Business PLAN TTEOKBOKKI

Organized by:

Isnaini Nurul Wijayanti 20160420175

Muhammadiyah University in Yogyakarta

2018
 Chapter I
Introduction

I.1. The Background

Tteokbokki is a traditional Korean street food which can be usually purchased from street
vendors also called “pojangmacha” in Korean. The history of tteokbokki brings us back to the
late Joseon dynasty. There are many hypotheses and controversy about its real origin. According to
bibliographic data, the first tteokbokki in Korean history is said to appear in a cook book called “시
의정서(Siui jeongseo)” written in the late Joseon dynasty. However, based on the fact that tteok(the
main ingredient, also known as rice cake) was produced even before in the Three Kingdoms period,
it's possible to assume that the history is longer than what's usually considered. Tteokbokki can also
be found in medical records: a book called “식료찬요(Shingnyo chanyo)” written by “전순의(Jeon
Sunui)”, a medical officer in the Joseon dynasty (1460). The purpose of the book was to cure people
through food and tteokbokki was part of it.
Tteokbokki was also a part of Korean royal court cuisine in the Joseon dynasty. While the
modern version of tteokbokki is red and spicy, the original version was brown and plain. It was
called "궁정 떡볶이(gungjeon tteokbokki)", Palace Tteokbokki. Just like the name implies,
gunjeong tteokbokki was a main example of Korean haute cuisine. It was mainly composed with a
combination of tteok, meat, vegetables and different kinds of seasoning. After the introduction
of gochujang (Korean spicy paste made of chilli peppers) due to the Japanese influence in Joseon
dynasty, tteokbokki became red and spicy. It's believed that the main transition from plain to spicy
tteokbokki occurred during the 1950s after the independence of Korea. In modern days, most of the
tteokbokki sold in street vendors is red and spicy.
Tteokbokki, nowadays, is mostly regarded as a street food that can be picked up at street
vendors (pojangmacha) and small independent snack bars. Recently, however, there have been
efforts to turn tteokbokki from street food culture to a food franchise. This is mainly because of the
continuous demand for tteokbokki among Korean people. So tteokbokki is now regarded by some as
a big potential business. As a result, many brands and chain restaurants of tteokbokki have appeared
since 2009. Additionally, there are too efforts to globalize Topokki in the international food market.
Korean government has established a so-called tteokbokki laboratory in 2009 to try to globalize the
dish and to provide technical support for its enhancement. Annually, about a billion Korean won is
spent in this governmental project to try to make tteokbokki into an international product. In order to
achieve a place for tteokbokki into the global market there're investigation on market research,
development of sauces, types of rice cakes and cooking methods to fit into various countries. The
spelling of “Topokki” was officially given by this institute in order to appear friendlier for the
international market. Most of the tteokbokki was made of flour in modern days but after this
governmental project, there's been encouragement to use rice instead. This is mainly because rice is
regarded healthier than flour and, also, to help boost consumption in the domestic rice market.

I.2. The purpose and benefits of Business Plan

 The objective in doing Business Plan is to provide the facilities and equipment for the
society to such as chatting and comfortable with the nuance of the fruit of the mango inherent
in the heart and the tongue of the visitors.

Below are the benefits from Business Plan Tteokbokki:

1 Provide a comfortable place with the pool facilities and services that satisfies the visitors with
affordable price.

2. Meets the needs of nutrition and snacks healthy poles suitable for the various layers of the age
of children to parents.

