2. vision
To change fast food by offering
familiar nutritionally dense meals
at consumer friendly price points
and options.
Flavor and biofeedback create a
healthy addiction.
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3. problem
We are a service economy living on an
industrial diet.
The hidden costs of hamburgers
• Health Care
• Green House Gases
• Water for growing cattle feed and
sanitizing production/slaughter/packaging
equipment
• $1.51 societal cost per burger in the form
of h20, healthcare and greenhouse gas
• 48 billion burgers a year
• 72 billion dollars a year
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4. solution
Real Food
• A complete plant based vegan meal
without a hangover or health driven
famine.
• Vitamins, Minerals, Fiber and Protein.
• Variable Caloric Intake available to meet
all diner’s needs.
Give up a bad diet for good!
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5. what makes us Special
Our Meat Free Burger
• Ingredients – Many familiar ingredients with “outside
the box” preparation or combination. Vetted selection
of ingredients to allow for scale.
• Short Line – Our preparation and service methodology
allow a small space to sell high volume.
• Methodology – Keeping profit margin by in-house
value adds.
• Layers of Flavor – Satisfy your palate and fuel your
body.
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6. animal consumption on decline
• 90 million Americans consider themselves “flexitarian” choosing to eat less
animal protein overall and consciously eliminating all animal protein from
certain meals.
• From 2007- 2012 Americans will consume 12.2% less Meat & Poultry.
• Beef consumption has been in decline for approx. 20 years.
• Poultry and pork has also been steadily for approx. 5 years.
• Egg consumption in the U.S. has been steadily declining for the past 6 years.
• Cow's milk fell from 24.3 gallons per person in 1994 to 20.8 gallons per
person in 2008
Source: USDA
7. why we don’t use meat
• US hamburger patties can contain DNA from up to 100,000 cows.
• Rampant disease through current factory farming processes allows 70% of pigs to test
positive for pneumonia at the time of slaughter.
• A USDA study found that more than 99% of chicken carcasses sold in retail stores had
detectable levels of E. coli, indicating fecal contamination.
• Wild Fish contain heavy metals from their environment. Farmed Fish consume their own
waste in their environment.
• 66 billion animals are killed each year to produce animal proteins
• Non Meat Eaters are 50 percent less likely to develop heart disease than meat-eaters. They
also have 40 percent of the cancer rate of meat-eaters
• 51% of all greenhouse gases are released by the food industry, the transportation industry
as a whole contributes only 19%.
10. team
• Simer Singh – JD, MBA, LLM. Current EIR at Catapult Chicago. Tech
Entrepreneur who helped presidents and prime minsters get
elected around the globe. National speaker on meditation and
vegetarian.
• Brian Furey – A hospitality veteran (Starbucks, Clubs, Bars, Fine
Dining, Retail, Events). Culinary and Management consultant to
restaurants. Made Thanksgiving Dinner at 12 years old. Addicted to
nutritious food. Iowa State Graduate.
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18. ripe for investment
• VCs have invested $350 million into food
projects. In 2008, that figure was less than
$50 million.
• Bill Gates, Peter Thiel, Biz Stone have all
invested in food based start ups.
• 22 million for 33% of Chicago Based chain
Protein Bar form PE firm.
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