Savory Skills Cooking Classes

Type: Service

Key Product/s for Sale: Cooking workshops, themed cooking classes, private cooking lessons.

Technology Considerations: Basic technology required includes a website or social media page for marketing, online booking and payment systems, and possibly a YouTube channel or Zoom account for virtual classes.

Market for the Product/s: The target market includes food enthusiasts, home cooks, young professionals, expatriates, and families looking to improve their cooking skills. The demand is especially high in urban areas like Nairobi and Mombasa.

Key Inputs into the Business:
Materials: Ingredients for cooking, recipe booklets, cooking utensils.
Labor: One or two skilled chefs or cooks.
Equipment: Basic kitchen equipment (pots, pans, knives, cutting boards), marketing materials (flyers, business cards).

Product Preparation Process:

1. Class Planning: Develop a schedule and curriculum for the classes.
2. Sourcing Ingredients: Purchase fresh ingredients from local markets.
3. Marketing: Promote classes through social media, flyers, and word of mouth.
4. Conducting Classes: Host the classes in a rented kitchen space or a home kitchen setup.

Quality Considerations:
Ensure the use of fresh and high-quality ingredients.
Maintain a clean and safe cooking environment.
Provide detailed and easy-to-follow recipes.
Offer personalized attention to participants.

Cost of Investment:
Initial Marketing and Materials: KSh 10,000 – 20,000
Basic Kitchen Equipment: KSh 10,000
Ingredients for Initial Classes: KSh 5,000
Miscellaneous (transport, utilities): KSh 5,000
Total Estimated Cost: KSh 30,000 – 40,000

Required Operational Infrastructure:
A well-equipped kitchen space (could be rented or home-based).
Marketing channels (social media pages, website).
Online booking and payment system.

Most Suitable or Viable Location for the Business:
Urban areas with a high population density such as Nairobi, Mombasa, Kisumu, and Nakuru.
Locations near residential areas, expatriate communities, and business districts.

Potential Sources of Investment Capital:
Personal savings.
Family and friends.
Microfinance institutions.
Government grants for small businesses.
Partnerships or collaborations with local restaurants or culinary schools.

Requirements for Effective Management:
Good organizational skills for scheduling classes and managing bookings.
Excellent culinary skills and knowledge.
Strong marketing skills to attract and retain clients.
Customer service skills to engage and support participants.

Role of Mobile Phone and ICT in the Business:
Mobile phones for communication and customer inquiries.
Social media for marketing and promotion.
Online booking systems for ease of class registration.
Mobile payment solutions like M-Pesa for convenient transactions.

Statutory Regulations and Licences:
Business registration.
Food handling and hygiene certification.
Compliance with health and safety regulations.

Pricing:
Group classes: KSh 1,500 – 2,500 per person per session.
Private lessons: KSh 3,000 – 5,000 per session.
Themed workshops: KSh 2,000 – 3,500 per person per session.

Profitability:
High profitability due to low overhead costs.
Potential to increase revenue with additional classes and larger groups.
Opportunity for repeat business and referrals.

Next Steps to Take:

1. Finalize the business plan and secure initial funding.
2. Set up a functional kitchen space.
3. Develop a comprehensive curriculum and schedule for the classes.
4. Launch marketing campaigns on social media and local community boards.
5. Start conducting classes and gather feedback to improve the service.
6. Explore partnerships with local food markets and culinary schools for cross-promotion