Business Proposal: The Jaunt by Sebastian Alex Dharmawangsa

Business Proposal

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Executive Summary We are a company offering teenagers or young adults of the middle to upper market segment a dining experience unlike any other. Although the main purpose is for hanging out restaurant, we could also be an eye-catcher for people having family supper and/or people that has special meeting occasions.

The name of our company is PT Indonesia Journeyer and our product is called ‘The Jaunt’. The word ‘Journeyer’ and ‘Jaunt’ originates from the word journey. This roots the meaning to a short journey or escape for pleasure or refreshment, which in this case what we are offering to our customers.

We decided to make a restaurant with three different halls and three different executive chef in the areas of Indonesia, China, and Europe. We came out with this idea since the public has become aware to the place they dine in. Most people are now looking for a brand new kind of experience in their culinary experience. Why we chose Indonesian, Chinese, and European dish is mainly because there are still few restaurants in Bumi Serpong Damai Area that offers authentic European food comprised with a matching surrounding. As for the Chinese food, there are a lot of other restaurants in Jabodetabek Area that offers Chinese food but very few has an authentic China feeling in their decorations. As for Indonesian cuisine there are numerous but we want our customer to be able to feel that they have completely left the city and enters to a dimension filled with culture and rustic Indonesia feeling. This is also why we will show case traditional dances, games, and events from the areas to become an eye-catcher for to the customer.

To build a restaurant from scratch is not easy and not cheap. After deep research into the materials and labour needed, we came out with an amount of Rp 9,188,000,000.00 for the capital. This is where our respected prospective investor come in the equation. We understand fully that this amount is not, at all, small. But we could guarantee that the payback will be quick, just under one to, latest by, three years time. We would also take only a little part of the profit in the first years, as we focus on paying back all these capital resources. We will allocate 75% of the income for capital repayment and 25% to be divided between us, co-founders.

We are aiming for investors from firms or individuals that are interested in multicultural exposure especially in culinary experience. And also, firms that wants to extend their market towards the youth and/or middle-upper market segment.

Our main competitors are mainly the cheaper restaurants and settled restaurants in the area. But with the ambience that we sell people would be more attracted to come to our restaurant, especially under special occasions. Also, there are no such restaurants in the BSD City or Tangerang area as yet. There is also a growing population of middle to upperclass community in the area this is why there is a need of such restaurant in the area. Another competitor would be big restauranteur groups such as ISMAYA, Tugu Restaurants, etc. We could excel from them since we are closer to the area of Tangerang for the Tangerang market. Also, when people are trying to escape the city and go to a quieter place they can go to BSD City and when they are there they could try our restaurant as a tourism spot to take pictures either alone, with friends and/or family.

This is why we believe that our company is worth the look at. Since we are confident enough that we could thrive and we are able to manage the resources well. Also, we could be a new tourism spot in BSD City since we offer an experience like no other. To add to that, our payback period is very quick.

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PT Indonesia Journeyer Product Name: The Jaunt Multi-Themed Restaurant, Bar, and Wine Post Product Sold: Multi themed restaurant, offering cuisines from Indonesia, China & Europe. Prospective Investor: Firms/people interested in multicultural exposure especially in culinary experience. And firms that wants to extend their market towards the youth and/or middle-upper market segment.

VISION:

“Being an escape for people from the hectic life of city in a comfortable and beautiful ambience with extraordinary dishes and service.”

MISSION:

- Create a comfortable escape with deeply decorated room in Chinese, European, and Indonesian ambience. - Intense and rigorous top notch employee training to fulfill the best serving qualification - Random service & dish quality control to maintain customer’s satisfaction - Use high quality materials to create healthy dishes with extraordinary quality and taste  The$Jaunt$Mul1$Themed$Restaurant$&$Bar$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$3

