YOONGI RESTAURANT.

YOONGI RESTAURANT (Asian

cuisine)

Business name:Yoongi restaurant.

Address: po.box.22nairobi.
Presenters name:Salome Wambui.
Index number:
Course name: certificate in food and beverage production sale and service.
Course code:
Institution:Zetech college.
Presented to:Madam Kanini.
Examination series:March series.

DECLARATION.
I declare that this is my Original work and has never been presented before any other
examination body for the award of certificate or diploma.
Name:Salome Wambui
Signature:
Date:
The business plan has been submitted to the KENYA NATIONAL EXAMINATION

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COUNCIL with the approval of my supervisor
Name:
Signature:
Date:

DEDICATION.
I dedicate this project to my Mum who’s always supported me in all decisions in life and
my dad (R.I.P) despite the fact that he’s not here physically I know he’s proud of what
I’ve achieved in life.I would also like to dedicate it to my younger siblings and eldest
sister for having such great faith in me and being my support system since I ventured
into the hospitality sector.

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 ACKNOWLEDGEMENTS.
I would like to thank my entire family in general for pushing me towards my best
version.I would also like to thank all my course lectures at school for making my
learning environment hospitable throughout my stay at Zetech.I would most important
like to thank the almighty GOD for good health and knowledge throughout my days
around the sun.

I. Table of contents.
II. Declaration
III. Dedication
IV. Acknowledgements
V. Executive summary
VI. 1.0:Business description
VII. 2.0: Market plan
VIII. 3.0: Organization and management plan
IX. 4.0: Production plan
X. 5.0: Financial plan

Chapter 1
Business description
1.1:Sponsors…………………………………………………………………….1
1.2: Business name…………………………………………………………….1
1.3: business location and address…………………………………………1
1.3.1: business location……………………………………………………….1
1.3.2: business address……………………………………………………….1
1.4: Type of business………………………………………………………….1
1.5: business ownership………………………………………………………1
1.6: production and service…………………………………………………..1
1.7: justification of opportunities…………………………………………….2
1.8: industry…………………………………..………………………………….2
1.9: business Goals…………………………………………………………….2
1.9.1:short term goals………………………………………………………….2
1.9.2: long term goals………………………………………………………….2

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Chapter 2
Marketing plan
2.1: Customers…………………………………………………………… ……4
2.2:Market share…………………………………………………………………4
2.3: Competition…………………………………………………………………4 .
2.4:Promotions…………………………………………………………… ……4
2.5:Pricing strategy…………………………………………………………..…4
2.6:sales tactics…………………………………………………………… ……4

2.7: Distribution channel or strategy …………………………………………4

Chapter 3
Organisation and management plan…………………………………………..5
3.1: business management and qualifications……………………………….5
3.2: personal numbers and duties………………………………………………5
3.3: recruitment,training and promotions……………………………………..5
3.3.1: training………………………………………………………………………..5
3.3.2: promotion…………………………………………………………………….5
3.3: licenses permits and laws…………………………………………………..5
3.3.1: licenses and permits……………………………………………………….5
3.5: support services………………………………………………………………5

Chapter 4
Operational plan…………………………………………………………………….5
4.1:product facilities and capacity………………………………………………5
4.1.1:machines,tools and equipment……………………………………………5
4.2:production strategies………………………………………………………….6
4.2.1: monthly labour requirements……………………………………………..6
4.2.2:monthly expenses……………………………………………………………6
4.3: production process……………………………………………………………6
4.4: government and other regulations…………………………………………6
Chapter 5
Financial plan………………………………………………………………………..6
.5.1:pre-operational costs…………………………………………………………6
5.2: estimation working capital…………………………………………………..6
53: projected cash flow statement……………………………………………….6
5.4: break even profit……………………………………………………………….7
5.4.1: Total contributions…………………………………………………………..8
5.4.2:proforma income statement ……………………………………………….8
5.4.3:proforma balance sheet……………………………………………………..9
5.4.4: break even point……………………………………………………………. 9
5.4.5: contribution margin percentage…………………………………………..9
5.4.6: total fixed costs………………………………………………………………9
5.4.7: expected profitability ratio…………………………………………………9
5.4.8: gross profit percentage…………………………………………………….9

