This document discusses plans for a new fast food restaurant that serves plant-based meals. The vision is to offer nutritious yet affordable options to replace traditional burgers and sandwiches. Currently, industrial meat production has high hidden costs for health care and the environment. The proposed solution is a completely vegan menu with vitamins, minerals, fiber and protein. The restaurant aims to satisfy cravings without negative health effects. Special features include novel ingredient combinations and a streamlined preparation process. Animal agriculture is declining as more people choose flexitarian diets. Reasons for avoiding meat include disease, contamination and environmental impact. The founders have relevant experience and plans to test menus and promote the concept before seeking investment.

1. fooːdu
Tacos, Slamburgers & Salads
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Confidential

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%.

8. explain this
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9. Hi
Affordability
Lo
Lo
Nutrition
Hi
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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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11. 11

12. alpha funding
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Location #1
Prove Menu and test future Items
Promotion
Process refinement
Buzz
Recruitment
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13. lets eat
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Share our Values
Talk about Investment
Contact info
Simerneetsingh@gmail.com
202.212.9825
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14. Appendix
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15. core menu
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Slam-burger 1 (Classic/Mayo)
Slam-burger 2 (Russian)
Taco 1 (Roman Warrior)
Taco 2 (Hello Chickpea)
Salad 1 (Lettuce Garden Grub)
• Desert 1 (pine, green & gala
apples)
• Desert 2 (Smortia & Pudding)
• Juice 1- 11oz (Sweet Potato Pie)
• Juice 2- 11oz (Heavy Metal)
Salad 2 (Kale Open Sesame)
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16. =
Oxygen

17. waste lagoons from factory farms

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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