1 | Page

Table of Contents
1. Vision and Mission Statement
- Vision Statement
- Mission Statement

2. Executive Summary
- Vision Statement
- Objectives
- Products and Services
- Strategic Execution
- Key to success statement

3. Company Description
- Background
- Company Profile

4. Products and Services Plan

- Products Overview
- Services Overview

5. Market & Industry Analysis

- Industry Overview
- Market Analysis

6. Competitive Analysis
- Overview
- Internal & SWOT Analysis
- Some business competitors

7. Marketing Plan
- Target Audience
- Customer Expectations
- Key Issues
- Marketing Strategies
- Advertising Initiatives

8. Management Plan
9. Organizational Plan
10. Growth Plan
- Overview
- Current Situation Analysis
- Goals and Objectives
- Growth Strategies

11. Operational Plan

- Objectives
- Key Activities
- Timeline
- Roles and Responsibilities
- Equipment and Supplies
- Budget Overview
- Evaluation

2 | Page
12. Financial Plan
- Overview
- Budget Plan
- Action Plan

13. Contingency Plan

14. Corporate Social Responsibility
15. Appendix

1. Vision and Mission Statement

- Vision Statement: To be the best at what we do and create the go-to spot that ensures quality over
3 | Page
quantity, crafting a welcoming atmosphere that invites all for an experience that connects and creates
delicious memories!
- Mission Statement: Our mission is to give customers their “bang for the buck” by offering the finest
quality food at affordable prices anyone can buy, paired with our exceptional service. We also plan to
showcase the unique cultures across Asia by serving their Cuisines.

2. Executive Summary
“Kyubi” is a food business, that will be based in Western International School to compete in the
School Fair 2024-2025, with passionate workers bringing unique, good-tasting foods from all over Asia
never seen before in the face of the school fair. We settled on the name “Kyubi” because of our
connection with Japanese cuisine and the word’s origin meaning the nine-tailed fox, a Japanese myth
symbolizing peace and prosperity in the world or in the food world in this case scenario.
Our vision is to serve the best food we possibly can to bring joy to the people who come to our stall
to live up to the name “Kyubi” and to also strive to be the best business in the school fair. Following our
vision, we have the mission to not only serve delicious food but to also have it at an affordable price so
everyone (including students, teachers, and parents) coming to the school fair could buy our products.
The products and services we plan to deliver are purely based on food and specifically Asian
cuisines, to entice the appetite of all consumers that come our way.
The team is full of diligent, and passionate members that hold weight and responsibility in the team.
Every team member has a role in their respective department ranging from marketing to the kitchen, to
drive the team forward to everlasting success.
Now onto the operation plan. Again, we will operate in Western International School for the annual
school fair and this solely focuses on providing affordable food while keeping it clean and healthy. This
plan includes everything on how the business will operate from the organized setup to managing
fantastic service, etc.
Our market plan is up next, and we plan to use social media to help promote and rapidly grow our
business by posting teasers for exciting, upcoming things to encourage our future consumers to share
feedback and experiences through social media. We will also advertise by handing out flyers around the
school campus and going in person from one class to another to showcase and connect with students so
the experience can feel more personalized leading to happier customers and more profit. However,
following our point, to ensure more profit we must also set two things to increase further on what we will
make. Those two things are the financial plan and the budget plan which will not only make sure we
don’t go too overboard and waste too much money for the startup of the business, and to have a
reminder of the gross profits we will make to motivate the team to work harder for the success of the
business.
One other thing that will ensure the business’s success but from a different perspective from profits
is a good contingency plan. By setting up a contingency plan, our team will not have to worry about any
unexpected disaster that might ensue nor will we not have to worry about the downfall of the business.
As a business, we must not only think about our benefits and profits but also think about the safety of all
of our consumers and the atmosphere around us. So we need to have Corporate Social Responsibility to
not only guarantee the safety of everything around us but to also gain the trust and approval of many
consumers by being a responsible business.
Finally, we have the Appendix i.e. the Supporting Documents. The appendix provides information
about our operation and greater detail regarding our business. It allows us to showcase our
advertisements of our business by creating merchandise, banners, flyers, and mini menus to further
boost our business. We're planning to hold a special event only available on our social media account
and a spin-a-wheel game for our on-site customers.

