MAHHFAZ Restaurant (MHR) will be a moderately 40 seat restaurant offering family styled, work and office style food and services. Chicken soup, chips, fried rice and jollof rice, pepper soup, steaks and fish chops along with classic hamburgers, shawarma, meat pie, pizza and samosa are all on the menu. We will offer specialty packages selections including a lighter options and smaller portions for children’s menu. The restaurant will also offer a delivery service of the menu to our target customers daily to their offices, houses and rooms of students around the area.
The restaurant will be owned and managed by Mafindi M. Hussaini and Rahama Saleh, together they have collective experiences in running a business and food vendors and catering services.
The restaurant will rent a shop at the Kashim Shettima shopping complex opposite university of Maiduguri, the perfect location that will target people from different categories from students to staff of the university, the members of the Government residential area (GRA), staff and workers of the banks and both the state and the federal institutions situated in that area.
The shop will have some interior and exterior decorations to make the environment a pleasant and comfortable for customers to patronize. The location will also require some renovations to update the lavatories and increase table space in the dining area.
The décor will feature wood accented chairs with blue and white checked table cloths. Diner style will comprise a four chaired table with comfortable seating arrangements.
Sales projections assumes 300 customers per week resulting in a weekly sales just around $3,300 weekly sales or $174,900 annual sales. This gives about $55,000 annual profit on this venture. This projections position MAHHFAZ as a highly desirable concepts for ownership in the restaurant service market and considered moderately profitable and therefore a good investment.
The total startup cost will be $120,000 (one hundred and twenty thousand dollars), $40,000 will be sourced by the owners and the Reminder will be secured via investors.
The restaurant will also offer a delivery service targeting offices, students, staff of the University and homes.
The restaurant will be owned by Mafindi Mustapha Hussaini. Mafindi began his entrepreneur journey as an assistant from the age of 15 working in a retail shop. He joined university at the age of 19 and studied Pharmacy. While studying he continued running small business as he journey through his university life. Recently he started a street diner that provides fast food to students around the university area.
Rahama Saleh received her certificate catering the Royal catering school in Maiduguri. After graduation she worked at the Madina restaurant for three years before joining Mafindi to start the restaurant. Rahama will be employed as the Kitchen Manager.
With the high turnover of help for startup restaurant, we will rely on family and friends to fill in where required until we are off the ground and making profit.
MAHHFAZ Restaurant will be opened 7 days a week for lunch and dinner requiring multiple shifts. Mafindi will write the schedules. The schedules will be written in a manner that will allow the ability to increase or decrease hourly labor according to sales volume in order to maintain a consistent labor cost control.
Proper labeling and rotation techniques, accompanied by ample storage facilities will ensure that high quality prepared product will be sufficiently available to meet the demands during peak business hours. Replenishment and ongoing preparation will continue during off peak business hours.
Mafindi will be responsible for ordering, receiving and maintaining sufficient inventory to meet production demands. Ordering schedules will be staggered with perishable products being ordered multiple times per week to preserve freshness. Standard grocery and supply orders will be ordered less often, according to a predetermined schedule and storage capacity.
Rahama will rely on operational checklists to verify that each work shift has been properly prepared for and to insure the operational standards are followed before, during and after work shifts.
The restaurant layout, including the dining room, kitchen and serving line, has been designed for efficiency and flexibility to accommodate the fluctuation in customer traffic and peak meal periods.
Upon arrival, guests will be greeted immediately by either the assistant manager or a server and asked for the seating preference. Drink orders will be taken and guests can munch on our complimentary rolls. Once the customer’s order is taken, the order will be quickly relayed to the kitchen and the order will be fulfilled as soon as possible.
A staff will also be assigned to the computer to be collecting online orders from customers. The orders received will be relayed to the kitchen for fulfillment. The delivery staff will quickly label the order, package and set out for delivery.
The kitchen preparation line has been designed to be operated by a minimum staff of 1 line cook and a maximum of 4 cooks. This design allows line staffing to be adjusted to the business volume. Shift changes for all staff will involve cleanup, restocking and preparation. All monies will be settled at the end of each shift. The closing shift will involve designated closing duties that will leave the restaurant clean and fully prepared for the next day.