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 5.4.9: return on equity…………………………………………………………….9
5.5: return on investment…………………………………………………………9
5.6: desired financing……………………………………………………………..9
Executive summary.
1.0:Business description
The proposed business shall be located near Nairobi City Market that should be run by
Salome who will be the executive chef assisted by Marius will be the sous chef and
Layla of the manager. The proposed restaurant will be a restaurant That's visually deals
with the production of Asian cuisine, dishes such as sushi,kimchi,ramen,fried rice,dim
sum,dumplings and many more.
The address of the proposed business shall be:

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Po.box:117
Nairobi
Email@yoongi.oppa@gmail.com
0701889000.

2.0: Marketing plan

The Business targets various people of all ages groups and genders,that means that
the business will have to use different ways to get their already targeted audience this
way is include.
1)online marketing:this will majorly be the use of various apps such (Ig, TikTok,
Snapchat and twitter)
2)Television advertising :as it’s self explanatory we aim On getting different tv stations
to aid in our advertising venture.
3) Billboards: getting strategic places to place our billboards for the general public to
see and help reach a wider market.
3.0: Organisation and Management plan.The post business shall be our sole
proprietorship which shall be run by Salome will be assisted by the manager and the
sous chef in bleeding the business towards its cause and towards the land of profit
employees shall be motivated in various ways such as promotions bonuses and
payments of extra shift any employee that part takes an extra shift shall be paid and
rewarded accordingly promotions shall be given to those who have worked and and a
promotion.

4.0: Production plan

Food shall be provided at the restaurant where they shall be service on table customer
cooking for themselves the restaurant shall hire 15 of 20 permanent chefs in the
restaurant and 12 or 22 permanent waiters of the restaurant. Any additional help for
production needed shall be run through the head chef all the sous chef The restaurants
are also offer deliveries services for home to home customers.

5.0: Financial plan

The restaurant we have a starting capital of 5.2 million where the owner who's going to
get the money from an inheritance in bank loan the
inheritance ranging between 3million to 3.5million then the additional top up shall be
gotten from the Bank loan.

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CHAPTER 1
Business description
1.0:sponsors
The business shall be started by Salome a student at Zetech,who's now taking a course
in food and beverage production.Salome is a 20-year-old who has big dreams in making
the hospitality sector of Kenya be more popular and widespread be known to other
nations despite her dealing and specializing with Asian cuisines she hopes to put Kenya
on the map when it comes to hospitality in the hospitality sector.
1.2:Business name
The name of the business wich is Yoongi restaurant is unique name that reflect
on the Asian culture. A unique name that sets itself apart from other common
restaurants and hints on it's association with Asian “things” it's a name that
creates a form of warm hospitable and warmth for customers.

1.3:Business location and address.

1.3.1: Business location
The business location which is around Nairobi City Market has been specifically chosen
to be able to attract people of all folks of life and all classes. Providing people from
different directions with a coming into or going out of Nairobi the restaurant shall be
situated opposite Costco hotel. Making sure that this surrounding areas and competition
are healthy manageable and competent. In surrounding areas of the restaurant the
targeted area is near the road the superhighway to be specific making sure their
security fault their customers on the restaurants and the employees all at large
1.3.2: Business adress
Yoongi restaurant
Po.box:117
Nairobi
Email@yoongi.oppa@gmail.com
Telephone:0701889000.
1.4:Type of business
The proposed business is likely to commence on the 2/2/2025 if the targeted capital
shall be raised before 1/12/2024.
1.5:Business ownership
The proposed business is a sole proprietorship type of business which shall be
ran by Salome.