Chapter II
 The discussion

II. 1 Executive Summary

The first record on tteok-bokki appears in Siuijeonseo, a 19th century cookbook, where the
dish was listed using the archaic spelling steokbokgi. According to the book, tteok-bokki was
known by various names including tteokjjim(steamed rice cakes), tteok-japchae (stir-fried rice
cakes), and tteok-jeongol (rice cakes hot pot). The royal court versionwas made from
white tteok (rice cakes), sirloin, sesame oil, soy sauce, scallions, rock tripe, pine nuts, and
toasted and ground sesame seeds, while the savory, soy sauce-based tteok-bokki was made in
the head house of the Papyeong Yun clan, where good-quality soy sauce was brewed.[5] In this
version, short ribs among others was a common ingredient. The name tteok-bokki also appears
in the revised and enlarged edition of Joseon Yori Jebeop, where it is described as a soy sauce-
based savory dish.[5]
It is believed that red, spicy tteok-bokki with gochujang-based sauce first appeared in the
1950s. When Ma Bok Lim participated at the opening of a chinese restaurant, she dropped ttoek
accidently and ate it, and found that it was delicious. After that, she started to sell it
at Sindang and it became tteok-bokki these days. Today, the typical tteok-bokki purchased and
eaten at bunsikjip(snack bars) and pojangmacha (street stalls) are red and spicy, while the soy
sauce-based, non-spicy version is referred to as gungjung-tteok-bokki

II. 2 Mission Statement

Tteokbokki gained in as the South Korean economy developed, and various versions of
the dish have proliferated there and around the world.As it was a folksy food for working class
people,

II.3 Company Background

Tteokbokki is a business that serves food in the form of street food (snacks) that look very
interesting and quality in terms of taste. Chijeu (Cheese Tteokbokki) is selling Korean food
snacks. This food is served with a simple but quality and clean presentation procedure.
Presentation procedures ranging from outlets made in such a way with Korean nuances and
interesting.
This is all useful to support the presentation of Cheese Tteokbokki so that visitors or
customers can feel comfortable and interested again to buy again. However, on the other hand
also do not forget the taste and quality of food provided. The ingredients used in making Cheese
Tteokbokki uses natural ingredients and 100% guaranteed halal.
II. 4 Product Description

Tteokbokki provides a variety of delicious creative from the main material flour. We share the
menu drinks, and additional toppings .

Now the details of the menu offered is:

Food menu:
ttaekbokki seafood, -ttaekbkki vegetable, -ttaekbokki original, - ttaekbokki hot sauce, -
ttaekbokki makaroni, - ttaekbokki fire wigs, - ttaekbokki chicken thigh
drinks:
mineral wate, Orange juice.
In general, the offered prices are varied and in accordance with the student bags and
surrounding communities. The price of food and drink ranges from Rp 5,000 to Rp.
25,000,00. Following the details of the price of the products offered (in thousand rupiah):

Food Menu (price in thousand rupiah)

Ttaekbokki original 10k

Ttaekbokki seafood 30k
Ttaekbokki vegetable 25k
Ttaekbokki not sauce 23k
Ttaekbokki makaroni 25k
Ttaekbokki fire wigs 30k
ttaekbokki chicken thigh 30k
Drinks Menu
mineral water 7k
Orange juice 10k
II. 5 Marketing Plan

Market Analysis

Consumer Target on Ttaekbokki business namely school children, students, young

employees and the community around. School children and students can visit Ttaekbokki on
normal days and holidays day or night. The location in the area of Muhamadiyah yogyakarta
University is very strategic as it is located in the middle of the city. Moreover we provide
hotspot, estimated Ttaekbokki will be many visited by students or school children who want to
do the task, the officials of the office that rest.
 Marketing Program

1. The Products
- friendly service
- Free hotspot service.
2. The Place
The districts chosen as the place of business namely have the criteria of near by
school children, students, employees of the office and the community around. The area
enough to satisfy the four criteria is area of muhammadiyah yogyakarta University. While
for the place we rented a kiosk the size enough to made Ttaekbokki.

3. Promotion
The promotion is done with many
ways: Sales Promotion
- Free hostpot connection.
- Open the stand in campus.
- The cafes that striking and unique.
- Advertising through social media such as Facebook, Twitter, web, Instagram.
- The procurement of the quiz or social media through competition with prizes free
Dining vouchers or discounts.
- The giving of the 'education' through social media to the public about the benefits
of mango and issued a movement to eat mangoes every day.
- The spread of pamlet around campus and cafes.

Target Market

- Students/i want a relaxd atmosphere to learn, or do work (lecture task, organization,

bachelor theses ,etc).
- Consumers who often access the internet (can be done because the attached Wi-Fi).
- In muhamadiah yogyakarta University and surrounding community.
- The place of the family.
- Young employees (freshgraduate new work).

