Chips & Chicken Cafe


This quick guide refers to the business of Chips and Chicken cafĂ© found in urban centers and urban estates with a bias towards chips and chicken which are the main servings. Though not entirely focusing on Nairobi, in some sections it’s biased towards the city. Still most of the information  is applicable in any urban center.


The guide includes:



Introduction .......................................................................................................................................... 4
Market Overview .................................................................................................................................. 4
Classification of Chips and Chicken .................................................................................................... 5
Licenses ................................................................................................................................................ 6
Other Regulatory Bodies ...................................................................................................................... 7
Equipment ............................................................................................................................................. 7
Deep Fryer ............................................................................................................................................. 8
Potato Peeler .......................................................................................................................................... 9
Potato Cutter ........................................................................................................................................ 10
Warmers .............................................................................................................................................. 10
Chicken Rotisserie ................................ ............................................................................................. 10
‘Kitchen and Dinner’ Items ................................................................................................................. 11
Cash Register ....................................................................................................................................... 11
Renovations, Tables, Stools, Signage ................................................................................................. 11
Signboard ............................................................................................................................................ 12
Freezer ................................................................................................................................................. 12
Fridge .................................................................................................................................................. 12
Rent ..................................................................................................................................................... 13
Stock .................................................................................................................................................... 13
Capital Breakdown .............................................................................................................................. 13
Notes on Capital .................................................................................................................................. 15
Operations ........................................................................................................................................... 15
Sourcing .............................................................................................................................................. 16
A Note on Frozen Chips ..................................................................................................................... 17
Peeling ................................................................................................................................................ 17
Slicing ................................................................................................................................................ 17
Frying.................................................................................................................................................. 17
Chips Preparation ................................................................................................................................ 18
Chicken ............................................................................................................................................... 19
Sodas ................................................................................................................................................... 19
Other Items .......................................................................................................................................... 19
Work Schedule .................................................................................................................................... 19
Revenue ............................................................................................................................................... 20
Some Figures ....................................................................................................................................... 20
Case Study One ................................................................................................................................... 20
A Casual Look at Revenue .................................................................................................................. 21
Number of Plates from A Sack ........................................................................................................... 22
Profits from Chicken ........................................................................................................................... 23
Factors Influencing Revenue ............................................................................................................... 23
Pricing ................................................................................................................................................ 23
Location ............................................................................................................................................... 24
Costs .................................................................................................................................................... 25
Variety ................................................................................................................................................. 26
Management ........................................................................................................................................ 27
Operating Hours .................................................................................................................................. 27
Critical Success Factors ...................................................................................................................... 27
A Note on Competition ....................................................................................................................... 28
Factors Influencing Competition ......................................................................................................... 29
Some Extra Observations ................................................................................................................... 29
Management Notes .............................................................................................................................. 30
Employees ........................................................................................................................................... 31
Marketing ............................................................................................................................................ 31
Consistency ......................................................................................................................................... 32
Costs ................................................................................................................................................... 32
Suppliers ............................................................................................................................................ 32
Appendix ............................................................................................................................................. 33
Some Equipment Suppliers ................................................................................................................ 34


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