Brown and McGehee 1

Business Plan Proposal

Kay Ayiti

Bringing Haiti home to you!

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Introduction
Our company is designed to bring the culture and hospitality of Haiti to the people of not only
Florida, but the United States.
Table of Contents
Mission Statement...Page 3
Inspiration for Kay Ayiti.......Page 3
Biography of Founding Members.....Page 3-4
Marketing Strategy......Page 4-5
Financial Matters.........Page 6
Charts and Graphs..Page 7
Expenses to Date....Page 8
Projected 2-Year Budget....Page 9
Community Service Plan and LOI...Page 9-10
Menu.....Page 10-12
Research of CompetitionPage 12
Customer Reviews of Competition.Page 13-14
Our Priorities.....Page 14

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Mission Statement
The words Kay Ayiti are actually in Creole, which is the french influenced language
that Haiti uses every day. In English it means House of Haiti. We hope we can live up to the
name and truly give you the sense of home through our food and atmosphere. Our goal is to be
something new, and give you an experience that is not only beneficial, but allows you to
officially say that you have tasted a part of Haitian culture without having to spend hundreds of
dollars visiting their country. Something interesting about Haiti, is that the people that lived there
were the center of the first successful revolution, and it was against the French- to gain their
freedom.
The Inspiration for Kay Ayiti
Haitian cuisine is on the list for the most interesting, and delicious cuisine out there. This
is one of the reasons we chose it. Also, after Haiti went through the hurricane, and the sadness
that followed, they really pulled together and got back on their feet. Haiti deserves to be
recognized at a strong nation, because despite being brought to a strange land and forced to
work,being treated as property, having to fight for their freedom, being hit with deadly weather,
and losing some many lives in the process, Haiti is still together and even years after the
disasters, they still need support. We plan to donate 5% of our general income to the Hope for
Haiti foundation annually. Hope for Haiti uses funds to buy plants to take to Haiti and grow,
because 70% of the crops were destroyed by the hurricane 4 years ago, and still is not back up
par after the three harvest seasons since the travesty. We want to represent Haiti in all their great
courage. We want to bring you some of the parts of their inspiring history through their food.
Co-Owner Bios
Allison McGehee:
I've visited Haiti two times in my life, and both were for missions trips through my
church. It was a surreal experience, and I loved the people Id met there. Everyone was really
generous, and they always had something to teach me about their culture. I learned a lot about
the food that they ate and I was genuinely intrigued. The one thing that I loved the most about
the visits was the family I was visiting each time. They showed me recipes they have passed
down from generations, and taught me about the different holidays they celebrate. It was an
honor to learn about such a strong culture. After going, it changed my thinking, and I wanted to
bring Haiti to the rest of the world. I went to college at Stanford University in California and got
a masters degree in business management. I was always good with numbers and organization
and this was the perfect way to bring my vision down to reality. After graduating, I got a call

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from a friend who was thinking of starting his own business, and he knew that currently I was
working a full time job to pay my bills. He told me that if the business ended up doing well, that
I would get some of the annual profits. Currently, his business has grown into two other locations
besides the original, and is thriving nicely. After I had gained more time during the week, I began
going to business seminars to learn about newer age techniques in the business world, and get
advice on my own questions. There, I met Jeanine Brown.
Jeanine Brown:
I went to Haiti for a vacation one time and I fell in love with the unique cuisine and
culture. I just knew immediately I wanted to do more with it and bring it back to the United
States. I have a degree in Culinary Arts from Le Cordon Bleu and I worked previously for Chef
Gordon Ramsay for a little over four years. After visiting Haiti, I knew I needed to share my
experience with everyone I possibly could. So I left my job with Ramsay and started pursuing
opening my own restaurant. I met Allison at a business seminar and everything just seemed to
look up! Now, here we are.
Marketing Strategy
Our goal in the marketing area is to be a great business people would come to and asked
for their event to be sponsored by. Another great addition to the business might be adding
catering options to our list of skills in the business. After 1 year, we would like to be self
sustainable with our own profits and offers. Having celebratory specials, and events for holidays
and birthdays not only from American culture, but from Haitian culture as well.
Holidays/Offers:
- Haitian Independence Day: January 1
- Revolted and freed from France on their own
- Offer One: 3rd basket of Kasav bread free after first 2 are
purchased
- Offer Two: Buy one cup of Papaya or Mango Juice and get a
second free
- Pilgrimage of St. DEau: Early July
- Saut dEau festival, which is a fair and a street party that lasts
about three days. It honors Our Lady of Mount Carmel
- Offer 1: Purchase pikliz with bread and get another basket free

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Financial Matters

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We plan to donate 5% of our general income to the Hope for Haiti foundation annually.
Hope for Haiti uses funds to buy plants to take to Haiti and grow, because 70% of the crops were
destroyed by the hurricane 4 years ago, and still is not back up par after the three harvest seasons
since the travesty.
Lets say about 5,000 people go the beach in Miami a day, then approximately 5% would
be looking for a place to eat afterwards and most places closer to the beach are packed around
lunch and dinner times. This means that approximately 1,000 people will come our way looking
for food. We can fit about 10 tables in our place (after renovations), and four chairs at each table.
This means, each hour, we can fill up those chairs about halfway every hour. We are open
approx. 12 hours a day, so(ideally) we can serve about 240 people each day. Then, we can
multiply that by the average meal price, $8.99. From there, $2,157.60, we can multiply that by
how many days a week we are open, which is 6. This equals $12,945.60. This is the price a
week. The price per month is $51,782.40. Finally, we are open every month out of the year.
Lastly, we must take out the expense costs to get an accurate profit measurement. Expenses per
year are approximately $69,363.48. Then, we have to measure out how much it takes to pay our
employees which cost approx. $139,104. Therefore our 1-year profit is $412,921.32.
None of these calculations even include the spikes in profits around holidays, special
events, or how much profit will come from catering(once we feel we can support that area).
Based on the amount of money we gain, and the amount we lose, wed like to ask our
investors for $50,000 for 15% of the company. This means that in two years, you will get
double ($123,876.40) back from your investment. And in 10 years youll get 12 times what you
gave.

