AFRICAN WONDER ,NIGER
SCHOOL NAME, COUNTRY
CES RIVE DROITE II, Niger
BUSINESS PLAN
Written bySTUDENT 1, STUDENT 2, STUDENT 3, STUDENT 4, STUDENT 5, STUDENT 6
NASSER HASSAN,ABDOUL NAZIF KELESSI,NAFISSA ABDOU,SAIDINA SAR HADIZA,HALIMATOU AMADOU AMADOU,HAROUNA ANZA
LEAD TEACHER ABDOU AMADOU Mahamadou
Created as part of the School Enterprise Challenge Awards Programme – Bronze Level
Section A: Our Business DetailsBusiness Name / Fast Food Vegetarian
Business Activity / Nigeriens have a passion for gastronomy. A healthy diet consists of respecting the balanced diet, that is to say not to consume too much or not enough essential nutrients such as vitamins, proteins, fruits, vegetables and to keep meals in preference to Hours.
We chose to structure our menu around the image of our company that we want to convey: Eat healthy and quickly.
Faithful to our philosophy, the recipes we have created meet the criteria of quality and freshness required.
All our dishes respect the principle of a balanced nutrition.
Some of our products are exclusively bios, such as our fruits, vegetables and sandwich breads.
We want, through our idea of an innovative restaurant in Niamey, to initiate young students to gradually change their eating habits.
In our Fast-Good, we find a varied food, to get the consumers out of the common food monotony in which they are. In our menu, we decided to give the choice, we offer fresh salads, with lightened artisan vinaigrettes, soups, ideal for a light meal.
Innovative sandwiches, which respect the principle of a balanced diet, are made with organic bread and top quality toppings, we have spread the heavy sandwiches and difficult to digest.
We also offer hot, more refined and sought after dishes.
All our hot dishes have been designed with the help of a great starred chef and a nutritionist.
They always consist of a meat or fish to respect the protein intake, and vegetables to respect the theme of our restaurant.
In our shop we cook only in steam or in the traditional oven, frying in Fast-Good is banned.
In our menu we offer desserts, these small sweets are all made from fresh fruit. Yogurt, white cheese, chocolate mousse and organic honey are in the spotlight. We also offer homemade fruit sorbets.
Our menu also offers three formulas, to be consumed on the spot or to take away:
-A complete formula: " gourmand" consisting of a dish, a dessert and a drink.
- A "Rapidos" formula consisting of a snack and a drink.
-A formula "Le simplet" consisting of a dish and a drink.
To make our menu more attractive we made the choice, giving funny names in connection with the slogan of our restaurant:
Our mission is to serve you quickly and in a healthy way.
That is why all salads have as theme the word "mission" which remembers our slogan.
Our sandwiches all begin with the word "balance", always to remind the balanced spirit of our restaurant.
As for our hot dishes, they bear original names that always refer to the term "mission".
All our desserts are "fatal", they will mark the customers by their originality and differences of flavors.
Main product / service /
No. of students involved in business planning activities (including writing this Business Plan) / Boys 3 / Girls 3 / Total 6
Financial Summary
Our Local Currency is:_ FRANC CFA_____ / US Dollars$
Period of time budgeted for
Total Income(Estimated) / 4.262.320 / 7.656,51
Total Costs (Estimated) / 7.345.240 / 13.192,7
Profit (Estimated) / 136.082.000 / 244.416
Start-Up Costs (Estimated) / 6.558.250 / 11.779,2
Section B:Market Research and Target Market
1. Here is a description of theMarket Research done by us, includinghow many peoplewe spoke to.
THE MARKET STUDY
The market
We rely on the fast food market. Very competitive, it is dominated nationally by fast food such as Turkish, lilac but also more locally, pizzerias,
African restaurants and Europeans. African Wonder is developing in a local market.
II.2 Customers
The activity of African Wonder is divided between the sale on the spot and take away. The main customers of the company will be pupils, intermediate professions and managers with high purchasing power, concerned about their health, the "dietary" dimension of their diet, and follow the "trends". This clientele is rather young, in a hurry and seeking above all the practical side.
