I'm Monsieur DOSSOU A. GELUICE: funder of ELOHIM SARL.
I) GENERAL PRESENTATION OF THE PROJECT
1- Attractiveness of the sector: Benin was often promoted, and inlaid by sagastronomy, sarichesse, savariété and its multi-regional facets. Benin has developed a world of international cuisine in restaurants of good quality in terms of decoration as food, there are even franchisors who are beginning to take an interest in the destination of the Fast Food restaurant, the restoration of large map.
Although restoration accounts for only 8% of operational franchise networks in Benin, in the last five years it has experienced a very strong pace of development.
The growth rate is 10%, according to professionals. International brands are developing in a context marked essentially by a great heterogeneity of operators and the weight of the traditional sector. Beninese concepts (traditional, traditional restaurants, ...) represent more than 4,000 outlets and almost 80% of a marchéstimé at nearly 264 933000 euro, according to the guide of the franchise 2007.
Many comapany (including the brioche dorée) are implanted localy. The forecasts of professionals, who expect 15% annual growth, shouldpreserve the current Benin advance on all countries of West Africa.
3- Description of the activity:
Cotonou, Benin's industrial capital, is home to a large mass of Beninese and foreign firms, whether they are subsidiaries or subsidiaries. Thus, a large number of active workers working in this city, the latter not all being cotton, but also inhabitants of the towns nearby are such as Akpakpa, Cadjehoun, Abomey Calavi ... The main point is that small restaurants and snacks are very active between noon and 2pm. As a result, employees who can not take lunch at home for lack of time and distance prefer to eat close to their place of work. The latter are most of the time dissatisfied with the products and services offered, and they do not feel comfortable during and after the lunch time due to lack of comfort and friendliness ...
This project presents several opportunities for success that can be identified as follows: - First, it's a rather original concept (restaurant offering rather special services annexes) - The change in people's habits and their behavior towards restaurants (increasing the number of people who take their lunch outside between noon and 2 pm) - The existence of a very important demand at the level of active persons (work pressure and the need for a fast and complete service) - The restaurant sector is a very attractive sector thanks to its steady growth rate which is constantly increasing during the period or the season.
As already reported, "Lunch Time" comes to meet a number of needs felt by our clientele that are employees and officials who do not eat at home. This restaurant will be open between 9h30min and 00h. In addition to catering, there will also Beninese lounges equipped with television and a small game room (pool table and debaby-foot table). We chose a subscription system, only members will be entitled to our services. The meals will be prepaid by the monthly purchase of a notebook containing a certain number of tickets (10 tickets, 20 tickets and 25 tickets).
The meals will be served by buffet, that is to say they will be presented in a window where will be displayed the prices of items (dish, salad, drink, dessert) .After choosing a meal (self-service), the customer will go to the cashier for presentation of the ticket as a method of payment. If the price of the meal exceeds the value of the ticket, the balance is subtracted from the amount of the guarantee paid during the subscription, in the opposite case (the price of the meal does not reach the value of the ticket), the difference between two amounts will be reduced next month when buying the next book.
PRESENTATION OF THE SERVICES OFFERED BY LUNCH TIME:
The main service offered is obviously that of restoration, its originality and its more compared to others is the combination between a multitude of other ancillary services such as · The buffet: the dishes will be arranged on a buffet with the price of each dish displayed. · Self Service · A Moroccan living roomconfortable and friendly · A mini games room (billiards and table football) ·
Two post-televised receivers with a digital receiver (a post in the restaurant and another post office in the Benin lounge), the two posters are connected to the same digital receiver. According to our survey (see market research part),
Our menu will include:
· Nicoise salad · Salademarocaine · Saladebeninois · Saladevariée DISHES: · Tajine with vegetables · Tajine at lakefta, · Tajine with chicken and olives, · Chicken sandwich · Kefta Sandwich · PaniniKefta · Paninimerguez · Paninifromage · Shawarma · 4 cheese pizza · PizzaMargarita · Chicken skewers · Beef skewers · Vegetable gratin · Gratin with vegetables and beef
THE DESERTS :
· Caramel flan · Mouse auchocolat · Fruit salad
· Sodas · Coffee with milk · Cafécrème · Hot chocolate · Espresso · Tea · Orange juice · Banana juice Mineral water
1- PRINCIPAUX ATOUTS ETINCERTITUDES
In this paragraph, we will try to discuss the risks that our Lunch Time project can run: Our customers may not accept the fact that our services are offered by subscription because they will not want to run the risk of pre-paying a product that they have no idea about its quality especially during the first years of establishment of the restaurant. The number of subscribers can be very limited and the number of tickets sold. During the low season, most employees take their annual leave.
This said, we risk register a decline in our turnover during the said period (the months of July - August). To remedy these risks, we have decided to adopt a marketing strategy based on external communication, accentuating publicity actions to attract customers and try to retain them at the restaurant. All the more, we will try to target trainees during the low season to maintain our turnover at the same level, they will be potential customers who will be used to our services and will become permanent customers in the future.
- What will the funds raised be used for?
The fact that we are new entrants is a major obstacle, given the amount of capital we need to invest for the local, the staff costs, the materials required, as well as any necessary funding. All of these elements will be analyzed at the level of the financial analysis.