Contents

1. Executive summary.............................................................................................................................4
1.1. Current Situation and project History..............................................................................................5
1.1.0. Description of the company.........................................................................................................5
1.1.1. Mission Statement.......................................................................................................................5
1.1.1. Our Vision...............................................................................................................................5
1.2. Business Objective.......................................................................................................................5
1.3. History of project and current state..............................................................................................5
1.4. Project definition and description (Services)...............................................................................6
1.5. Characteristics of project applicant..............................................................................................6
2. Project Feasibility................................................................................................................................7
2.1. Market Analysis...........................................................................................................................7
2.1.1. Demand Analysis.................................................................................................................7
2.1.2. Industry competitiveness......................................................................................................9
2.1.3. Market Potential...................................................................................................................9
2.1.4. Sales projection....................................................................................................................9
2.2. Access to Market out let................................................................................................................10
2.3. Material and Supply for operation Assurance............................................................................10
2.3.1. Material supply Classification............................................................................................10
2.3.2. Material Availability..........................................................................................................10
2.3.3. Material supply Cost..........................................................................................................12
2.4. Project Location and Environment.............................................................................................13
2.4.1. Project Location.....................................................................................................................13
2.4.2. Environmental Impact of the project..................................................................................13
2.4.3. Macro Environment Influences..........................................................................................13
2.4.4. Social and Economic Environment....................................................................................15
2.4.5. Infrastructure Condition In the Locality.............................................................................15
2.4.6. Cost Estimates of real estate..............................................................................................15
3. Technical Feasibility......................................................................................................................16
3.1. Facility Needed..........................................................................................................................16
 3.2. Suitability of Technology......................................................................................................16
3.2.1. Availability and Suitability of location..............................................................................16
3.3. Organizational /managerial feasibility.......................................................................................16
3.3.1. Organizational Structure........................................................................................................16
3.4. Forms of Ownership..................................................................................................................18
3.4.1. Management Team Background............................................................................................18
4. Financial Feasibility.......................................................................................................................19
4.1. Financial Statement................................................................................................................19
Profit and loss forecast..........................................................................................................................19
4.2. Projected Cash Flow Statement.................................................................................................19
4.4. Financial Resources...................................................................................................................21
4.4.1. Financial Strategy..................................................................................................................21
4.5. Assessment of risk and Contingencies.......................................................................................22
4.6. Scheduling and milestone..........................................................................................................22
5. Conclusion.....................................................................................................................................23
 1. Executive summary
Ambasel fast food restaurant and coffee shop will be a moderately priced 40 seat
restaurant offering cultural and family style fast food and soft drink. Ambasel Restaurant and
coffee house offers a breakfast lunch and dinner menu, fresh cold cuts, drinks, and take-out
prepared dishes. Breakfast will include such items as omelet’s, cereal, firfir,Chechebsa eggs,
Makiyato , plus ,soft drink, coffee, Milk and tea. The lunchanddinner menu will consist of foods
like Normal Firfir, key wet, Tegabino ,Mahberawi, Gomenbesiga, Kikil , quanta firfir,
Bozena ,and Ambaselspecial food( quanta firfir) with affordable price with cultural Jebena bunna
are all on the menu. The restaurant will beregistered and operates as a partnership privately
owned.

The partners will be leasing a 200 square meter space located at Akaki kality Sub city,
Addis Ababa. The site was previously leased as a cultural bar. The location will require some
additional renovation to update the toilets and increase table space in the dining area.

The décor will feature wood accented chairs with blue and white checked table cloths.
Dinner style tables will be surrounded by wooden chairs with comfortable seating pillows.

Sales projections assume 1520 customers per week resulting in weekly sales of just over
birr 19,800, birr or 1,028,422 annually. Total startup costs will be birr 500,000, birr 120,000 of
which will be contributed by the owners and the remainder will be secured by a proposed bank
loan and family loan.

