Idea Originator

Frederick Kwesi Great Agboletey

16 Pinkston Drive 16/1

Lanarkshire, Glasgow

G21 1NW

Business Proposal for School Kitchen – Idea Stage –

The School Kitchen is primarily to set up fully equipped commercial catering kitchens to prepare healthy and wholesome food for direct delivery to each and every school child in the developing countries, with a focus on Africa as focus region.

The kitchen will provide breakfast and lunch paid for by tax deductions or direct payments by parents for a period of a school term.

Need Basis –

African countries have a need for a well organized and effectively managed school kitchen to ensure delivery of regular, well nourished, healthy fare prepared in health inspected environments as a basis for a successful educational program. These kitchens will ensure that all children begin each school day with a good breakfast to enable them acquire knowledge being passed on to them, preparing them as nation’s most important developmental resource.

Presently primary schools are lacking this well coordinated meal provision system.

Operational Expectations –

The kitchens will be strategically located to cover a significant number of school pupils per defined area and will have food trucks, which are task specific transport, conveying hot break fast and lunch directly to each school children’s desk.

It is expected that large sufficiently large numbers of school children prescribing to this program will ensure low cost of delivery, low enough to be a preferred source of healthy nourishment for each and hopefully every school child.

Food Packages –

Each child and parent will be provided with a pre-designed menu to choose from offering a minimum of three meal choice packages, from which they will select a breakfast menu and a lunch menu item.

Menu items will consist of a pack of water (iced), juice (orange, apple or pineapple) and a breakfast and main meal. These meals will be based on locally resourced food items, thus, it may be beans, rice, maize or any other available food source that catering managers will creatively design and made available with full information to parents, teachers and school children.

Food will be delivered to each child in disposable containers that ill be collected and processed from each feeding station at end of each meal session.

Social Benefits –

This will coordinated school kitchen will provide a reliable long term employment for catering educated graduates, kitchen workers, food delivery drivers, operational staff and waste management staff, who ought to be recruited to include those presently selling food at wayside stations close to schools; while these fill a need, their product quality is unmonitored and is of limited access, however these kitchens must not take away jobs from local entrepreneurs but rather provide a wider opportunity at many levels in which they will be invited to participate.

Health benefits of a well inspected catering firm working in close association with the health department and department of school administration, nationally and regionally will ensure a constant delivery of healthier and more nourishing fare than presently available.

Financing –

Traditional banking sources, venture capital sources and community share holder schemes.

PHASE 2

Operational Projections –

1. What constitutes a school kitchen at each location?

1. Infrastructure
2. Food Preservation and Storage; desirably regionally located to be sourced for each kitchen location and menu needs on a weekly basis.
3. Kitchen Equipments
4. Transport and Delivery Modes
5. Employee Strength
6. Management and Employee Structure, preferably flat and team based, with two shifts, breakfast and lunch teams respectively.
7. Number of Employees per Location, by need mainly
8. Waste Management Technology