3. Company Description
- Background: Kyubi is a vibrant food stall founded by a diverse group of Western International
students who are passionate about providing a wide variety of delicious and affordable food options. Our

4 | Page
team, consisting of 12 dedicated students from various backgrounds ensures that every dish reflects our
commitment to quality and flavor.

The food stall will be open for both days during the event with hours as follows:

- Company Profile:
At Kyubi, we aim to connect with our customers through the universal language of food. Our name
“Kyubi” draws inspiration from the nine-tailed fox, symbolizing adaptability and transformation. We are
committed to delivering the essence of Japanese cuisine, beautifully intertwined with diverse culinary
influences from around the globe.
Our menu features a variety of dishes crafted from the finest ingredients, every meal is designed to
create an experience that fosters connection and joy.
Our passionate team, comprised of talented students, is dedicated to building a vibrant community of
food lovers the excite your palate. Join us at Kyubi and embark on a culinary journey that will tantalize
your taste buds and leave you wanting more!

4. Products and Services Plan

- Products Overview: Our menu is a celebration of flavors, combining Japanese cuisine with global
culinary influences. Each dish is thoughtfully crafted to ensure quality and authenticity. Here’s a glimpse
of what we offer:
1. Signature Dish
+ Katsudon: Japanese dish featuring a bowl of rice topped with a breaded and deep-fried pork cutlet
(tonkatsu), simmered in a savory-sweet sauce with onions, and finished with a lightly cooked egg.
2. Signature Drink
+ Rizora: visually stunning beverage that combines the earthy richness of matcha with creamy milk,
creating a light green hue. When paired with butterfly pea flower tea, the result is a vibrant swirl of blue
and green, captivating the eye with its striking colors.
3. Appetizers
+ Shrimp Tempura: a popular Japanese dish featuring succulent shrimp that are lightly battered and
deep-fried to a perfect golden crisp. The batter is made from a simple mix of flour and cold water,
creating a light and airy texture that enhances the natural sweetness of the shrimp.
+ Gyoza: Japanese dumplings filled with a savory mixture of ground meat, finely chopped vegetables,
and seasonings.
+ Pizza egg rolls: stuffed with gooey mozzarella cheese, savory pepperoni, and zesty marinara sauce, all
wrapped in a golden, crunchy shell.
+ Honey sesame chicken: tender pieces of chicken lightly battered and fried to a golden crisp then
tossed in a sweet and savory honey sauce and topped with sesame seeds.
4. Desserts
+ Funnel cake smores: funnel cake base dusted with powdered sugar, layered with gooey melted
chocolate and toasted marshmallows, finished with a drizzle of chocolate sauce.
+ Oreo mooncake: creamy filling made with crushed Oreo cookies and cream cheese, then molded into
a mooncake mold.
+ Kuriromu: delightful treat that layers creamy vanilla ice cream with crumbled Oreo cookies and a
sprinkle of chocolate chips for an added touch of indulgence.
5. Other Drinks
+ Night Sky Soda: This eye-catching drink combines fizzy soda with the tropical flavors of Blue Hawaii
and a touch of sweet sugar syrup, creating a delightful blend that’s both sparkling and invigorating.
+ Milo Milk tea: a creamy, indulgent treat that combines the rich chocolatey flavor of Milo with smooth
milk and just the right amount of sugar for sweetness.
+ Iced Lemon tea: a refreshing beverage that perfectly balances the robust flavor of brewed tea with
5 | Page
the bright, zesty notes of fresh lemon juice.
+ Kyu-T: a refreshing soda that combines fizzy carbonation with the sweet, vibrant flavor of strawberry
syrup.
6. Other Dishes

