FEASIBLITY STUDY FOR

ESTABLISHEMENT OF
DIGIS RESTAURANT &
PASTRY

PROMOTER: DIGIS TRADING PLC

Location: ADDIS ABABA

JAN 2024
 TABLE OF CONTENTS

Table of Contents
1. EXECUTIVE SUMMARY ................................................................................................................ 3
2. INTRODUCTION ............................................................................................................................... 5
3. SERVICE DESCRIPTION AND APPLICATION ....................................................................... 7
4. LOCATION OF THE PROJECT ..................................................................................................... 9
5. OBJECTIVES OF THE PROJECT ................................................................................................ 9
6. MARKET STUDY AND SERVICE CAPACITY .........................................................................10
6.1. MARKET STUDY ....................................................................................................................10
6.1.1. GENERAL ........................................................................................................................10
6.1.2. MARKET OVERVIEW...................................................................................................12
6.1.3. TARGET MARKET ANALYSIS ..................................................................................13
6.1.4. COMPETITIVE ANALYSIS .........................................................................................14
6.2. CAPACITY AND SERVICE PROGRAMME .....................................................................16
6.2.1. CAPACITY .......................................................................................................................16
6.2.2. SERVICE PROGRAM: ...................................................................................................17
7. MATERIALS AND CONSUMABLES AND INPUTS ...............................................................17
7.1. MATERIALS AND CONSUMABLES .................................................................................17
7.2. UTILITIES ................................................................................................................................18
8. TECHNOLOGY AND ENGINEERING .......................................................................................19
8.1. TECHNOLOGY ........................................................................................................................19
8.1.1. SERVICE PROCESS ......................................................................................................19
8.1.2. SOURCE OF TECHNOLOGY ......................................................................................19
8.2. ENGINEERING .......................................................................................................................20
8.2.1. MACHINERY AND EQUIPMENT .............................................................................20
8.3. Building Decoration works ....................................................................................................21
8.4. VEHICLE ..................................................................................................................................22
9. MANPOWER AND TRAINING REQUIREMENT ....................................................................23
9.1. MANPOWER REQUIREMENT ...........................................................................................23
9.2. TRAINING REQUIREMENT ...............................................................................................24
9.3. IMPLEMENTATION SCHEDULE .....................................................................................24
10. FINANCIAL ANALYSIS ............................................................................................................25
10.1. TOTAL INITIAL INVESTMENT COST .............................................................................25
10.2. FINANCIAL PLAN .................................................................................................................26
10.3. FINANCIAL EVALUATION .................................................................................................27
10.4. ECONOMIC BENEFITS ........................................................................................................28
11. CONCLUSION AND RECOMMENDATION ........................................................................28
11.1. CONCLUSIONS ......................................................................................................................28
11.2. RECOMMENDATION............................................................................................................29
12. ASSUMPTION ..............................................................................................................................30
13. ANNEXES ..................................................................................... Error! Bookmark not defined.

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 1. EXECUTIVE SUMMARY
This feasibility study endeavors to thoroughly evaluate the practicality and
potential success of establishing a restaurant in Addis Ababa, Ethiopia. It
seeks to explore into various critical factors including market demand,
competitive landscape, ideal location, target demographic, financial
projections, and regulatory considerations to ascertain the viability of the
proposed restaurant venture.

The project is spearheaded by Digis Trading PLC, a company co-owned by

two shareholders, namely Ato Dawit Mekbib Mamo and Yohannes Mekbib
Mamo. Notably, Ato Dawit Mekbib holds the majority stake, possessing 99%
of the company's shares. Established initially as an import business, Digis
Trading PLC now plans to establish restaurant industry in Addis Ababa,
prompted by the city's flourishing economic landscape.

Ato Dawit Mekbib brings to the table a wealth of experience, having spent
over a decade in Italy and graduated with a Diploma in Italian cuisine
preparation. His entrepreneurial journey includes successfully owning and
managing a restaurant in Palermo, Italy, for seven years. Motivated by the
influx of middle-income residents, returning diaspora, and tourists, coupled
with the city's expanding infrastructure and evolving lifestyle standards, Ato
Dawit Mekbib envisions establishing a restaurant business in Addis Ababa,
initially situated in the Lemi-Kura Sub-City area known as Summit.

The restaurant plans to specialize in Italian cuisine, catering to the growing

preference for such dining experiences in the capital city. Additionally, it will
offer a selection of local dishes, baked goods, and pastries. Furthermore, the
venture aims to extend its reach by establishing compact and modern kitchen
outlets in strategic public locations across Addis Ababa, serving pizza,

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burgers, and pasta with standardized recipes, thereby enhancing its market
presence. It has also a plan to provide catering services at various events
upon the demand of its customers.

An existing G+3 building on a 300 m2 block of land has already been rented
out by the promoter. There is a good-sized garden and some greenery in the
compound. The land is perfectly positioned for a restaurant business because
it sits in front of the Pepsi Cola Factory in the Lemi Kura Sub-city, which is
home to the majority of the city's middle-class and upper-class families.
Additionally, the restaurant is distinctive and advantageous because there
are only four butchery-based restaurants, one Chinese restaurant, three
pizzerias and burger shops, two chicken-based Arabian taste restaurants,
three pastries, and four bakeries within three kilometers radius.

The total cost of establishing the restaurant is expected to be Birr 36,135,901

of which Birr 10,840,770 is to be invested by the promoter and the rest Birr
25,295,130 to be obtained in the form of loan from local Banks with 70:30
debt to equity proportion. The expected additional finance in the form of loan
is planned to be utilized for renovation and decoration works, procurement of
vehicles and working capital.

Projections indicate promising financial returns, profitability forecasts show

a net profit of Birr 41,413,329 and Birr 75,949,304 in the first and tenth
years, respectively. The project anticipates sufficient liquidity to meet short
and long-term financial obligations, as evidenced by projected cumulative net
cash flows of Birr 44,450,674 and Birr 78,936,471 in the first and tenth year,
respectively.

Financial analysis reveals an after-tax Internal Rate of Return (IRR) of 140%

and an after-tax Net Present Value (NPV) of Birr 351,810,719, discounted at

Digis Restaurant 4
20%, affirming the project's viability and justifying the decision to pursue
investment in establishing this restaurant venture.

2. INTRODUCTION

Addis Ababa, the bustling capital city of Ethiopia, is not only known for its
rich cultural heritage and breathtaking landscapes but also for its thriving
culinary scene. As the city's population continues to grow, lifestyles improve,
and the economy flourishes, the demand for diverse dining experiences has
witnessed a significant surge.

Addis Ababa's population has been steadily increasing, reflecting the city's
allure as a hub of economic and cultural activities. According to the Central
Statistical Agency of Ethiopia, the population of Addis Ababa reached
approximately 4.8 million in 2019, a significant increase compared to
previous years and it is expected to increase significantly since then. This
surge in population has contributed to the growth of various sectors,
including the restaurant industry.

Ethiopia's economy has experienced remarkable growth in recent years, with

Addis Ababa serving as the country's economic and commercial center. The
rise in disposable income and improved living standards has led to an
increased propensity for dining out among residents. As a result, the
restaurant industry has witnessed a boom, with diverse culinary
establishments catering to the evolving tastes and preferences of the city's
residents.

Addis Ababa boasts a wide range of restaurants, offering an array of cuisines

and dining experiences. From traditional Ethiopian eateries to international
fine dining establishments, the city caters to various tastes and budgets.
Traditional Ethiopian restaurants offer an authentic dining experience,

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showcasing the country's rich culinary heritage. These establishments serve
staple dishes like injera (a sourdough flatbread) and a variety of stews known
as wats, creating a feast for the senses.

Addis Ababa is home to numerous restaurants serving international cuisines,

including Italian, Indian, Chinese, Japanese, Middle Eastern, and more.
These establishments provide residents and visitors with a diverse range of
culinary options, catering to different palates and preferences. The city also
boasts upscale fine dining restaurants that offer a fusion of international and
local flavors. These establishments provide an elegant ambiance, impeccable
service, and a meticulously crafted menu, making them popular choices for
special occasions and business gatherings.

The increasing demand for restaurants in Addis Ababa can be attributed to

several factors, including:

a. Changing Lifestyles:
As lifestyles evolve, individuals have become more inclined towards
convenience and experiential dining. Restaurants offer a break from the daily
routine, providing an opportunity to savor delectable meals and socialize with
friends and family.

b. Cultural Diversity:
Addis Ababa's cosmopolitan nature, influenced by its diverse population and
international community, has fueled the demand for restaurants serving a
variety of cuisines. The city's residents and visitors appreciate the
opportunity to explore different flavors and cultural experiences.

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c. Tourism and Business Travel:
Addis Ababa is a popular destination for both leisure and business travelers.
The city's restaurants play a vital role in catering to the dining needs of these
visitors, further driving the demand for diverse culinary offerings.

Addis Ababa's restaurant landscape has transformed significantly, keeping

pace with the city's growing population, improved lifestyle, and flourishing
economy. The diverse range of restaurants, from traditional Ethiopian
eateries to international fine dining establishments, reflects the culinary
richness and vibrancy of the city. As the demand for dining out continues to
rise, restaurateurs are striving to meet the evolving expectations of residents
and visitors alike, creating a thriving and competitive restaurant industry in
Addis Ababa, which also encouraged the promoters to establish this high-end
restaurant with a name of Digis Restaurant.

3. SERVICE DESCRIPTION AND APPLICATION

A restaurant is defined as a place where people pay to sit and eat meals that
are cooked and served on the premises. A restaurant business offering a
diverse array of services and applications presents a tantalizing fusion of
culinary experiences to its patrons. Specializing in Italian dishes, it beckons
diners on a gustatory journey through the flavors of Italy, showcasing a menu
brimming with classics like pasta, risotto, lasagna, arancini and pizzas
crafted with authentic ingredients and traditional techniques. Each dish tells
a story of Italy's rich culinary heritage, inviting guests to savor the vibrant
tapestry of flavors and aromas that define Italian cuisine. From the
comforting warmth of homemade lasagna to the delicate balance of flavors in
a caprese salad, every bite transports diners to Digis restaurant.