II.6 Industry Analysis (5 Forces Porter)

The following is the Mango industry analysis using Porter holic's 5
 Forces the Model Analysis :

To Rivalry , there are some cafes in and around campus, but we present something
different and stuck in the hearts of the public on the concept of the Mango Holic. The facility
given no less competitive with those cafes that other with the provision of wifi, music, and
convenient place. Therefore we are optimistic can compete captured the market, so that we can
increase sales.
For the Customer , Customer we including many, because we are in the environment
close to the two universities: Gadjah Mada University and Universitas Negeri Yogyakarta,
shopping place (there are two great mall). So the target costumer we are students/i, students/i,
family who lived at UGM, UNY and surroundings and the workers in the Mango Holic
environment.
For Supplier , because the product is our main mango, we work together with mango
farmers in the vicinity of Magelang as well as to ensure the price matches, enough supplies and
mango quality is good.
For New Entrants , strategic place and the number of students in the location around
Mango holic make business cafes proliferate in this location. But this is the motivation
And energizing us to deliver the best holic Mango services and innovative
And different from the others because of the 'kemanggaan'him
For Substitution , mango is in track home Mango holic, so we
Have yet to find an alternative replacement for mango. So rose falling prices and supplies
Mango effect on our products and will be adjusted if required.
II.7 SWOT analysis

Strength:
-Mango holic have target market, includes the children of any strands, students, employees,
lecturers, and society in general from various circles age.
-Strategic locations in the crowded place and between the two the University of
Gadjah Mada University & UNY
-The main material easily obtained, affordable and suitable for most of the tongue of the
community.

Weakness:
-A strategic location resulted in the cost of renting a relative expensive, but this is
comparable to the size of the market in the surrounding environment.
-Benefits and product supply is determined by the price and availability of the existing mango .

Opportunities:
-Trend cafes as a place which is suitable for exaggeration
-The main material easy mango processed into a variety of processed products of interest to
the customer does not bored and can reach out to all aged
-Increasing community awareness about the importance of living a healthy life
with the consumption of the fruit of the rich nutrients such as mangoes
-The progress of communication technology and minimize costs branding.

Threat:
-Many cafes around the Gadjah Mada University who is the rival of Mango holic, but
with the design of the eye catching, namely with regards decoration nuanced mango with
the colors of orange and 'sandwich' board on the side of the road will make the customer
is interested to visit and try,
-Issues regarding the political economy that makes raw material prices jumped.
-Is very dependent on the existence of real mango juice. If a when mangoes are extinct
or mango prices jumped, then this business will face difficulties.
II.8 Operations
Operational Strategy we do with arrange Competitive Priorities of our group is the
quality, time, cost , and flexibility. Good quality can be obtained from the fruit of a fresh mango
(freshness), packaging that practical, production process that hygienis, as well as maintaining the
consistency of the taste of each product. Production time and services short enough, products that
we offer is food semi fastfood using mango. Now the processed food we create before no
reservations as processed materials pancake, Fill muffin tins, and bread. After ordering, we serve
with fresh/warm in a fairly short time and the best service. The price of food that we offer also
varied and suitable for student bags and surrounding communities. Consumers are free to choose
the variation of the menu and additional toppings on some specific menus. This is the flexibility
of our business.
The next operational strategy is service blue print . Following is a service blue print for
our group.

 The last operational strategy is 5M ( Man, Mechine, Method, Material , And Money ),
namely :

1. Man
In order to support the customer request Mango holic, we employ four people
employees, two people to the piping part on stage , and two people
 To run the back stage . The following diagram of the role and the work of Human
Resources:

Human resources on the stage of HUMAN RESOURCES

Back stage

Human
Resources 1:
Serve and Human Resources 2: Ensure
Record online Create and
The cashier and The freshness of
merekap ingredients
Customers, Presenting our
Financial Summary Food and
Grooming table Food/drink