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Company Background We have seen how the public has become aware to the place they dine in. Most people are now looking for a brand new kind of experience in their culinary experience. Our market target itself varies from mid to high class sophisticated young-adults to hang out, and/or young expatriates in Jakarta looking for a new hip place. Why we chose Indonesian, Chinese, and European dish is mainly because there are still few restaurants in Bumi Serpong Damai Area that offers authentic European food comprised with a matching surrounding. As for the Chinese food, there are a lot of other restaurants in Jabodetabek Area that offers Chinese food but very few has an authentic Chinese feeling in their decorations. As for Indonesian cuisine there are numerous but we want our customer to be able to feel that they have completely left the city and enters to a dimension filled with culture and rustic Indonesia feeling. And by doing so perhaps we could increase the pride of being Indonesian in the hearts of these youths and perhaps introduce more the essence of Indonesian culture to the expatriates who seeks for a real Indonesian feel. The restaurant will also showcase unique traditional arts (e.g. music, events, dances, games) from these three areas to improve the customers satisfaction and interests. Lastly, each themed hall is possible to be rented inclusive with the food and choice of art performance. Thus, customers could hold any type of gatherings in this restaurant making it more broad in public eyes. Regarding our firm name and restaurant name, the words jaunt and journeyer are connected. They both originates from the word ‘journey’. We would like our customers to have a great culinary journey like no other. When they step in the restaurant they are already in a different dimension where they won’t feel the hectic life of a city any more, they’d just be mesmerised by the ambience. The word journeyer would mean someone who is in a journey, as our name is PT Indonesia Journeyer we would like emphasise that we are from Indonesia and we would like to journey the world and learn about their culture while in the same time sharing with them our beautiful culture. The name ‘The Jaunt’ comes from the meaning of the word jaunt which means a short journey or escape for pleasure or refreshment, which in this case what we are offering our customers.

Our logo signifies the market we are in. The cursive elegant writing and colors suggests that we are playing in the middle to higher market. The sailing ship indicates that we are going to give our customers a journey to a place so different from their imagination, as how the ship sails depending on the random wind. The five main sails indicates the people in this group who are working together to steer the heavy ship by the power of the uncertain wind (the uncertain market) to a united common goal which is to maintain the journey of the customer to have an outstanding result. The$Jaunt$Mul1$Themed$Restaurant$&$Bar$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$4

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Company Structure

Managing&Director Finance&Manager

Finance$Team

Public&Rela2ons&Manager

Opera2onal&Manager

Marke2ng&Manager

Public$Rela1ons$Team

Publica1on$Team

MIT$Team

Execu2ve&Chef&

(China)

(Europe)

(Indonesia)

Sous&Chef&

(China)

(Europe)

(Indonesia)

C h e f

P A  R  T I  E

! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !

C$ O$ M$ M$ I$ S

Chief&

Chief& Barman

B a r m a n

Recep2onist

B a r m a n

3$ Recep1onists

15$ Servers

Chief&Server& (China)

15$ Servers

Chief&Server& (Indonesia)

15$ Servers

Chief&Server& (Europe)

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Board of Management Managing Director - Assign the correct job divisions for the managers according to their backgrounds. - Oversee the work of the managers. - Calls in important decisions. - Stream the company to the company's set vision and mission. - Represent the company in important meetings with different companies’ dignitaries.

Financial Manager - Make important financial decisions when Managing Director is not present - Presenting and reporting accurate and timely historical financial information of the company. - Responsible for the company’s present financial condition - Economic Strategy and Forecasting.

Operation Manager - Calls for small decisions when time is of the essence. - Choosing workers and lower level managements in the restaurant. - Checking the restaurant’s supply and list the purchases needed to financial manager.

