057 832 672 676 811 2,131 949 712 938 816 4,975 4,445 864 936 1,152 827 1,021
32,563
Forecast Sale Year 2016 (Unit) Forecast of the pieces of product in year 4
Product Price winter Jan Curry-fried Salmon Black Cod with coconut milk soup sauce Tuna Thai salad with lemon grass and mint Bacon Thai Salad Pasta with northern Thai sausage Fried pork with pickled bean curd sauce Salmon roe Papaya salad Spicy Salmon and shrimp salad Spaghetti with Hot and sour soup sauce Spaghetti with spicy seafood Ham Cheese Spring rolls Mango Yogurt smoothies Banana Flambe& Ice Cream Ice-cream Mango with sticky rice Durian cheese cake Tom Yum Koong Pad Thai Green curry with chicken Satay Massaman Water Ice The Sidecar The Manhattan On the Rocks Martinis & Other Up Drinks The Mai Tai Total 459 349 239 269 249 169 259 289 249 249 169 129 119 179 249 189 129 189 89 189 15 15 159 159 159 159 159 110 95 100 105 101 115 94 115 120 100 99 97 87 72 51 220 112 90 94 89 574 598 89 80 95 84 99 3,690 Feb 114 90 104 100 96 121 98 117 123 98 98 96 89 87 49 225 67 78 89 90 580 601 84 79 97 89 95 3,660 Mar 113 93 101 98 93 120 100 118 129 109 91 90 90 91 45 223 70 81 83 95 576 593 90 75 95 85 98 3,650 summer Apr 120 94 100 99 101 125 96 120 128 112 97 92 93 89 55 225 71 85 85 96 580 600 91 80 98 89 96 3,717 May 103 97 100 94 102 121 93 121 129 113 93 90 99 90 52 221 75 89 80 89 578 494 89 76 91 83 94 3,561 Jun 99 102 101 98 101 119 95 123 121 116 95 85 95 85 50 233 79 90 87 100 521 501 85 80 94 88 98 3,541 raining Jul 112 99 103 90 99 120 98 120 123 115 89 81 93 81 43 230 83 92 83 114 528 507 88 87 89 80 100 3,547 Aug 108 74 76 80 86 112 82 99 100 87 72 78 90 78 41 223 73 90 77 101 520 500 80 71 78 75 89 3,249 Sep 110 72 80 79 74 100 77 87 95 80 78 80 89 67 44 215 68 80 67 65 523 476 74 77 74 61 84 3,076 winter Oct 113 78 74 89 75 104 76 89 92 87 74 89 80 60 40 213 66 73 60 65 520 479 76 73 76 58 75 3,054 Nov 129 70 84 79 67 100 82 77 78 88 89 98 87 79 43 220 75 76 57 57 527 465 69 75 84 70 67 3,092 Dec 130 92 1056 91 1114 80 76 1071 105 1362 91 1082 89 1275 90 1328 98 1203 78 1053 100 1076 99 1091 89 968 39 230 89 84 1008 65 69 530 467 70 70 82 67 929 68
3238
60/d 1361
1091
1063
41,075
Forecast Sale Year 2017 (Unit) Forecast of the pieces of product in year 5
2017 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 Product Curry-fried Salmon Black Cod with coconut milk soup sauce Tuna Thai salad with lemon grass and mint Bacon Thai Salad Pasta with northern Thai sausage Fried pork with pickled bean curd sauce Salmon roe Papaya salad Spicy Salmon and shrimp salad Spaghetti with Hot and sour soup sauce Spaghetti with spicy seafood Ham Cheese Spring rolls Mango Yogurt smoothies Banana Flambe& Ice Cream Ice-cream Mango with sticky rice Durian cheese cake Tom Yum Koong Pad Thai Green curry with chicken Satay Massaman Water Ice The Sidecar The Manhattan On the Rocks Martinis & Other Up Drinks The Mai Tai Total Price 459 349 239 269 249 169 259 289 249 249 169 129 119 179 249 189 129 189 89 189 15 15 159 159 159 159 159 winter Jan 98 78 91 83 88 128 98 111 121 105 98 89 67 102 36 207 117 132 94 88 466 453 109 113 107 117 129 3,525 Feb 85 91 99 86 74 106 107 102 110 100 87 56 63 118 31 202 124 123 98 93 485 463 118 121 95 138 134 3,509 Mar 83 86 88 92 97 91 92 106 113 115 83 65 125 133 40 198 127 112 85 99 478 475 145 124 131 123 138 3,644 summer Apr 120 108 90 118 105 95 91 115 127 117 86 61 127 159 39 219 130 99 81 104 513 489 98 137 135 132 157 3,852 May 118 103 100 96 91 104 98 127 103 93 91 68 119 124 34 221 110 94 94 114 504 488 91 103 113 100 118 3,619 Jun 90 92 96 89 88 93 90 95 94 113 94 70 90 105 27 223 94 86 83 92 512 501 85 98 99 97 104 3,400 Jul 73 71 86 82 83 85 87 84 87 95 86 75 83 87 33 228 91 72 88 70 498 496 89 87 94 91 97 3,198 raining Aug 75 78 87 87 73 81 82 77 93 82 82 68 75 95 31 219 83 76 81 86 489 487 87 84 98 92 99 3,147 Sep 80 96 81 79 84 74 88 93 98 80 92 62 94 87 46 232 98 79 93 89 497 477 86 81 94 99 105 3,264 Oct 98 87 102 98 123 99 129 94 129 101 97 77 56 115 48 231 107 92 110 111 483 481 97 102 104 108 117 3,596 winter Nov 150 153 115 125 142 113 139 136 137 135 99 73 52 127 39 237 93 94 128 137 494 452 111 123 131 135 135 3,870 Dec 181 175 160 140 153 128 123 147 153 158 114 80 67 133 36 229 104 104 136 133 492 482 134 129 149 150 142 4,332 Total 60/day 1251 1218 1,195 1,175 1201 1,197 1,224 1287 1365 1294 1,109 844 1018 1385 473 2,646 1278 1163 1171 1216 5,902 5,744 1,250 739 1,350 1382 41077 82,154
Forecast Sale Year 2018 (Unit) Forecast of the pieces of product in year 6
Product
Price
summer Mar 174 165 Apr 185 156 May 176 187
raining Jun 198 191 Jul 176 167 Aug 171 162 Sep 168 172
winter Oct 196 189 Nov 189 178 Dec 198 199
Curry-fried Salmon Black Cod with coconut milk soup sauce Tuna Thai salad with lemon grass and mint Bacon Thai Salad Pasta with northern Thai sausage Fried pork with pickled bean curd sauce Salmon roe Papaya salad Spicy Salmon and shrimp salad Spaghetti with Hot and sour soup sauce Spaghetti with spicy seafood Ham Cheese Spring rolls Mango Yogurt smoothies Banana Flambe& Ice Cream Ice-cream Mango with sticky rice Durian cheese cake Tom Yum Koong Pad Thai Green curry with chicken Satay Massaman Water Ice The Sidecar The Manhattan On the Rocks Martinis & Other Up Drinks The Mai Tai Total
459 349
150 114
239
113
123
136
143
153
156
187
176
203
197
176
187
1950
269 249
150 123
163 167
155 176
164 154
175 165
179 176
143 132
156 145
161 121
186 165
194 193
203 188
2029 1,905
169
135
143
154
142
152
132
112
121
126
176
164
185
1742
249 169 129 119 179 249 189 129 189 89 189 15 15 159 159 159 159 159
167 133 100 89 119 67 223 132 125 87 103 455 464 82 97 116 87 103 4,197
179 125 126 94 124 80 208 158 136 118 114 468 472 103 120 127 115 137
4,435
185 136 134 121 135 79 210 160 140 122 115 500 482 112 132 135 126 133 4,586
180 148 138 134 149 82 222 165 145 133 118 518 481 123 126 122 119 120 4,777
165 152 138 145 128 53 231 113 120 111 120 522 498 132 131 127 123 110 4,647
140 120 119 110 124 47 229 119 110 118 108 506 490 105 112 99 96 142 4,400
129 130 115 118 139 59 216 114 123 109 104 489 487 103 116 131 144 130 4,292
159 149 123 120 147 64 246 169 135 129 106 478 478 114 104 119 123 99 4,506
177 158 132 116 152 71 238 173 138 134 122 483 482 123 121 95 160 127 4,838
185 176 140 100 159 78 234 178 141 133 124 507 444 131 126 89 132 139 4,865
198 183 157 101 148 85 240 183 147 140 130 518 452 141 131 90 138 157 5,087
1,969 1733 1507 1323 1634 820 2,714 1766 1,555 1418 1361 5,905 5,688 1368 1402 1,504 1600 1481 54,264
3.6 Market Forcase Remark;Calculating Over time; our shop has 10 employees for calculate paying over time at rating 30 Baht per hour, and working about 6 hours which paid at labor, wage 180 baht for each person, the expenses are 1,800 baht. Fore other expense are the materials of Special Day Promotion. Market expense year 2013
Expense Overtime(30/hour) Brochure Billboard Accessory decolate Member card Speacial food set Total Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec 1,800 1,300 850 200 4,500 1,750 10,400 Total 1,800 1,300 850 200 4,500 1,750 10,400
