BUSINESS PLAN

FOR

TRADITIONAL FOODS
CUNTIN

TABLE OF CONTENTS
EXECUTIVE
SUMMARY……………………………………………………
…………
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AIMS……………………………………………………………
…………………………….

KEY ELEMENTS TO
SUCCESSION…………………………………………………
…..

MISSION, VISION AND CORE

VALUES………………………………………………..

CHARPTER 1

COMPANY
OVERVIEW……………………………………………………
……………….

BUSINESS
SUMMARY……………………………………………………
……………….

FORMS OF
OWNERSHIP…………………………………………………
………………..

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INTRODUCTORY
SUMMARY……………………………………………………
………

CHARPTER 2

MARKETING
PLAN………………………………………………………

MARKETING MIX
………………………………………………………..

SWOT
ANALYSIS……………………………………………………
……..

CHARPTER 3

OPERATIONAL PLAN
…………………………………………………

OUR GEOGRAPHICAL
LOCATION……………………………………

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SERVICE
DESCRIPTION………………………………………………

COMPETITIVE AGE AND

COMPARISON…………………………..

CHARPTER 4

MANAGEMENT PLAN
…………………………………………………

MANAGEMENT
SUMMARY…………………………………………….

PERSONEL
PLAN…………………………………………………………

ORGANISATION HIERACHY…………..JOB
DESCRIPTION

PERSONEL QUALIFICATIONS

CHARPTER 5

FINANCIAL
PLAN……………………………………………………….

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START-UP
FUNDING……………………………………………………

FINANCIAL
ACCOUNTS………………………………………………….

APPENDIX..

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CHARPTER 1
EXECUTIVE SUMMARY
Traditional Food Curtin is a restaurant that serves both traditional foods to the children of
Zimbabwe. It will be located at the heart of the city of Gweru. It will be providing delicious and
health meals including our own traditional meals such as sadza and muboora, brown rice with
peanut butter, game meat, madoora and mahewu to meet our customer’s needs and wants in a
profitable manner. This plan seeks to develop strategies aiming to improve the condition of the
business to expand its scope. This can be done through loan acquisition, recruitment of skilled
workers and developing the trading system. The amount that is needed to expand the business is
approximately US$10000. The strategies to be used are: advertising, penetration pricing, and
venturing into different locations to capture the needs of people as well as offer of standardized
products that have already certified (SAZ) Standardization association of Zimbabwe. We aim at
providing the best restaurant to the community of Gweru at a cost they can afford and in such a
way that they are not, socially and economically isolated. Our goal is to provide the most
delicious and healthy foods to the community. Qualities and duties are stated in the Managerial
plan. There is also a financial breakdown of the usage of cash. A S.W.O.T analysis is carried out
to determine the strength, weaknesses, opportunities and challenges which may affect the
restaurant. Traditional Food Curtin is a restaurant which will be operating at the heart of the city
of Gweru providing delicious and healthy meals. The restaurant will be opened on the 20 th of
October 2013.

VISION

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To meet and exceed our customers’ expectations as well as to be one of the leading food service
and respected caterers to our valued clients.

MISSION

To provide the highest quality of food, reliability and effectiveness in catering healthy foods, and
to create elegant, memorable experiences

OBJECTIVES

 Provide high quality meals to customers.

 Increase our profit margin by 20 percent by year end.
 To increase our sales volume by 25 percent by year end.
 Increase the market share by 15 percent by the year end.

COMPANY CORE VALUES

 Fairness and equity

 Mutual trust and respect
 Flexibility, Affordability
 Adaptability

COMPANY MOTTO

Quality meals at lowest prices

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CHARPTER 2

OVERVIEW

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CHARPTER 3: MARKETING PLAN

MARKETING PLAN
MARKET RESEARCH

The collection of data for market research was done at a micro level, we used questioners to help
identify what a group of people would order in a restaurant, One hundred questioners where used
and from them, Data for customer opinions where gathered, The research was done on all kinds
of people of all age groups.

MARKET TARGETS

MARKETING OBJECTIVES

Our marketing objectives as Mommy’s Delicious Kitchen are:

 To increase our sales volume by 50 percent by year end.

 To increase our profit margin by 20 percent by the end of the year.
 Increase the market share by 15 percent by the year end.

CUSTOMER ANALYSIS

Our restaurant will target local customers basing on the norms, values, attitudes and cultural
beliefs. The products and services which will be offered on the market will cater for different
people with different cultures.

Taking consideration of the economic conditions we will focus on two different levels of
customers which are:

 Medium to high: customers who have the potential to buy our product and services and
who are medium to high income earners.

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  Medium to low: these are students mostly and others who have the potential to also buy
our products and services but they are middle to low income earners.

