NYAKACH TECHNICAL AND VOCATIONAL COLLEGE
FOOD AND BEVERAGE BUSINESS PROPOSAL
TITLE: A PROPOSAL FOR ESTABLISHING A SUSTAINABLE AND
REVENUE-GENERATING SCHOOL CAFETERIA
PREPARED BY:
MADAM ANNALICE OJEMA
HOD INSTITUTIONAL MANAGEMENT AND HAIR DRESSING
TITLE: A PROPOSAL FOR ESTABLISHING A SUSTAINABLE AND REVENUE-
GENERATING SCHOOL CAFETERIA
1. INTRODUCTION
In today's rapidly evolving educational environment, the role of proper nutrition in enhancing
learning and overall well-being cannot be overstated. A well-structured school cafeteria not only
addresses the immediate nutritional needs of students and staff but also serves as a cornerstone
for community engagement and sustainable food practices. This proposal outlines a strategic
plan to establish a school cafeteria that delivers affordable, nutritious meals while promoting
healthy eating habits and providing a practical learning environment for students.
The school cafeteria will be operated under the Food and Beverage department, ensuring that all
operations comply with health and safety regulations. The initiative is designed not only as a
food service outlet but also as a hub for social interaction, skill development, and financial
sustainability. By leveraging local produce and adhering to quality service standards, the
cafeteria aims to become a model of efficiency and community-oriented service.
Furthermore, the cafeteria's design and operation will focus on environmental sustainability, with
measures in place for waste reduction, recycling, and energy efficiency. The primary goal is to
create a welcoming space that not only feeds the body but also nourishes the mind, supporting
the academic journey of every student.
2. OBJECTIVES
To provide healthy and affordable meals to students and staff, ensuring that no learner is
deprived of nutrition due to financial constraints.
To create a sustainable food service model within the school that reduces waste, utilizes local
suppliers, and promotes environmentally friendly practices.
To generate revenue for school projects and improvements, contributing to the growth and
development of school facilities.
To promote healthy eating habits among students, encouraging balanced diets that support
physical and cognitive development.
To enhance the school’s community engagement by partnering with local farmers and
vendors, fostering strong local economic ties.
To serve as a practical learning environment where students can participate in food service
operations, learning valuable skills in hospitality, finance, and customer service.
To maintain high standards of hygiene and food safety, ensuring compliance with health
regulations and providing a safe dining experience for all.
To encourage social interaction and community building within the school, using the
cafeteria as a central meeting point for students and staff.
3. BUDGET ESTIMATE
Item Description Estimated Cost (KES)
Initial Stock (Food Groceries, perishables, and
Supplies) non-perishables for the first
month 25,000
Equipment (Utensils, Basic kitchen setup including
Cutleries, and Serving utensils, cooking pots,
Dishes) etc. cutleries, and serving dishes 15,000
etc.
Miscellaneous (Cleaning Sanitation materials, cooking
apparels, cooking attires materials and delivery costs 10,000
and Transport)
4.CAFETERIA MENU
TEA ITEMS AVAILABLE:
1. Mandazi 2. Samosas 3. Chapati 4. Sweet Potatoes 5. Nduma
MAIN MEAL MENU
DAY OF THE WEEK FOOD SERVED PRICES
Ugali Beef.……...100/=
MONDAY
Mandazi Chapati Lentils….70/=
Beef
Lentils Ugali Managu……60/=
Ugali
Chapati Ugali Sukuma wiki…40/=
French Fries
Soda Mandazi………….10/=
Vegetables
Managu Chips………….50/=
Sukuma Wiki
Soda 200ml…….20/=
Soda 300ml…….40/=
Soda 500ml……...60/=
Samosas Ugali Fish………….100/=
TUESDAY Fish
Ndengu Ugali Mayai……….60/=
Ugali
Eggs Chapati Ndengu……70/=
Chapati
French Fries Ugali Sukuma wiki….40/=
Soda
Vegetables Samosas………….10/=
Managu
Sukuma Wiki Chips………….50/=
Soda 200ml…….20/=
Soda 300ml…….40/=
Soda 500ml……...60/=
WEDNESDAY Sweet Potatoes Ugali Matumbo…….100/=
Matumbo
Ugali Beans Chapati…….70/=
Beans
Rice Rice Beans…………70/=
Chapati
French Fries Ugali Kunde………60/=
Soda
Vegetables Sweet Potatoes…..10/=
Kunde
Carroted Cabbage Chips………….50/=
Soda 200ml…….20/=
Soda 300ml…….40/=
Soda 500ml……...60/=
THURSADAY Nduma Ugali Omena…….70/=
Omena
Ugali Beans Chapati…….70/=
Rice
Beans Rice Beans ……….70/=
Chapati
French Fries Ugali Managu…….60/=
Soda
Vegetables Nduma…………10/=
