DESCRIPTION OF BUSINESS
TYPE OF BUSINESS
I have developed a growing business called ‘Zaza Napoleon’ which which is a food café primarily engaged engaged in the manufacturing and service industries. ‘Zaza Napoleon’ is owned and controlled by myself Ms. therefore falling under the category of a Sole Trader business organization. ‘Zaza Napoleon’ is a food café which targets patrons for meals form breakfast through to dinner. It serves a wide range of meals of mainly French, Italian and Britis h dishes targeted at the customers’ taste at different times of the day. MISSION STATEMENT
Cozy, Comfortable, Luxurious Luxurious escape in the city at a reasonable package price.
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JUSTIFICATION OF LOCATION
was set up from inception in December, 2014 with two branches. These branches are: ‘Zaza Napoleon’ was
#64 Mucurapo Road, Port of Spain Trinidad. #147 Morne Coco Road, Port of Spain Trinidad.
The branch locations were chosen and obtained for the following reasons; 1.
TARGET MARKET : It was
observed during my market research and feasibility study stages of development that people of the western end of Trinidad enjoy finer quality eating. As a result, the locations are for the ease and convenience of the intended market. 2. HIGH TRAFFIC : This location is central to a lot of commuters going in both an East and Western direction. As a result, this makes it quite easy for persons who may not have heard about ‘Zaza Napoleon’ to make a stop simply due to curiosity. Others who advertising have reached find it quite conveniently located. 3. PROXIMITY TO OTHER FACTORS OF PRODUCTION : These locations are easily accessible to other factors needed for the operations of the business. In the case of staff members, they have ease of access to both stores as they are located on paved main roads, as well as both are parallel to the Fore Shore and Diego Martin High Way.
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SELECTION OF APPROPRIATE LABOUR
TYPE OF LABOUR
TITLE
DESCRIPTION
SKILLED
GENERAL MANAGER
Ms. is the General Manager and is usually stationed at the business headquarters at Morne Coco Road, Petite Valley. Job specifications include and not limited to the planning, organizing, directing, delegating, controlling, controlling, coordinating and motivating the factors of production towards business productivity.
SEMI-SKILLED
OPERATIONS SUPERVISORS
There are two operations supervisors, one at each restaurant branch. These supervisors’ core function is to assume the role of a Maitre d’ and
is responsible for ensuring that the connection between kitchen and dining room runs smoothly. The Maitre d' also manages the wait staff, establishing schedules, assigning sections, and dealing with issues that come up in the workplace. They also serve as the liaison between the kitchen and the floor, communicating with runners, chef, and other kitchen staff to keep things running well while supervising house staff. UN-SKILLED
PRODUCTION STAFF & WAITERS
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Generally responsible for the execution of operations the production staff prepares the specific menu meals and pastries while the waiters manage the dining area meeting customer orders and dining needs.
SOURCES OF FIXED & WORKING CAPITAL Fixed Capital can be interpreted as the investment made in a business otherwise known as ‘capital’
which is used towards the purchase or lease of specific assets. These assets are typically employed for business use over a period of twelve (12) months. The y are more commonly known as ‘Fixed Assets’ and are used during the business operations for the generation of revenue. Fixed Capital employed at ‘Zaza can be classified under the headings of Motor Vehicles, Fixtures & Fittings, Furniture, Air Napoleon’ can Conditioning, and Computers. Computers. On the other hand, Working Capital can be interpreted as the financing used for day to day running of the business. Accountants calculate this Working Capital by subtracting the Current Liabilities from the I continuously business’ Current Assets and typically incorporates the use of credit. At ‘Zaza Napoleon’ I look at the Statement of Cash flows produced by my Accountant to ensure that I am in line with working capital requirements. requirements. These are sourced by cash sales revenues generated by dining patrons as well as the payments of credit customers such as corporate clients who attend company meetings and lounges facilitated by my business on account. My business is financed by: 1. Personal Savings ($1.5m) 2. Loan by RBC ($.5m) 3. Angel Investment ($.25m)
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ROLE OF THE ENTREPRENEUR
By definition an entrepreneur is the person or factor which combines the other factors of production, namely land, labour and capital in various combinations according according to scarcity to create profit. Observing an opportunity to generate profit in the food industry I took the risk in 2014 to gather the other factors of production to create what is now known as ‘Zaza Napoleon’ . I am therefore responsible for the following activities as the entrepreneur: 1. Taking calculated risks from personal savings and debt financing to generate income through profits. 2. Hiring staff best suited for the position with similar personal objectives of that of my business. 3. Observing the market so that any changes needed to be done regarding business are executed in a timely fashion so that customers are continuously excited by the desired requirements.
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TYPE OF PRODUCTION ‘Zaza Napoleon’ provides both a good and service to the market therefore falling under the
manufacturing and service industry bracket (Secondary and Tertiary Sectors of Trinidad & Tobago’s economy. We purchase raw materials from various suppliers manufacture breakfast, lunch and dinner meals and deserts. We also provide a service where customers can ‘dine in” in luxurious settings of an dining/lounging dining/lounging space. We also provide delivery upon request to customers within a five mile radius.