Public Relation Manager - Handle reservation for customers' event. - Managing the restaurant acquaintance database. - Building & maintaining relationship with customers. - Building & maintaining relationship with investors & media partners. - As a spokesperson to communicate about the company’s identity

Marketing Manager - Analyze local market trends and competitor activity to identify business leads - Prepare and implement a restaurant marketing budget and plan - Ensure the restaurant stays ahead in the local market - Develop, implement and monitor creative local marketing channels, including social media - Evaluate and implement local restaurant sponsorship activities and related advertising - Promote the special events hold by the restaurant - Develop promotions for the Restaurant to brand the name

Board of Chief Executive Chef - Formulate Menu - Formulate Chef orientation and training session - Train new chefs of formulated menus

Chief Barman - Formulate Menu - Train new barmen on the formulated menu

Chief Server & Receptionist - Formulate staffs’ hospitality training - Formulate staffs’ IT training - Evaluate the work of every staff  The$Jaunt$Mul1$Themed$Restaurant$&$Bar$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$6

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Staff Requirements Executive Chef (One for each hall, total of 3): - A minimum of Grand Dipl么me or Bachelor Degree in hospitality - A minimum of three years experience in the respective countries or continent of the area - A minimum rank of Sous Chef for two years in previous institution - Fluent in English - Ready for long hours of working

Sous Chef (One for each hall, total of 3): - A minimum of Dipl么me de Cuisine or Bachelor Degree in hospitality - A minimum rank of Chef de Partie for three years in previous institution - Fluent in English and Bahasa Indonesia - Ready for long hours of working

Chef de Partie (Three for each hall, total of 9): - A minimum of Dipl么me de Cuisine or Bachelor Degree in hospitality - A minimum rank of Chef de Partie for one year in previous institution - Fluent in English and/or Bahasa Indonesia - Ready for long hours of working

Commis (Three for each hall, total of 9): - A minimum of fourth semester in Dipl么me de Cuisine or Bachelor Degree in hospitality - Fresh graduate preferable but interns are welcomed - Minimum GPA of 3.0/4.0 - Fluent in English and/or Bahasa Indonesia - Ready for long hours of working

Chief Barman (One): - A minimum of Bachelor Degree in hospitality - A minimum one and half year experience in as chief barman - Fluent in English and Bahasa Indonesia - Ready for long hours of working

Barmen (Three): - A minimum of High School graduate and/or College Diploma of any major - A minimum one year experience as barman - Fluent in English and/or Bahasa Indonesia - Ready for long hours of working

Chief Receptionist (One): - A minimum of Bachelor Degree in hospitality - A minimum one year experience as receptionist - Fluent in English and Bahasa Indonesia - Ready for long hours of working

Receptionists (Three): - A minimum of fourth semester in a hospitality Bachelor Degree - Minimum of GPA 2.8/4.0 - Fluent in English and Bahasa Indonesia - Ready for long hours of working The$Jaunt$Mul1$Themed$Restaurant$&$Bar$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$7

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Chief Server (One for each hall, total of 3): - A minimum of Senior High School graduate and/or College Diploma - A minimum three years of experience as a server - Fluent in English and Bahasa Indonesia - Ready for long hours of working

Servers (15 in each hall, total of 45): - A minimum of Senior High School graduate and/or College Diploma - Interns of hospitality major in Bachelor Degree is preferred - A minimum one year experience as a server - Fluent in English and Bahasa Indonesia - Ready for long hours of working

Chief Cleaning Service (One for each hall, total of 3): - A minimum of Certification, Senior High School graduate and/or College Diploma - A minimum three years of experience as a cleaning service - Fluent in English and Bahasa Indonesia - Ready for long hours of working

Cleaning Service (5 for each hall, total of 15): - A minimum of Junior High School graduate - A minimum two years of experience as a server - Fluent in English and/or Bahasa Indonesia - Ready for long hours of working

Staff Monthly Salary: - Managing Director - Managers

based on share by profit based on share by profit

- Executive Chef: - Sous Chef: - Chef de Partie: - Commis:

Rp 50,000,000.00 Rp 30,000,000.00 Rp 10,000,000.00 Rp 3,000,000.00

- Chief Barman: - Barmen:

Rp 10,000,000.00 Rp 2,000,000.00

- Chief Receptionist: - Receptionist:

Rp 8,000,000.00 Rp 1,500,000.00

- Chief Server: - Servers:

Rp 8,000,000.00 Rp 1,200,000.00

- Cleaning Service Staff

Rp 1,200,000.00â&#x20AC;Š

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Company Layout

When a guest arrives they are welcomed in the reception by a culture neutral waiter. Then they are directed to the specific hall based on their request or reservation. Upon their arrival on the hallâ&#x20AC;&#x2122;s door they are then greeted by a waiter ready in their cultural dress/uniform. The seat number is assigned when the customer(s) were in the reception area, so when the guest arrives in the hall they are directly directed to the seat (which the hall waiter has received in her computer prior to the guestâ&#x20AC;&#x2122;s arrival in the hall).

