Welcome
To Caribbean Coco Bowls™
WHERE OUR JOURNEY IS AS VIBRANT AS OUR FLAVORS
OUR STORY
Our Caribbean Coco Bowls™ is a fast-casual food service concept, bringing together fresh & healthy ingredients with bold, satisfying tropical flavors. Our concept and our opportunity introduces a Caribbean quick-casual brand to compete in the large and growing limited-service restaurant sector as well as the health and wellness food category. Caribbean Coco Bowls™ serves guests across gender lines, age groups, and income levels and benefits from generational tailwinds created by consumer demand for healthy living and a demographic shift towards greater ethnic diversity. We meet consumers’ desires to engage with convenient, authentic, purpose-driven brands that view food as a source of self-expression. The broad appeal of our food combined with these favorable industry trends drive our vast opportunity for success and growth.
THE BUSINESS
Caribbean Coco Bowls™ presents as a “poke-bowl” type service concept featuring Caribbean inspired bowls built in five-steps. Our guests begin with step one by selecting a base from their choice of three flavorful rice options and a Superfood slaw salad. Step two features an array of raw fresh heart healthy tropical ingredients. In Step, three our guests choose from a variety of traditional cooked or marinated animal and plant-based proteins. Our signature sauces are featured in Step four to add flavor and excitement to our guests’ bountiful bowl selections. Finally, in Step five our guests choose from a variety of crunchy textured toppings to complete their flavorful heart healthy bowls.
Our Concept reflects a blending of cultures of the many islands of the West Indies, which include the Carib and Arawak Indian, as well as, African, Indo-Pakistani, Chinese, British, Italian, Spanish, Portuguese, French and Dutch cultures. The ingredients and cooking techniques used by each culture have laid the foundation of what is Caribbean Coco Bowls™ Cuisine. What is so remarkable about the West Indies is the variety of tastes that make each island’s food so distinctive. We have developed our concept seeking to present a menu diverse with samplings of authentic recipes gathered from throughout the West Indies, the Caribbean, South and Central America.
Caribbean Coco Bowls™ will launch initially with our Food Truck to introduce and market our concept to the industry. During this initial phase of development we will feature home meals ordering and delivery. Additionally, we will feature our full-service catering and events services. Our catering and events services will be available for all types of events (on-premise or off-premise) and we’ll offer a catering menu assortment that will appease virtually every catering need. The next phase of our development will be opening our brick and mortar quick-casual restaurant location. Our final phase will be growth into multiple units via franchising and independent company owned unit growth.
Caribbean Coco Bowls™, was developed by our founder, Khaleel Faheemud-Deen, Certified Executive Chef, Food & Beverage Management Professional, Culinary Educator and Published Food Writer. Chef Khaleel’s food & beverage management career has spanned more than 32 years. His experience as a corporate executive chef for companies like Aramark, Sodexo, Marriott, Hilton and the NHL Carolina Hurricanes will serve in the effective growth of our company. Chef Khaleel’s local culinary reputation will help secure a sizable portion of the customer base and his corporate management experience will insure that the method of management operations will be properly executed. His experience in developing and operating start-up Food & Beverage concepts will be an asset during the development, opening, staff hiring and training phases of the start-up, as well as managing the day-to-day operation of the Caribbean Coco Bowls™.
OUR MISSION
Provide each guest with the highest quality authentic Caribbean & healthy Tropical cuisine, beverages, dining experience and at a great value.
Insure that each guest receives prompt, friendly, exceptionally attentive service by our well-trained professional service staff in a clean and comfortable environment (Maintaining pleasant acoustics, lighting, temperature and aroma).
Offer impressive daily Quick-Casual and Catering Menus, plus sophisticated ambiance in a diverse tropical entertainment environment.
Provide employment and training that is rewarding and offers education and growth opportunity for members of the community.
Generate profits that: afford compensation to those who contribute, allow our company to grow, and justify our investment.
OUR VISION
Be of genuine service to the community.
Consistently exceed our guests’ expectations.
Respect the Diversity of our Community.
Generate Total Quality Management and Continuous improvement of our Products and Services.
Create a fun environment and share in the Entrepreneurial Spirit of our Great Nation.
Our Team
Khaleel Faheemud-Deen, CEC
Introducing Our Company Founder and Concept Developer…Khaleel Faheemud-Deen, CEC
An Award Winning Certified Executive Chef, Food & Beverage Management Professional, Culinary Educator and Published Food Writer who has spent more than 32 years developing a considerable set of culinary management skills and a reputation of excellence in the Culinary Arts World.
Chef Khaleel was born in Washington D.C., educated in Raleigh North Carolina and grew up on Soul Food, Caribbean Cuisine, and good ‘ole Southern Hospitality. Khaleel grew up working in restaurants as a teenager in Raleigh, NC and joined the US Army after high school where he served 10 years as a combat medic. At the end of his tour of duty, Khaleel returned home for college to pursue a degree in Business Finance at NCSU.
During his undergraduate studies at NCSU, Chef Khaleel embarked upon his culinary education and training at the prestigious Capitol City Club in downtown Raleigh, NC with Executive Chef Daniel Pliska, CEC, AAC, (formerly the sous chef for world renowned late Chef Jean-Louis Paladin of the Watergate Hotel). Under the tutelage of Chef Pliska, Khaleel embarked upon an official ACF (American Culinary Federation) Apprenticeship Program for three years. This environment helped nurture his deep passion for cooking, baking and creative food presentations. Throughout his years of culinary training, Chef Khaleel’s cooking style has been heavily influenced by the cuisines of the Caribbean, Mediterranean, Africa, Asia and Latin America.
ADMINISTRATIVE ASSISTANT
Allow us to introduce Anissah Deen, our administrative assistant whose roots trace back to Raleigh and a proud graduate of William G. Enloe High School. Raised in a richly diverse environment, Anissah's upbringing revolved around the joys of food, reflecting her deep ethnic and cultural heritage.
With over a decade of dedicated customer service under her belt, Anissah brings a wealth of experience to our team. She holds certifications in restaurant and hospitality management, demonstrating her commitment to excellence in every aspect of her work. Furthermore, Anissah has proven her prowess in the digital realm as a social media manager for small businesses across the Triangle area.
Anissah's multifaceted skill set and passion for hospitality ensure that our operations run seamlessly, while her creative marketing strategies elevate our brand presence in the community. We're thrilled to have Anissah on board, driving our success and fostering meaningful connections with our valued customers.