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Complementing the Italian offerings, the restaurant also celebrates the
vibrant tapestry of local dishes, paying homage to Ethiopia's diverse culinary
traditions. From injera and Doro wat to Kitfo and Tibs, the menu showcases
a symphony of spices and textures, reflecting the country's cultural richness
and culinary ingenuity. Each dish is a celebration of Ethiopia's culinary
heritage, inviting diners to embark on a gastronomic adventure through the
flavors of the region, whether it's a hearty stew or a fragrant array of
vegetarian specialties. Furthermore, for the meat lovers, it also provide
butchery based services, including raw meat (Tire Sega), roasted meat using
contemporary and traditional cooking techniques.

Beyond the savory delights, the restaurant boasts a bakery and pastry
section, tantalizing guests with an array of freshly baked bread, pastries, and
desserts. From flaky croissants to decadent tiramisu, each creation is a
testament to the artistry and skill of the pastry chefs, delivering a symphony
of flavors and textures that captivate the senses. Whether enjoyed as a
morning indulgence with a cup of freshly brewed coffee or as a sweet finale to
a memorable meal, these delectable treats add an extra layer of culinary
delight to the dining experience.

For those seeking an elevated dining experience, the restaurant offers a

sophisticated bar area complete with VIP rooms, providing an intimate
setting for special occasions and private gatherings. Here, guests can unwind
with handcrafted cocktails, premium wines, and artisanal spirits, expertly
curated to complement the flavors of the cuisine. Whether it's a romantic date
night or a corporate event, the VIP rooms offer an exclusive retreat where
guests can flavor exquisite dishes, sip fine wines, and create unforgettable
memories in an atmosphere of elegance and refinement.

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 4. LOCATION OF THE PROJECT

The proposed project will be established in Addis Ababa city, Lemi Kura Sub-
city in the vicinity of Summit PEPSI Factory 30-minute drive from Bole
International Airport. The location is suitable for the intended project as it
resides a significant number of populations of the city of which the majority
are middle income and above. The company has already rented a G+3
building that is suitable for the intended restaurant business.

The restaurant's planned location faces a green space in the neighborhood,

making for a visually appealing scene for customers enjoying a meal on the
balcony.

5. OBJECTIVES OF THE PROJECT

The main objectives of establishing Digis Restaurant venture are;

 Culinary Excellence: Offering exceptional Italian and local cuisine
and providing a unique dining experience with high-quality
ingredients, authentic recipes, and skilled chefs.

 Upscale Dining Experience: Creating an elegant and sophisticated

atmosphere that appeals to discerning customers who are seeking a
refined dining experience.

 Customer Satisfaction: Prioritizing customer satisfaction by

delivering impeccable service, personalized attention, and attention to
detail.

 Brand Reputation: Establishing a strong reputation for Digis

Restaurant as a go-to destination for Italian and local cuisine,
attracting both locals and foreigners.

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  Financial Success: Achieving profitability and financial success
through a combination of high-quality food, premium pricing, and
effective cost management.

 Repeat Business and Customer Loyalty: Building a loyal customer

base by providing memorable experiences that encourage customers to
return and recommend Digis to others.

 Differentiation: Setting the restaurant apart from competitors by

offering a unique menu, innovative dishes, or a distinctive ambiance
that stands out in the market.

 Community Engagement: Engaging with the local community

through partnerships, sponsorships, or participation in charitable
events to foster goodwill and a positive brand image.

 Growth and Expansion: Depending on the success of the initial

restaurant, expanding the brand by opening additional locations or
exploring opportunities for franchising or licensing.

 Creating Job Opportunities: Digis restaurant has a plan to create

job opportunity for 68 at its initial establishment and increase up to
700 upon branching out to various locations of the city.

6. MARKET STUDY AND SERVICE CAPACITY

6.1. MARKET STUDY

6.1.1. GENERAL
Ethiopia's rich tapestry of natural wonders, cultural treasures, and historical
sites makes it a truly captivating destination. With its breathtaking scenery,
favorable climate, diverse flora and fauna, and renowned archaeological sites,
the country offers a unique blend of experiences for travelers. Addis Ababa,
the bustling capital, serves as a hub of political and diplomatic activity,

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hosting prestigious international organizations such as the African Union
(AU) and the United Nations Economic Commission for Africa (UNECA).
Moreover, Ethiopia's abundance of cultural and heritage sites, coupled with
its vibrant culinary scene, attracts a significant influx of tourists eager to
explore its offerings.

Amidst the vibrant cultural mosaic of Addis Ababa, the proposal to introduce
Digis Restaurant adds a new dimension to the city's culinary landscape.
Italian cuisine, renowned worldwide for its emphasis on fresh, quality
ingredients and bold flavors, holds a special place in the hearts of food
enthusiasts. From savory pasta dishes to mouthwatering wood-fired pizzas
and decadent gelato, Italian fare embodies a timeless celebration of culinary
excellence.

This marketing analysis explores into the intricacies of Addis Ababa's dining
scene, exploring consumer preferences, market dynamics, and competitive
forces to evaluate the feasibility of establishing an authentic Italian
restaurant. It aim to uncover strategic opportunities and potential challenges
that may impact the success of the proposed venture. Additionally, it will
devise effective marketing strategies to position the restaurant as a premier
destination for Italian cuisine aficionados, utilizing both traditional and
digital platforms to engage the target demographic.

Through meticulous market research and thorough analysis, this feasibility

study will furnish invaluable insights and recommendations to guide the
development and execution of a robust marketing plan for the envisioned
Digis restaurant in Addis Ababa. By leveraging the city's vibrant culinary
culture and tapping into the enduring allure of Italian cuisine, it aspire to
create a culinary haven that resonates with locals and tourists alike,
fostering memorable dining experiences and culinary journeys in the heart of
Ethiopia's capital.

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 6.1.2. MARKET OVERVIEW

The restaurant industry in Addis Ababa is witnessing a rapid growth,

reflecting the evolving dining preferences and increase in disposable incomes.
Italian cuisine is gaining popularity among the local population, presenting a
favorable opportunity to establish an Italian restaurant.

Addis Ababa, the capital city of Ethiopia, is a vibrant and cosmopolitan city
with a growing middle class and a diverse expatriate community. With a
population exceeding 5 million people (According to the data obtained from
Central Statistic Agency), the city offers a promising market for establishing
an Italian restaurant.

Italian cuisine has gained significant popularity worldwide, and Addis Ababa
is no exception. The city boasts a diverse culinary scene with a range of
international cuisines, but Italian food holds a special place in the hearts of
many locals and foreigners residing in the city.

One of the key advantages of opening an Italian restaurant in Addis Ababa is

the growing interest in international flavors and dining experiences. The
city's residents are becoming more adventurous in their food choices and are
increasingly willing to try new cuisines. Italian cuisine, known for its rich
flavors, fresh ingredients, and variety of dishes, can easily attract the
discerning local and expatriate palates.

Additionally, Ethiopia's economic growth over the past decade has resulted in
an increase in disposable income among its population. This has contributed
to an upward trend in dining out and exploring new food options. Opening an
Italian restaurant can cater to this growing demand for dining experiences
and serve as a popular choice for celebrations, family gatherings, and special
occasions.

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The establishment of Italian restaurants in Addis Ababa has seen steady
growth in recent years, indicating a positive market outlook for newcomers.
However, it is essential to consider the competition already present in this
niche. Several Italian restaurants, both high-end and mid-range, have
successfully gained a loyal customer base by offering authentic Italian
cuisine. To succeed, it is crucial to differentiate your restaurant by offering
unique dishes, impeccable service, and a welcoming ambiance.

Furthermore, considering the tourism industry in Addis Ababa can also be

advantageous. The city attracts a significant number of international tourists
every year, and many tourists are likely to seek familiar and well-known
cuisines, such as Italian, during their travels. Therefore, targeting tourists
and promoting the Italian culinary experience as part of the city's cultural
diversity could be a beneficial marketing strategy.

Establishing an Italian restaurant in Addis Ababa presents an exciting

opportunity. The city's growing middle class, diverse expatriate community,
and increasing interest in international cuisines provide a favorable market
for launching an Italian culinary venture. By strategically differentiating
your restaurant, catering to locals and expatriates, and considering the
tourist market, you can tap into the city's culinary scene and create a
successful Italian dining experience in Addis Ababa.

6.1.3. TARGET MARKET ANALYSIS

Determining the target market is crucial for the success of any restaurant.
The primary target market for Digis restaurant in Addis Ababa would
include:

a) Local Residents: There is a growing middle-class population in Addis

Ababa with a preference for international cuisine. This includes young

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 professionals, families, and food enthusiasts interested in experiencing
Italian and local flavors particularly those middle- & upper-income
families.

b) Expatriates: Addis Ababa is home to a significant expatriate

community due to the presence of international organizations and
embassies. Expats tend to have higher disposable incomes and a
willingness to explore different culinary experiences.

c) Tourists: Ethiopia is attracting a growing number of tourists every

year. Tourists seeking diverse dining experiences could make up a
substantial portion of the customer base.

6.1.4. COMPETITIVE ANALYSIS

 Existing Italian Restaurants:

Addis Ababa already has a number of Italian eateries catering to both locals
and the expatriate community. Some established Italian restaurants include
Villa Verde, Romano's Macaroni Grill, Trattoria Gusto, Castelli Restaurant,
Dok Restaurant, Mamma Mia Italian Restaurant & Bar, Avanti Italian
restaurant, and Gusto Italiano. These restaurants have built a reputation for
offering authentic Italian cuisine and have successfully attracted a loyal
customer base. However, none of these restaurants have branches in the
vicinity where the Digis restaurant is planned to be established.

 Differentiation:
To succeed in a competitive market, Digis restaurant is considering offering
unique dishes that sets it apart from the competition. This include
introducing regional specialties from various Italian regions or innovative
fusion dishes that combine Ethiopian and Italian flavors. By providing a
distinct dining experience, it plans to attract customers looking for something
new and exciting.

