Carthage Food

1. Carthage Food General presentation By MejedSta

2. Business overview • Company : Carthage food • Tagline : The southern mediterraneanat your fingertips • Pintrest pins link : http://www.pinterest.com/majedsta/pins/ • EXPANSION : multiple restaurants in the north west as well as a chain of light express served north African food • WHAT CAN BE DONE TO INCREASE SALES: better marketing as well as sample giveaway campains

3. Consumer Overview • CONSUMER BASE: All • AGE: All • SEX: N.A • Profession : N.A • Education: N.A

4. Marketing Overview • Brand : North African food democratization across the north west • Products : a combination of dishes and typical deserts from Tunisia, Algeria and morocco. Spices will be toned down for the benefit of better serving all public with the option to enable the genuine tastes at the customer’s request. • Advertising : Local news outlets ( printed ) as well as printed flyers and local radio ads. Special magazines and blogs also can help as well as being featured in a global travel and lifestyle magazine or website.

5. The products

6. Survey • The survey conducted contained the following questions : • How often do you go to restaurants during a month time? • What comes to your mind when north African cuisine is mentioned ? • How would you like to try it ? • How much would you pay to try such a cuisine or any other exotic one ? • Would you take your family there ?

7. Plates Menu • Coucous 13.95$ • Kaftaji 10.95$ • Klaya 11.95$ • Mosli 11.95$ • Tajine 10.95$

8. Quality and Services • Restaurants are in the business of serving food to their customers. In other words, they are providing a product (food) and a service (waiting on the customer). The quality of the food and service is defined as meeting or exceeding the expectations of the customer as if promised by the restaurant. The food should be properly prepared and the service should be prompt and courteous. The benefit of quality food and service is that the customers will come back and will recommend the restaurant to friends.

9. Production • Food will be prepared from readily available produce directly from farmers • The natural foods and freshness will ensure quality food • Customer service will be enhanced through effective communication through available channels, including social media • The short supply chain will ensure a reduction of inventory costs • The restaurant will continue to record the emerging needs of the consumers in order for the product to be developed as per their requirements

10. Location and Access • The restaurants will be located in spacious buildings, with enhanced proximity to various power sources • The enhanced proximity will also take to account the location of farmers, who will be the main suppliers • Parking space will be increased as the customer base expands, which will necessitate more extra space • The company seeks to hold its own real estates in an effort to reduce rent and lease costs • In an effort to enhance effectiveness and increased customer base, the company seeks to serve customers on 24 hour basis

11. Legal Environment • The licensing process and acquisition of permits will be facilitated through normal processes; all relevant licenses and health permits will be acquired • Health and environmental issues are taken seriously by the company, which will precipitate social responsibility activities • Insurance for all employees will be guaranteed; not much of special regulations has been found necessary • A trademark will be acquired for the company upon the acquisition of a permit

12. Personnel • The company targets approximately 100 employees at the start • Chefs, managers, and other professionals will be important from business kickoff, all of which will be skilled and working full time • Carthage Food seeks a recruitment and selection process that will be constructed both electronically and manually • Since the company is new, the existing staff are numerically limited, even though they are qualified in various fields • The pay structure will be negotiated by all relevant stakeholders and will be based on skill and experience • Training and development will be an integral part of the entire HR strategy

13. Inventory • The company seeks to condense its supply chain, which necessitates the purchase of fresh produce directly from local farmers and storage of only ready foods projected to be fully consumed within a day • The nature of Carthage Food requires minimum inventory investments for fresh produce and ready foods • The anticipated rate of turnover is expected to be above the current industry rates, owing to the high quality of foods to be sold • The company’s strategy the management of seasonal buildups is still in its developmental stages, owing to the novelty of the company and stakeholder interests • Ordering for on-premise consumers is instant and lead times are as short as 30 minutes for outside catering

14. Suppliers • The names and addresses of suppliers, most of whom include farmers, will be stored in an electronic database • Credit and delivery policies may only be applicable for suppliers and corporate consumers, who will either be hosted on-premise or through outside catering • For critical items, such as those not readily available from farmers, the company will seek supplies from other suppliers in an effort to avoid stock outs • However, minimal shortages for such items are expected • Cost dynamics will be managed by enhancing the inventory system, meaning that items for which costs are expected to rise will be forecasted and integrated into the inventory accordingly

15. Credit Policies • Selling on credit will only be applicable for corporate customers • The credit policies will be evaluated and creditworthiness will be based on current industry benchmarks • Invoicing will be carried out within 2 hours • The management of accounts payable and accounts receivable will be conducted using electronic systems