CASE STUDY: WRITTEN REPORT

“KOPI & BUNGA”

PRINCIPLES OF ENTREPRENEURSHIP (ENT530)

FACULTY OF BUSINESS AND MANAGEMENT

PROJECT TITLE: WRITTEN REPORT ON CASE STUDY OF “KOPI & BUNGA”

PREPARED BY:

PREPARED FOR:
MADAM ASMA SHAZWANI SHARI

TABLE OF CONTENT

Contents Page

Acknowledgement 2

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Executive Summary 3

1. Company Information 4–6

1.1 Company Background
1.2 Organizational Structure / Chart
1.3 Product / Services
1.4 Business, Marketing, Operational Strategy

2. Company Analysis 7–8

2.1 SWOT Analysis

3. Findings and Discussion 8 – 10

3.1 Findings
3.2 Discussion

Conclusion 11

References 12

Appendices 13

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ACKNOWLEDGEMENT

First of all, we are deeply grateful to Allah the Almighty for the blessing and mercy
that had been given to us, health and inspirations during our study. The success and final
outcome of this assignment required a lot of guidance and assistance from many people and
we extremely fortunate to have got this all along the completion of our assignment work.
Whatever we have done is only due to such guidance and assistance and we would not
forget to thank each of our member group and friends. We respect and thankful to Madam
Asma Shazwani for giving us an opportunity to do this assignment on time. Therefore, we
extremely grateful to both of them for providing such a nice support and guidance. We are
really grateful because we managed to complete this assignment with the time given.

Finally, thanks to our beloved friend that always stick together and also work hard to
produce a good assignment with fully effort and responsibility. This assignment would not
be completed without the effort and cooperation from our group member which is __. Hope
that all the effort will give a lot of benefits to us and also to our group project. Finally, we
realize that there are so many short comings in this study in spite of all our efforts. However,
we would be very grateful for any corrections and comments from Madam __ to improve this
assignment.

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EXECUTIVE SUMMARY

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 1. COMPANY INFORMATION

1.1 Company Background

Kopi & Bunga starts by opening a booth and tent as small business with entering food
events and food festivals organized by any party such as at the University, Jomheboh,
Penang food festival, and at the Ramadan bazaar for every year. From the experience
gained through by doing the business along with the income money, in 2019 Kopi & Bunga
rented a shoplot at TF Value Mart and opened a food stall. The stall name is Maistall. The
various food menus sold at that time including Spicy Korean Chicken, Takoyaki, Laksa, Nasi
Ayam and various of drinks. They also provide delivery services for their customer and
through FoodPanda delivery services as well. After getting good responses, in 2020 Maistall
decided to rent another stall near Teluk Bayu’s school and named it Maistall.Shake.Frappe.,
and only provide drinks, such as mango shake and coconut shake because of the limited
space. By opening the second stall it may slightly increased the company’s revenue.

In May 2021, Maistall plans to become a business partner with Bunga by Aufa and
decided to open a Kopi dan Bunga café with the concept of selling flowers and coffee at the
new enterprise road, Ncity. It is located in a strategic area in which it is guaranteed that this
location will be develop into a hotspot area. Besides, there are less coffee shops in Sungai
Petani and this at one blow may reduce the competition for their café business. In addition,
this is their first café shop they owned as the business that they opened at TF Value Mart
and Teluk Bayu have been permanently closed. The purpose of opening the café is to make
it easier for them to further expand their business and that their customers will feel at ease to
dine in and enjoy their meals comfortably. Moreover, they also maintained their previous
significant menu such as Spicy Korean Chicken as it is their most well-received and is in
high demand by all of their customers. They also provide various types of coffees. On top of
that, they also constantly striving to add more western menus in line with the theme of their
café and by keeping the delivery services and FoodPanda delivery services, they hope that
their business will always be operating smoothly and will always be able to satisfied the
needs of their customers.

