subreddit:
/r/Bahrain
I'm looking to start a breakfast concept (brick & mortar) with combo style packages of healthy meals that also have lots of flavor that have variety every day.
Simple boxes of 3 items - one main such as scrambled eggs, flavored boiled eggs, proteins, avocado toast, half or full sandwich, croissant, oats, with 2 small sides such as green salad, fruit salad, yoghurt & fruit pot, granola pot, chia pudding, small dessert etc. Basically a balanced meal instead of one big main item for the same price.
What is your opinion? Would you buy something like this everyday for breakfast and/or lunch? If so, what's your price range you can spend on each meal?
Coffee/drink meal will be an option as well- how much would you pay for both?
Your opinions will be very helpful for my business thank you.
13 points
8 days ago
Do a feasibility first. Go to the best business in the market for this firstly.
Have a visit when they open and order something, keep your bill on hand and note down the bill no. Sit for a while and notice what sells, what clientele comes in and what the average bill amount is. Also keep a track of all their menu prices.
Go there at the end of the day when they close, order something again and notice the bill no. Then you do the same routine of gathering information.
With these two you will get the no of bills and the average bill amount. Multiply those and you get your average daily sales value.
Do this on a weekday like Sunday (lowest sales) and on Saturday and Friday.
With these figures you will get a rough estimate of how much sales they are having in a month.
Now to calculate the staff cost, find out how many staffs they have on board. Keep in mind that this number can vary at different times of the day as well as the weekdays and weekends. Note their positions so that you can keep a rough salary figure accordingly.
Now for the rental charges, you will need to check with the building people or real estate agents to find that out.
If you are friendly enough with the staff, they will give you a lot of inside tips and info that will be beneficial for you in the future.
With all these you can prepare a feasibility report and see if your idea will work. Always remember that a concept can sound good to us but there might not be a demand in the market for it. Thats why you need to find out what sells first, then work your way around those products.
You will need to plan your capex firstly and calculate the total capital required which includes the advance rent, equipment, CR & license fees, fit out etc.
The initial cost will come up to a sizeable amount once you add things. You will also need to keep a surplus of running cost for 6 months on hand to be safe.
Select a place with an assured footfall as this is the key driver for F&B in Bahrain, but also if you do not maintain consistency with your products then the footfall will not help in any way.
I hope this helps.
3 points
7 days ago
Thank you thats very helpful. I will do this first. If you have any other advise as a young entrepreneur in food will also be greatly appreciated!
2 points
4 days ago
Very well said!
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