The role of human resources in part on stage directly affects against the comfort
and satisfaction of customer services. Now on the back part of the stage has a role to
ensure hygienic products and quality. Mango holic operational time started from at
10.00-22.00. Now the role for marketing and branding run by the author as
management cafes using the technology of social media and conventional as has been
described previously.
2. Machine
To run our business, we need some equipment
Will help us in the marketplace we like two blender unit, one microwave, and also an
electrical stove unit. The time we expect to prepare our started from the book depends on
the type and quantity of our. We estimate for the creation and presentation of one kind of
food/drink without queues ranging from 2minutes-7minutes (besides mineral water).
o Inventory goods :
1 gas stove unit 2 furnace
1 refrigerator unit
1 unit microwave
 2 blender unit
2 Conditioner Water
o Setup Time :
l The making of drinks: 2-5minutes (besides mineral water)
l The presentation of the food: 4-7 minutes
3. Method
The methods that we passed through our efforts to the fore later, Process
Is Job Order (we ask and get the order and new can work). We also note from the
customer comes with welcomes friendly and provide the best service to maintain
customer.
4. Material
The material that we use, we kelompokan become 3 namely equipment,
The equipment and supplies. The following is the materials that we use :
The main equipment used:
a. 1 gas stove unit 2 furnace
b. 1 refrigerator unit
c. 1 unit microwave
d. 2 blender jar
e. Mineral water gallon
f. The Pump Gallons
g. The appliance cook: spatula, blades, frying times, the base cut, teflon, scoop ice
cream , grated cheese
h. 40 units eat equipment
i. 20 sets of chairs and 5 tables
j. Hotspot Equipment
k. Tape and speakers
l. 1 cashier machine unit
m. Stop contact
n. 3 the fan assembly of the wind .
The equipment complement:
A. Tablecloth
 b. Displays and ornaments that supports the concept of Mango holic
c. The presentation of the equipment such as sanitary napkins, straws, gloves plastic.
d. Hygiene kits
Preparation: mango, flour, eggs, soda, milk cream, sugar, brown, cheese, vanilla, fruit,
sweetened condensed milk, mesis, choco chips, bread tasteless, oil, butter ice cubes,
sticky rice.
5. Money
In their daily activities of selling is certainly we need funds at least ten million
rupiah and the existing equipment can also from investment some of the tools that we
have such as microwave . Terms of payment which we will take is payment in the
face. So the customer must pay first before we give his message to them. So there are
2 (two) how to finance that we use in the lead this effort, namely :
a. Working Capital :
Is the capital that we have in early namely Rp 25.000.000,00
b. Terms of Payment :
Payment is in the face of the customer when they make your reservation. This is
done at the time of the business has been running.

II. 9 Financial Planning

Estimated monthly income :

Our calculation of the average monthly visitors in the first year is 500 visitors. E.g. dirata
averaged a portion to 1 people is Rp 20.000,- then expected monthly income is :