+ Bibimbap: a vibrant and flavorful dish that beautifully combines steamed rice with a colorful
assortment of vegetables, topped with tender sirloin beef and a drizzle of chili paste, sesame oil, and
soy sauce.
+ Chow Mein: classic stir-fried noodle dish that brings together tender noodles and sliced chicken, to
perfection in vegetable oil.
- Services Overview: Our food stall offers a wide range of dishes to satisfy your cravings. We are
committed to providing our customers with exceptional service and high-quality food to ensure a
memorable experience for all customers.
+ Menu Variety: We are offering our customers a diverse menu that caters to various tastes. From
savory appetizers to delicious meals, our stall will provide you with the utmost best. Our menu consists
of a variety of cuisines including Japanese, Korean, and American-style food.
+ Fresh Ingredients: We provide you with the best local ingredients in our dishes.
+ Eco-Friendly: Our products include eco-friendly products such as utensils, packaging and some
ingredients.
+ Prompt Service: Our team members will provide the most efficient service. We ensure fast ordering,
processing, and delivery for all our customers.
+ Special Promotions and Events: Our social staff will provide our customers with special promotions
through social media and real-life time.

6 | Page
5. Market & Industry Analysis
- Market Analysis: This market analysis evaluates the opportunities and challenges of establishing a food
business at this year's school fair. Our primary goal is to become a prominent food vendor in the school
fair program, focusing on the demand for affordable food options that appeal to our main customers:
students, parents, staff, and teachers.
+ Key Findings: Target Demographic is based on our research from the 2023 school fair:
 Junior High Students: Nearly 50% of attendees
 Primary and High School Students: Approximately 30%
 Total Attendance: Estimated at 1,000 students annually, with an expected increase due to
new student enrollments.

7 | Page
 Sales
Teachers
10%

Parents
15%

Students
75%

Students Parents Teachers

+ Customer Preferences: Most customers prefer affordable, fresh food options. Given the hot weather
during the fair, we plan to offer sweet cold drinks and refreshing desserts to enhance the customer
experience.
+ Competitor Landscape: We have identified several competitors providing similar meals and snacks. To
differentiate ourselves, we will introduce unique dishes not typically found at school fairs, appealing to a
desire for novelty among our customer base.
+ Conclusion: By focusing on affordability, uniqueness, and customer preferences, we believe we can
successfully establish our food business at this year's school fair. Our strategy will be to capitalize on the
expected increase in attendance and to continue innovating our menu offerings to maintain a
competitive edge.
- Industry Analysis:
+ From our observations, the food industry has experienced a significant increase since 2020. The food
industry encompasses the production, processing, distribution, and consumption of food products
essential for supporting economies and providing sustenance. As of 2024, the global food industry is
valued at approximately $9 trillion. Growth is driven by factors such as population increase and
changing consumer preferences. Since the COVID-19 pandemic, many consumers have considered
online delivery systems. One of the biggest known food delivery platforms, Food Panda, has been
expanding massively to other Asian countries, such as the Philippines, China, Singapore, Thailand,
Cambodia, etc., The industry faces labor shortages, rising food costs, and food safety regulations.
Competition from fast-casual dining options also poses a threat.
+ Although there are challenges, some positive outcomes would be:
 Being able to adapt to the industry quickly
 Learning new experiences and working under pressure
 Be able to make wise decisions
 Learn a sense of responsibility
 Be quick to solve issues that might arise...
+ In conclusion, the food industry has demonstrated remarkable resilience and growth since 2020,
adapting to consumer demands for healthier options while maintaining a strong focus on meat products,
which remain a significant market segment. By integrating meat and healthy food options into our
menu, we aim to cater to diverse consumer preferences, ultimately driving sales and enhancing
customer satisfaction. Our commitment to quality and innovation will be key to our success in this
dynamic market as we navigate these trends.

8 | Page
6. Competitive Analysis
- Overview: The school fair typically begins in mid-February at our main campus (stadium). Our primary
audience consists of students, parents, and staff. We have conducted a competitor analysis, identifying
both direct and indirect competitors in the area. We’ll also be doing an internal analysis which primarily
focuses on our business and a SWOT analysis to compare our strengths, weaknesses, opportunities, and
threats that will evaluate our business.

