Helix

International

BUSINESS
PLAN
Prepared by Dandaryi-Tastix.

Prepared For
HELIX (VIP)
Prepared By
DANDARYI GROUP

+959-8484-984 www.dandaryi-tastix.com
 Dandaryi-Tastix

Table of
Contents
Executive Summary 01

Business description 02

Objectives 03

Future planning 04

Key Concept of Traditional Instant Food

05
Production Business

Business Model Canvas 06

Analysis of the Business Structure 07

Organization
09
Chart

Marketting plan 10

Competitor Analysis 11

Production Plan 12

Quality assurance 14

Paper work 16

Financial plan 17
 Executive Summary
ဒဏ္ဍာရီ-Dandaryi Tastix is an innovative company dedicated to offering high
quality, instant traditional Myanmar food to international students who miss
the flavor of their homeland. Recognizing the unique challenges faced by
these students, such as homesickness, limited access to familiar cuisine, and
time constraints due to their studies, our products are designed to be
convenient, authentic, and affordable, allowing them to enjoy the taste of
Myanmar no matter where they are.
Our team’s deep understanding of Myanmar cuisine and commitment
to quality ensures that our products maintain their authenticity and
affordability. Through consistent quality and authentic taste, ဒဏ္ဍာရီ-Dandaryi
Tastix will effectively reach our target market, providing them with a
comforting and familiar taste of home.

VISION MISSION STATEMENT

·To provide high-quality, authentic

Myanmar instant food that is
To be a leading provider of authentic
convenient and affordable for
Myanmar instant food for international
international students.
students, bringing the taste of home
·To support the well-being of
wherever they are.
international students by offering
nutritious and comforting meal options.
· To engage with the Myanmar
community abroad through cultural and
culinary events.

01
Business
Description
Dandaryi-Tastix is a food production company
that specializes in creating instant Burmese
traditional food. Their mission is to bring the
authentic flavors of Myanmar to those who
crave home but are constrained by time. They
offer a convenient, high-quality solution for
those who crave the comforting taste of
traditional cuisine. Their product line includes
beloved Burmese dishes like Mohinga, Shan
Noodles, Tea Leaf Salad, and Burmese Curry,
all crafted from traditional recipes and premium
ingredients.

Dandaryi-Tastix ensures the freshness, flavor,

and nutritional value of their instant meals
through advanced technology and rigorous
quality control. With straightforward
preparation instructions, these meals can be
ready in minutes, providing an effortless way to
enjoy the rich culinary heritage of Myanmar.
They are dedicated to sustainability and
community support, sourcing ingredients from
local farmers and suppliers. Their eco-friendly
packaging reflects their commitment to
environmental stewardship.

02
 Objective
These are the objectives the our company is targeting and always trying to
keep up with since beginning.

Objective 1

Expand our products line to include a variety of popular Myanmar dishes each
year.

Objective 2

· Ensure the highest standards of food safety and quality with monthly
evaluation and health checks.

Objective 3

Address the needs of international students by providing convenient, high-

quality, and authentic Myanmar food options.

03
 Future planning
Here are plans we are trying to operate in the future

AREAS AND PLANS

1. Opening Shops
a. Opening dedicated shops in key locations to increase accessibility and
brand presence.
2. Technology Intergation
a. Invest more in technology to enhance production and ordering/delivery
option.
3. R&D Initiatives
a. Invest in research and development to innovate and improve product
offerings
4. Production Line
a. Introduce new and diverse Myanmar dishes, drinks, and dessert.
5. Customer Feedback Mechanisms
a. Establish systems for collecting and acting on customer feedback to
continously improve productions.
6. Financial Growth
a. Strategically plan for financial growth by exploring new revenue
streams, optimizing operations, and maintaining financial health.

THINGS TO THINK ABOUT

Initially, we need more resources and time in order to

operate the plans and expand our company.

04
Key Concept of Traditional Instant Food
Production Business

• Product Range: Offer a variety of traditional

instant foods such as Mohinga, Coconut noodles
soup,Tea leaf salad, Rakhine Monti, Nan gyi thoke
and Burmese tea that cater to different regional
...................

tastes and dietary preferences.

• Target Market: Focus on busy
professionals, expatriate, students, and health-
............

conscious consumers looking for quick, nutritious

meal options.
...................

• Convenience and Quality: Emphasize

easy preparation methods while maintaining high-
quality, authentic flavors.
• Sustainability: Use eco-friendly packaging
.............

and sustainable sourcing practices to appeal

to environmentally conscious consumers.

