Overview

ChizzyBite Home-style Restaurant (CHR) is a proposed business outfit

which aims to bring healthy and nutritious homemade meals to the
urban area of Gwarimpa, Abuja. The goal is to establish a moderately
priced 20 seater restaurant decorated with furniture gives you a home
away from home feel, with dinner style tables will be surrounded by
wooden chairs with comfortable seating cushions offering family style
homemade food and services. Our distinct menu aims to provide
unique and hard to find mouthwatering dishes. The restaurant will be
independently owned by CHIZOBA ODIDIKA STEPHNIE. The operator
has about 2-3 years experience. The market will not be easy, the
industry is highly competitive with periodic over capacity, low margins
and low entry/exist barriers. In addition, there are large numbers of
substitutes and the suppliers to this market have a great deal of power.
In order to overcome these issues, the restaurant intend to provide a
suitable upscale environment to draw in the restaurant main target
market segment and business professional. The company will seek to
provide these customers with the maximum number of services to
create the greatest sales volume during the restaurant peak hours of
operation. The restaurant will have a comprehensive market mapping
and will consists radio, printed materials, advertising and promotion
campaign that will maximize word of mouth marketing, bill board and
discounts. The restaurant has planned to offer its product at slightly
higher price than its competitors . this is to improve the credibility to its
clients as an upscale establishment that provides a unique menu.

This will also provide the funds to cover the higher than expected
operating costs due to the differentiated and expanded menu. The
sales projections assume for a start 150 customers per week .
 INTRODUCTION

COMPANY DESCRIPTION

CHIZZYBITE RESTAURANT WILL BE LOCATED IN THE NORTH CENTRAL

PART OF NIGERIA,THE FEDERAL CAPITAL TERRITORY,ABUJA.

THE RESTAURANT WILL SERVE A VARIETY OF CLASSIC HOME-STYLE

FAVOURITE MAJORLY IN AFRICAN DISH AND OTHER FAVOURITE FOODS
AND JUICES.

THE RESTAURANT WILL BE OPEN 6DAYS PER WEEK

MONDAY 8:OO-9:00PM

TUESDAY 8:OO-9:00PM

WEDNESDAY 8:OO-9:00PM

THURSDAY 8:OO-9:00PM

FRIDAY 8:OO-9:00PM

SATURDAY 8:OO-9:00PM

Opening day------white soup with goat ,salad with chicken and moi-moi

Monday-------special soups ,yam porridge and beans porridge.

Tuesday-------rice and stew ,egusi, friedplantain, Jollof rice and moi-moi

Wednesday-------special soups, bread-fruit porridge and afang soup.

Thursday------Jollof rice, coconut rice, ogbono soup and oha soup.

Friday----------unripeplantain, porridge.rice and stew and moi-moi.

Saturday=special meals.
 LEGAL FORM
Chizzy restaurant will be organized as sole proprietorship
business,wholly owned by CHIZOBA ODIDIKA STEPHIE

Chizzybite home-style is going to be registered with the Coperate

Affairs Commision(C.A.C.) and National Restaurant Association Of
Nigeria. The restaurant is located in Abuja, the federal capital territory.

START UP SUMMARY

The total estimate of opening the restaurant is 3,000000 Naira.the

majority of expenses are on furniture and fixtures and equipment
which amount to 1,000,000 nairathe location will require some touch-
up and rent totaling =700,000naira, the advertisement bill boards
etc=300,000naira .cooking utensils=300,000. Then start up capital 0f
200,000 and salary for atleast 3months=500,000naira

1. rent-12months.

2. furniture..

3. power-generator.

4. air-conditioners/standing fans.

5. kitchen utensils.

6. gas cookers.

7. pots.

8. plates and spoons.

9. food stuff/ingredients.

10. freezers.

11. food counters.

12. slicers.

13. oven.

14. microwave.

15. blender.
16.strong plastic chairs.

17. strong plastic tables.

18. plates rack.

19. spoons rack.

20. gas cylinder.

21. hand towels.

22. morning fresh.

23. detergents.

24. tooth-pick.

25. serviettes.

26. dust-bin packer.

27. mop-bucket/mop-stick.

28. soup bowls.

29. serving plates.

30. washing-hand sinks[2].

31. cooking buckets.

32. frying-pan.

33. drinking glasses.

34. glass-cover.

35. water- holder.

36. serving trays.

37. air fresheners’.

38. tower cooking pots[5].

39.normal cooking pots[4]

40. frying spoons.

41. soup spoons[6].

42. big bowls.

43. manual blenders.

44. big mortal and pistol

45.native pots and plates.

MANAGEMENT CONTROL.

Weekly inventory-management will conduct a weekly inventory to

determine valuation for use in the preparation of weekly profit and lost
reports.

Daily inventory tracking- daily inventory will be taken on specific

items .movement will be compared to sale data to ensure designated
products have been properly accounted for.

ADMINISTATIVE SYSTEM

It is crucial that the chizzybite remains current with daily easy outlay.
The purchase of a POS system will immensely help them with these
daily administration reports.

Daily cash control- sales and receipts recorded by the pos system
will be compared to actual cash and credit card deposits on a daily
basis. monthly totals will be compared to actual P and L statement for
accuracy ,cash ,debit card and credit card receipts will be deposited in a
deposit.