Kyubi Grade 10
Founded in 2024 with 12 will undergo an evaluation process
members who are assigned a to be considered for the 2024-2025
Company Profile specific role that acknowledges business fair competition.
our best qualities.
With our hard work and We have the right amount of passion
Company Highlights ambition throughout this and dedication for this business
Key competitive business proposal, our proposal competition.
Advantage customers will feel reassured to
enjoy our food and drinks.
Students, teachers, and parents WIS Students from other campuses,
who will be attending the fair. adults and outsiders who will also be
Target Market attending the Fair
Appealing flyers and Banners Posting on Instagram and Facebook
Marketing Strategy Market Information for promoting and advertising. stories to hype our customers on our
arrival.
Doing a delivery service for our Special deals will be available
customers through social exclusively on our food, drinks, and
Products and Services media. desserts for delivery only.
Product Information Our products range from 1$- The prices are based on the
Pricing $2.5 ingredients and packaging that we
will be using.
Distribution Direct/Indirect Services Direct/Indirect Services
Strength  We are passionate  Our menu is a combination
students with of Asian cuisines.
Swot Information remarkable teamwork.  Our name “Kyubi” is inspired
 Most members have by Japanese culture which
learned the ability to makes our business proposal
work under pressure. stand out.
 We are determined to  We are very flexible.
enter the 2024 School  Provide the utmost best
fair with our business service for our customers.
proposal.  We will use your feedback to
 have great socializing upgrade our services.
skills.  Very well prepared for
 We are offering accidental circumstances.
products that will be  Be approachable to our
worth your time. target customers.
 Will be ready for technical
difficulties that might occur
Weakness  Most of the members  Limited budget
are inexperienced.
 Our team consists of
only 12 members which
could lead short-staffed.
Opportunities  As most of us are  Attract more attention as a

9 | Page
 inexperienced, this new branded business with a
gives us an opportunity creative style.
to reflect on our
performance.
Threats  Customers might lose  The other teams might have
interest. similar dishes with a cheaper
 Members might be price.
short-staffed when it
gets crowded.
- Business competitors
1. Starbucks: This place offers a variety of creative drinks that includes some in our menu. They offer
great quality and even takes custom order from customers. However, their prices are higher than most
local stall. This might decrease customers as those who aren’t willing to pay too much for a drink.
2. Genko: This place also offers some dishes in our menu. They offer many options of Japanese cuisines
but their prices might be too high for some customers.
3. Chow away: This stall specializes in similar products to our menu. They provide a wide variety of
flavors and offerings. However, from our research, the had spent too much on their financial budge so it
can contribute to a huge loss.

7. Marketing Plan
- Target Audience
+ Parents: Focused on health and safety.
+ Students: Seeking affordable and tasty options.
+ School Staff & Teachers: Looking for convenient, diverse meals.
- Customer Expectations
+ Health & Safety: Clean preparation and serving areas.
+ Value for Money: Reasonably priced food with good portions.
+ Diverse Offerings: Global cuisines with eco-friendly packaging.
- Key Issues
+ Marketing Strategies: How to stand out and attract customers?
+ Differentiation: What unique aspects will draw attention?
+ Promotional Effectiveness: What resonates with our audience?
+ Profitability: Balancing affordability and profit.
- Marketing Strategies
+ Competitive Pricing: Set affordable prices with combo deals.
+ Spin-the-Wheel Promotion: Fun prize wheel with every purchase to engage customers.
+ Social Media Campaign:
 Pre-event teasers and live updates on Instagram, Facebook, and TikTok.
 Use a unique hashtag for customer interactions.
 Sampling: Offer free samples to entice purchases.
- Advertising Initiatives
+ Flyers: Eye-catching flyers hung around the school promoting menu items and prices.
+ Classroom Visits: Distribute mini menus and engage teachers with a spin-the-wheel activity.
+ Social Media Engagement: Encourage customers to share their experiences online.
+ Implementation Timeline
 Pre-Fair (2-3 Weeks Before): Finalize the menu and marketing materials; confirm supplies.
 Week of the Fair: Hang flyers, initiate classroom visits, and launch social media promotions.
 Event Day: Set up an engaging stall, actively interact with customers, and manage promotions.
+ Measuring Success
 Sales Tracking: Monitor daily sales against goals.
 Customer Feedback: Use suggestion boxes for input.
10 | P a g e
 Social Media Metrics: Track engagement to evaluate promotional effectiveness.

