Sam Elia & Menashe Sadik

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3 Sam Elia & Menashe Sadik Chopstix s founding partners Sam Elia and Menashe Sadik launched their fi rst restaurant over 20 years ago. With a passion for food they ventured into the ethnic food market. The development of high quality low cost Chinese food on the go was born. Together, this dynamic entrepreneurial duo quickly identifi ed the incredible public demand for good quality Oriental food cooked fresh on site, served direct to customers at an affordable price. After trialing several brands in the market Chopstix was formed in Over the next 10 years launched across Northern Ireland and the United Kingdom. The next milestone for Chopstix was in 2014 with Max Hilton Jenvey joining the Chopstix family as Chief Operating Officer to drive the brand internationally.

4 NEW VENTURE Chopstix opens its doors for the fi rst time, offering a casual, convenient dining experience GROWTH Chopstix success allows for steady growth across a number of locations throughout the UK max joins the Chopstix family, driving the brand towards further UK and international expansion

5 2016 and beyond Oxford St New interior concept results with upsurge in turnover the future Further UK, pan European, Middle Eastern & rest of world expansion

6 shared brand values

7 REVENUE GROWTH

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9 GROW WITH US Chopstix Brand Europe is dedicated to supporting a franchise community that takes our company to the next level. Chopstix s comprehensive franchise support programme includes our online business management Enterprise Resource Planning (ERP) software. Aptly titled Noodles, to ensure our franchisees are set for success.

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11 CEILING LEVEL Visual no TVs suspended on BT8330 system xtm Universal menu board mounting system. TVs to be mounted to bulkhead. Spaced with equal distance from sides Glass cladding painted in RAL 2001 Terracotta to cover bulkhead CONCEPT TO DELIVERY Chopstix partnership approach is delivered to the highest of standards on time and on budget to maximise the potential of your store. We offer a concept to completion service. stage 1 stage 2 stage 3 NEW VENTURE We help identify the best location for your unit concept We use the latest technology to develop your concept through our talented team of designers. design drawings We deliver a full set of construction drawings to landlord and building control requirements.

12 ID Task Name Duration Start Finish 30 May '16 06 Jun '16 13 Jun '16 20 Jun '16 27 Jun '16 04 Jul '16 S S M T W T F S S M T W T F S S M T W T F S S M T W T F S S M T W T F S S M T W T F S stage 4 stage 5 Chopstix 1 Design 50 days Mon 09/05/16 Fri 15/07/16 4 Scope 5 days Mon 09/05/16 Fri 13/05/16 5 Schematic Design (SK) 10 days Mon 16/05/16 Fri 27/05/16 6 SK Review 3 days Wed 25/05/16 Fri 27/05/16 7 SK Approval 0 days Fri 27/05/16 Fri 27/05/16 8 Design Intent Drawings (DID) 10 days Mon 30/05/16 Fri 10/06/16 9 DID Review 2 days Thu 09/06/16 Fri 10/06/16 10 DID Approval 0 days Fri 10/06/16 Fri 10/06/16 11 Construction Drawings (CD) 5 days Fri 01/07/16 Thu 07/07/16 12 CD Review 3 days Tue 05/07/16 Thu 07/07/16 13 CD Approval 0 days Thu 07/07/16 Thu 07/07/16 14 Tender 35 days Mon 30/05/16 Fri 15/07/16 15 Tender Docs 5 days Mon 06/06/16 Fri 10/06/16 16 Tender Period 5 days Mon 13/06/16 Fri 17/06/16 17 Tender Review 5 days Mon 20/06/16 Fri 24/06/16 18 Place Orders 0 days Mon 27/06/16 Mon 27/06/16 19 Lead in Period (FF&E) 15 days Mon 27/06/16 Fri 15/07/16 20 Lead in period (GC) 10 days Mon 27/06/16 Fri 08/07/16 21 Consents 30 days Mon 30/05/16 Fri 08/07/16 26 Building Regs Issue 30 days Mon 30/05/16 Fri 08/07/16 27 Building Regs Approval 0 days Fri 08/07/16 Fri 08/07/16 28 Construction Process 41 days Fri 01/07/16 Mon 29/08/16 29 Pre-Start 1 day Fri 01/07/16 Fri 01/07/16 31 Fit Out Works 12 days Mon 11/07/16 Tue 26/07/16 32 Sectional 3 days Wed 27/07/16 Fri 29/07/16 33 Handover 1 day Mon 01/08/16 Mon 01/08/16 34 Set-up 1 day Tue 02/08/16 Tue 02/08/16 35 Opening 0 days Wed 03/08/16 Wed 03/08/16 36 Post- Opening 0 days Mon 15/08/16 Mon 15/08/16 37 Final Account 0 days Mon 29/08/16 Mon 29/08/16 tendering We project manage and tender your development. delivery Your site is delivered complete with staff training, ready to operate.