Weekly prime cost report- chizybite wil prepare a weekly report

that shows the gross profit margin after cost of goods sold and labour
cost has been deducted from the sales revenue. The prime cost for this
type of restaurant is expected to range from 70percent to 30percent
for the first six months proper control to the prime cost is the single
most effective measure of management’s ability to operate the
restaurant.

FUTURE SERVICES

Chizzybite restaurant has future plans to provide eatery services for

family ,weddings and other event desiring a ‘’home –style’ menu.this
could potentially become a large portion of gross sales.
Major employees in the restaurant includes,

1.manager =oversees the activities of the organization.

2.cashier=in charge of finance.

3.waiters(2)= these people are incharge of serving foods.

4.cleaner(1)= is in charge of cleaning tables/chairs and environment.

5.cook(2)= they are in-charge of cooking .

6.security= they make sure that things are kept intact.

MARKET STRATEGY AND IMPLEMENTATION

We will do this by providing quality home tasty and mouth watering

meals, prepared with quality home made native ingredients at
reasonable prices ,customers will enjoy the quaint surrounds inside
with the plastic and wood table and checkered table cloths. our
restaurant will provide a relaxed atmosphere and when customer walks
in ,they will be greeted by warm smiles as if they were arriving home.

Our customers will enjoy our standard menu fare ,along with seasonal
menus so that we can better take advantage of cost savings and stay
current with some of the food industry trends.

STRENGHT

We have a very good location with easy access from intertowns.

Exceptional staff with the ‘yes we can’ attitude.

WEAKNESSES

recruiting and retaining quality employees.

Tight margins will allow little wiggle room for errors

Little entry barriers allows for immediate business opportunities

Offer additional catering services Threats

Government mandates Restaurant Operation, Food Safety of Nigeria,

Sanitation, National Agency for Food, Drugs and Administrative Control
(NAFDAC
Rising Operating Costs

Building/maintaining sales volume

be seen as customer satisfaction

RESTAURANT STRATEGY PYRAMID

Chizzybite restaurant shall be seen as customer satisfaction base.

TACTICS

Creating awareness: Our signage on the front of the restaurant will

bring customers to us and once inside; we will immediately
acknowledge the customer with warmest and most sincere greeting
and begin the service process anticipating the repeat of customers

Programs: Provide employees training on customer service and

retention; offer ongoing training programs for employees keeping them
current on industrial trends and food safety. They track of employee’s
progress through performance reviews and offer employees incentives
attracting and retailing customers. Sales Strategy Customer services are
of the utmost importance. A customer survey estimate that only 1 in
20 customers that have a problem in a restaurant will tell management
about it. It will be of our goal to provide a wonderful home-style meal
combined with superior customer service. Training programs will
include teaching materials to train our employees about service
attitudes, customer perception and how to handle guest complaints.
SYLVER and MARTHA will conduct periodic staff meeting intended to
review policy, increase guest satisfaction and complaints will be
acknowledge by the staff and referred to management. Programme will
be put in place for all types of guest complaints. More serious
complaints will be documented and kept on file. Sales forecast We are
expecting a conservative 5% increase in sales revenues annually over
the next 3 years. The growth

Sales Programs We will encourage our employees to grow our

customer base and provide incentive and regular bonuses to employees
for referrals and repeats customers. It is also anticipated that as we
grow our catering business we will hire a sales director to facilitate this
position of the business. Legal Initially, we will be formed as
 ORGANIZATION AND MANAGEMENT
Organization Structure Chizzybite accepts 6 employees.
They’ve adopted an effective interview process designed to staff
the restaurant with highly qualified people for each position.
Management Team The restaurant will be owned by Chizoba
Odidika Stehpnie …

CONCLUSION

Entering into this market will not be easy, the industry is highly
competitive with periodic overcapacity, low margins and low
entry/exist barriers. In addition, there are large numbers of substitutes
and the suppliers to this market have a great deal of power. In order to
overcome these issues, the restaurant has acquired an excellent locality
in the downtown area and intends to provide a suitably upscale
environment to draw in the restaurant main target market segment
and business professionals. The company will seek to provide these
customers with the maximum number of services to create the greatest
sales volume during the restaurant peak hours of operation. The
restaurant will have a comprehensive marketing, advertising and
promotion campaign that will maximize word of mouth marketing and
will consist of radio, printed materials, bill boards and discounts. The
restaurant has planned to offer its products at a slightly higher price
than its competitors. This is to provide credibility to its clients as an
upscale establishment that provides a unique menu. This will also
provide the funds to cover the higher than expected operating costs
due to the differentiated and expanded menu. The sales projections
assume 150 customers per week. This resulting to the weekly sales of
just over N150,000 this if projected for three (3) years is calculated as
N150,000 X 52 weeks = N7800000 for 3 years (N23,400,000) By this,
the restaurant is maintaining a healthy cash flow.
 key to Success

Repeat Business: Every customer who comes in once should want

to return, and recommend us to others. This implies that word of
mouth marketing is powerful Location: We are close to our market
because our customers need not to travel before reaching us.
Affordable: We have varieties of food for our customer’s satisfaction.
The price is high enough to establish credibility but not so high as to
limit customers.