Table 1 Shareholders profile

No Name Number of share Par value Total paid

1. Bethlehem Negash 10 2,000 20,000
2. Dessie Zemed 10 2,000 20,000
3. Efrata Girma 10 2,000 20,000
4. Kalkidan Tesema 10 2,000 20,000
5. Liya Getachew 10 2,000 20,000
6. Takele Gedamu 10 2,000 20,000
 1.1. Current Situation and project History
1.1.0. Description of the company
1.1.1. Mission Statement

The Ambasel food restaurant and coffee shop will be an upscale in specializing
combination of fast food hot or cold sandwiches, juice and Jebena Buna (cultural coffee)plus
specific recipes to Addis Ababa city dwellers at friendly pocket price

1.1.1. Our Vision

To be the largest and most profitable restaurant in Addis Ababa and the whole Ethiopia in 2026
GC.

1.2. Business Objective

The primary objectives of the business plan for Ambasel fast food restaurant are below:
 Be the Restaurant of Choice in the Addis Ababa city and recipient of the Best fast food
restaurant Award.
 To increase revenues 80,000 in Year 2 and by birr 120,000 by Year 3
 Achieve a profit margin of 10 % in Year 2 and 15% by Year 3
 Gaining more streams of income
 Increase our company financial capacity by maintaining loyal customers.
 Providing high quality restaurant service
 Creation of job opportunity for 2 or 3 people per year

1.3. History of project and current state

Ambasel Restaurant is new and suitable restaurant which provide fast food and hot and
soft drink service to the customer. Ambasel restaurant will be located around Akaki kality sub
city near to Cheralia food complex. Which have consists of about 6 member of partnership. The
startup capital investment will from member’s owner capital and form bank loan. The restaurants
will a potential of providing service for 45 people with in time and open for 7 days. Will rent
privet house at birr 15, 000 birr per a month, with a two year lease available. it will hiring
experienced and new employee through from the woreda public relation . The site consists of
120 square meter of leased space consisting of Kitchen a dining room, two restrooms, and a
storage room in back. To be used as a restaurant, this storefront needs to be examined and wired
appropriately. Painting, new floors, and countertops are also needed. The equipment will consists
of furniture and kitchen cabinet, food and drink preparation equipment, food and drink serve
equipment and other miscellaneous equipment will be available.

1.4. Project definition and description (Services)

Restaurant is the most popular name in the present world .May people do not have their
meal in their home, they always take meal and food from restaurant .Restaurant is a public place
which open to all for selling food and beverage to any person and peoples .we are visit restaurant
and take food from restaurant but we do not the proper meaning or definition of restaurant.
Sometimes people think that restaurant and hotel is same thing and the definition also same but it
is not true .the definition of hotel and restaurant is different from each other. Restaurant is a
public place provides food and beverage on commercial bases. It’s open to all to take
refreshment, food and beverage .restaurant offer service of food and beverage desire to satisfy
the guest. Actually, guest take rest in restaurant and pay rent for having refreshment, food and
beverage .Restaurant comes from the word rest and rent and rest.

1.5. Characteristics of project applicant

Ambasel Restaurant will privately own as a partnership by 6 members and the business
will be operating in Addis Ababa region. Our company will start its full service at 2014E.C.To
control any risk of loss due to uncontrollable risks like fire, natural hazard or other risks related
to business operations of Ambasel restaurant Company maintains all necessary insurances.
 2. Project Feasibility

2.1. Market Analysis

2.1.1. Demand Analysis

The restaurant industry is a large and diverse business in Addis Ababa. This industry
includes establishments mainly engaged in providing fast food services to consumers who order
and are served while seated (i.e., waiter/waitress services) and pay after eating .Total population
of our project area is about 26,000 .From this 65% is female and 35% is Male and from this 65%
of the population coverage is Youth 20% child, 10% young and 5% elders. Akaki kality sub city
is industrialized area and most people income depends on these companies and the rest people
are engaged on privet, government and other work.

There are about more than 4000 unemployed. There are also about two condominium site
houses both 40/60 and 20/80 other community house and the rest peoples are living in own privet
house and rent.