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  Pricing Strategy:
Pricing can be a key factor in the success of a restaurant particularly to a
new comer like Digis restaurant. Putting this in mind Digis Restaurant has
analyzed the prices charged by competitors and planned to implement a cost-
plus pricing strategy due to its simplicity, full cost coverage and a consistent
rate of return.

 Quality and Authenticity:

Maintaining high-quality ingredients and delivering authentic both local and
Italian flavors will be crucial for establishing a strong reputation. Digis
Restaurant will emphasize the use of fresh, locally sourced ingredients, when
possible, to ensure the integrity of its dishes. It also believes that,
formulating a standard recipe will help to provide consistency in taste and
will be key in building a loyal customer base.

 Marketing and Branding:

Effective marketing and branding strategies are essential to stand out in a
competitive market. Develop a strong brand identity that reflects the essence
of Italian cuisine and culture. In order to achieve this Digis Restaurant has a
plan to utilize digital marketing platforms to promote its restaurant, engage
with customers on social media, and offer online reservation and delivery
services to maximize convenience.

 Customer Experience and Service:

The restaurant is planned to create a warm and inviting ambiance, paying
attention to decor and interior design. And also it plans to train staff to
provide excellent customer service, ensuring prompt and attentive service
throughout the dining experience. The outcome of this will be positive
reviews and word-of-mouth recommendations which in turn can significantly
contribute to the long-term success of Digis Restaurant.

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  Collaboration and Networking:
In addition to this it is also considering collaborating with local businesses,
social media content creators, hotels, and tour operators to promote the
restaurant. Furthermore, it has a plan to participate in food festivals,
culinary events, and engage with the local community through sponsorships
and collaborations.

In conclusion, while the Italian restaurant market in Addis Ababa is

competitive, there are ample opportunities for Digis restaurant to be a
successful venture as there are none in the vicinity of Digis. By analyzing the
existing competition, differentiating its offerings, focusing on quality and
authenticity, implementing effective marketing strategies, and delivering an
exceptional customer experience, Digis Restaurant can position both its
Italian and local restaurant as a preferred dining destination in Addis Ababa.

6.2. CAPACITY AND SERVICE PROGRAMME

6.2.1. CAPACITY

From the market study, shows that there is a huge demand for the
restaurant business particularly for those focusing on Italian cuisine.
Therefore, taking in to account this and economic scale of service provision
the envisaged high end Italian Restaurant will have capacities as shown
below:
Table .1
SERVICE CAPACITY OF THE ENVISAGED RESTAURANT

S
Type of Service Feasible Service Capacity
N
1 Bar & Restaurant (Both the Italian & Local) 80 persons at a time.

2 Bakery & Pastry 1,445,400.00 pcs per annum

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 6.2.2. SERVICE PROGRAM:
At the initial stage of the service provision period, the restaurant would
require some periods to penetrate into the market and capture a significant
market share. Therefore, in the first-year capacity utilization will be 50%
increasing by 10% annually till fifth year and will be 90% on the fifth year
and onwards. The proposed service provision program is shown in Table 2.
Table .2
SERVICE PROVISION PROGRAME

S. No Service Year
Services Year 1 Year 2 Year 3 Year 4 Year 5 &
forward
1 Percentage 50% 60% 70% 80% 90%

It is assumed that the restaurant will open at 50% capacity during the first
year, increase capacity by 10% a year until the fifth year, and operate at 90%
capacity after that in order to give the restaurant some time to establish
itself in the market and get customers to know it.

7. MATERIALS AND CONSUMABLES AND INPUTS

7.1. MATERIALS AND CONSUMABLES

The annual cost and list of raw materials are indicated in Table 8.
Table 3
ANNUAL MATERIAL AND CONSUMABLE
REQUIREMENT AT FULL SERVICE CAPACITY

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 Total
S.No ITEM
Cost Birr
1 Disposable Food Packaging
2 Napkins
3 Soap & Detergents
4 Towel different size
5 LPG Gas
6 Cleaning Agents
7 Table Cover
8 Cocktail Umbrellas 381,600
9 Ketchup
10 Disposable Hair net
11 Disposable Apron
12 Aluminum Foil
13 Plastic Gloves
14 Tea bag
15 Coffee

It is assumed that the total annual cost of the consumables to be 5% of the

annual revenue of the restaurant.

7.2. UTILITIES

The service provision necessitates utilities such as electricity for lighting,

facility operation, and equipment usage, as well as cold water for various
purposes like cooking, gardening and drinking. Additionally, the hotel
requires telephone services for both local and international communication,
including Internet access, along with LPG gas for kitchen operations. Diesel
and petrol fuel are also necessary for running diesel generators and vehicles.
Drawing from historical consumption data of similar establishments, the
anticipated annual utility cost for the envisioned restaurant is estimated to
be Birr 1,294,772.

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 8. TECHNOLOGY AND ENGINEERING

8.1. TECHNOLOGY

8.1.1. SERVICE PROCESS

Bar and Restaurant
 Bar
The bar will provide in-house and terrace food and beverage services. Its total
capacity is estimated to be 20 persons at a time.

 Restaurant
Two restaurants one modern and the other traditional with a capacity of 60
at a time each will be established. The restaurants will basically serve
breakfast, lunch and dinner by providing daily menu, weekly buffet, and
other choices of customers.

Kitchen
The promoters of the restaurant have made significant strides in ensuring
the establishment's culinary excellence. They have already procured state-of-
the-art kitchen equipment from Italy designed to cater to a diverse array of
tastes, encompassing both international delicacies and local favorites, along
with a comprehensive bakery section. With a keen focus on delivering top-
notch quality and variety, these advancements underscore the promoters'
commitment to providing patrons with an exceptional dining experience. The
investment in cutting-edge kitchen technology reflects their dedication to
culinary innovation and their anticipation of meeting the discerning palates
of their guests.

8.1.2. SOURCE OF TECHNOLOGY

All the required equipment and furniture are sourced from a well-known
supplier from Italy.

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 8.2. ENGINEERING

8.2.1. MACHINERY AND EQUIPMENT

The total cost of machineries, equipment, articles and accessories required by

the envisaged restaurant is estimated at Birr 4,019,409.40.
The complete list of machinery and equipment together with estimated cost
are shown in Table 4 below.
Table 4
MACHINERY AND EQUIPMENT REQUIRED AND COST
Total
Country Unit price Price in Total Price
S.No Description of Origin Quantity UoM in USD USD in Birr
1 Restaurant Chair Italy 150 Pcs 7 1,050.00 58,894.50
2 Restaurant Table Italy 38 Pcs 20 760.00 42,628.40
3 Bar Chair Italy 25 Pcs 100 2,500.00 140,225.00
4 Bar Table Italy 25 Pcs 35 875.00 49,078.75
5 Office Managerial Chair Italy 1 Pcs 30 30.00 1,682.70
6 Office Managerial Table Italy 1 Pcs 45 45.00 2,524.05
7 Office Chair & Table Italy 5 Pcs 10 50.00 2,804.50
8 Refrigerator 1400 liter Italy 5 Pcs 2,000 10,000.00 560,900.00
9 Drink Cooling Refrigerator Italy 3 Pcs 1,200 3,600.00 201,924.00
10 Electric Stove with 4 Pans Italy 2 Pcs 760 1,520.00 85,256.80
11 Gas Stove with 4 pans Italy 2 Pcs 550 1,100.00 61,699.00
12 Cake Oven Italy 2 Pcs 1,700 3,400.00 190,706.00
13 Bakery Italy 4 Pcs 2,200 8,800.00 493,592.00
14 Barbecue Italy 2 Pcs 600 1,200.00 67,308.00
15 Pizza Oven Full Set Italy 1 Set 3000 3,000.00 168,270.00
16 Oven Italy 20 Pcs 120 2,400.00 134,616.00
Kitchen Stainless Steel Full 3,000.00 168,270.00
17 Set Italy 1 Set 3,000
18 Air Sucker Italy 2 Pcs 850 1,700.00 95,353.00
19 Ice-Cream Machine Italy 2 Pcs 650 1,300.00 72,917.00
20 Dish Washer Italy 2 Pcs 700 1,400.00 78,526.00
21 Ice Maker Italy 3 Pcs 420 1,260.00 70,673.40
22 Bread Cutter Italy 2 Pcs 70 140.00 7,852.60
23 Meat Cutter Italy 3 Pcs 150 450.00 25,240.50

Digis Restaurant 20
24 Cake Mixer Italy 2 Pcs 170 340.00 19,070.60
25 Meat Grinder Italy 2 Pcs 250 500.00 28,045.00
26 Coffee & Tea Machine Italy 2 Pcs 2000 4,000.00 224,360.00
27 Juicer Italy 3 Pcs 300 900.00 50,481.00
28 Fried Top Italy 6 Pcs 70 420.00 23,557.80
29 Iron Pot Italy 15 Pcs 110 1,650.00 92,548.50
30 Frying Pan Italy 15 Pcs 55 825.00 46,274.25
31 Regular Food Plate Italy 100 Pcs 4.2 420.00 23,557.80
32 Pasta Plate Italy 100 Pcs 3.5 350.00 19,631.50
33 Salad Plate Italy 30 Pcs 2.5 75.00 4,206.75
34 Kitchen Knife Italy 30 Pcs 15 450.00 25,240.50
35 Restaurant Knife Italy 150 Pcs 15 2,250.00 126,202.50
36 Garden Umbrella Italy 10 Pcs 50 500.00 28,045.00
37 Sound System (Speakers) Italy 20 Pcs 100 2,000.00 112,180.00
38 TV 86 Inch Italy 2 Pcs 1000 2,000.00 112,180.00
39 TV 65 Inch Italy 3 Pcs 700 2,100.00 117,789.00
40 Projector Italy 1 Set 2,500 2,500.00 140,225.00
41 Generator 60 KVA Italy 1 Set 10,000 10,000.00 560,900.00
Cleaning Materials Full 500.00 28,045.00
42 Package Italy 1 Set 500
Decoration & Finishing 1,400.00 78,526.00
43 Materials Italy 20 Pcs 70
44 Washing Machine 16kg Italy 1 Pcs 300 300.00 16,827.00
Total 71,660.00 4,019,409.40

8.3. Building Decoration works

Even though the building in which the restaurant is planned to be

established is constructed it requires decorating it to make it a high-end
restaurant. It requires interior design work, some renovations, paint jobs,
and art and décor work. The cost break down of this works is summarized in
the table below.

