Executive Summary of Catering Business Plan in Nigeria.

Overview

Heritage kitchens is into food catering services, we provide catering services for
events of all categories. We provide some of the tastiest local delicacies and
intercontinental delicacies most craved for in Nigeria. We are not limited by
location; we are equipped with a world class mobile kitchen that can travel to any
part of the country. We have dedicated and professional staffs to provide
excellent service to our clients all over Nigeria.

The Company

Heritage Kitchens will be established as a limited liability company owned by

Arubi Victoria , Dipo Alasode, Jumobi Oyebade. The company will be managed
and overseen by Akinyemi Femi, a first-class chef of over twenty years whose
expertise has been procured by top-notch hotels like Sheraton, Hilton, Chelsea,
Protea and other hotels, before choosing to start Kush Kitchens a year ago.

VISION

To grow until we become Lagos’ biggest and largest chain of classic and
professional food catering company in Nigeria.

MISSION
To provide Ikeja and the larger Lagos area with the tastiest and most irresistible
local meals and intercontinental meal delivered to them personally or collectively
in an organized event.

CHALLENGES OF THE BUSINESS AND ITS SOLUTION

Every business within every industry has its challenges. It’s how they face them is
what makes them a success or a failure. The hospitality industry is known for its
high failure rate, especially in the catering sector. Being in the catering business
takes hard work, dedication, and experience to excel. Continue reading for
common challenges that arise in the catering industry and how to overcome
them.

1. Management

Management is at the top of the food chain within any business. If the
management is failing, you can expect the entire business to fail. A good manager
must be to handle the cooks, servers, dishwashers, and more at any given time
during an event. It’s a lot to juggle being a catering manager, and it’s not
something that be learned over night. Most successful catering managers start at
the bottom and work their way up as they gain experience.

The power of promoting from within, is huge for the hospitality industry.
Someone who already has experience, especially with your business can be the
ultimate solution for having the best manager. If you don’t have any good
employees that are ready to be promoted to manager, then you want to find
someone who has experience, and take the time to train them.

2. Staff Turnover

Staff turnover is huge challenge within the hospitality industry. The National
Restaurant Association said the turnover rate topped 70% for the second
consecutive year in 2017. Either people leave looking for higher paying jobs, or
they move up through the ranks.

There are ways to counteract this negative perception of high employee turnover.
When you invest more in your staff, they usually pay you back. Set some extra
time aside for training and one-on-one sessions with each of your staff members.
Check in on them, and ask them questions about how you can improve their
experiences on the job. That doesn’t mean you should give your employees
everything they want, but finding things your able to meet them in the middle
with, can make your staff want to stay longer. That could be additional bonuses
for a job well done or some time off.

3. Long Hours

Working in the catering industry can be fun and exciting with a constant venue
change and constantly meeting new people. However, a successful catering
business can be associated with having long hours, especially in the evening.
Some people like working long hours, but is it beneficial? And, is it healthy?

In a lot of cases, it’s more important for a business to work smarter rather than
longer. In the catering industry, you might be pushed to work late at an event for
a variety of reasons like the clean up or setup is taking longer than expected, or
you’re constantly dealing with unruly customers.

Your best plan should be to implement best practices on how to prevent such
scenarios. The great thing about living in such a high-powered technology age is
you can purchase programs to automate many of your business practices. From
employee scheduling to payroll processing, these programs allow you to
concentrate more on the customer experience. The customer experience requires
more of a personalized approach rather than automating its processes.

4. Training
Between the planning and execution of your catering services, it can be
challenging to make time for training your staff. There are a lot of catering
employers who don’t rank training as a very high priority within their business.

Training should begin day 1 for any new employees, and extend until the
employee leaves your business. It’s not enough to show an employee your
processes on the first day. As an owner or manager, you should want to mold
your employees to grow as your business does. When you help your employees
grow by helping them develop their skills, they are less likely to leave your
business for other opportunities.

5. Customers

You can be the best caterer in the industry and still have unruly or angry
customers. You could have customers who just have unrealistic expectations or
you made a simple mistake of showing up late or providing an incorrect order.
Dealing with customers properly is one of the biggest factors in having good
repeat business.

Knowing how to deal with every scenario of an unruly customer can be easier said
than done. You should accept that there is no such thing as total customer
satisfaction. However, if you act realistic and continue to improve your processes,
a good customer experience is in your future.

6. Organization

When your venue and party size constantly change, it can be extremely
challenging to stay organized. When your business is not organized, you make
mistakes. For example, you arrive at your event venue and you realize you forgot
a few serving trays or a certain ingredient to your main dish. That might seem like
a small mistake, but it can be very costly in the catering industry.

As a solution, it’s important you rank your priorities and implement successful
processes so organization never becomes a problem. You can have run throughs
or rehearsals with your staff before the big event and ensure nothing is missing.
Then you will want to give your staff all the tools they need for them to be
successful. When you make the big event a team effort, there leaves less room for
error when relying on only one person.

