Bakers Kitchen

Food/beverages

18 Wadikom Street Woji, Port Harcourt
234 Port Harcourt
Nigeria

Phone: 07035711029,08069301937

Website: http://bakeskitchen.blogspot.com

BAKERS KITCHEN is a Catering Outfit designed to give your Occasion an Appetizing Look. We also train people and make them CEO of their own Business.


The BAKERS KITCHEN is a fast growing franchise operation. A formal catering service through training students could provide a competitive advantage while building recognition on bringing up a restaurants as time goes on will bring excellent reputation to our nation.

A simple menu consisting of the food items already offered would be sufficient to entice potential clients who are willing to be trained in other to prepare different meals and pastas like Soups, salads, pastas, and sandwiches are all anyone needs for a delicious meal.

This suggestion is based on my 6 years' experience as the manager of a small bakers kitchen in woji which will be made big now. The bakers kitchen provided many catering facilities like sandwich platters, cheese trays, and vegetable trays. Nearly every day calls came in from people wanting catering services, the bakers kitchen gave me great inspiration and much ideas in different recipes but it didn't provide me much to be able to accrued the kind of catering training centre my heart longed for.

Based on my experience of the immediate community and its needs, it is my opinion that offering catering services in bonny island would greatly increase profits and add more restaurant business in the community. There will not be any competition from any other catering training centres , Any training centre that has been running there cannot provide the services that the bakers kitchen could.

The bakers kitchen catering service will be formal and inexpensive. The primary target is the local mortgage and real estate businesses. These businesses are always looking for low cost training centres that can produce good students that will be able to prepare good pastries for potential clients during meetings.

Several salad dishes and most of the pasta entrees would make great catering dishes to offer clients. These particular items will be prepared and presented nicely and also kept well.

A catering service offered at the bakers kitchen would give a competitive advantage.. Now the bakers kitchen is about taking place at the island and we'll offer other type of catering services like lunch meat trays, cheese trays, chicken wing trays, etc. Nothing as nice as the food the bakers kitchen will offer. Professional companies want professional products to offer their clients. The bakers kitchen offers that.

Most of the bakers kitchen training food and pastries can be produced in quantity, especially the more popular entrees and salads (see proposed menu). Customers in this community will comment and express great appreciation the healthier varieties of good training that the bakers kitchen will offer.

Marketing materials would clearly state that this catering service would not provide sit-down service, nor would the bakers kitchen provide tablecloths, cloth napkins, or silverware. The bakers kitchen will teach people on how to provide prepared food that can be heated (if necessary) by the student who will want to supply to there customers. Additionally, this type of service would keep costs reasonable for students who want to take part in the training.
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Proposed Menu
Local and Foreign assorted dishes. Local recipes: Okro soup, Ewedu Soup, Okro vegetable soup,Ogbono soup,Egusi Soup,pepper soup,native pepper soup,fish stew or sauce (Native Odu) Afang soup (Efik Dish) Vegetable soup I- (Edikan Ikong-Efik Dish) Banga soup, Green vegetable soup with sweet cassava Leaves, SOYA BEAN DISHES: soya bean flour, soya bean liquid milk, akamu soy(soy enriched pap) processing milk from soya flour, akara agidi soy(soy akara) soy moi moi, soy pancake. CASSAVA RECIPES: Garri, wet cassava chips(cooked cassava), cassava pottage, cassava flour fufu, cassava noodles, kpokpo garri, cassava noodle salad, Ekpang nkukwo-iwa(Efik dish) roasted sweet cassava. COCOYAM DISHES: Boiled cocoyam, fried cocoyam, cocoyam palm oil chop(cocoyam pottage) savory water yam dish(ikokore or Oro) STEWS: Meat stew, stewed spinach(Efo soko yoruba Atu nsi ibo). RICE DISHES: Tuwo dawa, Boiled rice, jollof rice, fried rice recipes, BEANS DISHES: Beans stew( Plain beans pottage) Beans potttage, boiled beans, Akara balls, Moi Moi(steamed beans pudding) Moi Moi( prepared with beans flour). YAM DISHES: Yam balls, white fish cake, creamed yam, yam flour, yam pottage, pounded yam, yam chips, fried yam, pounded yam with ripe plantain(Temi buru (Okrika) Onunu (Kalabari) CORN DISHES: Corn flour, corn fritters, boiled yam and coconut, popped corn, corn/banana pudding(Epiti). PLANTAIN DISHES: boiled unripe plantain, boiled ripe plantain, fried plantain(DODO) plantain crisps, plantain savoury dish(unriped plantain pottage) plaintain dis(ke-ke-fie)

Appetizers
Evening function with no dinner:
10-15 pieces per person. Make sure it's substantial. When appetizers are served buffet-style vs. passed on trays, people tend to eat more.
Evening function with dinner following:
3-5 pieces per person. Can be lighter foods such as cheese or veggies.
Late morning or early afternoon with a meal following:
1-3 pieces per person. Again, can be lighter, such as veggies or cheese.





Breakfast
Offer juice, champagne, mimosas (oj and champagne mixed), coffee or tea.
People will drink about 2 beverages each.
Offer a main entrée (about 5 oz). Offer 2-3 side dishes (4 oz. each) with bread or a starch and dessert.
Fruit makes a great breakfast "dessert." Estimate a half to one cup of fruit salad or 3-5 pieces of sliced fruit per person.
Serving pastry only? Estimate 2 pieces per person.



Lunch
Offer soda, beer, wine, mixed drinks, tea or lemon water.
If serving hors d´oeuvres, plan 2-4 per person.
Accompany your entrée (about 5 oz.) with 2-3 sides (4 oz each), bread or a starch and dessert.
For buffet-style, plan on 4 oz meat and 2 oz. cheese per person, allowing for one to two sandwiches each.


Dinner
Serve water with a lemon slice in addition to any other beverages.
Plan 3-5 hors d'oeuvres per person, depending on your number of courses.
Offer your entrée dish (5-7 oz.) and 2-3 sides (4 oz. each for veggies, 2 oz. for beans or pasta). Of course, offer bread, salad (1 oz w/out dressing), possibly soup or an appetizer.



Desserts
Plan 1 slice of cake, tart or pasty, 4 oz. of a creamy dessert, such as mousse or pudding, 5 oz if serving ice cream.
Remember, more people mean more courses and more choices.


Beverages
About 3 beverages per person at a party.
A 2-liter of soda fills ten 8-ounce glasses.
Plan on guests consuming a cup of coffee every 1.3 hours (3 drinks over 4 hours).
Coffee consumption peaks in the morning, late afternoons and after meals; coffee drinkers will usually consume 1½ cups each.
Don't forget cream and sugar and sugar substitutes!

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