Innovation in Dandaryi Tastix

Innovation Type Degree of innovation

Introduce new and unique traditional flavors not commonly

Product High
available in the market

Utilize advanced food processing technologies to extend

shelf life while preserving flavor and nutrients.
Process High
Automate production processes for efficiency and
consistency.

Tap into the niche market of traditional foods with high

Position High
demand but low competition.

Develop direct-to-consumer online sales channels and

subscription services.
Business Model High
Partner with local farmers and producers for fresh, high-
quality ingredients.

05
 Business Model Canvas
Customer
Key Partners Key activities Value propositions Customer Segments
Relationships

◦ Sourcing and
procurement of
ingredients
◦ Food ◦ Phone support
processing and ◦ Social media
packaging engagement
◦ Quality control ◦ Feedback
and testing surveys
◦ Marketing and ◦ Convenient, ◦ Email support
◦ Local farmers and sales traditional meals ◦ Loyalty programs
ingredient suppliers ◦ Distribution ◦ High-quality ,
◦ Packaging suppliers and logistics authentic flavors ◦ Busy professionals
◦ Retail and online management ◦ Eco-friendly ◦ Expatriate
distributors packaging ◦ Students
◦ Marketing agencies ◦ Nutritional value ◦ Health-conscious consumers
◦ Logistics providers ◦ Variety of ◦ Food enthusiasts
traditional food
Key Resources options Channels

◦ Experienced
chefs and food
◦ Food delivery
scientists
services
◦ Manufacturing
◦ Social media and
facilities
online marketing
◦ Quality
◦ Events and
assurance teams
tasting
◦ Supply chain
◦ Online store
and logistics
◦ Retail
networks
partnerships
◦ Financial
resources

Cost structure Revenue Streams

◦ Raw materials ( ingredients) ◦ Product sales (online and retail)

◦ Packaging ◦ Subscription services
◦ Labor (production staffs) ◦ Wholesales to retailers
◦ Marketing and advertising ◦ Advertising fees from partners
◦ Distribution and logistics ◦ Premium products and limited editions

06
Analysis of the Business
Structure
SWOT Analysis

Strength Weakness

· Strong brand reputation and customer loyalty. · High dependency on specific suppliers.
· Wide range of product offerings. · Limited international market presence.
Efficient supply chain and distribution network. Seasonal variations affecting sales.

Opportunities Threats

· Increasing competition from local and global

· Expansion into emerging markets. players.
· Development of healthier product lines. · Fluctuations in raw materials prices.
Adoption of advanced food processing technologies. Regulatory changes impacting food safety
standards.

Location Analysis

· Proximity to Suppliers
The location is near agricultural regions for fresh
and cost-effective raw material sourcing.
· Market Access
Placement in regions with high demand for food
products and strong purchasing power.
· Labor Availability Access to a skilled and
affordable workforce.

07
 PESTEL Analysis
Here is a brief data of our PESTEL analysis. This unit of analysis assesses
external factors concerning the business situation. The analysis examines
opportunities and threats arising from these factors.

Topici Analyisis

Government policies on food safety and quality.

1 Policitcal Trade regulations affect the import and export of raw materials.
Subsidies or grants for food industry innovation

Economic stability influences consumer spending power.

2 Economic Inflation rates affect the costs of ingredients and production.
Currency exchange rates impact international trade.

Changing consumer preferences towards organic and healthy

foods.
3 Social
Demographic shifts impacting market demand.
Public concerns over environmental sustainability.

Advancements in food processing and packaging technologies.

4 Technological Integration of automation and AI in supply chain management.
Development of e-commerce platforms for direct sales.

Impact of climate change on agriculture and raw materials.

Regulations on waste management and carbon footprint
5 Environmental
reduction.
Trends towards sustainable and eco-friendly practices.

Compliance with food safety and labeling regulations.

6 Legal Intellectual property rights and trademark protections.
Employment and labor laws affecting workforce management.

08
Organization A brief description on the below team

Chart
structure.

Internal
CEO
Finance
Human Resource
External
Marketing

09
Marketing Plan
No. Element Description

For cheap and less time consuming way to make and enjoy local foods, mainly for people who went abroad
1. Product and miss our local food. But also for local people who can’t give enough time to cook them or some
households who need a quick and delicious breakfast without needing to rush for work hours.

