Find Salt Kiosk is in the Kite Beach in Dubai Summary (Essay Sample)

FIND SALT
TO: Bank of America
From: Hind David
Date: March 16, 2016
SUBJECT: Bank Loan
Executive Summary
The 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 measures 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 PROBLEM
Find 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 and 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 Objectives
The major aim of the Find Salt project is to provide a world-class Menu that covers every individual’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 calorie 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.
Clientele
There are two primary client groups for the Find Salt project. The first group is the people who live around the Kite Beach area and don’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.
Methodology
A 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 in-door restaurant where they can eat comfortably, or prefer a state where they just pick food and leave. Existing management journals’ information about street food concept must be collected.
Staff and Organizational Information
The 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 Master’s in
AVAILABLE 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 success
NEEDED RESOURCES
Budget
First 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 Men’s and Women’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 disposal 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 $1.115Million
Facility

Proposed amount

Restrooms

$215,000

Sink

$200,000

Ventilation

$250,000

Commercial Equipment

$450,000

The personnel budget allocation is M$317,000
The 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