A Business Plan by Carl Joshua Ncube
1. Executive Summary
KANGA FRY is a mobile fast-food stall franchise specializing in high-quality, freshly prepared, African-inspired fried poultry and gourmet sides. The core value proposition is the 10-minute promise: delivering hot, tasty, and conveniently packaged meals to the customer queue in ten minutes or less.
Positioned at high-traffic festivals, farmers’ markets, and corporate events, KANGA FRY is designed not only as a profitable venture but as a real-world Culinary Training Accelerator. It implements “The Ncube Method” for culinary efficiency, teaching young chefs the critical importance of mise en place, stock rotation, food safety, and rapid deployment under high-pressure scenarios. The low capital expenditure of the mobile unit and high-margin product mix ensure rapid scalability and attractive returns for future franchisees.
2. Company Description
2.1 The Philosophy: Speed Meets Quality
The name “KANGA FRY” (Kanga: A nod to the African bush, speed, and agility; Fry: The primary cooking method) embodies our mission. We are moving away from the perception that fast food means low quality. We focus on simple menus and flawless execution to deliver an exceptional product at high speed.
2.2 The Educational Core
KANGA FRY is a direct extension of The Capital’s commitment to mentorship. Each stall serves as a field-training unit where young culinary talent learns:
- Preparation Discipline: Mastering pre-prep techniques to handle peak volumes.
- Stock Control: Minimizing waste by managing highly perishable inventory in a mobile environment.
- Customer Throughput: Understanding the flow of service to maximize sales per hour.
2.3 Legal Structure
The initial unit will be operated by The Capital (Pvt) Ltd. Subsequent units will be offered as a turn-key franchise model.
3. Products and Services (The High-Margin Menu)
The menu is deliberately concise to ensure the 10-minute delivery goal is met consistently. Everything is designed to be fried or assembled rapidly.
| Product Category | Description | Rationale |
|---|---|---|
| KANGA STRIPS (Core) | Free-range chicken strips double-fried for maximum crunch, coated in Carl Joshua Ncube’s signature African spice rub. | High margin, universally popular, easy to cook in batches. |
| GURANTEES (Sides) | Deep-fried gourmet potato chips (or yam/sweet potato) seasoned with the Kanga salt blend. | Low COGS, high-volume filler, fast to serve. |
| K-ROLLS (Assembly) | Simple, soft wraps filled with KANGA STRIPS, slaw, and a signature spicy mayonnaise. | Assembly-only item; requires minimal cooking time during service. |
| FRESH FRUIT JUICES | Simple, pre-prepared, bottled juices (e.g., Baobab, Orange, Lemon). | High margin, zero service time, good complement to fried food. |
Packaging: All packaging will be conveniently designed, disposable, branded, and environmentally conscious where possible (e.g., compostable cardboard cones).
4. Market Analysis and Target Audience
4.1 Target Locations
The market is defined by foot traffic and event scheduling.
- Primary: Large annual music, arts, and cultural festivals; major farmers’ markets (weekly/monthly).
- Secondary: Corporate events, large sporting fixtures, and private catering functions requiring rapid serving.
4.2 Customer Profile
- The Festival Goer: Aged 18-35, prioritizing speed, taste, and a good vibe. They are willing to pay a premium for a quick, quality hot meal.
- The Family Market Visitor: Aged 25-50, seeking convenient, freshly-made options for a quick lunch while shopping. They value the “organic” and “fresh” assurance.
4.3 Competitive Edge
- Speed Guarantee: The core competitive advantage. The 10-minute delivery sets us apart from other stalls that suffer from long queues and service times.
- Quality Assurance: Leveraging the culinary reputation of Carl Joshua Ncube ensures customers associate the product with premium taste and sourcing standards.
- Mentorship Story: The visible training element attracts customers who value social entrepreneurship and supporting youth development.
5. Operational Plan: The 10-Minute System
5.1 Single Unit Build & Equipment Cost
Assumption: This estimate is for a high-specification, towable food trailer or modular stall setup, designed for quick assembly and high-volume output.