500*Rp 20,000 = Rp 10,000,000,- month-on-month

Investment Analysis

FIXED ASSETS

The
Rent a place 1 Month Rp 750,000 Rp 750,000

Gas Stove 1 The unit Rp 375,000 Rp 375,000

Heat Sink Cabinets 1 The unit Rp 0 Rp 0

The microwave 1 The unit Rp 0 Rp 0

 The Pump Gallons 1 The unit Rp 40,000 Rp 40,000

Blender Jar 2 The unit Rp 300,000 Rp 600,000

The blades 2 The unit Rp 10,000 Rp 20,000

The
The Spatula 2 unit Rp 5,000 Rp 10,000

Fryers 1 The unit Rp 50,000 Rp 50,000

The base of the cut 1 The unit Rp 10,000 Rp 10,000

Teflon 1 The unit Rp 95,000 Rp 95,000

Eat Equipment 37 The unit Rp 25,000 Rp 925,000

The grated cheese 1 The unit Rp 15,000 Rp 15,000

Scoop ice cream 1 The unit Rp 100,000 Rp 100,000

Hotspot Equipment 1 The unit Rp By 350,000 Rp By 350,000

Tape and speakers 1 The unit Rp 0 Rp 0

Cashier Machine 1 The unit Rp 1,500,000 Rp 1,500,000

Stop contact 3 The unit Rp 20,000 Rp 60,000

Conditioner Water 2 The unit Rp 0 Rp 0

Hygiene Kits Rp 100,000

The total Rp Rp 5,000,000

Working Capital
Investment

NON-Fixed Assets

The
Plastic Gloves 60 unit Rp 150 Rp 9,000

Time
Refill gallon 15 s Rp 17,000 Rp 255,000

Tissue 20 Pack Rp 3,000 Rp 60,000

 The
Straws 500 unit Rp 200 Rp 100,000

Mango 100 Kg Rp 9000 Rp 900,000

Wheat flour 30 Kg Rp 9,000 Rp 270,000

Eggs 15 Kg Rp 20,000 Rp 300,000

Sugar and sticky rice 20 Kg Rp 14,000 Rp 280,000

The other cake ingredients The

(Liquid Milk, 30 Day Rp 247,000

Baking powder , soda ,

Salt, etc.)

Brown mesis 15 Pack Rp 10,000 Rp 150,000

The cheese 12 Pack Rp 17,000 Rp 204,000

Rp hovered
Fresh Bread 10 Pack around 12,000 Rp 125,000

Fruit 30 The Day Rp 10,000 Rp 300,000

Hotspot Equipment 30 The Day Rp 300,000 Rp 300,000

The total NON-Fixed Assets Rp 3,500,000

The total OPERATION EXP Rp 8,500,000

Employee salary 4people 5,000,000

Electricity 1 months 500,000

The initial Total

expenditures Rp 14,000,000

Monthly fee starts the month II

The total non-fixed assets Rp. 3,500,000
Wages and electricity Rp. 5,500,000
The Total Rp. 9,000,000

Cash Flow projections

The
month I The moon II The moon III

(30 days) (60 days) (90 days)

The
Operatio The
n Operation The Operation

Total revenues from The sale 10,000,000 20.000.000 30.000.000

(Turnover)

The Expenses 14,000,000 23,000,000 32,000,000

The benefits / Spider -4,000,000 -3,000,000 -2,000.000

The calculation of the BEP/ Behind the Capital
We expect constant profit increase every month in the first year, because the assumption
of constant revenues and expenditures constant monthly includes non-fixed assets and employee
salary. Profit increase followed rounded up requiring arithmetic with different Rp 1,000,000. The
expenses in the first month of wearing the initial capital Rp. 25,000,000 and payment customers
the first month Rp4,000,000 (because the payment of the salary of the civil servants at the end of
the month so that it can be closed). So that the calculation of the BEP that we have are as follows:
BEP = (14,000,000 : 1,000,000)+1 = 15 months,

II. 10 Timeline

H century until H-7 day opening

Marketing:
Start the campaign #ManggaSetiapHari movement in the environment
Launching the media social account
Intensifies The "Coming Soon Mangoes holic"
The production of:
Negotiate with the suppliers of raw materials and equipment purchase
Prepare HUMAN RESOURCES

H-7 until H-1 Opening

Marketing:
Intensifies The publication
Start to facilitate a quiz in social media
The production of:
Check the readiness of raw materials and equipment and Human Resources
 Chapter III

III.1 Conclusion
Based on explanation that is explained in the paper that we made regarding Mango holic
business this can be deduced that we open cafes Mango Holic business because they see
opportunities that are big enough in this effort, besides because trend cafes are rising, the concept
that we select the mango also has its own specialty and many have more value than cafes in
general. In addition we can also provide value to customers about how to live a healthy life with
consume mango one day once.

The price that we offer is also quite diverse remember Mangoes holic is expected to reach
out to various types of the age and the work of the community around the cafes, especially
students. We offer from Rp 5,000 to Rp.25.000 for various foods and drinks are available. Now
the variation of the menu that we offer almost everything from copra mango. Customers can also
choose additional toppings on their food or fruit that combined with mango as a drink.

In addition to the existing product benefits, we also provide wifi facilities and centralized
prongs to customers and serving customers with a waitress friendly and music. We will continue
to strive and is committed to providing innovation, quality and the best service that will be
created customer loyalty.

III.2 Suggestions
Mango holic this is a good idea, is not only concerned with the value of the business but
also can produce a one solution to strive procedures for healthy living by consuming mango or
other fruit provided. So we hope Mango holic can be realized or adopted the concept to help
build the Indonesian economy with open jobs and increase the benefit to the surrounding
environment.