Business Investment Opportunities

Our business is a nightclub and a restro bar located in South Delhi. - Providing a luxury experience with delicious food under one roof. - Have all the license for operating the business. - We receive 300 guests per day and have an Instagram page with 2,500 followers. - Pre-bookings are done ranging from INR 20,000 to INR 40,000 per table. - It has a DJ and a bar serving different types of drinks and food.

Established for over 25 years, our flour mill in Tanjungrejo, Central Java, Indonesia specializes in the production of premium tapioca flour and sago starch, integrating quality with expertise in the food processing sector. - With a strategic focus on the food processing and industrial wholesale markets, our products reach cracker (kerupuk) factories, peanut processors, and distributors, ensuring high demand and consistent business growth. - Our advanced production capacity enables the manufacture of approximately 15,750 kg of tapioca flour daily, scaling up to a significant 472,500 kg monthly, facilitating effective supply-chain operations. - We operate with a dedicated team of 30 employees, optimizing our infrastructure that includes state-of-the-art drying and milling equipment, which enhances productivity and product quality. - The business holds a competitive edge by owning agricultural land dedicated to raw material cultivation, ensuring a stable supply of resources, crucial for meeting increasing market demands. - Catering to a diverse client base of over 15 regular customers, our facilities are equipped to support both local and international markets through strong logistical capabilities and scalable infrastructure. - Investment opportunities lie in expanding our machinery and infrastructure, which can significantly boost our production capacities to capture a larger market share.

Strategic location: Based in Thodupuzha, the hub of organic farming in the region, enabling easy access to certified organic produce. - Diverse product range: Specializes in virgin and wood-pressed coconut oils as well as dehydrated organic vegetable and fruit powders, catering to varied consumer needs. - Dual market approach: Operates primarily on a B2B model with plans to expand into B2C, supplying to retail stores and food service providers such as restaurants and premium catering companies. - Recent operational launch: Production commenced recently after overcoming initial regulatory and infrastructure challenges, paving the way for operational scalability. - Private label expertise: Provides private labelling services for Vanasree, an initiative of the Kerala Forest Department, showcasing reliability and production capability. - Capacity and clientele: Processes up to 1,000 litres of edible oils and 1.5 tons of dehydrated produce daily, serving 10 to 12 dedicated clients, indicating a well-established operational process. - Organic and sustainable focus: Commitment to sourcing from certified organic farmers and aligning with sustainability trends, appealing to health-conscious consumers and eco-friendly businesses.

The deli offers a relaxed and inviting atmosphere where everything is priced under $20. - The space will have a seating capacity of 46, providing a cozy yet vibrant setting for customers. - The company plans on opening the place up to the public 3 weeks post funding. - The company registration has already been completed, and the team plans to procure food and alcohol licenses soon to begin operations. - The promoter, with 5 years of experience in the food and beverage industry, will bring a strong foundation and expertise to ensure the success of the business.

Ice bar & fire restaurant is a unique gastronomic and entertainment complex in Bali. The concept combines two contrasting elements: ice and fire. The first floor features an ice bar at -5°C along with a classic lounge bar, while the second floor houses a restaurant with fiery food presentations. This creates a multisensory experience blending extreme temperatures, premium gastronomy, and Instagram-worthy zones. There is no equivalent concept currently in Bali. The ice bar will be a kingdom of ice covering 128 square meters. The bar counter, furniture, sculptures, and even tableware such as glasses and plates will be made entirely of ice. It will have two zones: an entertainment area with ice slides, photo zones, and games like ice hockey and snowball fights, and a bar area where cocktails are served in ice glasses and VIP sets include vodka and caviar served in carved ice blocks with backlighting. Smart lighting with dynamic colour shifts and soundscapes creates a "living" space effect. The fire restaurant will span 256 square meters and will feature premium interiors with natural teak and Italian onyx finishes. It offers spectacular food presentations such as flambé dishes, pyrotechnics, and serving on ice platforms. The kitchen will be managed by a Michelin-experienced chef in a black box setup to minimize operational costs. There is also a VIP lounge with a private entrance and exclusive tastings. The classic lounge bar will cover 64 square meters, features premium materials like teak wood counters, leather-upholstered bar stools, and blue onyx walls. It serves as a transition space after the ice bar experience, offering a separate menu with signature cocktails, coffee, and snacks. The lounge will be open until 3 AM and includes live music. This project is unique as the only one in Bali combining a -5°C ice bar with a fire-themed restaurant featuring live cooking shows. It uses premium materials such as Italian onyx, teak wood, and custom-made furniture. The format is flexible, allowing visitors to either have a quick ice bar experience or enjoy a luxurious restaurant dinner. The business incorporates advanced technology including in-house ice production, smart lighting, and pyrotechnic food presentations. The target audience includes tourists, especially from Asia, seeking unique experiences, and high-income locals interested in premium gastronomy and upscale events. Monetization comes from ice bar tickets starting at IDR 300,000, a high average restaurant bill of IDR 700,000+, and additional revenue from souvenirs, photos, cocktails, and tastings. In conclusion, ice bar & fire restaurant will offer an immersive space where guests transition from winter to summer, ice to fire. The use of premium materials and advanced technology creates a striking contrast designed to amaze guests and generate strong profits.