| Category | Estimated Cost Range (USD) | Mid-Point Estimate (USD) | Notes |
|---|---|---|---|
| I. Mobile Unit Construction | |||
| Commercial Food Trailer/Modular Stall (6m) | $12,000 – $20,000 | $16,000 | Must be durable, branded, and easily towable. |
| II. Kitchen Equipment | |||
| Commercial Deep Fryers (x2) & Ventilation | $4,000 – $8,000 | $6,000 | High-capacity fryers are critical for speed. |
| Holding/Warming Cabinets | $1,500 – $3,000 | $2,250 | Essential for keeping batches hot and fresh. |
| Prep Surfaces, Sinks, Storage | $1,500 – $3,000 | $2,250 | Stainless steel worktops for hygiene. |
| III. Pre-Operating & Logistics | |||
| Generator (Silent, high-capacity) & Gas Setup | $3,000 – $5,000 | $4,000 | Reliable power is non-negotiable. |
| POS System & Cash Drawer | $500 – $1,500 | $1,000 | Fast, reliable payment processing. |
| Branded Packaging & Initial Stock (4 Events) | $2,000 – $3,000 | $2,500 | Custom cones, cups, sauces, and raw ingredients. |
| Licenses, Permits, Insurances (Annual) | $500 – $1,000 | $1,000 | Event and mobile food vendor permits. |
| Total Estimated Start-Up Cost (Single Unit) | $25,500 – $44,500 | $35,000 |
5.2 Staffing (Per Event)
- Team Leader/Chef: 1 (The Educator/Mentor)
- Fryer/Cook Station: 2 (Focused only on cooking and batching)
- Assembly/Packing: 1 (Focused only on wrapping and adding sauces)
- POS/Customer Interface: 1 (Focused only on taking orders and managing the queue)
- Total Staff per event: 5
6. Financial Projections
6.1 Key Financial Assumptions (Year 1 – Based on 50 High-Volume Operating Days)
| Metric | Assumption | Rationale |
|---|---|---|
| Operating Days | 50 high-volume event days (e.g., 2 weekends/month + 4 large festivals) | Focus on high-throughput, profitable days only. |
| Average Customers per Day | 300 customers/day | Achievable target at medium-to-large markets/festivals. |
| Average Transaction Value (ATV) | $7.00 | Combo meal average (Strips + Chips + Drink). |
| Annual Revenue | $105,000 | 300 Customers/day×$7.00 ATV×50 days |
| Cost of Goods Sold (COGS) Margin | 30% of Revenue | High-margin poultry and potato product mix. |
| Gross Profit Margin | 70% | Excellent margin achieved through efficient sourcing and high-speed service. |
6.2 Projected Profit & Loss (Year 1)
| Category | Calculation/Assumption | Projected Value (USD) |
|---|---|---|
| REVENUE | ||
| Annual Sales | (See Annual Revenue above) | $105,000 |
| COST OF GOODS SOLD (COGS) | ||
| COGS (30% of Revenue) | 105,000×0.30 | ($31,500) |
| GROSS PROFIT | Revenue – COGS | $73,500 |
| OPERATING EXPENSES | ||
| Payroll (5 Staff @ $60/day × 50 days) | 5×$60×50 | ($15,000) |
| Event Fees / Site Rent | $500/event×50 events | ($25,000) |
| Fuel/Logistics/Generator | $200/event×50 events | ($10,000) |
| Equipment Maintenance/Consumables | ($3,000) | |
| Marketing & Promotions | (See Marketing Budget below) | ($5,500) |
| Total Operating Expenses | ($58,500) | |
| NET PROFIT (EBITDA) | Gross Profit – Expenses | $15,000 |
| Net Profit Margin | Net Profit / Annual Revenue | 14.3% |
7. Marketing and Branding
7.1 Branding Strategy: The 10-Minute Timer
The entire stall is a living advertisement for speed. We will use a highly visible, digital 10-minute timer prominently displayed in the stall to hold ourselves publicly accountable.
7.2 Marketing Budget (Year 1 Operating Budget)
Assumption: Marketing focuses on social proof, visual identity, and paying for preferred placement at high-traffic events.
| Activity | Estimated Cost (USD) | Rationale |
|---|---|---|
| Event Placement Fees | $3,500 | Securing prime locations (e.g., near the main stage or entrance) at 5 major festivals. |
| Social Media & Content | $1,000 | High-quality photo/video content of the “10-Minute Challenge” and the mentoring process. |
| Branded Team Apparel | $500 | Uniforms are professional and act as walking billboards. |
| Digital 10-Minute Timer Unit | $500 | Purchase and installation of the core marketing gimmick. |
| Total Initial Marketing Budget | $5,500 |
7.3 Promotional Tactics
- The Guarantee: If an order takes more than 10 minutes, the customer receives a free side. This turns a potential complaint into a positive brand interaction.
- Influencer Barters: Exchange food for social media visibility with festival or market influencers.
- The Academy Story: Use signage to explain that the team is composed of mentored chefs from The Capital Academy, reinforcing the quality and mission.