Advantages of a sole proprietorship

*There’s easier decision making in the business
*All profits are not shared with anyone but just by the owner.
*Few legal formalities are needed for the business to be up and running.
1.6: Products and service

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The main aim of the business will be the production and service of all Asian
dishes that are asian oriented.The restaurant shall also offer delivery
services.the business shall operate 24/7 offering free deliveries around any order

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 made within a 50mile radius and an extra 200-500fee for deliveries outside the
vicinity of Nairobi.
7.1: justification for opportunity
The reasons why the business will be opened at the said location are:
*There’s healthy competition around the restaurant.
*There’s ample and safe security in the vicinity of the restaurant.
*There’s a good flow of the targeted clientele by the restaurant.
*It’s near raw materials which include the raw foods the nearness of the restaurant to
the market helps transportation become easier and cheaper.

1.8:Industry
The purposed business will run under the hospitality sector.not forge the
problems that the hospitality sector faces,using the modern technology the
restaurant shall be able to maneuver around the market using the technology as
a tool to be able to plan out good menus that's stand well the customers not
ruining the cultural impact of the culture behind the dish letting it still be authentic
and an actual Asian dish served in an African country.
1.9:Business goals
1.9.1:short term goals
*The business aims to start with a customer flow of 200 to 300 customers one
day.
*The restaurant should be able to come up with the sum of $800,000 every 6
months to be able to cover the bank loan that’s aimed to be completely paid by
the end of 2 to 2 and 1/2 years.
*Restaurants should have had a few local personnel either in the kitchen or at
the service area.
1.9.2: Long-term goals
* The restaurant should have ventured into other countisEs and probably countrys.
*Seoul being the mother of Asia (korean) cuisine hopefully the restaurant should have
ventured into the Korean market.
*The restaurant should have increased the number of workers.

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Chapter 2
MARKETING PLANS
The main focus that the restaurant shall use to get into the market will be via online
media advertisement.using modern online platforms like
YouTube
Instagram
TikTok
Red note
Also advertising via billboards will be used and advocated for majorly when it’s reliable
and won’t in anyway compromise the income of the Restaurant.
2.1: Customers:the targeted audience of the restaurant are not of any specific class but
of the general public creating an equal ground for people of all classes and walks of life
introducing them to asian cuisine to those who might not be familiar with it and for those
who are familiar with it but can’t afford it can be given that chance to experience it at
affordable prices.
2.2:MARKET SHARE:The restaurant will eventually open up to the general public for
people interested in the shares of the restaurant to buy them in certain amount.
2.3: COMPETITION:The diresity and level of competition might not be as stiff in the
strategic area but in possible expansion areas of the restaurant the competition is really
stiff considering the fact that the desired areas are the craddle of asian cuisine.
2.4:PROMOTIONS
Every once in a while the restaurant will conduct promotions but only on special
occasions.
Occasions such as the Anniversary of the restaurant, opening of new branches, winning
of awards are an increase in the ranking of the stars of the restaurant.Or special
celebrations of the employees.the promotions will majorly consist of discounts new
dishes being brought to the menu on those special occasions.
2.5:PRICING STRATEGY
As earlier mentioned yoongi restaurant aims to bringing together people of all classes of
life.This might vary with the season as well.Using the weather seasons and food season
to rationally adjust the prices if the meals without compromising the portion and quality
of the food being produced.
2.6:SALES TACKTICKS:The restaurant will majorly rely on the entire staff to work
together in promoting and increasing the sales of the restaurant.Putting the shares of
the restaurant in the general market is well known for boosting sales of business so the
restaurant shall use the similar approach.