Digis Restaurant 21
 Table 5: Renovation & Decoration Work Cost Estimate

Sr.
Description UoM Estimated
No.
1 Interior Design Fee Birr 150,000.00
2 Carpentry & Joinery Birr 1,020,600.00
3 Floor Finish Birr 1,057,860.00
4 Wall Finish Birr 1,944,000.00
5 Ceiling Birr 1,036,800.00
6 Sanitary & Fixture Birr 1,231,200.00
7 Electrical Fixtures Birr 495,720.00
8 Gardening & Water Fall Birr 162,000.00
Total Birr 7,098,180.00
VAT (15%) 1,064,727.00
Grand Total Birr 8,162,907.00

The total rented area is 300m2 plot of land on which a G+3 building with at
total built in area of 270m2 which makes the total usable area 1080m2
(4*270) the remaining area to be used for garden area. The building is rented
at a cost of Birr 165,000 per month for which a six months advance payment
of Birr 990,000 has already been made.

8.4. VEHICLE

Vehicles such as vans, minibus, and motorcycles play a crucial role in the
success of a restaurant business. They serve as the backbone of efficient
food delivery systems, allowing restaurants to reach customers far and
wide. Vans provide ample space to transport the required supplies, ensuring
timely delivery of the raw materials. The minibus is planned to provide
transportation service to the night shift staffs. Motorcycles offer swift and
agile delivery options, especially in the high traffic congestion roads.
Overall, the project planned to procure 12 vehicles at a total cost of Birr
12.5 million, whose detail is tabulated below.

Digis Restaurant 22
 Table 6. List of vehicles with respective costs
S.№ Type of Vehicle Qty Unit Price Total Price
1. Toyota Haice Minibus 12 seater 1 4,500,000 4,500,000
2. Toyota Haice Van 1 4,500,000 4,500,000
3. TVS Apache Motor Bike 180 RTR 10 350,000 3,500,000
Total 12 12,500,000

9. MANPOWER AND TRAINING REQUIREMENT

9.1. MANPOWER REQUIREMENT

The envisaged restaurants requires 68 labor forces. The list of manpower and
the annual cost of labor is indicated in Table 7.
Table 7 MANPOWER REQUIREMENT AND ANNUAL LABOUR COST
No of Minimum Annual
Categories of staff Employee Salary Salary
General manager office
General manager 1 30,000 360,000
Executive Secretary 1 10,000 120,000
Accountant 1 20,000 240,000
Bar
Bar supervisor 1 20,000 240,000
Barista 2 15,000 360,000
Pastry and Baker
Pastry Chef 1 20,000 240,000
Cookers 7 7,000 588,000
Coffee machine operators 2 7,000 168,000
Pastry attendant 1 7,000 84,000
Restaurant
Chef 4 20,000 960,000
Purchaser 1 15,000 180,000
Drivers 2 12,000 288,000
Receptionist 2 11,000 264,000
Electrician 1 10,000 120,000

Digis Restaurant 23
Guards 2 7,000 168,000
Casher 2 7,000 168,000
Cleaners 5 7,000 420,000
Store keeper 1 7,000 84,000
Waiter 20 7,000 1,680,000
Motorists 10 7,000 840,000
Gardener 1 5,000 60,000

Total 68 251,000 7,632,000

9.2. TRAINING REQUIREMENT

All the staffs, to be recruited for the restaurant, including the manager, the
waiters, and chefs will be given at least two weeks on-the-job- training during
commissioning so as to provide the expected seamless service to the
customers. The management members and waiters will also be given a two
weeks customer service training in local training centers.

9.3. IMPLEMENTATION SCHEDULE

According to the information collected so far, the project’s building decoration
work, procurement of vehicles, recruitment of the staffs, as well as the hotel
machinery and equipment erection and commissioning is planned to be
completed in the coming 5 months.
The project promoter has already procured the required machineries and
equipment for the restaurant including furniture and fixtures due to which
majority of the work has already been completed. Hence, the remaining
works are expected to be completed within five months. The details of the
implementation plan is tabulated below.

Digis Restaurant 24
 Table 8: Implementation Schedule
2024

Activities Duration

April

May
Mar
Feb

Apr
Loan processing 1 Month

Decoration work of the building 1 month

Installation of the equipment 1 month

Furnishing of building 1 month

Procurement of vehicles 1 month

Recruitment of manpower 1 month

Commencement of operation

10. FINANCIAL ANALYSIS

10.1. TOTAL INITIAL INVESTMENT COST

The total investment cost of the project including working capital is
estimated at Birr 36,135,901. Of which on building and construction about
Birr 10,840,770 (30% of the project cost) is planned to be covered by the
promoters and the remaining Birr 25,295,130 (70% of the project cost) to be
sourced from the local banks. The major breakdown of the total initial
investment cost is shown below.

Digis Restaurant 25
 Table9. INITIAL INVESTMENT COST (Birr)

Value in
No Description Birr
1 Building and Construction 8,162,907
2 Vehicles 12,500,000
3 Generator 560,900
4 Office furniture & Equipment 385,000
5 Hotel Equipment 4,019,409
6 Working Capital 10,507,684
Total 36,135,901

10.2. FINANCIAL PLAN

To bring the planned investment project to fruition, funding will primarily

come from two channels. One source is equity contribution, while the rest will
be obtained through a bank loan sourced from domestic banks. The project's
borrowing capacity has been evaluated based on its capability to generate
surplus cash or returns from its operations. A breakdown of the investment
costs according to financing sources is provided in the following table.
Table 10: Detail Cost of Existing & Planned Investment Costs
Own
No Description Planned Loan Source Total

1 Building and Construction 8,162,907 5,714,035 2,448,872 8,162,907

2 Vehicles 12,500,000 8,750,000 3,750,000 12,500,000

3 Generator 560,900 392,630 168,270 560,900

4 Office furniture & Equipment 385,000 269,500 115,500 385,000

5 Hotel Equipment 4,019,409 2,813,587 1,205,823 4,019,409

6 Working Capital 10,507,684 7,355,379 3,152,305 10,507,684

Total 36,135,901 25,295,130 10,840,770 36,135,901

Digis Restaurant 26
 10.3. FINANCIAL EVALUATION

1. Profitability
Based on the projected profit and loss statement, the project will generate a
profit throughout its operation life. Annual net profit after tax will grow from
Birr 41,413,329 to Birr 75,949,304 during the life of the project. Moreover, at
the end of the project life the accumulated cash flow amounts to Birr
659,362,004.
2. Internal Rate of Return

The internal rate of return (IRR) is the annualized effective compounded

return rate that can be earned on the invested capital, i.e., the yield on the
investment. Put another way, the internal rate of return for an investment is
the discount rate that makes the net present value of the investment's
income stream total to zero. It is an indicator of the efficiency or quality of an
investment. A project is a good investment proposition if its IRR is greater
than the rate of return that could be earned by alternate investments or
putting the money in a bank account. Accordingly, the IRR of this project is
computed to be 140 % indicating the viability of the project.

3. Net Present Value

Net present value (NPV) is defined as the total present (discounted) value of
a time series of cash flows. NPV aggregates cash flows that occur during
different periods of time during the life of a project in to a common measuring
unit i.e. present value. It is a standard method for using the time value of
money to appraise long-term projects. NPV is an indicator of how much
value an investment or project adds to the capital invested. In principal a
project is accepted if the NPV is non-negative.

Accordingly, the net present value of the project at 20% discount rate is found
to be Birr 351,810,719 that is acceptable.

Digis Restaurant 27
 10.4. ECONOMIC BENEFITS

The project can create employment for 68 persons at its initial stage and
could employ up to 700 people when it branches out to other parts of the city.
The project will generate more than Birr 17,748,570 in terms of tax revenue
annually. The project could be one of those restaurants where both the local
dishes and foreign dishes will be served and serve as cultural demonstation
for the tourists.

11. CONCLUSION AND RECOMMENDATION

11.1. CONCLUSIONS

After conducting an extensive feasibility study, it is clear that the

establishment of Digis Restaurant, featuring a fusion of Italian and local
dishes, holds immense promise and viability within the vibrant culinary
landscape of Addis Ababa. The burgeoning food scene in the city, coupled
with an increasing appreciation for diverse cuisines, presents a fertile ground
for our unique concept to thrive. Through meticulous market research and
analysis, we have identified a niche that combines the rich flavors of Italian
cuisine with the familiarity and comfort of local dishes, catering to the
diverse tastes of our target demographic.

One of the key strengths of Digis Restaurant lies in its ability to offer a
curated menu that celebrates the best of both worlds – from traditional
Italian favorites to locally-inspired delicacies. By sourcing fresh, high-quality
ingredients from local suppliers and incorporating authentic Italian cooking
techniques, we aim to deliver an unparalleled dining experience that
tantalizes the taste buds and leaves a lasting impression on customers.

Furthermore, its strategic location in Addis Ababa, a city known for its
vibrant culture and cosmopolitan atmosphere, positions us to attract a steady
stream of customers, including both locals and tourists. With its inviting

Digis Restaurant 28
ambiance, warm hospitality, and a menu that pays homage to the rich
culinary heritage of both Italy and Ethiopia, Digis Restaurant is poised to
become a sought-after destination for food enthusiasts and discerning diners
alike.

In addition to its commercial viability, Digis Restaurant also embodies a

commitment to sustainability and community engagement. Through
partnerships with local farmers and producers, it will not only ensure the
freshness and authenticity of the ingredients but also contribute to the
growth and development of the local economy. Moreover, initiatives such as
waste reduction, energy efficiency, and responsible sourcing will underscore
its dedication to environmental stewardship.