8. Management Team Plan

Ms Onn Yari, who was showed dedication to leading the

business, is the perfect fit to be our CEO at only 15 years
old. Her way of thinking and leadership helps drive and
motivate the team forward for the business.

Mr. Sambaddh Moninn, a 14 year old, has showed great

interest and passion into improving the business to help it
grow. His ability to settle any team conflicts also helps the
team in bonding and working together for the benefit of
the business.

Mr. Kim Chhean, a 15 year old, is the CFO and a

remarkable member in the group, showing interest and
commitment to learning areas of finance to ensure the
team’s profitability, growth and safety from economic
downfall.

11 | P a g e
 Ms. Tep Nimeth, a 15 year old position as a Cashier,
she friendly,kind and she is a type of person easy to talk
to. She is hygiene in work. She is responsible, well-
behaved and willing to help the coustomer choose the best
options.

Ms. Phat Limmouch, a 15-year-old, has had experience

of creating food, she is extermely careful, works with great
caution and motivated in her kitchen and have proven that
will serving the customers with high quality dishes.

Ms. Sreng Mengying, a 14 year old position a Chef, she

is a good assistent of making food. She is careful and every
dishes she serving to a customer. She responsible for the
food she had made.

Ms.Prum Monyroth , a 15 year old, as a head barista.

She is a hrad- working responsible. She has had a
countless experiences making a drink. She is known for her
talent of making drinks and keeping the worderful taste.

12 | P a g e
 Ms. Taing Cheaphary, a 15 year old, and the barista of
the team, has showed to be capable of handling several
drinks at a time with precision while remaining calm under
pressure. This allows her to make drinks effortlessly with
grace.

Ms. Pean Serey Sothea, a 16 year old position as

maketing manger, has studied strategies and techniques
to make costumers interest. She understanding what
coustomer's. She creative way of thinking the problem and
solving the problem. She friendly and able to have a great
teamwork.

Ms. Taing Dalen, a 15 year old, has a unique way of

approaching customer’s issues and has experience in
handling conflicts. The way she calms and makes every
situation a win-win for both sides allows her to be suited
for the customer service representative.

Ms. Seang Alice, a 15 year old, has plenty of experience

with costumers with her local shop, giving her the ability to
spot any trends that will hype up and attract customers
which makes for the perfect social management position.

13 | P a g e
 Ms. Ouk Sovanvutey, a 15 year old, has fantastic
knowledge on the world of social media, and keeping up
with the latest trends that will benefit our business, making
her the most fitting candidate with Alice for the social
management position.

9. Organizational Plan

+ Organizational Plan Structure

1. Executive Leadership
- CEO: Yari
Oversees all operations, ensuring alignment with business goals and facilitating communication across
departments. Focus on main objectives and ensure everyone completes their role.
- COO: Moninn
Supervises staff performance and monitors operational efficiency.
2. Financial Management
- CFO: Kimchhean
Oversees budgeting, financial reporting, and strategic financial planning.
- Cashier Manager: Nimeth
Manages daily cash operations and ensures accurate transaction processing.
3. Marketing Team
- Marketing Promoter: Sothea
Develops and executes marketing campaigns to enhance brand visibility and engagement.
- Social Management: Tey, Alice

14 | P a g e
Manages online presence, engages with customers on social platforms, and drives digital marketing
efforts.
4. Chefs Team
- Head Chef: Limmouch
Leads kitchen operations, menu development, and food quality control.
- Chef: Meng Ying
Supports the head chef in food preparation and kitchen management.
5. Beverage Team
- Head Barista: Monyroth
Manages beverage preparation and quality, ensuring exceptional customer experience.
- Barista: Phary
Assists in beverage service and maintains high standards of customer interaction.
6. Customer Service
- Customer Service Representative: Dalen
Handles customer inquiries, feedback, and support, ensuring a positive customer experience.