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1.2 Organizational Structure / Chart

MOHD NAUFAL

(OWNER/ BARISTA)

NUR AIFAA

(MANAGER)

MOHD FADHIL NAIM

(MARKETING)

SHAFIEZA RAHIM MOHD MUKHTAR

(CHEF) (BARISTA)

MOHD MUJAHID MOHD AIDIL

(KITCHEN’S HELPER) (WAITER)

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 1.3 Structure Products / Services Business

Kopi & Bunga Café provide food and beverage service (F&B). For the food they
brought back the previous menu namely Spicy Korean Chicken, Butter Rice Spicy Korean
Chicken, Korean Meatballs, Briyani Rice set and various Ramen sets. For drinks, they
feature a variety of coffees and specials in their shop that provide "hand brew" for coffee that
is brewed on a regular basis using Coffee Beans from various countries and types. The
interesting part of Kopi & Bunga Café that they recommended and make a special menu for
coffee lovers. Customer can choose coffee beans according to their own taste. This is
because each coffee bean has a different aroma and taste making coffee lovers interested in
their products. There are many types of coffee beans from different country in Kopi & Bunga
Café such as Guatamala, Yirga, Colombia, Brazil, and Indonesia. However, customers will
enjoy the taste of delicious coffee brewed by their barista. More than that, they also provide
their own signature coffee specials, namely Kopi & Bunga. Other than coffee, chocolate
chips and strawberries are recommended to customers who do not drink coffee. In the
future, Kopi & Bunga Café planning to add more special and signature western menus such
as Korean chicken gravy using their own recipes so that customer will get to taste the unique
and special of the recipe.

1.4 Business Marketing and Operational Strategy

The marketing strategy that Kopi & Bunga Café use is based on social media such
as Facebook, Instagram, and TikTok. They make many advertisements on Facebook and
promote on Instagram using feedback given by customers. Good feedback from customers
makes a lot of impact for their business. Moreover, they keep update and upgrade their
marketing by using Famous Content Creator to review their food so that many people will get
attention out of curiosity to know their special cafe and recipes. This is effective way for their
business to get many customers. In addition, Food Panda are the most effective applications
to promote their food and drinks and make easier for customer who do not have time to walk
in the café. To receive a good feedback, they will make sure customers get complete food
and fast delivery. This makes it easier for customers to get to know their food and
beverages better when they order food online and use the delivery service. More than that,
they also hold discount promotions for certain days such as Mother’s Day and celebrations.
Kopi & Bunga Café operational strategy is to promote more to the public and to be known by
many people. They want to expand their target market not only for young people but also for
all ages. For the menus, they make sure to explore more recipe to add a variety of special
menus in the store to provide many and best options for customers. In the future, Kopi &
Bunga Café would like to add another store to further expand the space and kitchen for the
comfort of staff and customers.

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2. COMPANY ANALYSIS
2.1 Analysis of the Performance Main Issues Problems (SWOT)

Strength

1. Strategic location of business

 Kopi & Bunga’s location of business are strategic because there are places
that have crowds. This is important because in attracting and retaining the
staffs, good location plays a huge role of it. In addition, it also can boost up
the business’s long-term performance. Location also can create your brand
and image because some places carry a reputation such as luxurious
reputation. Opening their business in this kind of places can reflects your
business brand and can give big impact to their business.

2. Creative
 They are creative in designing their cafes that are considered different from
other cafes. They sell coffee, good food and they also have florist in the café.
The environment in the café is so cozy and minimal. They have variety of
flowers decoration and customer can custom the design that suits with their
preferences.

Weakness

1. Less competitor
 Many business views less competitor is a good thing but they should be wary.
With the presence of competitor, they can learn more things and they will
always be thinking to improve and develop their business to be in the best
condition in order to compete. Kopi & Bunga maybe don’t have any
competitors that have the same business as them because they’re selling
coffee and flowers in their café. That is what make them quite special
because there is no café like them in Sungai Petani.

2. Lack of manpower
 They have insufficient number of employees so it’s quite chaotic when they
have customer. They can’t complete their task productively. Without an
adequate and supportive manpower, it will increase the workloads and less
supervision.

Opportunities

1. Social Media
 Social media creates opportunities because if they optimize it, they can
directly target customers with their marketing and promotions. With the
feedbacks and review from existing customer, it can attract potential customer
to come at their café. Kopi & Bunga also can personally interact with existing
customer and potential customer. They also can run market research to
analyse what else their potential customer prefers.