Sukuma Wiki
Managu Chips………….50/=
Soda 200ml…….20/=
Soda 300ml…….40/=
Soda 500ml……...60/=
FRIDAY Mandazi Ugali Beef.……...100/=
Ugali
Beef Githeri………….50/=
Githeri
Matoke Matoke Chapati……60/=
Chapati
French Fries Matoke …………….40/=
Soda
Vegetables Mandazi……………10/=
Carroted Cabbage
Chips………….50/=
Soda 200ml…….20/=
Soda 300ml…….40/=
Soda 500ml……...60/=
5. SHORTFALLS
Staffing Needs: Effective cafeteria operations require skilled cooks, servers, and
maintenance staff. However, the current budget does not fully accommodate competitive
wages for experienced personnel. This may lead to reliance on part-time staff or
volunteer involvement, which might affect service consistency.
Supply Fluctuations: The prices of food supplies are subject to market changes, which
can significantly impact the budget. Variability in the cost of perishables like vegetables,
dairy products, and grains could affect meal pricing and profitability. Additionally,
seasonal changes and inflation may contribute to unpredictable supply costs.
Operational Limitations: With a small budget, there is limited room for unexpected
costs such as equipment repairs, ingredient shortages, or compliance with new health
regulations. This financial tightness could disrupt service delivery and customer
satisfaction if not managed carefully.
6 . OPPORTUNITIES
1. Reliable Supplier Partnership: Establishing a dependable daily supplier for fresh
ingredients ensures food quality, reduces waste, and maintains consistency in meal
preparation. A reliable supply chain eliminates the risk of shortages that could disrupt
operations, ensuring that the cafeteria remains well-stocked and fully operational. By
partnering with trusted vendors, the cafeteria can also benefit from bulk purchasing,
which can lower costs and improve budget efficiency.
2. Revenue Generation and Financial Sustainability: The cafeteria has the potential to
become a significant source of revenue for the school. Profits generated from daily sales
can be reinvested into school projects, maintenance, and future expansions of the
cafeteria. This financial sustainability reduces dependency on external funding and allows
for continuous improvement, ensuring that the facility remains modern and well-
equipped.
3. Health and Wellness Advocacy: Promoting nutritious eating habits among students not
only supports their physical health but also enhances their cognitive function and
concentration levels. A balanced diet is critical for academic success, and the cafeteria
can serve as a model for healthy living. By offering well-prepared, nutritious meals, the
cafeteria contributes to the students' overall well-being, making it an integral part of their
learning environment.
4. Local Economic Support and Community Engagement: Partnering with local farmers
and vendors strengthens community ties and supports the local economy. Sourcing
ingredients locally not only reduces transportation costs but also promotes sustainability.
It creates opportunities for local businesses to grow, establishing the cafeteria as a
contributor to regional development while maintaining freshness and quality in its
offerings.
5. Skill Development and Practical Learning Opportunities: The cafeteria presents a
unique platform for students to gain practical experience in food service operations. By
involving students in aspects like food preparation, financial management, and customer
service, they acquire valuable skills that are transferable to real-world scenarios. This
hands-on learning opportunity not only builds confidence but also nurtures
entrepreneurial mindsets, preparing students for future careers in business and hospitality.
6. Mobile Payment Integration: To streamline transactions and enhance convenience, the
cafeteria will adopt mobile payment methods through a dedicated PAYBILL NUMBER.
This system allows students and staff to make quick, cashless payments directly from
their mobile phones, eliminating the need for physical cash transactions. This not only
reduces congestion during peak hours but also enhances security and accountability.
Mobile payments provide a transparent way to track daily sales and manage inventory
effectively, minimizing errors associated with manual transactions. Furthermore, it aligns
the cafeteria with modern financial practices, encouraging technological literacy among
students while simplifying financial management for cafeteria operations.