Total
1,800
63,000
63,000
63,000
63,000
63,000
63,000
63,000
63,000
63,000
63,000
4,600
636,400
Total
1,800
63,000
63,000
63,000
63,000
63,000
63,000
63,000
63,000
63,000
63,000
5,650
637,450
Total
1,800
63,000
63,000
63,000
63,000
63,000
63,000
63,000
63,000
63,000
63,000
5,000
636,800
Total
1,800
63,000
63,000
63,000
63,000
63,000
63,000
63,000
63,000
63,000
63,000
4,230
636,030
Total
1,800
63,000
63,000
63,000
63,000
63,000
63,000
63,000
63,000
63,000
63,000
4,700
636,500
3.7 Marketing Expense Sale promotion is on chosen festival by LaLanTa bar & restaurant Grand opening Day and in 31 Dec. 2013 New Years Day in 2013
Brochure The first year of open LaLanTa bar & restaurant provide the event to celebrate the grand opening LaLanTa bar & restaurant under the concept Join together In 31 Dec. 2013 New Years Day in 2013 The promotion for grand opening are the customer The main objective of this arrangement is to promote is to promote LALANTA bar and restaurant make the customer attend to our business Cost of create New Year Day 2013 New Year Day 2013 Billboard Size 3.51.2 m include service is 850 Baht Handbill 200 pieces include service is 1,300 baht Accessory decorated is 200 baht Member card is 15 piece 4,500 baht Special food set is 10 set 1,750 baht
It approaches the LaLanTa bar & restaurant and New Year Day on December 31, 2014. The main objective of this arrangement is to; 1. To make a good memory for customer those support our restaurant 2. To say thank you to all customer who join and trust our service 3. To attract new customer
On December 31, 2014 in concept Lets celebrate, the expenses of the customer are about 499 baht per person. This package is consists with cocktail buffet and customer can drink many kinds of cocktail that our restaurant prepares for the customer.
Cost for create New Year Day event 2014 New Year Day Vinyl Billboard Size 50 x 150 CM x 3 include service is 450 baht Handbill x 300 pieces include service is 1,800 baht Accessory is 250 baht Coupon 30 piece is 300 So, the total cost for New Year Day event in 2014 is 2,800 baht
It approaches the third year, LaLanTa bar celebrate second year anniversary of LaLanTa bar & restaurant and New Year Day, which is concept Familiar Party The main objective of this arrangement is to; 1. Celebrate second year anniversary and promote the LaLanTa bar & restaurant make the customer impressed in our business. 2. To make more familiar with the customer. 3. To attract the new customers. 4. To make a good impression for old and new customer. On December 31,201, This package is consists the customer that have many points in member card, the customer can cooking the favorite foods with the professional chief of LaLanta bar & restaurant. We will have activity under name Familiar Party.
Cost for create New Year Day event 2015 New Year Day Vinyl BillboardSize 50 x 150 CM x 2 include service is 550 baht Handbill x 300 pieces include service is 2,000 baht Accessory decorate 300 baht Gift is 1,000 baht
So, the total cost for Valentines Day event in 2015 is 1,350 baht.
3.8 Conclusion in market feasibility From general environment analysis, the political still have factor effecting continuously to the last year both of the protesters and the changed of government policy. All of these are effect to the investment and many companies while doing business. But in the next year the situation of political will be better. In term of economic tend to be good by the expending of GDP in next year. In sociality analysis, value is becoming influence in social group. Whentarting interesting something in one group so, the other group will rapidly follow. Then when we analysis it make we know how to do the promotion, what product we should to serve in the market. Moreover, one thing which important is technology because it will facilitate when doing business that now it always changed and development so, the entrepreneur have to follow and adapt to suit with trend in order to gain the competitive advantage. We are now having 4 direct competitors in Chiang Rai who doing bakery shop. That areWork@home caf, Layla, U-Ho and Le patit who located around downtown of Chiang Raiandselling similarly product as our shop. Moreover there are 2 indirect competitors like Era127 and Swensene where sale some kinds of desert like our bakery. We have analyzed product, price, place and promotion and comparable about where is sale the highest price and the testy of product, how they do the promotion and what their target group. From now on, Work@homecaf is very good in product but they focus the foreigner to be the target group. So it make LePatit is the strengthen competitor for us now both of quality testy of product and price. For customer analysis, we focus on the downtown in chiangrai first by focus on lifestyles or behavior that he like or dislike about bakery. For competitive analysis, in Chiang Rai now there 4 competitors. It means there have high competitive also, so the company have to find the strategy which can gain the completive advantage like making differentiate from other competitors. About our target group, we divided into 4 segmentations as such University student, High School student, Tourist and Officer. In University student and High school student we classified by Behavioral segmentation who are really like to eat bakery and also have power of purchasing. But in Tourist and Officer we classified by Buyer readiness who have more of power of purchasing.
Our positioning is clearly as studio of enjoyable eating beautiful testy bakery. The customer can create social and using time of happiness in there. Marketing mix, we have 9 types of product which provide different styles as the customer want and create value to the customer by get them involve by have one menu for the customer can do it themselves. About Pricing, we set on Cost base pricing and also compare with competitors and also think about the maximum rat the customer willing to pay. So, we will not have sell promotion. But tend to promote by using Pull strategy instead. In the point of Sale Forecast, we estimate base on the sampling of population who are the interviewee 200 people divided to University student 100 and School student 100.So, University student who really like to eat bakery is 28% and School student who really like is 37%. And also, the tourist target we forecast 5% base on face information and the officer who the last target group we forecast 7% base on face information too. So, the forecast sale will get totally 2,257,265 Baht in the first year and it will increase 5%, 10 %, 15%, and 20% in the next 4 years regularly. The last one in marketing expense, it will different in each year because we will focus on the special day promotion in each year. So, it depends on our each styles of promotion in each year. So, the program and the expense have showed like above which on the February month will have much of expense because it will be the grand opening of our shop and also have a valentine day too.