Guests are then able to seat in their respective seats and enjoy a complimentary snack that has a taste from their region (ferment beans for China, bread for Europe, and pickles for Indonesia). Guests are given time to consider the menu from their respective hall. Guests can only order food in accordance to their Hall, if they want to try food from other ambience then they would have to come again the next time.

During waiting time guests can enjoy their snacks or walk around and see the interesting decor. Or they could enjoy a specified art and cultural entertainment. (For example, if a guest is sitting in Indonesia Hall they could watch the traditional Lompat Batu of Nias or Kecak Dance of Bali). They could also take picture around with the few specialized waiter that are wearing a genuine traditional clothes of their region.

When the first batch of food arrives guests are welcomed by a tray for Europe, a trolley for China, and wooden stretchers for Indonesia. For guests that has a special occasion (e.g. newly weds, birthday, engagement, etc.) their food are going to be served with an opening parade or dance surprise from the waiters on request. Then the guests are able to enjoy their meal.

After their meal is finished the guests can press on the billing button that are camouflaged as per the design of the hall. The billing officer would come to the guest and give them their bill, if they are paying by card, the payment is made on the table by a mobile EFTPOS device. Then the guests are greeted thank you upon their leave towards the reception area and on to the car park.â&#x20AC;Š The$Jaunt$Mul1$Themed$Restaurant$&$Bar$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$9

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Prospective Customers Mid-upper class teenagers seeking for place to hang out Teens love to find new places to hang out. With the unique atmosphere we are giving, we could attract this market especially the ones that love to take pictures and post it online and gives us a benefit of free advertising.

Expatriate or locals looking for another interesting place to experience Expatriate and local tourists can enjoy out venue for an experience while they are currently in town. In the short time perhaps our place could be another tourist destination, remembering the area is currently growing and still havenâ&#x20AC;&#x2122;t got any places like ours.

People hosting themed events With our unique ambience, people are able to make an event based on our interesting theme surrounding Indonesia culture, European or China. Also, our public relation and operating officer are going to give their best on making the events successful. Because by a successful event, we are able to showcase the professionalism of our restaurant and could be a magnet for the guests to throw their event in our restaurant.

Prospective Competitors Large and famous restauranteurs (e.g. ISMAYA, Potato Head, Tugu Restaurants, etc.) These restaurants has the first-mover advantage for a mid to high class youth hang out place. So, when people want to hang out they hardly find any other restaurants as these restauranteurs group has already stuck in their mind. Moreover with us still being a new restaurant and being in the acceptance stage is very fragile. Compared to them being in the maturity stage which they donâ&#x20AC;&#x2122;t really have to think as hard as us to grow their company, and meeting the break even point daily.

Other (settled) restaurant(s) in the area When people pass the area during eating time trying to figure out where to eat, they tend to pick a place which is more crowded and famous. Rather than a place that is just open and hardly has any customers. This is why we should be able to compete and be able to show the public the interesting concept of our restaurant. So, that they would want to turn and enter our restaurant. A proper signboard is then also needed to attract the customers to turn their steer and drive inside our restaurant.

Cheaper Restaurant(s) Teenagers in the area usually seeks for restaurants that has a cheaper price. But they also like to find a restaurants with a great value of price to the experience they will get. This is why we create a unique restaurant. Rather than just putting forward the middle to high class price, we give a value to our product. In which the value is the out of the ordinary experience. Also, by this value added this place can be used for the youth (university students) to hold an event (e.g. Birthdays, Anniversaries, Meetings, etc)â&#x20AC;Š

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Potential Hurdles & Ways To Overcome Them Competing to the now existing (first-movers) hangout areas in Jakarta. This is our duty as a young entrepreneurs to spread the news first to relatives, then friends or even foes to try out our restaurant and spread the news to their acquaintances. This is when our connectivity is tested. Youth usually loves the idea of brand new concept making the demand readily set. To add up, we should market through social media that are booming at them moment (e.g. facebook, twitter, tumblr, and instagram) and provide our own website. We should also be able to understand the market well. We must keep watch of the ever changing culture of youths to be able to have a more proper marketing.