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LEVELS OF PRODUCTION
The business is under operations o perations of a Domestic Level Production. Production levels are measured specifically measured by the number of staff on payroll and the current level of sales. Plans are in place for ‘Zaza Napoleon’ to expand in the medium to long term towards a medium scale business where a higher scale of production will be engaged and as a result a higher level of the combination of factors of production will be incorporated. incorporated.
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QUALITY CONTROL MEASURES
I have setup rules and systems to monitor and continuously improve the Quality Control Measures (QCM) of ‘Zaza Napoleon’ which now forms part of the business’ QCM manual. Overriding any internally developed rules ‘Zaza Napoleon’ considers and is compliant with regulations as is stipulated to the business by law. Also assisting with the monitoring system is a committee which meets quarterly to review the past quarter’s performance and make recommendations for the next quarter and even the rest of the financial year. In accordance with government regulations ‘Zaza Napoleon’ upkeeps the operations area by sanitizing all cooking utensils at the end of the business day, as well as mopping floors and cleaning counters, draining boards and sinks, as well as taking out the garbage nightly to the main dumpster outside located at the side of the building. There are toilet facilities for both customers and staff in the variation of ‘male’ and ‘female’ which are up kept by the professional services of Magic Mist Ltd. Special care is placed to ensure that all kitchen staff wear the necessary protection gear such as aprons, hair nets, gloves when necessary as well as washing hands after washroom use. Signs upon entering the kitchen area are in sight as a daily reminder to ‘seasoned staff’, as well as to enforce the culture to any new staff member. A Public Health Inspector usually visits the branches bi-annually so we welcome the gesture by ensuring that there is not lag in compliance by implementing the sanitary standard as part of o f the business culture. Finally, as part of the expense accounts of the business are the contracted services of Rentokil Ltd, who are an outsourced company which specializes in typical industry pest control.
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USE OF TECHNOLOGY
Technological advancements advancements have been incorporated into the operations at ‘Zaza Napoleon’ in both the Operations as well as the Administrative departments. In the Operations department the use of technology is employed through the use of the following:
Industrial Ovens Wireless Linx Machines & updated Point of Sale Cash Registers
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LINKAGES
Backward linkages have been recognized in the business. ‘Zaza Napoleon’ has has the preference of purchasing both raw materials directly from farmers (Primary Sector) as well as ‘work in progress’ goods from distributers and retailers who get their raw materials from local suppliers or are in itself government owned (Secondary Sector). An example of this distributer who is a supplier to us is NFM Ltd, who supplies us with the flour to prepare a majority of our products such as the pizzas. This backward linkage has benefited the business as it provides ‘Zaza Napoleon’ with with the necessary direct materials required to meet customer demand by retaining and expanding market share as the business continues to recognize growth outlined as a business objective.
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POTENTIAL FOR GROWTH As mentioned as part of the ‘Long -Term Objectives’ of ‘Zaza Napoleon’ I would like to see the business
become known nationwide as a top quality preferred café within the next ten years. In order to achieve this objective, the business will need to: Internally: increase the number of staff steadily as well as the number of locations across the country as well as in Tobago to capitalize on the extensive tourism industry in our sister island. Externally: The potential for growth externally is also great as ‘Zaza Napoleon’ start packaging different pastries in a variety of sizes and making them available to retailers such as supermarkets supermarkets and hotels. Eventually I am looking at exporting regionally and internationally after some more market research is executed for the brand.
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GOVERNMENT REGULATIONS
At present ‘Zaza Napoleon’ is compliant with the following government laws, guidelines and regulations of Trinidad & Tobago namely the Occupational Health and Safety Act (OSHA) and Value Added Tax (VAT). OSHA basically stipulates guidelines for overall safety and health practices practices for my employees while at work. In accordance with OSHA employers must provide hazard free work places, avoiding employee physical harm and death through a number of practices. On the other hand VAT is applied where the business has been making annual revenues in excess of $360,000.00. ‘Zaza Napoleon’ falls falls in this threshold and has been required to remit the excess of input and output VAT proceeds to the Board of Inland Revenues (BIR).
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ETHICAL ISSUES Taxation:
My accountant ensures that the department is compliant with statutory taxation requirements of Trinidad & Tobago. Accuracy is ensured in the computation of all statutory remittances such as Income Tax (PAYE), National Insurance (NIS) & Health Surcharge (HSC) when preparing the fortnightly & monthly payroll of wages & salaries. Being Vat registered registered ‘Zaza Napoleon’ also is required to file VAT remittances. Both Statutory & Vat Remittances are done on a timely basis with receipts being filed for accounting and government audit purposes. There are businesses which are negligent of remitting the correct amount of taxes to the BIR. ‘Zaza has made sure not to fall prey to this temptation and unethical practice which seems Napoleon’ has prevalent in economies not just locally, but globally.
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BIBLIOGRAPHY
NALIS – www.nalis.gov.tt Free Management Library – www.managementhelp.org NEDCO – nedco.wc.modone.net Principles of Business of CSEC – Caribbean Examinations Council published by the Caribbean Examinations
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