A critical path is a path of activities, from the start node to the finish node, with 0 slack times. Critical path is A, B, E, G, and H. The project completion time equals the maximum of the activities earliest finish time. Project completion time is 37 weeks.
Cost of setting telephone number 3BB WIFI internet 16 M (Setting price) Cost of insurance and install UBC True vision (Gold Package) Total cost of electric
4.1.2.2 Cost of Commercial Registration
We register at Department of business development in Chiang Rai by register is business one owner. Pay only register fee 5o baht and tax payment as same as normal person by pay two times a years. Source: http://www.dbd.go.th/mainsite/index.php?id=659
Pre operating expense Pre operating expense Total cost of request electric Cost of Commercial Registration Prepaid rental land Total Initial 6,090 50 30,000 36,140
Total cost of restaurant Total cost of kitchen Total cost of counter Total cost of toilet Total cost of outdoor zone Total cost of storeroom Total equipment
Administrator Manager Accountant Cashier Chef Chef assistant Waiter (per hour @ 630Baht) Bartender Receptionist Cleaners Security guard (per hour @ 6 hour) musician Total
15,000 9,000 9,000 14,000 20,000 30,000 54,000 15,000 14,000 21,000 7,000 30,000 238,000
Summary
Pre-operation Cost Cost of request electric Cost of Commercial Registration Prepaid rental land Cost of layout Direct labor cost Total
LaLanTa Bar and Restaurant will hire the constructer for add and more decorate out door in second floors. It is 847/1-2 Robwieng district, Mueang, Nong Bua road, Chaing Rai province 57000. The building has two blocks, three floors and has 50 square two-meters. Mr.Sanguan Khumpluy Tel.089-5522484who evaluates the building like this table.
Core building 1 2 3 4 5 6 7 8 9 10 Concrete surface is oily 1 floor (granite) Concrete surface is oily 2 floor and stairs Pillar and cupola Masonry wall plaster (50 kg/1bag) Big door Small door Sewage system toilets and bathroom Electricity Color small Concrete in front of the store Total
Quantity 96 96 m*m m*m m*m m*m unit unit unit unit pail m
Per once 98 98
500 3 5 8 30 4 8
4.2.2 Tool/Equipment Restaurant Restaurant is a very important in doing our business to preparing and Serve Food, drink and dessert to customers. Restaurant zone include cabinet, counter bar, air condition, fan, table and chair, television, sofa, etc.
Equipment cabinet counter bar air condition Fan Pocket PC Table, chair Plug television Sofa Stereo Vase Microphone Tablecloth Band
Unit 1 1 6 5 6 8 3 2 3 2 12 2 10 m. 1 Total
price 350 30,000 15,000 1,200 5,900 10,000 100 18,000 8,000 9,900 50 350 80 30,000 per month
total 350 30,000 90,000 6,000 35,400 80,000 300 36,000 24,000 19,800 6,000 700 800 30,000per month 359,350
Kitchen The kitchen zone includes with many equipments in cooking by chef. So, restaurant
zone is very important to own business. Manager and employees should attend it
Equipment Kettle Churn Mortar Refrigerator Microwave Electric rice cooker Knife Prong Oven Gas stove Cooker hood Bowl, plate Glass Sink Pot, pan Chopping block Cooking counter
Price 300 550 200 30,000 1,200 1,300 250 150 3,500 800 20,000 1,200 400 2,000 450 250 180 35,000
Total 600 1,000 200 60,000 1,200 3,900 1,250 750 3,500 1,600 20,000 6,000 2,000 2,000 4,500 2,500 540 35,000 146,540
Courter The courter zone should have important equipment in doing the restaurant and this
zone is the main of restaurant in interact with customers such as cashier machine, telephone, pen, and etc.
Equipment Telephone/Fax Computer Printer Pen Bill Cashier machine Calculator Fire extinguishers
Toilet Toilet is very important in restaurant for comfortable of customers that come to
Unit 8 8 8 8 4
Total
Outdoor zone
Unit 5 1 4 10
Total
Store room Store room is keeping all of tool, equipment, and many material that need to use in
the restaurant. The equipment in the store is tool and equipment of cleaning such as Dustpan, Sunlight, Cleaner bathroom, Wood dust, and etc.
Equipment Dustpan Toilet brush scotch brite Sunlight Broom Cleaner bathroom Swab Wood dust Glass cleaner Tissue paper Tripe Liquid floor
Total 120 120 120 600 80 3,000 100 118 1,580 800 118 6,756
Summary Cost of layout Total cost of restaurant Total cost of kitchen Total cost of counter Total cost of toilet Total cost of outdoor zone Total cost of storeroom Total equipment 359,350 146,540 34,418 43,600 22,900 6,756 612,184
4.3Cost of goods sold 4.3.1 Cost of product Manu Curry-fried Salmon Black Cod with coconut milk soup sauce Tuna Thai salad with lemon grass and mint Bacon Thai Salad Pasta with northern Thai sausage Fried pork with pickled bean curd sauce Salmon roe Papaya salad Spicy Salmon and shrimp salad Spaghetti with Hot and sour soup sauce Spaghetti with spicy seafood Ham Cheese Spring rolls Mango Yogurt smoothies Banana Flambe& Ice Cream Ice-cream Mango with sticky rice Durian cheese cake Tom Yum Koong Pad Thaiwith fresh shrimp Green curry with chicken Satay Massaman Ice Water The Sidecar The Manhattan On the Rocks Martinis & Other up Drinks The Mai Tai Price 459.00 349.00 239.00 269.00 249.00 169.00 259.00 289.00 249.00 249.00 169.00 129.00 119.00 179.00 249.00 189.00 129.00 189.00 89.00 189.00 15.00 15.00 159.00 159.00 159.00 159.00 159.00 Cost 250.00 150.00 100.00 125.00 120.00 70.00 101.00 108.00 104.00 100.00 59.00 49.00 39.00 45.00 110.00 89.00 59.00 65.00 32.00 35.00 3.00 3.00 85.00 90.00 95.00 85.00 85.00
4.3.2 Direct Material in Restaurant No. 1 2 3 4 5 6 7 8 9 Ingredients Banana blossom Mace Sugar Scallion Galangal Sablefish Potato Shallot Tuna Fish Roasted cumin seeds Bacon Tofu yee Clove Lemon Balm Chinese alcohol Cinnamon Lettuce Sesame oil Wheat Flour Corn Flour kg 1 fruit 1 pack 25 kg 1 kg 1 kg 1 kg 1 kg 1 kg 1 kg Price 25.00 20.00 567.00 30.00 25.00 1,000.00 70.00 50.00 30.00 25.00 130.00 75.00 25.00 25.00 190.00 25.00 14.00 75.00 65.00 300.00 No. 39 40 41 42 43 44 45 46 47 Ingredients Fresh Mushrooms Dried Shrimp Onion Asparagus Lemon Sauasge Cheese Papaya Ham Pasta kg 1 kg 1 kg 1 kg 1 kg 1 fruit 1 kg 1 kg 1 pack 400 g Price 70.00 340.00 20.00 50.00 3.50 160.00 10.00 195.00 75.00 22.00 500.00 184.00 20.00 95.00 58.00 60.00 30.00 170.00 10.00 30.00
10 11 12 13 14 15 16 17 18 19 20
48 49 50 51 52 53 54 55 56 57 58
Tomatoes Cheddar Cheese Mushroom sauce Lentils Eggs Pepper Peanut Mussels Shrimp Parsley Stir-Fried Rice Noodle
21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38
Vanilla powder Mango Milk Paprika Durian Baking Powder Salmon Banana Butter Salmon Roe Yogurt Margarine Lime Leaves Acacia Pennata Cauliflower Wiping Cream Basil Garlic
345.00 60.00 150.00 140.00 70.00 75.00 570.00 70.00 130.00 1,590.00 60.00 55.00 15.00 20.00 22.00 129.00 13.00 40.00
59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76
Fish Beef Tofu Yellow Squid Pork Pickle Turnip Carrot Spaghetti Chicken Groung Dried Chilies Baby Corn Eggplant Bean Sprounts Ginger Straw Mushrooms Soy Oil Lemongrass Rices
150.00 200.00 8.00 140.00 130.00 14.00 25.00 75.00 73.00 55.00 8.00 10.00 30.00 55.00 30.00 51.00 45.00 1,500.00
129
189
Satay
89
Massaman
189
Thai-Fusion food Fusion cuisine combines elements of various culinary traditions while not fitting specifically into any. The term generally refers to the innovations in many contemporary restaurant cuisines since the 1970s. While fusion cuisine is a general term for the combination of various forms of cookery, the concept can take several forms. One approach is regional fusion that combines the cuisine of a region or sub-region into a single eating experience. Of these sorts, Asian fusion restaurants have become popular in many parts of the United States, often featuring Indian, East Asian, and South-East Asian dishes alongside one another and offering dishes that are inspired combinations of such cuisines.