COMPETITOR ANALYSIS

They are an important number of competitors in this market which also offers the same
product and services and such competitors include kwamaiguru and fast foods.

The business has a competitive advantage in terms of the following 4ps:

PRODUCT

The pictures below show the type of food that we will be offering:

PLACE

The restaurant will be located in one of the busiest areas in the heart of the city of Gweru and
hence the accessibility to the restaurant will be very easily and conveniently. It will be

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 located strategically where there will be high human traffic which therefore allows for
capturing the people’s attention to come and buy and enjoy our delicious meals.

PRICE

Our prices as stated above will be lower than those of the competitors and the pricing policy
that we are applying is penetration pricing policy then we will therefore use price skimming
policy after we have gained the market share.

PROMOTION

For our restaurant to be well known we are going to use different promotional tools such as
advertising, personal selling, sales promotion so as tolour the customers. Promoting our
products enables us to be well known by different customers in different areas such as
Mkoba, Lundi Park, SengaNehosho just to mention a few. For a business to be regarded as
successful business promotion has to take place

SWOT ANALYSIS

The following SWOT analysis captures the key strengths and weaknesses of our business and the
opportunities and threats to the implementation of the proposed program.

STRENGTHS

 Strategic location, with high volumes of human traffic

 Wide clientele base, and wide range of products
 ethical business practices
 Good customer treatment and services
 flexible service
 Strong financial condition
 Superior technology
WEAKNESESS
 Lack of clear strategic direction

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  Resources that are not well matched to industry key success factors
 Lack of well developed or product innovation capabilities
 Too narrow a product line relative to rivals
 Weak brand image or reputation
 lack of financial resources to grow the business and pursue promising opportunities
 lack of enough experience
 Lack of adequate working capital

OPPORTUNITIES
 Proven long life customers
 The indigenization policy promotes the ownership of businesses by black people
 Industry and lifestyle trends show an increase in designing awareness and the industry
customer base has limitless potential growth.
 Good supply chain management capabilities

THREATS
 political instability threatened by the holding of presidential elections this year
 Increasing intensity of competition among industry rivals resulting in squeezed profit
margins

 Likely entry of potential new competitors

 Growing bargaining powers of customers or suppliers

 A shift in buyer needs and tastes

 Loss of sales to substitute products

 Vulnerability of industry driving forces

 Costly new regulatory requirements

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CHARPTER 4: OPERATIONAL PLAN

PRODUCTS AND SERVICES

The following are the types of foods that we are going to offer:

 SADZA
 ROCK SHANDY
 BEEF
 CORNMEAL CAKE
 PAENUT BUTTER STEW
 ROASTED BUTTERNUT SQUASH
 MAPOPO(PAPAYA) CANDY
 GAME MEAT(girraf, crocodile,…
 PORK
 CHICKEN
 RIC
 CHIPS
 SALADA
 MAZONDO

UNIQUE SELLING POSITION

Traditional Food Cuntin will be providing unique products on the market, which will give it a
distinct advantage against other market players.

Pricing strategy

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Traditional Food Cartin is going to adopt the penetration pricing policy in which we will be
charging lower prices so as to attract new market and create customer loyalty.

Value to customers

We are going to value our customers, as there are our most ‘valued asset’, we will value their
support and ensure that we build customer loyalty. And will make them part of our Traditional
Food Cartin family

Growth potential

We anticipate a growth potential of 10% per annum, Basing the analysis on the current economic
conditions prevailing.

Innovation

We are going to carry out a research on how to run a restaurant and we are going to send one of
our employee to go and work in a well-established restaurant observing and see how they do
business there and came back with the feedback.

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CHARPTER 1

MANAGEMENT PLAN
ORGANISATIONAL CHART

MANAGING
DIRECTOR
(T.E Kurwa)

PARTNER
(ELIZABETH)
PARTNER
(SHEPHED)

OWNERSHIP AND MANAGEMENT

NAME OF COMPANY OWNER

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The company comprises of three partners which are Gracious, Elizabeth and Shepherd. Gracious
will be responsible for the overall running of the organisation, Elizabeth will be on the marketing
department and shepherd will be dealing with the financial issues of the business.

DETAILS OF MANAGEMENT AND OWNERSHIP

The three partners have a partnership agreement which states that each partner will contribute
equal capital to the company and they are all actively involved in the day to day running of the
business. As a result of this, the partners are entitled to equal amounts or share of the profit
obtained by the company.