!Finding the right area to start our business

One of the reasons why businesses fails in their acceptance stage is because they picked the wrong area for their ‘battle’. The area that they have chosen is not suitable for their kind of market or their customer target, thus no one is interested. For us, as we are accommodating more to the higher market thus the most probable areas would be in and/or around the Breeze BSD, because this place is nearby Edutown and many housing estates. Also, in this area there are still very few themed high class restaurants.

!High initial cost

As you know this area is famous for the high land value. Also, there is this huge cost of building and decorating a multi themed restaurant; and also hiring chefs that are experienced in these three respective areas. This is why we need investors that are ready to shape this brand new experience to work and cooperate with us. Perhaps our shared connectivity could leads us to vendors that could lower down all these initial expenses.

!Brand new concept idea

Another hurdle might be the fact that the public might not have welcomed this new concept very well. This idea could seem to be very interesting as the inventor. But we fear that the public wouldn’t be as very welcoming to the idea. And there could be a lot of skeptics out there. To solve this issue would be our branding strategy of introducing the restaurant to the customer target and thus making them convinced that we are great at what we do which is giving them the best experience that is authentically from either Indonesia, China, or Europe.

!Risk of high loss

During the short run, our restaurant would be in a total loss in prospectus to the very high initial loss. But if the restaurant could manage to the long run we would be able to gain high enough profit. This is why a good accounting and financial work is needed in the system.

!Skilled Labour

To create a restaurant that can compete in the area specified we need to have a good management system and good job description for each job. Thus we have to put a high employee standard and train them well. We are planning on giving each employee a specified introduction period in which they would be drilled by the chefs that are experienced in the respective field. Also, perhaps we could give them a day to learn from experienced restauranteur about keeping a high standard.

!Mass production and/or having an optimum amount of supply daily

We have to be ready with the amount of supply we want to produced daily. Thus, we have to set the right amount daily and not being less in amount nor exceeding daily needs. This is why in our opinion it is better to start the restaurant with an amount we are comfortable with and start to learn from there as we average the total sales of the items on the menu.  The$Jaunt$Mul1$Themed$Restaurant$&$Bar$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$11

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Product Flow INPUT: Capital This is where all the wealth of the company is spent to create this business and is only spent for the sustainability of the product.

Raw Materials This includes the raw food materials that would be transformed into savory food by the specialized chefs.

!Decoration Materials

This includes the decorating elements that are to be installed and the idea on the designing elements.

!Chefs’ Expertise

This skill is the one that can process the raw materials needed into extraordinary object.

!Employee Labour

This point discusses the skills possessed by the waiters or ushers to settle the guests and also the management team to control the restaurant’s financial, marketing, or other operation aspects.

!PROCESS: Cooking

This is the process whereby the raw materials meets chefs’ expertise and become transformed into a brand new element with a great value added.

!Guests’ Experience

This point discusses about the time the guests spend in the venue. This is when the decoration and employee labour meets up to as best as possible give the guest their best dining experience.

!Employee Training

We will give our chief employees training from masters, if have to, from outside of Indonesia. Whereby later they will be able to teach/train the knowledge they acquired to their subordinates.

!OUTPUT:

Extraordinary Dish As a restaurant it is clear that our finish product would be food and beverages. And to differentiate from other products, our food and beverages really reflects on the taste of the ambience and also the plating is maintained so that it wouldn’t destroy the authenticity of the experience.

Brand New Experience As a themed restaurant food isn’t the only thing we are selling. We also sell experience. This comes in the form of the guest service given by the waiters, ushers, hired artists, and the dish prepared by the chef. We want this part of output to stand out beyond the rest.