Charts and Graphs

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Expenses to Date
THIS PAGE WILL BE LEFT BLANK, AND THE EXPENSE REPORT FOR THE
INITIAL EXPENSES WILL REPLACE IT. THE EXPENSE REPORT PAGES ARE ALREADY
PRINTED.

2-Year Projections

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After two years of running as successfully as planned without interruption, and without
considering spikes around holidays, special events, and the profits from adding catering to our
business we end up with about 1 million dollars in profits. But, of course this number could
change drastically either direction considering the different natural disasters that occur around
the Miami Beach area. Adding insurance costs onto our plan will most likely occur, and no one
can accurately predict the perfect amount of customers we have everyday. But, taking into
account our location, our revenue, and the population in the area (as of the 2013 census), this is
the cap price for our 2-year profits.
2-year profits: $825,842.64.
But, considering the likelihood of our property being hit by a tropical storm, or any
renovations being done after a while, this number could change drastically.
Community Service Plan and LOI
We would like to eventually be a place people call their favorite restaurant not only
because of great food, but because of how much closer to Haiti they feel when they come here.
We want to be a gateway. After a certain amount of time we would want to cater larger events for
our city, for small parties, and city-wide celebrations.
Letter of Intent:
Carl Garraffo, Chief Human Resource Officer
Lennar Corporation
Miami, FL 33101
4 February 2016
Dear Mr. Garraffo:
Re: Request for volunteers to renovate
I am writing to you on behalf of our business. We understand that you and
your corporation build homes. My partner and I have a small need. We have
opened a business that looks to reach the Haitian people that live in the
Miami Beach area. There is a property that we have, but it was previously
used for retail or office space. We are contacting you today to request the
services of your company. We need your help to turn this space into that of a

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restaurant. This will include taking out walls in certain places and putting up
walls in other places, reinforcing plumbing, and more of the like. This
transaction does not solely benefit us and our business, but it can benefit
your corporation as well. Following your help, there could be an admiration
from all types of smaller businesses that previously only saw Lennar as
building homes.
After your help, we would be more than willing to advertise your business in
our restaurant which in turn can help boost your business. Also, every first
Saturday of the month, we will provide free lunches to your company to show
gratitude for your help. We can assure you that our meals are more than
pleasing. My partner and I will be extremely grateful for the work that you
and your company do to make sure that smaller, and younger businesses like
us can begin to serve. Your help and generosity will not go unnoticed, and
other businesses around town will definitely know how you helped us.
We hope that you will take this request into serious consideration and decide
to help out a new business in our time of need. If it is convenient for you, we
will stop by at 1pm on the 17th of February to answer any questions you may
have. In the meantime, please feel free to contact us at
houseofhaiti@gmail.com or (469)-219-4006. Thank you for your time.
We look forward to meeting with you,

Jeanine Brown and Allison McGehee

Kay Ayiti

Menu
Drinks:
Haitian Hot Chocolate
Coffee
Papaya Juice
Mango Juice

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Ginger and Cinnamon Tea
Water
Appetizers:
Kasav Bread [Cassava Bread] {6 pieces}
alone
choices: garlic or parmesan
with beans
with peanut butter
Bannann [Plantains] {1 basket; about fifteen pieces}
fried
boiled
Pikliz [Picklese]
with bread
Soups:
Soup Joumou [pumpkin/squash soup]
served with a piece of kasav bread
Bouyon Tet Kabrit [goat head bouillon]
served with a piece of kasav bread
Traditional Haiti:
Poulet Aux Noix [chicken and cashew nuts]
with a piece of kasav bread
Griyo [fried pork]
with pikliz
Tassot/Taso [dried fried meat]
with bannann
Mayi Moulen Kole ak Legim [beans and vegetable soup]
served over cornmeal
Kalalou Djondjon [Haitian okra and black mushroom stew]
served over white rice
with pork
Pwason Boukannen [grilled fish]

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with pikliz
with bannann
Sides:
Pikliz
Bannann
White Rice
Cornmeal
Kasav Bread
Beans
Build Your Own Salad Options:
Lettuce/ Cabbage/ Spinach/ Romaine
Ground Beef/ Grilled or Fried Chicken
Bell Peppers, Corn Salsa, Carrots, Cucumbers, Tomatoes, Black Eyed Peas, Croutons, Crackers
Cheeses: Parmesan Feta, Cheddar, or Blue Cheese
Dressings: Italian, Ranch, Honey Mustard, or Raspberry Vinaigrette
Research of Competition
There are many restaurants in Miami that are considered competition. But, none of those
places are as unique as we are. They either only offer seafood because of how close to the beach
they are located, or their menu is widely Caribbean which isnt exclusively Haitian.

Customer Reviews of Competition

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Our Priorities
Providing for our community, sustaining regular and normal income, and
satisfying hungry mouths

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Bringing more of Haiti to Florida and giving Haitian-Americans a taste of home