2. The Problem
1) Quality control of food at mid-tier restaurants
Not an exact science
Different cooks have different internal time clocks
2) price vs quality of the line cook battle
3) Non-streamline and efficient food prep style
4) Meat Shrinkage/ Nutrient lost
5) Poor Shelf-life of meat products
6) Unhealthy frozen food options
3. The Solution
COCKY FOODS Sous-vide process
Quality control
Stream-line process
Labor cost cut
Taste better
Decrease meat shrinkage
Increase nutrimental value
Increase Shelf-Life
5. Marketing
Target Market:
Restaurants
Consumer Sales
Food Service
Marketing Strategy
Create an demand with food/meat distributors’ clients
Trade Shows
Social Networks
6. Market Research
Jack Hubbs – President of two supermarket chains
Demo for high –wage income earners
Robert Bernhard – College foodservice Director
Campus want fast cooking and great food to show off
Tang Ho – Owner of family chain restaurants
Cut cost and stream line operations
Cindy Hamilton – Director of Nutrition at Clinic
Hospital use current frozen dinners,. They want better
options , especially using their hardly used kitchens
8. Competition
Other Sous-vide Distributors
Cuisine Solutions
Our Advantage
We are distributing an unfinished product. Therefore the
cooks can transform the meat into many dishes.
Targeting other markets
9. Management Team
Andrew Pappas
mechanical engineer with experience in the alternative
energy, medical device, and military contracting industries,
including venture capital-funded startup experience
Mel Raab
Experience in aerospace, consumer electronics, large and
small business. He has three engineering degrees and two
contractor's licenses
James Wang
Bio-engineer with experience in the corporate marketing
business. Has startup experience
10. Project Status
Present:
Pricing models/ revenue forecast
Customer search
IP Process research/ Process design
Future:
Establishing Home base
Establishing Demonstration/ entry to market
