{"id":5029,"date":"2025-03-17T06:09:08","date_gmt":"2025-03-17T06:09:08","guid":{"rendered":"https:\/\/pivot.uz\/500-million-tenge-sarmoya-kiritdik-va-yarmini-xatolarga-yoqotdik-qanday-qilib-qozoq-tadbirkori-mahalliy-fastfud-tarmogini-barpo-etmoqda\/"},"modified":"2025-03-17T06:15:21","modified_gmt":"2025-03-17T06:15:21","slug":"500-million-tenge-sarmoya-kiritdik-va-yarmini-xatolarga-yoqotdik-qanday-qilib-qozoq-tadbirkori-mahalliy-fastfud-tarmogini-barpo-etmoqda","status":"publish","type":"post","link":"https:\/\/pivot.uz\/uz\/500-million-tenge-sarmoya-kiritdik-va-yarmini-xatolarga-yoqotdik-qanday-qilib-qozoq-tadbirkori-mahalliy-fastfud-tarmogini-barpo-etmoqda\/","title":{"rendered":"\u201c500 million tenge sarmoya kiritdik va yarmini xatolarga yo\u2018qotdik.\u201d Qanday qilib qozoq tadbirkori mahalliy fastfud tarmog\u2018ini barpo etmoqda"},"content":{"rendered":"\n

Kairat Kakimjan o\u2018zining birinchi daromadini Olmaotada Meksika fastfudi restoranini ochishga sarfladi, biroq bir necha yildan so\u2018ng biznesni yopishga majbur bo\u2018ldi. Uning ikkinchi loyihasi \u2014 6 Inch<\/em> sendvich tarmog\u2018i ham kutilgan natijani bermadi. Ammo u taslim bo\u2018lmadi. 2021 yilda u ilk Kiki\u2019s Chicken<\/em> filialini sokinlik bilan ochdi va bugungi kunga kelib tarmoq 11 ta joyga ega bo\u2018lib, o\u2018tgan yilgi daromadi 1,5 milliard tenge<\/strong>dan oshdi.<\/p>\n\n\n\n

Ushbu maqolada tadbirkorning burritodan qovurilgan tovuqga qanday o\u2018tganligi, Irina Kairatovna<\/em> jamoasi biznesni qanday qo\u2018llab-quvvatlagani va nega hozir d\u00f6nerxonalar rivojlanayotgan, burger kafelari esa yopilayotganiga aniqlik kiritiladi.<\/p>\n\n\n\n

\u201cAQShda burrito bizdagi d\u00f6ner kabi\u201d<\/h3>\n\n\n\n

Kairat Kakimjan Semey shahrida tug\u2018ilgan. U yerda maktabni tamomlab, keyin Bolashak<\/em> dasturi orqali AQShga o\u2018qishga ketgan. 2013 yilda iqtisod bo\u2018yicha diplom olib, Qozog\u2018istonga qaytdi va Ernst & Young, Procter & Gamble<\/em> hamda davlat xoldingi Samruk-Kazyna<\/em> kabi kompaniyalarda tajriba orttirdi.<\/p>\n\n\n\n

Uch yil o\u2018tib, u ishni tark etib, AQShda sevib qolgan Meksika oshxonasi restoranini ochishga qaror qildi. Bu qarorga uni faqat burrito va nachosga bo\u2018lgan ishtiyoq emas, balki xotini ham undagan edi.<\/p>\n\n\n\n

\n

\u201cBir kuni biz Mexican Night kechasi uyushtirdik va xotinim tayyorlagan burritolardan hamma hayratda qoldi. U hech qachon menga beshbarmak yoki palov pishirmagan, lekin xalqaro taomlarni juda mazali tayyorlaydi. AQShda Meksika fastfudi juda mashhur\u2014burrito u yerda bizdagi d\u00f6nerdek ommalashgan. O\u2018shanda men: \u2018Nega Meksika oshxonasi restorani ochmaslik kerak?\u2019 deb o\u2018yladim. Bundan tashqari, davlat sektorida ishlashdan ko\u2018nglim qolgan edi.\u201d<\/em><\/p>\n<\/blockquote>\n\n\n\n

U o\u2018zining ilk fastfud nuqtasi BurritoGo<\/em>ni 2016 yil oxirida kichik jamg\u2018armasi bilan ochdi. Ernst & Young<\/em> dagi sobiq hamkasbi esa hammuassisi bo\u2018ldi. Restoranda burrito, tacos va nachos tayyorlanardi.<\/p>\n\n\n\n