Price
349
239
269
249
169
259
289
249
249
169
129
119
179
249
Counter Bar A bar is a retail business establishment that serves alcoholic drinks such as beer, wine, liquor, and cocktails for consumption on the premises. Bars provide stools or chairs that are placed at tables or counters for their patrons. Some bars have entertainment on a stage, such as a live band, comedians, go-go dancers, or strippers. Bars which offer entertainment or live music are often referred to as music bars or nightclubs. Types of bars range from dive bars to elegant places of entertainment for the elite.
Price
The Manhattan
159
On the Rocks
159
159
159
Manu of LALANTA bar and restaurant to be fusion style by mix Thai food and foreign food. So, it will get the new test of full-flavored. The differentiate style, it is beautiful look. Now, we have 10 Manu in Thai fusion food, 5 famous Thai foods and top five cocktail manu. Which we have planned to create new Manu every 1 month and design to adapt with season for food. However, we create to set of food that the customer can choose set of food with themselves. We have shown to process of cook for customer can see to process, quality of material and Cleanliness of cooking.
Source;
%B8%A1%E0%B8%AD%E0%B8%A3%E0%B9%8C_1.jpg http://www.isriya.com/node/2958/dining-at-centara-grand http://thaifoodcookbook.blogspot.com/2009/03/blog-post_08.html http://variety.teenee.com/foodforbrain/9540.html http://www.sharp-weeclub.com/blog/blogger.aspx?page=2&id=3 http://www.mglobemall.com/directories/dining/id/6991/Mix-Restaurant-and-Bar http://map.longdo.com/node/482781?size=original&locale=en http://lekkathaifood.blogspot.com/2012/01/blog-post_19.html http://www.facebook.com/note.php?note_id=410213254972 http://iamcooking-thaifood.blogspot.com/2011/05/blog-post_03.html http://xn--l3cgn0a6euf.blogspot.com/2011/08/blog-post_18.html
5.2. Product/service process 5.2.1. Supplier Company Pork, Eggs CP ALL PUBLIC COMPANY LIMITED ChiangmaiLumpang Road T.Fahham Muang, Chiangmai Saha farm Chiangrai Chockcharean Market T. Tasai, Muang, chiang Rai Siam Makro Chaing Rai 12 Moo7 T. Bandu, Muang, Chiang Rai 57100 Tel. 053703-688 SINGHA CORPORATION Co., Ltd. 444/1 Moo.2,Muang,chianh Rai 57100 Sakol Icehouse 8/3 Chiang Rai- Weingchai Road. T. Weing, Muang, chiang Rai Amonphan Chiang Rai limited partnership 111/3-5 Nongbua Road, Weing, Muang, Chiang rai57000 Tel. 053711-720 Chiang Rai Winery limited 160 T. Sritoi , Maesaluay, Chiang Rai 57180 Tel 053950257 Seafood, Salmon, Seasoning, Spices, Meat Chicken Vegetables, Fruits Product
Drinking Water
Ice
Alcohols, Cocktails
Wine
Banana blossom
Shallot
Wheat Flour
Scallion
Bacon
Mango
Durian
Pepper
Sablefish Clove
Fresh mushrooms
Mace
Galangal
Sesame oil
Lentils
Spring rolls
Ginger
Peanut
Mussels
Lemongrass
Parsley
Fish Lemon
Beef
Squid Ham
Pork
Chicken
Baby Corn
Eggplant
Eggs
Straw mushroom
Tofu yellow
Pickle turnip
Bean sprouts
Chinese chi
5.2.3 Serviceprocess
5.3. Location and Layout 5.3.1. Building LaLanTa Bar and Restaurant will hire the constructer for add and more decorate out door in second floors. It is 847/1-2 Robwieng district, Mueang, Nong Bua road, Chaing Rai province 57000. The building has two blocks, three floors and has 50 square two-meters. Mr.Sanguan Khumpluy Tel.089-5522484 who evaluates the building like this table.
Core building 1 2 3 4 5 6 7 8 9 10 Concrete surface is oily 1 floor (granite) Concrete surface is oily 2 floor and stairs Pillar and cupola Masonry wall plaster (50 kg/1bag) Big door Small door Sewage system toilets and bathroom Electricity Color small Concrete in front of the store Total
500 3 5 8 30 4 8
m*m 130 unit 11,000 unit 3,500 unit 450 unit 470 pail 750 m 189 92,828
La Lan Ta Bar&Restaurant 85
5.3.2 Dimension of Restaurant LaLanta bar and restaurant is a Thai modern style. The outside of building use white and brown color for appropriate with Thai style. This style will make customers who come in LaLanta bar and restaurant feel good and warm like they stay their home. Therefore, LaLanta bar and restaurant have 2 floors and in could to restaurant, kitchen room, counter, bar, outdoor, stage and toilet.
La Lan Ta Bar&Restaurant 86
1st Floor: There are 5 zones: restaurant, kitchen, counter, stage and toilet zones.
La Lan Ta Bar&Restaurant 87
2nd Floor: there are 5 zones: restaurant, counter, outdoor, bar and toilet.
