SERVING UP PROFITS THE MAYURA WAY

Tamar Mbala found herself quickly sealing up the corporate ladder in hospitality industry. She started out ad a graduate trainee and rose to leadership position in under three years at a restaurant chain. Unfortunately, her rise didn’t natch her pay, yet it came with longer working hours that were affecting her healrh. Tamar decided to quit her job to the amazement of her family and friends as hwr corporate path seemed so promising. She took a year longer to map out her next path, and settle on enterprenuership comung from the coast region, she decided to set up a restaurant that specialized in swahili dishes after she identified this as a gap in the market. She set up Tamu Tamu swahili dishes with start up capital of sh 50,000 which she got from her mother. Tamar started out small, renting out a snall commercial space within her neighbourhood in Nairobi’s Umoja Estate for sh 5,000 bought minimal basic kitchen equipments and bought raw materials.

Months into the business she broke even and is now looking to fulfill her dream of setting up an established restaurant brand.

The business coach linked Tamar up tp sehgal, the owner of the Mayura restaurant, who gave her the following advice.

1. Keep an eye on your revenue and expenses

Expenses and costs within the restauranr business are a given, like in any other business. The trick however, to making profits in the restaurant business, ensure your costs aren’t higher than 33% of the prices set. Also its important to minimise pilferage and wastage which high in the restaurant business.

2. Buy your raw materials from source

  • The highest cost in the restauranr business are raw materials. To ensure cost are well managed, a business should aeek to source raw materials direct from the main supplier, if not directly from a farm. This reduces the mark- ups incured prior to purchase, maximising on profitability and keeping prices accessible to consumers.

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