\n

\u201cO\u2018sha paytda umumiy ovqatlanish sohasiga kirish ancha oson edi, katta sarmoya talab qilmasdi. Do\u2018stim ikkimiz har biri 7 million tenge investitsiya qildik. Albatta, barchada restoran yoki kafe ochish orzusi bo\u2018ladi.\u201d<\/em><\/p>\n<\/blockquote>\n\n\n\n

Meksika oshxonasi qozog\u2018istonliklar uchun yangi bo\u2018lishiga qaramay, biznes rivojlana boshladi. 2018 yilda ular Panfilov ko\u2018chasida ikkinchi, ancha keng restoran ochishga muvaffaq bo\u2018ldi. Birinchi nuqta atigi 50 kvadrat metr<\/strong> bo\u2018lib, sinov tariqasida ishlagan bo\u2018lsa, yangi joy 220 kvadrat metr<\/strong> maydonda to\u2018laqonli fast casual<\/em> restoraniga aylandi. Birinchi oydayoq 20 million tenge<\/strong> daromad keltirdi.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n

\u201cBiz biznesni yuritishni yo\u2018l-yo\u2018lakay o\u2018rganayotgan edik va ko\u2018plab xatolarga yo\u2018l qo\u2018ydik. Ammo o\u2018sha paytda biz, ehtimol, Qozog\u2018istondagi eng yaxshi fast-casual restoranini yaratdik. BurritoGo ijodiy loyiha bo\u2018lib, mehmon o\u2018z taomini o\u2018zi yig\u2018ib olardi. Biz Panfilov ko\u2018chasidagi restoranni ommaviy brendga aylantirishni orzu qilgandik.\u201d<\/em><\/p>\n<\/blockquote>\n\n\n\n

\u201cHammasini AQSh fastfudiga o\u2018xshatib qildik\u201d<\/h3>\n\n\n\n

Panfilovdagi filial tezda mashhurlikka erishdi, blog va televideniyeda ko\u2018p tilga olindi. Franchayzing bo\u2018yicha so\u2018rovlar kelib tusha boshladi, hatto chet eldan ham. Biroq 1,5 yildan so\u2018ng restoran yopildi<\/strong>. Yangi taomni odatiy iste\u2019molga aylantirish uchun vaqt va moliyaviy zaxira kerak edi, ularning esa bu imkoniyati yo\u2018q edi.<\/p>\n\n\n\n

\n

\u201cBiz AQSh fastfudida bo\u2018lgani kabi xizmat ko\u2018rsatdik\u2014mijozlar o\u2018zlari tortillaga go\u2018sht, guruch va boshqa masalliqlarni solardi. Lekin bizning odamlar ko\u2018proq solardi. Reja bo\u2018yicha 70 gramm go\u2018sht qo\u2018shilishi kerak edi, ular esa 110 gramm<\/strong> tashlashardi. Natijada tannarx oshib ketdi.\u201d<\/em><\/p>\n<\/blockquote>\n\n\n\n

Bundan tashqari, Denis Ten<\/strong>ning 2018 yildagi fojeali o\u2018limi biznesga katta ta\u2019sir qildi. Mashhur figurali uchuvchi tadbirkorlikka qo\u2018shilishga tayyorgarlik ko\u2018rayotgandi.<\/p>\n\n\n\n

\n

\u201cDenis mening sherigim Sanjhar Tlegenning bolalikdagi eng yaqin do\u2018sti edi. U biznesimizga endigina kirib kelayotgan edi. Ushbu fojia bizni yarim yil davomida biznes jarayonlaridan chalg\u2018itdi.\u201d<\/em><\/p>\n<\/blockquote>\n\n\n\n

\u201cBitta loyihaga e\u2019tibor qaratish kerakligini angladim\u201d<\/h3>\n\n\n\n

2020 yilda BurritoGo<\/em> yopilgach, Kairat taniqli bloger Birjan Ashim<\/em> bilan hamkorlikda Subway<\/em> uslubidagi 6 Inch<\/em> sendvich restoranlarini yaratdi. Tarmoq o\u2018zining eng yuqori nuqtasida 8 ta filial<\/strong>ga ega bo\u2018ldi.<\/p>\n\n\n\n

