GRAB-A-CUP16 – 09 - 2015

BUSINESS PLANYakubu Torbrr Yusuf

~EXECUTIVE SUMMARY~

• GRAB A CUP is a locally owned and locally packaged breakfast which was

developed to fill in the gap of the frequent habit of breakfast skipping

amongst busy Ghanaians.

• Providing healthy, nutritious Ghanaian breakfasts, packaged in an

environmentally friendly paper made cups and bags.

• GRAB-A-CUP is located on KNUST campus, a community of approximately

40, 000 students and about 1000 administrators and lecturers.

• The need to go for lectures early makes Grab-A-Cup a thriving option of

breakfast amongst students as well as lecturers on KNUST campus.

BUSINESS DESCRIPTION

• The products are Hausa koko, Wheat, Tom brown, oat, beverages.

• Grab-A-Cup started with selling 50packs of breakfast daily on KNUST

campus, this amounts to a total of GHC6000 monthly and a total of 72,000

in one year.

• Grab-A-Cup intends to expand to the sales of 400packs daily accruing a

total of 576,000 annually.

• The business has a potential to expand to over a thousand packs a day if

the communities around the university is factored.

BUSINESS DESCRIPTION Contd.

Our Mission is to provide freshly prepared, healthy, nutritious and great tasting

breakfast in an environmentally friendly packaging at reasonable prices in a

clean, friendly and convenient environment.

MISSION

OBJECTIVES

• To be the premier Ghanaian breakfast option in Ghana.

• To provide quality breakfast at reasonable prices with exemplary service.

• Provide a planet centered packaging of our breakfast products.

OUR VISION

To be a leading provider of environmentally friendly, uniquely

packaged, and convenient breakfast, – with very high nutritional

benefits in Ghana.

MARKET DESCRIPTION

• TIER 1 : Senior Lecturers, and

Top university administrators,

willing to pay more for quality

food services.

• TIER 2 : Young lecturers, hall

administrators, managers of

companies within campus

environs. They pay relatively

average for food services

• TIER 3 : Low income earners

and students within the

university environment, they

usually buy what they can

afford and can be loyal

customers.

COMPETITOR ANALYSIS(Food vendors) • Relatively cheap

• Location and easy access

• Unhealthy packing methods• Hygiene problem • No delivery option• Poor standardization • Lack of professionalism

• Increasing demand for environmentally friendly

packaging• Competition from amongst other

food vendors• Economic down turn and

inflation

• Growing market

GRAB-A-CUPSWOT ANALYSIS • Excellent customer service.

• Great attention to hygienic needs• Delivery services

• Environmentally friendly packaging

• Strategic location• Safety precautions(fire

Extinguisher)

• Access to additional operating capital.

• Delayed delivery services

• Competition from food vendors• Inflation

• Unavailability of paper bag making companies.

• Growing market.

• alliances offering sources for referrals.

• Increasing sales opportunities beyond our "campus base" to

include neighboring communities

•

• The use of UNIQUELY designed paper bag packing gives us a unique

position in the marketing and sales of our product.

• We provide a range of products for consumers to choose from, giving our

customers a wider range of choice.

• The convenience associated with ordering breakfast as well as easy-to-

consume nature of our product makes it a preferred choice amongst

students, lecturers and administrators.

• Direct contact of hot food with plastic products is not healthy, hence, our

cups are made up of entirely paper –making it a healthier choice.

MARKET DIFFERENTIATION

A Pack of Grab-A-Cup contains

either koko, wheat, Tom-brown,

oat, beverage, milk, sugar,

cutlery, tissue, snack(bread,kosei, or bofrot option)

DESCRIPTION OF PRODUCT

• Grab-A-Cup currently operates with one stand in Republic Hall KNUST.

Aside this sales point which operates from 5:30am to 10:00am, delivery

request also comes in regularly.

• We hope to expand to the 5 other traditional halls as well as the university

administration and hospital.

OUR SERVICES

PRICING

• Our prices are affordable to almost all types of consumers within the target

market.

• All our products sell for the same price in spite of its variations.

• Monthly and weekly subscription also attracts certain discounts.

FINANCES

Source of Funds

Owners' and other investments GHC13,000

Bank loans/ENABLIS SUPPORT GHC25,000

Total Source of Funds GHC38,000

START-UP EXPENSESStart-Up Expenses Amount

Permits + Lease Deposit GHC1,200

Contingency GHC1,000

Outdoor Sign GHC500

Building Improvements GHC2000

Working Capital GHC24120

Total Start-Up Expenses GHC28, 820

Start-Up Assets

Mega Sized Gas Cylinder GHC700

Industrial size Gas Burner GHC500

Fire Extinguisher GHC450

10 by 3f table (x3) GHC1500

Large Stainless boilers (3) GHC750

Lighter Utensils GHC900

Ice chest (6) GHC3000

Dish washing apparatus GHC500

Total Start-Up Assets GHC8300

Total Required Start-Up Costs GHC37,120

Year 1 Year 2 15% Year 3 10%

Income

Revenue GHC 576,000 GHC662,400 GHC728,640

Cost of Production GHC289,440 GHC318,384 GHC350,223

Gross Profit

Operating Cost GHC69120 GHC76032 GHC83636

Profit from O.C1 GHC217,440 GHC267,984 GHC294,781

Interest GHC0 GHC1800 GHC3600

Net profit Before tax GHC217,440 GHC267,984 GHC291,181

Tax (25%) Profit GHC54360 GHC66546 GHC72796

Net Profit GHC163,080 GHC201,438 GHC218386

SALES FORECAST

PROJECT CASH FLOW

PROJECT CASH FLOW

EXIT STRATEGY

Sales of kitchen equipment, and restaurant furniture, and fixtures would occur atauction.

The additional assets such as the staff’s uniforms, table cloths, ice chest, and cutlery,could be sold at auction or on tonaton.com. Food inventory because of its quickperishable time would be considered a write-off.

COMPANY STRUTURE

• Grab-A-Cup as at today is yet to get its registration certificate and is still in

the process of completing its registration.

• We have kick started processes on obtaining a health certificate from KMA.

Management team

• The initial management team would be Yakubu Yusuf and Mariam Issaka,

Over time, they have plans to hire a sales director, a general manager, and a

kitchen manager.

• Our initial employees included 2 chefs, 2 packing personnel’s, 1 delivery guy.

We hope to include 2 packaging person, an additional dispatch rider and 7

Point-of-sales girls, this would be a total of 15 staffs in all , this is considered an

ideal personnel number for a food outlet the size of our own. Each employee

will work for 38-40 hours per week.

Legal Structure

THANK YOU