Innovative Catering Solutions by Neo Mokoena's Garlic & Ginger Trading
Neo Mokoena, a skilled chef with a Swiss hotel school diploma, offers in-house and events catering services through Neoyamokoena Trading as Garlic & Ginger. With a focus on filling the gap in on-site and event catering needs, Neo aims to provide convenience and quality services to businesses and events while leveraging his two decades of culinary expertise. Discover how this business is transforming the catering industry with innovative solutions.
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Neoyamokoena Trading Trading name Garlic & Ginger Registration Number 2010/043872/23 https://encrypted-tbn2.gstatic.com/images?q=tbn:ANd9GcRQtUBAY-yQuCi__0XzQ7XeEs_I1kHBTrKzx7aRECo_ifQwrCUbwA Contact fax number:0865495184 Cell phone:0829798601 Email:neoyamokoena@gmail.com
Business Overview My name is Neo Mokoena i am the managing director of Neoyamokoena company trading as Garlic and Ginger. We are in the food and beverage business. The business Was established in 2010 and we only started trading in April 2010. We provide in-house catering services and events catering services to companies that does not have catering facilities
Problems opportunity problems opportunity IN-HOUSE CATERING Most companies do not have catering facilities on site Events catering Nowadays people do not have time and manpower to execute catering for their events such as weddings, funerals, tombstones unveiling instead they outsource this to adhoc catering companies To obtain a catering contract or space within this companies where we can setup catering facilities To position other mobile kitchens in other business parks and grow our business. To obtain a market share of this events in the community
Solution In-house catering To provide a solution to those companies by providing catering on site whereby employees can source food and beverages products on site instead of going out, this will save them time and money Events catering To provide catering services to such events because nowadays there is no human resource its limited.
Background Neo Mokoena is a Swiss hotel school graduate with a diploma in hotel operations. I am a qualified chef with experience of twenty years working in hotels, restaurants and corporate catering. I have experience in working with different cuisine such as French and Asian Fusion .I have also worked in ala carte,buffet and banqueting kitchens and progressed to an executive chef. I have decided on this business through my experience and knowledge to offer a dining experience and excellent service to customers, to create employment.
Business Concept Our concept is to bring dining experience and electric atmosphere to customers with food that incorporate different flavours, fresh ingredients ,nutritional value and quality service.
Mission statement Our long term mission is to pledge customer satisfaction. We strive to deliver top quality service and creativity on every level with consistent professionalism.
Vision With high quality of food and services to unique concept, our goal is to complement and exceed the vision of our clients and become one of the leading catering company through our experience in the food industry in 5 years.
Goals and Objectives Goals Objectives Financial goal. (1 to 2 years) To acquire a catering contract and increase our net profit and net asset value by 2018 To obtain six big catering events contracts by end of 2018 To create 10 jobs for the in-house catering by 2015 Human resource goals(1 to 2 years)
Goals Objectives Our aim is grow market share by 5% by acquiring 3 in- house catering by 2019 Market share goals To cater for 5 big events a year by 2019 Win a larger market by enhancing our value proposition and by developing a branding and marketing strategy by 2018 Strategic goals
Business model canvas Key partners Food manufactures suppliers Equipment manufactures Catering equipment for hire companies Key activities Production of food Serving of food Branding and marketing Value proposition Authentic food Enhanced service quality Innovation Professional cooking skills Quality product Customer relationship Professional Quality Hyegine Customer segments Corporate companies Governmen t department business parks Community Old age homes Schools Key resources Production facilities Production equipment Channels Direct sales of food Events catering
Key resources Labour force Channels In-house functions Revenue streams In-house catering Events catering Cost structure Producti on cost Labour cost Raw materials
Revenue model (income streams) In-House catering Events catering Breakfast Luncheons In-House functions Birthday parties Wedding celebrations Funerals Tombstone unveilings
Sales pipeline Category Company name Department of Pretoria Customer contact Neo Chabedi Pipeline stage Pending current contract to expire submitted proposal Submitted proposal Submitted proposal Value In-House catering R5000000 American school Rainbow chicken Maxam Damteax mine Summit college Mr Obrien To be discussed To be discussed R500000.00 Petunia Makgoba Solly Boase Abel Michaels Waiting for To be discussed appointment confirmation
Category When Customer contact Pipeline stage Value EVENTS Wedding event December Busisiwe Pending 15000.00 Birthday party December Tebogo Pending 10000
Job creation To create 20 jobs for the in-house catering by 2018
Market Overview The catering industry is always changing and evolving ,The new trends is to utilize different ingredients to entertain the guests, people want to be entertained as they sample new and different dishes. Chef on display and sushi station is becoming popular because people like to watch artisan at work plus they know the food is fresh. Programmes such as get balanced diets are also introduced as customers nowadays want to live a healthy lifestyle and demand nutritional value out of the products The size of the market is big and it has big players such as Fedics and Royal Mnandi who has the monopoly on the industry. There are are factors that influence the industry negatively like political strikes, economic e.g. Inflation, social, technology,enviroment e.g. Natural disasters and legal factors such as compliance and regulations
Competition COMPANY FEDICS INDUSTRY DIMENSIONS COMPANY KAHLUA CATERING COMPANY NYM GINGER & GARLIC Differentiators Uses low quality products medium They have physical and financial resources Uses low quality products Medium Time management Uses good quality Service quality Major strength Good Skills Time management Good presentation of food Marketing and branding Medium Major weakness Unskilled labour Unskilled labour pricing high Medium
Implementation plan Actions When Status By the end of September 2014 Pending Appoint a marketing and branding company to create a strategy Register on the database of corporate companies and government departments On going On going On going On going Develop a partnership with local community equipment for hire companies Partner with local community centre for their sports events On going On going
Our team as is it now Sales and marketing Operations manager Finance manager
THANK YOU ANY QUESTIONS