The number of people is increasing from time to time because of this big condominium
houses are built and urbanization. There are about 30 restaurant in our project woreda but most
restaurant serves bar / beverage service and only two restaurant provides food and soft and hot
drink service this makes additional restaurant should be open to. When we comparing to the
number of population with restaurant availability is not much enough and peoples are enforced to
go another area to get service and this drives additional transport cost to consumer. Because of
most restaurants serves beverage service it’s not comfortable to all people especially not suitable
to children’s so we are designated too open Ambasel restaurant due to this initiation and the
overall market attraction.
Table 1 Market Price of product

Item Year1 Year 2 Year3 Year4 Year 5

Soft drink 13 14 14.5 15 16
Cocacola 15 16 17 18 19
Mirinda 15 16 17 18 19
Sprite 15 16 17 18 19
Water 1Lit 12 13 14 15 16
Ambo water 15 16 17 18 19
Water ½ 7 8 10 11 12
Hot Drink
Coffee 10 12 14 16 18
Tea 7 8 9 10 11
Keshir 10 11 12 13 14
Coffee jebena 8 9 10 11 12
Spris(teawith coffee) 15 16.5 18 19 20
Makiyato 20 22 24 26 28
Special tea 20 22 24 26 28
Breakfast foods
Egg 30 33 36 39 42
Normal Firfir 45 47 49 51 53
Tibs 55 60 65 70 75
SigaFirfir 65 68 71 74 77
Dulet 50 54 58 62
Chechebsa 50 53 56 59 62
Launch and Dinner
Pasta batikilt 55 60 65 70 75
Quanta Firfir 85 88 94 98 105
Kikil 70 74 78 83 88
Keywot 75 80 85 90 95
Tegabino 50 53 56 59 62
Beyaynet 50 54 58 62 66
GomenBesiga 65 70 75 80
 2.1.2. Industry competitiveness
Ambasel restaurant will be small scale business in the project area. Which also provide
quality food and hot and soft drink service with supported technology like different payment
option. Will hiring professional chief and offer fast and quality (healthy, affordable price, fast
and sweet) restaurant service with welcome waiter. Ambasel restaurant will also provide a
cultural coffee service with beautiful and affordable price. The project also very suitable to any
age, income and marital status and disable people .our customer also enjoy and relax themselves
by utilizing our product with listening good and soft classical music and by watching TV

2.1.3. Market Potential

Ambasel restaurant will be open 7 days a week for breakfast, lunch and dinner requiring
multiple shifts. The owner will prepare the schedules. The schedules will be written in a way that
will allow the capacity to increase or decrease hourly labor according to sales volume in order to
maintain a consistent labor cost control. Ambasel has future plans to provide cookery services
for family reunions, weddings and other events desiring a “home-style” menu. This could
potentially become a large portion of gross sales. In addition to the Restaurant will also serve
takeaway service to customers according to cost benefit and market wealth.
2.1.4. Sales projection
The restaurant will expect a conservative 3% increase in sales incomes annually over the
next 5 years. The progress is adjusted for inflation. With the addition of catering incomes, sales
will increase by 10.5% in Year 2, 5.8% year 3, 6.5% year 4and7%year 5.The following table
shows expected Sales Forecast for the next 5 years
Table 2 ANNUAL SALES FORCAST
Annual sales Year 1 Year 2 Year 3 Year 4 Year 5
forecast
Sales
Food andsoft drinks 1000000 1400000 1800000 2200000 2700000
revenue
Additional Revenue - 150000 200000 250000 300000
Total sales 1000000 1550000 2000000 2450000 3000000
 2.2. Access to Market out let
Our customer will include all social class income level of the community. Specially
married couples, children’s, disable people and other customer who is not preferred to use
alcohol will be utilizing our service. Will also providing fast food services to consumers who
order and are served while seated (i.e., waiter/waitress services) and pay after eating. Payment
option
Our payment prices will be all inclusive in order to make the service suitable for our customers,
Payment by cash, payment via point of sells (POS) machine, payment via online bank transfer
(for delivering customers), and payment via check (for event organizers).

