Find Salt Kiosk is in the Kite Beach in Dubai Summary - 2750 Words

Find Salt Kiosk is in the Kite Beach in Dubai Summary (Essay Sample) Content: FIND SALTTO: Bank of AmericaFrom: Hind DavidDate: March 16, 2016SUBJECT: Bank LoanExecutive SummaryThe Find Salt Kiosk is in the Kite Beach in Dubai and deals with street food. It started in the year 2014 and had become famous for both the locals and tourists. It started as a pick and go kind of business but later advanced to a state where customers can sit and enjoy their meals. Furthermore, it provided only the favorite food items which are locally available and small in size just for the daily stock to avoid spoilage. The Find Salt Kiosk is looking for a grant to open an indoor franchise to cater for its growing customer population. The major goal of the project is to make the locals feel like tourists, and visitors to feel like they are at home due to the availability of different Menu in the Restaurant.The current Menu is limited and adjustments are made to make it provide for every individual need. The caloric content of the available Menu is substandard, so mea sures are taken to make it meet the required standards. The indoor restaurant will absorb more people who come to the beach and allow them to enjoy their meals away from the scorching sun, and even benefit from the comfort of the well-ventilated guest rooms. The project has a director, who is the overall in charge and holds a PhD. in Business Administration from Harvard University. There is John Kennedy, who is the Project Evaluator and has a PhD. in Monitoring and Evaluation. Mary Simpson is the Graphics Artist and holds Masters in Graphics Design from Maryland University.The Find Salt program roots in the current research on how to upgrade a small business to a larger booming one. A funding of $5Million is therefore requested for the construction of the entire building, purchase of required machines for a state of art modern restaurant and to pay the personnel staff who are involved in the whole project.The current and the new Menu are as follows, (Bremner, 2012)CURRENT MENU THE NEW MENU Shawarma Rice Boukhari with Meat Al Machboos Roasted Chicken with Green Beans Saffron Rice Hummus Sweet Harissa Chicken Biryani Saudi Kabsa Vegetable burger Tripled Layed Chicken and Mushroom Pie Al Harces Spaghetti with Yoghurt and Meat Spinach and Meat Stew Rice with Lamb and Potato Steamed Dough Patties-Almento Note: The current Menu will also be available.STATEMENT OF THE PROBLEMFind Salt is being taken as a small Kiosk by the majority of the visiting Customers due to its small size which makes them not feeling at home while dining. It has limited Menu which usually makes people shy away thus reducing on the profits even though they always like what they get in the available list. The presented Menu is not properly balanced and does not contain the standard nutrients as expected. Due to its location in Dubai which is scorching, the Find Salt suffers from losses incurred from spoilage due to lack of proper storage facilities of the food. Most customers pick their food a nd walk away without necessarily consuming it in the kiosk due to improper ventilation of the room.The location of the Find Salt Kiosk is at the Kite Beach where both the locals and tourists spend most of their afternoon away from the scorching sun, thus providing the best site ever for the business. The locals have benefited a lot from the project because of its nature making them feel like tourists as they are home away from home. There number of visitors in the Beach has increased since the introduction of the Find Salt project in the area. The principal purpose was to make the locals enjoy the available menu, and the dream is taking the right course as even dignitaries like Sheikh Hamdan like the kiosk.Goals and ObjectivesThe major aim of the Find Salt project is to provide a world-class Menu that covers every individualà ¢Ã¢â€š ¬s taste and preference.The primary objectives comprises of: 1 Adding more food and beverage to the Menu to attract more customers. 2 Adding more calor ie count to the menu so that the quality of food and the nutritional value is of standard. 3 Providing a spacious indoor building to enable the customers eat their food around and not necessarily picking their food.ClienteleThere are two primary client groups for the Find Salt project. The first group is the people who live around the Kite Beach area and donà ¢Ã¢â€š ¬t have access to a variety of world class menu. The second group is the tourists who have come from other countries and misses the food they are used to back at home and cannot find such menus when they visit the Kite Beach. The two clientele groups are important and are the backbone of the project. There is high the supposition that the project will enable the restaurant to provide Menu for both the locals and tourists.MethodologyA survey is carried out on Find Salt customers to determine their favorite dishes so as to grant priority in the menu. The other survey is taken to determine whether these customers like an i n-door restaurant where they can eat comfortably, or prefer a state where they just pick food and leave. Existing management journalsà ¢Ã¢â€š ¬ information about street food concept must be collected.Staff and Organizational InformationThe Find Salt project has employed different staff to work at the various levels of the plan to make it a success.The project director is Hind David, Business Administrator from Harvard University. He is responsible for hiring staff and looking at the overall operational and development of the project. He is also responsible for establishing the formal relationship with the local government and budget.There is Dr. John Kennedy, the Project Evaluator responsible for coordination and development of Design, Monitoring and Evaluation plans of the Project. He is also responsible for facilitating Project Baseline Survey, evaluating and developing functions. He is a holder of PhD. in Monitoring and Evaluation.Mary Simpson, Graphics Artist, holds a Masters in Graphics Design from Maryland University and responsible for the layout of Project publications, the creation of posters to illustrate on the different nutritional values of various food available in the menu.Samson Newton, Center Coordinator, holds Masterà ¢Ã¢â€š ¬s inAVAILABLE RESOURCES 1 The site, for the Find Salt project has been acquired and already fenced. 2 Customers are already available for the project to be a successNEEDED RESOURCESBudgetFirst year- Building of the indoor restaurant and fixing of the required food commercial standards as expected by Food Safety Program Office and they include:Restrooms: The provision of both Menà ¢Ã¢â€š ¬s and Womenà ¢Ã¢â€š ¬s Restrooms with comfortable seats for both employees and guests.Commercial Equipment: The provisions of enough Refrigeration facility and temperature maintaining appliances for food during transportation and display.Sink: Every food preparation area must have a hand washing sink with proper indirect waste dispo sal so as to maintain high standards of sanitation.Ventilation: An extractor system installed with an approved source of makeup air and conforms to the National Fire Protection Association (NFPA). The restaurant must have enough air conditioning to ensure proper temperature within the building.The Total cost for the appliances is $1.115MillionFacility Proposed amount Restrooms $215,000 Sink $200,000 Ventilation $250,000 Commercial Equipment $450,000 The personnel budget allocation is M$317,000The Project Director Full time- 1 year M$ 130,000 The Project Evaluator Part time- 1 year M$ 52,000 Graphics Artist Part time- 1 year M$ 45,000 Center Coordinator Full time- 1 year M$ 90,000