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Similar to Sleepy Armadillo Coffee Founder Mission Statement
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Sleepy Armadillo Coffee Founder Mission Statement
- 1. Founder Preston Hall Small Business Presentation
- 2. Mission Statement “The Sleepy Armadillo Coffee House and Food Truck strive to create a welcoming environment to both customer and employee. Our goal is to provide quality products and services to our local coffee drinking community while doing so in a genuine and friendly manor.”
- 3. The Company Business type: Sole Proprietorship Potential to hire Goals for the company Advertise the Sleepy Armadillo brand Reach self proficiency and eventually make profit
- 4. The Market
- 5. The Product Twin Bird Siphon Aero Press
- 6. The Product… Coffee Beans Dixie Cup
- 7. The Market “Industry revenue is expected to grow 9.3% per year on average over the next five years. The industry is projected to expand 3.5% in 2015, bringing revenue to $856.7 million.”
- 8. Location Main focus will be on the streets and construction work sites
- 9. Marketing Pricing MKT 1 MKT2 MKT3 Premium $7.00 $7.50 $8.00 Market $5.00 $5.50 $6.00 Penetration $4.00 $4.50 $5.00
- 10. Risk Management Food Safety and Recall Risk Spoilage and Contamination Coverage Equipment Risk Coverage for Supply- Chain Risk
- 11. Permits/Accounting/ Liability Quick Books Software Food liability insurance program Type IV food cart
Editor's Notes
- Introduce company and idea. A coffee truck that serves fresh coffee on the go and promotes my existing business. Inspiration for the company. Wanted to deliver coffee from shop but, changed it to a coffee truck. Location and why Ashland Oregon
- Describe the nature of your business and list the marketplace needs that you are satisfying
- Goals for the company We would like to advertise other companies in the future like doughnut shops or pastries.
- Meeting market needs On the go coffee for on the go people Barriers to entry Costs of starting, becoming relevant and trusted. Competitive advantage Standing out from the rest, being the only coffee truck around Standing out from the competition, Serving coffee in style brewing coffee with syphon and French press are not typical much like our brand and truck
- Advantage of the specialty brew standing out from the rest, future selling prospects for the aero press and siphon Explain the process in each
- Why we chose the brand Good price personal favorite $5 12g of coffee 2 tbs for 12 oz cup = 26 cups/5.00 = 20 cents for beans per cup Cups cheap and reliable cups + lid cost 22 cents each
- Industry overall Showing growth and potential for growth Target market Target market is aged 25-44 Data showed target audience consists of young adults and parents with children at home.
- Importance of location
- Reasons for pricing
- -- An estimated 48 million illnesses are borne by food in the U.S. each year, resulting in 128,000 hospitalizations and 3,000 deaths, according to the Centers for Disease Control. -- Power outages and other issues beyond your control can result in costly spoilage or contamination of food, which could result in costly damage to your business and lost income. All food businesses depend heavily on their equipment, much of which is highly automated. Imagine what would happen to a food business if the refrigeration were not working properly. When a mechanical failure takes place, the business often must close and face a loss of income. The food industry is heavily dependent on its suppliers. Yet supply delivery can be interrupted by many factors, including adverse weather, infrastructure issues, price increases or damage to a supplier location. Loss of even one dependable supplier can lead to a loss of income, and can affect the quality, consistency and service of a foodservice provider.
- There are four classes of food carts, each have varying levels of what can be sold, cooked, prepared, created etc, onboard. Class IV has no menu restrictions; you are a restaurant on wheels. All food carts must be “mobile”, meaning they need to be on wheels at all times and ready to move in case of an emergency. All food carts that have unpackaged foods must have a way to wash hands. All food carts need to have a base of operation, often referred to as a commissary, (or warehouse if you only serve packaged foods). There is an exception, you do not need a commissary if: The food cart has all of the equipment on board to ensure foods can be kept out of the temperature danger zone (41°F – 140°F). You can adequately wash your hands with warm water. You can do all ware washing with hot water onboard and have a way to store them. The food cart contains both freshwater and wastewater. You can dispose wastewater via an approved sewage system.