-Instant Mohinga. = 2500 MMK /$0.99

-Instant Coconut noodles = 2500 MMK /$0.99
-Instant Tea leaf salad = 1500 MMK / $0.59
-Instant Shan noodles = 2500 MMK /$0.99
2. Price
-Instant Rakhine Monti = 2500 MMK /$0.99
-Instant Nan gyi thoke = 2500 MMK /$0.99
-Instant Burmese Tea (3 flavor levels) = 500 MMK / $0.19

-Internationally, popular convenience stores like 7-eleven and other convenience stores. In groceries section
of stores like Target, Wallmart, Best Buy and Costsco too.
3. Place
Locally, popular convenience stores like ABC or g&g and other convenience stores which ever exist in each
city or town. In super markets like Ocean, Junction, etc…

-Launch a website with information about the products

-online order-delivery services for convince
-Facebook page for the company where the products are advertised
4. Promotion -Interaction to get feedbacks from the customers on Facebook page
-Digital marketing(Youtube ads, Tiktok videos, Instagram videos)
-Hire some food related influencers for trends (all unpaid influencers will join)
TV commercials

-On time shipment and Just-In-Time production

5. Process
Produce quality food products with FDA regulation

Physical
6. Online Facebook page and Main headquarters in Yangon and New-York.
Evience

Demographic chart

10
Competitor Analysis
A brief description about the competitor analysis we have completed for our
business.

Competitor Name Strengths and Weaknesses

appropriate pricing
has an closest taste of authentic food
well known brand
အဲမီး
bad packaging design
lacks in ingredients in some packets
low quality

more soup base

nice packaging
OBO Mohinga only has soup base (no rice noodles)
inconvenient
lacks crucial toppings

cheaper
well known brand
ရှူးရှဲ trendy among teens
only tea leaves without other ingredients
oily and not good for health

SUMMARY

Although we are still on top of the game, we will make sure to keep up with
current trends as new competitors will be arising in the future. We have plans
to improve our products as we want the top priority from our customers.

11
 Production Plan
PACKAGING AND LABELING

For labeling, we decided to go on with the Burmese-traditional theme so

we used one of the Burmese mythical beings who are known as “နတ်သမီး”
(Nat-tha-mee) in Burmese fairy tales. On most of the products, there will be
our own trademark “နတ်သမီး” logo and a picture of the product itself. The
design will be varied depending on the product. The packaging will be
aluminized laminated film with excellent light barrier properties, and our
logo will be protected against counterfeiting and copyright infringement,
with additional features. Also on our product, we will show the following:

• FDA Approval: Ensures product safety and quality.

• Nutritional Information: Provides clear facts about calories, fat, carbohydrates, and
protein per serving.
• Ingredients List: Detailed list of ingredients, prioritized by quantity.
• Allergen Warnings: Prominently displayed for informed choices.
• Cooking Instructions: Step-by-step instructions for consistent product quality.
• Product Benefits: Highlights unique selling points like organic ingredients, no
preservatives, or health benefits.
• Sustainability Commitment: Information about sustainable sourcing practices or
eco-friendly packaging.
• Visual Appeal: Uses professional design elements.
• Net Weight: Displayed in Metric or US Units.
• Storage Conditions: Instructions for proper storage and product safety.
• Business Information: Company name, address, and contact information for
consumer inquiries.

12
 Products we’re producing
Here are the samples of products we’re producing for each category.
Designs and packaging styles will be varied.

PRODUCT 1 PRODUCT 2 PRODUCT 3

This is instant Mohingar, This is an instant Tea This is an instant Tea

which will be leaf salad. mix.
categorized as an instant
cup noodles dish. It includes every It may look no difference
ingredient needed for it. from other brands.
It contains mohingar
soup base powder, There will be small But it has a distinct taste
dehydrated rice noodles, packets of mixed fried that will taste exactly like
and some dehydrated beans, sesame seeds, milk tea from your
toppings. etc... favorite tea shop.

There is another option

with aluminum packets
too.

This one is for more

convenience.

13
 Quality assurance
Ingredient Testing
Moisture Content: Use a moisture analyzer to ensure the wheat flour and other ingredients have the
Raw Material
correct moisture levels.
Procurement
Microbial Testing: Perform microbial tests on raw materials to check for contamination.
Chemical Analysis: Conduct tests for contaminants such as pesticides or heavy metals.

Dough Consistency
Dough Preparation Viscometer: Measure the viscosity of the dough to ensure proper consistency.
pH Meter: Check the pH of the dough to maintain the correct acidity levels.

Thickness and Uniformity

Sheeting and
Calipers or Thickness Gauge: Measure the thickness of the dough sheet to ensure uniformity.
Rolling
Visual Inspection: Regular visual checks to ensure the dough sheet is even and without defects.

