Main challenge is to increase the business revenue and decrease costs in order to gather enough capital to add professional equipment to enlarge the menu and variety of food served.
Kaleng Mwangal was born and raised in the Democratic Republic of the Congo (DRC). He came to Greece 23 years ago on a student scholarship to study at the Athens University of Agriculture and has been living here ever since. After completing his studies he worked as an agronomist in a nursery garden.
His love for the Congolese community and their cuisine won him over and in the beginning of 2018 he opened his own African restaurant in Athens.
His goal was to give the opportunity to the people from DRC to have a place to go to when they missed or longed for a taste of their traditional food and also introduce to the Athenians and its tourists their cuisine.
The vision is to later on add more traditional African food from other countries (Cameroon, Nigeria, Tanzania) as to expand their clientele since it’s the only African restaurant in the area. The shop is situated In Kypseli [ciˈpseli], an Athenian neighborhood which is densely populated by international people from all over the world making it the most multicultural area of Athens.
His main competitive advantage is the fact that there are no African restaurants in the area.
The main obstacle is the lack of capital in order to expand (e.g. outdoor seating area, professional kitchen equipment and personnel in order to increase the customer turnover). Given the current situation due to COVID-19 pandemic regulations, he had to apply the 2 meter distance between the tables which decreased significantly the number of people served. Kaleng is in need of outdoor seating.
The tasks thatChri-Bri African Restaurant has prioritized are:
Page Last Updated:October 27, 2020