In conclusion, the feasibility study has confirmed the strong potential of Digis
Restaurant to thrive in the dynamic culinary landscape of Addis Ababa. With
its innovative concept, strategic positioning, and commitment to quality and
sustainability, Digis Restaurant is poised to redefine the dining experience in
the city while carving out a distinct identity in the competitive restaurant
industry. All the financial parameters and projections also proves that the
business will remain lucrative throughout its project life.

11.2. RECOMMENDATION

To facilitate timely implementation of the project and all the merits the
project shows the business requires a loan of Birr 25,295,130 to cover the
investment costs.

Digis Restaurant 29
 12. ASSUMPTION
The financial analysis of the high end restaurant project and the data
presented in the previous chapters are based on the following assumptions:-

Digis Restaurant 30
 Annex-I

Digiss Bar and Restuarant

Assumptions used in the financial projection
Capacity of the Hotel
Working days per year 365
Number of Customer
Number of Permanent Customer 20
Number of Walk in Customer 60
Assumptions used for financial estimation
1 Cake and Bread Bakery Section
Flour Requirment Flour Requirment
1.1. Basic Assumption by gm/yr by Qt/yr Quital
Working Days per Annum 365
Working Days per Week 7
Number of Shifts 2
Working Hours per Shift 8
Machine capacity( PCs/h/) 500 Pcs/ hr/100 gm
Machine capacity yearly 2,920,000 pcs 292,000,000.00 292,000.00 2,920.00
Loss Percentage 1% 29,200 2,920,000.00 2,920.00
Net production 2,890,800 pcs 289,080,000 289,080.00 2,920.00
1.2. Planned Production at 50% capacity increase 10% until it Reached capacity 90%
Percentage share of each Annual Percentage Net
Type of Product product (%) Production/pc Loss/pc producton/pc
100 gram Bread 80% 2,312,640 2,312,640
100 gram Cake 20% 578,160 578,160
Total 2,890,800
1.3. Production at different capacity utilization rate and Revenue
Production at different capacity utilization rate
Production at capacity rate and Revenue
Years
Type of Product Year 1 Year 2 Year 3 Year 4 Year 5 Year 6
(in gram) 50% 60% 70% 80% 90% 90%
100 gram Bread 1,156,320.00 1,387,584.00 1,618,848.00 1,850,112.00 2,081,376.00 2,081,376.00
100 gram Cake 289,080.00 346,896.00 404,712.00 462,528.00 520,344.00 520,344.00
Net production at
capacity rate 1,445,400.00 1,734,480.00 2,023,560.00 2,312,640.00 2,601,720.00 2,601,720.00
Revenue at Different Capacity
Sales Revenue
Years
Type of Product (in Year 1 Year 2 Year 3 Year 4 Year 5 Year 6
gram) Unit price/pc/Birr 50% 60% 70% 80% 90% 90%
100 gram Bread 12.00 13,875,840 16,651,008 19,426,176 22,201,344 24,976,512 24,976,512
100 gram Cake 120.00 34,689,600 41,627,520 48,565,440 55,503,360 62,441,280 62,441,280

Revenue 48,565,440 58,278,528 67,991,616 77,704,704 87,417,792 87,417,792

 2 Raw material cost
Assume the project produces 50,000 gms of both bread and Cake/hr
gm of Flour Flour amount in
Discription Flours Required/yr in gm Required/yr Flour amount in kg Quintal
Flour pcs 292,000,000 292,000 2,920
TOTAL pcs 292,000,000 292,000 2,920
3 Cost of raw material and associated costs per quintal
Total
Discription Measurement Amount Required/qt
Requird/yr Unit cost Annual cost
Salt kg 0.8 11.68 40.00 467.20
Yeast kg 0.5 7.30 400.00 2,920.00
magimax kg 0.5 7.30 500.00 3,650.00
oil lt 1.5 21.90 200.00 4,380.00
Flour Quintal 1,460 1,460 8,000.00 11,680,000.00 Bread
11,691,417.20

Salt kg 0.8 11.68 40.00 467.20

Yeast kg 0.5 7.30 400.00 2,920.00
magimax kg 0.5 7.30 500.00 3,650.00
Sugar kg 50.0 730.00 135.00 98,550.00
Egg pc 400.0 5,840.00 15.00 87,600.00
Spice kg 5.0 73.00 300.00 21,900.00
Butter kg 10.0 146.00 1,500.00 219,000.00 Cake
Flour Quintal 1,460 1,460 8,000.00 11,680,000.00
12,114,087.20

TOTAL 23,805,504.40
N.B Cost of Raw material is taken from online data based on average price and the project market
Raw material cost as per the capacity utilization
Years
Raw material Year 1 Year 2 Year 3 Year 4 Year 5 Year 6
(flour) cost in birr 50% 60% 70% 80% 90% 90%
Raw material
(flour) cost in birr 11,902,752.20 14,283,302.64 16,663,853.08 19,044,403.52 21,424,953.96 21,424,953.96
TOTAL 11,902,752.20 14,283,302.64 16,663,853.08 19,044,403.52 21,424,953.96 21,424,953.96

Digis Restaurant
 Restuarant and Bar Section
Total Customers in a year
Number of
S.N
Description Customers per
year
1 Number of Customers
1.1 Permanent Customer for Restuarant 7,300
1.2 Permanent Customer for Bar 21,900
Total 29,200

Income from food and beverage sales is calculated based on Permanent and Walk-in customers
Total
Percentage of Permanent customers Percentage of Walk-in customers Percentage
S.N Description Breakfast Lunch Dinner Breakfast Lunch Dinner
Food only lunch and dinner 95% 80% 90% 45% 205% 205% 580%
Hot Drink 35% 15% 15% 40% 20% 20% 145%
Soft Drink 60% 15% 15% 5% 10% 75% 180%
Liquor 0% 15% 75% 0% 35% 95% 220%
Walk in Customers are Calculated based on the permanent Customers
2 Revenue Determination
2.1 Selling price
S.N Description Price/Pcs
3 Food (Lunch and Dinner) 433
4 Liquor 360
5 Soft Drinks 60
6 Hot Drinks 65

2.1 Revenue determination at full capacity rate

Total revenue or
Items
S.N Sales volume
3 Food (Lunch and Dinner) 73,389,333
4 Liquor 23,126,400
5 Soft Drinks 3,153,600
6 Hot Drinks 2,752,100
Revenue from other income (10% of
7 sales 10,242,143.33
Total 112,663,577

Digis Restaurant
 Total Revenue and Cost for Two Sections
2.2 Revenue at different capacity Utilization Rate (Occupancy Rate)
Year
Capacity Total revenue in
Utilization Birr
Year 1 50% 104,897,228.33
Year 2 60% 125,876,674.00
Year 3 70% 146,856,119.67
Year 4 80% 167,835,565.33
Year 5 & after 90% 188,815,011.00

3 Operating costs
3.1 Cost of sales
Food Items 34% of the food revenue
Drink Items 35% of the total revenue
Source: Previous Experience 35%
Yearly Costs of sales for Restaurant and Bar 36,189,544
Summary of cost of sales in Service capacity (Occupancy rate) and project year
Capacity
Utilization
Cost of sales
(Occupancy
Project years Rate)
Year 1 50% 29,997,524.09
Year 2 60% 35,997,028.91
Year 3 70% 41,996,533.72
Year 4 80% 47,996,038.54
Year 5 & after 90% 53,995,543.36

Digis Restaurant
 3.3 Wages and Salaries
Total Wage and Salaries 7,632,000

3.4 Utility
A Electric consumption
Total Electric Requirment of the whole project 20 kw
Total Electric Consumption annum at full capacity rate 175,200 kwh
Total Electric consumption cost is per annum is therefore determined as follows.
Total Electric
Consumption
Type of product (kwh) Cost Birr /kwh Total Cost
Electrical consumption 175,200 3 525,600

Capacity
Project year Total Cost (Birr)
Utilization
Year 1 50% 262,800
Year 2 60% 315,360
Year 3 70% 367,920
Year 4 80% 420,480
Year 5 & after 90% 473,040

B Water Consumption
For drinking and Sanitation
Water
consumption in
Description M3
For drinking and Sanitation 50,000.0
Total 50,000.0
Price/M3 5
Total cost at full Scale
Occupancy rate 250,000

Water consumption based on capacity rate

Capacity
Project year Total Cost (Birr)
Utilization
Year 1 50% 125,000
Year 2 60% 150,000
Year 3 70% 175,000
Year 4 80% 200,000
Year 5 & after 90% 225,000

3.4 Fuel, Oil and Lubricants

Total Fuel
Types of Vehicles/machine Quantity KM/Year/hr (Lt / Km) (Lt/hr) Requirements Total Cost
( Liters)
Toyota hilux Double cabine 1 14,076 0.13 1,829.88 146,390.40

Toyota HiaceMinibus (12 sits,

1 9,660 0.17 1,642 131,376.00
diesel)
Diesel power generator (50 KVA ) 1 204.0 11.90 2,428 194,208.00
Sub total 471,974
Oil & lubricants 10% of fuel cost 47,197
Total Fuel, Oil & Lubricant Cost 519,172
Unit cost of fuel is 80 Birr per Lt

Digis Restaurant
 3.5 Overhead cost

Rate (% ) of
Description wage and salary Total Cost
Employee benefit 10% 763,200
Traveling Expense 5% 381,600 1,294,772
Medical expense 5% 381,600
Employee Uniform and protective &
Equipments 5% 381,600
Professional expense 2% 381,600
Consumable and Supplies 5% 381,600
Stationery & PTT 50,000
Miscellaneous expense 2,500
Total 2,723,700

3.6 Promotion Expense

Promotion expense is 1% of Revenue, Accordingly promotion Expense for the project will be Birr
1,126,635.77

3.7 Spare part

Spare part 3% of original investment costs starting from year three
Total 648,264

3.8 Repair and Maintenance

Description Rate Total Investment Total cost
Building and construction 1% 8,162,907 81,629
Hotel Equipments 1% 4,019,409 40,194
Vehicles 3% 12,500,000 375,000
Generator 3% 560,900 16,827
Office furniture and equipment 2% 385,000 7,700
Building Rent 2,268,000
Total 25,628,216 2,789,350