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 2. Broaden product range and expand the business
 The same menu maybe can make customer bored with it as the time goes by.
Kopi & Bunga can try to do market research to know what menus are
preferred by their existing customer and potential customer. With the broaden
product range, Kopi & Bunga can offer variety of foods and services to their
customer.

 The space in Kopi & Bunga’s shop is quite limited because they combine a
coffee section and flower section in it. So, in future they can consider to add
another store to expand the space in order to make the staffs and customer
feel more comfortable while enjoying a delicious coffee and good food with
the relaxing smell of flowers.

Threats
1. Risk of customer dissatisfactory
 Food delivery service by Kopi & Bunga is a bit slow because their food is
freshly made. This means they will only cook when a customer places an
order, so it’s quite time consuming to finish all order and go delivery. The
space in the shop also quite tight. This situation may cause customer
dissatisfactory and then it can leave a bad feedback to them.

2. Pandemic Covid-19
 With the current outbreak virus Covid-19, Kopi & Bunga are not allowed to
open their business as usual in stores when the government issues a
Movement Control Order. If they want to make the food delivery, it needs to
be within 10 kilometers. So, their sales and cashflow are decreasing. This is
worrying for the small business like Kopi & Bunga.

3. FINDINGS AND DISCUSSION

3.1 Findings

1. COVID-19 pandemic
 The whole country has been infected with the coronavirus since 2020, and
that has led the government to decide make movement control order to
reduce this spreading. Consequently, it affects all citizens when the
government orders sellers who do business owners big or small to control
their movements, and this is one of the problems facing Kopi & Bunga. As
stated by the Ministry of Internal Security, food premises or restaurant can
operate at certain times and dine in is not allowed only take away allowed.
When the business operates as follows, it is estimated that fewer customers
visited the cafe because they are afraid to leaving house or lazy to go out just
to buy food instead of just cooking at home. This is a major problem for the
Kopi & Bunga business as it incurs high losses during the current pandemic
as their business relies on customers to buy the food and beverages they sell.

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 2. Unsatisfactory food delivery service
 Since Kopi & Bunga is lacking of employees, they are working hard to offer
delicious and satisfactory food to their customers. Because the number of
orders made by customers in the café and orders from FoodPanda, it takes
some time for them to prepare and serve the food. More than customers
currently order from online application since customers do not want to get out
of their house and want to avoid traffic jams are therefore only placing orders
via the FoodPanda application.

3. Inefficient management of raw materials

 When a significant number of orders come in at the same time, the raw
resources get depleted. When the backup plan's raw materials run out, their
employees must buy them right away to match the demand of their customers
that want to eat their meals. For Kopi & Bunga cafe signature drink is a
premium coffee-based beverages, some of which are imported. Drinks are
more popular than food, which means their coffee supply are always depleted
because it takes a long time for them to get the coffee stock.

4. Limited restaurant space

 Kopi & Bunga has a strategic place to attracts people to visit their cafes but
unfortunately the place has limited space. Because their place has a small
space, only a few tables can fit in the cafe and this makes it impossible to
accommodate many customers in one time and sometimes customers have
to wait their turn to get table seats to eat there. Sometimes, customers when
they waiting the turn a place to dine in for quite a long time, they decided to
leave the cafe and this also gives the business performance falls because
they cannot provide the facilities completely.

3.2 Discussion

Every business has a few risks that the owners must deal with on a daily basis. The
issues could arise from a variety of sources, both external and internal. Every problem, on
the other hand, has their own potential solution. Because of the COVID-19 pandemic has
invaded the entire country, it is affecting all citizens and business owners like Kopi & Bunga
to run their business at specific periods, which may result in large losses. Kopi & Bunga, a
new small business owner, voiced concern about the difficulty they face in maintaining their
business as they always did. Furthermore, Kopi & Bunga also expressed their dissatisfaction
with the availability of raw materials, stating that raw resources may become depleted or
unavailable at any time, requiring them to purchase it immediately in order to meet
customer’s demand. Some of the coffee stocks are high-end and imported, thus supply will
take a long time to arrives. Furthermore, they also mentioned that due to a lack of manpower
and the delivery services they provided, it may take some time to prepare the meals. Despite
the fact that their business is in a strategic location, the café has a limited space. Customers
may take some time looking for a visible table while waiting for their turn to dine in, and as a
result, they may decide to leave the café, resulting in a drop in business performance
because they are unable to provide the facilities completely.