Outdoor
La Lan Ta Bar&Restaurant 88
5.4. Tools / Equipments 5.4.1 Restaurant Restaurant is a very important in doing our business to preparing and Serve Food, drink and dessert to customers. Restaurant zone include cabinet, counter bar, air condition, fan, table and chair, television, sofa, etc. Equipment cabinet Unit 1 price 350 total 350
counter bar
30,000
30,000
air condition
15,000
90,000
fan
1,200
6,000
Pocket PC
5,900
35,400
Table, chair
10,000
80,000
Plug
100
300
La Lan Ta Bar&Restaurant 89
television
18,000
36,000
sofa
8,000
24,000
Stereo
9,900
19,800
Vase
12
50
6,000
Microphone
350
700
Tablecloth
10 m.
80
800
Band
Total
359,350
La Lan Ta Bar&Restaurant 90
5.4.2. Kitchen The kitchen zone includes with many equipments in cooking by chef. So, restaurant zone is very important to own business. Manager and employees should attend it
Equipment Kettle
Unit 2
Price 300
Total 600
Churn
550
1,000
Mortar
200
200
Refrigerator
30,000
60,000
Microwave
1,200
1,200
1,300
3,900
Knife
5 dozen
250
1,250
Prong
5 dozen
150
750
La Lan Ta Bar&Restaurant 91
Oven
3,500
3,500
Gas stove
800
1,600
Cooker hood
20,000
20,000
Bowl, plate
5 dozen 5 dozen 1
1,200
6,000
Glass
400
2,000
Sink
2,000
2,000
Pot, pan
Pot 10 Pan 10
450 250
Chopping block
180
Cooking counter
35,000
35,000
Total
146,540
La Lan Ta Bar&Restaurant 92
5.4.3. Courter The courter zone should have important equipment in doing the restaurant and this zone is the main of restaurant in interact with customers such as cashier machine, telephone, pen, and etc. Equipment Telephone/Fax Unit 1 Price 1,800 Total 1,800
Computer
12,000
12,000
Printer
1,500
1,500
Pen
2 Dozen
49
98
Bill
2 dozen
70
140
Cashier machine
17,000
17,000
Calculator
100
500
Fire extinguishers
690
1,380
Total
34,418
La Lan Ta Bar&Restaurant 93
5.4.4. Toilet Toilet is very important in restaurant for comfortable of customers that come to restaurant and the important thing is toilet in restaurant is cleaning. Equipment Mirror Unit 8 Price 300 Total 2,400
Water closet
1,500
12,000
Rinsing spray
200
16,000
washbasin
1,400
11,200
Bidet
500
2,000
Total
43,600
5.4.5 Outdoor zone Equipment Dining table Unit 5 Price 2,500 Total 12,500
Swing
7,500
7,500
La Lan Ta Bar&Restaurant 94
Umbrella
600
2,400
Tree
10
50
500
22,900
Store room is keeping all of tool, equipment, and many material that need to use in the restaurant. The equipment in the store is tool and equipment of cleaning such as Dustpan, Sunlight, Cleaner bathroom, Wood dust, and etc. Equipment Dustpan Unit 2 Price 60 Total 120
60
120
Sunlight
60
120
Broom
120
600
Cleaner bathroom
40
80
La Lan Ta Bar&Restaurant 95
Swab
1,000
3,000
Wood dust
25
100
Glass cleaner
59
118
Tissue paper
20 pack
79
1,580
Tripe
10 dozen
80
800
Liquid floor
59
118
Total Summary Cost of layout Total cost of restaurant Total cost of kitchen Total cost of counter Total cost of toilet Total cost of outdoor zone Total cost of storeroom Total equipment 5.5.1. WIFI Cost of request electric Cost of setting telephone number 3BB WIFI internet 16 M (Setting price) Cost of insurance and install UBC True vision (Gold Package) Total cost of electric 300 3,790 2,000 6,090 359,350 146,540 34,418 43,600 22,900 6,756 612,184
6,756
La Lan Ta Bar&Restaurant 96
5.5.2
Pocket PC Pocket PC: it is receiving orders that help faster service when some case have many customers but it can order before have a seat. Price 5,900 baht that we will buy 6 pocket PC.
unit 6
La Lan Ta Bar&Restaurant 97
Quantity
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
Administrator Accountant Cashier Chef Chef assistant Waiter (per hour @ 730Baht) Bartender Receptionist Cleaners Security guard(per hour @ 7 hour) musician Total
1 1 1 1 2 6 1 1 2 1 4 21
Salary per person 15,000 9,000 7,000 20,000 15,000 6,300 15,000 7,000 7,000 5,500 7,500 114,300
Total salary per month 15,000 9,000 7,000 20,000 30,000 37,800 15,000 7,000 14,000 5,500 30,000 190,300
La Lan Ta Bar&Restaurant 98
Vacancy
Quantity
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
Administrator Accountant Cashier Chef Chef assistant Waiter (per hour @ 730Baht) Bartender Receptionist Cleaners Security guard(per hour @ 7 hour) musician Total
1 1 1 1 2 6 1 1 2 1 4 21
Salary per person 15,000 9,000 7,000 20,000 15,000 6,300 15,000 7,000 7,000 5,500 7,500 114,300
Total salary per month 15,000 9,000 7,000 20,000 30,000 37,800 15,000 7,000 14,000 5,500 30,000 190,300
La Lan Ta Bar&Restaurant 99
After ASEAN Economic Community begin Forcase economic will increas. So, we will increase salary to our employees about 5% Year 2016 No. Vacancy Quantity Salary per person 15,750 9,450 7,350 21,000 15,750 6,615 15,750 7,350 7,350 5,770 7,875 142,375 Total salary per month 15,750 9,450 7,350 21,000 31,500 39,690 15,750 7,350 14,700 5,770 31,500 197080
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
Administrator Accountant Cashier Chef Chef assistant Waiter (per hour @ 730Baht) Bartender Receptionist Cleaners Security guard(per hour @ 7 hour) musician Total
1 1 1 1 2 6 1 1 2 1 4 21
Vacancy
Quantity
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
Administrator Accountant Cashier Chef Chef assistant Waiter (per hour @ 730Baht) Bartender Receptionist Cleaners Security guard(per hour @ 7 hour) musician Total
1 1 1 1 2 6 1 1 2 1 4 21
Salary per person 15,750 9,450 7,350 21,000 15,750 6,615 15,750 7,350 7,350 5,770 7,875 142,375
Total salary per month 15,750 9,450 7,350 21,000 31,500 39,690 15,750 7,350 14,700 5,770 31,500 197080
Year 2018 No. Vacancy Quantity Salary per person 15,750 9,450 7,350 21,000 15,750 6,615 15,750 7,350 7,350 5,770 7,875 142,375 Total salary per month 15,750 9,450 7,350 21,000 31,500 39,690 15,750 7,350 14,700 5,770 31,500 197080
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
Administrator Accountant Cashier Chef Chef assistant Waiter (per hour @ 730Baht) Bartender Receptionist Cleaners Security guard(per hour @ 7 hour) musician Total
1 1 1 1 2 6 1 1 2 1 4 21
6.2 Job description Manager Job Requirement Accountant Job Requirement Bachelors degree of accounting management. Has an experience with restaurant at least 2 years. High responsibility. Good in computer skill. Have the honesty. Never do mistake oflaw. At least 25 years old. Bachelors Degree of Business Administration. Has an experience with restaurant at least 2 years. Good English communication. Good service mind and relationship. At least 25 years old. Can flexibility time on holiday. High responsibility. Good Leadership. Good team work.