3.9 Depreciation and Amortization

Description Rate Total Investment Total cost
Building and construction 1% 8,162,907 40,815
Hotel Equipments 10% 4,019,409 401,941
Vehicles 20% 12,500,000 2,500,000
Generator 10% 560,900 56,090
Office furniture and equipment 10% 385,000 38,500
Total 25,628,216 3,037,345

3.10 Insurance
Description Rate Total Investment Total cost
Building and construction 1.0% 8,162,907 81,629
Hotel Equipment 1.0% 4,019,409 40,194
Vehicles and generator 2.0% 13,060,900 261,218
Office furniture and equipment 1.50% 385,000 5,775
Total 25,628,216 388,816

Digis Restaurant
 Annex-II
Digiss Bar and Restuarant
Total working capital
Project years
Description Coverage 1 2 3 4 5 6 7 8 9 10
Cost Materials 1 month 2,499,794 2,999,752 3,499,711 3,999,670 4,499,629 4,499,629 4,499,629 4,499,629 4,499,629 4,499,629
Wages & salaries 1 month 636,000 667,800 701,190 736,250 773,062 811,715 852,301 894,916 939,662 986,645
Promotional expense 1 month 87,414 104,897 122,380 139,863 157,346 157,346 157,346 157,346 157,346 157,346
Spare parts 1 month - - 324,132 324,132 324,132 324,132 324,132 324,132 324,132 324,132
Fuel, oil and Lubricant 1 month 43,264 45,428 47,699 50,084 52,588 55,217 57,978 60,877 63,921 67,117
Cost of materials Stock Period 1 month 2,499,794 2,999,752 3,499,711 3,999,670 4,499,629 4,499,629 4,499,629 4,499,629 4,499,629 4,499,629
Cash on hand 3,749,691 4,499,629 5,249,567 5,999,505 6,749,443 6,749,443 6,749,443 6,749,443 6,749,443 6,749,443
two times per
Replacement period for Equipments year 602,911 703,397 803,882 904,367 1,004,852 1,004,852 1,004,852 1,004,852 1,004,852 1,004,852
Insurance 12 months 388,816 388,816 388,816 388,816 388,816 388,816 388,816 388,816 388,816 388,816
Total Working Capital 10,507,684 12,409,471 14,637,088 16,542,356 18,449,497 18,490,779 18,534,126 18,579,640 18,627,429 18,677,609
Increase (decrease) in Working Cap. 1,901,787 2,227,617 1,905,268 1,907,140 41,283 43,347 45,514 47,790 50,179

Digis Restaurant
 Annex-III
Digiss Bar and Restuarant
Operating costs Projection
year
Description 1 2 3 4 5 6 7 8 9 10
Cost of materials 29,997,524 35,997,029 41,996,534 47,996,039 53,995,543 53,995,543 53,995,543 53,995,543 53,995,543 53,995,543
Wages & salaries 7,632,000 8,013,600 8,414,280 8,834,994 9,276,744 9,740,581 10,227,610 10,738,990 11,275,940 11,839,737
Electric consumption cost 262,800 315,360 367,920 420,480 473,040 473,040 473,040 473,040 473,040 473,040
Water consumption cost 125,000 150,000 175,000 200,000 225,000 225,000 225,000 225,000 225,000 225,000
Fuel, Oil and Lubricants 519,172 545,130 572,387 601,006 631,057 662,609 695,740 730,527 767,053 805,406
Overhead cost 2,723,700 2,859,885 3,002,879 3,153,023 3,310,674 3,476,208 3,650,018 3,832,519 4,024,145 4,225,353
Promotional Expense 1,048,972 1,258,767 1,468,561 1,678,356 1,888,150 1,888,150 1,888,150 1,888,150 1,888,150 1,888,150
Spare parts - - 648,264 648,264 648,264 648,264 648,264 648,264 648,264 648,264
Repair & Maintenance - 2,789,350 2,789,350 2,789,350 2,789,350 2,789,350 2,789,350 2,789,350 2,789,350 2,789,350
Insurance 388,816 388,816 388,816 388,816 388,816 388,816 388,816 388,816 388,816 388,816
Total 42,697,984 52,317,937 59,823,992 66,710,328 73,626,639 74,287,562 74,981,532 75,710,201 76,475,303 77,278,660

Digis Restaurant
 Annex-IV
Digiss Bar and Restuarant
Projected Income Statement
Project Years
Description
1 2 3 4 5 6 7 8 9 10
Sales Revenue 104,897,228 125,876,674 146,856,120 167,835,565 188,815,011 188,815,011 188,815,011 188,815,011 188,815,011 188,815,011
Less: operating costs 42,697,984 52,317,937 59,823,992 66,710,328 73,626,639 74,287,562 74,981,532 75,710,201 76,475,303 77,278,660
Operating profit 62,199,244 73,558,737 87,032,128 101,125,237 115,188,372 114,527,449 113,833,479 113,104,810 112,339,708 111,536,351
Less depreciation 3,037,345 3,037,345 3,037,345 3,037,345 3,037,345 3,037,345 3,037,345 3,037,345 3,037,345 3,037,345
profit before interest 59,161,898 70,521,391 83,994,783 98,087,892 112,151,027 111,490,103 110,796,133 110,067,465 109,302,363 108,499,006
less interest - 4,170,578 3,032,297 1,894,016 755,735 - - - - -
profit before tax 59,161,898 66,350,813 80,962,485 96,193,875 111,395,291 111,490,103 110,796,133 110,067,465 109,302,363 108,499,006
Tax(30%) 17,748,570 19,905,244 24,288,746 28,858,163 33,418,587 33,447,031 33,238,840 33,020,239 32,790,709 32,549,702
Net profit 41,413,329 46,445,569 56,673,740 67,335,713 77,976,704 78,043,072 77,557,293 77,047,225 76,511,654 75,949,304

Digis Restaurant
 Annex
Digiss Bar and Restuarant
Cash Flow Projection Annex-V
Project Years
Description 0 1 2 3 4 5 6 7 8 9 10
Cash Inflows
Owner's Equity 10,840,770
Loan from Banks 25,295,130
Net Profit - 41,413,329 46,445,569 56,673,740 67,335,713 77,976,704 78,043,072 77,557,293 77,047,225 76,511,654 75,949,304
Total Depreciation - 3,037,345 3,037,345 3,037,345 3,037,345 3,037,345 3,037,345 3,037,345 3,037,345 3,037,345 3,037,345
Total Cash Inflows 36,135,901 44,450,674 49,482,915 59,711,085 70,373,058 81,014,050 81,080,418 80,594,639 80,084,571 79,549,000 78,986,650
Cash out Flows
Fixed assets 25,628,216
Working capital 10,507,684
Increase In working Capital - 1,901,787 2,227,617 1,905,268 1,907,140 41,283 43,347 45,514 47,790 50,179
Loan Repayment - - 6,323,783 6,323,783 6,323,783 6,323,783 - - - - -
Dividened/Withdrawal(25%) -
Replacement - 12,500,000
Total Cash Outflows 36,135,901 - 8,225,569 8,551,400 8,229,051 20,730,923 41,283 43,347 45,514 47,790 50,179
Net Cash Flow - 44,450,674 41,257,345 51,159,686 62,144,008 60,283,127 81,039,135 80,551,292 80,039,057 79,501,210 78,936,471
Cumulative Cash Balance 44,450,674 85,708,020 136,867,705 199,011,713 259,294,839 340,333,974 420,885,267 500,924,323 580,425,533 659,362,004

Digis Restaurant
 Annex_VI
Digiss Bar and Restuarant
Projected Balance Sheet
Y E A R S
DESCRIPTION 0 1 2 3 4 5 6 7 8 9 10
ASSETS
CURRENT ASSETS
Cash - 44,450,674 85,708,020 136,867,705 199,011,713 259,294,839 340,333,974 420,885,267 500,924,323 580,425,533 659,362,004
Inventory 10,507,684 10,507,684 12,409,471 14,637,088 16,542,356 18,449,497 18,490,779 18,534,126 18,579,640 18,627,429 18,677,609
Total Current Assets 10,507,684 54,958,359 98,117,491 151,504,793 215,554,069 277,744,336 358,824,754 439,419,392 519,503,963 599,052,963 678,039,612
FIXED ASSETS
Building and Construction 8,162,907 8,122,092 8,081,278 8,040,463 7,999,649 7,958,834 7,918,020 7,877,205 7,836,391 7,795,576 7,754,762
Hotel Equipments 4,019,409 3,617,468 3,215,528 2,813,587 2,411,646 2,009,705 1,607,764 1,205,823 803,882 401,941 0
Vehicles 12,500,000 10,000,000 7,500,000 5,000,000 2,500,000 12,500,000 10,000,000 7,500,000 5,000,000 2,500,000 -
Generator 560,900 504,810 448,720 392,630 336,540 280,450 224,360 168,270 112,180 56,090 -
Office furniture & equipments 385,000 346,500 308,000 269,500 231,000 192,500 154,000 115,500 77,000 38,500 -
Sub total 25,628,216 22,590,871 19,553,525 16,516,180 13,478,835 22,941,489 19,904,144 16,866,798 13,829,453 10,792,107 7,754,762
Total Assets 36,135,901 77,549,229 117,671,016 168,020,973 229,032,904 300,685,825 378,728,897 456,286,190 533,333,416 609,845,070 685,794,374
LIABILITIES &
Capital
Bank Loan 25,295,130 25,295,130 18,971,348 12,647,565 6,323,783 - - - - - -
Sub Total 25,295,130 25,295,130 18,971,348 12,647,565 6,323,783 - - - - - -
CAPITAL
Owner's Equity 10,840,770 10,840,770 10,840,770 10,840,770 10,840,770 10,840,770 10,840,770 10,840,770 10,840,770 10,840,770 10,840,770
Retained Earnings 41,413,329 87,858,898 144,532,638 211,868,351 289,845,055 367,888,127 445,445,420 522,492,646 599,004,300 674,953,604
Sub total 10,840,770 52,254,099 98,699,668 155,373,408 222,709,121 300,685,825 378,728,897 456,286,190 533,333,416 609,845,070 685,794,374
Total Liabilities and Capital 36,135,901 77,549,229 117,671,016 168,020,973 229,032,904 300,685,825 378,728,897 456,286,190 533,333,416 609,845,070 685,794,374
- - - - - - - - - - -