7. Food Waste

Food waste is a huge problem across all sectors within the hospitality industry.
According to the Huffington Post, the human population’s global food losses and
food waste must be reduced by 50%.It’s an issue that continues to rise for both
businesses and consumers. For caterers, it can be extremely challenging to plan
the amount of food you need for an event. It can be one of the worst things in the
world, to show up to an event and not have enough food.

The first step you should take in decreasing your food waste is finding a program
that calculates accurate quantities of food. Having a higher volume of small plate
options is your second solution. Third, have good food storage processes. When
you lessen your food waste, you decrease your costs and ultimately help the
environment.

Conclusion

The catering industry can be a tough industry to work in. However, if you are able
to face all of your challenges with successful solutions, it can be a very fun
industry to work in. The best thing about the catering industry is how creative you
can be. Do what works best for you and your business and you are sure to be
successful

OBJECTIVES
To maintain profit margins at 20-25% through close attention to expenses and
cost of foodstuff.

To drive awareness and drive sales through referrals and social media campaigns.

To create a service-based company whose primary goal is to exceed customer’s

expectations

To increase the number of client’s served by 30% per year through superior
service.

To develop a sustainable start-up business.

To develop enough cash flow to pay all salaries as well as grow the business.

To raise loyal customers for our brand.

To become the premier fast professional catering in every market entered.

To offer high-quality food and a wonderful experience at reasonable prices.

To provide quality sales service and products at fair and best possible prices.

KEYS TO SUCCESS

1. We meet and exceed the customer’s needs in terms of quality of food and
excellence of service.

2. Hygienic and neat food processing and preparation.

3. Really tasty meals with outstanding customer service Products and Services
Kush Kitchens will have on its menu a mouth-watering selection of local and
intercontinental delicacies catering for all kind of events either private or public.

We also offer a mobile kitchen catering service, and trainings.7

Kush Kitchens will also pride itself in providing classy first-class outdoor catering
services that would include cooking and serving meals of all kinds, snacks and
deserts and chilled drinks of different types in outdoor events of different kinds.

The Market

In our immediate target market, which is Ikeja Lagos, we have an average of 40

events weekly, and the Nigeria, no doubt, is both Africa’s most populated country
and its largest economy but also its most important consumer of food products.
The size of the food and beverage industry in Nigeria according to IMF is valued at
800 billion Naira with an estimated 40% growth expected in 2016 alone.

Being the business capital of Nigeria and its second most populous state, Lagos
state boasts of over 30 million residents and a food and beverage industry valued
at 100 billion. Experts also believe that this market will witness a 45% growth in
2016 alone.

COMPETITION

In the true sense of the word, there is just one competitor, Kunle Kitchens, which
has similar but far lower quality offerings and is located in Ogba. Others include
Big Bite

Mr Bigg’s

Tantalizers

Margretos.

Our competitive edge lies in the irresistible nature of our local meals, served not
just like they are served in conventional fast-food restaurants, but served in a
manner each plate of food reflects each customers individuality of demand and
taste—a classic and thoroughly standardized catering service with all the
trappings of a first catering services. It is designed to attract bankers and workers
for late breakfast and lunch and residents especially for dinner and everything
else in-between.

Management Team

Arubi Victoria

Currently a student at the federal polytechnic offa kwara state department of

business administration she is one of the investor and a she made a very impact in
realization of her dream company HERITAGE KITCHEN was her idea all along.
though young but very agile and creative

Akinyemi Femi R

Akinyemi Femi is bringing in 20 years’ experience as a chef. He holds a B.A

Catering from Obafemi Awolowo University Ile-Ife, having worked as a chef with
Sheraton, Hilton, Nicon Hotels and a host of others.
OYEBADE Adejumobi Ademola –

is highly knowledgeable in the healthy restaurant business. He has over 7 years’

experience in the industry. Moreover, he is a graduate of Agriculture from the
prestigious Obafemi Awolowo University, Ile-Ife. He is a Project Management
Professional and certified Business Consultant. He will be in-charge of day to day
activities of the business.

Mr Dayo Adetiloye

– (B. Agric., MBA, and PMP): He has over 15 years’ experience in business
management, business start-up dynamics, financial management of business and
overall business growth and development. He is9an alumnus of Enterprise
Development Centre (EDC) of the Lagos Business School (LBS), Pan African
University (PAU). He is our business development strategist and a strategic
partner.

WE BROUGHT TO THE BUSINESS:

Educational skill and practical experience in healthy restaurant business.

Capacity to consistently provide high quality, nutritional, and flavorful meats and
vegetables all year round.

Valuable processing skills that makes us own the value chain to a good extent.

Quality processed product and good understanding of the market trend especially
as it is affected by seasons.

Our staff brings operational, marketing and promotional skills to the business.
Financial Considerations

Heritage Kitchens seeks N3million in long-term financing to cover start-up costs,

equipment, building expenses, and working capital.

Funding for the launch of the business will be provided primarily by equity from
the partners and investors.

Our market survey and research shows that Heritage Kitchens holds the promise
of reaching positive cash flow in its 7th month of operation. The advantage of this
is the provision it makes for accelerated repayment of its loan obligations, as well
as for dividends to be paid to the owners.

First year revenue is estimated at 138,100,000 and gross margin of 41,680,000.

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