Customer’s Satisfaction With a great experience comes a great satisfaction. It is someway true. Thus we want to always maintain the best service to maintain the best experience, thus giving the guests their best satisfaction. So that they are able to tell their connections about the restaurant, producing on our growth.  The$Jaunt$Mul1$Themed$Restaurant$&$Bar$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$12

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Pricing The price we put is already well thought as for the area of profit also keeping in mind that the main target customers are middle-higher class teenagers/youth. The prices are as follows:

- Appetizers & Soups: - Main Course: - Desserts: - Drinks (non-alcoholic): - Alcoholic Drinks:

Range from Rp 20,000.00 to Rp 80,000.00 Range from Rp 40,000.00 to Rp 250,000.00 Range from Rp 20,000.00 to Rp 40,000.00 Range from Rp 15,000.00 to Rp 30,000.00 Range from Rp 50,000.00 to Rp 110,000.00

Marketing Plan - Strategic Media Partnership We would make advertisements on radio partners. These radio partners should be a youth targeted radio and is booming at the moment. This enables youths to pick up the advertisement when they are driving or relaxed during a red on the traffic light.

- Strategic Corporate Partnership We could make a partnership with cinemas, airlines, and other corporations that hands out membership cards to discount the holders of the card. This enables us to be advertise as their partner whilst in the same time we are advertising their membership card.

- Website & Social Media As the technology advances, we are enabled to widespread our advertising to the whole world by using the world wide web. With the presence of a website, our customers are able to check about our restaurant and make a reservation online. Also, by the usage of social media our customers are able to ‘check-in’to our restaurant and show the world about our restaurant, moreover if they take pictures and make the world intrigued to pay us a visit. We would also update every promotion we are doing on our social media profiles so that our customers can easily pick it up and could share with their friends. Thus, creating a more successful promotion.

- Events During events that are related to the halls that we provide (e.g. Chinese New Year, Indonesian Independence Day, Octoberfest, etc.) we are going to create booth inside shopping centres for people to try our experience and hook them into coming to our restaurant.

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Financial Plan Capital Needed LAND & BUILDING COST: Land Cost at BSD City (Rp 8,000,000.00 per meter sq.) x 500 meter sq. = Building: Indonesia Hall (Rp 4,000,000.00 per meter sq.) x 100 meter sq. = Building: China Hall (Rp 4,000,000.00 per meter sq.) x 100 meter sq. = Building: Europe Hall (Rp 4,000,000.00 per meter sq.) x 125 meter sq. = Building cost, Reception, Gardens, Parking Area, and miscellaneous = APPROX. Contractor cost + Worker Cost = DECORATION & FURNITURE COST: Interior design (Rp 250,000,000.00 per hall) x 3 halls = Kitchen tools (Rp 150,000,000.00 per kitchen) x 3 kitchen = Wine Post (Rp 9,000,000.00 per post) x 2= Tables & Chairs (Rp 6,000,000.00 per set) x 150 set = Dining Utensils (Rp 270,000.00 per complete set) x 600 set = Bar Utensils & Glasses = LABOR CONTRACT COST (Welcoming Fee): Chief Receptionist & Servers (Rp 8,000,000.00) x (3+1) = Receptionist (Rp 1,500,000.00 per worker) x 3 people = Server (Rp 1,000,000.00 per worker) x (15 server per hall x 3 hall) = Executive Chef (Rp 50,000,000.00) x 3 Chefs = Sous Chef (Rp 30,000,000.00) x 3 chefs = Chef de Partie (Rp 10,000,000.00) x 9 chefs = Commis (Rp 3,000,000.00) x 9 chefs = Chief Barman (Rp 10,000,000.00) = Barmen (Rp 2,000,000.00) x 3 barmen/women = Entertainer (OUTSOURCING) Cleaning (Rp 1,000,000.00) x [(3x3 kitchen) + 5x3 hall)] CERTIFICATION COST: Certificate from Badan Pengawas Obat dan Makanan = Legal & Notary

! TOTAL CAPITAL NEEDED: ! !