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15 SHOPPING CENTRE Average No. Of Daily Customers 400 SEATS Average No. Of Daily Customers 220 SEATS Average No. Of Weekly Customers 2,800 SEATS Average Customer Spend 7.50 Average Weekly Sales (Gross) 20,800 Average No. Of Weekly Customers 1,500 SEATS Average Customer Spend 7.50 Average Weekly Sales (Gross) 11,500 * Figures are illustrative for new sites * Seating provided by shopping centre Turnover 900,000 Turnover 500,000 Cost of Sales 252,000 28% Wages 216,000 24% 468,000 Gross Profi t 432,000 48% Rent & Expenses 162,000 18% Franchise Cost 90,000 10% 252,000 NET PROFIT 180,000 20% Cost of Sales 140,000 28% Wages 120,000 24% 260,000 Gross Profi t 240,000 48% Rent & Expenses 100,000 20% Franchise Cost 50,000 10% 150,000 NET PROFIT 90,000 18%

16 HIGH STREET Average No. Of Daily Customers Average No. Of Weekly Customers 300 MEDIUM FOOTFALL 2,100 MEDIUM FOOTFALL Average Customer Spend 7.50 Average Weekly Sales (Gross) 16,200 Average No. Of Daily Customers Average No. Of Weekly Customers 530 HIGH FOOTFALL 3,700 HIGH FOOTFALL Average Customer Spend 7.50 Average Weekly Sales (Gross) 27,600 Turnover 700,000 Turnover 1,200,000 Cost of Sales 198,000 28% Wages 168,000 24% Sub-total 364,000 Gross Profi t 336,000 48% Rent & Expenses 140,000 20% Franchise Cost 70,000 10% 210,000 NET PROFIT 126,000 18% Cost of Sales 336,000 28% Wages 288,000 24% 624,000 Gross Profi t 576,000 48% Rent & Expenses 300,000 25% Franchise Cost 120,000 10% 420,000 NET PROFIT 156,000 13%

17 MOTORWAY SERVICE STATION Average No. Of Daily Customers 90 SEATS Average No. Of Daily Customers 260 SEATS Average No. Of Weekly Customers 630 COVERS Average Customer Spend 7.50 Average Weekly Sales (Gross) 4,600 Average No. Of Weekly Customers 1,850 COVERS Average Customer Spend 7.50 Average Weekly Sales (Gross) 13,800 * Figures are illustrative for new sites * Seating as part of communal foodcourt Turnover 200,000 Turnover 600,000 Cost of Sales 56,000 28% Wages 48,000 24% 104,000 Gross Profit 136,000 48% Franchise Cost 20,000 10% NET PROFIT 116,000 18% Cost of Sales 166,000 28% Wages 144,000 24% 310,000 Gross Profit 400,000 67% Franchise Cost 60,000 10% NET PROFIT 230,000 20%