Despite the weight problems encountered, the African trend is peculiar with the appearance of new restorations based on fast casual. These restorations are fast but offer full service in a casual setting. In addition, food is superior to fast food ...
Another targeted clientele is one of proximity regarding people working in shops, taximen companies and establishments such as high school students ...
It is in this perspective of a balanced and fast take-away meal that we want to develop African Wonder.
2. These are the results of our Market Research, includingwho is going to buy our product/service and whythey will buy it.
The targets :
The target is more student-oriented but we also target employees in the neighborhood. The number of employees in the Niamey 5 zone is about 350 people, ie 50.33%, and the number of students is about 300, ie 49.66%.
Section C: Competitors and Competitive Advantage
3. These are our main competitors and their strengths and weaknesses.
Competitor Name / Strengths / WeaknessesBakeries and sandwich shops / They offer rather low quality products, but at relatively low prices The offer proposed is little varied, unbalanced / The choice is very limited and eating habits become monotonous, students get tired
The restaurants : « Moribane » et « king of couscous », / These two brands offer superior quality products, where you can take the time to sit down in these two places, the prices are a little higher but remain accessible, the difference with the fast-good cited above, is the atmosphere. / Indeed these two restaurants offer a different atmosphere allowing to escape from time to time lunch and eat healthier.
4. Our competitive advantage – This is why we are going to be better than our competitors:
Thanks to a survey carried out during our market research, we know that we have a potential clientele that we consider faithful, since they are willing to come twice a week to our restaurant (42%). We have 30% of those interviewed who would eventually be ready to eat in our Fast-Good once a week.
Given this information, the eating habits of the students who are the same for everyone, that is to say, feed badly every lunch, and the real need that we discovered through our investigation, we can deduce that our restaurant Will have a fairly loyal clientele.
Section D: SWOT Analysis
5. This is our SWOT Analysis.
Strengths – What are our business’ strengths?
Strengths
- Good quality products
- A positive image at the opening
- Location of our company
- A strong investment in communication
- Internet Development
- Online order
- Fast delivery
- Numerous partnerships (with the Authorities, the diplomacy present in Niger, the businessmen ...)
- Multidisciplinary team
- Good management skills
- Balanced menu range
- Location that allows us to target as many people as possible
- Expanding Neighborhood / Weaknesses – What are our business’ weaknesses?
weaknesses
- The know-how
- Heavy investments
- High number of partners (risk of tensions)
- Lack of professional experience
- New concept => uncertainty of the result
- Notoriety to be built
Opportunities – What opportunities do we have for our business? opportunities
- Specialization in non-existent or emerging vegetation
- Search for novelty, innovation by customers
- Arrival at maturity of some competitors (pizzerias, Les lilas ...)
- Rapidly growing fast food market
- Increased obesity in Niger (proposals for more balanced dishes)
- Favorable social context (change in mentality as regards food
- Limited number of employees
- Very fast service
- Low-cost labor, pupils and students because without qualifications
- Return of traditional values: Prioritizes more refined gastronomy
- VAT rate at 5.5% / Threats – Do we face any threats to our business?
Threat
- Versatile customers
- Poor economic conditions
- Time devoted to restoration decreases
- Increase in obesity in Niger
- Low commercial impact (not necessarily many ways to publicize our company)
- Decrease in purchasing power in Niger for a while
- Strong competitive activity
- High quality / price ratio
- Emergence of cooked dishes (Pasta box, ready-made salad, ...)
- Punctual customers: Need for traceability and quality of food
- Large regulation in health and safety
- Budget devoted to food
Section E: Operational Plan
6. These are the one-offtaskswe will need to do to actually start up our business:A sink and a worktop
A refrigerated display cabinet
a dishwasher
A furniture set of 15 tables, 40 chairs and other furniture
The total investment amounts to: € 11200
7. These are the daily, weekly and monthly tasks we need to do to actually run our business:
Task / How long does it take? / How often?Daily/Weekly/Monthly / Who?