Rp 4,000,000,000.00 Rp 400,000,000.00 Rp 400,000,000.00 Rp 500,000,000.00 Rp 70,000,000.00 Rp 1,000,000,000.00 Rp. 6,370,000,000.00 Rp 750,000,000.00 Rp 450,000,000.00 Rp 18,000,000.00 Rp 900,000,000.00 Rp 162,000,000.00 Rp 50,000,000.00 Rp 2,330,000,000.00 Rp Rp Rp Rp Rp Rp Rp Rp Rp RP Rp

32,000,000.00 4,500,000.00 45,000,000.00 150,000,000.00 90,000,000.00 90,000,000.00 27,000,000.00 10,000,000.00 6,000,000.00 24,000,000.00 478,000,000.00

Rp Rp Rp

3,000,000.00 7,000,000.00 10,000,000.00

Rp 9,188,000,000.00

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IBM$Business$Plan$Compe11on$2$Business$1A$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$7th$December$2013

Income & Profit (PROJECTION ONLY, NOT BINDING)

YEAR&1&(low&visitor)

YEAR&2&(avg.&visitor)

YEAR&3&(high&visitor)

Income$per$Day

Rp$72,000,000.00

Rp$180,000,000.00

Rp$360,000,000.00

Materials$&$Opera1on$Cost$ per$Day

Rp$52,000,000.00

Rp$130,000,000.00

Rp$260,000,000.00

Labor$Cost$per$Month

Rp$478,000,000.00

Marke1ng$Per$Month

Rp$50,000,000.00

Rp$100,000,000.00

Rp$60,000,000.00

Con1ngency$Expense$(Mo)

Rp$20,000,000.00

Rp$30,000,000.00

TOTAL$INCOME$(YEAR)

Rp$25,920,000,000.00

Rp$64,800,000,000.00

Rp$129,600,000,000.00

TOTAL$EXPENSE$(YEAR)

Rp$25,296,000,000.00

Rp$54,096,000,000.00

Rp$100,416,000,000.00

Rp$624,000,000.00

Rp$10,704,000,000.00

Rp$29,184,000,000.00

TOTAL$PROFIT

Year One Projection: Opening Hours: Avg. Income per Head: Avg. People per Hour: Avg. Profit per Head:

10 AM to 10 PM Rp 60,000.00 100 pax Rp 16,666.67

Year Two Projection: Opening Hours: Avg. Income per Head: Avg. People per Hour: Avg. Profit per Head:

10 AM to 10 PM Rp 60,000.00 250 pax Rp 16,666.67

Year One Projection: Opening Hours: Avg. Income per Head: Avg. People per Hour: Avg. Profit per Head:

10 AM to 10 PM Rp 60,000.00 500 pax Rp 16,666.67

! ! ! !

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IBM$Business$Plan$Compe11on$2$Business$1A$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$7th$December$2013

Break Even Point (PROJECTION ONLY, NOT BINDING)

If we take a look at the graph, the initial capital is Rp 9,188,000,000.00 as written in the financial plan above. And by taking in account of 75% profit that we will allocate for paying back to investor in the payback period, we could reach the break-even point just a little bit after the one year mark. If in a year we make more than what it is projected our main priority would be the annual bonus (13th Month Salary) to first the lower paying staff, to then, the higher paying staff. After paying the bonus, then we will, again, divide up the excess profit 25:75 to pay back the capital. However, if things do not go as per planned you can see the thin red lines. Those lines are 50% decrease of profit and 50% decrease in 75% profit respectively. Even if our rough calculation is wrong, a pay back period of below three years is always guaranteed.

Closing We would like to thank you for your kind attention to our proposal. We can assure you that we would work our best to achieve the goal we have put before ourselves. We understand that our idea is brand new and needs a lot of branding beforehand. But we know that with the concept we have, we could gain a lot of customers that actually wants to experience our feel of escape. This is the time when culinary meets art, not just culinary art but also visual art. Also, with a payback under three years, this investment should be able to satisfy you well.

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