10. Growth Plan

- Overview: Kyubi aims to introduce unique, affordable Asian cuisines at the Western International School
Fair 2024-2025, creating a memorable experience for students, teachers, and parents.
- Current Situation Analysis
+ Strengths:
Unique menu offerings from diverse Asian cuisines.
Passionate and dedicated team.
Strong branding with a meaningful name.
+ Weaknesses:
Limited experience in large-scale food service.
Initial budget constraints.
- Goals and Objectives
+ Short-Term Goals: Achieve a 20% increase in sales compared to previous fairs.
+ Long-Term Goals: Establish a reputation as the go-to food vendor for future events and expand the menu
based on customer feedback and preferences.
- Growth Strategies
+ Menu expansion: our team will introduce new items that have never been used based on last year's
feedback and sales data.
+ Teasers and Promotions: A sneak peek of our menu will be announced on our sms account. We will hold
an online puzzle event, and those who complete it will receive an exclusive sneak peek at our menu, along
with a special promotion.
+ Food Tastings: our team will circulate the school fair, offering samples while accompanied by our mascot
to attract more customers.

11. Operational Plan

1. Objectives
- Provide a variety of affordable, high-quality food options.
- Ensure cleanliness and safety in food preparation and serving.
- Engage customers through interactive promotions.
2. Key Activities
+ Menu Preparation: Finalize and prepare menu items.
+ Setup: Organize stall layout and equipment.
+ Service: Efficiently serve customers and manage transactions.
+ Cleanup: Maintain cleanliness during and after the event.
3. Timeline
2-3 Weeks Before:
- Purchase supplies and equipment.

15 | P a g e
- Design and print marketing materials (flyers, menus).
1 Week Before:

- Conduct team meetings to assign roles and review responsibilities.

Event Day:
+ Morning:
- Arrive at the fair location 2-3 hours early to set up the stall.
- Set up cooking/serving stations and organize supplies.
+ Closing:
- Clean the stall area, ensuring proper disposal of waste.
- Pack up leftover supplies and equipment.
4. Roles and Responsibilities
- General Manager: Oversee operations and ensure team members are performing their given tasks.
- Supervisor: Supervises the team members' performance.
- Cooking Staff: Prepare food items according to the menu. And ensure food safety and hygiene practices
are followed.
- Cashier Management Staff: Serve food to customers and manage transactions.
- Customer Service Representative: Engage with customers, encouraging feedback and promotion
participation.
- Social Management: Manage social media updates and live interactions during the event.
- Marketing Promoter: Run the spin-the-wheel promotion and distribute samples.
- Financial Manager: Perform data analysis and ensure that the business is profitable.
5. Equipment and Supplies
- Cooking Equipment: Portable stove, utensils, cutting boards, pots/pans.
- Serving Supplies: Eco-friendly containers, napkins, utensils, and a cash box for transactions.
- Marketing Materials: Flyers, mini menus, flyers, and banners
- Health & Safety Supplies: Hand sanitizers, gloves, and cleaning supplies.
6. Budget Overview
- Estimated Costs: $1000
- Ingredients and supplies: $450
- Marketing materials: $170
- Other materials: $216
- Backup money: $164
7. Evaluation
Post-Event Review:
- Conduct a team debrief to discuss successes and areas for improvement.
- Review sales data and customer feedback to evaluate performance.
- Adjust future plans based on lessons learned.

