The document outlines challenges for the opening of the hiSbe Food CIC store in Brighton from June 22-24, 2012. It describes 3 parts: 1) in-store design including drawings, plans and designs for the store layout and moveable kiosks or pods. 2) Communication including publicity, marketing, social media and using technology. 3) Developing plans with stakeholders such as collaborating with customers, preparing business plans for investors, and identifying stakeholders. The store aims to embody hiSbe's values and bring their 8 everyday choices to life through the design.

1. hiSbe Food CIC at
Good For Nothing: Brighton,
22-24th June 2012.
CHALLENGE PART 1
๏ IN-STORE DESIGN
- Creating drawings / plans to show layout and design ideas for store
Creation of scale drawings that include ideas for redesign of space and store
layout.
Emphasis should be on creating a space that is a living embodiment of hiSbe’s
values and brings alive the 8 Everyday Choices in zones.
Strong consideration must be paid to use of low energy materials / lighting / zero
waste, etc., and estimates of costings provided where possible.
- Design of branded, moveable kiosks (or “pods”)
The store will include a number of moveable pods that will serve as trading spaces
for other business owners providing prepared food, and non-food items.
We need designs for two pods, one of approximately 2.5 metres x 3 metres that is
fitted as a kitchen with preparation space, ovens, sink, refrigerator/freezer, storage
etc, as well as serving area and till point. This may look something similar to the
mobile kitchen stands found at food exhibitions etc.
The other pod need only be around half the size and should accomodate various
shelving options, storage and till point. This pod can be an open “walk in” design.
Consideration needs to be paid to the position of pods within the store,
connecting pods to electricity / gas / water sources, and ensuring adequate
extraction and ventIlition for pods producing hot food.
Both pods should be in hiSbe branding but provide spaces for custom made
boards that allow the businesses to feature their own branding etc.
The overall effect should be of a brand “living within” the hiSbe branding and
values.

2. hiSbe Food CIC at
Good For Nothing: Brighton,
22-24th June 2012.
CHALLENGE PART 2
๏ COMMUNICATION
- Publicity, marketing and social media plans
Press releases explaining hiSbe, the store and how we’re unique. Identifying the
most relevant outlets to provide PR information to locally and nationally.
Ideas on how best to use our existing social media platforms and web presence to
better communicate our goals, the opening of the store and how people can get
involved.
Other ways to tell the people of Brighton what’s coming and why it’s significant,
prepare six month plan to take into account periods before, during and after store
opening.
- Explore ways to use technology to give store a 21st Century feel
We’d like to explore ways to give the store a “21st Century” feel, by using
technology relevant to our customers to add to the instore experience.
Ideas to now have included; digital posters, interactive information points,
projected live twitter feeds, automated check outs, mobile applications, QR Code
information etc., but we need to ensure that what is provided is relevant and
useful and enhances the customer’s experience in a purposeful way.
- Show how we could tell the story of ethical food and true value of food
Ideas of how to bring alive the concept of “true value” of food in store.
This could include visual and interactive displays presenting information relating to
portion size, nutritional content, product comparisons, provenance and supply
chain information.

3. hiSbe Food CIC at
Good For Nothing: Brighton,
22-24th June 2012.
CHALLENGE PART 3
๏ DEVELOPING PLANS WITH STAKEHOLDERS
- Plans to build meaningful collaboration with our customers
We want to find ways to make hiSbe stores relevant and bespoke for the city, area
and community that they serve.
This could include product sourcing, pricing information, staff, instore events,
community consultation, demonstration of where profits have been distributed
locally etc.
The intention is also to give shoppers a sense of ownership and involvement in the
store from the earliest stage possible - perhaps opportunities to assist in preparing
the store for opening, local marketing, crowdfunding etc.
- Preparing business plans for investors and finding funding
Providing estimates and financial assumptions for the business plan, based on costs
already known and building an idea of projected spend in store.
Ideas for crowdfunding camapigns locally and nationally, as well as identifying a
range of grants and funding / investment and preparing or completing
application information.
- Identify relevant stakeholders and investors, prepare relevant information
Identification of potential stakeholders and partners in Brighton & Hove and
gathering names of most appropriate contacts and their details.
Preparation of a pack of information that can be sent to potential stakeholders
and partners to introduce hiSbe.

4. hiSbe Food CIC at
Good For Nothing: Brighton,
22-24th June 2012.
CHALLENGE
PART 1
๏ IN-STORE DESIGN
- Creating drawings / plans to show layout and design ideas for store
- Design of branded, moveable kiosks (or “pods”)
PART 2
๏ COMMUNICATION
- Publicity, marketing and social media plans
- Explore ways to use technology to give store a 21st Century feel
- Show how we could tell the story of ethical food and true value of food
PART 3
๏ DEVELOPING PLANS WITH STAKEHOLDERS
- Plans to build meaningful collaboration with our customers
- Preparing business plans for investors and finding funding
- Identify relevant stakeholders and investors, prepare relevant information