2.3. Material and Supply for operation Assurance

2.3.1. Material supply Classification
Table 3 Classify material based up on their service
Supply material type
Food and drink preparation equipment
Entertainment like TV gypas
Food and drink serve equipment
Furniture
Food and drink supplies
Miscellaneous

2.3.2. Material Availability

Table 4 Material availability
Material Input Material Material Material Material Material
availability availability availability availability availability
Year 1 Year 2 Year 3 Year 4 Year 5
Entertainment Tv 1 1 2 2 2
Gpas 1 0 0 0 0
Food and drink
Preparation
Equipment
Maskiro(hot 1 1 0 0 0
machine)
Box(mefekfekiya) 1 2 2 0 0
Jubna 2 2 3 0 0
Cookware set(12) 1Pack/yr 2pack 2 Pack 3Pack 2 pack
Kitchen utensil 1 pack 1 Pack 2pack 3pack 3Pack
(ladle,spetula,…)
Giril 1 1 2 2 2
Colanders 15 15 20 25 25
Coffee and tea 1 1 1 2 2
machine
Cylinder 1 1 1 2 2
Food and drink
serve material
Coffee cups 20pc/yr 20 20 30 30
Makiyato cups 20pc/yr 20 20 30 30
Water Glass 25pc/yr 25 25 30 30
Bowl 20pc/yr 25 30 35 35
Spoon 25 25 30 30 30
Platter 10 20 30 30 30
Furniture’s
Kitchen cabinet 1 1 2 2 2
Chair 45 45 45 60 60
Dish table 8 8 8 12 12
Barista table 1 1 1 1 1
Food and drink
supplies
Injera 20,800
pieces/yr
Tea and spices 72 pack/yr
Salt 50kg/yr
Wot spices 5kg/yr
Onion 300kg/yr
Cabage 500 pack/yr
Meat 400kg/yr
Egg 13,000pc/yr
Shiro 50 kg/yr
Butter 10kg/yr
Pasta 300pc/yr
Sugar 200kg/yr
Lentil 50kg/yr
Honey 5kg/yr
Floor 100kg /yr
Miscellaneous
product
Towel 50piece/yr
Soft 576 pcs/yr
Cleaning equipment 8 br/yr
Washing supplies 50L/yr
 2.3.3. Material supply Cost
Table 5 Material supply cost
Material Input Material
Cost Material Material Material Material Cost
price /birr Cost Cost Cost price /birr
price /birr price /birr price /birr
Year 1 Year 2 Year 3 Year 4 Year 5
Entertainment
Tv 15,000 0
Gpas 5000 0 0
Food and drink
Preparation Equipment

Maskiro(hot machine) 15,000 0 0

Box(mefekfekiya) 200 200 200
Jubna 300 300 300
Cookware set(12) 1200 0 1200
Kitchen utensil 1000 1000 1000
(ladle,spetula,…)
Giril 15,000 0 0
Coladers 100 0 0
Coffee and tea machine 25,000 0 0 0 0
Cylinder 13,000 0 0 0 0
Food and drink serve
material
Coffee cups 500 0 500
Makiyato cups 600 0 600
Water Glass 400 0 400
Bowl 300 0 300
Spoon 500 0 500
Platter 500 0 500
Furniture’s

Kitchen cabinet 15,500 0

Chair 11,250 0
Dish table 16,000 0
Barista table 12,q000 `
Food and drink supplies

Injera 8
Tea and spices 10br/pc
Coffee 300
Salt 12br/kg
Wot spices 1000
Onion 20br/kg
Cabage 12br/kg
Meat 280br/kg
Egg 6br/kg
 Shiro 80br/kg
Butter 400br/kg
Pasta 30br/ piece

Sugar 35br/ Kg
Lentil 120br/kg
Honey 300br/kg
Floor 37 br/kg
Mislanous
Towel 1250
Soft 4512
Cleaning Equipment 700br/yr
Washing Supplies 2300

2.4. Project Location and Environment

2.4.1. Project Location
The restaurant will be located in Kality wereda 7 in front of Cheralia Food complex with easy
access to different kinds of transportation system and we will rent privet home which is suitable
and easily accessible for our business.
2.4.2. Environmental Impact of the project
The project Will offers environmentally and socially friendly plus economically compatible
service will brings to the community and environmentally in a way that lower adverse effect on
the ecosystem like reducing air, water and noise pollution example way of waste disposal
method whether solid or liquid wastes we will build safety tanker for liquid west and also
incinerate some solid west and other will sold for dog food this also generate another income
for project .The project will also aesthetic value to environment .