Who will be responsible
Co-manager of the company
Chef and pastry chef
Design of menus,
Sale / ALL YEAR / Monthly / ABDOU AMADOU Mahamadou
Commercial strategy
Customer Search
Supplier relationships
Sale / ALL YEAR / Monthly / ALI Mohamed
Sale
Home
Checkout / ALL YEAR / Monthly / KOINI Kokary
Sale
Home
Checkout / ALL YEAR / Monthly / ABDOULAYE Mouna
8. Our business team structure – Here are the names and positions of the business team members with a reference if they are teachers/students and a diagram of our business team structure (when possible).
Our sales team will be composed of teachers: Abdoul Kader Chaibou, Nouhou Chaibou, Moussa Illiassou, Mariama Amadou, Ali Garba, Laouli Bizo.
Section F: Marketing and Sales Plan
9. These are our 4 P’s (Product, Price, Place, Promotion).
Product – Our product/service is… Dollar américanUSD
a)
Menus / On-site and take-away
Fresh vegetarian
Fresh carnivore 4 / 5
Fresh child / 3
b) Price – We will sell it at this price:
c) Place – We will sell our product/service at this place:
The distribution policy
Everything will pass through our point of sale at 35 rue de liptako Gourma. The place makes 120m ² with about 80m ² habitable. This will make it possible to consider about 40 seats seated.
d) Promotion – We will promote our product/service by:
Communication policy
We plan to do an advertising campaign starting with the distribution of flyers
Vegetarian restoration will sell in front of different establishments (companies, school ...).
Secondly, we will be present at various local fairs and school events either as a participant or as a sponsor. Visual display, written press, radio, web, tactical media (example: flyer) and mobile advertising.
A press campaign will be carried out as well as a local television and radio. The first day of opening we will organize an event by proposing our dishes with tasting.
Appendix Section: Students in Action
Please find in this space 3 pictures (when possible) that clearly shows our involvement as students in ourbusiness planning activities.
FINANCIAL PLAN
1. Income (estimated)
NAME OF PRODUCT OR SERVICE / QUANTITY / SALES PRICE / SALES INCOME(Quantity x Sales Price)
Fresh vegetarian / 35 / 5 / 35 x 5
Fresh carnivore / 50 / 4 / 50 x 4
Fresh child / 20 / 3 / 20 x 3
TOTAL SALES INCOME / 435
Either for one week: 6 * 840 = 5040 euros and per month: 5040 * 4 = 20160 euros. We will consider this CAMonthly as an average CA. Seasonality, which is a key factor, must be taken into account.However we will adapt our products according to the seasons.In addition, the first three months of sales will be lower than the estimated potentialSince this will be the launch, we will therefore have a turnover equal to 60% of this averageTwo months and 80% in the third month.We therefore expect our turnover to grow by 5% in the second year and10% in the third year thanks to the loyalty of our customers, word of mouth and our notorietygrowing. 2. Costs (estimated)
NAME OF ITEM / QUANTITY / COST PER ITEM / TOTAL COSTS(Quantity x Cost per Item)
TOTAL COSTS
3. Profit (estimated)
OurLocal CurrencyTOTAL SALES INCOME / 196680, 0
TOTAL COSTS / 15 261,5
PROFIT
(Total Sales Income – Total Costs) / 16 801,5
4. Start-Up Budget (estimated)
Our Start-Up Budget is the costs of the Equipment and Supplies that we will need to start our business.
We took into account the requested loan of 10000 euros.
a) Equipment& Supplies Start-up
EQUIPMENT& SUPPLIESNAME OF ITEM / QUANTITY / COST PER ITEM / TOTAL COST
(Quantity x Cost per Item)
Asink and a worktop / 1 / 5000 € HT
refrigerated presentation cabinet / 3000 € HT
A dishwasher / 1500 € HT
A furniture set of, and other furniture: / 1700 € HT
tables / 15
chairs / 40
TOTAL EQUIPMENT& SUPPLIES START-UP
b) Equipment we don’t need to buy as we own/have access to:
We have a premises that we intend to use for the installation of our company.
c) We will get the Start-Up capital needed for our business by:
Franc CFA.
Additional comments:
Our Local Currency used : / FCFAExchange rate to US Dollars: / 556,765 f cfa
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A. STUDENTS’ IMPROVEMENT ON SKILLS
After going through the activities to develop the Business Idea and Plan do you feel your students...