12. Financial Plan

- Overview: Our team has successfully collected $85 from each member, resulting in a total amount of
$1,020. Our budget goal is set at $829.72, which means we have a backup fund of $190.48 available. This
extra amount provides us with a financial cushion to handle any unexpected expenses or emergencies that
may arise during the school fair, ensuring that we can maintain smooth operations and deliver an excellent
experience for our customers.
- Budget Plan

Quanti
Item ty Unit Unit price Cost

16 | P a g e
 Chicken breast 5 Kg $3.00 $15.00
Chicken thigh 5 Kg $3.00 $15.00

Ingredients Shrimp
Sirloin beef
1
3
Bag
Kg
$11.30
$5.00
$11.30
$15.00
Pepperoni 2 Box $11.00 $22.00
Egg 10 10 $1.25 $12.50
Carrot 2 Kg $1.25 $2.50
Cabbage 2 Kg $1.25 $2.50
Green onions 1 Kg $1.25 $1.25
Seaweed strips 2 Packs $3.59 $7.18
Noodles 1 Kg $2.50 $2.50
Rice 10 kg $10.50 $10.50
Egg roll wrapper 1 Box $9.00 $9.00
Gyoza wrapper 2 Kg $4.67 $9.33
Peanut Oil 2 Bottle $7.50 $15.00
Vegetable oil 2 Bottle $5.18 $10.36
Sesame oil 3 Bottle $4.60 $13.80
Mozzerella 1 Kg $8.50 $8.50
Condiments

Flour 5 Bag $2.50 $12.50

Ginger 0.5 kg $1.25 $1.25
Minced garlic 1 Kg $3.80 $3.80
Cornstarch 1 Kg $1.30 $1.30
Tomato Sauce 5 Bottle $1.00 $5.00
Tonkatsu sauce 4 Bottle $4.90 $19.60
Oyster sauce 5 Bottle $1.25 $6.25
Soy sauce 5 Bottle $0.70 $3.50
Pizza sauce 1 kg $6.00 $6.00
Chilli oil 1 Kg $4.38 $4.38
Chilli paste 3 Box $7.30 $21.90
Rice vinegar 4 Bottle $1.25 $5.00
Sugar 1 Kg $1.30 $1.30
Salt 1 Bag $0.75 $0.75
Coconut Jelly 5 Bag $1.25 $6.25
$3.25 $3.25
Dessert

Wafers 0.7 kg
Oreo 5 Box $4.80 $24.00
Graham Crackers 10 Box $1.70 $17.00
Marshmallow 5 Box $1.20 $6.00
Strawberry Syrup 2 Bottle $4.25 $8.50
Chocolate Syrup 5 Bottle $1.24 $6.20
Creamcheese 1 Kg $17.01 $17.01
Vanilla ice cream 1 Box $18.00 $18.00
Honey 1 Bottle $4.00 $4.00
Drinks

Condensed Milk 5 Bottle $0.88 $4.38

Butterfly tea 1 kg $2.50 $2.50
Blue Hawaii 2 Bottle $2.50 $5.00
Tea bags 1 kg $5.00 $5.00
Matcha 2 Box $6.50 $13.00
Milo 2 Box $5.00 $10.00
Milk 1 Bottle $9.20 $9.20
17 | P a g e
 Soda 2 Bottle $1.50 $3.00
Water 2 Box $3.10 $6.20
Ice 5 Bag $1.00 $5.00
Mooncake mold 1 Set $4.00 $4.00
Packaging
Utensil set 5 Pack $6.90 $34.50
Chopsticks 5 Pack $2.80 $14.00
Wooden sticks 5 Pack $5.90 $29.50
Paper Bags 3 Pack $6.20 $31.00
Plastic cups 800 Pieces $0.06 $48.00
Plastic Straws 800 Pieces $0.01 $8.00
Small Cups 5 Pack $1.00 $5.00
Small spoons 1 Pack $5.00 $5.00
Paper Plates 5 Pack $4.50 $22.50
Gloves 1 Pack $3.00 $3.00
Tissue 2 Pack $0.90 $1.80
10 Can $0.95 $9.50
Others