2.4.3. Macro Environment Influences

The SWOT analysis examines the restaurant’s strengths and weaknesses that need to be
addressed. Further, this section examines the opportunities presented to restaurant’s as well as
potential threats by analyzing the political, economic, technological, social demographic and
ecological factors that affect Ambasel restaurant.

Strengths
  Locally owned
 Based on its smaller size, the fact that it is not a franchise, the Ambasel restaurant is a unique fast
food restaurant and coffee shop concept unlike any other in the Addis Ababa market.
 The partners has direct experience, in operating and starting new fast food restaurants,

 Chosen baristas will bring professionalism and enthusiasm to the restaurant.

 Affordable family friendly food.

 Having the ability of accepting any orders and provide at the right time.

Weaknesses
 The Ambasel restaurant has a minimal budget and is competing against larger and more
established restaurants for market share.
 Only limited by one areas, means that we do not cover all the market areas

Opportunities
 Due to the diplomatic nature of the city Ambasel restaurant demographics support the
need for a unique fast food restaurant.
 The local restaurant market is huge in Addis Ababa.
 It can be easily performed by small number of people.
 This business sector in a cultural way do not expand in our country so, the service can be
work further

Threats
 Rising operating costs
 Building/maintaining sales volume
 Consumers that believe that meals at home are healthier than those prepared in
restaurants.
 Customers’ perception about fast food (negative understanding about fast food)
 Parking area
 Government regulation
 2.4.4. Social and Economic Environment
The livelihood/ income of most society is depends on privet and governmental sector
organizations and some other are working own privet work. In our project area there are a lot of
organizations are occur this makes good opportunity for our project like Banks, clinics,
pharmacy, school plus different factories so customer or other employee of all the organization
will be our customer. Our restaurant will deliver a relaxed atmosphere and when consumers walk
in they will be greeted by warm smiles and greeted just as they we arriving home . The project
wills create job opportunity for the community
2.4.5. Infrastructure Condition In the Locality
Our project area will be easy to access service .it’s near to main road and not discharge
another cost for transport .There about 5000 unemployed people are exist .these reduce cost for
vacancy and will make chain with woreda easily access labor force for our project . In our
project area there are Micro entrepreneur who provides wood and metal works and this is best for
our project and will buy furniture and kitchen cabinets from and this minimizes transportation
cost.

2.4.6. Cost Estimates of real estate

We will rent ground house from privet renter and will repair within three years.
Table 5 Cost Estimates of real estate
Item Year 1 Year 2 Year 3 Year 4 Year 5
Cost for rent 180,000br/year 180,000 br/Year 200000 200000 200000
Cost for decor 5,000 birr/yr 0 7000 0 0
Cost For Repair 0 0 5,000 0
 3. Technical Feasibility

3.1. Facility Needed

Table 6 Facility Needed
Facility
Water facility
Land
Electric
Skilled Man Power
Production Material input
Telephone
Website /internet
Building
Road

3.2.
 3.3. Suitability of Technology
To give quality service to the customers, will use suitable technologies for different
service like internet service for promotion , new ,fast and easy payment technological option
like online bank transfer and other service will available in our business project
3.3.1. Availability and Suitability of location
Ambasel restaurant will position itself as the leading home-style restaurant in the Addis
Ababa. The restaurant will easy to access market and raw material because it is very near to
market area like Akaki market and also will use Mebrat hail Atikilttera for food material
supplies. It is also near to the main road and this reduces labor and transportation cost .In our
business area there are a lot of unemployed persons and this project creates job opportunity for
this applicant. Water and electric supplies are available in the project area .The restaurant will
uses some technologies like stove cylinder to reduce emission from the environment .as well as
we use modern solid west disposal methods .

