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Gluten Bootin Bakery 2012

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Gluten Bootin Bakery 2012

  1. 1. Gluten-free consumersare underservedGluten-free food isexpensiveDense, dry, bland
  2. 2. Superior productsCompetitive pricingAvailability
  3. 3. 1 in 133 peoplehas celiac disease
  4. 4. 5-15 out of 100 have a gluten sensitivity1 in 133 people has celiac disease
  5. 5. Total U.S. market: 46,738,7885-15 out of 100 have a gluten sensitivity1 in 133 people has celiac disease
  6. 6. RetailGluten-Free Market:$2.6 billion
  7. 7. By 2015:$6 billion
  8. 8. VALUE RELATIONSHIPS CLIENTSPROPOSITION • Celiacs • Taste • Loyal • Gluten • Choices • Grass Roots sensitivities • Availability • Authentic • LifestyleCHANNELS• Website sales •Universities• Specialty grocers •Commercial Kitchens• Coffee shops/cafes
  9. 9. • 14 retail clients (baked goods)• 2 commercial account (baking mix)• 2 local stores (interested in baking mix)
  10. 10. Weekly Profit $700
  11. 11. Year 1: Launch ecommerce website Begin production of baking mixYear 2: Begin sales to universities and commercial kitchens Launch mix in local specialty grocer
  12. 12. Year 3: Get mix into national grocery chain Increase staffYear 4: Continue nationwide expansion Re-evaluate co-packer optionYear 5: Increase product line Expand to Canada
  13. 13. Revenue and Cost Model$1,100,000.00 $900,000.00 $700,000.00 Revenue $500,000.00 COGS Expenses Net Income $300,000.00 $ SBA loan $100,000.00 2012 2013 2014 2015 2016$(100,000.00) $ Year
  14. 14. Christine Bui Inventory/supply chain management MarketingStephen Kennedy Cost accounting, profitability analyses Creative design, product developmentStephen Dortch Project and workforce management Cost control
  15. 15. Paul Matthews Public relations Internal/external communicationsMichelle Tate Strategy development Payroll/compensationRebecca Triche Purchasing Project research
  16. 16. Tam Wahl Founder/OwnerAdriane Gless Founder/Advisor/Food Scientist

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