Gas Cans
Menu 250 Pieces $0.01 $3.13
Word Search $0.01 $1.56
125 Pieces
Paper
Flyers (A5) 100 Pieces $0.03 $3.00
Stickers 5 Set $7.00 $35.00
Banners 2 Set $3.50 $7.00
T-shirt 12 Set $5.00 $60.00
Hats 11 Set $5.00 $55.00

- Action Plan

Activities November December January February

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4
Preparing
Proposal
Submission
Results
Finding recipes
Menu Design
Order Merchandise
Receives merch
Finding Supplies &
Ingredients
Campaign
Prepare for school
fair

13. Contingency Plan

The contingency plan marks the business risks and solutions to problems or circumstances that might
occur during the fair. Potential Risks and Contingency Strategies:
+ Food Safety Concerns:
- Risk: Food poisoning (from spoiled ingredients or improper storage.)- Plan: Ensure the food is stored
properly (Provide cooler or ice packs)
18 | P a g e
+ Equipment Failure
- Risk: Portable stove, frying pan, or other cooking equipment may not work.
- Plan: Test all equipment before the event. Prepare backup equipment.
+ Food Allergies and Safety
- Risk: Customers may have food allergies.
- Plan: Clearly label all food items with ingredients.
+ Low Attendance
- Risk: Poor turnout could lead to leftovers.
- Plan: Offer discounts or deals as the fair progresses.
Upload deals are only available on our social media page.
Prepare a fair amount of food.
+ Slow Attendance
- Risk: poor employee attendance can lead to customer dissatisfaction.
- Plan: Pre-prepare food ahead of time.
Organize staff management and assign specific roles to each member.
+ Unhygienic Environment
- Risk: It could affect the customer and decrease the total sales.
- Plan: Choose a suitable area to set up the stall.
Prepare cleaning materials after and before the fair.
Have a cleaning crew on duty.

14. Corporate Social Responsibility

Our main responsibilities are to provide quality, delicious food while ensuring sustainability, fostering a
positive community, and creating a healthy environment for our customers.
1. Food Safety and Hygiene
- We will adhere to strict safety protocols to guarantee that our food is prepared and stored in a clean,
hygienic environment. Our team members will undergo comprehensive training before the fair, focusing
on food safety practices to protect the health of our customers. Regular health inspections will be
conducted to ensure compliance with local food safety regulations.
2. Taking Responsibility
- We will actively seek feedback from the school community to fully acknowledge and take responsibility
for any mistakes or accidents that may occur. In the event of an issue, we will implement corrective
measures swiftly and communicate transparently with our customers to maintain their trust.
3. Waste Reduction
Our top priority is to minimize waste. We’ll implement effective inventory management systems to
control our portions and reduce food waste. We will donate any excess food to local charities or
organizations, contributing to the community while minimizing waste. We will encourage customers to
use reusable containers for takeout to further decrease waste.
4. Customer Engagement
- We will actively seek customer feedback through surveys, comment cards, and social media
interactions to continuously improve our services.
- Our customers’ opinions are deeply valued, and by engaging with them, we can better understand
their needs and preferences.
- We will hold regular tasting events before the fair to gather input on menu items and encourage
community participation.
5. Community Involvement
- We are committed to being an integral part of the school community by participating in events and
initiatives that promote well-being and sustainability.
- Collaborating with local organizations, we will support community projects that align with our values
and enhance our visibility.
6. Staff Development
We will invest in ongoing training and development for our team members to ensure they are equipped
with the skills and knowledge necessary to uphold our standards of quality and safety. Team-building
activities will foster a positive work environment, enhancing collaboration and morale among our staff.
19 | P a g e
7. Environmental Responsibility
We are committed to using eco-friendly packaging and sustainable practices in our operations to
minimize our environmental footprint. We will source ingredients from local suppliers whenever possible,
supporting sustainable farming practices and reducing transportation emissions.

15. Appendix

- Banner

- Flyer - Word Search Puzzle

- Merchandise

20 | P a g e
21 | P a g e