Digis Restaurant
Digis Restaurant
 Annex-VI
Digiss Bar and Restuarant
Calcualtion of Financial Internal Rate of Return

Working
Capital Fixed Asset Total Initial Operating Income Net Benefit Net Benefit
Year Revenue Recovery Recovery Benefits Inv't. Replacement Costs Total Tax Total Cost After Tax Before Tax
0 36,135,901 36,135,901 36,135,901 (36,135,901) (36,135,901)
1 104,897,228 104,897,228 42,697,984 42,697,984 17,748,570 60,446,554 44,450,674 62,199,244
2 125,876,674 125,876,674 52,317,937 52,317,937 19,905,244 72,223,181 53,653,493 73,558,737
3 146,856,120 146,856,120 59,823,992 59,823,992 24,288,746 84,112,737 62,743,382 87,032,128
4 167,835,565 167,835,565 66,710,328 66,710,328 28,858,163 95,568,491 72,267,074 101,125,237
5 188,815,011 188,815,011 12,500,000 73,626,639 86,126,639 33,418,587 119,545,226 69,269,785 102,688,372
6 188,815,011 188,815,011 74,287,562 74,287,562 33,447,031 107,734,593 81,080,418 114,527,449
7 188,815,011 188,815,011 74,981,532 74,981,532 33,238,840 108,220,372 80,594,639 113,833,479
8 188,815,011 188,815,011 75,710,201 75,710,201 33,020,239 108,730,440 80,084,571 113,104,810
9 188,815,011 188,815,011 76,475,303 76,475,303 32,790,709 109,266,011 79,549,000 112,339,708
10 188,815,011 18,677,609 7,754,762 215,247,381 77,278,660 77,278,660 32,549,702 109,828,361 105,419,020 137,968,722
140% 189%
IRR before tax -- 189%
IRR after tax -- 140%

NPV at 20% 351,810,719 351,810,719

Annex-VII
If Revenue is decrease by 10% for Aggregate Project
Working
Capital Fixed Asset Total Initial Operating Net Benefit Net Benefit
Year Revenue Recovery Recovery Benefits Inv't. Replacement Costs Total Income Tax Total Cost After Tax Before Tax
0 36,135,901 - 36,135,901 36,135,901 (36,135,901) (36,135,901)
1 94,407,506 94,407,506 - - 42,697,984 42,697,984 17,748,570 60,446,554 33,960,952 51,709,521
2 113,289,007 113,289,007 - - 52,317,937 52,317,937 19,905,244 72,223,181 41,065,825 60,971,069
3 132,170,508 132,170,508 - - 59,823,992 59,823,992 24,288,746 84,112,737 48,057,770 72,346,516
4 151,052,009 151,052,009 - - 66,710,328 66,710,328 28,858,163 95,568,491 55,483,518 84,341,681
5 169,933,510 169,933,510 - 12,500,000 73,626,639 86,126,639 33,418,587 119,545,226 50,388,284 83,806,871
6 169,933,510 169,933,510 - - 74,287,562 74,287,562 33,447,031 107,734,593 62,198,917 95,645,947
7 169,933,510 169,933,510 - - 74,981,532 74,981,532 33,238,840 108,220,372 61,713,138 94,951,978
8 169,933,510 169,933,510 - - 75,710,201 75,710,201 33,020,239 108,730,440 61,203,070 94,223,309
9 169,933,510 169,933,510 - - 76,475,303 76,475,303 32,790,709 109,266,011 60,667,498 93,458,207
10 169,933,510 18,677,609 7,754,762 196,365,880 - - 77,278,660 77,278,660 32,549,702 109,828,361 86,537,519 119,087,221
110% 160%
IRR before tax -- 160%
IRR after tax -- 110%
NPV at 13% Annex-VIII
If Opeating costs Increase By 10% for Aggregate Project
Working
Capital Fixed Asset Total Initial Operating Net Benefit Net Benefit
Year Revenue Recovery Recovery Benefits Inv't. Replacement Costs Total Income Tax Total Cost After Tax Before Tax
0 36,135,901 36,135,901 36,135,901 (36,135,901) (36,135,901)
1 104,897,228 104,897,228 - 46,967,783 46,967,783 17,748,570 64,716,352 40,180,876 57,929,446
2 125,876,674 125,876,674 - 57,549,731 57,549,731 19,905,244 77,454,975 48,421,699 68,326,943
3 146,856,120 146,856,120 - 65,806,391 65,806,391 24,288,746 90,095,136 56,760,983 81,049,729
4 167,835,565 167,835,565 - 73,381,361 73,381,361 28,858,163 102,239,524 65,596,042 94,454,204
5 188,815,011 188,815,011 12,500,000 80,989,303 93,489,303 33,418,587 126,907,890 61,907,121 95,325,708
6 188,815,011 188,815,011 - 81,716,319 81,716,319 33,447,031 115,163,350 73,651,661 107,098,692
7 188,815,011 188,815,011 - 82,479,686 82,479,686 33,238,840 115,718,526 73,096,485 106,335,325
8 188,815,011 188,815,011 - 83,281,221 83,281,221 33,020,239 116,301,460 72,513,551 105,533,790
9 188,815,011 188,815,011 - 84,122,833 84,122,833 32,790,709 116,913,542 71,901,469 104,692,178
10 188,815,011 18,677,609 7,754,762 215,247,381 - 85,006,525 85,006,525 32,549,702 117,556,227 97,691,154 130,240,856
IRR before tax -- 177% 128% 177%
IRR after tax -- 128%
Annex-IX
If Investment Cost Increase By 10%
Working
Capital Fixed Asset Operating Net Benefit Net Benefit
Year Revenue Recovery Recovery Total Benefits Initial Inv't. Replacement Costs Total Income Tax Total Cost After Tax Before Tax
0 39,749,491 39,749,491 39,749,491 (39,749,491) (39,749,491)
1 104,897,228 104,897,228 - 42,697,984 42,697,984 17,748,570 60,446,554 44,450,674 62,199,244
2 125,876,674 125,876,674 - 52,317,937 52,317,937 19,905,244 72,223,181 53,653,493 73,558,737
3 146,856,120 146,856,120 - 59,823,992 59,823,992 24,288,746 84,112,737 62,743,382 87,032,128
4 167,835,565 167,835,565 - 66,710,328 66,710,328 28,858,163 95,568,491 72,267,074 101,125,237
5 188,815,011 188,815,011 12,500,000 73,626,639 86,126,639 33,418,587 119,545,226 69,269,785 102,688,372
6 188,815,011 188,815,011 - 74,287,562 74,287,562 33,447,031 107,734,593 81,080,418 114,527,449
7 188,815,011 188,815,011 - 74,981,532 74,981,532 33,238,840 108,220,372 80,594,639 113,833,479
8 188,815,011 188,815,011 - 75,710,201 75,710,201 33,020,239 108,730,440 80,084,571 113,104,810
9 188,815,011 188,815,011 - 76,475,303 76,475,303 32,790,709 109,266,011 79,549,000 112,339,708
10 188,815,011 18,677,609 7,754,762 215,247,381 - 77,278,660 77,278,660 32,549,702 109,828,361 105,419,020 137,968,722
IRR before tax -- 173% 129% 173%
IRR after tax -- 129%

Digis Restaurant
 Annex-X

Digiss Bar and Restuarant

Loan Repayment Schedule

Interest Principal Outstanding

Date
Payment Repayment Balance
25,295,130

2024
28-Feb 1,496,917 2,107,927.53 23,187,203
30-Jun 1,395,044 2,107,928 21,079,275
31-Oct 1,278,617 2,107,928 18,971,348
4,170,578 6,323,783
2025
28-Feb 1,122,688 2,107,928 16,863,420
30-Jun 1,014,577 2,107,928 14,755,493
31-Oct 895,032 2,107,928 12,647,565
3,032,297 6,323,783
2026
28-Feb 748,459 2,107,928 10,539,638
30-Jun 634,111 2,107,928 8,431,710
31-Oct 511,447 2,107,928 6,323,783
1,894,016 6,323,783
2027
28-Feb 374,229 2,107,928 4,215,855
30-Jun 253,644 2,107,928 2,107,928
31-Oct 127,862 2,107,928 0
755,735 6,323,783
25,295,130

