MAMA MIA’S STRUCTURE
Business Development Director: Oversee projects and operation, report directly to Shareholder and Coordinate with Chef Partner from Outlets.
Mama Mia will focus on head office matters
Chef will be fully responsible to manage the operation of the restaurant.
MIA Group will provide for now and at retainer fee (optional) at later stage or run locally by Chef partner at the restaurant:
- Food and Beverage Experts
- Finance Team for Investment Cash flow Management, P&L and Accounting works
- Legal
- Sales & Marketing
Capitalize Structure
& Expectation
A 1 million US Dollar capital as to start, 100,000 $ per share holder.
Shareholders are expected to be passive, and not to involve in restaurant operation.
The main objective is to enjoy the access to restaurants and outlets with VIP services, priority booking and 20% discount on bills.
Quarterly operation and P&L report
Mama Mia through the eyes
of the business partners
Madame Lam
The first restaurant managed and operated by Mama Mia Food & Beverage Group
Running a successful restaurant involves more than simply crafting delicious dishes, so when opening Madam Lam, Chef Cuong turned to Mama Mia to assist with various business skills he hadn’t had time to develop while perfecting his craft. From what meat and produce to source to what promotions to run to what music to play, the diverse Mama Mia team always offers Chef Cuong with several options and underlying rationales before letting him make the final decision.
In their efforts to develop and support chefs, Mama Mia never tells Chef Cuong what to do, but instead explains the choices and likely outcomes based on their vast experience in the industry. When it came time to create a menu cognisant of seasonal prices and availability, for example, the Mama Mia team put him in touch with suppliers he would have never had access to on his own. Similarly, he knew the graceful Indochine style he wanted for the restaurant, but didn’t know how to curate the interior. Money cannot buy taste, but thankfully Mama Mia’s intimate relationship with the art world was able to make his vision come to life. Most importantly, all the support in marketing, service, design and logistics Chef Cuong receives is given with the hope that he learns how to do it on his own so he can grow as both a chef and a business owner.
La Cala by Mia
Quoted from an Italian expat running and managing a restaurant in Ho Chi Minh City
With its competitive market and specific logistic, real-estate and employment landscapes, Saigon is a one-of-a-kind city to operate in. “I don’t know Ho Chi Minh City,” La Cala co-founder Salvatore Spinali is quick to admit when explaining his partnership with Mama Mia.
Mama Mia’s founders were frequent visitors to La Cala’s original Nha Trang location and urged Salvatore to bring his fresh and healthy Italian food to Saigon by ensuring him that they could help navigate the city and its F&B industry idiosyncrasies. Instead of trying to re-create his successes in Nha Trang, Salvatore simply expanded them by inviting members of his longtime staff to the metropolis and investing in a blast-chiller so he could source seafood directly from the local markets he had spent years developing relationships at. His passion and dedication to sustainability and stability attracted the Mama Mia team who were excited to help him grow his solutions-oriented perspective beyond his geographical limits while giving him an opportunity to “cook what I like to eat,” for Saigon’s eager patrons.