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Chapter 3
Organization plan.
The business being a sole proprietorship most of the orders will come from the owner
but will be passed down by those underneath the owner.
3.1: Business management and qualification
The criteria used to hire differs from the different sectors along the restaurant.For the
kitchen staff(chefs)they must have a certificate in specialization of asian cuisine and a
minimum experience of 2yrs in the sector.while for the Restaurant sector the waiters
should have a certificate in service and specialize in the service of asian cuisine and a
minimum experience of 2yrs.The rest of the staff should have experience in their
specific areas they don’t need a certificate but if they do the better.
3.3: recruitment, training and promotions
Whenever there’s additional staff needed by the restaurant there should be training
conducted for the staff,make sure to conduct proper training and people who can greatly
and largely promote the Restaurant.
3.3.1:Training
The desired staff or qualified staff should undergo proper training attend seminars and
team buildings even though it’s once a month where the staff are reminded of what’s
needed and required of them by the restaurant to properly conduct their duties.
3.3.2: Licenses permits and laws
3.3.3:Licences and permits
The restaurant will apply for all necessary licences and permits.from all necessary
government organization.
3.3.4:Laws
The restaurant will keep turning and changing to adjust to any new laws that may render
the business illegal.getting all the necessary documentation as the times change.
3.5: Support services
The restaurant has services such as buffets, swimming pools ,games and small
recreational activities.that provide entertainment for the customers.
CHAPTER 4
Operational plan
4.1: product facility and plan
The main product to be supplied from the restaurant is asian dishes from and cuisine to
be able to literate the actual scenery of the specific cuisine being showcased on there
specific day or week.
4.1.1:Machines tools and equipments
The Maine tool that will be found in the restaurant will be of asian essence.
Compromising of
Pots for barbecue hotpot
Chopsticks
Sinal bowls
Etc.most of the cooking will be done in the kitchen by the chefs themselves while the
ones such as hotpots will be ciOoked in the dinning area by the customers hence
bringing about a heatable blate they will be found on the table(to only be put on when in
use after letting the customers know it’s on)
4.2:production strategy

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Most of the cooking will be done on order unless the required dish needs to be prepared
before hand.
4.2.1: Monthly production requirement
The amount of foods being prepared should be able to reflect and corelate with the
current budget and products,no wastage will be acceptable.
4.2.2: Monthly expenses
The ratio of loses if incurred should not by any chance outway the profits due to
negligence or laziness from either parties involved.
4.3: Product process
The production will be kept at maximum hygiene and efficiency.foods will be prepared
with precision and in accordance to the customer’s preferences if there are any and in
special circumstances.
4.4: Government and other expenses
The restaurant will adhere strictly to all laws laid down by the government for the
hospitality sector,any fines that will be made should be documented and any other
expense incurred by the restaurant will be documented.
CHAPTER 5
FINANCIAL PLAN
5.1:PRE-operational cost
1.2mil will be used in the purchasing of basic equipments that are needed to begin the
launch of the restaurant and make it operational.
5.2:Estimation working capital
4.2mil will be able to start off and kickstart the restaurant and place it on a good position
as competent competition and place it on the national culinary market.that including
salaries,rent,purchases etc.

5.3 Projected Cash Flow Statement

Milele Poultry Farming projected cash flow statement for the year 2020
Items JAN FEB MAR APR MAY JUN JUL AUG SEPT OCT NOV DEC TOTAL

Cash
Inflows
Sales 26000 284000 290000 279000 250000 27000 240000 260000 27000 280000 240000 25000 3160000
0 0 0
Debtors 12000 22000 9000
Total 260000 292000 290000 270000 250000 292000 240000 260000 27900 280000 240000 25000 3211000
inflows 0 0
Cash
outflows
Purchases 96000 91000 90000 92000 94000 95000 94000 95000 96000 98000 100000 12000

Salaries 90000 90000 90000 90000 90000 90000 90000 90000 90000 90000 90000 90000
&wages
License and 20000 20000
Permits
Electricity 5000 7000 4000 6000 7000 6000 7000 6000 5000 5500 6000 4000
Water 2500 3000 3500 4000 4500 5000 4000 4500 5000 3000 2500 2000
Insurance 12000 12000