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 Below are the recommendation and improvement that can be implemented by this
business.

1. Covid 19 Pandemic
 As the Covid-19 pandemic spreads, more businesses are devising policies,
laws and regulations to safeguard their business and workers. Many business
owners take the precaution of creating or updating an emergency strategic
plan. One of the best ways is to notify and keep updating the customers
through social media. Kopi & Bunga should choose platforms that match their
target market in order to develop their marketing strategies. Firms need to
develop the ability to acquire new knowledge and to process or respond to
customer comments, and achieving these goals requires firms to develop
processes and procedures and determine how to report the information
(Culnan et al., 2010).

2. Lack of Manpower and Unsatisfactory Food Delivery Services

 As Kopi & Bunga had mentioned that due to a lack of manpower, the delivery
services may take some time as they need to prepare the meals. The only
solution is that they need to recruit more kitchen staff so that the deliveries
problems will be solved and they will be able to perform their task
productively. Apart from that, the solution will also help them to manage
multiple deliveries.

3. Inefficient Management of Raw Materials

 Increasing the raw materials is an expensive approach to keep track of the
inventory. This is due to the fact that the owner might spends all of their
money on stocked things. As a result, they will be somewhat able to buy the
stocks they truly need. Therefore, scheduling their production is one of the
best ways for them to reduce their stock shortages that is often overlooked.
This strategy assures that the production lines will run smoothly at all times.

4. Limited Restaurant Space

 Despite the fact that Kopi & Bunga operates their business is in a strategic
location, the café has a limited space. This might be a massive barrier for the
customers to enjoy their meals in the café. The best way for them to improve
is to plan their layout. It is important for their customers to feel comfortable in
their space and that is why they have to take advantage of all the seating
space their café has to offer, even if it’s close to the kitchen. It is vital to be
aware about your restaurant’s capacity in terms of tables instead of chairs.
Use tables of various sizes to combat an inefficient arrangement. In this way,
a small two-seater can enjoy while a family can occupy at a much bigger
table. To further maximized the setup, they need to make sure the furniture is
laid out in a way that allows for quick placement.

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CONCLUSION

In conclusion, to start a business, the owner must prepare in advance and plan a
good business strategy so that one day when the business has a problem it can be fixed and
curbed immediately. For food and beverages businesses, it is highly emphasized such as a
clean environment, preparation of food and beverages, and so on. Attract a large number of
customers requires a good marketing strategy so that it can make a good impact on the
business. It has strong marketing and is current such Kopi & Bunga café combined with
florist store. It uses social media platforms like Facebook, Instagram, and TikTok to promote
its products and impress customers by posting customer feedback, food and beverage, and
the business environment. Even though Kopi & Bunga already has numerous ups and
downs in the business, but they stays committed to the restaurant's objective and goal of
providing the best food and beverage service to customers so that they would repeat.
Lastingly, the restaurant named Kopi & Bunga that located at Sungai Petani, Kedah became
famous and get lots of positive feedback from their customer especially with their signature
menu, Spicy Korean Chicken.

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REFERENCES

1. Beckerman, A. (2020, May 3). Three Ways to Reduce Material Shortages. Aprio.

https://www.aprio.com/whatsnext/three-ways-to-cut-down-on-material-shortages-today/

2. How to Maximise Space in Your Restaurant. (2021, January 20). Unilever Food

Solutions. https://www.unileverfoodsolutions.com.my/en/chef-inspiration/food-business-101/how-

to-maximise-space-in-your-restaurant.html

3. https://www.instagram.com/kopidanbunga.hq/?hl=en

4. Lepkowska-White, E., Parsons, A., & Berg, W. (2019). Social media marketing

management: an application to small restaurants in the US. International Journal of Culture,

Tourism and Hospitality Research, 13(3), 321–345. https://doi.org/10.1108/ijcthr-06-2019-0103

5. OTTO Motors. (2021, January 22). Inefficient Material Handling Leads to Supply

Chain Problems. https://ottomotors.com/blog/inefficient-supply-chain-problems

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APPENDICES

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