Digis Restaurant
 Digiss Bar and Restuarant
Detail Investment Costs

Sr. Description Unit of

Quantity Unit Price Total Cost
No. Measure
1 Restaurant Chair Pcs 150 7.00 1,050.00 -
2 Restaurant Chair Pcs 38 20.00 760.00 -
3 Bar Chair Pcs 100 25.00 2,500.00 -
4 Bar Table Pcs 25 35.00 875.00 -
5 Office Managerial Chair Pcs 1 30.00 30.00 -
6 Office Managerial table Pcs 1 45.00 45.00 -
7 Office Chair and table Pcs 5 10.00 50.00 -
8 Refrigerator 1400liter Set 5 2,000.00 10,000.00 -
9 Drink Cooling Refrigerator Pcs 3 1,200.00 3,600.00 -
10 Electric stove with 4 pans Pcs 2 760.00 1,520.00 -
11 Gas stove with 4 pans Pcs 2 550.00 1,100.00 -
12 Cake oven Pcs 2 1,700.00 3,400.00 -
13 Bakery Pcs 4 2,200.00 8,800.00 -
14 Barbecue Pcs 2 600.00 1,200.00 -
15 Pizza Oven full set set 1 3,000.00 3,000.00 -
16 Oven Pcs 20 120.00 2,400.00 -
17 Kitchen stainless steel full set Set 1 3,000.00 3,000.00 -
18 Air sacer Pcs 2 850.00 1,700.00 -
19 Ice cream machine Pcs 2 650.00 1,300.00 -
20 Dish washer Pcs 2 700.00 1,400.00 -
21 Ice maker Pcs 3 420.00 1,260.00 -
22 Bread cutter Pcs 2 70.00 140.00 -
23 Meat cutter Pcs 3 150.00 450.00 -
24 Cake mixer Pcs 2 170.00 340.00 -
25 Meat grinder Pcs 2 250.00 500.00 -
26 Coffee and Tea machine Pcs 2 2,000.00 4,000.00 -
27 Juicer Pcs 3 300.00 900.00 -
28 Fried Top Pcs 6 70.00 420.00 -
29 Iron pot Pcs 15 110.00 1,650.00 -
30 Frying pans Pcs 15 55.00 825.00 -
31 Regular food plate Pcs 100 4.20 420.00 -
32 Pasta Plate Pcs 100 3.50 350.00 -
33 Salad plate Pcs 30 2.50 75.00 -
34 Kitchen knife Pcs 30 15.00 450.00 -
35 Restaurant Knife Pcs 150 15.00 2,250.00 -
36 Garden Umbrella Pcs 10 50.00 500.00 -
37 Sound System(speaker) Pcs 20 100.00 2,000.00 -
38 TV 86 inch Pcs 2 1,000.00 2,000.00 -
39 TV 65 inch Pcs 3 700.00 2,100.00 -
40 Projector set 1 2,500.00 2,500.00 -
41 Generator 60kva Pcs 1 10,000.00 10,000.00 -
42 Cleaning Materials full package Set 1 500.00 500.00 -
43 Decoration and Finishing Pcs 20 70.00 1,400.00 -
44 materials mchine 16 kg
Washing Pcs 1 300.00 300.00
Total Sum 83,060.00
TOTAL (IN BIRR) 4,019,409
B. VEHICLES
TVS Apache Motor Bike 180
pcs 10 350,000.00 3,500,000.00
RTR Hi-Lux p/up double
Toyota
pcs 1 4,500,000.00 4,500,000.00
Cabin
Brand TOYOTA Haice Minibus
pcs 1 4,500,000.00
15 Seated Diesel 4,500,000.00
TOTAL (IN BIRR)-Vehicles 12,500,000
D. Offic Furniture and Computer
Sr. NUMBER OF
DISCRIBTION UNIT
No UNITS
1 Computers and accessories
1 Dell 790 pcs 3 60,000.00 180,000.00
2 UPS 650 VA pcs 3 35,000.00 105,000.00
3 Copy and Printer Machine pcs 1 100,000.00 100,000.00
Sub Total (ETB) 385,000.00
TOTAL (IN BIRR) 16,904,409.40

Digis Restaurant
 Annex-XIII
Digiss Bar and Restuarant
Detail Civil & Decoration Works
Sr.No. Description UoM Estimated
1 Interior Design Fee Birr 150,000.00
2 Carpentry & Joinery Birr 1,020,600.00
3 Floor Finish Birr 1,057,860.00
4 Wall Finish Birr 1,944,000.00
5 Ceiling Birr 1,036,800.00
6 Sanitary & Fixture Birr 1,231,200.00
7 Electrical Fixtures Birr 495,720.00
8 Gardening & Water Fall Birr 162,000.00
Total Birr 7,098,180.00
VAT (15%) 1,064,727.00
Grand Total Birr 8,162,907.00

Digis Restaurant
 Annex-XIV
Digiss Bar and Restuarant
Manpower RequirmentNo andofAnnual Renumeration
Minimum SalaryCost
Categories of staff Employee Scale Annual Salary
General manager office
General manager 1 30,000 360,000
Executive Secretary 1 10,000 120,000
Accountant 1 20,000 240,000
Bar
Bar supervisor 1 20,000 240,000
Barista 2 15,000 360,000
Pastry and Baker
Pastry Chef 1 20,000 240,000
Cookers 7 7,000 588,000
Coffee machine operators 2 7,000 168,000
Pastry attendant 1 7,000 84,000
Restaurant
Chef 4 20,000 960,000
Purchaser 1 15,000 180,000
Drivers 2 12,000 288,000
Receptionist 2 11,000 264,000
Electrician 1 10,000 120,000
Guards 2 7,000 168,000
Casher 2 7,000 168,000
Cleaners 5 7,000 420,000
Store keeper 1 7,000 84,000
Waiter 20 7,000 1,680,000
Motorists 10 7,000 840,000
Gardener 1 5,000 60,000
Total 68 251,000 7,632,000

Digis Restaurant
 Annex-XIII
Digiss Bar and Restuarant
Detail Cost of Existing & Planned Investment Costs

No Description Existing Planned Loan Own Source Total

1 Building and Construction - 8,162,907 5,714,035 2,448,872 8,162,907
2 Vehicles - 12,500,000 8,750,000 3,750,000 12,500,000
3 Generator - 560,900 392,630 168,270 560,900
4 Office furniture & Equipments - 385,000 269,500 115,500 385,000
5 Hotel Equipments - 4,019,409 2,813,587 1,205,823 4,019,409
6 Working Capital 10,507,684 7,355,379 3,152,305 10,507,684
Total - 36,135,901 25,295,130 10,840,770 36,135,901

Digis Restaurant
 Digiss Bar and Restuarant
Detail Investment Items

S.No Description Country of Origin Quantity UoM Unit price in USD Total Price in USD Total Price in Birr
1 Restaurant Chair Italy 150 Pcs 7 1,050.00 58,894.50
2 Restaurant Table Italy 38 Pcs 20 760.00 42,628.40
3 Bar Chair Italy 25 Pcs 100 2,500.00 140,225.00
4 Bar Table Italy 25 Pcs 35 875.00 49,078.75
5 Office Managerial Chair Italy 1 Pcs 30 30.00 1,682.70
6 Office Managerial Table Italy 1 Pcs 45 45.00 2,524.05
7 Office Chair & Table Italy 5 Pcs 10 50.00 2,804.50
8 Refrigerator 1400 liter Italy 5 Pcs 2000 10,000.00 560,900.00
9 Drink Cooling Refrigerator Italy 3 Pcs 1200 3,600.00 201,924.00
10 Electric Stove with 4 Pans Italy 2 Pcs 760 1,520.00 85,256.80
11 Gas Stove with 4 pans Italy 2 Pcs 550 1,100.00 61,699.00
12 Cake Oven Italy 2 Pcs 1700 3,400.00 190,706.00
13 Bakery Italy 4 Pcs 2200 8,800.00 493,592.00
14 Barbecue Italy 2 Pcs 600 1,200.00 67,308.00
15 Pizza Oven Full Set Italy 1 Set 3000 3,000.00 168,270.00
16 Oven Italy 20 Pcs 120 2,400.00 134,616.00
17 Kitchen Stainless Steel Full Set Italy 1 Set 3000 3,000.00 168,270.00
18 Air Sucker Italy 2 Pcs 850 1,700.00 95,353.00
19 Ice-Cream Machine Italy 2 Pcs 650 1,300.00 72,917.00
20 Dish Washer Italy 2 Pcs 700 1,400.00 78,526.00
21 Ice Maker Italy 3 Pcs 420 1,260.00 70,673.40
22 Bread Cutter Italy 2 Pcs 70 140.00 7,852.60
23 Meat Cutter Italy 3 Pcs 150 450.00 25,240.50
24 Cake Mixer Italy 2 Pcs 170 340.00 19,070.60
25 Meat Grinder Italy 2 Pcs 250 500.00 28,045.00
26 Coffee & Tea Machine Italy 2 Pcs 2000 4,000.00 224,360.00
27 Juicer Italy 3 Pcs 300 900.00 50,481.00
28 Fried Top Italy 6 Pcs 70 420.00 23,557.80
29 Iron Pot Italy 15 Pcs 110 1,650.00 92,548.50
30 Frying Pan Italy 15 Pcs 55 825.00 46,274.25
31 Regular Food Plate Italy 100 Pcs 4.2 420.00 23,557.80
32 Pasta Plate Italy 100 Pcs 3.5 350.00 19,631.50
33 Salad Plate Italy 30 Pcs 2.5 75.00 4,206.75
34 Kitchen Knife Italy 30 Pcs 15 450.00 25,240.50
35 Restaurant Knife Italy 150 Pcs 15 2,250.00 126,202.50
36 Garden Umbrella Italy 10 Pcs 50 500.00 28,045.00
37 Sound System (Speakers) Italy 20 Pcs 100 2,000.00 112,180.00
38 TV 86 Inch Italy 2 Pcs 1000 2,000.00 112,180.00
39 TV 65 Inch Italy 3 Pcs 700 2,100.00 117,789.00
40 Projector Italy 1 Set 2500 2,500.00 140,225.00
41 Generator 60 KVA Italy 1 Set 10000 10,000.00 560,900.00
42 Cleaning Materials Full Package Italy 1 Set 500 500.00 28,045.00
43 Decoration & Finishing Materials Italy 20 Pcs 70 1,400.00 78,526.00
44 Washing Machine 16kg Italy 1 Pcs 300 300.00 16,827.00
Total 71,660.00 4,019,409.40

Digis Restaurant
 Digiss Bar and Restuarant
Detail Consumable Items

Total Cost
S.No ITEM
Birr
1 Disposable Food Packaging
2 Napkins
3 Soap & Detergents
4 Towel different size
5 Set of towels
6 Cleaning Agents
7 Table Cover
8 Cocktail Umbrellas 381,600
9 ketuchup
10 Disposable Hair net
11 Disposable Apron
12 Aluminum Foil
13 Plastic Gloves
14 Tea bag
15 Coffee

Digis Restaurant
 Digiss Bar and Restuarant
Detail Implementation Schedule

2024

April
Activities Duration

May
Mar
Feb

Apr
Loan processing 1 Month

Decoration work of the building 1 month

Installation of the equipment 1 month

Furnishing of building 1 month

Procurement of vehicles 1 month

Recruitment of manpower 1 month

Commencement of operation

Digis Restaurant
Digis Restaurant