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Cooperative Food Market
Authentic Local Gourmet Food
Felipe Andres Gore
The Concept
 The idea is to develop a business where a few producers of unique
gourmet and local products can share a pro...
The Niche
As a stall holder in different markets I have realised that many makers and
producers depend on weekend markets,...
The Vision
I want to create a business model that can improve the
balance between small local farmers/producers and
retail...
What's the difference between this and a
traditional retail food business?
 All the product needs to be in line with the ...
Business model
 We are looking for 2 - 3 Investors to help us with the start up. That is to
find the right location, retr...
Location
 We need to find a prime commercial location with easy
access and parking space. Darby Street, The Junction,
Mer...
What do we want?
 We are looking for potential investors interested in this business model
 We are looking for any counc...
Relevant articles and websites
 Market power in the Australian food market
system:http://www.futuredirections.org.au/publ...
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Artisans Food Market (1) copy (1)

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Artisans Food Market (1) copy (1)

  1. 1. Cooperative Food Market Authentic Local Gourmet Food Felipe Andres Gore
  2. 2. The Concept  The idea is to develop a business where a few producers of unique gourmet and local products can share a proper retail space with all the facilities to showcase and sell their products on a daily or regular basis.  We want to develop a village style market with handmade, local and gourmet food products, such as breads, pastries, milk, oils, sauces, cheese, meats etc.  We want to create a local market experience which is in line with the three principles of sustainability; people, planet and profits.  Every producer will have to share a percentage of the costs, depending on usage and the space they use. We will have specialised and knowledgeable customer service staff and we will create a unique atmosphere.
  3. 3. The Niche As a stall holder in different markets I have realised that many makers and producers depend on weekend markets, and at the same time they depend on other factors such as the weather, crowd, space, electricity access, management, price, etc. On the other hand there is an increased interest from customers to purchase local, gourmet, sustainable products on a daily or regular basis in a commercial location, but many of us as producers don’t have the resources to showcase or open our own store. If we act united I believe this would be a good solution to this problem.
  4. 4. The Vision I want to create a business model that can improve the balance between small local farmers/producers and retailers, in order to develop a competitive, more equitable and ethical local food system. I would like to develop a Newcastle brand capable to expand regionally and nation wide, supporting local farmers, makers and producers in each location.
  5. 5. What's the difference between this and a traditional retail food business?  All the product needs to be in line with the business concept, which is local, hand made, gourmet, ethical, organic, sustainable, etc.  All the costs are shared between the producers in equal or equivalent parts; rent, staff, marketing, insurance and outgoings.  The brand is just an “umbrella” for all the other businesses. Every business will have their own branding, space and products. The idea is to create a boutique market retail shop.  We will have a manager or two working in the business every day, along with the necessary staff. This will be considered as an staff cost.  Every business will be accountable for their own sales. (We want to develop or acquire a system where we know exactly what is selling each producer in order to share the profits and costs)
  6. 6. Business model  We are looking for 2 - 3 Investors to help us with the start up. That is to find the right location, retrofit or remodelling the space and set up the layout. I estimate an initial amount of around $ 500.000  Part of this support can also be from council and /or the community.  The business will make profits in three ways. A percentage of the producer’s sales (commission). Through a café/ bakery which will use their products to prepare fresh food on the premises, and through a catering services that uses just our local products. (Our commercial kitchen can also be used by our partners to make their products for a reasonable fee and we could also implement an on line store with delivery service).  The producers will cover the ongoing costs, such as rent, staff, outgoings and the business will pay back to the investors in instalments with interest.
  7. 7. Location  We need to find a prime commercial location with easy access and parking space. Darby Street, The Junction, Merewether, Hunter Street are potential locations.  We need a good space where we can showcase our products and add value to them.
  8. 8. What do we want?  We are looking for potential investors interested in this business model  We are looking for any council and community support  We require an approximate amount of $ 500.000 to start up  We think we can recover the investment in 3 years time.
  9. 9. Relevant articles and websites  Market power in the Australian food market system:http://www.futuredirections.org.au/publication/market-power-in- the-australian-food-system/  Farmers markets make most of city foodieshttp://www.afr.com/lifestyle/farmers-markets-make-most-of-city- foodies-20160303-gnab92  “More Australians shopping for fresh vegetables at Farmers market, local food trend grows”http://ausfoodnews.com.au/2014/03/24/more- australians-shopping-for-fresh-vegetables-at-farmers%E2%80%99-markets- %E2%80%98local%E2%80%99-food-trend-grows.html  Boutique grocers flourish as shoppers look past the “big two”http://www.smh.com.au/small-business/trends/rise-of-the-super- markets-20120903-25bai.html

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