KIFISIA IKE - AniMar

Acronym

KIFI-MAR
Project Number – MIS 5104590
Priority axis 1 - A Competitive and Innovative Cross-Border Area
Investment priorities 3d - Supporting the capacity of SMEs to grow in regional, national and international markets, and to engage in innovation processes
Intervention fields 064. Research and innovation processes in SMEs (including voucher schemes, process, design, service and social innovation)
Call 5th CALL FOR PROPOSALS
Lead Beneficiary KIFISIA IKE
Beneficiaries AniMar-KL Ltd
Start Date Nov 30, 2020
End Date Nov 29, 2022
Budget 487,954.96 €
ERDF Contribution 269,595.12 €
National Contribution 47,575.61 €
Changes in the restaurant market are constant, and mainly happen silently. These changes are driven by demographic evolution, modern buyers’ needs and they are also affected by the global economic crisis. Due to the invisibility of these market changes, most retail companies miss chances to gain and/or retain competitive advantages. Companies which miss these opportunities often face a decrease in market share. The lost of the market share also reflects a decrease in number of both regular and non-regular customers, a slow speed turnover, smaller profit, further economic disadvantages and low service quality Food is an essential commodity and it is linked with the social and cultural heritage. Food preparation and restaurants have a multi-functional connecting role in society since food influences people's lifestyle, health and habits. More proactive market oriented companies can benefit from adaptive concepts and well-timed business decisions. Moreover, being able to recognize a beneficial course in the market, companies will be able to maintain their market position with their investments. Modern consumers and their constantly changing lives require a prompt response and service tailored according to their needs.

The benefits of the investment are expected to bring together the two stakeholders in the key economic sector of food services in order to:
a) develop a longterm vision of healthy and viable businesses,
b) create a strategy for common delivery of results,
c) establish a management structure to ensure maximum impact.
d) secure their resources (financial and technical) to support their businesses

Through the collaboration they will be able to:
- Achieve economic benefits by increasing sales, reducing production costs, increase productivity and profitability,
- Create a favorable business cycle of cooperation
- Improve the quality of the services offered
- Promote their services
- Interconnect the local cuisine of the 2 countries

The form of cooperation that will be developed between the two companies is expected to be given the opportunity to exploit economies of scale. In particular through cooperation, they can achieve improved information access, financial resources and exchange of good practices to improve their market position. The aggregation of their resources and capabilities will allow penetration into the relevant foreign markets (Greece, Bulgaria) that they could not achieve individually. The two companies are also expected to strengthen their social ties with each other so they can benefit from information about market changes such as consumer trends, emerging markets, consumer / supplier behavior. At the same time, the improvement and / or the creation of new infrastructure provided for the two companies will strengthen the development of the 2 local economies by creating new job opportunities Both partners will provide 2-3 meals in their menu by each other. They will also provide information location on the respective restaurant. Cooperation between the 2 businesses is particularly important for the visitor, who wants to know various dining venues serving different dishes giving the opportunity to get in touch with the CB's gastronomic richness. This can have an adequative effect in promoting tourism industry and agri-food sector. The collaboration will benefit CB economies through increased output, labor earnings and employment.

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