3.4. Organizational /managerial feasibility

3.4.1. Organizational Structure

The organizational structure of the companies depends on the type of the project and its
objectives; an organizational structure defines how job titles, roles, and responsibilities are
assigned within a company. It helps determine who reports to whom, and who makes decisions
about what. Startups often have a matrix organizational structure, with different departments
working together on projects. Organizational structure is the method by which work flows
through an organization. It allows groups to work together within their individual functions to
manage tasks. Structure will give employees more clarity, help manage expectations, enable
better decision-making and provide consistency. Ambasel restaurant expects to hire 9 employees
and one supervisor. Together, the supervisor will personally select each candidate. They’ve
adopted an effective personal interview process intended to staff the restaurant with highly
qualified people for each position. Each candidate will be valued and evaluated according to a
pre-defined set of standards designed for each position. Background checks will be used for
chosen positions.

Owners
 Office Manager Cashier

Barista
Waiter Chief

Figure 1 Organizational structure

3.5. Forms of Ownership

Ambasel restaurant will privately owned as a partnership by 6 members and the business
will be operating in Addis Ababa region.

3.5.1. Management Team Background

The management will consist of top management. Also been involved in the cooking
profession the business delegated to 9(Nine) members and the delegated units have their own
role and responsibility that expected from them.
 The business is very easy because it do not ask large effort and it can be operated under
the control of small number of personnel mostly around 8 employees are involved. Also all
overhead and operational costs are controlled as well.

 The employees are:-Office manager, Operating manager, chief, waiter, Barista, Cashier

4. Financial Feasibility
4.1. Financial Statement
Table 6 Financial Statement
Profit and loss forecast Year 1 Year 2 Year 3 Year 4 Year 5

Sales 1000000 1550000 2000000 2450000 3000000

Cost of goods sold 450000 700000 900000 1200000 1400000

Gross profit 550000 800000 1100000 1250000 1600000

Operating expenses 300000 450000 600000 700000 800000

Profit before tax 250000 350000 500000 550000 80000

The project profit as well as the overall expenses is estimated according to the current
market competition and future rate of cost and benefit of the project.

4.2. Projected Cash Flow Statement.

Table 7 Projected cash flow statement for the next five Years
Projected Cash Flow 2022 2023 2024 2025 2026
Cash Received
Cash from Operations 140000 170000 190000
220000 240000
Cash Sales 1,000000 1550000 2000000 2450000 3000000
Subtotal Cash from 1140000 1740000
2190000
Operations
2670000 3240000
Additional Cash Received 180000
Owners Investment 120,000
Expenditures
X
Expenditures from 700000 800000 1000000 1300000 1640000
Operations
Cash Spent 400000 500000 625000 800000 900000
Subtotal Spent on 1100000 1300000 1625000 2100000 2540000
Operations
Loan Payment 90000 95000 115000 0 0
Additional Cash 100000 1450000 200000 270000 330000
Spent
Subtotal-Expd. 1290000 1540000 1940000 2370000 2890000
Net Cash Flow 150000 200000 250000 300000 350000
Cash Balance 150000 350000 600000 900000 1200000

4.3. Project Evaluation from Profitability Perspective

A) PBP, NPV, IRR
Calculating payback period and net present value
Payback period
 GIVEN:
Initial investment=500000
Rate of return=10%
Life of the project=5 year
Cash flow year Yearly Cash in Commutative cash
flows flows
0 0 0
1 150000 150000
2 200000 350000
3 250000 600000
4 300000 900000
5 350000 1250000
Payback period =2 year+150000/250000
=2.72 year B
 According to payback period of our project 2.72 year is shorter; so advisable.

B) NET PRESENT VALUE

Since our project is a five so we calculate the net present value as follows
Year value Cash flow Discount factor Present value
1 150000 0.909 136350
2 200000 0.826 165200
3 250000 0.751 187750
4 300000 0.683 204900
5 350000 0.6667 233345
Total present value=927545
Initial investment=500000
So net present value=present value-initial
=927545-500000
=427545 since this value is positive our project is acceptable.

Benefit for Community

Our project will provide quality and healthy restaurant service for the surrounding
community and create job opportunities for unemployed persons especially for female
candidates. It also important for the government by contributing the legal revenue system.

