LAKSER Central Restaurant / Nurul Izzati Abdullah Sani... [et al.]

Abdullah Sani, Nurul Izzati and Mohd Nazin, Rabiatul Adawiyah and Amran, Muhammad Afiq and Suhaimi, Nur Iwana Faiqah (2021) LAKSER Central Restaurant / Nurul Izzati Abdullah Sani... [et al.]. [Entrepreneurship Project] (Unpublished)

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Abstract

We are making various types of laksa from different states to start our product. We are producing laksa in four different types which are laksa Nyonya, laksa Penang, laksa Johor and laksam Kelantan. We are choosing to making this product because it’s hard to find variety of laksa at the same place. At our premise, the costumer can come and eat many choice of laksa from other state at one place. It will attract the people to visit the state in Malaysia because food at every place is different and have its own uniqueness. The price is same for each type of laksa. The price of our laksa which are laksa Nyonya, laksa Penang, laksa Johor and laksam Kelantan is RM 5.00. The prices seems cheap and affordable because we want all people come from different age could buy our product. Our laksa is worth trying because it not just cheap and affordable but tastes unique and delicious. We believe that our product can reach people heart and capture with other our competitor soon and keep improving our product and increase our share quality product. This business has been establishes on 20th January 2019 and we already employ people to fill the following positions in our company. All these position are general manager, financial manager, marketing manager, operation manager, chef, rider, waiter and dishwasher. We believe we could handle all those things since we know each other ability and known each other very well. Our company is located at NO15, Jalan Lagenda 1, Taman 1 Lagenda, 75400 Melaka, Malaysia. D Laksa Aeon Bandaraya Melaka, Restoran Yung Lai Siang, Nyonya Laksa Empire and Calanthe Art Café were all our competitors which is not far away from our premise. All of them have their own strength which are long duration in market place, become first choice for customer and rich with condiments. But they also have their weakness. Most of their product is pricey with small amount of the product. They also lack of proper and bad service to customer that come to their restaurant. To introduce or product to our customer, we intend to prepare product strategy which are includes product attributes, brand name, quality, packaging and labeling. Then, price strategy are based on cost. Promotional strategy has three ways of promotion which are advertising using social media, banners and flyers. We promote by using social media such Instagram, Facebook , Twitter 3 and through Whatsapp by viral the advertisement about our product. We also using outdoor advertisement which is banner as our initiative. Lastly, promotion strategy modes by using printed media like flyers that can be given to people so they can get know better about our product.

Metadata

Item Type: Entrepreneurship Project
Creators:
Creators
Email
Abdullah Sani, Nurul Izzati
UNSPECIFIED
Mohd Nazin, Rabiatul Adawiyah
UNSPECIFIED
Amran, Muhammad Afiq
UNSPECIFIED
Suhaimi, Nur Iwana Faiqah
UNSPECIFIED
Contributors:
Contribution
Name
Email / ID Num.
Thesis advisor
Abd Latif, Nur Syahira
UNSPECIFIED
Subjects: H Social Sciences > HB Economic Theory. Demography > Entrepreneurship. Risk and uncertainty
H Social Sciences > HF Commerce > Business education
H Social Sciences > HF Commerce > Business. Business enterprises. General works, treatises, and textbooks
Divisions: Universiti Teknologi MARA, Negeri Sembilan > Kuala Pilah Campus > Faculty of Applied Sciences
Item ID: 47280
Uncontrolled Keywords: LAKSER, Central Restaurant, ENT300
URI: https://ir.uitm.edu.my/id/eprint/47280

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