Job description Coordination with every department in bar and restaurant. Good managementand can control every department effectively. Take care of subordinate and standard of Bar and restaurant.
Job description Manage financial of restaurant. Manage to expend, income and profit. Check the money after the restaurant closes. Summary about income of product every day.
Cashier Job Requirement Chef Job Requirement Chef assistant Job Requirement At least High school. Has an experience with cooking at least 1 year. Love to learn for develop new skills. At least 20 years old. Have certificated of cooking. Has an experience with restaurant at least 3 years. Has imagines andcreativity for made news product. If certificated of contest, we will special consider. Good leadership. Good team work. At least Vocational Certificate in accounting major. Has an experience with restaurant at least 2 years. High responsibility. Good in computer skill. Have the honesty. Never do mistake oflaw. At least 20 years old.
Job description Coordination with accountant. Take tax invoices for customer. Keep the money when the customers pay for product.
Job description Cook the food for customer needs. Creativity for made new Thai fusion food Manu.
Job description Support with Chef for Cook the food for customer order. Prepare material for Chef. Clean the kitchen room after the restaurant closes. Prepare material every day before the restaurant opened.
Waiter (per hour @ 730 Baht) Job Requirement Bartender Job Requirement Receptionist Job Requirement At least Vocational Certificate. Good relationship. Good service mind. Good Thai and English language communication. La Lan Ta Bar&Restaurant 105 Have certificated and skill of drinking Cocktail. Creativity for made new Cocktail Manu. Have Knowledge about cocktail. At least High school. At least 18 years old. Good service mind and relationship. Good manners High endurance To be actual to solving problem.
Job description Prepare the food for dish up food to customer. Prepare place in the restaurant before time to open.
Job description Prepare the drink from the check list every day. Prepare the drink order. Clean around the water bar area. Check list of beverage before and after the restaurant closes.
Job description Cleaners Job Requirement At least middle school. Has the good communication skill. Hard-working. To take care the customer when they come in the restaurant. Check table when the customer come to the restaurant. Know every Manu in the restaurant and can recommend famous Manu.
Job description Prepare and clean the tool and wash dish in the kitchen. Clean the restaurant area every day after the restaurant closes.
Security guard (per hour @ 7 hour) Job Requirement Musician Job Requirement Have Music skill. Good singing. Good entertains to audiences. Good teamwork Good personality. Can flexibility time on Holiday. At least middle school Have the sport skills. Have the honesty in the work. Can flexibility time at night.
Job description Facilitate for customer. Manage for parking car for customer.
Job description Entertains to customer. Sing song and play music to customer. La Lan Ta Bar&Restaurant 106
6.3 Rental Free The buildings that we will rent have 2 floors. The size of room in the first floor is 812 meter and the second floor same the first floor. We have make contract agreement to rent the building for 1 by 1 year then we prepayment rental free at the beginning of January 2013 for 1 year with total cost of rental fee is 25,00012=300,000 baht
Year1
No.2014 1 2 3 4 5 6 7 Description Employee Salary Rental fee Electricity expense Water Expense Internet and Telephone expense Fire Insurance Training expense Total Base Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec 190,300 190,300 190,300 190,300 190,300 190,300 190,300 190,300 190,300 190,300 190,300 190,300 190,300 25,000 25,000 25,000 25,000 25,000 25,000 25,000 25,000 25,000 25,000 25,000 25,000 25,000 2,000 2,500 2,300 3,200 2,900 2,300 1,900 2,100 2,400 2,800 2,500 2,400 260 180 250 270 300 170 190 230 260 170 160 210 1,600 2,300 1,500 1,900 1,700 2,000 1,400 1,800 2,200 1,900 2,100 2,400 2,500 2,500 0 0 0 0 0 0 0 0 0 0 0 10,000 0 0 0 0 0 0 0 0 0 10,000 0 0 227,800 221,660 220,280 219,350 220,670 220,200 219,770 218,790 219,430 220,160 230,170 220,060 220,310
Year2
No. 2015 Description 1 Employee Salary 2 Rental fee 3 Electricity expense 4 Water Expense 5 Internet and Telephone expense 6 Fire Insurance 7 Training expense Total Base Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec 190,300 190,300 190,300 190,300 190,300 190,300 190,300 190,300 190,300 190,300 190,300 190,300 190,300 25,000 25,000 25,000 25,000 25,000 25,000 25,000 25,000 25,000 25,000 25,000 25,000 25,000 2,400 2,600 2,200 3,800 4,000 3,000 2,900 3,100 2,000 2,200 2,400 2,100 240 200 260 280 240 150 210 180 240 220 170 240 1,600 2,300 1,500 1,900 1,700 2,000 1,400 1,800 2,200 1,900 2,100 2,400 2,500 2,500 0 0 0 0 0 0 0 0 0 0 0 10,000 0 0 0 0 0 0 0 0 0 10,000 0 0 227,800 222,040 220,400 219,260 221,280 221,240 220,450 219,810 220,380 219,740 229,620 219,970 220,040
Year3
No. 2016 Description Base Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec 1 Employee Salary 197080 197080 197080 197080 197080 197080 197080 197080 197080 197080 197080 197080 197080 2 Rental fee 25,000 25,000 25,000 25,000 25,000 25,000 25,000 25,000 25,000 25,000 25,000 25,000 25,000 3 Electricity expense 2,500 2,100 2,400 3,900 3,500 3,200 2,700 3,200 2,100 2,300 1,800 1,600 4 Water Expense 230 250 220 260 250 250 270 230 250 220 180 250 5 Internet and Telephone expense 1,600 2,300 1,500 1,900 1,700 2,000 1,400 1,800 2,200 1,900 2,100 2,400 6 Fire Insurance 2,500 2,500 0 0 0 0 0 0 0 0 0 0 0 7 Training expense 10,000 0 0 0 0 0 0 0 0 0 10,000 0 0 Total 234580 228910 226730 226200 228140 227530 227530 226450 227310 226630 236500 226160 226330
Year 4
No. 2017 Description Base Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec 1 Employee Salary 197080 197080 197080 197080 197080 197080 197080 197080 197080 197080 197080 197080 197080 2 Rental fee 25,000 25,000 25,000 25,000 25,000 25,000 25,000 25,000 25,000 25,000 25,000 25,000 25,000 3 Electricity expense 1,900 2,000 2,400 3,700 3,600 3,300 2,600 3,150 2,300 2,600 1,500 1,400 4 Water Expense 180 220 190 250 230 210 230 260 210 250 220 230 5 Internet and Telephone expense 1,600 2,300 1,500 1,900 1,700 2,000 1,400 1,800 2,200 1,900 2,100 2,400 6 Fire Insurance 2,500 2,500 0 0 0 0 0 0 0 0 0 0 0 7 Training expense 10,000 0 0 0 0 0 0 0 0 0 10,000 0 0 Total 234580 228260 226600 226170 227930 227610 227590 226310 227290 226790 236830 225900 226110
Year5
No. 2018 1 2 3 4 5 6 7 Description Employee Salary Rental fee Electricity expense Water Expense Internet and Telephone expense Fire Insurance Training expense Total Base
197080
Jan
197080
Feb
197080
Mar
197080
Apr
197080
May
197080
Jun
197080
Jul
197080
Aug
197080
Sep
197080
Oct
197080
Nov
197080
Dec
197080
25,000
2,500 10,000
234580
Depreciation Year 2
Depreciation Year 3
Deprecation Year 4
Deprecation Year 5
LaLanTa Bar & Restaurant Income Statement For the year ending December 31, 2014
