Ala Kefak LLC

Ala Kefak LLC is a Muslim-owned ghost kitchen specializing in authentic Mediterranean cuisine with a contemporary American twist. Located in Greensboro, NC, we're strategically positioned to serve the growing demand for halal, high-quality Mediterranean food through delivery platforms.

• 100% Halal-certified ingredients and preparation
• Focus on health-conscious, flavor-rich menu items
• Delivery-first model operating 24/7 to capture late-night demand
• Serving Greensboro's diverse community and university population

Our menu will bridge authentic Mediterranean flavors with American dining preferences:

• Signature Bowls: Mediterranean grain bowls with customizable proteins
• Fusion Wraps: Shawarma cheesesteaks, Mediterranean burgers
• Traditional Favorites: Falafel, kebabs, hummus variations
• American Twists: Mediterranean nachos, halal wings with tahini ranch
• Family Meals: Shareable platters optimized for delivery

• Primary: Muslim families seeking convenient halal options (25%)
• Secondary: Health-conscious millennials and Gen Z (35%)
• Tertiary: Mediterranean food enthusiasts and late-night diners (40%)

Converting from Mercantile (M) to Business (B) occupancy for ghost kitchen operation:

Phase 2 expansion to full-service restaurant (A-2 occupancy) requirements:

• Additional fire exits and emergency lighting ($3,500)
• Customer restrooms with ADA compliance ($6,500)
• Dining area buildout and seating ($7,000)
• Enhanced HVAC for customer areas ($3,000)
• Estimated Phase 2 investment: $20,000

Note: All costs are preliminary estimates and subject to change based on actual conditions and requirements.

Our detailed equipment quote totals $13,823 and includes:

• Three-compartment sink with pre-rinse unit ($1,472)
• One-compartment sinks with faucets ($1,100)
• Reach-in refrigerator and freezer units ($3,100)
• Sandwich/salad prep refrigerators ($2,000)
• 48" gas griddle with stand ($1,725)
• Dual gas floor fryers - 50 lb capacity each ($2,270)

Additional equipment needed (estimated $4,177):

• 6-burner gas range with oven
• Small equipment and utensils
• Storage shelving and prep tables

Estimated Annual Revenue: ~$518,000

Variable Expenses (Scaling with Revenue)

• Food & Packaging Costs: ~30%
• Kitchen Labor: ~20%
• Delivery Platform Commissions: ~20%

Fixed Operating Expenses

• Rent: $0 (Included in lease)
• Marketing: $24,000 ($2,000/mo)
• Utilities: $9,600 ($800/mo)
• Insurance: $5,400 ($450/mo)
• Miscellaneous/Maintenance: $6,500

Budget: $15,000 initial + $2,000/month ongoing

Total Monthly Budget: $2,000 (after launch month)

Our marketing budget is strategically weighted towards digital channels ($800/mo) where our delivery-first customers are most active. We have also allocated realistic budgets for community engagement ($300/mo) and influencer partnerships ($400/mo) to build trust within the local market.

• Referral Program: 20% off for referrer and referee
• Loyalty Points: 1 point per dollar, free meal at 100 points
• Corporate Catering: Target local businesses for lunch programs
• Platform Optimization: A+ content on DoorDash, UberEats, Grubhub
• Email Marketing: Weekly deals to subscriber base
• SMS Campaign: Text-exclusive flash deals

• Partner with 5 local mosques for Eid al-Adha community events
• Sponsor Muslim Student Association events at UNCG, NC A&T
• Participate in Greensboro Halal Food Festival
• Donate meals to Islamic community center events
• Create family meal deals for Eid al-Adha celebrations

Commercial Demolition Permit Secured

We have obtained our interior demolition permit from the City of Greensboro, allowing us to begin the transformation of our space at 123 W. Florida St. This critical first step enables us to prepare the building for our commercial kitchen installation.

• Permit Type: Commercial Interior Demolition
• Location: 123 W. Florida St., Greensboro, NC 27406
• Status: Active and approved
• Next Phase: Kitchen equipment installation following demolition

Our kitchen design has been professionally drafted by All State Restaurant Equipment Co., optimizing workflow efficiency and health code compliance. View the complete Kitchen Layout Plans.