18 EXPRESS & METRO Average No. Of Daily Customers 70 Average No. Of Daily Customers 110 Average No. Of Weekly Customers 490 Average No. Of Weekly Customers 770 Average Customer Spend 7.50 Average Customer Spend 7.50 Average Weekly Sales (Gross) 3,700 Average Weekly Sales (Gross) 5,800 * Express * Metro Turnover 160,000 Turnover 250,000 Cost of Sales 45,000 28% Wages 38,000 24% 83,000 Gross Profi t 77,000 48% Rent & Expenses 32,000 Franchise Cost 16,000 10% 48,000 NET PROFIT 29,000 18% Cost of Sales 70,000 28% Wages 60,000 24% 130,000 Gross Profi t 120,000 48% Rent & Expenses 35,000 Franchise Cost 25,000 10% 60,000 NET PROFIT 60,000 24%

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21 HERE FOR YOU The Noodles system is Chopstix online Enterprise Resource Planning (ERP) business management software. All Chopstix restaurants must use Noodles to implement training and operational standards, manage and interpret data, documents and information MARKETING & PROMOTIONS The Marketing Team deliver a 12 month promotional, communications and guest satisfaction calendar focusing on driving sales and brand engagement. from Chopstix head offi ce including: Operations manual sections Product preparations sheets Marketing activities and sales Product planning, ordering and cost Staff training Hygiene, health and safety Customer service Mystery shopper system Each Chopstix Noodle Bar undergœs quarterly unannounced brand standards audits focusing on front and back of house, any areas falling below standard are corrective coached at the time of audit and follow up action plans agreed. SITE VISITS & CONFERENCE CALLS A direct monthly communication through Noodles Quarterly telcons with a member of the leadership team for on-site consultations and review of operations, marketing, profi t and loss. Access to the leadership team and specialists in the following areas: Hygiene and safety Operations Marketing and sales Landlord and lease Software development

22 TRAINING PROGRAMME Chopstix provide a comprehensive franchise start-up training and support package with a half day brand induction, two weeks on site restaurant / chef manager & staff training at a Chopstix centre of excellence and up to three days launch support by our executive training chef. ATTENDANCE OF THE CHOPSTIX ANNUAL CONFERENCE Franchisees and site managers will have the opportunity to attend the Chopstix annual conference allowing them to meet with all partners and sharing the strategic developments of Chopstix. YOUR SUCCESS IS OUR FUTURE We are looking for partners who will share our values and who will be as passionate as we are. CHOPSTIX FRANCHISE INVESTMENT Royalty fees set at 8% monthly net turnover and marketing fees set at 2% of monthly turnover. The majority of our estate reaches break even within six to nine months of launch. You require good footfall to drive and average net profi t of 75,000. Franchisees can earn more however we do not guarantee footfall or turnover.

23 CHOPSTIX FRANCHISE PROCESS 1 Application form Interviews 2 3 Finance submission Business Plan Review 4 5 Funding Site approval 6 7 Sign the franchise agreement Comprehensive on-site training 8

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26 BE PART OF SOMETHING AMAZING. CONTACT US. Max Hilton Jenvey Chief Operating Offi cer Chopstix Group UK Golders Green Road, London NW11 8HB +44 (0) Justin Lee CEO GHOST Architecture Ltd 7 Devonhurst Place, Heathfi eld Terrace Chiswick, London W4 4JD +44 (0) GHOST Design FZE Level 14, Tower 1 Boulevard Plaza, Downtown Dubai, U A E +971 (0)

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28 A LEADING PARTNERSHIP Chopstix work with numerous development and design agencies one of our leading partnership is with GHOST. An organic relation built on increasing operations, franchise retail potential, revenue and profit.

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30 GHOST is an architectural design and project management studio synonymous with delivering projects to exceptional levels of design and project management. Our team of professionally qualifi ed in-house designers and project managers offer a wealth of experience within the retail, restaurant, leisure and hospitality sectors.

31 Project Management We recognise the execution of a project requires careful and timely planning with our attention to detail being second to none. Our in-house project management teams hold the knowledge and experience to understand your project requirements and critically the tools to deliver your project on budget and programme in a safe and professional manner. Design is our Passion Developing a new brand, evolving an established or rolling out an international format, our multi-disciplined architectural and interior design focussed team is ready to support your project. In exploring the project brief our vision is to develop an architecturally exciting and well considered design to push the boundaries of your project ahead of the competition.

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