Sun Bathing Beef
Business plan
By Jirapol W., Sorrawit C. 1106
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Table of contents
Introduction 2
Executive summary 2
Mission statement 2
Logo 3
Product description 3
SMART business goal 4
SWOT analysis 5
Operational research and plan 6
Market analysis and plan 7
Competitor analysis matrix 7
Financial research and plan 7
Appendix 8-10
Worklog 11
Reference 12
1
Introduction
Dried beef may sound prevalent to all countries. They all have their own unique technique in
making one. That is why they are all different. In Thailand, we have one authentic dried beef called, “Neur
Dad Deaw”. It consists of beef that has been marinated with herbs and sun dried it later. The procedure
may sound simple to you but I can guarantee that the result you get will be the best dried beef you ever
have.
Executive summary
We provide the most authentic sun dried beef with a kick to it.
A new experience that would make every bite full of flavor.
Presented it in Thai tradition that would
satisfy you to the
limit.
Mission Statement
We are the team who strive for the opportunity to show the world that our Thai products could
be put up to the international market. The people would be able to see the authentic Thai food that we
would love to present with pride. Because we believe in the quality of our local resources and techniques.
2
Logo
We want to have a logo that people can remember easily so we designed our logo to be a cute
beef holding a plate of beef.
Product Description
We decided to use the best quality tenderloin beef which we bring from the locals. In addition,
we will provide a tasty chili sauce to go with it. In which, we will be using a popular brand called,
“Sriracha”. Consequently, we can reassure that our customers will receive the best product; not only the
quality but, with a rational price.
3
SMART business goal
Specific We want to serve our customers the best product
S quality with a rational price.
Measurable The customer who tried our products will love to
M order it again and again.
Achievable Due to the COVID 19 issue, people can’t really go
A outside that much. Therefore, We are coming up
with a delivery platform for them to easily get access
to.
Relevant This is definitely the right time to go for a delivery
R platform strategy.
Timely This will take a month to set up the platform and
T hire a good driver to deliver our product in time for
the customers.
4
SWOT analysis
Strengths - We use high-quality beef
S - We will deliver our product as fast as we
can
Weaknesses - Our price may be too high
W - Only online selling (due to COVID19)
Opportunities - Due to COVID19, we have to change to be
O online selling instead and that is another
great way for us
Threats - COVID19, we can’t sell in outdoor stores.
T
5
Operational plan
Product recipe
● Sun-dried tenderloin beef
● Sriracha sauce
Ingredients (per serve)
● Tenderloin beef (400 grams)
● Sriracha sauce (30 grams)
● Salt (½ tablespoon)
● Vegetable oil (1 tablespoon)
● Sugar (½ tablespoon)
● Vegetable oil (for deep-fried)
Procedure
1. Mark and Kim went to buy beef from the local gourmet market.
2. Cook it with our recipe
2.1 Clean the beef properly.
2.2 Marinates it with salt, sugar and vegetable oil. Then, leave it in the fridge for 2 hours.
2.3 After that, put the beef over the sun for 3 to 4 hours.
2.4 Heat up the pan with oil. Then, fry it until it is perfectly cooked.
2.5 Serve it on a plate.
3. Set up the stall.
4. Sell our hot and delicious, “Neur Daed Deaw”.
6
Marketing plan
Due to COVID-19, our target customers are people who stay home and want to eat beef. Our
products can be conserved for a long time so our customers can buy in a large amount.
Competitor analysis matrix
Kim / Mark Their strengths Their Weaknesses Our responses
Competitor Analysis
Siam meat maker - Low price: 440 / 1 kg - Unattractive package - Delivery should be
- Informative - Slow delivery faster
communication
Je Da Neur Tod - Fast delivery - Low-quality beef - Price should be lower
- Tasty - High price: 700 / 1 than this (compared to
kg the quality).
Financial research & plan
We use high-quality ingredients so that our budget will be really high.
1). Tenderloin from fresh market - 200 baht/kg
2). Sriracha chili sauce from Aro - 27 baht/kg
3). Sugar from Mitr Phol - 22 baht/kg
4). Salt from Prung Tip - 14 baht/kg
5). Vegetable oil - 99 baht/litre
We have a goal that we will sell 500 serves per month.
- 1 serve, our cost is 92 baht and we will sell 150 baht per serve.
- So that 1 month, our expenses will be 46 000 baht and if we sell all, we will get 29 000 baht
profit.
- In 1 year. our expenses will be 552 000 baht and our profit will be 348 000 baht
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Appendix
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9
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Worklog
* Due to COVID-19, we can’t stay and work together. We have to work from home.
Date Duties and activities Hours Location Time
Day 1 - Mark: research about product 2 Mark’s House 10.00 - 12.00
17/04/2020 recipe
Kim: research about where to 2 Kim’s House 15.00 - 17.00
buy all ingredients
Day 2 - Mark: writing introduction 3 Mark’s House 12.00 - 15.00
18/04/2020
Kim: writing financial research & 3 Kim’s House 12.00 - 15.00
plan and logo
Day 3 - Mark: writing executive summary 4 Mark’s House 8.00 - 12.00
19/04/2020
Kim: finish financial research & 4 Kim’s House 8.00 - 12.00
plan
Day 4 - Mark: writing product 2 Mark’s House 10.00 - 12.00
20/04/2020 description & mission statement
Kim’s House 10.00 - 12.00
Kim: writing marketing plan 2
Day 5 - Mark: writing SMART business 1 Mark’s House 9.00 - 10.00
21/04/2020 goal
1 Kim’s House 9.00 -10.00
Kim: writing SWOT analysis
Day 6 - Mark: Making product and finish 2 Mark’s House 10.00 - 12.00
22/04/2020 appendix
Kim’s House 9.00 -10.00
Kim: Writing reference 1
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Reference
https://www.makroclick.com/th/
https://www.wongnai.com/recipes/dried-beef
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