2. The Mission….
•To share my own memories, heritage, and passion in
hand-crafted pies that are unique and inspiring.
•To build a business that supports the community
through local based ingredients, foods and products.
3. Product Differentiation…
•Vere away from the “traditional cookie-cutter”
menu’s-
-Farm-to-table is not just a trendy phrase, it is a way of
life and a highly sustainable business ethic.
•Use local vendors –
-Honey from Ann, Tx.
-Flour and sugar from Dallas, Tx.
-Berries from Sugarland, Tx.
4. •Think about the last time you had a piece of pie…
•What was it like?
• Filled with cream?
• Full of jam or jelly?
• Did it come from a supermarket?
• Did you create or attach any memory with your experience?
6. Market Analysis
Major Competitors in the North Dallas Area
1. Two regional stores with 2+ locations each
2. Several small, independent pie shops (majority only sell at
Farmers Markets)
Target Market
1. Residents in the surrounding apartments, condos and living
complexes.
1. Local business owners and staff
7. Financial Plan
1. Price Strategy
Whole pie sales – Rages from $39.99 to $59.99
Individual slice sales (1/8 of a pie) – Ranges from $5.99 to $8.99
2. Cost of Goods
The average cost of goods will be 40%
This includes all perishable items to create and store the pies
3. Profitability
The proposed profitability will be 25%
This would be the EBITA percentage…
8%-12%
8. The Future of Piebird…
• Brick and Mortar building
• Opportunities to add other local business
1. Sublime Chocolatiers
2. Deep Elm Ice-creams
3. Carrolton Coffees
• Ample room in the Dallas/Fort Worth
communities and Texas region for expansion
• Franchise opportunities
