Operational and Implementation Plan for Tri-Flavours African Kitchen
Business Name: Tri-Flavours African Kitchen
Location: Terrace, British Columbia
Ownership: Partnership (Fidelia, Judith, Benedicta)

1. Operational Plan
   The operational plan focuses on the daily activities required to run Tri-Flavours African Kitchen efficiently. It covers staffing, supplier relationships, restaurant layout, food preparation processes, and customer service.
   1.1 Restaurant Location and Setup
   • Location: Secure a centrally located space in Terrace, BC, with high visibility and foot traffic.
   • Space Requirements: Approx. 1,500–2,000 sq. ft. for kitchen, dining, and storage.
   • Design and Ambiance: African-inspired décor, warm lighting, and traditional music to enhance customer experience.
   • Furniture & Equipment: Invest in kitchen equipment (stoves, ovens, refrigerators), dining tables, chairs, and POS systems.
   1.2 Staffing
   • Roles & Responsibilities:
   o Chef (1) and Line Cooks (2) – Oversees kitchen operations, menu development and prepare dishes as per recipes
   o Servers (2) – Take orders, serve food, and maintain dining area.
   o Cashier (1) – Handles POS system and customer billing.
   o Restaurant Manager- The 3 Partners act as the Restaurant Manager, overseeing operations, scheduling, quality control and ensures hygiene standards.
   • Hiring Strategy: Recruit locally; offer training in Nigerian cuisine and service excellence.
   • Work Shifts: Two shifts (Lunch: 10 AM – 3 PM, Dinner: 5 PM – 10 PM).
   1.3 Supplier and Inventory Management
   • Food Ingredients: Partner with local suppliers for fresh produce and African food distributors for specialty ingredients.
   • Inventory System: Implement an automated inventory system to track stock levels and reduce waste.
   • Ordering Schedule: Bi-weekly bulk ordering to maintain freshness and cost efficiency.
   1.4 Food Preparation and Service Process
   • Kitchen Workflow: Pre-prepared sauces, efficient cooking station, and batch cooking to optimize service speed.
   • Hygiene & Safety: Strict compliance with food safety regulations, including regular sanitation.
   • Service Style: Quick customer service with a mix of dine-in, takeout, and delivery options.
   • Customer Experience: Staff trained to provide warm and culturally immersive dining experiences.
   1.5 Financial & Business Performance Tracking
   • Recording daily sales and expenses.
   • Analyzing performance using Key Performance Indicators (KPIs).
   • Adjusting pricing, menu items, and marketing efforts based on performance.
2. Implementation Plan
   The implementation plan outlines the step-by-step strategy to launch and sustain the restaurant.
   2.1 Phase 1: Pre-Launch (Month 1-3)
   • Business Registration & Licensing:
   o Register Tri-Flavours African Kitchen as a legal business entity.
   o Obtain food service permits and health safety approvals.
   o Secure business insurance for liability protection.
   o Open a business bank account.
   • Location Selection & Lease Agreement:
   o Identify and negotiate a lease for a suitable restaurant space.
   o Renovate and set up the restaurant layout.
   • Funding & Financial Planning
   o Finalize the startup cost of $30,000.
   o Secure funding from personal savings, loans, or grants.
   o Set up bookkeeping and accounting systems for tracking expenses and revenue.
   • Menu Development & Supplier Contracts:
   o Finalize the menu with authentic Nigerian and African dishes like Jollof Rice, Suya, and Egusi Soup.
   o Sign supplier agreements for consistent food supply.
   • Hiring & Staff Training:
   o Hire key staff with experience in African cuisine and conduct culinary and service training.
   o Define roles: chefs, servers, cashier, kitchen assistants.
   o Train staff on food safety, service etiquette, and cultural representation.
   • Marketing Pre-Launch Campaign:
   o Build anticipation with social media teasers and do some door-to-door marketing.
   o Design a strong brand identity, including logo and restaurant theme.
   o Create a website and social media pages (Instagram, Facebook, TikTok).
   o Partner with local influencers and African cultural groups.
   o Offer pre-opening promotions (e.g., free tastings).
   2.2 Phase 2: Grand Opening (Month 4)
   • Soft Launch (1-2 Weeks Prior)
   o Invite family, friends, and community leaders for a trial run.
   o Gather feedback to fine-tune operations.
   • Grand Opening Event
   o Offer discounts and giveaways to attract foot traffic.
   o Host an African cultural night with music and entertainment.
   2.3 Phase 3: Growth & Expansion (Month 5-12)
   • Customer Retention & Loyalty Programs:
   o Introduce membership rewards for repeat customers.
   o Implement referral discounts to encourage word-of-mouth marketing.
   • Optimize Operations:
   o Adjust menu pricing based on customer demand.
   o Improve kitchen workflow and service efficiency.
   • Expand Marketing Efforts:
   o Invest in digital ads targeting food lovers and multicultural communities.
   o Collaborate with local events and festivals.
   • Introduce Catering & Delivery:
   o Expand services to include catering for corporate and cultural events.
   o Partner with local food delivery platforms.
   Success Milestones:
3. Month 1-3: Secure location, finalize setup, and complete hiring.
4. Month 4: Grand opening with strong marketing efforts.
5. Month 6: Achieve stable customer flow and positive reviews.
6. Month 12: Break-even point and evaluate expansion opportunities.