Kookoot Company is a Moroccan restaurant group.
The group was launched 2013 with the opening of its first point of sale Bacco e venere, it has subsequently developed by opening different concepts for the most part dedicated to a business clientele at lunchtime and families in the evening.In 2019 we launched Kookoot Initiative, an association whose purpose is to help young people in difficulty (difficult family and social context), whose purpose is integration through vocational training and work.
The group’s restaurants are neighborhood restaurants that want to keep a unique character, they put people at the center of interest. More than 50% of employees have been with us since 2013.
Kookoot Initiative
The Kookoot Initiative recipe
The recipe is simple:
To make the base, you pick wonderful young people who have been chopped up by the system and crushed by Casablanca.
You find them preferably with the help of the Heure Joyeuse (historical association in Casablanca).
To make the base more flexible, you work the theory with them once a week via a state-recognized diploma course. Ideally, use training from the Sidi Bernoussi training center.
Add a big ladle of internships by restoring every week, for 4 to 5 days in a row.
On weekends, let them settle.
A year later you get little Al Dente youngsters. They are re-socialized, have regained self-confidence, and are ready to land a permanent contract.
You remember to maintain contact on a regular basis and ensure that their professional life and inclusion continue to thrive.
Our produce
As part of its societal approach, Kookoot strives to work with as many local suppliers as possible and with the primary desire never to have a negative impact on their cash flow.
It is customary in food service industries to pay suppliers on D+30, D+60 or even D+90.
This system is very harmful for the cash flow of our suppliers in general and more particularly for the smallest players.
The appearance of the covid-19 pandemic and the sudden confinement revealed the limits of this mode of operation.
Restaurants without income due to confinement found themselves unable to pay their suppliers and for some this income was their means of subsistence during the 3 months of inactivity.
Caught up by an acquired conscience Kookoot has decided to review this model and reduce the payment times from 30, 60, 90 days to only 2 days, i.e. the time necessary to carry out the banking transaction.
This required a reorganization of purchases with just-in-time activity and almost zero stocks.