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Telephone 4000 2000 2500 3000 3000 3500 4000 3000 2000 2500 1000 1500 32000
Transport 17000 15000 12000 14000 15000 16000 17000 16000 17000 15000 12000 10000 176000
Advertisemen 5000 6000 12000 10000 6000 10000 49000
t
Rent
Total 24450 208000 202000 209000 213500 215500 216000 22050 22700 224000 217000 23750 2635000
outflow 0 0 0 0
Net cash 8500 84000 88000 61000 365000 76500 24000 39500 52000 56000 22500 12500 56100

Accumulated 8500 92500 180500 241500 27800 354500 378500 41800 47000 526000 548500 56100
cash 0 0

5.4 Profoma Income Statements

Milele Poultry Farming Profoma income statement for the year
ending 2020, 2021, 2022.
Items 2020 2021 2022
Sales 53160000 6,604,000 8,621,000
Costs of sales 1161000 3,022,600 3,581,400 5,031,600 3,589,400
Gross profit
Expenses 2,496,000 2,496,000
Salaries and wages 1080000 5,000 5,000
License and permits 20000 30,000 29,850
Electricity bill 68500 12,000 11,950
Water bill 43500 120,000 120,000
Insurance 12000 8,400 8,400
Telephone 32000 72,000 71,300
Advertisement 490000 240,000 240,000
Transport 176000 60,000 60,000
Total expense 1481000 3,043,400 3,042,500
Net profit before tax 466200 538,000 546,900
Provision for 10% tax 518000 53,800 54,690
Net profit after tax 569800 484,200 492,210

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5.4.1 Profoma Balance Sheet
Milele Poultry Farming Balance sheet as at start up and End of the
first two years of operation
Item As at opening date As at end of 2021 As at end of 2022
1/01/2020 31st Dec 31st Dec
Assets
Current assets
Cash 950000 2,995,932 4,330,132
Stock 900,000 850,000 950,000
Debtors 500000 150,000 80,000
Total current assets 235000 3,995,932 5,360,132
Fixed assets
Motor vehicle 500000 340,000 228,000
Tools and equipment’s 300000 74,960 70,000
Total fixed assets 1600000 414,960 298,000
Total assets 3950000 4,410,892 5,658,132
Current liability
Creditors 500000 200,000 100,000
Bank overdraft 1700000 600,000 500,000
Total current liability 2200000 800,000 600,000
Long-term liability
Bank loan 1700000 600,000 500,000
Owner’s equity 4000000 2,526,692 4,066,732
Net profit 518000 484,200 491,400
Total long-term 6218000 3,460,892 5,058,132
Total liability and equity 4,410,892 5,658,132
8418000

5.4.2 Break Even Point

Particulars Amount
Fixed cost
Rent 10800000
Salaries and wages 120,000
Insurance 12000
License 20000
Loan payment 50000
Total fixed assets 1257000
Variable cost
Advertisement 49000
Transport 176000
Telephone bill 32000
Total variable cost 257000

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 5.4.3 Total Contribution
=sales-variable costs
=3160000-257000=2903000
5.4.4 Contribution Margin Percentage
=Total contribution /salesx100
=2903000/3160000x100
=91.87%
5.4.5 Total Fixed Costs
=2,781,000
5.4.6 B. E. P
=fixed costs /contribution margin
=1600,000/91.87
=17,415.91379

5.4.7 Expected ProfitabilityRation

5.4.8 Gross Profit Percentage
=Gross profit /salesx100
=1999000/3160000x100
=63.26%

5.4.9 Return on Equity

=net profit after tax /Owner's equity x 100
=569800/4,000,000x100
=14.2%
5.5 Return on Investment
=Net profit after tax /total investments x100
=869800/841000x100= 6.8%
5.6 Desired Financing
Item Amount
Pre-operational cost 1738500
Working capital 1000000
Fixed assets 1600000
Total desired financing 4,338500

5.7 Proposed Capitalization

Items Amount
Owner’s equity 4,000,000
Bank loan 1700,000
Friends and relatives 300,000
Total 6,000,000