Bus 460 business plan presentation

  • 1,525 views
Uploaded on

 

  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Be the first to comment
    Be the first to like this
No Downloads

Views

Total Views
1,525
On Slideshare
0
From Embeds
0
Number of Embeds
0

Actions

Shares
Downloads
16
Comments
0
Likes
0

Embeds 0

No embeds

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
    No notes for slide

Transcript

  • 1. SenzaGlutine (G-Free-To-Go) Mobile Food Vendor
    Edwin Franco, Principle Owner/Operator Contact: 917-692-6320 www.senzaglutine.com
  • 2. What is Gluten-Free?
    Gluten-free is more than just a diet or a fad, it’s a lifestyle choice. It’s a healthy alternative for people affected by food allergies and in need of meal options.
    Living gluten-free is a lifestyle choice which most businesses in New York have not capitalized on, until now. After being diagnosed with Celiac disease, the Francos took matters, and their health, into their own hands.
  • 3. SenzaGlutine (G-Free-To-Go)
    Driven by passion and born out of pure necessity, SenzaGlutine is New York City’s first all-gluten-free food truck. Created by co-founders Edwin and Catherine Franco, SenzaGlutine (Without Gluten) will burst onto the oversaturated street vendor market in New York City and take the city by storm!
  • 4. SenzaGlutine (G-Free-To-Go)
    Dissatisfied with the lack of gluten-free meal options in New York City restaurants, Chef Cat Franco recreated some of her favorite recipes using all gluten-free products (flour, pasta, etc.) and reintroduced her famous dishes to family and friends.
  • 5. Marketing Strategy
    The Product
    Gourmet g-free meals for breakfast and lunch at affordable prices ranging between $4-8 for a complete Caribbean/Hispanic infused meal!
    Place
    Manhattan’s Upper East Side along York and 1st Avenues will be our target as food options are limited and gluten-free options are non-existent.
  • 6. Marketing Strategy
    Promotion
    We will take advantage of Social Networking sites and establish our website, www.senzaglutine.comfor ordering and providing updates.
    Price
    A complete breakfast ranging between $4-5 and a hearty lunch around $7-8 is a steal in this city!
  • 7. Competition
    We will be up against other food trucks and street vendors stationed near our target areas of New York City.
    SenzaGlutine will also have to compete with the cafés, specialty food shops and eateries which offer gourmet meals at similar prices.
  • 8. Operating Procedures
    To operate a food service business in NYC, we must adhere to the following guidelines:
    Business License
    Food Handler’s Permit
    Signs Permit
    Fire Certificates
  • 9. Operating Procedures
    Commissary Kitchen
    As a start-up and a mobile food vendor, it is crucial to have a steady location to prepared raw foods and avoid the threat of cross-contamination.
    Equipment
    The Wall Street Journal’s Small Business section recommends purchasing a second-hand truck for start-up food businesses.
  • 10. Location, Location, Location!
    One of the biggest problems faced by mobile food vendors in New York City is location. Finding a legal spot to park your truck during hours of operation where you won’t be ticketed is a job all its own.
    Finding a location where you won’t be harassed by other vendors for space is even trickier.
  • 11. Personnel
    Ed Franco – Co-owner / Business Manager
    Cat Franco – Co-owner / Chef
    Jay Franco – Web Design & Maintenance
    Jasmine Rodriguez – Customer Service
    Jonathan Rodriguez – Driver/Cook
  • 12. Financial Projections
  • 13.
  • 14.
  • 15.
  • 16. Let’s Go Gluten-Free!!!