Noodle Strand Dimensions

Cutting and
Calipers: Measure the width and thickness of noodle strands to ensure they meet specifications.
Shaping
Visual Inspection: Check for uniformity in noodle shape and size.

Gelatinization and Cooking

Temperature Probes: Monitor the temperature of the steam to ensure it is within the required range for
Steaming
proper gelatinization.
Time Recording: Use timers to ensure the noodles are steamed for the correct duration.

Dehydration and Texture

Moisture Analyzer: Measure the moisture content of the fried or dried noodles to ensure they are properly
dehydrated.
Frying or Drying
Texture Analyzer: Test the texture and firmness of the noodles to ensure they meet quality standards.
Oil Content (for Fried Noodles): Measure the oil content in fried noodles to ensure it is within acceptable
limits.

Safety and Quality Checkpoints

Quality Microbial Testing: Conduct microbial tests on finished products to ensure they are free from contaminants.
Checkpoints Chemical Analysis: Test for any residual chemicals or additives to ensure they are within safe limits.
Sensory Evaluation: Perform taste tests to ensure the noodles meet the desired flavor and texture profiles.

Batch Records
Production Logs: Keep detailed records of each production batch, including ingredient lots, processing
Record Keeping
conditions, and quality control results.
Corrective Actions: Document any deviations from standard procedures and the corrective actions taken.

Regular Audits
Continuous
Internal Audits: Conduct regular internal audits to ensure compliance with SOPs and quality standards.
Improvement
External Audits: Engage third-party auditors to review and verify our quality assurance processes.

14
Outlet sale event
FOR NEARLY EXPIRED PRODUCT

Our products expire easily before being consumed by the customers is

nearly impossible due to our preservation methods and it’s nature of being
instant food. Even if that happens we do have a solution for solving it.
Promotion outlet events
selling the product at 75% of the original price
make that promotion sale event in supermarkets
sell the products with only 5-3 month shelf life left
Controlled production(not over or under the amount necessary)
Ship out the products immediately after production
Make sure there’s no delay between warehouses.

Although promotion outlet events are in apart of the plan, we still don;t need
to put it into action and haven’t operate the process even once.

15
 Paperwork
To ensure a smooth and compliant operation of our instant food production
business, we have diligently completed all required paperwork and regulatory
processes. Here is a summary of the key steps we have undertaken:

FEDERAL REGISTRATION

Business Registration: We have registered our business with the appropriate federal
agencies based on the type of products we produce. For seafood and non-meat
products, we are compliant with FDA regulations. For meat and poultry products, we
have adhered to USDA requirements.

LICENSING AND PERMITS

Facility and Business Licenses: All necessary licenses for both our production facility
and overall business operations have been acquired. This includes specific permits
related to food production, handling, and distribution. (Refer to Section X for detailed
licensing information.)

FOOD SAFETY TRAINING

Food Sanitation Training: We have completed a Food Sanitation Training Course
(Serve Safe) as required by our local Board of Health. This training ensures that our
staff adheres to the highest standards of food safety and sanitation.
HACCP Certification: Our team has obtained HACCP (Hazard Analysis and Critical Control
Points) certification, which is critical for identifying and managing potential hazards in our
food production process.

INSURANCE
General and Product Liability Insurance: We have secured comprehensive General and
Product Liability Insurance to protect our business against potential risks and liabilities
associated with food production and distribution.

TAX GUIDELINES
Small Business and Self-Employed Tax Compliance: We are fully aware of and
compliant with Small Business and Self-Employed tax guidelines. This includes
understanding tax obligations and leveraging any available deductions or credits.

PRICING AND PRODUCTION

Product Pricing: We have determined the pricing for our products using a well-defined
formula that considers operational costs, market conditions, and desired profit margins.
Production Facility: Our production facility has been established with a clear
understanding of the minimum production capacity necessary to operate efficiently and
cost-effectively. We have also determined the appropriate schedule lead times to
ensure the timely production and delivery of our products.

16
 Financial Income statement &
Financial position
Plan
Income Statement

An income statement, also known as a profit and loss statement. Here is a financial
report detailing our company's revenues, expenses, and profits or losses over a
specific period, providing insights into financial performance.

Statement of financial position

Here’s our Statement of Financial Position, or balance sheet, provides a detailed

overview of our company's assets, liabilities, and shareholders' equity, crucial for
assessing its financial health.

17
 ARYI
ND
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DA

ASTIX
S

S BU
S I NE

Dandaryi.co www.dandaryi-tastix.com

[email protected]