BAB I...................................................................................................................2
PENDAHULUAN...............................................................................................2
1.1 Latar Belakang............................................................................................2
BAB II.................................................................................................................4
VISI MISI PERUSAHAAN...............................................................................4
2.1 Visi Perusahaan:.........................................................................................4
2.2 Misi Perusahaan:........................................................................................4
BAB III................................................................................................................6
KONSEP PRODUK...........................................................................................6
3.1 LOGO.........................................................................................................6
3.2 NAMA PRODUK......................................................................................6
3.3 KONSEP PRODUK...................................................................................7
3.4 DESKRIPSI PRODUK..............................................................................7
BAB IV................................................................................................................8
PEMASARAN (S.W.O.T)..................................................................................8
4.1 Analisis S.W.O.T........................................................................................8
4.1.1 Strength (Kekuatan).............................................................................8
4.1.2 Weakness (Kelemahan).......................................................................8
4.1.3 Opportunity (Peluang).........................................................................9
4.1.4 Treath (Ancaman)................................................................................9
BAB V................................................................................................................11
PERHITUNGAN PRODUK...........................................................................11
5.1 FOOD COST............................................................................................11
5.2 NON FOOD EXPENSE (NFE)................................................................14
5.3 BEP...........................................................................................................15
5.4 TARGET PENJUALAN..........................................................................16
BAB VI..............................................................................................................17
TARGET PEMASARAN/PENJUALAN.......................................................17
6.1 PRODUK..................................................................................................17
6.2 LOKASI PENJUALAN...........................................................................17
6.3 DEMOGRAFI..........................................................................................17
6.4 Kebiasaan Calon Pembeli.........................................................................17
6.5 DAYA BELI KONSUMEN.....................................................................18
BAB VII.............................................................................................................19
LAMPIRAN......................................................................................................19
7.1 BROSUR..................................................................................................19
7.2 DESAIN KEMASAN...............................................................................20
7.2.1 DESKRIPSI DAN GAMBAR...........................................................20
7.3 GAMBAR.................................................................................................21
BAB I
PENDAHULUAN
KONSEP PRODUK
3.1 LOGO
Chicken Bibimbap dengan dua varian rasa yaitu dengan saus Black
pepper dan saus Gochujang ditambah dengan taburan ayam tepung crispy, stir
fry vegetables, sunny side up egg, dan toast sesame see
BAB IV
PEMASARAN (S.W.O.T)
PERHITUNGAN PRODUK
HARGA JUAL CHICKEN BIBIMBAP WITH
GOCHUJANG SAUCE DIBULATKAN
Rp18.102 Rp18.500
5.3 BEP
BEP=NFE/GROSS PROFIT
NFE+KEUNTUNGAN YANG
DIINGINKAN/GROSS PROFIT
TARGET PENJUALAN BIBIMBAP
BLACKPAPPER SC
RP 10823+Rp 600000/ Rp 9481 11
TARGET PEMASARAN/PENJUALAN
6.1 PRODUK
Produk berupa kuliner khas korea (bibimbap) yang terdiri dari nasi,
sayuran (jamur, pokcoy, wortel dan timun), daging ayam dan telur. Terdapat 2
pilihan saus yaitu blackpapper dan gochujang.
Lokasi penjualan serta target pasar berada di area Kota Batu dan
sekitarnya.
6.3 DEMOGRAFI
LAMPIRAN
7.1 BROSUR
Gambar 7.1 Brosur Meokja
7.3 GAMBAR
Gambar 7.3 Produk Meokja
ENTREPRENEUR
Disusun oleh:
Ibta Salma Almas 20934020088
Noval Ade 20934020163
Zanuardi Wahyu Ariantono