\n

\u201cMen minimal sarmoya bilan kirdim va asosan marketing, investitsiya hamda rivojlantirish bilan shug\u2018ullandim. Birinchi filialda 2 oy davomida navbatlar uzilmadi. Biroq oradan vaqt o\u2018tib, viloyatlarda qimmat sendvichlar uchun talab yo\u2018qligini angladik.\u201d<\/em><\/p>\n<\/blockquote>\n\n\n\n

Shu bilan birga, 6 Inch<\/em>dagi tannarx oshib, rentabellik pasayishni boshladi.<\/p>\n\n\n\n

\n

\u201cSherigim Shumaxo bilan Kiki\u2019s Chickenni rejalashtira boshladik. O\u2018shanda men bitta loyihaga e\u2019tibor qaratish kerakligini tushundim. Tanlov ancha ommabop mahsulot \u2014 qovurilgan tovuq foydasiga bo\u2018ldi.\u201d<\/em><\/p>\n<\/blockquote>\n\n\n\n

Bugungi natijalar<\/h3>\n\n\n\n

To\u2018rt yil ichida Kiki\u2019s Chicken<\/em> 11 ta restoranli<\/strong> tarmoqqa aylandi. O\u2018tgan yili kompaniyaning daromadi 1,5 milliard tenge<\/strong>ni tashkil qildi, rentabellik **15%**ga yetdi. O\u2018rtacha chek 4 500 tenge<\/strong>.<\/p>\n\n\n\n

\n

\u201cBurger kafelari yopilmoqda, d\u00f6ner va tovuqli fastfud esa rivojlanmoqda. Bu iqtisodiy holat yomonlashayotganini ko\u2018rsatadi. Burgerlar tannarxi 50\u201355% bo\u2018lsa, tovuqli taomlarda bu ko\u2018rsatkich 25\u201330% atrofida.\u201d<\/em><\/p>\n<\/blockquote>\n\n\n\n

Kairat franchayzingni boshlashga tayyorlanmoqda va kelajakda 20\u201325 ta o\u2018z restoranini ochib, keyin franchayzingga o\u2018tmoqchi<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Kairat Kakimjan o\u2018zining birinchi daromadini Olmaotada Meksika fastfudi restoranini ochishga sarfladi, biroq bir necha yildan so\u2018ng biznesni yopishga majbur bo\u2018ldi. Uning ikkinchi loyihasi \u2014 6 Inch sendvich tarmog\u2018i ham kutilgan natijani bermadi. Ammo u taslim bo\u2018lmadi. 2021 yilda u ilk Kiki\u2019s Chicken filialini sokinlik bilan ochdi va bugungi kunga kelib tarmoq 11 ta joyga ega […]<\/p>\n","protected":false},"author":3,"featured_media":5024,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_override_bookmark_settings":[],"jnews_paywall_metabox":[],"jnews_override_counter":[],"jnews_podcast_option":[],"jnews_podcast_series":[],"footnotes":""},"categories":[116],"tags":[],"jnews-series":[],"class_list":["post-5029","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-startaplar"],"_links":{"self":[{"href":"https:\/\/pivot.uz\/uz\/wp-json\/wp\/v2\/posts\/5029","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pivot.uz\/uz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pivot.uz\/uz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pivot.uz\/uz\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/pivot.uz\/uz\/wp-json\/wp\/v2\/comments?post=5029"}],"version-history":[{"count":2,"href":"https:\/\/pivot.uz\/uz\/wp-json\/wp\/v2\/posts\/5029\/revisions"}],"predecessor-version":[{"id":5031,"href":"https:\/\/pivot.uz\/uz\/wp-json\/wp\/v2\/posts\/5029\/revisions\/5031"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pivot.uz\/uz\/wp-json\/wp\/v2\/media\/5024"}],"wp:attachment":[{"href":"https:\/\/pivot.uz\/uz\/wp-json\/wp\/v2\/media?parent=5029"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pivot.uz\/uz\/wp-json\/wp\/v2\/categories?post=5029"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pivot.uz\/uz\/wp-json\/wp\/v2\/tags?post=5029"},{"taxonomy":"jnews-series","embeddable":true,"href":"https:\/\/pivot.uz\/uz\/wp-json\/wp\/v2\/jnews-series?post=5029"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}