Jan Sales Less:cost of good sold Gross profit Operating expense -Salaries expense -Marketing expense -Promote expense -Utilities expense -Income before tax (-) -Tax expense (10%) Total operating expense Net income 338,216 152,648 185,568 0 190,300 1,800 5,500 6,360 -18,392 -1839.2 202,121 -16,553 Feb 330,990 147,820 183,170 0 190,300 63,000 4700 4,980 -79,810 -7981 254,999 -71,829 Mar 299,841 134,300 165,541 0 190,300 63,000 4700 4,050 -96,509 -9650.9 252,399 -86,858 Apr 342,262 152,655 189,607 0 190,300 63,000 4,500 5,370 -73,563 -7356.3 255,814 -66,207 May 351,711 156,269 195,442 0 190,300 63,000 4,250 4,900 -67,008 -6700.8 255,749 -60,307 Jun 323,716 143,776 179,940 0 190,300 63,000 4,500 4,470 -82,330 -8233 254,037 -74,097 Jul 295,013 130,890 164,123 0 190,300 63,000 4,000 3,490 -96,667 -9666.7 251,123 -87,000 Aug 279,884 124,539 155,345 0 190,300 63,000 4,000 4,130 106,085 10608.5 250,822 -95,477 Sep 282,897 127,738 155,159 0 190,300 63,000 4,500 4,860 107,501 -10750 251,910 -96,751 Oct 307,600 137,812 169,788 0 190,300 63,000 4,250 4,870 -92,632 -9263.2 253,157 -83,369 Nov 351,036 156,815 194,221 0 190,300 63,000 4,300 4,760 -68,139 -6813.9 255,546 -61,325 Dec 378,907 169,848 209,059 0 190,300 4,600 11,000 5,010 -1,851 -185.1 210,725 -1,666 Year 2 3,882,073 1,735,110 2,146,963 0 2,283,600 636,400 60,200 57,250 -890,487 -89,049 2,948,401 -801,438
LaLanTa Bar & Restaurant Income Statement For the year ending December 31, 2015
Jan Sales Less:cost of good sold Gross profit Operating expense -Salaries expense -Marketing expense -Promote expense -Utilities expense -Income before tax(-) -Tax expense(10%) Total operating expense Net income 544,797 238,193 306,604 0 197,080 1,800 4,800 6,360 96,564 9656.4 219,696 86,908 Feb 540,532 235,922 304,610 0 197,080 63,000 4500 4,980 35,050 3505 273,065 31,545 Mar 542,519 236,539 305,980 0 197,080 63,000 4,000 4,050 37,850 3785 271,915 34,065 Apr 556,293 243,035 313,258 0 197,080 63,000 3,950 5,370 43,858 4385.8 273,786 39,472 May 540,776 235,225 305,551 0 197,080 63,000 3,950 4,900 36,621 3662.1 272,592 32,959 Jun 545,921 237,976 307,945 0 197,080 63,000 4,300 4,470 39,095 3909.5 272,760 35,186 Jul 547,423 239,485 307,938 0 197,080 63,000 3950 3490 40,418 4041.8 271,562 36,376 Aug 481,250 210,692 270,558 0 197,080 63,000 4250 4130 2,098 209.8 268,670 1,888 268,940 -14,201 269,550 -15,476 269,540 -11,321 Sep 453,608 198,869 254,739 0 197,080 63,000 4000 4860 -14,201 Oct 453,250 199,176 254,074 0 197,080 63,000 4600 4870 -15,476 Nov 460,640 202,421 258,219 0 197,080 63,000 4700 4760 -11,321 Dec 492,694 215,468 277,226 0 197,080 63,000 8000 5010 4,136 413.6 273,504 3,722 Year 3 6,159,703 2,693,001 3,466,702 0 2,364,960 636,800 55000 57250 294,692 33569 3,205,579 261,123
LaLanTa Bar & Restaurant Income Statement For the year ending December 31, 2016
Sales Less:cost of good sold Gross profit Operating expense -Salaries expense -Marketing expense -Promote expense -Utilities expense -Income before tax () -Tax expense(10%) Total operating expense Net income Jan 546,169 269164 277005 0 197,080 1800 4500 6360 67,265 6726.5 216,467 60,539 Feb 535,949 264107 271842 0 197,080 63000 3950 4980 2,832 283.2 269,293 2,549 Mar 556354 271086 285268 0 197,080 63000 4000 4050 17,138 1713.8 269,844 15,424 Apr 605020 300782 304238 0 197,080 63000 3950 5370 34,838 3483.8 272,884 31,354 May 561923 279038 282885 0 197,080 63000 3950 4900 13,955 1395.5 270,326 12,560 Jun 508678 258286 250392 0 197,080 63000 3950 4470 -18,108 -1810.8 266,689 -16,297 Jul 463166 238097 225069 0 197,080 63000 3950 3490 -42,451 -4245.1 263,275 -38,206 Aug 458759 234616 224143 0 197,080 63000 4700 4130 -44,767 -4476.7 264,433 -40,290 Sep 485070 246749 238321 0 197,080 63000 3850 4860 -30,469 -3046.9 265,743 -27,422 Oct 560848 273754 287094 0 197,080 63000 4500 4870 17,644 1764.4 271,214 15,880 Nov 672621 323851 348770 0 197,080 63000 4500 4760 79,430 7943 277,283 71,487 Dec 742032 356834 385198 0 197,080 4230 9300 5010 169,578 16957.8 232,578 152,620 Year 4 6696589 3316364 3380225 0 2,364,960 636030 55100 57250 266,885 26688.5 3,140,029 240,197
LaLanTa Bar & Restaurant Income Statement For the year ending December 31, 2015
Jan Sales Less:cost of good sold Gross profit Operating expense -Salaries expense -Marketing expense -Promote expense -Utilities expense -Income before tax (-) -Tax expense(10%) Total operating expense Net income 607,524 267,352 340,172 0 197,080 1,800 4,500 6,360 130,432 13043.2 222,783 117,389 Feb 711,997 312,875 399,122 0 197,080 63,000 4,000 4,980 130,062 13006.2 282,066 117,056 Mar 767,679 337,880 429,799 0 197,080 63,000 4,000 4,050 161,669 16167 284,297 145,502 Apr 788,596 346,673 441,923 0 197,080 63,000 3,950 5,370 172,523 17252.3 286,652 155,271 May 818,037 357,356 460,681 0 197,080 63,000 3,950 4,900 191,751 19175 288,105 172,576 Jun 806,563 355,112 451,451 0 197,080 63,000 3,950 4,470 182,951 18295.1 286,795 164,656 Jul 708,146 311,510 396,636 0 197,080 63,000 3,950 3,490 129,116 12911.6 280,432 116,204 Aug 727,724 320,481 407,243 0 197,080 63,000 3,950 4,130 139,083 13908.3 282,068 125,175 Sep 776,940 338,427 438,513 0 197,080 63,000 4,500 4,860 169,073 16907 286,347 152,166 Oct 852,782 373,381 479,401 0 197,080 63,000 4,500 4,870 209,951 20995 290,445 188,956 Nov 861,441 376,460 484,981 0 197,080 63,000 4,700 4,760 215,441 21544.1 291,084 193,897 Dec 906,783 396,719 510,064 0 197,080 4,700 9,200 5,010 294,074 29407.4 245,397 264,667 Year 5 9,334,212 4,094,226 5,239,986 0 2,364,960 636,500 55,150 57,250 2,126,126 212612.6 3,326,473 1,913,513
LaLanTa Bar & Restaurant Statement of Cash Flows For the year ending December 31, 2013
LaLanTa Bar & Restaurant Statement of Cash Flows For the year ending December 31, 2014
LaLanTa Bar & Restaurant Statement of Cash Flows For the year ending December 31, 2015
LaLanTa Bar & Restaurant Statement of Cash Flows For the year ending December 31, 2016
LaLanTa Bar & Restaurant Statement of Cash Flows For the year ending December 31, 2017
LaLanTa Bar & Restaurant Statement of Cash Flows For the year ending December 31, 2018
LaLanTa Bar & Restaurant Balance Sheet For the year ending December 31, 2013
LaLanTa Bar & Restaurant Balance Sheet For the year ending December 31, 2014
LaLanTa Bar & Restaurant Balance Sheet For the year ending December 31, 2015
LaLanTa Bar & Restaurant Balance Sheet For the year ending December 31, 2016
LaLanTa Bar & Restaurant Balance Sheet For the year ending December 31, 2017
LaLanTa Bar & Restaurant Balance Sheet For the year ending December 31, 2018
6.1. External Risk Risks caused by external factors that the risk cannot predict the number of sales. It is beyond the risk management and operational executives and employees of the company. So the company has a good plan to prevent risks that may happen from external influences and to support the risks that the company will face in the future. Risks happen from external factors include
6.1.1. Risk from Technology Technologies can affect business in the current. The restaurant is growing rapidly. There are many entrepreneurs. Many types of businesses can gain more profits when in communications technology can reduce the number of intermediaries. And many businesses have closed because there was no need to operate long. Technology affects to changes the lives of people and business by the internet. In Chiang rai use widely Internet whether communications or entertainment. Today people known that technologies move along dynamically with the world changes rapidly overtime