Key Kitchen Zones:

• Prep Station: 48" sandwich/salad prep refrigerator for efficient assembly
• Cooking Line: 48" griddle and dual 50-lb fryers for high-volume production
• Cold Storage: 2-door reach-in refrigerator and freezer units
• Sanitation Area: 3-compartment sink with pre-rinse spray
• Service Counter: Optimized for delivery order staging

Equipment Highlights (from All State quote):

• Commercial-grade stainless steel throughout
• Energy Star certified refrigeration units
• NSF-certified food contact surfaces
• 1-year manufacturer warranties on all equipment
• Professional installation and setup included

Design Advantages: The layout maximizes our 1,200 sq ft space while maintaining clear paths for staff movement, dedicated zones for different food types to prevent cross-contamination, and strategic placement of equipment to minimize steps during order preparation.

Professional Menu Development Process

While our concept is established, the complete menu is still under development. We are taking a strategic, professional approach to ensure quality, consistency, and profitability:

Development Timeline:

• Phase 1 - Chef Recruitment (Weeks 1-2): Onboard experienced head chef with Mediterranean cuisine expertise
• Phase 2 - Sysco Partnership (Week 3): Visit Sysco headquarters to test ingredients, compare authentic imported spices vs. domestic alternatives, and establish supply chain
• Phase 3 - Recipe Development (Weeks 4-6): Create standardized recipes, test for consistency, document preparation procedures
• Phase 4 - Cost Analysis (Week 7): Finalize pricing based on actual food costs, target 30% food cost ratio
• Phase 5 - Quality Testing (Week 8): Conduct blind taste tests with focus groups, refine based on feedback

Quality Commitment: By testing recipes at Sysco's facility with both their standard ingredients and imported authentic spices, we'll determine the optimal balance between authenticity, consistency, and cost-effectiveness. This ensures every dish meets our quality standards while maintaining profitable margins.

• Week 1-2: Interior demolition per approved permit
• Week 3-4: Electrical and plumbing rough-in
• Week 5-6: Flooring and wall finishes
• Week 7-8: Equipment delivery and installation
• Week 9: Health department inspection and approval
• Week 10: Staff training and soft opening

Pre-Launch Phase (Months 1-2)

• Construction Documentation: Weekly behind-the-scenes content showing transformation
• Community Building: Partner with 5+ local mosques and Muslim organizations
• Influencer Identification: Connect with 10-15 micro-influencers (3K-10K followers)
• Email List Building: Target 200+ VIP subscribers with exclusive previews

Launch Phase (Month 3)

• Soft Opening: Invite 50 VIP guests for feedback and reviews
• Influencer Event: Host exclusive tasting for content creators
• Grand Opening Weekend: 50% off first 100 orders each day
• Press Coverage: Target Greensboro News & Record, Triad City Beat, Yes! Weekly

Growth Phase (Months 4-12)

• Loyalty Program: Points-based system with free meal rewards
• Corporate Catering: Target 10 local businesses for lunch programs
• Seasonal Campaigns: Eid al-Adha specials, summer promotions
• Platform Optimization: A+ content on all delivery apps

Based on average order value of $21 and 2.5 orders per customer lifetime value.

• January 2026: Partner with Islamic Center of Greensboro for construction blessing
• February 2026: Launch mural competition with local art schools
• March 2026: Host preview dinner for mosque leadership
• April 2026: Eid al-Adha preparation and special menu planning
• May 2026: Grand opening celebration launching with Eid al-Adha specials

The 27406 zip code and surrounding Greensboro area presents a significant opportunity for Mediterranean cuisine, with limited halal options and no 24/7 food service providers.

• Population: 35,000+ residents within 3-mile radius
• Demographics: Diverse mix of students, young professionals, and immigrant families with strong Muslim community presence
• Average Income: $52,000 household income
• Food Spending: $3,200 annually on delivery/takeout per household
• Competition Density: Only 5 Mediterranean restaurants within 5 miles

Untapped Market Segments:

• Late-Night Diners (10pm-4am): Currently ZERO Mediterranean options available - estimated 15,000 potential customers (college students, shift workers, nightlife crowd)
• Corporate Lunch Catering: 200+ businesses within 2 miles with no regular halal catering provider
• Weekend Brunch Market: No competitors offer Mediterranean breakfast/brunch items
• Health-Conscious Consumers: Growing demand for Mediterranean diet options, gluten-free, and vegan choices

Revenue Projections by Market Segment:

24/7 Advantage Impact: By operating around the clock, we capture an additional $197,100 in annual revenue (38% of total) that competitors miss by closing at 8-10pm. This unique positioning eliminates direct competition for 10+ hours daily.