PROJECT PROPOSAL FOR A FOOD RESTAURANT-SETUP
IN KALERWE, KAMPALA DISTRICT IN UGANDA
TITLE: KALERWE'S GASTRONOMIC HAVEN: ESTABLISHING AN INNOVATIVE
FOOD RESTAURANT IN KAMPALA DISTRICT
PROJECT PROPRIETOR: KAGOMBE TWAHA
TABLE OF CONTENTS
SECTION A: EXECUTIVE SUMMARY
1.1. Executive summary
SECTION B: PROJECT DESCRIPTION AND CONTENTS
2.1. Problem definition
2.2. Overall and specific objectives
2.3. Targeted outputs, activities, and related methodology of implementation
2.4. Targeted PGRFA
2.5. Direct and indirect beneficiaries
2.6. Impact and impact pathways
2.6.1. Food security and poverty alleviation
2.6.2. Adaptation to climate change and environmental sustainability
2.6.3. Scientific impact
2.6.4. Capacity development and empowerment
2.7. Relevance to national or regional priorities in its plans and programmes for
PGRFA
SECTION C: OPERATIONS
3.1. Methodology of project implementation
3.2. Partnerships and collaboration arrangements
3.3. Project management team
3.4. Sustainability
SECTION D: APPENDIXES
Appendix: 1 Information on the applicant
Appendix 2: Logical Framework
Appendix 3: Work plan
Appendix 4: Budget
Appendix 5: Disbursement information
SECTION A: EXECUTIVE SUMMARY
1.1. Executive Summary:
This project proposal outlines the establishment of a food restaurant in Kalerwe,
Kampala District, Uganda, with a budget of 10 million UGX. The objective of the
project is to create a sustainable and thriving restaurant that contributes to the
local economy while providing a high-quality dining experience for customers.
The proposal addresses the problem of limited dining options in the area and
aims to alleviate food insecurity and poverty by creating employment
opportunities. The project also focuses on adaptation to climate change,
environmental sustainability, scientific impact, and capacity development. The
proposal aligns with national and regional priorities for promoting plant genetic
resources for food and agriculture (PGRFA).
SECTION B: PROJECT DESCRIPTION AND CONTENTS
2.1. Problem Definition:
Kalerwe, a bustling market area in Kampala District, lacks diverse and high-
quality dining options. The establishment of a food restaurant will address this
problem and provide employment opportunities for the local community.
2.2. Overall and Specific Objectives:
Overall Objective: To establish a vibrant and sustainable food restaurant in
Kalerwe.
Specific Objectives:
To offer a diverse menu of high-quality meals at affordable prices.
To create employment opportunities for the local community.
Create an inviting and contemporary ambiance that reflects the local
culture and enhances customer satisfaction.
To contribute to food security and poverty alleviation.
To adapt to climate change and promote environmental sustainability.
To generate scientific impact through research and innovation.
To develop capacities and empower the workforce.
2.3. Targeted Outputs, Activities, and Methodology of Implementation:
Output 1: Renovated and well-equipped restaurant facility.
Output 2: Diverse menu offerings and high-quality meals.
Output 3: Employment opportunities created.
Activities and Methodology: Renovate and equip the restaurant facility,
develop a diverse menu, conduct recruitment and training programs,
establish partnerships with suppliers and local farmers.
2.4. Targeted PGRFA:
The project emphasizes the utilization of local plant genetic resources to create
unique, flavorful, and sustainable food offerings.
2.5. Direct and Indirect Beneficiaries:
Direct Beneficiaries:
Customers who will enjoy a diverse menu of high-quality meals.
Employees who will secure employment opportunities.
Local farmers who will be engaged in the supply chain.
Indirect Beneficiaries:
The local community through economic development and increased food
security.
2.6. Impact and Impact Pathways:
2.6.1. Food Security and Poverty Alleviation:
The restaurant will provide affordable meals, create employment opportunities,
and contribute to the local economy, thereby enhancing food security and
reducing poverty rates in the community.
2.6.2. Adaptation to Climate Change and Environmental Sustainability:
By sourcing ingredients locally and promoting sustainable practices, the project
aims to mitigate environmental impact and contribute to climate change
adaptation.
2.6.3. Scientific Impact:
The project will foster research and innovation in culinary techniques, sourcing
sustainable ingredients, and promoting the use of local plant genetic resources.
2.6.4. Capacity Development and Empowerment:
Through training and skill development programs, employees will gain valuable
experience, contributing to their personal and professional growth.
2.7. Relevance to National or Regional Priorities in its Plans and Programmes
for PGRFA:
The project aligns with national and regional priorities to promote the utilization
of plant genetic resources, support local farmers, and enhance food security.
SECTION C: OPERATIONS
3.1. Methodology of Project Implementation:
The project will involve the renovation and equipping of the restaurant facility,
menu development, recruitment and training of staff, establishment of
partnerships with suppliers and local farmers, and implementation of
sustainable practices.
3.2. Partnerships and Collaboration Arrangements:
The restaurant will collaborate with local suppliers and farmers to ensure a
steady supply of fresh, local ingredients. Partnerships with training institutes
and culinary schools will facilitate skill development and knowledge sharing.
3.3. Project Management Team:
A project manager will oversee the implementation, supported by a team
consisting of a chef, operations manager, and marketing manager.
3.4. Sustainability:
The restaurant will focus on waste management, energy-efficient practices, and
sustainable sourcing of ingredients to ensure long-term operational
sustainability.
SECTION D: APPENDICES
Appendix 1: Information on the Applicant
Kagombe Twaha a born of Mulago is an overseer of different employment
possibilities and investments, he is objective oriented and task accomplishment
minded. He has worked with KCCA (7Hills) for a period of 3 years and has gained
a lot of connections in the field. He has worked on different outreach programs
in Kawempe, Makindye divisions as a supervisor.
Appendix 2: Logical Framework
This was talked about in the methodology as innovation and equipping of the
restaurant facility, menu development, recruitment and training of staff,
establishment of partnerships with suppliers and local farmers, and
implementation of sustainable practices.
Appendix 3: Work plan
The project implementation team assisted by the Programs manager and the
other workers should foresee the implementation of the project by ensuring
filing of returns, proper book keeping, monitored cash flow and related
operations so as to sustain the business.
Appendix 4: Budget distributed as follows:
Infrastructure and Interior Design: 2.5 million UGX
Kitchen Equipment and Inventory: 1.5 million UGX
Staff Recruitment and Training: 1 million UGX
Marketing and Promotions: 1 million UGX
Licensing and Legal Requirements: 1.5 million UGX
Operational Expenses: 2.5 million UGX
Appendix 5: Disbursement Information to be provided based on the specific
requirements of the funding organization or personnel.