6.12. Risk of customers need and customer behavior The need of consumers to purchase our products can differently change such as the trend of consumers need changes by generation which there are different attitudes, lifestyle, and need of food nowadays. Moreover there are a lot of competitors products those are choices for consumers to choose. In this problem is direct risk to LALANTA Bar and restaurant that may affect to sales and revenues of LALANTA Bar and restaurant .From the reasons above it is the risk that affects to LALANTA Bar and restaurant and to change the consumers purchasing behavior that LALANTA Bar and restaurant has to manage the risk about consumers decision making. So, LALANTA Bar and restaurant will use the marketing strategy that is focus on consumers intimacy by enough informing until attract the consumers need, after that satisfy them to make them be our loyalty
6.13 Economic condition As for outlook in 2012, the Fiscal Policy Office pointed out that the implementation of the Governments restoration and rehabilitation measures would be a supporting factor to spur the Thai economy. Private consumption is likely to grow by 3.8 La Lan Ta Bar&Restaurant 125
percent. The Governments policies of raising the daily minimum wage and the starting salary for new graduates holding bachelors degrees and working in the public sector would stimulate public spending. So, it make to investor increase money to investment include to competitor has high power to competition with develop to own organization. While LALANTA Bar and restaurant create to marketing strategy and create to good manage in external and internal factor for organization.
6.1.4. Competitor Risks LALANTA Bar and restaurant use competitor analysis strategy to analysis for protect strategic through identify opportunities, threats and analysis the form to support the efficient and effective strategy formulation, implementation, monitoring and adjustment. For LALANTA Bar and restaurant by established at the Chiang rai. Although There are many competitor but LALANTA Bar and restaurant provide services and food that special than other competitor. So ,LALANTA Bar and restaurant will create new strategies for difference from competitors by give more qualities for our products and services, build good image and provide long term relationship by advertising about activities, build impression for first meet in our restaurant and provide services from heart. Then we are increase the ways to contract with customers by adding new channels and alternative, find new customers and increase strategies for respond to more group of customer, create new styles of services for attractive the customer and difference activities from competitors.
6.2. Internal Risk 6.2.1. Risk in Communications Communication is a process of transferring the information from one entity to another. Communication processes are important interactions between at least two agents. Communication can be perceived better as a two-way process in which there is an exchange and progression of thoughts, feelings or ideas towards a mutually accepted goal or direction information. The communication in organization and the communication with customer are important because if one person can communicate is wrong or understand mistake that make La Lan Ta Bar&Restaurant 126
the business negotiation are fail in situation. That effect for business and then can make bad image for our restaurant. Moreover the communication in organization when has problem in services or employee management. Our restaurant need to show the issue was discussed with employee. So, manager should solve the problem by have a meeting with employee in organization to make sure for understand in problem and situation when happen in communicate with customer. The manager can give activities between employees and managers in organization by company has party with employee and build the relationship employees our company go to other organizations to learn how about their culture and how to communicate with other people in organization which way to the unity in organization
6.2.2. Employee Risk The successful of many businesses are depends on its professional employers and employees. The Quality of workers is an important factor for the growth and profitability of the business, and if the company has low attention in recruiting employers and employees, the company will has low quality both of products and services that company may loss of sales and benefits. So, LALANTA Bar and restaurant will provide them to training before start working and motivate them to good working and make consumers satisfaction by give bonus or holiday for who best working for the company.
6.2.3. Product management Production is more important one within company this department has to have good processes and good quality checking that good for nutrition and health of consumers, but sometimes this department will have the risk about delay of suppliers in raw materials delivery or raw material that run out of stock does not on time. So, LALANTA Bar and restaurant create strategy to manage raw material in stock that fresh all time.
6.2.5. Financial Risk Financial management is varying important. It needs to be managing with circumspection, because the financial risk can affect the operations of our business. Financial is very important when do the business and main factor for company to operate money in organization which Financial risk is normally risk factor associated with any form of financing. Risk is probability of unfavorable condition; in financial sector it is the probability of actual return being less than expected return. There will be uncertainty in business. LALANTA Bar and restaurant will reduce financial risk in the future by: Check the working capital requirements of a business all the times to ensure that there are sufficient funds available to meet short-term expenses. Accountant should check for surely and find the way to protect corruption.The manager should be attending between account investigations to protect financial failure data Decrease in sale.
6.3. Conclusion of Risk Management Risks refer to opportunities of problems that are expected to occur in the future. Lack of operation, production, planning, and every other activities can separated into two types of risk ;First, the risk that called External Risk that occurs outside company those cannot be predicted or controlled, but it may be avoided and eliminated; Risks caused by external factors those LALANTA Bar and restaurant cannot be predicted and controlled, but it may be avoided and eliminated; so we have to plan for protect the risks those may occur from external factors that LALANTA Bar and restaurant will confront in the future; Risk from Technology, Risk of customers need and customer behavior, Economic condition, Competitor Risks. Second, the risk that called Internal Risk that occurs within company those can be controlled, avoided, and eliminated; Risks caused by internal factors those LALANTA Bar and restaurant can expect and control, so we have to plan for protect the risks that may occur from internal factors that LALANTA Bar and restaurant will confront in the future; Risk in Communications, Employee Risk, Product management, Financial Risk. However, LALANTA Bar and restaurant hoped that all of risks those we have told will not incur with us now and forever or incur at least.