The restaurant's identity is based on the Andean, with colors and an established brand, it can be quickly franchised with the right partner. - Have organic followers on social media like Facebook and Instagram. - It is located in a place with a high flow of people, and with a public parking area. The restaurant has a seating capacity of 30 people and receives 30 walk-ins a day. - The main chef has experience of 10+ years and is from Colombia, he visits the restaurant twice a year and is in charge of the recipes. - The chef who is taking care of the daily activities of the business has 6+ years of experience. Our target market: - Young professionals. - Families. - Tourists. - Students. Competitive edge: Organic followers on social media. Highly experienced chefs. Centrally located. High flow of people. Franchise-ready.

Operational hospitality business for over 10 years, generating KES 10.5-11M monthly per restaurant, with a strong 50% EBITDA margin. The company is now planning to construct a waterpark in existing owned land of 2.5-4 acres. Our company is fully compliant with all required hospitality regulations, including: - Valid business permit (Kasarani sub-county) - NEMA compliance for environmental soundness. - Public Health certificates for food handling. - Liquor license. - Music copyrights and Public Entertainment licenses. For the waterpark construction, we are engaging: - NCA (National Construction Authority) for construction works. - County government planning approvals. - Updated NEMA assessment for water-based recreational activities. - Tourism Regulatory Authority certification once operational.

This business was established and running in Ukraine since 2017 but now we have moved out to Hungary and Lisbon. - We have registered our business in Hungary and Portugal due to the war. - We sell African food cuisine and currently we are operating from a home based kitchen and selling via our website. - On average, we receive 20 to 25 orders per day. - In Ukraine, we had 30 to 80 daily customer walk-ins and 70 people in the lounge especially on weekends and over 100 to 150 people in our night club. - We have a website for orders for restaurant and we take orders can accept payment online and we deliver to their doorsteps. - Company does not have any loans and is run by 2 owners one owns 90% stake and the other owns 10% stake in the business. - We are looking for a place to set-up our restaurant, we have already identified few areas and seek investment for the same.

Operating a regional Indian fun dining restaurant with a distinctive speakeasy bar, the establishment specializes in presenting Indian cuisine from 28 diverse regions, offering an unparalleled culinary adventure. - Attracting a diverse clientele of both locals and expats, the restaurant has quickly become a popular destination. - Since commencing operations, the business has garnered outstanding reviews across digital platforms, and it is steadily building a robust repeat guest portfolio. - The venue is set to expand its offerings with the imminent launch of a new speakeasy bar, enhancing the overall dining experience. - The current seating capacity of 50 will increase to 80 in the upcoming month, accommodating more guests. - Guests can enjoy their meals in either the outdoor or indoor seating areas, providing a flexible dining experience. - The restaurant currently operates on a walk-in/dine-in basis only, with no online delivery options available at this time. - The menu caters to both non-vegetarian and vegetarian preferences, ensuring a wide array of choices for all guests. - The business is fully compliant with regulatory requirements, it holds an incorporation certificate, and food and bar licenses. - With 20 years of experience in the food industry, the promoter brings extensive expertise and a deep understanding of the culinary landscape. - Monthly sales currently amount to approximately THB 500k, reflecting the establishment’s growing success and popularity.