4.4. Financial Resources

The financial plan depends on initial investment of birr 120,000 from the founder, plus a
five-year loan of birr 300,000 from Addis credit and saving institutions, and another birr 80,000,
10-month, interest-free loan from a family member. Much as we'd like to bootstrap this business
without initial investment, it just isn't worth it. The rest of the plan is reasonably conventional,
but there does have to be money at risk.

4.4.1. Financial Strategy

Total start-up costs are estimated to be birr 500,000. The majority of the costs are
associated with the restaurant equipment, inventory and furniture and furnishings for the dining
room. Total costs for these items are reported to be birr 340,000. The costs are associated with
build out and renovation of the restaurant to provide updated plumbing and creating additional
space in the dining area by removing a non-supporting wall: birr 70,000. Additional startup
expenses are in the form of working capital and contingency birr 90,000.The salvage value of the
project is 7000.
Table 8 Source and Use of Funds
Sources of Funds
Owners' investments 120,000
Bank loans 300,000
Other loans 80,000
Total Source of Funds 500,000
Use of Funds
Leasehold improvements 70,000
Capital equipment 280,000
Location/administration expenses 30,000
Opening inventory 10,000
Advertising/promotional expenses 5,000
Other expenses 15,000
Contingency fund 10,000 4.5. As
Working capital 80,000 se
Total Use of Funds 500,000 ss
m
ent of risk and Contingencies

Table 9 Risk and Contingency Plan

How long can you Impact of doing Vulnerabilities Contingency in

do with out with out case of a disaster
 Raw material 30 days before None until on Single supplier Search for
new deliveries hand exhausted relationship alternative supplier
Transportation 30 days in 2 days No Supplies Location ,design of None
System out No Deliveries entrance
Utilities 0hours power No Supplies Single power feed, None
12houre water No Deliveries no generator or
back up supply

Equipment 2 days After two days no High Use other

way to schedule equipment that
production and replace the lost
service one

Facility 0 days No production Low Looking for

/service another working
environment
Personnel 0days No production Low Try to hire
/service, potential immediately and
for bankruptcy use family labor

4.6. Scheduling and milestone

Our initial milestones are as follows
Milestone
Milestone Date
Sign Lease 02/01/2023
Complete interior Design 03/01/2023
Complete Kitchen/Wait station Needs 04/01/2023
Hire Back Staff 06/01/2023
Hire Front Staff 06/01/2023
Secure appoint of Sale system 07/01/2023
Secure lending for initial start –up working 07/01/2023
capital and cash flow

5. Conclusion
Ambasel fast food restaurant and coffee shop will be a moderately priced 40 seat
restaurant offering cultural and family style fast food and soft drink. The restaurant will be located
in Kality wereda 7 in front of Cheralia Food complex with easy availability to the cutomers need and
saves time. Ambasel Restaurant and coffee house offers a breakfast lunch and dinner menu, fresh
cold cuts, drinks, and take-out prepared dishes with the mission of becoming an upscale
specializing in a combination of fast food hot or cold sandwiches, juice and Jebena Buna
(cultural coffee)plus specific recipes to Addis Ababa city dwellers at friendly pocket price. As
the vision stated Ambasel aims be the largest and most profitable restaurant in Addis Ababa and
the whole Ethiopia in 2026 GC.

As the study shows Ambasel has plenty of objectives to achieve, including financial
earning for the stakeholders, Job creation to youth and society development to the country. The
study shows the market price of the service to be provided to the customers are available at
competitive value and attracts customers, also the price set at Ambasel helps to have advantage
against industrial competitiveness. There is a huge market potential for this business and with
sales projection of the market the project seems promising.

The environmental analysis of the project has implied that the project will contribute to
the eco system of the city with building safe liquid disposal system. Also the SWOT analysis has
related the impact of this project in relation with opportunity and threats that can rise from the
implementation of the project. The organizational structure is hierarchical and imply that there
will be order and job responsibility from the owners to employee.

The financial analysis of the study that was supported by net present value and payback
period clarify the project is financially feasible and profitable to begin. In addition of feasibility
the shorten period of payback time makes the project to be more attractive to the market.