EXPERIENCE

JOB TITLE NAME SKILLS AND STRENGTH

MARKETING MANAGER ELIZABETH DEGREE IN MARKETING
AND IN FOOD SCIENCE
ACCOUNTANT SHEPHERD DEGREE IN ACCOUNTING
MANAGING DIRECTOR GRACIOUS DEGREE IN BUSINESS
MANAGEMENT

REQUIRED STUFF

JOB TITLE QUANTITY SKILLS DATE REQUIRED

NECESSARY
COOK/CHEFS 2 EXPERT IN FOOD 20-05-2013

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 AND NUTRITION
SALES PERSON 1 20-05-2013
WAITERS/WAITRESS 2 20-05-2013

RECRUITMENT OPTION

Recruitment will be done through electronic or print media that is in newspapers, radios and
televisions in order to get highly experienced employees.

TRAINING OPTIONS

In the event that we do not find the required skilled labour we are going to conduct on the job
training to the selected candidates and Elizabeth will be the instructor and this will be a cheaper
way rather than inviting someone from outside.

SKILLS RETENTION STRATEGIES

Performance appraisal will be used on a regular basis so as to monitor and improve the
performance of the employees to make them competitive on the market. Bonuses and rewards
will be given to those employees who excel in the company.

CURRICULUM VITAES FOR THE MEMBERS

NAME: GRACIOUS GWITIRA

DATE OF BIRTH: 12/09/91

SEX: FEMALE

RESIDENTIAL ADDRESS: 30 SENGA GWERU

MOBILE NUMBER: 0778040441

EMAIL ADDRESS: Gwitirag@yahoo.com

NATIONAL I.D: 29-267410 J44

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I am still furthering my education at Midlands State University

CURRENTLY STUDYING:

BACHELOR OF COMMERCE BUSINESS MANAGEMENT HONOURS DEGREE

COLLEGE: MIDLANDS STATE UNIVESITY

REFERENCES
AVENUES HIGH SCHOOL
NUMBER 53 4TH STREET
HARARE

NAME: SHEPHERD TAPFUMANEYI

DATE OF BIRTH: 27/09/91

SEX: MALE

RESIDENTIAL ADDRESS: 510 NEHOSHO GWERU

MOBILE NUMBER: 0779047653

EMAIL ADDRESS: Sheptapfuma@gmail.com

NATIONAL I.D: 63-1458940 M42

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I am still furthering my education at Midlands State University

CURRENTLY STUDYING:

BACHELOR OF COMMERCE BUSINESS MANAGEMENT HONOURS DEGREE

COLLEGE: MIDLANDS STATE UNIVESITY

REFERENCES
GUINEA FOWL HIGH SCHOOL
P.O.BOX 1530
GWERU

NAME: ELIZABETH MOAHYI

DATE OF BIRTH: 11/05/91

SEX: FEMALE

RESIDENTIAL ADDRESS: 2070 MKOBA 19 GWERU

MOBILE NUMBER: 0775970255

EMAIL ADDRESS: lizabeth51@ovi.com

NATIONAL I.D: 63-1421260 F26

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I am still furthering my education at Midlands State University

CURRENTLY STUDYING:

BACHELOR OF COMMERCE MARKETING MANAGEMENT HONOURS DEGREE

COLLEGE: MIDLANDS STATE UNIVESITY

REFERENCES
ZIMUTO HIGH SCHOOL
P.O.BOX 9030 MASVINGO

OPERATIONAL PLAN
TRADING HOURS

MONDAY TO FRIDAY OPEN AT 0800HRS CLOSES AT 2200HRS

SATURDAY OPEN AT 0900HRS CLOSES AT 1900HRS

SUNDAY CLOSED

EQUIPMENT NEEDED

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The type of equipment that we require includes operating till, pots, cutlery, wooden spoons,
dinner plates, tea mugs, stoves, ovens, food covers, table cloth, dish towels, oven gloves, aprons,
dish, electric jug, salt shakers, tents, tables, chairs, braai stands, oven trays, jar, water glass and
truck.

We want an operating area of about 400 square meters in the CBD. We are most likely to be
affected by competition from rivals like kwamaiguru, fast foods restaurant among others. The
premisesare the right ones for the business venture and this has made it possible for the venture
to acquire an operating license from the Gweru city council and Zimra.

FINANCIAL PLAN
FINANCIAL OBJECTIVE

Projected Sales

Sales are expected to increase as time goes on. Projected sales for the first 6months are expected
to be $15000. The profit is expected to gradually rise in relation to the sales.

FINANCE REQUIRED

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Working capital $10000. This is to be used for the purchase of the merchandise and other
operating expenses from potential donors and our own personal savings. We can also acquire a
loan of $5000 from Barclays Bank and also acquire for government funding.

START UP COST:STATEMENT OF COMPREHENSIVE INCOME

Registration $1500
Licenses $200
Permits $200
Rental lease costs $500
Training $500
Wages $800
Electricity $400
Water $100
Preliminary costs $500
Salary $1100
Machinery $3000
Insurance $400
Advertising costs $400
Telephone costs $100
Motor vehicle $300
Total $10000

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